All of these are gifts that any food-loving low-carber would appreciate. Despite the numbers, they are in no particular order and each has its charm. Each and every one we own or regularly use ourselves. In some cases, we know the people behind the scenes personally or by reputation. From your purchase of some of

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I think you’ll agree with me when I say that the forces arrayed against us meat eating, low-carbohydrate diet followers firmly believe the ‘fact’ that running herds of animals destroys the grasslands and ecosystem. And that’s not to mention that the methane from their belches destroys the ozone layer and worsens climate change. But is

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  This review of The Big Fat Surprise by Nina Teicholz is the most difficult and demanding I have ever written. It is demanding for a couple of reasons. First, it is psychologically demanding on me because I want to write a review so good it inspires everyone to buy the book immediately and read

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A little over two years ago I wrote a couple of posts arguing that we cut our ancestral teeth on meat, and that contrary to all the vegetarian blather about colon length, tooth structure, etc., the archeological and anthropological data convincingly demonstrates we were descended from meat eaters, not vegetarians.  (Click here and here for

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As anyone who has done it knows, getting started on a low-carb diet can be a little rough.  Not for everyone, but for some.  All too often these little front-end bumps in the road–coupled with the spirit of the times in which the well-intentioned but ignorant friends and relatives of low-carb dieters tell them their

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HAND FOR THE HOG Well they tell me, but I can’t be sure that a man’s best friend is a mangy cur. I kinda favor the hog myself; how about a hand for the hog. Ya say a hog ain’t nothin’ but a porky thing, little forked feet with a nosey ring, Pickle them feet,

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While on a recent whirlwind trip that included a stop in Seattle, I purchased a copy of Meatpaper at my favorite newsstand hard by the Pike Place market.  I always grab a copy of this magazine whenever I’m in Seattle because I can never find it anywhere else. Today I finally broke down and subscribed.

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Last Thursday was Thanksgiving, and in the words of Arlo Guthrie, we had “a Thansgivin’ dinner that couldn’t be beat.”  Along with all the traditional Thanksgiving fare at Casa Eades, we had dueling turkeys: one cooked the traditional way and one cooked sous vide.  And let me tell you, there was no comparison.  I’m not

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As anyone who regularly reads this blog can tell, I’ve been a bit hit and miss in posting lately.  The bride and I have been swamped with work on the Sous Vide Supreme project.  MD has been working with chefs to develop recipes along with creating a bunch herself; she has been editing a book

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Meat eating made us human. The anthropological evidence strongly supports the idea that the addition of increasingly larger amounts of meat in the diet of our predecessors was essential in the evolution of the large human brain.  Our large brains came at the metabolic expense of our guts, which shrank as our brains grew. In

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When you get right down to it, house cats are pretty useless. If you’re overrun with mice, cats can be a help, but that’s pretty much it.  They are fiercely  independent and, unlike dogs, which have a want-to-please-their-master nature, cats don’t really give a flip.  They don’t fetch, they don’t roll over, they don’t sit

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The above comes from the October 1927 issue of Popular Science, (Click here for larger, readable view) and proves to be remarkable prescient in terms of food. The article overestimates the population growth, predicting for New York City proper a population of 13,948,000. In the area described as “Greater New York” there will be 17,797,000

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We’ve all had the experience. We go off our low-carb diet for a while, then decide to get serious and get back on the straight and narrow. We start counting every carb and being good as gold, and suddenly we’re fatigued. We find ourselves puffing and panting just walking out to the mailbox. Old time

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