Offally Good Cooking

Actually cooking organ meats week after week

About

Media

Thank you so much to those who have hosted or mentioned me on their platforms!

About Me

  • I never thought I’d live in a town of 1300, but here we are for today! Farewell, Chicago.
  • I am happiest when I have sun-streaked hair and a good tan.
  • The Fraser River seems a bit colder than Lake Michigan (?) but I’m getting used to it.
  • I am not quite, but mostly recovered from many years of taking myself too seriously.
  • Recently, my favorite emoticon has been 💃🏻. Woohoo! I like this one too 🤓 lol
  • I still spend plenty of time preparing nourishing food for my family, including some that isn’t quite mainstream these days.

How did I find myself here?!

In 2011, a dear friend and mentor suggested that I read Nutrition and Physical Degeneration by Weston A Price.  I checked it out from the library and (as I mention here) started a minor food revolution in my kitchen even before I finished.  While I had always been cooking from ‘scratch’ (whatever that means these days), I abandoned processed inputs like white flour and pasteurized milk in exchange for soaked whole grains and raw milk.

Side bonus: as a child of the 80s, I was finally liberated from a lifetime of low-fat propaganda.  Freed from guilt for all those thimble-sized half and half creamers I would ravenously consume at any opportunity.  Now I order raw cream by the pint, but confess that I still try to hoard it for myself when the kids are asleep.  Virtuous in my consumption.

The crux of it though, is that my husband and I are are close enough to our immigrant ancestors to see that the words of Weston Price were more consistent with the way they ate than what we were eating.  And the change tasted good.  So I got very little resistance from my people.

The truth of the matter

Meanwhile, I kind of just got deeper and deeper in, having fun all the while. All of our parents had grown up eating organ meats and I liked the idea of using the whole animal.  But truthfully, the efficiency-minded Industrial Engineer in me loved the concept of nutrient-dense foods.

You only get so many calories per day before completely stuffing yourself; maximize your nutritional inputs.  I actually wrote a little Simplex computer program in college for a Linear Algebra problem set, optimizing for this exact function – true story!  We were limited in scope to the menu at McDonald’s! lol!

Needless to say, I now know that to optimize this linear equation, organ meats and raw meats will take you as far as you can go on a single food.  This is where you will find the best nutrient:calorie ratios. Therein, my infatuation was born.

Intention

Talking out loud on a road trip in 2016, I started thinking… What if I were able to find my food tribe, even though we may be few and far between?  Share how I’m doing it, and give back to the Price–Pottenger communities that have taught me so much.  This would have been so helpful when I was just trying to figure out how to put this all on the table!

And what if I was able to keep showing up, despite my fears? (I’m not a ‘photographer’ or a ‘writer!’ or an ‘entrepreneur!’) Remembering to learn as I go and to laugh at my mistakes. And to let it go when sleep gets in the way of finishing a post!

In October 2017, this blog was finally born.

Meanwhile, thanks for stopping by!  Take a look around.  I hope you find some inspiration!

Contact me!

I’ve love to connect! If you have an invite or anything to share… especially recipes or revisions I should try, your story, someone I could learn from – please send a note! I’d love to hear from you.