Tania Teschke is the author of the Bordeaux Kitchen: An Immersion into French Food and Wine, inspired by ancestral traditions. In this episode she shares her recovery from a vegetarian diet and a ruptured appendix using animal foods and specifically organ meats. She’s talks about why farmers markets are important, why she likes clarified butter, strategies to improve the taste of organ meats, how animal broths are the foundation of sauces in French cuisine, her thoughts on wine and alcohol in general, and how tallow matches the fatty acid profile of our skin.
Tania's website: https://bordeauxkitchen.com
Her tallow skincare line: https://www.etsy.com/shop/BordeauxKitchen
Use the code BLACKBURN to save 10% on your first order
My website: www.matt-blackburn.com
Mitolife products: www.mitolife.co
Music by Nicholas Jimenez: https://spoti.fi/4cte2nD
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