Mad As Health, KC

04/02/2026

White Oak Pastures

03/30/2026

Harsh truths…

This realization is why I stopped jogging years ago!

Dr Vonda Wright

03/27/2026

Dr Sean O'Mara

Esophageal cancer has a 90% five-year mortality. Its precursor—Barrett's esophagus—is often completely silent. No heartburn. No symptoms at all. In some patients, the symptoms actually disappear as the disease progresses because chronic acid exposure destroys the esophageal nerves.

But the fat surrounding your esophagus is visible on an MRI years before Barrett's develops. Visceral fat represents a 6x increased risk

These markers show on scans that are already being ordered, but no one is paying attention. No one is reporting it.

I had Barrett's myself, with precancerous lesions, getting scoped every three months, waiting for cancer. I reversed it by eliminating visceral fat. You can do the same.

03/08/2026

We’re honored (and honestly a little blown away) to share that Bill was recently featured in the Irish Examiner, one of Ireland’s major national newspapers.

The article explores traditional foodways, ultra-processed food, and how looking to the past can help nourish the future.

👉 Read the full article:
https://www.irishexaminer.com/lifestyle/healthandwellbeing/arid-41800661.html

Bill’s work as an experimental archaeologist, chef, author, and educator centers on a simple but powerful idea:

Humans have always processed food - but not all processing is the same.

Traditional techniques like fermentation, drying, soaking, and cooking evolved to make food safer, more digestible, and more nourishing. Ultra-processing often prioritizes convenience and shelf life instead of nutrition.

The article also shares the story behind Modern Stone Age — from our sourdough beginnings to a fully scratch-made restaurant, bakery, and teaching space — and how these traditional approaches can work not only nutritionally, but economically and socially too.

One of the most meaningful points in the piece is something we see every day in Chestertown:

When food is made from scratch and sourced locally, it doesn’t just nourish the person eating it - it strengthens the entire community.

We’re incredibly grateful to the Irish Examiner for telling this story and to all of you who continue to support real food and this movement every day!

01/28/2026

01/20/2026

Farm Action
Carbon Cowboys
Common Ground Film

01/17/2026

Carbon Cowboys

01/16/2026

Thankfully the topic of ultraprocessed seed oils is trending in a way lately that people seem to be wary of them, if not actively trying to avoid them.

I’ve watched this video tons of times because it’s so dense, but every time I watch it, I feel like I’m learning incrementally more than I did the previous time.

Dr Eades says it’s a hypothesis, but it’s a sound one…

When we eat saturated fat, there is a molecular response triggered in the mitochondria (reverse electron transport) that turns on satiety, preventing too much energy entering our fat cells.

When we eat non-saturated fat, and especially linoleic acid (like in soybean oil, etc), those fats DO NOT trigger reverse electron transport, so the fat cells get bigger, and if grown too large, then that can result in inappropriate fat accumulation, which can then trigger inflammation.

All fascinating stuff, and even if it’s a theory, it’s very convincing! And it’s super important why the quality of the fats that we eat, ketogenic or not, is SO important!

[And in a dubious diplomatic bent, this phenomenon could explain why people overeat and thereby possibly become overweight /obese, aka why they eat more calories 🙄]

Dr. Michael R. Eades received his BSCE degree in Civil Engineering from California Polytechnic University (Cal Poly), Pamona, California and his MD from the ...

01/16/2026

Just out here doing my (admittedly self-appointed) duty!

01/15/2026

“Meat is as bad for you as smoking; The Science says so!”

Oh, does it really? 🤔