The Original
Remedy
Read the history. Follow the guide. Cook the recipes. Take three times daily, with meals.
Call me a quack. Or crazy. Or reactionary. I sincerely do not care. This is your In-Brief on how to thrive in our current predatory food environment.
Whole foods, a hot pan, a pinch of salt and common sense.
Contains no preservatives, fine print or sponsors.
Three Remedies
To be taken in order.
A century of food laws, loopholes and cheap calories — and how they built the modern supermarket.
No. 2 · The Guide Non-Toxic Eating aisle by aisle Engraving: shelf of jars and tinsWhat to put back on the shelf, what to buy instead and how to read a label in ten seconds.
No. 3 · The Kitchen Recipes simple food, real ingredients Engraving: cast-iron skilletShort ingredient lists and plain methods. Nothing you need a chemist to pronounce.
A Brief Chronicle of the American Plate
- 1906
Pure Food and Drug Act — the first federal food-safety law.
- 1958
Food Additives Amendment opens the “generally recognized as safe” door.
- 1977
Senate “Dietary Goals” report tells Americans to cut fat.
- 1980
First Dietary Guidelines for Americans published.
- 1992
The Food Guide Pyramid puts grains at the base.
The Kitchen Prescription
Simple swaps. Pin it to the fridge.| Instead of | Take |
|---|---|
| Canola or “vegetable” oil | Extra virgin olive oil, single origin, with a harvest date |
| Shortening, margarine | Butter |
| Frying in seed oils | Duck fat, tallow, lard or coconut oil |
| Non-stick pans | Cast iron or stainless steel |
Latest from the Almanac
- How the American food supply went wrongHistory
- Reading a food label like a lawyerComing soon
- The GRAS loophole, explainedComing soon
- Stocking a pantry from scratchComing soon
From the Kitchen
Tried, tested and eaten at Johnny’s table.
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