Our Passion for Food

Hellooooo Every-body!!!

Welcome to 2024, which is nearing the end of its first month. It took me some time to dig back into the newsletter, but there have been many changes in life and Lineage, so we’ve been focusing many of our efforts behind the scenes. 

But let’s cut the fat and get right to it. It’s time to reestablish ourselves with our customer base and understand who and what Lineage Meals is and where we lie with our laurels.

Lineage Meals is a chef/wife-owned business and partnership that we started to pursue our true passion for food. What is that true passion? 

Well, cooking dang gone good food is number…. let's say 1a. 

Now, 1b. would be cooking food that is the freshest, most organic and grass-fed, simple, minimal ingredients, affordable, technique-based food. Focusing on low or no oxalates or lectins (I am aware of all beans being big offenders of lectins), no PFAS (glass containers used, no plastic utensils), and low inflammation foods. 

We use zero seed oils. Instead, we use organic ghee, tallow, duck fat, 100% organic avocado oil, 100% organic olive oil, and unrefined organic coconut oil. Using no seed oils keeps high amounts of linoleic acid out of your diet (healthy linoleic acid ratios are thrown wildly off through the consumption of seed oils). 

We also use spring and filtered water for all our cooking and bone broths. We wash all vegetables with a vegetable wash and rinse thoroughly afterward. We avoid using kale, spinach, and chard due to their high lead and oxalate content. We focus our vegetable dishes on different squashes as they are actually fruits. Occasionally, we will use cauliflower, broccoli, snap peas, or green beans. We avoid many other vegetables because most fall into the cruciferous family and maintain similar nutritional profiles, so we sprinkle those into our diet. 

Overdoing it with so many of the same vegetables can lead to many autoimmune issues, depending on who you are and your individualized body. I have discovered through my own experience that I do like to keep the vegetables optional because I really do enjoy them. Still, as someone who was primarily carnivore for about a year, I needed to include vegetables due to their cleansing properties, which assisted with my Candida (that’s a whole other newsletter). So, while I promote an ancestral or carnivore-ish diet, I realize that sometimes people need vegetables to treat certain conditions or benefit their individual health needs. While I don’t see myself needing to keep all vegetables in my diet long-term, I am keeping them as part of it until I can regain control of the Candida (which I have traced back to more than a decade of suffering). Some may recommend the carnivore diet for Candida, but I found that not to work for me without adding some vegetables (mainly lots of broccoli, cilantro, garlic, and onion).

As I mentioned, another significant value of Lineage Meals is our concern over PFAS. PFAs can be found in many to-go containers, including plastic and paper. Most paper containers still are lined with a PFAS-laden grease-resistant coating. Bad. These chemicals wreak havoc on our autoimmune systems and distrust our hormones in a major way. We can also be ingesting nano and microplastics from the cheap plastic shedding into our food due to the crinkling and scraping of plastic against itself as it is handled, opened, and closed against itself. Hence why we don’t use plastics in our cooking, food storage, and use only glass containers for our meal service. 

I also try to change the menu weekly and keep things interesting while maintaining consistency with certain staple items and never straying from using the cleanest ingredients. That means no soy unless it’s fermented miso (occasionally); everything is naturally gluten-free, with the occasional use of Arrowhead 1:1 organic, gluten-free flour. I avoid using pre-made sauces and make all of my own from scratch with ingredients like coconut aminos, coconut sugar, other organic ingredients, and never any binders or gums.

We also use all organic spices, Redmonds Salt, which is free of microplastics and harvested in Utah, and Maldon finishing salt. I use All-Clad pots and pans primarily, a cast iron on occasion, and Caraway ceramic bakeware and pans. None of this cookware is coated or treated with teflon or non-stick chemicals. 

So, in sum, we started this business to eat better, feel better, and live better, but also to feed people (my passion) the best food they can eat that will make them the best version of themselves. I couldn’t very well open a pizza and pasta shop. I admittedly love both (I am part Italian, after all, but they don’t jive with my passion for feeding vibrantly nourished souls with the most nutrient-dense foods we can procure in our modern-day world). Sadly 100% Vegetarian diets cannot sustain humans today due to our depleted, bereft soils and nutrient-starved produce. In order to be as healthy as a vegetarian was 40 years ago, you’d need to eat at least four times as much, or supplement with all the appropriate forms of bioavailable vitamins and minerals religiously and you would still be living dangerously, due to missing out on all the highly bioavailable nutrients only found in high-quality meat.

That’s all for this week…to be continued…let me know if you have any questions or comments, we would love to hear from you!