Thoughtful Cooking Podcast – An Introductory Episode

TRANSCRIPT:

Welcome to the Thoughtful Cooking podcast with Greg Fleischaker, the show that explores the difficulty of caring about the foods you eat, finding nutritious and morally responsible raised ingredients, and trying to live a life full of health and vitality in a society that often prizes neither.

Welcome everyone. My name is Greg Fleischaker and I’d like to thank you for listening to the very first episode of the Thoughtful Cooking podcast. In today’s episode, I’d like to introduce myself and let you know what you might be able to expect each week from this podcast.

I suppose in many ways, I’m no different from many other folks across the country who are interested in eating better, looking out for their own health, maybe looking out for the health of some loved ones, and it can get complicated looking for this information. I’m not a doctor. I don’t have an advanced degree of any sort, specifically not medical. I’m not a scientist. I’m not doing studies on people. I’m not even reviewing the actual studies. Some of that gets pretty deep pretty quickly.

What I am and what I do bring to the table, so to speak, is exactly that. I’m not much different from everyone else. I’m a father. I’m a husband. I have two children and I try to squeeze some professional work in while being both those, a husband and a father. I’m in charge of getting my kids to school and back from school. I still need to find some time to swing by the grocery and pick up some food for tonight’s dinner. In that regard, I’m just like many, many working families across the country and I’m looking for information on the right kinds of food to eat, maybe the right kinds of food to avoid, and anything I can learn both on what to avoid and what to eat and how to prepare that food so that it tastes good and nourishes my family then that’s really what I’m after. That’s what I’m trying to pursue.

I’d say over the last five or ten years, what I’ve really been learning and studying and practicing, I’d say what my family eats has changed dramatically. My goal with the podcast, and with the website that I started, is to share that information. You can learn from my either mistakes or a study that I’ve just read. However you like to learn, hopefully I can help share whatever information I’m coming across.

The website I just mentioned, thoughtfulcooking.com, I started that a few years ago. It has some pictures and some recipes of different things I’ve tried. I’d say my education started five years ago, eight years ago, and the website started two or three years ago. I was already fairly well into my own philosophy which doesn’t really match up with a lot of the more well known or famous food philosophies. I’m not strictly paleo or primal. I don’t follow the Zone Diet. I’m not a vegan. Definitely a fan of fat. Definitely a fan of protein.

Maybe I’m closer to an ancestral diet, if that’s the word, where I believe in moderation. Almost everything in moderation, but almost nothing is totally off limits. I’m never going to say, “I’ll never have ice cream again.” I’m never going to say, “I’m never going to have bread again.” But if I have those things, I want to learn how to best prepare them so that I can minimize any damage they might do and enjoy them to the fullest.

If you’re looking for someone to tout a certain published food diet, that’s probably not me. If you want me to give you advice on how to start a farm, that’s probably not me. I’m not interested in living back in the 1800’s, and while I’m sure that there were many admirable things about the 1800’s, I’m sure the food was all local and organic, I’m pretty happy in the twenty-first century.

In addition to discussing dietary topics such as what makes up a good fat versus a bad fat. Those type of issues. What kind of carbs am I okay versus what I really don’t bring into the house anymore. I want to review a few scientific studies on this podcast. I want to go over maybe some of the more popular ones and review some of the people … I’ll review the reviews, I suppose. Where people discuss what’s wrong with the study, why it might not be relevant, and maybe what’s right with the study. I also, every week or so … Any specific episode you might find, I might interview a master baker in my area and get the lowdown on what makes a great loaf of bread. At the same time, I’d also ask him about the review on gluten and gluten sensitivity.

Then maybe the next week, I might sit down for a beer tasting or a bourbon tasting or a cheese tasting with someone just to stretch my boundaries and learn a little something. Hopefully, if I can share that knowledge, then naturally the goal of this podcast is to push my knowledge, cement my knowledge, really get to understand the science behind the decisions I’m making, and to better fit my life, better fit my decisions into a modern society.

I don’t want to be the person who goes to a restaurant with friends and family and feel like I have to order off of a separate menu. I don’t want to go to a friend’s house and feel like I can’t eat their food. I don’t want to be that person. I want to fit everything together. I want to be thoughtful about what I eat. I want to think about how I cook it. I want to be aware of what nutrients I need to eat to be the best person I can be, to be the best father I can be, to be the best husband I can be, and make that all work in, realistically, in today’s society. That’s really the point of this podcast. I’d love to see you on the next one. If you have any questions or ideas for topics, I’d love to hear them. I’ll see you next week on the Thoughtful Cooking podcast.

Thank you for joining us on this episode of the Thoughtful Cooking podcast. If you’re looking to find some recipes that Greg has had some success in using in his day-to-day life or if you’d like to listen to other episodes of this podcast, please visit the website at thoughtfulcooking.com. That’s www.thoughtfulcooking.com. We appreciate your time with us today and look forward to bringing you another episode very soon.

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