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There’s never a bad time to start making that change, Sarah Knight

Calm The F*ck Down! With Guest Heretic, Sarah Knight

Setting yourself up for the new year, today’s episode will be a real feast as our guest heretic is Sarah Knight, author of Calm The F**k Down

Paying homage to the humble chicken, Tamara Staples

Tamara Staples: When Chickens And Photography Entwine

Tamara Staples talks about what her books bring to her audience, her future projects, as well as how she pays homage to chickens that are beings as well as food

Tamara Staples, Queen of Cock Photography

Chicken lovers rejoice! Tamara Staples is a photographer that combines her love of art and cock into picture books. Why is she so interested in chickens?

Evan Brand: Using Sleep and Nutrition To Heal Your Body

Do you have trouble sleeping? Evan Brand, can help you with that; not because he’s boring, but because he’s a functional medicine practitioner with sleep focus

Phil Escott: Eating Seasonally and Regionally as a Carnivore

Find out more about the definition of a Paleo diet, how hard is it for a carnivore to travel around the world, and how much meat Phil eats each day

Low Deuterium Diet And Carnivore of All Trades, Phil Escott

Phil Escott, Low Deuterium Diet And Carnivore of All Trades

Everything in Moderation; that’s one of Adrienne’s biggest pet peeves, and that of our guest, in fact they share a lot of pet peeves in common…

Deliciously Incorrect with Shawn Baker, Nutrition Heretic

Deliciously Incorrect with Guest Heretic, Dr. Shawn Baker

Last week we talked to Dr. Shawn Baker about different aspects of the…

Shawn Baker, impacts of a carnivore diet on the environment

Environmental Impacts of a Carnivore Diet with Guest Heretic, Dr. Shawn Baker

You’ve probably heard of vegetarian and vegan diets, but have you ever heard…

Chef Alison Negrin brings healthy food to healthcare, Nutrition Heretic

Institutional food sucks! Guest Heretic, Chef Alison Negrin Brings Healthy Food To Healthcare

Chef Alison talks about how she became involved in improving institutional food, the challenges involved, as well as the successes and future of nutritious and sustainable hospital menus.