Chewing the Fat
6 months ago
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Lard and butter and oil — as in olive — oh my! Chewing the Fat is back, with fat! No, co-hosts Monica Eng and Louisa Chu haven’t packed on the Freshman 15, perhaps because they’re eating full fat foods, that they say are actually good for you. Just in time for Mardi Gras (aka Fat Tuesday), Monica and Louisa talk to Weston A. Price Foundation President Sally Fallon about the science behind these claims. Yeah, science! They taste luminescent olive oil pressed by restaurateur Paul Boundas himself, direct from his family olive tree grove in Greece. And loyal listeners, Louisa finally gets up close and personal with Monica’s daily breakfast of two eggs fried in lard. All that and much more, including a phat Mystery Food Sound! (Photo: Louisa Chu/Flickr)

7 months ago
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Less than one week until Chewing the Fat is back with our second season! We’ll kick it off with an exploration and appreciation of our favorite lipid: fat. Expect much deliciousness! (FYI, that’s Monica above left, and Louisa above right.)  

Less than one week until Chewing the Fat is back with our second season! We’ll kick it off with an exploration and appreciation of our favorite lipid: fat. Expect much deliciousness! (FYI, that’s Monica above left, and Louisa above right.)  

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