Real Food Summit

Share on Facebook0Tweet about this on Twitter0Share on Google+0

Sean Croxton is up to his usual extreme interviewing prowess, and is at it again with another online summit featuring nearly 30 interviews.  His eardrums must be made of some kind of titanium alloy.

None of that Paleo stuff this time.  This summit is the REAL FOOD SUMMIT.  The speakers look good.  If you have never heard Joel Salatin speak, who is first in the lineup, I promise you it is worth your time.  I’m particularly excited about his talk, not necessarily because of his beliefs but because he is just such a rare character that tricks you into thinking deeply while you’re having a ton of fun.  In 2008 I seriously contemplated spending a year apprenticing at his farm to learn about his revolutionary “polyculture.”  But then I came to my senses and remembered how much I hate doing actual work.  My solid 10 hours on the couch yesterday is a true testament to that.

Chris Masterjohn, one of my favorite nutrition researchers, also has what I’m sure will be an excellent 2-part series as well.

And me?  Why yes I will be interviewed on July 15th on real food and weight regulation.  I will also probably be the only person who defines real food as that which satisfies – as in the classic American saying,  “Wow, that was some good sushi (or hummus or salad or smoothie, etc.).  Now let’s go get some real food!”  If I was honestly presented with two pictures, one of a big plate of French toast and another with grassfed beef and a pile of sauerkraut and asked to pick which plate best exemplifies “real food,” I would pick the French toast every time.

We’ll see what we get into.  Generally-speaking, I am still very much about eating quality, nutritious, “real food” in that sense as well.  There’s no doubt that the general public could really use a lot more unprocessed, unrefined, homemade food in their diets.  But I wouldn’t say that my information has really catered to the general public over the years, but to those who have become obsessive about finding the perfect diet, and have developed phobias about eating any number of different foods.  The interview will certainly be more of a “general public” kind of interview, so I will be saying some good things about unprocessed food and its interaction with the weight-regulating forces of our bodies.

Anyway, my interview, as well as all of the others on a wide variety of topics, is completely free on the day that it is aired.  Just click on the following link and enter your e-mail address to listen to any and all of the interviews.



  1. Matt, you lost me at sushi not being real food.

    If you’ve never come out of a sushi restaurant so stuffed you can barely walk, you need to find yourself a good all you can eat place and go do it right now.

    • Haha. All you can eat sushi is all they have here in Reno – where I’ve been the last 6 weeks. Hit 3 all u can eat sushi places. I was full. But really needed green tea ice cream to get all the way there. Otherwise you just have some fluffy rice making your stomach bloated but without really delivering true satisfaction. Just stomach pain.

      • Fair enough. I always do sashimi since I don’t like rolls, so my animal:rice ratio might be a little higher. I like to go for clams and eel and octopus and roe, too, which I find are more satisfying than straight fish.

        Nothing wrong with a little ice cream to top off the tank, though. :-)

    • Reminds me of the time my friend Tony and I ate at this all you can eat sushi joint in La Jolla. You played a flat rate up front, weren’t allowed to take anything with you, and paid extra for anything you didn’t eat. We screwed up somehow and ordered double what we intended to (all at once of course). For some reason we had misinterpreted the menu. Well, we weren’t about to pay extra so we finished the whole thing but I never have been so stuffed. Sushi is filling.

  2. Yes, sushi is bomb! I saw that you were on it to and I was excited. I really like underground wellness but it is so paleo, I get too sucked in. So, I spend time on your blog to clear my head sometimes, lol.

  3. It’s like Red Forman said when his wife handed him a plate full of health food:
    “This isn’t food. This is what food eats!”

    • Too bad a high metabolism won’t protect Sonnen from the heel of Silva’s foot connecting with his skull.

      • Haha! true. But it is impressive that Sonnen made his weight so quickly. I wonder if Silva follows a similar protocol. Lets see if the spider does its trick.

        • I wonder if Sonnen ate and drank 15 pounds of stuff right before the initial weigh-in just to intimidate.

          • I think they want him to be at a much higher weight for the fight. So he was 205 a couple of days back, then 185 for the weigh in and I suspect he will be back up 205+ for the actual fight today. So it is not just intimidation but that’s what he is going to fight with.

            I have a feeling Sonnen will, if not win dominate the fight like last time. His nutritionist has some secrets up his sleeve as he is in high demand in mma. From sports illustrated:
            “Dolce’s tenets of proper nutrition and electrolyte manipulation, which increase the body’s metabolism and core temperature, help purge the weight in the healthiest manner possible. “

      • Nice prediction Matt. Although it turned out to be the knee rather than the heel. I guess skill trumps metabolism ;)

    • This is the thing I don’t like about weigh-ins. Nothing says athlete like being ‘in the bathroom 9 times in the last 4 hours.’

      Training for a colonoscopy? I personally would rather see the best fighter win, regardless of their weight. Bring back the Bloodsport, not the manorexia.

  4. “There’s no doubt that the general public could really use a lot more unprocessed, unrefined, homemade food in their diets.”

    Homemade, yes. But I’d say that what the general public needs to eat more of is more thoroughly processed foods, especially when it comes to starches.
    Factory made foods are processed too quickly, and of course comes with a ton of unnecessary additives, but the healthy version isn’t necessarily less processed but actually more so. Grains should be aged first of all, then sifted to remove bran and germ, and then soured or whatever.

  5. Glad to see this. I stopped following Sean a while back when he started Paleo-fying his ‘real food’.


Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>