I was recently given this article from the New Yorker magazine on the newest “best” restaurant in the US. The restaurant presents authentic Native American cuisine and the chef is a native American himself. His name is Sean Sherman and he single-handedly brought the topic of native American cuisine front and center.  After looking into it myself, I was surprised at how little I knew about what our “Wanna-be ancestors” actually ate. If I were to sum it up in one sentence it would be, “mostly Mexican,  without the dairy and wheat.”

I also discuss an article from the Guardian about the failure of imitation meat products to take hold in fast-food restaurants. It seems that both the Burger King Impossible burger and the McDonald’s McPlant burger, both sizzled and then fizzled. In my opinion, marketing to a meat-loving population by trying to imitate the original beef patty, while keeping the calories and saturated fat really high, was a huge mistake. Perhaps they should have marketed to vegetarians, with a Patty containing mushrooms, black beans, or even fish.

Check with dietitians next time!

As always, if you have any questions or suggestions for future episode topics, you can always email me on my contact page, at Healing outside the Box.