Secrets From the French

with Tania Teschke

What can we learn from the French about how to cook, eat, and live? How is it that they eat such rich, creamy foods and yet remain so slim? Do they still include organ meats in the diet? What are their secrets for healthy cooking and living? Tania Teschke lived for three years in the Bordeaux region of France where she immersed herself in traditional French cuisine and culture. Her experience culminated in the well-researched book “The Bordeaux Kitchen.”

Today, Tania shares lessons learned with us. She explains the “French paradox”, their tips for cooking (like having the best equipment possible), how they spend time on the preparation and provenance of their meals, and, yes, how many still include organ meats in the diet. She also offers ideas for where to start when it comes to introducing liver into the family’s diet and how to shape our own family’s dietary and lifestyle habits.

Notes:

Highlights from the conversation include:

understanding the French paradox: how they stay slim precisely because they eat richly
how traditions dictate nose to tail eating
how the younger generation turns to fast food but simple food can be prepared quickly as well
the importance of using fresh, local ingredients from healthy soil (i.e. “terroir”)
three secrets to French cooking: use of farm fats, sourcing local ingredients & quality equipment
how certain fats are particular to regions: duck fat in Bordeaux, lard and tallow in Alsace, etc.
the French name for a cast iron pot is a “fait tout” which means “do everything”
how French cooking is not complicated and nourishes in a natural and less processed way
how organ meats like liver, kidney and heart are the most nutrient dense and very flavorful
how using the entire animal is wise and economical for both farmer, butcher and consumer
the concerns for eating liver (is it full of toxins?) are dispelled
why the French are not squeamish about the “off-cuts”
how Tania’s time as a vegetarian led to health problems and weight loss, malnourishment
how cooking chicken livers might be the place to start with introducing liver to your diet
how liver—full of vitamins, minerals, mitochondria—is THE most nutrient-dense food
how proteins and fat satiate and help with blood sugar regulation & mood stabilization
how the French invest in procuring the meal, preparing the meal, and enjoying the meal
how can we feed our families in a similar way and instill a sense of living intentionally
why Tania and her family turn off wifi and limit screen time after dark
the importance of questioning your assumptions so that you are open to learning new things