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The Journal
Ancestral nutrition, nose-to-tail eating, and the science behind what we make.
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Traditional Quebec Cipaille (Layered Meat Pie)
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Soft Old-Fashioned Molasses Cookies (Made with Lard)
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Slow Cooker Quebec Meatball Stew (Ragoût de Boulettes)
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How to Make Whipped Tallow Balm at Home
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Veal Cretons (Lighter Quebec Cretons Recipe)
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Quebec Tourtière with Millet (Lard Pastry)
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Air Fryer Beef Liver and Onions (Crisp, Not Tough)
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Slow Cooker Maple Baked Beans (Quebec Fèves au Lard)
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Head Cheese Without the Head (Quebec Tête Fromagée)
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Vanilla Panna Cotta with Grass-Fed Beef Gelatin
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Chocolate Protein Mug Cake (2 Minutes, Egg White Protein)
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Homemade Apple Cider Vinegar Gummies with Beef Gelatin
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Blueberry Protein Muffins with Egg White Protein
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High-Protein Waffles with Egg White Protein
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Beef Kidneys in Dijon Mustard Sauce (Rognons à la moutarde)
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Grilled Beef Heart with Chimichurri
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Crispy Beef Tallow Roast Potatoes
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Pan-Fried Bannock with Lard
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Classic Canadian Butter Tarts with Lard Pastry
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How to Render Beef Tallow at Home (Wet and Dry Methods)
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Homemade Marshmallows with Grass-Fed Beef Gelatin
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Homemade Suet Cakes for Winter Birds with Beef Tallow
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Beef Tallow Fries at Home: The Double-Fry Method
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Old-Fashioned Potato Doughnuts Fried in Lard (Beignes aux patates)
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