Hunter: consuming animal flesh short-circuits the effort of turning plant cellulose into essential nutrients such as amino acids, minerals, electrolytes and fats.
Gatherer: natural abilities of observation, smell, taste and memory to guide food choices that deliver digestible plant based nutrients including carbohydrates and vitamins, augments and supports the hunter element.
To exist on this style of diet in the modern world requires a bit of tinkering. The challenge is never to reach for the packet or the nutrient added meal. It provides for all foods to be hunted and gathered at the local butcher, greengrocer, fishmonger, delicatessen or garden, river, sea, field or woodland – nature’s a la carte.
There really is a diversity of food available in your backyard, the paddock, the water or your local providore – ask yourself could I have gathered or hunted this? The regime presents a wide range of raw foods (that can be fermented, dried, cured, smoked, separated, curdled or crushed) and adapted to suit global cuisines and personal preferences.
My friend Deb Newell is the founder of The Hunter Gatherer Dinner Club and I’m mcing at their inaugural event – to be held at the world renowned Mulloon Creek Natural Farms Sunday 21 March.
The picturesque Mulloon Creek Natural FarmsThe entire menu will be wild, hunted and gathered from the smorgasbord available at Mulloon Creek Natural Farms by four top chefs: James Kidman, National Gallery of Australia (ex Otto); Raymond Kersh, Edna’s Table; Damien Pignolet, Bistro Moncur and Richard Purdue, Belinda Franks.
I can’t wait to see what will be on the menu.
At the event will also be a fascinating panel discussion Out with the Pyramid and back to the Square Meal – the return to nourishment which I’ll tell you about in another post.
If you like more information visit http://www.thehuntergathererdinnerclub.com.au/ or contact Deborah Newell telephone 07 3846 6250 / 0439 756 776 or email firstname.lastname@example.org.