Today's episode of the Anthony Anderson show is brought to you by MtGox.com. That's mtgox.com and BitPay, that's bit-pay.com and MezzyGrill.com, that's m-e-z-e-grill.com and CarpeVM.com, c-a-r-p-e-v-m.com. Greetings everyone. This is Anthony Anderson coming at you live from New York City. We have a very special guest today who's not only a hero of mine, but also a friend. His name is Frank Giglio, otherwise known as Chef Frankie G. Let me say a little bit about him first. Frank is a classically trained chef from the New England Culinary Institute in Montpellier, Vermont. He has been fully immersed in the culinary world for the last 16 years, which through all of his experiences allowed him to create a very nourishing and sustainable cuisine today. Frank's creations are emerging of traditional food preparation, raw food nutrition and folklore herbal medicine. His farm-to-table style cuisine is simple, nutritious, and enables the freshness of the ingredients to speak for themselves. Frank is the owner of Frank's Finest LLC, which features organic herb and spice blends. Greetings Frank, how you doing buddy? I'm doing well. Good to be here. Yeah, man. Thanks so much for coming on the show. I really appreciate it. No problem. Very cool, very cool. So as we could start, if you want to introduce yourself, I mean I said a little bit about you, but if you want to kind of give the guests a little background on how you got into the world of cooking and becoming a chef and raw food and whole food. Sure. Cool man. Yeah, here we go. So, to be up to date, I currently live in Maine in southern Maine with my wife. As of today, we have a four-month-old boy named Wilder. Congratulations. Thank you. A lot of this story kind of leads up to where I am today and having a son, so to go back, I grew up in Connecticut, spent most of my life there, kind of been not so much interested in food, but when I was 15 and it was time for me to get a job for whatever reason, I decided to go into a restaurant and just took a really low-paying job and was a dishwasher at a local little elderly home and the job wasn't great, but what I noticed immediately was I had this attraction to the way the food was being prepared, the energy of the chef and he was really like kind of loud and obnoxious and for whatever reason, I just really got very inspired and as I was watching him put out meals all in this like timely manner and having a good time, I sort of wanted to learn more and so I slowly started asking more questions, getting more involved with the food and then after about a year working at that place, I knew it was something I really wanted to pursue. So I went to have a kind of your traditional New England seafood restaurant on a Saturday in the summer you do, you serve a thousand people and there's two to three hour waits and crazy job, the food was pretty poor, it was mostly fried food, but again I learned so much and basically worked my way up from kind of the salad prep guy all the way to working the line and working almost full time while I was in high school and I knew from there that when I was going to graduate high school, culinary school was probably my most skilled area of life and something I wanted to pursue as a trade. Cool. And so you went into culinary right out of high school or did you take some time off? No, I went directly after high school, that was in 1997 when I graduated high school so in the fall of 97, that's when I headed up to Vermont and did the culinary school up there. And how long is their program? It's a two year program for the associates degree, but the way the school works is you get put into a block with seven other students for six months, so from basically September through March I was with the same seven students and we did various classes you know as level one intro to culinary school. At the end of the six months we're allowed to choose any restaurant in the United States we want to work at and do an apprenticeship and of course that's as long as we qualify and get the job and can get our own room and board up there. So from there I chose to go to Portland, Oregon. Cool. And do an apprenticeship there at the Heathman Hotel and then you go back to the school and you kind of repeat that cycle advancing in the in the classes you take and then your second apprenticeship they kind of opened you up to to going anywhere in the world to work in a restaurant as long as you again can get a job and get hired. So your early experience was in Vermont and Oregon so were you exposed to a lot more farm-to-table stuff early on or did that come later? No it's actually like in all these different experience I had through the years I was still like I grew up kind of the standard American diet before going to culinary school I ate a very little vegetables you know I was very I ate probably the same 10 meals you know for the last probably 10 years so I wasn't very open to many things but as soon as I went to culinary school all these different choices can't started coming to me and obviously you want to taste stuff and learn and develop your palate so I began opening up my my diet just because of what we were serving but sure in Vermont and winter you're eating a lot of like tons of root vegetables bitter greens not so much like romaine and iceberg you're eating like frisee and radicchio and mustard greens real hearty kind of stuff and then and then once I went to Oregon in the spring that was I worked at a super high end restaurant where there was no food costs and there was no budget in the kitchen you know fresh caught wild salmon were delivered first thing in the morning when it was berry season you would get you know huge flats with maybe six different varieties of fresh local berries yeah the local Bing cherries or the Rainier cherries really eating what was growing or being raised or caught wild in the in that local environment basically the Pacific Northwest yeah very good so much major you know at the time I didn't think about it so much but like looking back at some of those experiences I was like wow I was really had it pretty good as far as the whole farm to table idea and local local cuisine yeah and that was a while ago too I mean I think that's you know it's very popular now but even looking back maybe five years ago it was still at least in the mainstream kind of coming up so being exposed in the you know late 90s is awesome yeah it was great and I was I was so young at the time you know going to Portland I think I was just turning 20 it was really the first time I ever left New England with the exception of going to like Disney World so yeah I didn't I bet I didn't fully experience what I could experience now but you know it definitely definitely planted some seeds so it's pretty pretty powerful experience looking back at it and so being immersed in that world did the way I came across your work was through the raw vegan world and so were you ever 100% into that or were you you know just getting people to eat like real foods whole food what was the path with all of that stuff well right after I completely finished school and finished my apprenticeship I kind of bounced around the states quite a bit went back to Connecticut I then took a job in Colorado or actually took a job in Alaska cool seasonal job there back to Connecticut then out to Colorado again back to Connecticut and then and always working in restaurants okay really doing your kind of straightforward line cook position sure it wasn't till I moved back to Connecticut that personally I just felt like I wasn't living life up to its greatest potential working in a restaurant you know the nightlife kind of took its toll on me and and I was offered a job working at a local health food store in Connecticut and there was a place I shopped at every once in a while but I basically was asked if I wanted to run this little deli and it was all vegetarian and it was all mostly takeout kind of like a westerlies I'm in that back kitchen where they have kind of like takeout stuff yo yeah and I basically had to self teach myself or train myself how to do vegetarian cuisine in a you know kind of a natural food store way like I could obviously cook vegetables and stuff like that but you know incorporating different types of grains and different kind of ethnic cuisines really didn't know that all that well so I basically worked at this job for about four years and really started switching to more of a vegetarian based cuisine that I was cooking and but for myself I wasn't really living what I was doing I was kind of still hanging out and having too much fun and yeah and now with my buddies and the late night scene and all that kind of stuff and it wasn't until I was introduced to raw foods that really kind of turned my world upside down and that was in 2006 and I it was funny because I just almost converted the the little kitchen that I was working at into a raw food place yeah as I was making the changes and feeling really good I started kind of making the customers make the changes with me yeah that's great and as I lost a lot of weight had tons more energy and was feeling really good and it was time you know sharing that with everybody so I was kind of caught on and and that was like a little fad in the store was raw foods um wanted to pursue that more I ended up going to the treat of life center in Arizona and did their live food apprenticeship and then stayed on for about six months as an instructor okay and so I didn't know that that training really allowed me to just fully understand raw foods and how to prepare all the different types of meals and all the different you know mock dishes kind of you know so really learned a lot there and then that's when I kind of really started getting into sports and it was time to kind of find a new path it's like all right I got this food thing dialed in um I know this was you know it was one of those this is the way I'm going to live forever kind of thing sure now it's time to pursue long distance running okay we're in sports so I ended up packing up my bags leaving Arizona and headed back to Connecticut so that I could train for the the Vermont 100 and you were primarily a raw vegan at this point yeah that was like full-on 100 raw foods like very very dogmatic I guess about my approach and really started focusing on the the high fruit diet and grew a garden that and had my own garden and worked at that organic um vegetable garden as well but primarily was fueled on imported fruit and that was really um at the time great for me it helped me achieve my goals for running um health-wise I don't think it did the best thing for me but um really it just dialed in my my sports regimen and allowed me to get as lean as I possibly could and as fast as I was able to get and um be able to run for over 20 hours that was kind of my goal wow wow was there um was it was a conflicting you know coming from the culinary world where you're using really good quality animal products like for me it was always just the junkie the junkie animal products growing up so I got exposed to the factory farm stuff and then I just became a vegan because I was never exposed to like good salmon and grass fed so coming from your world was it was it strange to cut that all out for a while I think where I was at and the weight I was at and my overall health I think I had to actually make that change um and really eliminate a lot of foods from my diet to actually just kind of create a whole new body and a whole new person and and just detoxify and and not so much detoxify but get my body get rid of of the mcdonalds that I ate day after day and the subs and the bologna and okay the fruit loops and all that kind of thing I think it was absolutely important you know how long does one need to like do a cleanse for you know would six months been enough would a year been enough I think I really got out of the nearly four years I got a lot out of it and um the interesting thing is even as I was very strict raw foodist a vegan um I still for me I've worked with animal foods for so long with with meats and butchering and all that kind of thing um you know some people don't eat meat but it really grosses them out it's like don't even I don't want it on my cutting board I don't want it in my refrigerator for me it never bothered me because I'd handled it so much so even as a 100 raw foodist and vegan I would still help my friend butcher dear okay he was a long time hunter and yeah I had the skills to butcher it and so you know I wouldn't eat it I wouldn't take a bite but I would go down there and and chop it all up without even flinching it was like I actually one of my favorite things to do in in cuisine and food and is is actually butchering it's I find it fascinating mm-hmm so yeah so it's kind of interesting even though I felt the need to shut take that out of my diet but it never really was something that I would um roast out or speed out about yeah yeah that's pretty um pretty common where people just are totally turned off by it and they don't even want it in their kitchen or in their house or nothing like that um so besides the food you you're really like well known for like your herbalism and making all that kind of stuff the wild harvesting when did all those things start coming in that really happened probably over the last you know three years or so um pretty recently with the with the herbs and the wild foods you know um was fortunate to share a home with Daniel Vitalis our good buddy and and we now um still live very close to each other actually over his house today but um watching some of his videos and of course the work of David Wolf just those two and a few other people out there close friends just really open my world open up my eyes to a whole new world sure like all of a sudden you know as I was very interested in running my whole goal was get from point a to point I love trail running not so much road running and um I'd spend all this time in nature but all I wanted to do was get to the top of the mountain as fast as I possibly could and then I'd turn around and try to get to the bottom as fast as I could and I got pretty good at it and you know you get a little view from the top and of course you get to you know you get to see these amazing different trail systems but I never really actually stopped to see what was really surrounding me and um they kind of opened my eyes to just like stop kind of look and listen and and see you know maybe only walk a quarter of a mile and it takes you a couple hours to walk that quarter of a mile but here I find this mushroom that'll help my immune system I might find some wild berries there might be fiddlehead ferns like there's all this potential food that I could take in and nourish myself and nourish my family with and incorporate it into the the cuisine that I already know and I was like whoa this is so powerful it's like yeah running you know for me personally running made me feel great I you know accomplished great goals and achieved all the things I wanted to achieve with running but it became time to actually like kind of ground down a little bit it was like I threw run really fast always on the go um I was like kind of just floating around it was always on the move like I need to like go and traveling a lot and not really wanting to stay in one place and I was like all right I think I think I've come to this point in my life where it's time to actually round down yeah and just like get more connected with your environment um and that that was a huge game changer that kind of shifted my entire world and helped me to come to where I am right now what did you notice like big physical changes going back to animal products um I notice more changes I don't think um I notice major physical changes with the animal foods obviously from going from running um up to 100 miles a week and averaging probably 40 to 50 miles a week you're basically burning lots and lots and calories um and it was I could eat whatever I want whatever I wanted and I didn't gain anyway I actually had trouble keeping weight on um so I think any shift where you don't exercise as much as I was and you don't eat I was very kind of scared of fats I was like I don't want to eat any fats I could only eat you know fruits and vegetables I gotta really avoid all the fats and the nuts and the seeds so I was really kind of fanatical about it and then once I started allowing myself to eat a a variety of foods including animal foods and animal fats I naturally did gain some weight back um and now I feel you know I'm probably 15 pounds heavier than I was when I was really in my top running shape but I feel I feel strong I feel robust I feel like I could you know accomplish all the physical feats I need to you know I don't have I don't have that speed that I once had because I'm not training like I used to but I feel I can go out there and put miles on if I have to and I don't have to um kind of eat this really narrow diet to allow myself to do that yeah yeah do you feel that living up in Maine is supports that lifestyle or does it make it harder the current lifestyle the current lifestyle yeah I think um I think I'm I'm right in with the I think I'm not that I don't want to say I have to eat this way but I feel the diet I'm eating closely resembles what is growing abundantly in Maine or being raised in Maine so yeah I feel really close to kind of almost symbiosis with with my with the state of Maine that I live in with my diet and you're harvesting spring water as well yeah I actually need to go tonight but um we have probably about 20 minutes away there's a local spring called Bond Mountain and um that sucker just pumps serious amounts of water I mean you could feel a five gallon jug in about 30 seconds wow when it's really on full bore wow and so yeah you know even adding that like a simple lifestyle change for me of you know and that was something Camille and I decided okay we want to live in a place where we could drink fresh water and have it close to us and Maine was a good place for us Camille was raised in Maine but um just making that addition of spring water into my diet um as you know I won't say the only water I ever drink but primarily it's usually always spring water and you know flushing out that old bottled water and city tap water it's a it's a huge huge benefit to my health just doing that in the experience of going to a spring and collecting my water it's um I love I've been on this kick of do it yourself anything you could do yourself as opposed to having to go buy I'm kind of in support of it so I'm kind of been practicing practicing that a lot of what can I do myself instead of buying it prepackaged or hiring somebody to do or you know having to buy it yeah it's been really fun so spring water is kind of one of those it's probably up the number one thing yeah maybe growing my own food yeah spring water is so huge people don't even give it any credit they have no idea like the water game but yeah so have you been doing any fishing or hunting um I did a bit of fishing this summer I used to be in high school I was kind of a diehard um fisherman yeah my dad my dad's retired he has his basketball and he came in his good buddy fish a couple times a week and I grew up on that and um you know as I switched my diet I let it all go actually sold all my hunting gear sold all my fishing gear and it was just kind of said I'll never do this again yeah and um and I loved it as a child and I loved it as a teenager and it was just one of those things it's like all right I don't do that anymore time to find something else and over the last like two years or so I kind of regretted selling all that stuff not like buying it all back again yeah I enjoy fishing I do I do some hunting um I won't say I'm the most successful hunter but I don't put in the time that it takes to actually um harvest your own game but some small game in the past I've I've uh I've harvested and um some pigeons here and there so okay all food of course and these wouldn't be New York City pigeons no no no no not at all um on that line I was curious like what kind of wild game do you see up there well like what kind of things are people eating are they doing a lot of organ meats or I mean are people giving those away what's what's that like usually well I'd say being in Maine and New England in general well northern New England moose is is the biggest game um animal out here and I've seen them a couple times while I've lived in Maine very hard you know you don't see them that often if you go up north you'd probably see them you know a little more likely yeah um there's black bear which the whole practice of hunting black bears kind of um usually they're fated doughnuts yeah quite deserving so that's not something I have they're like a big raccoon they're not something um I'd actually want to hunt but they're here and obviously the deer um quite differently than you know say Maryland all the way up the coast to Connecticut where deer are so overpopulated and you could see them just like you see a squirrel they're very common up here in Maine because Maine's about 90% uninhabited so a lot of forest and open space for animals to roam so you're not as likely to see them even though there's less cities and towns or um sprawled living spaces you don't see the deer as often you know I've been in this home about a year and a half and I live on 50 acres there's a couple hundred across the street from me and I've only seen a deer in this property maybe twice wow lots of wild turkeys and definitely I'd say that the real kind of long-term hunters the the liver of the deer or the moose is probably their their number one food um if I ask any old-time hunter they're probably say liver and onions they're their favorite uh favorite way to prepare um any kind of game yeah it's funny in Minnesota people do it all the time and it's a lot of I mean there's a lot of a lot of fields unfortunately like where I'm at most of the forests are further north where we see moose and blackberry up there but people will just give away the organs like they wouldn't even think to eat the liver or the heart or the kidneys so you can just get all that stuff for free just by letting people know that you want it and then yeah and even like the fat people just want like the muscle tissue and then that's pretty much it so it's pretty good once you're tapped into that stuff oh yeah absolutely I mean there's um opening up to liver has been something you know such like real dense nutrition there's so much there the average person's like I want that tender loin I want that you know rib eye steak they want those real fancy cuts of meat that cost you know 20 bucks a pound where the real nutrition is like a dollar 99 a pound yeah so yeah I mean I've been opening up to you know a lot of different organ meats and I must say like heart is one of my favorites the the flavor is really amazing you can kind of put it into dishes and you don't actually know like liver is pretty intense flavor you know so when somebody's you know oh I'm open to trying some new foods or I'll I'll try some organ meats sometimes you give some of the liver and they're just like whoa that's just way too intense too much flavor yeah I can't take it but the heart you can just kind of sneak it right in there and no one's even gonna know what it is there's just gonna get some ground meat how do you prepare it um I put it in just kind of chop it up and put it into like chili or stew okay or like quick little stir fries or you know even if I know if I know exactly where it came from you know a buddy gave it to me and it's pretty fresh I'll slice it very thin and do a kind of carpaccio style just a little bit of seasoning wow there's a little olive oil maybe a splash of lemon and just enjoy it like that wow wow that's amazing yeah and you could also I've been getting into a lot more curing and and and preserved meats part to one of those that you could actually cure and then smoke and then keep that for long-term storage okay okay have you had an experience like making the like prosciutto with like you know you salt down the leg or something and then you hang it I've been seeing some of that but I haven't had the chance yet yeah prosciutto that's kind of one of my goals when I when I'm able to actually raise a pig myself I'm kind of we're looking at to hopefully buying land sometime and that's when I really want to get into raising goats raising pigs raising more chickens um so when I you know if I'm able to butcher my own pig I'd have four legs that I could potentially cure um so right now I haven't wanted to like buy that part to kind of to make that but um back in the day we've done kind of an Italian salami sausage called uh we call it tabagool okay well kind of a free um almost like salami uh-huh now when we've done in restaurants where it's pretty easy you just make a basic brine almost like you make a pickle brine and you you put the uh tenderloins in there and you let them sit for a couple days and then you take them out and you put them in a salt cure wow and then after that salt cure they call it the Italians will call it uh cellar meat okay and they hang it down in their cellar and they let it cure for you know a couple months or so um yep you just slice it up you know wipe off the sides slice it up and enjoy it on a little piece of cucumber something yeah are you you're familiar with river cottage oh yeah I actually you gave it to Ali I gave it she gave it to me and I watched every episode there's they did a special called pig in a day and yeah okay and they like actually have it as a seminar and people come in and it's it's quite expensive but you can have the the dvd and they really just went into all the details and then I actually heard of somebody that would plant potatoes all around their um their pig area and then whenever they were ready they would let the pigs just dig them up and eat them all oh wow and that way they didn't even have to like worry about it you know and stuff like that and pigs can handle it I guess um yeah that's really cool that's really cool so how did you get into making your own spices um few years ago was about well I was working in New Hampshire at a little another um health food store and I had a guy come in who was opening up a coffee shop and he wanted to make chai tea and so he came in we're just you know just chatting and he said do you have any good chai tea recipes because I want to make chai tea and serve it at my coffee shop I was like well I don't but you know I'll I'll formulate you a recipe and um so I got the kitchen started kind of mixing I went online looked up your classic kind of chai spice recipes and said how could I make this my own I wanted to eliminate the tea so I didn't want black tea in there I wanted a caffeine free tea and I wanted to add in um kind of a medicinal element to the the spices that are normally in there so I whipped up this recipe it tasted really good he was really into it and then I was like wow this was this kind of cool I could sell this so I could just in the store I started packaging it up I did one in a powder version and also did one in a tea cup version just started selling it and then I just you know when we roast chickens or do some some red meats I always had a few ingredients that I kind of it was like like a chili spice or barbecue spice yeah and so I actually started measuring out each ingredient and kind of tweak it and then I had my barbecue spice which I end up calling the smoky southern spice originally that's my favorite yeah I love that one I still use it almost daily um so I had that one and then I whipped up a curry recipe I actually had this curry recipe that I was using for years and kind of found that in some old notebook and then boom I ordered a bunch of spices blended them all up and had my friend create the logo for me and I was like all right I want to start selling these things and it just kind of went from there and they're still available online people can get them yeah the website of the company name is Frank's finest so it's it's uh Frank's finest LLC.com okay Frank's finest LLC.com very cool yeah it's it's been interesting as I look at it now and now I'm up to about 10 different blends I'm working on a few more for the upcoming longevity now conference and I see them as for somebody who's new to cooking or they didn't they weren't brought up kind of making food from scratch or they were on a more raw food based diet now they want to start cooking some food and they they just not that familiar with kind of mixing different spices um all these blends that I sell they're kind of like mini ego boosters for the home cook that's how I got them it's like you know you're making something you don't know how it's going to taste you just take a scoop of the barbecue spice stirred in there and it's like one that tastes great yeah so that's kind of how I look at it's like I just my my inspiration is to get people to start preparing food from scratch and yeah whether that's cooked or raw whatever is best for you but um just getting people to create that relationship with their food again and start cooking and preparing food um these spices kind of help people um have that confidence that the food's going to taste good and they could you know create healthy meals yeah yeah well put man I like to um I think my favorite my well I do a few things smoky southern for sure and I'll do in a small pan like maybe four eggs and then I'll cover it so the the tops will cook that way I don't have to flip it and then I'll lay on a little bit of grass-fed cheddar and then I'll just liberally sprinkle a lot of smoky southern on top and then I just slide that onto the plate and you can do a little pico de gallo on the side if you want to but just by itself it's so good and it's like three things that's it and it's like the best breakfast and then I do a lot I blend coconut milk with the chai and I'll put a little vanilla stevia in there or a little maple syrup and that's just like that that breakfast will take me for like six hours just with the coconut milk it's just so satisfying and the chai and the coconut it's just so good and then I've been playing around with lemon pepper a lot lately too nice yeah it's really good summer doing the you know any fish or even like sardines or something or yeah vegetables like steamed broccoli little lemon pepper on there yeah perfect perfect I just created one I call it the chili garlic spice oh nice um I I created it and then I tasted it I was like oh my god this is like the msg free ramen noodle if you're eating ramen noodles like the chicken flavor which I guarantee like every listener probably has at some point in their life oh yeah that packet when you smell mom it instantly takes you back to like buying nine packages and ramen noodles for like 60 cents and living off those for days yeah my dad still eats them I gotta get him some of that stuff now because uh yeah he's got to get off that stuff I mean he's still eating ramen noodles the guy's like 55 and ramen noodles and dinty more beef stew in a pot and he just stirs it all up and yeah and yeah you know well yeah little baby steps I guess but yeah everyone you can get that at frank'sfinestllc.com they're really good he makes them himself amazing it'll really like yeah like he said it really boosts your ego because you just people just think you're like the best chef ever because you're like using these spices and it takes the guesswork out of it too so Emma I'm definitely a huge fan so you mentioned longevity now conference when is that happening that is coming up in about just about a month now the last weekend of September okay that is in Costa Mesa California okay really amazing event this is my I think fourth time being at the event sometimes as a speaker sometimes just working this year I'm managing the tonic bar which nice it's kind of truth falcons baby who he started the kind of our air one we kind of bring in that whole idea different some different recipes some of his kind of classic recipes and we we make up ice creams and savory soups and different hot herbal teas for the whole entire weekend we serve thousands of drinks pretty pretty amazing how we could crank it all out with about six people blending drinks non-stop from eight in the morning till 11 at night yeah and it's just amazing what's the key to making a good ice cream a good ice cream well I could do it completely without well the key hold on I like something frozen so either frozen berries right now I'm all about the frozen blueberry so that's like really the base instead of you have to like eliminate your typical ice cream recipe where it's either you know heavy cream with eggs or you know like the vegan version they're like tons of cashews or macadamia nuts yeah coconut meat what I'm doing and what I've learned from truth is really taking place which sometimes I'll make a herbal tea like I'll do a I'll make chocolate tea then create chaga ice cubes whoa that's the base or we do the frozen blueberries because that's my favorite currently they're you know in Maine everywhere so frozen blueberries then you need to add a certain amount of kind of powders of flavor and you know you can make chocolate you can make I love just adding vanilla the ski is my favorite condiment to blueberries cool and then getting in a good amount of fat to kind of really cream it up not make it so much of like a mashed up icicle yeah yeah so either we have a great dairy source here so we get this a beautiful jersey um raw cream so I'll do a cream or yogurt works well or you know coconut milk it would work totally fine but you need something really rich and fatty to kind of really make it a really creamy and nourishing yeah yeah to cream it up I've seen some people like dumping in the toco-trinols is that uh would would you recommend that as well yeah toco-trinols toco-trinols or even like lacuma oh those work great as a um as a vegetarian or vegan um kind of creamer okay so instead of you know I'll use either um clostrum powder or whey protein powder as kind of the the dried the dried powders to help cream it up but you can completely switch that over to lacuma or toco-trinols because it really adds a kind of creaminess without having to do the dairy foods if you don't want to yeah yeah very cool um so you're a new father your boy is four months old yeah and any advice on like you know food choices um I don't know if you're familiar with the anesthesia books if that was influencing at all like having him grow up in nature with clean air and clean water what kind of stuff could you recommend that people may be wanting to have a kid anytime soon sure um you know the biggest thing for Camille and I and right from the start it was all about kind of conscious conception and um actively mutually wanting to have a baby together yeah and preparing ourselves to create a baby a healthy baby so I think the first thing you know you can really look at is the the pre-conception health of mom and dad and obviously mom's gonna be carrying the baby and then hopefully breastfeeding and nursing the baby so you want to make sure she's nice and healthy but also dad you know he's gonna play a huge role so you know whether that's a little bit of cleansing and and kind of cleaning out the body a little bit um doing that and for Camille you know I'm sure every woman's different but for Camille the raw dairy was a key factor in her hormonal balance and healthy pregnancy uh so tons of butter the amount of butter Camille used to eat was just insane like one to two pounds a week sometimes oh yeah top with a quart of cream and yogurt and the beer um really it was just like Mary was the key factor um getting a little bit of red meat a little bit of um fish when she could when she wanted to um but just making sure she got those healthy fats that was the key thing that she really drove home for herself and in a good herbal protocol um daily herbs progesterone creams um there's a great supplement company called standard process that she's got on a few actually um bovine um organ yeah um supplements that really she needed she felt she really had to have in her body to to create the healthy baby and so she was on a few supplements like that um here antler extract was another one for her that was pretty powerful um and obviously thing hydrated lots of cream lots of salad um and probably her number one medicine was probably um this heirloom organic popcorn that we would buy from a farm kind of in the west and lots of butter on top nice that pretty much got her for pregnancy that's good to know yeah so you know it wasn't all you know um yeah popcorn was like her snack food you know some people it's like i need pickles someone ice cream whatever it is cameo was like give me popcorn yeah yeah and that's nice and healthy yeah and good yeah good popcorn that's the most beautiful part of it yeah that's great and labor was pretty easy i mean was it a home birth yep we we chose to um want a home birth obviously you can't make any guarantees and sure the big comes out but we right from the start we planned on a home birth we had we worked with a team of midwives based out of portland main really amazing um two women who worked with us and really made it very easy for us to go through the pregnancy and deliver at home um we had the pool set up in our living room a little birth tub and i was where our intentions were to have wilder and actually feels her entire birthday in labor and then the the following morning at seven seven in the morning while there was born and yeah right at home everything you know pretty good you know i don't think anybody could um get to ready for that experience until you actually live it yourself you know we got tons of advice from so many people but until we were in it ourselves you know nothing at all could compare to that moment yeah yeah how was it holding him for the first time oh man when i first when actually when his head started coming out and my midwife robin was like frank you could reach down and feel the head um really just started like weakening uncontrollably yeah then he actually came out so fast when that moment came and then all of a sudden neil laid back and he brought him to her chest and was just holding on to him like no i couldn't even speak couldn't like look at anybody just just started it was pretty pretty pretty amazing yeah man it was interesting um having a run up when i did this um ultramarathon race i ran a hundred miles in under 24 hours wow and i felt that was the absolute greatest accomplishment of my life and nothing could even come close to that but then all of a sudden i go ahead and and watch this miracle of birth and um it just blew the running race out of the water yeah you know just trumped all of my life experiences yeah yeah wow um so do you have any plans for homeschooling or anything like that i mean it's a little ways away now but yeah camille camille and her two brothers were homeschooled and she grew up in a homeschooling community in southern maine and and we have full intentions we're lucky we both work for home so yeah we have intentions to continue that kind of home birthing i mean sorry homeschooling yeah through his childhood and camille did go to you know public school for a few years when she got older mainly left in 12th grade but so you know when the time comes and he make his own decision as far as schooling you know if he wants to try out public school we'll let him do that but um from the start we we intend to you know school him from home for sure yeah and do you guys intend to stay in maine for a while yeah we definitely although um based on what real true mainer said we can never be a true mainer but um really feeling that maine it is the the real optimal home for us in the in the environment we love having the ocean here and the mountains and the the great farmers markets and farms so maine is definitely a place where we want to continue to live and raise wilder yeah yeah great okay so if you want to um give us your websites and let us know about anything else you got coming up this this fall i mean summer is almost over are you hosting any events longevity now yep yeah so if you want to check out any of my work my spice line is found at frank's finest llc.com and that's where you'll find all the spices the storefront if you want to see any of my personal work um potential catering and and events like that and all my recipes and latest videos in my blog you can go to frankiglio.com and that's frankiglio.com and a really great event coming up only a couple weeks until it happens but um my good friend bank of italis and another main botanist arthur haines the three of us putting on our second event together called ancestral ignition and this event is a friday evening called saturday afternoon event um coming up on the 16th 17th and 18th of september cool and the whole event will will focus on the creation of fire within your local environment so putting back the gliders and matches is we're find plants that could be used as tender and use as um fire starters and kind of see how we can incorporate primitive cooking skills and a wide variety of different um kind of almost survival skills and more do-it-yourself skills um all around the the base fire i'll be doing all the catering 20 organic you know local as possible fresh whole food nutrition so um great food amazing amounts of information between daniel and ruther so that's coming up and um are people going to be camping or would you recommend finding this a pretty way we do because it's pretty rustic um we you camp out um so you bring your own tent there's hot showers available oxy bathrooms available and um but it'll all be all be happening here at daniel's home in in may so um but pretty you know potential for rain so you have to bring your your rain jackets and all that but it'll be all outdoors and oh that sounds great uh i really actually kind of want to see if i can make it up there that's awesome that sounds like a really good event yeah it's going to be it's going to be awesome so any more information that you want you can go to dancovitalis.com or just google the ancestral admission and a website will pop up for you but pretty inspiring and you've got a great youtube channel as well you're in the kitchen a lot making a lot of good recipes and how can people find you on youtube just search for you yeah that is youtube.com backslash chef franky g okay okay yeah so yeah always i try to add a video or two or a week and lots of different varieties and um yeah that's a i enjoy doing that putting up a youtube because it's always fun yeah yeah it's really i mean it's i mean it gives so much to the community and really i think it really gives people a lot more confidence and takes this people are scared you know especially coming from the raw food world i think your videos really are a big boost of confidence to people to get them back into the world of using fire and all that kind of stuff yeah absolutely it's been interesting back last week i just bought a um a class on fermentation cool and i sour crowd keep her yogurt kombucha how to do pickles um even did live sauces you know showing people how easy it was to make sour crowd and then how to actually harvest the sour crowd so you can see the finished product people were like wow i thought it was so difficult and yeah you know all it takes is you do one batch and you kind of dial it in and all you need is a little reference or a little inspiration or guidance and all of a sudden it's like so empowering it's like well i can make my own sour crowd yeah so that's you know kind of what the youtube videos do for cooking i try to keep it really basic i don't do the whole kind of gourmet thing really um kind of right from the garden the plate as as um simple and delicious as possible yeah yeah it's a great channel all right man well thanks so much brother for coming on i really appreciate it it was really nice having you thank you always appreciate what you do and yeah for sure for sure i'll definitely want to come up and uh give my best to the family and all that good stuff and the friends the tribe up there absolutely all right man take it easy see you later bye bye see you frank peace thanks so much everyone uh anthony anderson at only one tv dot com and uh check us out this was episode eight and lots more coming up so take care and have a great weekend take care see you bye and remember today's episode is brought to you by mountgox.com they are the largest online exchange service for bitcoins they now take euros british pounds and australian dollars and canadian dollars are coming any day now euros are also coming with bito mat acquisition the mountgox mobile app on the android market allows you to use bitcoins on the go on the street anytime you need to and the ubiki usb security device protects your account even on compromised computers and bit pay and that's bit hyphen pay dot com bit pay is a merchant processor for bitcoin it allows you to accept payments in bitcoin and receive us dollars instead it's super simple to integrate into your website and it generates your own qr 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Next, we're going to talk about the different types of inheritance with genetic populations. First and foremost, you have autosomal dominant. Autosomal dominant is seen across many generations. You see both male and females are affected with this. This is on the autosome, not a sex chromosome, so that it does not have any effect to the male or female population. To be able to diagnose this, you need to get a good family history. You'll see approximately half of the offspring from a heterozygous individual will be affected. The heterozygous individual is going to have one copy of the mutated gene and one copy of a regular gene. That mutated gene, since it is dominant, will be expressed in every offspring that it is present in. You see over here on the right, this mutated A is present in both of those two offspring, and then when there is not a mutated A, you have a homozygous normal offspring. Looking below in the chart, you'll see that the affected individual is highlighted in gray, so the male here is affected, and he passes it off to approximately half of his offspring. He has five offspring, there are three affected individuals that pass it off. Those three individuals will then pass it off to approximately half of their offspring. You see this female here passes it off to a male and a female. The next female that was affected did not have any offspring, and then the following male that was affected passed it off to another male and another female over here. Examples of this disease or this inheritance trait is achondroplasia, autosomal dominant polycystic kidney disease. You'll see it in familial adenomatous polyposis. Osther Weber-Rindow syndrome, Huntington's disease, Marfan's syndrome, men, neurofibromatosis type 1, which is also known as von Recklinghausen's disease, neurofibromatosis type 2, and the von Hippel-Lindow disease. I will note we mentioned Huntington's disease as a autosomal dominant mode of inheritance, and that also shows anticipation that we talked about earlier, so it can have more than just one trait to it. Next we're going to talk about autosomal recessive. Autosomal recessive is a trait that has only shown up in the phenotype when both genes are present. So you've got to have two carrier parents that are heterozygous to be expressed in the offspring. So someone that carries a recessive trait will not express that recessive trait unless both genes are recessive, or both alleles are recessive. So unaffected individuals have two-thirds chance of being a carrier from a heterozygous parent. Examples of this is autosomal recessive polycystic kidney disease. It's right there in the name. Autosomal recessive fibrosis, Friedrich's ataxia, glycogen storage diseases, hemochromatosis, cartaginous syndrome, all of the mucopolysaccharidosis except for Hunter's syndrome, phenylketonuria, sickle cell anemia, thalassemias, and Wilson's disease. Looking over here at the chart on the right, you'll see both of the parents here are carriers, they're heterozygous for the trait, and they will pass it off to three of their offspring. One will be normal, and then two will be heterozygous, and then you'll have one that's affected here. So this exact example is seen down here. Both of these parents here are heterozygous carriers, and they pass it off to a small amount or one fourth approximately of their offspring, which is this one individual. Now there's a couple of things here to look at. So over here, this person that was affected had an autosomal recessive trait, came in and was married into this person, and they had children, and you see they have two people that were affected that doesn't seem to follow what we just mentioned. What you're seeing is someone that is homozygous recessive with someone that is heterozygous, so you're having three different genes passed off here, so there's a higher likelihood of offspring being affected. Furthermore, this one offspring that was affected married another person that was affected. All of their offspring now are going to be affected because it is a autosomal recessive homozygous, autosomal recessive homozygous. They have no normal traits, therefore all of their offspring will be affected. Moving on now to the X-linked recessive. With X-linked recessive, one of the biggest things to note is that there will not be any male-to-male transmission of this gene.  So over here on the chart you'll see this 1X that will be passed from a mother and passed down she will have a carrier female and an affected male. Most often X-linked recessive is only going to be seen in males. There are times it is seen in females but that means that the father has to be affected and the mother would have to be a carrier. It does skip generations often. So looking down here at the graph you see that no one in the parent section is affected. They did have two offspring that are affected both males here and here. The male here was not affected, did not pass it off. This male did not pass it off into a offspring but you will see some of these offspring will be carriers. Furthermore you do see that there are some generational skips here in offspring that were not affected but then they had children that were affected down here. Both are males that are affected. This is seen in Bruton's egg amoglobulinemia, Dachane and Becker's muscular dystrophy, Fabry's disease, G6PD deficiency, hemophilia A and B, Hunter syndrome, Leish-Nein syndrome, ocular albinism, Ornithine transcarbomylase deficiency and Wiskott-Aldrich's syndrome. All of those are excellent recessive. Moving on to X-linked dominant. This is seen in every person that carries the trait. It is a dominant trait. Affected mothers will transmit this to 50% of their sons and daughters. It is not expressed in sons more than daughters because it is a dominant trait. Affected fathers will transmit it to all of his daughters and will not transmit it to his sons because he does not pass that X gene over to the son. He only passes the Y. You see this in Fragile X syndrome, Alport syndrome and hypophosphatemic rickets. Specifically, hypophosphatemic rickets, a little note there, that is where you have loss of phosphate at the proximal tubule and just a little tidbit there. Let's look over here at the Punnett square. You'll see that the X in this example is from the mother. The mother passes it off to one of her females and one of her males. The other two are left unaffected. Down here below on the graph, we have an effective male passing it off only to his daughters. The daughter will then pass it off to half sons, half daughters, which you see down here in the third generation. And there is no other transmission to other successive generations because this is dominant. It will be seen. Moving along, finally we come to mitochondrial inheritance. Mitochondrial DNA is transmitted from the mother and the mother only. All children that have an affected mother will show signs of this disease. If a father has this disease, he will not pass it on to his children at all because mitochondrial DNA only comes from the mother. There is a potential list to be subject to variable expressivity, so remember that. An example of mitochondrial inheritance is Milos syndrome. Milos stands for mitochondrial encephalomyopathy, lactic acidosis, and stroke-like episodes. We're seeing lactic acidosis secondary to a failure of oxidative phosphorylation here. The muscle biopsy often will show a red ragged fiber, and that's due to the accumulation of disease mitochondria in the subsarcolema of the muscle fiber. Another example is the Lieber Hereditary Optic Neuropathy. What this is is cell death in the optic nerve neurons, and it causes a subacute bilateral vision loss, commonly seen in teens and young adults. Mostly it's 90% males, and it's usually a permanent disease. Looking over the chart here on the right, you can see the mother is affected, and she passes it on to all of her offspring. The female on the left here also passes it off to all of her offspring as well, as it's a mitochondrial inheritance. These two males, however, do not pass it off to any of their offspring, as the males do not pass off mitochondrial DNA to any of their offspring.


They're a mumble like a dance to in the past But we forgot we're a mumble so fast Make your day just like the blood that runs inside my veins Mumble is the best Stop from oh so fast