Lardmouth Ancestral Cuisine Academy Announces the Spring 2018 Teacher Training Program

Are you feeling called to share your passion for “deep nutrition” beyond your circle of loved ones?  Called to make a life-changing impact on your greater community and the world at large? Have you had a life-changing healing experience, and now you’re on fire to share with everyone else?

If you’re anything like us, real food is more than just bone broth and grass-fed butter… it’s an all encompassing life-style change that affects every aspect of who you are and how you move through the world.  Once you’ve experienced the difference an ancestral approach to nourishment can make, it’s almost impossible to keep it to yourself!

My own ten year journey as an educator culminated last year with the launch of the Lardmouth Ancestral Cuisine Academy and the very first round of teacher trainees to participate in a deep dive, year-long, online certification program.  This year, Lardmouth Academy is happy to announce that registration is again open for the next round of Teacher Trainees!  Space in the program is limited; enrollment will be secured on a first-come/first-served basis, and will close February 28th.

Also check out the Level I Ancestral Cuisine Series starting February 8th!

6 week online class diving into the 6 principles of ancestral cuisine.


  • 15 hours of live, online instruction

  • In-depth, weekly follow up notes; class summary, links & recipes

  • 6 kitchen technique & skill-building video tutorials

  • Our top-pick 'real food' reading list

  • Unlimited email Q & A for the duration of the program

  • 20% discount on private, one-on-one consultation for the entirety of 2018


Class starts March 15, 2018. Interested in learning more?

Ready to enroll?

Spring 2017 Level I & II Ancestral Cuisine Series commences...Teacher Training coming this Summer!


Are you ready to honor that New Year’s commitment to explore and apply the art of ‘deep nutrition’ to achieve your health and wellness goals in 2017? Are you considering making your passion for spreading the gospel of ‘real food’ an actual career? If you answered yes to either question, the upcoming Lardmouth Series is for you!

August 2017, for the first time ever, Lardmouth will be offering a Teacher Training Program/Certification, with completion of Level I & Level II as prerequisites. If you think you might like to become certified as a Lardmouth Ancestral Cuisine Academy instructor, and you haven’t yet completed the preliminary courses... now’s the time!

Or maybe you bought Sally Fallon’s seminal cookbook Nourishing Traditions and can’t seem to figure out how to get started... now’s the time!

But just what IS ancestral cuisine you wonder? I’m glad you asked!

We hear a lot about food these days. Words like 'low-fat' and 'cholesterol-free' are being replaced by words like 'farm-to-table' and 'locally grown'. It's an exciting time to be a 'foodie' to say the least!

But when it really comes down to it, what constitutes a 'healthy diet' anyway? Is it vegan, Paleo or Whole 30? Is it ketogenic, gluten-free or Mediterranean? Does it really matter if our food is organic? Free-range? Grass-fed? Where do we look for answers? Which authorities do we turn to for accurate information?

If you're confused by all the hullabaloo then welcome to the club! It's downright crazy-making to tackle these questions in today's atmosphere of media saturation and information overload! The good news is that there are answers to these and other questions relating to optimal nourishment in the twenty-first century, but where do we find them? Ahhh... this is where it gets interesting.

As it turns out, there was a man of our great grandparent's generation who was likewise confused. As a dentist, he was in a unique position to observe the first visible signs of the negative impact industrial food was having on the youngest members of our society. Being a man of great curiosity in possession of an innately scientific mind, he sought answers to questions similar to our own by asking other questions. Questions like... are there, anywhere on the planet, people embodying the highest degree of physical excellence as represented by perfect dental health, while simultaneously enjoying robust immunity, un-compromised reproductive function and longevity? If so, what are they eating?

It's been said that a genius isn't necessarily someone with all the answers, but rather someone who knows which questions to ask. By that standard I believe we can safely say that Dr. Weston A. Price was indeed a genius. In a quest to discover truly healthy human specimens; those impervious to both the rampant infectious and escalating degenerative diseases of his time, Dr. Price- assisted by his intrepid wife Florence, dedicated ten years to circumnavigating the globe in search of the 'perfect' diet. Fourteen countries and countless notes, photos, film reels and food & soil samples later, this real-life 'Indiana Jones' returned to his clinic in Cleveland Ohio to coalesce the vast information into his seminal manuscript Nutrition and Physical Degeneration.

You might be wondering what commonalities he unearthed. What did the Eskimo diet have to do with the Polynesian diet? The Swiss Alps diet to do with the Peruvian diet? The Native American Canadian diet to do with the diet of the Maasai tribesmen/women of Kenya? And more importantly, did any of their diets confer the kind of health Dr. Price was so eagerly seeking? The answers to these as well as the most pressing nutritional questions of our own day are exactly what we're going to explore in this six-week 'ancestral cuisine' series.

We'll discover what the dietary elements; grease, guts, bones, grass, shoots and pickles have to do with imparting genetic wealth in the form of lasting immunity to both infectious and degenerative disease, reliable reproductive capacity, longevity and most importantly the highest level of physical, mental, emotional and spiritual expression one can hope to attain in human form.

What are these crazy-sounding elements you ask? Why they're the very dietary principles Dr. Price found to be consistently employed by our wise ancestors around the globe; men and women, young and old, who were the absolute personification of the perfect health he sought to discover! They are as follows:

  • Grease - vital saturated fat and cholesterol

  • Guts - organ meats and offal

  • Bones - meat-on-the-bone, meat stock & bone broth

  • Grass - safe-to-consume raw, pasture-raised animal food

  • Shoots - properly prepared seed foods and grains

  • Pickles - lacto-fermented & cultured foods

A few of these food categories may be familiar to you, if only by way of memory; perhaps your grandparents enjoyed them. Others may be popping up on hip-restaurant menus in your very own community. Still others may be unfamiliar, baffling or downright scary sounding!

If you're interested in learning more about these six ancient dietary principles and how they have served to impart much sought-after beauty, immunity, functionality and longevity to our species since the beginning of human history, join us for this in-depth exploration into the world of traditional food preparation. Here are just a few of the topics we will pursue:

  • How our dietary choices influence the development and course of the most feared diseases and disorders of our time.

  • How attention to the dietary protocol of mothers and fathers-to-be was the number one priority of our wise ancestors, and how to restore and protect the genetic wealth of your own lineage for generations to come utilizing their tried and true food wisdom.

  • How these ancient food preparation techniques were translated into 'haute cuisine' as far back as the 17th century, and later refined by the father of classical French technique, Georges Auguste Escoffier into the very flavors we now identify with 'five-star' cookery.

  • How to apply the 'six principles of ancestral cuisine' to breakfast, lunch and dinner in your own kitchen, seven days a week, three-hundred and sixty-five days a year and love it!

We will divide our class time between discussion/exploration and hands-on kitchen skill-building, and of course tasting! Come ready to create and sample such gustatory delights as:

  • Duck Fat French Fries w/ Homemade Lacto-fermented Ketchup

  • Roasted Bone Marrow/Herb Butter on Sourdough Crackers

  • Naturally Sparkling Lemon & Heirloom Beet Kvass

  • Coconut Milk/Lemon Grass & Salmon Head Soup

  • Crispy Almond Cookies w/ Creme Fraiche Ice Cream

I am confident that you will leave this class series with an understanding of what constitutes truly deep nutrition, as well as the skills to begin implementing these concepts in your own kitchen right away. Moreover, I guarantee that those lucky enough to be on the receiving end of your serving spoon will be absolutely blown away by the depth of flavor you bring to the table once in possession of this ancient knowledge. I look forward to sharing this life-altering journey with you!


Level I Ancestral Cuisine Series - two options

  1. Tuesdays May 2 thru June 6 from 10AM to 1:30PM in Del Mar

  2. Thursdays May 4 thru June 8 from 10AM to 1:30PM in Bonita

  • Tuition is $360


Level II Ancestral Cuisine Series

  • Tuesdays June 13 thru August 1 (breaking for July 4) from 10AM to 2PM in Del Mar

  • Tuition is $390


Teacher Training Weekend Retreat I

  • Friday thru Monday August 18 to 21 in Rancho Santa Fe

  • Tuition TBA


Email Annie via the ‘Contact’ page for enrollment information.

A Plea


I’m having a profound crisis of spirit today, and I’m reaching out to each & every one of you for help.  Six weeks ago I entered my tenth, and what now appears to be final year in the service of those individuals in our community seeking a means by which they might exercise personal agency over their own and their children’s health.  I have had the great honor and privilege of sharing the tenants of ancestral cuisine—tenants which have sustained generation after healthy generation; imparting to souls both wise and humble, the secrets of fertility, immunity and longevity bequeathed by our predecessors, to individuals and groups throughout San Diego County.

Although my tenure and reach as an educator has been relatively short, I have nonetheless witnessed an almost impossible-to-grasp increase in chronic, degenerative conditions in young and old alike.  Diseases and disorders of both a physiological and psychological nature, manifesting in the cruelest of ways, and interrupting the individual’s God-given right to the pursuit of happiness at an alarming rate. 

At present I am working with a family who, while attempting to cope with the father and bread-winner’s life-altering health trauma, was stricken with a life-altering health event in one of their children.  I am now charged with the task of facilitating a loving, committed, and utterly exhausted wife and mother as she implements a healing protocol for not one, but two terrifying, crippling and baffling conditions-- while simultaneously attempting to make sense of what has befallen her family.  I do not hesitate to admit that I feel out of my emotional depth.  In spite of years engaged in this work, her frightened and confused pleas for an explanation, for guidance, for comfort and reassurance are absolutely heart-breaking.

It has been determined by those who study such things, that each person stricken with an illness or injury will require two people to care for them.  How do I explain to this near desperate woman, that the math of her family’s situation simply doesn’t add up?  How can I, in the scope of a few short hours a week, offer her the emotional support she needs to begin sorting out and coming to terms with her new normal, while simultaneously providing the practical and affordable assistance she’ll require to implement a daunting, labor-intensive and time-consuming healing protocol?  How can I assure her that all will be well, while she’s signaling-- in no uncertain terms, that she’s going down for the count?  And she’s just one of the dozens of earnest and overwhelmed individuals I work with, who daily rise to meet the challenge of chronic illness and disability, and the utter havoc it wrecks on their lives and families.

When I began my teaching journey, it was a fairly straight-forward proposition to educate my reasonably healthy students in the basics of preserving their genetic inheritance.  Today, and for the last several years, it’s felt like an uphill battle-- and more and more frequently, an utterly futile endeavor.  Arming my clients and students with tools-- once more than adequate to achieve and maintain health,  but which now prove wholly incapable of staving off the onslaught of healthy-robbing influences we are daily exposed to, seems a fool’s errand in the extreme. 

Why, I ask myself, are the same principles that served to dispatch good health to committed students just a decade ago, proving so much less effective at preventing and/or reversing disease today?  Believe me, I have wracked my brain trying to answer this question.  Minds much greater than my own have done the same, and although puzzle pieces have been unearthed one by one for many years, it wasn’t until this morning that an interview arrived in my email in-box that put the final piece into place.

I have had to come to terms with the fact that I am no longer capable mentally, emotionally or physically, of serving as a middle-man for this information.  It occurred to me this morning that my misguided attempts to sound the alarm by peppering my social media outlets with pathetic and impotent ‘Chicken Little’ clucks of “The sky is falling!” are an utterly ridiculous and impotent exercise.  I am forced to admit that absorbing, processing, translating and funneling news so horrifying that even tenured professionals blanch in the face of it, is laughably beyond my scope, and I won’t attempt it one more day.

Instead I am calling upon you, my readers, fellow Americans, parents and Earth-dwellers, to listen to this  interview, and then join me in my struggle to comprehend what presents as a ‘day too late’ revelation of epic proportions.  I implore each and every one of you to commit the time necessary to view this interview in its entirety—preferably with as many like-minded and concerned folks of you circle as you can prevail upon, and then comment below to deepen and widen the conversation.  I am beyond weary, and will most gratefully welcome your engagement in this effort to inform, enlighten and rally our fellow citizens. 

Read article here: Dr. Mercola Interviews Dr. Bush About Soil Microbes

Thanksgiving Pies

Nothing like being a last-minute Linus or Lucy, is there? Well for those of you still without pies for tomorrow’s big event, you might want to consider one of these two spins on holiday classics. The first is a rich and decadent pumpkin mousse cheesecake on a sprouted nut crust, and the second is a sweet/tart apple-cranberry filled take on a traditional sourdough butter-crust recipe.

Wishing you and yours the leaf-piling-ist, football-kicking-ist, buttered toast and popcorn Friendsgiving of them all!


Pumpkin Cheesecake atop a Sprouted Nut Crust

This is my ‘gluten-free crust’ take on a simple & delicious Martha Stewart recipe.


  • 2 cups sprouted nuts (almonds, walnuts & pecans work nicely) finely ground
  • 2 tablespoons ghee or butter
  • ¼ cup date, Muscabado or Rapadura sugar

Combine all ingredients in a bowl and mix well. Press firmly into the bottom of spring-form pan and bake at 350 degrees for 10-15 minutes, or until edges are brown.


  • 4 packages Organic Valley full-fat cream cheese
  • 1 ¼ cup date, Muscabado or Rapadura sugar
  • 3 tablespoons einkorn flour
  • 1 cup cooked pumpkin, pureed
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • 4 pasture-raised eggs

With an electric mixer beat cream cheese and sugar until smooth.

Mix in flour, then add pumpkin puree, pie spice, vanilla & salt and mix until smooth.

Add eggs one at a time, mixing well before adding the next.

Place spring-form pan on a baking sheet, pour in filling and smooth top.

Transfer to oven and reduce heat to 325 degrees.

Bake 45 minutes without opening oven, then turn off heat and allow to stay undisturbed for another 2 hours without opening oven door.

Allow to cool completely and refrigerate for at least 4 hours before serving.


Apple/Cranberry Pie in a Sourdough Einkorn Butter Crust

A sweet/tart/buttery/sourdough version of an Autumn classic, utilizing my favorite ancient wheat flour.


  • 2 cups sifted einkorn flour
  • 1 teaspoon sea salt
  • 1 tablespoon date, Muscabado or Rapadura sugar
  • 1 cup pasture-raised butter or butter/tallow combination, diced into small cubes
  • Approximately 1 cup sourdough starter

Combine flour, salt & sugar, sprinkle cold fat on top and using fingers, ‘cut’ into flour mixture until consistency resembles peas.

Slowly pour in starter until a dough ball is achieved.

Cut in half, chill until needed and roll out bottom first, fill then top.

Apple/Cranberry Filling for a 10-inch pie plate

  • 5 large apples, peeled, cored and sliced thinly
  • 1 package fresh cranberries, cut in half
  • Juice & zest of 1 large orange
  • 2” piece of fresh ginger, peeled & grated
  • ½ cup dried cranberries
  • ½ cup candied ginger, minced finely
  • 1 teaspoon pie spice
  • ¼ cup einkorn flour
  • ½ cup date, Muscabado or Rapadura sugar
  • ¼ cup butter or ghee

Preheat oven to 400 degrees.

Mix all ingredients except butter in a large mixing bowl until juice is released.

Fill crust-lined pie pan with filling and top with dabs of butter or ghee.

Roll out a top crust or lattice pieces and assemble pie top.

Bake for 20 minutes at 400 degrees, turn oven down to 350 degrees and bake for another 25 minutes, or until top is golden brown and filling is fragrant and bubbly.

GAPS Thanksgiving Dress Rehearsal/Run-Thru Workshop


Ahhh…Thanksgiving; the official start of the Holiday Season. Under the best of circumstances, we’ll recall it as a day of joyful reunion with family and friends, imbued with the sensory delights of a perfectly tender turkey and those sweet & savory sides, culminating in that warm, fuzzy, contented feeling we associate with these precious and fleeting weeks between now and New Year’s Day.

Or…well, I won’t venture a guess as to the specifics of your family’s ‘National Lampoon Holiday Vacation’ nightmare, but it’s probably safe to say we’ve all been there at least once. If nothing else, the internet has demonstrated that when it comes to ‘dysfunction’ it’s only the names and address that differ!

In the spirit of full disclosure, I will confess that I’ve yet to sort out my own family dynamic, so I can’t offer much beyond this little gem- the definition of a ‘functional family’ is any family with only one member- but what I have figured out is how to avoid this particularly dreaded scene around the holiday table.



This coming Tuesday, November 8th, I will lead a handful of intrepid Thanksgiving pilgrims on the GAPS holiday meal journey of a lifetime, as we explore the secrets of a fall-off- the-bone tender turkey (hint; no basting!) moist and savory grain-free stuffing, light & fluffy whipped faux-tatoes bathed in rich reduction gravy, effervescent winter fruit ferment, and the pumpkin dessert to end all pumpkin desserts. Best of all, after the tutorial we’ll all gather around our hostess’s lovely table to feast on the fruits of our labors and raise a toast to making this holiday season one for the ‘functional’ photo album!

I mean, aren’t the holidays challenging enough without the stress of trying to pull off a GAPS Thanksgiving feast for your immediate family while simultaneously attempting to ‘WOW’ uninitiated guests with dubious stand-ins for traditional favorites? Take it from someone who’s done it, it is more than just possible, with a menu like this one it’s a no-brainer to leave them not only pleasantly surprised and deeply satisfied, but begging you for your recipes!



Da-Le Ranch Bourbon-Butter Braised Turkey w/ Giblet/Crème Fraiche Reduction

Sage & Sausage/Sprouted Walnut & Cremini Mushroom Dressing

Roasted Heirloom ‘Cheddar’ Cauliflower & Parmesan Souffle

Fermented Cranberry/Apple/Fig & Candied Ginger Chutney

‘Sugar Pie’ Pumpkin Cheesecake Ice Cream w/ Chocolate Caramel Date Sauce


Date: Tuesday, November 8th

Time: 10AM to 2:30 PM

Location: Encinitas

Tuition: $75

Attire: Celebratory! After all, it’s Thanksgiving!

Drop me a line asap to secure your enrollment for one of the last available spots.

The Holiday Enrichment Workshops Are Coming!


Each year, come mid-October I find myself giddy with excitement.  The months between January and September are filled with the serious business of proliferating the ancient life-giving/health-restoring food wisdom of countless generations.  It’s work I feel beyond privileged to engage in, but in all honesty, by mid-year can begin to feel a bit ‘heavy’. 

Once Columbus Day is safely behind us I spontaneously commence entertaining visions of sugar plum fairies and ‘buttermilk-soaked, candied fruit & crispy nut granola’ in anticipation of the Lardmouth Holiday Enrichment Workshops soon to come!  This year especially, because in addition to familiar favorites like Pie-Crust & Holiday Gift-Making, I’ll also be facilitating several brand-new workshops ranging from Fermented Chutneys to Handcrafted Chocolate Truffles!   

In keeping with the new-and-different theme, we’ll kick off the season’s offerings November 4th with a GAPS Thanksgiving ‘Dress Rehearsal’ Run-Thru for those intrepid souls attempting the ‘holiday meal of all holiday meals’ while under the influence of GAPS.  Kudos to you, and rest assured your attendance at this half-day workshop/luncheon will secure your guest’s delighted satisfaction!

I’ve solicited gracious host & hostess volunteers from Carlsbad to Grant Hill, Point Loma to Mt. Helix, so there’s sure to be a workshop close to you at some point between now and mid-December.  As the new website dust settles, I’ll be updating the calendar with a few last-minute additions, so check in frequently.

As if that weren’t enough ancestral cuisine holiday fun, by way of la pièce de résistance, Captain Kevin and I are planning not one, but two collaborative Lardmouth/Admiral’s Barge Holiday Parade of Lights Cocktail Party events on San Diego Bay, complete with celebratory & seasonal ‘farm-to-harbor’ hors d’oeuvres & libations both Sunday December 11th and 18th!

Start making your plans to attend one or more of these festive workshops & events right away, as space is limited.  As always, enrollments & reservations are taken on a first come/first served basis.  Drop me an email me at to secure a spot in these not-to-be-missed holiday activities.


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GAPS Thanksgiving ‘Dress Rehearsal’ Run-Thru Workshop

Tuesday November 8th 10AM to 2:30 PM

Adhering to the GAPS Nutritional Protocol can feel like a challenge at any time, but during the holiday season it can feel downright impossible!  Join us for this half-day workshop/luncheon and discover just how easy and delicious it can be to serve your loved ones GAPS-friendly versions of Thanksgiving staples like ‘slow-braised bird with sage/sausage/sprouted walnut stuffing and giblet gravy’.  Take home a couple of altogether new recipe additions as well, like ‘fermented cranberry relish’ to-die-for ‘roasted heirloom cauliflower faux-tatoes’ and a ‘pumpkin 'curd'-cake ice cream with chocolate/date caramel sauce’ to leave them screaming for more!


Holiday Scones Workshop

Friday November 11th in Del Mar 10AM to 2PM

Oh, the excitement of those holiday mornings with family and friends shuffling into the kitchen in flannels and slippers to cup steaming mugs of coffee & hot chocolate, anticipating all the fun to come!  Wouldn't it be lovely to serve up a tray of ‘sourdough walnut/cranberry & candied ginger’ scones straight from the oven?  Or maybe ‘Vermont maple-sugar/buttermilk’ or ‘chai/pumpkin latte’ scones to serve at your holiday tea party?  Join us for this fun and delicious 'how-to' workshop that will have these festive scones flying off your baking tray just in time for the holidays!


Fermented Chutney Workshop

Friday November 18th in Point Loma & Friday November 28th in Carlsbad 10AM to 2PM

Celebrate the rich abundance of local, seasonal produce by crafting fermented versions of yummy accompaniments to your holiday turkeys, roasts and hams, like spicy ‘jalapeno, pear & pomegranate’ sweet/tart ‘apple, cranberry & date’ and warm & tangy ‘ginger, blood orange & fig’ chutneys.  Add a little something sweet, sour & bubbly to your holiday table and leave them with an irresistible craving for more fermented goodness in the months to come (;


Pie Crust Making Workshop

Monday November 21st in Grant Hill & Tuesday December 13th in Encinitas 10AM to 2PM

Explore the finer points of pastry in the form of a standard ‘butter crust’ as well as a ‘sourdough’ and even a ‘grain-free’ version, to be filled with seasonal favorites like ‘apple/berry’ ‘creamy pumpkin puree’ or ‘chocolate maple pecan’ goodnessWorkshop participants will enjoy pie samples, as well as take home their very own pie-crust ready to fill and bake.


Handcrafted Chocolates & Truffles Workshop

Monday December 5th in Normal Heights & Saturday December 17th in Mt. Helix

Replace the ubiquitous See’s Christmas candy box with a tray of tantalizing confections, crafted by your own two hands from only the purest, organic and fair-trade ingredients and sure to please the most die-hard chocolate connoisseur at your holiday gathering.  We will experiment with both GAPS and non-GAPS recipes in this finger-liking-good workshop.


Holiday Gift Making Workshop

Friday December 9th in Point Loma 10AM to 2PM

Attendees at this festive workshop will go home with more than just a fun holiday memory, they’ll also be toting a basket full of gift bags & jars filled with nourishing and delicious offerings like ‘buttermilk soaked granola’ sweet & spicy 'crispy nuts', 70's style ‘French onion chip dip’ and the always popular chocolate/almond 'Nookies'.  Whether gifts for loved ones or a much-deserved reward for the holiday giver themselves, these festive and tasty treats are sure to put participants in the celebratory mood!


Admiral’s Barge San Diego Holiday Parade of Lights Parties

Sunday December 11th & 18th 5PM to 8PM

Summertime on the bay is dreamy, but truth be told, it’s the winter months that capture the heart of this sailor’s wife.  Some of my most dearly cherished memories were made on our now retired 1933 Angelman wooden ketch- most especially during the Parade of Lights parties we hosted for family and friends on our perfectly situated mooring ball in the Laurel Street anchorage.  Providence has long since taken her well-deserved rest, but that won’t stop us from recreating the magic of those Christmas boat-parade parties on our ‘new’ 1967 decommissioned Four Star US Navy Admiral’s Barge!  We are delighted to have this opportunity to help you and yours create sweet Christmas memories like ours, that are sure to last a lifetime.