Me and My Meatza

My good friends, while I do most earnestly recommend you to take care of your health and safety, as things most precious to us, I would not have that care degenerate into an effeminate and over-curious attention, which is always disgraceful to a man’s self, and often troublesome to others.  -Edmund Burke

Politics of Edmund Burke aside, and gender connotations be damned, this is a darn good quote.

I am interested in maintaining health. I also like to eat things that taste good. Both of these criteria have to be met for my dietary explorations.  I am less interested in the science that is connected with them and more in how they feel. Do I feel well while eating in a certain way? I participate in a vigorous athletic endeavor and can rapidly assess effect of diet on performance. I also ask myself some simple questions: Is this diet sustainable as far as cost and preparation? Is it in any way reflective of the way of eating of any traditional culture? I find this last question important because we seem to find traditional cultures better able to assess the value of things than our current mechanistic models.

The ancestral diet, better known as the paleo diet, is my latest exploration.

I prefer “ancestral” because it sounds cooler and because I consider dairy products ancestral food. I guess I relate more with my pastoral brethren than I do with my neander-cousins.

The Ancestral diet assumes that the human being is best suited to eat what pre-agricultural ancestors ate. We are genetically predisposed to thrive on animal products and vegetables. Grains and legumes cause or contribute to the various ailments that plague modern man; weight gain, inflammatory conditions such as arthritis, diabetes and the whole host.

Having discovered “Nourishing Traditions” and Sally Fallon-Weston Price in the early 90’s, much of the internal resistance that I might have about consuming fat and animal protein I have digested and removed from my psyche.

This diet works for me—high protein, high fat. It fits my physical needs and my tastes. I will always come back to center and occasionally eat outside of the prescribed limits of any diet mostly to not be “troublesome to others.”

Now to the point: I discovered the perfect meal. Its origins are lost in obscurity. Some say it was the creation of early gluten-free-ers, some say the genius of low-carbers. I care not. That it exists is enough. Somewhere in heaven or the neo-platonic world of ideals there is vibrating at an extremely high frequency the etheric blueprint of that perfect meal, waiting to be manifested in some kitchen, somewhere, anywhere. Call it Meatza.

Meatza: delicious, simple, nutrient dense, absolutely sustainable, homemade!

It’s simple, as all great ideas are:

  • Spread seasoned, pastured ground beef as thin as possible on a baking sheet.
  • Bake it at 365° for 8 minutes. Drain liquid.
  • Top with organic sauce, organic cheese, and anything else you would put on a pizza
  • Broil to desired doneness.
-Bill Calvani
Grocery Department Manager, Rebecca’s Natural Food