Nourish Food Club
The current food system isn't supporting our health. And we are on a mission to change that, one farm, one meal at a time.
Nourish Food Club is a partnership of small-scale regenerative farms dedicated to building a food system that supports your health, respects the land, and honors animal welfare. We are creating our own food system, something radically different than the centralized food system that is hindering our health.
What We Offer: Low PUFA eggs, chicken, and pork; 100% grass-fed beef and lamb; Traditional sourdough; Raw A2 cheese and dairy; Raw dog food; Clean Bone Broth in glass, Chemical-free produce & more.
We ship nationwide to our private food club members, delivering the highest quality, most nutrient-dense foods possible. No secrets, no hidden agendas: just passionate farmers committed to producing food that truly nourishes.
Join our food revolution! Shop today and taste the difference real, regenerative farming makes.
www.nourishfoodclub.com
Nourish Food Club
5 Traditional Egg Recipes from around the world!
2 weeks ago | [YT] | 43
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Nourish Food Club
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Nourish Food Club
I like to eat pork a few times per week since it contains 4-8X more Vit B1 (thiamine) relative to beef and chicken. (And because I enjoy the taste!) Vit B1 is a rate limiting nutrient for proper carb metabolism. My favorite pork cut is the shank since it is rich in collagen. After a ~3 hour braise, you get tender, flavorful meat and collagen rich braising liquid!
1 month ago | [YT] | 27
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Nourish Food Club
I love learning about traditional cuisines and food culture. Today = Äggakaka, a centuries-old Swedish dish.
Described as a cross between a thick pancake and an omelet. Made with eggs, milk, and flour, and cooked in butter, served with fried pork or bacon and lingonberry jam.
A filling, flavorful meal designed to sustain families through long days. It used to be made for farmworkers as it was easy to wrap up and eat out on the fields.
1 month ago | [YT] | 20
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Nourish Food Club
When you eat grain-fed feedlot beef, you are eating meat from stressed animals with high blood glucose levels and mitochondrial dysfunction. But would you expect anything different when an animal is removed from nature, stuffed into a barn, barely moves with little exercise, and is fed high energy grain-based diets?
1 month ago | [YT] | 23
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Nourish Food Club
We’ve expanded (egg-spanded) our business without compromising quality.
Unlike the industrial food system, which grows by cramming more hens into large confinement barns, we grow by partnering with small farmers who raise mobile, pasture-raised flocks under 2,000 hens, follow our SOPs, use our LowPs™ feed, and implement regenerative agriculture practices.
This means better animal welfare, healthier eggs, and a food system that supports small farms and a cleaner environment.
Better for the birds. Better for the environment. Better for you.
nourishfoodclub.com/collections/egg
1 month ago | [YT] | 28
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Nourish Food Club
You are made up differently than your great-great-grandmother.
Literally.
The fatty acid composition of human fat has changed, and that shift has changed everything about our health:
🔥 We burn fewer calories at rest
🍔 We gain weight eating fewer calories
💔 Infertility is rising
🧬 Testosterone is falling
😔 Gut issues and food intolerances are the norm
📉 Life expectancy is shrinking
Because how our cells are built has changed.
So what happened? How did we get here?
👉 The fatty acid composition of our food system changed.
We swapped traditional fats our ancestors thrived on (butter, tallow, ghee) for “heart healthy” seed oils like soy, corn, and canola.
But it’s not just seed oils.
Animals today are fed and raised completely differently than they were 100 years ago.
And because you are what you eat eats, that matters.
High-PUFA feed (soy, corn, distiller grains) → High-PUFA animal fat → High-PUFA human fat.
In fact, chicken and pork fat today can contain as much PUFA as canola oil.
Let that sink in.
We’ve literally unsaturated ourselves.
Our body fat has become less saturated, less stable, and more prone to oxidation.
And our metabolisms are paying the price.
At Nourish Food Club, we’re doing the opposite.
We’re re-saturating the food system.
That means:
> Feeding animals differently
> Custom-formulating our livestock feed to lower PUFA and increase stearic acid (a beneficial saturated fat)
> Implementing regenerative agriculture practices, raising animals out on pasture, not in confinement
And we don't just guess.
We test.
The results:
- Our chicken has 54% less linoleic acid (Omega-6 PUFA) and 202% more stearic acid than organic free-range chicken.
- Our eggs have 73% less linoleic acid and 20% more stearic acid than the nation’s leading pasture-raised brand.
- Our pork has 51% less linoleic acid and 95% more stearic acid than store-bought conventional pork.
This isn’t a trend.
It’s a return.
A return to the kind of food your great-great-grandmother would recognize.
A return to resilient metabolism.
A return to food you can trust.
www.nourishfoodclub.com
1 month ago | [YT] | 32
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