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order to have I think the the right kind of discussion or at least a discussion to me that's meaningful I'd like to give you a little bit of a perspective on my journey to understand food the way that I look at it today so for a few minutes I'd like to talk about my path to that led me here to on this stage I grew up in Monmouth County New Jersey a suburb of New York City on a train line right directly to New York City and the way that my parents raised me was different than the way that many of my friends were being raised in that environment my it was very important to my father to connect me to to nature to the outdoors so he had me hunting fishing trapping camping hiking exploring on a regular basis and to do that where I lived was it's a quite an effort and often man is driving quite a distance and at the same time my mother had me outside gardening looking at plants and in the kitchen as much as possible and the way that my parents raised me really helped guide my path in life however I grew up a really really awkward kid that's me on the right-hand side and just despite the the bull haircut and the glasses which didn't help at all I was I was quite a pudgy little kid and I was very self-conscious about the way that I looked and in fact so much so that every time I walked past anything that gave me a reflection a mirror a store window anything I looked at it sucked in my gut and felt worse about myself so my relationship with food at an early age was one that wasn't a very healthy relationship with food I saw food as something that made me look bad and made me feel bad but over time I lost a little bit of weight I started to think about I started to started to find sports and I started to learn as much as I could about nutrition and and that from a very very early age this is my eighth grade yearbook eighth grade not even high school eighth grade yearbook where they take your picture and then they take the you know the quote that you said the most that year they put in that that yearbook to remember forever this is what I would say every day to everyone you're putting too much salt on that food so I've been giving nutritional advice well before I should be giving nutritional advice and time in my entire life and again the haircut I can't get away from it so through through high school and then through college I found athletics and through athletics I started to look at food through a different lens I wrestled through four high school I wrestled for a Division one program at Ohio State and even at a Division three program at the college of new jersey and through that journey I for a while I didn't end up graduating in this but I majored in nutrition my parents and coaches hired nutritionists for me I saw many doctors I got a lot of nutritional advice from coaches and started to learn as much as I could about at least what science was telling us at the time and this is in the in 90s well what we should be eating to be as healthy as possible it didn't satisfy my need to learn as much as I could about food in fact I never felt more connected to food than when I was in the woods with my father or in the kitchen with my mother and I realized it was very there's something very special about those connections that I was making because it went far beyond just my connection with food itself I was connecting with my father I was connecting with my mother there were a personal relationship I was connecting with my environment I was connecting with the plants and the animals that I was eating and I wanted to learn as much as I could about that connection and and reconnect in ways that I that my ancestors had but I never had the ability to do it wasn't enough for me to just go hunting I wanted to learn had a bowhunt Solon had a bowhunting then I wanted to learn how to how to make a bow in fact I thought if I should be hunting I wanted to be a part of the entire process so I learned how to make bows and then I learned how to make arrows and I would I would go hunt with things that I made then I realized that I needed to learn how to make stone tips in order to make the arrows functional and I wanted to learn how that could be done and to answer the kinds of questions that I really wanted to know about how to make these things the way people in the past did how to use them the way people in the past did I turn to archaeology and the reason that I'm an archaeologist today is because I was trying to answer questions that were very important to my life and here is a picture of me from several several pictures from a few years ago then this is traditional field archaeology where you go out you go out and you excavate into the ground and pull artifacts out of the ground in order to understand something about the people that made and use these artifacts and this has been a wonderful path in my life and I've learned a lot and it's been very exciting but it still wasn't enough I wanted to learn more about how those things were made because after all what archaeologists do is we don't study the things to study the things we study the things that come out of the ground to learn about the people that made and use them and I wanted to learn how they were made and used so I turn to a branch of archaeology called experimental archaeology and experimental archaeology uses primitive technology the skills that our ancestors used to replicate these artifacts and to learn how they were made have ever used how they functioned so I studied with some of the best primitive technologists around the world I learned how to make stone tools and prehistoric ceramics and how to butcher deer with stone tools and tan their hides using brains animal brains and I learned how to how to you make all sorts of primitive fires and and and extract fibers from plants and tie them into nets and make baskets out of them and for the sole purpose of trying to understand more about what's coming out of the ground because after all when we pull artifacts out of the ground that are thousands of years old we only find bits and pieces of tools so experiment archeology is a wonderful way to learn about what that not only would that artifact was but how it fit within a larger larger cultural system and at the same time you can see here III became a father and I was raising a family and this is all very important in my journey with food as you'll see in just a few minutes this is a picture of us and my favorite archaeological open-air museum in the world in Lyra and Denmark where we were living in a Stone Age village for several for a for a period of time really for a week with students and then I realized that all of these things that I was learning was not only helping my path and and my connection with the world around me but I wanted to share it with others so I became a professor now this is a picture from the Atlantic from several years ago and I think they did a great job with everything but the ears and the chin but other than that it's a great picture and then I was dubbed the professor caveman in this article and we're what it was really speaking to was the idea that I thought one of the best ways to teach was not just in the classroom but to get my students outside and learning by doing and we call its sole authorship that where the project-based learning they were engaged in was all the projects were from start to finish if we were gonna learn how to make clay pots they were digging clay out of the ground finding where that clay was from all the way through to firing firing the pots in an outdoor fire if we were learning about stone tools it wasn't enough just to just to find the stones and make the tools but then we would go out and apply what they've learned and we would butcher deer and process all sorts of other things with it and it's an incredible way to teach and it's an incredible way to learn and then several years ago I had a life-changing experience that's solidified in my mind all the things that I was doing and learning for decades about ancient technology my ancestors our ancestors and also food and it was this program called the great human race where myself and my co-star cat pygmy were put into ten different situations the idea was that we were gonna follow the path of our ancestors beginning a two and a half million years ago in Tanzania and we were going to live for a period of time usually about eight days at a time in each location beginning in in Africa making our way up through Africa through the Middle East through Asia and ending believe it or not in Oregon at 4,000 years ago and at each one of these locations they were selected because something important happened in our evolutionary paths at that time a new technology was developed or a new way of doing things that made a difference in our past and my job was to replicate the technologies from that time period and we were supposed to live in each of these places using only those technologies for all the things that we needed to do to get our food to make our shelter to protect ourselves and this is a fascinating experience and I'll say a few more words about in a moment but let me show you a thirty second sort of trailer for that program National Geographic Channel presents an experiment millions of years in the making I don't know how we're gonna get through this to experts on a global journey armed only with the tools of each human species if we had to go back to how it all started we're in the same spot that our ancestors were could mankind survive again the great human race the evolution begins next Monday at 10:00 what so this program gave me and cat the opportunity to do something that no other human ever and the history of the world has done we lived for a period of time each of the major evolutionary periods of our past now it was only about eight days at a time but it was long enough to be hungry it was long enough to be scared it was long enough to begin to feel what the diets that our ancestors ate really felt like and how it impacted our bodies and as an archaeologist and experimental archaeologist it really was enough time to show me how efficient these tools were and what they were really used for and you can see some of the locations there on the screen that we were at but it was it was a life-changing experience and what I realized was that our ancestors really figured out something incredibly cool and the role that technology played in our dietary past and I I was fairly well grounded in our ancestral technologies I was fairly well grounded and hunting I was fairly fairly well grounded in preparing food like our ancestors did but I really thought there was a grilling we'll take away message from everything that I have been experienced and conducting research on for for my entire life but I needed that extra step in order to make it realistic today these lessons from our past today I needed to learn the modern kitchen skills from people that are doing wonderful things in the kitchen still today so I turned my focus after that program to being trained as much as I could towards becoming a chef and I trained at the Italian Culinary Institute in Calabria I trained at the School of artisan food in England and work with some incredible people around the world and then most recently last year my family and I were on some I was on sabbatical and I took my family with me we were based out of Ireland but spent 30 spent our year in 13 different countries living with and working with indigenous and traditional groups all over the world and also coming back and again working with some top star Michelin chefs and trying to figure out how we can balance our dietary you know amazing lessons from our dietary past with amazing things that are happening in the kitchen today to really address this issue of food and human diet and health most recently I came back and launched in November the Eastern Shore food lab at Washington College and if anybody's interested I'd be happy to talk to you after this and there's information spread out on all the tables outside about this unique program but the idea here is that we are my students and I and my team are focused on understanding and documenting as much as we can from from our dietary past from our varied dietary present around the world and working to take these lessons again and combine them with with wonderful things that people are doing in modern kitchens around the world to really address this issue of food and diet and health so with that background I'd like us to I'd like to spend the rest of my time here letting you see through my eyes through a different lens the way that I that I look at our this issue with food and diet and health and hopefully I can I can explain it to you in a way that makes you look at it in a way you've never looked at it before so let me start off with two questions what foods are we as humans designed to eat and what foods are we designed to hi Jess I'm sorry designed to obtain and what are we designed to digest now we go to the store and get food that's already been prepared for us with minimal processing at home we buy food at the restaurants that are ready for us but if we think about it at it's very rude what foods are we designed to obtain and what foods are we designed to digest in other words if I took took any one of you and put you outside with no clothes no tools no anything how would you survive what can your body allow you to have access to in terms of nutrition now I love and think about it for a minute I love being human I mean it's a statement that probably nobody's ever said before but I do but there are a lot of drawbacks to being human one of the drawbacks when we stood up right when our ancestors stood up right immediately we inherited back problems we do we have back problems because we welcomed two legs because we're human the female members of our species and I'm sorry have the most dangerous and painful childbirth of any animal on the planet but there's other drawbacks to being human compared to other animals we are biologically one of the weakest species on the planet we have members of our species that are incredibly strong incredibly fast can jump very high but as a species compared to other animals we don't have a whole lot going for us biologically we're not that strong we're not that fast our nails are practically useless our teeth don't do a whole lot we can't climb very well we can't fly we can't jump very high we can't even swim very fast or dig into the ground without a tool so our ability to get food is really compromised we have an incredibly difficult time getting resources directly from our environment with no technologies whatsoever prior to technology and this this right here is the earliest technology we have we have evidence from this is a stone tool that was created 3.3 million years ago in Kenya it was only found this is a resin cast of it but it was only found a few years ago prior to this tool being created everything we did with our environment every way we interact with our environment was limited to what our bodies had these incredibly weak muscles weak teeth and weak nails so what can we eat what can we extract more environment using only our bodies well exactly what our ancestors prior to three and a half million years ago ate a few plants and some insects now insects are a nutrient-dense food plants even though they have a lot going for them or not and as a result of it our bodies and our brains we're very small but for as difficult as it is for us to get food from our environment it's we have an incredibly inefficient digestive tract and have an even harder time transforming those resources into something from which our body can derive nutrition so even when we can get resources more environment our ability to get nutrition from those from those resources is really compromised our guts are sixty percent the size of what would be expected from a similar-sized primate but we have this and we've been using it for millions of years to overcome our physical limitations and interact with our environment this is the triumph of our dietary past these are some examples of the tools that our ancestors created that allowed us to access nutrients from our from our environment and transform those nutrients into something that our body can do something with digging sticks stone tools fire ability to hunt at a distance grinding things like grains now what does that have to do with us today the triumph of our dietary past is creating technologies and behavior patterns that allow us to overcome our physical limitations and extract the most nutrient-dense resources from our environment and most importantly transforming those resources into the most bioavailable foods on the planet we're overcoming our limitations by getting incredible food that our bodies have no business eating and transforming it into something that our bodies are relying on that's an incredible story and if I ended the story right here we should pat ourselves on the back and feel very proud of our ancestors but that's not the end of the story this is well this is the current status of the story the failure of our modern food system is that it produces such nutrient free food that for the first time ever in the history of the planet we have done the impossible we have created obesity and Mount trician in the same individual that's what the modern food system has created for us that is practically impossible so let's give it I want to give a few examples of that real-world examples of what I'm talking about we are the modern food system is taking nutrients from our environment and literally stripping nutrients from those foods before they go into your mouths the exact opposite of what our three and a half million year old dietary past was like so for example grains are stripped of their most nutritious parts we only really eat the endosperm the starch and cooked in ways that don't make them safe or nutri nutritionally available to our bodies long fermented sourdough breads are one of the few ways to take that fermentation process to take a grain and transform it into something that our bodies can actually safely utilize the max amount of nutrition from those grains but instead what do we do we strip off we strip off all the good parts of the grain and make bread you know the average sandwich bread takes less than an hour to make from flour to literally in the package less than an hour meanwhile a long fermented sourdough bread can take a day and a half and during that time a whole bunch of chemical transformations take place milk is another great example we have been drinking as humans as human adult's milk from other animals for at least 10,000 years making cheese for at least 8,000 and making butter for at least six today milk is stripped of all of its nutrients pasteurized homogenized and then reassembled at the minimum levels to make that milk legal to be called whatever it is all the rest that has been stripped off is sold for profits for the dairy industry animals animals are slaughtered and butchered and only half of the animal by weight makes it on the grocery store shelves from an ethical level from from a sustainability level and from a nutrition level that's incredibly inefficient and incredibly horrible that end that that animal that doesn't make it to market represents more than half of the nutrition that that animal could provide us so there are things that we can do and I believe that looking into the past to see how our ancestors built us we our species is three hundred thousand years old and our species was built founded on a diet the only diet that could support us to see how that happened creates an incredible foundation for us to move forward and really make significant changes so I'll end with with this the way that we as humans deal with food is uniquely human no other animal on the planet deals with it the way that we do and everything that we are biologically and culture culturally is wrapped up in the way that we deal with food in fact so much so that I would suggest that every time that you take a bite of food you are conveying messages to the world information about you your religion your politics your socioeconomic status your orientation your community your mood is is conveyed every time you make a decision to take a bite of food or feed your family or make a decision about what you buy at the grocery store and if that's true the failure of the modern food system is failing more than just our diets it's failing us as humans as well so by addressing this we can begin to address all those other things that are happening in our in our world as well so here is my charge to you my charge is find ways to connect with your food in real and meaningful ways and by doing so I promise you you will connect with your health your environment your community your family and even yourselves in ways you could have never imagined it is time to eat like humans again thank you [Music]