Featured Chef - Tania Teschke
Featured Chef Recipes:
Meet Tania Teschke. Tania is a writer, photographer, and world traveler who specializes in food and wine and currently lives with her family in Bordeaux, France. Since 2013, she has studied French cooking, butchery with an award-winning French butcher, and she earned a diploma in wine tasting from the University of Bordeaux. Having faced numerous health issues over more than two decades, Tania is passionate about healing herself, feeding her family nutritious meals and sharing what she has learned with others. She is currently working on a cookbook of ancestral French recipes.
Find more of Tania's recipes and adventures at
Q: Tell us a little about yourself?
I am a mother of two girls whom I strive to nurture in all ways by focusing on a primal-paleo lifestyle and preparing nutrient-dense foods. I have had and still struggle with health issues and I have found this way of eating and living to help my family and me tremendously. My most urgent creative endeavor is to learn and share what I have learned in the realms of French cuisine and healthful living with a cookbook I am currently writing.
Q: How did you get involved in cooking?
I have always loved food but have not necessarily loved to cook. Having suffered terribly from malnutrition in my twenties while living on my own, and wanting now to support my children’s health through good nutrition, I am compelled to better understand how to cook. When we moved to France in 2013, I began taking cooking lessons from family and from friends. Since then I have been learning how the French eat and cook, incorporating their recipes, food and lifestyle habits into my own and my family’s.
Q: What roadblocks have you faced thus far?
Transitioning to this lifestyle is not easy, as we did not start out this way, and I am learning as I go. Replacing old favorite refined, nutrient-poor foods with unpackaged, nutrient-rich foods is very challenging and time-consuming, even in France, where refined foods are available at every turn. There is resistance from relatives and friends who are unaware of the science involved in modern refined foods versus unrefined, fresh foods, including meats and fats from grass-fed animal sources. I would like my daughters to be able to develop into knowledgeable, critical thinkers, with a nutrient-dense diet as their foundation. Daily family meals together are critical to supporting their education, even if getting help in the kitchen is sometimes more of a negotiation!
Q: How did you learn about grass-fed meats?
Thanks to numerous health and Paleo-related podcasts from the US that I have listened to over the past 3 years, I have educated myself from afar. In fact, thanks to Sean Croxton’s Underground Wellness podcast, US Wellness Meats was the first company I heard about that offered grass-fed products!
Q: What is your favorite recipe featuring grass-fed meat?
Grass-fed beef liver is at the top of my list. By all accounts, it is the most nutrient-dense food. My favorite way to prepare it is with coconut oil and sea salt in a pan.
Braised, grass-fed beef cheeks! These are slow-cooked in a traditional French cast iron pot. They are flavorful, nutrient-dense and easy to prepare!
Q: What advice would you give to someone transitioning to grass-fed meats and an organic foods lifestyle?
One step at a time. Replacing one packaged food with a whole food at a time eases the feeling of deprivation. Also, ensure that each meal (and snack) has adequate sources of grass-fed fats, which will help with satiety in addition to providing all the valuable nutrients these fats offer us.
Q: You’re stranded on a desert island; luckily you’re stranded with your top 5 ingredients and must-have kitchen tool. What are they?
My butcher’s knife, my knife sharpener, my large cast iron pot, Herbes de Provence, and grass-fed duck fat!
Q: What is one of the best cooking tips you have learned in France?
How to braise (slow cook) tough meats: You brown a large piece of beef or pork in a cast iron pot using tallow or lard, then fill the pan one-third to two-thirds full of water (or fat!) and slow cook.
Q: What is your favorite quote or song for culinary inspiration?
"We are what we eat ... Therefore, if we do not know what we eat, there is a great risk of not knowing what we are." Claude Fischler, Sociologist, France, 1998.
Q: Is there anything else you want to share?
I am grateful to US Wellness Meats for the opportunity to share some of what I have learned with your readers, of whom I am one as well! What a fantastic resource for grass-fed products, recipes and community, thank you!