What & Where the Experts Eat — Sally Fallon Morell

Chris Armstrong Posted By Chris Armstrong on Sept. 14, 2017 / Comments


We all talk a good game about how to eat, what to eat, and the importance of preparing our own food from quality ingredients. The truth is that everyone faces the same dilemmas from time to time. Whether it's travel, working late, business lunches, social outings, or simply not being interested in cooking, there are many reasons that eating that home cooked meal may not always be possible.

I've decided to pose a series of questions to our members on a weekly basis on what gets them through these situations. You might be surprised at some of the answers and others might be exactly what you expected — either way, I'm hopeful that this will help you navigate your way through the myriad of awkward, inconvenient, or simply lazy situations you find yourself in.


This week's interview:

Sally Fallon Morell from Washington, D.C.

Sally Fallon Morell

Sally Fallon Morell, MA

Washington, DC



CA: Do you put much thought into where you eat out? Or do you simply go anywhere and try to make do with what's on the menu?

SFM: We put a lot of thought into where we eat out, and actually do not eat out often, as the nearest restaurant to our farm that serves real food is 25 minutes away. When we do eat out, we go to high end restaurants, and are careful when ordering. We avoid soups unless truly made from scratch (not from a base), salad dressings (unless simple olive oil and vinegar) and fried foods (unless done in lard or tallow — very rare).

CA: Most memorable restaurant meal in (or near) Washington, D.C.?

SFM: I had a very memorable meal at Zaytinya, which serves Greek tapas in downtown Washington, DC. I had raw lamb tartare, sweetbreads and taramosalata (fish roe spread) — three very nutrient-dense foods in one meal.

CA: Most memorable restaurant meal outside of Washington, D.C.?

SFM: My most memorable restaurant meal was my first meal in France. I was 11, and I believe the restaurant was in Cherbourg. The memorable part was the tiny French beans, just swimming in deep yellow butter — utterly delicious. In memory of that I grow French beans every summer, and we steam them and eat them with melted grass-fed butter... and salt, of course.

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CA: For people with special diets, how do you suggest they talk with restaurant staff in order to get what they need?

SFM: They need to ask careful questions and be very clear what they are sensitive to.

CA: Do you prepare an emergency meal when you travel? If so, what do you include?

SFM: Yes, I take food when traveling on airplanes — usually I take raw cheese, crispy nuts (recipe in Nourishing Traditions) and some dried fruit. At some airports you can buy kombucha; otherwise I just drink sparkling water.

CA: Your favorite quick meal to prepare at home?

SFM: Filet mignon with a quick brandy reduction sauce and potatoes oven baked in duck fat... and French beans in butter if I have them. Quick lunch is often pate.

CA: Do you consume alcohol? Explain why you think it is or isn’t a good idea.

SFM: Very rarely. For most people wine or unpasteurized beer is fine in moderation, but I find I can’t work after dinner if I have alcohol. Kombucha is my favorite beverage, which I prepare at home.

CA: In terms of food, what is your guilty pleasure?

SFM: Whipped cream sweetened with maple sugar!

More About Sally Fallon Morell

Sally Fallon MorellSally Fallon Morell, MA is founding president of the Weston A Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a prolific writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.

Join Sally at the "Wise Traditions 18th Annual Conference in Minneapolis

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November 10-13, 2017

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Read More Q&A's from the "What & Where They Eat" Series