Joe Rogan Experience #1202 - Fred Morin & David McMillan

Morin and McMillan frame their cookbook as part survival manual—covering fermentation, foraging, off-grid cabins, and first-aid kits—arguing that cooking well overlaps with knowing how to live and endure disruptions like blackouts or ice storms.

They advocate using the whole animal—organs, blood, and “unpopular” cuts—both out of respect for the animal and because these parts are nutrient-dense and central to classic French and Quebec cuisine.

They highlight oysters, clams, and stone crab as examples where farming or partial harvest (like stone crab claws) can provide protein while regenerating ecosystems and avoiding the damage of industrial bycatch and overfishing.

From the British ban on horse meat to Americans’ narrow protein choices, they show how politics, royal decrees, and cuteness biases determine what we see as “acceptable” food, even when many animals are nutritionally similar.

Both chefs describe a work world where alcohol is a nightly reward and coping tool; they only recognized their alcoholism after years of “successful” careers, ultimately needing intervention and rehab to get sober and stay present for family and staff.