Ancestral Nutrition Foundation

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Ancestral Nutrition Foundation

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https://theancestralnutritionfoundation.org
We exist to build community, advance ancestral nutrition knowledge, and empower healthful living. Price, Francis M.

Price-Pottenger® is a non-profit education foundation committed to reversing the trend of declining health in our modern world. We teach both the public and health professionals the proven principles from nutrition pioneers Weston A. Pottenger, Jr., and other leading health experts. Browse our site and learn how to improve your health through good nutrition.

11/04/2026

In the 1930s, Dr. Weston A. Price traveled the world studying traditional diets, dental health, and the communities that maintained their ancestral food traditions.

Along the way, he documented his research through thousands of photographs—capturing people, places, and traditions that offer a remarkable window into the past.

Today, many of those original images remain on aging glass lantern slides, negatives, and film. Some have never been seen by the public.

At Ancestral Nutrition Foundation, we’re working to change that.

Through the Weston A. Price Digital Archive Project, our mission is to preserve these irreplaceable materials, digitize the collection, and make it accessible to researchers, educators, and future generations.

But we need your help to bring this history into the digital age.

Want to explore the archive and learn how you can help?

Comment “PRICE” and we’ll send you the link directly!

Every donation, share, and conversation helps bring greater awareness to this important preservation effort.

Together, we can help protect this legacy for generations to come.

11/03/2026

Sometimes you just want something crispy, crunchy, and satisfying, and this Fried Zucchini recipe checks every box. Golden on the outside and tender in the middle, these crispy courgettes make an easy, nutrient-conscious snack or side dish that’s perfect for sharing at your next gathering.

Ingredients:

2 large or 4 small zucchini sliced into medium/thin rounds
Several tablespoons of stable cooking fat such as lard or coconut oil, bacon grease being my own personal favorite
1 cup arrowroot powder
1 tablespoon fresh thyme, minced fine
1 egg beaten and mixed with a splash of cream
Salt and pepper

Directions:

Mix arrowroot with salt, pepper, and thyme in a flat-bottomed bowl or small platter. Dredge zucchini slices first through the egg mixture, then through the arrowroot mixture on both sides. Spoon 2 tablespoons of fat into a hot skillet and then immediately set in zucchini slices (this will keep the oil from smoking), taking care not to crowd the pan.

Cook on both sides until golden brown, then set aside in a warm oven while you continue to cook the remainder. Make sure to add more fat to the skillet as needed.

When all the slices are done, serve immediately with a side of crème fraiche; a couple of shakes of hot sauce mixed in will give the sauce a little kick. If you prefer, simply drizzle a bit of olive oil over the zucchini and sprinkle with a few grains of coarse Celtic sea salt.

theancestralnutritionfoundation.org

11/02/2026

What if autoimmunity involves more than an immune system simply “attacking the wrong thing”?

Morley M. Robbins offers a different way of looking at the issue, focusing on the relationship between iron, copper, and the way minerals are managed inside the body.

He argues that excess iron can become trapped in cells and that bioavailable copper plays an important role in helping the body regulate and mobilize that iron.

This perspective also challenges the assumption that low iron markers always mean the answer is simply to consume more iron. Instead, Robbins encourages looking at the bigger picture of mineral balance and how those minerals interact with one another.

Comment “WEBINAR” and we’ll send you the full recorded webinar.

theancestralnutritionfoundation.org

10/30/2026

“Nobody’s coming to save us here. We have to save each other.”

Food freedom starts with people willing to take action in their own communities.

Through the Food Freedom Project Angel Fund, we’re supporting individuals and organizations who are doing exactly that.

🌱 Two grants of $2,500 each will be awarded to projects advancing local food sovereignty and strengthening community resilience.

These grants can help fund materials, equipment, training, supplies, and other eligible project expenses.

⏰ Applications close November 1, 2026!

If you’ve already been working to create a more resilient local food system, this opportunity could help you take your next step.

👇 Comment FOOD and we’ll DM you the application link!

10/29/2026

🚨 $5,000 in grants available for food freedom projects!

The Food Freedom Project Angel Fund is awarding TWO $2,500 grants to individuals or organizations working to strengthen food sovereignty in their communities.

Whether you’re helping build local food systems, expanding access to nutrient-dense food, or empowering your community to become more self-reliant, we want to hear from you.

📅 Application deadline: November 1, 2026

Applicants must be based in the United States, have at least one year of demonstrated work, and meet the program’s eligibility requirements.

Only a few days remain to apply!

🌱 Comment FOOD and we’ll send you the application link!

10/28/2026

Halloween doesn’t have to be all-or-nothing.

Kids can still enjoy the costumes, excitement, trick-or-treating, and traditions without making the entire celebration revolve around a mountain of candy.

A few simple swaps can help: homemade treats made with real-food ingredients, non-food surprises, a candy trade for something special, or new family traditions like pumpkin decorating, scavenger hunts, and outdoor adventures.

The goal isn’t to take the fun out of Halloween. It’s to create more of the memories and traditions that last long after the candy is gone.

Keep the costumes. Keep the magic. Keep the fun.

Maybe just rethink the sugar overload. 🎃

theancestralnutritionfoundation.org

10/27/2026

This is definitely a recipe you’ll want to share with any friends and family trying fermented foods for the first time!

Ingredients:

Blanch or lightly steam enough green beans to fill a pint jar. Pack tightly in jar with several sprigs of fresh dill and 2 garlic cloves and cover with this mixture:

1 tablespoon sea salt
1 tablespoon raw honey
2 tablespoons raw apple c***r vinegar
2 teaspoons mustard
¼ cup whey
Filtered water to reach top of jar

Directions:

Top with small, thinly sliced sweet onions and press down under brine. Gently turn the jar upside down and back several times to distribute seasonings. Ferment in the cupboard for approximately five days. Transfer to the refrigerator.

Peel the squash and slice it into very thin, uniform rounds; remove the seeds and fiber. Add enough sauce to cover the bottom of a 15 x 10-inch ovenproof dish. Add some squash in a single layer, then add a generous layer of sauce. Add about one-third of the egg and spread it around the dish. Repeat the squash-sauce-egg sequence layering one or two more times depending on how much you have left, finishing with a light layer of sauce. Bake for 25 to 30 minutes, until a knife easily pierces the squash.

theancestralnutritionfoundation.org

10/26/2026

Is there something about truly fresh food that we haven’t fully learned how to measure yet?

Freshly harvested foods can taste, smell, and feel noticeably different from foods that have been heavily cooked, dried, dehydrated, or stored for long periods of time.

Daniel Vitalis raises an interesting theory: could there be characteristics of living, intact food that go beyond the nutrients we normally measure?

The full webinar goes deeper into food quality, growing food, natural systems, and reconnecting with the fundamentals of nourishment.

Comment “WEBINAR” and we’ll send you the full webinar.

theancestralnutritionfoundation.org

10/23/2026

What happens when a software engineer tries to outsmart nature?

Comment “WEBINAR” and we’ll send you the full webinar

Before becoming known as the Ice Age Farmer, Christian Westbrook approached growing food with an engineer’s mindset: find a problem, design a solution, and figure out how to make it better.

He experimented with unconventional growing systems, from grow lights to producing protein with algae.

But eventually, he came to a much simpler realization.

Growing nutrient-dense food doesn’t have to be complicated. It starts with healthy, living soil rich in organic matter.

Rather than trying to engineer a better system than nature, he learned to focus on building healthy soil and letting plants do what they naturally do.

In our full webinar with Christian Westbrook, we explore food systems, soil health, self-sufficiency, and why reconnecting with the fundamentals of growing food matters.

Comment “WEBINAR” and we’ll send you the full webinar

theancestralnutritionfoundation.org

10/22/2026

Cholesterol has been blamed for heart disease for decades, but is the story really that simple?

Dr. Jack Wolfson, DO challenges the conventional narrative around cholesterol and argues that focusing on cholesterol numbers alone can distract from the bigger picture of cardiovascular health.

Cholesterol plays important roles throughout the body, and heart disease risk involves far more than a single marker. This conversation takes a deeper look at nutrition, inflammation, metabolic health, lifestyle, and the assumptions that have shaped modern approaches to heart health.

Join Dr. Jack Wolfson and Nora Gedgaudas for the full webinar as they explore cholesterol, cardiovascular disease, nutrition, and a different perspective on protecting the heart.

Comment “WEBINAR” and we’ll send you the full webinar.

theancestralnutritionfoundation.org

Address

San Diego, CA

Telephone

+16194627600

Website

https://lnk.bio/pricepottenger

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