My Kitchen Resource List

Heathar’s GO TO Food + Body Care Resources

STONE + SPEAR
🧴 Skin, Body + Toothpaste Sorcery
If you know me, you know I like my skincare like I like my cows—non-toxic, and grass-fed. STONE + SPEAR checks all the boxes. Their minty toothpaste powder? It’s like brushing your teeth, just like our ancient ancestors did (in a good way), using ground-up elk bones and fresh mint (they even have mint-free options). Their body butter and face cream? Literal velvet. My skin drinks this stuff like it’s the last cup of raw cream on earth. Seriously.

Use my discount code, EATHEALFARM, to save a few bucks on your body care purchase.

Cookware
IRON COOKWARE
🍳 Cookware I’d Marry if it Were Legal
Yes, it's pricey. But it’s also built like a cast iron tank, and if you treat it right (like a slow-roasted brisket or your favorite cat who just survived a rattlesnake bite - true story), it’ll last generations. You can pass it down to your favorite niece/nephew/second cousin—whoever in the family actually deserves and gets it when it comes to good cookware.
PS: Season it before use or risk the wrath of the kitchen gods and decrease the life expectancy of your cookware. Shall I write a post on how to season your cookware?!?! Any takers?!?

COMAL LOVE
This is one of my favorite comals
I own multiple comals. Don’t judge me. These flat beauties are my go-to for blistering tomatoes, garlic, and chiles, and the flavor they exude during the cooking process makes you feel like you’re standing in a field of flowers, jalapeno peppers, and plump brandywine tomatoes all at the same time.

Bonus: they make you look like you really know what you’re doing at BBQs. Nothing says “I’m not new to this, I’m true to this” like heating tortillas and crisping brisket on a comal next to a fire pit (but seriously, it’s not that hard and it’s a freaking blast).

WARNING: Just like your cast iron skillet and iron cookware, make sure you season your comal before using it!

🥩REGENERATIVE MEAT
West Coast: REP Provisions
East Coast: White Oak Pastures, Dutch Meadows Farm

These farms are doing meat the old-school way: rotational grazing, animal respect, and nutrient-dense deliciousness. Your gut and your grill will thank you.

PS: If you haven’t read A Bold Return to Giving a Damn by Will Harris (the badass behind White Oak Pastures), do yourself a favor and grab a copy. Whether you’re a farmer, a food lover, or just someone who wants to know where their meat comes from, this book is a must-read. Will doesn’t lecture with stats and charts—he tells it like it is, straight from the dirt, with raw honesty and a whole lot of soul. It’s one of the most eye-opening reads on conventional vs. regenerative farming out there and one of my favorite books, period.

🐟Wild-Caught Seafood
Wild Alaskan Company
Not just caught—caught with flair and flash-frozen faster than you can say “omega-3s.” I’m all about their custom box option, and I always stock up on sockeye salmon and halibut. These beauties aren’t just delicious—they’re loaded with omega-3s, vitamin D, antioxidants, and cancer-fighting selenium. And the best part? They cook up on the grill in under 10 minutes. Fast food that’s actually good for you. Dinner in 10, grilled fish for the win (did I just say that?!?).

Cautionary tale: their striper shrimp are tiny. Like, blink and they’re gone tiny. Amazing in ceviche, but if you're dreaming of shrimp cocktail… dream bigger.

And yes, it’s a subscription model. But you can pause it easily if life takes you to Sicily, the Swiss Alps, or on a national hot springs tour. No commitment lockdowns here.

🫒 Olive Oil (aka Liquid Gold)

Little Gypsy Farms
Unless your local grocery store is magically located inside an organic Tuscan olive grove (please invite me if it is), that bottle of olive oil you grabbed under fluorescent lights is probably… rancid (sorry).

Heat, light, and time are the enemies of olive oil—and storing it by your stove or kitchen window will cause it to go off quicker than you can say, “first cold pressed.”

Olive Oil Tips:

• Always check for a harvest or bottle date. “Best by” means nothing in olive oil land. You want the harvest date to be less than a year from when you purchase it.

• It should come in dark glass. Like a vampire, it hates the light.

• Store it in a cool, dark place. That means not next to your oven.

My go-to? A small family-run company, Little Gypsy Farms, that also makes a balsamic so good it might make you cry over your Caprese.

Hot Tip: I use mozzarella di bufala for my Caprese and many other Italian-inspired delights.

Enjoy these delicious + health-giving resources!

~Heathar

Tune into Something Feral - a podcast hosted by me and my wife, Jen Antill, for all you rebels out there—those tired of the grind, itching to trade in your office job for a pitchfork, and craving a life that’s more rooted, wilder, and real. Whether you dream of flocks of chickens, fields of veggies, or just a deeper connection to the land—you’re in the right place.

Each week, we share raw, unfiltered stories from our farm, diving deep into the ups and downs and unexpected lessons of homesteading, farming, and building a life on your own terms.

Pull on your boots, and come join us.

🎧 Listen to Something Feral wherever you get your podcasts.