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Forget trail mix. What if “survival food” wasn’t full of sugar, fillers, and mystery ingredients but instead premised on pure ancestral nutrition? That’s what I explore in this episode with Phillip Meece, founder of the Carnivore Bar and former combat medic. Together we dig into pemmican, purity, battlefield grit, and why modern convenience food is due for a reckoning.
Phillip joins us to explain how a bar made simply from meat, fat, and salt became his mission. He traces his path from missionary upbringing, to theater, to the Army, to confronting the junk food culture he saw even in institutional settings. He saw how rank and access to nutrition often separated “privileged” from “expendable” and decided to close that gap by creating a real, shelf-stable food built for performance.
In this conversation you’ll learn how pemmican works, how to preserve real food without junk additives, and why our institutions continue selling the least nutritive foods first. It’s time for a nutrition revolution from the inside out.
Why This Matters to You
Tired of grabbing a bar or snack that’s labeled “natural” but leaves you hungry and drained? You’re not alone. Most “healthy” convenience foods fall short. This episode calls it out and offers a real solution rooted in ancestral nutrition and resilience.
Feel stuck between convenience and quality when life gets hectic? Whether it’s long shifts, road trips, or emergency situations, you shouldn’t have to choose between shelf-stable and nutrient-dense. Phillip proves you can have both.
Frustrated with how institutions still serve hyper-processed food? Hospitals, schools, even the military push food that undermines health. We unpack why and how to change that starting with what you carry in your own bag.
Think real food can’t be portable, affordable, or simple? This conversation busts that myth wide open. You’ll learn how to rethink what “survival food” really means and how to fuel your body in a way that sustains energy, not just fills space.
You also don’t want to accept the status quo, especially when institutions, hospitals, military, and schools continue to push empty processed food. You’ll learn why that persists, and what we can do to change it from the ground up.
Actionable Advice
Test your food’s shelf stability: Look at everyday foods and ask, “If this were packed for war, would it survive?”
Prioritize minimal ingredients: Let meat, fat, and salt be your base, avoid additives, fillers, and sweeteners.
Practice nutrient density in tough settings: Carry portable foods (like meat bars) that still deliver vitamins, not just calories.
Inspect institutional sources: Whether hospital, military, or school, ask what they feed “staff and patients” and demand better.
Reframe cost vs value: Real nutrition costs more per bite but pays dividends in performance, immunity, cognition, and longevity.
Phillip’s journey began as a missionary kid, then theater major, then combat medic. He saw firsthand how diet and hierarchy in institutions limited access to real food. He started Carnivore Bar to deliver nutrition equality, bringing shelf-stable, ancestral foods to everyday people and walks the walk by refusing preservatives he knows make people sick.
Links and Resources to Explore
Listen to the Full Episode – Available now on Apple, Spotify, or YouTube.
Links and Resources to Explore
Listen to the Full Episode – Available now on Apple, Spotify, or YouTube.
You don’t have to accept processed snacks as your only option. Start by inspecting what you carry, demand, and feed yourself. Try applying one idea above this week and then dive into the full episode to rewire how you think about “food on the go.”
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