always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation researc

John Williams, Ph.D., has degrees in archaeology and anthropology. His research and fieldwork has focused on the Paleolithic and Neolithic of the “Old World”, which basically means the Stone Age of Europe, Africa and Asia. John has always had an interest in nutrition, which actually works quite well within prehistoric studies, because our past was one big food quest.

CB: Tell us more about your approach to nutrition, and more importantly, developing delicious healthy eating recipes.

JW: You might ask, how in the world did an archaeologist get into creating healthy recipes? I’ve never been a stranger to the kitchen. My Mom never really enjoyed cooking, so she encouraged me to cook for myself from a very early age. In fact, in grade school, I would wake up at 6 AM so I could make an omelet for myself before school. OK, so maybe I was a strange kid, but I certainly learned to find my way around a kitchen.

Cooking skills have also come in very handy on excavations, where there are crews of 10-20 people needing nourishment from long days of heavy labor in the sun. We usually have chefs, but I’m always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation research

ly works quite well within prehistoric studies, because our past was one big food quest.

CB: Tell us more about your approach to nutrition, and more importantly, developing delicious healthy eating recipes.

JW: You might ask, how in the world did an archaeologist get into creating healthy recipes? I’ve never been a stranger to the kitchen. My Mom never really enjoyed cooking, so she encouraged me to cook for myself from a very early age. In fact, in grade school, I would wake up at 6 AM so I could make an omelet for myself before school. OK, so maybe I was a strange kid, but I certainly learned to find my way around a kitchen.

Cooking skills have also come in very handy on excavations, where there are crews of 10-20 people needing nourishment from long days of heavy labor in the sun. We usually have chefs, but I’m always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation researc

nto creating healthy recipes? I’ve never been a stranger to the kitchen. My Mom never really enjoyed cooking, so she encouraged me to cook for myself from a very early age. In fact, in grade school, I would wake up at 6 AM so I could make an omelet for myself before school. OK, so maybe I was a strange kid, but I certainly learned to find my way around a kitchen.

Cooking skills have also come in very handy on excavations, where there are crews of 10-20 people needing nourishment from long days of heavy labor in the sun. We usually have chefs, but I’m always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation researc

o maybe I was a strange kid, but I certainly learned to find my way around a kitchen.

Cooking skills have also come in very handy on excavations, where there are crews of 10-20 people needing nourishment from long days of heavy labor in the sun. We usually have chefs, but I’m always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation researc

always poking my nose around the kitchen, giving them recipes to make sure we have sufficient protein and a good fatty-acid profile.

My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation research, and he taught me a lot about Indian food, which I think is some of the best in the world. I’ve also been to various places around the Middle East and Europe, where I picked up quite a few cooking tips.

Over the past few years, I’ve been continually experimenting with making healthy recipes that taste great. Bodybuilders are some of the most knowledgeable people out there when it comes to nutrition, yet many of them will resort to eating tuna from a can and boiling chicken breasts. Not that there’s anything wrong with an occasional quick snack, but there are certainly ways to make healthy meals both quick and delicious.

CB: What is your take on eating dairy? Are there any problems with consuming large amounts of dairy products?

JW: My fridge is full of cottage cheese and yogurt. But I’m not a big fan of milk, as I’ve found that it makes me ‘stuffy’, for lack of a better word. If you want to know the gory details, I get some mucus buildup after drinking milk, which leads me to suspect I have a low-grade allergy to it. It’s the same feeling I’ve had after eating takeout Chinese food loaded