The Road Forager! Sushi to Ribs.

Sooo many trips to San Francisco International Airport, so few food options. At least seemingly. I have made good use of the baked 1/2 chicken in the past but I wanted something different and went for a sashimi plate. tuna, salmon, cod (I think) ginger, wasabi and pickled cucumbers. I added an avocado and it was both filling and yummy.

After a Red-Eye from San Francisco to Washington, then a short flight to Charleston West Virginia I had some time to kill before I’d be picked up for the MovNat Expansion course. Nothing occupies one’s attention like eating ribs and luckily there was a Chili’s nearby so I sat down and did some damage. You may not know this but Chili’s and Outback SteakHouse have gluten free menus. This is a real boon for me when I’m on the road as I am inevitably sleep deprived (like now) and this seems to worsen my gluten sensitivity.

So I’m seriously sleep deprived but well fed for the MovNat gig.

Just so y’all know I have archived close to 150 articles I’m planning on working into blog posts. Now that the book is nearly complete I can start working on the blog more than just the podcast.

We ARE updating the site and will have the seminars more prominently featured. I receive quite a number of emails from folks asking when the next event is so it’s obviously not easy to find in it’s current location.

Categories: The Paleo Table, The Road Forager


Robb Wolf’s 30 Day Paleo Transformation

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  1. says

    Awesome! That sashimi plate looks delicious.

    Can’t wait to read those new posts (and the book of course).
    Have a great trip!

  2. says

    Thanks for the tips on the gluten-free menus at Chilis and Outback Steak House! I find most airports have at least one restaurant that serves eggs and bacon if you’re stuck there in the morning.

  3. Rob says

    Robb, I took this from Tender Grasfed Meat site and I replaced the potatoes with Sweet Potatoes this is to die for “Frugal, Delicious Hungarian Hash”

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