Hi there, I’m Craig Fear, and yes, that’s my real last name. Fitting blog name, right?
I’m a total broth and soup fanatic. I can’t get enough of them. I make them at home. I teach others to make them. I photograph them. I collect cookbooks about them. I write cookbooks about them. I even travel for them!
It all started with trips to Thailand and Burma many years ago where I fell in love with the soups. Salty, sour, sweet and spicy. God how I loved them!
Many years later I became a certified Nutritional Therapy Practitioner (NTP) and I learned about the health benefits of bone broths and broth-based soups. I started using them with my clients to address a variety of gut issues.
And then I started writing a lot about them here on my blog.
Eventually, I realized it was all I was writing about. So I decided to make this blog the GO-TO resource for all things broth and soup.
In particular, here’s 5 benefits you’ll get from following Fearless Eating:
If you’re new to making broths and soups at home, the place to start is to download my FREE Ultimate Beginner’s Guide to Making Bone Broth..
You’ll get 4 recipes for the most basic homemade broths plus soup recipes for each broth (15 recipes total). You’ll also get 15 tips to make them in cost effective and time-saving ways. And you’ll get my list of 15 must-have resources,
To be clear, this guide is meant for home cooks and not chefs. My main goal is to get you comfortable with the basics and learning to make them without being a perfectionist about it. Once you learn to make homemade bone broths, there are endless amount of soup recipes you can learn to make.
And I’ll help you with that too.
Once a week, I share my weekly newsletter, the Thursday Night Soup Club, which contains recipes, videos, health benefits and all sorts of tips and resources.
Guess which night of the week I send that out? 🙂
When you join my newsletter, you’ll join a community of like-minded traditional foodies, soup lovers and health-conscious folks.
I became a certified Nutritional Therapy Practitioner (NTP) in 2008 through the Nutritional Therapy Association and for many years I’ve worked closely with clients with a wide range of digestive issues such as heartburn, GERD, IBS, celiac disease, food sensitivities, leaky gut and candida
I share tips and strategies for overcoming many of these common gut problems with a focus on broths and soups that contain restorative and medicinal qualities.
In 2015, my first book, The 30-Day Heartburn Solution, emphasized real, traditional foods including of course broths and soups. If you’re suffering from heartburn and GERD and have been taking antacids (Tums, Rolaids, Alka Seltzer, etc.) and/or acid blockers (Prilosec, Nexium, Zantac, etc.) for many years, there is a better way to stop acid reflux.
A good place to start would be my free download, How Broths and Soups Help Stop Acid Reflux.
I LOVE to travel.
And I especially love to travel for food and to research and share recipes from around the world.
In the future, I intend on traveling to countries with a rich and varied tradition of different types of broths and soups.
The good news is that’s most of them!
In particular, I have a fascination with the cuisine of Asia. I’ve spent extensive time in India, Thailand, Cambodia and Myanmar.
Here I am in Myanmar in 2007 at a mohinga (a traditional fish noodle soup) cafe:
That’s me slurping down a tasty bowl of it at that exact place:
I know, they’re kinda dorky photos. But I didn’t know back then that I’d be doing this today, otherwise I’d have much better pics.
I was a bit more prepared when I traveled to Thailand several years ago, and that trip inspired me to write, The Thai Soup Secret, which contains many simple and delicious Thai soup recipes (with photos!) that can’t be found in western Thai restaurants.
I plan on writing many more soup books in the future. What the next one will be I can’t say. But by signing up for my newsletter, you’ll always get the latest updates, free recipes and special discounts on my books and programs.
My true mission here at Fearless Eating is to educate and inspire people to access, prepare, cook and eat more real food.
These days I do that via real bone broths and soups.
Essentially, real food is food that comes from real, local, small-scale farms who truly care about the soil, about their animals and their communities.
Real food is sustainable. Sustainable food sustains our health. It nourishes. It heals. And it connects us to each other.
The experience of being a practicing NTP has enriched my understanding of how hard it can be for people to source real food and to make dietary changes.
I also know that many people don’t cook much anymore and need a lot of help in the kitchen.
I draw on this experience to help people transition to real food in a way that’s simple and practical because this is how I had to do it too.
I’m from the suburbs of Long Island and I didn’t learn to cook until well after college when life was already busy and full of responsibilities. Transitioning away from a processed food diet didn’t happen overnight.
But when chronic digestive issues overtook my life for a few years, little by little, I started doing it and I’ll help you do it too. It’s really not that hard and learning to make your own broths and soups will greatly MINIMIZE kitchen time and MAXIMIZE nourishing foods in your life.
The best place to start?
Thanks so much for being here and I look forward to having you in the club! 🙂