Gill is coming in hot from the dusty middle of Iowa harvest season.

Ragweed is yelling, combines are rolling, soybean dust is flying, and somehow Gill is not mowing through boxes of tissues like it’s a competitive sport. In this episode of **The Meat Ministry with Gill**, he talks about one of the unexpected changes he’s noticed since going carnivore: fall allergies that used to wreck him just… aren’t.

He also gets into the little day-to-day things that make carnivore work in real life: staying hydrated, adding salt, keeping electrolytes up, eating eggs like it’s his job, and finally figuring out how to make beef liver taste less like punishment and more like an actual treat. Spoiler: pork rind “panko,” bacon grease, and butter are involved. Obviously.

Gill also talks local food, buying beef straight from farmers, unwashed eggs, his upcoming doctor visits, possible eyesight changes, and the benefits of autophagy through intermittent fasting and longer fasts.

This one is practical, funny, honest, and very Midwest. No fancy wellness influencer nonsense. Just meat, salt, liver nuggets, and one guy trying to not sneeze his face off in October.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Gill is getting into the real, unpolished, “tell it like your uncle at the garage fridge” side of going from fat to fit. After dropping from over 230 pounds to around 160, he’s talking about what actually moved the needle: food first, movement second, and perfection nowhere on the list.

This episode covers the classic “eat less, move more” advice, why nutrition mattered way more than exercise for Gill, and how simple at-home calisthenics like push-ups, squats, lunges, and planks are helping him build strength after the weight loss. No gym membership. No fancy equipment. No mirror selfies with inspirational fog machine lighting.

Gill also digs into the stuff people don’t always talk about: loose skin after major weight loss, compression tanks, bone broth, collagen, extended fasting, and why the scale is not the whole dang story. Plus, he’s throwing down a simple challenge this week: no snacks from a bag while watching TV. Yes, even popcorn. We know. Brutal.

The big message? You don’t have to be perfect to be successful. Consistently good beats “I’ll start Monday” every single time.

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.**

Gill is back with a classic Meat Ministry episode: real-life carnivore eating, weird shoe experiments, hard-boiled egg road snacks, and a friendly reminder that convenience store “food” sometimes reads like a chemistry quiz written by a tired raccoon.

This week, Gill talks about trying barefoot shoes after walking 20,000+ steps a day, what changed, what felt weird, and why those little rocks on the sidewalk suddenly became part of the conversation. He also gets into one of the most common carnivore questions: **what do you eat for snacks?**

We’re talking bacon, meat sticks, hard-boiled eggs with salt, pork rinds, and why reading an ingredient label might make you put the crackers back and quietly walk away.

Gill also shares practical carnivore meal prep ideas, including homemade chicken stock turned into chicken egg drop soup and big-batch carnivore meatballs made with ground beef, pork sausage, bacon, eggs, and crushed pork rinds instead of breadcrumbs.

No fast food. No fancy nonsense. Just real food, real talk, and a little bit of “ope, maybe don’t eat the whole bag of Cheez-Its.”

Listen now on **Apple Podcasts, Spotify, and everywhere you get your podcasts.