Fri, April 18, 2025

Episode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis.   Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery 28:11 Our beef classes are really cookery classes 33:37 You will see the kill during our classes 38:12 Back to our experience with whooping cough 41:00 Hypocrisy and fear changing beliefs 46:05 Take the rational approach and do your own research 48:58 St Thomas' ideas on humans as the rational animal 52:00 Don't go hunt down your neighbors because they got you sick 55:19 There are three stages in Pertussis   Links for Episode 106: Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker.  https://a.co/d/ah1BOlc Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - <span data-preserver-spaces="t

Fri, April 04, 2025

Episode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of pertussis .   Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery 28:11 Our beef classes are really cookery classes 33:37 You will see the kill during our classes 38:12 Back to our experience with whooping cough 41:00 Hypocrisy and fear changing beliefs 46:05 Take the rational approach and do your own research 48:58 St Thomas' ideas on humans as the rational animal 52:00 Don't go hunt down your neighbors because they got you sick 55:19 There are three stages in Pertussis   Links for Episode 106: Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker.  https://a.co/d/ah1BOlc Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: </

Sat, March 08, 2025

Episode 105: Strong Immunity & Health with Real Food, Part 2

In this episode, we run the gamut from sharing health resources, pathologically delicious food vs real food, and palette formation to old food traditions and recipes. We answer the question: How important is fleeing the city and starting a homestead as a Christian family? Plus plenty of rabbit trails like the importance of the medieval pig, how conventional health is fear-based, how isolating in our family is impossible, how real food isn't debatable; it's dogma, and our general health plan. Stay tuned for episodes 106 and 107 for the details of exactly how we fought pertussis without antibiotics.   Timestamps/Topics for Episode 105: 0:00 A Meatsmith's weird form of building immunity 5:08 More health resources 10:25 Pathologically delicious food vs real food, palette formation, and old food traditions and recipes 16:00 The foundation of health is your diet and nutrition 25:00 How important is fleeing the city and starting a homestead as a Christian family? 35:00 The importance of The Medieval Pig 41:40 Conventional health is fear-based & isolating in our family is impossible 46:09 Pamela Acker's work on vaccines 49:40 Our general health plan & Real food isn't debatable; it's dogma   Links for Episode 105: Mommy Diagnostics (The Art of Taking Care of Your Family)  by Shonda Parker.  https://a.co/d/ah1BOlc Restoring Your Digestive Health: A Proven Plan to Conquer Crohn's, Colitis, and Digestive Diseases by Jordan S. Rubin N.M.D. & Joseph Brasco M.D. https://www.goodreads.com/book/show/54501760-restoring-your-digestive-health The Maker's Diet by Jordan S. Rubin N.M.D. https://www.goodreads.com/book/show/185276.The_Maker_s_Diet Aajonus Vonderplanitz https://en.wikipedia.org/wiki/Aajonus_Vonderplanitz Mrs. Beeton's Book of Household Management: The 1861 Classic with Advice on Cooking, Cleaning, Childrearing, Entertaining, and More by Isabella Beeton.  https://a.co/d/1q3GF6B Jane Grigson's food books: https://www.goodreads.com/author/show/226917.Jane_Grigson?from_search=true&from_srp=true The Nordic Cookbook by Magnu

Fri, February 07, 2025

Episode 104: Strong Immunity and Health with Real Food, Part 1

In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for ou r health and immunity.  Timestamps/Topics for Episode 104: 0:00 Intro & Family Pig II goodies 5:46 Whole hog utilization 8:19 Chitterlings: a digression 19:50 Things we're making & doing at the Family Pig II 22:54 Filming To Torch a Pig for Meatsmith Membership 25:36 Testimonial from Graham Meriwether 32:22 From traditions to culinary art to immortal souls 38:24 Eat real food for your immunity and good health 47:33 Doctors are not educated in nutrition 50:39 Nutritional education can start in the home & DYI research Links for Episode 104: Fergus Henderson - The Complete Nose to Tail https://a.co/d/9K4HOHO Graham Meriwether - LeaveItBetter.com Joel Salatin - PolyFaceFarms.com Westin A Price Foundation - https://www.westonaprice.org Jane Grigson - Charcuterie and French Pork Cookery https://a.co/d/bckRl15 How to Raise a Healthy Child in

Sat, January 18, 2025

Episode 103 - From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 2.

In this episode, we discuss the seeming contradiction of Pleasure, 'becoming goods', sensitive appetites vs. intellectual delights, the four ends of manual labor, how agriculture is particularly suited to these four ends, and the duties of our state in life.   Timestamps/Topics for Episode 103: 0:00 The seeming contradiction of Pleasure 7:47 Pleasurable flavor to feed the family well and in delight 9:15 Pleasure is an establishing of our nature in a thing that is 'becoming.' 15:37 Becoming is an ontological word  20:00 Intellectual Pleasure & deformed appetites  24:56 Delight of the sensitive appetites vs. intellectual delight 27:14 Pleasure affects operation in two ways 38:31 Rational delight is motivation 42:14 Returning to the four ends of manual labor 50:00 Agriculture is particularly suited to almsgiving 53:06 It is our duty to feed and educate our children well, and we must do it ourselves 1:01:21 The duties of each domain of society - the family, the village, the city, and the province.   Links for Episode 103: The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz https://a.co/d/89QwdNX De Regno (On Kingship) by Thomas Aquinas  https://a.co/d/avI7RAG   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per clas

Sat, December 21, 2024

Episode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1.

In this episode, we chat about raising teenagers, weaponizing germ theory, our pertussis experience, our Spring harvest classes, and the Liturgy of the Land conference.   Timestamps/Topics for Episode 102: 0:00 Intro & raising teenagers 17:06 Germ theory 27:57 Pertussis experience 38:09 Family Pig & Family Lamb classes in Spring 44:02 The exceptional meals at our classes 48:12 Liturgy of the Land conference 51:25 Why homestead?   Links for Episode 102: Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/ The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz https://a.co/d/89QwdNX De Regno (On Kingship) by Thomas Aquinas  https://a.co/d/avI7RAG   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today!  <a class= "editor-rtfLink" href= "https://farm

Fri, October 04, 2024

Episode 101: Pursuing the Catholic Faith Through Agriculture & Family with Ted Stiritz.

In this episode, Brandon and Ted Stiritz talk about the identity of a father, delighting in your children, humility, strengthing of the will, how to live the Good Life, and moving from the Particular to the Principle.    Timestamps/Topics for Episode 101: 0:00 Class announcements & organic feed 10:05 The identity of being a father & delighting in your children 24:50 Ted's first experience at Clear Creek Abby 30:40 Farming and humility 36:31 Strengthening of the will through farming and family 43:08 Two things we need to lead a good life: To act in virtue and a sufficiency of bodily goods 46:33 The futility of powerful emotion in achieving a rational end 52:40 External realities of farming and God 1:06:40 Moving from the Particular to the Principle 1:22:58 Housebuilding example of moving from the Particular to the Principle 1:31:19 The analogy of working with the passive potency of organic things 1:37:29 Giving your attention at the Mass   Links for Episode 101: The Summa Theologica of St. Thomas Aquinas (quote is from the first part of the second part, Question 31, Article 1; or I-II.Q31.A1. https://a.co/d/iitLLVS . Paradiso by Dante https://a.co/d/jcCgC8E . The Four Causes - Aristotle: The Physics, Books I-IV https://a.co/d/hROOwja and Metaphysics https://a.co/d/1TNIjr9 . The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz https://a.co/d/89QwdNX The Abolition of Man by C.S. Lewis https://a.co/d/1LMsKqD Father Gerard Manley Hopkins https://www.britannica.com/biography/Gerard-Manley-Hopkins   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! <a class="editor-rtfLink" href= "https://farmsteadmeatsmith.c

Wed, September 11, 2024

Episode 100: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 2

In this episode, Kelsey and Brandon chat about biodynamic agriculture, tradition, loss of culture, Kelsey's experience at our Foie Gras class with Backwater Foie Gras, growing regional grape varieties, wine in the Mass, the Protestant Reformation, differences between Protestants and Catholics, authority vs. power, and living in a nation of tyrants.   Timestamps/Topics for Episode 100: 0:00 Biodynamic agriculture & paganism 3:42 The diversion of agriculture equals diversion of culture 8:15 Traditions is 'that which is passed down' 11:54 Were born materialists 16:15 Kelsey's experience at our Foie Gras class with Backwater Foie Gras 26:11 Regional grapes & changing your likes and dislikes 36:49 Wine in the Mass 42:38 The Protestant Reformation & differences between Protestants and Catholics 54:20 Authority vs. power 1:01:50 We get the leaders we deserve & how to live under tyrants   Links for Episode 100: Kendall Jackson https://www.kj.com/ Wendell Berry https://berrycenter.org/ Douay–Rheims Bible https://en.wikipedia.org/wiki/Douay%E2%80%93Rheims_Bible Eataly https://www.eataly.com/us_en/stores/los-angeles De Regno (On Kingship) by Thomas Aquinas  https://a.co/d/avI7RAG A History of the Protestant Reformatio

Fri, September 06, 2024

Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1

In this episode, Kelsey and Brandon chat about farming and processing livestock in urban California, wine culture in Europe vs. the US, Kelsey's Family Pig class experience, and his first solo pig slaughter.   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today!  Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest . Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. Farmsteadmeatsmith.com/membership/   Timestamps/Topics for Episode 99: 0:00 Graduate school connection to Kelsey Beck Fernandez (Faith vs. Atheism) 10:29 Getting into homesteading via wine production in California 17:27 Sourdough, 2020, and moving further into homesteading 20:53 Kelsey coming to our Family Pig Harvest class 28:53 Our classes are life-changing 33:56 Kelsey's first pig slaughter 41:55 Reckless inefficiencies of food pro

Thu, July 11, 2024

Episode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2

In this episode, Mark and Brandon chat more about smartphones, the value of mundane farm tasks, breeding Jersey milk cows and bulls, fencing for cows, and teaching folks (and your kids) to shoot pigs. Also, Mark wrote and performed a beautiful sonnet about shooting pigs for Brandon.   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today!  Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery , and charcuterie. Join today and partner with us in growing your home around the harvest . Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. https ://farmsteadmeatsmith.com/product/membership/   Timestamps/Topics for Episode 98: 0:00 The value of the mundane repetitive

Tue, July 02, 2024

Episode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1

In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic.    Timestamps/Topics for Episode 97: 0:00 Intro to farmer Mark Wertin 8:27 Why did Mark start to grow food 11:10 Building in virtue as a dairyman 15:57 Livestock genetics & family units matter 30:33 Domesticated vs. wild animals 35:34 Saying yes to God 41:53 We need a sufficiency of bodily goods 48:52 Sheltering your kids/preserving innocence 54:15 Smartphones are demonic 59:00 Vice is not necessary for developing virtue 1:04:36 "Normal" vs. common children 1:07:23 The medium is the message   Links for Episode 97: De Regno (On Kingship) by Thomas Aquinas. https://a.co/d/avI7RAG John Milton's Areopagitica https://goodreads.com/book/show/421280.Areopagitica   Meatsmith classes and resources: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We're currently offering a 3-day pork class (Sept 12th-14th), a 3-day lamb class (Oct 3rd-5th), a 2-day goose class (Nov 15th-16th), and a 2-day beef class (Dec 6th-7th). Spots are limited to just eight students per class, so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership -</strong

Fri, May 17, 2024

Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2

Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2 In this episode, we continue our conversation with Dr. Richard Meloche on the use of natural elements in liturgies, the epistemological benefits of rural living, the loss of imagination and unique individuals due to technology, encountering Resistance in reality, indifference, setting artificial limits, and the beauty of natural order.   Announcements: Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to  confit.  Sign up today at  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ .    Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/Topics for Episode 94: 0:00 Intro 1:01 Working with the potency of nature 9:26 The use of natural elements in liturgies 12:58 Epistemological benefits of rural living 21:19 The loss of imagination and unique individuals through technology 26:33 Ordered towards relat

Sat, May 04, 2024

Episode 96: St Thomas & the Ends of Labor, Part 2

In this episode, we chat about symbolism and learning through analogy, rational creatures participating in the eternal law, Reason in exchange for physical protection, and the Four Ends of Labor.  Announcements: Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to  confit. Sign up today at  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ .   Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/Topics for Episode

Fri, April 26, 2024

Episode 95: St Thomas & the Ends of Labor, Part 1

In this episode, we chat about our new baby, our kids keeping the fast, Easter week, St Thomas Aquinas's 'all knowledge comes through the senses' and De Regno, and reason vs. instinct.  Announcements: Come to the last 3-Day Family Pig Harvest class of the season, May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to  confit.  Sign up today at  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ .    Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/Topics for Episode 95:

Thu, March 21, 2024

Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1

In episode 93, we chat with Dr. Richard Meloche of the Alcuin Institute about the music in our home, Thomistic philosophy, 'coming to farming' for the food, the spiritual parfait of Grace and Nature, textual references to 'The Good Life,' and why the rural life is the best way to obtain the necessary bodily goods.   Announcements: Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/Topics for Episode 93: 0:00 Denying proper tools for music & the kitchen 8:49 The promise of flavor is nutrition  11:15 Introducing our guest Dr. Richard Meloche & Thomistic philosophy 16:34 Why we call it The Family Pig & household economy 25:25 St Thomas Aquinas's works & farm philosophy 35:30 The camaraderie of The Family Pig 40:45 How we met Dr. Meloche & 'coming to farming' for the food 55:26 The spiritual parf

Tue, December 26, 2023

Episode 92: The Virtue of Culling, Part 2

In this episode, we chat about affection for extraneous livestock, raising longhorns for our classes, how temperament is the most important thing with cows, harvesting a cow out of a ditch, culling fencing jumping cows (and their horns), and Wallace's Three Hearts Pilgrimage.    Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://backwaterfoiegras.com/foiegrasclass   Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/

Sun, December 24, 2023

Episode 91: The Virtue of Culling, Part 1

In this episode, we chat about the time of year to harvest pigs, the Mangalitza pig breed, our longhorn escapade, fast vs. slow stitch animals, and extraneous livestock.    Announcements: Come to the  2-Day The Art of Foie Gras class in Louisiana this January 19-20 . You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://backwaterfoiegras.com/foiegrasclass   Our Fall classes have SOLD OUT. Come to a  3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18 , where   you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a  3-Day Family Lamb Harvest class, June 20-22 or October 3-5 , where   you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Meatsmith Membership <span data-preserver

Fri, December 01, 2023

Episode 90: The Art of Foie Gras, Part 2

In this episode, we discussed farm tasks that build virtue, our upcoming The Art of Foie Gras class, farming as an art, the myth of "do what you love," what is the Good Life, the burden of abundance, foie gras as preservation, and horses and cows in our future.    Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://backwaterfoiegras.com/foiegrasclass   Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/   Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/   Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ .   Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith .   Timestamps/Topics for Epis

Fri, December 01, 2023

Episode 89: The Art of Foie Gras, Part 1

In this episode, we discuss the French monarchy, the difference between power and authority, the history of botulism (or lack thereof), Brandon's aversion to recipes, and our upcoming Art of Foie Gras class with Backwater Foie Gras in Louisiana.     Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://backwaterfoiegras.com/foiegrasclass Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/ Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/ Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code  60daytrial  at checkout. Sign up today at  FarmsteadMeatsmith.com/product/membership/ . Support our podcast on Patreon! Production of each episode take

S1 E88 · Wed, October 25, 2023

Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2

In this episode, we chat about Gregorian chant; what it is, how it's different from modern music, and how it impacts our lives.    Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. To keep the hands-on experience undiluted, classes are limited to just eight students. Jump on this chance and sign up today!  https://farmsteadmeatsmith.com/the-family-pig/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the promo code 60daytrial at checkout. Sign up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/.   Timestamps/Topics for Episode 88: 0:00 What is Gregorian chant? 12:00 How Gregorian chant is different from modern music 15:06 You will understand even though it's in Latin 22:48 A different way of singing 32:21 Beauty orders the appetites  39:48 Chant appeals to the intellect 44:00 Definition of Beauty 51:34 How chant impacts our lives  1:05:17 Chant in our home 1:11:10 Sound of Music's influence     Links for Episode 88: Good Music, Sacred Music, and Silence: Three Gifts of God for Liturgy and for Life by Peter Kwasniewski  https://www.goodreads.com/book/show/123001541-good-music-sacred-music-and-silence?ac=1&from_search=true&qid=hVhG76GNXj&rank=1 Dies Irae - Gregorian Chant  https://www.youtube.com/watch?v=2OBB5-bP6qs&t=2s The Monks of Norcia  https://www.youtube.com/watch?v=E0qVBhp_wJM Our Lady of Guadalupe Seminary - Requiem album  https://www.youtube.com/wa

S1 E87 · Wed, October 04, 2023

A Meatsmith Harvest

In this episode, we chat about the Assumption, our current virtue building, guilds & slaughterhouses of old, how our classes can get you off industrial meat, the meaning of culling, and rotational grazing on our farm. Announcements: Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our  3-Day Family Pig Harvest class this November and December  and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/ Our 3-Day Lamb Harvest class is SOLD OUT.  Meatsmith Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page and apply the promo code  60daytrial  at checkout. Sign up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Timestamps/Topics for Episode 87: <p

Thu, July 27, 2023

Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2

Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 In this episode, we chat about soft communism, weaning yourself from the comforts of urban life, and fasting. We continue our community vs family conversation, making a case for owning a bigger home, bodies needing space, and the duty to teach your children.     Announcements: Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our  3-Day Family Lamb Harvest class this November and December  and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign-up today! https://farmsteadmeatsmith.com/the-family-pig/ Our last  3-Day Family Lamb Harvest  of the year will be October 5th-7th. Sign up today on our website at  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/ Meatsmith Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special <span

Thu, July 13, 2023

Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1

In this episode, we discuss recent extreme weather, how much 'rejection of technology' is reasonable, what technology keeps you from learning, and attending the Mass by candlelight.   Announcements: Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our  3-Day Family Lamb Harvest class this November and December  and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign-up today! https://farmsteadmeatsmith.com/the-family-pig/ Our last  3-Day Family Lamb Harvest  of the year will be October 5th-7th. Sign up today on our website at  https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/ Meatsmith Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at </spa

Fri, April 14, 2023

Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2

In this episode, we discuss the gift that is Community, Nature, Grace, & Original Sin, farming in reparation to God, the uselessness of smartphones, and the virtue of pork chops.   Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 1st-3rd and June 15-17th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Our 2-Day Martinmas Goose Harvest class will be November 10th-11th this year. Sign up today on our website at  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ .   Topics for Episode 84: Community doesn't save your soul, 1:01  Community & friendship can concur, 4:22  Choosing between community, worship, and land, 7:41  Nature, Grace, & Original Sin, 13:29  Farming is reparation to God, 17:33   Choose worship, 29:06  Communities formed around pilgrimages, 35:31  Smartphones are immensely useless, 43:00  The virtue of pork chops, 45:02  Links for Episode 84: The Community , essay from  Flee to the Fields: The Founding Fathers of the Catholic Land Movement  https://www.goodreads.com/book/show/919932.Flee_to_the_Fields Fr. Moran  https:

Thu, March 30, 2023

Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1

In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Our 2-Day Martinmass Goose Harvest class will be November 10th-11th this year. Sign up today on our website at  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics for Episode 83: Beef breeds for our classes, 3:32  Sheep husbandry, 13:52 Goose class and Family Pig classes, 15:47 Raising dairy cows, 17:51  Blood bread, 23:53  Modern food tricks us into eating more, 28:33   Back to Community vs. Society, 39:25   Feed both the body and spirit, 40:28  Story from Physiology of Taste by Jean Anthelme Brillat-Savarin, 42:59  Eating in the context of natural order & hierarchy, 50:29   The etymology of Community, 52:20   Losing community to unity, 1:03:32  Excess of Community on the Right and Left, 1:05:55  An authority that distributes common goods, 1:11:48    Links for Episode 83: Cottage Economy by William Cobbett https://www.goodreads.com/book/show/243534.Cottage_Economy Jane Grigson <a class="editor-rtfLink" href= "https://www.goodreads.com/book/show/575014.Char

Sat, February 11, 2023

Episode 82: Community vs Society Part 2

Episode 82: Community vs. Society Part 2 In this episode we chat about community, its different forms, positives and negatives, its lack of definition, its function in ideology, and what it offers. We compare it to society, how the family is the essential unit of society, and the grace family provides to a community.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics for Episode 82: Meatsmith is a social business, 1:01 Question from a fellow meatsmith, 3:15 How big of a factor does community play, 6:10 The communities we've been in, 9:05 Criticism of 'community,' 14:30 How community functions in ideology, 17:47 Community is a 'talismanic' word, 21:44 Feeling isolated as a farmer, 29:45 What does society offer the family?, 31:19 Society prevents isolationism, 32:05 Rugged, individualist, perseverance; 33:03 The family is the essential unit of society, 35:33 You don't get grace through community, 39:00 Sacramental marriage, 39:13 The temporal order cannot survive on its own terms, 41:11 Community gets that kind of grace from the family, 43:35 The natural virtue of Patria, 43:55 Duties to society, 45:00 Sharing spiritual goods vs. material goods, 48:40 What is a common good?, 49:44   Links for Episode 82: Talismanic Words and the Anti-Church Agenda <a class="

Sat, February 04, 2023

Episode 81: Recap of our Busy Season and Community vs. Society Part 1

In this episode, we recap our Fall harvest season, all the classes we taught, fasting for advent and feasting over Christmas, preserving and losing meat, our upcoming beef and lamb classes, and a bit on raising rabbits.  Announcements: Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics for Episode 81: Can you visit the farmstead?, 2:40 Limping through our busy season and Christmas, 5:50 Burdened by the abundance o

Fri, September 23, 2022

Episode 80: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 2

In this episode, we share more of our thoughts on  The Church and the Land  by Fr. Vincent McNabb, building topsoil with people, fleeing the city, and the dignity of the farmer.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . This November, come to our 2-Day Goose Martinmas Harvest and celebrate the fat and meat of this most noble bird. The dates are November 10-11th, and tickets are $1,045. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics for Episode 79: Leaving the cities continued, 1:04 Liberalism vs. communism, 2:56 Building topsoil with people, 6:19 Revolutions and crusades, 9:56 The dignity of the farmer, 13:47 Seek God first, 22:29 Being useful to society, 37:57 Followup resources, 49:21 Links for Episode 79: The Church and the Land  by Fr. Vincent McNabb - https://www.goodreads.com/book/show/3376190-the-church-and-the-land?ref=nav_sb_ss_1_23 City of God vs. City of Man  by Timothy Flanders  https://www.amazon.com/City-God-vs-Man-Antiquity-ebook/dp/B09MR5JKZQ Essay by Fr. McNabb on Return to Tradition YouTube channel  https://www.youtube.com/watch?v=Anqcac_w1mM&t=108s Flee to the Fields  by Dr. Tobias Lanz <a class="editor-rtfLink" href= "https://www

Thu, September 01, 2022

Episode 79: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 1

Sign up for the free event - Traditional Skills Summit Sept 12-15th  https://www.schooloftraditionalskills.com/?_ef_transaction_id=&oid=1&affid=20 In this episode, we talk about our upcoming Martinmas Goose class, all the events Brandon is participating in, our thoughts on The Church and the Land by Fr. Vincent McNabb, the four causes, and leaving the cities.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . This November, come to our 2-Day Goose Martinmas Harvest and celebrate the fat and meat of this most noble bird. The dates are November 10-11th, and tickets are $1,045. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today!  https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics for Episode 79: Goose Harvest class, 2:36 Traditional Skills Summit, 14:33 The Ozark Homesteading Expo, 16:59 White Oak Pastures Backyard Butcher Workshop, 19:07 Melissa Noris, 21:54 Fr Vincent McNabb, 23:15 A departure from order and philosophy, 26:49 The four causes, 28:31 Corn as it's acted upon by its four causes, 33:20 Isolate the material causes, 37:00 What a city is, 42:25 Liberalism and communism have the same end, 47:10 Reasons to leave the city, 54:09 The order in The Lord's Prayer, 1:01:18 The section of  The Church and the Land  by Fr. Vincent McNabb that Brandon reads includes a quote from  Rural Roads to Security  by Mgr. Ligutti, and then flows into another from  Alternative to Death  by the Earl of Portsmouth.  Links for Episode 79: Traditional Skills Summ

Fri, August 05, 2022

Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium

Episode 78:  The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium. From sonnets to Cottage Economy, from Thomas Aquinas to selling cured meats, Brandon distills much of what we've been discussing over the years into this talk.  Announcements: Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Our  3-Day Lamb Harvest course  is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at  FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/ . Meatsmith Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  <a cla

S1 E77 · Sat, July 23, 2022

Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2

In this episode, we chat with Ross McKnight of Backwater Foie Gras about the practical element of gavage, why gavage isn't force-feeding, breed of duck, feed used, legally selling farm products, prose, and poetry.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at  FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/ . Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics: The practical element of gavage, 1:02 Gavage is a natural form of agriculture, 13:55                  Muscovy or mallard, 10:40 & 15:05 How much to feed them, 16:00 It's not force-feeding, 17:42 Using whole corn, 21:04 Write this down and frame it for your kitchen, 22:23 Why foie gras?, 43:03 Age of the muscovies, 29:12 Using milk, 32:49 Pre--gavage treatment, 34:42 Meatsmith & Backwater Foie Gras should offer classes together, 45:15 A PMA (Private Membership Association) as an alternative to selling retail, 46:56 Millers Organic Farm as a PMA example, 54:36 The power of bureaucracy, 57:21 A PMA in every state, 1:04:00 Food safety regulations are written for industrial-scale, not small farms, 1:06:00 Food prices at farmers market, 1:07:52 Culinary ignorance, 1:12:36 You can make a living farming, 1:17:28

Tue, June 14, 2022

Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1

In this episode, we chat with Ross McKnight of Backwater Foie Gras about how he began his farming journey, why he chose foie gras, tradition and moving to the land, and the mortification of farming. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at  https://www.patreon.com/meatsmith . Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at  FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/ . Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Sign-up for Meatsmith Membership at  FarmsteadMeatsmith.com/product/membership/ . Topics: Our new baby, butchershop, and lamb class, 1:01 Brandon's recent interviews, 6:53                  Interview with Ross McKnight starts, 12:51 Ross introduces himself, 16:42 From an English major to finance, 20:25 From an auto-immunity disease to a farmer, 34:03 Creating beauty makes life worth something, 42:33 Why foie gras?, 43:03 We want tradition, 47:40 The camaraderie with other farmers, 49:20 Moving to the land with religion as the motive, 52:53 Hyper theoretical movements, 57:34 The mortification of farming, 1:00:54 Links for Episode 75: Justin Rhodes interview with Brandon on iTunes  https://podcasts.apple.com/us/podcast/brandon-sheard-master-me

Sat, May 28, 2022

Ep 75 Philosophy 101 & Family Farming Part 2

In this episode, we chat about the breakdown of the family farm, private property, the notion of the Soul,  The Church and Farming  and  Russian Farming  by Denis Fahey, William Cobbett, and more.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you will help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- The essential Meatsmith resource More than 45 Harvest Films by Brandon. Forum topics are categorized for quick searching. Access to our private Meatsmith Facebook community. 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Topics: The breakdown of the family farm, 1:01 Summary of  The Church and Farming  and  Russian Farming , 17:38                  Private Property, 17:38 The notion of the Soul, 27:04 'Not just a baptized version of conventional farming,' 30:35 The liturgical calendar, 35:53 The ingenuity of love, 39:12 William Cobbett, 44:44 Original innocence, 50:36</s

Thu, March 03, 2022

Ep 71: On Moving, Tradition, & Truck Tipping, Pt 2

In this episode, we continue our conversation on moving from Washington State to just outside Tulsa, Oklahoma. We chat about the changing landscape, packing up our business, and tipping our slaughter truck.     Introduction and Announcements: Family Pig  classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Episode 71 Show Notes: Absconding fathers, 1:01 Slaughter truck packing, 13:15 Eating out on the road, 25:00                  Changing landscapes, 29:23 Purging before moving, 35:49 What our new place offers, 38:00 Dewlap Toulouse geese, 40:22 Daniel Firth Griffiths interview for the Robinia Institute, 42:56 Farmers are often good philosophers, 50:15 Doubting your senses, 52:15

Sat, February 12, 2022

Ep 74 Philosophy 101 & Family Farming

In this episode, we review  The Church and Farming  and  The Rulers of Russia and the Russian Farmers  by Denis Fahey. We also chat about  The Prairie Troubadour , our Membership program, and our sense faculties as they relate to farming and all life.  Introduction and Announcements: Family Pig  classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Episode 74 Show Notes: William Cobbett, 1:14 The Prairie Troubadour , 2:27 Our Membership program, 7:07      Family farming will save the world, 22:56 Book reviews, 24:00 Our sense faculties, 28:17

Sat, January 22, 2022

Episode 73: Family Farms Part 2

In this episode, we chat about animal family groups, cow, pig, and goat hegemony, natural law vs. naturalism, suffering, and Mass.  Introduction and Announcements: Family Pig  classes are sold out for Spring 2022. Subscribe to our newsletter to be notified when we schedule the next round of classes. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Show Notes: Gearld Fry, all knowledge comes through the senses, 1:20 Family units and order, 11:44                  Types of naturalism, 21:21 Costly sacrifice, Mass, 31:05 Suffering, 36:15   Links for Episode 73: Gearld Fry   https://www.youtube.com/watch?v=46PF8JpE5xc Animal Reproduction and Animal Health by Charles Walters https://www.goodreads.com/book/show/25750569-reproduction-and-animal-health Steve

Thu, January 06, 2022

Episode 72: Family Farms, Part 1

In this episode, we chat about Brandon's recent travels to teach classes in other states, family farms, and land management trends.  Introduction and Announcements: We have two  Family Pig  classes in Spring 2022. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Show Notes: Intro and meandering, 1:03 Family Pig classes, 2:26                  Brandon's Travels, 9:39 Washington- Sheep harvest class 11:23 Family farms, 11:58 Low tech classes, 15:44 North Carolina - Justine Rhodes' farm, 20:49 Arkansas - New Woodlands Farm, 23:18 Classes and teaching, 26:32 Sourcing feed in Oklahoma, 32:38 Sterilization, 37:22 <span data-

Sat, December 04, 2021

Ep 70: On Moving, Tradition, and Truck Tipping, Part 1

In this episode, we talk more about moving to Oklahoma, tradition, and leaving behind what our kids will want to inherit.  Introduction and Announcements: We have two  Family Pig  classes in Spring 2022. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on  Patreon ! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Show Notes: Intro and our kids' enthusiasm for Oklahoma, 1:03 Family Pig dates changed, 6:37                  Moving to Tornado Ally, 10:36 Getting the shop ready, 12:10 Come to a class with your family, 17:56 Project with Justin Rhodes, 17:56 Leaving Vashon, 21:53 Moving with cured meat, 23:00 Moving the beams, 29:54 Passing things on to our kids, 32:34 Piety, 36:09 <span da

S1 E69 · Sat, November 13, 2021

Episode 69: Bonus Episode with Daniel Firth Griffith and the Robinia Institute in The Conversationalist Webinar Series.

In this episode, Brandon talks with Daniel Firth Griffith of the Robinia Institute in  The Conversationalist  Webinar Series. The topics discussed range from descaling agriculture to Aristotle.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you will help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Family Pig classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the  Newsletter Special  option on our sign-up page ad apply the promo code  60daytrial  at checkout. Show Notes: Our move to Oklahoma, 1:39 Intro to  The Conversationalist  Webinar Series, 7:07                  Pursuing a philosophical goal, 12:09 Regionally specific habits, 23:17           The PNW has no ham curing traditions, 25:56 Descaling agriculture, 29:55           The high demand for butchery in every state, 38:10           Transparency of slaughter,

S1 E68 · Wed, November 03, 2021

Episode 68: We're Moving. Here's Why. Pt. 2

In this episode, Brandon and Lauren talk about culture, the medieval village, the virtues of the intellect, science and First Principles, and the intelligence of farmers.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Part 2 Show Notes: Choosing Oklahoma, 1:00 The moving process and Clear Creek Abby, 11:32                  Virtues of the intellect, 12:53 Curing recipes and the intelligence of farmers, 23:38 We've loved living in the PNW, 41:28 Raising more diverse livestock, 42:40 Links for Episode 66: Timothy Flanders                     https://onepeterfive.com/author/tflanders/ Gilbert Keith Chesterton - The democracy of the dead  https://www.chesterton.org/about/ Our Lady of Clear Creek Abby                 

S1 E67 · Sun, September 19, 2021

Episode 67: We're Moving. Here's Why. Pt. 1

In these episodes, Brandon and Lauren talk about their decision to move to Tulsa, Oklahoma. From practical things like needing more room in the home and on the farm to the spiritual necessity of being closer to the Mass.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership  -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Part 1 Show Notes: Charcuterie prayer and intro, 1:10 Thee classes in November, 2:05 2-Day Family Lamb class November 5-6th in Husum, Washington 1-Day Hog Harvest class November 20th at New Woodlands Farm near Russellville, AR 1-Day Beef Butchery Workshop November 27th, hosted by the Robina Institute in Nelson County, Virginia Family Pig classes in Tulsa, Oklahoma, 7:46 Bigger butcher shop/new limitations, 9:06 Brandon's interests, 13:56 Our new place, 15:51 Eighth baby on the way, 20:08 Our beef needs, 24:00 <span data-preserver-space

S1 E66 · Wed, July 14, 2021

Ep 66 Natural Law Part 2

In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm. In part 2, they continue to illustrate Natural Law with livestock death and how urbanization erases the weight of Natural Law upon us.  Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at  https://www.patreon.com/meatsmith . Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial." Use it along with the  Newsletter Special  option to sign up. Part 1 Show Notes: Charcuterie prayer, 1:07 Podcast becoming more philosophical, 3.19 Natural Law, 5:41 Natures cues, 6:55 Inviting guests onto the podcast, 10:40 Membership Meatsmith education, 12:20 Summer classes and pork shares, 14:54 Learning Natural Law through raising livestock, 16:12 Emotional reactions to slaughter, 20:03 Definition of Natural Law, 25:19  Pigs are always piggish, 33:22  The Creator and his order, 37:31 Natural Law vs. Naturalism, 39:24 Raising chickens anecdotes, 44:10 Assuming the nature of things is either perceivable or non-existent, 45:30 Part 2 Show Notes: The good in Natural Law, 1:51 Metaphysical assumptions 3:03                Essentialism, 3:03                Teleology, 5:23                Emotional regard, 6:53 Mrs. Beeton anecdote about emperor Charles V, 11:05 Observing Natural Law in every day, 14:46 Pig Hierarchy, 17:38 Ignoring the cues of nature, 26:14 Death isn't part of Natural Law, 27:40              Killing is a brazen act, 28:42 God is at the top of the hierarchy, 29:00 Take death rightly, 32:19 Links for Episode 65: Charcuterie and French Pork Cookery by Jane Grigson  https://www.goodreads.com/book/show/575014.Charcuterie_and_French_Pork_Cookery Joel Salatin  -  <a class="e

S1 E65 · Sat, June 19, 2021

Ep 65 Natural Law, Part 1

In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm.  They also share the new direction the podcast is going, pork shares availability, and the last Summer Family Pig Class.  Introduction and Announcements: Last Summer Family Pig class is almost sold out!  September 2nd-4th. Membership  -- a gift that gives all year long! Dozens of Brandon's videos Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial" To Harvest a Pig Nicely  is available FREE of charge on our YouTube channel! Gain membership to our exclusive Facebook  Meatsmith Table  group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith . Part 1 Show Notes: Charcuterie prayer, 1:07 Podcast becoming more philosophical, 3.19 Natural Law, 5:41 Natures cues, 6:55 Inviting guests onto the podcast, 10:40 Membership Meatsmith education, 12:20 Summer classes and pork shares, 14:54 Learning Natural Law through raising livestock, 16:12 Emotional reactions to slaughter, 20:03 Definition of Natural Law, 25:19 <span data-

S1 E64 · Fri, May 14, 2021

Fasting, Fat and Fasting with Fat, Part 2

In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. In Part 2, they talk about the challenges of living in an abundant and convenient world. Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith Show notes for Episodes 63 and 64: https://farmsteadmeatsmith.com/episodes-63-64-fasting-fat-and-fasting-with-fat/

S1 E63 · Thu, April 01, 2021

Ep. 63: Fasting, Fat and Fasting with Fat, Part 1

In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully.  They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it.  They also suggest ways that fat can be incorporated into one's practice of fasting. In the way of side topics, Brandon shares what he has been up to on the farm; and Brandon and Lauren muse over the unique personality characteristics and culinary delights of geese. Introduction and Announcements: Join one of our summer Family Pig classes!   July 22-24 and Aug 5-7 Martinmas Great Goose Class coming up this fall!  More information to follow. New goose killing video up on our website under Membership. Membership -- a gift that gives all year long! Dozens of Brandon's videos Forum topics now categorized for easy browsing! 60-day free trial available!  Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith . Part 1 Show Notes: Brandon's morning, 2:10 Brining and smoking meat, 2:12 Planting nut trees to feed animals and pigs, 3:10 Planning a new poultry fattening house and a new goose harvest class, 6:56 On Geese, 9:25 Fasting and fasting with fat, 19:25 Our experiences with fasting, Not all backfat is created equal, 45:12 Ways to cure lardo, 51:04 Other ways to incorporate fat into your fasting, 55:08  Benefits of lardo vs. fat destined for rendering, 57:26  Tinting lardo, 59:15 Part 2 Show Notes: Coming soon! Links for Episode 63: Winston Churchill quote (a pig looks you in the eye): https://www.goodreads.com/quotes/214859-always-remember-a-cat-looks-down-on-man-a-dog Eat, Fast, Feast: Heal Your Body While Feeding Your Soul -- A Christian Guide to Fasting by Jay W. Richards:  https://www.amazon.com/Eat-Fast-Feast-Feeding-Christian/dp/006290521X/ Measure for Measure by Shakespeare:  https://en.wikipedia.org/wiki/Measure_for_Measure Latin Vulgate Bible :  https://en.wikipedia.org/wiki/Vulgate Douay Rheims Bible :  <a href= "https://en.wikiped

S1 E62 · Mon, February 01, 2021

Ep. 62: Eating Geese, Broken Truck & 'Side' Farming, Part 2

In this episode, Part 2 of a 2 part series, Lauren and Brandon discuss the benefits and challenges of taking on various farm "side' gigs (pigs, broilers, goat kids, rabbits, beef, sheep, duck eggs, vegetables). They highlight important factors that need to be taken into consideration in deciding which endeavors to invest in: what your locale is, what your land is suited for, and what your customers want and will buy.

S1 E61 · Tue, December 22, 2020

Ep. 61: Eating Geese, Broken Truck, and 'Side' Farming, Part 1

In this episode, part one of a two part series, Brandon and Lauren share the complexities of trying to deal with a broken slaughter truck, during the middle of harvest season, while living on an island, with seven kids in tow.   They discuss methods of cooking goose to reach its highest and best expression; making carnitas from previously frozen meat and sausage from cured back fat; and their parental desire to build seasonal family traditions to pass along to their children. Brandon and Lauren also discuss the many ways you can give the gift of Farmstead Meatsmith this Christmas.  There's something for every budget!  

S1 E60 · Sun, December 06, 2020

Ep. 60: Meatsmith Grab Bag (Tractors, Geese, Pastrami & ...), Part 2

In this episode, part 2 of a 2 part series, Brandon and Lauren discuss: their new geese project; pastrami; and the new free Farmstead Meatsmith content they've posted on YouTube which includes several videos on the artful harvesting of poultry.

S1 E59 · Fri, November 13, 2020

Ep. 59: Homestead Grab Bag (Tractors, Geese, Pastrami & ...), Part 1

In this episode, Brandon and Lauren share the big "new things" in their lives:  a new baby, new geese, and a new tractor!  Learn how Brandon is putting his tractor to use in ways he never anticipated and how having a competent and efficient tool affects your psychology.  Brandon discusses methods of fattening poultry, including the art of gavage; and Lauren shares the numerous benefits of a Farmstead Meatsmith membership. Introduction and Announcements: CHRISTMAS IS COMING! Family Pig Classes -- Fun and educational -- a great gift!  Registration now open for our spring 2021 classes! Membership -- a gift that gives all year long! New videos available on: the home birder; the home eggery; emulsified sausage; the philosophy and mechanics of killing and eating goat kids; pithing ducks; lamb tartar; and comparing curing environments. Forum topics now categorized for easy browsing! 60-day free trial available!  Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith . Part 1 Show Notes: We bought a tractor!, 2:03 Putting it to work in more ways than we anticipated, 7:47 composting (8:04), stacking wood (11:56), making wood chips and debedding (16:15) How a competent and efficient tool affects your psychology, 12:35 Tractor purchase and maintenance considerations -- and how it's different than buying a car, 17:25 Fat content in poultry and the art of gavage, 24:24 Farmstead Meatsmith membership - it offers so much!, 37:35 Part 2 Show Notes Coming soon! Links for Episode 57: Kubota tractors:  https://www.kubotausa.com/ YouTube Kubota videos by Messick's Equipment: https://www.youtube.com/channel/UCSgkoP-WD9poKbBK3nWIKdg  Links for Episode 58: Coming soon!

S1 E58 · Fri, September 25, 2020

Ep. 58: Bacon, Beef & Fasting, Part 2

In this episode, Brandon and Lauren discuss: methods of cooking lean meats - barding, larding and confit; preserving (and tenderizing) a side of beef by hanging it; how it is that beef can be both dry and juicy at the same time;  and how to make a deliciously tender meal from a tough cut of meat. Introduction and Announcements: FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! FAMILY PIG CLASSES -- a great Christmas gift!  Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 2 Show Notes Barding and larding lean meats (and confit), 1:28 The key to not curing beef - hanging, 4:10 How dry-aging tenderizes beef and makes it more juicy, 5:36 Bacon lattice chuck roast, 15:18 Conventional names of the back end of a beef, 23:57 We've discovered Pho!  Another use for our broth..., 32:02 Links for Episode 58: Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083

S1 E57 · Fri, August 28, 2020

Ep 57: Bacon, Beef & Feasting, Part 1

In these episodes, Brandon and Lauren discuss: Murray Carter's Blade Sharpening Fundamentals film (now available free of charge on YouTube; Brandon's refined method of making lower-salt bacon; the human connection to pigs and bacon; and feasting and fasting. Introduction and Announcements: FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! FAMILY PIG CLASSES -- a great Christmas gift!  Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Murray Carter's Blade Sharpening Fundamentals film on YouTube, 2:32 Brandon's bacon-making refinements, 10:08 The human connection to pigs and bacon, 23:36 Feasting, 27:20 Intermittent fasting, 36:48 Part 2 Show Notes Coming soon! Links for Episode 55: Blade Sharpening Fundamentals by Murray Carter (free): https://www.youtube.com/watch?v=Yk3IcKUtp8U&t=54s Intermittent Fasting for Beginners by Jason Fung: https://www.dietdoctor.com/intermittent-fasting Eat, Fast, Feast by Jay Richards : https://www.amazon.com/Eat-Fast-Feast-Feeding-Christian/dp/006290521X Links for Episode 56: Coming soon!

S1 E56 · Tue, June 16, 2020

Ep 56: Spring "Slow" Season & Such, Part 2

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about slaughtering goat kids and sheep, what rennett is and what it is used for, and the art of duck gavage.  They also delve into more philosophical topics such as:  humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen. Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith.   Part 2 Show Notes  Slaughtering goat kids, 1:14  Scalding and scraping, 6:26 Rennett, 8:33 Kid carcass, 9:45 Slaughtering mauled sheep, 13:32 Humane slaughter vs. natural death, 20:13 The danger of compassion when slaughtering, 21:06 Eating meat is brazen, 24:53 Other spring projects, 27:43 Ducks and gavage, 28:20 Links for Episode 56: Stella Maris Farm (formerly Burton Hill Farm):  https://www.stellamarisfarm.com/

S1 E55 · Fri, May 15, 2020

Ep. 55: Spring "Slow Season" & Such, Part 1

Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Flesh: Fenalore, 37:05 Salts, 37:42 TarTare, 54:08 Continued in Part 2... Part 2 Show Notes: Coming soon! Links for Episode 55: Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM Maldon Sea Salt:  https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M Fleur de sel:  https://en.wikipedia.org/wiki/Fleur_de_sel Sel gris:  https://en.wikipedia.org/wiki/Sel_gris Mark Bitterman's books on salt:  https://bittermansalt.co/collections/award-winning-books Links for Episode 56: Coming soon!  

S1 E54 · Sun, April 26, 2020

Ep. 54: Meatsmith Homeschooling & Parenting, Part 2

This is Part 2 of a two-part series. In this episode, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They provide a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be harnessed to the role of tool - not enslaver. As a final topic, Brandon and Lauren talk about Brandon's new films on lamb tartare and cabrito, now available under "Membership" on the website.   Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 2 Show Notes: Technology as tool, not enslaver; 1:00 Building good habits, 4:04 self-mastery, 10:25 Chores, 22:17 Our school day, 24:52 Teaching in 20-30 minute segments, 24:52 Outdoor time, 31:41 Self-sustainability and homeschooling as an extension of our lifestyle, 33:47 Farmstead Meatsmith membership, 43:11 new content on lamb tartare and cabrito Buying from farmstands during the Coronavirus, 45:27 Cabrito: eating baby goats, 49:43 Links for Episode 54: Home Education by Charlotte Mason: https://charlottemason.com/our-books/the-original-home-schooling-series/ Aristotle:  https://en.wikipedia.org/wiki/Aristotle Charcuterie and French Pork Cookery by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888 A Delectable Education podcast: http://www.adelectableeducation.com/ Animaniacs: 50 States: https://www.youtube.com/watch?v=UOjIjeCKbaY Animaniacs:  US Presidents: https://www.youtube.com/watch?v=Vvy0wRLD5s8

S1 E53 · Fri, April 17, 2020

Ep. 53: Meatsmith Homeschooling and Parenting

This is Part 1 of a two-part series. In these episodes, Brandon and Lauren respond to the unexpected and rapid changes that the Coronavirus has thrust upon families across the world, and the way that they operate on a daily basis.  As a couple that has the benefit of having both worked from home and home-educated their children for several years now, Brandon and Lauren offer their "two cents," providing encouragement and advice and reminding us that, as parents, we have always had the role of being the primary educators of our children.  They share the many benefits of implementing an ordered rhythm to your family's day -- one that provides balanced (but flexible) time for meals, chores, school work, quiet time, outdoor activity, and breaks; as well as the ability to slow down to "smell the roses" along the way.    They hope this episode will be helpful to you in this time of unique challenges and transition.  You've got what it takes. You are equipped to take on this new role!   Introduction and Announcements: To Kill a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Crisis in our lifetime, 2:27 As a small business, As a homeschooling family and domestic society, 8:44 Importance of an ordered daily rhythm, 12:55 Seizing opportunities and staying flexible, 16:44 Building a lot of free-time into the school day, 19:27 Learning essential life lessons, 22:35 Brandon's homeschooling experience; and philosophies on home education, 24:40 Technology, 52:08 Continued in Part 2..... Coming soon! Links for Episode 53: Jane Austin:  https://en.wikipedia.org/wiki/Jane_Austen Pizza Hut Book It! reading incentive program: https://www.bookitprogram.com/ The Theban Plays by Sophocles:  https://www.amazon.com/s?k=Theban-Plays-Oedipus-Antigone-Classics&ref=nb_sb_noss To Kill a Mockingbird by Harper Lee: https://www.amazon.com/s?k=to+kill+a+mockingbird <

S1 E52 · Fri, April 10, 2020

Ep. 52: Cooking Through a Side of Beef, Part 2

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold).  Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for each cut of beef. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: “60daytrial” New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring  Family Pig  classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 2 Show Notes: Ribs, 1:20 T-bones, Sirloin, Neck Sirloin (ground), 10:40 Emulsified sausage, 10:47 How to make, 15:09 T-bone steaks, rib roasts, tenderloin, filet mignon, top round, 27:02 Hamburgers from beef top round and smoked pork jowl, 30:37 Three pillars for beef, 36:35 1)  Do  age it! 2) Don’t trim Bouillonnaising, 38:32 3) Pork fat is essential! Braising methods and variations, 45:39 Links for Episode 52: Dante's Inferno:  https://en.wikipedia.org/wiki/Inferno_(Dante)

S1 E51 · Sun, March 29, 2020

Ep. 51: Cooking Through a Side of Beef, Part 1

In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why Brandon decided not to freeze any of it; and how they worked through the side of beef removing chunks of meat, as needed over a three month period of time.  Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it, despite the colorful mold.  Finally, Brandon and Lauren reveal their three time-tested and proven pillars of beef cookery, and the cooking techniques they recommend in preparing each cut of beef. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Why we broke down and purchased a side of beef, 9:48 Our decision not to freeze any of the beef, 19:01 The way to eat beef is ... very aged, 22:02 Mold on aged beef, 33:12 How to get your family to eat dry-aged beef with mold, 43:45 How we broke down and cooked our side of beef, piece-by-piece, 49:44 Skirt steak and flank, 49:44 Foreshank, 51:52 Braising (plate, brisket, flank), 53:58        Continued in Part 2.....   Links for Episode 51: There are no links for Episode 51.  

S1 E50 · Tue, March 24, 2020

Ep. 50: Meatsmith Kitchen Economy, Part 2

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about their own kitchen principles and habits. They relate how most of these habits have come along slowly; although cooking and eating all three meals together, daily, as a family, is something they've been doing since before they were married. Brandon and Lauren describe mealtimes as anchors to their day — “like monastery bells ringing us in”. Learn what typical breakfasts, lunches, dinners, and snack-times look like for the family; and how seasonally available ingredients are the foundation from which this large, energetic household's daily meals are created.

S1 E49 · Thu, March 19, 2020

Ep. 49: Meatsmith Kitchen Economy, Part 1

In this episode, Part 1 of a 2 part series, Brandon and Lauren talk about their own kitchen principles and habits.  They describe how these habits have come along slowly; but that since before they were married, and to this day, they have always cooked and eaten all three meals together as a family.   They describe mealtimes as anchors to their day -- "like monastery bells ringing us in".  Learn what a typical breakfast, lunch, dinner, and snack-time look like for the family, and how Brandon and Lauren build their menu around seasonally available ingredients to create nutritious, economical meals for their large, growing, energetic family.

S1 E48 · Sun, February 16, 2020

Ep. 48: The Virtue of Making Bacon, Part 2

In these episodes, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue.  Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as well as the factors he must consider in discerning whether or not to buy them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17                  ... and a wall-mounted paper dispenser.... and a bowl chopper,  18:38 On what basis does one decide to upgrade their home meat production set-up?  23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some difficulties of eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Part 2 Show Notes: Why do we cook? 1:02 The dichotomy between work and gift, 5:09 Animals and the hunt, 10:47 Emotions and the kill, 14:15 Emotion, passion and virtue, 23:18 Excellence in the ordinary; filling your life with humble delight, 30:04 How emotion and temperament affect the kill, 38:29 The temperament of pigs, 46:35 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Be

S1 E47 · Mon, February 03, 2020

Ep 47: The Virtue of Making Bacon, Part 1

In this episode, part 1 of a 2 part series, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue.  Learn what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating home made bacon are.  Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discerns whether or not to purchase them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17                  ... and a wall-mounted paper dispenser.... and a bowl chopper,  18:38 On what basis does one decide to upgrade their home meat production set-up?  23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some of the difficulties in eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Benton's Bacon:  https://shop.bentonscountryham.com

S1 E46 · Thu, December 12, 2019

Ep. 46: Cookery Methods, Part 2

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the  only  techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender?  Fatty or lean?  You’ve got this! Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: “60 Day Trial” New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring  Family Pig  classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery:  braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise – 37:01 Pan Fry – 38:17 Roast – 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren’s X-Y grid, 49:48 How Brandon cooks various types/cuts of meat, 54:59 Fatty and tough (ie. belly) ; 55:06 Continued in Part 2 …… Part 2 Show Notes: How Brandon cooks various types of meat (continued from Part 1), 1:02 Lean and tender (ie. meat from the loin, chops, steaks); 1:02 Tough and lean (ie. bottom round, top side, silver side); 5:39 Brining; 8:26 Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53 More on braising; 19:27 Deglazing; 23:26 Summation of Lauren’s x-y grid meat cookery graph; 27:40 Recommended meat cookery cookbooks; 45:32 Delighting in the family meal:   If you want to digest well, you need to be happy; 53:07 Links for Episode 45: Julia Child:  https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery :   https://farmsteadmeatsmith.com/films/ Links for Episode 46: The Complete Meat Cookbook  by Bruce Aidells:  

S1 E45 · Wed, November 13, 2019

Ep. 45: Cookery Methods, Part 1

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting -- the only techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) -- Is it tough or tender?  Fatty or lean?  Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring time Family Pig classes ! (Winter classes are already at capacity.) Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery: braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise - 37:01 Pan Fry - 38:17 Roast - 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren’s X-Y grid, 49:48 Examples of how Brandon would cook various cuts, 54:59 Pork shoulder (fatty and tough); 55:06 Part 2 Show Notes: Coming Soon! Links for Episode 43: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery :  https://farmsteadmeatsmith.com/films/ Links for Episode 44: Coming Soon!

S1 E44 · Wed, October 23, 2019

Ep. 44: Harvesting and Preparing Duck, Part 2

In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press.  Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter.   Other topics include:  making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes.  Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes ! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: The tyranny of abundance: the fat of the pig, 2:54 Family Pig Class recap, 6:11 Avoiding nitrites: for health or other reasons?, 17:33 Salami, 30:00 Killing ducks, 37:50 Poultry fatting house, 42:37 Part 2 Show Notes: Poultry slaughter: efficiency vs. humaneness, and aesthetics, 1:00 Stunning to kill: “The Finisher” pithing tool introduced, 2:30 How to make Duck a la Presse, 9:08 Plumage as a veil that both covers and reveals:  16:32 Retaining the veil to reveal both the nature and reality of the animal, 17:45 How commodified forms of meat allow us to forget that we are a burden to the earth, 22:13 Receiving the Gift: how docility to the nature of an animal yields more than is given, 22:35 Ethics of certain animal products, 33:33 Preserving meat in its own fat Confit, 41:34 Rillettes, 47:20 Making soap from lard, 51:36 Links for Episode 43: The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses, by David Asher:  https://www.amazon.com/Art-Natural-Cheesemaking-Traditional-Non-Industrial/dp/1603585788

S1 E43 · Mon, October 14, 2019

Episode 43: Harvesting and Preparing Duck, Part 1

In Episode 43, part 1 of a 2 part series, Brandon shares his new-found method of killing duck (and other poultry) and the newly discovered tool he uses to do it.  Other topics include:  the tyranny of abundance; Brandon's reason for generally avoiding nitrates (the reason may be different than you think); the magic of rennet; and a well-loved side topic -- salami (it's so delicious!)

S1 E42 · Tue, August 27, 2019

Ep. 42: The Working Title Podcast Interview

In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast.  Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being.  Other discussions include:  how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like. Introduction and Announcements: Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Watch Brandon compete on The History Channel's The Butcher! To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Join us for one of our upcoming Family Pig classes ! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Show Notes: "I am an itinerant slaughterman.", 1:02 Farmstead Meatsmith's unique approach - entire process yields to the culinary end, 3:22 Brandon's path into the butchery trade, 7:25 The birth of Farmstead Meatsmith, 16:15 How technology has left the domestic scale behind, 18:54 Technology dulls the edge of human nature, 23:15 Factory farming vs. veganism and Brandon's epiphanous moment, 26:55 The duty to kill well -- be deliberate, swift and decisive, 34:21 The cost of our existence, 42:18 A morning in Brandon's life and how to kill animals nicely, 55:20 Random questions, 1:03:22 Links for Episode 42: Marian Caskets:  https://www.mariancaskets.com/ Jane Grigson: Wikipedia:  https://en.wikipedia.org/wiki/Jane_Grigson Amazon books :  https://www.amazon.com/s?k=jane+grigson&ref=nb_sb_noss_1

S1 E41 · Sat, August 10, 2019

Ep. 41: Competing on The History Channel's The Butcher, Part 2

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list;  2) cutting steaks, and eye-balling them to weight without a scale, and 3) in the final round of the show, "Meat the Monster", butchering a mystery "beast" to maximize its retail value.  Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, and practice (in addition to experience and skill) affected the outcome of the competition. Introduction and Announcements: Watch Brandon compete on The History Channel's The Butcher! To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes ! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Brandon travels to L.A. to compete in The History Channel's The Butcher , 3:19 Pork shares now on sale!, 5:48 Our Family Pig classes - Come join us!, 7:29 Videos, podcasts, and Patreon, 15:48 "To Kill a Pig Nicely", 19:09 Demo videos coming to YouTube!, 22:20 Brandon's experience competing in The History Channel's The Butcher , 27:27 Troubles with the bandsaws, 42:08 Part 2 Show Notes: "Off-shoot discussions" from the first competition The Golden Mean: how it applies to butchery, 1:02 Why Brandon doesn't stuff chops, 6:26 Brandon's recommendations for sausage stuffers, 8:40  The second competition - "The Eye-Baller" (portioning), 12:56  The third competition - "Meat the Monster" (butchering an alligator), 31:21  Highlights from Brandon's trip to California, 34:16  New content and upgrades in Farmstead Meatsmith Membership, 42:15 "Code of the Slaughterman", 51:44 Links for Episode 40: The Ruby Brink (bar, butcher and kitchen), Vashon, WA:  https://www.therubybrink.com/ The History Channel's The Butcher - Episode 1:  https:

S1 E40 · Sun, July 14, 2019

Episode 40: The Butcher

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list;  2) cutting steaks, and eye-balling them to weight without a scale, and 3) butchering a mystery beast to maximize its retail value in the final round of the show, "Meat the Monster."  Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, practices, in addition to experience and skill, affected the outcome of the competition.  Introduction and Announcements: Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Join us for one of our upcoming  classes ! Watch Brandon compete on The History Channel's The Butcher. To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Part 1 Show Notes: Brandon travels to L.A. to compete in The History Channel's The Butcher, 3:19 Pork shares now on sale!, 5:48 Our Family Pig classes - Come join us!, 7:29 Videos, podcasts, and Patreon, 15:48 "To Kill a Pig Nicely", 19:09 Demo videos coming to YouTube!, 22:20 Brandon's experience competing in The History Channel's The Butcher , 27:27 Troubles with the bandsaws, 42:08 Part 2 Show Notes: Coming soon! Links for Episode 40: The Ruby Brink (bar, butcher and kitchen), Vashon, WA:  https://www.therubybrink.com/ The History Channel's The Butcher - Episode 1:  https://www.dailymotion.com/video/x7943gg Burton Hill Farm (goat cheese, whey-fed pork, goat milk soap), Vashon, WA:   https://www.burtonhillfarm.com/ Andrew Plotsky - Farmrun (agrarian creative studio): http://farmrun.com/ Stitchdown (flower farm and floristry): https://www.stitchdownfarm.com/ BelaFazenda (cheese farm), Bofete, Brazil:  https://www.belafazenda.com/ Grassfed Homestead: https://www.youtube.com/channel/UCc2ka-aGChwIiX0mEXzfmoA Joel Salatin: <a href= "ht

S1 E39 · Thu, April 25, 2019

Ep. 39: Interview with the Intellectual Agrarian, Part 2

In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian , Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes ! Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island:  You're invited! Part 1 Show Notes: Pre-show chat, 1:00 Brandon's biographical sketch, 2:45 Academia and the lack of first-hand knowledge, 10:38 On-farm animal harvesting myths, 15:05 The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13 Modern-day estrangement from the anatomy of animals, 29:11 Part 2 Show Notes: On-farm processing standards, 1:03 Locally-raised food for a healthier environment, 5:44 The backlash of modern "efficiency" and being estranged from the cost of one's existence, 8:17 Fat: "the most unappreciated edible part of the animal", 16:05 The contribution of savvy cooks and consumers to the production of high quality meats, 19:59 The three methods of cooking meat:  braise, pan-fry and roast, 21:54 Re: mobile slaughtermen, 25:39 Brandon's favorite species to harvest  ...(and why a tenderloin is useless to him), 30:37 Links for Episodes 38 & 39: Intellectual Agrarian:  https://intellectualagrarian.com/ farmrun.com: http://farmrun.com/  

S1 E38 · Thu, April 18, 2019

Ep 38: Interview with the Intellectual Agrarian, Part 1

This episode is the first half of a two-part recording of Brandon's recent interview by Terrance Layhew of The Intellectual Agrarian.    During the interview Brandon and Terrance discuss such issues as:  the lack of first-hand experience within modern-day academia; the burden of abundance (utilizing 100% of an animal carcass);  and the existence of a widespread estrangement, within our current society, from the anatomy of animals.  Additionally, Brandon dispels a few "on-farm animal harvesting" myths. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes ! Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island. You're invited! Part 1 Show Notes: Pre-show chat, 1:00 Brandon's biographical sketch, 2:45 Academia and the lack of first-hand knowledge, 10:38 On-farm animal harvesting myths, 15:05 The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13 Modern-day estrangement from the anatomy of animals, 29:11 Part 2 Show Notes: Coming Soon! Links for Episode 38: The Intellectual Agrarian:  https://intellectualagrarian.com/

Thu, April 11, 2019

Ep. 37: Lamb Butchery (and Cookery...), Part 2

In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family.  Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive.  Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities.  Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes - including  one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Butchering lamb, 1:0s4 Leg of lamb, 5:53 Side tangent - How the physiology of quadrupeds determines where to quarter them, 29:29 Lamb neck, 22:12 Shoulder, 26:26 Plate (aka: brisket, breast), 28:00 Loin- chops, tartare, carpaccio, 32:50 The power of observation, 39:53 Links for Episodes 36 & 37: Divine Mercy Lamb Roast - April 27th:  St John Vianney Catholic Parish, Vashon, WA Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, by Librairie Larousse Hugh Fearnley-Whittingstall Charlotte Mason Jane Grigson  

S1 E36 · Wed, April 03, 2019

Ep. 36: Lamb Butchery (& Cookery)..., Part 1

In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create in your home butchery operations to avoid it.  They also cover: why sheep are "so simple" (to raise and butcher); the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture.   They also extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28th, on beautiful Vashon Island. Episode 37 will cover lamb butchery and cookery. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes - including  one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Coming Soon! Links for Episode 36: Divine Mercy Lamb Roast:  St John Vianney Catholic Parish, Vashon, WA:  http://www.stjohnvianneyvashon.com/       Links for Episode 37 coming soon!

S1 E35 · Wed, March 27, 2019

Ep. 35: Butchery Rationale

S1 E34 · Wed, March 20, 2019

Episode 34

In Episode 34, Brandon and Lauren discuss how to overcome your child's reluctance to eat the meat you've raised.  In doing so, they provide some helpful strategies to employ and explain why time is on your side.  They also explain: why it is no contradiction of the tenderness with which you raise your animals, to kill them; the inescapable truth that our lives come at a cost; and the belief that we should endeavor to deserve the gift of an animal's life, as well as honor it in the way we prepare its meat. Other topics include: the shelf-life of blood, whether you can freeze it; and a few stories from Brandon's recent slaughters of a large sow and a bloated sheep. Episode 35, our upcoming podcast, will cover butchery rationale. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes - including a new one just added for June! Videos on bacon mold and poultry harvesting (7-part series) now available on our Membership page. Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past forum content - now in a topically-organized, searchable format! Part 1 Show Notes: Discussion on "use-by" date and freezing of blood, 3:54 Notes on Brandon's recent slaughters: Sow, 7:52 Bloated sheep, 11:51 Overcoming your children's reluctance to eat the meat you've raised, 14:39 Helping them to understand that it is no contradiction of the tenderness with which we raise our animals to kill them, 15:27 Patience is a virtue.... Tastes may change with age/maturity, 24:50 In time, the philosophy of the kill may come to be understood, 29:46 Start off with the more mildly-flavored cuts Attach the idea of the killing and eating of animals to more positive things, 38:19 Help him come to understand the cost of our lives, and endeavor to deserve the gift of the animal's life, Meat has become divorced from its origins "My life has no terrestrial cost" Part 2 Show Notes: Coming soon! Links for Episode 34: Circle Rock Ranch:  http://www.circlerockranch.com/ Parenting with Love and Logic by Foster Cline: https://www.amazon.com/Parenting-Love-Logic-Updated-Expanded/dp/1576839540      Links for Episode 35 coming soon!

S1 E33 · Wed, March 13, 2019

Ep. 33: Slaughter Stories and Sustainability, Part 2

In Episode 32, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on.  They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), and the benefits of benevolent confinement of your animals over winter.  Brandon also explains why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, Episode 33 is all about sustainability.  How do you price your product in such a way that you can sustain your business, provide for your family, and support a locally-based agrarian economy?  Tune in for Lauren and Brandon's insights! Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes! Part 1 Show Notes: Farmstead Meatsmith's feature article in 1889 Washington's Magazine --  "started as a family business", 1:02 We're currently focused on: Distilling our business, 7:58 Expanding our membership forum and managing our labor, 11:33 Advertising and promoting our business, 14:34 Slaughter Stories and tidbits: What Brandon has been up to:  The variables of on-farm kill -- expect them!, 19:20 Our husband-wife slaughter business set-up is unique, 34:23 "Hawk's eye and bat's ears" - weird sounds and compromised bolts, 36:00  The benefits of benevolent confinement of your animals over winter, 43:07 Part 2 Show Notes: Determining what to charge for  your product, 1:14 The loadstone:  Cost of living considerations, 8:27 What the market can bear, 9:35 Production costs, 11:22 Marketing/advertising considerations, 13:56 Know your yield and develop your customer base, 13:56 Utilizing technology, 20:44 Creating an economic revolution, 26:59 On being "crispy on the outside, tender on the inside", 28:51 Guarding your time, 32:57 Sustaining your business:  the benefit of necessity, 35:25 Educating your customer base about your product, 39:30 Links for Episode 32 + 33: 1889 Washington's Magazine :   https://1889mag.com/ The Marvelous Pigness of Pigs by Joel Salatin:  https://www.amazon.com/Marvelous-Pigness-Pigs-Respecting-Creation/dp/1455536989 Farmstead Meatsmith Famil

S1 E32 · Wed, March 06, 2019

Ep. 32: Slaughter Stories and Sustainability, Part 1

In this episode, part one of a two-part series, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on.  They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, and the benefits of benevolent confinement of your animals over winter. In the up-coming second part of this series,  Brandon and Lauren will discuss sustainability. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes! Part 1 Show Notes: Farmstead Meatsmith's feature article in 1889 Washington's Magazine --  "started as a family business", 1:02 We're currently focused on: Distilling our business, 7:58 Expanding our membership forum and managing our labor, 11:33 Advertising and promoting our business, 14:34 Slaughter Stories and tidbits: What Brandon has been up to:  The variables of on-farm kill -- expect them!, 19:20 Our husband-wife slaughter business set-up is unique, 34:23 "Hawk's eye and bat's ears" - weird sounds and compromised bolts, 36:00  The benefits of benevolent confinement of your animals over winter, 43:07 Part 2 Show Notes: Coming Soon! Links for Episode 32: 1889 Washington's Magazine:   https://1889mag.com/ Links for Episode 33 coming soon!

S1 E31 · Fri, March 01, 2019

Ep. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2

In this episode, part 2 of a 2 part series on the skinning and evisceration of ruminants, Brandon and Lauren discuss one of the biggest challenges in skinning haired animals -- keeping the hair off the meat!  Other topics include fisting, how to remove guts without puncturing or ripping them, and how to overcome the smells associated with processing animals.  As a final side topic, Lauren and Brandon discuss the curing of ruminant flesh. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes! Part 1 Show Notes: Surviving an Island Snowstorm, and Why Pigs are the Best,  1:00 Family Pig Classes - learn to butcher for the home kitchen, in your own backyard, 5:45 Skinning... From a metaphysical perspective, 13:50 How to, 43:03 Maximize the fat on the carcass - Why you want to do this!, 1:04:46 Part 2 Show Notes: The big challenge in skinning haired animals -- keeping the hair off the meat!, 1:03 Fisting from head to rear vs. rear to head, 10:35 Evisceration, 13:44 Opening the carcass without ripping or puncturing the guts, 19:32 Overcoming the smell of the processing, 26:22 How to cure ruminant flesh, 39:09 Links for Episodes 30 & 31: Circle Rock Ranch, Vashon:   http://www.circlerockranch.com/ Jonathan Pageau:  https://www.youtube.com/channel/UCtCTSf3UwRU14nYWr_xm-dQ Lord of the Rings :   https://en.wikipedia.org/wiki/The_Lord_of_the_Rings_(film_series) J.R.R. Tolkien quotes:   https://www.goodreads.com/author/quotes/656983.J_R_R_Tolkien Nick Kirsten Vukojevich:   https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Skinning and evisceration videos (found within Farmstead Meatsmith Membership pages):  https://farmsteadmeatsmith.com/membership/

S1 E30 · Wed, February 20, 2019

Ep. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1

In these episodes, Brandon and Lauren discuss the skinning and evisceration of ruminants, to include cows, sheep and goats.  Part 1 covers the mechanics of skinning....how to do it in a way that will maximize the fat left on the carcass.  If you question why you would want to do this, Brandon's explanation will make it clear. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming spring classes! Part 1 Show Notes: Surviving an Island Snowstorm, and Why Pigs are the Best,  1:00 Family Pig Classes - learn to butcher for the home kitchen, in your own backyard, 5:45 Skinning... From a metaphysical perspective, 13:50 How to, 43:03 Maximize the fat on the carcass - Why you want to do this!, 1:04:46 Part 2 Show Notes: Coming soon! Links for Episode 30: Circle Rock Ranch, Vashon:   http://www.circlerockranch.com/ Jonathan Pageau:  https://www.youtube.com/channel/UCtCTSf3UwRU14nYWr_xm-dQ Lord of the Rings :   https://en.wikipedia.org/wiki/The_Lord_of_the_Rings_(film_series) J.R.R. Tolkien quotes:   https://www.goodreads.com/author/quotes/656983.J_R_R_Tolkien Nick Kirsten Vukojevich,   https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Links for Episode 31:  Coming Soon!

S1 E29 · Wed, February 06, 2019

Ep. 29: Skinning and Eviscerating Cows, Sheep & Goats

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing.  Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1)  Brandon films in L.A. for an upcoming cooking show!  Stay tuned for more info....                                  2)  Pork shares are now on sale, and registration is open for spring Family Pig classes! In Episode 29, Brandon and Lauren cover the slaughter:  waiting for the right shot, where to aim, and the kill.  They also discuss skinning, evisceration, and hanging. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming spring classes! Part 1 Show Notes: Brandon films in L.A.!, 1:00 Pork Shares on sale now !  Orders due by Feb 6th., 8:54 Spring Family Pig classes coming up!  This is a class for YOU! Join us!, 14:41 Husbandry of beef, 28:00 To grass-feed?, 28:21 Finishing cattle.... and discussions on cattle genetics, 42:54 Side topic:  Dry-aging of beef , 53:22 Part 2 Show Notes: The Slaughter, 1:00 Use a pen, 1:37 Wait for the good shot, 6:20 Where to aim, and the kill, 8:34 Traditional method of killing a cow - knocking, 16:46 Siding (skinning) and eviscerating, 19:48   Hanging beef, 46:07 Links for Episodes 28 + 29: Savory Institute:  https://www.savory.global/ Ted Talk by Allan Savory:   https://www.ted.com/speakers/allan_savory?c=173875 Nick Kirsten Vukojevich (Home Kill videos):   https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Farmstead Meatsmith pork shares:   https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships:   https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes:   https://farmsteadmeatsmith.com/upcoming-classes/

S1 E28 · Wed, January 30, 2019

Raising, Slaughter and Hanging of Beef, Part 1

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing.  Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1)  Brandon films in L.A. for an upcoming cooking show!  Stay tuned for more info....                                                                            2)  Pork shares are now on sale, and registration is open for spring Family Pig classes! Part 2 (Episode 29) will cover the slaughter and hanging of beef. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming spring classes! Part 1 Show Notes: Brandon films in L.A.!, 1:00 Pork Shares on sale now !  Orders due by Feb 6th., 8:54 Spring Family Pig classes coming up!  This is a class for YOU! Join us!, 14:41 Husbandry of beef, 28:00 To grass-feed?, 28:21 Finishing cattle.... and discussions on cattle genetics, 42:54 Side topic: Dry-aging of beef , 53:22 Part 2 Show Notes: Coming Soon! Links for Episode 28: Savory Institute:  https://www.savory.global/ Ted Talk by Allan Savory:   https://www.ted.com/speakers/allan_savory?c=173875 Farmstead Meatsmith pork shares:   https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships:   https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes:   https://farmsteadmeatsmith.com/upcoming-classes/    

S1 E27 · Wed, January 16, 2019

Ep. 27: Sheep Slaughter, Part 2

In Episode 27, Brandon and Lauren discuss the need to be decisive and aggressive when killing an animal in order to protect its dignity and to show it mercy.  They explain how a sharp knife is critical in making this happen.  Other topics covered are: the intimacy of killing an animal with a knife, how to make the cut and manage the animal as it is dying, collecting blood for blood sausage, working with the animal's nature throughout the kill, and whether a knife or gun is the best tool to use. And finally, for those that have been asking.....information on Brandon's gambrel and where you can purchase your own. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Even when you don't like the bacon! 3:10 Fundamental principles of the lead-up to the kill, 40:28 Taking down and subduing a ruminant, 1:09:21 Part 2 Show Notes: Be decisive and aggressive....out of mercy and to preserve the dignity of the animal, 1:00 "Be at the service of the sheep"-  managing your feelings of reticence during the kill, 2:53 The kill, 10:40 Knife or gun?, 11:10 Use a "crazy-sharp knife"! 15:28 How to make the cut, and the need to hold on to the sheep after delivering the kill, 18:38 Collecting blood for blood sausage, 31:48 Snapping the neck and nicking the spinal cord, 32:18 Brandon's gambrel, 38:11 The intimacy of killing an animal with a knife, and honoring the animal's nature throughout the kill, 43:20 Links for Episodes 26 + 27: William Cobbett quote on "sweet sauce of labour":  found here Charles Dickens' A Christmas Carol :  https://www.youtube.com/results?search_query=A+Christmas+Carol Captain Fantastic :  https://www.youtube.com/results?search_query=captain+fantastic Winston Churchill quote on pigs:  https://www.brainyquote.com/quotes/winston_churchill_161474 Murray Carter knife sharpening dvd's:  https://www.cartercutlery.com/product-category/videos-and-books/ </l

S1 E26 · Thu, January 10, 2019

Ep. 26: Sheep Slaughter, Part 1

In these episodes Lauren and Brandon discuss fundamental principles to employ during the lead-up to a kill.  They go in depth on how to avoid a chase to and keep a herd calm when cornering a sheep or goat.  They also explain the mechanisms for bringing down and subduing a ruminant. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Even when you don't like the bacon! 3:10 Fundamental principles of the lead-up to the kill, 40:28 Taking down and subduing a ruminant, 1:09:21 Part 2 Show Notes: Coming soon! Links for Episode 26 + 27: Winston Churchill quote on pigs:   https://en.wikiquote.org/wiki/Pigs What is Called Thinking by Martin Heidegger: https://www.amazon.com/Called-Thinking-Harper-Perennial-Thought/dp/006090528X/ Links for Episode 27: Coming soon!

S1 E25 · Wed, January 02, 2019

Ep. 25: Smoking, Part 2

In these episodes Brandon and Lauren discuss smoking.  They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also cover: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand.  Finally, Brandon discusses the design of his smokehouse and why he loves his Weber grill. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming fall classes! Part 1 Show Notes: The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44 Utilitarian function of smoking, 8:00 Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30 Curing/brining meat before smoking, 26:22 Difference between hot and cold smoking, 33:15 Our smoker, 38:50 White vs. blue smoke, 44:10 Part 2 Show Notes: How to build a fire for smoking, 1:02 Home-made smokers vs. ready-made domesticated options (Why your smoker should be like ours), 5:16 Traditional English smokehouses, 12:33 Preservational brines and how to reverse their saltiness through cooking, 20:43 Jane Grigson brine recipe, 21:24 M olasses-heavy brine we used for our Christmas ham (taken from thesaltcuredpig.com ), 25:13 Smoking sausage, 33:16 Wood as fuel for smoking, 43:35 Farmstead Meatsmith pork shares, 51:28 Links for Episodes 24 & 25: Tales from the Green Valley:   https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills:   https://www.weber.com/US/en/home/ Manual of a Traditional Curer by Maynard Davies:   https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083 BNZLpd.com (netting):   http://bunzlpd.com/ The Salt Cured Pig (molasses-heavy brine recipe):  http://thesaltcuredpig.com/ The River Cottage Curing and Smoking Handbook , by Steven Lamb:  https://www.amazon

S1 E24 · Thu, December 27, 2018

Episode 24: Smoking, Part 1

In these episodes Brandon and Lauren discuss smoking.  They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also discuss: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand.  Brandon also discusses the design of his smokehouse and why he loves his Weber grill.   Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have  upcoming fall classes! Part 1 Show Notes: The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44 Utilitarian function of smoking, 8:00 Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30 Curing/brining meat before smoking Difference between hot and cold smoking, 33:15 Our smoker, 38:50 White vs. blue smoke, 44:10 Part 2 Show Notes:      Coming Soon! Links for Episode 24: Tales from the Green Valley:  https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills:   https://www.weber.com/US/en/home/      Links for Episode 25 coming soon!

S1 E23 · Tue, December 18, 2018

Ep. 23: Sausage, Part 2

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times.  Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and definition of the word "sausage",  01:34 Versatility of (and traditions in) sausage....The sky's the limit!,  15:30 Suffering of modern-day sausage, 20:23 Material components of delicious sausage, 24:55 Meat from a happy healthy pig, 25:15 Salt (2% by weight), 28:09 Pork back fat (1/3 of the weight of the sausage), 32:36 Casing, 40:40 The best sausage ingredients serve dual purposes, 45:15 How to make your own sausage, 50:59 Part 2 Show Notes: "You are the efficient cause of the sausage!",  2:35 A call to food scientists re: botulism and sausage,  2:52 Fresh vs. frozen meat in sausage making,  6:38 How to make your own sausage (continued from Part 1),  9:27 Skin, de-bone, grind, mix, stuff, link,  9:27 Recipes: "Season your sausage seasonally!",  15:57 Fresh herbs,  17:19 Dried spices,  19:00 Liquids,  36:23 Fruits, vegetables, starches and binders,  42:26 Cooking sausage,  50:52 Nomenclature of the word "sausage",  1:02:48  Links for Episodes 22 & 23: PRO-CUT Meat Grinders:   http://www.pro-cut.us/ Scott Rea (How to Tie/Link Sausages):   https://www.youtube.com/watch?v=UY5TiciEry4 Frontier Co-op (source of dried spices):   https://www.frontiercoop.com/ Manual of a Traditional Bacon Curer by Maynard Davies:   https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083 Farmstead Meatsmith The Family Pig classes:   https://farmsteadmeatsmith.com/upcoming-classes/ Farmstead Meatsmith memberships:   https://farmsteadmeatsmith.com/membership/ The Home Production of Quality Meats and Sausages by Stanley and Adam Marians

S1 E22 · Thu, December 13, 2018

Ep. 22: Sausage, Part 1

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times.  Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and definition of the word "sausage",  01:34 Versatility of (and traditions in) sausage....The sky's the limit!,  15:30 Suffering of modern-day sausage, 20:23 Material components of delicious sausage, 24:55 Meat from a happy healthy pig, 25:15 Salt (2% by weight), 28:09 Pork back fat (1/3 of the weight of the sausage), 32:36 Casing, 40:40 The best sausage ingredients serve dual purposes, 45:15 How to make your own sausage, 50:59

S1 E21 · Tue, December 04, 2018

Ep. 21: Holiday Grab Bag Q&A, Part 2

In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.  We also discuss head cheese, lard, lardo, roasting a whole piglet, and more! *** We apologize for the sound quality; we had technical issues and salvaged what we could.  Thank you for listening. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:  https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 2 Show Notes: Making headcheese without the cheeks...  Is it worth it?, 1:00 Removing lead bullets from the head, 9:29 Roasting a whole piglet, 11:57 To shoot or stick? 17:41 "Odd bits" side dishes, 19:57 Leaf lard - how to render to remove smell, 27:58 Curing lardo, 31:30 How we're preparing our Thanksgiving ducks, 39:13 Links for Episode 21: Westland Distillery:  https://www.westlanddistillery.com Charcuterie and French Pork Cookery , by Jane Grigson:   https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson Burton Hill Farm, Vashon Island:  http://burtonhillfarm.com

S1 E18 · Mon, November 26, 2018

Ep. 18: Hunting Deer & Eating Venison Part 1

This part one of a two-part episode. In these episodes Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that “gamey” flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison

Thu, November 15, 2018

Ep. 20 Holiday Grab Bag Q&A, Part 1

In this episode Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. 

S1 E19 · Wed, November 07, 2018

Ep. 19: Hunting Deer & Eating Venison Part 2

This part two of a two-part episode. In these episodes Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that "gamey" flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison

Wed, October 10, 2018

Ep 17: Homesteading Grab Bag Part 2

Part 2 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to “do it all” to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag

Wed, September 26, 2018

Ep 16: Homesteading Grab Bag Part 1

Part 1 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to “do it all” to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag

Wed, August 29, 2018

Ep. 15: Pig Depilation

Brandon and Lauren discuss the important step of pig depilation, or the removal of the hair from the pig. While there a couple ways to do this, Brandon favors dunking the pig into a drum of hot water - it’s more efficient, generally works better, and allows more precision. In this episode, you can also hear Brandon talk with Graham Meriwether, director and producer of the new movie Farmers for America, about his first memories around food and farming. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-15-pig-depilation/

S1 E14 · Wed, August 15, 2018

Episode 14: Pig Killing

In this episode, Brandon and Lauren talk about not only the process of killing a pig - the challenges, techniques, and tools - but also the philosophy behind the practices they use to slaughter an animal peacefully and effectively. Learn why pigs are so hard to kill (and therefore why your tools and trajectory are so important), hear Brandon tell some stories of pigs he has missed, and why you should keep pigs with their herd up until the end. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-14-the-slaughter/

S2 E1 · Fri, August 03, 2018

Whole Animal Barbecuing

Topics Discussed Introduction and Announcements: Podcast year 2 commences. Film production beginning this summer... To that end, WE'RE HIRING!  Please see links below if you or someone you trust is interested in a Content and Media position with us. Ramping up podcast production to 1/ week soon! We're developing new branches of our online education...Support us in two ways: Patreon support will help us expand:  https://www.patreon.com/meatsmith . We really, really, mean it this time; we want you to join our team and mission. Membership is open!! Join us.  A full year of content is there.  Registration is open through mid-August. Harvest Journal Film sample below... Upcoming fall classes here on Vashon and in Minnesota. Content: How we entered the world of barbecue. 16:30 The whole point of fire-roasting whole animals: 26:20 Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone. How Lauren makes her flatbread: 48:00 Making a sauce: 56:56 So what's the recipe for cooking a whole carcass?: 1:00:40 Wood selection and characteristics: 1:13:25 Further Resources: 1:22:05 Links for Episode 13 -Content and Media Director Job Description: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/Content-and-Media-Director-Job-Description3.pdf -Application: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/ContentMediaDirectorApplication2.pdf -Sample Harvest Journal film from our membership: https://vimeo.com/279943777 -Spit roasting apparatus source: https://www.heritagebackyard.com -Our first whole animal spit roast: https://vimeo.com/23298413 -Tartine Bread book for flat bread: https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1_sspa?ie=UTF8&qid=1532633436&sr=8-1-spons&keywords=tartine+bread&psc=1 -Seven Fires book: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?s=books&ie=UTF8&qid=1532633475&sr=1-1&keywords=seven+fires -http://www.americanmeatsmith.com - Todo Sobre el Asado : https://www.imdb.com/title/tt6079360/

S1 E12 · Fri, June 22, 2018

Meat Preservation, Part 2; Meat Fermentation

Brandon and Lauren discuss their approach to traditional, small scale salami production, and how to make a unique salami, not just a pleasant one.  They talk about how environment and climate affect (in fact dictate) successful meat fermentation, using both science (which includes-not ignores-your senses) and an artful, aesthetically motivated approach. Brandon reveals the literature that has helped him shape his understanding.  They also end with a short discussion on what it would take (theoretically) to produce this salami for sale in America.  Policy may be a burden, thought it may not be impossible.   Topics Discussed Introduction and Announcements: Ignatia Ann Therese was born! (plus the birth story) We’ve reached 10,000 downloads! We’re developing new branches of our online education…Patreon support will help us expand:  https://www.patreon.com/meatsmith Upcoming fall classes here on Vashon and in Minnesota. Content: The story of how Brandon remembers learning how to make bacon himself…a commentary on our aesthetic. What is Salami? 32:16 How do we make our salami? 40:40 Literature that’s been helpful for Brandon, 59:10 Retailing nitrate- and starter-culture-free salami? 1:11:00 A final note on the ill-defined fear of botulism, 1:19:50 BRANDON’S CALL FOR CITED CASES OF BOTULISM FROM SALAMI: we have not been able to find one! Links for Episode 12 -The Tacoma Birthing Inn:  https://thebirthinginn.com

S1 E11 · Thu, May 17, 2018

Meat Preservation, Part 1; Whole Muscle Curing

Brandon and Lauren discuss becoming one's own authority for curing meat by using one's own senses, the science of water and salt on meat, as well as a well developed prowess.  They discuss whole muscle curing (as opposed to fermentation and confit methods of preservation) in a way that can fit the entire narrative in one's mind for use in the domestic scale. Topics Discussed Introduction and Announcements: Taking our time with these podcast episodes (less but longer episodes) due to our desire to attend to where our conversation leads. Meatsmith Pork Shares for sale! Mangalitza (summer/fall) and Gloucester Old Spot  (winter) Shares available now for reserve.  Email harvest@farmsteadmeatsmith.com to secure a share.  See here for pricing and details on what's included:  https://farmsteadmeatsmith.com/pork-shares/ Testimonial that blew us away: listen at minute 7:20 Fall Classes are up! Purchase now...they will go quickly this spring/summer:  https://farmsteadmeatsmith.com/upcoming-classes/ Cochon 555 Seattle recap; 18: 30 Content: First, a reference to our new favorite cheap beer :) Breaking down meat preservation into 3 categories: Whole Muscle Curing, Fermentation & Fatting So...What is whole muscle curing? 33:00, holding preservation and flavor in balance as the way to achieve harmony...not necessarily acceptance from the dominant discourse voices. Addressing the little devil of fear on our shoulder What is botulism? 104:35 How would you cure different muscles (of different thicknesses)? 120:00 Salt Peter vs. Nitrate vs. Nitrite, 135:00 A final encouragement to go for it!...and to trust our innate spoilage detection capacity as humans. 146:00 Links for Episode 11: -Pork Shares:  https://farmsteadmeatsmith.com/pork-shares/ -GOS Pork Share highlight films: coming soon. -Upcoming classes scheduled:  https://farmsteadmeatsmith.com/upcoming-classes/ -Best 'cheap' beer:  https://kulshanbrewing.com -Salami Biellese:  http://www.salumeriabiellese.com/contact.html -Saltworks: https://www.seasalt.com  -Benton's:  http://www.bentonscountryhams2.com

S1 E10 · Sun, April 08, 2018

Heritage Breed Pork

Lauren and Brandon discuss the landscape of heritage breed pork production in the U.S. on the small scale.  You'll see that for being heritage breed enthusiasts they hesitate to encourage everyone to go get the first heritage animals you can get your hands on. For the sustainability and long term conservation of these breeds we need to expand the focus from only the 1) breeding and 2) raising (the first two links in the chain of their lifespan) of these pigs, and start 3) processing, 4) marketing and 5) eating (the latter 3 links in the chain) these pigs as they should be....which is very different from how lean pigs ought to be processed, marketed and eaten. Topics Discussed Introduction and Announcements: Join us on Instagram!  We do stories several times a week on what Brandon's doing in the shop and on the field. Meatsmith Mangalitza Pork Share partnership with Westland Distillery; you can sample our pork paired with their whiskey at Cochon 555 competitions throughout the country in 2018. Come taste it out in Seattle April 22nd, Austin in May, as well as Miami and Denver in June. One more Mangalitza share is available for purchase now!...and more to come this summer, so email us to reserve one: harvest@farmsteadmeatsmith.com Membership will be open through April 11th!.... (extended from the original April 8th deadline.) Come to the Feast of Divine Mercy!  April 8th, 2018, or any 2nd Sunday of Easter in the future (the Sunday after Easter Sunday). Check out the Vimeo film below and email us for details. Content: Making heritage breed livestock sustainable; a straight-shooting conversation on the pork heritage breed landscape in America. 'Heritage' is a confusing term; 'lard pig,' 'bacon pig,' and 'lean pig' might be better to indicate the actual physiology of the pigs you're growing, processing and eating. Pastured Pork? This can be a misleading term. The allure of taking 'free' heritage/rare breeds (or any livestock!) before you're ready. Lauren's 5 step (another phase outline :) narrative for the heritage livestock you're supposed to breed, raise, process, sell and eat. Breeding (often the only step small agriculture wants to promote and improve). Husbandry Processing Selling Eating Hardships exist at each stage of the heritage animal's biological and economic lifespan.  For the sustainability of small farmers growing them, butchers harvesting them, and consumers purchasing them, we must raise the bar at each of these phases. Tangent on Pig Psychology...which is especially important to consider when slaughtering non-heritage breeds. Discerning lard pigs from bacon pigs from lean pigs to help you in your husbandry plan. Economic realities of the custom processor in America: they are all setup (infrastructure, personne

S1 E9 · Wed, March 21, 2018

Shop, Truck & Money

Brandon and Lauren review the timeline of their shop outfitting, truck building and the money it took (at various stages in the process...and at just the right time!) to get their basic infrastructure in place making them fully operational, safe and efficient. From 2010-2018, they note 5 distinct phases of buildout, the last one they're finishing this year (2018).  They talk about different models of growth, waiting and more waiting (specifically for their slow growth model), the volume vs. diversity models of small business, and how they had to adopt different hats along the way to make it all happen. They hope the story can offer some ideas and food for thought for your own agrarian operations.

S1 E8 · Fri, February 23, 2018

Tools

Brandon and Lauren discuss the tools that have most defined their meatsmithing journey: tools that allowed them to get started in the business, as well as truly harvesting for their own family on a budget. They start with the few high-ticket items for their shop, and end with a few necessary field tools....as well as what may be in store for them as they continue to grow. Join them on their Patreon account to give them questions, topics and engage in the  conversation on A Meatsmith Harvest.

S1 E7 · Mon, December 18, 2017

Grab Bag Bonus; Patreon Questions & Holiday Gifting

Brandon and Lauren start by reviewing the important information: Meatsmith has 3 holiday gifts you can offer your loved ones this holiday season! Membership, the (spanking new) Knife Folio, and harvest classes. The meat of the episode covers 3 questions offered by members of our intimate Patreon community.  The first is about vacuum sealers.  The second pertains to ruling out botulism in your cures.   The third is more rumination on commodity use and commodity value, which results in general admiration for the working tradesman.  They arrive at a solution (for the problem of exploitation in the food industries) of individual consumers educating themselves to further invest in and support (never altogether abandoning) local communal economies.

S1 E6 · Wed, October 25, 2017

First Things, Part 3; Continuing

Brandon and Lauren discuss the economic realities of 'good meat' market culture from the standpoint of several audiences: the 'good food' consumer (hopefully all of us), the homesteader raising their own meat and selling a little as well, and also the small-scale butcher and educator. They confront both hardships and opportunities when valuing their products and services, and encourage others to allow their esteem for the things they sell and buy to fit how they monetize these items too...for the sake of the true sustainability of the good food movement! They also speak briefly about monetizing their own podcast venture. Please do consider supporting this mission if the podcast has been of support to your food goals: you can find their donation platform at www.Patreon.com/meatsmith.