Stay ConnectedThis podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.
Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith–their small-scale, custom processing and education business–talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.
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:
Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:
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:
Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:
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:
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 production
49:20 Trying to make sense of reality
54:28 The Family is the irreducible unit of society
58:04 Challenging your likes and dislikes with bacon and wine
1:01:45 The burden of being a rational creature
1:05:00 The world through the lens of scripture
Links for Episode 99:
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:
Timestamps/Topics for Episode 98:
0:00 The value of the mundane repetitive farm chores
14:16 Breeding Jersey milk cows and bulls
25:22 Fencing for cows
36:20 Teaching kids to slaughter livestock
43:44 Let Thy Belly Meet The Earth! Sonnet Mark wrote Brandon
45:39 Mark's latest project
Links for Episode 98:
The day would come prophesied the Sheards
When one shot may not do
The day was here the men had feared
So they loaded not one but two
The shot was low claimed the nasal-y snort
As the beast ran down the fence
Man one went numb, he was all out of sorts
Lack of patience caused suffrage to commence
Man two grabbed the gun and strode after the pig
It was now time to clean up this mess
Heroic patience required with a distance so big
To overcome this moment of stress.
The sights aligned, the barrel gave birth
The bullet cried, Let thy belly meet the Earth!
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:
Meatsmith classes and resources:
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:
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 relation vs. every man seeking their own benefit
39:41 Encountering Resistance in reality, indifference, & setting artificial limits
46:15 The beauty of natural order
Links for Episode 94:
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:
Timestamps/Topics for Episode 96:
0:00 Intro
1:00 We learn through analogy
17:07 Rational creatures participate in the eternal law
25:10 Humans lack physical protection but we have Reason
29:41 The Four Ends of Labor
33:13 The primary end of all manual labor serves food production
37:42 The secondary end of labor is to remove idleness
45:22 Morality is simply practical Reason
52:40 Agriculture has a built-in limitation on concupiscence
Links for Episode 96:
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:
Timestamps/Topics for Episode 95:
0:00 We're about to have a baby
3:00 Our kids are keeping the Feast
5:24 Slaughtering a lamb for Easter Week
12:55 In every account of the Resurrection, they're preparing and eating food
22:00 Homeschooling at the dinner table
27:54 St Thomas Aquinas on manual labor
29:00 Family Pig & our most potent sense: touch
42:09 De Regno (On Kingship) by St Thomas Aquinas - Reason vs. instinct
Links for Episode 95:
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:
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 parfait of Grace and Nature
1:05:16 Textual references to 'The Good Life' & necessary bodily goods
1:12:51 Why the rural life is the best way to obtain the necessary bodily goods
1:22:40 Cookbooks written about peasant agriculture traditions
1:30:11 Living a rural life not out of fear
Links for Episode 93:
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:
Timestamps/Topics for Episode 92:
0:00 Affection for extraneous livestock
4:39 Longhorns for our beef classes
6:30 Temperament is the most important
8:04 Harvesting a cow out of a ditch
13:03 Fence jumping cows
20:26 Harvesting the cow & horns
27:00 Blowing the horn
28:38 Wallace's Three Hearts Pilgrimage
33:11 Cull your fence-jumping animals
Links for Episode 92:
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.
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:
Timestamps/Topics for Episode 91:
0:00 Intro & Family Pig classes
3:52 THE time of year to harvest pigs
6:13 Mangalitza pigs
11:51 Our Longhorn escapade
26:56 Fast vs slow twitch animals
30:38 Extraneous livestock
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.
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:
Timestamps/Topics for Episode 90:
0:00 Foie gras class & the art of farming
8:09 The myth of, "Do what you love."
17:17 The Good Life
22:55 The burden of abundance
37:00 Why foie gras would develop
43:25 Foie gras as preservation
48:29 Horses & cows in our future
Links for Episode 90:
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.
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:
Timestamps/Topics for Episode 89:
0:00 Intro & French monarchy
16:47 Difference b/w power & authority
21:26 Inspectors & illegality of property tax
31:13 Your virtues are the oversight
35:13 Botulism is a modern occurrence
39:10 Brandon's aversion to recipes
44:11 Foie Gras class in January
Links for Episode 89:
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.
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:
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:
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:
0:00 Intro & Assumption tide
5:47 Our current virtue building
9:00 Guilds & slaughterhouses of old
15:08 Our classes get you off industrial meat
26:20 The meaning of 'to cull'
31:46 The Slaughterman's Creed
42:04 There is waste in life
47:12 Rotational grazing on our farm
Links for Episode 87:
'Thine is a task of blood,
Discharge thy task with mercy,
Let thy victim feel no pain,
May sudden blow mean death,
Such death that thou thyself would ask.'
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Lisa Treat, Chris Sugg, Nan Wilson, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Don Lang, Larry Kapigian, Nate Crown, Tim Colton, Jeremy Wood, Alana Quevedo, Dekota Donnell, Philip Durso, Warren Lund, Mujahid Abdallah, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman, Maria
Become a Patron by going to Patreon.com/meatsmith.
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:
0:00 Intro
1:04 Soft communism
5:07 Fasting could be the first step toward farming
16:35 Community vs faith/family continued
21:43 We need larger living spaces because bodies need space
34:21 Families have a right to a big home
37:50 It's your duty to teach your children
48:15 Contemplating a big move
Links for Episode 86:
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:
0:00 Intro
1:02 History of our intro quote
7:55 Land hurricane
12:23 The Sacred Heart
21:45 Fall Pig and Lamb classes
31:28 Hearth & Field and rejecting technology
34:43 The Mass by candlelight
46:00 Smoking meat has lost its substantial form
55:09 We Started our business without much tech
Links for Episode 83:
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:
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:
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:
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:
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:
Links for Episode 82:
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:
Links for Episode 81:
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:
Links for Episode 79:
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:
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:
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:
Links for Episode 77:
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:
Links for Episode 77:
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:
Links for Episode 75:
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:
Links for Episode 75:
Denis Fahey’s books:
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:
Links
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:
Links
William Cobbett https://www.goodreads.com/book/show/725610.A_History_of_the_Protestant_Reformation_in_England_and_Ireland
The Prairie Troubadour - https://prairietroubadour.org
John Senior's books:
Denis Fahey's books:
In this episode, we chat about animal family groups, cow, pig, and goat hegemony, natural law vs. naturalism, suffering, and Mass.
Introduction and Announcements:
Links for Episode 73:
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:
Links for Episode 72:
In this episode, we talk more about moving to Oklahoma, tradition, and leaving behind what our kids will want to inherit.
Introduction and Announcements:
Links for Episode 70:
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:
The PNW has no ham curing traditions, 25:56
The high demand for butchery in every state, 38:10
Transparency of slaughter, 43:10
Carry all the responsibility yourself vs. dependence, 1:00:00
Links for Episode 69:
“An agriculture using nature…as its measure would approach the world in the manner of a conversationalist. It would not impose its vision and its demands upon a world that it conceives of as a stockpile of raw materials. …Now we must think of marriage.”
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:
Links for Episode 66:
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:
Coming soon
Links for Episode 67:“But what more oft in Nations grown corrupt,
And by thir vices brought to servitude,
Than to love Bondage more than Liberty,
Bondage with ease than strenuous liberty.”
Coming soon
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:
Essentialism, 3:03
Teleology, 5:23
Emotional regard, 6:53
Killing is a brazen act, 28:42
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:
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/
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:
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.
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!
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.
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: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: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: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:
Introduction and Announcements:
Continued in Part 2...
Part 2 Show Notes: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: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:Continued in Part 2..... Coming soon!
Links for Episode 53: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: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:Continued in Part 2.....
Links for Episode 51: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.
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.
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: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: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:Continued in Part 2 ……
Part 2 Show Notes: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: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: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!)
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: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: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:Links for Episode 41 coming soon!
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: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:Coming Soon!
Links for Episode 38: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: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:Links for Episode 37 coming soon!
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:Coming soon!
Links for Episode 34:Links for Episode 35 coming soon!
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: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:Coming Soon!
Links for Episode 32:Links for Episode 33 coming soon!
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: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:Links for Episode 31: Coming Soon!
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:
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:
Coming Soon!
Links for Episode 28: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:
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:
Coming soon!
Links for Episode 26 + 27:Links for Episode 27: Coming soon!
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:
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:
Coming Soon!
Links for Episode 24:Links for Episode 25 coming soon!
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: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.
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: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
In this episode Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.
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
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
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
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/
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/
Topics Discussed
Introduction and Announcements:
Content:
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/
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:
Content:
Links for Episode 12
-The Tacoma Birthing Inn: https://thebirthinginn.com
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:
Content:
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
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:
Content: Making heritage breed livestock sustainable; a straight-shooting conversation on the pork heritage breed landscape in America.
Links for Episode 10
-Instagram page: https://www.instagram.com/farmsteadmeatsmith/
-Maynard Davies: https://www.amazon.com/Maynard-Adventures-Bacon-Curer-Davies/dp/1873674643
& https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083
-Meatsmith Mangalitza and Gloucester Old Spot Pork Shares for Sale: https://farmsteadmeatsmith.com/pork-shares/
-Westland Distillery: http://www.westlanddistillery.com
-Cochon 555 nation-wide events: http://cochon555.com
-Meatsmith Membership: https://farmsteadmeatsmith.com/membership/
-Divine Mercy Feast lamb roast: https://vimeo.com/23298413
-Canlis; Seattle's landmark fine-dining restaurant: https://canlis.com
Support A Meatsmith Harvest podcast on Patreon: https://www.patreon.com/meatsmith
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.
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.
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.
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.
Brandon and Lauren recount their journey from the obtuse existence of using dull knives, to learning simple but scary sharp sharpening techniques.
They discuss the difference between the stainless steel 'package' (protective gear, multiple shape knives, pistol grip) and the high-carbon steel blade.
Lastly, they share the usefulness of a good cleaver and chopping block. Romance comes through too as they discover what truly sharp looks like!
Brandon and Lauren discuss harvesting backyard poultry. They consider the different approaches when harvesting whole flocks for customers vs. a handful of birds for your own home.
Fois gras emerges as a fun topic for them, the dis-advantages of the popular 'wax-method' of feather removal, as well the advantages of hanging birds after slaughter, but before evisceration, European Market style.
Brandon and Lauren discuss 4 species of backyard birds for the smallholder: geese, turkey, chicken and especially ducks.
They consider breeds and husbandry and cutout right before discussing harvesting methods, which will be a full second part episode. They consider supplementary topics such as foie gras, raising birds with a family and the advantages certain breeds have when feeding them becomes difficult.
Brandon and Lauren discuss their story; how Farmstead Meatsmith was born of necessity, and how creative things usually do--from businesses to home-cured bacon.
They talk about the sensibility or prowess that is cultivated as a meatsmith, balancing research with experience, knowing that the best scientific knowledge is derived at with one's own practice and observation.
Authors who have most influenced them in their journey are divulged, all British of course. And lastly, they consider the principle that most drives them to persevere in their work, love.
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