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    Arts

    The Harvest Eating Podcast

    Welcome to The Harvesteating Podcast where I discuss issues such as homesteading, cooking, economics, culture, politics, farming, etc.

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    Latest Episodes:
    488-A Dream Homestead From A Chef's Perspective Mar 08, 2023
    Show notes

    Visit Harvest Eating

    Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten.

    This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case.

    For me, a homestead is a place that creates much-needed peace and security as well as enjoyable spaces to relax and be in nature. A place that can produce life-giving foods that meet my standards of quality and are free from toxic chemicals, additives, and preservatives. It's a place where culinary arts meet home economics and the two pursuits thrive together.

    Determining what I want my family to eat starts the whole process that eventually determines where the property might be and what features such as south-facing land, soil quality, rainfall, length of the growing season, available water, and ability to raise certain animals (no HOA) and certain crops. As I said earlier, this is a complicated topic that could take years to plan and then years to make work efficiently. The likelihood of planning for everything is not realistic but trying hard to get as many things right is the goal.

    WHY MOVE TO A HOMESTEAD WHEN WE HAVE SUCH A GREAT LIFE NOW?

    So why do I think it's time to move back to a homestead and how am I more prepared than the first time we lived on a farm. Let's face it, the world is messed up, our country faces some serious issues on so many fronts it is amazing.

    But let's just say this, we have fellow citizens sitting in prison with no representation in terrible conditions for years now because of basically trespassing and some minor property damage. People like to forget this fact and pretend everything is ok, folks it's not. America at this point is nearly over, we have a criminal gang and permanent state that runs everything and they are very, very corrupt and dangerous. Our basic constitutional rights are being erased and both parties don't give a crap.

    We're up to our ears in debt globally and the bill is coming due, inflation is rampant, and food security is nearly non-existent. I could go on and on….but suffice it to say..if possible we all need to get back to the land the end is near IMO.

    ON MY DREAM HOMESTEAD, WHAT COULD I PRODUCE?

    Let's talk about these items first; fruits, vegetables, dairy, meats, eggs, honey, etc.

    At this point, I imagine this homestead is back east, likely the southeast as I find many of the right mixes of attributes available in that area. State government must be considered too as food freedom and local food movements are key to consider. Some states are easier to operate in if income from the sale of food products is in the equation.

    On my homestead I'd like to plant trees; apple, apricot, pear, peach, hazelnut, walnut, mulberry, cherry, and fig. I'd also enjoy growing different varieties of grapes too. This would save me $10,000 a month as my kids eat grapes like there's no tomorrow!

    Other fruits would include raspberries, blackberries, blueberries, and strawberries…but strawberries would be last on the list as perennial fruits are first and foremost.

    Vegetables would include potatoes, tomatoes, peppers, eggplant, cabbage, onion, garlic, and all sorts of squashes with a focus on storable winter squashes.

    I would grow plenty of herbs and aromatics too including basil, parsley, rosemary, sage, thyme, dill, oregano, lemongrass, and ginger for use in all sorts of dishes.

    For protein we think chickens and ducks would certainly be on the homestead, the decision to raise ruminants like hair sheep, Dexter or highland cattle and even Jersey cows would be dependant on whether sufficient pasture would be present or leased nearby.

    A Jersey cow would open up a lot of possibilities to make all sorts of items including yogurt, creme fraiche, cheese, butter, raw milk, and basic cheese such as ricotta, mozzarella, etc. but at this point in our lives, we're not sure if buying dairy locally might be a better choice than committing to twice daily milking when we really don't know if our kids intend on staying on the homestead or opting for city life, time will tell.

    Part of my efforts would include producing many "value-added" products that I could store, trade, give away and sell either on the farm or at local markets for income. Items such as creme fraiche, sourdough bread, fermented peppers and pickles, sauces, eggs, cheese, meat, etc.

    GROWING FOOD AND RAISING ANIMALS TAKES PRACTICE AND LEARNING

    When I was on our NC farm in 2003 I did not know jack! I literally planted vegetables into hard red clay with some pelletized fertilizer and thought I would get a harvest. I had too many horses out on the pasture until they destroyed it and created mud puddles. I also planted berry bushes into the grass and added amendments to the holes, not on top. I just did not know what I know today, I purposely avoided learning about Permaculture. Just did not want to hear it, seemed too complicated in my mind, plus it looks messy, not neat weed-free rows like we see in gardening magazines.

    After spending hundreds of hours studying and following the examples of great permaculture and homesteading leaders I have become much more ready to execute on a homestead. Little things like mulching plants with grass clippings, for example, have taught me to be smarter. In warmer months our lawn service comes to mow each Wednesday, they cut the grass and haul off the clippings, last year I started leaving buckets for them and they would fill them with grass that I would in turn places around all my herbs, peppers, tomatoes, etc. I had much better harvests and much healthier plants.

    I even started taking potted plants such as chives and lemongrass indoors and leaving them in a sunny window. I just cut them way back, watered them, and let them establish themselves. This spring I have an abundant amount of herbs already growing so I don't need to start from seed or buy pants.

    BLENDING LIFE'S OTHER DESIRES WITH HOMESTEADING

    I think at this point in life both my wife and I know that staying physically active is paramount to our lifestyle choices and cycling is the number one consideration. We enjoy mountain biking, gravel riding, and some road riding, although I don't enjoy road riding too much. To this end, we will plan to find our homestead in a place where great cycling is available very, very nearby, like right out the door hopefully. Since my wife and I love climbing hills, flat locales like Florida are not on the list.

    So, that sums up my current thoughts on this subject, yes, I know 100% I want to move back to a homestead, probably further out of town this time. Our last farm was 5 miles from town, I am interested in being like 15 miles from town this go around.

    We have some kids in school and they enjoy their school so we don't plan to move them until the middle daughter graduates which is next May 2025. However, we are actively looking for homesteads now and if the right one comes along I would move alone to get things started. I ask for your prayers as this is a major move and a major life change.

    LINKS TO CHECK OUT:

    Harvest Eating Youtube

    Support Harvest Eating

    Join Food Storage Feast

    Brown Duck Coffee

    About Chef Keith Snow


    487-The Power of Electrolytes-My Story Feb 22, 2023
    Show notes

    Visit Harvest Eating Now!

    When it comes to electrolytes I did not know very much until about 8 mos ago. You'd think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no.

    Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the "health experts" who said to drink 8 glasses of water each day, more if you're sweating, but they were always demonizing salts in every form. Remember a low-sodium, low-fat, and plant-based diet is best…! We've all heard this nonsense from the FDA on sodium intake, I think it's crap.

    I even listened to my own doctors who pretty much caused an electrolyte deficiency by prescribing medications that cause fluid and mineral loss and then double-downed with advice to take other prescriptions to help with symptoms caused by the prior medicines, read-lunacy!

    A few years back during a routine checkup my by was a touch high, 125/80 and the doctor advised going on a low dose BP med basically so my wife would not worry. I also had started snoring for the first time, so the doctor and my wife were worried about potential sleep apnea and future heart problems so I agreed on the low dose of BP meds.

    A few years later, I started having some weird heart rhythm issues called PVCs which are common, about 20 million Americans have this. It's not life-threatening but it can be very strange and uncomfortable when your heart flops around. I was referred to a cardiologist and prescribed yet another drug. Still blindly following the advice I started that medication, but after a few weeks I hate the side effects and threw it away, and never went back to the cardiologist.

    The PVCs continued for years and were ok sometimes but not always. I started exercising more and realized I could not be on meds that caused excessive urination, because with additional sweating I would get dizzy, likely from dehydration and electrolyte imbalances so I had the meds changed and decided to see a functional medicine practitioner instead of the family MD who just followed his guidelines and gave the same dumb advice.

    During this process, the functional medicine doctor had extensive blood panels drawn, like 12 vials of blood. They tried to take blood in the office, but the physician's assistant got no blood from the left arm, she switched to the right and go no blood, that's how dehydrated I was. She had never seen this in any patient. I waited for a few days and drank a ton of water and went again, this time some blood came out, but still not flowing that freely.

    The results showed my electrolytes were way out of balance with potassium and sodium low, and magnesium slightly low. They suggested I take some electrolytes and after doing some research I settled on one. Within a week the constant PVCs went away, and except for a 2-day period, they have been gone which is amazing.

    My BP is quite a bit lower and I know am only on half the prescribed dose and working to shed the last 15 pounds I have to lose to get to my goal of 155 pounds and hopefully be off all meds! I am riding my bike a lot more and really seeing great health improvements and I credit electrolytes with much of that improvement, especially with increased energy.

    Important Links:

    Support Harvest Eating

    Join Food Storage Feast

    Brown Duck Coffee

    About Chef Keith Snow

    Some of My Fav Recipes

    Resources for today's Show:

    https://drinklmnt.com/pages/our-story

    https://myoxcience.com/collections/hormone-adrenal-support


    486-Make it Yourself-Flour Tortillas Feb 15, 2023
    Show notes

    Show note and recipe here

    In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also.

    Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to explore. Ingredients are simple, flour, salt, lard, that's it! Juxtoppose to the leading brand Mission which contains 20 plus ingredients, including seed oils

    Resources:

    https://www.missionfoods.com/products/tortillas/flour-tortillas/

    Danish Dough Whisk-https: https://amzn.to/3S369ej. NOT AN AFFILIATE LINK


    485-Sharpening Your Kitchen Knives Feb 07, 2023
    Show notes

    Visit Harvest Eating

    Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let's be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food.

    While many devices and contraptions exist to keep knives sharp many are hard to use, even for pros.

    I have been around kitchen knives since age 14 and likely spend 5-10 hours per week cutting, chopping, butchering, carving, etc. with said knives. I believe I own several thousand dollars worth of chef's knives and my drawer is loaded with knives of all types.

    Because of my work in culinary media, I have been fortunate to try and use the most expensive knives at no cost to me. My collection includes knives from"

    • Cutco ( I served on their culinary advisory board for two years)

    • Mac

    • Wusthof

    • Henckels

    • Global

    • MT Knives

    • Shun

    to name a few….

    All of these knives are pretty darn useless once dull. The action of cutting food, and scraping against cutting boards all contribute to the edge going dull. Different blade materials hold an edge for different amounts of time. My Cutco Santoku holds an edge longer than my Mac chef's knife but I still prefer the Mac anyway. I overall prefer. The precision of Japanese knives which are often much thinner than German knives for example. But this is not about choice but sharpness and the tools to maintain an edge.

    There are abundant choices in tools that can sharpen knives and each takes a certain skill to properly use. In my opinion, the wet stone if the best to achieve razor-sharp edges that last. I have a wet stone with both 400 and 1000 to really turn the dullest knives into razor-sharp daggers!

    I own these devices:

    1. A Japanese contraption-piece of garbage

    2. A wet stone

    3. Hand Held sharpeners

    4. Honing steels……these really only straighten

    5. Plus a bunch I threw out because they sucked!

    6. A Horl 2 roller system from Germany, more on this in a bit.

    The trouble with using a wet stone is that it's very hard to maintain the angle needed. In all my years of professional kitchen work, I have found one guy who was the master of knife sharpening. The guy trained in Germany could take my dull knives and make them better than new. He is precise in everything he does in life so this is just part of his personality.

    I used to watch him in awe as he could maintain the proper angle like a robot. Simply perfect, simple…German! I have the same stone he uses but I am just not nearly as good as he at using it. I can get one side very sharp but the other..not so much.

    The handheld devices that you pull the blade through do work, but not for long. I recently decided to try a few more sharpeners other than a wet stone to provide my listeners and readers with a better way. Once I had the Horl 2 I realized this is about the best device a layperson can use to sharpen a knife quickly, safely, and reliably.

    The Horl 2 is so simple, just select the degree of angle (I prefer 15 degrees) and roll the stone against the knife about 15 times, turn over and do 15 more times, then use the honing side a few rolls and you will achieve a very, very sharp even edge, every time.

    I did not get paid anything to promote this device, this is my opinion and I stand by it. See the non-affiliate link below.

    To learn more just visit their website. or watch their video that demonstrates the product here.


    484-Making Salsa Verde and Chipotle Salsa Feb 01, 2023
    Show notes

    Link to today's show

    In today's episode, I discuss the wonder that is salsa!

    Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don't need written instruction.

    Also, below pls find a video showing one of the most popular salsas, pico de gallo.

    Enjoy!

    Links to check out:

    Support Harvest Eating

    Join Food Storage Feast

    Brown Duck Coffee

    About Chef Keith Snow

    Some of My Fav Recipes


    483-Let's Talk About Seed Oils Jan 25, 2023
    Show notes

    www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils

    Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the "heart-healthy benefits" of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and "vegetable" oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow, duck fat, coconut oil, avocado, and olive oil and marketed to those avoiding seed oils.

    These nasty oils are everywhere and in everything, you can possibly think of, all snacks, chocolates, cookies, cakes, chips, crackers, dressings, condiments such as mayo, BBQ, marinades, etc. So avoiding them takes some discipline and plenty of label-reading.

    How did industrial seed oils go from being classified as "toxic waste" to enjoying the title of "heart-healthy" fats? As first documented by Nina Teicholz, in her book, The Big Fat Surprise, the story involves a scandalous combination of donations to medical organizations, dubious scientific research, and unsubstantiated marketing claims. Credit: chris kresser

    Check in the resource section as I've added articles that promote seed oil and articles that say to avoid them. So who do you believe?

    Links to check out:

    Support Harvest Eating

    Brown Duck Coffee

    About Chef Keith Snow

    Some of My Fav Recipes

    Resources for today's show:

    https://www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/

    https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/

    https://udumbara.net/groundbreaking-conference-reveals-health-risks-of-seed-oils


    482-Bolognese Sauce, A versatile and Delicious Italian Favorite. Jan 17, 2023
    Show notes

    Find the recipe for today's show at Harvest Eating

    Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not.

    Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It's classically made using some kind of wine and usually a little milk, or cream and herbs. The are many variations of this dish and they all are wonderful.

    Recommended Links:

    Support Harvest Eating

    Brown Duck Coffee

    About Chef Keith Snow


    481-Making Sauce Bordelaise Jan 10, 2023
    Show notes

    This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in.

    Basic recipe:

    1 large finely minced shallot

    4 tbsp good butter

    2 cups of drinkable red wine

    3-4 tbsp beef stock or demi-glace

    salt and white pepper to taste

    Recommended Links:

    Support Harvest Eating

    Brown Duck Coffee

    About Chef Keith Snow

    Some of My Fav Recipes

    Resources:

    https://amzn.to/3vPZDgX. BUY demi-glace

    https://bordeaux.guides.winefolly.com/regions

    https://www.merriam-webster.com/dictionary/Bordelaise


    480-How to Thicken Sauces and Soups Jan 05, 2023
    Show notes

    Visit Harvest Eating RIGHT NOW!

    Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have.

    Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more "sciencey" items like xanthan gum, affecting texture is the key to better cooking.

    Here are a few items commonly used to thicken our foods:

    • slurries-cornstarch, arrowroot, potato starch,

    • roux-flour and fat like butter, oil or lard

    • burre manie-a dough of butter and flour

    • egg yolks

    • cooked and pureed potatoes

    • butter

    Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food.

    Recommended Links:

    Support Harvest Eating

    Brown Duck Coffee

    About Chef Keith Snow

    Some of My Fav Recipes

    Resources for today's show:

    https://youtu.be/pxHyPSQAbZU. Make burre manie-kneaded butter

    https://youtu.be/8eV83i2a-OI. Make a slurry


    479-Shrimp Cocktail Dec 28, 2022
    Show notes

    Show Notes On Harvest Eating

    Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat!

    Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a "hard stop" on farm-raise seafood, especially shrimp. I can't fathom how this nasty industry has become so large when the product is produced in such horrid conditions.

    Below is a video showing where your farm-raised shrimp comes from: warning..you will be alarmed!

    For your convenience, I've added this link so you can purchase Wild American shrimp and have it shipped to your door. I have no relationship with these folks, FYI.

    How I make shrimp cocktail, first the poaching or boiling liquid:

    First, create the liquid they will be poached in by adding 1 gallon cold filtered water to a pot then add the juice of one lemon, with the lemon halves tossed in too, then add 3 tbs Worcestershire sauce, (Lea & Perrins please) 2 tsp salt, 2 bay leaves, 4-7 black peppercorns, 1/2 tsp clove powder or 3-4 whole cloves. If you like onion nad garlic can be added too; just crush a few garlic cloves and place a half of an onion in the water.

    Bring this to a boil, then toss in the shrimp and cover, let it return to boil and remove shrimp after 2 minutes of boiling and place into a bowl of very cold ice and water. Add a bunch of ice to a bowl, then add water, this mixture will stop the cooking process. This cooked shrimp can be held a few hours by adding more ice.

    Make cocktail sauce:

    Add 2/3 cup good organic ketchup to a bowl, then add salt, pepper, lemon juice, Tabasco, 1/2 tsp Worcestershire sauce, and 2-3 tsp of prepared horseradish sauce. Play around with this to get it right. It should have very bright acidity, some heat and a bunch of umami from the ketchup and wooster sauce!

    I like to serve shrimp on crushed ice with the cocktail sauce in the middle in a bowl for easy dipping.


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