Explore every episode of the podcast A Meatsmith Harvest
Dive into the complete episode list for A Meatsmith Harvest. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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Title
Pub. Date
Duration
Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1
06 Sep 2024
01:09:34
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. There’s a 7-day free trial for Annual memberships. 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 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
Episode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2
11 Jul 2024
00:50:26
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. There’s a 7-day free trial for Annual memberships.
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
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, whereyou 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, whereyou 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.
Who's the heir to the French throne? Unknown. There is evidence to suggest that the line of Louis XVI continued through Louis XVII, but mysterious circumstances surround the child-king's imprisonment and potential escape. He was 11 years old when he was imprisoned by the Revolutionary government, and yet a 14-year-old boy was found deceased in his cell. The KNOWN senior Bourbon descendant is Louis Alphonse de Bourbon (if crowned, would be Louis XX)
The Uprising in the Vendée occurred as a response to Revolutionary incursions into the Vendée, persecution of faithful priests, the murder of Louis XVI, the attempted installation of apostate priests in the parish churches in the Vendée, etc. It was a peasant uprising, nonetheless, led by noblemen and soldiers. It was successful for 3 years until the military campaign of the Catholic and Royal Army of the Vendée failed in the Loire valley. However, resistance to the Revolution continued for years after the destruction of the counter-revolutionary army.
La Nouvelle Vendée www.newvendee.com. Their recent conference in Arnaudville, Louisiana, launched a sort of Catholic Counter-Revolution in Louisiana.
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.
Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2
25 Oct 2023
01:17:14
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
Episode 87: Culling, Cattle Rotation, and Gregorian Chant, Part 1
04 Oct 2023
01:01:28
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:
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:
Slaughterman's Creed from Haslingden Old And New, Blog - Thursday, 23 January 2014 by Bryan Yorke:
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
27 Jul 2023
00:59:56
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/
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/.
Timestamps/Topics for Episode 86:
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
Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1
13 Jul 2023
01:01:16
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/
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/.
Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2
14 Apr 2023
00:52:37
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/
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
Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1
30 Mar 2023
01:15:18
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/
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
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
Episode 81: Recap of our Busy Season and Community vs. Society Part 1
04 Feb 2023
00:55:45
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 of the harvest season, the obligation of feasting, and advent, 8:00
Efficient means of dealing with the EPIC quantities of meat, 17:40
Losing meat, 20:00
Blood bread, 22:45
Our 2-day BEEF class that focuses on cookery, 32:00
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
23 Sep 2022
00:57:12
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/.
Episode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1
02 Jul 2024
01:12:04
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.
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 - 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. There’s a 7-day free trial for Annual memberships.
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
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.
Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium
05 Aug 2022
01:17:39
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 FarmsteadMeatsmith.com/product/membership/.
Topics:
Intro to how we provision our home, 2:25
Sonnets (they relate to pig killing, we swear), 7:05
Having to purchase meat again, 10:10
The virtue of killing pigs, 11:20
Cottage Economy, 11:30
Pig hierarchy, 16:50
Why Brandon left academia, 22:20
clouded by emotions when killing livestock, 29:00
Three powers of Thomas Aquinas, 39:09
Cooking is an essential part of slaughter, 41:33
Catching blood & blood sausage, 44:22
Making andouille sausage, 47:33
100% yield from your livestock, 49:45
Pig killing requires you to use your senses, 56:11
Cottage Economy by William Cobbett https://www.goodreads.com/book/show/243534.Cottage_Economy
G. K. Chesterton https://www.goodreads.com/author/show/7014283.G_K_Chesterton
Thomas Aquinas https://en.wikipedia.org/wiki/Thomas_Aquinas
Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2
23 Jul 2022
01:25:45
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
Swimming with the current that is the natural order, 1:20:39
Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1
14 Jun 2022
01:04:02
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
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
Ep 71: On Moving, Tradition, & Truck Tipping, Pt 2
03 Mar 2022
00:56:55
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
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.
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 Campbell https://www.youtube.com/user/thinkmwc/featured
Clear Creek Abby - https://clearcreekmonks.org/
Episode 72: Family Farms, Part 1
06 Jan 2022
01:03:51
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
Family farms as the ideal environmental strategy, 39:47
Virginia - Robinia Institute, 41:49
Land management trends, 47:02
Subsidiarity, 50:57
Nature saved by our stewardship, 55:54
The exception is sickness, 59:26
Links for Episode 72:
William Cobbett - https://www.goodreads.com/book/show/12532490-cottage-economy
Ep 70: On Moving, Tradition, and Truck Tipping, Part 1
04 Dec 2021
00:56:32
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
Story of Pinocchio, 42:15
Hungry for tradition, 44:40
Links for Episode 70:
Justin Rhodes - https://homesteadersofamerica.com
Around the Year with Maria Von Trapp - https://www.goodreads.com/book/show/5857650-around-the-year-with-the-trapp-family
Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2
17 May 2024
01:03:54
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, whereyou 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 relation vs. every man seeking their own benefit
39:41 Encountering Resistance in reality, indifference, & setting artificial limits
Episode 69: Bonus Episode with Daniel Firth Griffith and the Robinia Institute in The Conversationalist Webinar Series.
13 Nov 2021
01:26:11
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, 43:10
What does it mean to be a good slaughterman, 47:18
Liberating the harvest, 55:23
Descaling all the way back to the family farm, 57:07
Carry all the responsibility yourself vs. dependence, 1:00:00
Where can people learn more about harvesting livestock, 1:03:18
“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:
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
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
Fall Make Do Farmstead is hosting a 2-Day Family Lamb class in Husum, Washington on November 5-6th - For registration, email or call Nicholas at nicholasclaremccormick@gmail.com, 509.774.7035. You can find him on Instagram at @makedofarmstead.
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
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
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
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:
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.
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
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.
Ep. 61: Eating Geese, Broken Truck, and 'Side' Farming, Part 1
22 Dec 2020
00:50:05
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!
Ep. 60: Meatsmith Grab Bag (Tractors, Geese, Pastrami & ...), Part 2
06 Dec 2020
01:00:40
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.
Episode 96: St Thomas & the Ends of Labor, Part 2
04 May 2024
01:10:36
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, whereyou 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 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
Ep. 59: Homestead Grab Bag (Tractors, Geese, Pastrami & ...), Part 1
13 Nov 2020
00:46:00
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.
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
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 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
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!
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!
Ep. 54: Meatsmith Homeschooling & Parenting, Part 2
26 Apr 2020
00:59:38
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!
Ep. 53: Meatsmith Homeschooling & Parenting, Part 1
17 Apr 2020
01:03:03
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!
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!
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!
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.
Ep. 50: Meatsmith Kitchen Economy, Part 2
24 Mar 2020
00:57:20
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.
Episode 95: St Thomas & the Ends of Labor, Part 1
26 Apr 2024
00:52:51
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, whereyou 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, whereyou 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:
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
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.
Ep. 48: The Virtue of Making Bacon, Part 2
16 Feb 2020
00:53:11
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
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
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