Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

Shop Harvest Eating Spices:

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

• Fried Rice

• Chicken and Rice Soup

• Rigatoni with meat sauce and ricotta cheese

• Huge Kudos to Dan from California for making the most delicious and special lasagna I‘ve ever eaten….I’ll always remember that flavor.

Food Industry and Harvest News:

Candy Maker to Invest $237 Million To Build Uah Plant To Make Granola Bars

“This investment marks a significant milestone in the acceleration of our brand’s growth potential as consumer and retailer demand increase,” Steve Gardiner, CEO of Nature’s Bakery, said in a statement. “This facility joins our existing bakeries to reflect our commitment to innovation, quality, and sustainability.”

The new plant is 339,000 square feet and in Salt Lake City, they can make almost a billion boxes of fruit bars and granola in this one plant.

TODAY’S MAIN TOPIC:

Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all.

I start with aromatics in the form of shallots, garlic, chili peppers, ginger, and green onion, then add vegetables like peas, carrots, cabbage, bell peppers, broccoli, greens, brussels sprouts, squash, and also some basic sauces; soy sauce and oyster sauce. I love adding local eggs usually 3 but as many as 5 eggs per recipe to add in protein and substance.

I DO NOT load it up with rice, I’d say f I weighed the ingredients, cooked, day-old rice would be 40% of the total weight. I’m not looking for a carbohydrate bomb, just adding some bulk and texture. It’s the principles of Food Storage Feast at work, using cheap ingredients mixed with pantry items, local veg, and local protein to make an inexpensive but flavorful dish.

I usually cook rice the day before or the morning of, then place it on a sheet tray uncovered and place it outside in winter, or in the fridge. This helps the rice to dry out slightly which helps it get all “sizzled up” when cooking.

Now that rice is accounted for let’s move on to prep the aromatics first, then the vegetables, and then the protein. I keep them all separated. If using red meat be sure to find the grain of the meat, cut long strips with the grain, then tiny pieces against the grain. The next step is to marinate the protein for about 1 hour in soy and oyster sauce, I’d say 3 tbs soy, 2 tbs oyster sauce, and mix well.

I start by heating my wok to a medium-high, then I wok-fry the protein in beef tallow or duck fat until it’s starting to color and is cooked through, then add the aromatics and fry another 2 minutes tossing often. Remove and set aside. Add more fat, then the vegetables, and cook stirring often until they soften slightly, not looking for mush here people. Set aside, and back to the wok we go, add more fat and the rice, toss then let it start to crisp up before tossing again. One rice has some color and has been tossed around a bit I make a small well in the bottom, add a pat of butter or two then crack the eggs in, and let them cook for about 2 minutes before mixing it all up to distribute the eggs.

Then add the meat and veg and a little more soy and oyster sauce plus a butt load of white pepper and toss well, taste it, if it needs salt add some or more soy.

I like to serve with with my fermented pepper mayo, you can use Siracha, or Gochujang plus your favorite mayo ( make your own!!!!) to make this sauce. Drizzle it around the fried rice and dig in!

Check out this video about growing a massive harvest of potatoes. This guy gets big harvests, he is a conventional grower, not a regenerative grower but I’d imagine most reading this are still growing in conventional ways. He is growing in Florida and most soil is jut sand, pretty poor quality so needs additional amendments. Your soil might be better and a homemade compost could be used. Either way, you can learn from this video.

Moccamaster Coffee makers fromTechnivorm. I have owned 6 Mocamasters in my time and I just ordered another one yesterday plus a burr grinder to place in a home I’ll be spending some time in shortly. These machines brew very fast and have a copper boiler that almost instantly brings water to the boil and keeps temps around 200 degrees through the brew cycle. They are handmade in Holland and they are recognized the world over to be the best coffee makers available, I agree! They do sell refurbished models (that’s what I just bought) but you have to call to check on stock levels, a refurb machine can save about $100.

Fried rice can be a healthy and delicious dish that most people love and is also inexpensive. The perfect venue for using up leftover meats and vegetables.

https://us.moccamaster.com/

https://youtu.be/CFQgdhQcV6U

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Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

• Chili w beans

• White bean soup with parmesan broth

• Spaghetti bolognese

• Pot roast and pot roast soup

• Chik Fil A on Sunday-see photos

FOOD INDUSTRY AND HARVEST NEWS:

French Fry Demand is way off-Declining restaurant traffic created a potato surplus for one of the world’s largest producers of french fries.

• Boise, Idaho-based Lamb Weston Holdings purchased more potatoes than needed based on overly aggressive sales forecasts, President and CEO Tom Werner said on a second-quarter earnings call Jan. 4. The processor reported a $71 million charge to write off the excess supply.

• Demand for french fries has sputtered as consumers dine out less due to rapid inflation. North American sales volumes declined 4% in the quarter, though profits increased in part due to higher French fry prices.

• Arizona Joins Florida and Texas in Bid To Ban Lab-Grown Meat From Labeling Itself-Meat

  The bill seeks to prohibit the labeling of any products as “meat” that are not derived from livestock or poultry and instead were produced in a laboratory from cultured animal cells.

  This marks the latest pushback from lawmakers against the budding industry, as the traditional meat sector and some consumers raise concerns over its safety.

Parmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it’s not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend.

Elevate your cooking with the rich and savory depth of Parmesan broth. Crafted by simmering Parmesan rinds, aromatic vegetables, and herbs in a flavorful broth base, this versatile elixir adds a luxurious touch to a wide range of dishes. Its umami-rich flavor profile complements risottos, soups, and braised dishes, infusing them with a subtle nuttiness and a satisfying savoriness. The golden hue and velvety texture of Parmesan broth make it a delightful base for pasta sauces and grain-based dishes. Whether used as a foundational component or as a finishing touch, Parmesan broth is a simple yet indulgent way to enhance the depth of flavors in your culinary creations.

I have used it to make a simple white bean soup, minestrone soup, and butternut squash risotto, and even added it to some chili….crazy I know!

Pruning apple trees-I suggest you check out Stefan Sebkowiak’s pruning master class if you have trees or are planning to plant some. It’s a wealth of material from a true expert. Find the course here. Proper pruning is an art form and can really make a massive difference in the quantity and quality of your fruit harvests.

US added over 1 trillion dollars in just over 1 quarter, the pace of debt accumulation is staggering, and this won’t end well.

Combustion inc predictive thermometer, a simple tool that works very well. I have used this for roasts, chicken, and steaks and it is spot on. I highly recommend it.

PArm broth is a simple staple you can make to enrich many items, so if you have parm rinds or can buy them, I suggest you try it!

https://www.fooddive.com/news/french-fry-potato-surplus-lamb-weston-restaurants/704546/

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

On iTunes

Fountain FM

Stitcher Radio

Player FM

Google

Top Podcast

Audible

Podbay

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need.

Initially, we will have the following varieties available:

1. Grilled Chicken

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• Texas chili with beans?

• Apple sauce-buy apples today

With funding momentum waning, and consumer education still a steep hurdle for growth, the cultivated meat industry could experience a major “shakeout” leading to the consolidation of key players, a new report from finance advisor Oghma Partners said. 

More Problems For Beyond Meat-Company slashing 19% of workforce as revenue estimates continue to tumble.

We’re almost in mid-November, a time when my family is collecting presents from the usual sources; stores, online, etc. but also making gifts. I’ll readily and honestly submit that a homemade gift, edible or not, is much preferred to something made overseas. I just canned a gaggle of jars of apple sauce, it came out wonderfully, they will become Christmas gifts for neighbors and friends as we move closer to Christmas.

I also will make Creme Fraiche, packed into cute little canning jars with a simple handwritten label and a red ribbon to bring to Christmas parties for the host. Trust me, a gift like this will be very welcomed as opposed to some lame bottle of wine you buy at Trader Joe’s on the way to the party. Gits made with care always impress and IMO are so fun to make.

Here is a short idea list of things you could possibly make:

• Creme Fraiche, find my video here

• Chow Chow, a simple canned vegetable medley of cabbage, peppers, onions, garlic, vinegar

• Homemade pasta sauce, your best recipe for pasta or even pizza sauce

• Popcorn-in particular flavored popcorn…use cheese powder or caramel, or both

• Chocolate nut bark-lovely and easy

• Chocolate Truffles-easy to make and are a big hit when packed into a colorful bag or even a glass jar

• House-made Irish cream

• Homemade vanilla extract-make this season, tell them to wait a few months to use it

• Smoked chicken mousse-smoke chicken thighs and blend with cream, shallots, garlic, parsley, white wine, salt & white pepper. Pack into jars….perfect for parties

• Apple butter

• Spiced pecans-lovely and easy

• Coffee liqueur-here is a good recipe

• Homemade cranberry sauce

I could keep adding to this list but I think that gives you an idea of what you can make.

I feel strongly that we’re headed into a time, economically speaking, that gift giving will be a much better option than buying some crap from overseas. Most things we buy enrich other countries and they fall apart rather quickly so discover the benefits (and cost savings) of making gifts with your own hands!

In addition to giving gifts that you make, maybe you can offer Heirloom seeds as gifts to those who garden or plan to garden.

Interested in preserving your harvest? see the National Center For Food Preservation-FREE RESOURCE

Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead.

ECONOMIC NEWS:

Unemployment rate spikes, jobs numbers are a fraud and have been revised lower 7 monthls in a row, tax revenues down yet they tell you economy is booming. Are there people dumb enough to belive this? well maybe…!

PRODUCT RECOMMENDATION:

LC King Manufacturing in Kingsport Tennesee. This US company has been producing amazing garments for many decades, support these folks and buy real hardwearing clothing made by Americans, skip Target, Gap, H&M, Ross, Old Navy, and other outlets that sell crappy imported garments. Buy real clothing!

Skip the store, go to the kitchen, and make it yourself.

RESOURCES FOR THIS EPISODE:

Cultivated Meat Shakeout

Beyond Meat Slashes Workforce

Harvest Eating Spices

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Enroll in Food Storage Feast

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In today's episode, I walk you through a basic bone broth that will yield some delicious soup and extra meat that can be used in many ways. As always, try to use a pasture-raised chicken if possible. The flavor of this broth, especially with the garlic in it, is incredible. This can be strained and used to sip on like a drink for anyone on the GAPS diet. It can be used to make just about any soup and in this case, I describe a simple leek soup. You can learn more about soups by visiting Harvest Eating.

In this episode, I discuss Rugbrod, a famous Danish sourdough rye bread that is loaded with cracked wheat, rye, sunflower seeds, flax seeds etc.

I have made this many times and it's a very delicious, hearty bread perfect for toast with many toppings like cream cheese and jam, cucumbers and cheese, peanut butter, almond butter, chicken, or tuna salad. The sky is the limit.

this bread is simple to make assuming you have a strong active sourdough starter to use. Check out the recipe over at Harvest Eating

*** Recorded 4/10/2020-I said 3/10...duh

On today's show, I will do my best to walk you through a basic sourdough bread recipe. I discuss making bread using a banetton and also in a Pullman loaf or similar pan.

It's s simple recipe and method but certainly challenging to describe in audio format I do my best, however.

You can find the episode notes and plenty of photos and links at Harvest Eating

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In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique.

I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for!

Be sure to visit Harvest Eating to find the recipes for these and hundreds of other recipes.

Here is a quick episode about a simple dish that is still perfect for this time of year as I record in March 2019.

It's simple and easy to prepare and vegan for those following that lifestyle.

Enjoy...more shows coming soon!!

Keith

Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently.

Please be sure to visit Harvest Eating for much more.

Today I am discussing Migas, a very rustic dish that Mexican's enjoy with day-old tortillas, eggs, chilis, onion and usually cheese.

I find this to be one of my favorite breakfast dishes to splurge on once per month. Not exactly lo-carb! However, extremely satisfying.

I love it with Cotija cheese. Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

This cheese is very flavorful and adds that finishing touch to the dish.

Be sure to check out Harvest Eating's Store to get some spices

On the last show of 2018 (maybe forever?) I walk you quickly through making simple popovers & Omi's lard roasted potatoes both of which are terrific with meat dishes for Christmas.

I hope everybody has a blessed Christmas season and a wonderful new year. 

thank you for the support in 2018...!

Chef Keith Snow

Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare.

Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however.

Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.

Today I am talking about the need for probiotics in the form of food. Real Food.

Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc.

These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome.

Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic.

You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills!

Support the show by becoming a Harvest Eating Foodie!

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen.

Initially, we will have the following varieties available:

1. Grilled Chicken

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• Pork roast

• sourdough bread

• apple sauce-buy apples today

• korean bbq-assorted pickles

ADM Rethinks Plant-Based Protein Investments as Consumer Demand Wanes

Although interest remains in the alternative protein category, higher prices compared to traditional meats have spooked return customers and tapered off their purchases, according to a report from CoBank. Beyond cost, lingering negative perceptions around taste, value and versatility continue to be obstacles for the category.

Raw Milk Now Legal In Iowa Despite The Groans of The Powerful Dairy Lobby

Very hard to find real sausage constant frustration of mine. Watch out for fancy-fake marketing on labels.

Roast pork with potatoes and gravy, a simple dish but the results are just fabulous. you will need a pork shoulder, butt and hopefully it has the fat intact. Depending on the size you will need to roast it for a long time, for me, it was about 4 hours to get the meat sliceable. It will slice at about 180 degrees.

I use a bed of vegetables to rest meat on and to flavor the gravy.

There has been a remarkable surge in the growing trend of canning and preserving in America in recent years. As individuals become more acutely aware of the importance of prepping and building food security many have turned to the age-old practice of preserving fruits, vegetables, and even meats. Canning and preserving offer a multitude of benefits, allowing individuals to enjoy seasonal produce year-round. Examples would be taking advantage of harvest abundance, bulk buying,etc. This revival has prompted a resurgence of interest in traditional recipes, and traditional techniques like water-glass preservation of eggs, salt curing, yogurt making, and many more pursuits that would fit nicely into the home economics bucket.

Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead.

ECONOMIC NEWS:

The home price insanity is coming to a close, I predict a big downtow (crash) in the next 6-12 mos. Price cuts are getting very common and prices are just insane.

PRODUCT RECOMMENDATION:

YKK zippers-I NEVER buy any garment or bag or luggage or backpack that does not have a YKK zipper. All my jackets, jeans, etc use this quality-made zipper. If a make of one of these items chooses a cheap zipper it should be a signal to you to not buy the product.

Iowa’s governor must have taken plenty of heat for the decision to sign this bill into law. This makes 46 states that have raw milk in some form or fashion so consumers can access it. While they may have to join herd shares or buy “pet food” they are still able to get milk, a good thing in my opinion.

RESOURCES FOR THIS EPISODE:

https://www.fooddive.com/news/adm-rethinks-scope-of-300m-plant-based-investment/697792/

https://iowacapitaldispatch.com/2023/07/05/more-states-legalize-sales-of-unpasteurized-milk-despite-public-health-warnings/

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

On iTunes

Fountain FM

Stitcher Radio

Player FM

Google

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Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not.

Hmmm.

I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down.

Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general.

We'll talk about a wide-ranging array of topics and even about my dog who decided to go ballistic while  I am recording.

Be sure to check out the Harvest Eating spices and get them while you can. No more inventory will be purchased for several months, what's in inventory will be gone soon.

Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect!

Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen.

Perfect when apples come in season, especially for those who are fortunate enough to have trees.

Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go.

Gild the lily by glazing the top with apricot jam and butter warmed int eh microwave for that shiny finish.

Enjoy this show? Consider supporting it by becoming a Harvest Eating Foodie

Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular.

Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary!

Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IMO

I really like the fennel seed in this, it provides that "what is that flavor?" element. If you buy a full packer brisket you will start with 8-12 lbs of meat and wind up with about 30% less due to cooking.

Be sure to check out Farm Foods Market, you can get amazing grass-fed beef from select CA family farms shipped right to your door free. Save 10% on first order by using coupon code:  harvest

Are you a Harvest Eating Foodie? Learn more at Harvest Eating

Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing!

This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage.

The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix! 

The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create something that is not just a plate filler, but something to behold.

To support this show become a Harvest Eating Foodie

On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make.

It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here.

I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy"

Be sure to visit Harvest Eating to get the recipe and be sure to check out our Harvest Eating Foodie Memberships to learn about the awesome benefits you get by supporting this show.

On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy.

With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room!

The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed.

If you enjoy and listen to this show, please consider supporting it by becoming a Harvest Eating Foodie, our new membership program that provides excellent benefits for supporting the show, website etc.

Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare.

You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW.

The pate choux dough is also great for profiteroles or cream puffs.

Be sure to visit Harvest Eating to learn more.

While there check out our Harvest Eating Foodie Memberships.

On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment.

A simple bowl and spoon will do it. Here is the Recipe:

-5 c sifted bread flour

-1 tsp  regular yeast

-2 c warm water (under 110 degrees)

-1/2 c whole milk

-2 tsp salt

Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours.

Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes.

I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful!

Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the show and website for $5.99 per month.

Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you.

Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment.

Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help conserve. I would appreciate hearing about your efforts so email me if you're inclined. Enjoy the show!

If you want to help keep Harvest Eating available to you and others, consider becoming a Harvest Eating Foodie.

Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible.

Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible.

Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc.

Don't wait to do everything on one day!

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen.

Initially, we will have the following varieties available:

1. Grilled Chicken-

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• pumpkin pie-again

• creme fraiche

• grass-fed and finished rib eyes tonight with Steakhouse Blend

General Mills will work with Walmart to accelerate the adoption of regenerative agriculture across 600,000 acres by 2030, the companies said Tuesday. 

Tyson Foods announced a strategic investment with insect protein startup Protix to boost the presence of insect ingredients utilized in the food system, the company said in a statement.  Kees Aarts, the CEO of Netherlands-based Protix, said the agreement will add to the insect protein maker’s supply chain by using Tyson’s meat production byproducts as feed for its insects.

Nutritious casseroles are a perfect choice for meal prep and leftovers, ensuring that you have a wholesome and satisfying option at hand throughout the week. Packed with protein-rich ingredients, these casseroles provide a balanced and nourishing meal that keeps you energized. Whether you opt for a classic chicken and quinoa casserole, a hearty lentil and vegetable bake, or a creamy tofu and spinach gratin, the options are endless. These protein-loaded casseroles are not only delicious but also incredibly versatile, allowing you to experiment with different flavors and ingredients. So go ahead and whip up a big batch, as they make for convenient and healthy leftovers that can be enjoyed for days.

• Chicken enchilada casserole

• Tuna Casserole

• Jalapeno Popper Casserole

• Lasagna with beef and sausage

• Cheeseburger Casserole

• Cabbage Roll Casserole

Here is a resource for some tasty-looking casseroles.

Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead.

ECONOMIC NEWS:

If you are going to go out, you might as well do it with a bang.  At the beginning of June, our national debt was sitting at $31,467,639,287,894.39.  Today, it has risen to $33,442,148,619,617.43.  That means that we have added almost two trillion dollars to the national debt in just three months. 

Read the whole article here.

Smartwool clothing, I own a few pieces and I love having non-itchy wool against my skin as opposed to synthetic static-loving textiles.

Casseroles are amazing, cook one today.

RESOURCES FOR THIS EPISODE:

https://www.fooddive.com/news/walmart-general-mills-regenerative-agriculture-pillsbury/697007/

Harvest Eating Spices

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On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away.

I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated.

I will touch on these dishes in more detail in shows upcoming.

Today I discuss a classic southern dish, Sweet Potato Pie.

Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick.

Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used.

If you’ve had sweet potato pie there is a good chance (like 80%) that the potatoes were precooked in cans, just like pumpkin. Sadly, this makes mush out of the sweet potatoes and does nothing to enhance them.

My method of roasting enhances the taste, texture and sweet flavor naturally present in sweet potatoes. It’s best to find clean, unblemished potatoes to make this. Often times store-bought sweets are rather beat up.

A local farm market is the best place if you have access, but alas, a great pie can easily be made using store sourced potatoes. If you can grow your own….now that would be awesome, next level!

I hope this episode finds you well, hungry and ready to cook!

Be sure to visit Harvest Eating to find the recipe, and possibly a video too!

Today's episode is dedicated to a dish I call the garbage salad.

A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing.

This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad!

Be sure to follow my work on these sites:

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Youtube

Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes. 

Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious!

Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs.

Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...you'll be crying too!

Be sure to follow my work on these sites:

Instagram

Facebook

Youtube

Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more then apples!  So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked stuffed apple video I made?

In today's episode, I discuss making another German favorite Blaukraut. A simple dish of red cabbage with apples and onions this dish is perfect with any pork dish.  I made video a few years back showing the procedure. 

Today I'm sharing some basic roast beef cooking methods. Learning how to make a wonderful roast beef dinner is a great skill to have.

Using the leftovers to make roast beef and swiss cheese sandwiches with horseradish cream sauce is the next level of awesomeness!

Be sure to look up my Instagram feed to see photos of what I am cooking.

I want to thank Carl from Hawaii for sending me the request for a collard greens recipe. This Collard Green Gratin is a wonderful way to prepare collard greens. A simple bechamel sauce with cheese (compound-mornay sauce) and nutmeg is the binder for this dish.

Some toasted breadcrumbs add a crunchy texture on top. If you enjoy collard greens, this dish is for you! I would encourage other listeners to send me their questions keith@harvesteating.com

On today's episode, I discuss Sauerbraten, a classic German comfort food recipe. I did a video on this way back when...see it here

I also discuss Blaukraut, a simple cabbage recipe, I did a video on that one also. See that video here 

On this episode, I discuss my recent Cape Cod trip then get into this wonderful alpine dish from France, Tartiflette.  I have updated this one to be keto-friendly as it is usually made with pommes de terre AKA ..potatoes.

This is a great dish!

Also, please visit my Food Storage Feast Course and learn about how and why you need to be building a long-term storage pantry.

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen.

Initially, we will have the following varieties available:

1. Grilled Chicken-

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• pumpkin pie

• butternut squash gratin

Domestic pea protein makers accuse Chian of undercutting their market with cheap imported Chinese pea protein sold below cost.

Plant-based dairy category sees huge growth.

When it comes to storing winter squash, you can extend its shelf life by providing the right conditions. Depending on the variety, most winter squash can last anywhere from one to six months when stored properly. The key is to keep them in a cool, dry, and well-ventilated area, such as a pantry or cellar. Avoid storing them near fruits that release ethylene gas, like apples or bananas, as it can speed up the ripening process. It's also important to check the squash regularly for any signs of spoilage, such as soft spots or mold. By following these guidelines, you can enjoy the rich, sweet flavors of winter squash well into the colder months.

For longer storage, consider placing the squash on a raised surface to allow air circulation. Regularly inspect the squash for any signs of spoilage, and promptly remove any damaged ones to prevent it from affecting the rest. By following these guidelines, you can enjoy the delicious flavors of fall squash throughout the season and beyond.

As the autumn breeze starts to usher in cooler temperatures and vibrant foliage, it's time to embark on the yearly quest of finding fall squash for storage. With their sturdy exteriors and richly-hued interiors, these winter staples are nature's edible treasures. Wander through the farmers markets and local grocery stores, and you'll be greeted by an array of squash varieties, each one boasting its unique flavor profile and culinary possibilities. Delicata, butternut, acorn, and spaghetti squash are just a few of the charming characters waiting to be plucked and brought home. Choose squash with firm skin, devoid of any blemishes or soft spots. Once selected, these exceptional gourds will transform into hearty soups, comforting roasts, and delectable side dishes during the colder months ahead. So, stock up on these fall gems, for your taste buds and pantry will be grateful all season long.

Roast your favorite squash by peeling and seeding it, then cut into chunks and toss in olive oil, salt and pepper, place on parchment-lined baking sheet and roast at 425 degrees for 35 minutes or until you achieve some “roasty” color and a fully cooked end product. These can be cooled and frozen for later use or mashed for a side dish to accompany many dishes such as roasted meats or to stuff into a burrito with black beans and chicken or to puree in a soup, trust me squash is versatile.

Living in the country has always made sense and as society continues its demise more and more people will seek refuge in the country, and I believe we are all better off that way. In recent years, there has been a remarkable phenomenon of Americans embracing the idea of starting small farms in the country, leading to a surge in numbers. This trend marks a significant shift in priorities and a reconnection with our agrarian roots. As people become increasingly aware of the importance of sustainable agriculture, the allure of cultivating one's own food and becoming self-sufficient has never been stronger. The appeal of a slower pace of life, reconnecting with nature, and knowing exactly where our food comes from has enticed Americans to trade the hustle and bustle of city life for the tranquility and purpose of rural living. This migration to the countryside not only fosters the growth of small-scale organic farms but also deepens the sense of community as like-minded individuals come together to support local agriculture. It is heartening to witness this movement, as it not only nourishes the land but also the souls of those who venture to live closer to the earth.

ECONOMIC NEWS:

What retail investors are investing in, see this chart

Best Us States to Retire In here is the graph

My favorite daily use pan is the lodge cast iron oval or fajita pan. Perfect for eggs and other smaller meals, once seasoned it does work very well!

Find some winter squash this fall, cook it store it, enjoy it!

RESOURCES FOR THIS EPISODE:

https://www.lodgecastiron.com/product/fajita-pan?sku=LOS3

Feeling stressed? Feeling overwhelmed by the news and all the trouble…please watch this!

Harvest Eating Youtube

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A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method.

I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long.

By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired internal temp without burning them.

Here is a good article by Kingsford Charcoal that details this.

Love the show? consider becoming a Harvest Eating Insider.

Also, try my Harvest Eating premium organic spice blends free...just cover shipping.

I hope you enjoy the 4th of July holiday!

On today's show, I feature a video and recipe from my online course Food Storage Feast that is popular with students and so delicious.

This buttery toasty cornbread is more like cake than bread, very rich satisfying and the best part-moist!

On today's show I also talk about a new program I am releasing called Harvest Eating Insider which comes with many products, access to all online courses and a copy of the Harvest Eating Cookbook.

Many of you good folks ask how you can support the show more than buying a jar or two of spices(which is great by the way!), this is a rather costly program but I know many of you will enjoy it and take advantage of it.

I also talk about a negative review I got recently and how much it bothered me. I would really appreciate those of you who love this show to make your voice heard by leaving a review and subscribing if you have not yet. See the link above.

This buttery toasty cornbread is rather easy to make except for cooking the corn in butter. Aside from that is is rather standard.

This is the perfect dish to bring to a 4th of July picnic as it's rather unique and it features corn, a staple of summer. Remember the farmers say "knee high by the 4th of July" a reference to corn.

Your local corn might not be ready yet, but you can get organic frozen corn for this. PLEASE use organic stone ground cornmeal at all costs.

On today's show, I discuss making a simple but delicious Southern specialty; corn spoonbread. This soul food classic is simple to prepare, uses common ingredients and delivers the comfort-food feeling we all love about Southern food.

Spoonbread is not cornbread which tends to be dry and crumbly. This is rich, soft, creamy and delicious. You need a spoon to eat it, almost pudding-like, hence the name-spoonbread.

If you're serving some Carolina BBQ, a pot of greens or green beans this HAS to be served alongside. I really do love this dish.

To make it properly you will need some real stone-ground cornmeal. Not the crap in the baking aisle of most supermarkets. Unless its Bob's Redmill, that will do the trick. Also, farm-fresh eggs.

For those of you who really appreciate the finer things in life, I suggest sourcing this cornmeal from Anson Mills, my go-to source for all fine grains. You can also get AMAZING oats from Anson Mills too.

Steel cut oats are available from Bob's Redmill and in supermarkets also.

I do follow a lower carb diet so I avoid sugar at all costs. In this dish, I use Lakanto Golden, a sugar sub. that tastes great without the creepy aftertaste so many others have.

If you give it a try this dish please tag my Instagram account @harvesteating

Thanks...oh..dont forget to get a free bag of my Harvest Eating Seasonings at Try Harvest Eating.com

On today's show I walk you through a very simple summertime dish, or basically, anytime you can get fresh green beans.

This dish takes under 30 minutes to make and needs just a few ingredients. Of course, in my opinion, the special touch is my Harvest Eating Northern Italian Seasoning; a blend of basil, rosemary, oregano, marjoram, garlic and porcini mushroom.

Get a free jar at Try Harvest Eating.com

This is the biggest flavor component. the onions, garlic, and tomatoes play an important role as does the freshness of the beans.

You cannot use canned beans here...different dish for sure!

When done this should be a pleasant side dish, especially if the beans are not mush. Do not overcook them.

25 minutes steaming is all they need.

This is perfect for your next summer picnic, gathering, bbq, etc.

The colors are enticing and the flavor is excellent. I suggest serving this with bbq and my Corn & Oat Spoonbread w Maple cream..episode 395 of this show. Check the website for recipes.

On today's show, I discuss cooking a wonderful tri-tip roast rubbed with Harvest Eating Steak House Blend. 

I filmed it and it's included in these videos for a small fee.

Prime beef isn't that readily available....maybe some stores and specialty butchers and online places...but in the everyday world it's still a touch rare....no pun intended!

Costco club stores do have a prime beef program and excellent pricing on quality beef. Keep in mind..even though it's prime it is still part of the factory farming system.

Other then marbling it still has the problems that all factory farm products have. No special treatment of animals that are graded prime. It's a roll of the dice..because they are all fed the same thing...corn, soy etc.

No that I covered that let's move on to the taste.  It's hard to beat a prime steak for taste, texture, marbling and overall eating experience.

These tri-tip roasts are MUCH cheaper then primal cuts like fillet, rib eye etc. But they will not disappoint on flavor and texture.

The Montana Steak butter is simply pulverized Montana Steak Seasoning mixed with Kerrygold butter to create a flavored butter.

I slathered it on the trip tip after it cooked...dude....crazy good.

Visit Try Harvest Eating for your free sample!

Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi's (my mother in law) WONDERFUL fruit salad called Bircher Muesli.

A combination of fruits, nuts, yogurt, oats and if you're felling into it....whipped cream.

This stuff is legendary in my household. I had never seen anything like it before I met the "babe" my wife Sonja who grew up eating this stuff.

It's hard to stop eating this stuff and if you like dairy the whipped cream version is dope! (sorry could not help myself)

The recipe is simple, bananas, grated apples or pears (or both), seasonal berries, citrus, rolled oats, yogurt, sliced almonds or chopped walnuts, whipped cream and if you like, cinnamon. I think unsweetened coconut flakes are great in this too!

Sadly, cinnamon is off-limits around my in-laws. Opi, who hails from Windsor England (my wife was born in England and did not become a US citizen until she was 18) has a rather bland English palate.

He does not like cinnamon, or garlic and many other things. However, when I visit I put a TON of garlic in dishes and he loves it. So it might just be a "thing". He does love beer however and has a chilled keg tap in the basement (pub) with wonderful Colorado-brewed beers, so I can't complain.

I LOVE cinnamon, so I would prefer it in my Bircher Muesli, but alas, the babe is German (and English) and she won't permit it.

Vegan? This recipe adapts beautifully to a vegan lifestyle by using vegan yogurt and omitting the cream, the rest is perfectly ok for vegans.

There are many versions of this recipe that call for a little touch of apple juice, but an unfiltered apple cider would be great too. Just a touch, not that much. Check out the recipe at Harvest Eating

Want to try our organic spice blends? Just visit Try Harvest Eating.com to get a free sample.

Just a quick announcement about a new website that lets you get a free sample of our spices (just cover shipping) If you visit Try Try Harvest Eating.com you cna get a free sample of the spices.

The website there wil loffer a few differnt packages once you commit to taking the free sample. None of these are required but keep in mind they are the lowest proces I have, basically a multi jr discount.

Speaking of jars...I now pack the spices in larger BPA free plastic jars with shaker tops that allow you to stick a measuing spoon inside or shake some on your food.

Also, on try harvest eating.com is a littel extra video package you can get for $3.99 that shows me using the spices. This is part of my education efforts as it realted ot cookign with spices.

I ahve had so many requests thru the years to give more assitance with using the product. So now you can grab these videos on Try Harvest Eating.com  

There will wind up being about 10 videos when I am done..I add more each week...so far two are live with a few more tomorrow.

So that is the announcment/clarification. In my efforts to grow my customer list I am using a more sophisticated marketing approach...but I don't want to be a used car salesman either! (sorry to those who sell used cars :)

On today's episode, we cover quite a few things. I give an overview of the spices, where I'm at now, plans for the future, spice vendors etc.

I have been mixing, blending, testing spices since 1992. Having worked with many vendors and having screwed up many blends has allowed me to become somewhat of a spice ninja. I have always looked at the spices like a side venture, more of a favor for the fans than a business for me. Sure I make some jingle...but it's always been done out of duty rather than pure business.

I have realized that this is stupid. Not the way to conduct business. I was interviewed recently on a VERY LARGE business podcast and the subject of spices came up. The host, being very shrewd yet honorable businessman said: "you have a lot of low hanging fruit" which is marketing speak for many things I could be doing to improve my business, my sales, and my profits.

He mentioned that I should be offering free samples to create more customers, setting up marketing automation to provide my customers more ways to engage with me and offering more products, more content etc.

I have undertaken that already and shipped over 100 free samples in 48 hours with a simple Facebook post.

I am excited to create more content and usage videos as many spice customers are not sure the best way to use my spices and honestly, I have left them out to dry.

Also, I discuss my miserable garden this year. Everything is dying and yield is non-existent. Maybe you can learn from my failure.

I give a fun fact of the day; that I was the celebrity chef on a cruise ship in 2009. I discuss throwing up on a formal night and how much of a drag that was.

Lastly, I briefly talk about a cold smoked tomato soup. Perfect for a BBQ, picnic, special dinner etc. Very tasty with the addition of smoked paprika. Check out this version of the soup, then add some smoked paprika to it.

On today's show, I am back in the saddle recording after a long break. since Memorial Day is upon us I discuss a different take on most BBQ items. Country style ribs are not that popular but can provide an inexpensive and tasty alternative to most "grill" items.

As usual, I HIGHLY recommend seeking out a local farm that raises hogs outside with a natural diet. We need to STOP supporting factory farms, natural pork is widely available, just takes some looking.

Also today I talk about a very simple kraut salad that my mother-in-law makes and love. It's simple and it will be a welcomed surprise at your next gathering. Most people are only used to seeing cabbage hammered in crap mayonnaise. this has no mayo and is almost addictive.

I want to thank those of you who email to encourage me to continue podcasting, it's a labor of love for sure but life sometimes gets in the way. I hope you have a great weekend and let's try to remember our service men and women who have put on a uniform and stood at a post to protect this country. BBQ's are great, but the real reason we celebrate is to remember the folks who have made the ultimate sacrifice. Thank you for your service.

Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut. Some laboratory tests have shown that homemade sauerkraut can contain trillions of gut-friendly bacteria in a 4-6 oz serving that is also delicious and versatile. Take it slow at first, eat only an ounce or so the first few days to allow your gut to get used to the superfood. Learn more by visiting Harvest Eating

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen.

Initially, we will have the following varieties available:

1. Grilled Chicken-

2. Steakhouse Blend

3. Carolina BBQ

4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• Hashbrown Casserole

• Buffalo Sliders

• Locally-raised beef is excellent!

Flu-Resistant Chickens

UK scientists have successfully used gene-editing technology to create chickens that have some resistance to avian flu, offering a potential solution to prevent future outbreaks.

A lethal version, H5N1, has been damaging poultry farms globally in recent years. Since February 2022, the avian flu has directly or indirectly killed over 58 million chickens and turkeys in the US, including recent outbreaks in Utah and South Dakota. As of July, 685 outbreaks have been reported globally.

The researchers used CRISPR technology to alter two amino acids in a chicken protein called ANP32A, which is critical for bird flu virus replication. They then edited chicken embryos to produce 10 chickens with the altered protein before exposing the chickens (and 10 nonedited chickens) to a virus strain—only one gene-edited chicken became infected, compared to all nonedited chickens. When subjected to a viral dose 1,000 times higher, half of the gene-edited chickens were infected but had lower virus levels in their airways.

Regulatory testing and approvals are necessary before gene-edited chickens can be considered for consumption, with an estimated timeline of about 20 years.

One of my favorite recipes is Heirloom Berkshire Pork w Apples, Hard Cider & Sage it’s such a perfect fall or even early winter dish. I wanted to shout out again to you all. I do want to ask a favor, PLEASE find local pork to make this. Here are a few sources:

• https://sevensons.net/store/product/pork-shoulder-boston-butt

• https://whiteoakpastures.com/collections/pastured-pork/products/pastured-boston-butt-bone-in

These farms offer truly regeneratively raised pork, it’s not cheap, but you‘re getting the best-tasting pork that was raised in a manner that helps the land and where the pigs had a great life with only one bad day. Purchasing from either of these places also supports a farm family, their employees, and their local community.

It’s easy to make this dish and the page listed contains a video showing the exact method.

I wanted to recommend a few podcasts I have started listening to; The Modern Homesteading Podcast and the Homesteaders of America Podcast, they can be found in just about all podcast destinations.

Inflation continues to drag on the economy as wholesale prices rose 2.2 % in September, this is bad!

The Labor Department reported Wednesday that its producer price index — which measures inflation before it hits consumers — climbed 2.2% from a year earlier. That was up from a 2% uptick in August.

On a month-to-month basis, producer prices rose 0.5% from August to September, down from 0.7% from July to August.

This sort of inflation brings more pain to families buying food each week which results in fewer purchases in other areas such as discretionary spending including entertainment, and dining out, and usual product purchases such as clothing, electronics, appliances, etc.

https://www.ksl.com/article/50749208/wholesale-inflation-rises-22-in-september-biggest-year-over-year-gain-since-april

Excalibur Food Dehydrator- I have owned one since 2014 and it runs perfectly each time and does an amazing job drying all types of foods such as fruits, jerky, camping meals, etc.

This pork apple and cider dish is really terrific, I hope you give it a try and support a small local farm in the process.

RESOURCES FOR THIS EPISODE:

https://www.ksl.com/article/50749208/wholesale-inflation-rises-22-in-september-biggest-year-over-year-gain-since-april

Harvest Eating Youtube

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

On iTunes

Fountain FM

Stitcher Radio

Player FM

Google

Top Podcast

Audible

Podbay

Today I discuss a very simple stir fry I enjoyed twice last week. Made with just a few vegetables like kale, onion, pepper, and garlic it's very simple yet very delicious. Ingredients for this are widely available as well. The full recipe is available on Harvest Eating.

So here is my cilantro lettuce salad w roasted cashwes and rice wine vinegar...so easy to make so delicious, so refreshing, so amazing. Find the complete recipe at Harvest Eating.

There cannot be a better summertime recipe then this. The amount of refreshment this salad brings cannot be described with words alone, but please take note....this HAS TO BE SERVED COLD...IN A COLD BOWL...do not be a clown and serve it in a warm bowl!

Here is an old-school recipe for a creamy tomato soup updated....now better and vegan. Creamy Tarragon & Tomato Soup is loaded with flavor, super creamy and rich tasting yet contains no cholesterol, no dairy, no animal fat. The minty, licquorice flavor is sexy too. Visit Harvest Eating for more great recipes.