The Keith Snow Show: Recent Episodes
Keith Snow
Welcome to The Keith Snow Show! I discuss issues such as culture, politics, homesteading, cooking, economics, farming etc.
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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.
WHAT’S COOKING? * 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!
HOMESTEAD TSUNAMI: 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.
PRODUCT RECOMMENDATION: 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.
CLOSING THOUGHTS: 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.
RESOURCES FOR THIS EPISODE: https://us.moccamaster.com/
https://youtu.be/CFQgdhQcV6U
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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.
WHAT’S COOKING? * 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.
TODAY’S MAIN TOPIC: 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!
HOMESTEAD TSUNAMI: 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.
ECONOMIC NEWS: US added over 1 trillion dollars in just over 1 quarter, the pace of debt accumulation is staggering, and this won’t end well.
PRODUCT RECOMMENDATION: 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.
CLOSING THOUGHTS: 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!
RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/french-fry-potato-surplus-lamb-weston-restaurants/704546/
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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 Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? * Strawberry Kvass * Fried Rice * Various high-protein, low-carb, and low-fat foods-not my favorite way to eat.
FOOD INDUSTRY AND HARVEST NEWS:
More stories about olive oil fraud. This fraud is rampant and it’s hard to find authentic olive oil at stores. Domestic olive oil may be a better option but this requires research and cost. I recently watched this YouTube video and it is rather alarming.
Join the olive oil club to get authentic oil. (Harvest Eating has no affiliation whatsoever)
Check out this video
TODAY’S MAIN TOPIC: Increasing Protein To Energy Ration To Build Muscle And Lose Weight
The Protein to Energy (PE) diet, popularized by Ted Naiman, emphasizes the pivotal role of protein in the diet for optimizing body composition and overall health. This approach prioritizes consuming adequate protein to support muscle growth and repair, while minimizing excessive carbohydrate and fat intake. Naiman advocates for a focus on nutrient-dense, whole foods, and emphasizes the satiating effect of protein, which can aid in controlling appetite and promoting fat loss. By balancing protein intake with energy needs, adherents of the PE diet aim to achieve and maintain a lean, strong, and energetic body. Naiman's approach offers a simple yet effective framework for those looking to improve their dietary habits and achieve sustainable wellness.
Download the EBOOK For $20 From Dr Naiman: (I AM NOT and affiliate) https://thepediet.gumroad.com/l/thepediet
Protein Rich Foods
When it comes to seeking inexpensive animal-based protein sources, there's a wide array of options that offer both affordability and nutritional value. Eggs stand out as a versatile and budget-friendly choice, providing an excellent source of high-quality protein. Canned tuna and sardines and salmon are also economical alternatives that are packed with protein and healthy omega-3 fatty acids. Additionally, buying whole chickens and using various cooking methods to utilize every part is a cost-effective way to access lean protein. Embracing these inexpensive animal-based protein sources not only supports a balanced diet but also demonstrates practical and frugal meal planning. Chicken breasts and thighs are also excellent protein sources.
Counting Macros Made Easy with Apps
Counting macros doesn't have to be a daunting task anymore, thanks to the convenience of macro-counting apps. These user-friendly tools offer a seamless way to track your macronutrient intake, providing a clearer understanding of your dietary needs and goals. With just a few taps on your smartphone, you can effortlessly log your meals and monitor your carbohydrate, protein, and fat consumption. Harnessing the power of these apps allows for better nutritional choices while promoting a balanced and healthy lifestyle. Whether you're aiming for weight loss, muscle gain, or simply striving for a well-rounded diet, incorporating macro-counting apps into your daily routine offers an effective, modern approach to mindful eating. Experience the ease and benefits of tracking macros with these innovative apps, and take proactive steps toward achieving your nutritional objectives.
Cottage Cheese: A Protein Powerhouse
Cottage cheese is a versatile and nutritious protein source that has been a dietary staple for centuries. Packed with high-quality protein, it is an excellent option for those looking to increase their protein intake. With about 14 grams of protein in a half-cup serving, cottage cheese provides a substantial amount of this essential nutrient. What sets cottage cheese apart from other protein sources is its completeness, as it contains all the essential amino acids the body needs for muscle maintenance and growth. Additionally, cottage cheese is a rich source of calcium, which plays a vital role in bone health and muscle function. Whether enjoyed on its own, mixed into smoothies, or used as a topping for savory dishes, cottage cheese stands out as a satisfying and nutrient-dense protein option for individuals seeking to support their active lifestyle or increase their protein intake.
HOMESTEAD TSUNAMI: Getting to know Willow.
Willow can be used for many things including controlling erosion, fixing nitrogen, living fences, propagation, wind barriers, fodder for livestock, making baskets, and privacy. I found Willow for sale here.
Willow trees offer a multitude of benefits on a homestead. Their fast growth and resilient nature make them an excellent choice for erosion control, especially along waterways or in areas prone to soil erosion. Additionally, willow trees provide valuable shade, which is crucial for keeping livestock and poultry cool during hot summer months. Their branches can also be used for crafting natural fencing, trellises, and other garden structures. Furthermore, willow leaves and bark have medicinal properties, making them a valuable resource for natural remedies and herbal medicine. With their multiple practical uses, willow trees are a valuable addition to any homestead, providing both functional and sustainable benefits for the land and its inhabitants.
ECONOMIC NEWS: Although the administration and puppet media tell us the economy is great, all good….I continue to warn about the stability of banks as they are reliant on FED Loan programs such as The Bank Term Funding Program to stay afloat. As of 12/20/2023, the program grew to $131 trillion.
With customer deposits growing scarce, U.S. banks are instead relying on emergency funding lines from the Federal Reserve Banks and the Federal Home Loan Bank (FHLB) system. FHLB bond capital raising, of which the proceeds are used to fund the banks, is up 89 percent year over year through November and looks set to reach $1.1 trillion for 2023. Use of the Bank Term Funding Program, the emergency line put in place by the Fed in March 2023, reached an all-time high last week at $131.3 billion.
This does not reflect normal market operations.
This is a sign that the bank funding markets aren’t operating properly and that the regulators are stepping in to help prop up the system. people. Banks are in deep trouble, with depositors continuing to flee and the FED standing up the banks.
So much for the liabilities side. However, banks face challenges on the asset side as well.
Unrealized losses on investment securities, which is the same problem that got SVB into trouble a year ago, continue to rise. U.S. banks reported unrealized losses of over $684 billion in the third quarter, up 22 percent from the second quarter. Of these unrealized losses on securities, $294 billion are categorized as available for sale (AFS), as opposed to held to maturity (HTM), whereby the bank intends to hold the asset and (hopefully) recapture principle at the end of the term. The high amount of AFS suggests that if interest rates remain “higher for longer,” then a portion of these losses will begin to be realized in 2024 as they are sold by the banks. This will pressure profitability and capital levels.
Bank Term Funding Program The Bank Term Funding Program (TFFP) serves as a catalyst for arbitrage opportunities within the financial market. This program enables banks to access funding at a significantly lower cost, often tied to the official cash rate, providing a favorable environment for banks to leverage their position. By utilizing the TFFP, banks can secure funding at a lower cost and subsequently invest in higher-yielding assets, thereby capitalizing on the interest rate differential. This strategy can potentially yield profitable returns for the participating banks, effectively creating an arbitrage opportunity within the financial landscape. As banks engage in this practice, they simultaneously manage their liquidity position and optimize their profitability, harnessing the benefits of the TFFP to enhance their financial performance.
PRODUCT RECOMMENDATION:
Garden & Gun Magazine-my absolute favorite publication, tastes, and traditions of the best place in the country…the Southern US
CLOSING THOUGHTS: Sometimes keto and carnivore diets while healthy IMO, have too much energy to affect weight loss, definitely for me!
RESOURCES FOR THIS EPISODE:
https://tednaiman.com/
https://corto-olive.com
https://www.youtube.com/watch?v=MPR0-06L2ks
https://www.zerohedge.com/markets/banks-are-not-ok
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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 Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? * Working n a recipe for Pizzi lecessi-basically a pizza bread * White chicken chili * Russian meatball soup * Fried rice with lap-cheung sausage
FOOD INDUSTRY AND HARVEST NEWS:
Chobani Buy La Columbe Coffee-In 2023, the market for ready-to-drink coffee worldwide was projected at $33.4 billion, according to data from Statista. The category is forecast to post a compound annual growth rate of 5.79% through 2027. Building a deep presence in this popular ready-to-drink coffee category could only help to further accelerate Chobani’s growth.
Beyond Meat Launches Costco Burger-exclusive to Costco the new burger claims amazing health benefits such as no cholesterol, lower fat etc.
Capitalizing on the potential for new consumers who might be interested in New Year lifestyle changes, the new patties have 19 grams of protein per patty, and, as the company touts on its package, contain 35% less saturated fat compared to a standard 80/20 beef burger, without any cholesterol, added antibiotics, or hormones.
TODAY’S MAIN TOPIC: Reverse sear, what is it, why bother?
Reverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach. It involves slow cooking the meat at a low temperature in the oven until it reaches the desired internal temperature, and then searing it on high heat to create a beautifully caramelized crust. This method allows for even cooking throughout the meat, resulting in a perfectly cooked and tender texture. Moreover, reverse searing also provides more control over the doneness of the meat, making it an ideal technique for thicker cuts such as steaks and roasts. The reverse sear technique has revolutionized the way we cook meat, delivering consistent results and ensuring a memorable dining experience for all. I plan on using this method to cook our Christmas dinner, a reverse-seared tri-tip roast with whipped tallow and chive potatoes, peas, and Bordelaise sauce. Dessert will be Burnt Basque Cheesecake.
HOMESTEAD TSUNAMI: Planting an orchard in my mind is one of the most valuable and beneficial investments one can make on the homestead. Orchards produce useful, nutritious food for decades if properly cared for. With so many possible varieties an orchard remains one of my top first steps to new homsteaders. Check out the links below to learn more and to be inspired to plant your homestead orchard.
https://www.ourlifeinflannel.com/blog/starting-a-homestead-orchard
https://discover.texasrealfood.com/homesteading/homestead-orchard-layout-tips-for-planning-and-planting
https://themodernhomestead.us/grow-it/garden-and-more/orchard
https://ourfuturehomestead.com/planning-for-a-homestead-orchard/
ECONOMIC NEWS: World Is Awash In Debt, Soft Landing Not Possible
The world is buried under record debt levels and the global economy can’t function in a high interest rate environment.
Fed officials know that and it is certainly one of the reasons they don’t want to raise rates any higher and hope to bring them down as soon as possible.
Over a decade of easy money policies incentivized borrowing to “stimulate” the economy. As a result, governments, individuals, and corporations all borrowed to the hilt. That was all well and good when interest rates were hovering around zero, but when central banks had to hike rates to battle the inevitable price inflation, it pulled the rug out from under the borrow-and-spend economy.
Governments around the world are feeling the squeeze as they try to deal with trillions in debt in a rising interest rate environment.
PRODUCT RECOMMENDATION: Mid 70’s stereo equipment, brands like Sansui, Pioneer, Marantz, Kenwood, JVC, Sherwood, Sony. This period has some of the best-sounding stereo equipment ever, check out this page to learn more.
CLOSING THOUGHTS: Learn the reverse sear technique, don't burn the meat!
RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/chobani-buys-coffee-roaster-la-colombe-for-900m/702688/
https://www.zerohedge.com/markets/world-sitting-powder-keg-debt
Beyond Meat Launches Costco Burger
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
visit harvest eating for show notes on website SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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 Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? I have been researching and cooking with some Russian/Eastern European cuisine this week….
- Buckwheast
- Stroganoff
- Salad Olivier
- Pelmeni
- Soup x 2
FOOD INDUSTRY AND HARVEST NEWS: Impossible Foods To Launch a plant-based hotdog and will give them away in Manhattan soon. Find them here on Instagram
The giveaway marks the first taste of Impossible’s newest product, which promises a fresh but familiar take on the classic American hot dog and is set to launch in restaurants and grocery stores next year. The juicy, savory links offer a similar cooking and sensory experience to traditional animal beef hot dogs but are made with high-quality ingredients derived from plants.
Impossible Hot Dogs outperform the animal on several key nutritional metrics: they contain 50% less total and saturated fat than a leading brand of animal beef hot dog served in restaurants, in addition to featuring a whopping 12 grams protein (versus 6 grams) and 0 milligrams cholesterol.2 Unlike most animal-based hot dogs, the franks also contain no added or synthetic nitrates or nitrites, instead using only those naturally occurring in cultured celery powder.
TODAY’S MAIN TOPIC: Spanish Basque cheesecake is a heavenly creation that exemplifies the virtues of simplicity and indulgence. With its burnished, caramelized top and velvety, custard-like center, this cheesecake is a testament to the power of minimalism. Unlike its American counterpart, Basque cheesecake requires no crust, allowing the luscious texture and rich flavors to take center stage. Made with just a handful of ingredients - cream cheese, sugar, eggs, cream, and a touch of vanilla - this cheesecake is uncomplicated yet incredibly decadent. Its subtle sweetness and slightly tangy flavor make it an irresistible treat for any dessert lover, while its rustic appearance and imperfect surface add a charming appeal. The virtues of Spanish Basque cheesecake lie in its ability to truly showcase the purity of its ingredients, providing an indulgent experience that is both comforting and elegant.
I love this dessert suffice to say, this cheesecake is the bomb! I’d say it’s much less fussy and a bit easier to make as it has no crust, and does not employ the bain marie.
HOMESTEAD TSUNAMI: Crop Trials In Europe Spotlight Intercropping to prove this viable strategy for soil health and reduction in inputs. Luguminose is testing fields right now in several countries and so far, results are quite impressive.
INTERCROPPING: AN ANCIENT AGRICULTURAL TECHNIQUE Intercropping is an ancient agricultural technique where two or more plant species are grown simultaneously in the same field. This method of farming can increase crop yields by up to 20% and improve soil health. The latter can reduce the need for synthetic fertilizers by up to 50%. Intercropping can also increase biodiversity, which increases the resilience of agricultural systems to climate change.
Overall, intercropping provides a sustainable and efficient way to produce food, as it increases the productivity of land while reducing the need for synthetic fertilizers.
Gabe Brown of Browns Ranch in Bismark ND has been doing this for years, however his cover crops and intercropping can be more diverse. He will seed a mix of clover with a cash crop of corn, the clover feeds nitrogen to the corn and also covers the soil to protect soil from the sun which prevents evaporation plus the additional roots on the soil stable and can prevent wind erosion, he can harvest the cash crop, then graze cows in the clover and corn resides, further feeding animals and the soil, a win-win for certain.
Here is an intercropping webinar….
ECONOMIC NEWS:
California is in deep debt at $68 billion and losing $4 billion per month. How long can this go on? Here is an article detailing this.
PRODUCT RECOMMENDATION:
Tylor Pork roll- I grew up eating this stuff, it’s basically a fermented pork sausage, I only eat this a few times per year. Love the tangy flavor and aroma, it’s perfect with a fried egg, some chees, and an English muffin or even on toast. find Taylor Ham here. Make your own Taylor ham
CLOSING THOUGHTS: With the Christmas holiday coming, this is the perfect dessert to try, I promise you will love it.
RESOURCES FOR THIS EPISODE:
https://jerseyporkroll.com/shop/taylor-ham-or-taylor-pork-roll/taylor-hamtaylor-pork-roll-two-1-5-lbs-rolls/
https://jerseyporkroll.com/shop/taylor-ham-or-taylor-pork-roll/taylor-hamtaylor-pork-roll-two-1-5-lbs-rolls/
Great YouTube channel PBS Food
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! Lifetime Supporters get spices, coffee, and access to online courses.
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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 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
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 Christmas gift giving, save $6 dollars and get free shipping.
FOOD INDUSTRY AND HARVEST NEWS: Daiya Cheese To Address Texture Issues With New Oat Cream Made Using Fermentation
Daiya hopes to address the “inconsistency across the taste and texture,” of dairy-free cheese products. The new oat blend will be featured in shreds, slices, blocks and sticks of Daiya cheese.
“Up until now, we know that the #1 thing holding the category back is that it hasn’t delivered on consumers’ taste expectations,” Melanie Domer, Daiya’s chief commercial officer, said in an emailed statement to Food Dive. “Cheese is the ultimate comfort food, and as a result, there are high expectations.”
-Source: Food Dive
TODAY’S MAIN TOPIC: Imported “Grass-Fed” Beef Sold As Product Of The USA-Legally?
American Grass Fed Beef Undercut By Foreign Competition Due To Obama COOL Law. The Grass-fed beef scam. Share of this market was 60% for US Cattle Farmers now 15% due to this law and cheap competition. Read-SCAM
Bubba Foods, a Jacksonville, Florida-based company whose products are sold by major retailers like Walmart, Kroger, and Wegman’s, puts its American-made claims front and center. The label on the company’s grass-fed ground beef displays a prominent “Product of USA” banner, complete with an American flag—and, if that wasn’t enough, the proud phrase “Born & Raised in the USA.” But paperwork filed with USDA, obtained by the American Grassfed Association and shared with me, suggests the product may not be American at all—at least, not in the conventional sense most shoppers would understand.
From The Federal Register
"We are proposing to amend the regulations governing the importation of certain animals, meat, and other animal products by allowing, under certain conditions, the importation of fresh (chilled or frozen) beef from Paraguay. Based on the evidence from a risk analysis, we have determined that fresh beef can safely be imported from Paraguay, provided certain conditions are met..."
From White Oak Pastures:
Today, thanks to the fact that there is no mandatory "Country of Origin" labeling law, consumers are consuming beef raised and slaughtered in these foreign countries under the guise that it's a product of the USA.
Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues.
HOMESTEAD TSUNAMI: Crops That Store And Are High Calorie and Nutrient Dense:
- Potatoes can be stored over winter in a coolbox or root cellar
- Corn can be dried, frozen, ground, etc. Flint Corn, flour corn, dent corn
- Dry Beans-On average, you can grow 3-5 pounds per 100 square feet, but with the right techniques and proper use of vertical gardening, you can grow even more. Look for a Mexican variety Jimenez Pole Bean, its a terrific green bean, a shell bean, a dried bean… a large producer if you can find seed. Great video here about succotash.
- Green beans can be canned, frozen, and eaten all year long.
- Cabbage can be made into things like chow chow or sauerkraut, with loads of nutrition and flavor.
- Winter squash have loads of culinary versatility from pies to side dishes soups to stews, and can be canned frozen, or stored all winter in the root cellar
- Carrots of course are culinary superstars and store well in root cellar or can be frozen or canned.
- Onions & garlic are easy to grow and store well plus they can be frozen or dried.
ECONOMIC NEWS:
Recently France & Italy posted prints with deflation or falling prices. Even though we have been battling with inflation here food etc. things like cars, homes, fuel, and recreational equipment are all don considerably, good if you’re a buyer, bad if you're a seller. What goes up must come down.
PRODUCT RECOMMENDATION:
Carbon Steel Pans-if you can get them properly seasoned they are wonderful and perform better than cast iron. I recommend Lodge or any French brand.
CLOSING THOUGHTS: Buyer beware, best to shop for beef at local farms or suppliers who are vertically integrated and process on-farm, that is the best scenario.
RESOURCES FOR THIS EPISODE:
https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf
https://blog.whiteoakpastures.com/blog/the-usa-imports-more-beef-than-we-export
https://www.fooddive.com/news/daiya-revamps-dairy-free-cheese-products-fermentation-technology/701478/
https://thecounter.org/grass-fed-beef-labeling-fraud-country-origin/
Great YouTube channel PBS Food
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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
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.
Co-Op: South and Central America Cupping Notes: Low acidity, full-bodied, chocolatey, Smokey molasses Processing Type: Wet processing / Fully washed
Roast Type: Dark
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- Northern Italian
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
WHAT IS ON THE MENU: * Clay Pot Chicken * Egg & Potato Burritos * Waygu Steak
FOOD INDUSTRY AND HARVEST NEWS: Tyson to invest 300 Million in automated Plant for Cicken Nuggest, etc. In addition to this plant turning our 4 million pounds of nuggets per week two other sizable investments were noted, $83 million on a cocktail sausage plant and $355 million on a bacon manufacturing plant. So basically, millions and millions of pounds of salty, highly processed seed oil laden…”food”
TODAY’S MAIN TOPIC: I recently made a delicious Thai soup with beef and noodles, reminiscent of ramen but not the same. The first step is to make the broth, usually, a ramen broth has pork bones, but this one was made using beef bones I bought at a local farm. I used a variety of marrow bones and tossed them into a deep pot, with 4-5 garlic cloves smashed, a piece of ginger, a few stalks of celery, and half an onion, then covered it with about a gallon of cold water, and brought to a simmer, skimmed off the foam, then let it cook way for 4-5 hours.
In the meantime, I sauteed green onion and garlic in beef tallow for a few minutes, then added a pound of grass-fed and finished ground beef and cooked that 10 minutes. Later I strained the broth into the aromatics/beef mixture followed by a package of lo mein-style wheat noodles. I cooked the noodles until they were al dente which took 4-5 minutes. It was served in a bowl with plenty of broth, topped with green onion and cilantro. Was a wonderful meal that we all enjoyed, and relatively easy to make and inexpensive.
HOMESTEAD TSUNAMI: Worm farming, also known as vermicomposting, offers a myriad of benefits when it comes to producing high-quality castings and worm tea. Firstly, worm castings, the nutrient-rich waste produced by worms, are a phenomenal natural fertilizer. They are packed with beneficial microorganisms, enzymes, and nutrients that enhance soil structure, increase water-holding capacity, and improve overall soil health. The castings provide essential nutrients to plants, promoting robust growth and enhancing crop yields. On the other hand, worm tea, which is obtained by steeping worm castings in water, serves as a potent liquid fertilizer. When applied to plants, worm tea permeates the soil, infusing it with vital nutrients and boosting plant vigor. Furthermore, both worm castings and worm tea act as natural pest repellents, discouraging harmful insects, diseases, and harmful bacteria from invading plants. In essence, worm farming not only allows for sustainable waste management but also provides an organic and effective means of optimizing soil fertility and plant health. I certainly plan to employ worms to help my gardens, trees, and bushes grow fast and productive.
ECONOMIC NEWS:
Gold hits an all-time high, over $,130 per ounce. Real money will always hold its value.
US factory orders are down big….the most since COVID lockdown. However, factory orders tumbled even more than expected, down 3.6% MoM - the biggest drop since the COVID lockdowns (April 2020). September was also revised lower (making October's decline even worse) from +2.8% MoM to +2.3% MoM...
PRODUCT RECOMMENDATION:
Combustion Inc. I will be testing this little thermometer and think based on what I’ve seen that this is a winner.
8-sensor leave-in Bluetooth thermometer
- Automatically finds lowest internal temp
- Counts down to perfect doneness
- Measures what others miss
- Wireless that actually works
- Cook with or without phone app
CLOSING THOUGHTS: Simple, brothy noodle soups are wonderful during colder months, and many varieties are possible.
RESOURCES FOR THIS EPISODE:
https://www.fooddive.com/news/tyson-automated-plant-robots-danville-virginia/701162/
https://www.fooddive.com/news/food-agriculture-climate-negotiations-dubai-summit/700987/
https://www.zerohedge.com/economics/us-factory-orders-plunged-most-covid-lockdowns-october
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- Northern Italian
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before.
WHAT IS ON THE MENU: * Brussels & Cheddar Scramble * Thanksgiving Sandwiches * Spaghetti with Garlic, Parsley, and Parmesan * The return of Steel Cut Oats For Occasional Treat and Performance Boost
FOOD INDUSTRY AND HARVEST NEWS: Horizon Organic Supends Organic Milk Purchases From Texas Dairy Due To Animal Abuse Allegations
“We take these allegations seriously. We expect all of our suppliers to always uphold our high standards of animal welfare and quality,” Holm said. “We are conducting a full investigation and are committed to moving quickly to take the appropriate actions.“
PETA included a lengthy list of observations released through video and photographs at the farm in Wills Point, Texas, about an hour east of Dallas. It alleged blind and sickly calves, bedding that had nails that injured and crippled the animals, a cow floating in feces, and grounds littered with rotting corpses.
TODAY’S MAIN TOPIC: Buffet-style service was a hit, and all guests really seemed to enjoy the meal last Thursday. The sides were amazing, my stuffing was a big hit, even with my wife who thinks stuffing is stupid. I had roasted potatoes instead of mashed but I say mashed is better! The gravy was spot on, super tasty with a wonderful “sagey” aftertaste and perfect consistency. One stand out was my stewed apples, which tasted wonderful but you cannot use two different varieties because they cook so differently that you will have some firm and some mush all at the same time. Spanish Basque Brunt Cheesecake was to die for. Stabilized whipped cream had great texture. The part that needed improvement was my timing, the turkey finished quicker than expected and was not as hot as we wanted it to be. Overall, a successful meal and an enjoyable meal for certain.
HOMESTEAD TSUNAMI: Free fertility from leaves- instead of throwing them away or burning them just use the mower to mulch them and place them into garden beds, around trees, and use them as a carbon source in compost.
ECONOMIC NEWS:
Oil prices have eased somewhat as we head into winter which is a welcomed change for certain. We paid $3.52 cents yesterday but our prices are usually much higher than other states. Save money on fuel by using grocery points and also using this website which shows the best prices.
PRODUCT RECOMMENDATION:
Relyte Electrolytes from Redmond Real Mango and Mixed Berry flavors
CLOSING THOUGHTS: To improve your cooking skills it’s a good practice to evaluate what you cook and how it turned out then make any adjustments or celebrate your amazing food!
RESOURCES FOR THIS EPISODE:
https://www.fooddive.com/news/danone-horizon-organic-suspends-milk-dairy-texas-farm-peta-report-animal-abuse/700437/
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- Northern Italian
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before.
WHAT IS ON THE MENU: * one-pot spaghetti * croque monsieur * soft boiled eggs * leek & potato soup
FOOD INDUSTRY AND HARVEST NEWS: Cocoa prices are hovering around 45-year highs as futures trade over $4,000 per metric ton.
TODAY’S MAIN TOPIC: Proper Thanksgiving Turkey
Making a great turkey is not complicated, but it does require shelving some olf-wives tales and a few basic steps and tools. I always saw my mom basting a turkey, with a flimsy baster that once squired hot juices all over her hand. I don’t recommend basting a turkey, purely a wase of time as it lets heat out, extends cooking times, and causes uneven cooking as the oven has to scramble to come back to temperature. Rubbing the brd with a little olive oil can help aid the browning process but I have achieved great results without doing that either as the skin has enough fat in it to crisp up nicely.
Here are some steps to cooking the perfect moist turkey:
- Allow the bird some time to warm up, and remove from the fridge at 7 am the day of Thanksgiving..!
- Do not overcook the bird, cook at 350 degrees until the thigh reaches 165. Waiting for a pop-up timer ensures dry breasts, do not wait for that timer….watch your probe thermometer instead.
- Do not baste the turkey, just rotate it once after about 1.5 hours
- Be sure to add some liquid to the roasting dish, I use water and white wine, about a cup of each, this helps keep the bird from sticking to the pan and also helps give some great flavor to the gravy later on
When my bird reaches temp, I remove it, from the oven and the roaster, I place it on a sheet tray then cover it with foil and towels to keep it warm before I carve it. I then place the roasting dish on the stove and scrape up any bits and stuff on the bottom, all that stuff goes into my gravy pot.
HOMESTEAD TSUNAMI: Support local farms, especially if they have proteins. I recently bought a bunch of grass-fed and finished beef, pork, and lamb from a local supplier.
ECONOMIC NEWS:
Treasury has to pay back 7.6 trillion to treasury bind holders in the next year, but where are they going to get the money to pay these bondholders? In the next two years, nearly half the national debt will mature…oh GOSH!
PRODUCT RECOMMENDATION:
Altra running shoes-highly recommended!
CLOSING THOUGHTS: Visit local farms and support them!
RESOURCES FOR THIS EPISODE:
https://markets.businessinsider.com/news/commodities/cocoa-prices-futures-high-chocolate-nino-shortages-harvest-commodity-scarcity-2023-11
https://markets.businessinsider.com/news/bonds/us-debt-maturing-bond-yields-treasury-bills-federal-reserve-qt-2023-9
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- Northern Italian
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $11 dollars and get free shipping.
Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before.
WHAT IS ON THE MENU: * Pork Roast * Pork Green Chili with white beans * Stewed Apples * Rooibos Tea
FOOD INDUSTRY AND HARVEST NEWS: Ramen Maker Invests $228 Million in New Plant As Demand Surges
The Shit Show At Beyond Meat Continues As Sales Slow 6 Quarters In A Row And Debt Mounts
Mounting challenges in plant-based meat Last week, Brown issued a dire outlook for Beyond Meat. While he said there were pockets of strength for the firm, Brown said he was “disappointed” by Beyond Meat’s results in the most recent period and that he expects “current headwinds to persist in the coming quarters.”
TODAY’S MAIN TOPIC: Proper Thanksgiving Stuffing (dressing) Is Easy, Just Follow These Simple Methods
As many of you know I come from NJ and that means I call stuffing stuffing, not dressing like they do in the southern part of the country. Once you decide on what name you’re calling this concoction, you have to decide if you’re going to actually stuff this stuff into your turkey. For me that is not happening, I NEVER stuff the turkey. I find it increases the mass and slows the cooking time down, plus I want the stuffing to be fully cooked and not have partially raw turkey juice in it. So, to make sure it’s safe, and fast, I cook it separately. Lastly, I like some crispness to my stuffing, which is not attainable if it’s stuffed into the bird.
What you want to put into your stuffing is another decision point, they all have some type of bread but cornbread often shows up to replace basic white bread. Typically aromatics are present such as onions, celery, green peppers, bay leaves, herbs, etc. Most stuffing is moistened with chicken or turkey stock to prevent dryness.
In my mind, the most important ingredient in stuffing is the woody herb sage. Sage is the glue that holds Thanksgiving together in my opinion. Sage is a strong flavor but for me, it’s intoxicating and brings so many fond memories of this holiday meal we all love so much. I always have sausage in my stuffing, the kind that has sage in it, apples are also usually added for some sweetness but this year I plan to swap those for butternut squash and keep the apples on the side.
Let’s talk about the actual method of making the stuffing. Here is what you need:
- 2 half-sheet trays with cubed bread
- 1 large onion, diced
- 1 lb Jimmy Dean sage sausage
- 3 stalks celery
- 1 small green bell pepper minced
- 1 granny smith apple, diced
- 2 tsp rubbed sage
- salt and pepper to taste
- 3 cups turkey or chicken stock
HOMESTEAD TSUNAMI: Choosing the best duck breeds for a small homestead depends on your specific needs, available space, and climate. Here are some popular duck breeds known for their suitability in small homesteads, considering both meat and egg production, as well as ease of keeping:
-
Khaki Campbell:
-
Egg Production: Khaki Campbells are excellent layers, known for their high egg production. They can lay up to 300 eggs per year.
-
Meat: While not as large as some other breeds, Khaki Campbells can still provide a decent amount of meat.
-
Ease of Keeping: They are relatively easy to care for and are known for being active foragers.
-
Pekin:
-
Meat Production: Pekins are one of the most popular meat duck breeds due to their rapid growth and plump, white meat.
-
Egg Production: While not as prolific as some egg-laying breeds, Pekins still lay a respectable number of eggs.
-
Ease of Keeping: Pekins are known for their calm and friendly temperament, making them easy to handle.
-
Indian Runner:
-
Egg Production: Indian Runners are excellent layers and can produce around 200 to 300 eggs per year.
-
Meat: They are not large ducks, so they are not the best choice if meat production is a top priority.
-
Ease of Keeping: Indian Runners are known for their upright posture and are good foragers. They adapt well to various environments.
-
Buff Orpington:
-
Meat Production: While primarily a meat breed for chickens, Buff Orpington ducks also provide a decent amount of meat.
-
Egg Production: They are good layers, producing around 150 to 200 eggs per year.
-
Ease of Keeping: Buff Orpingtons are known for their calm and friendly demeanor, making them suitable for small homesteads.
-
Rouen:
-
Meat Production: Similar in appearance to Pekins, Rouens provide good-quality meat and are a larger breed.
-
Egg Production: While not as prolific as some other breeds, they still lay a reasonable number of eggs.
-
Ease of Keeping: Rouens are hardy and easy to care for, making them suitable for beginners.
Remember that the quality of care, diet, and living conditions also play a crucial role in the productivity and well-being of your ducks. Additionally, local regulations, climate, and available space should be considered when selecting duck breeds for your small homestead.
**Please note: I have never owned a duck, so while this is informative, it’s not real-life experience. To see some excellent real-world advice check out the Duck Chronicles by Jack Spirko, a YouTube series that shows just about every aspect of raising ducks you could imagine. They don’t call him the redneck duck farmer for nothing!
ECONOMIC NEWS:
The United States economy, once considered the bedrock of global financial stability, is facing a myriad of challenges that are causing concern among economists and everyday Americans alike. In this article, we will delve into the intricacies of the slowing real estate sector, the collapsing bond market, soaring inflation rates, and the repercussions of sky-high fuel prices. These factors collectively pose a significant threat to the budgets of everyday Americans, painting a picture of economic uncertainty and financial strain.
Moodys Follows Fitch and Downgrades US Credit Worthiness
Citing high debt to GDP, interest costs rising to a trillion dollars per year, a funding crunch that seems to need a few trillion dollars every other month or so to avoid a government shutdown.
Slowing Real Estate Sector:
The real estate market, long regarded as a key indicator of economic health, is experiencing a notable slowdown. Housing prices, which have been steadily climbing for years, are now showing signs of moderation. This deceleration can be attributed to various factors, including rising interest rates, tightening lending standards, and a glut of inventory in certain regions. As the real estate market cools, homeowners may find themselves with diminishing property values, impacting their net worth and potentially hindering their ability to access credit.
Collapsing Bond Market:
The bond market, often considered a safe haven for investors, is facing its own set of challenges. Yields on government bonds have been on a downward spiral, indicating a lack of confidence in the broader economy. This collapse in the bond market can be linked to concerns about the Federal Reserve's monetary policy, inflationary pressures, and the overall economic outlook. As bond prices fall and yields rise, the cost of borrowing increases, affecting everything from corporate debt to mortgage rates.
High Inflation on Everyday Items:
Inflation, a persistent concern for any economy, has reared its head in the form of high prices on everyday items. Consumer goods, groceries, and services are all experiencing price hikes, eroding the purchasing power of the average American. The surge in inflation can be attributed to a variety of factors, including supply chain disruptions, increased demand as the economy reopens, and rising production costs. Everyday Americans are now grappling with the reality of stretched budgets and the need to allocate more of their income to cover essential expenses.
Sky-High Fuel Prices:
One of the most visible impacts of the current economic challenges is the surge in fuel prices. The cost of gasoline has reached levels not seen in years, driven by factors such as geopolitical tensions, supply chain disruptions, and increased global demand. Higher fuel prices have a cascading effect on various sectors of the economy, leading to increased transportation costs for goods and services. Everyday Americans are feeling the pinch at the pump, with the increased cost of commuting impacting their household budgets.
Impact on Everyday Americans:
The convergence of these economic challenges poses a formidable threat to the financial well-being of everyday Americans. Homeowners may see the value of their biggest asset decline, while those looking to enter the housing market may find it increasingly unaffordable. Rising interest rates and a collapsing bond market can result in higher borrowing costs for individuals and businesses alike, stifling economic growth. Meanwhile, high inflation and soaring fuel prices contribute to an overall increase in the cost of living, putting a strain on household budgets and potentially exacerbating income inequality.
Conclusion:
The current state of the US economy paints a complex and challenging picture. The interplay of a slowing real estate sector, a collapsing bond market, high inflation on everyday items, and sky-high fuel prices has created an environment of economic uncertainty. As policymakers, businesses, and individuals navigate these challenges, a comprehensive and strategic approach is essential to foster economic resilience and ensure the well-being of everyday Americans. In the face of these economic headwinds, the nation must seek innovative solutions and prudent policies to steer the economy back on a path of sustainable growth and prosperity.
PRODUCT RECOMMENDATION:
Hank’s Belts are extremely high-quality leather belts that last a lifetime. Made in New York the company has been in business for over 70 years making these heritage belts. After tiring of cheap imported belts failing in a few months I had enough and invested in 3 Hank’s Belts that I expect to use for decades. I owned a Carhart belt for 15 years that finally came apart after a lot of hard use. After living with the Hanks belts for a while now, I have no doubt they will endure.
CLOSING THOUGHTS: There are many facets of a great Thanksgiving dinner, stuffing is certainly one of them.
RESOURCES FOR THIS EPISODE:
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE 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
HARVEST EATING SPICE BLENDS NOW SHIPPING 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- 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.
WHAT IS ON THE MENU: * Texas chili with beans? * Apple sauce-buy apples today
FOOD INDUSTRY AND HARVEST NEWS: 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.
TODAY’S MAIN TOPIC: 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!
HOMESTEAD TSUNAMI: 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!
CLOSING THOUGHTS: Skip the store, go to the kitchen, and make it yourself.
RESOURCES FOR THIS EPISODE:
Cultivated Meat Shakeout
Beyond Meat Slashes Workforce
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
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ENROLL IN FOOD STORAGE FEAST ONLINE COURSE 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
HARVEST EATING SPICE BLENDS TO RETURN 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:
- Grilled Chicken
- Steakhouse Blend
- Carolina BBQ
- 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.
WHAT IS ON THE MENU: * Pork roast * sourdough bread * apple sauce-buy apples today * korean bbq-assorted pickles
FOOD INDUSTRY AND HARVEST NEWS: 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.
TODAY’S MAIN TOPIC: 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.
HOMESTEAD TSUNAMI: 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.
CLOSING THOUGHTS: 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/
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
HARVEST EATING SPICE BLENDS TO RETURN 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:
- Grilled Chicken-
- Steakhouse Blend
- Carolina BBQ
- 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.
WHAT IS ON THE MENU: * pumpkin pie-again * creme fraiche * grass-fed and finished rib eyes tonight with Steakhouse Blend
FOOD INDUSTRY AND HARVEST NEWS: 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.
TODAY’S MAIN TOPIC: 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.
HOMESTEAD TSUNAMI: 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.
PRODUCT RECOMMENDATION: Smartwool clothing, I own a few pieces and I love having non-itchy wool against my skin as opposed to synthetic static-loving textiles.
CLOSING THOUGHTS: Casseroles are amazing, cook one today.
RESOURCES FOR THIS EPISODE:
https://www.fooddive.com/news/walmart-general-mills-regenerative-agriculture-pillsbury/697007/
LINKS TO CHECK OUT: Harvest Eating Spices
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
HARVEST EATING SPICE BLENDS TO RETURN 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:
- Grilled Chicken-
- Steakhouse Blend
- Carolina BBQ
- 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.
WHAT IS ON THE MENU: * pumpkin pie * butternut squash gratin
FOOD INDUSTRY AND HARVEST NEWS: 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.
TODAY’S MAIN TOPIC: 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.
HOMESTEAD TSUNAMI: 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
PRODUCT RECOMMENDATION: 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!
CLOSING THOUGHTS: 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!
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
Harvest Eating Spice Blends To Return 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:
- Grilled Chicken-
- Steakhouse Blend
- Carolina BBQ
- 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.
WHAT IS ON THE MENU: * Hashbrown Casserole * Buffalo Sliders * Locally-raised beef is excellent!
FOOD INDUSTRY AND HARVEST NEWS: 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.
TODAY’S MAIN TOPIC: 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.
HOMESTEAD TSUNAMI: 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.
ECONOMIC NEWS: 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
PRODUCT RECOMMENDATION: 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.
CLOSING THOUGHTS: 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
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
I want To Buy Harvest Eating Spices
WHAT IS ON THE MENU: * Apple Cider * Apple cider vinegar * Southern skillet cornbread-gluten free
FOOD INDUSTRY AND HARVEST NEWS: Fake Foods Created In Labs Now Considered "Natural Foods" In my opinion, the “natural foods expo” has lost its way. These foods are anything but natural, and to house them under the same roof as real natural foods is a bridge too far for me. They need a new tradeshow, let’s call it the frankenfood shit show. That name is more honest and describes what they are trying to sell.
These globalist maniacs are hell-bent on creating food as a software model where the “recipe” for these cell-cultured meats, synthetic proteins, etc will be uploaded for any manufacturer to download and use to print or replicate this trash globally, Of course, they possess no research on the safety of these” foods” but I bet my last dollar they will be promoted as safe and effective foods that not only benefit humans but also the planet and they will free up precious land used for agriculture.
Starbucks is embroiled in a class action lawsuit over its Refreshers.
TODAY’S MAIN TOPIC: Tarte Tatin is a classic French dessert that never fails to impress. Originating in the picturesque region of Sologne, this caramelized upside-down apple tart has become a staple in patisseries worldwide. The magic of tarte Tatin lies in its simplicity - perfectly ripe apples are caramelized in a buttery sugar mixture until soft and golden. The apple slices are then arranged in a stunning pattern in a buttery pastry base, which is baked to perfection. When flipped over, the caramelized apples glisten atop the flaky pastry, creating a delightful sight. The combination of the slightly tangy apples with the rich, caramelized flavors is pure bliss for every dessert lover. Whether enjoyed warm or at room temperature, tarte Tatin is a dessert that epitomizes elegance and indulgence.
HOMESTEAD TSUNAMI: The reason why this new book exists.
ECONOMIC NEWS: Keep your eye on the bonds! Rising bond yields are bad for bonds. 2022 was the worst year ever on record for the US bond market, The 2023 bond market had improved the first half of the year but now yields are rising again, and pressing bond prices downward.
https://markets.businessinsider.com/news/bonds/treasury-bond-yields-market-selloff-market-crashes-dot-com-bubble-2023-10
https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html
https://www.federalreserve.gov/financial-stability/bank-term-funding-program.htm#:~:text=The%20Bank%20Term%20Funding%20Program,needs%20of%20all%20their%20depositors.
PRODUCT RECOMMENDATION: Omega slow juicer, horizontal style. I have used this juicer for years and it always performs well and is built to last. Check them out here…..not an affiliate link.
CLOSING THOUGHTS: Apple tarte tatin is a classic dessert that you’ll love once you master its technique, get cooking!
RESOURCES FOR THIS EPISODE:
https://www.thelunaticfarmer.com/blog/2/7/2023/homestead-tsunami
https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html
https://www.usbank.com/investing/financial-perspectives/market-news/interest-rates-affect-bonds.html
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
I want To Buy Harvest Eating Spices WHAT IS ON THE MENU: * Sunday Gravy * French Onion Soup * Cornbread
FOOD INDUSTRY AND HARVEST NEWS: Meati Foods reduces staff by 10% as it focuses on profitability
The fermented meat company said the layoffs were not a result of the demand it has seen for its products.
TODAY’S MAIN TOPIC: Over the past few years, there has been a remarkable resurgence in the popularity of animal fats like butter, tallow, and lard. Once considered dietary villains, these traditional fats are now being embraced by a growing number of people seeking natural, whole-food options. This shift in perception is owed to the realization that animal fats are not only delicious but also highly nutritious. Butter, with its rich and creamy texture, is not only a staple in the kitchen for baking and cooking but is also recognized for its health benefits, providing essential vitamins and healthy fatty acids. Similarly, tallow and lard, which were previously dismissed as unhealthy, have gained popularity due to their unique flavor and remarkable versatility in culinary applications. As people become more informed about the benefits of incorporating these animal fats into their diets, they are rediscovering the flavorful wonders of traditional cooking methods and embracing these time-honored ingredients.
For instance, animal fats contain fat-soluble vitamins such as vitamins A, D, E, and K, which are necessary for various bodily functions. Additionally, these fats are rich in minerals like selenium and zinc, which are crucial for maintaining a healthy immune system and proper cellular function. Incorporating moderate amounts of quality animal fats into a balanced diet can provide a diverse array of nutrients that contribute to overall nutrition and well-being.
Some ways I use animal fats:
- In my skillets to saute items like duckfat potatoes, buttered grilled cheese, and enriching items beef tallow like mashed potatoes.
- I use butter, lots of it, in sandwiches for moisture, flavor and glue.
- I use duckfat to cook eggs, sometimes bacon fat if I ma having bacon with the meal, not so much anymore.
- Beef tallow is perfect to saute vegetables for a soup, particularly a beef nad barley soup.
Uses For Animal Fats
Using animal fats in cooking can add a delicious and rich flavor to a variety of dishes. Whether it's duck fat, bacon fat, or beef tallow, these fats bring a depth of flavor that is hard to replicate with other ingredients. Animal fats also have a high smoke point, making them ideal for high-temperature cooking methods like frying or searing. Beyond enhancing the taste, these fats can also improve the texture of your dishes by creating a crispy crust or tenderizing meats. While animal fats should be used in moderation due to their high saturated fat content, incorporating them thoughtfully can elevate your culinary creations to new heights of flavor and satisfaction.
HOMESTEAD TSUNAMI: Documentary, No Farmers NO Food, hosted by Roman Balmakov of Epoch Times this production looks at the aqeeze farmers are feeling all over the world, but here in the USA too. I think this is a good watch! I watched half for free, you might have to pay a few bucks.
ECONOMIC NEWS: Target to shutter 9 more stores due to theft and violence.
CVS pharmacy announces closure of 900 stores nationwide due to shoplifting and violence.
I want to reiterate to anyone listening to this and operating their personal or business finances as if everything is peachy keen that nothing is further from the truth. The entire globe is so close to a catastrophe that will plunge us into some really dark times. The evidence is everywhere if you look, for example the bond market, auto sector, banking sector, credit cards, real estate-Air BnB etc.
PRODUCT RECOMMENDATION: Maldon Sea Salt is a really interesting and tasty product from the UK. Maldon is a finishing salt, so you apply to food before serving, the crush, salinity, and taste are pretty amazing.
CLOSING THOUGHTS: Don’t be afraid of animal fats, buy them cook with them, and enjoy them, they are real food!
RESOURCES FOR THIS EPISODE: https://alexandrefamilyfarm.com/collections/all
https://www.localharvest.org/
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
WHAT IS ON THE MENU: * Eggplant parmesan * Thai Curry * Apple Pie
FOOD INDUSTRY AND HARVEST NEWS: Mycoprotein Maker Enough Raises Over $40 Million to Double Capacity
The Scottish company has ambitious goals of producing one million tons of its mycoprotein product “Abunda,” which is the equivalent of replacing five million cows or more than one billion chickens. Made using fungi and placed into all sorts of fake meat products.
TODAY’S MAIN TOPIC: Now that we’re almost through September, most parts of the country are harvesting abundant local apples. This is a critical time to cook, store, and enjoy apples as we should have access to fresh local apples instead of store-bought apples from last season that have been sitting in cold storage.
Cooking and processing local apples in America is a truly delightful and rewarding experience. With an abundance of apple varieties grown across the country, there is no shortage of options for creating delicious dishes. Whether it's baking a classic apple pie, making homemade applesauce, or crafting sweet apple butter, the possibilities are endless. The freshness and quality of locally sourced apples amplify the flavors and textures, resulting in delicious and comforting apple dishes. Supporting local farmers and enjoying the bounties of the harvest season only adds to the sense of connection and community. So, grab your apron, gather a basket of local apples, and embark on a culinary journey that showcases the true essence of autumn flavors.
During this fall harvest season I suggest we all do the following:
- Make apple pie
- Make cider and freeze some
- Make dehydrated apple rings
- Make applesauce
- Make apple butter
- Make apple cake
- Make apple fritters
HOMESTEAD TSUNAMI: Chickens are pretty essential on any homestead, find yours here. I also strongly recommend ducks, not that I have raised ducks, but my experience with speaking at length with many duck owners has convinced me these are critical livestock to have. Here are available ducklings as I write this.
ECONOMIC NEWS: Brent Crude at $96 per barrel and many analysts expect we could reach $100 a barrel. Oil prices this high really put pressure on families and industry. High fuel costs raise food costs as crop harvesting and shipping and storage all use copious amounts of fuel.
PRODUCT RECOMMENDATION: Alexandre Farm Dairy Products. Nestled between the Coastal Redwood Forest, the Pacific Ocean and the Smith River, our farmland sits at the confluence of an exceptional wildlife habitat. As stewards of that land, we put forth our best efforts to care for wetlands, riparian zones, the surrounding land, and any critter that calls our farm home. Hundreds of species of birds and other wildlife choose to live here, even if some are just passing through along their migratory journey, the Pacific Flyway. Just like our organic farming practice, healthy soil and year-round green grasses are the foundation for benefits much larger than our farming ecosystem.
CLOSING THOUGHTS: Buy local apples, cook, repeat Search Local Harvest.org to find farms in your area.
RESOURCES FOR THIS EPISODE: https://alexandrefamilyfarm.com/collections/all
https://www.localharvest.org/
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
***JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH*** ***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.”
INTERESTED IN SPICE?-CLICK HERE
-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief
WHAT IS ON THE MENU: * Detroit Style Pizza, freshly made dough, fermented overnight * French onion soup * Beef w Broccoli
FOOD INDUSTRY AND HARVEST NEWS: Lab-Grown Meat Maker Good, Fails To Pay $30 Million Due For Bio Reactors
TODAY’S MAIN TOPIC: AMERICA’S FOOD SUPPLY HAS LOST HALF ITS NUTRIENT DENSITY, LESS NUTRITIOUS FOOD IS THE SMOKING GUN OF OUR NATIONAL HEALTH DECLINE Over the past few decades, the state of our food supply in America has undergone significant changes that have led to a decrease in its overall nutritional value. The food industry has shifted towards large-scale production, favoring quantity over quality. As a consequence, our food is now often highly processed and filled with additives, preservatives, and artificial ingredients. This mass production and processing have stripped away essential nutrients from our diet. Furthermore, the soil depletion caused by modern agricultural practices has led to a decline in the nutrient content of our fruits and vegetables. As a result, a significant portion of the population is now suffering from nutrient deficiencies. These deficiencies, including vitamin D, iron, calcium, and omega-3 fatty acids, have been linked to various health issues such as weakened immune systems, increased risk of chronic diseases, and impaired neurological development in children. To reverse these bad health outcomes, it is crucial to prioritize sustainable farming practices, support local farmers, and promote a diet rich in whole, unprocessed foods to ensure a healthier and more nutrient-dense food supply.
Eating nutrient-dense foods can quickly help reduce poor health outcomes in all ages and starts with buying healthier foods. I suggest eating organic or regeneratively raised or grown foods. I suggest meeting local farmers who raise healthy crops and animals and buying direct, I also suggest limiting all processed foods, junk food, fast food, quick casual food, and sugar. Focus your diet around nutrient-dense meats, fats (butter, tallow, coconut oil) raw and natural dairy, fresh locally grown fruits, and simple sweeteners like maple syrup, maple sugar, NON-GMO cane sugar, and others.
HOMESTEAD TSUNAMI: The cost of food in my area ( and all across the country and world) has been rising very fast, much faster and steeper than govt. inflation figures. This trend is fueling the desire for citizens that have decided to move to the country and raise food.
Listen to episode #443
Listen to Episode # 455 The Great Political Realignment of America
ECONOMIC NEWS: Furniture companies feeling the pinch as sales head downward.
PRODUCT RECOMMENDATION: Takeya Water Bottles And Coffee Mugs
CLOSING THOUGHTS: Find Healthier Food…don’t wait.
RESOURCES FOR THIS EPISODE: https://www.bangordailynews.com/2023/09/11/homestead/high-grocery-bill-not-imagination-joam40zk0w/
https://childrenshealthdefense.org/defender/nutritional-value-food-public-health-cola/
Why Fruits Have Lost Their Vitamins
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
WHAT’S Cookin:
- Chicken larb (laab) salad
- White Bean soup on grilled bread
- Rice and beans (Food storage feast recipe)
- Rigatoni Amatriciana
FOOD INDUSTRY AND HARVEST NEWS: Using poison bait to kill feral hogs-what could go wrong?
Kansas Law For Warrantless Inspection are B.S, period
TODAY’S MAIN TOPIC: WHY TREES & BUSHES SHOULD BE THE FIRST THING PLANTED ON THE HOMESTEAD When establishing a homestead, planting fruit trees and bushes should be prioritized as the most important task. These bountiful plants provide a multitude of benefits that are not only sustainable but also essential for a thriving homestead. Firstly, fruit trees and bushes yield a generous harvest of delicious fruits rich in essential nutrients. This ensures a readily available and diverse source of healthy food, reducing reliance on external markets. Additionally, these trees and bushes can provide shade, contributing to natural cooling and reducing energy consumption. Furthermore, they serve as a natural habitat for beneficial insects and birds, encouraging a balanced ecosystem on the homestead. By planting fruit trees and bushes as the first step, not only do we guarantee a sustainable source of nutrition, but also lay a strong foundation for the overall biodiversity and self-sufficiency of our homestead.
Best Types Of Fruit Trees When it comes to a homestead, having fruit trees is a productive and practical addition. Among the best fruit trees for a homestead are apple trees, which offer a diverse range of flavors and textures and can be used for various culinary purposes. Another top choice is the peach tree, which produces sweet and juicy fruit, perfect for enjoying fresh or preserving. I suggest growing Elberta peach trees as the fruit is to die for and also a heavy producer. Additionally, cherry trees provide a burst of vibrant color with their blossoms and a delectable harvest of cherries for pies, jams, and fresh snacking. Lastly, the versatile plum tree thrives in many climates and is known for its abundance of fruit and delicious flavor, excellent for canning or baking. These fruit trees not only provide a bountiful yield but also enhance the aesthetics and self-sufficiency of any homestead.
Best Berry Bushes For the new homesteader, getting started with berry bushes can be an exciting and rewarding endeavor. When choosing berry bushes, it is important to consider factors such as ease of care, adaptability to different climates, and productivity. One of the best berry bushes for beginners is the blueberry bush. Blueberries are hardy, and adaptable, and produce bountiful harvests each year. Another excellent option is the raspberry bush, which comes in various varieties and is known for its sweet and tangy flavor. Raspberry bushes are relatively low maintenance and can thrive in different soil types. Lastly, the blackberry bush is a fantastic choice due to its vigorous growth and abundant fruit production. With proper care, these berry bushes can provide delicious and nutritious berries for years to come, making them ideal for the new homesteader.
More Exotic Trees and Berry Bushes for Certain Plant Hardiness Zones
Many North American homesteads plant trees and bushes that many people are not familiar with but produce a crop and are perfect in a guild such as red or white currants which make amazing jams and jellies or even sauces for game meats. Other trees like mulberry produce heavy harvests of sweet fruits and grow fast enough to provide shade and habitat for birds. Birds love mulberry trees and oftentimes will focus on these tiny fruits and NOT other fruit like apples, plums, etc.
Discover the Luscious Fruit of The Paw Paw Tree Step into a world of tantalizing flavors with the enchanting paw paw tree. Native to North America, the paw paw tree mesmerizes with its tropical-like fruits, beckoning both the curious and the seasoned garden enthusiasts alike. As you delve into the realm of paw paw trees, you'll uncover a treasure trove of succulent delights. Imagine biting into a custardy flesh that strikes the perfect balance between a ripe banana and a juicy mango. Each bite of this velvety fruit bursts with a delectable sweetness, leaving your taste buds dancing in delight. But paw paw trees offer more than just their mouthwatering fruit. Their elegant, broad leaves cast a lush canopy, creating a serene oasis in your backyard. Delighting in dappled shade, you can relax beneath their verdant shelter, immersing yourself in nature's tranquil embrace.
PRODUCT RECOMMENDATION:
Ash baskets for Big Green Egg are an excellent tool to ensure quick clean-up and for much-improved airflow and heat management, including being able to achieve heat as high as 700 degrees for pizza making.
CLOSING THOUGHTS: So to sum up I recommend creating a planting road map for the types of trees and bushes you think with not only fit your needs but are native to your area and thrive in its hardiness zone. Make sure exposure is correct and that you source trees from local merchants who know these trees and bushes thrive in your area. I recommend using guilds and adding a guild at a time, not a tree at a time. A good guild will have a focal specimen and supporting specimens that not only help the focal specimen but can provide a crop of something else like berries, herbs, or aromatics. Additionally, please study up on the best way to plant trees and how to protect them from weeds, whether that using black plastic for weed suppression or cardboard nad mulch….More on this in a future episode.
Resources:
Homestead Orchard Choosing The right Trees & Bushes
Why Pawpaws are the idea fruit tree for your garden.
Designing A Fruit Tree Guild
The Permaculture Orchard-Beyond Organic (HIGHLY RECOMMENDED)
The Permaculture Orchard YOUTUBE
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH 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
WHAT IS ON THE MENU:
- Peach Cobbler-simple yet excellent dessert featuring fresh, local peaches
- Blueberry cream top yogurt
- Tortilla chips cooked in coconut oil
FOOD INDUSTRY AND HARVEST NEWS: Startup to use fruit and vegetable fibers, minerals, etc. to create “useful coatings” for perishable foods.
TODAY’S MAIN TOPIC: Intentional effort to avoid seed oils is a challenge, but rewarding.
Avoiding seed oils can be a considerable challenge given their pervasive presence in the majority of processed and packaged foods. These oils, derived from seeds like soybean, sunflower, and corn, have become widely used due to their economic advantages and long shelf life. However, these convenient and inexpensive ingredients often come at the cost of our health. Seed oils are highly processed and typically contain high levels of omega-6 fatty acids, which, when consumed in excess, can cause inflammation and increase the risk of chronic diseases such as acne, eczema, skin cancer, macular degeneration, heart disease, and obesity. While steering clear of these oils may be difficult, doing so is crucial for maintaining optimal health and preventing an array of potential health issues. A conscious effort to read ingredient labels, and opt for food made with healthier cooking oils such as olive or avocado oil, butter, tallow and cooking from scratch using whole ingredients can significantly contribute to reducing the ingestion of harmful seed oils.
HOMESTEADING TSUNAMI: * The Snows pick grapes, then give most away to friends and neighbors, a win-win-win
PRODUCT RECOMMENDATION: Henson Razor is high-quality, reduces waste, and has many advantages, but what about the shave?
CLOSING THOUGHTS: Just say no to seed oils, stay home, cook your own food, and pressure companies to offer healthier options.
RESOURCES: Is Vegetable Oil Bad for You?
483-Let’s Talk About Seed Oils
11 States Considering Right To Repair Laws
Michigan Considering Right To Pepair For Farmers
Food tech startup creates edible plant-based food coverings
LINKS TO CHECK OUT: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
What's Cookin:
- Made a batch of beef stroganoff using canned egg noodles in one pot, and with ground beef instead of something like flank steak
- Fig tart-simple pastry dough with black mission figs and a glaze of apricot preserves
FOOD INDUSTRY AND HARVEST NEWS: * Smithfield to shutter 22 hog farms siting increased costs to operate and declining consumer demand * Tryons shutters 4 chicken processing plants for the same reasons * Food Startup bankruptcies are surging especially in plant-based companies
TODAY’S MAIN TOPIC: Authentic Italian pasta dishes are cooked in a pan sauce, not covered with sauce.
Real Italian plates of pasta are made in the pan to finish cooking, a technique that truly captures the essence of traditional Italian cuisine. After boiling the pasta until it is al dente, it is transferred to a flavorful pan sauce where the magic happens. The pasta eagerly absorbs the vibrant flavors of the sauce, allowing the dish to become an exquisite symphony of taste and texture. This method ensures that every strand is delicately coated with the sauce, resulting in a harmonious marriage of ingredients. The pasta's final moments in the pan infuse it with incredible depth, richness, and complexity, creating a dish that is simply irresistible.
Italian pasta dishes are renowned for their emphasis on seasonal and regional ingredients. This culinary philosophy celebrates the abundance of fresh and locally sourced produce, ensuring that each pasta dish reflects the distinctive flavors and characteristics of a particular season and region. In the spring, delicate pasta dishes are often adorned with vibrant peas, asparagus, and tender artichokes, capturing the essence of renewal and freshness. In the summer, luscious tomatoes, fragrant basil, and vibrant zucchini take center stage, adding a burst of color and flavor. Autumn pasta dishes showcase earthy mushrooms, hearty squashes, and warming spices, perfectly capturing the cozy and comforting spirit of the season. Winter brings robust flavors to the table, with pasta dishes featuring indulgent cheeses, rich ragù sauces, and robust root vegetables, providing comfort and warmth during the colder months. By incorporating seasonal and regional ingredients, Italian pasta dishes pay homage to the bountiful nature of the land and the diverse culinary traditions of each region, resulting in a truly authentic and delightful dining experience.
Homesteading Tsunami: * Cover Cropping For All-Green Cover-Free Resources * Homesteading-What the Modern Homesteader Needs To know
- Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14
- Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society
PRODUCT and/or Content RECOMMENDATIONS: Komo Mills/Pleasant Hill Grain
Closing Thoughts: Make a real Italian pasta dish using the pan to finish the noodles in a tasty condiment, you’ll be glad you did.
Resources For This Episode:
Modern Day Homesteaders Prefer To Live Off The Land
Food bankruptcies surging as companies struggle with shift in consumer habits, access to cash
Smithfield To Close Many Hog Farms
Cooking Local Food In Ukraine
Links To Check Out: Harvest Eating Youtube
Support Harvest Eating
Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50
Brown Duck Coffee
About Chef Keith Snow
LISTEN TO THE PODCAST: On iTunes
Fountain FM
Stitcher Radio
Player FM
Top Podcast
Audible
Podbay
***JOIN THE FLOCK-BROWN DUCK COFFEE!*** Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
What's Cookin:
- Yesterday I made a batch of whole-milk yogurt, I added organic heavy cream and some whole milk powder to try to attain a very thick yogurt, will check on it in less than a few hours. I used 24-ounce glass jars sitting in water in my Instant Pot, never attempted this method before-UPDATE-turned out terrific! Nice and thick.
- Burgers for dinner; half grass-fed bison and grass-fed beef, seasoned simply with salt and pepper and a touch of Worcestershire cooked over oak charcoal on my Bigg Green Egg
- Today I will be making tomato pie-heirloom tomatoes, bacon or pancetta, basil, and high-quality blue cheese baked in a pata brisee that I make with duck fat or lard.
FOOD INDUSTRY AND HARVEST NEWS: * Novamex’s Mineraqua touts tap water as a meaningful differentiator as it does not “waste” natural spring water but is this good? Tap water? Hmmm
TODAY’S MAIN TOPIC: I hear a lot of blather from politicians, media liars and un-elected globalists about the “climate emergency” and how we need to act NOW to save our burning planet but I rarely if ever hear them talk about eating local food and how purchasing fruit from South America and protein that was raised here, shipped to our enemies, packaged and shipped back for us to buy is terribly wasteful. Learning how to cook seasonal recipes all year long is a delightful journey that unlocks the wholesome flavors of nature's bounty. The first step is sourcing local foods, which involves developing an understanding and appreciation for the cycles of nature in your region. By connecting with local farmers and farm markets, farm-to-table initiatives, and community-supported agriculture programs, you can access a diverse array of fresh produce, herbs, and grains throughout the year. Next, it's essential to expand one's recipe repertoire for each type of food. Experimenting with various cooking techniques, flavors, and cuisines ensures a diverse and exciting culinary experience. To create a well-rounded diet, integrating local protein, such as grass-fed meats, pastured chicken, heritage pigs raised in forests, plus local and regional dairy products, and freshly harvested fruits. This adds both nutritional balance and deliciousness to every meal. Embracing this approach to cooking not only nourishes our bodies, but also supports local farmers, and spending locally reduces our carbon footprint, and deepens our connection to the seasons and what each has to offer.
HOMESTEADING TSUNAMI: * Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14 * Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society
PRODUCT AND/OR CONTENT RECOMMENDATIONS: Ohio Stoneware Crocks-Save money on shipping and find them at Ace Hardware Stores
Adam Ragusea on Youtube-Excellent content for beginner cooks
***CLOSING THOUGHTS:*** Go find some local food, then figure out some recipes and cook, over and over. Your family and community will be better because of it.
Resources For This Episode:
https://www.fooddive.com/news/with-coca-cola-and-nestle-dominating-sparkling-water-mineragua-finds-its-n/686849/
https://www.amazon.com/Independent-Farmstead-Biodiversity-Nutrient-Dense-Management/dp/1603586229
JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
WHAT’s Cookin?: -Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it’s very low hydration and super thin and left uncovered so it because almost leather-like and dry, and cooks up crisp.
FOOD INDUSTRY AND HARVEST NEWS: Raw milk is legalized in more states, add North Dakota and Iowa to the list. It is an exciting development to see an increasing number of dairies legally selling raw milk. Raw milk, which is milk that is not pasteurized or homogenized, has gained popularity in recent years due to its numerous health benefits. Supporters argue that raw milk retains its natural enzymes, vitamins, and beneficial bacteria, making it easier to digest and boosting the immune system. Additionally, raw milk is believed to contain higher levels of nutrients, such as Vitamin C, D, and B6, as well as minerals like calcium, magnesium, and iron. Many consumers also appreciate the rich and creamy taste of raw milk, as well as its potential to reduce allergies and intolerances. However, it is important to note that there are still concerns regarding the safety of raw milk, as it may harbor harmful bacteria, such as E. coli or Salmonella. Thus, those interested in consuming raw milk should ensure that it comes from reputable dairies with strict quality control measures in place.
TODAY’S MAIN TOPIC: Cold Food For Dinner
Since we’re in the middle of the hot summer I suggest having a larger meal during the day and lighter foods at dinner time. When I was a kid, summertime dinner often was antipasto platter and included such things as sliced deli meats and cheeses, tomatoes, pickles, potato or macaroni salad, and fruit salad. The idea was not to heat up the house and to have cooling foods. Recently we had fruit and yogurt for dinner; a large bowl of homemade yogurt with sweeteners such as honey or maple syrup and a selection of fruits to add to the yogurt.
Similarly, foods like quiche and salad, or soup and a sandwich can be tasty for dinner on hots nights. Here are a few more ideas to kick around:
- Orzo salad with rotisserie chicken
- Panzanella salad; bread cubes, salted tomatoes, herbage, simple vinaigrette, pecorino cheese or some really great ricotta salata
- Tuna or chicken salad stuffed avocado
- Tuna salad with cucumber, tomatoes, chip peas, onions, and marinated artichokes
- Nicoise salad; tuna, cold green beans, avocado, potato salad, hard-cooked eggs
- tomatoes, w mozzarella, olives, cucumbers, and simple olive oil vinaigrette, feta cheese
Homesteading Psunami: Check out Perma Pastures Farm-Billy, William and Michele
PRODUCT RECOMMENDATION: Pro One Water Filter
We decided to get another water filter after we scraped the Berkey and then spent 5 mos with a pile of shit from Acqusana. We always wondered why some much scale came through our Berkey, calcium deposits, etc., and the fact that they had no real water quality testing and we also had the plastic version started bothering me as I learned that plastic does indeed leach. I then ordered a model from a company called Acquasana, they make under-counter and whole house systems with lab test results which I liked, I bought the countertop model with half gallon capacity, HUGE mistake, we were filling that damn thing 3-4 times per day.
Since our switch in late July we have been very happy with the Pro One system, the packaging, system itself, water quality, looks, and performance is spot on.
Join The Flock-Brown Duck Coffee! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.
What Is On The Menu: * 3 egg and aged cheddar omelet, fermented pepper paste * espresso, raw cream * lunch-fruit * Chicken Curry Indian Style, Basmati rice, rice pudding for dessert
Food Industry and Harvest News: * Nestle Partners Wtih Carbon Credit Startup To Reduce Carbon In Beef Business * Heinz Moving To 100% Post-Consumer Recycled Packaging-what about glass? * Fake Meat’s Troubles Continue
Today’s Main Topic: At Harvest Eating, our mission is to embrace a sustainable and ethical approach to food production. One important goal we strive for is to eliminate commercial proteins sourced from factory farms. These industrialized operations are not only detrimental to animal welfare but also have severe environmental consequences. Additionally, factory-farm meat does not have a great nutritional profile as it’s high in Omega 6 fats from grain and usually contained pesticides and also antibiotics. By actively promoting alternatives such as locally sourced, pasture-raised meats, we aim to support farmers and suppliers who prioritize regenerative farming practices. Our vision is to create a future where every meal is a conscious choice that nourishes our bodies, respects animals, and preserves our planet for generations to come. I have been aiming to eliminate all CAFO proteins such as beef, pork, chicken, and even some dairy from our household and replace them with local grass-fed and finished beef, lamb, heritage pork, and chicken raised without GMO grain and raw dairy such as cheese, yogurt, milk, cream. The mission is gaining steam….I hope this inspired you too.
*PLEASE NOTE* Certain segments of these show notes (the well-written ones) were created with AI. I’ve never used it before but I thought I’d try it. I actually think it’s a bit strange but it’s also rather impressive. I fear that AI will be writing our “news” and “opinion” stories and the sheeple will not even know it.
In today’s episode, I’m discussing primary fermentation and the fact that this process is all around us, in many foods and drinks we regularly consume.
PLEASE SUPPORT HARVEST EATING: Introducing Brown Duck Coffee - A Feathered Delight for Your Tastebuds!
At Brown Duck Coffee, we are passionate about delivering a coffee experience that is sure to make your taste buds take flight. Crafted with the utmost care and attention to detail, our coffee beans are sourced from the finest estates worldwide, ensuring unparalleled quality and flavor in every cup.
Unveiling Our Signature Blend:
Our signature blend, Get Quackin stands as a testament to our commitment to excellence. With carefully selected coffee beans from renowned regions, we have created a harmonious symphony of flavors that will satisfy the most discerning coffee aficionados. The rich, chocolaty notes are perfectly balanced by a hint of nuttiness, culminating in a smooth and memorable taste that will keep you coming back for more.
Ethically and Sustainably Sourced:
At Brown Duck Coffee, we understand the importance of supporting ethical practices and preserving the environment. That's why we partner with farmers who are equally passionate about sustainable agriculture. Our commitment to fair trade ensures that the farmers receive fair compensation for their hard work, fostering economic stability within their communities.
Freshness, Sealed in Every Bag:
Transcend into a world of aroma and flavor with every sip of Brown Duck Coffee. Our beans are roasted in small batches to perfection, ensuring that the mesmerizing essence of our coffee is sealed in every bag. Upon opening, you'll be greeted with an intoxicating fragrance that will make your morning ritual all the more delightful.
Versatility and Convenience:
Whether you prefer a bold espresso shot to jump-start your day, a pour-over to savor the subtle nuances, or a smooth cold brew on a scorching summer day, Brown Duck Coffee will elevate your coffee experience. Our expertly roasted beans provide a versatility that allows you to tailor your brew to your personal preference.
Join the Flock!
We invite you to join our growing community of coffee enthusiasts who appreciate the art of a perfectly brewed cup. By choosing Brown Duck Coffee, not only will you be treating your palate to an extraordinary coffee experience, but you will also contribute to a positive impact on coffee-growing communities and the planet.
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WHAT'S ON THE MENU TODAY: Today I had electrolyte water, 2 eggs, and bacon w some cheat toast, a ciabatta I made the other day. I also ate a tomato sandwich and plan to eat grilled grass-fed flank steak with garlic chive butter.
FOOD INDUSTRY & HARVEST NEWS India's rice export ban, which was implemented on August 1, 2022, has had significant implications for both domestic and international markets. As the world's second-largest producer and exporter of rice, this decision has caused ripples in the global trade landscape. Aimed at addressing rising food inflation and ensuring food security for its own population, the ban restricted the export of non-basmati rice varieties. While the government's intention to prioritize domestic consumption is understandable, this move has sparked concerns among import-dependent countries that heavily rely on Indian rice for their staple food supply. The ban has led to a surge in global rice prices and created noticeable disruptions in the international rice market. It remains to be seen how long this export ban will remain in place and how it will impact global food security in the long run.
Main Topic-Fermentation:
Fermentation is a time-honored culinary process that not only enhances the flavor and complexity of food but also offers a wide array of health benefits. By allowing beneficial bacteria and yeasts to naturally break down sugars and transform them into acids and gases, fermentation not only extends the shelf life of certain foods but also adds depth, tanginess, and a unique richness to the final product. Some common examples of fermented food items include tangy sauerkraut, zesty kimchi, creamy yogurt, and fizzy kombucha. These fermented delicacies not only tantalize our taste buds but also promote digestive health, aid in nutrient absorption, and boost our immune systems by introducing beneficial probiotics into our gut. Incorporating these fermented foods into our diets is a nutritional win, offering both a flavorful experience and a boost to our well-being.
TODAY’S PRODUCT RECOMMENDATION? The Peppermate Pepper Grinder is an essential tool in every kitchen for the discerning cook and spice enthusiast. With its sleek design and durable construction, this pepper grinder is built to last. The adjustable grind settings allow for precise control over the coarseness of your freshly ground pepper, ensuring that it perfectly enhances the flavors of your dishes. The Peppermate Pepper Grinder is also incredibly easy to use, with a convenient crank handle that effortlessly grinds your pepper with minimal effort. Whether you're adding a sprinkle of pepper to your favorite pasta dish or seasoning a juicy steak, the Peppermate Pepper Grinder will be your go-to accessory for perfectly ground pepper every time.
CLOSING THOUGHTS: Give fermentation a try, I think you’ll find the foods you produce not only tasty but nutritious and fun to make.
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Let me make the following bold statement; every person (or animal) has one thing in common-eating food is the most important aspect of life, period. With that said I offer the following:
Eating clean food is a revolutionary act that in many ways flies in the face of what “they” want you to do.
Everywhere you look companies and governments are trying harder and harder to dictate what you eat. Their advice is printed in magazines, in doctor’s offices, on billboards, radio ads, tv ads, pre-roll videos, etc.
The drumbeat of advice that’s bordering on being pushy is nauseating especially when this advice has words like “FDA approved” “CDC recommended” or “health experts say…”
I operate from the approach that whatever “they” say or recommend if I do the opposite.
They want me to eat plant-based foods so I eat more meat. They want me to drink “safe & effective” USDA grade A skim milk so I drink full-fat raw milk purchased directly from family farms. They want me to use “heart-healthy” polyunsaturated seed oil so I use lard, butter, coconut, and olive oil.
In order to avoid grocery store CAFO meats I buy direct from farms or grass-fed/finished aggregators.
Not food related but when they try to force me to take their serums in my arm I tell them to piss off.
Let’s be clear, IMO if you take “their” advice your lifespan is in serious jeopardy, this is a documented fact.
Why does the food taste like nothing?
Even the fruit these days is being bathed in questionable substances like waxes and other more evil and non-washable, non-natural encasements funded by wealthy tech billionaires. Plus I find most store-bought fruit to be tasteless and expensive. It seems most of the food supply has lost its flavor, its taste and is not healthful. The middle of the store is filled with items I no longer recognize, sure the name and brands are the same, but the ingredient lists are long, hard to pronounce, and downright comical.
Food additives are “generally considered as safe” really? who says that? Ahhhh..the FDA…same group that approves drugs to later pull them when people die….sorry I don’t trust them.
think we are all safer when we just eliminate all the packaged foods like chips, crackers, and most packaged condiments, the CAFO meats, the cheap sugar-filled dairy items, the processed meats, seed-oil fried fast foods items (ya even Chik fil A), and focus on real foods, that we grow or raise ourselves or buy from ethical growers. We cannot as a society keep listening to these “experts” by following the food pyramid and hoping for the best.
We need to take matters into our own hands and realize that food choices are critical to long-term health or lack thereof. Please start reading labels closely, if it has a label you probably want to scrutinize it or just forget it. I challenge anyone to find me a healthy person, who is able-bodied that eats from the center of the store or regularly eats seed oil fried foods and junk foods……I’m waiting….!
I know, some of you think this sounds high and mighty and possibly negative, but I’m just sharing what I think. We have cleaned up our diets and stopped buying chips and crackers with limited exceptions. I was pissed the other day at my father-in-law who does not care about what he eats bought all sorts of garbage for our kids while we were away; Doritos, potato chips, and candy all the while good raw milk was going bad in the fridge along with other healthy foods. Even my kids who grew up eating well will choose the garbage snack foods because they are so addicting once you try them. Eat only 1 Dorito, I dare you, it’s almost impossible.
I’ve cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth.
I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights.
My French copper is amazing and cooks well no matter what, but for sticky stuff….bacon, eggs, etc they are not the best either and they cost. a small fortune.
In my experience cooking eggs (which I do daily) requires a well-seasoned cast iron, carbon steel, or non-stick pan. But as mentioned above, the first two options can go from beautiful to ugly duckling fast, so I am working more with a high-quality non-stick at the moment.
I don’t love non-stick aluminum pans, they are too light, and even if the food does not stick, the cooking performance is just not there, Ford pinto V.S. Porsche 911.
So the best cookware for this is high-quality stainless lined with PFOE-free non-stick, and it must not come from China. I use USA-crafted Made In pans and really do love them. Cheap they are not, as Yoda might say. But worth it they are, no affiliation by the way, I paid full price for both of mine.
So I suggest you find a stainless pan that is lined with a trustworthy coating, NEVER heat it more than 450 and never wash it in a dishwasher or when hot, allow it to cool. When cooking use silicone or wood, no metal!
I’m out!
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Just a quick thanks to all of you who have stuck around for 500 episodes….hard to believe I have made it this long. Truth is I quit several times along the way but emails from fans asking for more shows kept me going. So here we are at 500 and I am humbled by your support through the years.
Today I will be talking you through my planning and thoughts on a dinner party that is coming up this Friday, today is Tuesday as I write this. Planning a party for me requires thinking through many things to get the meal correct. Here are some in no particular order.
- Who’s coming- know your guests, allergies? Types of food they like? How sophisticated is their pallet?
- Seasonality-what season is it, and what might be appropriate?
- Weather..is it hot? maybe a thick soup is not a great idea, conversely, a cold rainy day might welcome a stew instead of a salad
- Holidays? Special events?
- Ingredient focused? seafood? vegetarian? grass-fed?
- Practicality and efficiency…how hard will this menu be to execute or Pick up as we say in the industry.
I’ll discuss these points and more about the foods I plan and will hopefully post my menu here too.
Sourdough Video
Today is a Friday off-the-cuff show and I wanted to chat about perennials and permaculture.
Now, right up front, I don’t know much about permaculture, so I am learning as much as possible. I have studied and continue studying soil science and regenerative agriculture, some of which apply here. I am also really excited about perennials and wish I embraced them earlier.
Also this year I have started using companion plants to help others nad diversity in general, all good things I belive!
Annual gardening is undoubtedly a love of mine, but I am more focused on perennial plants than planting new ones, at least as much as possible within the constraints of an HOA as I currently live in one.
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I’m a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time.
At the beginning of 2006, I was shooting my barn apartment and posting videos on Youtube made with a Flipcam and some halogen construction lights from home depot. the oldest video sitting on my channel is attached in the show notes and it’s 16 years old.
The platform was new but I gained a following pretty quickly and in 2007 Youtube contacted me by phone and invited me to be part of the new partner program. I was one of 100 partners invited and we were just people who had done some basic branding and tried to make real videos.
16-YEAR-OLD VIDEO HERE
The guy was named Ben Smith and he said as a partner I’d have access to new features and even some money-making opportunities as they rolled these features out. A few months later he invited me to get a new email address on a service they were launching called Gmail, so I registered my name, and my address is keithsnw@gmail dot com.
As weeks went by I just started shooting videos and posting videos. Eventually, I hired some local guys to help edit and eventually shoot the videos and one thing led to another. Along the way, they started rolling ads and some payments were coming my way, but honestly, Youtube was just a place we published videos after they went on Harvest Eating.com to my subscribers.
We just made a basic title, “How to make chicken soup” for example, and added a link back to my website. Eventually, they started sending monthly checks and I remember when I thought, wow, this is a good side income. Around 2012 or so, but can’t remember the exact time, they changed the algorithm and focused on new metrics and stopped paying me and I lost the ability to monetize the videos.
Occasionally over the years I started adding a few videos here and there but never focused on them too much as I was busy with TV shows, podcasts, consulting, and other stuff. But I recently have decided to start becoming an official creator again with regular new content posts and trying to learn how the system actually works and how it can become more of a career than just a hobby.
One thing I know for sure, you good people out there want to hear from me regarding food and cooking and homesteading, etc. So why not take part in the biggest publishing platform on planet Earth? Heck, I have seen and even coached and encouraged other new publishers in the food and other genres and seen them take off huge in a matter of 2-3 years, from scratch.
One guy went from 1,900 subscribers in 2020 to 985,000 today. So I’d like to take part in this new platform myself and be able to share my love of food with you all again.
I’m having to reteach myself how to shoot Youtube videos and also how to edit videos again. I made a lot of videos from 2016-2019 for Food Storage Feast, but I used a cheap, old camera that only shot in 720p which is barely HD. Now I have purchased a nice Canon camera with a nifty macro lens and some other equipment to make the shoot more professional.
I am even considering doing on-cam work again too, although that complicated things immensely. I am working a bit with my son to have these videos edited as he learned a bit in school and is a serious computer user and gamer so I hope t take advantage of his skills and pay him to help at least edit and possibly shoot too. I have shot the first video, a sweet chili sauce, a link will be added to these show notes once I publish that and a second video is under production, we were shooting yesterday afternoon when the battery I just charged, quit. Lesson learned, buy backup batteries. I purchased two more batteries and those arrive today or tomorrow.
So I just wanted to chat about what goes into shooting a video and how working with the Youtube algorithm is the key to making this succeed. I am learning as much as I can and let me tell you, the platform has changed a lot since I started using it, and even since 2019 it’s changed a lot.
I’ll be honest, creating videos for a platform that regularly censors people is hard to take personally, but with the move to a homestead in my future, I want to be able to have a nice side income while I work on the farm, if the economy makes it that long.
Even though it does censor it’s still such a great tool for learning, education and even making a living it’s hard to ignore. The other platforms like Rumble, Brighteon, etc. are promising, but they are a drop in the ocean compared to Youtube. I plan to use Youtube to help sell my course, my coffee, my spices, and hopefully my farm property food offerings. We will see where this whole thing goes.
So in closing, I ask humbly you to help support me in this mission by subscribing to my channel and watching videos to help my metrics.
I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing.
For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of:
- rice wine vinegar
- 2 tbs brown sugar
- 2 tbs soy sauce
- 2 tbs Gochujang paste
- squeeze of lime
- 1 tbs black soy sauce
- 1 tbs fish sauce
- 1/2 tsp ground cumin
- 1 tsp ground ginger
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
RESOURCES: https://www.amazon.com/CJ-Haechandle-Gochujang-Pepper-Korean/dp/B07BDRMFDZ/ref=asc_df_B07BDRMFDZ/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=&hvnetw=g&hvrand=315095609708988618&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029954&hvtargid=pla-632942938477&psc=1
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Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients.
A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a “French vanilla” ice cream, it has all the regular ingredients you find in ice cream like milk, cream, eggs, sugar, etc. but also contained many additives, dyes, and nasty chemicals some of which are banned in other countries.
I have been speaking on this subject for years, going back to my days formulating pasta sauces and NOT agreeing with food scientists and manufacturing consultants insisting I put additives to extend shelf life in my products. I find many labels that are just way too long and have up to 20-30 ingredients, many of them preservatives, dies, conditioners, texture enhancers, etc.
I saw a clip from CBS News recently, now I am no fan of MSM but this was a pretty straight story, basically calling into question the chemicals we have in many foods and why they exist when the experts say the ingredients are known carcinogens.
The standard answer from industry groups and brand spokespeople is the FDA says these items are GRAS or generally regarded as safe. However, the FDA, USDA, NIH, etc. have all been caught lying their asses off so how can you trust them? In short, I don’t trust them.
On the heels of this story news recently broke about “tech” companies engineering vaccines into vegetables and other food products. I find this practice to be insane, devious, and highly insulting to me. Don’t you dare try to vaccinate me without my knowledge, you demons! Another story has recently come to light about big pharma working with big ag to place vaccines in protein, like pork, chicken, beef, etc. Not only has this been ongoing since about 2015, but they also have not told us about it. When questioned about this food industry groups will fight tooth and nail to prevent the regulators from making laws so they have to disclose what they are putting in the feed of animals and how it might affect us.
I also read a story about how Chinese scientists vaccinated dairy animals with mRna covid vaccines and fed milk to mice who in turn were then showing these demonic nanoparticles in their blood from drinking infected milk.
Again I find this to be the most insulting, criminal, devious, and wreckless practice imaginable. If the FDA is not regulating these companies who produce factory farm products; milk, dairy products, pork, beef, chicken, fish, and cured meats for the inclusion of vaccines in the animals or protein sources, the Chinese have proved we could be getting vaccinated ourselves.
I think this clearly points out what I say constantly, food is the number one important fact of life, especially the sources of food we eat. That’s why I am traveling back east in a few short weeks with my wife to look at specific areas and some homestead property, I’ll be dammed if I’m going to keep eating food produced through the shady partnership of big ag, big pharma and the criminal cabal running the US government, screw that. Big changes are coming to our diet.
Thanks for listening…..!
Resources: https://open.substack.com/pub/petermcculloughmd/p/chinese-load-cows-milk-with-mrna?r=tyhdm&utm_campaign=post&utm_medium=web
https://www.cbsnews.com/news/us-food-additives-banned-europe-making-americans-sick-expert-says/
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I spend a lot of time thinking about food, I’ve been criticized or “ribbed” about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I’m infatuated with, or food products I want to develop.
I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up food in my mind by separating the plate into zones and imagining which food will go best in what zone, to overlap foods or not, to sauce on top or underneath, to use whole herbs or chopped, to drizzle with oil or sprinkle with cheese. The possibilities are endless.
Even with all that thought, sometimes coming up with original recipes, ideas or meal plans can be a challenge for me, and likely you too. We only have a certain number of dishes or techniques in our “culinary inventory” to choose from in order to make meals or holiday dinners.
I find myself planning new ways to cook old foods like slow-cooking tomatoes for 3 days to make intense sauces or fermenting peppers for 8 weeks to make mayonaise or how I might stretch meals made in one pot so I can make dinner, and lunch the next day, and maybe a picnic the day after. I like to think about cold fried chicken and tangy coleslaw and lemony iced tea on a hot day under a shade tree at a local park or lake.
Near constant thought about food, man what would I do without food….too hard to imagine so let’s move on.
As I write this Easter Sunday dinner is only 4 nights away. It’s a big day for many and certainly for our family as we will celebrate the resurrection of our Lord and Savior, Jesus Christ, a very important tradition and reminder for us that just happens to coincide with a nice gathering and hopefully great food and meaningful conviviality.
When I think of Easter dinner leg of lamb, beef brisket and ham all come flashing to me with bright lights. But there are many other food traditions related to Easter as well but our kids don’t collect eggs anymore and we don’t buy hollow chocolate bunnies anymore either. We will buy them some nice dark chocolate bars and maybe some candy too but I will be spending more time today imagining dinner not treats.
Recently I had a few BLTs that were amazing….did you see the pictures on my Instagram feed? If not, please go follow me there! Those tangy and crispy sandwiches had me thinking about summer, and all the freshly-harvested food that I hope I will find locally to cook with, sadly I then remember how lame southern Utah’s food scene is and my mind turns yet again to Easter supper.
I have been presenting my family with 3-4 choices to see if anything has a consensus that would make my life easy. Man, it would be nice to have a smoked brisket with BBQ sauce, coleslaw, mac-n-cheese, green beans, or collards with a flourless chocolate cake for dessert! But a nice grilled ham steak with apple sauce, mashed potatoes, gravy, peas, and carrots sounds good too!
Then there’s always the classic Jewish-style slow-cooked beef brisket with onion tomato gravy and related side dishes or leg of lamb. I mentioned earlier, but that nasty New Zealand lamb will only please my wife and father-in-law. The rest of us will be having pizza or grilled cheese.
As you can tell, I have more thinking to do, with that said, please check out the show notes, and God Bless, I love you all!
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This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense.
So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don’t burn the garlic. This quick infusion will leave the fat loaded with flavor, set aside and let cool.
Next place a pot of salted water (1/4 c salt) on the stove over high heat, while that is heating you want to take either russet potatoes or gold potatoes or red potatoes and peel them and cut into odd shaped chunks about golf ball size, but don’t pay too much attention to the size.
When the water has come to a rolling boil add 1/2 tsp baking soda to the water then add the potatoes and stir, let them come back to the boil, turn down a touch and let them cook roughly 8 minutes or until they are very tender, and on the verge of being overcooked…but not overcooked.
Drain then place on a sheet tray, allow the potatoes to cool off, and release a lot of steam (moisture) which will dry them a tad. During this time crank your over to 450 with the fan on if you have one, while the oven is heating toss potatoes with fat and a generous pinch or two of salt and pepper if you like pepper, toss the potatoes to coat then place on a parchment paper lined sheet tray.
The action of handling the potatoes; draining, tossing, etc. will beat up the exteriors a bit, making them look sort of shaggy which is good. Place into the hot oven and cook for about 25 minutes or until looking quite golden brown remove and use a spatula, or your fingers and turn them over. You can add some olive oil or melted butter at this point so they have a better chance of achieving a deep brown color. Continue cooking until they are quite brown and crisp. When Omi did these potatoes she used a baking dish and enough lard to allow them to be basted with the melted lard upon flipping.
When finished I like to place it in a large bowl or platter and garnish it with fresh parsley or chives.
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EPISODE ON HARVEST EATING
Let me come right out and say this; we are in very uncertain times in this country.
Recently I heard the pathetic treasure secretary attempt to “calm the people down” and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here.
However, the banks are vastly undercapitalized, FED reduced the reserve requirement in 2020 to zero %. The BRICS nations are trading without the dollar, OPEC just cut crude oil production by over 500,000 barrels per day for the rest of 2023, and the border is wide open. Suffice it to say, our republic is quickly falling apart.
So on to the bundles…..the idea here is to get inexpensive and related items that can be made into simple meals that will satisfy and keep you from going to stores. These simple ideas and strategies are aimed at those of you who have not started storing food yet.
Think about this, if you have a can of tuna, a jar of peanut butter, some bullion, and a jar of BBQ sauce what are you going to make? On the flip side if you had a can of roast beef, a box of potato flakes, some bullion, and a can of vegetables you could make a beef stew. The idea is to make sure these bundles or kits are built with related items that go easily together into simple meals.
Pasta Bundle, Buy: * assorted shapes of pasta * small cans of tomato paste * 28 ox cans of tomatoes, petite diced are my favorite but whole peeled are good too. * Parmesan cheese-good stuff if you can afford it and have a freezer, or green can if not, better to have than not IMO * Italian seasoning
Rice and Beans Bundle, Buy: * black beans, I buy at Costco * rice, I prefer aromatic rice like Basmati or Jasmine but long-grain or brown rice is perfect too * organic if possible, onion and garlic powder (keep frozen) * full-fat coconut milk, which I buy from Walmart or Amazon (links below) * Chipotles in Adobo
Tuna Casserole Bundle, Buy: * your favorite tuna * egg noodles or other shapes like farfalle or even pinwheels * cans of peas and carrots or bags of frozen * cans of cream of mushroom Soup (I eat this stuff once per year, but in a pinch, I’m fine with it) * bags of powdered milk (see below) * containers of cheddar cheese powder (see below)
Roast Beef Stew Bundle, BUY: * cans of roast beef, which I buy from Costco * cans of green beans * cans of peas and carrots * Better than bullion beef base or cubes you like * 1 Potato starch
Chicken n Dumplings Bundle, BUY: * cans of chicken breast * cans of green beans * cans of peas and carrots or frozen * Better than bullion chicken base or cubes you like * all-purpose flour
Morning Coffee Bundle-MOST IMPORTANT ITEM!!!!!!! * your favorite whole bean coffee-you know what mine is! * freeze-dried instant coffee, yes I keep this stuff too (see below) * half & half or other creamers or 2 cases of Evaporated milk (unless you take coffee black) * packets of sugar in the raw
Fat Bundle (I prefer To Keep these Frozen if Possible) * butter * extra virgin olive oil * coconut oil * lard * beef tallow * Duck fat?
These bundles can be customized with dried spices, dairy, seasonings, fresh vegetables, etc. These are examples to get you thinking of buying bundles so all items are in-stock and ready to go should the day come you need them.
Storage: I think these bundles or kits could be ticked into a flat plastic container and slipped un a bed, or stacked together on top of shelves or just about anywhere. I also suggest placing a simple label on the front so they are easily identified. And lastly, these should be rotated thru every so often to ensure they stay fresh.
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Resources for this episode: (NOT AFFILIATE LINKS)
Coconut Milk https://www.amazon.com/Chaokah-Chaokoh-Coconut-Milk/dp/B00D0TAHHO
Canned Chipotles https://a.co/d/7JwoMKe
Powdered Milk https://a.co/d/6sQqJQZ
Cheddar Cheese Powder. https://a.co/d/daNSN2q
Canned Vegetables https://a.co/d/daNSN2q
Half and Half https://a.co/d/daNSN2q
Sugar in The Raw https://a.co/d/i7bgbqB
Freeze Dried Coffee. https://a.co/d/bIS3a66
Quality Pork Lard https://whiteoakpastures.com/products/pastured-pork-lard?variant=38035090276548¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic
The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit!
Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI!
Then, blanch it in a lot of salty water for 2 minutes, and transfer it to ice water. Dry off the broccoli and toss with olive oil, salt, and pepper then into a preheated 450-degree oven for like 8 minutes or until some char appears, the broccoli should be fork tender. Now your oven and mine cook completely differently, so while it might take 15 minutes in your it might take 8 minutes in your neighbor’s oven, you get the idea….just watch it, and have a paring knife to poke the stems, then should be slightly tender, not mush. Also, don’t burn the broccoli.
When it’s done toss it in a little melted butter or more olive oil, a drizzle of lemon juice, and lemon zest to add a nice contrast. That’s it…..!
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I have mentioned the term “mise en place” before and emphasized how important it is if you plan on becoming a better cook. It means “everything in its place” and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily.
The degree to which it’s followed says something about the chef or cook, it allows anyone watching to understand whether or not this person is ready to make a dish in an efficient manner. Mise en place allows the chef to confidently perform and reduces the possibility of a timing issue that can affect performance and the dish itself.
“Mise en place is a French culinary phrase that means "putting in place" or "gathering". It refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.”
-wikipedia
Over the years I have hired or promoted many, many chefs in restaurants that serve all types of food. From concessions to Forbes 4-star. During the hiring process, I and other culinarians determine a potential chef or cook’s abilities to do the job they are seeking first by looking at his mise or station. In a higher-level position, we always ask the applicant to cook for us.
For example, we’d ask for a breakfast dish, a lunch dish, and dinner entree, or appetizer, or a combo of all these things. We even would put themes on these dish requests, maybe rustic, maybe refined, maybe ethnic, maybe dietary preference. But overall, we look at the applicant’s mise en place, the “kitchen dance” and then the maintenance of his or her station. If any of these two items are not top-notch, chances are this person will be passed over. By the way “kitchen dance” is how the person moves about in the kitchen. Could be slow and casual, like a sloth, or more purposeful like a military walk, quick, athletic, etc.
Of course in this example of mise en place, I describe a professional kitchen environment, but likely you are not in this type of business and by and large just cooking at home, so why would you care about mise en place? In my professional opinion, mise en place has its place (pun intended) in the home kitchen as well.
I can’t tell you how many times I have witnessed people cooking amid a mess or disorganization and missing tools, ingredients, etc. Starting a dish then looking for missing ingredients to drop into a bowl or pan or what have you. In a prior life, this would really annoy me, since I have aged like a fine wine I am more tolerant of messy cooks, but it still does bother me a bit if I am honest.
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Today’s show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background.
Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see many people cooking with poor or non-existent mise en place. So if you’re making a pb& j you need the following for your mise en place:
- peanut butter
- bread
- jam, jelly, preserves? what do you like?
- toaster?
- knife
- cutting board
- plate
- napkin
- a glass of milk….haha….just kidding on these last few items.
You get the point though-don’t start cooking until you have gathered everything you need, including equipment and a place to put the prepared food. And, if you don’t want me barking at you clean as you go, do not leave a bunch of containers, etc on the counters and work around them, that pisses me off to no end!
“Mise” can be complicated, let’s examine an easy example; making a poached egg on toast. You’ll need water boiling in a pot, a slice of toast in the toaster, a slotted spoon, a paper towel or kitchen towel, an egg, salt pepper, and in my case, Worcestershire sauce, serving vessel, all ready to go so you can execute this simple dish.
This probably makes sense to you now. These are just a few of the things that go into cooking at home, in my mind.
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NY Botanical Garden Article with Chef Keith Snow
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Link To This Episode
Today I’m going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts!
Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-course meal.
The only potential problem with this sauce is that it uses quite a bit of sugar or similar sweet ingredients in its composition. However, you need so little to make such a huge impact I feel it’s a valid thing to consider making.
I think it’s the perfect accompaniment to duck, pork, chicken even some beef dishes. To make it you need to consider the components:
- Sugar or similar; honey, maple syrup, coconut sugar, palm sugar, etc.
- The vinegar; sherry, apple cider, red wine, champagne, balsamic, etc.
- The aromatics; fruit, herbs, onions, shallots, garlic, ginger, lemongrass, etc.
The methods could not be easier; start with a light caramel- basically, dump the sugar and water in a sauce pot, wait for it to start caramelizing a touch, then add vinegar (carefully) and aromatics or add everything at once, cook until starting to thicken, strain, serve.
Either method will yield a similar sauce however the caramel version is better for a sweeter more intense version. Some suggested uses:
- Duck breast seared and served with a blackberry or raspberry gastrique.
- Pork tenderloin w a maple sage gastrique
- Chicken thighs with a coconut curry gastrique
As you can see or hear in this case, the gastrique is a forgotten sauce with major potential to add the ZING to your cooking, what not give it a try?
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Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten.
This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case.
For me, a homestead is a place that creates much-needed peace and security as well as enjoyable spaces to relax and be in nature. A place that can produce life-giving foods that meet my standards of quality and are free from toxic chemicals, additives, and preservatives. It’s a place where culinary arts meet home economics and the two pursuits thrive together.
Determining what I want my family to eat starts the whole process that eventually determines where the property might be and what features such as south-facing land, soil quality, rainfall, length of the growing season, available water, and ability to raise certain animals (no HOA) and certain crops. As I said earlier, this is a complicated topic that could take years to plan and then years to make work efficiently. The likelihood of planning for everything is not realistic but trying hard to get as many things right is the goal.
WHY MOVE TO A HOMESTEAD WHEN WE HAVE SUCH A GREAT LIFE NOW? So why do I think it’s time to move back to a homestead and how am I more prepared than the first time we lived on a farm. Let’s face it, the world is messed up, our country faces some serious issues on so many fronts it is amazing.
But let’s just say this, we have fellow citizens sitting in prison with no representation in terrible conditions for years now because of basically trespassing and some minor property damage. People like to forget this fact and pretend everything is ok, folks it’s not. America at this point is nearly over, we have a criminal gang and permanent state that runs everything and they are very, very corrupt and dangerous. Our basic constitutional rights are being erased and both parties don’t give a crap.
We’re up to our ears in debt globally and the bill is coming due, inflation is rampant, and food security is nearly non-existent. I could go on and on….but suffice it to say..if possible we all need to get back to the land the end is near IMO.
ON MY DREAM HOMESTEAD, WHAT COULD I PRODUCE? Let’s talk about these items first; fruits, vegetables, dairy, meats, eggs, honey, etc.
At this point, I imagine this homestead is back east, likely the southeast as I find many of the right mixes of attributes available in that area. State government must be considered too as food freedom and local food movements are key to consider. Some states are easier to operate in if income from the sale of food products is in the equation.
On my homestead I’d like to plant trees; apple, apricot, pear, peach, hazelnut, walnut, mulberry, cherry, and fig. I’d also enjoy growing different varieties of grapes too. This would save me $10,000 a month as my kids eat grapes like there’s no tomorrow!
Other fruits would include raspberries, blackberries, blueberries, and strawberries…but strawberries would be last on the list as perennial fruits are first and foremost.
Vegetables would include potatoes, tomatoes, peppers, eggplant, cabbage, onion, garlic, and all sorts of squashes with a focus on storable winter squashes.
I would grow plenty of herbs and aromatics too including basil, parsley, rosemary, sage, thyme, dill, oregano, lemongrass, and ginger for use in all sorts of dishes.
For protein we think chickens and ducks would certainly be on the homestead, the decision to raise ruminants like hair sheep, Dexter or highland cattle and even Jersey cows would be dependant on whether sufficient pasture would be present or leased nearby.
A Jersey cow would open up a lot of possibilities to make all sorts of items including yogurt, creme fraiche, cheese, butter, raw milk, and basic cheese such as ricotta, mozzarella, etc. but at this point in our lives, we’re not sure if buying dairy locally might be a better choice than committing to twice daily milking when we really don’t know if our kids intend on staying on the homestead or opting for city life, time will tell.
Part of my efforts would include producing many “value-added” products that I could store, trade, give away and sell either on the farm or at local markets for income. Items such as creme fraiche, sourdough bread, fermented peppers and pickles, sauces, eggs, cheese, meat, etc.
GROWING FOOD AND RAISING ANIMALS TAKES PRACTICE AND LEARNING When I was on our NC farm in 2003 I did not know jack! I literally planted vegetables into hard red clay with some pelletized fertilizer and thought I would get a harvest. I had too many horses out on the pasture until they destroyed it and created mud puddles. I also planted berry bushes into the grass and added amendments to the holes, not on top. I just did not know what I know today, I purposely avoided learning about Permaculture. Just did not want to hear it, seemed too complicated in my mind, plus it looks messy, not neat weed-free rows like we see in gardening magazines.
After spending hundreds of hours studying and following the examples of great permaculture and homesteading leaders I have become much more ready to execute on a homestead. Little things like mulching plants with grass clippings, for example, have taught me to be smarter. In warmer months our lawn service comes to mow each Wednesday, they cut the grass and haul off the clippings, last year I started leaving buckets for them and they would fill them with grass that I would in turn places around all my herbs, peppers, tomatoes, etc. I had much better harvests and much healthier plants.
I even started taking potted plants such as chives and lemongrass indoors and leaving them in a sunny window. I just cut them way back, watered them, and let them establish themselves. This spring I have an abundant amount of herbs already growing so I don’t need to start from seed or buy pants.
BLENDING LIFE’S OTHER DESIRES WITH HOMESTEADING I think at this point in life both my wife and I know that staying physically active is paramount to our lifestyle choices and cycling is the number one consideration. We enjoy mountain biking, gravel riding, and some road riding, although I don’t enjoy road riding too much. To this end, we will plan to find our homestead in a place where great cycling is available very, very nearby, like right out the door hopefully. Since my wife and I love climbing hills, flat locales like Florida are not on the list.
So, that sums up my current thoughts on this subject, yes, I know 100% I want to move back to a homestead, probably further out of town this time. Our last farm was 5 miles from town, I am interested in being like 15 miles from town this go around.
We have some kids in school and they enjoy their school so we don’t plan to move them until the middle daughter graduates which is next May 2025. However, we are actively looking for homesteads now and if the right one comes along I would move alone to get things started. I ask for your prayers as this is a major move and a major life change.
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When it comes to electrolytes I did not know very much until about 8 mos ago. You’d think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no.
Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the “health experts” who said to drink 8 glasses of water each day, more if you’re sweating, but they were always demonizing salts in every form. Remember a low-sodium, low-fat, and plant-based diet is best…! We’ve all heard this nonsense from the FDA on sodium intake, I think it’s crap.
I even listened to my own doctors who pretty much caused an electrolyte deficiency by prescribing medications that cause fluid and mineral loss and then double-downed with advice to take other prescriptions to help with symptoms caused by the prior medicines, read-lunacy!
A few years back during a routine checkup my by was a touch high, 125/80 and the doctor advised going on a low dose BP med basically so my wife would not worry. I also had started snoring for the first time, so the doctor and my wife were worried about potential sleep apnea and future heart problems so I agreed on the low dose of BP meds.
A few years later, I started having some weird heart rhythm issues called PVCs which are common, about 20 million Americans have this. It’s not life-threatening but it can be very strange and uncomfortable when your heart flops around. I was referred to a cardiologist and prescribed yet another drug. Still blindly following the advice I started that medication, but after a few weeks I hate the side effects and threw it away, and never went back to the cardiologist.
The PVCs continued for years and were ok sometimes but not always. I started exercising more and realized I could not be on meds that caused excessive urination, because with additional sweating I would get dizzy, likely from dehydration and electrolyte imbalances so I had the meds changed and decided to see a functional medicine practitioner instead of the family MD who just followed his guidelines and gave the same dumb advice.
During this process, the functional medicine doctor had extensive blood panels drawn, like 12 vials of blood. They tried to take blood in the office, but the physician’s assistant got no blood from the left arm, she switched to the right and go no blood, that’s how dehydrated I was. She had never seen this in any patient. I waited for a few days and drank a ton of water and went again, this time some blood came out, but still not flowing that freely.
The results showed my electrolytes were way out of balance with potassium and sodium low, and magnesium slightly low. They suggested I take some electrolytes and after doing some research I settled on one. Within a week the constant PVCs went away, and except for a 2-day period, they have been gone which is amazing.
My BP is quite a bit lower and I know am only on half the prescribed dose and working to shed the last 15 pounds I have to lose to get to my goal of 155 pounds and hopefully be off all meds! I am riding my bike a lot more and really seeing great health improvements and I credit electrolytes with much of that improvement, especially with increased energy.
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Resources for today’s Show:
https://drinklmnt.com/pages/our-story
https://myoxcience.com/collections/hormone-adrenal-support
Show note and recipe here
In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also.
Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to explore. Ingredients are simple, flour, salt, lard, that’s it! Juxtoppose to the leading brand Mission which contains 20 plus ingredients, including seed oils
Resources:
https://www.missionfoods.com/products/tortillas/flour-tortillas/
Danish Dough Whisk-https: https://amzn.to/3S369ej. NOT AN AFFILIATE LINK
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Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let’s be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food.
While many devices and contraptions exist to keep knives sharp many are hard to use, even for pros.
I have been around kitchen knives since age 14 and likely spend 5-10 hours per week cutting, chopping, butchering, carving, etc. with said knives. I believe I own several thousand dollars worth of chef’s knives and my drawer is loaded with knives of all types.
Because of my work in culinary media, I have been fortunate to try and use the most expensive knives at no cost to me. My collection includes knives from”
- Cutco ( I served on their culinary advisory board for two years)
- Mac
- Wusthof
- Henckels
- Global
- MT Knives
- Shun
to name a few….
All of these knives are pretty darn useless once dull. The action of cutting food, and scraping against cutting boards all contribute to the edge going dull. Different blade materials hold an edge for different amounts of time. My Cutco Santoku holds an edge longer than my Mac chef’s knife but I still prefer the Mac anyway. I overall prefer. The precision of Japanese knives which are often much thinner than German knives for example. But this is not about choice but sharpness and the tools to maintain an edge.
There are abundant choices in tools that can sharpen knives and each takes a certain skill to properly use. In my opinion, the wet stone if the best to achieve razor-sharp edges that last. I have a wet stone with both 400 and 1000 to really turn the dullest knives into razor-sharp daggers!
I own these devices:
- A Japanese contraption-piece of garbage
- A wet stone
- Hand Held sharpeners
- Honing steels……these really only straighten
- Plus a bunch I threw out because they sucked!
- A Horl 2 roller system from Germany, more on this in a bit.
The trouble with using a wet stone is that it’s very hard to maintain the angle needed. In all my years of professional kitchen work, I have found one guy who was the master of knife sharpening. The guy trained in Germany could take my dull knives and make them better than new. He is precise in everything he does in life so this is just part of his personality.
I used to watch him in awe as he could maintain the proper angle like a robot. Simply perfect, simple…German! I have the same stone he uses but I am just not nearly as good as he at using it. I can get one side very sharp but the other..not so much.
The handheld devices that you pull the blade through do work, but not for long. I recently decided to try a few more sharpeners other than a wet stone to provide my listeners and readers with a better way. Once I had the Horl 2 I realized this is about the best device a layperson can use to sharpen a knife quickly, safely, and reliably.
The Horl 2 is so simple, just select the degree of angle (I prefer 15 degrees) and roll the stone against the knife about 15 times, turn over and do 15 more times, then use the honing side a few rolls and you will achieve a very, very sharp even edge, every time.
I did not get paid anything to promote this device, this is my opinion and I stand by it. See the non-affiliate link below.
To learn more just visit their website. or watch their video that demonstrates the product here.
Link to today's show
In today’s episode, I discuss the wonder that is salsa!
Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don’t need written instruction.
Also, below pls find a video showing one of the most popular salsas, pico de gallo.
Enjoy!
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www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils
Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the “heart-healthy benefits” of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and “vegetable” oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow, duck fat, coconut oil, avocado, and olive oil and marketed to those avoiding seed oils.
These nasty oils are everywhere and in everything, you can possibly think of, all snacks, chocolates, cookies, cakes, chips, crackers, dressings, condiments such as mayo, BBQ, marinades, etc. So avoiding them takes some discipline and plenty of label-reading.
How did industrial seed oils go from being classified as “toxic waste” to enjoying the title of “heart-healthy” fats? As first documented by Nina Teicholz, in her book, The Big Fat Surprise, the story involves a scandalous combination of donations to medical organizations, dubious scientific research, and unsubstantiated marketing claims. Credit: chris kresser
Check in the resource section as I’ve added articles that promote seed oil and articles that say to avoid them. So who do you believe?
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Some of My Fav Recipes
Resources for today’s show:
https://www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/
https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/
https://udumbara.net/groundbreaking-conference-reveals-health-risks-of-seed-oils
Find the recipe for today's show at Harvest Eating
Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not.
Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It's classically made using some kind of wine and usually a little milk, or cream and herbs. The are many variations of this dish and they all are wonderful.
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This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in.
Basic recipe:
1-1/2 cups drinkable red wine
1 finely minced shallot
4 tbsp good butter
2 tbs beef stock of demi-glace
salt and white pepper to taste
Resources:
https://amzn.to/3vPZDgX. BUY demi glace
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Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have.
Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more “sciencey” items like xanthan gum, affecting texture is the key to better cooking.
Here are a few items commonly used to thicken our foods:
- slurries-cornstarch, arrowroot, potato starch,
- roux-flour and fat like butter, oil or lard
- burre manie-a dough of butter and flour
- egg yolks
- cooked and pureed potatoes
- butter
Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food.
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Resources for today’s show:
https://youtu.be/pxHyPSQAbZU. Make burre manie-kneaded butter
https://youtu.be/8eV83i2a-OI. Make a slurry
Show Notes On Harvest Eating
Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat!
Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a “hard stop” on farm-raise seafood, especially shrimp. I can’t fathom how this nasty industry has become so large when the product is produced in such horrid conditions.
Below is a video showing where your farm-raised shrimp comes from: warning..you will be alarmed!
For your convenience, I’ve added this link so you can purchase Wild American shrimp and have it shipped to your door. I have no relationship with these folks, FYI.
How I make shrimp cocktail, first the poaching or boiling liquid:
First, create the liquid they will be poached in by adding 1 gallon cold filtered water to a pot then add the juice of one lemon, with the lemon halves tossed in too, then add 3 tbs Worcestershire sauce, (Lea & Perrins please) 2 tsp salt, 2 bay leaves, 4-7 black peppercorns, 1/2 tsp clove powder or 3-4 whole cloves. If you like onion nad garlic can be added too; just crush a few garlic cloves and place a half of an onion in the water.
Bring this to a boil, then toss in the shrimp and cover, let it return to boil and remove shrimp after 2 minutes of boiling and place into a bowl of very cold ice and water. Add a bunch of ice to a bowl, then add water, this mixture will stop the cooking process. This cooked shrimp can be held a few hours by adding more ice.
Make cocktail sauce:
Add 2/3 cup good organic ketchup to a bowl, then add salt, pepper, lemon juice, Tabasco, 1/2 tsp Worcestershire sauce, and 2-3 tsp of prepared horseradish sauce. Play around with this to get it right. It should have very bright acidity, some heat and a bunch of umami from the ketchup and wooster sauce!
I like to serve shrimp on crushed ice with the cocktail sauce in the middle in a bowl for easy dipping.
Show Notes for this episode
On today’s show, I want to share the method and basics behind a simple soup made with cabbage and a few other basic ingredients. This cabbage soup takes about 45 minutes or so to put together and is a very satisfying dish. It originates in the Alsace region of France where the German border is close and the mix of culinary cultures blend very well together.
This part of France is wonderful to visit and the food culture, area beauty, and friendly people are worth the trip, so I suggest getting there if you can.
To make this you'll need the following:
2 heads of cabbage
1 carrot, large
4 garlic cloves
1 large onion, minced cut
1/2 pound smoked bacon, thick cut
64 oz chicken stock
salt and pepper to taste
In a large pot of salted water add the cabbage that has been quartered, and cook for 10 minutes. Drain and rinse under cold water, remove the core then cup into long thick pieces, and set aside.
In the same pot, you boiled the cabbage place over medium-high heat, add butter and olive oil, add onion and carrots, and cook for 4-5 minutes, add cabbage and bacon, and all the chicken stock. Bring to a simmer, cook for 20 minutes or so, and season with salt and pepper to taste.
In the resources section below you’ll find some recipes that will make you feel like you’re in Alsace, give them a try.
Links:
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Some of My Fav Recipes
Resources for This Show:
https://www.tripsavvy.com/strasbourg-france-and-germany-collide-1517703
https://travelfrancebucketlist.com/food-in-alsace/
https://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew/
https://www.saveur.com/article/Recipes/Farmhouse-Chicken-in-Vinegar-Sauce/
https://www.saveur.com/article/Recipes/Venison-Stew/
Through the years I have taught people through this podcast, cookbook, videos, tv shows, magazine articles, and in-person culinary demonstrations many different culinary wives' tales or falsehoods. Stuff I was taught and just always did….because…that’s the way you do it…..
As a young chef training under older more experienced chefs, most of them graduates of European or American culinary institutions, I was taught the “way to do things” and little details that I have seen parroted on TV and elsewhere for decades.
I’d like to dispel some of them today.
- A good example of this would be letting meat rest to “reabsorb the juices”. The meat is not reabsorbing juices, the juice is in there and has not gone anywhere….they just are moving fast due to heat. Water is still when cold, but moves when simmering or boiling because the atoms react to heat and create energy. So, when we remove meat from the oven, as it cools the juices are less likely to spill out, but there is no reabsorbing going on.
- Seasoning meat and thinking the interior is getting seasoned even without a brine being deployed. Sure the outer edges and a tiny bit of the interior are getting some seasoning, but not much more than maybe 1/4 inch. In order to season internally the meat must soak in a brine that contains quite a bit of salt and it takes time for the brine to move into the meat.
- In the same vein, we were all taught to season the food with salt and pepper and herbs even if it was going on a hot grill, sauté pan, or oven. What happens is the seasonings (except salt) just burn and become acrid and bitter, especially herbs and seeds (pepper, cumin, coriander, sesame) I have changed my thinking on this…more on an upcoming show…
- Basting a turkey is also a total waste of time. I remember thinking why am I opening the oven every 30 minutes letting out half the heat to bast the turkey when it does nothing to increase the moistness of the turkey? I had plenty of dry-basted turkeys, trust me.
- The plethora of egg cooking tips to do things like poaching eggs with vinegar and creating a whirlpool. I have done it with no vinegar in still water and it works better and does not give the eggs a vinegar taste.
- Making hollandaise over a double boiler and whisking for 20 years…a blender works better and takes 30 seconds.
Part 2 coming soon....
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In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside. If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery.
This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to attend to other parts of the meal which can be challenging to time out properly.
I STRONGLY suggest the use of a digital probe thermometer which lets you nail the temperatures! Meat is expensive, practice safe meat cookery!
You'll want to remove the roast from the refrigerator about 2-3 hours before cooking and season all surfaces with salt. Let sit uncovered until you're ready to place it in the oven. Place the digital probe thermometer into the center of the meat but NOT touching a bone.
I would suggest cooking this at least 5 hours before service time, it will take roughly 15 minutes per pound (guesstimate) to reach the desired internal temperature which in my mind would be between 118-120 degrees Fahrenheit.
Once the thermometer starts beeping remove the roast and allow it to sit uncovered on the counter. Then, about 30 minutes before you sit to eat place it back in a 500-degree oven and cook for 10-15 minutes or until it's nicely browned, remove the meat and let it rest before slicing.
Resources for this episode:
https://www.youtube.com/watch?v=DzD1bZz_YNc&t=336s
My recommended digital probe thermometer
Cultured or inoculated creams like Creme Fraiche have been around for a long, long time in many different cultures. The bacterial culture used differentiates them from each other but they are all what I call "cultured cream".
In Mexico is called crema, and it's slightly more viscous, here in the USA we have sour cream, across the pond in the UK they have clotted cream (one of my favs) and there are other cultures that have cultured cream too that I won't mention. They are all tasty and useful in culinary applications and just for digging into with your dessert spoon.
Today will focus on French-style creme fraiche with is nutty, slightly tangy, and 100% awesome! Before I go too far here is the basic recipe:
Ingredients:
- 1-pint heavy whipping cream or heavy cream, try to find the highest butterfat % you can.
- 2 tbsp cultured buttermilk
Method:
Mix these too in a canning jar, place a lid on it and let it sit at room temperature for 18-24 hours, then refrigerate for 3-4 hours. When it chilled it will be amazing.
Suggested uses:
- on dates
- bananas
- scones
- in sauces such as tomato and soups too
- on fish tacos
- baked potatoes
Also, not related to this episode is something cultured butter, IE heavy cream that is inoculated and then whipped into butter, this is amazing stuff as well!
Mustard is a member of the brassica family of plants and is grown all over the world and is prized in many different cuisines from France to India, Germany, and, of course, The United States of America. The total acres of mustard harvested here in the US was 91,400 acres in 2020. The total production was 81.8 million pounds. The average mustard yield in 2020 was 895 pounds per acre. Mustard is primarily grown in Idaho, Montana, North Dakota, Oregon, and Washington. There are three common mustard seeds, white, yellow, and brown.
Yellow mustard is the gold standard for mustards in America. The famous bright yellow color comes from the use of both finely ground yellow mustard seeds and turmeric, a powerful coloring spice. The ground mustard seeds and turmeric are mixed with water and vinegar, and sometimes mild spices, to yield a thick, squeezable condiment. Most yellow mustards start with ground mustard seed or mustard flour.
Spicy mustard or deli mustard is usually made with brown mustard seeds, you probably have heard of Gulden's mustard... the popular type is spicy brown mustard.
Originally made in Dijon, France in 1865 Burgundian mustard is sharp and spicy and also the first type to be regulated. The formula consists of brown mustard seeds and verjuice, an acidic juice that is made using unripe grapes. Acidity slows down the reaction that produces heat in mustard, so opting for a less acidic type of liquid creates a more robust, strong flavor profile with intense heat. They don't use Verjuice anymore.
Most Dijon mustards are made using low acidity liquids – like white wine – and use either brown and/or black mustard seeds. Its pungent and sharp taste can be used in most applications whenever you want a bit more of that mustard-y bite. Dijon also works incredibly well mixed into sauces, mayos, and vinaigrettes, to help develop the flavor further.
I personally visited a mustard factory in Dijon France called Edmond Fallot and I was amazed by the process which has changed little over the centuries. I also learned a pretty neat fact, mustard while treasured in France, most seeds are not grown there. They import the seed from western Canada and the USA. In recent years late frosts in spring have damaged much of the French crop.
Ways to use mustard other than on sandwiches:
In southern BBQ yellow mustard is used as a sticky precursor to the application of seasonings for low and slow bbq. I always use Dijon mustard in my vinaigrettes and it makes an excellent addition to sauces. In my cookbook the recipe for cider mustard sauce is pretty nice...basically, a pan sauce that consists of chicken stock, apple cider, Dijon mustard, and a touch of heavy cream.
Also, honey mustard is a pretty common condiment to dip things like chicken fingers in. I would definitely encourage you to try some mustrad at home, it's pretty easy, mix some yellow and brown seeds, pulverize it with a little water, add some white wine, active pickle juice, salt, and a touch of sugar, and let it ferment at room temp in a container for a few weeks. You'll have something amazing that you made yourself!
Resources:
https://www.youtube.com/watch?v=4nVOhHo0puE Great video from burgundy France shows the method to make mustard.
https://www.fallot.com/en/la-moutarde-en-bourgogne/
https://www.agmrc.org/commodities-products/grains-oilseeds/mustard
https://www.fallot.com/en/la-moutarderie-fallot/
https://www.approachinghome.com/harvest-mustard-seeds/
https://www.doityourself.com/stry/how-to-grow-and-harvest-mustard-from-seed-to-sauce
https://www.youtube.com/watch?v=PRM3HVax14E
https://www.youtube.com/watch?v=KdtpBKKIvrk
So many people I speak with say the same thing “ I can’t recognize this country anymore” and I believe they’re right. We currently face so many overlapping challenges that I fear things will get much worse before possibly getting better.
I know it’s depressing to think about, but we need to address and face these issues to help get through them together and protect our families and NOT be caught off guard like so many mothers needing infant formula they cannot find.
Never before in our history has so much been so wrong at the same time. In 2008 when the great recessions came, we did not have inflation this high or energy prices this high, or a crumbling supply chain.
Most of these problems feed off one another. Inflation makes people turn to crime. Empty shelves encourage hoarding and so on. The future has never looked this bleak in my opinion then it does right now.
Here is my list of these challenges, in no particular order…..
- An illegitimate Regime running the government into the ground-killing the economy and middle class
- Societal decay- rampant crime, homelessness, poverty, drug addiction, divided population, promotion of alternative lifestyles, CRT in schools, political corruption, stolen elections
- Global debt levels are huge, and many countries are at the precipice of collapse-Japan, China, US, Europe, and South America….to name a few.
- Massive die-off and disease due to experimental gene therapy
- Global agricultural output shrinking fast-massive food shortages are incoming
- Food protectionism-many counties have halted food exports, not us-we’re run by idiots (Hungary, Egypt, India, Russia, Ukraine, Kosovo, Indonesia-to name a few)
- Inflation nearing runaway status-families struggling to pay for food, medicine, food, medical care-inflationary depression en route IMO
- Fuel and energy prices at all-time highs, gas, diesel, Nat. Gas, propane
- Shortages of key commodities-fuel, fertilizer, most ag chemicals, rare earth minerals
- Global weather-cooling, drought, and crazy jet streams causing many problems and shrinking crop yields
- Supply chain disarray-The retail out-of-stockalypse is underway-stores are getting emptier by the day, China closed-we’re screwed
- Food Shortages are causing fear and will cause serious trouble later this year.
- Partisan Federal Reserve-Fed IS worried about climate justice, etc. instead of inflation and debt
These facts in my mind are indisputable
Resources For This Episode:
Cold Weather Across The Globe-Sorry Al Gore, You’re Dog Water
Global Agriculture Yields Down Due To Cold Weather-AKA Climate Change
Rediculous Partisan Janet Yellen Waxes On About Gun Control and Climate Issues Instead of Inflation
Massive Die-Off Due To Gene Therapy
Buy Harvest Eating Coffee
Food Storage Feast
https://www.cnbc.com/2022/05/18/countries-banning-food-exports-amid-rising-prices-inflation.html
Show notes are here!
I get a lot of inquiries regarding making mayo or Aoli as it’s also referred to. This is so simple and makes a better product than just about all store-bought mayonnaise. While this is basic, the exact same method can be altered by using flavorings such as garlic, lemon zest, fragrant herbs such as dill, tarragon, basil, thyme, etc.
The other point which is important to mention is that just about all commercial mayonnaise is made using GMO mono-crop seed oils which IMO are not the most healthy to eat. There is avocado oil mayo in the market but some (like my family) find it to be off-tasting and not as good as say…Dukes!
Save $25 off Food Storage Feast.com membership-save25
While many are focused on the Johnny Depp trial, Monkeypox, or other non-events much of the world, including the United States is entering into what I’ve coined “The Out Of Stockalypse!” Across most industries, American companies large and small are experiencing out of stocks at a rate never before seen in our history. I cannot understate the colossal challenges we are now facing that will be our reality for some time.
On March 28th, China locked down the biggest cities and ports in the world under the guise of a Coronavirus outbreak (more on that later) that has crippled global manufacturing and shipping resulting in a critical shortage of parts and materials.
The CCP has locked down over 26 million citizens in the most important manufacturing regions in China. Ports in Shanghai, Shenzhen, and Ningbo were shuttered. Since we’re extremely dependent on China to supply everything from prescription drugs to car parts to foodstuffs, to industrial components (pumps, switches, hoses, belts, etc) to plumbing parts, etc. this is a major problem. So many critical industries here in the US are facing serious challenges. Retailers are seeing inflation eat away at profits as consumers are struggling to pay higher prices while major retailers cannot raise prices fast enough to keep up with inflation. Couple that with out-of-stock items and the future is not bright.
Recently Amazon, Walmart, Home Depot, and Target have seen profits evaporate and sales slow, the worst is yet to come. As the supply chain empties out, the same retailers will have major holes in inventory resulting in lost sales.
I wonder if China is using this lockdown as a way to further weaken their enemy, the USA? The reason for this thinking is China does not give a rats rump about the Chinese citizens. They have shown contempt for their citizens many times throughout their history, so why are they so worried about a virus which we know has a survival rate of over 99% in most cases? Hmmm, I smell a rat! They can crash our markets and might just succeed with these supply chain bottlenecks that are causing our retail business to get clobbered.
Just imagine how many items are not going to be in stock and all the missed opportunities our retailers, service sector companies, and manufacturers will face. Scarier still are the hospitals and pharmacies that will be short critical life-saving medicines…not good!
I have read about the myriad of industries and businesses that are short critical items with lead times that are many, many months out, this is not good folks. I have been saying for years on this show that allowing offshore countries to make our critical stuff is a major mistake and a national security issue. Instead of these bumbling government officials and congress making stupid laws they should have focused on laws that prevent American companies with government contracts to offshore critical items, but they are too busy lining their pockets, lying their asses off, and generally making the people hate them.
Now many might shout we don’t want the government involved in our business and I totally understand that, but what about critical medicines and infrastructure parts? For example electrical grid components and water system items like pumps, controllers, etc. These are critical, national security infrastructure parts that should only be made here domestically, for the reasons we are seeing now….unavailable parts and parts with stupid lead times that cannot be guaranteed.
In closing, the next few months are going to be a rocky road as the supply chain empties of critical items needed by industries very important to our economy and way of life. Be sure to get the stuff you need NOW, items like shoes, car parts (belts, hoses, oil, filters, tires, etc.) foodstuffs, electronics, etc.
Resources for today’s episode:
https://www.freightwaves.com/news/what-chinas-covid-spike-massive-lockdowns-mean-to-shipping
https://nypost.com/2022/03/28/shanghai-starts-chinas-biggest-covid-19-lockdown-in-2-years/
https://www.sunsettrans.com/2022/03/16/chinese-ports-and-operations-shut-down-due-to-covid-lockdown/
https://www.armstrongeconomics.com/international-news/china/the-worlds-busiest-shipping-port-is-closed/
https://www.seatrade-maritime.com/ports-logistics/number-containerships-waiting-chinese-ports-doubles
https://www.youtube.com/watch?v=MzurR9bvzg0
Show notes at Keith Snow.com
If you have ever visited Charleston SC you quickly realize that among the southern charm and historic buildings there is something else that has visitors flocking to the Holy City. Charleston was founded in 1670 as Charles Town, honoring King Charles 11, and is literally a living history book. Once the heart of the slave trade almost half of all slaves arrived at Charleston, or course this stain on the city’s past should never be forgotten.
One of the results of this slave trade was that many slaves from Africa brought their Gullah cuisine and cooking methods with them as well as other traditions such as basket weaving, these recipes, methods, and skills have become a treasure to the Charleston area and all who visit. it
Many ingredients that are considered basic commodity staples like rice and corn are now heralded in the Charleston area and have become the stuff of obsession.
A reading from Fast Company….The Grit Awakening: Why Antebellum-Style Cornmeal Has Risen Again
Tim Mills remembers that as a boy growing up on a North Carolina farm, one of his favorite chores was riding with his grandfather to the local mill to get the corn ground. So when “the still voice of God” told the 71-year-old Methodist farmer to build a grist mill on his small farm in Clarke County, Georgia, Mills says he at least had some idea what The Almighty was talking about.
God had great timing: Mills’ brand of grits, made with 19th-century techniques and a pair of mules, are now a hit in upscale Southern restaurants. Mills’ brand, Red Mule, is one of a slew of successful pre-industrial cornmeal companies that are seeing sales surge across the New South and beyond.
There are a number of trends that help explain the increasing appeal of Antebellum-style grits. First there’s the increasing preferences among consumers for less-processed, locally sourced foods. There’s the well-documented Southern instinct to celebrate old ways of doing things. But above all, the success of Red Mule is probably about their taste, which for most Southerners is older than living memory.
“I grew up eating those bland grits, and they didn’t have any taste, other than the butter, salt, and pepper you’d put on them,” says food historian John T. Edge, director of the Southern Foodways Alliance. He’s referring to the familiar white stuff pooling beside fried eggs on breakfast plates. Those grits are processed on high-speed roller mills, which heat to a high temperature, damaging the flavor of the corn and smashing the germ to dust. Edge has watched, happily, as grits have been resurrected into an artisanal food. “What’s happened to the South isn’t some fad but a genuine unearthing of old foods and varieties,” he says. “Grits are a reintegration of a very old food being enjoyed in a very new time.”
Now grits or corn are just one staple that is being celebrated and the focus of many Charleston area menu items, also oats, Carolina Gold Rice and other simple staples are making a huge comeback, and rightfully so. Several years ago I had the pleasure of filming an episode of Harvest Eating TV in an old steel building behind the railroad tracks in downtown Columbia SC with Glenn Roberts founder and principal of one of the most important companies in America, Anson Mills.
And then there’s Anson Mills in Columbia, S.C., which takes the term “heirloom” to a new level. Owner Glenn Roberts produces grits and meal made of corns that were raised as crops in the nineteenth century. But Roberts’ mission isn’t just to sell grits. He’s spent the last 20 years finding, protecting, and cultivating corn and other pre-industrial domesticated plants–called “landraces”–and resurrecting agricultural systems that existed in North America centuries ago. His Carolina Gold Rice, grown in the coastal area of South Carolina, is of the same variety that people were eating at the end of the Revolutionary War. In old journals and diaries Roberts discovered that in the South Carolina of the 1700s, many farmers followed a 17-year-long cycle of rotating specific crops to enhance their flavor, hardiness, and nutritional value without depleting the soil. -Fast Company
I literally could go on and on about how important the work Glenn Roberts does at Anson mills but suffice to say we all owe Glenn a debt of gratitude for his dedication to Antebellum grains and preserving southern foodways.
Resourced for this episode:
https://ansonmills.com/
https://www.coastalconservationleague.org/projects/growfood/
https://huskrestaurant.com/about/suppliers/
https://www.jstor.org/stable/3740433
https://www.fastcompany.com/3035287/the-grit-awakening-why-antebellum-style-cornmeal-has-risen-again
https://www.southernfoodways.org/
https://www.southernfoodways.org/gravy/
Many of you reading this are aware that some plants contain toxins as well as physical defenses that can injure. Some good examples are rhubarb leaves and wild mushrooms, both of which can make you very ill and possibly kill you. We all should know not to pick mushrooms without either having an expert forager with us or at the very least a field guide that shows which to avoid so you don’t die from poison.
Additionally think about very common physical defenses such as thorns on roses, blackberry and raspberry bushes, stinging nettles, cactus, poison ivy, oak, sumac, etc. There is much available evidence to demonstrate that plants do aggressively defend themselves with an arsenal of tools, none of which we enjoy.
Even though this is common knowledge most don’t equate plants having thorns or toxins as a way of defending themselves. Rhinos don’t have giant tusks just for show, those are weapons just like antlers, canine teeth, bear claws, etc. But plants don’t growl or run after you, they stay in place and hope their defenses keep them alive. Pretty amazing intelligent creations if you think about it.
Inside plants are also some pretty tough defenses, in the form of chemicals, enzymes, and other toxins. A few that you may have heard of are lectins, found in many beans, and oxalates, found in many plants, fruits, seeds, roots, etc. Of course, the “health experts” scream from the rooftops about NOT eating meat but instead healthy plants like kale, spinach, almonds, peanuts, and whole grains yet they do not mention the defense chemicals in these “foods”.
A great recent example of plant defenses happened the other day. I bought home a beautiful fresh pineapple, I cut it open and my daughter Ava gobbled up half a pineapple along with grapes and mangoes. Later she started getting rashes and hives all over her body, she thought it was a new deodorant she tried. My other daughter ate three or four pieces of pineapple then some nachos and blamed the nachos for her piercing stomach ache which had her in the fetal position for a few hours. The next day she also bought some fresh cut pineapple and ate it with a snack, within an hour she came home from work and laid on the bed miserable until I gave her club soda which seemed to help.
The next day Ava’s feet, and lips were STILL very swollen, she had to take allergy meds and Advil to curb the swelling and pain. So you see these innocent-looking plants can really mess with us humans.
In my quest for health, I have tried just about every fad diet there is in an effort to eliminate psoriatic arthritis that can damage joints and make a mess of your skin. Veganism destroyed my health (and my wife’s) in 5 mos, and we were forced to abandon the diet to heal. Paleo dieting which is rife with kale and nuts did not help me much either, yes it was better than vegan but still, I suffered from skin and joint pain.
For the last few years, I have read much about the carnivore diet which promotes eating grass-fed meats, organs, eggs, dairy and limited fruits, and very limited plants. While I love meat, the one thing I did not miss at all on a vegan diet was meat, the cheese is what got me most upset. I have been tinkering with a carnivore light diet and have started to research how plants defend themselves and if these defenses can affect me, and low and behold they do!
When I eat high oxalate foods my joints swell and my skin immediately shows signs of problems. It usually is nuts like almonds, peanut butter, and plants like broccoli that affect me. All of those are high oxalate. Oxalates bind with calcium and not only cause gut health issues they rob vital minerals too, making your electrolyte balance go whacky.
My father-in-law eats a few things in his daily regimen; black tea (he’s English), chips, peanuts, chocolate, potatoes, bread, all high oxalate foods, he shows many of the symptoms of oxalate poisoning; skin that bleeds easy, stomach issues like bloating, cramping, diarrhea, joint pain, mental fog, plus a history of kidney stones and gout. Of course, he just gobbles Advil and keeps going but will not change his ways, stubborn man he is! His doctors have never mentioned oxalates or any plant defense chemicals, yet they wear white lab coats :)
The list of high oxalate plant foods is long but the good news is many plant foods have tolerable amounts of oxalates. Both lists are below but first, let’s discuss what oxalates are.
There is much debate about whether cooking reduces oxalates in food, some say yes, some say no.
Here are some high oxalate foods:
beans, grains, bran, sesame and other seeds, peanuts, almonds, and other nuts, swiss chard, spinach, beets, potatoes, chocolate, rhubarb, figs, kiwi, blackberries, black pepper, cumin, turmeric.
Here are low oxalate foods:
meats, dairy, eggs, fats and oils, and other non-plant foods
arugula, avocado, Bok Choy, cabbage, cauliflower, cilantro, cucumber, garlic, kohlrabi, lettuce, mustard greens, mushrooms, green peas, watercress
A few words from the website of the foremost oxalate expert Sally K Norton who is. avast resource on oxalates and has a degree from Cornell University in nutrition.
A Small Bite of Oxalate Chemistry
When oxalic acid, which is water-soluble, combines with mineral ions it yields various oxalate “salts.” These mineral salts form minute crystals. Some types of oxalates remain soluble, such as sodium oxalate, and some form insoluble solids, such as calcium oxalate. The mineral calcium has a strong affinity for oxalate and thus can draw the oxalic acid away from the sodium ion and form calcium oxalate. (Thus, a soluble form of oxalate becomes insoluble.) Calcium oxalate is the predominant form of oxalate found in soils, plants, and in the human body.
Crystals of calcium oxalate start out as particles and nano-crystals that have a tendency to grow bigger. Plants take advantage of this and create a number of fascinating crystal shapes in specialized cells. Oxalate crystals can also amalgamate into “stones.”
A Bite of Health Science
Tiny oxalate crystals attach to healthy cells and to damaged cells or cellular debris. When the cells can’t contain, dissolve, and discard the attached crystal, it will attract other available oxalate particles and grow. This type of pathological crystal formation in the body may be fairly common in arteries, the thyroid gland, and elsewhere. This famously happens in the kidneys when oxalate crystals amass into kidney stones. Oxalate ends up in our urine because our bodies can’t alter it and must excrete it. Otherwise, it can do serious harm inside your body.
Deposits in Kidneys and Beyond In humans and animals, kidney stones typically consist of calcium oxalate. When kidney stones block the flow of urine, they become very painful and dangerous. Kidney stones are a challenging medical problem.
I realize this is a lot to digest (no pun intended) but for me, it simplifies life because focusing on a few food groups and eliminating many vegetable nuts, and fruits is easier to manage and also informs my future plans for a homestead and what I want to grow and raise.
Show notes https://keithsnow.com
Visit Food Storage Feast-use: save25 to save $25
Lactobacillus Reuteri (L-Reuteri) is a lactic acid strain of bacteria in the Lactobacillaceae family of bacteria. It used to be common in humans and most animals but a steady diet of toxins and pharmaceuticals like Advil, glyphosate, pharma drugs of all kinds plus food additives like polysorbate 80 that is found in many processed foods including ice cream and can slowly kill off L-Reuteri and other beneficial gut bacteria that can allow can overgrowth of bad gut bacteria leading to a common condition called SIBO.
Polysorbate 80 is a common food additive that acts as an emulsifier, a solubilizer, and a surfactant. It's generally—but not universally—considered to be a safe substance, although it may cause problems in special cases. One of these cases is in people with Crohn's disease. In this disease, the lining of the gastrointestinal tract is inflamed. Polysorbate 80 may worsen the inflammation.
Research performed at Georgia State University has raised the idea that polysorbate 80 is not as harmless as is generally believed. The research suggests that the chemical changes the composition of the bacterial population in the intestine, promoting the growth of pro-inflammatory bacteria. These bacteria may cause mild gut inflammation even in people who don't have Crohn's disease. The inflammation may then increase the risk of a person developing metabolic syndrome. This syndrome involves a number of unhealthy conditions, including obesity and insulin resistance. Insulin resistance increases the blood sugar level and is often a precursor to type 2 diabetes.
Source-https://youmemindbody.com/digestion/Polysorbate-80-Food-Additive-Inflammation-and-Health-Problems
L-Reuteri has immense benefits, a few include:
- L. Reuteri Improves Sex Drive
- L. Reuteri Stops Balding And Improves Hair Quality
- L. Reuteri Promotes Thyroid Health
- L. Reuteri can make weight loss effortless
- L. Reuteri Promotes A Cavity-Free Mouth
- L. Reuteri boosts dermal collagen, reducing wrinkle depth
- L. Reuteri can fight h-pylori infection in the stomach
L-Reuteri was first isolated in 1962 and has been widely studied since. I could go on about the benefits of this magical microbe but suffice to say it’s darn good for you. In people that suffer from SIBO, L-Reuteri has antibiotic properties that can help reset proper gut bacteria balance.
Several beneficial effects of L. reuteri have been noted. First, L. reuteri can produce antimicrobial molecules, such as organic acids, ethanol, and reuterin. Due to its antimicrobial activity, L. reuteri is able to inhibit the colonization of pathogenic microbes and remodel the commensal microbiota composition in the host. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/
L-Reuteri can help fight off many types of inflammation which are in many cases caused by the gut bacteria being out of balance, IE having SIBO.
SIBO stands for small intestine bacterial overgrowth. This is a very common condition that is responsible for many of the ailments we suffer with, everything from inflammatory diseases such as Crohns, to arthritis, to food intolerances.
SIBO is a common condition, affecting millions of people around the world, but is still a relatively unknown condition and often goes undiagnosed for years, if not decades. Studies have shown it is the most common cause of Irritable Bowel Syndrome (IBS). A study published in the American Journal of Gastroenterology in 2003 showed that 84% of IBS patients had SIBO. Leading SIBO researcher and gastroenterologist, Dr Mark Pimentel from Cedars Sinai in Los Angeles says ‘most of IBS is actually SIBO’.
SIBO is bad stuff! I was diagnosed with SIBO in 2021, January after I took a SICO breath test. I was put on Lauricidin a coconut-derived product that can help kill off bad bacteria. Now I am treating myself with Candibatin BR from Metagenics. I have seen benefits in less than 10 days already.
Making The yogurt is easy, just mix organic (UHT) high temp pasteurized 1/2-1/2, with 2 tbs potato starch per quart and 20 crushed probiotic pills. Then place it into your Instantpot on the yogurt setting for 36 hours.
Resources For This Episode:
Bio Gai Lactobassilus Reuteri
https://gundrymd.com/lactobacillus-reuteri-health-benefits/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/
https://www.amazon.com/Super-Gut-Four-Week-Reprogram-Microbiome-ebook/dp/B096RTDMXV
https://thehealthygut.com/start-here-small-intestine-bacterial-overgrowth/
Visit Keith Snow.com for the show notes and recipe.
In today’s episode, I share another recipe for bread that is very soft, slightly luscious, and amazing. This is a simple bread that I originally made using boiled potatoes but found that to take a long time and be a pain in the rump.
Using potato flakes is much easier and the results are the same.
This bread also freezes very well, so I made two loaves and froze one of them. I also used the bread both toasted and not toasted to make sandwiches, they are delicious. This makes perfect egg salad sandwiches and also a great Italian w ham, salami, mortadella, provolone, shredduce, and roasted peppers.
I hope you give this a try. Be sure to tag @harvesteating on Instagram with the photo of your bread.
Show notes here-www.keithsnow.com/episodes/gluten-free-banana-pancakes
I’ve eaten a bunch of gluten-free pancakes, many that I created, some store-bought. When you decide to avoid or eliminate gluten you likely will long for the foods you once ate, including pancakes, bread, pasta, etc.
Pancakes though have a special meaning for me, because I often make them for my children on the weekends, those big breakfasts and times spent together are memories I cherish.
Lately, I watch my kids eat those gluten-filled pancakes with a jealous eye and often much frustration. I often think of making them better and imagine me actually enjoying them….without gluten. But until recently, those attempts were never truly satisfying.
The trouble with most store-bought recipes is many have too much coconut flour and taste more like the tropics instead of the mountains of Vermont….where pancakes and syrup are very popular I imagine.
So I went back to the drawing board and created a gluten-free mix that is pretty darn enjoyable. You would NEVER miss the gluten or even ask if they were gluten-free because there is no chalky aftertaste or crumbly texture all-too-common with store-bought gluten-free pancake mixes.
Many today are aimed at Keto eaters and these are particularly “coconutty” and usually fall apart too easily, plus the overwhelming taste of fake sweeteners is not to my liking.
I will be testing this recipe without the banana mashed up in the batter and will evaluate the taste and texture minus the banana, because believe it or not, some people don’t like bananas, my son included.
Here is my recipe, you’ll see that the ingredients are easy to find and it could not be simpler to execute.
Show notes at https://keithsnow.com
As I write this there are many signs that America and the constitution that is supposed to protect our freedoms are in serious jeopardy. No matter what institution you observe you’ll find behavior and policies that until a few years ago, did not seem feasible. In this episode, I intend to point out which of these institutions are crumbling and discuss how it affects us as citizens.
I really feel for our veterans, who signed up to defend this country, and in many cases, are the most patriotic citizens we have. They must really be sad seeing what has happened to this country. I am patriotic too, but over the last few years, I have experienced a great awakening in my mind and have witnessed many others experience the same thing.
Let me outline just a few of the reasons I am coming to this conclusion and why I think we need to talk about it if we are possibly going to survive what is coming.
Corrupt Federal Reserve-Painted Itself Into A Corner
The Federal Reserve is corrupt and out of tools to help this economy. Did you know that a few months back Jerome Powell, the Chairman of the Fed had been exposed for making illegal and unethical securities trades.
After revelations of several scandals involving potential insider trading within the Federal Reserve have emerged over the past weeks, the agency has banned its officials from trading individual stocks as it scrambles to mitigate a legitimacy crisis and distrust of the public.
The central banksters who supposedly manage our economy are caught making illegal “insider trades” right before policy announcements or decisions that would affect these trades.
Last week, The American Prospect revealed that Fed Chair Jerome Powell sold between $1 million and $5 million from an index fund — a mutual fund that mirrors the performance of the market — just before a large market crash in October of last year.
Jerome Powell was not the only one, several other Fed officials were involved as well, making this a pretty big scandal. These people understand full well how their decisions affect markets and securities, so they should never be allowed to trade.
The Fed has also been embroiled in several other scandals. Last month, two regional Fed presidents were found to have traded significant amounts of stocks in 2020 as the markets were roiled by the pandemic. Dallas Fed President Robert S. Kaplan had made nearly two dozen stock trades worth $1 million or more. Boston Fed President Eric S. Rosengren bought and sold real-estate-related securities, which are related to Fed policy. Both officials have since resigned.
Then, earlier this month, reports showed that the Fed’s vice chair, Richard Clarida, had moved between $1 million and $5 million in stocks in February of 2020, the day before Powell announced potential policy overhauls for the pandemic. Clarida is still in his position.
Most Americans are not familiar with the “repo markets” and what happened in the fall of 2019 which was a liquidity crisis or as I call it, a banking collapse. No liquidity equals no money equals collapse. I have asked many high net worth individuals about the repo crisis and they have zero clue of what I am speaking about. How did we get here? The Fed promised to “normalize” rates and liquidate the assets it’s been purchasing regularly since the 2008 fiasco. They finally started to taper and raise rates in December 2018 if my memory serves, then going into 2019 they raised .25 basis points for three quarters.
Then in September 2019, the bottom fell out of the repo market which is to say the interbank overnight lending rates at the NY Fed discount window which usually sees rates under 2% for short-term inter-bank loans went ballistic.
Banks were wanting over 10% on these short span loans which can be hours or a day or two usually. So the banks did not trust other banks to be able to repay because there was no liquidity in the system.
At that point, the Fed stepped in and injected huge sums of cash to avert this credit crunch that would have caused massive damage to the public’s trust in our banks. They pumped cash from 17, September 2019 until July 2020
In the last quarter of 2019 – before there was any news of COVID-19 in the U.S., and months before the World Health Organization declared COVID-19 a pandemic – the Fed pumped $4.5 trillion in cumulative repo loans to unnamed trading houses on Wall Street – its so-called “primary dealers.”
The collateral that the Fed accepted for the cumulative $4.5 trillion in loans consisted of $3.497 trillion in U.S. Treasury securities; $988.3 billion in agency Mortgage-Backed Securities (MBS); and $15.839 billion in agency debt.
The Fed’s emergency repo loan operations began on September 17, 2019. From September 17, 2019, through the last acknowledged operation on July 2, 2020, the Fed’s repo loans cumulatively totaled $11.23 trillion, made up of the following pledged collateral: $7.137 trillion in U.S. Treasury securities; $4 trillion in agency Mortgage-Backed Securities (MBS) and $91.525 billion in agency debt.
And yet, the Fed only funneled a total of $3.144 trillion in repo loans to its primary dealers from January 2 through December 30, 2008. So this 11.23 trillion pumped into our banking system in 6 months should be eye-opening to anyone reading this and also why we needed a plandemic or war with Russia to divert attention from this collapse.
Stolen Election
Some of you might not agree the election was stolen but I’ve seen and read enough indisputable evidence to know the real coup was not 1/6 rather 11/3/2020 when the fake president and his minions stole the election. I could go on forever here but just consider just this, Mark Zuckerberg funneled over $400,000,000 through front groups to pay for and place illegal drop boxes in swing state blue cities. They also paid the ballot harvesters for each ballot they stuffed into these boxes, video evidence documents this without dispute.
These drop boxes collected hundreds of thousands of ballots with zero chain of custody. These illegal votes were counted in the 2020 election, that is blatant fraud. Secretary's of state in these swing states arbitrarily changed election laws without going through the legislature which is illegal enabling them to count votes days after the election was over, to change information on ballots which is illegal, and to accept ballots without chain of custody which is illegal. In Wisconsin many locales, again in blue cities, recorded 100% turn out which is mathematically impossible. Nursing homes abused elderly residents by making them sign votes or forged their votes even if they were deemed not fit to vote due to dementia, etc.
So, the election was stolen and the administration you are being governed by is illegal, illegitimate, pretty much like a 3rd-world, banana republic.
Government Agencies And Corrupt Bureaucrats
Agencies like FDA, CDC, DOJ, FBI, etc. have all committed egregious crimes since the puppet was installed. the FDA knowingly approved a deadly injection, purposely hid evidence, and tried to release clinical studies rife with fraud and deadly results in 70 years as opposed to now. They went to court to fight the release of these drug trial data, does that not tell you what’s going on? That data is now coming out and it’s mind-blowing how dishonest, criminal and demonic these people are for allowing these shots to be forced upon our citizens, military and even children.
The CDC has hidden evidence through this pandemic and recently the head of the agency said “we relied on too little caution and too much optimism”. CDC has changed the definition of a vaccine, CDC changed the tables that inform parents how toddlers should be progressing with language skills due to the absolute flood of kids needing speech therapy because masking those around them causes developmental delays.
DOJ and its petty little dictator Merrick Garland, who was almost on the supreme court, is using his agency to threaten and scare concerned parents who show up at school board meetings. His daughter is married to a prominent company owner that provides “educational materials” filled with critical race theory to schools. Might this be a conflict of interest? He’s labeled these parents domestic terrorists and then lied under oath when asked about it.
FBI was involved with January 6th and they had many agents in the crowd urging people to rush the capital, that is incitement of violence, but they get away with it yet citizens who have been charged with trespassing are still locked up with no attorneys, no bail, nothing.
Our government is filled with corrupt liars that have gotten us into wars, overthrown democratically elected governments, fomented color revolutions, etc. Watch this demon Victoria Nuland.
Supreme Court
Recently these pack of activist judges decided that the injection mandate was unconstitutional for workers of companies larger than 100 employees but decided that health care workers have to remain masked. The same workers who worked through this scam with no masks but all of a sudden Biden labeled them and forced them to be masked, and the court went along with it. During oral arguments, they even talked about the number of cases as a reason to make their judgment. Sotomayer who Obama appointed was using CNN’s case stats as her argument for keeping this mandate, never mind the constitution which is why these jackasses are even there. So, the court is corrupt, and cannot be trusted to make decisions based on the constitution.
Congress
Let's just say we need term limits, most of them are corrupt pieces of garbage and if I discuss these slime bags I will get sick to my stomach, just mentioning the word Congress gives me anxiety.
Media/Social Media
It just came out the Biden regime paid over $1 billion to media and social media outlets to promote the deadly jab and to silence critics. They censor you off social media platforms, payment platforms, fundraising platforms, etc. if you go against their fake news and medical tyranny.
I’m sure there is more….but suffice to say I envision a world where we all live out in the country, on vast properties, growing our own real food, canning tomatoes, and beans and milking cows and making butter, and loving our families in a healthy, old-schooled way, putting God first then family than neighbors.
Resources for this episode:
https://2000mules.com/
https://www.wealthmanagement.com/alternative-investments/real-reason-why-fed-can-t-and-won-t-raise-rates
https://vaccineimpact.com/2022/censored-4-5-trillion-bank-bailout-4th-quarter-2019-months-before-covid-exceeded-2008-bailouts/
https://www.zerohedge.com/economics/failure-mmt-now-evident
I tried to write a witty and humorous title but this situation is anything but, it’s a very serious issue that is life and death for the people involved, both in Ukraine and in Russia.
It’s also difficult to understand what's really going on, especially with the complicated history of these two countries and that every media outlet, the talking heads at the Whitehouse and all the rhino republicans and crazy liberals that are waving their American flags and chanting Orange man bad, Putin bad, start a war…oh, and get vaxxed, wear a mask and trust the science-its all bs.
What I want to illustrate is that taking George Constanza’s strategy here might be the best approach. You see the beloved character in Seinfeld George Constanza, had always failed in most aspects of life; with women, employment, his parents, and just about everything else. He then decided to do the opposite of the usual and things start turning around for him. Listen to this short video titled The Opposite to get a feel for my analogy.
So in trying to understand this Russia Vs. Ukraine situation, it might make sense to just think the opposite of what you’re always being told, especially when it's the same people we know are full of garbage.
I wanted to list a few of those here:
- Joe Biden
- Kamlala harris
- Hillary Clinton
- Cnn, Fox news, Msnbc
- Lindsay Grahm
- Sean Hannity
- Morning Joe & Miki
- Emanuel Macron
- Justin Trudeau
- Angela Merkel and Olaf the new guy
- The clowns at the UN
So all the same people who were in favor of lockdowns, injections, mandates, and other social activist ideas like transgenderism, open borders, inclusivity, letting unvetted refugees flood into countries…oh let’s not forget about weapons of mass destruction and the Arab spring….!
Just look at Germany, Sweden, France…they can’t allow their daughters to walk to school in a skirt because it invites rape by military-aged Muslim men….” just wear pants, we don’t want to offend or arouse anyone”
I won’t go too deep into Biden’s family corruption with Ukrain but I want you to hear this video…it takes place at the Council on Foreign Relations, a globalist think tank. Blowhard Joe is bragging to other guys about how he used 1 billion dollar aid package as a carrot to get the prosecutor in Ukraine who was investigating corruption of Burisma, an oil & gas company where Joe’s crack addict son Hunter Biden had a position on the board of directors for $50k per month, he knows nothing about oil and gas but was the vice president’s son at that time, now he’s the president’s son. the fact that Joe admits this on video and has not been charged with a crime tells you something about the state of affairs in our country….listen to this short video.
So while Putin is ex KGB, worth over 40 billion, a strong man & dictator who wants to run the world I don’t think you can listen to the folks I named here as reliable sources of info.
I know people who live in St. Petersburg Russia, Canadian citizens that have operated large businesses there and think Putin is a much better president than who we have. Putin was never going to stand by letting the comedian president who constantly berates Russia in favor of “western policies” and wants to join NATO, have all those countries aligned against him and right on his border, no functional president acting in his, or his people's own self-interest would allow that.
Putin does things for his own country’s interests….like investing in 2,300 tons of gold, securing vast oil and gas reserves, building pipelines, and his military…without woke policies…all while protecting his borders. I don’t want war…I want peace and stability…but our meddling across the world has not brought peace, in fact just the opposite.
I know this is a controversial topic because Fox news and Hillary Clinton say he is a bad guy that is responsible for every problem the world has…just consider the source and maybe think the opposite to find the real truth or a balance of truth. Maybe Constanza was right, I think so. There is always more to the story.
I invite your comments here and appreciate your thoughts too!
Resources for This Episode:
https://nypost.com/2022/02/24/who-is-ukraines-president-volodymyr-zelensky/
https://borgenproject.org/10-facts-about-corruption-in-ukraine/
Show note at keith snow.com
Unless you’re living under a rock you've been exposed to the non-stop drumbeat of the fake meat town criers. Fake meat is being touted in every single media outlet on earth; social media, online newspapers, magazines, podcasts like this one, websites, trade shows-heck I’m sure they are flying banners on the fourth of July somewhere pimping Impossible burgers, probably around LA or Long Island!
Industry sales of fake meats have zoomed past 1 billion in 2020 and they are growing fast. They are expected to reach over $10 billion in annual sales in the not-to-distant future. Who is buying this stuff? It’s not all vegans, I’m sure some unsuspecting meat eaters have picked up some of the “trust-the-science” burgers in the meat section of the supermarket.
In my opinion, the taste is rather insipid and I remember spitting out a sample of one while doing a tasting in a restaurant I was running recently. Yuk, they tasted disgusting. These fake meat pimps have sausage, chicken nuggets, chicken patty, burgers, “soysage” crumble, fake shrimp, tuna, etc. Popular brands include:
- Beyond Meat
- Beyond Meat & Sausage
- Impossible Burger
- Tofurky
- Field Roast
- Quorn-nuggets
- Gardein fishless filet
- and on and on……
Investors in the space include Bill Gates-backed Breakthrough Energy Ventures, Temasek, Horizons Ventures, CPP Investment Board, Louis Dreyfus Co., Bunge Ventures, Kellogg, ADM Capital, Danone, Kraft Heinz, Mars, Tyson, SOSV, Viking Global, Thiel Capital, Generation Investment Management, Mayfield Fund, and Techstars.
One of the major sectors of the growing fake meat gold rush are companies specializing in fermentation. Fermentation companies focused on alternative proteins have raised more than $837 million in venture capital funding, starting with the first GFI-tracked investment in 2013. Eighty-five percent of this funding was raised in 2019 and in the first seven months of 2020 alone. The $274 million raised in 2019 is nearly five times the capital raised in 2018. Source-Good Food Institute
These fake meat Barrons want to eliminate animal agriculture in all its forms from industrial feedlots (good riddance!) to backyard chickens to hogs and even all types of fishing. The global elite is not satisfied to reach a few billion in sales and buy a yacht and retire on a private island, no, they want to decimate all forms of protein that interfere with their fake meat revolution. In short, they cannot be trusted. Remember, competition is a sin!
These “marketers” use all kinds of “data” to promote their healthy alternatives to meat, they are rife with statistics about how amazing these products are for the environment, how much they taste like real meat and other unsubstantiated claims that sound really nice.
In my opinion, any product that has so much “science” and so many ultra-processed ingredients cannot be called food. The following quote came from the founder of Whole Foods Market-John Mackey, “If you look at the ingredients, they are super highly processed foods,” Mackey told CNBC, “I don’t think eating highly processed foods is healthy. I think people thrive on eating whole foods.”
The debate over the health of fake meats is raging and anyone who speaks out is quickly demonized by the creators of such food. Just shut up and do not learn how this stuff is produced. The components to make fake meat; soy, corn, peas, etc. are planted into degraded soils that are heavily sprayed with herbicides like glyphosate and others so this crap is NOT good for humans.
Studies show 0.1 ppb (parts per billion) of glyphosate can kill precious gut bacteria in humans leading to all sorts of auto-immune diseases and conditions such as SIBO (small intestinal bacteria overgrowth) and SIFO (small intestinal fungal overgrowth) which are present in the vast majority of us Americans, hmmm I wonder why?
“that the Impossible Burger tested positive for glyphosate. The levels of glyphosate detected in the Impossible Burger by Health Research Institute Laboratories were 11 X higher than the Beyond Meat Burger. The total result (glyphosate and it’s break down AMPA) was 11.3 ppb. Moms Across America also tested the Beyond Meat Burger and the results were 1 ppb.
“We are shocked to find that the Impossible Burger can have up to 11X higher levels of glyphosate residues than the Beyond Meat Burger according to these samples tested. This new product is being marketed as a solution for “healthy” eating, when in fact 11 ppb of glyphosate herbicide consumption can be highly dangerous. Only 0.1 ppb of glyphosate has been shown to destroy gut bacteria, which is where the stronghold of the immune system lies. I am gravely concerned that consumers are being misled to believe the Impossible Burger is healthy.” credit-Indian Health Journal
The Problem with Monocropping
The legumes and grains that make up both conventional livestock feed and most meat alternatives are farmed in industrial monocultures, large areas of just one species that are simple to maintain and harvest. While monocultures take less labor than biodiverse farms, they are environmentally intensive to maintain, with a heavy reliance on chemical fertilizers and pesticides.
In recent decades, food scientists have developed more sophisticated, lab-based ways of changing the textures and flavors of foods. Unlike earlier plant-based foods, the latest generation of meat alternatives are ultra-processed, meaning that they are made almost entirely from isolated ingredients like protein concentrates, purified oils and extracted flavorings containing no whole-food ingredients. When these ingredients are put through high-tech, proprietary processing, food companies can produce imitations that come much closer to the tastes and textures of animal meat. foodprint.org
Of course, they never mention that these “foods” are made with mono-cropped industrial agriculture products like soy, corn, peas, etc. Comparing a chemical agriculture system to a CAFO’s (confined animal farm operations) may sound positive but it’s really not much better. If you have traveled along I-80 through Nebraska you will pass a few enormous CAFO’s where cows are trapped in dirt lots that are destined for burgers. These feedlots are abysmal and the smell is nothing short of disgusting. Animals wade through rivers of manure and are crammed together in highly stressful situations that lead to sickness. Neve fear, the antibiotics are just fed to them daily to keep them from getting too sick before slaughter.
So why do vegans not want to eat meat?
There are many reasons people turn to plant-based foods and stop eating meat. Some do it for ethical reasons that are motivated by animal abuse, the widespread use of antibiotic-laced feeds, frightening slaughterhouse practices, removing calves from their mothers within days of birth, and so on.
Environmental reasons also top the list of why people stop eating meat. I believe the answer to this is Regenerative Agriculture as I opined in another episode. Animal agriculture is a destructive practice for the environment in all its forms. Confinement operations cause air pollution, water pollution, and require so much acreage to grow food that is turned into silage.
Many doctors believe eating animal protein causes sickness and disease and therefore they advocate for plant-based options. This is very controversial and I do not believe this for one minute, especially as more and more research come to light showing that strictly plant-based diets are not for everyone.
Why do people turn to over-processed fake meat? What is a better solution?
When people go plant-based they usually try to replace foods they once loved like burgers, cheese, milk, etc. This often leads to people becoming junk-food vegans. Stores are filled with alternatives to meat, dairy, fish, etc. Most are not healthy. Instead, the approach I recommend is to fashion a diet from whole foods like potatoes, vegetables, grains, nuts, seeds, fruit which is much healthier than junk food vegan products.
However, I still firmly believe that most people will do better without excessive grains or sugar-laden vegetables or fruits. I could (likely will) do a whole sho just on this topic.
Resources For This Episode:
https://www.msn.com/en-us/money/companies/chipotle-is-ignoring-beyond-and-impossible-s-fake-meat-in-favor-of-creating-its-own-and-experts-say-it-s-a-brilliant-move/ar-AASvqP5
https://foodprint.org/reports/the-foodprint-of-fake-meat/#section_4
https://navdanyainternational.org/fake-food-fake-meat-big-foods-desperate-attempt-to-further-the-industrialisation-of-food/
https://gfi.org/press/1-5-billion-invested-in-alternative-proteins-in-2020-including-a-record-435-million-in-the-next-pillar-fermentation/
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Recently I have been avoiding gluten-containing foods as it causes me difficulties such as skin lesions and even stiff joints. I have purchased some gluten-free cookies over the holidays to accommodate my English father-in-law who has cookies (biscuits) with his daily morning tea. He too is avoiding gluten so we both tried these cookies and found them edible but not really enjoyable.
So my quest to make some gluten-free cookies that are chewy, tasty and satisfying began. After a few rounds of making cookies using different ingredients, I settle on using almonds. Almonds can be purchased ground or even ground using a food processor, but it can be tricky as they go from almond flour to almond butter quickly so, in my opinion, it’s easier to buy already ground.
I've found Costco to be the most reasonably priced option for buying almond flour, 3 pounds is under $11. I paid $12 for 1 pound at a grocery store, and that store was the most reasonably priced store in town.
The resulting cookies are made with few ingredients and are extremely easy to put together. I use only 7 simple ingredients, almond flour, sugar, almond extract, vanilla extract, lemon zest, and powdered sugar.
They can be in the oven in less than 15 minutes and you don’t need a stand mixer, just a bowl, rubber spatula, Microplane, sheet tray, and parchment paper. Give them a try, I think you'll love them.
Recipe at Keith Snow.com
Show notes at Keith Snow.com
Nothing runs Like A Deere…….Having been a John Deere tractor owner I understand that these machines can be immensely useful for all types of farmers; from small hobby farmers like I was, to large-scale growers who manage 10’s of thousands of acres of beans or corn or wheat, etc.
Sadly as John Deere has grown, they have incorporated many new technologies that are not favorable to farmers such as the excessive use of sensors and software. Basically modern Deere tractors are nothing more than rolling data collectors that incorporate more technology than you could possibly imagine.
All this technology renders these units almost unrepairable unless John Deere is part of the equation because as we know, technology can break often! Currently, John Deere employs more software engineers than mechanical engineers which says a lot. Gone are the days when farmers fix their own equipment as they have done forever.
Just like the practice of farmers saving seeds which has been erased by greedy and corrupt seed company agreements, repairing your OWN damn equipment is becoming nearly impossible.
John Deere makes farmers sign a software agreement (AKA Monsanto’s Marketing Agreement) at the time of purchase that forbids the farmers from suing John Deere for crop loss, lost profits, loss of goodwill, damage to land or machines, loss of use of the machines, etc. when the machine breaks and there is a delay in repair.
“John Deere employs more software engineers than mechanical engineers now, which completely surprised me. But the entire business of farming is moving toward something called precision agriculture, which means farmers are closely tracking where seeds are planted, how well they’re growing, what those plants need, and how much they yield.”
If you put any new part on a deere machine, the ECU (engine control unit) will not allow the machine to run again unless it’s unlocked by a technician, who of course charges the farmer to do this software restart. This also forbids farmers from using any part or modification that is “ third party”. All or most parts have to come from Deere. So do you really own the machine?
2015 Digital Millennium Copyright Act, which makes it legal for farmers to hack their tractors for repairs but still has not helped all that much. Using third-party software from China or Russia can be very sketchy…and might likely void warranties on the equipment.
For deal dealers, parts and sales are 3-6% more profitable than selling the equipment. Dealers have a monopoly as no one else can work on the tractors, making reliability a key for farmers as having the dealer come out is not always convenient. Especially during critical planting and harvesting, where 1 day can mean disaster. And in many cases Deere requests the farmer bring the machine back to them for repair, imagine having to take a huge combine back to a dealer, this would require hiring a tractor truck and flatbed as these machines can be wide loads.
“The other signal I’d ask you about is that prices of pre-computer tractors are skyrocketing. Maybe you see that a different way, but I’m looking at some coverage that says old tractors, pre-1990 tractors, are selling for double what they were a year or two ago. There are incredible price hikes on these old tractors. And that the demand is there because people don’t want computers in their tractors. Is that a market signal to you, that you should change the way your products work? Or are you saying, “Well, eventually those tractors will die and you won’t have a choice except to buy one of the new products”?
I think the benefits that accrue from technology are significant enough for consumers. We see this happening with the consumer vote by dollar, by what they purchase. Consumers are continuing to purchase higher levels of technology as we go on. So while yes, the demand for older tractors has gone up, in part it’s because the demand for tractors has gone up completely. Our own technology solutions, we’ve seen upticks in take rates year over year over year over year. So if people were averse to technology, I don’t think you’d see that. At some point we have to recognize that the benefits that technology brings outweigh the downsides of the technology. I think that’s just this part of the technology adoption curve that we’re all on.
Returning to a Deere dealership can also cause significant delays for planting or harvesting, which farmers who operate on razor-thin margins can ill afford. As of January 2022, John Deere is in the midst of a class-action antitrust lawsuit accusing them of creating a repair monopoly.
Resources For This Episode:
https://www.theverge.com/22533735/john-deere-cto-hindman-decoder-interview-right-to-repair-tractors
https://www.youtube.com/watch?v=F8JCh0owT4w&t=9s
https://www.youtube.com/watch?v=bGH6pxNouCY&t=737s
https://www.youtube.com/watch?v=hLM5ONE7dBE
https://www.youtube.com/watch?v=JSGIHpc9ThU
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Show Notes at Keith Snow.com
As with most things these days, pet food is in short supply and many retailers have large gaps in their offerings. Pet food is yet one more way we have outsourced everything only to lose control and become vulnerable to these shortages. I found this in a simple search:
Many supermarkets, unable to find substitutes, are leaving pet-food shelves empty. Pet-food manufacturers, struggling to secure ingredients and expand production, have signaled that shortages could persist. J.M. Smucker Co. notified retailers in November that it would limit shipments of some pet-food products through January 2023, citing transportation challenges with the supply of wet food — which typically uses imported ingredients.
I know I can make food that my dog loves, but is it nutritious? I am not a pet nutrition expert but I feel pretty confident I can easily get my dog the nutrition he needs with some simple additives or supplements.
This is not meant to be an exhaustive research exercise on feeding pets so I will tell you what I do, some supplements you may want to try.
Let's stick to dogs in this conversation, my dog HATES even the most expensive kibble, $40-65 dollar bags and he wants nothing to do with them. Will he eat it before starving? Yes!
Would he also gladly eat a whole raw chicken? Yes! Which do you think is more nutritious; extruded kibble or a raw chicken with bones, skin flesh etc?
I bet you said the raw chicken and that makes sense given the fact that dogs are carnivores, or are they omnivores? Hmmm
The term "opportunivore" may best describe the dog's natural desire to eat whatever is available — plants as well as animals. Strict or true carnivores, such as cats, have a higher nutritional requirement for taurine (an amino acid), arachidonic acid (a fatty acid), and certain vitamins (niacin, pyridoxine, vitamin A), which are readily available in animal protein and fat sources. Omnivores, such as dogs and people, don't have higher requirements for taurine and certain vitamins and can create their own arachidonic acid from vegetable oils.
Omnivore Traits
- Dogs have teeth (molars) with relatively flat surfaces designed to grind up bones as well as fibrous plant material.
- Dogs can digest almost 100% of the carbohydrates they consume.2
- Dogs have a small intestine that occupies about 23 percent of the total gastrointestinal volume, which is consistent with other omnivores; the small intestine of cats occupies only 15 percent.3,4
- Dogs can create vitamin A from betacarotene found in plant
Most dog food kibble is basically cheap corn, soy and other grains or legumes, coated in fat and sprayed with protein “meal” ground chicken, turkey, pork, salmon, beef. Etc.
But is still is a rather low-quality food that oftentimes shortens the lifespan of dogs and cats, can make them sick, cause allergies, cancer, and much more.
What dog food is killing dogs? See This:
In January, Hill’s Pet Nutrition announced that it was recalling several kinds of Prescription Diet and Science Diet canned dog food. Allegedly, these foods contained too much vitamin D, which was causing some dogs to become sick. In severe cases, some customers said their dogs died from eating the affected food. Unfortunately, the problem has not abated. CBS News reports that Hill’s Pet Nutrition has expanded the recall to 85 total lots of 33 different kinds of canned dog food.
As you can see the so-called pet food experts have been sued repeatedly for killing or sickening many different pets.
So my point is can we make our own pet food? Cats..I'm not sure, but I know my dog loves his homemade dog food.
With real meat, clean carbs, fresh vegetables, and healthy fats I am pretty sure I can keep him alive and well.
Worst case scenario I could buy some supplements to add to the food to make sure there are no deficiencies which would help me sleep better at night.
Bottom line, we love our pets, and just as our own food security, we are responsible for theirs too, so why not learn to be free of the system.
$50 for 30 lbs of grains sprayed with crap meat is a rip-off, no question.
Resources for this episode:
https://dinovite.com/dinovite-for-large-dogs/
https://www.hillspet.com/dog-care/behavior-appearance/are-dogs-carnivores-or-omnivores
https://www.actionnews5.com/2022/01/15/pet-food-short-supply-across-us/
https://www.wspa.com/news/local-news/pet-stores-and-owners-feeling-impact-of-pet-food-shortage/
https://www.nbcsandiego.com/news/local/pet-food-shortage-pet-stores-feeling-effects-of-supply-chain-problem-increased-pet-ownership/2840372/
https://www.dailywire.com/news/a-dog-eat-dog-economy-pet-food-shortage-hits-united-states
https://topclassactions.com/lawsuit-settlements/consumer-products/pet/what-dog-food-is-killing-dogs/
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In this episode of Keith Snow, Off The Cuff, I just outline my thoughts on the Canadian truckers convoy and why I love what they are doing. I read this the other day on Children’s Health Defense and wanted to share a quote….
“Canadian and U.S. truck drivers who arrived in Ottawa Jan. 29 to protest COVID vaccine mandates showed no signs of leaving, as Prime Minister Justin Trudeau today said sending in the army to clear the protesters is “not in the cards right now.”
The statement came after Ottawa Police Chief Peter Sloly said Wednesday “there may not be a policing solution to this demonstration” and that he and other commanders were “looking at every single option, including military aid to civil power” to end it.”
— https://childrenshealthdefense.org
When petty dictators like Trudeau push too hard, eventually people stand up and say NO, I’m glad the truckers are doing this and I pray they stay long enough to make things change, hopefully long enough to rid us all of this gaslighting, race-baiting dumpster fire of a PM.
Support this show at keithsnow.com
Resources for today’s show:
- https://childrenshealthdefense.org/defender/trudeau-military-protesters-freedom-convoy/?utm_source=salsa&eType=EmailBlastContent&eId=8c95b23d-b9a3-42a7-aa8a-dcc05def9d28
- https://www.youtube.com/watch?v=21I1C6wKhwk (tow trucks refuse to comply with the government)
- https://www.youtube.com/watch?v=NY6iOHzL9AU (convoy organizers speak)
- https://youtu.be/q90s2jA_ep8 (Quebec City convoy underway)
- https://youtu.be/hHxk1Mg5n7I. (Jimmy Levy-”We Will Not Comply”)
- https://www.youtube.com/watch?v=lKNR6JCMn1w. (Prisoner of The Highway-Ronnie Milsap)
Show notes at Keith Snow.com The United States of America used to be dotted with dairies farms, but the industry has seen a steady decline in the total number of dairy farms while the average size of herds has increased, super dairies are becoming the norm, not the exception.
My uncle, John Snow (one of my dad’s older brothers) had two beautiful dairies, one in Goshen NY, the other on a 174-acre farm in Carlisle, PA (car-lyle).
Uncle John milked Holsteins and grew corn and other crops, the farms were so beautiful. Both farms had classic red barns with hay lofts and tractors, I was in love!
I can vividly remember sitting in the farmhouse kitchen drinking milk fresh from the bulk tank that was so creamy and thick and raw! My Aunt Judy reminded me I had to finish all my beans and corn before leaving the table. No problem I thought!
I also remember being with my cousin Greg in his third-story bedroom listening to a tiny transistor radio with an extra-large antenna pointed out the window that was broadcasting AM radio, circa 1974!
To say that I have a fondness for people who raise and milk cows is an understatement. My kids were raised on raw Jersey cow milk and we had a few Jersey heifers in 2010 but we sold them before they calved, their names were Cinnamon & Ginger.
So all of this dairy doom makes me sad! Between 1970 and 2006, the number of farms with dairy cows has fallen steadily, from 648,000 operations in 1970 to 75,000 or so in 2006, probably lower in 2022.
Technology such as printing food, yeah I said printing food, will become common, and fake meat and dairy substitutes will be ubiquitous. I find these statements hard to believe and grandiose, but time will tell.
“We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. They will also be superior in every key attribute – more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety. This means that, by 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace.”
— rethinkX.com Over 60% of dairy farms are less than 25 cows. The current price per hundred lbs is averaging $21.64 for every hundredweight (100 pounds) of fluid milk so the dairy farmer is netting about $1,400-$1,700 per week, depending on the cow breed they milk and the gallons produced, this is for a 25 cow herd.
So dairy farmer gets roughly $21.64 for 11.62 gallons yet the supermarket gets $42. If farmers sold direct and could attract customers to a small farm store, and had some value-added products like butter, cream, half & half, creme fraiche, yogurt, etc. they could potentially meet or top what is made selling to the dairy coop.
However, this usually requires the younger generations to stay on the farm and help as the job of tending to cows and crops leaves little time for research, planning, and large changes to the farm’s business model.
One amazing benefit of such an arrangement would be interacting with the people who consume the products, instead of just a driver who pumps milk into a tanker to take it to the coop/processor.
Reading from an article…..
The emergence of large dairy farms, and the continued shift of production toward such farms, is the principal focus of our analysis. We also touch on geographic shifts in production, a closely intertwined component of structural change.
Between 1970 and 2006, the number of farms with dairy cows fell steadily and sharply, from 648,000 operations in 1970 to 75,000 in 2006, or 88 percent (fig. 1). Total dairy cows fell from 12 million in 1970 to 9.1 million in 2006, so the average herd size rose from just 19 cows per farm in 1970 to 120 cows in 2006.
Moreover, milk production per cow doubled between 1970 and 2006 (from 9,751 to 19,951 pounds per year), total milk production rose, and average milk production per farm increased twelvefold. These changes reflect a trend toward greater specialization as well as greater size.
However, like much of agriculture, dairy farms come in a wide range of sizes. The largest U.S. dairy farms have over 15,000 cows, though farms with 1,000–5,000 cows are more common.
Large dairy farms account for most inventory and production in the Western States, and a growing share of production elsewhere
The smallest class of dairy farms (fewer than 30 cows) still accounted for nearly 30 percent of all operations with milk cows in 2006, but had only 2 percent of all cows and provided just over 1 percent of total dairy production. Such farms, which frequently combine a very small dairy enterprise with other commodity enterprises or with off-farm work, are disappearing rapidly.
Non Dairy Milk (soy, almond, oat, macadamia, hemp, hazelnut) is cutting into the share of milk sales rapidly. Average consumption is off 40% as of 2019 compared to 1975.
There is an ongoing label war between the dairy lobby and the non-dairy “milk” producers. They call their products milk, which the dairy industry sees as competition.
In my mind, people who drink milk are not mistakenly buying oat or soy or almond milk, rather sales of non-dairy milk are fueled by highly educated consumers who either have dairy allergies or are plant-based or vegan or environmentally aware.
So what does this mean to today’s dairy farmers? Well, we all know the average age of the American farmer is 57.5 years of age. Farmers are much older in other countries like Japan!
This portends problems in the future as today's youth, even if they were raised on farms and taught work ethic, are routinely leaving the farm for “easier” ways of making a living.
We are talking only about dairy farms here but the same scenario plays out on our cattle, hog, grain, and vegetable operations. Who knows what this means for the future of ag.
With so much pressure to “get big or get out” small dairies either choose to invest in larger operations or sell their land to developers or, invest in on-farm processing to be able to sell to local customers and DSD(direct store delivery) and cutting out the coop and keeping the vast majority of the profit themselves.
I know of several dairymen who sell both to a growing number of customers who want farm-fresh products and want to know who grows their food.
They have made on-farm investments in processing equipment and been awarded permits to process their own products and they know their customers.
A good example of this model in action is SC Milky Way Farm in Starr SC LD Peeler has been milking his Jersey cows for decades. We used to buy raw milk direct, which had been legal in SC for years. His A2-A2 Jersey cows are raised on grass and produce milk that is nothing short of amazing, at least 3-4 inches of cream on top of each gallon.
We were paying $4-6 per gallon back in 2009 and it was worth every penny! LD has increased the number of products he produces on the farm to include some vat pasteurized milk, chocolate milk, cream, etc.
He even has a really nice, clean refrigerated milk truck to make deliveries with.
I can remember him using a metal hook he built to grab milk crates instead of bending down each time. He wore the typical wrangler jeans, a ball cap, and flannel shirts.
Another dairy that is doing great work is Alexander Dairy in California. I regularly buy their certified organic, A2-A2 milk which is also certified Regenerative and tastes amazing.
They have many products that are sold to retail stores and distributors, they leave the butterfat on top (non-homogenized) and only pasteurize at 165 degrees for 30 minutes, unlike most dairy that is UHT, Ultra High Temperature pasteurized at over 200 degrees.
This is a large dairy with over 4,300 acres and about 4,000 cows. They have built soil organic matter from 2% to as much as 15% in some pastures using regenerative principles I outlined in episode 454.
They are sequestering a great deal of carbon in the soil, using ruminant animals, the way nature intended. Even a hard-core Al Gore tree hugger cannot argue the fact that they are not helping the environment, even with all the cow farts!
Finding Raw Milk…
The laws in this country regarding the sale of raw milk are pretty frustrating, but progress has been made in most states. People should have access to this life-giving product, without bureaucrats restricting it. I have not looked in a while to see how things are progressing with the law but the website Real Milk lists hundreds of dairies across the country that sell raw milk. See this handy interactive map to find local raw milk.
Support this Show at Keith Snow.com
Resources for this episode:
https://www.realmilk.com/
https://alexandrefamilyfarm.com/
https://scmilkywayfarm.com/
https://www.farmprogress.com/farm-life/average-age-us-farmer-climbs-575-years
https://hoards.com/article-18-Class-I-Milk-Price.html
https://www.usfarmdata.com/number-of-dairy-farms-in-the-us
https://www.ers.usda.gov/webdocs/publications/45868/17034_err47b_1_.pdf?v=41746
PDF https://www.ers.usda.gov/webdocs/publications/45868/17034_err47b_1_.pdf?v=41746
Show notes at Keith Snow.com Are you a germophobe? Do you have children? Have you heard the term “widespread flu”? If you answered yes to these questions your family might be a lot like my family.
We had our first child in 2002, Olivia was such a gem, she’s 19 now and has turned into an amazing young lady. She has taught us so much over the last nearly 2 decades including much about germs and staying healthy.
As she went from infant to toddler we eventually tried to introduce her to daycare and found a little place in South Carolina a few miles from our farm that has a spot for her where we could introduce her to other kids and let her socialize. I think I took her there a total of 5-6 times before witnessing the junk food they fed kids (frozen chicken nuggets etc.) and also how often the kids were sick.
It was common to see the children with gnarly green mucus dripping down their faces and in their mouths (I know, a gross image I’m describing here) which I found disgusting. I never saw the caregivers ever wipe the noses either, rather they would just let the kids use their arm sleeves, etc.
Being the type of guy who is not shy about questioning people I laid into these folks a few times only to receive poor excuses and other bullshit. The last straw for me was seeing a tiny female toddler on the same playground as a 10-year-old boys, and how she was hammered by walking in front of a large swing set where an aggressive boy nailed her on his way down.
The 21-year-old worker who witnessed this never even got up to assist. I threw a fit and took Olivia out and went to see the owner, I described what I saw and told her she was presiding over a rather dangerous and substandard daycare and I would not subject my daughter to that. Her response was “we usually don’t mix toddlers with older kids”, usually”?
That daycare experience led us to keep Olivia home, wash hands frequently and keep hand sanitizer in the cars, my wife's purse etc. We fed our daughter organic, farm-fresh foods since she could eat solid foods and we made sure she had fresh air, sunshine, and everything good parents tend to provide.
When we started going to church we found the same sickly kids and junk-food snacks being fed to kids there as well. We sent Olivia with her own snacks that were healthy as we wanted her to be well-nourished.
In winter if the news channel reported flu being “wide spread” we would just stay home until things cleared up a bit. We have always been aware of the risk of seasonal viruses such as cold and flu and how these target the elderly and young children.
I often looked at statics and was amazed at how many cold & flu cases happened each winter, and sadly deaths! It’s not uncommon to have 30-50 million flu cases each year. And tens of thousands of deaths.
So we have always done our best to stay healthy by keeping germs at bay on hands, surfaces, eating well, and supplementing where appropriate. We also believe in getting dirty outside to build immunity by being around pets, livestock etc. Our kids walked barefoot, played in the garden, yard, woods, etc., they were not sheltered from bacteria, but viruses yes.
When this current health situation started in 2020 we were in the midst of a nasty cold/flu season, with close to 80 million flu cases yet once faulty PCR covid testing came onto the scene in early April, the flu disappeared magically. The seasonal flu and cold and other virus became Covid 19. My bullshit radar was in full swing and while I admit they had us scared for a month or so, we quickly realized we were all being gaslighted and we knew this was a giant goat screw.
We did however start taking the following supplements and we have remained pretty healthy even with kids in school and a wife that sees “covid positive” elderly patients daily. We made sure other families and close friends were on this same regime, they all have done well.
We take the following supplements daily: (diff. Amounts based on weight, age, etc.)
Vitamin d, Vitamin K2-7, Vitamin c, zinc, quercetin, digestive enzymes
We also consume fermented vegetables such as kimchi, sauerkraut, pickles, kefir, yogurt. If we felt like we might get sick, we upped the c, d, zinc, quercetin and it has worked fine. We try to get out in the sun as often as possible.
We limit junk food and be sure to eat a varied diet and cook 99% of our own meals. I think if you follow this advice you will fare just as well.
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Show notes at Keith Snow.com
Unless you are living under a rock you’ve witnessed the utter explosion of homesteading that is happening in the united states. For a variety of reasons, people from all walks of life are ditching cities and suburbia with their traffic, consumerism, the explosion of Karens, plandemic mandates and nonsense, Hoa’s, and other factors to live in the country.
Terms like regenerative ag, Permaculture, permaculture orchard, pasture-raised, rotational grazing, homes-steading, home butchering, family farming, free-range chickens, mini-farm, off-grid, decentralized food movement are terms that are becoming common in our cultural vernacular.
““We chose homesteading to have more control over what we eat (healthier, fresher) and to teach our children these skills. It’s important to us that they become good stewards of the land and it’s provisions, valuing what has been provided. It has also taught the basic principle ‘you have to work to eat’ in a very real way.””
— Stephanie, The Accidental Country Girl
Why is this happening? What is causing an old-school lifestyle that most of our grandparents participated in so attractive to us modern, computer & tech-savvy people? Who wants to scoop poop or collect chicken eggs or make compost piles or milk goats or cows?
Isn’t our next-day Amazon deliveries, Uber shuttle, Grub hub, Hello Fresh wifi, and wired lifestyle so awesome? All the screens, Tic Tok, youtube, Instagram….pandemic pay, gaming…this is all we need right?
Many millennial farmers have found the personal freedom that comes with sustainable living as the main benefit of this lifestyle. Days that begin and end outside are dictated by what the homesteader chooses to do.
A peaceful Montana Farm in The Bitterroot Valley
There is visible proof of the homesteader’s accomplishments at the end of each day, whether that is a new mulched no-dig garden bed, batch of yogurt put to innoculate, baby goat kids jumping all over, cover crops planted, potatoes dug, etc. Satisfaction is built in!
There’s a world of difference between driving in traffic, sitting in climate-controlled office space, dealing with bitchy customers, woke human resource policies, spreadsheets, sitting at a desk sending hundreds of emails compared to pruning peach or apple trees, and canning green beans.. Life on a property is much more relaxing, less stressful, and more rewarding.
There can be a feeling of freedom if producing some or most of one’s own power or food, solar panels, wind turbines, micro-hydro are all possible with the right property.
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Resources:
https://www.thejustinrhodesshow.com/
https://www.youtube.com/c/PeteKanarisGreenDreamsFL
https://afarmishkindoflife.com/reasons-to-homestead/
https://afarmishkindoflife.com/reasons-to-homestead/
https://www.forbes.com/sites/jrose/2020/08/06/time-to-move-data-suggests-americans-may-flee-to-rural-areas-post-covid/?sh=4504dba17161
https://www.northamerican.com/migration-map
https://www.ninemile.farm/
Show notes at Keith Snow.com
America is on the move like never before. Some would say at a tectonic level and for many, the driver is as much political as it is economic or for safety. The top five blue states seeing a mass exodus are all Democrat-controlled. The U.S. Census Bureau says, California, New York, New Jersey, Michigan, and Illinois lost a combined 4 million residents between 2010 and 2019, so this phenomenon is ongoing, not new.
U-Haul reported that the top five states to see the greatest influx of new residents include the Republican-led states of Florida, Texas, Tennessee, Ohio, and Arizona. The safer red states with a government that tends to be more freedom-oriented, have less taxes, and fewer mandates.
People are not only moving between states but between counties in the same states. So out of blue cities to more rural or suburban outside cities.
The financial effect of this is not good for cities making the problems that existed to cause departure, even worse. Crime, high taxes, mandates, cultural poison all contribute to people’s reasoning to leave.
In most states, the plandemic mandates, lockdowns, dictates, etc. are overblown, clearly not science-based and people know it. The riots and lawlessness in 2020 (mostly in dark blue cities) clearly demonstrated that these places are not safe and not a place to live long-term.
Please chime in and comment below.
Resources:
https://www.msn.com/en-us/news/us/us-residents-kept-moving-from-blue-to-red-states-during-pandemic-year-report-finds/ar-AAL4DO3
https://www.thelibertybeacon.com/countless-more-americans-moving-from-blue-states-to-red-states-in-2022/
https://www.electionforum.org/economics/surprise-democrats-moving-to-red-states/
Show notes at Keith Snow.com
There is a movement underfoot across the country, in fact, the world, and it’s called Regenerative Agriculture. It’s based on 5 principles:
- Limit or eliminate soil disturbance (do not till)
- Keep armor on the soil at all times (plant matter covering bare soil)
- Plant diversity, no mono-crops (multiple species planted at once in fields to build diversity)
- Keep living roots in the fields all year long if possible (do not leave fields fallow)
- Move ruminant animals over the land (cows, sheep, goats)
Some amazing farmers are preaching the good word around the country to educate other farmers. I think these farmer-educators are national heroes.
Photo Credit-Brown’s Ranch, ND
Farmers who are tired of being tied to a failing system that is harming their land and their wallets are finding a new way, a regenerative way to heal their land and build the profit back into farming. If you look at the photo above you will see a large herd of cows being rotationally grazed or mob-grazed, they will be moved onto fresh pasture in a short time and the area they are in now will be left to rest and regrow.
These methods build amazing soil health and the plants that grow can nourish profitable livestock of all types which is a very in-demand product to produce. Consumers are becoming more involved with where and who grows the food they eat.
Big business also knows full well this is the future of agriculture, some large companies have invested billions into Regenerative Agriculture.
“In the last month, several major initiatives have launched to promote farmers’ transition to this style of farming. Just this week we report on a program in Montana to help ranchers transition to rotational grazing, two weeks’ ago dairy giant Danone launched a regenerative dairy project with some major players including Corteva, DSM, Yara, MSD Animal Health, and leading agriculture university Wageningen. Earlier in June Indigo Ag, the ambitious Boston-based startup launched the Terraton Initiative, with the intention of sequestering one trillion tons of carbon from the atmosphere through regenerative agriculture methods. Earlier this year, General Mills and Anheuser Busch also made commitments to regenerative agriculture.”
— https://agfundernews.com/
As you can see, the word is out and the future is clear, Regenerative Agriculture is the way forward. Many large companies will see the market share of their products decline and more and more customers (farmers) reject the old way for the new way. This is good news folks!
Resources:
https://agfundernews.com/regenerative-agriculture-investing.html
https://www.sare.org/
https://agfundernews.com/rotational-grazing-pays-montana-ranchers.html
https://www.agriinvestor.com/regenerative-agriculture-investor-perspective/
See full show notes at Keith Snow.com
s This End Of Chemical Agriculture?
Since the mid-19th-century usage of NPK fertilizer has increased by over 800% up to 2019. This has allowed modern AG to produce a massive amount of food that is used for all sorts of products from cereal, non-dairy milk to fuel additives and beyond. The USA exports billions of tons of commodity foods each year to countries all over the globe.
“U.S. agricultural exports in fiscal year (FY) 2022 are projected at $175.5 billion, down $2.0 billion from the August forecast, but still a record if realized. This decrease is driven by reductions in oilseed and oilseed product exports that are partially offset by increases in livestock, poultry, dairy, cotton, and ethanol exports.”
— USDA
All this food production comes at a steep cost to farmers, the environment, and most importantly, this soil! Studies show that foods grown on American soil have steadily declined in nutritive value.
Vitamins, Minerals, and other components of basic foods (fruits, vegetables, grains) are less nutritious than they were decades ago. This is because modern agriculture used methods that destroy soil life, water infiltration, organic matter, photovoltaic capacity, etc.
The use of chemicals such as Glyphosate (Round Up), herbicides, pesticides, and other inputs are very harsh on soil and surrounding watersheds.
These methods only work when farmers can afford these costly inputs, they have been rising each year but in 2022 input costs are astounding. NPK cost is rising so fast it’s becoming untenable for farmers to plant crops, even with subsidies.
“Texas A&M economists found heading into spring planting, fertilizer prices are up 80% compared to 2021, and in some cases, farmers are seeing certain fertilizer prices more than double what they saw last year. But for the report, AFPC was conservative in its estimate, using a 50% increase in fertilizer costs. ”
— Ag Web
My point to this whole episode is many, small to medium-sized farmers will start to reject this whole system and decide to use Regenerative Agriculture instead of being controlled by “the system” and basically forced to continue injuring their land with this modern chemical-laden system.
I hope it happens, it will be painful, but if there is a will, there is a way!
See today's show notes over at Harvest Eating
Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices.
I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being “warmed” up in a dry skillet.
I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chicken.
Takes about 3 hours 30 minutes to stew the beef. Serve with rice or on corn tortillas with radish, sour cream, raw onion and cilantro. You will be amazed at how tender and succulent it is and also how little heat it has. These chiles are not very spicy but have TONS of complex flavor.
I hope you give it shot!
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In today’s show, I discuss some simple apps you can make for your holiday parties. The first is a simple chicken and mushroom mousse served with crostini and the second is whipped goat cheese with pepper jelly, also very easy to make.
The chicken mushroom mousse is a recipe in the Harvest Eating Cookbook for those that have a copy. I hear there are still some used ones on Amazon if interested.
Refer to the book to make the mousse, or listen to the audio above.
To make the whipped goat cheese on crackers with pepper jelly you’ll need some basic ingredients:
- 3 bell peppers, a few colors like red green orange, or yellow, seeds ribs removed, cut into small cubes, no bigger than 1/4
- 1 spicy pepper, habanero or similar, or sub a jalapeno, leave seeds if you like it spicy
- 2 lbs Granny Smith apples
- 1-1/2 tsp salt
- 1-1/2 cups sugar
- 1/2 cup cider vinegar
The procedure is simple, roughly chop up the apples and throw them into a saucepot, skins, seeds, all of it. Bring to simmer and let cook like 45 minutes covered over low heat. Once completely mush, pour thru the strainer and reserve the juices, those are a great source of pectin, which will thicken our jelly. You need about 1-1/2 cups of juice. (please do not use bottled apple juice, that won’t work)
In another sauce pot add the apple liquid and the rest of the ingredients, bring to boil then lower to simmer. Stir this mixture often until it starts to thicken up and coats a spoon, which will take at least 45 minutes if not longer.
Please remember to be stirring every few minutes. Once it looks thick place a tablespoon on a plate that has been in the freezer for at least 30 minutes. Then try to move the jelly with a spoon, if it looks wrinkled it’s ready, if not, cook longer until lit looks slightly wrinkled using the trick I just described. Be careful NOT to scorch the pot or the whole thing is ruined.
Make the whipped cheese:
2 small logs of goat cheese, fresh chevre-not aged!
1/2 tsp salt
2 tbs parmesan cheese
2 tbs minced chives (ok-freeze dried works too!)
1/4 cup heavy cream
Place the first four ingredients into a bowl and use a whisk to whip it up to a mousse-like consistency adding the heavy cream a little at a time until it’s like a mousse, it cannot be runny or rock hard.
you need to pipe or scoop this on the crackers then top with called pepper jelly.
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On today’s show, I discuss our plans for Thanksgiving 2021. I’ll talk about our menu and some basic thoughts on my favorite food holiday.
Here is a video on making cranberry sauce
See this search for a bunch of recipes/videos etc.
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Today I want to speak about all the ways you can use eggs. In tough times eggs can save your life…I meant it!
Eggs are an excellent protein and fat source that just about anyone can produce. Chickens and ducks do not need vast acreages, just a backyard and a few basic items like feeders, water source, coop, etc. nothing beyond the reach of most able-bodied, motivated people.
Eggs are one of the most versatile protein sources and can be used any time of day for stand-alone dishes or as an addition to many other dishes like meatballs, meatloaf, stir fry, myriad baked goods, etc, etc.
On a homestead, eggs are probably the first thing to focus on as birds can be used to help process many other “waste” items like kitchen scraps, weeds, and trimmings of bushes, grains, and of course insect reduction. Ducks and chickens are excellent at eating ticks, flies, worms, slugs, grasshoppers, caterpillars, and many other insect pests.
Ducks and chickens also provide excellent fertilizer for free! Some permaculture practitioners use them to fertilize all kinds of things like trees, bushes, grassland, pasture, gardens, etc. Here are a few great videos to illustrate this:
- Feeding chickens cheap
- Permaculture chicken systems
- Gardening with livestock
Visit Harvest Eating To see more regarding this episode.
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I hope you all eat more eggs and more importantly, raise your own animals.
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Today I will answer some questions that were sent in by listeners.
You can send questions by emailing the show at harvesteating@protonmail.com
Today I will talk about the following:
- Suggested ways to use greens such as kale
- A great recipe for pork green chili featuring NM Hatch green chilis.
- Grid Down tools for cooking/kitchen
Here are a few links to check out:
- Honda generators review/operations
- Butane stoves
- Kratky method of hydroponics
Resources for this episode:
This Episode's Show Notes
Buy Harvest Eating Merch
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Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket?
Here are items I make at home:
- mustard (Dijon, yellow, whole grain)
- hot sauces (cayenne pepper, chipotle, green chili, etc.)
- mayonnaise
- sweet chili sauce
- pasta sauces
- dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc.
- horseradish cream
- teriyaki
- pickle relish
- different kinds of ketchup
Visit this page on Harvest Eating for a bunch of videos
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On today’s show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious!
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In today’s show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything.
This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry.
So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brokers, investment accounts, bank transfers, downside risk, tax consequences or the loss of use of your capital.
If you look at the average American home pantry you will see a small closet in the kitchen with some white wire shelves with roughly 10 sq feet of shelf space. Hardly enough to store a week of food. This set-up is found in the majority of homes. how did this happen? What happened to the large walk-in pantries that our grandparents had? How did we slowly give away our ability to cook and eat for long periods from our home pantry to corporate take out, dine in and fast food?
As outlined earlier in this course the rise of "just in time delivery" and modern high-tech logistics with barcodes, predictive stock levels, and sales tracking etc. has transformed our homes over time to become very un-prepared, dependent boxes.
In most supermarkets, the computer knows how many SKU's are in the store at any time and even orders more items automatically when a certain “par level” is reached. Behind the scenes, there are forklifts, conveyor belts, pallets, trucks, trains, DSD (direct store delivery) drivers all working 24/7/365 to keep the stores stocked using “just in time” delivery. Gone are the days when the store had a large “stock room” where it pulled inventory to keep the store stocked and received weekly shipments.
The above provides a better understanding of how our supermarkets work and how inextricably connected we are to the supply chains that are now in the news constantly. We can use this complexity and choice we all have to our advantage by slowly, little by little, building storage and systems into our households to prevent or lessen the effect on crumbling supply chains.
Fuckerberg:
https://thefederalist.com/2021/10/14/zuckerbucks-101-how-a-media-mogul-took-over-the-2020-election-and-why-gop-leaders-must-never-let-it-happen-again/
Supply chain Video
https://youtu.be/a45gA1tdtmA
Highly Effective
https://www.bitchute.com/video/MVhoSjqrnQKH/
While these supply chain systems are important, more important is our ability to find food locally and better yet, grow or raise it ourselves. Gardening, row crops, animal husbandry, permaculture, etc. are all good practices to consider implementing into your plan. More on those in the future…..
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On today’s show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home.
These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I’m preaching to you…deal with it!
It’s simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these.
I use the following:
- Fermented chilis, garlic, and onion
- Extra virgin olive oil NO SOYBEAN, NO CANOLA, NO VEGETABLE oils…c’mon man…
- CA garlic powder and onion powder
- Chili flakes
- Kosher salt
- Red wine vinegar
- Italian seasoning
That’s it…you probably have this stuff in your pantry….these olive rock…they are nutritious and rather sexy if I say so myself!
As far as the onion dip…I do this….
- 1/2 cup Daisy sour cream
- 1/4 tsp Worcestershire sauce (damn I never spell that right…spell check to the rescue!)
- 1 tsp onion powder
- 1/4 tsp garlic powder
- two pinches kosher salt
- black pepper
- minced chives if you got em!
Mix it up…adjust seasoning and crush that dip with kettle chips!
For the hummus….heck…I am almost done with a stiff screwdriver(it's late Friday afternoon!)…just listen and work thru it, they're not hard to make!
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Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank.
Today I will focus on the following foods to use as a starting point:
- Ground Beef
- Chicken Thighs
- Rotisserie Chicken
- Black Beans
- Rice
I won’t go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up to make simple meals your family loves. Here are some of the ideas I’ll speak about:
- meatballs, meatloaf, taco salad/Burritos, stuffed peppers, stuffed cabbage with tomatoes over rice
- Thai chicken over rice, butter chicken, skewers with peppers, onions, grilled over rice
- Chicken salad, chicken caser salad, chicken noodle soup, use carcass to make stock
- Black beans and rice, black bean, roasted squash, cheese burritos, taco bowl, rice beans, ground beef, avocado, cheese, tomato, black bean chili, black bean burgers
- Green rice, chicken and rice soup, fried rice-add just about anything to stretch, rice pudding, risotto, Arroz con pollo
I make many of these dishes each month and we thoroughly enjoy them and they save us money on grocery bills and most importantly-they keep us out of restaurants.
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On today’s show I will discuss winter squash, the wonderful “fruit” that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden.
I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come.
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Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks.
The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon….a packet seasoning mix that brings much flavor and color. If I left it out I’d get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found.
I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-!
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Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you‘re reading this in January, just used canned corn…not a problem.
In this version, I used some Jalapeno and poblano peppers, which really added a nice “grassy” flavor plus a tiny bit of heat. I like to garnish with Cotija cheese and cilantro.
So here is episode #439 that I had chosen not to post but I have heard from many of you saying you want the personal update on the Cape Cod trip...so, here it is. After the update this is the same episode as the 439 meatball episode that proceeds this one...so, you only need to listen to this if you want to hear about Cape Cod.
In today’s show, I talk about my Sicilian Style Meatballs which are a great alternative to boring “regular” meatballs. You can find the recipe here.
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Today I am speaking about the Tartine, a simple European sandwich that is open-faced. You can make these with so many ingredients which makes them very versatile. The key here is using terrific bread; I suggest sourdough or seeded dark rye sourdough
I've eaten these with simple toppings like cured salmon with cream cheese and dill, salami and cheese, drained ricotta with radishes, etc.
Show Website: https://www.harvesteating.com/podcast-1/2021/8/3/episode-438-tartine-open-faced-sandwiches
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In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method.
I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients.
Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website.
I have been practicing many types of preservation since 2004, these include:
- water bath canning
- pressure canning
- dehydrating
- freeze-drying
- fermentation
- cheesemaking & yogurt making
- cultured dairy (creme fraiche, clabber, butter, marscapone, etc.)
Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially.
I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject.
Ohio Stoneware
Links mentioned in this episode:
- Pickle Meister Fermenting Jar
- Sandor Katz Books-HIGHLY RECOMMEND
- Ohio Stoneware awesome fermentations crocks & bowls too
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**Recipe for shrimp burgers at bottom of this page!**
On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system.
Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial for the environment, the animals, the workers, and in most cases, the neighborhoods they exist in.
I have visited the northern Colorado town of Loveland and Ft. Collins many times in the last 20 years and depending on the wind direction the stench from Greely CO can be smelled over 25 miles away. That stench is from the JBS slaughterhouse facility in Greely. Trust me, CAFOs and industrial slaughterhouses are disgusting places no matter the protein, beef, chicken, pork, lamb, etc.
I have advocated for direct farm purchasing since 2004 in an attempt to help people eat higher quality protein and to protect the family farm. These CAFOs suck, but they supply the vast majority of the protein we eat.
Inflation is just transitory according to the Fed.
However, we can do something about it and I recommend we start to decentralize ourselves from these systems NOW. I addition to the ridiculous prices I am seeing for this low-quality CAFO protein these companies are advocating for fake meat and ending the animal ag system.
These fake meats are not good. As a reformed vegan, I tasted many of them in my desperate search for the protein my body craved during the 5 months I was vegan. These “foods” are nothing but science projects with a ton of nasty ingredients like stabilizers, fillers, additives, GMOs, and other fake stuff.
Even the ex-CEO of Whole Foods John Macke advised NOT eating these foods, said we are better off with beef than this fake meat. I think he is dead wrong about fake meat benefiting the environment as the core ingredients are GMO. The vegan community holds these new companies up as the saviors of the world but I see them as repugnant profiteers and corrupt actors.
Basically, anything Bill Gates invests in I want no part of, except farmland, that is good, but the fact that he owns it is bad IMO. This creep is invested in just about every fake protein company that exists, as well as most vaccine companies and he owns many shares of GMO seed companies. But he trusts the science and wants to save our over-heating planet so it’s all good!
Here are a few things I suggest we all start doing now to secure our own food supply and build the systems we need to stay free of this corporate takeover. I believe these are all import, do whatever you can from this list ASAP.
- Start storing food as much as you can afford and learn to cook with it.
- Join a CSA or protein subscription service.
- Delay frivolous purchases (you don’t need a bass boat) and invest money into food-producing equipment like canning, drying, or anything that can help produce food.
- Plant perennial trees and bushes-NOW!
- Plant an annual garden-NOW!
- Purchase and save heirloom open-pollinated seeds.
- Consider turning part of your yard into a food forest.
- Learn about permaculture today!
- Keep ducks & chickens and, or find people that keep these birds to secure local eggs.
- Find local protein and other food sources by visiting your local tail-gate or farmers' markets. and making connections. Many protein sources are right under your nose.
- Find local dairies and if legal buy direct.
- Buy farmland and become a farmer!
Some links mentioned in the show:
The Great Food Reset
The creepy World Economic Forum on fake foods.
Hot Planet? Why So Much Effort To Suppress Record Cold
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PRINT Shrimp Burgers **Author:** Keith Snow INGREDIENTS * 10 ounces fresh shrimp
- 7 ounces minced, 3 ounces roughly chopped
- 2 green onions chopped
- 1/4 cup minced red bell pepper
- 1/2 tsp garlic powder
- 1 tsp toasted and ground fennel seed
- 1 egg white
- 2 tbs corn starch
- 1 tsp lemon zest
- juice of half lemon
- 1/4 cup fine organic cornmeal
- 1 tsp kosher salt
- 20 twists black pepper
-
pinch cayenne pepper
INSTRUCTIONS 1. Pulse 7 oz shrimp in processor, then add chopped shrimp, pulse twice 2. In a work, bowl add shrimp plus the rest of the ingredients 3. heat nonstick skillet over medium-high heat, add a large spoonful of shrimp mixture, pat into a burger shape 4. Cook until starts to brown on side one, then flip, cook for two more minutes. 5. Serve on toasted onion rolls with sliced tomatoes and red pepper mayo..of course, I use
On today’s show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah.
NOTE: The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits their climate change narrative so they will make lots of news about it. I want you to be informed!
We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we’re under 3 inches according to most estimates.
Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don’t rely on the Colorado river (as far as I know) to supply our water.
Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets.
On a brighter note, rice pudding is today’s featured recipe idea. I will be updating this post soon with photos.
Here are some links to check out:
2021 could be one of the driest years in a millennium, and there's no relief in sight
https://www.youtube.com/watch?v=-qDYi9HfQkI
What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River.
https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/
This is a great example of a company that is growing lots of food responsibly, but not in CA, this model would be in every state and we’d be a lot more secure as t grocery store shelves remaining fill.https://www.muccifarms.com/our-farms/why-greenhouse-grown/
Crumbling Chinese Buildings:
https://www.youtube.com/watch?v=XopSDJq6w8E&t=303s
Why Is Everything In China Falling Apart?
https://www.youtube.com/watch?v=o9eXi3RL8q4
More Chinese Falling Infrastructure
https://www.youtube.com/watch?v=8zplHlJDs1U
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In this episode, I will be talking about stretching your meals to feed more people using inexpensive ingredients and some protein to make healthy tasty meals. We practice this often at the Snow house especially this summer when we have an extra kid staying with us.
My calculations show it’s possible to feed 6-8 people a very nice meal for under $5 per person, try that at a restaurant!
Today’s dish comes from the Cuban culture, Cuban rice n Beans, it’s served at every Cuban restaurant and is a staple of many Latin diets. It’s simple to prepare with humble ingredients and can be on the table in 30 minutes flat. It will also feed a small army!
In many Latin homes the veg component is fortified with soffrito; a mixture of onions, garlic, oregano, tomato, and Sazon a seasoning by Goya you can find in just about every market. This soffrito mixture is as varied as Latin culture itself, no two cooks use the same soffrito.
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Inflation is not a word most Americans are used to hearing on a daily basis. I’ve been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it’s here now and people who have been in the dark are finally understanding what this word means to them-less money!
Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c’mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only “tax the wealthy” to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data.
Being prepared can help insulate you from this inflationary spiral we’re heading into. Buying food items that are shelf-stable in today’s dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how.
I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a “pay what you want” option for those who can only afford a little bit.
I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you’d like access and it’s a done deal!
Now let’s talk food…….
Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It’s just plain easy and delicious in my book.
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On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss.....
- Harvest Eating Spices
- Thoughtful Harvest Vegan Parmesan Cheeses
- Thoughtful Harvest Premium Pasta Sauces.
- Food Storage Feast
Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes.
Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying.
You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado.
You wind up with a dish that has texture, flavor, aroma, and serious satisfaction.
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A simple recipe for a delicious salad made with Mexican Street Corn or Elote which is grilled and topped with chili powder, Cojita cheese, and usually mayonnaise. This being a salad has a cilantro crema as the dressing, super easy to make.
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On this episode of Harvest Eating, I discuss a not so famous Thai noodle dish called Pad Mee Korat. It's a better version of Pad Thai IMO. This dish hails from northeastern Thailand and uses pretty basic ingredients except the fermented soybeans, which are readily available in most Asian stores.
The tricky part of this is NOT burning the sugar mixture, if that happens start over! This dish is sweet, spicy, and has amazing minced pork, bean sprouts, garlic chives, shallots, and garlic too!
Pretty much a symphony of flavors and textures, such a great dish! I will be posting a recipe at Harvest Eating soon!
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
Food Storage Feast
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!
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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.
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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.
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Moms Sausage Apple Stuffing 8 tbs butter 1 onion, chopped 3 stalks celery, chopped 1/2 green bell pepper, chopped 3-4 SweItalianian sausages, casings removed 3 medium tart apples, like Granny Smith, cored 2 cups turkey or chicken stock(or more...it's your stuffing) 1 about 8 cups of good bread, cut into 1/2 cubes, toasted 2 tsp rubbed sage 1-2 sage leaves, minced Season with salt and pepper Melt butter in large pot, add vegetables, cook 10 minutes or until cooked through Add sausage, cook stirring often until well browned, add apples. Cook apples 5-10 minutes. Add the rest of the ingredients, stir well, adjust seasoning Place in a preheated 350-degree oven for 25 minutes.
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!
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!
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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!
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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.
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
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.
On this short episode I discuss my recent cholesterol screening and numbers compared to 2 years back while eating, meat, dairy, eggs etc. Anybody looking to improve their cholesterol numbers needs to consider a vegan diet. My total cholesterol went from 238 to 130 in 120 days as a vegan. LDL went from 170 to 69 in same time period. http://www.harvesteating.com
On today's episode I discuss my new partnership with Ceramacor and their amazing solid ceramic cookware Xtrema, and an amazing vegan dish that you will wan't to make. Learn more by visiting the Ceramacor website.
Quinoa is a terrific grain that is high in protein and very versatile. Today's Harvest Eating podcast instructs on how to use quinoa with sweet potatoes, Bush's vegetarian beans and wonderful tuscan kale greens.
Enjoy!
Here is a very simple vegan version of creamed spinach only this used cashews and tofu along with garlic to bring tons of flavor.
On todday's episode of the Harvest Eating podcast I discuss making a vegan yet very meaty black bean chili for Superbowl Sunday. I use dried black beans for this and a variey of seasonings like cumin, corriander, chili powder, mustard seed and smoked jalepeno peppers in adobo AKA chipotle chilis....Mushrooms give it a very meaty texture.
check out photos of the dish on my Instagram page.
Here's a very simple hearty stew made of vegetables/legumes. Perfect for lunch with some Naan bread, side of rice etc. Easy to cook and the ingredients are found in just about every market. Find a video at Food Storage Feast
On today's show I will be discussing a soup recipe called Ribollita. This dish hails from Tuscany and there are many variations but it always contains stale or day old bread. It also alwyas conaines beans, usually canellini beans and Italian black kale called Lacinato.
This soup like most Tuscan dishes has peasant origins. the name ribollita litterally means re-boiled. I love how hearty this soup is, perfect for acold winter of fall day. It's a satisfying recipe and due to it's rustic nature, it's rather flexible...you feel free to make it your own.
In this episode I mention a new product called Umami Mia, a line ofvegan parmesan cheese I and developing which will be released soon. visit http://www.harvestetaing.com or http://www.facebook.com/umamimia to learn more.
On today's show I dive into more terminology in the plant based vegan world then I offer a few recipes ideas; baked potato salad and a simple quinoa bowl.
On today's episode I talk about plant-based diet or vegan diet definations. I will cover what to eat and what to avoid, with plenty of helpful tips and suggestions too.
Today I discuss my long absence from this show. I have not recored since July 7th, life has gotten in the way. Learn why and what we've been dealing with in the last 6 mos. Also, you'll learn that the Snow household is now totally vegan, plant based. This change is for health reasons and has been working out nicely.
In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.
Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com
Here is a simple recipe that produces amazing results. Takes less the n30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the tighs but also note I prefer boneless skinless thighs. Get the recipe here.
This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...
What's Up ? I wanted to share the details about a new dish I am going nto be placing into Food Storage Feast, a simple but tasty Indian spiced rice dish. It features basmati nad a ton of aromatics...you'll find this to be simple but really, really good.
On today's show I discuss making the famous Cuban pressed sandwich called..well. the Cuban. A mix of soft bread, mustard, Swiss cheese, pickles, roast pork, sliced ham...and a flat griddle and some way to PRESS the Cuabn down.
It should be crispy yet yielding in the middle and should not fall apart. Do not over stuff the Cuban, too much is not good here. for more visit http://www.harvesteating.com
On the continuation of our Cuban Food series we discuss making a Cuban style Pork Roast, thsi is a very easy dish that produces magical results. Perfectly seasoned pork perfect for slicing and making a Cuban sandwich, which will be covered in an upcoming episode.
On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.
Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange. Enjoy today's show rich with information the small island nation of Cuba, only 90 miles off Key West Fla.
On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade.
On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them.
Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site.
Also, click here to buy Swiss Diamond cookware use my affiliate link
On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating
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On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. See recipe below….!
Corque Monsieur
Makes 3 Sandwiches
Ingredients:
6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly
- 1 cups whole milk
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 Tbsp sour cream or crème fraiche
- 1 egg yolk
- 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded
- 6 slices good ham
- 1 ounce Parmesan, shredded
- Salt, pepper and nutmeg to taste.
Method:
Make Mornay sauce:
- Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so.
- In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux.
- Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low
- Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick.
- Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler.
- Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay. There should be Mornay sauce on both sides of sandwich filling.
- Top each sandwich with Mornay sauce and more grated cheese.
- Broil until thee are many brown spots, do not burn.
- Allow to cool 10 minutes before eating.
Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.
On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty!
You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap!
I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com
Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!
This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.
On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it.
2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg......kirchwasser is terrific...2 tbs if you can find it...
Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com
On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning.
PARENTAL WARNING
I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!
On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating
On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video.
On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.
On today's show..#356..not #355 like I mentioned... :) I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas.
Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil.
Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious.
See the recipe at http://www.harvesteating.com
To watch my videos and subscribe to the new Youtube Channel visit this link
On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com
On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method.
Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!
On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad.
Here are a few links to check out to read about this challenge our men and women in the dairy industry face. As always, I'd love to hear your feedback on this.
Dairy Numbers in the USA
TPP and How It Will Hurt THe US Dairy Industry
Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make. Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol.
Remember you can support this show making texting:
test the letters hep to 33923 any amount helps...I greatly appreciate the support.
On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent.
PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters hep to this number 33923 You can also visit http://www.text.gives.com/hep
Your support of this show is greatly appreciated..no support is too small...or too big :)
Thanks!! Keith
On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole. Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.
Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.
In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.
In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.
In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful.
PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....**
Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl.
Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.
Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.
On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.
On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.
Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.
Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce. Making them takes time but you are rewarded with a terrific treat.
Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.
On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!
On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.
On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important.
Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try
Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the sausage, then cook it in water before frying grilling or smoking....I will advise you today how to do it.
This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste.
The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tasting cheesecake. Lets get on to the recipe….
My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes.
I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.
On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..
On today's show I discuss making real cheese fondue from scratch. This European classic dish from the 70's is part meal, part family activity and certainly delicious. Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the "gourmet" kick.
Today I am discussing the top priorities I have identified for 2016. I may add more items to the list but will be focusing on these and aiming to continue working on them all year. They Include:
- Fitness...continuing to use the keto diet principle to shed wet and hopefully improve blood markers and to increase exercise and general fitness.
- Stocking up on homestead/ prepper stuff-new generators, ammo, rifles, food, de-hydrator, vacuum sealer
- Saving money by eating more affordable foods, cooking to generate leftovers, buying in bulk, avoiding buying useless no-value "stuff" especially for kids. Buying only high quality items that will last. If it says Made In China I do not buy it if at all possible. Selling items of value that are just taking up space or not being used to buy more monetary metals and items of value.
Simple advice for cooking your Christmas Standing Rib Roast of beef and a recipe for excellent lard roasted potatoes. I discuss the proper way to cook standing rib roast and to make a nice easy au jus with red wine.
On today's show I do my best to explain how to make an easy no-knead walnut raisin Christmas Bread. This bread is amazing and has lots of texture and moistness and interesting festive ingredients to behold, like walnuts, raisins, nutmeg, cardamom and buttermilk.
*SPECIAL NOTE- Had a it of audio trouble during the first 30 seconds
On today's show I answer listener questions on a variety of topics including:
- Differences between Prime, Choice and Select grades of beef?
- Difference between stock and broth?
- Do I eat Gluten Free Foods?
- Are Oats a Gluten Free Food?
- What is my favorite brand of knife?
- What kind of storable food do I keep and recommend for newbies?
All that and more on today's episode of the show.
Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com
On today's show I will walk you through the making of a simple split pea soup, however this one does not contain any meat. Most split pea soups recipes call for ham, smoked ham hocks, bacon etc. I choose to do this version and it was really great and the lack of meat only helped. Sometimes too much smoke flavor can overpower the pea flavor. This is terrific on a cold night.
Today I discuss some basics on making great mashed potatoes for Thanksgiving Dinner. So easy to make yet so easy to mess up. Mashed potatoes are essential to complete your holiday table. If you watch out for a few potential pitfalls and get your timing right you too can have smooth rich mashed potatoes this coming Thursday night.
Today we discuss my thoughts on making great gravy. Included are details about seasoning the gravy and which thickening agents I prefer to attain that perfect cling that gravy needs. Of course no gravy chat at Thanksgiving time would be compete with discussing sage...the herb that makes thanksgiving taste so darn good.
Today I introduce a new Brussels Sprouts recipe I used to make years back, but with minor changes that I think make a delicious side dish. Perfect for the Thanksgiving table with flavors of sage and pie spices then enriched with cream.
On today's show I walk you all through the procedure needed to make a nice apple cake. This is so easy and can be in the oven in less then 30 minutes. Reminiscent of typical French patisserie it's not too sweet and has great balance between crust, fruit and sweetness. A real winner. Make it gluten free by substituting your favorite gluten free baking mix or almond flour for a denser texture.
Today we focus on some simple comfort food; meatloaf (or meat balls ) with a mushroom sauce or gravy. It really does not matter if you make a meatloaf or meatballs, the mixture is created using the same technique just shaped differently. The sauce works with either shape of course. The sauce is rather easy to put together...a basic aromatic saute, some re-hydrated mushrooms some beef stock, sour cream, and seasonings. In the end you have a rich creamy gravy... almost like Swedish meatballs...yet totally different if that makes any sense. We had this dish tonight and it was loved by all.
Today I walk you thru one of my favorite French desserts; Tart Tatin. This amazing apple dessert is one you'll find throughout France. Basically an upside down apple pie with caramel and a simple buttery pie crust called Pate Brisee this dessert is easy to make and stunning to look at. It tastes best with tart, firm apples such as Granny Smith or other firm late season varieties.
On today's show I discuss making a roasted mushroom bisque with real sherry. This is a very simple recipe and only requires a short trip to a real liquor store.....NOT GROCERY STORE..to find true dry-aged Spanish sherry...or similar. A Vitamix is greatly recommended for recipes like this.
On todays show I share a new recipe for a roasted butternut squash and tart apple gratin, topped with a silky Gruyere laced Mornay sauce and a parmesan crumb topping. This is rather easy to make, but does take some preparation time to assemble before roasting. Mornay sauce is a compound sauce with made from Bechamel, a Mother Sauce, one of the 5 in French Cookery. These simple sauces can unlock many recipes and treats on a year round basis.
The Show cut out just before I finished....so....I love you all and God Bless! **
Today I walk you through the process of making basked stuffed apples. Granny Smith or other tart apples stuffed with oats, almonds, raising, butter and other goodies makes for an excellent fall seasonal dessert. When you can find local apples that are only a few days or hours off the tree you're in for a real taste treat. Also, later in this show I kinds get off topic and rant about skinny jean wearing soft weak men. If you're offended....I'm not sorry.
Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.
On todays show we discuss water and it's importance not only in economic emergency, but natural disasters and everyday life. You would be amazed bow many people do not store any water at all. I was one of them. But after power outages rendered our well useless and we had no water for 10 hours I learned my lesson. We now stock plenty of water and have several ways to purify water that we may need to "acquire" in nature from a stream, roof runoff, pond etc.
Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.
On today's show we continue the series we have been focusing on concerning preparing for the eventual economic collapse or system change we all will face when the charade is finally over. Part 5 is about raising animals on your homestead including ducks, chickens, goats, cows, beef cattle (did not mention pigs but should have) etc. I have owned cows, goats, chickens and been around cattle pigs and HUGE dairies for most of my life. While not the end all be all expert, I do know enough to be dangerous. Raising animals like we discuss today can be a HUGE asset on any homestead as they can produce a year round supply of milk, meat, eggs etc.
Resources For Today's Show:
Learn all about raising ducks from my friend Jack
Hoegger Supply Company-Everything Goats, Dairy, etc..AWESOME COMPANY
Raising Dairy Cows
Heritage Ducks
On today's show I go over making a tomato tart. Simple ingredients like garden fresh heirloom tomatoes, fresh rosemary, blue cheese and bacon...listen to find out how easy is it to create a simple yet elegant tart. Once a simple crust, pate brisee, is made that tart comes together rather easily. The secret is not overworking the crust and to use the freshest tomatoes you can get a hold of. When this tart cools off the flavors of these tomatoes with the amazing aroma of fresh rosemary and the tang of the blue cheese is so delicious your friends and family will love this.
Tomato Pie Video
On part 4 we discuss ways of growing and producing your own food. Activities like gardeing, planting trees etc. I cover:
- Seeds-why everybody needs back up Heirloom seeds...not hybrids
- Gardening....whay we do and have done in the past
- Row crops, potatoes, winter squash etc.
- Fruit trees such as figs, apples, peaches, pears
- Berry bushes such as blueberry, raspberry, blackberry
I enjoyed this recording this show.
On today's edition I discuss some pantry basics such as keeping canned goods, paper products, baking supplies etc. I get a bit distracted from time to time but still provide much information you can use. We all need a pantry that is well stocked so that we DO NOT HAVE to go to the store each time we need something. A properly stocked pantry is a must for all homesteads....so let's work together and make it happen. I also started a contest for best pantry photo....winner will receive one free pouch of Thoughtful Harvest Pasta Sauce
Today on part 2 of our series I dicuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you're a homesteader, having canning equipment, canning jars, a food processor etc. are all critical pieces of equipment. If you store grain having a grinder, both electric and non-electric are important considerations. As alwyas, acquiring these items without going into debt is the only way I advise getting them. Remember, these are tools of self sufficiency and they are good at keeping you out of debt, don't go into debt to get them!
On today's show I discuss in detail the storage of commodity items like rice, beans, grains, corn, etc. Also discussed is how to store them-what type containers, oxygen absorbers, mylar pouches etc. I give ideas on where ot find these items, which varities I recommend and how long these items can be stored.
On today's show I introduce a series we will be covering that lays out the current state of world economies and how an impending economic downturn will affect you. We will be discussing the following during this series of shows:
- Commodity Food Storage-rice, beans, pasta, grains, etc.
- Common Kitchen and Homesteading Equipment-what you need
- Storing Pantry Items-canned goods, condiments, paper products, baking supplies
- Seeds, Gardening, Fruit Trees, Row Crops
- Dairy Animals, Egg Layers, Meat Animals
- Water Purification and Storage
- Strategies To Produce Food Stores
LINK TO TODAYS SHOW
Today's show is strictly about Thoughtful Harvest Sauces, it's not a regular episode so if your not interested in behind the scenes business and food manufacturing stuff you might want to skip ahead to next show.
I will be discuss our recent packaging change from glass jars to flexible pouches and the benefits of doing so. Also I talk about new equipment we used and how the packages sealed etc.
Today I discuss making a super summer dish; fried green toamtoes with a tomato peach jam....SPICY tomato peach jam. The addition of a cayenne pepper (or your favorite type) brings a special something to this great appetizer. In August tomatoes are at their best..and peaches are almost gone...so this is perfect time of year to make this. Frying green tomatoes is a tradition down south nad this cornmeal crusted pan fried version is the best IMO. The addition of an easy spicy tomato peach jam is perfect.
On today's show I go over 5 ways to use the summer bounty of peaches many of us have right now. I'll highlight:
- Grilled peaches w mascarpone cheese and balsamic drizzle
- Sourdough Peach Clafoutis
- Habenero Peach Jam
- Salted Caramel & Lavendar Peach Cake
- Buttermilk Peach Smoothy.
I love peaches and often can them as well as just eating from the hand. I hope these ideas inspire you too.
A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the process, a rich probiotic is created with a wonderful and unique taste. Simple to make with everyday equipment your journey into lacto fermentation should always incude a stoll down sour pickle lane!
On today's show I celebrate my 300th episode and read a few quick thoughts from listeners. The main topic is the vinaigrette. This is something I want you all to try. It's simple, if you can find lacto juice, delicious and healthy too. It takes 1 minutes to make it and your salads and taste buds will thank you.
Today I provide a recap of my trip to The Colorado Rockies to visit with and help nurse Omi (my mother in law) back to health. My goal was to assist her immune system, which is being ravished by anti-biotics that are killing her lung infection, through the use of function foods, probiotics, lacto-fermented beverages, vegetables and dairy products. While I was not able to create any weight gain, I did manage to bring her appetite back and improve her spirits. All in all a great trip even though it was weird NOT having my family with me as usual while visitng Colorado.
On today's show I provide instructions so you can make a terrific summertime dish; rosemary & garlic marinated chicken with a berry coulis. This dish can be made with chicken breasts, chicken thighs, (personal favorite) or even pork tenderloin. The marinade leaves a delicious rosemary garlic flavor and the refreshing coulis is the perfect foil and balance to the dish.
On today's show I discuss the salts I keep in my pantry and give tips on how to use them. The proper use of salt is paramount to good cookery and even more important in the crafting of artisan foods of all sorts. I keep the following salts:
-Morton Kosher Salt
-Iodized salt (rarely used)
-Maldon Flakes Salt
-Grey Sea Salt, France
-Himilayan Pink Salt
This episode has been requested many times so I hope it's useful to you.
On today's show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious.
Rather rare these days, fresh peas are amazing ingredients and a treat to cook with. I mention some very specific ways to cook with peas like a cilantro garlic pea cream sauce served over roasted halibut, curried peas, rosemary garlic peas over pasta and much more.
On Today's show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. The shrimp were marinated, then grilled to perfection and placed carefully on the wonderful grits then adorned with a heavenly drizzle of the shrimp reduction sauce. When done the meal is a feat for the senses. All the elements to a memorable dish lie within this creation.
On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recipe that you can find on the blog at Harvest Eating.com
On today's show I discuss the micro biome referring to your intestinal health. The trillions of bacteria that live in your digestive system are the key to a healthy life. They can prevent and even cure some disease and modern science and the pharma industry is hard at work unlocking what may be the biggest human health development ever discovered. You micro biome or gut has over 100 trillion bacteria that determine many facets of your life.
I recommend the new book called Brain Maker authored by New York Times best selling author and neurologist Dr. David Perlmutter MD. It discusses these topics and related ground-breaking research in depth.
Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of flipping the meat every two seconds you will have great results. Charcoal grills are my favorite and I use lump charcoal instead of charcoal briquets, and never use lighter fluid. This podcast on grilling will help you get the most out of your Weber Kettle Grill.
On today's show I talk about my plans for using up produce we have growing. I na short few weeks there will be many vegetbles coming into the kitchen after being harvested. Having a plan and some recipe ideas BEFORE this occurs is the way to go. Try to envision the myriad ways you can use your upcoming harvest.
On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.
On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many in the medical community which flies in the face of government recommended diets which are total garbage.
On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com
On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.
Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take that into account when making your own version.
On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.
Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.
On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some options that we can all do to avoid this system.
On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns are nice here too. This French recipe is MUCH easier using this method...and it can be made with chicken, pork or even salmon. Be sure to support this show by visiting Harvest Eating.com and getting on the email list, also see our Facebook Page too...Facebook.com/harvesteating
Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.
On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.
On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.
On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.
On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.
On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.
On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.
On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too. Enjoy...!
On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !
In this episode I discuss making one of my new favorite dishes, Lemongrass beef. This Thai specialty is nothing short of amazing. My take on it is luscious, super-flavorful nad best of all, easy. Tender beef marinated in lemongrass, garlic, green onion etc. Love it!
On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.
On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid. Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.
Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.
On today's shpw I discuss 3 simple superbowl recipe ideas to thelp make your party special. Green chili, onion dip and a roasted green chili queso dip. All very simple with basic ingredients but will amazing flavors.
The Espagnole sauce is the most difficult and time consuming of all the French Mother Sauces. It can easily take 12 hours even if you take shortcuts. the resulting sauce, whether made from chicken or beef or veal, is heaven on a plate. Top a roasted chicken or steak with it and you will understand what I mean.
Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.
On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.
On today's show I discuss making Veloute' sauce, the roux thickened white sauce that can start with ether chicken, fish or veal stock. This is a very simple sauce and it's variations can be many. We discuss a few compund sauces including Hungarian Sauce, Normandy Sauce and Bercy Sauce 1.
On today's show I start a 5 part series on the 5 French Mother Sauces in classical French Cookery. These sauces are the starting point for many other meals so understanding their construction leads to a much improved arsenal of dishes. This first episode focuses on Bechamel, simple white sauce that is perfect for making many other dishes.
On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.
On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.
In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com
On today's show I discuss the wonderful sweet potato. It's readily available, inexpensive and very healthy. Grown all over the country sweet potatoes can be a part of breakfast, lunch and dinner. They are good in ethnic foods, baked goods, savory dishes and even in waffles.
On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.
On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.
On today's show I discuss making dog food. So many of you have asked about this but since it's not really cooking I have avoided it. However, I've been making lots of food for SNIPA lateley so I thought I would do a show on it. I discuss why you might consider making dog food, why I think it's beneficial, what types of protein to use, what carbs and what else might be added. Also, the results in my own dog's health.
On today's show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, even canned which are good in this dish, however if served to guests I would most likely use fresh mushrooms.
On today's show I discuss my most recent effort to develop a gluten-free corn cake that has the texture of a real pancake minus the gluten. This recipe is a winner, and today I discuss why I really love corn cakes and recipe using cornmeal in general. In the Southern US, and area I am very fond of, cornmeal has a special place in the heart of many.
On today's show I talk about making a traditional German red cabbage or Blau Kraut. This dish comes from my mother in-law Omi...shes's from Bavaria and this is one of my favorite receipes that she has shown me. In Germany this type of red cabbage is traditionally served with sausags or brats. It also pairs well with pork chops whether pan fried or grilled. This recipe is simple and extremely satisfying.
On today's show I answer some listener questions and discuss several topics that have been on my mind. I will talk about a sweet chili vinaigrette which is a special treat, bthe est ways to use my Greek Seasoning and even some dietary advice. I feel it's a good practice to avoid UHT (ultra high temperature) dairy products and how weight loss can be achieved with low carb eating, without starving.
On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.
On today's show I discuss the magic of Indian food. This is such a varied cuisine loaded with spices, textures, flavors and so regionally diverse it all adds up to one of the worlds great cusines. In particular I discuss curry powder and some fo it's uses and talk about making a spiced spinach called Palak Paneer. Indian food can be made at home simply once the spices used are understood and experimented with.
On today's show I discuss some soup making basics including using a main ingredient, choosing aromatics and other important criteria of soup making. I descibe a roasted butternut squash soup with either pear or apple, leek and potato soup and finally a brief description of tortilla soup, one of my favorites. now that fall weather is here soups become a bigger part of most people's menu planning, certainly ours.
Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats. It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs
On today's show I discuss the home pantry in it's many forms. Recently a listener emailed for advice after his kitchen was destroyed in a fire and he had to start over from scratch. So I devoted most fo today's show to this topic. I talk about the diffrent places to store food, a bit about pantry design, the facets of a home pantry; spices, baking, dry good, fridge and freezer etc. Also I touch on the long-term storage pantry, which many of you know I fee lis very important.
On today's show I once again discuss meatballs. We had some AMAZING meatballs tonight that I made with some leftovers and some intersteing spices and flavors and textures. Trying to be thrifty, I used up some left over spinach ppine nut pie and white rice combined with a few other special ingredients to make meatballs that went above and beyond your typical Italian American meatballs with red gravy.... I think anybody would love these.
On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for you busy folks!
On today's show I discuss the many nut butters that are edible. Keep in mind, aside from peanut and almond these others are somewhat exotic and hard to find commercially....there are sources which are listed in show notes for this episode, however making your own is the way to go in my opinion. Prices for almond butter have skyrocketed so making your own is a better option, and it really is pretty simple. Nut butters are a great vehicle for tasty eating that provide protein, fats, minerals, vitamins and fiber.
On today's show I discuss the hottest trends in food for the year 2014. While some are rediculous and meaningless, others are showing the work I do here starting to become more mainstream. Seeing healthy school lunches for kids becoming popular and trending is terrific news. Parents need to feed kids well at home also and not rely on the "state" to nourish our children.
On today's show we discuss the joys of mustard making, yes I did say joys! I love making mustard, it's inexpensive, easy and anybody can do it with common ingredients. Mustard is one fo the most commonly used condiments, and gourmet mustard is getting rather expensive so making your own is a good skill to have. Mustard seeds are easy to store in your long-tem storage pantry as is vinegar so you can make your own mustard at any time without going to pay the gangsters are the supermarket!
In this episode I try to give you ideas and inspiration to cook with local corn and tomatoes that are abundant now but soon to be gone! Both very versatile crops, corn and tomatoes go together well and can enhance many dishes. Corn and tomatoes are also tasty enough to star as the feature ingredients in many dishes. I personally love both and cook with them often.
On today's show I awnswer a few questions from the audience regarding cooking ramen noodles, beans and rice etc. I also discuss a subject that I have not spoke of recently; food inflation. In all areas of the food supply you can see inflation steadily increasing prices and shrinking package sizes. This is a trend I think will continue anad become a real problem for families trying to make ends meet.
On today's show I discuss making a simple gluten-free dessert which happens ot be Paleo too. My toasted coconut, chocolate Paleo ice pops. These are very simple to contruct, have only a few ingredients and are very satisfying indeed. Most of the ingredients can be purchased at the local supermarket or certainly online for those of you who like Amazon. Nonethless, these chocolate coconut ice pops are sure to please.
On today's episode I discuss something that I have been thinking about lately; seafood in coconut sauce. It's a tasty and simple sauce that is started with a seafood stock (or chicken too) and finished with coconut milk, cilantro, butter, lime juice and a few Thai flavors as well. It's pretty straight forward and uses basic ingredients. I think it goes really well with seared firm-fleshed fish such as halibut, red snapper or even salmon.
On today's show I discuss the plans for Olivia's 12th birthday party meal. I'm making custom-ground burgers, with cheddar cheese, fried red onions, bacon and Datil pepper BBQ sauce. I'll cover making the burgersand the Pièce de résistance, bacon mac n cheese with green onions.....YUM CITY. Also, I will make Gluten free buttermilk buckwheat crepes with cherry compote, creme fraiche and caramel sauce...and yes all components were made by this guy's hands!
On today's show I answer some question that were posted on http://www.Facebook.com/harvesteating Everything from cookign with cast iron, to feeding a family on $200 per month, ideas for using up eggs, best pressure cookers and even a question on making or using pork bone broth.
On thoday's show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You wil lneed a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry....never fear...easily remedied on Amazon or your local Asian Market.
In this episode I discuss making a simple stew using garden fresh zucchni and tomato, with garlic, onion, fresh basil, good olive oil and some grated cheese. This dish is simple to prepare but a little technique and know how is needed to make sure you get a good texture. Also, I wax on about the proper type of zucchini needed ot make this recipe.
In this episode I discuss making a few unrelated dishes that have been on my mind recently; a simple russet potato salad and a roasted tomato peach compote. Both are dead simple, yet delicious. I also go off on a tangent....more then once...sorry for that.
On today's show I will use the D word. I discuss a diet strategy or lifestyle stragey called Low Carb High Fat. Basically limiting the carobohydrat intake to less then 60 grams per day, with no gluten, and eating copius amounts of fats. I choose butter, coconut oil, coconut milk, ample nuts like walnuts, almonds, pecans. Also, meat like chicken, beef etc.
In this episode I discuss a multitude of ideas for this holiday weekend. Grilling, smoking and cook-outs of all types will take place this weekend by the millions. I hope these recipe ideas for the 4th of July help inspire you to cook something you can be proud of and that your guest will love. I discuss vegetarian options, beef, ribs, burgers, chicken and food safety.
On today's show I discuss making grits n greens casseole; the components, the method, some history and some inspiration. Ths is classic Southern food, and if done right can be an amazing taste sensation. I think it could be the perfect dish to bring to your next picnic.
On todays show I give several recipe ideas for using up abundant summer squashes. Zucchini and crookneck are some of my favorite squash and I love to cook with them both. Summer squash are perfect for soups, pizza, pasta, sandwiches, ratatouille and much more. One of my favorite dishes is ratatouille, there is a great video recipes posted in the members area for that.
On today's show I inspire you to make a wonderful BBQ beef dish from Korea. This is popular city food, easy to make and certainly a big change from standard back yard cooking. Your friends and family will be impressed and in love with this dish.
On today's show I discuss making homemade BBQ sauce....folks that stuff in bottles is garbage...very few BBQ sauces are worth spending your money on...one exception is Red Law Sauce Company, they have a whiskey sweet cherry BBQ sauce that is really, really good...highly recommended.
If you're a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today's show.
As always, your support of Harvest Eating is greatly appreciated...If you like the show why not leave a review on ITunes and be sure to visit our Facebook page.
In this show I discuss a simple chicken dish, could not be easier, but hte flavors are outstanding....Greek Spiced chicken with mater sauce....give it a try..then post your photo at Facebook.com/haveasteating
In this epsiode I give some ideas for summer drinks like iced tea, Lemongrass mint soda and almond milk from scratch. Also an update on olive oil for those of you interested.
In this episode I talk about a new piece of outdoor cooking equipment I recently bought...the Blackstone Griddle. This is a handy item that cook well, is pretty easy to clean and is well made...especially for hte price.
This episode I discuss a great dish, Thai Chicken sauce with crispy (and cold) romaine hearts.....very easy dish with fairly easy to get ingredients....let me know how it turns out!
In today's show I discuss the long down time and some HUGE life changes. We're back recording now nad the show must go on.....
Hey folks..sorry for the delay...I'm back today with some more exciting Thai foods and techniques.
In this episode I discuss a classic old-school Italian dish Amatriciana. Usually made with bucatini this simple dish can be enjoyed a variety of ways.
In this episode I discuss allot of things including my smashed thumb, sprouting and our desire for warm weather and fresh foods to arrive.
Hi folks...I know you were worried about me...but this show starts me back on track and updates yo uon where I've been....
This episode is one where I discuss two seemingy unrelated dishes.....I think you wil still enjoy..
In this episode I talk about some of my favorite flavors....Thai flavors. Thai food is easy to cook with the right ingredients, they are readily available in most markets and make for some tasty home cooked food.
Here is the last installment of the Valentines menu...simple seasonal dessert with a trendy sauce....
On today's show I discuss the main vourse of my 4 course Valentines Menu....check it out...
Here is episode two describing the Valentines menu with second course of Sherries wild mushroom crostini or bruschetta.
This episode I discuss a soup dish I am making for a Valntines dinner....you can make it too...!
In this episode I discuss how to make a simple salsa fresca....perfect for the weekend and game watching.
In this episode I talk once again about soups. I love soup and have been enjoying allot of soup this winter. I talk about some specifics on making soup plus the usual rant or two...Enjoy!
On the first show for 2014 I discuss our plans, goals and thoughts for 2014 while touching on the great year we just finished. The kids make a short apperance and discuss the Christmas and while sounding very commercial, they sure had a fun time with Santa's visit.
On today's short show I will discuss the cookies we usually make and consumer during the holidays and also what were making for Christmas dinner......
On today's show I walk you through the making of a classic French dish Beef Bourguignon. This lovely dish is perfect for this time of year and can also be made with wild game......
In this episode I discuss some recent dishes I made and also talk about cooking with and hunting for big game....
In this segment I discuss making a perennial favorite of ours, brussels sprouts in Mornay sauce....YUM
In this segment I discuss the method I use to make fresh cranberry sauce. Simple, easy and delicious.....give it a try.
In this segment I discuss making stuffing or dressing. I will tell you the best way to make it flavorful and safe.
In this segment potatoes are the superstar......learn how I cook them, what type and how you can make great tasting potatoes.
In this segment I discuss making the perfet turkey. You'll hear my thoughts on selecting, thawing and cooking the big holiday bird.
On this episode we talk about Mise en place, or everyting in its place, critical thinking and preparation for large meals. Thanksgiving Dinner is one of hte lagest and most important meals of hte year, these tips should help prepare the meal more sucessfully.
I disucss the audio series Thanksgiving University I have been working on to help people with teh big holiday meal.
On today's show I disuss how to incoorporate more bananas into your diet. No matter who you are.... a trucker, office worker or school kid, we can all eat more bananas. They are very healthy, plentiful and inexpensive....why not eat more?
In this episode I decribe some of the ways I use coconut in it's many forms. From coconut oil to coconut cream to dried coconut flakes. Coconut is a healthy and versatile ingredient that tastes terrific.
In this episode I talk about cooking with lentils and other legumes from the long term storage pantry. Lentils can make a host of wonderful meals and this will help motivate you to cook with them....
In this episode I discuss a bunch of updates and other stuff....then get into buying, cooking and storing butternut squash. Butternut squash is one of my favorite vegetables and is one of the best long term storagble foods you can have.
In this episode I discuss cooking with frozen vegetables. Some are good, some are not but all have a place in your cooking.
In this episode I dicuss a bunch of details regarding pasta sauce, my trip to the dentist, a hockey playing update and the meat of the show....well it's seafood not meat... I discuss way to cook with salmon.
In this epsidoe I discuss cooking with spinach and winter greens. I speak about some spinach dumplins I had in Cortina da Ambpezzo Italy which were to die for. Also, a hearty winter green salad. Enjoy!
I discuss greenhouses and why you shoudl have one, the best types to have IMO and what kind I used to have.
In this episode I discuss the amazing potato and how to enjoy it. I also discuss the many merits of the potato as a survival food.
In today's shorter episode I dicuss some basic fall cooking ideas, things like soups, pastas and more. Also and update on the deer devastation we encountered.
This was a tough episode to record....but I feel it's important to discuss....I HATE having to think about things like this. Nobody should worry about this stuff.....Let me know your thoughts?
Todays show focuses on what I am going to do with all the pears and apples we picked yesterday. I talk about making cider, fritters, poached pears and more....plus a few rants on bad food, rip-off dog food and pasta sauce packaging updates.
In this episode I discuss the best cuts of beeffor a roast. I also give in depth pasta sauce updates and ramble on about allot of other topics...be forewarned....
This is episode I talk about my first elk huntring trip...was pretty neat...also I walk you through making two soups; New England style clam chowder and also Leek n Potato soup...a fall favorite for us.
Learn how to make salsa with character.....using wood with your grill....amazing results await.
On todays's show I discuss simple buckwheat pancakes, why I like them and how I make them. Also, I mention several brands of gluten free products you can find in stores near you. These include bread, crackers, and pastas.
In this epsiode I discuss some of my favorite ways of cooking with apples...making apple cider, roasted apples, apple pie, apple tarts and curried apple onion compote. Check it out and share your ideas...
In this episode I discuss in detail making one of my favorite appetizers.....Sweet n Spicy Pepper RElish with Goat Cheese Mousse....do try this....it's awesome...also a recap of our recent trip to Glacier Park (see photos at Facebook) and a pasta sauce update...
In this epsiode I discuss making tuna salad.....this lowly food of our past is GREAT for long term storage and can be delicious if made properly....also, be sure to check out hte photo of me and the Black Shadown on the Havest Eating website.
In this episode I discuss getting some of the last of summer's bounty and enjoy them to their fullest. Also I speak to the coming cool weather and how were adjusting to it with heartier foods.
In this episode I discuss how I like to make bbq sauce and give some basic pointers for you.
In this episode recored outdoors in Colorado I disuss some Mexican food..good and bad....then describe a great dish I made last night. Also, some updates from vacation here in Colorado.
In this episode I talk about how you can use healthy vinaigrettes as sauce to kick- up the taste and falvor profile of your foods.
In this episode I discuss making a pork green chili. I also discuss the course I am creating to help people go gluten free and how to help them aliviate joint pain.
On today's episode I discuss a recent trip to Whitefish Montana and many other random topics.
On today's show I dicuss a few dishes I've made this week that incorporate lots of summer produce, but also some broccoli, which we still get fresh here in western Montana. Many ideas for ratatouille too.
In this short episode I try to inspire you to be motivated and use up hte harvest that will be gone in a matter of weeks...cherries, watermelon, tomatoes, zucchini etc. all will be gone i na few short weeks. so lets take advantage of this marvelous harvest.
In this episode I discuss the Flathead Lake Montana area and it's wonderful cherries along with some recipes for the Vitamix Blender
In this episode I discuss some ideas for using summertim vegatbles such as eggplant, zucchini nad bell peppers.
In this episode I discuss making a simple beef n pepper stir fry and also discuss the things we pack in coolers to help keep kids hydrated and happy while at beach, river, or pool.
In this episode I discuss some things were doign and cooking....plus a few rants.....enjoy
In this episode I talk about strategies for cooking with game and get granular with a Elk meatball recipe idea. Also, an interesting salad that can be made easily with swiss chard and lentils and a feta vinaigrette...YUM!
In today episode I discuss making side dishes for summer gatherings, picnics, BBQ etc. I discuss a great fruit dish, melon salad with lemongrass gastrique, some tomato salads, cornmeal crusted tomatoes with lemon mascarpone and a few others. SPECIAL NOTE: Today is my birthday and I was feeling quite relaxed hence the very loose format. I hope you enjoy.....
In this episode I discuss the Southern style BBQ were having tonight along with direction on how to make a terrific Gluten Free chocolate cake..the recipe is in the Harvest Eating cookbook for those of you that have one.
On this episide I chat about our Colorado trip and give health updates nad some fod related chat as it relates to my diet.
In this short show I discuss how I am doing Gluten free and also speak about some project cooking...VEGETARIAN WARNING pates and rillettes.....simple French Charcuterie...audio from a youtube video got into the last couple seconds of closing music....!
Here are a few recipe ideas for those wheat free...or not...great stuff like grilled vegatbles, Cilantro chicken salad with cashwes..and gluten free chocolate cake.....to die for......plus health updates...
Today I speak of being wheat free, I ramble on about foods I am eating, other thoughts on diets, Harvest Eating and lastly a terrific Poblano Pepper Cream Sauce over grilled chicken....YUM!
In this episode I share a personal struggle I am having with inflamation and arthitis and what I am trying to do about it. Bread, wheat will be on the choppign block for hte next few weeks minimum.
In this episode I discuss using foods from the long term storage pantry like lentils and brown rice to make tasty meat-free burgers. Cooking from long term storage can be tasty indeed!
I discuss our weekend trip tp Coeur d Alene ID this weekend nad also dicuss making polenta....
I answer Derek's question on making French Onion Soup and also muse about our new (at leat to us) Lacanche range and my batch of fennel sausage
Today I will be talking about our first Montana farmers market trip, I will also answer some questions and talk about my fly fishing trip.
On today's show I discuss some question that were submitted. One about stee lcooked oats, one on venison backstraps and lastly using thickending agents such as flour or corn starch.
I discuss meal planning tips on this show nad speak about how you need tothink like a restaurant owner. Also a quick recipe for Mojo
On today's show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.
On today's show I discuss the art of making corned beef and pastrami. I also discuss why luncheon meat is not a very healthy thing to eat all the time. Of course, as with most things, moderation is key. I will discuss how it's made and how I like to enjoy it. For those of you who enjoy kids my family drops in to make a appearance. The recipes and photos showing how I make pastrami will be posted as the pastrami comes along.
On today's show I will walk you through the preparation of a terrific Ethnic recipe that comes from Southeast Asia, Vietnamese Beef Noodle Soup. I explain in detail how to create this wonderful dish that is inexpensive, healthy and delicious.
On today's show I will be telling you why I am not gardening this year in the ground . Instead we will do some vertical gardening on the deck and spend the time we save not gardening pursuing other activities such as hunting, hiking, fishing, camping and entertaining.
In this episode I discuss healthy snacks for children and for adults. We will cover the things not to eat and how you can be prepared for impromptu snacking with convenient make ahead snacks.
On today's show I discuss the controversial subject of soy. Soy is everywhere, in all the processed foods, fast foods, oils, snack, cakes, etc. Soy is controlled by the biggest food conglomerates in the world and they have armies of scientists for research and marketing muscle to push their soy filled agendas.
On today's show I discuss how I like to make chicken pot pie. We will go over crust making, the vegetables and ever important Veloute sauce. After listening you should be able to make a delicious chicken pot pie.
On today's show I discuss pork green chili. One of my favorite comfort food recipes this simple green, chili is made with widely available ingredients and has a lovely taste and texture. In my batch last night I used ground local pork from a Hutterite Colony located nearby my western Montana homestead.
On todays's show I discuss my thoughts on the proper methodology of seasoning foods. From basics such as using salt and pepper to mixing in Ethnic flavors and using proper cooking technique to make foods taste better. We will discuss major protein sources such as chicken, fish, beef, pork and how I like to think about seasoning them. This show has lots of banter on the thought process and skills required to make foods taste good. Also a primer on the Harvest Eating seasoning blends.
In this episode I discuss my new walking regimen and how you can incorporate walking into your daily life. Also discussed is the importance and health reasons to stay properly hydrated by drinking adequate amounts of pure water.
In this episode I discuss how to make pizza from scratch. I go over making the dough, making tomato sauce, infused olive oil and also different grated cheeses and toppings like mushrooms, bacon, peppers, etc. I also give a basic equipment primer and speak about the proper oven temperatures and getting the pizza into the oven.
In this episode I talk all about eggs; how to find local eggs, why they are better and the ways I like to cook eggs. I also dispel the theory that store-bought eggs claim to be free range and healthy.
In this episode I discuss some basic strategies for finding the people near you that can provide you with the foods we need to eat local. so far, here in Montana I have made some excellent connection that have yielded a regular supply of great foods. My goal is to inspire you to seek these sources near you.
In this episode, the very first show recorded from Montana I discuss the move in detail, why did we move, how we moved and all the crazy stuff en route. Towards the end my son and my other son the doberman invade my space and I have to shoo them both out...anyhow..you will learn all about our new farmstead.
In this short episode I discuss how easy and it is to make lentil vegetable soup. This healthy and delciious soup needs a good 90 minutes to reach it's full potential but the rewards and efforts are well worth it.
In this episode I discuss the power of my favorite leafy green....kale. Kale is a nutritious powerhouse. This disease fighting vegetable is being studied all over the globe. Kale is LOADED with b vitamins and antioxidants that may prevent many types of cancer. It's easy to grow, versatile in the kitchen and tastes great...at least I think so.
In this episode I discuss the simple technique on how to make stocks and broths at home with simple ingredients. Making your own ensures you are NOT consuming hidden additives like MSG or other "natural" flavors.
In this episode I talk about making meatballs, those lovely classic Italian American delights. I'll take you through the process start to finish including sauce making and special Sicilian/ North African style lamb meatballs with cinnamon, pine nuts, raisins and fennel seeds.
In this episode I discuss the venerable standing prime rib roast that will adorn many Christmas Dinner tables in a few days. I discuss the entire preparation from purchasing to sauce making. Enjoy!
In this episode I discuss a few potato dishes that can be made for Christmas dinner. I love these lard roasted potatoes, super simple yet really interesting and tasty. Also, au gratin potatoes are lovely and easy as well.
In this special episode recorded from the Mile High city of Denver I introduce a new sponsor My Patriot Supply.com then briefly describe how I like to make simple beef chili. Real, simple, chili only needs a few basic ingredients; meat, onions, chilies, spices and a little time...
In this special episode I focus solely on helping you cook the perfect turkey. We will discuss the thawing, cooking, gravy making etc. Making a turkey that tastes great and is moist and delicious is not difficult as long as you follow some simple rules.
In today's episode I briefly tell you about the history of cranberries and the easy recipe needed to make fresh cranberry compote this Thanksgiving Day.
In this episode I talk you through the creation of mashed potatoes. Will discuss types of taters to use, methods of cooking, seasonings, whipping or mashing etc.
In this episode I discuss making bread and why I think we all should try it. Baking bread at home gives provides personal independence and culinary satisfaction. Store bought bread have many flaws and home baked bread has many attributes. I also mention some basic equipment and supplies needed.
In this episode I discuss the benefits of using pressure cookers and how they can be used safety. I also briefly discuss the differences between pressure cookers and canners. I also give my brand recommendations.
In this episode I discuss eating clean sources of protein such as beef, yogurt, nuts, cheese, milk etc. I truly believe we need to limit factory farm protein sources whenever possible.
In this episode I am recording outside on the banks of the St John's River in Jacksonville Florida. I will update you on my allergies and TV show production as well as dive into the topic of food inflation as we watch food packages get smaller while the price stays the same or even increases. I talk about a few ways you can maintain or lower your food budget by supporting local farms, buying in bulk and cooking at home.
As fall brings cooler weather soup making takes center stage. Here I discuss a few of our favorite soup recipes plus some other updates.
In this episode I discuss what were growing in the garden this fall and talk about eating fall foods such as apples, greens, squash etc. I also talk about the upcoming video shoots for the Harvest Eating TV show.
In this episode I discuss the most important meal of the day....breakfast..where have you heard that before??? I do believe that eating a great breakfast is a good start to your day and discuss this at length today. I also share what I eat allot and what I eat very occasionally.
In today's show I discuss several ways to use up the fresh tomatoes we all seem to have on our counters this time of year. I list about 10 ways to use tomatoes in everything from soup to pasta to drying and caning. This show will help you get the most of your tomato harvest.
In this episode I discuss eating and cooking fresh, local summer corn. I talk about my corn that has been blown over and plenty of ideas for cooking corn and for storing and preserving corn. I discuss a few other issues too and get off topic a few times but I think you will enjoy the conversation.
In this episode I discuss the basic equipment you'll need to be a profecient home cook. From cutting boards to knifes to cookware to smallwares there are cetain tools and equipment we all need to make the kitchen and enjoyable work space. Making the investment in proper, high-quality tools will yield many years of enjoyable home cooking. You cannot cook properly without the right equipment, this episode will give you a list of the equipment you need and I do discuss specific brand names.
On today's show I discuss making condiments at home. Items like BBQ sauce, ketchup, salad dressings, mustards, salsa...kind of...and mayo. These can all be made easily at home with very little effort.
This episode is all about the Survival Hoestead. That is to say a planned homestead for the upcoming challenges we all face. I discuss gardening, row grops, dairy animals, food storage, the importance of protein, guns and ammo, security dogs and more.
This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.
In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.
On todays's show I discuss the fact that June 26th is my wedding anniversery, 13 years of marriage to my wonderful wife. I also discuss using white beans as a storage/survival food. Cooking white beans for use as a marinated white beans side dish and also for a Tuscan style white bean soup. I touch on dairy goats too.....
I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year's garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.
In this episode I discuss pickling. A Facebook Fan suggested a podcast on pickles and making brine etc. and I thought it was a great idea. I discuss the basics of pickled foods such as cucumbers, beets and also discuss sauerkraut and a few rants here and there. Enjoy!
On today's episode I talk about Harvet Eating on vaction. When we travel the kid's nutrition is paramount. We always search out local farmers markets and buy fresh local produce, bread, cheese, meat, seafood etc. Whatever looks fresh and is local we buy, that way we can cook and eat real foods while away. This also means having to bring cookware, knifes cutting boards etc. so real meals can be prepared. I also briefly discuss my new, ol, Troy built Horse tiller.
In this episode I discuss the ins and outs of making really great BBQ ribs, well talk about the meat, the smoke, the spices and techniques you need to use. Somehow I also mix in my love of American Made luggage and carry bags...I'm a big fan of Tom Bihn of Seatlle, Red Oxx of Montana and also MEI Packs of California. I own many pieces from each company..closet is stacked full of them! And, I also love smoking ribs and other BBQ'd items. So let's listen in and learn from my mistakes and sucess.
In this episode I muse about the process of seasonal cooking and what it means to me. I toss some off the cuff tips and ideas in too. A few updates as well.
In this episode I talk about how easy it is to grow lettuce, something I've touched on before. Also, even if money is tight foods like beans and rice can be very enjoyable, healthy and affordable. I talk some about perennial fruit gardens too.
In this episode I share a big surprise. I am working on a new TV series that airs on RFD TV. I talk in depth about the process of creating our shows and what goes on behind the scenes. Also, the new website is about to launch, we speak about that , new packaging for products and much more...
In this episode I discuss a bunch of things that are on my mind in no random order. Been planting tons of potatoes and about to plant corn, melons, more asparagus roots etc. Hear all about it in this brain dump.
In this episode of Harvest Eating I discuss the things going on around my farm in spring. The chores like pruning, fetilizing, moving animals to spring pasture, planting landscaping and much more. My son even come in in for a minute to bring daddy some water.
This is a special spur of the moment episode in which I let nature do the talking...grab a cup of tea or cofee, site back and enjoy the Western north Carolina nature on the Snow farm. No regular content in this episode.
In this episode I share my thoughts on eating local and why it's important. I rant a tad about stores that SHOULD support more local foods and how anoying it is to see California produce in Florida. Eating local is important as we develop long term relationships with local farmers which helps to ensure their long term survival and keep farm land from being developed into condos.
n March each year I start thinking about and enjoying fresh strawberries. This wonderful fruit is only available locally, regionally for a short time each year. In Florida, strawberries are bring harvested this time of year on many small and large farms. In my opinion, Florida grows the best commerical harvest of strawberries in the US. Strawberries are a versatile culinary ingredient and of course delicious and healthy. Not only can you eat them fresh or in smoothies etc. they can be cooked with too.
On todays' episode I step outside and sit on the dock by the pond and record outdoors. It will be almost 70 here in Asheville so spring gardening is on my mind and that is what we wil cover today. We'll talk about soil preparation and testing, composting basics, seed selection and a touch about cooking your produce.
A CSA-Community Supported Agriculture-Is the perfect source for local foods in your community. Joining a CSA allows you to take part in the local harvest of a small family farm. Fresh, produce is healthy and delicious and fun to cook with, best of all it's purchase supports family farms.
Seafood is a tricky subject for most people. Cooking seafood, buying seafood and how to store seafood properly can present many challenges for seafood lovers. In this episode I discuss seafood in it's many forms and talk about farm-raised salmon and tilapia and well as wild caught fish like salmon and others too.
What can I say...bacon is great stuff. Most of us love bacon, the smell, taste, culinary versatility and usefulness. But understanding exactly how bacon is made, where the pork comes from how it's harvested etc. is an important thing to know. I will discuss CAFO's --factory farms and also free-range pork operations and what a pig should be eating. Also give some sources for buying really nice free-range pork products, including bacon.
Let's discuss a meaty subject-ground beef. I grind beef at home often and let you know the process I use to take different beef cuts and make them ready for storage and later use. With pink slime being added to most ground meat this is something we all should be doing to avoid big corporate food.
Potatoes are a cinch to grow, super versatile in the kitchen and also very very healthy...and cheap too!! We'll discuss how to grow them, harvest and store them as well as touch on a few ways to cook them. For a prepper, potatoes are almost a perfect crop.
In this episode I take a listeners suggestion and cover some basic cooking techniques we all need to use for basic or even advanced cooking. Sauté, braise, roast, bake, steam, broil pan fry etc. These are all terms we hear often but usually do not get much background information about. I try to tackle these topics in a simple way with detailed descriptions in order to help you cook better.
In this episode I talk specifically about setting the stage for a nice Valentines dinner menu for your loved ones. With a little attention to detail, anyone can create a wonderful culinary experience for their Valentine. My simple 3 course menu features hearts of romaine with cilantro vinaigrette, seared jumbo shrimp with tomato tequilla butter, and honey lime sweet potatoes. Dinner is followed up with 3 choices for dessert.
I have come to love dark leafy greens. With their slight bitter and rich green flavor they are versatile to cook with, and excellent to eat. Of course they are loaded with health benefits; high amounts of antioxidants plus vitamins A, K and plenty of calcium too. Not many foods are this easy to grow, this fun to cook with and this good for you. If you do not grow and cook greens your missing out on a great culinary pleasure.
The sad fact is that getting a good sausage is becoming much harder. The supermarket is pretty much devoid of real sausage. Instead big food companies produce and market phony tube steaks masking as real homemade sausage...the kind we all love. In places like the upper mid-west getting a good brat is a religion. But if you do not have a local butcher or artisan making them you're stuck buying big brand junk. The good news is there are many new butcher shops and artisans that are bringing this craft back. These are the places we should support in order to get our hands on the real deal.
I have a fond appreciation for good bread. Whether a long crispy baguette from a small bakery in the countryside in Burgundy France or right from my own kitchen. Good bread is within the reach of all of use, no matter our location or economic circumstances. The ingredients and equipment needed for bread are easy to find and usually inexpensive. Learning to make good bread is a skill that will pay dividends your whole life.
Many people are under the impression that fruit juice is healthy, it certainly can be in some circumstances, IE; fresh squeezed, but most bottled juices are not at all healthy, especially for kids. The marketing and labeling laws are very deceptive and most parents think they are giving their kids healthy liquids, the truth is the opposite. This is one of the reasons type 2 diabetes is on the rise so fast. Kids are bombarded with high fructose drinks from a young age eventually wearing out their insulin system.
In this episode I take you through the process to cook a steak properly. Everything from marination, to cooking to slicing and even how to make a tasty pan sauce or gravy. I also talk about how steak gets graded by the USDA and how to cook grass-fed beef properly as well.
This episode is about the awful chemical called BPA that seems to be in everything. This chemical is dangerous and can cause many types of disease; heart disease, breast cancer, prostate cancer, diabetes etc. I think we should all avoid this horrible substance that should NOT be in our foods or drinks.
In this episode I wanted to share what we've been eating lately to demonstrate the type of meals and favorites we consume in the colder months. I also talk about lots of miscellaneous things from guns to woodworking to Great Pyrenees dogs etc..
In this much requested topic, cooking with game, I discuss some of my experiences with wild game and make suggestions on how you can do the same. While in Colorado I had loads of wild game to cook with and had written many menus that featured wild game. Thanks To David H for nudging me on this show.
In this episode I discuss some ideas for Christmas foods like spicy pepper relish, red curry mussels and much more. A touch of reminiscing about family favorite meals is also mentioned. I also talk about the new sunroom, moving cows and shooting rifles.
This episode is dedicated to creating the perfect Thanksgiving meal. I talk bout the do's and dont's of cooking turkey and also discuss a variety of side dishes and lots of how to tips to help you get thru the big meal. I will be "on call" to serve the Harvest Eating audience from Monday till thursday to help with your big meal....
In this episode I discuss cutlery, which knives I've used in the past, which one I use now and why. I will give you a primer on caring for your cutlery, what to do and what not to do. I also get into the various brands and why I love and use Cutco knives. Also I go in-depth into some various improvements ot the farmhouse and some other chores I've been doing in the Farm Update segment.
In this episode I discuss our beloved Great Pyrenees Yukon who passed last weekend at only 9 months. We also discuss our two Jersey cows, Cinnamon & Ginger, both 9 months old. SInce it's winter I have been busy around the farm and have installed new steps and a new old wood stove.
In this episode I discuss the Jersey cows we're getting. They are coming home soon so I discuss getting them used to the new property and also hope the horses accept them. I rant about the EPA, FDA etc. and the war against family farms and raw milk. A family cow equates to food security and self sufficiency.
In this episode I talk about planning for upcoming harvests. As I write this fall is fast approaching, so in order to take full advantage of the produce of fall I suggest doing some research, planning and purchasing of items needed for fall. This method works for all seasons of course and is something we do at home to make sure we are enjoying the seasonal harvests in our area of the country.
In this episode I discuss making the transition from a summer garden to a fall garden. Crop Update: What crops are still in season locally, what is coming in to season and what is going out. Also, the chores needed to start a fall garden and also the tasks (canning) , weeding, composting, etc..that are generally practiced around this time of year
In this episode I discuss how were using the crops that the garden and local markets are providing us. These few weeks are the "super bowl" of the year's harvest. There are tons of fresh foods all over the place right now, the supermarket, the garden, farm stands, tail-gate markets, CSA's, neighbors gardens....if your looking..fresh foods are widely available this time of year. We'll discuss summer squash, toamtoes, peppers, corn, herbs, potatoes, onions and much more on this epsiode.
In the mid summer when the garden is producing lots of produce, some plants are begging to produce others are coming to the end of the their cycle. When more room is made what are you going to plant? and what are you going to do with the crops that are giving your a harvest? These are the main issues gardeners are faced with each sumer about this time. Learn what I do and what I am thinking about.
In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.
n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!
In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.
In this episode I have a chat with Stan Barrett, one of my dear friends about a past trip to France, a potential trip to France in 2 weeks, Lacanche Ranges and even a lovely French women with a French accent! I hope you enjoy this causal chat with a friend and sponsor of the show.
n this episode I discuss antique and heritage apples. I recently took a day trip to the high country in NC to meet a couple who specialize in saving and promoting over 350 varieties of old apple trees that have been thriving in these Southern Appalachian mountains for centuries. These are apples with funny names like Lampoc, Limbertwig, Gano etc. If not for the Joyners, these apple would be gone forever, this is not just food we're talking about...it's about preserving the heritage our of food sources.
This episode is all about grilling and recipe ideas for a successful weekend cookout. I cover preparing the grill, marinating chicken and steak, how to cook meat without burning it and properly cooking chicken so it's not raw inside and burnt outside. Also, some great dessert ideas and super tasty recipes.
In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again?
This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!
In this episode we discuss the 5 mother sauces created by August Escoffier of classic French Cookery fame. These base sauces are the foundation most great cooking and can be made at home and deployed into many dishes that you will love. Once you have mastered these sauces you can make other "compound sauces" which are derived from the 5 mother sauces. You do not need to be a French snob to use and enjoy the 5 Mother Sauces. Also, my son and daughter make an apperance on air, and I eat some toaste too!!
This special episode is all about the Harvest Eating Spice Blends we sell. This is somewhat commercial so I wanted to be upfront about that. These spices are really terrific and I wanted to tell you how we started selling them and a bit about why I think you could benefit from having them in your pantry.
This episode I address some listener questions and try to give my perspective on these. I get hundreds of emails per month with various questions, suggestions, comments etc. If you would like to get your question answered use the words "podcast question" in the subject line to help me curate the email load.
This episode is al about sweeteners, how to use them, which to use and which NOT to use. Learning about sweeteners and how they effect cooking is a critical bit of information to have. Learn how to avoid burning your grilled food by using sugary sauces and basting liquid correctly.
This week I discuss the best kind of salad there is..the Main Course Salad. With a combination of textures, temperatures and flavors, main course salads can be a great way to eat plenty of healthy foods. Nuts, fruits, beans, seafood, chicken, beef, sprouts, dried fruits etc. These ingredients can be combined into wonderful and suprising treats for the tastebuds. Main course salads have lots of fiber, vitamins and minerals too.
On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.
In this episode I discuss the basics of canning the harvest. I will go over what canning is, why should canning be something you learn, what types of foods are canned, etc. I discuss the basics of sanitation and the difference between water bath canning and pressure canning. I also walk you through the process of canning tomatoes and throw in plenty of tips and ideas and also some chat about my local area farms including a tomato filed a stone's throw away that we source our tomatoes for canning from
This episode focuses on planning a dinner party successfully. Many times planing a party can be stressful and turn out to be a bad experience. We talk about setting the right mood, pre-part snacks foods, wines and then plan an actual 4 course Latin Style meal on the fly off the top of my head. This episode will give those planning a dinner party some tools for the task ahead.
In this episode I discuss the practice of what I call Cookonomics. In The Harvest Eating Cookbook on page 263 the section on Cookonomics begins with a short explanation that describes making things yourself. You can make many different items at home and save money, remove preservatives, additives, fillers, colorants etc. from your diet and be much more independent.
This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.
This episode is all about cheese. I offer some basic history, a primer on milk types and techniques to make cheese as well as discussions about cheese making regions. I also share my thoughts on enjoying cheese and discuss the cheese course, which is a staple in France. Building your own cheese course at home can be easy and very rewarding.
This episode focuses on yogurts and my strong opinions about them. Yogurt can be a wonderful, healthy, nutritious food but like many other products have become science projects and marketing vehicles, yogurt too has suffered the same fate. Learn what to look for and what to avoid in yogurt and maybe try making your own.
In this episode I discuss the basics of vinaigrette making and also what has happened to once acceptable, store brands. Making vinaigrettes is simple and can save money and also keep your family from ingesting food science ingredients such as preservatives, gums, colorants etc. These are ingredients we do not need to be consuming on a regular basis.
In this episode I discuss salt , how I use it, some theroy behind seasoning food and also some tips on making spice pastes. I also discuss seasoning blends and of course mention the Harvest Eating Organic Spice blends.
You asked s here it is , a show discussing kitchen tools and gadgets. This show will let you know my thoughts on kitchen tools and which ones you need to have, don't need to have and how to buy them, where to buy them etc. Like any craft with practicing, having great tools will help you immensely in cooking great meals. You cannot be a great cook without proper equipment.
Enjoying real, farm fresh dairy and unprocessed dairy products is something I value and consider paramount to good health. Dairy foods like milk, butter sour cream, heavy cream etc. are supremely healthy foods that are rich in high quality protein and easily absorbed calcium. I find it a shame that the general public has been convinced that real fat from pasture raised dairy animals are an evil food. The words "low-fat" fat free" and other catchy terms are now considered "benefits" to be sought after. I believe that only unprocessed full fat dairy should grace our tables.
In this episode I discuss what dairy products we keep in our fridge for eating and cooking with and also discuss the many considerations of acquiring and keeping dairy cows or dairy goats. I also share my opinion on pasteurized dairy and why in most cases it is needed in the market based dairy economy we have in this country.
Well the economic chickens have come home to roost in the form of higher prices as inflation soars. Food, fuel, consumer goods are rising at an alarming pace putting US consumers squarely in front of this trainwreck. Since the FED starting pumping trillions into the economy here and abroad, the commodities market has gone vertical. Most if not all commodities are traded in USD the world's reserve currency. As our dollar weakens from the flood of cheap or free money and credit, commodoties are rising and affecting people across the globe. This is why people are rioting in the Middle East....
This episode aims to help you understand the problem and steps that you can take to help protect yourself. Please remember to leave a comment on this episode at Http://www.harvesteating.com, my favorite comemnt will win a Soil Cube a neat device for helpign to plant seeds.
The world of cookign oils is very confusing or most consumers. Big agri-busniess and food brands are eager ot promote fancy sounding names with catch phases and proported benefits of their new "healthy oil". Mot of these oils are made using GMO ingredients and heavily procesed with chemicals like hexane and high heat. I avoid soybean oil, canola oil, corn oil, vegetable oil, and cheap big brand olive oils. I prefer "single-estate" extra virgin olive oil and pure olive and also suplememnt other fats like virgin coconut oil and grass fed butter. this episode will discuss the fraud in the olive oil busnies and how you can avoid being a victim in the supermarket aisles.
At the end of each winter gardeners plan their spring gardens. The must decide what to plant, acquire seeds, make sure all equipment needed is present then seeds are started and garden plot is prepared, tillied, raked, amended and then final planting takes place after the last frost. This is what all garderns do, but each gardener has his/her own methods and priorities.
Growing herbs near your kitchen not only males great sense but great food. I encourage people to grow all the herbs they need on a regular basis so that they do not need to buy herbs that were flown in from afar. Herbs are easy to grow and will produce almost all year under the right conditions. Of course lettuce is a cinch to grow to, and MUCH more economical.
Any serious gardener knows the power of composting. Compost is an essential ingredients in our soil. It helps make plants, shrubs, bushes and trees healthy and happy. Compost is basically a mixture of two different material types, green and brown. Green add nitrogen, brown add carbon. These in combination help soil bacterial thrive to break down compost into rich, black gold.
In this episode we talk about grass fed and naturally raised proteins like beef, pork, chicken and buffalo. Why is it better? What are the advantages and how can you take part. There will be resources to find grass fed products in the show notes.
In this episode we bring on my daughter and wife to discuss making food memories with the people we love, our family. Dishes that come from generation past should be kept alive and practiced and enjoyed throughout the year. As parents we have a sacred duty to make sure our kids have the knowledge to recreate the foods we raised them with so their kids can one day enjoy these same recipes and the comfort of enjoying them with family.
In this episode I discuss making panty items in bulk then using them later to make healthy quick meals. Things like beans, rice, pasta, oatmeal can be made a head then later made into quick healthy meals during the week.
In this episode I talk about cooking over wood fire. At the end of the day, this style of cooking is the most pure, the most basic and the most sexy in my opinion. I mentioned a few resources for this episode that will be of interest for anybody who likes to cook outside.
This episode introduced the newly Harvest Eating launched podcast and talked about canning vegetables, container gardening techniques and personal appearances of Chef Keith Snow.