Dann Reid the Culinary Libertarian: Recent Episodes

Dann

Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking. Support this podcast: https://anchor.fm/dannreid/support

We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some preservatives are and why we should reject the foods that have them.

We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness.

ingredients #food #health #wellness

Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here.

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Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine.

Find the text of the episode on the show notes page which has the recipe for the fritters discussed.

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Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinach procedure you will need. It’s that good. Fennel and okra are next.

Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home.

Find the show notes here

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Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not all garlic prefers the same thing. Sowing and feeding and waiting are the key steps until spring.

Type will matter is you want garlic scapes. Varieties almost overwhelm in number. Check with nurseries near you for the best options for your area.

Prep beds in the summer for fall planting and a great spring harvest. Find out more details about prepping your garden and feeding your garlic on the show.

Find the show notes page here with the Chef's Table portion for Patreon subscribers.

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The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts.

I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables.

You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.

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Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats.

Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.

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It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well.

Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better.

Find the text from the episode on the show notes page here

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The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that.

There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes.

Find the text of the show on the show notes page here

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Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell.

The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives.

One question is who should be in control of banning certain products? The several states or the FDA? Considering the FDA's lackluster record of drug approval then removal, are they really the first best choice for making sweeping decisions about human health?

The final authority is the individual consumer, of course. If you aren't informed, you are not making good choices. As it happens, Big Confection doesn't want you to be informed.

Find the links on the show notes page here.

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The Escoffier Series continues as we move into chapter 13.

Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for.

We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling?

The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link.

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At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be.

Find the show notes page with the text of the show and a link to the thermometer mentioned here

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Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same narrative that it's bad for you because it has saturated fat (what is it saturated with?) and has cholesterol. Your body makes cholesterol naturally because it needs it. It's a vast topic for something as simple as a stick of butter. Your health and wellness is on the line, so eat more butter.

Find the text of the show and links embedded on the show notes page here

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Why does the FDA allow cancer-causing chemicals to be in our foods? Did you know the EU and much of the rest of the world do not allow many of the food additives the FDA allows?

Some states are passing legislation to ban some of those chemicals. It's a tough position. That is a good thing but done by more laws.

What other options do consumers have? Hope the food companies have a change of heart and make food that is healthy? Good luck.

Find the text of the show with the links to articles cited on the show notes page here

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Salads and salad dressings are today's subjects. There are loads of ways to make salads, and only a few ways to make dressings. There's a lot of opportunity for variety in a salad dressing, so that's nice.

Find the text to the show on the show notes page here

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Forever chemicals are in nearly everything and, sadly, nearly everybody. Most Americans have some PFAS in their blood.

So, if it's everywhere, why are they still being used? How to avoid them? Well, it can start with better cookware.

Find the links mentioned, and the text of the show, at the show notes page here

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Meat pies, pâtès, and terrines.

The best stuff. My favorite to make and to eat.

Find the text and the recipe mentioned on the show notes page

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We all fail at some cooking task. This one was an especially long one. I slayed that dragon, so to speak.

Find the show notes page and a link to my cookbook here

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The Escoffier Series continues with Chapter 11, Cold Preparations.

Today the focus is on two basic styles of forcemeat and how to make a galantine.

Find the show notes with bonus Ice Cream and Christmas Cookie recipes here

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This was a wonderful visit to Penjamin's podcast.

We discussed some food and drink philosophy as well as some real life advice about mixing muffins.

Find the links mentioned, and the Naptown Think page, on this link

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Feathered game, particularly pheasant, is the subject of this episode.

This is more about how to generally prepare pheasant and not to follow any specific Classical recipes which, for feathered game, can be complex, even for a commercial kitchen.

Find the show notes page here

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We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison.

Two other game meats come into the discussion lightly, pheasant and ostrich.

Find the text of the show and a link to my cookbook here

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Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect.

You can do it. This episode and the link on the show notes page will help.

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Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat?

Find the text with links consulted on the show notes page here

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A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form of mixers and infused alcohols.

Find the links to the episodes mentioned here

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Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so good.

Find the link to Ken's original appearance on this show note's page

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The Escoffier Series continues with poultry.

This episode starts the chapter with chicken and some of Escoffier's ideas about how to cook chicken.

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Magnesium is a big deal in cellular function in our bodies. Many of the actions we never see or know they take place. Until they stop taking place. Magnesium is very important and knowing where to get it and what fights with it makes a difference in your health.

Find the links to articles referenced on the show notes page

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The crunch of a perfecty friedfritter or a well cooked french fry is really something to behold. Sosimple, but not really. There’s a lot that goes into prep andproduction, but today’s focus is on the cookiing. The deep frying.Do you have a deep fryer at home? Do you deep fry anything? Deepfrying is easier at home than it used to be. Even so, there are somegood guidelines to follow for great fried food and preserving yourfat for as long as possible.

Find links on the show notes page

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The Escoffier series continues with grilling.

Grilling is the oldest form of cooking and the easiest. Until it isn't.

There's somethings to glean from a Classical Chef.

Find the show notes here

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How many staples can you replace at home? Mayonnaise or peanut butter are pretty easy. What about cream cheese.

Find the show notes page here

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My blackberry plant is still putting out ripe berries. It's super late in the season and I'm thrilled.

Find the show notes page link with the video I mentioned here

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Toasty browned cheese covered food is pretty much about as good as it gets. Or toasted with bread crumbs like a really great baked macaroni and cheese.

Today's show is Escoffier's explanation of how the gratins work. I add a few comments to make life easier.

Find the show notes and links here

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The Escoffier series continues with the portion of blanching.

Not a much used culinary technique I suppose these days, but of some specific value.

Find the links to the show notes and the egg flipping video mentioned here

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Sauteing is maybe the most misapplied form of cooking. There's the right way, and all the other ways. What makes the right way right, anyway?

Here's the show notes page for more links

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How we think about any task we do impacts how well we perform that task.

Cooking and baking seem to bring out the anxiety in people. Change your mind about your anxiety and cook better food.

Find the show notes page for links related to the show

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My neighbor gave me some superb apricots. So, time to bake. But, what?

This episode shows how one idea turns into a completely different idea and how to get there.

Find the show notes here

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This encore episode of Dr Kyle Mamounis' visit covers sugar and fat and how those are toxic to the human body.

Find the show note's link with the original show note's page here

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This time we cover poaching and poêling. One method you almost certainly have heard of and the other likely not.

They're both excellent, if not also opposite, cooking methods.

Find the show notes page here

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We discuss the Keto diet, how it helped my guest become half the man he was and why the Standard American diet is toxic.

Find the links on the show notes page

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Does bread need more than the basic 4 ingredients?

Innovation and mass production encountered specific problems that chemical innovation solved. Were those solutions really for the better?

Find some of the references on the show notes page here

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This short episode asks if homesteading is the next thing. Is it a natural next step or did political lockdowns force the issue? I don't attempt to answer that.

I also offer an update on Luke Tatum and his book.

Find the link to Luke's book on the show notes page

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Jason Bassler, co-founder of The Free Thought Project and Police the Police, joins me to discuss the history of forever chemicals. We discuss how far they seem to travel and then discuss an anarchist way this problem might be addressed.

Find the show notes and links mentioned here

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This is hour 2 of my visit to Mike Gaddy's Rebel Madman Radio show.

We discussed my move from libertarian to anarchism.

Find the link to Mike's Republic Broadcasting Network page on the show notes page.

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This is the first of two hours on the Rebel Madman radio show.

We covered some history of me then how and why I moved to the libertarian philosophy.

Find the show notes page here with the shows of Mike Gaddy on Eating Liberty

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The co-founders of Yonder Foods join me to discuss how collagen helped each deal with her health problems. One was recovering from cancer and the other a gut issue.

Find the show notes page with the links to the Yonder sites here

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My momm's potato salad was the best. Yes, I'm partial.

It was always just a sense that it was done. I've managed to get close to a recipe which I share and some ways to amend it if you must.

Plus, there's some good food news from customers and the interwebs.

Find the show notes here

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This is a short episode. Who are we supposed to honor and who are we supposed to overlook on Memorial Day?

Support the podcast with Patreon on the show notes page

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John discusses some of what he learned from convicts and lawyers about the so-called justice system when they spoke to him on his podcast.

Find the show notes and link to John's Chef's Table here

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Homemade mustard is simple and the flavor exceeds the store varieties.

Find the link to the book I mention, and use, on the show notes page

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Jeff Christian joins me to discuss The Pizza Day Series book We Rise Together.

Jeff has formed a charity to share how teamwork builds better groups.

Find the link to Jeff's website on the show notes page

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We start the principles of meat cookery. There's a lot to cover and I'm taking it slow. This episode is the first of more about the principles of cooking.

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Had a wonderful chat with Jessica. She's got a goal to take the mystery out of cooking. She explains how.

Find the show notes and links mentioned on the show notes page

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Dr Lynn returns to discuss how diet, exercise, and mindset can work together to keep us moving and healthy.

Find her website on the show notes page to email her for her offer. Just mention you heard her on this podcast.

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Jessica Setnick joins me to discuss the 4 factors that can lead to eating disorders, which is a term she doesn't like.

Find Jessica's webpage link on the show notes page here

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Homesteading entry may be raising chickens. To learn if that's for you, do it. Homesteader Phil started a business for just that reason.

Find the link to Phil's website on the show notes page link here

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We've all lost someone. Food plays a role in the mourning process but also the living process. We remember our loved ones from the foods we shared. Elaine Mendoza shares some of her story about that as well as how culture and food are different and yet not.

Find Elaine's website link on the show notes page here

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You're going to die! Well, yes, but if you believed the CNN post, it will be because you ate erythritol.

The almost infamous report and the vast number of quick responses to that report were impressive. What did they miss and what's the story with that report, anyway?

Find the text of this episode linked on the show notes page here

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Katie Lovitt joins me to discuss how food is either poison or medicine and the SAD, Standard American Diet, is mostly poison. Eat right really does make a difference.

Find Katie's website on the show notes page here

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Every parent knows the battle of sports practices, sports games, working and then cooking. It can be too much. Cassie had the same issue so invented her own mixes without the stuff no parent wants. And her business was born.

Find the links to her sites on the show notes page here

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I'm almost finished writing a book about questions cooks might want to ask a chef.

While that is interesting, what I learned was more interesting. There is one trait a chef must have to excel at being a chef.

Find the show notes page and the support link here

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The Escoffier series winds up chapter 6 with shellfish. I discuss some handling procedures and give an audio tutorial about processing crab.

Find the links to the recipe mentioned and the lobster store on the show notes page

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Obesity is a serious health issue. It can lead to more serious health issues. Drugs instead of changing the foods eaten seems the wrong choice. Before even knowing the problem some doctors want to decide it's just a genetic problem, there's nothing you can do so get a shot. And have some cereal.

Find the links to the articles discussed here

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Being distracted by politics or price increases or day-to-day drudgery is common, but that doesn't have to derail your eating. Crap in is crap on and that's what we aim to avoid.

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The Escoffier series continues with fish. This episode is discusses most of the fish cooking procedures as well as offering some tips and techniques.

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Sunday Brunch can be a massive affair if you work at a fancy hotel.

Or, at home, it can be pretty impressive or very subdued. Which is your practice and is that the same as your preference?

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Everyone knows they need exercise. And, that's where a lot of us stop. We know it, but don't act.

Brad Williams, a personal trainer, offers some ideas about how to get moving and exercising without the hours at the gym many of us envision.

Find Brad's podcast link, Over40FitnessHacks on the show notes page here,

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This episode is three small pieces about food. The first is news of the world's best restaurant closing, sort of. The second is how granny's food traces the family back to that specific place in time. The last piece discusses body fat as you've never, probably, considered it.

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I don't know if we need resolutions, but they seem to be a tradition.

I don't make them, but I do change my behavior as it needs changing.

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Jess Reid joins me to discuss health and wellness for the body and mind. Often, food is only part of the battle. Overcoming decades of food addiction and shaming are also obstacles to finding peace with food.

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Christmas brings memories of food, family, and traditions.

This episode is some of all that, and some new ones.

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Paul Johnson has strong views about why he's so optimistic for the American future. The Constitution and the Bill of Rights are two of his reasons. Free enterprise and the innovation of the individual are two more.

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The how of distillation is pretty basic, but the why, and more how, is very cool. There's a good bit of science to the process and that makes tasting that 4 time distilled, high malted barley Rye whiskey an informed opinion.

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Mastery of egg cookery is a skill worth developing. A perfectly poached egg is a thing of beauty, especially with a good portion of corned beef hash.

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This Thanksgiving is a stroll down memory lane with a visit to some of my most memorable Thanksgiving dinners.

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Cancer is a terrible diagnosis. Modern medicine has come a long way. Ancestral medicine, or eating sound diets, also has a part to play in the health and wellness of the well and the infirm.

Martha discusses her adventure and her book on this episode.

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This episode winds up the chapter of hors d'oeuvre with a focus on croquet and croquette--yeah, two spellings--and pate a choux for canapes.

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Chef Braden returns to talk a bit about chocolate, his specialty, as well as fudge and brittle and marshmallows. It's a lot to fit in, but we did it. Braden even shares some of his tips for success.

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For Thanksgiving, Christmas, or next Tuesday, homemade mashed potatoes are a treat. They are also easy to make.

This episode explains how to make the best ever mashed potatoes and what to do if you have left-overs. I even offer some ideas for extra yumminess with other things to add.

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You get back what you project into the world.

That is so, but it's hard to parse that out. Getting your mind right and ready to face challenges takes practice just like baking takes practice.

Dr Vic has some ideas to help you get control back.

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There's too much in hot hors d'oeuvre to make 1 show.

This show covers the basics of pastry cups and the basics of making fillings.

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You changed the name?

I changed the name.

I'm still keeping the Culinary Libertarian blog and webpage and all the show's PrettyLinks will remain. That's more work and more cash than I prefer to expend to fix what really isn't a problem.

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Mike Gaddy returns to the show. Today, we're talking about history and revisionist history.

Mike shares some of what he's found over nearly 40 years of research in original documents.

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Aaron Bennett joins me to discuss honey extraction and the hard part of the beekeeping business. The obvious hard part is getting stung, but those hives are heavy and there are a lot of them to move.

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Mike returns to the show, this time with his econ hat on to discuss the Federal Reserve, the Treasury, and cash. Lots and lots of cash and why that's the real problem for the normal folks.

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John Louizes of Zeno's Boardwalk Sweet Shop joins me to discuss making candy. Along the way to making tons of taffy, John learned a key lesson about managing people. This isn't a business episode, per se, but John has learned a few things that make perfect sense.

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Pleasure, success, and gratitude. Three important aspects for a life of health and wellness.

Dr Lynn joins me to discuss how to find balance by attending to all three parts of the human: Body, Mind, and Spirit.

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It's cold hors d'oeuvre today. There's a lot to know and this is just a primer. There's an excellent chance you already know more about cold hors d'oeuvre than you think which means you're already better than you think. This is to keep the momentum going and make it simple to grow your skills.

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What can the OG of food bloggers teach you about cooking? There's a good chance he's got something to share.

We have a good chat about food, his start into cooking, and how he makes superb spaghetti sauce.

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Find Chef Dennis' Chef's Table portion on Patreon. Use this link to become a Patron and listen to the Chef's Table portions from previous guests, too.

Culinary Libertarian Patreon

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Michael Gaddy joins me to discuss the coup-was it or wasn't it-of the Constitution and whether or not a strong central government was the plan or just an unintended consequence?

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This is a big milestone, so to celebrate I'm doing a short rebuttal/critique of a vegan activist e-book.

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Food waste is a huge issue. Dan Kurzrock figured out a way to take the grains from beer making and repurpose them into foods. Tasty foods, too.

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Nearly everyone gets nervous when speaking in public. Even an office meeting can cause anxiety. My guest can help you work through that anxiety to make a great presentation.

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This episode completes the soups chapter of Escoffier's La Guide Culinaire. A few esoteric soups then the international soups with well-known soups such as clam chowder and gumbo.

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Nutrition has an alter ego, it seems.

Anti-nutrients are becoming more and more discussed, so I discussed them. There's a lot to know about what they are, how they act, and if they are even beneficial.

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Jack King returns to the show, this time to discuss strawberries.

We had a good chat about soil and water and pests (two-legged kind excluded).

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Imagine the town you live in just got better. It can, but it takes effort. Effort by you, most likely.

That's where the wheels fall off.

My guest discusses how to build the culture of a community to thriving so the people in that community thrive also.

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Everyone wants to be as free as possible. Not every place will let that happen.

Maybe it's time to find your place. Mikkel has make a business out of helping people do just that.

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Stephanie's impressive and inspiring experience from winded at 50 feet of walking to running and medaling in triathlons is moving. Literally, if she can do it, you can do it. She even started a business to show you how.

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There is another way to bank without the banks.

Sounds odd, but it's true. You can be your own banker and, mostly, eliminate the commercial bank.

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What are the main kinds of soups and what does knowing that do for us? Isn't a cream soup just a soup with cream?

There is some truth to that but there is also a lot of nuance.

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To teach means also to learn. Like the Tango, it takes two.

Who is responsible to learning and teaching? It might not be as clear as you expect.

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Garnishes is the topic today for this Escoffier chapter.

Standards is part of the plan, but also, appropriateness.

Also, a brief explanation of what consomme is and how to make it.

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Lauca the author joins me to discuss micro stories and how they help reveal something about us as well as how language can change that narrative.

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Everyone knows what chocolate is but few know the details of how to work with it.

It is a challenge but one that can be met.

Braden Cadenelli is a pastry and chocolate expert and he shares some of his knowledge on how to work with chocolate and make wonderful treats.

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A hodge-podge of ideas on today's episode.

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Is philosophy still relevant today? What can we learn and use from Ancient thinkers?

Turns out, maybe they have much to offer even in our high-tech life.

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Steven Crane is the author I Can Appreciate That, a memoir of appreciation and gratitude and how the right attitude changes everything.

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Stocks is the topic of today's episode. Also, roux. The thickener turning stocks into soups and sauces. There's a lot to discuss about what Escoffier wrote about and what's possible now.

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Propaganda has evolved since the days of World War II. It has gotten pretty sophisticated especially in recent years. So, how is one supposed to know fact from fiction?

Listen in to learn what Jim thinks of the government's version of events and find the links to the articles mentioned here

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That's not normal dietary advice. But, my guest today has a twist or two on that traditional brownie. She'll explain on the episode.

I will reveal that Lynne Bowman is not now a Type 2 diabetic and that's from what she learned, and published, in her book.

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Mike Duffy, the founder of the Happiness Hall of Fame, joins me to discuss what happiness is, where to find it, and why it matters.

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Reyshan Parker, TV show producer, narrator, and more, joins me to discuss his show, life in the restaurant business these last two years, and how the business has changed in 20 or so year.

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Eat what you like, unless it displeases the Vegan overlords. Woke Ag and Veganism, Inc are almost one-in-the-same when it comes to forcing a meat free, dairy free, and insect free diet on the world.

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The shipping crisis is not unknown. In fact, it's almost infamous.

But, who or what made this? Is it just the accident of too many parts working in discord or was it planned?

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August Escoffier established the standards of sound cooking when he created La Guide Culinaire.

These many years on, that remains the benchmark of what sound, proper cooking is.

This is the start of more about how to follow his book.

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It’s been a crap show of bits biting the dust. This is not what was panned but is what I could cobble together.

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This is a short episode to start off 2022. There are some topics I want to include more and this explains some of them.

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It's Christmas, 2021, and that means time for reflection. From the time my dad was Santa to what to do with the senselessness.

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The content of "food" in the food at fast-food restaurants has been dubious for some while.

But, what if that questionable food is in schools or stores? What then?

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How did sweet potatoes end up on the Thanksgiving table and why are they confused with a yam?

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Being thankful seems also to bring reflection. So, to avoid doing it later, I'm taking some inventory, so to speak, on what I think and where I might go with it. Also, some bits about what's coming, what I hope is coming, and what to look forward to.

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Professor Marco Bassani joins me to discuss his book, Chaining Down Leviathan.We discuss some of the duality conflicts that seem to be part of American politics. From where the country started to where it is now is a big leap and a major detour into the big state. How did that happen and why was Calhoun right that it would?

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Dr. Ron Paul joins me today to discuss first principles, what they are, and why they are important. What is the opposite of first principles or what happens if a person has none?

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Put simply, there is no standing for the federal government to fix the price of labor.

But, if you aren't sold on that, this episode covers some of the key problems of the government trying "to help."

Find the Sowell link mentioned on the show notes page

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Legalman joins me today on the podcast to talk about decentralization. At least the states from the central planner, but how much further can decentralization go? Is it necessary to go as small as possible?

Find the links mentioned on the show notes page here

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Merriwether returns to the show to discuss fermentation. Yes, of course, beer and wine, but also sauerkraut and KimChi and more. There are a lot of good reasons to ferment foods which includes preserving that food for lean times. The benefits to human health from beneficial microbes is also a good reason to ferment foods.

Find more information on the show notes page. #fermented #probiotic #food

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You, the juror, can judge the law as well as the defendant. But, they won't tell you that. I found someone who will.

Being a fully informed juror puts a tremendous amount of power in your hands. The state doesn't want you to know you have power and certainly they don't want you to use it.

Find more information about how you can use your power on the show notes page.

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At one time or another, we all have self-doubt and uncertainty. But that's not who you are always. Learning to find the sources of what's holding you back can make success easier and more frequent.

It isn't necessarily an easy task, but it is a doable task.

Nathan Fraser shares some of what he's learned about how to imagine and achieve your success.

Find the show notes and links here.

mindfulness #positivethinking

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Depression is difficult to manage. This is a follow-up episode to the recent show I did on depression. My guest Antony Sammeroff is a therapist with an interesting take on how each person can find some balance. #depression #covid-19 #selfhelp #meditation

Find the show notes page with related links here

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Food additives in the form of chemicals you can't pronounce can be a concern. Some of those chemicals are cancer-causing or allergens. Knowing what is in your food is the first step to knowing what to avoid, or at least reduce.

Find the links to the articles mentioned on the show notes page, here

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In this listener-inspired episode, I discuss what can be done to improve the state of the lowly leftovers.

Whether leftovers from home-cooking or from dining out, something has to be possible to turn them into yummy dishes again. I have some ideas about that. Find the link to the episode mentioned on this show notes page

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Umami is a bit of a buzzword these days. Umami is the fifth taste, that hard to describe yet seemingly omnipresent flavor. So, what is it and where is it? In this episode, I discuss some of the foods with umami, how to increase umami, and why that's a very good thing.

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Fried okra is a Southern treat, and, frankly, a way of life. You can be anywhere at all and be in the South for just a few moments with just some fried okra. Okra is easy to grow and is key, in my opinion, for a proper gumbo.

Find the gumbo PDF linked to the show notes page, here

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YesOnIP13, a grassroots organization in Oregon, wants to end the beef industry in Oregon. While they may mean well for the cows, they seem to have no regard for the humans impacted by losing their businesses.

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Rachel Kennerly joins me to discuss the expected and not expected aspects of the cannabis business. We also discuss the states that either made it legal or look the other way and how that benefits people in pain.

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Raw milk is maybe the best whole food you can consume, but you may not be able to get it. Learn from Mark McAfee, founder of the Raw Milk Institute, why raw milk is so good and why you should find it.

Find the links to Mark's website on the show notes page link

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This is my recent guest appearance on the Paradocs podcast. Eric Larson and I discussed food and cooking, health and wellness, and what to do with an eggplant.

Find the link to the Paradocs podcast on the show notes page here

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This is my appearance on another podcast discussing the Robin William's movie, Mrs Doubtfire. This might not be a view you thought of, but it is an interesting one to consider.

Find the Last Nighter show notes link on this show notes link here

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Maybe 50% of Americans have depression. That's up since Covid restrictions went into place. Blame the politicians for sure, but first, find out if you are depressed and then take steps to treat it.

In this personal episode, I discuss my self-diagnosed depression and what I'm doing about it.

Find the show notes page and links to works cited, and the onion dip recipe, here

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The lowly peanut, but not really, gets little respect, it seems. It's been around for a long time and nearly every culture has a use or two for peanuts. This episode is a quick introduction to the peanut and a few recipes for peanuts.

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What are we to get from our political affiliations and why does it never seem to matter who wins any election? They still plunder and usurp power. Is this really the best there is or are we apathetic and have stopped wondering what else exists?

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What is sovereignty, where does it come from, and can it be removed?

My chat with Daniel McAdams is a leisurely stroll through some history of sovereignty starting with the Treaty of Westphalia to today. Not an academic egghead approach, but just thinking about what it means to be in charge of one's self.

Find the links on the show notes page

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Mark Kreslins discusses the bloodless and swift option of secession to help ease the deep various polarization in the US.

Find the links to the books Mark mentioned and contact information on the show notes page

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The World Economic Forum, WEF, and Klaus Schwab want to expand what it means to be human. What does that mean and how will it be accomplished remains unknown. What is known is there is a plan to move human-ness to transhuman. As alarming as that sounds, some support this and the rest of the plans wrapped up in the 4th Industrial Revolution.

Find out on this primer what some of those aspects are.

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Michael Rectenwald returns, today to discuss Freethought, the history of it and its current incarnation. Michael also discusses the course he's working on for Liberty Classroom on the topic.

Find the show notes here, with links to Michael's previous episodes and a link to Michael's other course about the Frankfurt School and Cultural Marxism.

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Guns is a hot topic these days. Politicians, some anyway, seem determined to restrict your ability to obtain one legally and some citizens are fine with that. My guest and I discuss some of the reasons a gun is might be the right choice for protection.

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My guests today want to make a movie, two actually, about the COVID response and the (un)intended consequences of those mandates and policies. We have a good discussion about some of those issues as well as how show that information.

Find the links mentioned, including the movie trailer, on the show notes page, below.

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This episode is a book chapter review with some commentary from two other sources over a century apart in publication. Is there a case to be made that individuals have more control over their food choices than governments?

Find the show notes here and the book link

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Antony Davies of the Words & Numbers podcast joins me to talk some econ. How is currency created and what was it supposed to be? What is inflation and what's inflating? Is value objective?

Find the show notes page here with the links to Ant's and James' book as well as their previous appearance on the podcast

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Salt seems always to be in the news. How much is in your food and is that too little or too much?

This episode explores on author's suggestion that for most of us, too much salt is not an issue. Too little salt is very much an issue. Find the show notes links here

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Join Jonathan Reed as we cover some Q basics. Jon recently earned his Q-ing certificate from Myron Mixon and it is, in part, that I'm picking his brain about what we need to know for a great Q summer.

Find the show notes and links here

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I was hosted by James recently on his podcast, Blackbird. We had a very nice chat about cooking and baking and doing those the right way. We also discussed why pancakes are muffins.

Find the links mentioned on the show notes page here

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Chris Rossini is the Friday co-host on the Ron Paul Liberty Report. Chris joins me today to discuss how to resist the passports and still find and keep joy. No small task.

The stakes are high, but the fight is worthy waging.

Find the links to sites Chris mentioned on the show notes page here

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Everyone gets angry. When it is anger that gets in the way of learning and growing, that can be an issue. Doug Noll joins me today to discuss how to learn to deescalate that anger and then open communication.

Find the links mentioned to Doug's webpage and his book on the show notes page

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Yes, that is misspelled. That is not an error. The bots are everywhere.

Are the passports necessary or just the voluntary act of the compliant to show the overlords who is on board?

Michael gets into what may be included on those passports, why they may already be unnecessary, and who is likely behind the world wide push to centralize power.

Find the links mentioned on the show notes page

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Figs is the topic today. A small bit of an impressive canon of information about figs. Then a venture into new diet information that is important to know and understand: prebiotics and the gut microbiome.

Find the links to articles and the PDF for the recipe on the show notes page

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Nearly all baking is a few steps with twists and turns here or there for a new product. Crêpes and Spätzle are just two tasty treats we can make with a few changes to our procedure.

The second part of the episode is a revisit to two previous episodes to continue the discussion on the Dietary Guidelines for Americans and the Great Food Transformation.

Find the links mentioned on the show notes page here

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Are we the humans of today really so far away from our ancestors in our behavior? It is less a yes or no question but more of a question to ponder how similar we remain even after civilization, so to speak.

My guest and I have a nice chat about imitation and desire, sacrifice, and the Divine.

Find the links mentioned on the show note page

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Will Hobson joins me to discuss HB 3296 in the 2021 Oregon Legislature to tax cider, beer, and wine. What is the impact likely to be and who benefits, and who what is the intended affect of this tax?

Find the links mentioned on the show notes page

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Matt McCreless of Southern Seafood in Tallahassee, FL joins me to discuss some aspects of the commercial side of fishing. A few episodes ago I covered aquaculture; this is the other side of commercial fishing. I did ask Matt about recreational fishing and which causes more damage to fish stocks.

Find the links mentioned on the episode on the show notes page

here.

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The real epidemic is the number of Americans who are insulin resistant, who are diabetic, and who have heart disease all from a diet designed to do exactly those things.

Find out what is wrong with the Dietary Guidelines and how you can think outside the MyPlate scheme for better health and wellness.

Find the links and affiliate link on the show notes page

Here

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Saving money and making tasty food is great, but how do you do that? Rachel spoke to me on her show to discover some tips for exactly that.

We had a good rap between friends, covered some of the ways to make use of the trim, and, of course, I had to offer some cooking tips.

Find the show notes and a link to Rachel's podcast on the show notes page here.

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Risotto is a lovely dish, but it seems so hard to get it right. What's the deal? Is it really simply that hard or might personal preferences, years of unshakable tradition and anchors to the past have more to do with why it is so challenging? I think we can get to a proper risotto without all the drama.

Find the show notes here with some links to items mentioned, including my foundational recipe for risotto PDF.

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Will Hobson joins me to talk about reaching out to other political parties, or any group, and working toward a single goal. In this case, Will reached out to the Green Party to work on their shared anti-war position.

Find Will's email and other links mentioned on the show notes page here

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Fish is healthy and tasty and over half of the commercial fish is farmed. What happens on those farms and is the food safe? Are there other issues to people or the environment or unintended consequences?

Listen to this episode and find out what you may not know about aquaculture fish.

Find the blog post text references as well as other resources on the show notes page here

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I get feedback from folks about how to raise their cooking skills. So, this is part of the answer. A slight change in procedure should get better results.

Find the links and other supporting episodes on the show notes page

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The Great Reset brings the Great Food Transformation. There are serious plans from determined people to set the diets for the planet. Are you ready? Do you want some central planner to determine what your preferences are?

Find many links for information about the plan on the show notes page here,

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Michael Rectenwald returns to the show to discuss The Great Reset, who intends this to happen and what language do they use? Find the links to articles mentioned and to Michael's pieces on The Great Reset here

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2020 has been one heck of a year. This episode is just some portion that has impacted me. It probably has impacted you similarly.

Find the show notes page with links to the cited materials or pages here

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Some favorite holiday foods are walnuts and cranberries. They are more than just stocking suffers and garland for the tree. Those are also fine viddles.

Find the links to recipes mentioned and some deep dives into both walnuts and cranberries on the show notes page,

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Christmas candies are a joy to get and they can be a joy to give. But, sometimes they are not. This episode works on some of the ways candies work, how sugar and heat create a predictable reaction and what we can do with that. I also mention when it is okay to cheat.

Find the recipes mentioned and the cookbook referenced on the show notes page here

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Maybe you don't like tea, and maybe it wasn't prepared correctly.

Tea brewing is counter-intuitive, but when accomplished, it changes the game. Sheila give us some explanations about why teas can taste off.

Find the link to TeaLula's store and links to the books Sheila recommends on the show notes page

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First-principles are the building blocks of our philosophy to how we think and then act. When we see them in folks we know, it is easy to emulate them. The seeing, as it happens, isn't always easy.

Find the link to the blog post that started this episode on the show notes page, here

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I stopped by Suzanne Sherman's podcast to have a chat about food sovereignty and my cookbook. We covered the basics of how food sovereignty at the very local level, you, can start and how developing a community can help preserve food security.

Find links to Suzanne's appearances on the Culinary Libertarian podcast as well as a link to her page here

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Merriwether returns to the show. Today, we discuss the benefits of plants and herbs and human wellness. We also dig into the FDA a bit and the difference between treating a symptom and managing the disease. Merriwether and I also discuss his new company.

Find the show notes here with links to his products and his previous appearance.

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Nicole Williams joins me to discuss our sense of place and why the history of that place and the family matters.

Find Nicole's articles linked on the show notes page here

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Holiday season means snacks and eats and drinks.

This episode is about some of the things you can make for grazing and snacking. Fun stuff to eat.

Find the links for the recipes mentioned on the show notes page here

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It is fall and that means pumpkin pie and ice cream and muffins and soup and more.

Join me for a bit of pumpkin history, pumpkin lore, and pumpkin recipes.

Find the recipes mentioned here

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Food sovereignty, food security, and food access overlap. That's good. Three important aspects of food managed at once.

The how is not always plain and can get overwhelming. Start small, your house, and slow, plan now for spring.

Find the show notes with links to items mentioned here

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Build bridges where you are means stay long enough to start something.

Rebecca, the Dissident Mama, brings her strong Southern ethic and passion to the show and examines some current affairs issues, the USSC and Justices in general, the 19th Amendment, and what a community means.

Find the show notes page and links to her blog as well as books she mentioned here

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I stopped by the Peace Freqs podcast to talk with Nick and his wife Liz about my cookbook, Cooking for Comfort. We had a wonderful chat and Liz and I had a good exchange about how the book is, in my opinion, better than most as the procedure helps build your cook skills.

Find the show notes here with the MP3 and links to the blog page for pictures of reader dishes.

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Daniel Leavell is a forest and wildfire expert. I've asked Daniel on to discuss wildfires, why they seem so bad, what is the best way to manage the forests and is fire itself a bad thing?

Find the show notes page and links to the resources Daniel mentions here

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James and Ant talk profit, why it is good, and what happens when there isn't any. Despite the popular sentiment, profit is not a four-letter word.

Find the contact info for both Ant and James as well as the book recommendation links at the show notes page here

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Recently, Mike Maharrey asked me on to his GodArchy podcast to talk about food and liberty and cooking. Well, of course, I'll be there.

Find the show notes page and the link to Mike's show here

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Julie Tiu joins me to discuss some tea basics. How long to steep and what happens if you steep too long? There is a lot to know about tea and Julie provides a good foundation of knowledge.

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“It is no crime to be ignorant of economics, which is, after all, a specialized discipline and one that most people consider to be a 'dismal science. ' But it is totally irresponsible to have a loud and vociferous opinion on economic subjects while remaining in this state of ignorance.” Murray Rothbard.

My guest and I share some of the foundational concepts of how an economy works and how it starts with you.

Find Bradely's article as well as several excellent book links here, some of them as free digital books.

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Karen Q returns, this time, in part, as Mrs Q, her history character who lives in NYC during the Revolutionary War. Mrs Q has some interesting observations about the time. Karen offers some commentary on the ratification debates, fake news even then, and the Easter egg has some further discussion of the roles of women. They were not do-nothing simps.

Find the MP3 and podcatcher links as well as the resources on the show notes page here

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Michael Rectenwald is my guest today. Michael is working on a course for the Tom Woods' Liberty Classroom platform on Cultural Marxism, the Frankfurt School, and postmodernism. I invited Michael on to discuss the course and the content and put it into perspective for today. Michael explains that it is already deeply involved in our lives, we just may not recognize it.

Find the link to the course and some of Michael's current books at the show notes page

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With schools opening soon, or maybe not, there's a lot to deal with this year. Between social distancing and the impacts that has on kids as well as wearing masks all day and what does that do to them, so many unknowns are giving parents pause about government schools.

This episode presents one idea to replace the state and two to bolster the content. We have options even if they don't want us to think so.

Find the show notes page and relevant links mentioned here

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Michael Boldin returns to chat about working issue by issue to advance liberty. One brick, one stone, or one step at a time is the way there.

Find Michael's website link and the link he mentioned on the show notes page

https://www.culinarylibertarian.com/99

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Unfriended by family is tough. Social media and the election will not make that problem easier. We can do for ourselves with my tip at the end of the episode. Before that, I reveal what I see as part of the problem and the fallout, which, in some cases, is the same thing.

Find the MP3 player and the link to the book mentioned on the show notes here

https://www.culinarylibertarian.com/98

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Everyone knows onions. But what else to do with them than in soup or rice? A fritter, maybe? Chutney? And, just which kind of onion to use?

This episode covers some basics of a variety of onion choices in the grocery store.

Find the recipes mentioned on the show notes page,

https://www.culinarylibertarian.com/97

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Tammie Clegg joins me today to discuss the how-to of Keto and GF baking. Tammie owns and operates a Keto food store in her home town and shares some of her successes and how she got there.

Find the show notes link here

https://www.culinarylibertarian.com/96

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I love guacamole. Did you know the avocado can stay on the tree and never ripen? It ripens only after it has been picked. Charley Wolk discusses his many years in the avocado field-avocado field-and shares at least one tip for helping along the under-ripe.

Find the show notes with a link to Charley's blog here

https://www.culinarylibertarian.com/95

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Hunting for reals and not killing beers takes planning and gear and exercise and planning. Gear up means start shopping for the right weapon and ammunition and gear and overnight bag, just in case.

Suzanne Sherman discusses some of the maybe less considered aspects of getting and being ready for the hunt. You need to know more than you might expect if you are new to hunting.

Find the show notes page with links to Suzanne's previous appearances here

https://www.culinarylibertarian.com/94

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We all know how easy it is to make Jell-O. It's easy and fun and tasty. But, it was first sought for a very different purpose.

Listen to a quick history then get some tips on making and presenting your wonderful Jell-O mold treat.

Find the links to articles here

https://www.culinarylibertarian.com/93

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Corn is in nearly everything we eat. No kidding. It's in steaks and sodas, fries and bread. The general government supports corn and corn industries to the tune of billions of dollars annually in subsidies to corn farmers. Mostly, this plan is not necessary.

Find the articles mentioned and movie discussed on the show notes page,

https://www.culinarylibertarian.com/92

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Baseball may disappoint, but sweet corn on the cob never does.

This episode is about corn on the cob, a bit of history and some great ways to make the most of this summer treat.

Find those recipes on the show notes page

https://www.culinarylibertarian.com/91

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Summer means salads. And those garden-fresh greens deserve your best, so make it. Homemade dressings are easy to do and delicious, too.

This episode covers some basics for both vinaigrettes and creamy dressings as well as some other uses for them.

Find the affiliate links and more on the show notes page,

https://www.culinarylibertarian.com/90

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Make your food sing and your guests rejoice when you make an amazing tasting dinner.

Spices are one great ingredient to make excellent food. This episode is an introduction to spices, getting to know what they offer, and one key tip on how to get the most flavor from your spices.

Find the show notes here

https://www.culinarylibertarian.com/89

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Dr. Rima Kittley is my guest today. We cover some new-ish terms in nutrition, phytonutrients, antinutrients, and anthocyanins.

Certain foods cause some people gastrointestinal pain but they may not know it is a food issue. Sometimes it can be an allergy, or sometimes a build-up of food toxins.

Find Dr. Rima's contact information and her book recommendations on the show notes page,

https://www.culinarylibertarian.com/88

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As garden time approaches, what to do with the bounty? Eggplants are great plants for the garden and can be cooked in many tasty styles. This episode discusses some of those recipes but also some ways to make sure you deal with the eggplant to get the most flavor. Find some recipe links on the show notes page

https://www.culinarylibertarian.com/87

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Pete Kennedy, formerly of the Farm to Consumer Legal Defense Fund joins me to talk about the Wholesome Meat Act of 1967, what it was intended to do and what it did do and how that very thing is impacting us today in 2020.

Find the show notes here with links the both the US House and the US Senate webpages as well as some links Pete mentions.

https://www.culinarylibertarian.com/86

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John Moody joins me again, this time to talk about the challenges in the farm/food distribution system and how it got that way. This is an especially timely episode, May 2020, as the food challenges will start to really been seen and felt in grocery stores. We do discuss at least one way legislation can help, but we need your part in letting your Congressional representative know you wish that bill supported.

Find the show notes page with he links John mentioned and the articles I mentioned here

https://www.culinarylibertarian.com/85

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Angela McArdle joins me to discuss the upcoming May 1st protest in Los Angeles of the California Governor Newsome's stay-home orders. Angela points out several less than plain consequences of these orders and how, even if they were rescinded tomorrow, the future may not be what we might expect.

Find the show notes and Angela's webpage at the show notes link

https://www.culinarylibertarian.com/84

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More and more research is being produced which shows the old way of thinking of eating is simply wrong and might be doing more harm than good.

This episode is a discussion of the benefits of eggs and saturated fats for health and happiness. Find the resources I mention and a video on the show notes page

https://www.culinarylibertarian.com/83

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Chef Tom Colicchio was interview recently and it is this interview which I pick at a bit. I have no qualms with Tom's cooking, but his economics leave me wanting.

Find the article I mentioned and the support I reference on the show notes page,

https://www.culinarylibertarian.com/82

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Summer means fresh from the vine tomatoes. I love 'em. It also means fried green tomatoes and stewed tomatoes and so many more ways to love on tomatoes.

Click the show notes link for some PDF recipes.

https://www.culinarylibertarian.com/81

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Being prepared for a long LONG stay home is not a skill most people have. It is a skill everyone can learn and, given how the world is changing rapidly, it might be a good skill to acquire.

My guest Suzanne Sherman shares some tips for getting started or adding to your prep needs.

Find her blog and Facebook page links on the show notes page

https://www.culinarylibertarian.com/80

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Everyone likes better stuff and better things, right? What about a better President? Of course we want that. But how to know better from not better. There's a simple way to measure and this episode goes over those as well as some other juicy bits.

Find the show notes page and book link here

https://www.culinarylibertarian.com/79

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The potato episode. There's a lot of history to and about the potato. There are also scores of ways to cook them. This episode covers some quick history and a few procedures for you to up your potato game.

Find the link to the book I mention on the show notes page here

https://www.culinarylibertarian.com/78

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A proper celebration of St Patrick's Day must include corned beef and cabbage and Irish Soda Bread. Well, I've got you covered and how. Listen to the steps and get the recipes from the link on the show notes page. Make sure to invite your friends over but save enough corned beef and potatoes for the hash the next morning.

Find those links here,

https://www.culinarylibertarian.com/77

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They are a bugger to shuck, but for the devoted, the labor is worth the reward.

Fresh or cooked, oysters are a real treat.

Click the link for the show notes page and affiliates mentioned as well as the link for Eating Liberty, the Culinary Libertarian Facebook group.

https://www.culinarylibertarian.com/76

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Sunday Brunch seems incomplete without eggs of some kind. Try to make a cake or cookies or a souffle without eggs and that's a mighty fine struggle. I go over some of the basics of the two main parts as well as some techniques to make fried eggs, yes-fried-and poaches and hard cooked.

Click the link for the MP3 player and some podcatcher links. Leave a rating and review on your podcatcher or drop me an email.

https://www.culinarylibertarian.com/75

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Nearly everything the government does, state or federal, will be overdue, over-budget, and under-whelming. They have no incentive to be efficient or productive and certainly no incentive to make a profit.

Walter discusses some of the ways we can get to an efficient, effective, and profitable trash and recycling program which starts with getting government out of the business.

Find the show notes page and links to articles Walter and I mention here

https://www.culinarylibertarian.com/74

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No doubt you know there is a Constitution. The accuracy of your high school or college education about the Constitution probably ends with that single fact.

It is not living and breathing. The Supremacy Clause doesn't mean they can do whatever they want. And the Bill of Rights didn't give you anything you didn't already have.

Click the link to find the MP3 player or podcatchers and the links to this and Mike's other books

https://www.culinarylibertarian.com/73

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Conserving resources, starting with your cash, is always a good idea. But the thuggery of mandated recycling and forced participation is a ceremony which has outlived its usefullness. More and more, it's just trash pick-up but the virtue signalling about recycling makes it feel like a pious event chucking the yogurt container into the special green bin.

Find the the show notes with the links to the various articles I mentioned here at https://www.culinarylibertarian.com/72

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Cassie Menchhofer of Menchhofer Maple Syrup in Ohio joins me on the podcast today to talk maple syrup production. There might be a few surprises about maple syrup including when sap starts flowing and just how much sap is needed for one gallon of syrup.

Check the show notes page here to find the Menchhofer Facebook page, some maple syrup recipes on that page and more.

https://www.culinarylibertarian.com/71

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From my comfy chair the internet is a tough place. So, I've decided to take a recline my chair, so to speak, and take a break from the toilsome and nearly fruitless tasks of affiliate marketing to regroup and learn what to do better.

Show notes with some of the affiliate clearinghouses are here, https://www.culinarylibertarian.com/70

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Suzanne Sherman joins me today to discuss canning, freedom and liberty from regulations to grow, eat, and can as we wish and how to find the seams in the regulations so we can engage each other without the state.

Find Suzanne's webpage here as well as the Youtube video she mentions.

https://www.culinarylibertarian.com/69

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Food trends are always changing but the end of a year seems a good time to look back on what should stay gone and to look forward to what may please us.

Some of what pleases us might be out of the trends but that's better for the staying power is increased.

Find the show notes page here with some links to books to get you into the kitchen and out of the trend treadmill.

https://www.culinarylibertarian.com/68

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Will Porter, journalist for RT as well as ConsortiumNews.com and blogs at the Libertarian Institute, joins me to talk how to make sense of the vast amount of news content, how to know trustworthy from not and how to avoid the echo chamber of self fulfilling convictions.

The show notes page, with some of the resources Will mentioned, as well as his GoogleDocs of articles, is at

https://www.culinarylibertarian.com/67

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Christmas and fruitcake seem to be hand in hand and polar opposites. One much anticipated and one, well, not. That's a shame for a well made-yes, there is such a thing-fruitcake is a thing of tastebud and gastronomical beauty.

Ken Albala discusses some of the history of the fruitcake and the cultural and culinary traditions as well.

Find the show notes here with a link to Ken's books, the affiliates and more.

https://www.culinarylibertarian.com/66

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Making sourdough bread is a skill long lost in American homes. There was once a time when all bread was sourdough. Let's get back to that and recapture our skills of old.

Find the show notes page here with links to various bread tools.

https://www.culinarylibertarian.com/65

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Few things say Christmas more than cookies fresh and hot from the oven. This episode I go over some good cookie basics for great Christmas treats and decorating fun.

Find the show notes and cookie recipe PDF here https://www.culinaryliberbtarian.com/64

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This is my visit to the Sounds Like Liberty podcast. Hosts Nicky and Lizzy P chatted me up about getting out of the R and D (Politics, not research) rat race, cooking and food and teaching, and, of course, music.

Find the show notes page here with a link the the SLL podcast and the affiliates mentioned.

https://www.culinarylibertarian.com/63

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Stress is an unwelcome presence in any kitchen but twice on Thanksgiving. I'll help you with some of the prep and organization parts. You still have to do the cooking.

Find the show notes page and the holiday recipe link here

https://www.culinarylibertarian.com/62

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Christmas drinks is part of the theme today. Specifically the Hot Toddy and the counterpart, the cold Toddy. Phil and I discuss some other options for making this drink special as well as some tips to help make your holiday bar and mixers unique.

Find the links to Phil's shows mentioned on the show notes page,

https://www.culinarylibertarian.com/61

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Planning for a feast takes some time and, well, planning. This episode I share some of my tips and strategies for making Thanksgiving as stress free as possible and getting the best turkey on the table.

Find the PDF prep sheets and links to references mentioned on the show notes page

https://www.culinarylibertarian.com/60

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President Kevin Baugh is my guest. Kevin is the President, dictator and founder of the Republic of Molossia in the state of Nevada. While there is a degree of light-heartedness to his nation, there is also a good case for individual sovereignty as well as national sovereignty. That's not so easy to do but can offer an excellent civics course just in the founding alone.

President Baugh has a good sense of humor and a keen philosophical insight about life.

Find the show note's page with links to the Republic's webpage as well as a guide to starting your own micronation here

https://www.culinarylibertarian.com/59

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Canadian foodie and author David Farrell joins me to talk about his book, The Old Fat Guy's Guide to Smoking Meat for Beginners.David has some good tips for success and some best practices.

Find the links to his websites at the show notes page, https://www.culinarylibertarian.com/58.

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The Old Fat Guy's Guide to Smoking Meat for Beginners

Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone. Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk.

Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned.

https://www.culinarylibertarian.com/57

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A solo episode today. I'm discussing how to find different ways to cook familiar foods for more interesting choices at dinner but also to compliment or contrast the main item on the plate for an enhanced dining experience. Doing so isn't difficult, but there's a good chance no one ever showed you how. If you weren't told what to do, how are you expected to succeed?

Find the show notes page with a link to not one but three recipes here

https://www.culinarylibertarian.com/56

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Chris Calton, Mises Wire contributing author, PhD history student at the University of Florida, and contributing writer to the Austro Libertarian magazine joins me to discuss his article in the Summer 2019 issue of the Austro Libertarian. He wrote a piece about socialism before Marx, what it looked like, why it was thought of and thought to be a good idea, and where are we now.

Find links to the excellent resources Chris mentioned as well as an excerpt of his article at the show notes page

https://www.culinarylibertarian.com/55

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A solo episode today talking about the basics of pickles and pickle processing. With the harvest of tomatoes coming in and my fondness for stewed (canned not pickled, but maybe green tomatoes [yes, I know tomatoes are pickled but I see no good reason why]) pickling seemed a perfect way to save some of the garden gifts.

Show notes and the recipe I mentioned is linked at the show notes page

https://www.culinarylibertarian.com/54

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Luke Tatum returns to the show. He's started a very neat digital game project which he'll tell us more about. It has spies and the CIA and government and fried chicken. Luke and I talk about some of the key aspects of the game, how interested people can help Luke's team see the game to fruition and them we get a bit more philosophical in our day to day things which seem to mirror some of what the game will include. Luke also has a book recommendation I went out and purchased. It is very much worth it.

Find the show notes with links for support to Luke's venture as well as the book here

https://www.culinarylibertarian.com/53

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Jimmy Clegg and I dive into some other issues beyond just Keto. We also touch on 3 articles which show how what we've been taught or lead to think is so may not be so at all. The why of all that is another episode.

Find the show notes with all the references linked here

https://www.culinarylibertarian.com/52

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Baker, teacher, and author Peter Reinhart returns to the podcast to talk with me about some baking basics, starting with what's the difference between taste and flavor. We discuss how to get the most from your breads or muffins as well as the all-important question of just what is success and who defines it?

Show notes page with the links to Peter's book as well as those he mentioned is here

https://www.culinarylibertarian.com/51

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Kyle Mamounis returns to the show to talk about metabolism. Kyle's previous visit was to talk about sugar and fat, so we up the ante to find out what the body is doing with the food we give it. Metabolism is a complex issue but Kyle does good work to make it easy to understand and also gives some insight about the misinformation available on line.

Find links to the books mentioned as well as the post Kyle mentioned about site suppression at the show notes page

https://www.culinarylibertarian.com/50

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Mike Maharrey joins me to talk about how some issues cross all political barriers to unite everyone. Medical marijuana has been one and the other emerging topic is food rights. What right has a desk jockey to tell you you cannot drink raw milk? What's the enforcement and how can that be done? People don't need the government in the medicine cabinets, bedrooms, and now, kitchens. Find out Mike's ideas about how to start to end that.

Find the show notes with the many links Mike mentioned here,

https://www.culinarylibertarian.com/49

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My guest Karen Q, a Revolutionary War historian shares some of her stories about the food and drink of the time, some juicy bits about some of the more infamous fellows and what life was like for those people not fighting for our independence.

Show notes with links to the books Karen mentions, and the drink recipes, is here

https://www.culinarylibertarian.com/48

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KC Gonzalez is my guest. He's currently the executive chef at his place of employment and shares with me some of the challenges facing cooks who wish to be chefs as well as what it takes to get in to a fast paced busy kitchen. It is not like they show on TV.

Find the show notes page with the affiliates mentioned as well as KC's podcast here

https://www.culinarylibertarian.com/47

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Dr Jeffrey Herbener, chair of economics at Grove City College in PA, is my guest to talk the basics of money, currency and capital. What's the difference, why does those distinctions matter to us and how can we learn to be better off with that knowledge?

Show notes for today's episode with links to some resources mentioned in here

https://www.culinarylibertarian.com/46

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Khalil Saadiq joins me to talk vegan baking and some of the challenges which come with trying to keep vegan and bake and at least apporximate the original. We got into a bit more than just the baking side and delved a bit into food philosophy as well and if choices made are for diet or ideology.

Show notes for today's episode are here with links to affiliates mentioned.

https://www.culinarylibertarian.com/45

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I'm solo today talking about mixing and baking cakes and the preparation for that. Even through all the kinds of cakes, there remains a few constants and that's the focus today. Once these basics are made habit, the next steps come easy and you'll be dazzling everyone soon enough.

Show notes with the recipes mentioned is here, https://www.culinarylibertarian.com/44

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Alex Merced, vice chair of the National Libertarian Committee, joins me to talk some basics of libertarianism, including how seeking to help by forced business practices in the form of government fiat can cause more harm than intended.

Show notes to this episode and links to Alex's websites is here

https://www.culinarylibertarian.com/43

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My guest today is John Moody, homesteader, food rights activist and co-hos, with Joel Salatin, of Rogue Food Conference. John and I talk homesteading a bit, farming a lot and some food rights issues, but really, the health of the soil is a direct link to the health of the people who eat that food.

The show notes page, with a link to register for the conference, is here, https://www.culinarylibertarian.com/42

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My guest today is Jerica Cadman of Shady Grove Ranch in East Texas. We're talking about farming and eating healthful foods and, how sometimes, the food we buy isn't healthy for us or the animal. Specifically, we're talking about the arsenic levels in chicken feed which turned out to be arsenic levels in chicken meat. Pretty scary stuff. Arsenic was a solution to a specific problem, but the solution to that problem started with the factory farming in general. Arsenic in chicken feed was treating a symptom, not the disease.

The show notes page for our talk is here, https://www.culinarylibertarian.com/41

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This is my appearance on the Chef's Meal podcast when we discuss sourdough bread making. KC and I get deep into the flour bin, so to speak, about how to make the best sourdough you can and some basic breads 101 as well. The best way, of course, is dive in. We give you some good basics for staying afloat. Okay. Enough swimming metaphors.

Show notes for this episode with links to affiliates and recipes mentioned is here, https://www.culinarylibertarian.com/40

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My guest, Azher, speaks with me about Indian food, his memories of India as a child and what we can learn about cooking in the spirit of Indian food.

If you are enjoying the content I bring, please support this podcast with an Anchor donation.

Show notes to this episode are here, https://www.culinarylibertarian.com/39

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James Beard award winning author Peter Reinhart joins me to discuss his new book. On the way to getting there we discuss what it takes to make and bake superior bread and what can be learned from waiting. The show notes for this episode, with links to this book and others of Peter's books is https://www.culinarylibertarian.com/38 If you liked this episode, I would greatly appreciate your support through the Anchor app support here, https://anchor.fm/dannreid/support. Have an idea for a topic? Use the voice message feature and tell me about it.

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Fresh herbs bring such great flavor to food, but sometimes how to use them best is a mystery. So too with spices. How do professional cooks get the most flavor from these need not stop you any longer. It's not hard, but probably no one told you. Well, let's fix that.

Show notes for this episode with links to books and recipes mentioned is here, https://www.culinarylibertarian.com/37

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A side hustle, or a side job, is growing in popularity, especially as an internet marketing job. I've had my toes in this for a while and have learned a couple of things which I share on this episode. I've learned a few things which seem pretty solid and one of them is be patient.

See the show notes with the affiliate links and books mentioned here, https://www.culinarylibertarian.com/36.

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Summer's coming and little says more about summer's arrival than grilling. I discuss some grilling tips, some new tricks with old tech and more about some secrets for great grilled food.

The show notes page is here with links to the recipes and books mentioned as well as banners for the affiliate products. Https://www.culinarylibertarian.com/35

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Sonia Rangel of Huizache Creamery in Ashland, OR., joins me to talk cheese making. Sonia operates her retail cheese shop with years of ancestral experience and tradition behind her.

Find details about Sonia's Facebook page and more on the show notes page, https://www.culinarylibertarian.com/34.

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Cherry season is not really that far away so I'm speaking with Jack King of King Orchards in Central Lake, MI. about cherries. What are the main two types and how can we use them? What else besides pie can we do with cherries and are they healthy for us? Jack was kind enough to send several recipes from his orchard's recipe file and they are on the show notes page here,

https://www.culinarylibertarian.com/33

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David Okamoto returns, this time to teach us how he bakes cookies for his bakery, David's Homemade Soft Cookies, in Thailand. I ask him almost all of his tricks and tips and we get the basics well covered. We've even got a few stories of our blunders with flour and a mixer.

Find the show notes page here, https://www.culinarylibertarian.com/32

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This is my appearance on the Culture of Peace podcast. Luke and I discuss the MyPlate program which was the Food Pyramid. How did it start and why and what's wrong with it? How has it helped or harmed Americans and is a central planner, one-size-fits-all approach to nutrition really the best plan?

Find the show notes with links to Luke's podcast and website, links to books mentioned and the affiliate links here, https://www.culinarylibertarian.com/31

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Dyreka Klaus joins me to discuss her book Think For Yourself, a work book for young people to learn and develop their critical thinking skills. We have an enlightening talk and get into the nitty gritty of how and why such courses are no longer taught in public schools.

See the show notes page, https://www.culinarylibertarian.com/30 to find the link to her book, her podcast and today's affiliates.

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My guest, Amber Hall, is a full time mom and teacher and blogger and we talk about getting all that done and still cooking dinner. It's a tough challenge but one parents rise to every day. What can make that a bit easier or cut some steps out? We also discuss a recent article about kids nutrition and ideas the government has on how to step in and help, so to speak.

Find Amber's blog linked at today's show notes page, culinarylibertarian.com/29.

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The professional chefs certainly make it look easy. Cooking is just tossing stuff into a hot pan, a flick of the wrist and it's done. As that part goes, that's not too far from so, but, how did those ingredients just happen to be cut up and ready? What of that pan flipping action? Easy peasy or did that take practice? Home cooking oughtn't be a competition with restaurant cooking. Not the same sport, even if it has the same toys. No one expects, really, that the weekly game of b-ball at the gym is on the parquet at Boston Garden.

Check the show notes page here, https://www.culinarylibertarian.com/28 for links to recipes mentioned and more.

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My guest today is, Michael Boldin, the executive director of the 10th Amendment Center. He joins me to talk food sovereignty which starts with each of us not allowing the government to bully us about regarding what foods we prefer to consume. Michael discusses how the raw milk folks and food in general can learn much from the success of the cannabis and hemp and CBD folks. Listen in as Michael's enthusiasm for liberty is contagious and inspiring.

The show notes page with all the links to the 10th Amendment Center, and Michael, as well as his social media, books mentioned and affiliates mentioned is here, https://www.culinarylibertarian.com/27

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José Niño joins me to discuss his 2018 article "Get Ready for the War on Meat" on Mises.org. Since the Green New Deal, farming and meat have become more visible and political and politicians aim to do probably no good whatsoever getting involved in meat production and consumption. José and I discuss some ways to combat that as well as some discussion about just what happens when governments act as central planners.

Find the links to José's writing as well as social media sites, his newsletter and the affiliates mentioned on the show notes page, https://www.culinarylibertarian.com/26.

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Kids seem to love being in the kitchen. Take a few minutes to teach them how to fend for themselves and learn some kitchen skills at the same time.

We bake and cook and have a great time doing it. I set some basics you can use to start your kids down the self sufficiency road in the kitchen.

Show notes with links to the affiliates and books mentioned, as well as the recipes I suggested, is here, httsp://www.culinarylibertarian.com/25

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Joel Zambrano joins me to talk wine and how to know which bottles to look for in the grocery store.

Show notes for today's episode are here, https://www.culinarylibertarian.com/24

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A solo episode today. My daughter wanted to make brownies, so we did. But, in our mixing, I saw some similarities to another baked good and that brought up some questions. I work to answer those questions.

MP3 player and links to resources mentioned at the show notes page, https://www.culinarylibertarian.com/23

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My guest is best known by his foraging name, Merriwether. He tells us about foraging and in the process drops some knowledge about such basics as why the USDA has upped the vegetable portion for the food pyramid. I set out to learn about foraging and learned I didn't know how much I don't know.

Show notes for this episode are here, https://www.culinarylibertarian.com/22

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Lawrence Reed is the current president of FEE, the Foundation for Economic Education. But, today he's speaking about his travel and the food and culture and an interesting observation of the first McDonald's in Russia.

You can find links to the books Larry mentioned as well as links to Larry's websites and to the affiliates mentioned at https://www.culinarylibertarian.com/21

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Today's listener requested topic is Mother Sauces. The classic bases for almost all sauces in cooking are discussed as well as some tips on how to make them easily at home.

Check out the show notes page https://www.culinarylibertarian.com/20 for links to resources mentioned.

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David Okamoto is back, this time to talk coffee. David has spent time in Thai coffee farms and shares some of that knowledge with us.

Listen to find out why a proper barista just might be the best friend you can have.

Find the show notes page with the links to the books David mentions as well as the affiliate links at https://www.culinarylibertarian.com/19

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Luke Tatum joins me as we discuss what anarchy is, what it isn't and how, exactly, one can anarchy. It's a scary word, but shouldn't be. Learn what it means to live with rules, not rulers.

Show notes page for all the links and resources mentioned here, https://www.culinarylibertarian.com/18

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Join me as I speak to Robyn Griggs Lawrence about her book, The Cannabis Kitchen Cookbook. We talk about how cannabis heals, how to cook it for maximum impact, and how much more cannabis is now than years ago.

See the show notes page at https://www.culinarylibertarian.com/17

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All by my onesie today talking about harmony with food and a bit with life. But, mostly food. What does it mean to be in harmony with your ingredients and how does it matter?

Find the show notes here https://www.culinarylibertarian.com/16

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JoAnn Fa from the Invisible Foot of Government and Bite-Sized Econ joins me to discuss her econ cartoons of key economic principles, current affairs and chapter summations of one particular econ book.

Find the show notes at https://www.culinarylibertarian.com/15

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Kyle Mamounis, a PhD in Nutritional Science joins me to discuss fats and sugars in our diet and tell us why liquid "vegetable" oils should mostly be avoided.

See the show notes page at https://www.culinarylibertarian.com/14

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My visit to Sherry's show from April, 2018. We discussed the food rights issue as presented in the book Life, Liberty and the Pursuit of Food Rights as well as some other topics as we just meander off on our conversation.

See the show notes page https://www.culinarylibertarian.com/13 for all the links.

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David Okamoto joins me to talk about chocolate. From flower to pod to bean to bar, David covers all areas of the production process and then tells us about how to pick the right chocolate for baking. It's easier than you think.

Visit the show notes page at https://www.culinarylibertarian.com/12 to learn about David's contact information, affiliate links mentioned and, most importantly, where to get great chocolate.

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Jimmy Clegg is my guest today. We talk Ketosis as a way of life, not just another diet. Why eating keto is better, and maybe necessary, for health and as a sound way to reverse the bad health issues from the current American diet.

Check the show notes page for the resources Jimmy mentions. Click over to https://www.culinarylibertarian.com/11

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This is my appearance on Phil Krachun's "Drunk Botany" podcast from about December 2017. You can find the information about Phil's show and the links mentioned at https://www.culinarylibertarian.com/10

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We've been snookered into thinking the myth of the First Thanksgiving was, A) the first one and 2) sunshine and daisies.

I do some damage to both of those myths.

Show notes at https://www.culinarylibertarian.com/9

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Flavor is the name of the game after eating for sustenance. How to do that is often a mystery but only because the basics have not be revealed. Getting layers of flavor are easy to do, but do require some basic cooking principles and steps.

Listen as I explain how to get flavor layers and then you can use those practices in all your cooking.

Show notes at https://www.culinarylibertarian.com/8

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Sherry "Voluntary" Clark hosts her own podcast, The Sherry Voluntary Show, as well as contributing to several others. In between podcasts and mom and home school teaching jobs, Sherry is busy. I am happy she found time to tell us her version of what it is to be southern.

Find the show notes page, and show player and MP3 at https://www.culinarylibertarian.com/7

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Haley Heathman joins me to talk about her e-book, Kill It, Clean It, Cook It, Eat It as well as hunting and cooking wild game.

Visit the show notes page here, https://www.culinarylibertarian.com/6

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Today I talk with Brandon Hampton and Colin Craig of Meglio Knives.

Brandon explains a bit about how knife making has far exceeded the leather apron clad 'smithy hammering away at a red hot piece of iron.

Show notes page https://www.culinarylibertarian.com/5

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What is it, this libertarianism?

I do my best to share my knowledge, so far, of what it is and why I find it attractive and why I think you should too.

As we approach a another national election, lots of misinformation will be pushed as fact and lots of facts will be concealed.

How to know what is true and where to find the true is increasingly more important. So, too, is having a grounding of a way to think of the world which can help you reach the right conclusions without depending on the MSM for advice.

See the show notes page at https://www.culinarylibertarian.com/4

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Yep. Pie crust is a biscuit which gets just slightly different treatment than buttermilk biscuits.

I share some tips about how to get the most rise from your biscuits and what to do with the scraps.

Here's the link to the show notes page, https://www.culinarylibertarian.com/3

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Join me as we discover the differences between the creaming method and the muffin method.

Visit the show notes page here, https://www.culinarylibertarian.com/Episode002

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Welcome to the Culinary Libertarian podcast.

Dipping my toe into the podcast waters, so to speak, so welcome to the journey.

Find the Podcast page here https://www.culinarylibertarian.com/episode-1-introduction

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