Harvest Eating Podcast-Plant Based Vegan Recipes

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. Shop Harvest Eating Spices: Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping. WHAT'S COOKING? Fried Rice Chicken and Rice Soup Rigatoni with meat sauce and ricotta cheese Huge Kudos to Dan from California for making the most delicious and special lasagna I‘ve ever eaten….I'll always remember that flavor. Food Industry and Harvest News: Candy Maker to Invest $237 Million To Build Uah Plant To Make Granola Bars “This investment marks a significant milestone in the acceleration of our brand's growth potential as consumer and retailer demand increase,” Steve Gardiner, CEO of Nature's Bakery, said in a statement. “This facility joins our existing bakeries to reflect our commitment to innovation, quality, and sustainability.” The new plant is 339,000 square feet and in Salt Lake City, they can make almost a billion boxes of fruit bars and granola in this one plant. TODAY'S MAIN TOPIC: Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all. I start with aromatics in the form of shallots, garlic, chili peppers, ginger, and green onion, then add vegetables like peas, carrots, cabbage, bell peppers, broccoli, greens, brussels sprouts, squash, and also some basic sauces; soy sauce and oyster sauce. I love adding local eggs usually 3 but as many as 5 eggs per recipe to add in protein and substance. I DO NOT load it up with rice, I'd say f I weighed the ingredients, cooked, day-old rice would be 40% of the total weight. I'm not looking for a carbohydrate bomb, just adding some bulk and texture. It's the principles of Food Storage Feast at work, using cheap ingredients mixed with pantry items, local veg, and local protein to make an inexpensive but flavorful dish. I usually cook rice the day before or the morning of, then place it on a sheet tray uncovered and place it outside in winter, or in the fridge. This helps the rice to dry out slightly which helps it get all “sizzled up” when cooking. Now that rice is accounted for let's move on to prep the aromatics first, then the vegetables, and then the protein. I keep them all separated. If using red meat be sure to find the grain of the meat, cut long strips with the grain, then tiny pieces against the grain. The next step is to marinate the protein for about 1 hour in soy and oyster sauce, I'd say 3 tbs soy, 2 tbs oyster sauce, and mix well. I start by heating my wok to a medium-high, then I wok-fry the protein in beef tallow or duck fat until it's starting to color and is cooked through, then add the aromatics and fry another 2 minutes tossing often. Remove and set aside. Add more fat, then the vegetables, and cook stirring often until they soften slightly, not looking for mush here people. Set aside, and back to the wok we go, add more fat and the rice, toss then let it start to crisp up before tossing again. One rice has some color and has been tossed around a bit I make a small well in the bottom, add a pat of butter or two then crack the eggs in, and let them cook for about 2 minutes before mixing it all up to distribute the eggs. Then add the meat and veg and a little more soy and oyster sauce plus a butt load of white pepper and toss well, taste it, if it needs salt add some or more soy. I like to serve with with my fermented pepper mayo, you can use Siracha, or Gochujang plus your favorite mayo ( make your own!!!!) to make this sauce. Drizzle it around the fried rice and dig in! HOMESTEAD TSUNAMI: Check out this video about growing a massive harvest of potatoes. This guy gets big harvests, he is a conventional grower, not a regenerative grower but I'd imagine most reading this are still growing in conventional ways. He is growing in Florida and most soil is jut sand, pretty poor quality so needs additional amendments. Your soil might be better and a homemade compost could be used. Either way, you can learn from this video. PRODUCT RECOMMENDATION: Moccamaster Coffee makers fromTechnivorm. I have owned 6 Mocamasters in my time and I just ordered another one yesterday plus a burr grinder to place in a home I'll be spending some time in shortly. These machines brew very fast and have a copper boiler that almost instantly brings water to the boil and keeps temps around 200 degrees through the brew cycle. They are handmade in Holland and they are recognized the world over to be the best coffee makers available, I agree! They do sell refurbished models (that's what I just bought) but you have to call to check on stock levels, a refurb machine can save about $100. CLOSING THOUGHTS: Fried rice can be a healthy and delicious dish that most people love and is also inexpensive. The perfect venue for using up leftover meats and vegetables. RESOURCES FOR THIS EPISODE: https://us.moccamaster.com/ https://youtu.be/CFQgdhQcV6U LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping. WHAT'S COOKING? Chili w beans White bean soup with parmesan broth Spaghetti bolognese Pot roast and pot roast soup Chik Fil A on Sunday-see photos FOOD INDUSTRY AND HARVEST NEWS: French Fry Demand is way off-Declining restaurant traffic created a potato surplus for one of the world's largest producers of french fries. Boise, Idaho-based Lamb Weston Holdings purchased more potatoes than needed based on overly aggressive sales forecasts, President and CEO Tom Werner said on a second-quarter earnings call Jan. 4. The processor reported a $71 million charge to write off the excess supply. Demand for french fries has sputtered as consumers dine out less due to rapid inflation. North American sales volumes declined 4% in the quarter, though profits increased in part due to higher French fry prices. Arizona Joins Florida and Texas in Bid To Ban Lab-Grown Meat From Labeling Itself-Meat The bill seeks to prohibit the labeling of any products as “meat” that are not derived from livestock or poultry and instead were produced in a laboratory from cultured animal cells. This marks the latest pushback from lawmakers against the budding industry, as the traditional meat sector and some consumers raise concerns over its safety. TODAY'S MAIN TOPIC: Parmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it's not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend. Elevate your cooking with the rich and savory depth of Parmesan broth. Crafted by simmering Parmesan rinds, aromatic vegetables, and herbs in a flavorful broth base, this versatile elixir adds a luxurious touch to a wide range of dishes. Its umami-rich flavor profile complements risottos, soups, and braised dishes, infusing them with a subtle nuttiness and a satisfying savoriness. The golden hue and velvety texture of Parmesan broth make it a delightful base for pasta sauces and grain-based dishes. Whether used as a foundational component or as a finishing touch, Parmesan broth is a simple yet indulgent way to enhance the depth of flavors in your culinary creations. I have used it to make a simple white bean soup, minestrone soup, and butternut squash risotto, and even added it to some chili….crazy I know! HOMESTEAD TSUNAMI: Pruning apple trees-I suggest you check out Stefan Sebkowiak's pruning master class if you have trees or are planning to plant some. It's a wealth of material from a true expert. Find the course here. Proper pruning is an art form and can really make a massive difference in the quantity and quality of your fruit harvests. ECONOMIC NEWS: US added over 1 trillion dollars in just over 1 quarter, the pace of debt accumulation is staggering, and this won't end well. PRODUCT RECOMMENDATION: Combustion inc predictive thermometer, a simple tool that works very well. I have used this for roasts, chicken, and steaks and it is spot on. I highly recommend it. CLOSING THOUGHTS: PArm broth is a simple staple you can make to enrich many items, so if you have parm rinds or can buy them, I suggest you try it! RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/french-fry-potato-surplus-lamb-weston-restaurants/704546/ LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. WHAT'S COOKING? Strawberry Kvass Fried Rice Various high-protein, low-carb, and low-fat foods-not my favorite way to eat. FOOD INDUSTRY AND HARVEST NEWS: More stories about olive oil fraud. This fraud is rampant and it's hard to find authentic olive oil at stores. Domestic olive oil may be a better option but this requires research and cost. I recently watched this YouTube video and it is rather alarming. Join the olive oil club to get authentic oil. (Harvest Eating has no affiliation whatsoever) Check out this video TODAY'S MAIN TOPIC: Increasing Protein To Energy Ration To Build Muscle And Lose Weight The Protein to Energy (PE) diet, popularized by Ted Naiman, emphasizes the pivotal role of protein in the diet for optimizing body composition and overall health. This approach prioritizes consuming adequate protein to support muscle growth and repair, while minimizing excessive carbohydrate and fat intake. Naiman advocates for a focus on nutrient-dense, whole foods, and emphasizes the satiating effect of protein, which can aid in controlling appetite and promoting fat loss. By balancing protein intake with energy needs, adherents of the PE diet aim to achieve and maintain a lean, strong, and energetic body. Naiman's approach offers a simple yet effective framework for those looking to improve their dietary habits and achieve sustainable wellness. Download the EBOOK For $20 From Dr Naiman: (I AM NOT and affiliate) https://thepediet.gumroad.com/l/thepediet Protein Rich Foods When it comes to seeking inexpensive animal-based protein sources, there's a wide array of options that offer both affordability and nutritional value. Eggs stand out as a versatile and budget-friendly choice, providing an excellent source of high-quality protein. Canned tuna and sardines and salmon are also economical alternatives that are packed with protein and healthy omega-3 fatty acids. Additionally, buying whole chickens and using various cooking methods to utilize every part is a cost-effective way to access lean protein. Embracing these inexpensive animal-based protein sources not only supports a balanced diet but also demonstrates practical and frugal meal planning. Chicken breasts and thighs are also excellent protein sources. Counting Macros Made Easy with Apps Counting macros doesn't have to be a daunting task anymore, thanks to the convenience of macro-counting apps. These user-friendly tools offer a seamless way to track your macronutrient intake, providing a clearer understanding of your dietary needs and goals. With just a few taps on your smartphone, you can effortlessly log your meals and monitor your carbohydrate, protein, and fat consumption. Harnessing the power of these apps allows for better nutritional choices while promoting a balanced and healthy lifestyle. Whether you're aiming for weight loss, muscle gain, or simply striving for a well-rounded diet, incorporating macro-counting apps into your daily routine offers an effective, modern approach to mindful eating. Experience the ease and benefits of tracking macros with these innovative apps, and take proactive steps toward achieving your nutritional objectives. Cottage Cheese: A Protein Powerhouse Cottage cheese is a versatile and nutritious protein source that has been a dietary staple for centuries. Packed with high-quality protein, it is an excellent option for those looking to increase their protein intake. With about 14 grams of protein in a half-cup serving, cottage cheese provides a substantial amount of this essential nutrient. What sets cottage cheese apart from other protein sources is its completeness, as it contains all the essential amino acids the body needs for muscle maintenance and growth. Additionally, cottage cheese is a rich source of calcium, which plays a vital role in bone health and muscle function. Whether enjoyed on its own, mixed into smoothies, or used as a topping for savory dishes, cottage cheese stands out as a satisfying and nutrient-dense protein option for individuals seeking to support their active lifestyle or increase their protein intake. HOMESTEAD TSUNAMI: Getting to know Willow. Willow can be used for many things including controlling erosion, fixing nitrogen, living fences, propagation, wind barriers, fodder for livestock, making baskets, and privacy. I found Willow for sale here. Willow trees offer a multitude of benefits on a homestead. Their fast growth and resilient nature make them an excellent choice for erosion control, especially along waterways or in areas prone to soil erosion. Additionally, willow trees provide valuable shade, which is crucial for keeping livestock and poultry cool during hot summer months. Their branches can also be used for crafting natural fencing, trellises, and other garden structures. Furthermore, willow leaves and bark have medicinal properties, making them a valuable resource for natural remedies and herbal medicine. With their multiple practical uses, willow trees are a valuable addition to any homestead, providing both functional and sustainable benefits for the land and its inhabitants. ECONOMIC NEWS: Although the administration and puppet media tell us the economy is great, all good….I continue to warn about the stability of banks as they are reliant on FED Loan programs such as The Bank Term Funding Program to stay afloat. As of 12/20/2023, the program grew to $131 trillion. With customer deposits growing scarce, U.S. banks are instead relying on emergency funding lines from the Federal Reserve Banks and the Federal Home Loan Bank (FHLB) system. FHLB bond capital raising, of which the proceeds are used to fund the banks, is up 89 percent year over year through November and looks set to reach $1.1 trillion for 2023. Use of the Bank Term Funding Program, the emergency line put in place by the Fed in March 2023, reached an all-time high last week at $131.3 billion. This does not reflect normal market operations. This is a sign that the bank funding markets aren't operating properly and that the regulators are stepping in to help prop up the system. people. Banks are in deep trouble, with depositors continuing to flee and the FED standing up the banks. So much for the liabilities side. However, banks face challenges on the asset side as well. Unrealized losses on investment securities, which is the same problem that got SVB into trouble a year ago, continue to rise. U.S. banks reported unrealized losses of over $684 billion in the third quarter, up 22 percent from the second quarter. Of these unrealized losses on securities, $294 billion are categorized as available for sale (AFS), as opposed to held to maturity (HTM), whereby the bank intends to hold the asset and (hopefully) recapture principle at the end of the term. The high amount of AFS suggests that if interest rates remain “higher for longer,” then a portion of these losses will begin to be realized in 2024 as they are sold by the banks. This will pressure profitability and capital levels. Bank Term Funding Program The Bank Term Funding Program (TFFP) serves as a catalyst for arbitrage opportunities within the financial market. This program enables banks to access funding at a significantly lower cost, often tied to the official cash rate, providing a favorable environment for banks to leverage their position. By utilizing the TFFP, banks can secure funding at a lower cost and subsequently invest in higher-yielding assets, thereby capitalizing on the interest rate differential. This strategy can potentially yield profitable returns for the participating banks, effectively creating an arbitrage opportunity within the financial landscape. As banks engage in this practice, they simultaneously manage their liquidity position and optimize their profitability, harnessing the benefits of the TFFP to enhance their financial performance. PRODUCT RECOMMENDATION: Garden & Gun Magazine-my absolute favorite publication, tastes, and traditions of the best place in the country…the Southern US CLOSING THOUGHTS: Sometimes keto and carnivore diets while healthy IMO, have too much energy to affect weight loss, definitely for me! RESOURCES FOR THIS EPISODE: https://tednaiman.com/ https://corto-olive.com https://www.youtube.com/watch?v=MPR0-06L2ks https://www.zerohedge.com/markets/banks-are-not-ok LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. WHAT'S COOKING? Working n a recipe for Pizzi lecessi-basically a pizza bread White chicken chili Russian meatball soup Fried rice with lap-cheung sausage FOOD INDUSTRY AND HARVEST NEWS: Chobani Buy La Columbe Coffee-In 2023, the market for ready-to-drink coffee worldwide was projected at $33.4 billion, according to data from Statista. The category is forecast to post a compound annual growth rate of 5.79% through 2027. Building a deep presence in this popular ready-to-drink coffee category could only help to further accelerate Chobani's growth.  Beyond Meat Launches Costco Burger-exclusive to Costco the new burger claims amazing health benefits such as no cholesterol, lower fat etc. Capitalizing on the potential for new consumers who might be interested in New Year lifestyle changes, the new patties have 19 grams of protein per patty, and, as the company touts on its package, contain 35% less saturated fat compared to a standard 80/20 beef burger, without any cholesterol, added antibiotics, or hormones. TODAY'S MAIN TOPIC: Reverse sear, what is it, why bother? Reverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach. It involves slow cooking the meat at a low temperature in the oven until it reaches the desired internal temperature, and then searing it on high heat to create a beautifully caramelized crust. This method allows for even cooking throughout the meat, resulting in a perfectly cooked and tender texture. Moreover, reverse searing also provides more control over the doneness of the meat, making it an ideal technique for thicker cuts such as steaks and roasts. The reverse sear technique has revolutionized the way we cook meat, delivering consistent results and ensuring a memorable dining experience for all. I plan on using this method to cook our Christmas dinner, a reverse-seared tri-tip roast with whipped tallow and chive potatoes, peas, and Bordelaise sauce. Dessert will be Burnt Basque Cheesecake. HOMESTEAD TSUNAMI: Planting an orchard in my mind is one of the most valuable and beneficial investments one can make on the homestead. Orchards produce useful, nutritious food for decades if properly cared for. With so many possible varieties an orchard remains one of my top first steps to new homsteaders. Check out the links below to learn more and to be inspired to plant your homestead orchard. https://www.ourlifeinflannel.com/blog/starting-a-homestead-orchard https://discover.texasrealfood.com/homesteading/homestead-orchard-layout-tips-for-planning-and-planting https://themodernhomestead.us/grow-it/garden-and-more/orchard https://ourfuturehomestead.com/planning-for-a-homestead-orchard/ ECONOMIC NEWS: World Is Awash In Debt, Soft Landing Not Possible The world is buried under record debt levels and the global economy can't function in a high interest rate environment. Fed officials know that and it is certainly one of the reasons they don't want to raise rates any higher and hope to bring them down as soon as possible. Over a decade of easy money policies incentivized borrowing to “stimulate” the economy. As a result, governments, individuals, and corporations all borrowed to the hilt. That was all well and good when interest rates were hovering around zero, but when central banks had to hike rates to battle the inevitable price inflation, it pulled the rug out from under the borrow-and-spend economy. Governments around the world are feeling the squeeze as they try to deal with trillions in debt in a rising interest rate environment. PRODUCT RECOMMENDATION: Mid 70's stereo equipment, brands like Sansui, Pioneer, Marantz, Kenwood, JVC, Sherwood, Sony. This period has some of the best-sounding stereo equipment ever, check out this page to learn more. CLOSING THOUGHTS: Learn the reverse sear technique, don't burn the meat! RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/chobani-buys-coffee-roaster-la-colombe-for-900m/702688/ https://www.zerohedge.com/markets/world-sitting-powder-keg-debt Beyond Meat Launches Costco Burger LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

visit harvest eating for show notes on website SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. WHAT'S COOKING? I have been researching and cooking with some Russian/Eastern European cuisine this week…. Buckwheast Stroganoff Salad Olivier Pelmeni Soup x 2 FOOD INDUSTRY AND HARVEST NEWS: Impossible Foods To Launch a plant-based hotdog and will give them away in Manhattan soon. Find them here on Instagram The giveaway marks the first taste of Impossible's newest product, which promises a fresh but familiar take on the classic American hot dog and is set to launch in restaurants and grocery stores next year. The juicy, savory links offer a similar cooking and sensory experience to traditional animal beef hot dogs but are made with high-quality ingredients derived from plants. Impossible Hot Dogs outperform the animal on several key nutritional metrics: they contain 50% less total and saturated fat than a leading brand of animal beef hot dog served in restaurants, in addition to featuring a whopping 12 grams protein (versus 6 grams) and 0 milligrams cholesterol.2 Unlike most animal-based hot dogs, the franks also contain no added or synthetic nitrates or nitrites, instead using only those naturally occurring in cultured celery powder. TODAY'S MAIN TOPIC: Spanish Basque cheesecake is a heavenly creation that exemplifies the virtues of simplicity and indulgence. With its burnished, caramelized top and velvety, custard-like center, this cheesecake is a testament to the power of minimalism. Unlike its American counterpart, Basque cheesecake requires no crust, allowing the luscious texture and rich flavors to take center stage. Made with just a handful of ingredients - cream cheese, sugar, eggs, cream, and a touch of vanilla - this cheesecake is uncomplicated yet incredibly decadent. Its subtle sweetness and slightly tangy flavor make it an irresistible treat for any dessert lover, while its rustic appearance and imperfect surface add a charming appeal. The virtues of Spanish Basque cheesecake lie in its ability to truly showcase the purity of its ingredients, providing an indulgent experience that is both comforting and elegant. I love this dessert suffice to say, this cheesecake is the bomb! I'd say it's much less fussy and a bit easier to make as it has no crust, and does not employ the bain marie. HOMESTEAD TSUNAMI: Crop Trials In Europe Spotlight Intercropping to prove this viable strategy for soil health and reduction in inputs. Luguminose is testing fields right now in several countries and so far, results are quite impressive. INTERCROPPING: AN ANCIENT AGRICULTURAL TECHNIQUE Intercropping is an ancient agricultural technique where two or more plant species are grown simultaneously in the same field. This method of farming can increase crop yields by up to 20% and improve soil health. The latter can reduce the need for synthetic fertilizers by up to 50%. Intercropping can also increase biodiversity, which increases the resilience of agricultural systems to climate change. Overall, intercropping provides a sustainable and efficient way to produce food, as it increases the productivity of land while reducing the need for synthetic fertilizers. Gabe Brown of Browns Ranch in Bismark ND has been doing this for years, however his cover crops and intercropping can be more diverse. He will seed a mix of clover with a cash crop of corn, the clover feeds nitrogen to the corn and also covers the soil to protect soil from the sun which prevents evaporation plus the additional roots on the soil stable and can prevent wind erosion, he can harvest the cash crop, then graze cows in the clover and corn resides, further feeding animals and the soil, a win-win for certain. Here is an intercropping webinar…. ECONOMIC NEWS: California is in deep debt at $68 billion and losing $4 billion per month. How long can this go on? Here is an article detailing this. PRODUCT RECOMMENDATION: Tylor Pork roll- I grew up eating this stuff, it's basically a fermented pork sausage, I only eat this a few times per year. Love the tangy flavor and aroma, it's perfect with a fried egg, some chees, and an English muffin or even on toast. find Taylor Ham here. Make your own Taylor ham CLOSING THOUGHTS: With the Christmas holiday coming, this is the perfect dessert to try, I promise you will love it. RESOURCES FOR THIS EPISODE: https://jerseyporkroll.com/shop/taylor-ham-or-taylor-pork-roll/taylor-hamtaylor-pork-roll-two-1-5-lbs-rolls/ https://jerseyporkroll.com/shop/taylor-ham-or-taylor-pork-roll/taylor-hamtaylor-pork-roll-two-1-5-lbs-rolls/ Great YouTube channel PBS Food LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! Lifetime Supporters get spices, coffee, and access to online courses. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. FOOD INDUSTRY AND HARVEST NEWS: Daiya Cheese To Address Texture Issues With New Oat Cream Made Using Fermentation Daiya hopes to address the “inconsistency across the taste and texture,” of dairy-free cheese products. The new oat blend will be featured in shreds, slices, blocks and sticks of Daiya cheese. “Up until now, we know that the #1 thing holding the category back is that it hasn't delivered on consumers' taste expectations,” Melanie Domer, Daiya's chief commercial officer, said in an emailed statement to Food Dive. “Cheese is the ultimate comfort food, and as a result, there are high expectations.”  -Source: Food Dive TODAY'S MAIN TOPIC: Imported “Grass-Fed” Beef Sold As Product Of The USA-Legally? American Grass Fed Beef Undercut By Foreign Competition Due To Obama COOL Law. The Grass-fed beef scam. Share of this market was 60% for US Cattle Farmers now 15% due to this law and cheap competition. Read-SCAM Bubba Foods, a Jacksonville, Florida-based company whose products are sold by major retailers like Walmart, Kroger, and Wegman's, puts its American-made claims front and center. The label on the company's grass-fed ground beef displays a prominent “Product of USA” banner, complete with an American flag—and, if that wasn't enough, the proud phrase “Born & Raised in the USA.” But paperwork filed with USDA, obtained by the American Grassfed Association and shared with me, suggests the product may not be American at all—at least, not in the conventional sense most shoppers would understand. From The Federal Register "We are proposing to amend the regulations governing the importation of certain animals, meat, and other animal products by allowing, under certain conditions, the importation of fresh (chilled or frozen) beef from Paraguay. Based on the evidence from a risk analysis, we have determined that fresh beef can safely be imported from Paraguay, provided certain conditions are met..." From White Oak Pastures: Today, thanks to the fact that there is no mandatory "Country of Origin" labeling law, consumers are consuming beef raised and slaughtered in these foreign countries under the guise that it's a product of the USA. Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues. HOMESTEAD TSUNAMI: Crops That Store And Are High Calorie and Nutrient Dense: Potatoes can be stored over winter in a coolbox or root cellar Corn can be dried, frozen, ground, etc. Flint Corn, flour corn, dent corn Dry Beans-On average, you can grow 3-5 pounds per 100 square feet, but with the right techniques and proper use of vertical gardening, you can grow even more. Look for a Mexican variety Jimenez Pole Bean, its a terrific green bean, a shell bean, a dried bean… a large producer if you can find seed. Great video here about succotash. Green beans can be canned, frozen, and eaten all year long. Cabbage can be made into things like chow chow or sauerkraut, with loads of nutrition and flavor. Winter squash have loads of culinary versatility from pies to side dishes soups to stews, and can be canned frozen, or stored all winter in the root cellar Carrots of course are culinary superstars and store well in root cellar or can be frozen or canned. Onions & garlic are easy to grow and store well plus they can be frozen or dried. ECONOMIC NEWS: Recently France & Italy posted prints with deflation or falling prices. Even though we have been battling with inflation here food etc. things like cars, homes, fuel, and recreational equipment are all don considerably, good if you're a buyer, bad if you're a seller. What goes up must come down. PRODUCT RECOMMENDATION: Carbon Steel Pans-if you can get them properly seasoned they are wonderful and perform better than cast iron. I recommend Lodge or any French brand. CLOSING THOUGHTS: Buyer beware, best to shop for beef at local farms or suppliers who are vertically integrated and process on-farm, that is the best scenario. RESOURCES FOR THIS EPISODE: https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf https://blog.whiteoakpastures.com/blog/the-usa-imports-more-beef-than-we-export https://www.fooddive.com/news/daiya-revamps-dairy-free-cheese-products-fermentation-technology/701478/ https://thecounter.org/grass-fed-beef-labeling-fraud-country-origin/ Great YouTube channel PBS Food LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. Co-Op: South and Central America Cupping Notes: Low acidity, full-bodied, chocolatey, Smokey molasses Processing Type: Wet processing / Fully washed Roast Type: Dark HARVEST EATING SPICE BLENDS ARE NOW SHIPPING We're excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. WHAT IS ON THE MENU: Clay Pot Chicken Egg & Potato Burritos Waygu Steak FOOD INDUSTRY AND HARVEST NEWS: Tyson to invest 300 Million in automated Plant for Cicken Nuggest, etc. In addition to this plant turning our 4 million pounds of nuggets per week two other sizable investments were noted, $83 million on a cocktail sausage plant and $355 million on a bacon manufacturing plant. So basically, millions and millions of pounds of salty, highly processed seed oil laden…”food” TODAY'S MAIN TOPIC: I recently made a delicious Thai soup with beef and noodles, reminiscent of ramen but not the same. The first step is to make the broth, usually, a ramen broth has pork bones, but this one was made using beef bones I bought at a local farm. I used a variety of marrow bones and tossed them into a deep pot, with 4-5 garlic cloves smashed, a piece of ginger, a few stalks of celery, and half an onion, then covered it with about a gallon of cold water, and brought to a simmer, skimmed off the foam, then let it cook way for 4-5 hours. In the meantime, I sauteed green onion and garlic in beef tallow for a few minutes, then added a pound of grass-fed and finished ground beef and cooked that 10 minutes. Later I strained the broth into the aromatics/beef mixture followed by a package of lo mein-style wheat noodles. I cooked the noodles until they were al dente which took 4-5 minutes. It was served in a bowl with plenty of broth, topped with green onion and cilantro. Was a wonderful meal that we all enjoyed, and relatively easy to make and inexpensive. HOMESTEAD TSUNAMI: Worm farming, also known as vermicomposting, offers a myriad of benefits when it comes to producing high-quality castings and worm tea. Firstly, worm castings, the nutrient-rich waste produced by worms, are a phenomenal natural fertilizer. They are packed with beneficial microorganisms, enzymes, and nutrients that enhance soil structure, increase water-holding capacity, and improve overall soil health. The castings provide essential nutrients to plants, promoting robust growth and enhancing crop yields. On the other hand, worm tea, which is obtained by steeping worm castings in water, serves as a potent liquid fertilizer. When applied to plants, worm tea permeates the soil, infusing it with vital nutrients and boosting plant vigor. Furthermore, both worm castings and worm tea act as natural pest repellents, discouraging harmful insects, diseases, and harmful bacteria from invading plants. In essence, worm farming not only allows for sustainable waste management but also provides an organic and effective means of optimizing soil fertility and plant health. I certainly plan to employ worms to help my gardens, trees, and bushes grow fast and productive. ECONOMIC NEWS: Gold hits an all-time high, over $,130 per ounce. Real money will always hold its value. US factory orders are down big….the most since COVID lockdown. However, factory orders tumbled even more than expected, down 3.6% MoM - the biggest drop since the COVID lockdowns (April 2020). September was also revised lower (making October's decline even worse) from +2.8% MoM to +2.3% MoM... PRODUCT RECOMMENDATION: Combustion Inc. I will be testing this little thermometer and think based on what I've seen that this is a winner. 8-sensor leave-in Bluetooth thermometer Automatically finds lowest internal temp Counts down to perfect doneness Measures what others miss Wireless that actually works Cook with or without phone app CLOSING THOUGHTS: Simple, brothy noodle soups are wonderful during colder months, and many varieties are possible. RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/tyson-automated-plant-robots-danville-virginia/701162/ https://www.fooddive.com/news/food-agriculture-climate-negotiations-dubai-summit/700987/ https://www.zerohedge.com/economics/us-factory-orders-plunged-most-covid-lockdowns-october LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS ARE NOW SHIPPING We're excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before. WHAT IS ON THE MENU: Brussels & Cheddar Scramble Thanksgiving Sandwiches Spaghetti with Garlic, Parsley, and Parmesan The return of Steel Cut Oats For Occasional Treat and Performance Boost   FOOD INDUSTRY AND HARVEST NEWS: Horizon Organic Supends Organic Milk Purchases From Texas Dairy Due To Animal Abuse Allegations “We take these allegations seriously. We expect all of our suppliers to always uphold our high standards of animal welfare and quality,” Holm said. “We are conducting a full investigation and are committed to moving quickly to take the appropriate actions.“ PETA included a lengthy list of observations released through video and photographs at the farm in Wills Point, Texas, about an hour east of Dallas. It alleged blind and sickly calves, bedding that had nails that injured and crippled the animals, a cow floating in feces, and grounds littered with rotting corpses. TODAY'S MAIN TOPIC: Buffet-style service was a hit, and all guests really seemed to enjoy the meal last Thursday. The sides were amazing, my stuffing was a big hit, even with my wife who thinks stuffing is stupid. I had roasted potatoes instead of mashed but I say mashed is better! The gravy was spot on, super tasty with a wonderful “sagey” aftertaste and perfect consistency. One stand out was my stewed apples, which tasted wonderful but you cannot use two different varieties because they cook so differently that you will have some firm and some mush all at the same time. Spanish Basque Brunt Cheesecake was to die for. Stabilized whipped cream had great texture. The part that needed improvement was my timing, the turkey finished quicker than expected and was not as hot as we wanted it to be. Overall, a successful meal and an enjoyable meal for certain. HOMESTEAD TSUNAMI: Free fertility from leaves- instead of throwing them away or burning them just use the mower to mulch them and place them into garden beds, around trees, and use them as a carbon source in compost. ECONOMIC NEWS: Oil prices have eased somewhat as we head into winter which is a welcomed change for certain. We paid $3.52 cents yesterday but our prices are usually much higher than other states. Save money on fuel by using grocery points and also using this website which shows the best prices. PRODUCT RECOMMENDATION: Relyte Electrolytes from Redmond Real Mango and Mixed Berry flavors CLOSING THOUGHTS: To improve your cooking skills it's a good practice to evaluate what you cook and how it turned out then make any adjustments or celebrate your amazing food! RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/danone-horizon-organic-suspends-milk-dairy-texas-farm-peta-report-animal-abuse/700437/ LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS ARE NOW SHIPPING We're excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before. WHAT IS ON THE MENU: one-pot spaghetti croque monsieur soft boiled eggs leek & potato soup FOOD INDUSTRY AND HARVEST NEWS: Cocoa prices are hovering around 45-year highs as futures trade over $4,000 per metric ton. TODAY'S MAIN TOPIC: Proper Thanksgiving Turkey Making a great turkey is not complicated, but it does require shelving some olf-wives tales and a few basic steps and tools. I always saw my mom basting a turkey, with a flimsy baster that once squired hot juices all over her hand. I don't recommend basting a turkey, purely a wase of time as it lets heat out, extends cooking times, and causes uneven cooking as the oven has to scramble to come back to temperature. Rubbing the brd with a little olive oil can help aid the browning process but I have achieved great results without doing that either as the skin has enough fat in it to crisp up nicely. Here are some steps to cooking the perfect moist turkey: Allow the bird some time to warm up, and remove from the fridge at 7 am the day of Thanksgiving..! Do not overcook the bird, cook at 350 degrees until the thigh reaches 165. Waiting for a pop-up timer ensures dry breasts, do not wait for that timer….watch your probe thermometer instead. Do not baste the turkey, just rotate it once after about 1.5 hours Be sure to add some liquid to the roasting dish, I use water and white wine, about a cup of each, this helps keep the bird from sticking to the pan and also helps give some great flavor to the gravy later on When my bird reaches temp, I remove it, from the oven and the roaster, I place it on a sheet tray then cover it with foil and towels to keep it warm before I carve it. I then place the roasting dish on the stove and scrape up any bits and stuff on the bottom, all that stuff goes into my gravy pot. HOMESTEAD TSUNAMI: Support local farms, especially if they have proteins. I recently bought a bunch of grass-fed and finished beef, pork, and lamb from a local supplier. ECONOMIC NEWS: Treasury has to pay back 7.6 trillion to treasury bind holders in the next year, but where are they going to get the money to pay these bondholders? In the next two years, nearly half the national debt will mature…oh GOSH! PRODUCT RECOMMENDATION: Altra running shoes-highly recommended! CLOSING THOUGHTS: Visit local farms and support them! RESOURCES FOR THIS EPISODE: https://markets.businessinsider.com/news/commodities/cocoa-prices-futures-high-chocolate-nino-shortages-harvest-commodity-scarcity-2023-11 https://markets.businessinsider.com/news/bonds/us-debt-maturing-bond-yields-treasury-bills-federal-reserve-qt-2023-9   LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS ARE NOW SHIPPING We're excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $11 dollars and get free shipping. Montana Steak, poultry seasoning, and a breakfast sausage blend will also come later this year. Our wholesale prices have increased substantially but we have kept prices the same as before. WHAT IS ON THE MENU: Pork Roast Pork Green Chili with white beans Stewed Apples Rooibos Tea FOOD INDUSTRY AND HARVEST NEWS: Ramen Maker Invests $228 Million in New Plant As Demand Surges The Shit Show At Beyond Meat Continues As Sales Slow 6 Quarters In A Row And Debt Mounts Mounting challenges in plant-based meat Last week, Brown issued a dire outlook for Beyond Meat. While he said there were pockets of strength for the firm, Brown said he was “disappointed” by Beyond Meat's results in the most recent period and that he expects “current headwinds to persist in the coming quarters.” TODAY'S MAIN TOPIC: Proper Thanksgiving Stuffing (dressing) Is Easy, Just Follow These Simple Methods As many of you know I come from NJ and that means I call stuffing stuffing, not dressing like they do in the southern part of the country. Once you decide on what name you're calling this concoction, you have to decide if you're going to actually stuff this stuff into your turkey. For me that is not happening, I NEVER stuff the turkey. I find it increases the mass and slows the cooking time down, plus I want the stuffing to be fully cooked and not have partially raw turkey juice in it. So, to make sure it's safe, and fast, I cook it separately. Lastly, I like some crispness to my stuffing, which is not attainable if it's stuffed into the bird. What you want to put into your stuffing is another decision point, they all have some type of bread but cornbread often shows up to replace basic white bread. Typically aromatics are present such as onions, celery, green peppers, bay leaves, herbs, etc. Most stuffing is moistened with chicken or turkey stock to prevent dryness. In my mind, the most important ingredient in stuffing is the woody herb sage. Sage is the glue that holds Thanksgiving together in my opinion. Sage is a strong flavor but for me, it's intoxicating and brings so many fond memories of this holiday meal we all love so much. I always have sausage in my stuffing, the kind that has sage in it, apples are also usually added for some sweetness but this year I plan to swap those for butternut squash and keep the apples on the side. Let's talk about the actual method of making the stuffing. Here is what you need: 2 half-sheet trays with cubed bread 1 large onion, diced 1 lb Jimmy Dean sage sausage 3 stalks celery 1 small green bell pepper minced 1 granny smith apple, diced 2 tsp rubbed sage salt and pepper to taste 3 cups turkey or chicken stock HOMESTEAD TSUNAMI: Choosing the best duck breeds for a small homestead depends on your specific needs, available space, and climate. Here are some popular duck breeds known for their suitability in small homesteads, considering both meat and egg production, as well as ease of keeping: 1. Khaki Campbell: - Egg Production: Khaki Campbells are excellent layers, known for their high egg production. They can lay up to 300 eggs per year. - Meat: While not as large as some other breeds, Khaki Campbells can still provide a decent amount of meat. - Ease of Keeping: They are relatively easy to care for and are known for being active foragers. 2. Pekin: - Meat Production: Pekins are one of the most popular meat duck breeds due to their rapid growth and plump, white meat. - Egg Production: While not as prolific as some egg-laying breeds, Pekins still lay a respectable number of eggs. - Ease of Keeping: Pekins are known for their calm and friendly temperament, making them easy to handle. 3. Indian Runner: - Egg Production: Indian Runners are excellent layers and can produce around 200 to 300 eggs per year. - Meat: They are not large ducks, so they are not the best choice if meat production is a top priority. - Ease of Keeping: Indian Runners are known for their upright posture and are good foragers. They adapt well to various environments. 4. Buff Orpington: - Meat Production: While primarily a meat breed for chickens, Buff Orpington ducks also provide a decent amount of meat. - Egg Production: They are good layers, producing around 150 to 200 eggs per year. - Ease of Keeping: Buff Orpingtons are known for their calm and friendly demeanor, making them suitable for small homesteads. 5. Rouen: - Meat Production: Similar in appearance to Pekins, Rouens provide good-quality meat and are a larger breed. - Egg Production: While not as prolific as some other breeds, they still lay a reasonable number of eggs. - Ease of Keeping: Rouens are hardy and easy to care for, making them suitable for beginners. Remember that the quality of care, diet, and living conditions also play a crucial role in the productivity and well-being of your ducks. Additionally, local regulations, climate, and available space should be considered when selecting duck breeds for your small homestead. **Please note: I have never owned a duck, so while this is informative, it's not real-life experience. To see some excellent real-world advice check out the Duck Chronicles by Jack Spirko, a YouTube series that shows just about every aspect of raising ducks you could imagine. They don't call him the redneck duck farmer for nothing! ECONOMIC NEWS: The United States economy, once considered the bedrock of global financial stability, is facing a myriad of challenges that are causing concern among economists and everyday Americans alike. In this article, we will delve into the intricacies of the slowing real estate sector, the collapsing bond market, soaring inflation rates, and the repercussions of sky-high fuel prices. These factors collectively pose a significant threat to the budgets of everyday Americans, painting a picture of economic uncertainty and financial strain. Moodys Follows Fitch and Downgrades US Credit Worthiness Citing high debt to GDP, interest costs rising to a trillion dollars per year, a funding crunch that seems to need a few trillion dollars every other month or so to avoid a government shutdown. Slowing Real Estate Sector: The real estate market, long regarded as a key indicator of economic health, is experiencing a notable slowdown. Housing prices, which have been steadily climbing for years, are now showing signs of moderation. This deceleration can be attributed to various factors, including rising interest rates, tightening lending standards, and a glut of inventory in certain regions. As the real estate market cools, homeowners may find themselves with diminishing property values, impacting their net worth and potentially hindering their ability to access credit. Collapsing Bond Market: The bond market, often considered a safe haven for investors, is facing its own set of challenges. Yields on government bonds have been on a downward spiral, indicating a lack of confidence in the broader economy. This collapse in the bond market can be linked to concerns about the Federal Reserve's monetary policy, inflationary pressures, and the overall economic outlook. As bond prices fall and yields rise, the cost of borrowing increases, affecting everything from corporate debt to mortgage rates. High Inflation on Everyday Items: Inflation, a persistent concern for any economy, has reared its head in the form of high prices on everyday items. Consumer goods, groceries, and services are all experiencing price hikes, eroding the purchasing power of the average American. The surge in inflation can be attributed to a variety of factors, including supply chain disruptions, increased demand as the economy reopens, and rising production costs. Everyday Americans are now grappling with the reality of stretched budgets and the need to allocate more of their income to cover essential expenses. Sky-High Fuel Prices: One of the most visible impacts of the current economic challenges is the surge in fuel prices. The cost of gasoline has reached levels not seen in years, driven by factors such as geopolitical tensions, supply chain disruptions, and increased global demand. Higher fuel prices have a cascading effect on various sectors of the economy, leading to increased transportation costs for goods and services. Everyday Americans are feeling the pinch at the pump, with the increased cost of commuting impacting their household budgets. Impact on Everyday Americans: The convergence of these economic challenges poses a formidable threat to the financial well-being of everyday Americans. Homeowners may see the value of their biggest asset decline, while those looking to enter the housing market may find it increasingly unaffordable. Rising interest rates and a collapsing bond market can result in higher borrowing costs for individuals and businesses alike, stifling economic growth. Meanwhile, high inflation and soaring fuel prices contribute to an overall increase in the cost of living, putting a strain on household budgets and potentially exacerbating income inequality. Conclusion: The current state of the US economy paints a complex and challenging picture. The interplay of a slowing real estate sector, a collapsing bond market, high inflation on everyday items, and sky-high fuel prices has created an environment of economic uncertainty. As policymakers, businesses, and individuals navigate these challenges, a comprehensive and strategic approach is essential to foster economic resilience and ensure the well-being of everyday Americans. In the face of these economic headwinds, the nation must seek innovative solutions and prudent policies to steer the economy back on a path of sustainable growth and prosperity. PRODUCT RECOMMENDATION: Hank's Belts are extremely high-quality leather belts that last a lifetime. Made in New York the company has been in business for over 70 years making these heritage belts. After tiring of cheap imported belts failing in a few months I had enough and invested in 3 Hank's Belts that I expect to use for decades. I owned a Carhart belt for 15 years that finally came apart after a lot of hard use. After living with the Hanks belts for a while now, I have no doubt they will endure. CLOSING THOUGHTS: There are many facets of a great Thanksgiving dinner, stuffing is certainly one of them. RESOURCES FOR THIS EPISODE:   LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS NOW SHIPPING We're excited to share the news that the Harvest Eating spice line is back! The supply chain issues have eased, and packaging is readily available in the quantities we need. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October. WHAT IS ON THE MENU: Texas chili with beans? Apple sauce-buy apples today FOOD INDUSTRY AND HARVEST NEWS: With funding momentum waning, and consumer education still a steep hurdle for growth, the cultivated meat industry could experience a major “shakeout” leading to the consolidation of key players, a new report from finance advisor Oghma Partners said.  More Problems For Beyond Meat-Company slashing 19% of workforce as revenue estimates continue to tumble. TODAY'S MAIN TOPIC: We're almost in mid-November, a time when my family is collecting presents from the usual sources; stores, online, etc. but also making gifts. I'll readily and honestly submit that a homemade gift, edible or not, is much preferred to something made overseas. I just canned a gaggle of jars of apple sauce, it came out wonderfully, they will become Christmas gifts for neighbors and friends as we move closer to Christmas. I also will make Creme Fraiche, packed into cute little canning jars with a simple handwritten label and a red ribbon to bring to Christmas parties for the host. Trust me, a gift like this will be very welcomed as opposed to some lame bottle of wine you buy at Trader Joe's on the way to the party. Gits made with care always impress and IMO are so fun to make. Here is a short idea list of things you could possibly make: Creme Fraiche, find my video here Chow Chow, a simple canned vegetable medley of cabbage, peppers, onions, garlic, vinegar Homemade pasta sauce, your best recipe for pasta or even pizza sauce Popcorn-in particular flavored popcorn…use cheese powder or caramel, or both Chocolate nut bark-lovely and easy Chocolate Truffles-easy to make and are a big hit when packed into a colorful bag or even a glass jar House-made Irish cream Homemade vanilla extract-make this season, tell them to wait a few months to use it Smoked chicken mousse-smoke chicken thighs and blend with cream, shallots, garlic, parsley, white wine, salt & white pepper. Pack into jars….perfect for parties Apple butter Spiced pecans-lovely and easy Coffee liqueur-here is a good recipe Homemade cranberry sauce I could keep adding to this list but I think that gives you an idea of what you can make. I feel strongly that we're headed into a time, economically speaking, that gift giving will be a much better option than buying some crap from overseas. Most things we buy enrich other countries and they fall apart rather quickly so discover the benefits (and cost savings) of making gifts with your own hands! HOMESTEAD TSUNAMI: In addition to giving gifts that you make, maybe you can offer Heirloom seeds as gifts to those who garden or plan to garden. Interested in preserving your harvest? see the National Center For Food Preservation-FREE RESOURCE Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead. ECONOMIC NEWS: Unemployment rate spikes, jobs numbers are a fraud and have been revised lower 7 monthls in a row, tax revenues down yet they tell you economy is booming. Are there people dumb enough to belive this? well maybe…! PRODUCT RECOMMENDATION: LC King Manufacturing in Kingsport Tennesee. This US company has been producing amazing garments for many decades, support these folks and buy real hardwearing clothing made by Americans, skip Target, Gap, H&M, Ross, Old Navy, and other outlets that sell crappy imported garments. Buy real clothing! CLOSING THOUGHTS: Skip the store, go to the kitchen, and make it yourself. RESOURCES FOR THIS EPISODE: Cultivated Meat Shakeout Beyond Meat Slashes Workforce LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

ENROLL IN FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS TO RETURN We're excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen. Initially, we will have the following varieties available: Grilled Chicken Steakhouse Blend Carolina BBQ Northern Italian Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October. WHAT IS ON THE MENU: Pork roast sourdough bread apple sauce-buy apples today korean bbq-assorted pickles FOOD INDUSTRY AND HARVEST NEWS: ADM Rethinks Plant-Based Protein Investments as Consumer Demand Wanes Although interest remains in the alternative protein category, higher prices compared to traditional meats have spooked return customers and tapered off their purchases, according to a report from CoBank. Beyond cost, lingering negative perceptions around taste, value and versatility continue to be obstacles for the category. Raw Milk Now Legal In Iowa Despite The Groans of The Powerful Dairy Lobby Very hard to find real sausage constant frustration of mine. Watch out for fancy-fake marketing on labels. TODAY'S MAIN TOPIC: Roast pork with potatoes and gravy, a simple dish but the results are just fabulous. you will need a pork shoulder, butt and hopefully it has the fat intact. Depending on the size you will need to roast it for a long time, for me, it was about 4 hours to get the meat sliceable. It will slice at about 180 degrees. I use a bed of vegetables to rest meat on and to flavor the gravy.   HOMESTEAD TSUNAMI: There has been a remarkable surge in the growing trend of canning and preserving in America in recent years. As individuals become more acutely aware of the importance of prepping and building food security many have turned to the age-old practice of preserving fruits, vegetables, and even meats. Canning and preserving offer a multitude of benefits, allowing individuals to enjoy seasonal produce year-round. Examples would be taking advantage of harvest abundance, bulk buying,etc. This revival has prompted a resurgence of interest in traditional recipes, and traditional techniques like water-glass preservation of eggs, salt curing, yogurt making, and many more pursuits that would fit nicely into the home economics bucket. Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead. ECONOMIC NEWS: The home price insanity is coming to a close, I predict a big downtow (crash) in the next 6-12 mos. Price cuts are getting very common and prices are just insane. PRODUCT RECOMMENDATION: YKK zippers-I NEVER buy any garment or bag or luggage or backpack that does not have a YKK zipper. All my jackets, jeans, etc use this quality-made zipper. If a make of one of these items chooses a cheap zipper it should be a signal to you to not buy the product. CLOSING THOUGHTS:   Iowa's governor must have taken plenty of heat for the decision to sign this bill into law. This makes 46 states that have raw milk in some form or fashion so consumers can access it. While they may have to join herd shares or buy “pet food” they are still able to get milk, a good thing in my opinion. RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/adm-rethinks-scope-of-300m-plant-based-investment/697792/ https://iowacapitaldispatch.com/2023/07/05/more-states-legalize-sales-of-unpasteurized-milk-despite-public-health-warnings/ LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS TO RETURN We're excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen. Initially, we will have the following varieties available: Grilled Chicken- Steakhouse Blend Carolina BBQ Northern Italian Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October. WHAT IS ON THE MENU: pumpkin pie-again creme fraiche grass-fed and finished rib eyes tonight with Steakhouse Blend FOOD INDUSTRY AND HARVEST NEWS: General Mills will work with Walmart to accelerate the adoption of regenerative agriculture across 600,000 acres by 2030, the companies said Tuesday.  Tyson Foods announced a strategic investment with insect protein startup Protix to boost the presence of insect ingredients utilized in the food system, the company said in a statement.  Kees Aarts, the CEO of Netherlands-based Protix, said the agreement will add to the insect protein maker's supply chain by using Tyson's meat production byproducts as feed for its insects.   TODAY'S MAIN TOPIC: Nutritious casseroles are a perfect choice for meal prep and leftovers, ensuring that you have a wholesome and satisfying option at hand throughout the week. Packed with protein-rich ingredients, these casseroles provide a balanced and nourishing meal that keeps you energized. Whether you opt for a classic chicken and quinoa casserole, a hearty lentil and vegetable bake, or a creamy tofu and spinach gratin, the options are endless. These protein-loaded casseroles are not only delicious but also incredibly versatile, allowing you to experiment with different flavors and ingredients. So go ahead and whip up a big batch, as they make for convenient and healthy leftovers that can be enjoyed for days. Chicken enchilada casserole Tuna Casserole Jalapeno Popper Casserole Lasagna with beef and sausage Cheeseburger Casserole Cabbage Roll Casserole Here is a resource for some tasty-looking casseroles.   HOMESTEAD TSUNAMI: Read The Independent Farmstead by Sean & Beth Daugherty, I am a few chapters in and find it to be an excellent read for those looking to homestead. ECONOMIC NEWS: If you are going to go out, you might as well do it with a bang.  At the beginning of June, our national debt was sitting at $31,467,639,287,894.39.  Today, it has risen to $33,442,148,619,617.43.  That means that we have added almost two trillion dollars to the national debt in just three months.  Read the whole article here. PRODUCT RECOMMENDATION: Smartwool clothing, I own a few pieces and I love having non-itchy wool against my skin as opposed to synthetic static-loving textiles. CLOSING THOUGHTS: Casseroles are amazing, cook one today. RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/walmart-general-mills-regenerative-agriculture-pillsbury/697007/ LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief HARVEST EATING SPICE BLENDS TO RETURN We're excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen. Initially, we will have the following varieties available: Grilled Chicken- Steakhouse Blend Carolina BBQ Northern Italian Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October. WHAT IS ON THE MENU: pumpkin pie butternut squash gratin FOOD INDUSTRY AND HARVEST NEWS: Domestic pea protein makers accuse Chian of undercutting their market with cheap imported Chinese pea protein sold below cost. Plant-based dairy category sees huge growth. TODAY'S MAIN TOPIC: When it comes to storing winter squash, you can extend its shelf life by providing the right conditions. Depending on the variety, most winter squash can last anywhere from one to six months when stored properly. The key is to keep them in a cool, dry, and well-ventilated area, such as a pantry or cellar. Avoid storing them near fruits that release ethylene gas, like apples or bananas, as it can speed up the ripening process. It's also important to check the squash regularly for any signs of spoilage, such as soft spots or mold. By following these guidelines, you can enjoy the rich, sweet flavors of winter squash well into the colder months. For longer storage, consider placing the squash on a raised surface to allow air circulation. Regularly inspect the squash for any signs of spoilage, and promptly remove any damaged ones to prevent it from affecting the rest. By following these guidelines, you can enjoy the delicious flavors of fall squash throughout the season and beyond. As the autumn breeze starts to usher in cooler temperatures and vibrant foliage, it's time to embark on the yearly quest of finding fall squash for storage. With their sturdy exteriors and richly-hued interiors, these winter staples are nature's edible treasures. Wander through the farmers markets and local grocery stores, and you'll be greeted by an array of squash varieties, each one boasting its unique flavor profile and culinary possibilities. Delicata, butternut, acorn, and spaghetti squash are just a few of the charming characters waiting to be plucked and brought home. Choose squash with firm skin, devoid of any blemishes or soft spots. Once selected, these exceptional gourds will transform into hearty soups, comforting roasts, and delectable side dishes during the colder months ahead. So, stock up on these fall gems, for your taste buds and pantry will be grateful all season long. Roast your favorite squash by peeling and seeding it, then cut into chunks and toss in olive oil, salt and pepper, place on parchment-lined baking sheet and roast at 425 degrees for 35 minutes or until you achieve some “roasty” color and a fully cooked end product. These can be cooled and frozen for later use or mashed for a side dish to accompany many dishes such as roasted meats or to stuff into a burrito with black beans and chicken or to puree in a soup, trust me squash is versatile. HOMESTEAD TSUNAMI: Living in the country has always made sense and as society continues its demise more and more people will seek refuge in the country, and I believe we are all better off that way. In recent years, there has been a remarkable phenomenon of Americans embracing the idea of starting small farms in the country, leading to a surge in numbers. This trend marks a significant shift in priorities and a reconnection with our agrarian roots. As people become increasingly aware of the importance of sustainable agriculture, the allure of cultivating one's own food and becoming self-sufficient has never been stronger. The appeal of a slower pace of life, reconnecting with nature, and knowing exactly where our food comes from has enticed Americans to trade the hustle and bustle of city life for the tranquility and purpose of rural living. This migration to the countryside not only fosters the growth of small-scale organic farms but also deepens the sense of community as like-minded individuals come together to support local agriculture. It is heartening to witness this movement, as it not only nourishes the land but also the souls of those who venture to live closer to the earth. ECONOMIC NEWS: What retail investors are investing in, see this chart Best Us States to Retire In here is the graph PRODUCT RECOMMENDATION: My favorite daily use pan is the lodge cast iron oval or fajita pan. Perfect for eggs and other smaller meals, once seasoned it does work very well! CLOSING THOUGHTS: Find some winter squash this fall, cook it store it, enjoy it! RESOURCES FOR THIS EPISODE: https://www.lodgecastiron.com/product/fajita-pan?sku=LOS3 Feeling stressed? Feeling overwhelmed by the news and all the trouble…please watch this!   LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief Harvest Eating Spice Blends To Return We're excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen. Initially, we will have the following varieties available: Grilled Chicken- Steakhouse Blend Carolina BBQ Northern Italian Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October. WHAT IS ON THE MENU: Hashbrown Casserole Buffalo Sliders Locally-raised beef is excellent!   FOOD INDUSTRY AND HARVEST NEWS: Flu-Resistant Chickens UK scientists have successfully used gene-editing technology to create chickens that have some resistance to avian flu, offering a potential solution to prevent future outbreaks. A lethal version, H5N1, has been damaging poultry farms globally in recent years. Since February 2022, the avian flu has directly or indirectly killed over 58 million chickens and turkeys in the US, including recent outbreaks in Utah and South Dakota. As of July, 685 outbreaks have been reported globally. The researchers used CRISPR technology to alter two amino acids in a chicken protein called ANP32A, which is critical for bird flu virus replication. They then edited chicken embryos to produce 10 chickens with the altered protein before exposing the chickens (and 10 nonedited chickens) to a virus strain—only one gene-edited chicken became infected, compared to all nonedited chickens. When subjected to a viral dose 1,000 times higher, half of the gene-edited chickens were infected but had lower virus levels in their airways. Regulatory testing and approvals are necessary before gene-edited chickens can be considered for consumption, with an estimated timeline of about 20 years. TODAY'S MAIN TOPIC: One of my favorite recipes is Heirloom Berkshire Pork w Apples, Hard Cider & Sage it's such a perfect fall or even early winter dish. I wanted to shout out again to you all. I do want to ask a favor, PLEASE find local pork to make this. Here are a few sources: https://sevensons.net/store/product/pork-shoulder-boston-butt https://whiteoakpastures.com/collections/pastured-pork/products/pastured-boston-butt-bone-in These farms offer truly regeneratively raised pork, it's not cheap, but you‘re getting the best-tasting pork that was raised in a manner that helps the land and where the pigs had a great life with only one bad day. Purchasing from either of these places also supports a farm family, their employees, and their local community. It's easy to make this dish and the page listed contains a video showing the exact method. HOMESTEAD TSUNAMI: I wanted to recommend a few podcasts I have started listening to; The Modern Homesteading Podcast and the Homesteaders of America Podcast, they can be found in just about all podcast destinations. ECONOMIC NEWS: Inflation continues to drag on the economy as wholesale prices rose 2.2 % in September, this is bad! The Labor Department reported Wednesday that its producer price index — which measures inflation before it hits consumers — climbed 2.2% from a year earlier. That was up from a 2% uptick in August. On a month-to-month basis, producer prices rose 0.5% from August to September, down from 0.7% from July to August. This sort of inflation brings more pain to families buying food each week which results in fewer purchases in other areas such as discretionary spending including entertainment, and dining out, and usual product purchases such as clothing, electronics, appliances, etc. https://www.ksl.com/article/50749208/wholesale-inflation-rises-22-in-september-biggest-year-over-year-gain-since-april PRODUCT RECOMMENDATION: Excalibur Food Dehydrator- I have owned one since 2014 and it runs perfectly each time and does an amazing job drying all types of foods such as fruits, jerky, camping meals, etc. CLOSING THOUGHTS: This pork apple and cider dish is really terrific, I hope you give it a try and support a small local farm in the process. RESOURCES FOR THIS EPISODE: https://www.ksl.com/article/50749208/wholesale-inflation-rises-22-in-september-biggest-year-over-year-gain-since-april LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief I want To Buy Harvest Eating Spices WHAT IS ON THE MENU: Apple Cider Apple cider vinegar Southern skillet cornbread-gluten free   FOOD INDUSTRY AND HARVEST NEWS: Fake Foods Created In Labs Now Considered "Natural Foods" In my opinion, the “natural foods expo” has lost its way. These foods are anything but natural, and to house them under the same roof as real natural foods is a bridge too far for me. They need a new tradeshow, let's call it the frankenfood shit show. That name is more honest and describes what they are trying to sell. These globalist maniacs are hell-bent on creating food as a software model where the “recipe” for these cell-cultured meats, synthetic proteins, etc will be uploaded for any manufacturer to download and use to print or replicate this trash globally, Of course, they possess no research on the safety of these” foods” but I bet my last dollar they will be promoted as safe and effective foods that not only benefit humans but also the planet and they will free up precious land used for agriculture.  Starbucks is embroiled in a class action lawsuit over its Refreshers. TODAY'S MAIN TOPIC: Tarte Tatin is a classic French dessert that never fails to impress. Originating in the picturesque region of Sologne, this caramelized upside-down apple tart has become a staple in patisseries worldwide. The magic of tarte Tatin lies in its simplicity - perfectly ripe apples are caramelized in a buttery sugar mixture until soft and golden. The apple slices are then arranged in a stunning pattern in a buttery pastry base, which is baked to perfection. When flipped over, the caramelized apples glisten atop the flaky pastry, creating a delightful sight. The combination of the slightly tangy apples with the rich, caramelized flavors is pure bliss for every dessert lover. Whether enjoyed warm or at room temperature, tarte Tatin is a dessert that epitomizes elegance and indulgence. HOMESTEAD TSUNAMI: The reason why this new book exists. ECONOMIC NEWS: Keep your eye on the bonds! Rising bond yields are bad for bonds. 2022 was the worst year ever on record for the US bond market, The 2023 bond market had improved the first half of the year but now yields are rising again, and pressing bond prices downward. https://markets.businessinsider.com/news/bonds/treasury-bond-yields-market-selloff-market-crashes-dot-com-bubble-2023-10 https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html https://www.federalreserve.gov/financial-stability/bank-term-funding-program.htm#:~:text=The%20Bank%20Term%20Funding%20Program,needs%20of%20all%20their%20depositors. PRODUCT RECOMMENDATION: Omega slow juicer, horizontal style. I have used this juicer for years and it always performs well and is built to last. Check them out here…..not an affiliate link. CLOSING THOUGHTS: Apple tarte tatin is a classic dessert that you'll love once you master its technique, get cooking!   RESOURCES FOR THIS EPISODE: https://www.thelunaticfarmer.com/blog/2/7/2023/homestead-tsunami https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html https://www.usbank.com/investing/financial-perspectives/market-news/interest-rates-affect-bonds.html LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief I want To Buy Harvest Eating Spices WHAT IS ON THE MENU: Sunday Gravy French Onion Soup Cornbread FOOD INDUSTRY AND HARVEST NEWS: Meati Foods reduces staff by 10% as it focuses on profitability The fermented meat company said the layoffs were not a result of the demand it has seen for its products. TODAY'S MAIN TOPIC: Over the past few years, there has been a remarkable resurgence in the popularity of animal fats like butter, tallow, and lard. Once considered dietary villains, these traditional fats are now being embraced by a growing number of people seeking natural, whole-food options. This shift in perception is owed to the realization that animal fats are not only delicious but also highly nutritious. Butter, with its rich and creamy texture, is not only a staple in the kitchen for baking and cooking but is also recognized for its health benefits, providing essential vitamins and healthy fatty acids. Similarly, tallow and lard, which were previously dismissed as unhealthy, have gained popularity due to their unique flavor and remarkable versatility in culinary applications. As people become more informed about the benefits of incorporating these animal fats into their diets, they are rediscovering the flavorful wonders of traditional cooking methods and embracing these time-honored ingredients. For instance, animal fats contain fat-soluble vitamins such as vitamins A, D, E, and K, which are necessary for various bodily functions. Additionally, these fats are rich in minerals like selenium and zinc, which are crucial for maintaining a healthy immune system and proper cellular function. Incorporating moderate amounts of quality animal fats into a balanced diet can provide a diverse array of nutrients that contribute to overall nutrition and well-being. Some ways I use animal fats: In my skillets to saute items like duckfat potatoes, buttered grilled cheese, and enriching items beef tallow like mashed potatoes. I use butter, lots of it, in sandwiches for moisture, flavor and glue. I use duckfat to cook eggs, sometimes bacon fat if I ma having bacon with the meal, not so much anymore. Beef tallow is perfect to saute vegetables for a soup, particularly a beef nad barley soup. Uses For Animal Fats Using animal fats in cooking can add a delicious and rich flavor to a variety of dishes. Whether it's duck fat, bacon fat, or beef tallow, these fats bring a depth of flavor that is hard to replicate with other ingredients. Animal fats also have a high smoke point, making them ideal for high-temperature cooking methods like frying or searing. Beyond enhancing the taste, these fats can also improve the texture of your dishes by creating a crispy crust or tenderizing meats. While animal fats should be used in moderation due to their high saturated fat content, incorporating them thoughtfully can elevate your culinary creations to new heights of flavor and satisfaction.   HOMESTEAD TSUNAMI: Documentary, No Farmers NO Food, hosted by Roman Balmakov of Epoch Times this production looks at the aqeeze farmers are feeling all over the world, but here in the USA too. I think this is a good watch! I watched half for free, you might have to pay a few bucks. ECONOMIC NEWS: Target to shutter 9 more stores due to theft and violence. CVS pharmacy announces closure of 900 stores nationwide due to shoplifting and violence. I want to reiterate to anyone listening to this and operating their personal or business finances as if everything is peachy keen that nothing is further from the truth. The entire globe is so close to a catastrophe that will plunge us into some really dark times. The evidence is everywhere if you look, for example the bond market, auto sector, banking sector, credit cards, real estate-Air BnB etc. PRODUCT RECOMMENDATION: Maldon Sea Salt is a really interesting and tasty product from the UK. Maldon is a finishing salt, so you apply to food before serving, the crush, salinity, and taste are pretty amazing. CLOSING THOUGHTS: Don't be afraid of animal fats, buy them cook with them, and enjoy them, they are real food! RESOURCES FOR THIS EPISODE: https://alexandrefamilyfarm.com/collections/all https://www.localharvest.org/ LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief   WHAT IS ON THE MENU: Eggplant parmesan Thai Curry Apple Pie FOOD INDUSTRY AND HARVEST NEWS: Mycoprotein Maker Enough Raises Over $40 Million to Double Capacity The Scottish company has ambitious goals of producing one million tons of its mycoprotein product “Abunda,” which is the equivalent of replacing five million cows or more than one billion chickens. Made using fungi and placed into all sorts of fake meat products. TODAY'S MAIN TOPIC: Now that we're almost through September, most parts of the country are harvesting abundant local apples. This is a critical time to cook, store, and enjoy apples as we should have access to fresh local apples instead of store-bought apples from last season that have been sitting in cold storage. Cooking and processing local apples in America is a truly delightful and rewarding experience. With an abundance of apple varieties grown across the country, there is no shortage of options for creating delicious dishes. Whether it's baking a classic apple pie, making homemade applesauce, or crafting sweet apple butter, the possibilities are endless. The freshness and quality of locally sourced apples amplify the flavors and textures, resulting in delicious and comforting apple dishes. Supporting local farmers and enjoying the bounties of the harvest season only adds to the sense of connection and community. So, grab your apron, gather a basket of local apples, and embark on a culinary journey that showcases the true essence of autumn flavors. During this fall harvest season I suggest we all do the following: Make apple pie Make cider and freeze some Make dehydrated apple rings Make applesauce Make apple butter Make apple cake Make apple fritters   HOMESTEAD TSUNAMI: Chickens are pretty essential on any homestead, find yours here. I also strongly recommend ducks, not that I have raised ducks, but my experience with speaking at length with many duck owners has convinced me these are critical livestock to have. Here are available ducklings as I write this. ECONOMIC NEWS: Brent Crude at $96 per barrel and many analysts expect we could reach $100 a barrel. Oil prices this high really put pressure on families and industry. High fuel costs raise food costs as crop harvesting and shipping and storage all use copious amounts of fuel. PRODUCT RECOMMENDATION: Alexandre Farm Dairy Products. Nestled between the Coastal Redwood Forest, the Pacific Ocean and the Smith River, our farmland sits at the confluence of an exceptional wildlife habitat. As stewards of that land, we put forth our best efforts to care for wetlands, riparian zones, the surrounding land, and any critter that calls our farm home. Hundreds of species of birds and other wildlife choose to live here, even if some are just passing through along their migratory journey, the Pacific Flyway. Just like our organic farming practice, healthy soil and year-round green grasses are the foundation for benefits much larger than our farming ecosystem. CLOSING THOUGHTS: Buy local apples, cook, repeat Search Local Harvest.org to find farms in your area.   RESOURCES FOR THIS EPISODE: https://alexandrefamilyfarm.com/collections/all https://www.localharvest.org/ LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”   INTERESTED IN SPICE?-CLICK HERE -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief WHAT IS ON THE MENU: Detroit Style Pizza, freshly made dough, fermented overnight French onion soup Beef w Broccoli FOOD INDUSTRY AND HARVEST NEWS: Lab-Grown Meat Maker Good, Fails To Pay $30 Million Due For Bio Reactors TODAY'S MAIN TOPIC: AMERICA'S FOOD SUPPLY HAS LOST HALF ITS NUTRIENT DENSITY, LESS NUTRITIOUS FOOD IS THE SMOKING GUN OF OUR NATIONAL HEALTH DECLINE Over the past few decades, the state of our food supply in America has undergone significant changes that have led to a decrease in its overall nutritional value. The food industry has shifted towards large-scale production, favoring quantity over quality. As a consequence, our food is now often highly processed and filled with additives, preservatives, and artificial ingredients. This mass production and processing have stripped away essential nutrients from our diet. Furthermore, the soil depletion caused by modern agricultural practices has led to a decline in the nutrient content of our fruits and vegetables. As a result, a significant portion of the population is now suffering from nutrient deficiencies. These deficiencies, including vitamin D, iron, calcium, and omega-3 fatty acids, have been linked to various health issues such as weakened immune systems, increased risk of chronic diseases, and impaired neurological development in children. To reverse these bad health outcomes, it is crucial to prioritize sustainable farming practices, support local farmers, and promote a diet rich in whole, unprocessed foods to ensure a healthier and more nutrient-dense food supply. Eating nutrient-dense foods can quickly help reduce poor health outcomes in all ages and starts with buying healthier foods. I suggest eating organic or regeneratively raised or grown foods. I suggest meeting local farmers who raise healthy crops and animals and buying direct, I also suggest limiting all processed foods, junk food, fast food, quick casual food, and sugar. Focus your diet around nutrient-dense meats, fats (butter, tallow, coconut oil) raw and natural dairy, fresh locally grown fruits, and simple sweeteners like maple syrup, maple sugar, NON-GMO cane sugar, and others. HOMESTEAD TSUNAMI: The cost of food in my area ( and all across the country and world) has been rising very fast, much faster and steeper than govt. inflation figures. This trend is fueling the desire for citizens that have decided to move to the country and raise food. Listen to episode #443 Listen to Episode # 455 The Great Political Realignment of America ECONOMIC NEWS: Furniture companies feeling the pinch as sales head downward. PRODUCT RECOMMENDATION: Takeya Water Bottles And Coffee Mugs CLOSING THOUGHTS: Find Healthier Food…don't wait. RESOURCES FOR THIS EPISODE: https://www.bangordailynews.com/2023/09/11/homestead/high-grocery-bill-not-imagination-joam40zk0w/ https://childrenshealthdefense.org/defender/nutritional-value-food-public-health-cola/ Why Fruits Have Lost Their Vitamins

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief WHAT'S Cookin: Chicken larb (laab) salad White Bean soup on grilled bread Rice and beans (Food storage feast recipe) Rigatoni Amatriciana FOOD INDUSTRY AND HARVEST NEWS: Using poison bait to kill feral hogs-what could go wrong? Kansas Law For Warrantless Inspection are B.S, period TODAY'S MAIN TOPIC: WHY TREES & BUSHES SHOULD BE THE FIRST THING PLANTED ON THE HOMESTEAD When establishing a homestead, planting fruit trees and bushes should be prioritized as the most important task. These bountiful plants provide a multitude of benefits that are not only sustainable but also essential for a thriving homestead. Firstly, fruit trees and bushes yield a generous harvest of delicious fruits rich in essential nutrients. This ensures a readily available and diverse source of healthy food, reducing reliance on external markets. Additionally, these trees and bushes can provide shade, contributing to natural cooling and reducing energy consumption. Furthermore, they serve as a natural habitat for beneficial insects and birds, encouraging a balanced ecosystem on the homestead. By planting fruit trees and bushes as the first step, not only do we guarantee a sustainable source of nutrition, but also lay a strong foundation for the overall biodiversity and self-sufficiency of our homestead. Best Types Of Fruit Trees When it comes to a homestead, having fruit trees is a productive and practical addition. Among the best fruit trees for a homestead are apple trees, which offer a diverse range of flavors and textures and can be used for various culinary purposes. Another top choice is the peach tree, which produces sweet and juicy fruit, perfect for enjoying fresh or preserving. I suggest growing Elberta peach trees as the fruit is to die for and also a heavy producer. Additionally, cherry trees provide a burst of vibrant color with their blossoms and a delectable harvest of cherries for pies, jams, and fresh snacking. Lastly, the versatile plum tree thrives in many climates and is known for its abundance of fruit and delicious flavor, excellent for canning or baking. These fruit trees not only provide a bountiful yield but also enhance the aesthetics and self-sufficiency of any homestead. Best Berry Bushes For the new homesteader, getting started with berry bushes can be an exciting and rewarding endeavor. When choosing berry bushes, it is important to consider factors such as ease of care, adaptability to different climates, and productivity. One of the best berry bushes for beginners is the blueberry bush. Blueberries are hardy, and adaptable, and produce bountiful harvests each year. Another excellent option is the raspberry bush, which comes in various varieties and is known for its sweet and tangy flavor. Raspberry bushes are relatively low maintenance and can thrive in different soil types. Lastly, the blackberry bush is a fantastic choice due to its vigorous growth and abundant fruit production. With proper care, these berry bushes can provide delicious and nutritious berries for years to come, making them ideal for the new homesteader. More Exotic Trees and Berry Bushes for Certain Plant Hardiness Zones Many North American homesteads plant trees and bushes that many people are not familiar with but produce a crop and are perfect in a guild such as red or white currants which make amazing jams and jellies or even sauces for game meats. Other trees like mulberry produce heavy harvests of sweet fruits and grow fast enough to provide shade and habitat for birds. Birds love mulberry trees and oftentimes will focus on these tiny fruits and NOT other fruit like apples, plums, etc. Discover the Luscious Fruit of The Paw Paw Tree Step into a world of tantalizing flavors with the enchanting paw paw tree. Native to North America, the paw paw tree mesmerizes with its tropical-like fruits, beckoning both the curious and the seasoned garden enthusiasts alike. As you delve into the realm of paw paw trees, you'll uncover a treasure trove of succulent delights. Imagine biting into a custardy flesh that strikes the perfect balance between a ripe banana and a juicy mango. Each bite of this velvety fruit bursts with a delectable sweetness, leaving your taste buds dancing in delight. But paw paw trees offer more than just their mouthwatering fruit. Their elegant, broad leaves cast a lush canopy, creating a serene oasis in your backyard. Delighting in dappled shade, you can relax beneath their verdant shelter, immersing yourself in nature's tranquil embrace. PRODUCT RECOMMENDATION: Ash baskets for Big Green Egg are an excellent tool to ensure quick clean-up and for much-improved airflow and heat management, including being able to achieve heat as high as 700 degrees for pizza making. CLOSING THOUGHTS: So to sum up I recommend creating a planting road map for the types of trees and bushes you think with not only fit your needs but are native to your area and thrive in its hardiness zone. Make sure exposure is correct and that you source trees from local merchants who know these trees and bushes thrive in your area. I recommend using guilds and adding a guild at a time, not a tree at a time. A good guild will have a focal specimen and supporting specimens that not only help the focal specimen but can provide a crop of something else like berries, herbs, or aromatics. Additionally, please study up on the best way to plant trees and how to protect them from weeds, whether that using black plastic for weed suppression or cardboard nad mulch….More on this in a future episode. Resources: Homestead Orchard Choosing The right Trees & Bushes Why Pawpaws are the idea fruit tree for your garden. Designing A Fruit Tree Guild The Permaculture Orchard-Beyond Organic (HIGHLY RECOMMENDED) The Permaculture Orchard YOUTUBE LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief WHAT IS ON THE MENU: Peach Cobbler-simple yet excellent dessert featuring fresh, local peaches Blueberry cream top yogurt Tortilla chips cooked in coconut oil FOOD INDUSTRY AND HARVEST NEWS: Startup to use fruit and vegetable fibers, minerals, etc. to create “useful coatings” for perishable foods. TODAY'S MAIN TOPIC: Intentional effort to avoid seed oils is a challenge, but rewarding. Avoiding seed oils can be a considerable challenge given their pervasive presence in the majority of processed and packaged foods. These oils, derived from seeds like soybean, sunflower, and corn, have become widely used due to their economic advantages and long shelf life. However, these convenient and inexpensive ingredients often come at the cost of our health. Seed oils are highly processed and typically contain high levels of omega-6 fatty acids, which, when consumed in excess, can cause inflammation and increase the risk of chronic diseases such as acne, eczema, skin cancer, macular degeneration, heart disease, and obesity. While steering clear of these oils may be difficult, doing so is crucial for maintaining optimal health and preventing an array of potential health issues. A conscious effort to read ingredient labels, and opt for food made with healthier cooking oils such as olive or avocado oil, butter, tallow and cooking from scratch using whole ingredients can significantly contribute to reducing the ingestion of harmful seed oils. HOMESTEADING TSUNAMI: The Snows pick grapes, then give most away to friends and neighbors, a win-win-win PRODUCT RECOMMENDATION: Henson Razor is high-quality, reduces waste, and has many advantages, but what about the shave? CLOSING THOUGHTS: Just say no to seed oils, stay home, cook your own food, and pressure companies to offer healthier options. RESOURCES: Is Vegetable Oil Bad for You? 483-Let's Talk About Seed Oils 11 States Considering Right To Repair Laws Michigan Considering Right To Pepair For Farmers Food tech startup creates edible plant-based food coverings LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Made a batch of beef stroganoff using canned egg noodles in one pot, and with ground beef instead of something like flank steak Fig tart-simple pastry dough with black mission figs and a glaze of apricot preserves   FOOD INDUSTRY AND HARVEST NEWS: Smithfield to shutter 22 hog farms siting increased costs to operate and declining consumer demand Tryons shutters 4 chicken processing plants for the same reasons Food Startup bankruptcies are surging especially in plant-based companies TODAY'S MAIN TOPIC: Authentic Italian pasta dishes are cooked in a pan sauce, not covered with sauce. Real Italian plates of pasta are made in the pan to finish cooking, a technique that truly captures the essence of traditional Italian cuisine. After boiling the pasta until it is al dente, it is transferred to a flavorful pan sauce where the magic happens. The pasta eagerly absorbs the vibrant flavors of the sauce, allowing the dish to become an exquisite symphony of taste and texture. This method ensures that every strand is delicately coated with the sauce, resulting in a harmonious marriage of ingredients. The pasta's final moments in the pan infuse it with incredible depth, richness, and complexity, creating a dish that is simply irresistible. Italian pasta dishes are renowned for their emphasis on seasonal and regional ingredients. This culinary philosophy celebrates the abundance of fresh and locally sourced produce, ensuring that each pasta dish reflects the distinctive flavors and characteristics of a particular season and region. In the spring, delicate pasta dishes are often adorned with vibrant peas, asparagus, and tender artichokes, capturing the essence of renewal and freshness. In the summer, luscious tomatoes, fragrant basil, and vibrant zucchini take center stage, adding a burst of color and flavor. Autumn pasta dishes showcase earthy mushrooms, hearty squashes, and warming spices, perfectly capturing the cozy and comforting spirit of the season. Winter brings robust flavors to the table, with pasta dishes featuring indulgent cheeses, rich ragù sauces, and robust root vegetables, providing comfort and warmth during the colder months. By incorporating seasonal and regional ingredients, Italian pasta dishes pay homage to the bountiful nature of the land and the diverse culinary traditions of each region, resulting in a truly authentic and delightful dining experience. Homesteading Tsunami: Cover Cropping For All-Green Cover-Free Resources Homesteading-What the Modern Homesteader Needs To know Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14 Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society PRODUCT and/or Content RECOMMENDATIONS: Komo Mills/Pleasant Hill Grain Closing Thoughts: Make a real Italian pasta dish using the pan to finish the noodles in a tasty condiment, you'll be glad you did. Resources For This Episode: Modern Day Homesteaders Prefer To Live Off The Land Food bankruptcies surging as companies struggle with shift in consumer habits, access to cash Smithfield To Close Many Hog Farms Cooking Local Food In Ukraine Links To Check Out: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Yesterday I made a batch of whole-milk yogurt, I added organic heavy cream and some whole milk powder to try to attain a very thick yogurt, will check on it in less than a few hours. I used 24-ounce glass jars sitting in water in my Instant Pot, never attempted this method before-UPDATE-turned out terrific! Nice and thick. Burgers for dinner; half grass-fed bison and grass-fed beef, seasoned simply with salt and pepper and a touch of Worcestershire cooked over oak charcoal on my Bigg Green Egg Today I will be making tomato pie-heirloom tomatoes, bacon or pancetta, basil, and high-quality blue cheese baked in a pata brisee that I make with duck fat or lard. FOOD INDUSTRY AND HARVEST NEWS: Novamex's Mineraqua touts tap water as a meaningful differentiator as it does not “waste” natural spring water but is this good? Tap water? Hmmm TODAY'S MAIN TOPIC: I hear a lot of blather from politicians, media liars and un-elected globalists about the “climate emergency” and how we need to act NOW to save our burning planet but I rarely if ever hear them talk about eating local food and how purchasing fruit from South America and protein that was raised here, shipped to our enemies, packaged and shipped back for us to buy is terribly wasteful. Learning how to cook seasonal recipes all year long is a delightful journey that unlocks the wholesome flavors of nature's bounty. The first step is sourcing local foods, which involves developing an understanding and appreciation for the cycles of nature in your region. By connecting with local farmers and farm markets, farm-to-table initiatives, and community-supported agriculture programs, you can access a diverse array of fresh produce, herbs, and grains throughout the year. Next, it's essential to expand one's recipe repertoire for each type of food. Experimenting with various cooking techniques, flavors, and cuisines ensures a diverse and exciting culinary experience. To create a well-rounded diet, integrating local protein, such as grass-fed meats, pastured chicken, heritage pigs raised in forests, plus local and regional dairy products, and freshly harvested fruits. This adds both nutritional balance and deliciousness to every meal. Embracing this approach to cooking not only nourishes our bodies, but also supports local farmers, and spending locally reduces our carbon footprint, and deepens our connection to the seasons and what each has to offer. HOMESTEADING TSUNAMI: Homesteaders Of America Conference in October-Front Royal VA 10/13 &10/14 Speakers include; Eustis Conway, Sean & Beth Douroughty of The Independent Farmstead, John Lovell Warrior Poets Society PRODUCT AND/OR CONTENT RECOMMENDATIONS: Ohio Stoneware Crocks-Save money on shipping and find them at Ace Hardware Stores Adam Ragusea on Youtube-Excellent content for beginner cooks CLOSING THOUGHTS: Go find some local food, then figure out some recipes and cook, over and over. Your family and community will be better because of it. Resources For This Episode: https://www.fooddive.com/news/with-coca-cola-and-nestle-dominating-sparkling-water-mineragua-finds-its-n/686849/ https://www.amazon.com/Independent-Farmstead-Biodiversity-Nutrient-Dense-Management/dp/1603586229

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   WHAT's Cookin?: -Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it's very low hydration and super thin and left uncovered so it because almost leather-like and dry, and cooks up crisp. FOOD INDUSTRY AND HARVEST NEWS: Raw milk is legalized in more states, add North Dakota and Iowa to the list. It is an exciting development to see an increasing number of dairies legally selling raw milk. Raw milk, which is milk that is not pasteurized or homogenized, has gained popularity in recent years due to its numerous health benefits. Supporters argue that raw milk retains its natural enzymes, vitamins, and beneficial bacteria, making it easier to digest and boosting the immune system. Additionally, raw milk is believed to contain higher levels of nutrients, such as Vitamin C, D, and B6, as well as minerals like calcium, magnesium, and iron. Many consumers also appreciate the rich and creamy taste of raw milk, as well as its potential to reduce allergies and intolerances. However, it is important to note that there are still concerns regarding the safety of raw milk, as it may harbor harmful bacteria, such as E. coli or Salmonella. Thus, those interested in consuming raw milk should ensure that it comes from reputable dairies with strict quality control measures in place. TODAY'S MAIN TOPIC: Cold Food For Dinner Since we're in the middle of the hot summer I suggest having a larger meal during the day and lighter foods at dinner time. When I was a kid, summertime dinner often was antipasto platter and included such things as sliced deli meats and cheeses, tomatoes, pickles, potato or macaroni salad, and fruit salad. The idea was not to heat up the house and to have cooling foods. Recently we had fruit and yogurt for dinner; a large bowl of homemade yogurt with sweeteners such as honey or maple syrup and a selection of fruits to add to the yogurt. Similarly, foods like quiche and salad, or soup and a sandwich can be tasty for dinner on hots nights. Here are a few more ideas to kick around: Orzo salad with rotisserie chicken Panzanella salad; bread cubes, salted tomatoes, herbage, simple vinaigrette, pecorino cheese or some really great ricotta salata Tuna or chicken salad stuffed avocado Tuna salad with cucumber, tomatoes, chip peas, onions, and marinated artichokes Nicoise salad; tuna, cold green beans, avocado, potato salad, hard-cooked eggs tomatoes, w mozzarella, olives, cucumbers, and simple olive oil vinaigrette, feta cheese Homesteading Psunami: Check out Perma Pastures Farm-Billy, William and Michele PRODUCT RECOMMENDATION: Pro One Water Filter We decided to get another water filter after we scraped the Berkey and then spent 5 mos with a pile of shit from Acqusana. We always wondered why some much scale came through our Berkey, calcium deposits, etc., and the fact that they had no real water quality testing and we also had the plastic version started bothering me as I learned that plastic does indeed leach. I then ordered a model from a company called Acquasana, they make under-counter and whole house systems with lab test results which I liked, I bought the countertop model with half gallon capacity, HUGE mistake, we were filling that damn thing 3-4 times per day. Since our switch in late July we have been very happy with the Pro One system, the packaging, system itself, water quality, looks, and performance is spot on.

Join The Flock-Brown Duck Coffee! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   What Is On The Menu: 3 egg and aged cheddar omelet, fermented pepper paste espresso, raw cream lunch-fruit Chicken Curry Indian Style, Basmati rice, rice pudding for dessert Food Industry and Harvest News: Nestle Partners Wtih Carbon Credit Startup To Reduce Carbon In Beef Business Heinz Moving To 100% Post-Consumer Recycled Packaging-what about glass? Fake Meat's Troubles Continue Today's Main Topic: At Harvest Eating, our mission is to embrace a sustainable and ethical approach to food production. One important goal we strive for is to eliminate commercial proteins sourced from factory farms. These industrialized operations are not only detrimental to animal welfare but also have severe environmental consequences. Additionally, factory-farm meat does not have a great nutritional profile as it's high in Omega 6 fats from grain and usually contained pesticides and also antibiotics. By actively promoting alternatives such as locally sourced, pasture-raised meats, we aim to support farmers and suppliers who prioritize regenerative farming practices. Our vision is to create a future where every meal is a conscious choice that nourishes our bodies, respects animals, and preserves our planet for generations to come. I have been aiming to eliminate all CAFO proteins such as beef, pork, chicken, and even some dairy from our household and replace them with local grass-fed and finished beef, lamb, heritage pork, and chicken raised without GMO grain and raw dairy such as cheese, yogurt, milk, cream. The mission is gaining steam….I hope this inspired you too.

****PLEASE NOTE**** Certain segments of these show notes (the well-written ones) were created with AI. I've never used it before but I thought I'd try it. I actually think it's a bit strange but it's also rather impressive. I fear that AI will be writing our “news” and “opinion” stories and the sheeple will not even know it. In today's episode, I'm discussing primary fermentation and the fact that this process is all around us, in many foods and drinks we regularly consume. PLEASE SUPPORT HARVEST EATING: Introducing Brown Duck Coffee - A Feathered Delight for Your Tastebuds! At Brown Duck Coffee, we are passionate about delivering a coffee experience that is sure to make your taste buds take flight. Crafted with the utmost care and attention to detail, our coffee beans are sourced from the finest estates worldwide, ensuring unparalleled quality and flavor in every cup. Unveiling Our Signature Blend: Our signature blend, Get Quackin stands as a testament to our commitment to excellence. With carefully selected coffee beans from renowned regions, we have created a harmonious symphony of flavors that will satisfy the most discerning coffee aficionados. The rich, chocolaty notes are perfectly balanced by a hint of nuttiness, culminating in a smooth and memorable taste that will keep you coming back for more. Ethically and Sustainably Sourced: At Brown Duck Coffee, we understand the importance of supporting ethical practices and preserving the environment. That's why we partner with farmers who are equally passionate about sustainable agriculture. Our commitment to fair trade ensures that the farmers receive fair compensation for their hard work, fostering economic stability within their communities. Freshness, Sealed in Every Bag: Transcend into a world of aroma and flavor with every sip of Brown Duck Coffee. Our beans are roasted in small batches to perfection, ensuring that the mesmerizing essence of our coffee is sealed in every bag. Upon opening, you'll be greeted with an intoxicating fragrance that will make your morning ritual all the more delightful. Versatility and Convenience: Whether you prefer a bold espresso shot to jump-start your day, a pour-over to savor the subtle nuances, or a smooth cold brew on a scorching summer day, Brown Duck Coffee will elevate your coffee experience. Our expertly roasted beans provide a versatility that allows you to tailor your brew to your personal preference. Join the Flock! We invite you to join our growing community of coffee enthusiasts who appreciate the art of a perfectly brewed cup. By choosing Brown Duck Coffee, not only will you be treating your palate to an extraordinary coffee experience, but you will also contribute to a positive impact on coffee-growing communities and the planet. Order Today: Place your order for Brown Duck Coffee and embark on a journey of flavor and satisfaction. Indulge in the magic of each sip as you savor the impeccable taste and artisanal excellence that defines our brand. Join us as we redefine what it means to love coffee! WHAT'S ON THE MENU TODAY: Today I had electrolyte water, 2 eggs, and bacon w some cheat toast, a ciabatta I made the other day. I also ate a tomato sandwich and plan to eat grilled grass-fed flank steak with garlic chive butter. FOOD INDUSTRY & HARVEST NEWS  India's rice export ban, which was implemented on August 1, 2022, has had significant implications for both domestic and international markets. As the world's second-largest producer and exporter of rice, this decision has caused ripples in the global trade landscape. Aimed at addressing rising food inflation and ensuring food security for its own population, the ban restricted the export of non-basmati rice varieties. While the government's intention to prioritize domestic consumption is understandable, this move has sparked concerns among import-dependent countries that heavily rely on Indian rice for their staple food supply. The ban has led to a surge in global rice prices and created noticeable disruptions in the international rice market. It remains to be seen how long this export ban will remain in place and how it will impact global food security in the long run. Main Topic-Fermentation: Fermentation is a time-honored culinary process that not only enhances the flavor and complexity of food but also offers a wide array of health benefits. By allowing beneficial bacteria and yeasts to naturally break down sugars and transform them into acids and gases, fermentation not only extends the shelf life of certain foods but also adds depth, tanginess, and a unique richness to the final product. Some common examples of fermented food items include tangy sauerkraut, zesty kimchi, creamy yogurt, and fizzy kombucha. These fermented delicacies not only tantalize our taste buds but also promote digestive health, aid in nutrient absorption, and boost our immune systems by introducing beneficial probiotics into our gut. Incorporating these fermented foods into our diets is a nutritional win, offering both a flavorful experience and a boost to our well-being. TODAY'S PRODUCT RECOMMENDATION? The Peppermate Pepper Grinder is an essential tool in every kitchen for the discerning cook and spice enthusiast. With its sleek design and durable construction, this pepper grinder is built to last. The adjustable grind settings allow for precise control over the coarseness of your freshly ground pepper, ensuring that it perfectly enhances the flavors of your dishes. The Peppermate Pepper Grinder is also incredibly easy to use, with a convenient crank handle that effortlessly grinds your pepper with minimal effort. Whether you're adding a sprinkle of pepper to your favorite pasta dish or seasoning a juicy steak, the Peppermate Pepper Grinder will be your go-to accessory for perfectly ground pepper every time. CLOSING THOUGHTS: Give fermentation a try, I think you'll find the foods you produce not only tasty but nutritious and fun to make. LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Let me make the following bold statement; every person (or animal) has one thing in common-​eating food is the most important aspect of life, period. With that said I offer the following: Eating clean food is a revolutionary act that in many ways flies in the face of what “they” want you to do. Everywhere you look companies and governments are trying harder and harder to dictate what you eat. Their advice is printed in magazines, in doctor's offices, on billboards, radio ads, tv ads, pre-roll videos, etc. The drumbeat of advice that's bordering on being pushy is nauseating especially when this advice has words like “FDA approved” “CDC recommended” or “health experts say…” I operate from the approach that whatever “they” say or recommend if I do the opposite. They want me to eat plant-based foods so I eat more meat. They want me to drink “safe & effective” USDA grade A skim milk so I drink full-fat raw milk purchased directly from family farms. They want me to use “heart-healthy” polyunsaturated seed oil so I use lard, butter, coconut, and olive oil. In order to avoid grocery store CAFO meats I buy direct from farms or grass-fed/finished aggregators. Not food related but when they try to force me to take their serums in my arm I tell them to piss off. Let's be clear, IMO if you take “their” advice your lifespan is in serious jeopardy, this is a documented fact. Why does the food taste like nothing? Even the fruit these days is being bathed in questionable substances like waxes and other more evil and non-washable, non-natural encasements funded by wealthy tech billionaires. Plus I find most store-bought fruit to be tasteless and expensive. It seems most of the food supply has lost its flavor, its taste and is not healthful. The middle of the store is filled with items I no longer recognize, sure the name and brands are the same, but the ingredient lists are long, hard to pronounce, and downright comical. Food additives are “generally considered as safe” really? who says that? Ahhhh..the FDA…same group that approves drugs to later pull them when people die….sorry I don't trust them. think we are all safer when we just eliminate all the packaged foods like chips, crackers, and most packaged condiments, the CAFO meats, the cheap sugar-filled dairy items, the processed meats, seed-oil fried fast foods items (ya even Chik fil A), and focus on real foods, that we grow or raise ourselves or buy from ethical growers. We cannot as a society keep listening to these “experts” by following the food pyramid and hoping for the best. We need to take matters into our own hands and realize that food choices are critical to long-term health or lack thereof. Please start reading labels closely, if it has a label you probably want to scrutinize it or just forget it. I challenge anyone to find me a healthy person, who is able-bodied that eats from the center of the store or regularly eats seed oil fried foods and junk foods……I'm waiting….! I know, some of you think this sounds high and mighty and possibly negative, but I'm just sharing what I think. We have cleaned up our diets and stopped buying chips and crackers with limited exceptions. I was pissed the other day at my father-in-law who does not care about what he eats bought all sorts of garbage for our kids while we were away; Doritos, potato chips, and candy all the while good raw milk was going bad in the fridge along with other healthy foods. Even my kids who grew up eating well will choose the garbage snack foods because they are so addicting once you try them. Eat only 1 Dorito, I dare you, it's almost impossible.

I've cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth. I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights. My French copper is amazing and cooks well no matter what, but for sticky stuff….bacon, eggs, etc they are not the best either and they cost. a small fortune. In my experience cooking eggs (which I do daily) requires a well-seasoned cast iron, carbon steel, or non-stick pan. But as mentioned above, the first two options can go from beautiful to ugly duckling fast, so I am working more with a high-quality non-stick at the moment. I don't love non-stick aluminum pans, they are too light, and even if the food does not stick, the cooking performance is just not there, Ford pinto V.S. Porsche 911. So the best cookware for this is high-quality stainless lined with PFOE-free non-stick, and it must not come from China. I use USA-crafted Made In pans and really do love them. Cheap they are not, as Yoda might say. But worth it they are, no affiliation by the way, I paid full price for both of mine. So I suggest you find a stainless pan that is lined with a trustworthy coating, NEVER heat it more than 450 and never wash it in a dishwasher or when hot, allow it to cool. When cooking use silicone or wood, no metal!   I'm out! LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay  

Just a quick thanks to all of you who have stuck around for 500 episodes….hard to believe I have made it this long. Truth is I quit several times along the way but emails from fans asking for more shows kept me going. So here we are at 500 and I am humbled by your support through the years. Today I will be talking you through my planning and thoughts on a dinner party that is coming up this Friday, today is Tuesday as I write this. Planning a party for me requires thinking through many things to get the meal correct. Here are some in no particular order. Who's coming- know your guests, allergies? Types of food they like? How sophisticated is their pallet? Seasonality-what season is it, and what might be appropriate? Weather..is it hot? maybe a thick soup is not a great idea, conversely, a cold rainy day might welcome a stew instead of a salad Holidays? Special events? Ingredient focused? seafood? vegetarian? grass-fed? Practicality and efficiency…how hard will this menu be to execute or Pick up as we say in the industry. I'll discuss these points and more about the foods I plan and will hopefully post my menu here too. Sourdough Video

Today is a Friday off-the-cuff show and I wanted to chat about perennials and permaculture. Now, right up front, I don't know much about permaculture, so I am learning as much as possible. I have studied and continue studying soil science and regenerative agriculture, some of which apply here. I am also really excited about perennials and wish I embraced them earlier. Also this year I have started using companion plants to help others nad diversity in general, all good things I belive!  Annual gardening is undoubtedly a love of mine, but I am more focused on perennial plants than planting new ones, at least as much as possible within the constraints of an HOA as I currently live in one.     LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

I'm a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time. At the beginning of 2006, I was shooting my barn apartment and posting videos on Youtube made with a Flipcam and some halogen construction lights from home depot. the oldest video sitting on my channel is attached in the show notes and it's 16 years old. The platform was new but I gained a following pretty quickly and in 2007 Youtube contacted me by phone and invited me to be part of the new partner program. I was one of 100 partners invited and we were just people who had done some basic branding and tried to make real videos. 16-YEAR-OLD VIDEO HERE The guy was named Ben Smith and he said as a partner I'd have access to new features and even some money-making opportunities as they rolled these features out. A few months later he invited me to get a new email address on a service they were launching called Gmail, so I registered my name, and my address is keithsnw@gmail dot com. As weeks went by I just started shooting videos and posting videos. Eventually, I hired some local guys to help edit and eventually shoot the videos and one thing led to another. Along the way, they started rolling ads and some payments were coming my way, but honestly, Youtube was just a place we published videos after they went on Harvest Eating.com to my subscribers. We just made a basic title, “How to make chicken soup” for example, and added a link back to my website. Eventually, they started sending monthly checks and I remember when I thought, wow, this is a good side income. Around 2012 or so, but can't remember the exact time, they changed the algorithm and focused on new metrics and stopped paying me and I lost the ability to monetize the videos. Occasionally over the years I started adding a few videos here and there but never focused on them too much as I was busy with TV shows, podcasts, consulting, and other stuff. But I recently have decided to start becoming an official creator again with regular new content posts and trying to learn how the system actually works and how it can become more of a career than just a hobby. One thing I know for sure, you good people out there want to hear from me regarding food and cooking and homesteading, etc. So why not take part in the biggest publishing platform on planet Earth? Heck, I have seen and even coached and encouraged other new publishers in the food and other genres and seen them take off huge in a matter of 2-3 years, from scratch. One guy went from 1,900 subscribers in 2020 to 985,000 today. So I'd like to take part in this new platform myself and be able to share my love of food with you all again. I'm having to reteach myself how to shoot Youtube videos and also how to edit videos again. I made a lot of videos from 2016-2019 for Food Storage Feast, but I used a cheap, old camera that only shot in 720p which is barely HD. Now I have purchased a nice Canon camera with a nifty macro lens and some other equipment to make the shoot more professional. I am even considering doing on-cam work again too, although that complicated things immensely. I am working a bit with my son to have these videos edited as he learned a bit in school and is a serious computer user and gamer so I hope t take advantage of his skills and pay him to help at least edit and possibly shoot too. I have shot the first video, a sweet chili sauce, a link will be added to these show notes once I publish that and a second video is under production, we were shooting yesterday afternoon when the battery I just charged, quit. Lesson learned, buy backup batteries. I purchased two more batteries and those arrive today or tomorrow. So I just wanted to chat about what goes into shooting a video and how working with the Youtube algorithm is the key to making this succeed. I am learning as much as I can and let me tell you, the platform has changed a lot since I started using it, and even since 2019 it's changed a lot. I'll be honest, creating videos for a platform that regularly censors people is hard to take personally, but with the move to a homestead in my future, I want to be able to have a nice side income while I work on the farm, if the economy makes it that long. Even though it does censor it's still such a great tool for learning, education and even making a living it's hard to ignore. The other platforms like Rumble, Brighteon, etc. are promising, but they are a drop in the ocean compared to Youtube. I plan to use Youtube to help sell my course, my coffee, my spices, and hopefully my farm property food offerings. We will see where this whole thing goes. So in closing, I ask humbly you to help support me in this mission by subscribing to my channel and watching videos to help my metrics.

I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of: rice wine vinegar 2 tbs brown sugar 2 tbs soy sauce 2 tbs Gochujang paste squeeze of lime 1 tbs black soy sauce 1 tbs fish sauce 1/2 tsp ground cumin 1 tsp ground ginger Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. RESOURCES: https://www.amazon.com/CJ-Haechandle-Gochujang-Pepper-Korean/dp/B07BDRMFDZ/ref=asc_df_B07BDRMFDZ/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=&hvnetw=g&hvrand=315095609708988618&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029954&hvtargid=pla-632942938477&psc=1 LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients. A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a “French vanilla” ice cream, it has all the regular ingredients you find in ice cream like milk, cream, eggs, sugar, etc. but also contained many additives, dyes, and nasty chemicals some of which are banned in other countries. I have been speaking on this subject for years, going back to my days formulating pasta sauces and NOT agreeing with food scientists and manufacturing consultants insisting I put additives to extend shelf life in my products. I find many labels that are just way too long and have up to 20-30 ingredients, many of them preservatives, dies, conditioners, texture enhancers, etc. I saw a clip from CBS News recently, now I am no fan of MSM but this was a pretty straight story, basically calling into question the chemicals we have in many foods and why they exist when the experts say the ingredients are known carcinogens. The standard answer from industry groups and brand spokespeople is the FDA says these items are GRAS or generally regarded as safe. However, the FDA, USDA, NIH, etc. have all been caught lying their asses off so how can you trust them? In short, I don't trust them. On the heels of this story news recently broke about “tech” companies engineering vaccines into vegetables and other food products. I find this practice to be insane, devious, and highly insulting to me. Don't you dare try to vaccinate me without my knowledge, you demons! Another story has recently come to light about big pharma working with big ag to place vaccines in protein, like pork, chicken, beef, etc. Not only has this been ongoing since about 2015, but they also have not told us about it. When questioned about this food industry groups will fight tooth and nail to prevent the regulators from making laws so they have to disclose what they are putting in the feed of animals and how it might affect us. I also read a story about how Chinese scientists vaccinated dairy animals with mRna covid vaccines and fed milk to mice who in turn were then showing these demonic nanoparticles in their blood from drinking infected milk. Again I find this to be the most insulting, criminal, devious, and wreckless practice imaginable. If the FDA is not regulating these companies who produce factory farm products; milk, dairy products, pork, beef, chicken, fish, and cured meats for the inclusion of vaccines in the animals or protein sources, the Chinese have proved we could be getting vaccinated ourselves. I think this clearly points out what I say constantly, food is the number one important fact of life, especially the sources of food we eat. That's why I am traveling back east in a few short weeks with my wife to look at specific areas and some homestead property, I'll be dammed if I'm going to keep eating food produced through the shady partnership of big ag, big pharma and the criminal cabal running the US government, screw that. Big changes are coming to our diet. Thanks for listening…..! Resources: https://open.substack.com/pub/petermcculloughmd/p/chinese-load-cows-milk-with-mrna?r=tyhdm&utm_campaign=post&utm_medium=web https://www.cbsnews.com/news/us-food-additives-banned-europe-making-americans-sick-expert-says/ LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

I spend a lot of time thinking about food, I've been criticized or “ribbed” about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I'm infatuated with, or food products I want to develop. I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up food in my mind by separating the plate into zones and imagining which food will go best in what zone, to overlap foods or not, to sauce on top or underneath, to use whole herbs or chopped, to drizzle with oil or sprinkle with cheese. The possibilities are endless. Even with all that thought, sometimes coming up with original recipes, ideas or meal plans can be a challenge for me, and likely you too. We only have a certain number of dishes or techniques in our “culinary inventory” to choose from in order to make meals or holiday dinners. I find myself planning new ways to cook old foods like slow-cooking tomatoes for 3 days to make intense sauces or fermenting peppers for 8 weeks to make mayonaise or how I might stretch meals made in one pot so I can make dinner, and lunch the next day, and maybe a picnic the day after. I like to think about cold fried chicken and tangy coleslaw and lemony iced tea on a hot day under a shade tree at a local park or lake. Near constant thought about food, man what would I do without food….too hard to imagine so let's move on. As I write this Easter Sunday dinner is only 4 nights away. It's a big day for many and certainly for our family as we will celebrate the resurrection of our Lord and Savior, Jesus Christ, a very important tradition and reminder for us that just happens to coincide with a nice gathering and hopefully great food and meaningful conviviality. When I think of Easter dinner leg of lamb, beef brisket and ham all come flashing to me with bright lights. But there are many other food traditions related to Easter as well but our kids don't collect eggs anymore and we don't buy hollow chocolate bunnies anymore either. We will buy them some nice dark chocolate bars and maybe some candy too but I will be spending more time today imagining dinner not treats. Recently I had a few BLTs that were amazing….did you see the pictures on my Instagram feed? If not, please go follow me there! Those tangy and crispy sandwiches had me thinking about summer, and all the freshly-harvested food that I hope I will find locally to cook with, sadly I then remember how lame southern Utah's food scene is and my mind turns yet again to Easter supper. I have been presenting my family with 3-4 choices to see if anything has a consensus that would make my life easy. Man, it would be nice to have a smoked brisket with BBQ sauce, coleslaw, mac-n-cheese, green beans, or collards with a flourless chocolate cake for dessert! But a nice grilled ham steak with apple sauce, mashed potatoes, gravy, peas, and carrots sounds good too! Then there's always the classic Jewish-style slow-cooked beef brisket with onion tomato gravy and related side dishes or leg of lamb. I mentioned earlier, but that nasty New Zealand lamb will only please my wife and father-in-law. The rest of us will be having pizza or grilled cheese. As you can tell, I have more thinking to do, with that said, please check out the show notes, and God Bless, I love you all! LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don't burn the garlic. This quick infusion will leave the fat loaded with flavor, set aside and let cool. Next place a pot of salted water (1/4 c salt) on the stove over high heat, while that is heating you want to take either russet potatoes or gold potatoes or red potatoes and peel them and cut into odd shaped chunks about golf ball size, but don't pay too much attention to the size. When the water has come to a rolling boil add 1/2 tsp baking soda to the water then add the potatoes and stir, let them come back to the boil, turn down a touch and let them cook roughly 8 minutes or until they are very tender, and on the verge of being overcooked…but not overcooked.   Drain then place on a sheet tray, allow the potatoes to cool off, and release a lot of steam (moisture) which will dry them a tad. During this time crank your over to 450 with the fan on if you have one, while the oven is heating toss potatoes with fat and a generous pinch or two of salt and pepper if you like pepper, toss the potatoes to coat then place on a parchment paper lined sheet tray. The action of handling the potatoes; draining, tossing, etc. will beat up the exteriors a bit, making them look sort of shaggy which is good. Place into the hot oven and cook for about 25 minutes or until looking quite golden brown remove and use a spatula, or your fingers and turn them over. You can add some olive oil or melted butter at this point so they have a better chance of achieving a deep brown color. Continue cooking until they are quite brown and crisp. When Omi did these potatoes she used a baking dish and enough lard to allow them to be basted with the melted lard upon flipping. When finished I like to place it in a large bowl or platter and garnish it with fresh parsley or chives. LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

EPISODE ON HARVEST EATING Let me come right out and say this; we are in very uncertain times in this country. Recently I heard the pathetic treasure secretary attempt to “calm the people down” and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here. However, the banks are vastly undercapitalized, FED reduced the reserve requirement in 2020 to zero %. The BRICS nations are trading without the dollar, OPEC just cut crude oil production by over 500,000 barrels per day for the rest of 2023, and the border is wide open. Suffice it to say, our republic is quickly falling apart. So on to the bundles…..the idea here is to get inexpensive and related items that can be made into simple meals that will satisfy and keep you from going to stores. These simple ideas and strategies are aimed at those of you who have not started storing food yet. Think about this, if you have a can of tuna, a jar of peanut butter, some bullion, and a jar of BBQ sauce what are you going to make? On the flip side if you had a can of roast beef, a box of potato flakes, some bullion, and a can of vegetables you could make a beef stew. The idea is to make sure these bundles or kits are built with related items that go easily together into simple meals. Pasta Bundle, Buy: assorted shapes of pasta small cans of tomato paste 28 ox cans of tomatoes, petite diced are my favorite but whole peeled are good too. Parmesan cheese-good stuff if you can afford it and have a freezer, or green can if not, better to have than not IMO Italian seasoning Rice and Beans Bundle, Buy: black beans, I buy at Costco rice, I prefer aromatic rice like Basmati or Jasmine but long-grain or brown rice is perfect too organic if possible, onion and garlic powder (keep frozen) full-fat coconut milk, which I buy from Walmart or Amazon (links below) Chipotles in Adobo Tuna Casserole Bundle, Buy: your favorite tuna egg noodles or other shapes like farfalle or even pinwheels cans of peas and carrots or bags of frozen cans of cream of mushroom Soup (I eat this stuff once per year, but in a pinch, I'm fine with it) bags of powdered milk (see below) containers of cheddar cheese powder (see below) Roast Beef Stew Bundle, BUY: cans of roast beef, which I buy from Costco cans of green beans cans of peas and carrots Better than bullion beef base or cubes you like 1 Potato starch Chicken n Dumplings Bundle, BUY: cans of chicken breast cans of green beans cans of peas and carrots or frozen Better than bullion chicken base or cubes you like all-purpose flour Morning Coffee Bundle-MOST IMPORTANT ITEM!!!!!!! your favorite whole bean coffee-you know what mine is! freeze-dried instant coffee, yes I keep this stuff too (see below) half & half or other creamers or 2 cases of Evaporated milk (unless you take coffee black) packets of sugar in the raw Fat Bundle (I prefer To Keep these Frozen if Possible) butter extra virgin olive oil coconut oil lard beef tallow Duck fat? These bundles can be customized with dried spices, dairy, seasonings, fresh vegetables, etc. These are examples to get you thinking of buying bundles so all items are in-stock and ready to go should the day come you need them. Storage: I think these bundles or kits could be ticked into a flat plastic container and slipped un a bed, or stacked together on top of shelves or just about anywhere. I also suggest placing a simple label on the front so they are easily identified. And lastly, these should be rotated thru every so often to ensure they stay fresh. Links To Check Out: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow Resources for this episode: (NOT AFFILIATE LINKS) Coconut Milk https://www.amazon.com/Chaokah-Chaokoh-Coconut-Milk/dp/B00D0TAHHO Canned Chipotles https://a.co/d/7JwoMKe Powdered Milk https://a.co/d/6sQqJQZ Cheddar Cheese Powder. https://a.co/d/daNSN2q Canned Vegetables https://a.co/d/daNSN2q Half and Half https://a.co/d/daNSN2q Sugar in The Raw https://a.co/d/i7bgbqB Freeze Dried Coffee. https://a.co/d/bIS3a66 Quality Pork Lard https://whiteoakpastures.com/products/pastured-pork-lard?variant=38035090276548¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic  

The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit! Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI! Then, blanch it in a lot of salty water for 2 minutes, and transfer it to ice water. Dry off the broccoli and toss with olive oil, salt, and pepper then into a preheated 450-degree oven for like 8 minutes or until some char appears, the broccoli should be fork tender. Now your oven and mine cook completely differently, so while it might take 15 minutes in your it might take 8 minutes in your neighbor's oven, you get the idea….just watch it, and have a paring knife to poke the stems, then should be slightly tender, not mush. Also, don't burn the broccoli. When it's done toss it in a little melted butter or more olive oil, a drizzle of lemon juice, and lemon zest to add a nice contrast. That's it…..! LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow

I have mentioned the term “mise en place” before and emphasized how important it is if you plan on becoming a better cook. It means “everything in its place” and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily. The degree to which it's followed says something about the chef or cook, it allows anyone watching to understand whether or not this person is ready to make a dish in an efficient manner. Mise en place allows the chef to confidently perform and reduces the possibility of a timing issue that can affect performance and the dish itself. “Mise en place is a French culinary phrase that means "putting in place" or "gathering". It refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.” -wikipedia Over the years I have hired or promoted many, many chefs in restaurants that serve all types of food. From concessions to Forbes 4-star. During the hiring process, I and other culinarians determine a potential chef or cook's abilities to do the job they are seeking first by looking at his mise or station. In a higher-level position, we always ask the applicant to cook for us. For example, we'd ask for a breakfast dish, a lunch dish, and dinner entree, or appetizer, or a combo of all these things. We even would put themes on these dish requests, maybe rustic, maybe refined, maybe ethnic, maybe dietary preference. But overall, we look at the applicant's mise en place, the “kitchen dance” and then the maintenance of his or her station. If any of these two items are not top-notch, chances are this person will be passed over. By the way “kitchen dance” is how the person moves about in the kitchen. Could be slow and casual, like a sloth, or more purposeful like a military walk, quick, athletic, etc. Of course in this example of mise en place, I describe a professional kitchen environment, but likely you are not in this type of business and by and large just cooking at home, so why would you care about mise en place? In my professional opinion, mise en place has its place (pun intended) in the home kitchen as well. I can't tell you how many times I have witnessed people cooking amid a mess or disorganization and missing tools, ingredients, etc. Starting a dish then looking for missing ingredients to drop into a bowl or pan or what have you. In a prior life, this would really annoy me, since I have aged like a fine wine I am more tolerant of messy cooks, but it still does bother me a bit if I am honest. LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow

Visit Harvest Eating Today's show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see many people cooking with poor or non-existent mise en place. So if you're making a pb& j you need the following for your mise en place: peanut butter bread jam, jelly, preserves? what do you like? toaster? knife cutting board plate napkin a glass of milk….haha….just kidding on these last few items. You get the point though-don't start cooking until you have gathered everything you need, including equipment and a place to put the prepared food. And, if you don't want me barking at you clean as you go, do not leave a bunch of containers, etc on the counters and work around them, that pisses me off to no end! “Mise” can be complicated, let's examine an easy example; making a poached egg on toast. You'll need water boiling in a pot, a slice of toast in the toaster, a slotted spoon, a paper towel or kitchen towel, an egg, salt pepper, and in my case, Worcestershire sauce, serving vessel, all ready to go so you can execute this simple dish. This probably makes sense to you now. These are just a few of the things that go into cooking at home, in my mind. LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow Perma Pastures Farm Perma Pastures Website-buy comfrey! NY Botanical Garden Article with Chef Keith Snow Recipe From Above Article

Link To This Episode Today I'm going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-course meal. The only potential problem with this sauce is that it uses quite a bit of sugar or similar sweet ingredients in its composition. However, you need so little to make such a huge impact I feel it's a valid thing to consider making. I think it's the perfect accompaniment to duck, pork, chicken even some beef dishes. To make it you need to consider the components: Sugar or similar; honey, maple syrup, coconut sugar, palm sugar, etc. The vinegar; sherry, apple cider, red wine, champagne, balsamic, etc. The aromatics; fruit, herbs, onions, shallots, garlic, ginger, lemongrass, etc. The methods could not be easier; start with a light caramel- basically, dump the sugar and water in a sauce pot, wait for it to start caramelizing a touch, then add vinegar (carefully) and aromatics or add everything at once, cook until starting to thicken, strain, serve. Either method will yield a similar sauce however the caramel version is better for a sweeter more intense version. Some suggested uses: Duck breast seared and served with a blackberry or raspberry gastrique. Pork tenderloin w a maple sage gastrique Chicken thighs with a coconut curry gastrique As you can see or hear in this case, the gastrique is a forgotten sauce with major potential to add the ZING to your cooking, what not give it a try? LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Join Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Stitcher Radio Player FM Google Top Podcast Audible Podbay

Visit Harvest Eating Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten. This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case. For me, a homestead is a place that creates much-needed peace and security as well as enjoyable spaces to relax and be in nature. A place that can produce life-giving foods that meet my standards of quality and are free from toxic chemicals, additives, and preservatives. It's a place where culinary arts meet home economics and the two pursuits thrive together. Determining what I want my family to eat starts the whole process that eventually determines where the property might be and what features such as south-facing land, soil quality, rainfall, length of the growing season, available water, and ability to raise certain animals (no HOA) and certain crops. As I said earlier, this is a complicated topic that could take years to plan and then years to make work efficiently. The likelihood of planning for everything is not realistic but trying hard to get as many things right is the goal. WHY MOVE TO A HOMESTEAD WHEN WE HAVE SUCH A GREAT LIFE NOW? So why do I think it's time to move back to a homestead and how am I more prepared than the first time we lived on a farm. Let's face it, the world is messed up, our country faces some serious issues on so many fronts it is amazing. But let's just say this, we have fellow citizens sitting in prison with no representation in terrible conditions for years now because of basically trespassing and some minor property damage. People like to forget this fact and pretend everything is ok, folks it's not. America at this point is nearly over, we have a criminal gang and permanent state that runs everything and they are very, very corrupt and dangerous. Our basic constitutional rights are being erased and both parties don't give a crap. We're up to our ears in debt globally and the bill is coming due, inflation is rampant, and food security is nearly non-existent. I could go on and on….but suffice it to say..if possible we all need to get back to the land the end is near IMO. ON MY DREAM HOMESTEAD, WHAT COULD I PRODUCE? Let's talk about these items first; fruits, vegetables, dairy, meats, eggs, honey, etc. At this point, I imagine this homestead is back east, likely the southeast as I find many of the right mixes of attributes available in that area. State government must be considered too as food freedom and local food movements are key to consider. Some states are easier to operate in if income from the sale of food products is in the equation. On my homestead I'd like to plant trees; apple, apricot, pear, peach, hazelnut, walnut, mulberry, cherry, and fig. I'd also enjoy growing different varieties of grapes too. This would save me $10,000 a month as my kids eat grapes like there's no tomorrow! Other fruits would include raspberries, blackberries, blueberries, and strawberries…but strawberries would be last on the list as perennial fruits are first and foremost. Vegetables would include potatoes, tomatoes, peppers, eggplant, cabbage, onion, garlic, and all sorts of squashes with a focus on storable winter squashes. I would grow plenty of herbs and aromatics too including basil, parsley, rosemary, sage, thyme, dill, oregano, lemongrass, and ginger for use in all sorts of dishes. For protein we think chickens and ducks would certainly be on the homestead, the decision to raise ruminants like hair sheep, Dexter or highland cattle and even Jersey cows would be dependant on whether sufficient pasture would be present or leased nearby. A Jersey cow would open up a lot of possibilities to make all sorts of items including yogurt, creme fraiche, cheese, butter, raw milk, and basic cheese such as ricotta, mozzarella, etc. but at this point in our lives, we're not sure if buying dairy locally might be a better choice than committing to twice daily milking when we really don't know if our kids intend on staying on the homestead or opting for city life, time will tell. Part of my efforts would include producing many “value-added” products that I could store, trade, give away and sell either on the farm or at local markets for income. Items such as creme fraiche, sourdough bread, fermented peppers and pickles, sauces, eggs, cheese, meat, etc. GROWING FOOD AND RAISING ANIMALS TAKES PRACTICE AND LEARNING When I was on our NC farm in 2003 I did not know jack! I literally planted vegetables into hard red clay with some pelletized fertilizer and thought I would get a harvest. I had too many horses out on the pasture until they destroyed it and created mud puddles. I also planted berry bushes into the grass and added amendments to the holes, not on top. I just did not know what I know today, I purposely avoided learning about Permaculture. Just did not want to hear it, seemed too complicated in my mind, plus it looks messy, not neat weed-free rows like we see in gardening magazines. After spending hundreds of hours studying and following the examples of great permaculture and homesteading leaders I have become much more ready to execute on a homestead. Little things like mulching plants with grass clippings, for example, have taught me to be smarter. In warmer months our lawn service comes to mow each Wednesday, they cut the grass and haul off the clippings, last year I started leaving buckets for them and they would fill them with grass that I would in turn places around all my herbs, peppers, tomatoes, etc. I had much better harvests and much healthier plants. I even started taking potted plants such as chives and lemongrass indoors and leaving them in a sunny window. I just cut them way back, watered them, and let them establish themselves. This spring I have an abundant amount of herbs already growing so I don't need to start from seed or buy pants. BLENDING LIFE'S OTHER DESIRES WITH HOMESTEADING I think at this point in life both my wife and I know that staying physically active is paramount to our lifestyle choices and cycling is the number one consideration. We enjoy mountain biking, gravel riding, and some road riding, although I don't enjoy road riding too much. To this end, we will plan to find our homestead in a place where great cycling is available very, very nearby, like right out the door hopefully. Since my wife and I love climbing hills, flat locales like Florida are not on the list. So, that sums up my current thoughts on this subject, yes, I know 100% I want to move back to a homestead, probably further out of town this time. Our last farm was 5 miles from town, I am interested in being like 15 miles from town this go around. We have some kids in school and they enjoy their school so we don't plan to move them until the middle daughter graduates which is next May 2025. However, we are actively looking for homesteads now and if the right one comes along I would move alone to get things started. I ask for your prayers as this is a major move and a major life change. LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Join Food Storage Feast Brown Duck Coffee About Chef Keith Snow

Visit Harvest Eating Now! When it comes to electrolytes I did not know very much until about 8 mos ago. You'd think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no. Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the “health experts” who said to drink 8 glasses of water each day, more if you're sweating, but they were always demonizing salts in every form. Remember a low-sodium, low-fat, and plant-based diet is best…! We've all heard this nonsense from the FDA on sodium intake, I think it's crap. I even listened to my own doctors who pretty much caused an electrolyte deficiency by prescribing medications that cause fluid and mineral loss and then double-downed with advice to take other prescriptions to help with symptoms caused by the prior medicines, read-lunacy! A few years back during a routine checkup my by was a touch high, 125/80 and the doctor advised going on a low dose BP med basically so my wife would not worry. I also had started snoring for the first time, so the doctor and my wife were worried about potential sleep apnea and future heart problems so I agreed on the low dose of BP meds. A few years later, I started having some weird heart rhythm issues called PVCs which are common, about 20 million Americans have this. It's not life-threatening but it can be very strange and uncomfortable when your heart flops around. I was referred to a cardiologist and prescribed yet another drug. Still blindly following the advice I started that medication, but after a few weeks I hate the side effects and threw it away, and never went back to the cardiologist. The PVCs continued for years and were ok sometimes but not always. I started exercising more and realized I could not be on meds that caused excessive urination, because with additional sweating I would get dizzy, likely from dehydration and electrolyte imbalances so I had the meds changed and decided to see a functional medicine practitioner instead of the family MD who just followed his guidelines and gave the same dumb advice. During this process, the functional medicine doctor had extensive blood panels drawn, like 12 vials of blood. They tried to take blood in the office, but the physician's assistant got no blood from the left arm, she switched to the right and go no blood, that's how dehydrated I was. She had never seen this in any patient. I waited for a few days and drank a ton of water and went again, this time some blood came out, but still not flowing that freely. The results showed my electrolytes were way out of balance with potassium and sodium low, and magnesium slightly low. They suggested I take some electrolytes and after doing some research I settled on one. Within a week the constant PVCs went away, and except for a 2-day period, they have been gone which is amazing. My BP is quite a bit lower and I know am only on half the prescribed dose and working to shed the last 15 pounds I have to lose to get to my goal of 155 pounds and hopefully be off all meds! I am riding my bike a lot more and really seeing great health improvements and I credit electrolytes with much of that improvement, especially with increased energy. Important Links: Support Harvest Eating Join Food Storage Feast Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes   Resources for today's Show: https://drinklmnt.com/pages/our-story https://myoxcience.com/collections/hormone-adrenal-support  

Show note and recipe here In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also. Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to explore. Ingredients are simple, flour, salt, lard, that's it! Juxtoppose to the leading brand Mission which contains 20 plus ingredients, including seed oils   Resources: https://www.missionfoods.com/products/tortillas/flour-tortillas/ Danish Dough Whisk-https: https://amzn.to/3S369ej. NOT AN AFFILIATE LINK

Visit Harvest Eating Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let's be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food. While many devices and contraptions exist to keep knives sharp many are hard to use, even for pros. I have been around kitchen knives since age 14 and likely spend 5-10 hours per week cutting, chopping, butchering, carving, etc. with said knives. I believe I own several thousand dollars worth of chef's knives and my drawer is loaded with knives of all types. Because of my work in culinary media, I have been fortunate to try and use the most expensive knives at no cost to me. My collection includes knives from” Cutco ( I served on their culinary advisory board for two years) Mac Wusthof Henckels Global MT Knives Shun to name a few…. All of these knives are pretty darn useless once dull. The action of cutting food, and scraping against cutting boards all contribute to the edge going dull. Different blade materials hold an edge for different amounts of time. My Cutco Santoku holds an edge longer than my Mac chef's knife but I still prefer the Mac anyway. I overall prefer. The precision of Japanese knives which are often much thinner than German knives for example. But this is not about choice but sharpness and the tools to maintain an edge. There are abundant choices in tools that can sharpen knives and each takes a certain skill to properly use. In my opinion, the wet stone if the best to achieve razor-sharp edges that last. I have a wet stone with both 400 and 1000 to really turn the dullest knives into razor-sharp daggers! I own these devices: A Japanese contraption-piece of garbage A wet stone Hand Held sharpeners Honing steels……these really only straighten Plus a bunch I threw out because they sucked! A Horl 2 roller system from Germany, more on this in a bit. The trouble with using a wet stone is that it's very hard to maintain the angle needed. In all my years of professional kitchen work, I have found one guy who was the master of knife sharpening. The guy trained in Germany could take my dull knives and make them better than new. He is precise in everything he does in life so this is just part of his personality. I used to watch him in awe as he could maintain the proper angle like a robot. Simply perfect, simple…German! I have the same stone he uses but I am just not nearly as good as he at using it. I can get one side very sharp but the other..not so much. The handheld devices that you pull the blade through do work, but not for long. I recently decided to try a few more sharpeners other than a wet stone to provide my listeners and readers with a better way. Once I had the Horl 2 I realized this is about the best device a layperson can use to sharpen a knife quickly, safely, and reliably. The Horl 2 is so simple, just select the degree of angle (I prefer 15 degrees) and roll the stone against the knife about 15 times, turn over and do 15 more times, then use the honing side a few rolls and you will achieve a very, very sharp even edge, every time. I did not get paid anything to promote this device, this is my opinion and I stand by it. See the non-affiliate link below. To learn more just visit their website. or watch their video that demonstrates the product here.

Link to today's show In today's episode, I discuss the wonder that is salsa! Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don't need written instruction. Also, below pls find a video showing one of the most popular salsas, pico de gallo. Enjoy! Links to check out: Support Harvest Eating Join Food Storage Feast Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes

www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the “heart-healthy benefits” of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and “vegetable” oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow, duck fat, coconut oil, avocado, and olive oil and marketed to those avoiding seed oils. These nasty oils are everywhere and in everything, you can possibly think of, all snacks, chocolates, cookies, cakes, chips, crackers, dressings, condiments such as mayo, BBQ, marinades, etc. So avoiding them takes some discipline and plenty of label-reading. How did industrial seed oils go from being classified as “toxic waste” to enjoying the title of “heart-healthy” fats? As first documented by Nina Teicholz, in her book, The Big Fat Surprise, the story involves a scandalous combination of donations to medical organizations, dubious scientific research, and unsubstantiated marketing claims. Credit: chris kresser Check in the resource section as I've added articles that promote seed oil and articles that say to avoid them. So who do you believe? Links to check out: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes   Resources for today's show: https://www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/ https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/ https://udumbara.net/groundbreaking-conference-reveals-health-risks-of-seed-oils

Find the recipe for today's show at Harvest Eating Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not. Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It's classically made using some kind of wine and usually a little milk, or cream and herbs. The are many variations of this dish and they all are wonderful. Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow  

This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in. Basic recipe: 1 large finely minced shallot 4 tbsp good butter 2  cups of drinkable red wine 3-4 tbsp beef stock or demi-glace salt and white pepper to taste Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources: https://amzn.to/3vPZDgX.  BUY demi-glace https://bordeaux.guides.winefolly.com/regions https://www.merriam-webster.com/dictionary/Bordelaise  

Visit Harvest Eating RIGHT NOW! Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have. Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more “sciencey” items like xanthan gum, affecting texture is the key to better cooking. Here are a few items commonly used to thicken our foods: slurries-cornstarch, arrowroot, potato starch, roux-flour and fat like butter, oil or lard burre manie-a dough of butter and flour egg yolks cooked and pureed potatoes butter Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food. Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources for today's show: https://youtu.be/pxHyPSQAbZU. Make burre manie-kneaded butter https://youtu.be/8eV83i2a-OI. Make a slurry

Show Notes On Harvest Eating Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat! Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a “hard stop” on farm-raise seafood, especially shrimp. I can't fathom how this nasty industry has become so large when the product is produced in such horrid conditions. Below is a video showing where your farm-raised shrimp comes from: warning..you will be alarmed! For your convenience, I've added this link so you can purchase Wild American shrimp and have it shipped to your door. I have no relationship with these folks, FYI. How I make shrimp cocktail, first the poaching or boiling liquid: First, create the liquid they will be poached in by adding 1 gallon cold filtered water to a pot then add the juice of one lemon, with the lemon halves tossed in too, then add 3 tbs Worcestershire sauce, (Lea & Perrins please) 2 tsp salt, 2 bay leaves, 4-7 black peppercorns, 1/2 tsp clove powder or 3-4 whole cloves. If you like onion nad garlic can be added too; just crush a few garlic cloves and place a half of an onion in the water. Bring this to a boil, then toss in the shrimp and cover, let it return to boil and remove shrimp after 2 minutes of boiling and place into a bowl of very cold ice and water. Add a bunch of ice to a bowl, then add water, this mixture will stop the cooking process. This cooked shrimp can be held a few hours by adding more ice.   Make cocktail sauce: Add 2/3 cup good organic ketchup to a bowl, then add salt, pepper, lemon juice, Tabasco, 1/2 tsp Worcestershire sauce, and 2-3 tsp of prepared horseradish sauce. Play around with this to get it right. It should have very bright acidity, some heat and a bunch of umami from the ketchup and wooster sauce! I like to serve shrimp on crushed ice with the cocktail sauce in the middle in a bowl for easy dipping.