Podcasts about butchering

In this episode of The Rookies, host Ken Chapman interviews Adam Berkelmans, a culinary explorer and adult onset hunter. Adam shares his unique journey from cooking in the kitchen to hunting in the wild, discussing the challenges he faced, the importance of mentorship, and the joy of butchering and cooking wild game. He emphasizes the deep connection to nature that hunting fosters and offers valuable advice for aspiring hunters. The conversation highlights the culinary adventures that come with wild foods and the surprises that each experience brings. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways Adam's journey into hunting began later in life, influenced by his culinary background. He emphasizes the importance of mentorship in learning to hunt. Butchering wild game can be daunting, but practice is key. Cooking wild game offers a unique culinary experience compared to farmed meats. Adam finds joy in the entire process from hunting to cooking. He encourages aspiring hunters to start small and learn through experience. The connection to nature deepens through the act of hunting. Learning about other cultures' cuisines can enhance wild game cooking. Adam's experiences highlight the surprises in flavor and texture of wild game. He believes in using every part of the animal to honor its life. Chapters 00:00 Introduction to Culinary Exploration and Hunting 02:51 The Journey from Kitchen to Wilderness 05:54 Learning to Hunt: Overcoming Barriers 09:05 The Importance of Mentorship in Hunting 12:08 Butchering Wild Game: Tips for Newbies 15:02 From Woods to Plate: The Culinary Experience 18:01 Surprises in Wild Game Cooking 21:07 Learning from Other Cultures 23:58 Hunting and Nature: A Deeper Connection 27:10 Advice for Aspiring Hunters Keywords hunting, wild game, culinary exploration, adult onset hunters, butchering, nature connection, food journey, mentorship, wild foods, cooking tips Learn more about your ad choices. Visit megaphone.fm/adchoices

An investment scam called "pig butchering" has cost victims around the world an estimated $75 billion in just the last four years, and it's not just the targets who are being harmed. The imposters on the other end of the line are often human trafficking victims forced to run the scheme by large crime syndicates in Asia. Ali Rogin speaks with former prosecutor Erin West to learn more. PBS News is supported by - https://www.pbs.org/newshour/about/funders

An investment scam called "pig butchering" has cost victims around the world an estimated $75 billion in just the last four years, and it's not just the targets who are being harmed. The imposters on the other end of the line are often human trafficking victims forced to run the scheme by large crime syndicates in Asia. Ali Rogin speaks with former prosecutor Erin West to learn more. PBS News is supported by - https://www.pbs.org/newshour/about/funders

As you know, we love having fun. Rather than hide our mistakes, we embrace our goof-ups, mispronunciations and playful mockery of one another. So, for the holiday season, we present you with an entire episode of BLOOPERS from Kim, Adam & Jerry that will hopefully have you laughing right along with us! Happy Holidays and we'll be back next week with a special 1-year wrap up episode! We love our Slaycaters and thank you for being such amazing fans of the show! SUBSCRIBE to SLAYCATION PLUS(+) For AD FREE listening & "MORE KIM!' Bonus Segments! Subscribe right in Apple Podcasts, or go to: https://plus.slaycation.wtf/supporters/pricing   Join our ridiculously fun & active Facebook Group - 'SLAYCATERS ONLY' for direct access to the Hosts plus behind the scenes info, photos and more: https://www.facebook.com/groups/394778366758281   GET YOUR SLAYCATION MERCH! "Pack Your Body Bags" tote bags, t-shirts, towels, sandals, fanny packs, stickers and more! Go to: https://plus.slaycation.wtf/collections/all For more INFO on Slaycation, the Hosts, or to EMAIL us go to: www.slaycation.wtf   Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

In my latest true crime  episode, I dive into the tragic case of Damon Kemp, a former Bethune-Cookman University student whose descent into violence led to the senseless murders of his friends, Trey Ingraham and Jordan Paden, both 19, in December 2018. Join me as I explore the events leading up to the crime in Daytona beach. Em xx

In this episode of The Rookies, Adam Herpin shares his journey of reconnecting with his Cajun roots through hunting. He discusses the cultural significance of wild game in Louisiana, the ethical considerations of hunting, and his experiences as an adult onset hunter. The conversation delves into the emotional impact of taking an animal's life, the process of butchering and cooking wild game, and the importance of mentorship for new hunters. Adam emphasizes the unique flavors of wild game and offers practical advice for those looking to start their hunting journey. Takeaways Hunting is a way to reconnect with Cajun culture. Wild game is integral to family recipes and traditions. The ethical dilemma of eating meat can lead to hunting. First-time hunters should seek structured learning experiences. The emotional experience of taking an animal's life is profound. Butchering and cooking wild game requires specific techniques. Low and slow cooking methods enhance the flavor of wild game. Wild game can vary greatly in taste depending on various factors. Finding a mentor can significantly improve the learning process. Cajun cooking traditions can elevate the experience of wild game.  Chapters 00:00 Reconnecting with Cajun Culture through Hunting 02:06 The Journey of Adult Onset Hunters 04:09 The Ethical Dilemma of Hunting 05:24 First Big Game Hunt Experience 10:32 The Emotional Impact of the Kill 12:34 Butchering and Cooking Wild Game 15:44 Lessons Learned from Cooking Wild Pig 18:03 Understanding the Flavor of Wild Game 22:05 Advice for New Hunters 24:35 The Importance of Mentorship in Hunting Keywords Cajun culture, hunting, wild game, adult onset hunters, ethical hunting, cooking, butchering, mentorship, food journey, reconnecting with nature Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textUnlock the secrets of humane and efficient butchering with Cole Armstrong, also known as Cole the Butcher, as he shares his journey from the aisles of a grocery store meat department to running his own mobile butchery business in Southwestern Ontario. This episode promises to give you a fresh perspective on the art of processing your own game, offering insights that challenge traditional beliefs and spotlight hands-on experience. Whether you're a seasoned hunter or just curious about the world of butchery, Cole's passion and expertise will inspire you to appreciate the craft on a whole new level.We tackle essential post-hunt practices, highlighting the critical steps every hunter must know to preserve the quality of their meat. With Cole's guidance, listeners will learn about the nuances of field dressing, the importance of efficient bleeding, and why a simple rinse is sometimes all a carcass needs. Forget what you thought you knew about shot placement and meat tenderness, as Cole dispels common myths and provides practical advice that could make or break your next hunt. Our conversation arms you with the knowledge needed to elevate your butchering skills, ensuring delicious results every time.Join us as we explore the essential tools and techniques necessary for home butchering, perfect for those embracing the homesteading lifestyle. From selecting the right knives to creating an ideal butchering setup, Cole's tips make self-sufficiency more attainable than ever. You'll hear valuable stories of overcoming challenges with limited resources and improving butchering spaces with smart investments like walk-in coolers. Embrace the spirit of community as we discuss the importance of sharing skills and learning from one another, fostering a supportive environment for all aspiring butchers.Check us out on Facebook and instagram Hunts On Outfitting, and also our YouTube page Hunts On Outfitting Podcast. Tell your hunting buddies about the podcast if you like it, Thanks!

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Summary: In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Curried Steak and Kidney Pie Ram Caul Fat Wrapped Venison Burger Dried Venison Soup with Timpsila (Baba Wohanpi) Smoked Rocky Mountain Oysters Pigs Feet Stew Forager Chef Takeaways: The Cooking by Cut series has covered various parts of big game animals over the past year and a half. Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes. Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes. Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked. Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience. Using all parts of the animal is essential for sustainable cooking and respecting the hunt. Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness. Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking. Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat. Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet. Embrace the challenge of cooking with organ meats. Chapters: 00:00 Introduction to Cooking by Cut Series 05:51 The Versatility of Caul Fat in Cooking 12:12 The Importance of Testes in Wild Game Cooking 33:00 Culinary History and Cooking Techniques 38:45 Exploring Testicles as a Culinary Delicacy 49:49 Innovative Recipes and Cooking Methods 01:02:20 Holistic Approaches to Butchering and Cooking Keywords: Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the The Confab, the term derives from "confidential talk", which was commonly used in the Prohibition Era for meetings and conversations that took place in the smoky, rule-breaking speakeasies of that time.The informal, privacy focused and clandestine nature of Ungovernable Misfits lends itself to these discussions. So, grab a seat and a stiff drink from the concealed bar, listen and revel in the conversation.On this episode, permaculture expert, pleb miner and Meshtadellian Rev Hodl rejoins the show to talk about nostr, cultural capital and the happenings on the Michigan homestead.SHOW DISCUSSIONRev Hodl discusses his efforts to build a self-sustaining, circular economy centered around his Bitcoin-focused homestead. He explains how he integrates various systems like rabbit farming, cannabis cultivation, and Bitcoin mining to maximize efficiency and minimize waste. A key focus is developing a local Bitcoin community in Michigan, where Rev Hodl shares his knowledge and excess production with other Bitcoiners. This allows him to distribute his natural capital, like food and seeds, while also learning from others and strengthening the cultural capital of the group. Rev Hodl emphasizes the importance of avoiding centralized, KYC-based interactions in favor of building a decentralized, peer-to-peer economy within the Bitcoin community. He sees this as crucial for developing true resilience and self-reliance, rather than relying on traditional financial systems.Throughout, Rev Hodl highlights the permaculture principles guiding his approach - minimizing waste, maximizing productivity, and cultivating mutually beneficial relationships. He sees this as a model for how Bitcoin communities can thrive by focusing on the holistic development of various forms of capital, not just financial.8 Forms of Captial: https://www.7thgenerationdesign.com/creating-resilient-wealth/Michigan Bitcoiners: https://michiganbitcoiner.com/Nostr: https://njump.me/npub1f5pre6wl6ad87vr4hr5wppqq30sh58m4p33mthnjreh03qadcajs7gwt3z1st Podcast Appearance: https://ungovernablemisfits.com/podcast/bud-bunnies-bitcoin-and-permaculture/IMPORTANT LINKS https://freesamourai.comhttps://p2prights.org/donate.htmlhttps://ungovernablemisfits.comSHOW SPONSORSFOUNDATIONhttps://foundation.xyz/ungovernableFoundation builds Bitcoin-centric tools that empower you to reclaim your digital sovereignty.As a sovereign computing company, Foundation is the antithesis of today's tech conglomerates. Returning to cypherpunk principles, they build open source technology that “can't be evil”.Thank you Foundation Devices for sponsoring the show!Use code: Ungovernable for $10 off of your purchaseCAKE WALLEThttps://cakewallet.comCake Wallet is an open-source, non-custodial wallet available on Android, iOS, macOS, and Linux.Features:- Built-in Exchange: Swap easily between Bitcoin and Monero.- User-Friendly: Simple interface for all users.Monero Users:- Batch Transactions: Send multiple payments at once.- Faster Syncing: Optimized syncing via specified restore heights- Proxy Support: Enhance privacy with proxy node options.Bitcoin Users:- Coin Control: Manage your transactions effectively.- Silent Payments: Static bitcoin addresses- Batch Transactions: Streamline your payment process.Thank you Cake Wallet for sponsoring the show!VALUE FOR VALUEThanks for listening you Ungovernable Misfits, we appreciate your continued support and hope you enjoy the shows.You can support this episode using your time, talent or treasure.TIME:- create fountain clips for the show- create a meetup- help boost the signal on social mediaTALENT:- create ungovernable misfit inspired art, animation or music- design or implement some software that can make the podcast better- use whatever talents you have to make a contribution to the show!TREASURE:- BOOST IT OR STREAM SATS on the Podcasting 2.0 apps @ https://podcastapps.com- DONATE via Paynym @ https://paynym.is/+maxbuybit- DONATE via Monero @ https://xmrchat.com/ugmf- BUY SOME CLOTHING @ https://ungovernablemisfits.com/store/- BUY SOME ART!! @ https://ungovernablemisfits.com/art-gallery/(00:00:00) INTRO(00:01:06) BOOSTS(00:04:50) THANK YOU CAKE WALLET(00:06:35) THANK YOU FOUNDATION(00:07:57) Krazy Karl's Corner(00:09:53) The Value of Podcasting(00:12:12) Developing Multiple Forms of Capital (00:17:27) Non-Extraction is Key (00:20:57) Bud Bunnies: Expanding Natural Capital Through Cooperation(00:26:01) Leveraging NOSTR for Building Cultural Capital(00:40:07) Become the Bitcoin Mechanic(00:43:55) KYC is the Biggest Threat(00:47:52) Double Spending Your Time(00:52:08) Seeds Over Weeds(01:00:50) Butchering the Red Tape(01:06:38) Growing the Culture

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On today's episode of HowToBBQRight Podcast, I'm decked out for our Halloween costume contest here at The Shop (00:13)! We're bringing on Kevin from the Butcher Shoppe to discuss the in's and out's of owning a butcher shop (04:49)! These are the BEST and WORST Halloween candies, in our opinion (07:11). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (10:07)! It's time to welcome on Kevin Green from The Butcher Shoppe in Pensacola, FL (10:52)! What is ‘The Butcher Shoppe', and why is it so important to us (11:48)? This is the reality of getting started in the butchery industry (13:59). When did Kevin get involved in owning ‘The Butcher Shoppe' (15:00)? The BEST thing about ‘The Butcher Shoppe' in our opinion is the customer service, and here's why it's so important to Kevin (19:13). How many A5 Briskets did Kevin send the American Royal this weekend (20:43)? The Butcher Shoppe is famous for it's Japanese A5 Wagyu Briskets (23:40), but is the Wagyu you're buying in grocery stores actually real Wagyu (27:04)? If you've NEVER cooked wagyu before, here's Kevin's TOP cuts of meat to start with (29:13). Is dry aging worth the hassle (37:21), or is it more beneficial to go with a wet age (39:36)? What does the owner of a butcher shop like to take home with him to throw on the smoker (41:49)? Other than beef, what other meats does ‘The Butcher Shoppe' keep stocked in the coolers (43:40)? With the holidays on the horizon, here's what you should be on the lookout for this year when shopping for your protein (49:33). What is the MOST EXPENSIVE piece of meat Kevin's ever sold (52:29)? Other than the camel tenderloin Kevin sent Malcom, what other exotic meats does Kevin like to stock up on (54:08)? Finally, what are the BEST BBQ spots to hit while you're in Pensacola, FL (1:00:38)?  

Bonus content!patreon.com/extragravyshowHOSTS:Marlon Palmer: https://www.instagram.com/thatdudemcfly/Norm Alconcel: https://www.instagram.com/bignormshow/Alicia Ace West: https://www.instagram.com/aliciaacewest/Duke: https://www.instagram.com/duuke.m/TWITTERhttps://www.twitter.com/extragravyshowINSTAGRAMhttps://www.instagram.com/extragravyshow/TIK TOKhttps://www.tiktok.com/@extragravypodcastMinutes:(17:55) New Tyler is CRACK(43:15) Butchering the National Anthem(50:10) 100 men in 14 hours???(1:08:30) Four more years of Trump?(1:32:45) D Wade Statue is uhh...(1:42:45) Shaq can't read the room Hosted on Acast. See acast.com/privacy for more information.

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John Moody joins us to break down how to take back control over your family's food, health, and education by opting out of today's modern systems. If you're ready to opt out into a more sovereign life, or simply want to learn about what it means to achieve sovereignty in today's modern world, this episodes for you.What we cover...The flaws in industrial food systems and regenerative farming solutions.Why food sovereignty is key to local empowerment.How families can opt out of traditional healthcare Educational sovereignty and what that looks like How local impact & actions translate to larger scale policies About John...John Moody is a husband, father to four, small farmer, author, and speaker. He is currently the Executive Director of the Farm-to-Consumer Legal Defense Fund.  John is the founder of the Rogue Food Conference and a leader in food sovereignty and self-sufficiency. John has been deeply involved in the small farming and food freedom movement, managing one of the largest local food buying clubs (Whole Life Buying Club), standing against unjust enforcement restricting access to real food, protesting FDA harassment of farmers, and speaking nationwide on food, health, and farming issues. Through the Rogue Food Conference, John provides real, actionable steps for breaking free from big systems and living with true independence.Timestamps:(00:00) Challenging Assumptions in Modern Agriculture(14:51) Father's View on Home Birth(28:32) Revolutionizing Food Culture Through Education(35:06) Empowering Change Through Rogue Food(42:51) Creating Change Through Local Action(50:34) Building a Sustainable Food FutureClick here for tickets to the Rogue Food Conference in November! Checkout with MAFIA10 for a discount. *** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with John:Rogue Food Conference TicketsConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Summary: Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Heidi Chaya Recipes: Soaking Liver Article Venison Heart Hash Egyptian Duck Liver Sandwiches (Kebda Eskandarani) Venison Liver with Onions, Herbs, and White Pan Sauce Takeaways: Celebrating Indigenous Peoples' Day is important for cultural recognition. Utilizing all parts of the animal enhances the cooking experience. Hunting provides a connection to nature and food sources. Cooking techniques can vary greatly depending on the cut of meat. The heart is a nutrient-dense organ meat that can be delicious. Cultural rituals often involve consuming the heart after a hunt. Modern cooking has revived interest in organ meats. Dishes like haggis and tacos de corazón highlight the versatility of heart. Cooking heart can be approached like cooking steak for best results. Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising. The heart is a great introduction to organ meats. Liver flavor is influenced by the animal's diet and age. Soaking liver can help reduce its metallic taste. Encouraging kids to try organ meats can normalize their consumption. Chapters: 00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures 02:45 Hunting Experiences and Seasonal Preparations 05:53 Cooking Techniques and Wild Game Recipes 09:06 Exploring the Heart: Anatomy and Culinary Uses 12:14 Cultural Significance of Eating the Heart 14:56 Modern Perspectives on Organ Meat Consumption 17:55 Famous Heart Dishes from Around the World 20:50 Cooking Tips and Personal Experiences with Heart 26:41 Understanding the Texture and Cooking of Heart Meat 30:59 Exploring the Unique Qualities of Liver 46:38 Culinary History and Preparation of Liver Dishes 54:26 Exploring the Unique Texture and Taste of Liver 55:15 The Science Behind Soaking Liver 58:02 Cooking Techniques for Liver: Soaking and Preparation 01:01:02 Creative Recipes for Cooking Liver 01:02:36 Delicious Venison Heart Hash Recipe 01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe 01:07:42 Venison Liver with Onions: A Classic Dish 01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats Keywords: Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, A.B. Ridgeway, Christian financial advisor, unpacks the shocking story of a suburban woman who fell victim to the devastating "pig butchering" scam. Nearly $1 million of her life savings vanished as scammers preyed on her vulnerability. Learn about the signs of these scams, the tactics used, and the importance of staying vigilant when it comes to your investments. Protect yourself and your loved ones from becoming the next victim.Key Takeaways:Understanding Pig Butchering Scams: These scams involve building emotional connections with victims, enticing them to invest more, and then disappearing with their money. It's a form of romance scam with financial manipulation.Signs of Financial Fraud: Victims are often "fattened up" by scammers with flattery, promises of love, or lucrative returns on investments. Be cautious of anyone pressuring you to invest or send large sums of money quickly.The Importance of Discretion in Wealth: Wealth isn't about showing off, but about having the financial discretion to make choices without jeopardizing your livelihood. Even the most discreet investors can fall victim to fraud if they aren't careful.Quotes:"Fraudsters are going to fatten up the victims by enticing them to put more money into an investment, and then they're going to slaughter them by walking away and stealing their money.""Being wealthy is not about the accumulation of things. It's really about having discretion, the ability to work or not to work when you want to, how you want to.""Next time you see someone online talking about investing and getting quick money, you may just be the pig they're trying to fatten up."Subscribe to our YouTube channel, Financial Advisors Say The Darndest Things, for more insightful content that helps you protect your finances and live a more secure financial life. Stay safe, stay vigilant, and always double-check before making any major financial decisions!

In this episode, A.B. Ridgeway, Christian financial advisor, unpacks the shocking story of a suburban woman who fell victim to the devastating "pig butchering" scam. Nearly $1 million of her life savings vanished as scammers preyed on her vulnerability. Learn about the signs of these scams, the tactics used, and the importance of staying vigilant when it comes to your investments. Protect yourself and your loved ones from becoming the next victim.Key Takeaways:Understanding Pig Butchering Scams: These scams involve building emotional connections with victims, enticing them to invest more, and then disappearing with their money. It's a form of romance scam with financial manipulation.Signs of Financial Fraud: Victims are often "fattened up" by scammers with flattery, promises of love, or lucrative returns on investments. Be cautious of anyone pressuring you to invest or send large sums of money quickly.The Importance of Discretion in Wealth: Wealth isn't about showing off, but about having the financial discretion to make choices without jeopardizing your livelihood. Even the most discreet investors can fall victim to fraud if they aren't careful.Quotes:"Fraudsters are going to fatten up the victims by enticing them to put more money into an investment, and then they're going to slaughter them by walking away and stealing their money.""Being wealthy is not about the accumulation of things. It's really about having discretion, the ability to work or not to work when you want to, how you want to.""Next time you see someone online talking about investing and getting quick money, you may just be the pig they're trying to fatten up."Subscribe to our YouTube channel, Financial Advisors Say The Darndest Things, for more insightful content that helps you protect your finances and live a more secure financial life. Stay safe, stay vigilant, and always double-check before making any major financial decisions!

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms. Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop. Butchering animals for the community and processing wild game for hunters. Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing. A lot of info here to digest on this episode of Huntavore. Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks. Takeaways: Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness. Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable. Offering sausage making services can be a profitable addition to a processing business. Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat. Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables. Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment. Having sharp knives is crucial for efficient and safe meat processing. Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal. Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt. Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.Takeaways:Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.Offering sausage making services can be a profitable addition to a processing business.Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.Having sharp knives is crucial for efficient and safe meat processing.Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat Probes

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.Takeaways:Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.Offering sausage making services can be a profitable addition to a processing business.Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.Having sharp knives is crucial for efficient and safe meat processing.Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat Probes

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.Takeaways:Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.Offering sausage making services can be a profitable addition to a processing business.Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.Having sharp knives is crucial for efficient and safe meat processing.Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat Probes

Now that the dust has settled a bit, we can take another look at the Paris Olympics opening ritual. One spokesperson for the games confirmed that the organizer “Thomas Jolly took inspiration from Leonardo da Vinci's famous painting to create the setting." The woman taking place of Jesus, Barbara Butch, had also said online that her performance was meant to mock Christians. What do both of these people have in common? Jolly is a gay Jew and Butch is a self-described fat, queer, Jew. Considering how upset Christians were, and that the supreme leader of Iran, Ayatollah Ali Khamenei, also condemned the “insults” against Jesus Christ, noting that Jesus is a respected figure in Islam, perhaps the followers of Christ should reassess their relationship with Judaism and Israel. Considering the Talmud is trending on social media today, makes this all the more interesting. The fact Israel was also allowed to participate in the Olympics is yet another double standard that saw other countries like Russia banned.-FREE ARCHIVE & RSS: https://www.spreaker.com/show/the-secret-teachings Twitter: https://twitter.com/TST___Radio Facebook: https://www.facebook.com/thesecretteachings WEBSITE (BOOKS, RESUBSCRIBE for early show access): http://thesecretteachings.info Paypal: rdgable@yahoo.com CashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.com

Chad isn't envious of…..Well, pretty much anything….Except for butchers! Chad wants to be a professional butcher so bad he can taste it! Butchering is a lost art and it is so honorable to be able to master it! Chad welcomes his Godfather, Loren Biglieri to the show! Loren was not only Chad's dad's best friend, he made his living as a professional butcher for 35 years and he is so skilled at it! Chad wants to know it all; from cuts of meat to equipment needed for the task to different styles of butchering and so much more! They even discuss the stomach lining, the thymus gland, and the tendon which Chad and Loren both love to partake in! Let's get to cuttin' up! This episode is brought to you to you by The Provider Culinary, Bad Boy Mowers, Napa Valley Olive Oil, Traeger Grills, Mickey Thompson Tires, Jack Daniel's Tennessee Sour Mash Whiskey, KERSHAW Knives, DemerBox, LEER Toppers, The Nashville Palace, RIGID LED Lights, Z-Line Appliances, Merlo Waterfowl, and Corning Ford!

On today's episode of HowToBBQRight, next time you're at Sam's Club, check out the new patented thermostatically controlled Member's Mark Pro Series (00:00). It's Labor Day weekend, but this heat wave just ain't quitting (01:09)! Malcom gets too excited when he sees Tri-Tip at our local grocery store, because they never carry it (02:32). For the recipe this week, he wanted to make the tri-tip “steakhouse style”, so he marinaded it (03:39), seasoned it up (05:45), and threw it over some hot coals with a two-zone fire (06:04). The most important part of the cook is letting the tri-tip rest and come up in temperature before searing it over the fire (08:36), and to achieve those steakhouse flavors, he made a delicious steakhouse butter to amp up that beefy flavor (11:40). Follow these tips when slicing a tri-tip, or it will be tough (14:02)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (18:09). Malcom and I welcome on special guest Brad Baych from Butcher Wizard on YouTube to take butchering meat (18:57)! This is how Brad comes up with ideas for new butchering videos (22:00). This is THE local store that you should be buying your meat (24:05), but when you first start out cutting your own meat, it can be intimidating (25:53). All the excess meat you get when trimming your own strip loins, beef tenderloins, etc. can be great tools for making ground meat (26:38). This is how to pick really good whole cuts of meat at the store (27:11). This is Butcher Wizard's favorite cut of steak (29:41), and this is the most underrated cut of steak (30:22)! The tomahawk ribeye isn't everything it's cracked up to be (34:00)... Some steaks are awesome medium-rare, but some cuts of steak need that extra cook time to get that fat rendered (36:00). Spinalis Pinwheels are easy to cut yourself, if you follow these tips (37:50). I want to know how to make your own deli-style roast beef at home (39:53). Who has better rotisserie chickens: Sam's Club or Costco (45:27)? Make friends with your local butcher employees… they'll help you out in a pinch (47:28)! I pick Brad's brain about making your own beef tallow at home (50:20). Brad went out on a mission to find the best frozen burger at Walmart (54:30), and since Bubba Burger won, this is the best flavor of Bubba Burger (55:34).  Brad Baych from Butcher Wizard is available on all social platforms for all your butchering questions (1:00:00)! This is how you can win a Primo XL Ceramic Grill and everything you need to make this football season legendary (01:03:00)!   

Intro 0:00-1:20 Uniforms 1:20-3:00 Jerod Mayo QB Comments 3:00-6:00 Deshaun Watson & Browns 6:00-8:45 Keeping Up With Forner Teams 8:45-10:00 Chase's New Company 10:00-10:50 Fluoride 10:50-21:00 Billys Recent Africa Trip 21:00-24:00 RFK Jr 24:00-26:00 Processed Foods 26:00-35:40 Meat 35:40-38:30 Normalization Of Side Effects 38:30-40:00 Playing Football 40:00-41:40 Water 41:40-45:30 Led 45:30-47:20 Fluoride 47:20-50:00 NPC 50:00-51:30 Eggs 51:30-54:15 Tuna 54:15-55:10 Cooking Our Meat 55:10-57:40 Bill Gates 57:40-1:02:30 Psychedelics 1:02:30-1:06:30 The Shroud Of Touring 1:06:30-1:15:00 Finale With Chase Winovich 1:15:00-1:15:20 Nicky's Q's 1:15:20-1:19:14 Closing 1:19:14-1:20:04

Bizarre Scene: A man who mutilated his two parents, and is shot by deputies - starts singing 80's love songs while bleeding... A Texas man stands his ground... And, a thief in NY shows remorse after stealing a cell phone! Jennifer Gould reports. See omnystudio.com/listener for privacy information.

Patrick McFarlane interviewed me on my work on democide during COVID and the weaponisation of conspiracy theory to serve imperialist ends.   Patrick is the Justin Raimondo Fellow at the Libertarian Institute where he advocates a noninterventionist foreign policy. His work can be found here:    https://vitaldissent.com/

https://www.youtube.com/watch?v=nofSS1Na02g In the conspiracy community, it's often taken for granted that Wall Street secretly funded Nazi Germany and the Bolshevik Revolution. These assertions are taken as truth based on the work of a professor named Antony Sutton. But who was Sutton and what does it mean if he was wrong? Moreover, what place should conspiracy have in our worldview based on errors in our understanding of Sutton's work? Vital Dissent website Join my email list and become a premium member: http://www.vitaldissent.club Vital Dissent Merch 10% off with code VD10 The Libertarian Institute's Summer FUNdraiser is in full swing! The support of every single one of you is what motivates the team to keep pushing and working to bring you quality and trusted sources of information. Donate today at https://libertarianinstitute.org/donate/ Show notes: Deep State Consciousness Richard's Books - Writing | Deep State Consciousnes The Energy of Empire 18. The Russian Revolution The Curious Case of Anthony Sutton What You Need to Know About Kosovo ft. Richard Cox Ep. 243 - Vital Dissent

In the conspiracy community, it's often taken for granted that Wall Street secretly funded Nazi Germany and the Bolshevik Revolution. These assertions are taken as truth based on the work of a professor named Antony Sutton. But who was Sutton and what does it mean if he was wrong? Moreover, what place should conspiracy have in our worldview based on errors in our understanding of Sutton's work? Vital Dissent website Join my email list and become a premium member: http://www.vitaldissent.club Vital Dissent Merch 10% off with code VD10 The Libertarian Institute's Summer FUNdraiser is in full swing! The support of every single one of you is what motivates the team to keep pushing and working to bring you quality and trusted sources of information. Donate today at https://libertarianinstitute.org/donate/ Show notes:  Deep State Consciousness Richard's Books - Writing | Deep State Consciousness The Energy of Empire 18. The Russian Revolution The Curious Case of Anthony Sutton What You Need to Know About Kosovo ft. Richard Cox Ep. 243 - Vital Dissent

Now that the dust has settled a bit, we can take another look at the Paris Olympics opening ritual. One spokesperson for the games confirmed that the organizer “Thomas Jolly took inspiration from Leonardo da Vinci's famous painting to create the setting." The woman taking place of Jesus, Barbara Butch, had also said online that her performance was meant to mock Christians. What do both of these people have in common? Jolly is a gay Jew and Butch is a self-described fat, queer, Jew. Considering how upset Christians were, and that the supreme leader of Iran, Ayatollah Ali Khamenei, also condemned the “insults” against Jesus Christ, noting that Jesus is a respected figure in Islam, perhaps the followers of Christ should reassess their relationship with Judaism and Israel. Considering the Talmud is trending on social media today, makes this all the more interesting. The fact Israel was also allowed to participate in the Olympics is yet another double standard that saw other countries like Russia banned.-FREE ARCHIVE & RSS: https://www.spreaker.com/show/the-secret-teachingsTwitter: https://twitter.com/TST___RadioFacebook: https://www.facebook.com/thesecretteachingsWEBSITE (BOOKS, RESUBSCRIBE for early show access): http://thesecretteachings.infoPaypal: rdgable@yahoo.comCashApp: $rdgableBuy Me a Coffee: https://www.buymeacoffee.com/tstradioSUBSCRIBE TO NETWORK: http://aftermath.mediaEMAIL: rdgable@yahoo.com / TSTRadio@protonmail.com

What would you do when all you've known disappeared? When the construct of your spiritual life was removed? Well, what Tony Jones did was enter wild places. In it, he found a new connection to God, to his dogs, to nature, and the world that is teeming with life. In this conversation, Tony shares about the ups and downs of ministry and family life and recalibrating his identity as he moved out of the vocational role as a pastor and into wild places. Join us as we discover the God who sees us and is with us even in creation Tony Jones speaks, writes and podcasts from Minnesota, where he lives with his spouse, dogs, and kids.Tony Jones is the author of The God of Wild Places and contributing writer to several outdoors periodicals. He's written a dozen books, including Did God Kill Jesus? and The Sacred Way: Spiritual Practices for Everyday Life, developed the iPhone app, hosts the Reverend Hunter Podcast, and teaches at Fuller Theological Seminary and The Loft Literary Center. He writes a weekly newsletter on Substack.Tony is a sought after speaker and consultant in the areas of emerging church, postmodernism, and Christian spirituality, writing, and the outdoors. He served as a consultant on the television show, The Path, and he owns an event planning company, Crucible Creative. Tony's Book:The God of Wild PlacesTony's Recommendation:The SparrowJoin Our Patreon for Early Access and More: PatreonConnect with Joshua: jjohnson@allnations.usGo to www.shiftingculturepodcast.com to interact and donate. Every donation helps to produce more podcasts for you to enjoy.Follow on Facebook, Instagram, Twitter, or Threads at www.facebook.com/shiftingculturepodcasthttps://www.instagram.com/shiftingculturepodcast/https://twitter.com/shiftingcultur2https://www.threads.net/@shiftingculturepodcasthttps://www.youtube.com/@shiftingculturepodcastConsider Giving to the podcast and to the ministry that my wife and I do around the world. Just click on the support the show link belowSend us a Text Message.Support the Show.

WE'RE BACK! Seth and Scott talk about the new studio, what it took to build our new HQ, talk about some of the old tools they used, what it was like working on the slaughter floor with their father Freddy and what the future may hold!

We kick of a series of reviews following Hugh Jackman's Wolverine. Let's get this one out if the way as it's the one that shows Logan at his youngest. I this review we cover Canadians being too nice, cricket feet, SIMS, the BUTCHERING of both Deadpool AND Gambit, and a whole smorgasborg of other topics! We hope you enjoy the ABINGERSSupport the Show.

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry   Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices

The Girls chat about making the day a success for all members of your family AND community!

ICYMI: Hour Two of ‘Later, with Mo'Kelly' Presents – A look at the newly announced Comcast streaming bundle combining Peacock, Apple TV & Netflix AND The hilarity of the Thomas Jefferson University Commencement announcer butchering graduates' names…PLUS - Red Lobster is closing down restaurants across the country - on KFI AM 640…Live everywhere on the iHeartRadio app

Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally.  He is also the head instructor of the New School of Traditional Cookery.  In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021.  Info on Dai Due Info on Jesse's 1st book "Afield" The Wild Books Website Takeaways: The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking. Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location. His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill. The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs. Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking. Culinary conservation involves responsibly using the resources harvested through hunting. Plucking and cleaning a bird can be a satisfying and enjoyable process. Keeping the skin on provides culinary options and enhances flavor. Personal experiences and aspirations in turkey hunting vary. Jesse's book on turkey hunting and cooking includes storytelling and cultural details. Flavors of turkeys from different regions are not easily discernible. Confit cooking is a great method for tenderizing and preserving turkey. Turkey hunting is about the journey and experience, as well as conservation. Chapters: 00:00 Introduction and Overview 04:01 Jesse Griffiths' Background and Previous Books 08:45 Jesse's Turkey Hunting Experiences 13:45 The Inspiration Behind The Turkey Book 25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook 26:14 Utilizing the Whole Turkey 27:58 Culinary Conservation 28:26 The Satisfaction of Plucking and Cleaning 30:21 Keeping the Skin On 42:43 Personal Experiences and Aspirations in Turkey Hunting 50:00 Introduction and Overview of the Book 52:04 Techniques for Butchering Turkey Breast 54:30 Flavors of Turkeys from Different Regions 56:16 Butchering and Cooking Turkey Wings 58:08 Key to Successfully Cooking Turkey Wings 59:06 The Art of Confit Cooking 63:41 The Journey and Experience of Turkey Hunting Keywords: turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

The pig-butchering scam. It's a criminal industry that targets the vulnerable, engages in human trafficking, and exploits weaknesses in digital currency. How does it work? About: On Point is WBUR's award-winning, daily public radio show and podcast. Every weekday, host Meghna Chakrabarti leads provocative conversations that help make sense of the world.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The bottom round is commonly used for cube steak and pot roast. The top round is versatile and can be used for stir-frying, curing, and making steaks. Experiment with different cuts and cooking techniques to find your preferred method. Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon. Recipes: Elk Steak Gochujang Noodles  Hot Italian Venison Sandwich  Bourbon Venison Jerky  Best Cured Wild Pig Ham  BBQ Smoked Venison  Venison Pastrami Bison Gyudon  Dashi Stock Recipe Chapters: 00:00 Introduction and upcoming episodes 05:44 Discussion about upcoming activities 09:05 Introduction to the top round 12:27 Different methods of removing the top round 27:45 Introduction to the bottom round 29:39 Methods of removing the bottom round 30:40 Culinary history and cooking methods for the bottom round 31:51 Bottom Round 32:21 Uses of Bottom Round 33:14 Top Round 34:31 Cooking Techniques for Top Round 35:25 Grinding and Other Uses 37:07 Preference for Whole Cuts 38:13 Recipes: Elk Steak Gochujang Noodles 40:25 Recipes: Hot Italian Venison Sandwich 43:32 Recipes: Bourbon Venison Jerky 45:12 Recipes: Best Wild Pig Cured Ham 51:13 Recipes: Barbecue Smoked Venison 57:08 Recipes: Bison Gyudon Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Campfire Classics, a Literary Comedy Podcast!! Aaahhhh... All is right with the world again. Ken and Heather are back to doing what they do best. Butchering great works of literature for your passing amusement. This week Ken has a story for Heather called "The Compleat Criminal." Yes, it's really spelled that way. Yes, I think it's dumb, too. But it was written by Edgar Wallace, who apparently wasn't a total moron, which is really saying something for a white man at the turn of the century, so...yay! In addition to some surprised babbling up front we are treated to the usual brand of linguistic nonsense. What is the right side of 40? Who has Hollywood's best eyebrows? How many ways can Heather mispronounce the phrase “county constabulary”? "The Compleat Criminal" was published in 1928 in Wallace's collection entitled The Thief in the Night and Other Stories. Email us at 5050artsproduction@gmail.com. Remember to tell five friends to check out Campfire Classics. Like, subscribe, leave a review. Now sit back, light a fire (or even a candle), grab a drink, and enjoy.

Today on the Social-Engineer Podcast: The Security Awareness Series, Chris will be talking with Josh Brown and Rachel Jones, both from the Department of Homeland Security. They join us to discuss what Pig Butchering scams are and how we can protect ourselves. [March 18, 2024]   00:00 - Intro 00:18 - Intro Links: -          Social-Engineer.com - http://www.social-engineer.com/ -          Managed Voice Phishing - https://www.social-engineer.com/services/vishing-service/ -          Managed Email Phishing - https://www.social-engineer.com/services/se-phishing-service/ -          Adversarial Simulations - https://www.social-engineer.com/services/social-engineering-penetration-test/ -          Social-Engineer channel on SLACK - https://social-engineering-hq.slack.com/ssb -          CLUTCH - http://www.pro-rock.com/ -          innocentlivesfoundation.org - http://www.innocentlivesfoundation.org/                                                02:13 - Josh Brown & Rachel Jones Intro 02:52 - Why the Secret Service? 03:44 - Pig Butchering 05:47 - A Global Issue 06:40 - Same Scam, New Method 09:14 - The 12 Steps 13:53 - Pseudo Anonymous 15:13 - Point of Origin 15:38 - Real Money, Fake Return 18:33 - Making it Right! 19:46 - Call Your Local Agent 21:35 - Don't Know, Don't Answer 25:27 - Walk the Dog 27:44 - It Needs to Make Sense 29:58 - What's Next? 31:25 - Global Concerns 34:30 - Book Recommendations -          The Total Money Makeover- Dave Ramsey -          Tracers in the Dark - Andy Greenberg 36:34 - Online Links -          Website: www.secretservice.gov -          Website: www.usajobs.gov -          Email: CFTFSC@usss.dhs.gov 37:50 - Wrap Up & Outro -          www.social-engineer.com -          www.innocentlivesfoundation.org

Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was.   - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Sign up for Snow Goose Camp in 2025 Show Notes: A similar model to our Pig Camp Food and conservation-focused Snow Geese are smaller than Canada Goose Thin skin, no plucking Eating Geese the whole time Shooting, Hunting, Butchering, and Cooking Geese Skeet Shooting Day 1 Hunting Snacks in the Blind Extended Tubes Huge amounts of birds Italian Style Chicago Sandwich Snow Goose is Edible!!! Butchering Class Hank Shaw's Book - Duck, Duck, Goose Cooking Class: Swedish Meatballs Wine Pairing Warm Cocktail  Frost on Decoys Good Bird Dinner Day 1.5 Goose Burgers  Hor d'oeuvres Harvesting Nature Waterfowl Blend Dinner Day 2 Learn more about your ad choices. Visit megaphone.fm/adchoices

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process - but there is a learning curve, and it is worth learning.This is an ancestral skill that used to be fairly familiar to many people; if you have read many older books you know they are always butchering this, that, or the other chicken and it doesn't even barely make a comment in the book because it is such a simple and familiar process to people in the days of old. We will cover the tools you need for both a simple few birds a year, all the way up to the larger batches that involve more equipment; we will talk about involving your kids in the process, and we will talk about the clean-up and packaging process at the end as well.I hope you find this episode to be very useful and interesting, and please be aware that we are going to talk about all the blood and guts in this episode and it is appropriate for all ages, but please be aware before you jump in.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Venison Flank Steak with Wild Game BBQ Sauce Chinese Venison and Snowpea Stir Fry Antelope Bulgogi Seared Venison Tacos Soon Dubu Jiggae (Venison and Kimchi Stew) Mexican Carne Asada Tacos Arrachera Tacos Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Jeff Benda joins us from North Dakota for a great conversation on Butchering animals for the freezer. We dive into two schools of thought, whole muscle vs pre-cut freezing. Nick and Jeff also go off on a few tangents about freezing cuts in a marinade for quicker meat to meal transition. The guys finish up on some soup ideas for warming you up in the dead of winter. Trying to shorten the time between deep freeze and delicious on this episode of Huntavore. Jeff is a returning guest on the podcast. Hailing from North Dakota, wildgame is a passion of his. Versed in a whole number of species, Jeff has compiled a whole range of recipes, taking full advantage of the wild harvest. Nick asks how his past year has gone, and Jeff doesn't disappoint. He was given a 24 hour window in Montana, and ends up putting down two deer, and is able to get them gutted and back home. A real testament to meat-hunters. The guys turn to two schools of thought; whole muscle vs pre-cut. Cutting whole cuts into steaks, or pre portioned packages is a great way to get to the meal quickly. However, you are locked into whatever pre-determined dish you were thinking of. Whole muscle is quicker at the butcher block and offers a variety of directions to prepare the cut, the flip side is that more work needs to happen coming out of the freezer. A balance of the two can offer the best of both worlds. Jeff and Nick also discuss the idea, or packaging a pre-cut muscle or even a whole muscle in a marinade and then freezing it. Jeff says it should work, but maybe avoid citrus or anything very acidic. To finish out the episode, Nick asks Jeff about some soup ideas and again, Jeff doesn't leave us wanting. A Venison Ravioli soup sounds tops a cold winter night. Link for Venison Ravioli Soup: https://wildgameandfish.com/venison-ravioli-soup/ Link to Recipes: www.wildgameandfish.com Show Partners: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I share some of my top tips for DIY meat grinding that I have learned over the years. Everything from how to prepare the meat grinder and ingredients before you get started to the meat grinder part maintenance after you are done. Get ready to learn the essential skill that will help you secure protein for you and your family.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1731505759161286899?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

We're off today, but we still have a great episode for you. A texting scam that originated in China is on the rise in the United States. It's more sophisticated than scams of the past, and it has already cost American victims more than $400 million. WSJ's Robert McMillan explains how pig-butchering works, and one victim shares how it's impacted her. This episode originally published in November 2022.   Further Reading: -A Text Scam Called ‘Pig Butchering' Cost Her More Than $1.6 Million  -Online Scams Cost Americans Billions. Here's How to Avoid the Worst of Them.  Learn more about your ad choices. Visit megaphone.fm/adchoices