Podcasts about harvest eating

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

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

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.

Today I am honored to be joined by Chef Keith Snow of https://www.harvesteating.com/ Keith has a long history in the food freedom and local farm to table space. He's used his culinary expertise far beyond the kitchen, as a published author, YouTuber, television host, educator, and much more. He has a focus on locally produced food, and eating well even in tough times, and is a member of the Expert Council over at The Survival Podcast. We'll be chatting about meat, of course, but also about ways folks can expand their cooking abilities with simple and easy to store or grow ingredients. Similarities and differences between professional chefs and butchers will be fun to opine on, as well as delving into his website, FoodStorageFeast.com, where he teaches culinary skills we can all learn to use at home. And for those who'd like to join his membership program he is offering a coupon code: libertymeat for people to save $50! For the featured item, I'm actually going to promote Keith's own book, The Harvest Eating Cookbook. https://amzn.to/3HXpZCT Go check it out, because life is too short to eat shitty food. As always, you can find this live stream and links to the audio version over at Live.LibertyMeat.Solutions, as well as on YouTube, Odysee, Flote, and all of the major podcast venues including Fountain.fm (which is currently paying you bitcoin to listen to podcasts) Be sure to get on over to RenegadeButcher.com and sign-up to be part of my seasoning launch, grab a very limited lifetime membership while they lat, or get some awesome food freedom themed merchandise. The bug with registration has been fixed, so hopefully there will be no issues. Thanks for watching/listening! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/libertymeat/message Support this podcast: https://anchor.fm/libertymeat/support

Today I have a bonus episode with an interview with Chef Keith Snow about storing and using food - particularly when you are a low carb/keto eater. This episode includes a coupon code for membership at his site so pay close attention! Announcements Earlybird pricing expires for Self Reliance Festival in just one week! Get your tickets today! April Member Webinar, Getting Started With Freeze Drying  Show Resources https://www.foodstoragefeast.com/ https://www.harvesteating.com/ Main content of the show Most recently, Chef Snow served as Director of Food & Beverage at Sundance Mountain Resort in Provo Utah where he oversaw a diverse array of restaurants, banquets, coffee shops, a deli, The legendary Owl Bar, The Foundry Grill, and the venerable Tree Room which holds the Forbes 4-Star designation. In 2018 the Snow created Food Storage Feast, a website designed to help others learn what foods to store and most importantly, how to cook with otherwise bland foods in an emergency or food shortage situation. Chef Keith Snow is the author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, which has surpassed 442 episodes and continues to grow a substantial audience of devoted listeners, true friends, and fans. Chef Snow has been featured in many national magazines such as Prevention, Women's Health, and Western NC Magazine. Chef Snow has been featured in some of the biggest online destinations such as Fox News, Parade Magazine, and Slashfood. In addition, Chef Snow was one of 12 US-based chefs invited to participate in the 4/14 Festival In Dijon France. Keith has served on the Expert Council for The Survival Podcast since 2011 and fields listener questions for the TSP podcast. Chef Snow has appeared in hundreds of original culinary videos that are showcased on Youtube and many other video-sharing websites. The videos have been viewed millions of times since 2005. The Harvest Eating TV Show on RFD TV was available to 55 million homes in the US. Chef Snow and his production team created 20 episodes of Harvest Eating that broadcast starting in May of 2012 each Tuesday at 4pm central. The Harvest Eating Youtube Channel focuses on teaching people how to make local and seasonal cooking a way of life. In 2008 Chef Snow was awarded The National Restaurant Association's Youtube Hot Chef. An all-expense trip to Chicago and a chance to give a live demonstration at the largest restaurant trade show in the US. Also in 2008 Chef Snow delivered the keynote speech at Johnson & Wales University in Charlotte NC. Chef Snow has worked alongside the culinary media's most well-known and respected talent at events like The Edible Garden and NY Botanical Garden and also as a featured lecturer at Disney's Epcot International Food and Wine Festival in 2009 and 2010. In May 2011 Chef Snow was the featured celebrity chef aboard The Holland America Line's MS Rotterdam cruise ship which sailed from Seattle to Alaska and back. Chef Snow has a long history of working within the farm-to-table community. In 2007 he was a founding board member of the Slow Food chapter in Greenville SC. In fact, the chef has lived on farms since 2003 and has become an avid horseman, gardener, and survival homesteader….it's a work in progress. In the early 2000's Chef Snow was the Executive Chef at one of Colorado's premier ski resort destinations where he managed a staff of over 300 strong with 13 outlets and restaurants and 9 million in food and beverage sales. That was before the chef founded Harvest Eating and started in culinary media. He now likes his new boss much better! Interview Make it a great week GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link

Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket? Here are items I make at home: mustard (Dijon, yellow, whole grain) hot sauces (cayenne pepper, chipotle, green chili, etc.) mayonnaise sweet chili sauce pasta sauces dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc. horseradish cream teriyaki pickle relish different kinds of ketchup Visit this page on Harvest Eating for a bunch of videos Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

In today's show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method. I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients. Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website. I have been practicing many types of preservation since 2004, these include: water bath canning pressure canning dehydrating freeze-drying fermentation cheesemaking & yogurt making cultured dairy (creme fraiche, clabber, butter, marscapone, etc.) Through these trials I've made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially. I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject. Ohio Stoneware Links mentioned in this episode: Pickle Meister Fermenting Jar Sandor Katz Books-HIGHLY RECOMMEND Ohio Stoneware awesome fermentations crocks & bowls too Resources for this episode: Buy Harvest Eating Merch Enroll Now-Food Storage Feast Shop-Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

Inflation is not a word most Americans are used to hearing on a daily basis. I've been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it's here now and people who have been in the dark are finally understanding what this word means to them-less money! Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c'mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only “tax the wealthy” to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data. Being prepared can help insulate you from this inflationary spiral we're heading into. Buying food items that are shelf-stable in today's dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how. I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a “pay what you want” option for those who can only afford a little bit. I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you'd like access and it's a done deal! Now let's talk food……. Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It's just plain easy and delicious in my book. Resources for this episode: Recipe For Clafoutis Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast

On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss..... Harvest Eating Spices Thoughtful Harvest Vegan Parmesan Cheeses Thoughtful Harvest Premium Pasta Sauces. Food Storage Feast Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes. Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying. You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado. You wind up with a dish that has texture, flavor, aroma, and serious satisfaction. Resources for this episode: Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast  

A simple recipe for a delicious salad made with Mexican Street Corn or Elote which is grilled and topped with chili powder, Cojita cheese, and usually mayonnaise.  This being a salad has a cilantro crema as the dressing, super easy to make. Be sure to follow my Instagram feed at https://www.instagram.com/harvesteating/

On this episode of Harvest Eating, I discuss a not so famous Thai noodle dish called Pad Mee Korat. It's a better version of Pad Thai IMO. This dish hails from northeastern Thailand and uses pretty basic ingredients except the fermented soybeans, which are readily available in most Asian stores. The tricky part of this is NOT burning the sugar mixture, if that happens start over!  This dish is sweet, spicy, and has amazing minced pork, bean sprouts, garlic chives, shallots, and garlic too! Pretty much a symphony of flavors and textures, such a great dish! I will be posting a recipe at Harvest Eating soon!

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

In this episode, I discuss Rugbrod, a famous Danish sourdough rye bread that is loaded with cracked wheat, rye, sunflower seeds, flax seeds etc. I have made this many times and it's a very delicious, hearty bread perfect for toast with many toppings like cream cheese and jam, cucumbers and cheese, peanut butter, almond butter, chicken, or tuna salad. The sky is the limit. this bread is simple to make assuming you have a strong active sourdough starter to use. Check out the recipe over at Harvest Eating  

In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique. I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for! Be sure to visit Harvest Eating to find the recipes for these and hundreds of other recipes.    

Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently.   Please be sure to visit Harvest Eating for much more.

Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not. Hmmm. I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down. Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general. We'll talk about a wide-ranging array of topics and even about my dog who decided to go ballistic while  I am recording. Be sure to check out the Harvest Eating spices and get them while you can. No more inventory will be purchased for several months, what's in inventory will be gone soon.    

Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular. Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary! Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IMO I really like the fennel seed in this, it provides that "what is that flavor?" element. If you buy a full packer brisket you will start with 8-12 lbs of meat and wind up with about 30% less due to cooking. Be sure to check out Farm Foods Market, you can get amazing grass-fed beef from select CA family farms shipped right to your door free. Save 10% on first order by using coupon code:  harvest Are you a Harvest Eating Foodie? Learn more at Harvest Eating

On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make. It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here. I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy" Be sure to visit Harvest Eating to get the recipe and be sure to check out our Harvest Eating Foodie Memberships to learn about the awesome benefits you get by supporting this show.

Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare. You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW. The pate choux dough is also great for profiteroles or cream puffs. Be sure to visit Harvest Eating to learn more. While there check out our Harvest Eating Foodie Memberships.

On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment. A simple bowl and spoon will do it. Here is the Recipe: -5 c sifted bread flour -1 tsp  regular yeast -2 c warm water (under 110 degrees) -1/2 c whole milk -2 tsp salt Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours. Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes. I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful! Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the show and website for $5.99 per month.  

Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you. Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment. Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help conserve. I would appreciate hearing about your efforts so email me if you're inclined. Enjoy the show! If you want to help keep Harvest Eating available to you and others, consider becoming a Harvest Eating Foodie.

Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick. Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used. If you’ve had sweet potato pie there is a good chance (like 80%) that the potatoes were precooked in cans, just like pumpkin. Sadly, this makes mush out of the sweet potatoes and does nothing to enhance them. My method of roasting enhances the taste, texture and sweet flavor naturally present in sweet potatoes. It’s best to find clean, unblemished potatoes to make this. Often times store-bought sweets are rather beat up. A local farm market is the best place if you have access, but alas, a great pie can easily be made using store sourced potatoes. If you can grow your own….now that would be awesome, next level! I hope this episode finds you well, hungry and ready to cook! Be sure to visit Harvest Eating to find the recipe, and possibly a video too!

A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method. I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long. By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired internal temp without burning them. Here is a good article by Kingsford Charcoal that details this. Love the show? consider becoming a Harvest Eating Insider. Also, try my Harvest Eating premium organic spice blends free...just cover shipping. I hope you enjoy the 4th of July holiday!

Just a quick announcement about a new website that lets you get a free sample of our spices (just cover shipping) If you visit Try Try Harvest Eating.com you cna get a free sample of the spices. The website there wil loffer a few differnt packages once you commit to taking the free sample. None of these are required but keep in mind they are the lowest proces I have, basically a multi jr discount. Speaking of jars...I now pack the spices in larger BPA free plastic jars with shaker tops that allow you to stick a measuing spoon inside or shake some on your food. Also, on try harvest eating.com is a littel extra video package you can get for $3.99 that shows me using the spices. This is part of my education efforts as it realted ot cookign with spices. I ahve had so many requests thru the years to give more assitance with using the product. So now you can grab these videos on Try Harvest Eating.com   There will wind up being about 10 videos when I am done..I add more each week...so far two are live with a few more tomorrow. So that is the announcment/clarification. In my efforts to grow my customer list I am using a more sophisticated marketing approach...but I don't want to be a used car salesman either! (sorry to those who sell used cars :)

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

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

So here is my cilantro lettuce salad w roasted cashwes and rice wine vinegar...so easy to make so delicious, so refreshing, so amazing. Find the complete recipe at Harvest Eating. There cannot be a better summertime recipe then this. The amount of refreshment this salad brings cannot be described with words alone, but please take note....this HAS TO BE SERVED COLD...IN A COLD BOWL...do not be a clown and serve it in a warm bowl!

On todday's episode of the Harvest Eating podcast I discuss making a vegan yet very meaty black bean chili for Superbowl Sunday. I use dried black beans for this and a variey of seasonings like cumin, corriander, chili powder, mustard seed and smoked jalepeno peppers in adobo AKA chipotle chilis....Mushrooms give it a very meaty texture. check out photos of the dish on my Instagram page.

Chef Keith is offering $30 off his online cooking school to all Learn True Health listeners. Please email Chef Keith to ask for your $30 off. :-)  keith@tastyeducation.com And Be sure to check out his site: https://www.tastyeducation.com Harvest Eating http://learntruehealth.com/harvest-eating/ Harvest eating is all about eating food from farm to table. Our lives are so hectic, and more often than not, we settle for fast food which we all know is unhealthy, compared to harvest eating. My guest today, Chef Keith Snow, is a staunch advocate of making local and seasonal cooking a way of life and he will expound on that in this episode. Growing Up Years Chef Keith Snow is the youngest of four kids and grew up in a very food-focused household in northern New Jersey. His mom is Italian and loves to make meals that weren't limited to harvest eating. At the age of 14 years old, Chef Keith Snow was exposed to food by initially working as a dishwasher in the early 80s. He continued working at the restaurant for a few years and eventually learned to cook under the tutelage of the restaurant owner who happened to be a former US Navy Chef. Expanding Horizons Chef Keith Snow gained more work experience in the food industry by working in Florida, North Carolina, Massachusettes, and California. He regards his stint as Executive Chef at a big ski resort in Colorado in 2000 as one of his most significant accomplishments. However, a twist of fate altered his career path when he got married in 1999 and had his first child, Olivia, in 2002. Because he wanted to make sure his daughter has a healthy diet, Chef Keith Snow and his wife paid close attention to what the family ate at home. A few months after his first child was born, Chef Keith Snow quit his job in Colorado and moved to a 12-acre farm in North Carolina with his family.  This leap of faith triggered Chef Keith Snow's desire to focus on promoting harvest eating, or farm to table cooking. Thoughtful Harvest Products Thoughtful Harvest Products primarily uses ingredients grown in the United States. This dynamic not only helps the US farmers but also enables the consumers to enjoy the benefits of harvest eating. Unlike the food we buy anywhere else, harvest eating allows us to know where the food we are eating came from. Keith says that Thoughtful Harvest Products are made from ingredients sourced from small to mid-sized family farms, grower co-ops and artisans producers.  To further provide transparency, names of the suppliers are made public on the Thoughtful Harvest website. Tasty Education Chef Keith says that an essential component of harvest eating is knowing how to cook food properly. The courses are Food Storage Cooking, Paleo Beef Cooking, and Farm to Table Cooking. According to him, the courses under Tasty Education are very relevant and in line with food trends.  The recipes are easy to do and taste amazing for sure! Diet-Related Diseases Traditional doctors are known to hastily prescribe medicines when in fact, most diseases can be healed naturally.  Keith got a rude awakening when he learned it the hard way. Apparently, he had inflammatory arthritis back in 2000 when he was working in Colorado. He underwent surgery which he regrets.  Consequently, it turns out that it was just a diet-related ailment. Because of this experience, he and his wife took a different route when their 8-year old son was diagnosed with epilepsy. Defying the doctor's recommendation to take medication, they instead resorted to healing their son by changing his diet. Devoid of any side effects, his son is currently doing well and eats 300 to 400 grams of healthy carbohydrates daily. Vegan Diet Although harvest eating makes Vegan diets seem easy to do, Keith finds it challenging. Furthermore, he cautions people on blindly following a Vegan recipe because it's not just about sourcing whole foods. "There are a lot of ladies out there, advertising Vegan diets and wearing swimsuits. It's easy to fall into their trap," said Chef Keith. "But if you look at their recipes, hardly any of it comes out well. It's not carefully crafted food." Ketogenic Diet Chef Keith Snow currently follows a Ketogenic diet.  Keeping his carbohydrates intake under 50 grams a day, Chef Keith Snow says it is a challenging diet. Because he wants to make sure the recipes are effective, Chef Keith Snow decided it was best to try it on himself first before promoting it in his Keto Mastery course. "When you go from burning carbohydrates for fuel to using ketones, this is initially a major stress on your body. It is a major change," Chef Keith Snow said. "And because everybody is different, you have to research first and make sure your goals are attainable." Furthermore, Chef Keith Snow says that Ketogenic diet entails you to consume a lot of good fats. And inherent with that diet is constipation. He adds,"Your happy, everyday life is contingent upon you digesting food properly and not being constipated. If you change something up too quickly and become constipated, it is tough to get through a normal day and be productive." Keith also cautions people about grass-fed beef. Apparently, of all the steaks that are harvested in the United States, only 2% can be classified by the USDA as prime quality. "It has a lot to do with marbling or the fat content of the meat. That's what makes it tender, but that doesn't make it healthy because those animals are raised on grains and corn. That fat content is not normal for a cow," said Chef Keith Snow. Slow Food Cooking Travels to France and Italy gave Chef Keith Snow a broader perspective on what it means to enjoy eating food from a fresh and healthy harvest. Being able to experience how food is cooked and enjoyed particularly in France, enabled Chef Keith Snow to appreciate the dynamics of harvest eating. After all, Chef Keith Snow says that in real life, people eat comforting foods. And his advocacy is about eating comfort foods that are healthy and meant to be enjoyed with family and friends. "Slow food cooking teaches a lot of people through different events where your food comes from, who's growing it and how you're growing it," Chef Keith Snow said. "It also celebrates cooking food and eating it. It is about taking the time to source your food from farm to plate, and enjoying the production of the food." Harvest Eating Cookbook Keith Snow is the author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, which has surpassed 350 episodes and continues to grow a substantial audience of devoted listeners, true friends, and fans. He has appeared in hundreds of original culinary videos that are showcased on Youtube and many other video sharing websites. The videos have been viewed millions of times since 2005. Chef Keith also has been featured in many national magazines such as Prevention, Women's Health and Western NC Magazine.  Chef Snow has been featured in some of the most prominent online destinations such as Fox News, Parade Magazine, and Slashfood.  Chef Snow was likewise one of 12 US-based chefs invited to participate in the 4/14 Festival In Dijon France. Keith has a long history of working within the farm to table community. In 2007, he was a founding board member of the Slow Food chapter in Greenville SC. In fact, the chef has lived on farms since 2003 and has become an avid horseman, gardener and survival homesteader. Get Connected With Chef Keith Snow!  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Is your pantry prepared in case of an emergancy or are you looking to decrease the cost of your groceries and meals? Chef Keith Snow shares his insider tips on starting and creating a Long-Term Food Storage this fall harvest!

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating   You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich March 3, 2017 by keith snow Leave a Comment (Edit) On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!   Corque Monsieur Makes 3 Sandwiches Ingredients: 6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly 1 cups whole milk 2 Tbsp  unsalted butter 2 Tbsp  all-purpose flour 1 Tbsp sour cream or crème fraiche 1 egg yolk 2.5 ounces Gruyère, Apenzeller, Comte cheese, shredded 6 slices good ham 1 ounce Parmesan, shredded Salt, pepper and nutmeg to taste. Method: Make Mornay sauce: Place milk in sauce pot over low heat, season with nutmeg, warm to about 125 degrees or so. In saucepot over medium low heat melt butter, then wisk in flour, cook for 2 minute without coloring the roux. Add milk, whisking until it’s all incorporated and smooth. Bring to simmer, cook 2 minutes, mixture should thicken. Turn heat to low Slowly add the cheeses a little and a time whisking to incorporate. Season with salt and pepper to taste. This cannot be bland…so make sure it’s seasoned. Transfer to a bowl, and place plastic wrap in-contact with sauce, refrigerate 2 hours until cooled and very thick. Preheat broiler to 450 degrees and place top rack 8-10 inches from broiler. Layout bread slices on parchment covered baking sheet. Spread cold Mornay sauce on bottom of each slice, add ham, grated cheese, then cover with top slice of bread that has been smeared with Mornay.  There should be Mornay sauce on both sides of sandwich filling.  Top each sandwich with Mornay sauce and more grated cheese. Broil until thee are many brown spots, do not burn. Allow to cool 10 minutes before eating. Chef’s Note: Dijon is optional on the sandwich, best served with cornichons and a green salad.

On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent.  PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters  hep to this number  33923   You can also visit http://www.text.gives.com/hep Your support of this show is greatly appreciated..no support is too small...or too big :) Thanks!! Keith

My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.

On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..

Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com

On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recipe that you can find on the blog at Harvest Eating.com

On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com

On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.

On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns are nice here too. This French recipe is MUCH easier using this method...and it can be made with chicken, pork or even salmon. Be sure to support this show by visiting Harvest Eating.com and getting on the email list, also see our Facebook Page too...Facebook.com/harvesteating

In this episode I discuss the thin wonderful French pancake we call crepes. Crepes are easy to make and can be fillied with both sweet fillings or toppings and even savory options like ham, cheese spinach, meats etc. An easy crepe batter recipe is posted at Harvest Eating. com

On today's show I discuss making homemade BBQ sauce....folks that stuff in bottles is garbage...very few BBQ sauces are worth spending your money on...one exception is Red Law Sauce Company, they have a whiskey sweet cherry BBQ sauce that is really, really good...highly recommended. If you're a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today's show. As always, your support of Harvest Eating is greatly appreciated...If you like the show why not leave a review on ITunes and be sure to visit our Facebook page.

In today's show I discuss the long down time and some HUGE life changes. We're back recording now nad the show must go on.....

Chatting about prosciutto wrapped pork tenderloin today on Harvest Eating.

In this episode I discuss the Southern style BBQ were having tonight along with direction on how to make a terrific Gluten Free chocolate cake..the recipe is in the Harvest Eating cookbook for those of you that have one. 

Today I speak of being wheat free, I ramble on about foods I am eating, other thoughts on diets, Harvest Eating and lastly a terrific Poblano Pepper Cream Sauce over grilled chicken....YUM!

I discuss our weekend trip tp Coeur d Alene ID this weekend nad also dicuss making polenta....

I discuss ways to use Harvest Eating as well as other seasonings.

Why Audio Podcasting Can Work For Visual Topics! I am very happy to feature Chef Keith Snow and his Harvest Eating podcast as my personal plug of the week. I asked Keith if he would be willing to record an audio clip for Podcast Answer Man where he would share some details about a conversation […] The post 302 Audio Works Great For Visual Topics – What If I Make A Mistake? – Should I Ditch My $1,100 Mic for A Heil? & Much More! appeared first on The Cliff Ravenscraft Show.

On today's show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.

On todays's show I discuss my thoughts on the proper methodology of seasoning foods. From basics such as using salt and pepper to mixing in Ethnic flavors and using proper cooking technique to make foods taste better. We will discuss major protein sources such as chicken, fish, beef, pork and how I like to think about seasoning them. This show has lots of banter on the thought process and skills required to make foods taste good. Also a primer on the Harvest Eating seasoning blends.

In this episode I discuss the most important meal of the day....breakfast..where have you heard that before??? I do believe that eating a great breakfast is a good start to your day and discuss this at length today. I also share what I eat allot and what I eat very occasionally.

On today's episode I talk about Harvet Eating on vaction. When we travel the kid's nutrition is paramount. We always search out local farmers markets and buy fresh local produce, bread, cheese, meat, seafood etc. Whatever looks fresh and is local we buy, that way we can cook and eat real foods while away. This also means having to bring cookware, knifes cutting boards etc. so real meals can be prepared. I also briefly discuss my new, ol, Troy built Horse tiller.

This episode is dedicated to creating the perfect Thanksgiving meal. I talk bout the do's and dont's of cooking turkey and also discuss a variety of side dishes and lots of how to tips to help you get thru the big meal. I will be "on call" to serve the Harvest Eating audience from Monday till thursday to help with your big meal....

In this episode I speak off the cuff about a variety of personal topics that include whats is going on with Harvest Eating, stuff around the farm. swimming in the river, my France trip and much more. I run out of ice for my tea so you listen to some good music while I get ice, then a darn tick crawls up my laptop screen. Enjoy this wild, unscripted crazy life episode..recorded mere hours before departing to France.

In this episode I give a pep talk about bringing The Harvest Eating Lifestyle with you this year on your vacation. I also describe in detail how we just did that in Florida and how local farmers markets can play a key role. I discuss your culinary inventory, a term I frequently use. I also go into a diatribe on buying well made items like Yeti Coolers. Why buy cheap junk that will surely break only to be replaced again? 

This episode takes you from the early morning at 7:30 am with my son Garrett urging me to get up and takes you throug my entire day. You'll hear about family fights, about my dog Yukon, The Great Pyrenees and our picnic at the beach. Many of you have requested more personal details so here you go...enjoy!

On this episode we delve into the Harvest Eating Pantry, what should be in your pantry, what's in mine and a few tips about organizing and rotating the pantry. I will discuss, baking, herbs & spices, canned goods like vegetables, snack foods, coffee & tea and also condiments and items like corn starch etc. and also canned foods like tomatoes, green beans etc.

This episode introduced the newly Harvest Eating launched podcast and talked about canning vegetables, container gardening techniques and personal appearances of Chef Keith Snow.