Podcast appearances and mentions of ryan farr

This week during our Daring Faith series, Ryan Farr speaks about giving God our Best.

Ryan Farr continues our "Questions People Ask" series by answering a question people ask about God and temptation. Temptation is not the same as sin. Allowing ourselves to be overtaken by temptation is. 

Ryan Farr speaks about generosity and how it is a posture of our hearts. He dives into the story of the Good Samaritan.

Irrational Generosity- God calls us to be wise with our time, resources, etc.

In Episode 36 of MeatingPod, we're talking lip-smacking meat snacks and culinary inspiration with Chef Ryan Farr, founder and CEO of 4505 Meats, a whole animal company dedicated to sustainability and community. Known by fans as "crispy clouds of porkaliciousness," 4505 Chicharrones became the first all-natural pork rinds to market, and the company has just launched its 4505 Butcher's Snacks line, featuring all-natural, butcher-quality sausage link meat snacks.

Ryan Farr, our sports director shares a message from Mark 9.

In preparation for Ashleigh’s upcoming second cookbook all about protein-forward recipes, she interviews chef, butcher, entrepreneur, author, and educator Ryan Farr about some basic rules and mistakes folks make in the kitchen when it comes to preparing, cutting, handling, and cooking meat. This super practical episode is a must-listen for any amateur chef and meat-lover who wants to get the most out of their cooking. The two cover ideal equipment and utensils; biggest mistakes many at-home chefs make; questions to ask your butcher, and much more. Ryan is the founder of San Francisco’s 4505 Meats, an artisan whole-animal meat company devoted to sustainable practices (and making delicious chicharrons and other tasty products!) He started 4505 Burgers and BBQ, opened a butchershop, and authored two books: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork and Sausage Making: The Definitive Guide. Don’t forget Ashleigh already has a meat-based cookbook out: It Takes Guts is a meat-eater’s guide to cooking, eating, and enjoying organ meats and it’s available wherever books are sold! If you care about immune health and nutrient density as much as I do, you’ll want to give my new partner, Organifi, a try. The makers of a line of superfood blends that are low in sugar and high in nutrition, I love their Organifi Red Juice the best - it’s loaded with veggie and fruit-derived antioxidants and adaptogens like cordyceps, reishi, and rhodiola, so I can get all these superfoods in one convenient, tasty place (and save more room in my belly for steak). They also offer some of their products (currently Organifi Green and Gold, and more) in single serving packs so you can take them with you on the go! Head to http://www.organifi.com/musclemaven and use the code musclemaven for 15% off your order!

Ryan Farr is the founder of 4505 Meats. 4505 Meats began back in 2009 when Ryan, started frying up chicharrones in his home kitchen. Living in the Mission neighborhood of San Francisco, Ryan was inspired by the many bodegas and shops that carried chicharrones and he thought that the snack would be a great use for the pork skins he often saw thrown away in butchery practices and restaurant kitchens. With his first kid on the way, Ryan decided to start making chicharrones at home and selling them to local bars for extra cash. The chicharrones quickly became infamous throughout the city and endearingly dubbed “crispy clouds of porkaliciousness.” Here’s a glimpse of what you’ll learn: [0:40] Ryan Farr joins Jeremy to talk about 4505 Meats. [1:55] What was the product development process like? [5:30] Where to get 4505 Meats products. [6:20] Proud moments for Ryan. In this episode… What comes to mind when you hear the phrase, “Pork skin?” Do you immediately think of the common delicious chip-like snack or are pork skin snacks something that doesn’t appeal to you? On this episode of Inspired Insider, you’ll hear from entrepreneur and chef, Ryan Farr. In his conversation with Jeremy, Ryan opens up about why he started 4505 Meats, how he came up with the different product flavors, challenges he has faced along the way, and much more. Don’t miss a minute of this interesting episode featuring Ryan’s story! Imagine realizing that a common by-product of your business could actually be used to turn a profit. Wouldn’t that make your day? Of course, it would! Ryan Farr ran a butcher shop for years when one day he decided to take a common item - pork skin and used it make chicharrones. Now Ryan runs a thriving restaurant in San Francisco, and he runs 4505 Meats which focuses on selling products like chicharrones. You can find a link to 4505 Meats located in the resources section at the end of this post! Have you had that moment in your business career where everything you’ve been working for suddenly “Clicks” and all of your hard work pays off? These moments are few and far between, but they can be so sweet! Ryan and his team at 4505 Meats have been working hard to get their products carried on the shelves of Whole Foods stores, and now they finally see it all pay off. While Ryan will be the first to admit that the road wasn’t an easy one - he’s also quick to point out that all the struggle was worth it. What can you learn from Ryan’s story? Resources Mentioned on this episode www.4505meats.com Intro Music by Kidd Russell Sponsor for this episode Rise25’s mission is to connect you with your best referral partners and customers. We do this in 3 ways… Our Done for you Media - We help your company completely run and launch your own podcast. we distribute your show across more than 11 different channels including a dedicated blog post and social media. You simply show up and talk and we do everything else. Our team has been working with podcasters since 2009. I personally credit podcasting as the single best thing I have done for my business and my life. It has allowed me to connect with the founders/ceo’s of P90x, Atari, Einstein Bagels, Mattel, Rx Bars, and many more. Besides making best friends and finding my business partner..podcasting has led to relationships with countless customers and referral partners. Our Done for you Lead Generation- We manually send a consistent flow of customized outreach messages to your ideal clients and referral sources that you want to connect with to generate more business and clients - this is not paid traffic by the way. Our Done for you VIP Events - We do live in-person VIP Days and receptions. These are 100% outsourced VIP days for software companies and conference organizers so we can help you serve your highest level customers.  It may or may not involve Elvis costumes - See video Rise25 VIP Days have a proven track record of helping companies to get more referrals, increase retention with their VIP customers, and get more engaged new customers without adding extra work to that company’s plate. Rise25 has hosted VIP events in cities such as Austin, Chicago, Santa Barbara, San Diego, New York, Sonoma, and Las Vegas to name a few. Since these each require a lot of humans to do the work we have limited bandwidth and only want to work with the right company. so if any sound interesting to you go to Rise25.com and contact us or email support (at) rise25.com. If your company wants to attract and connect with your highest level customers and referral partners then you can learn more and contact us to find out if your company qualifies at Rise25.com. Rise25 was cofounded by Dr. Jeremy Weisz and John Corcoran.

Sometimes you win even when you don't follow the plan to win- and discover more about yourself in the process. The Gators fell behind early in Nashville but stayed the course to collect their biggest road comeback in school history, rallying from 18 down to claim a 37-27 victory. On today's show, we'll recap the Gators 5th straight win as they hit the bye (1:17) and get an update on basketball's preparation for tip-off (16:02) in our roundtable discussion with FloridaGators.com senior writers Scott Carter and Chris Harry. Plus, senior Ryan Farr shares how a Las Vegas native ended up following the less than glamorous route of becoming a long snapper and the stories behind the viral videos that have made the specialists the court jesters of the team (24:28). Please leave a review if you like what you hear and for more information, visit FloridaGators.com/GatorTales.

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North

Master sausage-maker Ryan Farr of 4505 Meats gives you permission to just throw a whole package of cooked sausage into simmering water. Reheating sausage in the plastic wrapper keeps in the flavor and makes things easy for the cook while providing the illusion of fancy sous-vide-ing. Ryan Farr is participating in this year's Eat Real Festival.

Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage first. You can then grill it --or just eat it poached. Ryan Farr is participating in this year's Eat Real Festival.

Master sausage-maker Ryan Farr of 4505 Meats wants everyone to be empowered to perfectly prepare the sausages he makes. And if a crispy sausage is what gives you strength, Farr provides the means to that end. Those means involve butter. Ryan Farr is participating in this year's Eat Real Festival.