A Meatsmith Harvest
Een podcast door Farmstead Meatsmith
95 Afleveringen
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Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2
Gepubliceerd: 17-5-2024 -
Episode 95: St Thomas & the Ends of Labor, Part 1
Gepubliceerd: 26-4-2024 -
Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1
Gepubliceerd: 21-3-2024 -
Episode 92: The Virtue of Culling, Part 2
Gepubliceerd: 26-12-2023 -
Episode 91: The Virtue of Culling, Part 1
Gepubliceerd: 24-12-2023 -
Episode 90: The Art of Foie Gras, Part 2
Gepubliceerd: 1-12-2023 -
Episode 89: The Art of Foie Gras, Part 1
Gepubliceerd: 1-12-2023 -
Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2
Gepubliceerd: 25-10-2023 -
Episode 87: Culling, Cattle Rotation, and Gregorian Chant, Part 1
Gepubliceerd: 4-10-2023 -
Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2
Gepubliceerd: 27-7-2023 -
Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1
Gepubliceerd: 13-7-2023 -
Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2
Gepubliceerd: 14-4-2023 -
Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1
Gepubliceerd: 30-3-2023 -
Episode 82: Community vs Society Part 2
Gepubliceerd: 11-2-2023 -
Episode 81: Recap of our Busy Season and Community vs. Society Part 1
Gepubliceerd: 4-2-2023 -
Episode 80: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 2
Gepubliceerd: 23-9-2022 -
Episode 79: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 1
Gepubliceerd: 1-9-2022 -
Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium
Gepubliceerd: 5-8-2022 -
Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2
Gepubliceerd: 23-7-2022 -
Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1
Gepubliceerd: 14-6-2022
This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating. Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.