A Meatsmith Harvest

Een podcast door Farmstead Meatsmith

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95 Afleveringen

  1. Ep. 55: Spring "Slow Season" & Such, Part 1

    Gepubliceerd: 15-5-2020
  2. Ep. 54: Meatsmith Homeschooling & Parenting, Part 2

    Gepubliceerd: 26-4-2020
  3. Ep. 53: Meatsmith Homeschooling & Parenting, Part 1

    Gepubliceerd: 17-4-2020
  4. Ep. 52: Cooking Through a Side of Beef, Part 2

    Gepubliceerd: 10-4-2020
  5. Ep. 51: Cooking Through a Side of Beef, Part 1

    Gepubliceerd: 29-3-2020
  6. Ep. 50: Meatsmith Kitchen Economy, Part 2

    Gepubliceerd: 24-3-2020
  7. Ep. 49: Meatsmith Kitchen Economy, Part 1

    Gepubliceerd: 19-3-2020
  8. Ep. 48: The Virtue of Making Bacon, Part 2

    Gepubliceerd: 16-2-2020
  9. Ep 47: The Virtue of Making Bacon, Part 1

    Gepubliceerd: 3-2-2020
  10. Ep. 46: Cookery Methods, Part 2

    Gepubliceerd: 12-12-2019
  11. Ep. 45: Cookery Methods, Part 1

    Gepubliceerd: 13-11-2019
  12. Ep. 44: Harvesting and Preparing Duck, Part 2

    Gepubliceerd: 23-10-2019
  13. Ep. 43: Harvesting and Preparing Duck, Part 1

    Gepubliceerd: 14-10-2019
  14. Ep. 42: The Working Title Podcast Interview

    Gepubliceerd: 27-8-2019
  15. Ep. 41: Competing on The History Channel's The Butcher, Part 2

    Gepubliceerd: 10-8-2019
  16. Ep. 40: Competing on The History Channel's The Butcher, Part 1

    Gepubliceerd: 14-7-2019
  17. Ep. 39: Interview with the Intellectual Agrarian, Part 2

    Gepubliceerd: 25-4-2019
  18. Ep 38: Interview with the Intellectual Agrarian, Part 1

    Gepubliceerd: 18-4-2019
  19. Ep. 37: Lamb Butchery (& Cookery)..., Part 2

    Gepubliceerd: 11-4-2019
  20. Ep. 36: Lamb Butchery (& Cookery)..., Part 1

    Gepubliceerd: 3-4-2019

3 / 5

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.

Visit the podcast's native language site