Episode 109: Getting a Dairy Cow With the Dougherty's, Part 2
A Meatsmith Harvest
In this episode, we chat with Shawn and Beth Dougherty about offering liberty and experiences to homeschooled teenagers, why the Doughertys stayed in Appalachia, the Dougherty's house fire and rebuild, proximity to community as the next obstacle, starting with trash land and building up the soil, rotational grazing, turf grasses, and hay, our milking routine and dairy cow domestication, and the Dougherty's Farmstead Butcher Trailers business. Timestamps/Topics for Episode 109: 0:00 How to offer liberty and experiences to homeschooled teenagers 9:50 Why the Doughertys stayed in...
info_outline
Episode 108: Getting a Dairy Cow With the Dougherty's
A Meatsmith Harvest
In this episode, we discussed small-scale vs. industrial-scale meat production, the ontological shift of food, the Dougherty's first dairy cow, a Catholic's view of suffering, the natural state of cows and humans, asking God what's next in the playbook, and how farming won't make you money. Timestamps/Topics for Episode 108: 0:00 Intro & Ash Wednesday 2:40 Our upcoming classes - small-scale vs. industrial-scale 5:40 Example of the ontological shift of food - salami 18:40 Marketing has made a joke out of things being "real" 24:38 Problems with grain-feeding lamb 30:01 Intro to the...
info_outline
Episode 107: Our New Dairy Cow & the Stages of Pertussis, Part 2
A Meatsmith Harvest
In this episode, we discuss how we treated Pertussis in our family with vitamin C, how there's no one person or group we turn to for health advice, and the power of nutrition. Timestamps/Topics for Episode 107: 0:00 Intro & the paroxysmal stage of Pertussis 8:08 Staying up every night to get our baby through the paroxysmal stage 11:57 Vitamin C vs antibiotics 14:17 The paroxysmal cough & immunity to Pertussis 16:34 Our Pertussis timeline 19:57 Recommended vitamin C and how we administered it to our kids 37:58 Record keeping during Pertussis 40:12 Helping our baby cough...
info_outline
Episode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1
A Meatsmith Harvest
In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis. Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery 28:11 Our beef classes are really cookery classes 33:37 You will see the kill...
info_outline
Episode 105: Strong Immunity & Health with Real Food, Part 2
A Meatsmith Harvest
In this episode, we run the gamut from sharing health resources, pathologically delicious food vs real food, and palette formation to old food traditions and recipes. We answer the question: How important is fleeing the city and starting a homestead as a Christian family? Plus plenty of rabbit trails like the importance of the medieval pig, how conventional health is fear-based, how isolating in our family is impossible, how real food isn't debatable; it's dogma, and our general health plan. Stay tuned for episodes 106 and 107 for the details of exactly how we fought pertussis without...
info_outline
Episode 104: Strong Immunity and Health with Real Food, Part 1
A Meatsmith Harvest
In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for our health and immunity. Timestamps/Topics for Episode 104: 0:00 Intro & Family Pig II goodies 5:46 Whole hog utilization 8:19 Chitterlings: a digression 19:50 Things we're making & doing at the Family Pig II 22:54 Filming To Torch a Pig for Meatsmith Membership 25:36 Testimonial from Graham Meriwether 32:22 From traditions to culinary art to immortal souls 38:24 Eat real food...
info_outline
Episode 103 - From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 2.
A Meatsmith Harvest
In this episode, we discuss the seeming contradiction of Pleasure, 'becoming goods', sensitive appetites vs. intellectual delights, the four ends of manual labor, how agriculture is particularly suited to these four ends, and the duties of our state in life. Timestamps/Topics for Episode 103: 0:00 The seeming contradiction of Pleasure 7:47 Pleasurable flavor to feed the family well and in delight 9:15 Pleasure is an establishing of our nature in a thing that is 'becoming.' 15:37 Becoming is an ontological word 20:00 Intellectual Pleasure & deformed appetites 24:56...
info_outline
Episode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1.
A Meatsmith Harvest
In this episode, we chat about raising teenagers, weaponizing germ theory, our pertussis experience, our Spring harvest classes, and the Liturgy of the Land conference. Timestamps/Topics for Episode 102: 0:00 Intro & raising teenagers 17:06 Germ theory 27:57 Pertussis experience 38:09 Family Pig & Family Lamb classes in Spring 44:02 The exceptional meals at our classes 48:12 Liturgy of the Land conference 51:25 Why homestead? Links for Episode 102: Vitamin C for Whooping Cough by Dr. Suzanne Humphries The Importance Of The Rural Life: According To The Philosophy Of St....
info_outline
Episode 101: Pursuing the Catholic Faith Through Agriculture & Family with Ted Stiritz.
A Meatsmith Harvest
In this episode, Brandon and Ted Stiritz talk about the identity of a father, delighting in your children, humility, strengthing of the will, how to live the Good Life, and moving from the Particular to the Principle. Timestamps/Topics for Episode 101: 0:00 Class announcements & organic feed 10:05 The identity of being a father & delighting in your children 24:50 Ted's first experience at Clear Creek Abby 30:40 Farming and humility 36:31 Strengthening of the will through farming and family 43:08 Two things we need to lead a good life: To act in virtue and a sufficiency of...
info_outline
Episode 100: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 2
A Meatsmith Harvest
In this episode, Kelsey and Brandon chat about biodynamic agriculture, tradition, loss of culture, Kelsey's experience at our Foie Gras class with Backwater Foie Gras, growing regional grape varieties, wine in the Mass, the Protestant Reformation, differences between Protestants and Catholics, authority vs. power, and living in a nation of tyrants. Timestamps/Topics for Episode 100: 0:00 Biodynamic agriculture & paganism 3:42 The diversion of agriculture equals diversion of culture 8:15 Traditions is 'that which is passed down' 11:54 Were born materialists 16:15 Kelsey's experience...
info_outlineIn this episode, we chat about symbolism and learning through analogy, rational creatures participating in the eternal law, Reason in exchange for physical protection, and the Four Ends of Labor.
Announcements:
- Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/
- Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/
- Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to confit. Sign up today at https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/.
- Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.
- Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.
Timestamps/Topics for Episode 96:
0:00 Intro
1:00 We learn through analogy
17:07 Rational creatures participate in the eternal law
25:10 Humans lack physical protection but we have Reason
29:41 The Four Ends of Labor
33:13 The primary end of all manual labor serves food production
37:42 The secondary end of labor is to remove idleness
45:22 Morality is simply practical Reason
52:40 Agriculture has a built-in limitation on concupiscence
Links for Episode 96:
- Dr. Richard Meloche of the Alcuin Institute https://alcuininstitute.org/author/richardmeloche
- The Alcuin Institute https://alcuininstitute.org/
- The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz https://www.goodreads.com/book/show/18837689-the-importance-of-the-rural-life?from_search=true&from_srp=true&qid=YIVUsafgXi&rank=1
- De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG