A Meatsmith Harvest

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.

Episode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1. 12/21/2024

Episode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1. 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 101: 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 101: Vitamin C for Whooping Cough by Dr. Suzanne Humphries The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz De Regno (On Kingship) by Thomas Aquinas Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. /episode/index/show/farmsteadmeatsmith/id/34566280

Episode 101: Pursuing the Catholic Faith Through Agriculture & Family with Ted Stiritz. 10/04/2024

Episode 101: Pursuing the Catholic Faith Through Agriculture & Family with Ted Stiritz. 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 bodily goods 46:33 The futility of powerful emotion in achieving a rational end 52:40 External realities of farming and God 1:06:40 Moving from the Particular to the Principle 1:22:58 Housebuilding example of moving from the Particular to the Principle 1:31:19 The analogy of working with the passive potency of organic things 1:37:29 Giving your attention at the Mass Links for Episode 101: The Summa Theologica of St. Thomas Aquinas (quote is from the first part of the second part, Question 31, Article 1; or I-II.Q31.A1. . Paradiso by Dante . The Four Causes - Aristotle: The Physics, Books I-IV and Metaphysics . The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz The Abolition of Man by C.S. Lewis Father Gerard Manley Hopkins Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. /episode/index/show/farmsteadmeatsmith/id/33335942

Episode 100: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 2 09/11/2024

Episode 100: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 2 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 at our Foie Gras class with Backwater Foie Gras 26:11 Regional grapes & changing your likes and dislikes 36:49 Wine in the Mass 42:38 The Protestant Reformation & differences between Protestants and Catholics 54:20 Authority vs. power 1:01:50 We get the leaders we deserve & how to live under tyrants Links for Episode 100: Kendall Jackson Wendell Berry Douay–Rheims Bible Eataly De Regno (On Kingship) by Thomas Aquinas A History of the Protestant Reformation in England and Ireland by William Cobbett Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. /episode/index/show/farmsteadmeatsmith/id/33012152

Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1 09/06/2024

Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1 In this episode, Kelsey and Brandon chat about farming and processing livestock in urban California, wine culture in Europe vs. the US, Kelsey's Family Pig class experience, and his first solo pig slaughter. Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. Timestamps/Topics for Episode 99: 0:00 Graduate school connection to Kelsey Beck Fernandez (Faith vs. Atheism) 10:29 Getting into homesteading via wine production in California 17:27 Sourdough, 2020, and moving further into homesteading 20:53 Kelsey coming to our Family Pig Harvest class 28:53 Our classes are life-changing 33:56 Kelsey's first pig slaughter 41:55 Reckless inefficiencies of food production 49:20 Trying to make sense of reality 54:28 The Family is the irreducible unit of society 58:04 Challenging your likes and dislikes with bacon and wine 1:01:45 The burden of being a rational creature 1:05:00 The world through the lens of scripture Links for Episode 99: Tartine Kendall Jackson Wendell Berry /episode/index/show/farmsteadmeatsmith/id/32945392

Episode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2 07/11/2024

Episode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2 In this episode, Mark and Brandon chat more about smartphones, the value of mundane farm tasks, breeding Jersey milk cows and bulls, fencing for cows, and teaching folks (and your kids) to shoot pigs. Also, Mark wrote and performed a beautiful sonnet about shooting pigs for Brandon. Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. Timestamps/Topics for Episode 98: 0:00 The value of the mundane repetitive farm chores 14:16 Breeding Jersey milk cows and bulls 25:22 Fencing for cows 36:20 Teaching kids to slaughter livestock 43:44 Let Thy Belly Meet The Earth! Sonnet Mark wrote Brandon 45:39 Mark's latest project Links for Episode 98: Gallagher Animal Management Sacred Heart Homestead Podcast To Shoe a Stallion by Mark Wertin Contact Mark at [email protected] Let Thy Belly Meet The Earth! by Mark Wertin: The day would come prophesied the Sheards When one shot may not do The day was here the men had feared So they loaded not one but two The shot was low claimed the nasal-y snort As the beast ran down the fence Man one went numb, he was all out of sorts Lack of patience caused suffrage to commence Man two grabbed the gun and strode after the pig It was now time to clean up this mess Heroic patience required with a distance so big To overcome this moment of stress. The sights aligned, the barrel gave birth The bullet cried, Let thy belly meet the Earth! /episode/index/show/farmsteadmeatsmith/id/32101317

Episode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1 07/02/2024

Episode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1 In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic. Timestamps/Topics for Episode 97: 0:00 Intro to farmer Mark Wertin 8:27 Why did Mark start to grow food 11:10 Building in virtue as a dairyman 15:57 Livestock genetics & family units matter 30:33 Domesticated vs. wild animals 35:34 Saying yes to God 41:53 We need a sufficiency of bodily goods 48:52 Sheltering your kids/preserving innocence 54:15 Smartphones are demonic 59:00 Vice is not necessary for developing virtue 1:04:36 "Normal" vs. common children 1:07:23 The medium is the message Links for Episode 97: De Regno (On Kingship) by Thomas Aquinas. John Milton's Areopagitica Meatsmith classes and resources: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We're currently offering a 3-day pork class (Sept 12th-14th), a 3-day lamb class (Oct 3rd-5th), a 2-day goose class (Nov 15th-16th), and a 2-day beef class (Dec 6th-7th). Spots are limited to just eight students per class, so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. /episode/index/show/farmsteadmeatsmith/id/31984732

Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2 05/17/2024

Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2 Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2 In this episode, we continue our conversation with Dr. Richard Meloche on the use of natural elements in liturgies, the epistemological benefits of rural living, the loss of imagination and unique individuals due to technology, encountering Resistance in reality, indifference, setting artificial limits, and the beauty of natural order. Announcements: 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! 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 . 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 . 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 . Timestamps/Topics for Episode 94: 0:00 Intro 1:01 Working with the potency of nature 9:26 The use of natural elements in liturgies 12:58 Epistemological benefits of rural living 21:19 The loss of imagination and unique individuals through technology 26:33 Ordered towards relation vs. every man seeking their own benefit 39:41 Encountering Resistance in reality, indifference, & setting artificial limits 46:15 The beauty of natural order Links for Episode 94: Dr. Richard Meloche of the Alcuin Institute Author Jane Grigson Author Fr Vincent McNabb De Regno (On Kingship) by Thomas Aquinas Author John Senior The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz. Inferno by Dante Alighieri The Alcuin Institute /episode/index/show/farmsteadmeatsmith/id/31357262

Episode 96: St Thomas & the Ends of Labor, Part 2 05/04/2024

Episode 96: St Thomas & the Ends of Labor, Part 2 In 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! 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! 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 . 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 . 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 . 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 The Alcuin Institute The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz De Regno (On Kingship) by Thomas Aquinas /episode/index/show/farmsteadmeatsmith/id/31124333

Episode 95: St Thomas & the Ends of Labor, Part 1 04/26/2024

Episode 95: St Thomas & the Ends of Labor, Part 1 In this episode, we chat about our new baby, our kids keeping the fast, Easter week, St Thomas Aquinas's 'all knowledge comes through the senses' and De Regno, and reason vs. instinct. Announcements: Come to the last 3-Day Family Pig Harvest class of the season, May 16-18, where you will use only your hands 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! 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! 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 . 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 . 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 . Timestamps/Topics for Episode 95: 0:00 We're about to have a baby 3:00 Our kids are keeping the Feast 5:24 Slaughtering a lamb for Easter Week 12:55 In every account of the Resurrection, they're preparing and eating food 22:00 Homeschooling at the dinner table 27:54 St Thomas Aquinas on manual labor 29:00 Family Pig & our most potent sense: touch 42:09 De Regno (On Kingship) by St Thomas Aquinas - Reason vs. instinct Links for Episode 95: Marian Caskets De Regno (On Kingship) by Thomas Aquinas Dick Proenneke - One Man's Alaska The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz /episode/index/show/farmsteadmeatsmith/id/31002368

Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1 03/21/2024

Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1 In episode 93, we chat with Dr. Richard Meloche of the Alcuin Institute about the music in our home, Thomistic philosophy, 'coming to farming' for the food, the spiritual parfait of Grace and Nature, textual references to 'The Good Life,' and why the rural life is the best way to obtain the necessary bodily goods. Announcements: Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands 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! 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! 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 . 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 . Timestamps/Topics for Episode 93: 0:00 Denying proper tools for music & the kitchen 8:49 The promise of flavor is nutrition 11:15 Introducing our guest Dr. Richard Meloche & Thomistic philosophy 16:34 Why we call it The Family Pig & household economy 25:25 St Thomas Aquinas's works & farm philosophy 35:30 The camaraderie of The Family Pig 40:45 How we met Dr. Meloche & 'coming to farming' for the food 55:26 The spiritual parfait of Grace and Nature 1:05:16 Textual references to 'The Good Life' & necessary bodily goods 1:12:51 Why the rural life is the best way to obtain the necessary bodily goods 1:22:40 Cookbooks written about peasant agriculture traditions 1:30:11 Living a rural life not out of fear Links for Episode 93: Dr. Richard Meloche of the Alcuin Institute Pope Leo XIII in an encyclical, "When you attempt to understand something outside of the influence of its causes, you lose that thing." William Cobbett De Regno (On Kingship) by Thomas Aquinas The Importance of the Rural Life by Fr George Speltz Aristotle's "Politics" John Senior Elizabeth Luard Jane Grigson /episode/index/show/farmsteadmeatsmith/id/30489463

Episode 92: The Virtue of Culling, Part 2 12/26/2023

Episode 92: The Virtue of Culling, Part 2 In this episode, we chat about affection for extraneous livestock, raising longhorns for our classes, how temperament is the most important thing with cows, harvesting a cow out of a ditch, culling fencing jumping cows (and their horns), and Wallace's Three Hearts Pilgrimage. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands 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! 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! 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 . 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 . Timestamps/Topics for Episode 92: 0:00 Affection for extraneous livestock 4:39 Longhorns for our beef classes 6:30 Temperament is the most important 8:04 Harvesting a cow out of a ditch 13:03 Fence jumping cows 20:26 Harvesting the cow & horns 27:00 Blowing the horn 28:38 Wallace's Three Hearts Pilgrimage 33:11 Cull your fence-jumping animals Links for Episode 92: Three Hearts Pilgrimage Our Lady of Clear Creek Abbey Greg Judy - regenerative rancher Thank you, Patrons! Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman Become a Patron by going to Patreon.com/meatsmith. /episode/index/show/farmsteadmeatsmith/id/29232403

Episode 91: The Virtue of Culling, Part 1 12/24/2023

Episode 91: The Virtue of Culling, Part 1 In this episode, we chat about the time of year to harvest pigs, the Mangalitza pig breed, our longhorn escapade, fast vs. slow stitch animals, and extraneous livestock. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Our Fall classes have SOLD OUT. Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands 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! 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! 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 . 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 . Timestamps/Topics for Episode 91: 0:00 Intro & Family Pig classes 3:52 THE time of year to harvest pigs 6:13 Mangalitza pigs 11:51 Our Longhorn escapade 26:56 Fast vs slow twitch animals 30:38 Extraneous livestock Thank you, Patrons! Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman Become a Patron by going to Patreon.com/meatsmith. /episode/index/show/farmsteadmeatsmith/id/29218823

Episode 90: The Art of Foie Gras, Part 2 12/01/2023

Episode 90: The Art of Foie Gras, Part 2 In this episode, we discussed farm tasks that build virtue, our upcoming The Art of Foie Gras class, farming as an art, the myth of "do what you love," what is the Good Life, the burden of abundance, foie gras as preservation, and horses and cows in our future. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands 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! 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! 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 . 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 . Timestamps/Topics for Episode 90: 0:00 Foie gras class & the art of farming 8:09 The myth of, "Do what you love." 17:17 The Good Life 22:55 The burden of abundance 37:00 Why foie gras would develop 43:25 Foie gras as preservation 48:29 Horses & cows in our future Links for Episode 90: Ross McKnight of Backwater Foie Grass The Art of Foie Gras class at Backwater Foie Gras January 19-20. The Third Spiritual Alphabet by Francisco de Osuna "Only them that has em can loose em." All Creatures Great and Small by James Herriot. Dr. Richard Meloche of the Alcuin Institute and St. Thomas Aquinas The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz Thank you, Patrons! Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman Become a Patron by going to Patreon.com/meatsmith. /episode/index/show/farmsteadmeatsmith/id/28890028

Episode 89: The Art of Foie Gras, Part 1 12/01/2023

Episode 89: The Art of Foie Gras, Part 1 In this episode, we discuss the French monarchy, the difference between power and authority, the history of botulism (or lack thereof), Brandon's aversion to recipes, and our upcoming Art of Foie Gras class with Backwater Foie Gras in Louisiana. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands 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! 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! 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 . 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 . Timestamps/Topics for Episode 89: 0:00 Intro & French monarchy 16:47 Difference b/w power & authority 21:26 Inspectors & illegality of property tax 31:13 Your virtues are the oversight 35:13 Botulism is a modern occurrence 39:10 Brandon's aversion to recipes 44:11 Foie Gras class in January Links for Episode 89: Acadian Flag La Bannière Louisianaise flag Who's the heir to the French throne? Unknown. There is evidence to suggest that the line of Louis XVI continued through Louis XVII, but mysterious circumstances surround the child-king's imprisonment and potential escape. He was 11 years old when he was imprisoned by the Revolutionary government, and yet a 14-year-old boy was found deceased in his cell. The KNOWN senior Bourbon descendant is Louis Alphonse de Bourbon (if crowned, would be Louis XX) The French monarchy author mentioned is Xavier Reyes-Ayral. The interview between him and Joe McClane can be found: The current Duke of Anjou is Louis Alphonse de Bourbon, who, as stated above, is the apparent senior Bourbon heir. The term Anjou-ism is seen used by those legitimists (pro-French-monarchy activists) who do not believe that Louis Alphonse is the rightful heir. There are other claimants: The Uprising in the Vendée occurred as a response to Revolutionary incursions into the Vendée, persecution of faithful priests, the murder of Louis XVI, the attempted installation of apostate priests in the parish churches in the Vendée, etc. It was a peasant uprising, nonetheless, led by noblemen and soldiers. It was successful for 3 years until the military campaign of the Catholic and Royal Army of the Vendée failed in the Loire valley. However, resistance to the Revolution continued for years after the destruction of the counter-revolutionary army. La Nouvelle Vendée . Their recent conference in Arnaudville, Louisiana, launched a sort of Catholic Counter-Revolution in Louisiana. Crusade Channel with Mike Church Vendée Radio is a podcast (They are not affiliated with La Nouvelle Vendée / The New Vendée.) Dr. Douglas Mark Haugen ... (the "egregore") Mr. Michael Matt is the editor of The Remnant Newspaper and the host of The Remnant Underground: Before Church and State: A Study of Social Order in the Sacramental Kingdom of St. Louis IX by Andrew Willard Jones Men referenced in property tax education: Alphonso Faggiolo: and Brandon Sibley: Chef John False Thank you, Patrons! Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman Become a Patron by going to Patreon.com/meatsmith. /episode/index/show/farmsteadmeatsmith/id/28888588

Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2 10/25/2023

Episode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2 In this episode, we chat about Gregorian chant; what it is, how it's different from modern music, and how it impacts our lives. Announcements: 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 . Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. To keep the hands-on experience undiluted, classes are limited to just eight students. Jump on this chance and sign up today! 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 promo code 60daytrial at checkout. Sign up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Timestamps/Topics for Episode 88: 0:00 What is Gregorian chant? 12:00 How Gregorian chant is different from modern music 15:06 You will understand even though it's in Latin 22:48 A different way of singing 32:21 Beauty orders the appetites 39:48 Chant appeals to the intellect 44:00 Definition of Beauty 51:34 How chant impacts our lives 1:05:17 Chant in our home 1:11:10 Sound of Music's influence Links for Episode 88: Good Music, Sacred Music, and Silence: Three Gifts of God for Liturgy and for Life by Peter Kwasniewski Dies Irae - Gregorian Chant The Monks of Norcia Our Lady of Guadalupe Seminary - Requiem album Monastic Choir Of Our Lady Of Clear Creek Abbey Nicholas Lemme - St. John Passion FSSP Requiem Mass Lecture with the definition of Beauty by Fr. Chad Ripperger Timothy Flanders - The Meaning of Catholic AND The Logos of Music article The Angelous we chant at home Our Lady of Guadalupe Seminary - Learn chant Sound of Music - Do Re Mi Gregorian Chant Academy - /episode/index/show/farmsteadmeatsmith/id/28424822

Episode 87: Culling, Cattle Rotation, and Gregorian Chant, Part 1 10/04/2023

Episode 87: Culling, Cattle Rotation, and Gregorian Chant, Part 1 In this episode, we chat about the Assumption, our current virtue building, guilds & slaughterhouses of old, how our classes can get you off industrial meat, the meaning of culling, and rotational grazing on our farm. Announcements: 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 . Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign up today! Our 3-Day Lamb Harvest class is SOLD OUT. Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the promo code 60daytrial at checkout. Sign up for Meatsmith Membership at . Timestamps/Topics for Episode 87: 0:00 Intro & Assumption tide 5:47 Our current virtue building 9:00 Guilds & slaughterhouses of old 15:08 Our classes get you off industrial meat 26:20 The meaning of 'to cull' 31:46 The Slaughterman's Creed 42:04 There is waste in life 47:12 Rotational grazing on our farm Links for Episode 87: Slaughterman's Creed from Haslingden Old And New, Blog - Thursday, 23 January 2014 by Bryan Yorke: 'Thine is a task of blood, Discharge thy task with mercy, Let thy victim feel no pain, May sudden blow mean death, Such death that thou thyself would ask.' Greg Judy - Rotational grazing Thank you, Patrons! Ellen Bloomfield, Monica Allen, Lisa Treat, Chris Sugg, Nan Wilson, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Don Lang, Larry Kapigian, Nate Crown, Tim Colton, Jeremy Wood, Alana Quevedo, Dekota Donnell, Philip Durso, Warren Lund, Mujahid Abdallah, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman, Maria Become a Patron by going to Patreon.com/meatsmith. /episode/index/show/farmsteadmeatsmith/id/28228505

Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 07/27/2023

Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 In this episode, we chat about soft communism, weaning yourself from the comforts of urban life, and fasting. We continue our community vs family conversation, making a case for owning a bigger home, bodies needing space, and the duty to teach your children. Announcements: 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 . Come to our 3-Day Family Lamb Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are November 16th-18th, November 30th - December 2nd, and December 14th-16th. Tickets are $1,530 per person, with a limited capacity of just eight students to keep the hands-on experience undiluted. Jump on this chance and sign-up today! Our last 3-Day Family Lamb Harvest of the year will be October 5th-7th. Sign up today on our website at Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Timestamps/Topics for Episode 86: 0:00 Intro 1:04 Soft communism 5:07 Fasting could be the first step toward farming 16:35 Community vs faith/family continued 21:43 We need larger living spaces because bodies need space 34:21 Families have a right to a big home 37:50 It's your duty to teach your children 48:15 Contemplating a big move Links for Episode 86: The Rulers of Russia and the Russian Farmers by Father Denis Fahey Ross McKnight of Backwater Foie Gras The Definitive Guide to Catholic Fasting & Abstinence by Matthew Plese Charlotte Mason's homeschool curriculum /episode/index/show/farmsteadmeatsmith/id/27585558

Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1 07/13/2023

Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2 04/14/2023

Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2 In this episode, we discuss the gift that is Community, Nature, Grace, & Original Sin, farming in reparation to God, the uselessness of smartphones, and the virtue of pork chops. Announcements: 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 . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 1st-3rd and June 15-17th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! Our 2-Day Martinmas Goose Harvest class will be November 10th-11th this year. Sign up today on our website at Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics for Episode 84: Community doesn't save your soul, 1:01 Community & friendship can concur, 4:22 Choosing between community, worship, and land, 7:41 Nature, Grace, & Original Sin, 13:29 Farming is reparation to God, 17:33 Choose worship, 29:06 Communities formed around pilgrimages, 35:31 Smartphones are immensely useless, 43:00 The virtue of pork chops, 45:02 Links for Episode 84: The Community, essay from Flee to the Fields: The Founding Fathers of the Catholic Land Movement Fr. Moran Dr. Richard Meloche of the Alcuin Institute Fr. Mateo Crawley Plinio Corrêa de Oliveira "Who is like God?” Rebuilding Catholic Social Order The Physiology of Taste: Or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin Catholic Manual of Civility by Marian Therese Horvat George Washington's Rules of Civility & Decent Behavior in Company and Conversation by /episode/index/show/farmsteadmeatsmith/id/26548170

Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1 03/30/2023

Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1 In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society. Announcements: 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 . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! Our 2-Day Martinmass Goose Harvest class will be November 10th-11th this year. Sign up today on our website at Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics for Episode 83: Beef breeds for our classes, 3:32 Sheep husbandry, 13:52 Goose class and Family Pig classes, 15:47 Raising dairy cows, 17:51 Blood bread, 23:53 Modern food tricks us into eating more, 28:33 Back to Community vs. Society, 39:25 Feed both the body and spirit, 40:28 Story from Physiology of Taste by Jean Anthelme Brillat-Savarin, 42:59 Eating in the context of natural order & hierarchy, 50:29 The etymology of Community, 52:20 Losing community to unity, 1:03:32 Excess of Community on the Right and Left, 1:05:55 An authority that distributes common goods, 1:11:48 Links for Episode 83: Cottage Economy by William Cobbett Jane Grigson The Nordic Cookbook by Magnus Nilsson Lives of the Saints: For Every Day in the Year by Alban Butler The Physiology of Taste: Or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin English from the Roots Up: Help for Reading, Writing, Spelling, and S.A.T. Scores: Greek Latin, Vol. 1 by Joegil K. Lundquist The Village, film by M. Night Shyamalan /episode/index/show/farmsteadmeatsmith/id/26395122

Episode 82: Community vs Society Part 2 02/11/2023

Episode 82: Community vs Society Part 2 Episode 82: Community vs. Society Part 2 In this episode we chat about community, its different forms, positives and negatives, its lack of definition, its function in ideology, and what it offers. We compare it to society, how the family is the essential unit of society, and the grace family provides to a community. Announcements: 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 . Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics for Episode 82: Meatsmith is a social business, 1:01 Question from a fellow meatsmith, 3:15 How big of a factor does community play, 6:10 The communities we've been in, 9:05 Criticism of 'community,' 14:30 How community functions in ideology, 17:47 Community is a 'talismanic' word, 21:44 Feeling isolated as a farmer, 29:45 What does society offer the family?, 31:19 Society prevents isolationism, 32:05 Rugged, individualist, perseverance; 33:03 The family is the essential unit of society, 35:33 You don't get grace through community, 39:00 Sacramental marriage, 39:13 The temporal order cannot survive on its own terms, 41:11 Community gets that kind of grace from the family, 43:35 The natural virtue of Patria, 43:55 Duties to society, 45:00 Sharing spiritual goods vs. material goods, 48:40 What is a common good?, 49:44 Links for Episode 82: Talismanic Words and the Anti-Church Agenda Father Thomas Crean, Integralism & the Common Good of Tradition, Family, and Property (founder Plinio Corrêa de Oliveira) . Recommended article: What is Organic Society? Tradition in Action /episode/index/show/farmsteadmeatsmith/id/25900245

Episode 81: Recap of our Busy Season and Community vs. Society Part 1 02/04/2023

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 09/23/2022

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 09/01/2022

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 Sign up for the free event - Traditional Skills Summit Sept 12-15th In this episode, we talk about our upcoming Martinmas Goose class, all the events Brandon is participating in, our thoughts on The Church and the Land by Fr. Vincent McNabb, the four causes, and leaving the cities. Announcements: 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 . This November, come to our 2-Day Goose Martinmas Harvest and celebrate the fat and meat of this most noble bird. The dates are November 10-11th, and tickets are $1,045. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics for Episode 79: Goose Harvest class, 2:36 Traditional Skills Summit, 14:33 The Ozark Homesteading Expo, 16:59 White Oak Pastures Backyard Butcher Workshop, 19:07 Melissa Noris, 21:54 Fr Vincent McNabb, 23:15 A departure from order and philosophy, 26:49 The four causes, 28:31 Corn as it's acted upon by its four causes, 33:20 Isolate the material causes, 37:00 What a city is, 42:25 Liberalism and communism have the same end, 47:10 Reasons to leave the city, 54:09 The order in The Lord's Prayer, 1:01:18 The section of The Church and the Land by Fr. Vincent McNabb that Brandon reads includes a quote from Rural Roads to Security by Mgr. Ligutti, and then flows into another from Alternative to Death by the Earl of Portsmouth. Links for Episode 79: Traditional Skills Summit - Ozark Homesteading Expo - White Oak Pasture's Backyard Butchery Workshop Oct 7-8th - Pioneering Today podcast - Catholic Homesteading podcast - All our recent interviews - The Church and the Land by Fr. Vincent McNabb - /episode/index/show/farmsteadmeatsmith/id/24242313

Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium 08/05/2022

Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium Episode 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium. From sonnets to Cottage Economy, from Thomas Aquinas to selling cured meats, Brandon distills much of what we've been discussing over the years into this talk. Announcements: 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 . Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at . Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics: Intro to how we provision our home, 2:25 Sonnets (they relate to pig killing, we swear), 7:05 Having to purchase meat again, 10:10 The virtue of killing pigs, 11:20 Cottage Economy, 11:30 Pig hierarchy, 16:50 Why Brandon left academia, 22:20 clouded by emotions when killing livestock, 29:00 Three powers of Thomas Aquinas, 39:09 Cooking is an essential part of slaughter, 41:33 Catching blood & blood sausage, 44:22 Making andouille sausage, 47:33 100% yield from your livestock, 49:45 Pig killing requires you to use your senses, 56:11 Meat spoilage, 58:35 Selling cured meat retail, 1:05:50 Finding harmony with the natural order, 1:12:40 Links for Episode 77: Prairie Troubadour Symposium - https://prairietroubadour.org/ Cottage Economy by William Cobbett https://www.goodreads.com/book/show/243534.Cottage_Economy G. K. Chesterton https://www.goodreads.com/author/show/7014283.G_K_Chesterton Thomas Aquinas https://en.wikipedia.org/wiki/Thomas_Aquinas /episode/index/show/farmsteadmeatsmith/id/23961546

Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2 07/23/2022

Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2 In this episode, we chat with Ross McKnight of Backwater Foie Gras about the practical element of gavage, why gavage isn't force-feeding, breed of duck, feed used, legally selling farm products, prose, and poetry. Announcements: 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 . Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at . Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics: The practical element of gavage, 1:02 Gavage is a natural form of agriculture, 13:55 Muscovy or mallard, 10:40 & 15:05 How much to feed them, 16:00 It's not force-feeding, 17:42 Using whole corn, 21:04 Write this down and frame it for your kitchen, 22:23 Why foie gras?, 43:03 Age of the muscovies, 29:12 Using milk, 32:49 Pre--gavage treatment, 34:42 Meatsmith & Backwater Foie Gras should offer classes together, 45:15 A PMA (Private Membership Association) as an alternative to selling retail, 46:56 Millers Organic Farm as a PMA example, 54:36 The power of bureaucracy, 57:21 A PMA in every state, 1:04:00 Food safety regulations are written for industrial-scale, not small farms, 1:06:00 Food prices at farmers market, 1:07:52 Culinary ignorance, 1:12:36 You can make a living farming, 1:17:28 Swimming with the current that is the natural order, 1:20:39 Links for Episode 77: Find Ross McKnight and Backwater Foie Gras on , , and . Miller's Organic Farm Charles A. Coulombe The Lord of the Rings by J.R.R. Tolkien /episode/index/show/farmsteadmeatsmith/id/23835986

Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1 06/14/2022

Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1 In this episode, we chat with Ross McKnight of Backwater Foie Gras about how he began his farming journey, why he chose foie gras, tradition and moving to the land, and the mortification of farming. Announcements: 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 . Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy to be able to offer it again, November 17-19th, at our new homestead just outside of Tulsa, Oklahoma. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to skinning to butchery to cookery, the experience gained at our Lamb class is unparalleled. And all instruction is entirely translatable to any other ruminant harvesting, including goats, deer, elk, beef, etc. Find all the details at . Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at . Topics: Our new baby, butchershop, and lamb class, 1:01 Brandon's recent interviews, 6:53 Interview with Ross McKnight starts, 12:51 Ross introduces himself, 16:42 From an English major to finance, 20:25 From an auto-immunity disease to a farmer, 34:03 Creating beauty makes life worth something, 42:33 Why foie gras?, 43:03 We want tradition, 47:40 The camaraderie with other farmers, 49:20 Moving to the land with religion as the motive, 52:53 Hyper theoretical movements, 57:34 The mortification of farming, 1:00:54 Links for Episode 75: Justin Rhodes interview with Brandon on iTunes Homesteading Family interview with Brandon - Cured Pork the Old Fashioned Way Brian Holdsworth interview with Brandon - Catholic Homesteading with Brandon Sheard The Church and the Land by Ff. Vincent McNabb Find Ross McKnight and Backwater Foie Gras on , , and . Fr. Denis Fahey Sow the Land Homestead Restoring the Faith /episode/index/show/farmsteadmeatsmith/id/23430488

Ep 75 Philosophy 101 & Family Farming Part 2 05/28/2022

Ep 71: On Moving, Tradition, & Truck Tipping, Pt 2 03/03/2022

Ep 74 Philosophy 101 & Family Farming 02/12/2022

A Meatsmith Harvest

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