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In episode 104, 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.

In episode 105, 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 antibiotics.

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
22:57 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 for your immunity and good health
42:14 Returning to the four ends of manual labor
50:00 Agriculture is particularly suited to almsgiving
47:33 Doctors are not educated in nutrition
50:39 Nutritional education can start in the home & DYI research

Timestamps/Topics for Episode 105:

0:00 A Meatsmith’s weird form of building immunity
5:08 More health resources
10:25 Pathologically delicious food vs real food, palette formation, and old food traditions and recipes
16:00 The foundation of health is your diet and nutrition
25:00 How important is fleeing the city and starting a homestead as a Christian family?
35:00 The importance of The Medieval Pig
41:40 Conventional health is fear-based & isolating in our family is impossible
46:09 Pamela Acker’s work on vaccines
49:40 Our general health plan & Real food isn’t debatable; it’s dogma

Links for Episode 104:

Links for Episode 105:

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! Farmsteadmeatsmith.com/upcoming-classes/
  • 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. Farmsteadmeatsmith.com/product/membership/

Thank you, Patrons!

Ellen Bloomfield, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Jeremy Wood, Dohrman Farm, Richard, and Stephen Montellano

Become a Patron by going to Patreon.com/meatsmith.

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