User Login
0 Items-

In episode 99, 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.

In episode 100, 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 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’s Family Pig class experience
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

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 We’re 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 99:

Links for Episode 100:

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. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Thank you, Patrons!

Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Philip Warren, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman, Stephen Montellano

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

Back To Top