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In these episodes, Brandon and Lauren discuss the virtue of making bacon — how it is about so much more than just putting food on your table — and how it can lead you to excellence through virtue.  Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as well as the factors he must consider in discerning whether or not to buy them.

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Part 1 Show Notes:

  • Announcements (and what Brandon’s been up to), :59
    • Dreaming of a bacon slicer, 2:17
    •                  … and a wall-mounted paper dispenser…. and a bowl chopper,  18:38
  • On what basis does one decide to upgrade their home meat production set-up?  23:23
  • What one can anticipate when you first start making bacon, 32:28
    • How to overcome some difficulties of eating bacon:
      • abundance, 33:35
      • rancidity, 36:15
  • Virtue acquisition through bacon making; 39:18
  • The ends of cooking: the natural and the supernatural, 46:33

Part 2 Show Notes:

  • Why do we cook? 1:02
    • The dichotomy between work and gift, 5:09
  • Animals and the hunt, 10:47
  • Emotions and the kill, 14:15
  • Emotion, passion and virtue, 23:18
  • Excellence in the ordinary; filling your life with humble delight, 30:04
  • How emotion and temperament affect the kill, 38:29
  • The temperament of pigs, 46:35

Links for Episode 47:

Links for Episode 48:

 

 

 

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