Hosted by Farmstead Meatsmith · 🇺🇸 US · EN · 100 episodes
Established thought leaders with verified media credentials.
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.
Farmstead Meatsmith hosts A Meatsmith Harvest, a arts show with 100 episodes published.
→ In this episode, Brandon asks Rachel and Kyle all his questions about sheep milking, sheep breeds, wool processing, minerals used for health, dewormer, and fencing for sheep. They also discuss sheep harvesting and how
In this episode, Brandon chats with sheep homesteaders Rachel & Kyle Hester about Romanian placinta cake, how the Hesters got into raw milk for health, sheep breeds for milking, how to start milking a meat sheep, what a
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 commu
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
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 Intr
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 Pertus
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 pertus
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
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 i
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
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 & rai
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. Ti
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,
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
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 an
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 Intr
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 livi
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
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-D
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 t
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A Meatsmith Harvest is hosted by Farmstead Meatsmith. The show is categorised under arts (food) and has published 100 episodes.
A Meatsmith Harvest has published 100 episodes.
A Meatsmith Harvest regularly covers arts, food. It sits in the arts category, with a food focus.
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Episodes of A Meatsmith Harvest average 69 minutes, giving guests a long-form format with plenty of time to expand on their expertise.
Our data rates A Meatsmith Harvest's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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