The Harvest Eating Podcast (Keith Snow)

On today’s show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah.

NOTE:  The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits their climate change narrative so they will make lots of news about it. I want you to be informed!

We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we’re under 3 inches according to most estimates.

Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don’t rely on the Colorado river (as far as I know) to supply our water.

Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets.

On a brighter note, rice pudding is today’s featured recipe idea. I will be updating this post soon with photos.

Here are some links to check out:

2021 could be one of the driest years in a millennium, and there's no relief in sight

https://www.youtube.com/watch?v=-qDYi9HfQkI

What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River.

https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/

This is a great example of a company that is growing lots of food responsibly, but not in CA, this model would be in every state and we’d be a lot more secure as t grocery store shelves remaining fill.https://www.muccifarms.com/our-farms/why-greenhouse-grown/

Crumbling Chinese Buildings:

https://www.youtube.com/watch?v=XopSDJq6w8E&t=303s

Why Is Everything In China Falling Apart?

https://www.youtube.com/watch?v=o9eXi3RL8q4

More Chinese Falling Infrastructure

https://www.youtube.com/watch?v=8zplHlJDs1U

Resources for this episode:

Buy Harvest Eating Merch

Enroll Now-Food Storage Feast

Shop-Harvest Eating Store

Harvest Eating On Telegram

Harvest Eating on Mewe

Harvest Eating on Instagram

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

Support Harvest Eating

In this episode I take a listener question from Dan D. at http://www.suburbansteader.com regarding cooking with seafood. I discuss some basic fish buying, handaling and cooking.

www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils

Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the “heart-healthy benefits” of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and “vegetable” oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow, duck fat, coconut oil, avocado, and olive oil and marketed to those avoiding seed oils.

These nasty oils are everywhere and in everything, you can possibly think of, all snacks, chocolates, cookies, cakes, chips, crackers, dressings, condiments such as mayo, BBQ, marinades, etc. So avoiding them takes some discipline and plenty of label-reading.

How did industrial seed oils go from being classified as “toxic waste” to enjoying the title of “heart-healthy” fats? As first documented by Nina Teicholz, in her book, The Big Fat Surprise, the story involves a scandalous combination of donations to medical organizations, dubious scientific research, and unsubstantiated marketing claims. Credit: chris kresser

Check in the resource section as I’ve added articles that promote seed oil and articles that say to avoid them. So who do you believe?

Links to check out:

Support Harvest Eating

Brown Duck Coffee

About Chef Keith Snow

Some of My Fav Recipes

Resources for today’s show:

https://www.hsph.harvard.edu/news/hsph-in-the-news/scientists-debunk-seed-oil-health-risks/

https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/

https://udumbara.net/groundbreaking-conference-reveals-health-risks-of-seed-oils

In this episode I discuss a few potato dishes that can be made for Christmas dinner. I love these lard roasted potatoes, super simple yet really interesting and tasty. Also, au gratin potatoes are lovely and easy as well.

In today's episode, I walk you through a basic bone broth that will yield some delicious soup and extra meat that can be used in many ways. As always, try to use a pasture-raised chicken if possible. The flavor of this broth, especially with the garlic in it, is incredible. This can be strained and used to sip on like a drink for anyone on the GAPS diet. It can be used to make just about any soup and in this case, I describe a simple leek soup. You can learn more about soups by visiting Harvest Eating.

Todays show focuses on what I am going to do with all the pears and apples we picked yesterday. I talk about making cider, fritters, poached pears and more....plus a few rants on bad food, rip-off dog food and pasta sauce packaging updates.

On this short episode I discuss my recent cholesterol screening and numbers compared to 2 years back while eating, meat, dairy, eggs etc. Anybody looking to improve their cholesterol numbers needs to consider a vegan diet. My total cholesterol went from 238 to 130 in 120 days as a vegan. LDL went from 170 to 69 in same time period. http://www.harvesteating.com

I disucss the audio series Thanksgiving University I have been working on to help people with teh big holiday meal. 

Today I talk about my top 4 tips for successful grilling. So easy if you follow them to produce great grilled chicken, steak, grilled pork or even grilled seafood. If you keep your grill hot, brushed, oiled and let the grill cook instead of flipping the meat every two seconds you will have great results. Charcoal grills are my favorite and I use lump charcoal instead of charcoal briquets, and never use lighter fluid. This podcast on grilling will help you get the most out of your Weber Kettle Grill.

On today's show I discuss the micro biome referring to your intestinal health. The trillions of bacteria that live in your digestive system are the key to a healthy life. They can prevent and even cure some disease and modern science and the pharma industry is hard at work unlocking what may be the biggest human health development ever discovered. You micro biome or gut has over 100 trillion bacteria that determine many facets of your life. 

I recommend the new book called Brain Maker authored by New York Times best selling author and neurologist Dr. David Perlmutter MD.  It discusses these topics and related ground-breaking research in depth.

In this show I talk about my trip to cook for some homeschool kids.

129-Making Tortilla Soup

As fall brings cooler weather soup making takes center stage. Here I discuss a few of our favorite soup recipes plus some other updates.

In this episode I discuss the amazing potato and how to enjoy it. I also discuss the many merits of the potato as a survival food.

In this episode I talk specifically about setting the stage for a nice Valentines dinner menu for your loved ones. With a little attention to detail, anyone can create a wonderful culinary experience for their Valentine. My simple 3 course menu features hearts of romaine with cilantro vinaigrette, seared jumbo shrimp with tomato tequilla butter, and honey lime sweet potatoes. Dinner is followed up with 3 choices for dessert. 

On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss.....

1. Harvest Eating Spices

2. Thoughtful Harvest Vegan Parmesan Cheeses

3. Thoughtful Harvest Premium Pasta Sauces.

4. Food Storage Feast

   Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes.

Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying.

You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado.

You wind up with a dish that has texture, flavor, aroma, and serious satisfaction.

Resources for this episode:

Harvest Eating on Instagram

Harvest Eating on Mewe

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

In this episode I take you through the process to cook a steak properly. Everything from marination, to cooking to slicing and even how to make a tasty pan sauce or gravy. I also talk about how steak gets graded by the USDA and how to cook grass-fed beef properly as well.

This episode I discuss the many befits of keeping chickens. I wil ldiscuss the lifestyle commercial chickens have which are not so good, compared to the the life a well-cared for bckyard chicken enjoys. You will be encouraged to keep your own chickens and if not so inclined to at leat find local eggs to enjoy.

In this episode I discuss making a pork green chili. I also discuss the course I am creating to help people go gluten free and how to help them aliviate joint pain. 

JOIN THE FLOCK-BROWN DUCK COFFEE!

Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.

WHAT’s Cookin?:

-Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it’s very low hydration and super thin and left uncovered so it because almost leather-like and dry, and cooks up crisp.

FOOD INDUSTRY AND HARVEST NEWS:

Raw milk is legalized in more states, add North Dakota and Iowa to the list. It is an exciting development to see an increasing number of dairies legally selling raw milk. Raw milk, which is milk that is not pasteurized or homogenized, has gained popularity in recent years due to its numerous health benefits. Supporters argue that raw milk retains its natural enzymes, vitamins, and beneficial bacteria, making it easier to digest and boosting the immune system. Additionally, raw milk is believed to contain higher levels of nutrients, such as Vitamin C, D, and B6, as well as minerals like calcium, magnesium, and iron. Many consumers also appreciate the rich and creamy taste of raw milk, as well as its potential to reduce allergies and intolerances. However, it is important to note that there are still concerns regarding the safety of raw milk, as it may harbor harmful bacteria, such as E. coli or Salmonella. Thus, those interested in consuming raw milk should ensure that it comes from reputable dairies with strict quality control measures in place.

TODAY’S MAIN TOPIC:

Cold Food For Dinner

Since we’re in the middle of the hot summer I suggest having a larger meal during the day and lighter foods at dinner time. When I was a kid, summertime dinner often was antipasto platter and included such things as sliced deli meats and cheeses, tomatoes, pickles, potato or macaroni salad, and fruit salad. The idea was not to heat up the house and to have cooling foods. Recently we had fruit and yogurt for dinner; a large bowl of homemade yogurt with sweeteners such as honey or maple syrup and a selection of fruits to add to the yogurt.

Similarly, foods like quiche and salad, or soup and a sandwich can be tasty for dinner on hots nights. Here are a few more ideas to kick around:

• Orzo salad with rotisserie chicken

• Panzanella salad; bread cubes, salted tomatoes, herbage, simple vinaigrette, pecorino cheese or some really great ricotta salata

• Tuna or chicken salad stuffed avocado

• Tuna salad with cucumber, tomatoes, chip peas, onions, and marinated artichokes

• Nicoise salad; tuna, cold green beans, avocado, potato salad, hard-cooked eggs

• tomatoes, w mozzarella, olives, cucumbers, and simple olive oil vinaigrette, feta cheese

Homesteading Psunami:

Check out Perma Pastures Farm-Billy, William and Michele

PRODUCT RECOMMENDATION:

Pro One Water Filter

We decided to get another water filter after we scraped the Berkey and then spent 5 mos with a pile of shit from Acqusana. We always wondered why some much scale came through our Berkey, calcium deposits, etc., and the fact that they had no real water quality testing and we also had the plastic version started bothering me as I learned that plastic does indeed leach. I then ordered a model from a company called Acquasana, they make under-counter and whole house systems with lab test results which I liked, I bought the countertop model with half gallon capacity, HUGE mistake, we were filling that damn thing 3-4 times per day.

Since our switch in late July we have been very happy with the Pro One system, the packaging, system itself, water quality, looks, and performance is spot on.

read labels....avoid processed foods...

n this episode I talk in general about my garden and give you an update on what were growing, what were harvesting now, what will come soon. I also give some tips on weed control and speak about what I am doing to save or put up these foods. I also talk about compost amending and those DARN BUGS!

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment.

A simple bowl and spoon will do it. Here is the Recipe:

-5 c sifted bread flour

-1 tsp  regular yeast

-2 c warm water (under 110 degrees)

-1/2 c whole milk

-2 tsp salt

Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours.

Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes.

I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful!

Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the show and website for $5.99 per month.

Are you a germophobe? Do you have children? Have you heard the term “widespread flu”? If you answered yes to these questions your family might be a lot like my family.

We had our first child in 2002, Olivia was such a gem, she’s 19 now and has turned into an amazing young lady. She has taught us so much over the last nearly 2 decades including much about germs and staying healthy.

As she went from infant to toddler we eventually tried to introduce her to daycare and found a little place in South Carolina a few miles from our farm that has a spot for her where we could introduce her to other kids and let her socialize. I think I took her there a total of 5-6 times before witnessing the junk food they fed kids (frozen chicken nuggets etc.) and also how often the kids were sick.

It was common to see the children with gnarly green mucus dripping down their faces and in their mouths (I know, a gross image I’m describing here) which I found disgusting. I never saw the caregivers ever wipe the noses either, rather they would just let the kids use their arm sleeves, etc.

Being the type of guy who is not shy about questioning people I laid into these folks a few times only to receive poor excuses and other bullshit. The last straw for me was seeing a tiny female toddler on the same playground as a 10-year-old boys, and how she was hammered by walking in front of a large swing set where an aggressive boy nailed her on his way down.

The 21-year-old worker who witnessed this never even got up to assist. I threw a fit and took Olivia out and went to see the owner, I described what I saw and told her she was presiding over a rather dangerous and substandard daycare and I would not subject my daughter to that. Her response was “we usually don’t mix toddlers with older kids”, usually”?

That daycare experience led us to keep Olivia home, wash hands frequently and keep hand sanitizer in the cars, my wife's purse etc. We fed our daughter organic, farm-fresh foods since she could eat solid foods and we made sure she had fresh air, sunshine, and everything good parents tend to provide.

When we started going to church we found the same sickly kids and junk-food snacks being fed to kids there as well. We sent Olivia with her own snacks that were healthy as we wanted her to be well-nourished.

In winter if the news channel reported flu being “wide spread” we would just stay home until things cleared up a bit. We have always been aware of the risk of seasonal viruses such as cold and flu and how these target the elderly and young children.

I often looked at statics and was amazed at how many cold & flu cases happened each winter, and sadly deaths! It’s not uncommon to have 30-50 million flu cases each year. And tens of thousands of deaths.

So we have always done our best to stay healthy by keeping germs at bay on hands, surfaces, eating well, and supplementing where appropriate. We also believe in getting dirty outside to build immunity by being around pets, livestock etc. Our kids walked barefoot, played in the garden, yard, woods, etc., they were not sheltered from bacteria, but viruses yes.

When this current health situation started in 2020 we were in the midst of a nasty cold/flu season, with close to 80 million flu cases yet once faulty PCR covid testing came onto the scene in early April, the flu disappeared magically. The seasonal flu and cold and other virus became Covid 19. My bullshit radar was in full swing and while I admit they had us scared for a month or so, we quickly realized we were all being gaslighted and we knew this was a giant goat screw.

We did however start taking the following supplements and we have remained pretty healthy even with kids in school and a wife that sees “covid positive” elderly patients daily. We made sure other families and close friends were on this same regime, they all have done well.

We take the following supplements daily: (diff. Amounts based on weight, age, etc.)

Vitamin d, Vitamin K2-7, Vitamin c, zinc, quercetin, digestive enzymes

We also consume fermented vegetables such as kimchi, sauerkraut, pickles, kefir, yogurt. If we felt like we might get sick, we upped the c, d, zinc, quercetin and it has worked fine. We try to get out in the sun as often as possible.

We limit junk food and be sure to eat a varied diet and cook 99% of our own meals. I think if you follow this advice you will fare just as well.

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Hi folks...I know you were worried about me...but this show starts me back on track and updates yo uon where I've been....

I discuss our weekend trip tp Coeur d Alene ID this weekend nad also dicuss making polenta....

So here is episode #439 that I had chosen not to post but I have heard from many of you saying you want the personal update on the Cape Cod trip...so, here it is. After the update this is the same episode as the 439 meatball episode that proceeds this one...so, you only need to listen to this if you want to hear about Cape Cod.

At the end of each winter gardeners plan their spring gardens. The must decide what to plant, acquire seeds, make sure all equipment needed is present then seeds are started and garden plot is prepared, tillied, raked, amended and then final planting takes place after the last frost. This is what all garderns do, but each gardener has his/her own methods and priorities.

Today's episode is dedicated to a dish I call the garbage salad.

A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing.

This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad!

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On thoday's show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You wil lneed a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry....never fear...easily remedied on Amazon or your local Asian Market. 

beans

On today's show I discuss the salts I keep in my pantry and give tips on how to use them. The proper use of salt is paramount to good cookery and even more important in the crafting of artisan foods of all sorts. I keep the following salts:

-Morton Kosher Salt

-Iodized salt (rarely used)

-Maldon Flakes Salt

-Grey Sea Salt, France

-Himilayan Pink Salt

This episode has been requested many times so I hope it's useful to you.

wash your fruit folks!

In this episode I do my best to encourage and even nudge you into starting to increase the depth of your panty or for some of you, take the first step. There are turbulent waters ahead and we all need to strap in and have enough stored food to make sure nobody goes without, especially our children or elderly. Some economic discussions and some lemonade too round out this episode.

On today's show I dive deep on the reasons you would consider NOT buying pond or farm raised shrimp from overseas. When buying pond raised imported shrimp there are issues with in-humane labor practices that include slavery, terrible quality and lack of sanitation, plus the economic consequences of your dollars not going to your local fishermen. At the end of the show I detail a tasty shrimp recipe that you can find on the blog at Harvest Eating.com

Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.

Through the years I have taught people through this podcast, cookbook, videos, tv shows, magazine articles, and in-person culinary demonstrations many different culinary wives' tales or falsehoods. Stuff I was taught and just always did….because…that’s the way you do it…..

As a young chef training under older more experienced chefs, most of them graduates of European or American culinary institutions, I was taught the “way to do things” and little details that I have seen parroted on TV and elsewhere for decades.

I’d like to dispel some of them today.

1. A good example of this would be letting meat rest to “reabsorb the juices”. The meat is not reabsorbing juices, the juice is in there and has not gone anywhere….they just are moving fast due to heat. Water is still when cold, but moves when simmering or boiling because the atoms react to heat and create energy. So, when we remove meat from the oven, as it cools the juices are less likely to spill out, but there is no reabsorbing going on.
2. Seasoning meat and thinking the interior is getting seasoned even without a brine being deployed. Sure the outer edges and a tiny bit of the interior are getting some seasoning, but not much more than maybe 1/4 inch. In order to season internally the meat must soak in a brine that contains quite a bit of salt and it takes time for the brine to move into the meat.
3. In the same vein, we were all taught to season the food with salt and pepper and herbs even if it was going on a hot grill, sauté pan, or oven. What happens is the seasonings (except salt) just burn and become acrid and bitter, especially herbs and seeds (pepper, cumin, coriander, sesame) I have changed my thinking on this…more on an upcoming show…
4. Basting a turkey is also a total waste of time. I remember thinking why am I opening the oven every 30 minutes letting out half the heat to bast the turkey when it does nothing to increase the moistness of the turkey? I had plenty of dry-basted turkeys, trust me.
5. The plethora of egg cooking tips to do things like poaching eggs with vinegar and creating a whirlpool. I have done it with no vinegar in still water and it works better and does not give the eggs a vinegar taste.
6. Making hollandaise over a double boiler and whisking for 20 years…a blender works better and takes 30 seconds.

Part 2 coming soon....

Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing!

This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage.

The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix! 

The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create something that is not just a plate filler, but something to behold.

To support this show become a Harvest Eating Foodie

In this episode I talk all about eggs; how to find local eggs, why they are better and the ways I like to cook eggs.  I also dispel the theory that store-bought eggs claim to be free range and healthy.

JOIN THE FLOCK-BROWN DUCK COFFEE!

Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

WHAT IS ON THE MENU:

• Eggplant parmesan

• Thai Curry

• Apple Pie

FOOD INDUSTRY AND HARVEST NEWS:

Mycoprotein Maker Enough Raises Over $40 Million to Double Capacity

The Scottish company has ambitious goals of producing one million tons of its mycoprotein product “Abunda,” which is the equivalent of replacing five million cows or more than one billion chickens. Made using fungi and placed into all sorts of fake meat products.

TODAY’S MAIN TOPIC:

Now that we’re almost through September, most parts of the country are harvesting abundant local apples. This is a critical time to cook, store, and enjoy apples as we should have access to fresh local apples instead of store-bought apples from last season that have been sitting in cold storage.

Cooking and processing local apples in America is a truly delightful and rewarding experience. With an abundance of apple varieties grown across the country, there is no shortage of options for creating delicious dishes. Whether it's baking a classic apple pie, making homemade applesauce, or crafting sweet apple butter, the possibilities are endless. The freshness and quality of locally sourced apples amplify the flavors and textures, resulting in delicious and comforting apple dishes. Supporting local farmers and enjoying the bounties of the harvest season only adds to the sense of connection and community. So, grab your apron, gather a basket of local apples, and embark on a culinary journey that showcases the true essence of autumn flavors.

During this fall harvest season I suggest we all do the following:

• Make apple pie

• Make cider and freeze some

• Make dehydrated apple rings

• Make applesauce

• Make apple butter

• Make apple cake

• Make apple fritters

HOMESTEAD TSUNAMI:

Chickens are pretty essential on any homestead, find yours here. I also strongly recommend ducks, not that I have raised ducks, but my experience with speaking at length with many duck owners has convinced me these are critical livestock to have. Here are available ducklings as I write this.

ECONOMIC NEWS:

Brent Crude at $96 per barrel and many analysts expect we could reach $100 a barrel. Oil prices this high really put pressure on families and industry. High fuel costs raise food costs as crop harvesting and shipping and storage all use copious amounts of fuel.

PRODUCT RECOMMENDATION:

Alexandre Farm Dairy Products. Nestled between the Coastal Redwood Forest, the Pacific Ocean and the Smith River, our farmland sits at the confluence of an exceptional wildlife habitat. As stewards of that land, we put forth our best efforts to care for wetlands, riparian zones, the surrounding land, and any critter that calls our farm home. Hundreds of species of birds and other wildlife choose to live here, even if some are just passing through along their migratory journey, the Pacific Flyway. Just like our organic farming practice, healthy soil and year-round green grasses are the foundation for benefits much larger than our farming ecosystem.

CLOSING THOUGHTS:

Buy local apples, cook, repeat Search Local Harvest.org to find farms in your area.

RESOURCES FOR THIS EPISODE:

https://alexandrefamilyfarm.com/collections/all

https://www.localharvest.org/

LINKS TO CHECK OUT:

Harvest Eating Youtube

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

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Today's show is all about Thai fried rice, which is to say fried rice in a Thai Style...that usually means salty, sweet and spicy flavor notes. It also always means it's flavored with fish sauce. Fish sauce is essential to Thai cooking and it's what brings that wonerful flavor we all love about Thai cusine. You will love this recipe.

I answer Derek's question on making French Onion Soup and also muse about our new (at leat to us) Lacanche range and my batch of fennel sausage

In this episode I answer your questions...feel free to call some in too...864-492-1499

On this episode, I discuss my recent Cape Cod trip then get into this wonderful alpine dish from France, Tartiflette.  I have updated this one to be keto-friendly as it is usually made with pommes de terre AKA ..potatoes.

This is a great dish!

Also, please visit my Food Storage Feast Course and learn about how and why you need to be building a long-term storage pantry.

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats.  It's a very thick sauce and is not a tomato sauce rather a meat sauce that has tomatoes. It is very thick, chunky and has the undertones of red wine, garlic and woody herbs

In this episode I discuss cutlery, which knives I've used in the past, which one I use now and why. I will give you a primer on caring for your cutlery, what to do and what not to do. I also get into the various brands and why I love and use Cutco knives. Also I go in-depth into some various improvements ot the farmhouse and some other chores I've been doing in the Farm Update segment.

On this episide I chat about our Colorado trip and give health updates nad some fod related chat as it relates to my diet.

On today's show I'll discuss my take on Cuban black bean production. We'll dicuss my method for removing the potential intestinal distress that beans can cause. Also, the basic soffrito recipe most Cuban cooks use to flavor many dishes. Do check out My Tasty Education website.

On today's show I discuss how a pressure cooker, a good chicken, some dehydrated potatoes, and some frozen peas can make a meal the family will love and it does not require too much time. PLease don't judge me....I know ...A chef using dried potatoes is not good...but in a pinch it's good to rely on the pantry and the long term storables to make a family meal all will love. Great time saver for you busy folks!

On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.

In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.

On today's episode of Harvest Eating I discuss the methods and reasoning behind slow poaching a whole chicken. To make clear, delicious broth where the chicken is NOT dry, slow poaching is the way to go. Simple, inexpensive and delicious !

On today's show I walk you through the making of a classic French dish Beef Bourguignon. This lovely dish is perfect for this time of year and can also be made with wild game......

Check out this amazing onion & bacon gratin that is so lovely with it's bechamel sauce perfumed with nutmeg, cayenne pepper and white wine. Get the recipe over at Harvest Eating.com

In this episode I discuss pickling. A Facebook Fan suggested a podcast on pickles and making brine etc. and I thought it was a great idea. I discuss the basics of pickled foods such as cucumbers, beets and also discuss sauerkraut and a few rants here and there. Enjoy!

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Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

Shop Harvest Eating Spices:

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.

WHAT’S COOKING?

• Fried Rice

• Chicken and Rice Soup

• Rigatoni with meat sauce and ricotta cheese

• Huge Kudos to Dan from California for making the most delicious and special lasagna I‘ve ever eaten….I’ll always remember that flavor.

Food Industry and Harvest News:

Candy Maker to Invest $237 Million To Build Uah Plant To Make Granola Bars

“This investment marks a significant milestone in the acceleration of our brand’s growth potential as consumer and retailer demand increase,” Steve Gardiner, CEO of Nature’s Bakery, said in a statement. “This facility joins our existing bakeries to reflect our commitment to innovation, quality, and sustainability.”

The new plant is 339,000 square feet and in Salt Lake City, they can make almost a billion boxes of fruit bars and granola in this one plant.

TODAY’S MAIN TOPIC:

Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all.

I start with aromatics in the form of shallots, garlic, chili peppers, ginger, and green onion, then add vegetables like peas, carrots, cabbage, bell peppers, broccoli, greens, brussels sprouts, squash, and also some basic sauces; soy sauce and oyster sauce. I love adding local eggs usually 3 but as many as 5 eggs per recipe to add in protein and substance.

I DO NOT load it up with rice, I’d say f I weighed the ingredients, cooked, day-old rice would be 40% of the total weight. I’m not looking for a carbohydrate bomb, just adding some bulk and texture. It’s the principles of Food Storage Feast at work, using cheap ingredients mixed with pantry items, local veg, and local protein to make an inexpensive but flavorful dish.

I usually cook rice the day before or the morning of, then place it on a sheet tray uncovered and place it outside in winter, or in the fridge. This helps the rice to dry out slightly which helps it get all “sizzled up” when cooking.

Now that rice is accounted for let’s move on to prep the aromatics first, then the vegetables, and then the protein. I keep them all separated. If using red meat be sure to find the grain of the meat, cut long strips with the grain, then tiny pieces against the grain. The next step is to marinate the protein for about 1 hour in soy and oyster sauce, I’d say 3 tbs soy, 2 tbs oyster sauce, and mix well.

I start by heating my wok to a medium-high, then I wok-fry the protein in beef tallow or duck fat until it’s starting to color and is cooked through, then add the aromatics and fry another 2 minutes tossing often. Remove and set aside. Add more fat, then the vegetables, and cook stirring often until they soften slightly, not looking for mush here people. Set aside, and back to the wok we go, add more fat and the rice, toss then let it start to crisp up before tossing again. One rice has some color and has been tossed around a bit I make a small well in the bottom, add a pat of butter or two then crack the eggs in, and let them cook for about 2 minutes before mixing it all up to distribute the eggs.

Then add the meat and veg and a little more soy and oyster sauce plus a butt load of white pepper and toss well, taste it, if it needs salt add some or more soy.

I like to serve with with my fermented pepper mayo, you can use Siracha, or Gochujang plus your favorite mayo ( make your own!!!!) to make this sauce. Drizzle it around the fried rice and dig in!

HOMESTEAD TSUNAMI:

Check out this video about growing a massive harvest of potatoes. This guy gets big harvests, he is a conventional grower, not a regenerative grower but I’d imagine most reading this are still growing in conventional ways. He is growing in Florida and most soil is jut sand, pretty poor quality so needs additional amendments. Your soil might be better and a homemade compost could be used. Either way, you can learn from this video.

PRODUCT RECOMMENDATION:

Moccamaster Coffee makers fromTechnivorm. I have owned 6 Mocamasters in my time and I just ordered another one yesterday plus a burr grinder to place in a home I’ll be spending some time in shortly. These machines brew very fast and have a copper boiler that almost instantly brings water to the boil and keeps temps around 200 degrees through the brew cycle. They are handmade in Holland and they are recognized the world over to be the best coffee makers available, I agree! They do sell refurbished models (that’s what I just bought) but you have to call to check on stock levels, a refurb machine can save about $100.

CLOSING THOUGHTS:

Fried rice can be a healthy and delicious dish that most people love and is also inexpensive. The perfect venue for using up leftover meats and vegetables.

RESOURCES FOR THIS EPISODE:

https://us.moccamaster.com/

https://youtu.be/CFQgdhQcV6U

LINKS TO CHECK OUT:

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Enroll in Food Storage Feast

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About Chef Keith Snow

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In this episode I discuss some basic strategies for finding the people near you that can provide you with the foods we need to eat local. so far, here in Montana I have made some excellent connection that have yielded a regular supply of great foods. My goal is to inspire you to seek these sources near you.

So here is my cilantro lettuce salad w roasted cashwes and rice wine vinegar...so easy to make so delicious, so refreshing, so amazing. Find the complete recipe at Harvest Eating.

There cannot be a better summertime recipe then this. The amount of refreshment this salad brings cannot be described with words alone, but please take note....this HAS TO BE SERVED COLD...IN A COLD BOWL...do not be a clown and serve it in a warm bowl!

On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.

On todays show I give several recipe ideas for using up abundant summer squashes. Zucchini and crookneck are some of my favorite squash and I love to cook with them both. Summer squash are perfect for soups, pizza, pasta, sandwiches, ratatouille and much more.  One of my favorite dishes is ratatouille, there is a great video recipes posted in the members area for that.

This simple recipe produces a legendary sandwich that is perfect for upcoming BBQ weekends. Tri tip is easily acquired and makes perfect sliced meat for this sandwich....the sauce, heck it takes 2 minutes flat...so make that too..also check out this grilled trip tip video...can watch on your mobile device...

In this episode I briefly discuss the making of foccacia bread.

In today’s show, I discuss some simple apps you can make for your holiday parties. The first is a simple chicken and mushroom mousse served with crostini and the second is whipped goat cheese with pepper jelly, also very easy to make.

The chicken mushroom mousse is a recipe in the Harvest Eating Cookbook for those that have a copy. I hear there are still some used ones on Amazon if interested.

Refer to the book to make the mousse, or listen to the audio above.

To make the whipped goat cheese on crackers with pepper jelly you’ll need some basic ingredients:

• 3 bell peppers, a few colors like red green orange, or yellow, seeds ribs removed, cut into small cubes, no bigger than 1/4

• 1 spicy pepper, habanero or similar, or sub a jalapeno, leave seeds if you like it spicy

• 2 lbs Granny Smith apples

• 1-1/2 tsp salt

• 1-1/2 cups sugar

• 1/2 cup cider vinegar

The procedure is simple, roughly chop up the apples and throw them into a saucepot, skins, seeds, all of it. Bring to simmer and let cook like 45 minutes covered over low heat. Once completely mush, pour thru the strainer and reserve the juices, those are a great source of pectin, which will thicken our jelly. You need about 1-1/2 cups of juice. (please do not use bottled apple juice, that won’t work)

In another sauce pot add the apple liquid and the rest of the ingredients, bring to boil then lower to simmer. Stir this mixture often until it starts to thicken up and coats a spoon, which will take at least 45 minutes if not longer.

Please remember to be stirring every few minutes. Once it looks thick place a tablespoon on a plate that has been in the freezer for at least 30 minutes. Then try to move the jelly with a spoon, if it looks wrinkled it’s ready, if not, cook longer until lit looks slightly wrinkled using the trick I just described. Be careful NOT to scorch the pot or the whole thing is ruined.

Make the whipped cheese:

2 small logs of goat cheese, fresh chevre-not aged!

1/2 tsp salt

2 tbs parmesan cheese

2 tbs minced chives (ok-freeze dried works too!)

1/4 cup heavy cream

Place the first four ingredients into a bowl and use a whisk to whip it up to a mousse-like consistency adding the heavy cream a little at a time until it’s like a mousse, it cannot be runny or rock hard.

you need to pipe or scoop this on the crackers then top with called pepper jelly.

Resources for this episode:

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Harvest Eating Cookbook

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In this episode I discuss healthy snacks for children and for adults. We will cover the things not to eat and how you can be prepared for impromptu snacking with convenient make ahead snacks.

On our third show in this series on the Five Mother Sauces of Classical French Cookery we discuss Tomato Sauce, one that is closet to my heart. This sauce is easy and can be made ahead for freezing or canning. If you can locatea bunch of long dense plum tomatoes you can make it totally from scratch, if not, canned plum tomatoes can be used with great results.

In this episode I discuss making a few unrelated dishes that have been on my mind recently; a simple russet potato salad and a roasted tomato peach compote. Both are dead simple, yet delicious. I also go off on a tangent....more then once...sorry for that.

On today's show I discuss making turkey, gravy and discuss some strategies for pulling off the big meal. Let's face it, if the turkey is dry and potatoes cold and gravy bland you will not enjoy the meal. So listen ot these basic tips and have a great meal.

Visit Harvest Eating Now!

When it comes to electrolytes I did not know very much until about 8 mos ago. You’d think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no.

Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the “health experts” who said to drink 8 glasses of water each day, more if you’re sweating, but they were always demonizing salts in every form. Remember a low-sodium, low-fat, and plant-based diet is best…! We’ve all heard this nonsense from the FDA on sodium intake, I think it’s crap.

I even listened to my own doctors who pretty much caused an electrolyte deficiency by prescribing medications that cause fluid and mineral loss and then double-downed with advice to take other prescriptions to help with symptoms caused by the prior medicines, read-lunacy!

A few years back during a routine checkup my by was a touch high, 125/80 and the doctor advised going on a low dose BP med basically so my wife would not worry. I also had started snoring for the first time, so the doctor and my wife were worried about potential sleep apnea and future heart problems so I agreed on the low dose of BP meds.

A few years later, I started having some weird heart rhythm issues called PVCs which are common, about 20 million Americans have this. It’s not life-threatening but it can be very strange and uncomfortable when your heart flops around. I was referred to a cardiologist and prescribed yet another drug. Still blindly following the advice I started that medication, but after a few weeks I hate the side effects and threw it away, and never went back to the cardiologist.

The PVCs continued for years and were ok sometimes but not always. I started exercising more and realized I could not be on meds that caused excessive urination, because with additional sweating I would get dizzy, likely from dehydration and electrolyte imbalances so I had the meds changed and decided to see a functional medicine practitioner instead of the family MD who just followed his guidelines and gave the same dumb advice.

During this process, the functional medicine doctor had extensive blood panels drawn, like 12 vials of blood. They tried to take blood in the office, but the physician’s assistant got no blood from the left arm, she switched to the right and go no blood, that’s how dehydrated I was. She had never seen this in any patient. I waited for a few days and drank a ton of water and went again, this time some blood came out, but still not flowing that freely.

The results showed my electrolytes were way out of balance with potassium and sodium low, and magnesium slightly low. They suggested I take some electrolytes and after doing some research I settled on one. Within a week the constant PVCs went away, and except for a 2-day period, they have been gone which is amazing.

My BP is quite a bit lower and I know am only on half the prescribed dose and working to shed the last 15 pounds I have to lose to get to my goal of 155 pounds and hopefully be off all meds! I am riding my bike a lot more and really seeing great health improvements and I credit electrolytes with much of that improvement, especially with increased energy.

Important Links:

Support Harvest Eating

Join Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

Some of My Fav Recipes

Resources for today’s Show:

https://drinklmnt.com/pages/our-story

https://myoxcience.com/collections/hormone-adrenal-support

Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare.

Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however.

Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.

Find the recipe for today's show at Harvest Eating

Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not.

Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It's classically made using some kind of wine and usually a little milk, or cream and herbs. The are many variations of this dish and they all are wonderful.

Recommended Links:

Support Harvest Eating

Brown Duck Coffee

About Chef Keith Snow

In this episode I discuss making panty items in bulk then using them later to make healthy quick meals. Things like beans, rice, pasta, oatmeal can be made a head then later made into quick healthy meals during the week.

great news for local food....listen to the latest show

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.

You asked s here it is , a show discussing kitchen tools and gadgets. This show will let you know my thoughts on kitchen tools and which ones you need to have, don't need to have and how to buy them, where to buy them etc. Like any craft with practicing, having great tools will help you immensely in cooking great meals. You cannot be a great cook without proper equipment.

Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange.  Enjoy today's show rich with  information the small island nation of Cuba, only 90 miles off Key West Fla.

On today's show I take some listener questions on topics like using dried mushrooms, favorite podcasts, baked desserts etc. I also discuss some interesting ways to use the Harvest Right freeze dryer. Anytime you have questions, just post them on Facebook and I will address them.

Well the economic chickens have come home to roost in the form of higher prices as inflation soars. Food, fuel, consumer goods are rising at an alarming pace putting US consumers squarely in front of this trainwreck. Since the FED starting pumping trillions into the economy here and abroad, the commodities market has gone vertical. Most if not all commodities are traded in USD the world's reserve currency. As our dollar weakens from the flood of cheap or free money and credit, commodoties are rising and affecting people across the globe. This is why people are rioting in the Middle East....

This episode aims to help you understand the problem and steps that you can take to help protect yourself. Please remember to leave a comment on this episode at Http://www.harvesteating.com, my favorite comemnt will win a Soil Cube a neat device for helpign to plant seeds.

On today's show I awnswer a few questions from the audience regarding cooking ramen noodles, beans and rice etc. I also discuss a subject that I have not spoke of recently; food inflation. In all areas of the food supply you can see inflation steadily increasing prices and shrinking package sizes. This is a trend I think will continue anad become a real problem for families trying to make ends meet.

A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the process, a rich probiotic is created with a wonderful and unique taste. Simple to make with everyday equipment your journey into lacto fermentation should always incude a stoll down sour pickle lane!

On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.

Well I can't think of a more fitting topic in October then apple butter. Apple butter graces tables all across America and beyond each year, especially in the cooler months. Rather simple to make, it's ability to be used as an ingredient rather then a stand alone condiment is why I consider it a multi-purpose ingredient.

Visit Keith Snow.com for the show notes and recipe.

In today’s episode, I share another recipe for bread that is very soft, slightly luscious, and amazing. This is a simple bread that I originally made using boiled potatoes but found that to take a long time and be a pain in the rump.

Using potato flakes is much easier and the results are the same.

This bread also freezes very well, so I made two loaves and froze one of them. I also used the bread both toasted and not toasted to make sandwiches, they are delicious. This makes perfect egg salad sandwiches and also a great Italian w ham, salami, mortadella, provolone, shredduce, and roasted peppers.

I hope you give this a try. Be sure to tag @harvesteating on Instagram with the photo of your bread.

Ae we proceed we come to Hollandaise sauce, the special touch on the Eggs Benedict we all love at breakfast or brunch. This is a simple sauce with very few ingredients yet is has many uses. Learning to make this sauce is a terrific skill to have.

Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare.

You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW.

The pate choux dough is also great for profiteroles or cream puffs.

Be sure to visit Harvest Eating to learn more.

While there check out our Harvest Eating Foodie Memberships.

Show notes at Keith Snow.com

Unless you are living under a rock you’ve witnessed the utter explosion of homesteading that is happening in the united states. For a variety of reasons, people from all walks of life are ditching cities and suburbia with their traffic, consumerism, the explosion of Karens, plandemic mandates and nonsense, Hoa’s, and other factors to live in the country.

Terms like regenerative ag, Permaculture, permaculture orchard, pasture-raised, rotational grazing, homes-steading, home butchering, family farming, free-range chickens, mini-farm, off-grid, decentralized food movement are terms that are becoming common in our cultural vernacular.

““We chose homesteading to have more control over what we eat (healthier, fresher) and to teach our children these skills. It’s important to us that they become good stewards of the land and it’s provisions, valuing what has been provided. It has also taught the basic principle ‘you have to work to eat’ in a very real way.””

— Stephanie, The Accidental Country Girl

Why is this happening? What is causing an old-school lifestyle that most of our grandparents participated in so attractive to us modern, computer & tech-savvy people? Who wants to scoop poop or collect chicken eggs or make compost piles or milk goats or cows?

Isn’t our next-day Amazon deliveries, Uber shuttle, Grub hub, Hello Fresh wifi, and wired lifestyle so awesome? All the screens, Tic Tok, youtube, Instagram….pandemic pay, gaming…this is all we need right?

Many millennial farmers have found the personal freedom that comes with sustainable living as the main benefit of this lifestyle. Days that begin and end outside are dictated by what the homesteader chooses to do. 

A peaceful Montana Farm in The Bitterroot Valley

There is visible proof of the homesteader’s accomplishments at the end of each day, whether that is a new mulched no-dig garden bed, batch of yogurt put to innoculate, baby goat kids jumping all over,  cover crops planted, potatoes dug, etc. Satisfaction is built in!

There’s a world of difference between driving in traffic, sitting in climate-controlled office space, dealing with bitchy customers, woke human resource policies, spreadsheets, sitting at a desk sending hundreds of emails compared to pruning peach or apple trees, and canning green beans.. Life on a property is much more relaxing, less stressful, and more rewarding.

There can be a feeling of freedom if producing some or most of one’s own power or food, solar panels, wind turbines, micro-hydro are all possible with the right property.

Please Consider Leaving a Comment and becoming a member.

Resources:

https://www.thejustinrhodesshow.com/

https://www.youtube.com/c/PeteKanarisGreenDreamsFL

https://afarmishkindoflife.com/reasons-to-homestead/

https://afarmishkindoflife.com/reasons-to-homestead/

https://www.forbes.com/sites/jrose/2020/08/06/time-to-move-data-suggests-americans-may-flee-to-rural-areas-post-covid/?sh=4504dba17161

https://www.northamerican.com/migration-map

https://www.ninemile.farm/

On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it.

On today's show I discuss making homemade BBQ sauce....folks that stuff in bottles is garbage...very few BBQ sauces are worth spending your money on...one exception is Red Law Sauce Company, they have a whiskey sweet cherry BBQ sauce that is really, really good...highly recommended.

If you're a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today's show.

As always, your support of Harvest Eating is greatly appreciated...If you like the show why not leave a review on ITunes and be sure to visit our Facebook page.

Here's a very simple hearty stew made of vegetables/legumes. Perfect for lunch with some Naan bread, side of rice etc. Easy to cook and the ingredients are found in just about every market. Find a video at Food Storage Feast

In this episode I talk about making meatballs, those lovely classic Italian American delights. I'll take you through the process start to finish including sauce making and special Sicilian/ North African style lamb meatballs with cinnamon, pine nuts, raisins and fennel seeds.

Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com

In this episode I discuss cooking with frozen vegetables. Some are good, some are not but all have a place in your cooking.

I tried to write a witty and humorous title but this situation is anything but, it’s a very serious issue that is life and death for the people involved, both in Ukraine and in Russia.

It’s also difficult to understand what's really going on, especially with the complicated history of these two countries and that every media outlet, the talking heads at the Whitehouse and all the rhino republicans and crazy liberals that are waving their American flags and chanting Orange man bad, Putin bad, start a war…oh, and get vaxxed, wear a mask and trust the science-its all bs.

What I want to illustrate is that taking George Constanza’s strategy here might be the best approach. You see the beloved character in Seinfeld George Constanza, had always failed in most aspects of life; with women, employment, his parents, and just about everything else. He then decided to do the opposite of the usual and things start turning around for him. Listen to this short video titled The Opposite to get a feel for my analogy.

So in trying to understand this Russia Vs. Ukraine situation, it might make sense to just think the opposite of what you’re always being told, especially when it's the same people we know are full of garbage.

I wanted to list a few of those here:

• Joe Biden

• Kamlala harris

• Hillary Clinton

• Cnn, Fox news, Msnbc

• Lindsay Grahm

• Sean Hannity

• Morning Joe & Miki

• Emanuel Macron

• Justin Trudeau

• Angela Merkel and Olaf the new guy

• The clowns at the UN

So all the same people who were in favor of lockdowns, injections, mandates, and other social activist ideas like transgenderism, open borders, inclusivity, letting unvetted refugees flood into countries…oh let’s not forget about weapons of mass destruction and the Arab spring….!

Just look at Germany, Sweden, France…they can’t allow their daughters to walk to school in a skirt because it invites rape by military-aged Muslim men….” just wear pants, we don’t want to offend or arouse anyone”

I won’t go too deep into Biden’s family corruption with Ukrain but I want you to hear this video…it takes place at the Council on Foreign Relations, a globalist think tank. Blowhard Joe is bragging to other guys about how he used 1 billion dollar aid package as a carrot to get the prosecutor in Ukraine who was investigating corruption of Burisma, an oil & gas company where Joe’s crack addict son Hunter Biden had a position on the board of directors for $50k per month, he knows nothing about oil and gas but was the vice president’s son at that time, now he’s the president’s son. the fact that Joe admits this on video and has not been charged with a crime tells you something about the state of affairs in our country….listen to this short video.

So while Putin is ex KGB, worth over 40 billion, a strong man & dictator who wants to run the world I don’t think you can listen to the folks I named here as reliable sources of info.

I know people who live in St. Petersburg Russia, Canadian citizens that have operated large businesses there and think Putin is a much better president than who we have. Putin was never going to stand by letting the comedian president who constantly berates Russia in favor of “western policies” and wants to join NATO, have all those countries aligned against him and right on his border, no functional president acting in his, or his people's own self-interest would allow that.

Putin does things for his own country’s interests….like investing in 2,300 tons of gold, securing vast oil and gas reserves, building pipelines, and his military…without woke policies…all while protecting his borders. I don’t want war…I want peace and stability…but our meddling across the world has not brought peace, in fact just the opposite.

I know this is a controversial topic because Fox news and Hillary Clinton say he is a bad guy that is responsible for every problem the world has…just consider the source and maybe think the opposite to find the real truth or a balance of truth. Maybe Constanza was right, I think so. There is always more to the story.

I invite your comments here and appreciate your thoughts too!

Resources for This Episode:

https://nypost.com/2022/02/24/who-is-ukraines-president-volodymyr-zelensky/

https://borgenproject.org/10-facts-about-corruption-in-ukraine/

On today's show I discuss making and enjoying bone broth. Quite the rage these days, bone broths have been consumed for many centuries by people the world over. Easy to make with a few simple techniques bone broths are a good way to supplement your diet with many nutrients.

Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi's (my mother in law) WONDERFUL fruit salad called Bircher Muesli.

A combination of fruits, nuts, yogurt, oats and if you're felling into it....whipped cream.

This stuff is legendary in my household. I had never seen anything like it before I met the "babe" my wife Sonja who grew up eating this stuff.

It's hard to stop eating this stuff and if you like dairy the whipped cream version is dope! (sorry could not help myself)

The recipe is simple, bananas, grated apples or pears (or both), seasonal berries, citrus, rolled oats, yogurt, sliced almonds or chopped walnuts, whipped cream and if you like, cinnamon. I think unsweetened coconut flakes are great in this too!

Sadly, cinnamon is off-limits around my in-laws. Opi, who hails from Windsor England (my wife was born in England and did not become a US citizen until she was 18) has a rather bland English palate.

He does not like cinnamon, or garlic and many other things. However, when I visit I put a TON of garlic in dishes and he loves it. So it might just be a "thing". He does love beer however and has a chilled keg tap in the basement (pub) with wonderful Colorado-brewed beers, so I can't complain.

I LOVE cinnamon, so I would prefer it in my Bircher Muesli, but alas, the babe is German (and English) and she won't permit it.

Vegan? This recipe adapts beautifully to a vegan lifestyle by using vegan yogurt and omitting the cream, the rest is perfectly ok for vegans.

There are many versions of this recipe that call for a little touch of apple juice, but an unfiltered apple cider would be great too. Just a touch, not that much. Check out the recipe at Harvest Eating

Want to try our organic spice blends? Just visit Try Harvest Eating.com to get a free sample.

The world of cookign oils is very confusing or most consumers. Big agri-busniess and food brands are eager ot promote fancy sounding names with catch phases and proported benefits of their new "healthy oil". Mot of these oils are made using GMO ingredients and heavily procesed with chemicals like hexane and high heat. I avoid soybean oil, canola oil, corn oil, vegetable oil, and cheap big brand olive oils. I prefer "single-estate" extra virgin olive oil and pure olive and also suplememnt other fats like virgin coconut oil and grass fed butter. this episode will discuss the fraud in the olive oil busnies and how you can avoid being a victim in the supermarket aisles.

In this episode I discuss making a simple beef n pepper stir fry and also discuss the things we pack in coolers to help keep kids hydrated and happy while at beach, river, or pool.

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES.

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Brown Duck Coffee Quackin Blend

This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.

HARVEST EATING SPICE BLENDS ARE NOW SHIPPING

Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.

WHAT’S COOKING?

• Working n a recipe for Pizzi lecessi-basically a pizza bread

• White chicken chili

• Russian meatball soup

• Fried rice with lap-cheung sausage

FOOD INDUSTRY AND HARVEST NEWS:

Chobani Buy La Columbe Coffee-In 2023, the market for ready-to-drink coffee worldwide was projected at $33.4 billion, according to data from Statista. The category is forecast to post a compound annual growth rate of 5.79% through 2027. Building a deep presence in this popular ready-to-drink coffee category could only help to further accelerate Chobani’s growth. 

Beyond Meat Launches Costco Burger-exclusive to Costco the new burger claims amazing health benefits such as no cholesterol, lower fat etc.

Capitalizing on the potential for new consumers who might be interested in New Year lifestyle changes, the new patties have 19 grams of protein per patty, and, as the company touts on its package, contain 35% less saturated fat compared to a standard 80/20 beef burger, without any cholesterol, added antibiotics, or hormones.

TODAY’S MAIN TOPIC:

Reverse sear, what is it, why bother?

Reverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach. It involves slow cooking the meat at a low temperature in the oven until it reaches the desired internal temperature, and then searing it on high heat to create a beautifully caramelized crust. This method allows for even cooking throughout the meat, resulting in a perfectly cooked and tender texture. Moreover, reverse searing also provides more control over the doneness of the meat, making it an ideal technique for thicker cuts such as steaks and roasts. The reverse sear technique has revolutionized the way we cook meat, delivering consistent results and ensuring a memorable dining experience for all. I plan on using this method to cook our Christmas dinner, a reverse-seared tri-tip roast with whipped tallow and chive potatoes, peas, and Bordelaise sauce. Dessert will be Burnt Basque Cheesecake.

HOMESTEAD TSUNAMI:

Planting an orchard in my mind is one of the most valuable and beneficial investments one can make on the homestead. Orchards produce useful, nutritious food for decades if properly cared for. With so many possible varieties an orchard remains one of my top first steps to new homsteaders. Check out the links below to learn more and to be inspired to plant your homestead orchard.

https://www.ourlifeinflannel.com/blog/starting-a-homestead-orchard

https://discover.texasrealfood.com/homesteading/homestead-orchard-layout-tips-for-planning-and-planting

https://themodernhomestead.us/grow-it/garden-and-more/orchard

https://ourfuturehomestead.com/planning-for-a-homestead-orchard/

ECONOMIC NEWS:

World Is Awash In Debt, Soft Landing Not Possible

The world is buried under record debt levels and the global economy can’t function in a high interest rate environment.

Fed officials know that and it is certainly one of the reasons they don’t want to raise rates any higher and hope to bring them down as soon as possible.

Over a decade of easy money policies incentivized borrowing to “stimulate” the economy. As a result, governments, individuals, and corporations all borrowed to the hilt. That was all well and good when interest rates were hovering around zero, but when central banks had to hike rates to battle the inevitable price inflation, it pulled the rug out from under the borrow-and-spend economy.

Governments around the world are feeling the squeeze as they try to deal with trillions in debt in a rising interest rate environment.

PRODUCT RECOMMENDATION:

Mid 70’s stereo equipment, brands like Sansui, Pioneer, Marantz, Kenwood, JVC, Sherwood, Sony. This period has some of the best-sounding stereo equipment ever, check out this page to learn more.

CLOSING THOUGHTS:

Learn the reverse sear technique, don't burn the meat!

RESOURCES FOR THIS EPISODE:

https://www.fooddive.com/news/chobani-buys-coffee-roaster-la-colombe-for-900m/702688/

https://www.zerohedge.com/markets/world-sitting-powder-keg-debt

Beyond Meat Launches Costco Burger

LINKS TO CHECK OUT:

Harvest Eating Spices

Support Harvest Eating

Enroll in Food Storage Feast

Brown Duck Coffee

About Chef Keith Snow

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