A Meatsmith Harvest
A podcast by Farmstead Meatsmith

105 Episodes
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Episode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1
Published: 7/13/2023 -
Episode 84: Of Blood Bread, Beef Classes and Building Society, Part 2
Published: 4/14/2023 -
Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1
Published: 3/30/2023 -
Episode 82: Community vs Society Part 2
Published: 2/11/2023 -
Episode 81: Recap of our Busy Season and Community vs. Society Part 1
Published: 2/4/2023 -
Episode 80: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 2
Published: 9/23/2022 -
Episode 79: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 1
Published: 9/1/2022 -
Ep 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium
Published: 8/5/2022 -
Ep 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2
Published: 7/23/2022 -
Ep 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1
Published: 6/14/2022 -
Ep 75 Philosophy 101 & Family Farming Part 2
Published: 5/28/2022 -
Ep 71: On Moving, Tradition, & Truck Tipping, Pt 2
Published: 3/3/2022 -
Ep 74 Philosophy 101 & Family Farming
Published: 2/12/2022 -
Episode 73: Family Farms Part 2
Published: 1/22/2022 -
Episode 72: Family Farms, Part 1
Published: 1/6/2022 -
Ep 70: On Moving, Tradition, and Truck Tipping, Part 1
Published: 12/4/2021 -
Episode 69: Bonus Episode with Daniel Firth Griffith and the Robinia Institute in The Conversationalist Webinar Series.
Published: 11/13/2021 -
Episode 68: We're Moving. Here's Why. Pt. 2
Published: 11/3/2021 -
Episode 67: We're Moving. Here's Why. Pt. 1
Published: 9/19/2021 -
Ep 66 Natural Law Part 2
Published: 7/14/2021
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.