Canadian foodie and author David Farrell joins me to talk about his book, The Old Fat Guy's Guide to Smoking Meat for Beginners . David has some good tips for success and some best practices. Find the links to his websites at the show notes page, https://www.culinarylibertarian.com/58 .
Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone. Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk. Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned. https://www.culinarylibertarian.com/57
A solo episode today. I'm discussing how to find different ways to cook familiar foods for more interesting choices at dinner but also to compliment or contrast the main item on the plate for an enhanced dining experience. Doing so isn't difficult, but there's a good chance no one ever showed you how. If you weren't told what to do, how are you expected to succeed? Find the show notes page with a link to not one but three recipes here https://www.culinarylibertarian.com/56...
Chris Calton, Mises Wire contributing author, PhD history student at the University of Florida, and contributing writer to the Austro Libertarian magazine joins me to discuss his article in the Summer 2019 issue of the Austro Libertarian. He wrote a piece about socialism before Marx, what it looked like, why it was thought of and thought to be a good idea, and where are we now. Find links to the excellent resources Chris mentioned as well as an excerpt of his article at the show notes page https...
A solo episode today talking about the basics of pickles and pickle processing. With the harvest of tomatoes coming in and my fondness for stewed (canned not pickled, but maybe green tomatoes [yes, I know tomatoes are pickled but I see no good reason why]) pickling seemed a perfect way to save some of the garden gifts. Show notes and the recipe I mentioned is linked at the show notes page https://www.culinarylibertarian.com/54...
Luke Tatum returns to the show. He's started a very neat digital game project which he'll tell us more about. It has spies and the CIA and government and fried chicken. Luke and I talk about some of the key aspects of the game, how interested people can help Luke's team see the game to fruition and them we get a bit more philosophical in our day to day things which seem to mirror some of what the game will include. Luke also has a book recommendation I went out and purchased. It is very much wor...
Jimmy Clegg and I dive into some other issues beyond just Keto. We also touch on 3 articles which show how what we've been taught or lead to think is so may not be so at all. The why of all that is another episode. Find the show notes with all the references linked here https://www.culinarylibertarian.com/52
Baker, teacher, and author Peter Reinhart returns to the podcast to talk with me about some baking basics, starting with what's the difference between taste and flavor. We discuss how to get the most from your breads or muffins as well as the all-important question of just what is success and who defines it? Show notes page with the links to Peter's book as well as those he mentioned is here https://www.culinarylibertarian.com/51...
Kyle Mamounis returns to the show to talk about metabolism. Kyle's previous visit was to talk about sugar and fat, so we up the ante to find out what the body is doing with the food we give it. Metabolism is a complex issue but Kyle does good work to make it easy to understand and also gives some insight about the misinformation available on line. Find links to the books mentioned as well as the post Kyle mentioned about site suppression at the show notes page https://www.culinarylibertarian.com...
Mike Maharrey joins me to talk about how some issues cross all political barriers to unite everyone. Medical marijuana has been one and the other emerging topic is food rights. What right has a desk jockey to tell you you cannot drink raw milk? What's the enforcement and how can that be done? People don't need the government in the medicine cabinets, bedrooms, and now, kitchens. Find out Mike's ideas about how to start to end that. Find the show notes with the many links Mike mentioned here, htt...
My guest Karen Q, a Revolutionary War historian shares some of her stories about the food and drink of the time, some juicy bits about some of the more infamous fellows and what life was like for those people not fighting for our independence. Show notes with links to the books Karen mentions, and the drink recipes, is here https://www.culinarylibertarian.com/48
KC Gonzalez is my guest. He's currently the executive chef at his place of employment and shares with me some of the challenges facing cooks who wish to be chefs as well as what it takes to get in to a fast paced busy kitchen. It is not like they show on TV. Find the show notes page with the affiliates mentioned as well as KC's podcast here https://www.culinarylibertarian.com/47
Dr Jeffrey Herbener, chair of economics at Grove City College in PA, is my guest to talk the basics of money, currency and capital. What's the difference, why does those distinctions matter to us and how can we learn to be better off with that knowledge? Show notes for today's episode with links to some resources mentioned in here https://www.culinarylibertarian.com/46
Khalil Saadiq joins me to talk vegan baking and some of the challenges which come with trying to keep vegan and bake and at least apporximate the original. We got into a bit more than just the baking side and delved a bit into food philosophy as well and if choices made are for diet or ideology. Show notes for today's episode are here with links to affiliates mentioned. https://www.culinarylibertarian.com/45
I'm solo today talking about mixing and baking cakes and the preparation for that. Even through all the kinds of cakes, there remains a few constants and that's the focus today. Once these basics are made habit, the next steps come easy and you'll be dazzling everyone soon enough. Show notes with the recipes mentioned is here, https://www.culinarylibertarian.com/44
Alex Merced, vice chair of the National Libertarian Committee, joins me to talk some basics of libertarianism, including how seeking to help by forced business practices in the form of government fiat can cause more harm than intended. Show notes to this episode and links to Alex's websites is here https://www.culinarylibertarian.com/43
My guest today is John Moody, homesteader, food rights activist and co-hos, with Joel Salatin, of Rogue Food Conference. John and I talk homesteading a bit, farming a lot and some food rights issues, but really, the health of the soil is a direct link to the health of the people who eat that food. The show notes page, with a link to register for the conference, is here, https://www.culinarylibertarian.com/42
My guest today is Jerica Cadman of Shady Grove Ranch in East Texas. We're talking about farming and eating healthful foods and, how sometimes, the food we buy isn't healthy for us or the animal. Specifically, we're talking about the arsenic levels in chicken feed which turned out to be arsenic levels in chicken meat. Pretty scary stuff. Arsenic was a solution to a specific problem, but the solution to that problem started with the factory farming in general. Arsenic in chicken feed was treating ...
This is my appearance on the Chef's Meal podcast when we discuss sourdough bread making. KC and I get deep into the flour bin, so to speak, about how to make the best sourdough you can and some basic breads 101 as well. The best way, of course, is dive in. We give you some good basics for staying afloat. Okay. Enough swimming metaphors. Show notes for this episode with links to affiliates and recipes mentioned is here, https://www.culinarylibertarian.com/40...
My guest, Azher, speaks with me about Indian food, his memories of India as a child and what we can learn about cooking in the spirit of Indian food. If you are enjoying the content I bring, please support this podcast with an Anchor donation. Show notes to this episode are here, https://www.culinarylibertarian.com/39
James Beard award winning author Peter Reinhart joins me to discuss his new book. On the way to getting there we discuss what it takes to make and bake superior bread and what can be learned from waiting. The show notes for this episode, with links to this book and others of Peter's books is https://www.culinarylibertarian.com/38 If you liked this episode, I would greatly appreciate your support through the Anchor app support here, https://anchor.fm/dannreid/support. Have an idea for a topic? Us...
Fresh herbs bring such great flavor to food, but sometimes how to use them best is a mystery. So too with spices. How do professional cooks get the most flavor from these need not stop you any longer. It's not hard, but probably no one told you. Well, let's fix that. Show notes for this episode with links to books and recipes mentioned is here, https://www.culinarylibertarian.com/37
A side hustle, or a side job, is growing in popularity, especially as an internet marketing job. I've had my toes in this for a while and have learned a couple of things which I share on this episode. I've learned a few things which seem pretty solid and one of them is be patient. See the show notes with the affiliate links and books mentioned here, https://www.culinarylibertarian.com/36 .
Summer's coming and little says more about summer's arrival than grilling. I discuss some grilling tips, some new tricks with old tech and more about some secrets for great grilled food. The show notes page is here with links to the recipes and books mentioned as well as banners for the affiliate products. Https://www.culinarylibertarian.com/35
Sonia Rangel of Huizache Creamery in Ashland, OR., joins me to talk cheese making. Sonia operates her retail cheese shop with years of ancestral experience and tradition behind her. Find details about Sonia's Facebook page and more on the show notes page, https://www.culinarylibertarian.com/34 .
Cherry season is not really that far away so I'm speaking with Jack King of King Orchards in Central Lake, MI. about cherries. What are the main two types and how can we use them? What else besides pie can we do with cherries and are they healthy for us? Jack was kind enough to send several recipes from his orchard's recipe file and they are on the show notes page here, https://www.culinarylibertarian.com/33
David Okamoto returns, this time to teach us how he bakes cookies for his bakery, David's Homemade Soft Cookies, in Thailand. I ask him almost all of his tricks and tips and we get the basics well covered. We've even got a few stories of our blunders with flour and a mixer. Find the show notes page here, https://www.culinarylibertarian.com/32
This is my appearance on the Culture of Peace podcast. Luke and I discuss the MyPlate program which was the Food Pyramid. How did it start and why and what's wrong with it? How has it helped or harmed Americans and is a central planner, one-size-fits-all approach to nutrition really the best plan? Find the show notes with links to Luke's podcast and website, links to books mentioned and the affiliate links here, https://www.culinarylibertarian.com/31...
Dyreka Klaus joins me to discuss her book Think For Yourself, a work book for young people to learn and develop their critical thinking skills. We have an enlightening talk and get into the nitty gritty of how and why such courses are no longer taught in public schools. See the show notes page, https://www.culinarylibertarian.com/30 to find the link to her book, her podcast and today's affiliates.
My guest, Amber Hall, is a full time mom and teacher and blogger and we talk about getting all that done and still cooking dinner. It's a tough challenge but one parents rise to every day. What can make that a bit easier or cut some steps out? We also discuss a recent article about kids nutrition and ideas the government has on how to step in and help, so to speak. Find Amber's blog linked at today's show notes page, culinarylibertarian.com/29 ....
