Christmas candies are a joy to get and they can be a joy to give. But, sometimes they are not. This episode works on some of the ways candies work, how sugar and heat create a predictable reaction and what we can do with that. I also mention when it is okay to cheat. Find the recipes mentioned and the cookbook referenced on the show notes page here culinarylibertarian.com/118
Maybe you don't like tea, and maybe it wasn't prepared correctly. Tea brewing is counter-intuitive, but when accomplished, it changes the game. Sheila give us some explanations about why teas can taste off. Find the link to TeaLula's store and links to the books Sheila recommends on the show notes page culinarylibertarian.com/117
First-principles are the building blocks of our philosophy to how we think and then act. When we see them in folks we know, it is easy to emulate them. The seeing, as it happens, isn't always easy. Find the link to the blog post that started this episode on the show notes page, here culinarylibertarian.com/116
I stopped by Suzanne Sherman's podcast to have a chat about food sovereignty and my cookbook. We covered the basics of how food sovereignty at the very local level, you, can start and how developing a community can help preserve food security. Find links to Suzanne's appearances on the Culinary Libertarian podcast as well as a link to her page here culinarylibertarian.com/115
Merriwether returns to the show. Today, we discuss the benefits of plants and herbs and human wellness. We also dig into the FDA a bit and the difference between treating a symptom and managing the disease. Merriwether and I also discuss his new company. Find the show notes here with links to his products and his previous appearance. culinarylibertarian.com/114
Nicole Williams joins me to discuss our sense of place and why the history of that place and the family matters. Find Nicole's articles linked on the show notes page here culinarylibertarian.com/113
Holiday season means snacks and eats and drinks. This episode is about some of the things you can make for grazing and snacking. Fun stuff to eat. Find the links for the recipes mentioned on the show notes page here culinarylibertarian.com/112
It is fall and that means pumpkin pie and ice cream and muffins and soup and more. Join me for a bit of pumpkin history, pumpkin lore, and pumpkin recipes. Find the recipes mentioned here culinarylibertarian.com/111
Food sovereignty, food security, and food access overlap. That's good. Three important aspects of food managed at once. The how is not always plain and can get overwhelming. Start small, your house, and slow, plan now for spring. Find the show notes with links to items mentioned here culinarylibertarian.com/110
Build bridges where you are means stay long enough to start something. Rebecca, the Dissident Mama, brings her strong Southern ethic and passion to the show and examines some current affairs issues, the USSC and Justices in general, the 19th Amendment, and what a community means. Find the show notes page and links to her blog as well as books she mentioned here culinarylibertarian.com/109
I stopped by the Peace Freqs podcast to talk with Nick and his wife Liz about my cookbook, Cooking for Comfort . We had a wonderful chat and Liz and I had a good exchange about how the book is, in my opinion, better than most as the procedure helps build your cook skills. Find the show notes here with the MP3 and links to the blog page for pictures of reader dishes. culinarylibertarian.com/108
Daniel Leavell is a forest and wildfire expert. I've asked Daniel on to discuss wildfires, why they seem so bad, what is the best way to manage the forests and is fire itself a bad thing? Find the show notes page and links to the resources Daniel mentions here ,
James and Ant talk profit, why it is good, and what happens when there isn't any. Despite the popular sentiment, profit is not a four-letter word. Find the contact info for both Ant and James as well as the book recommendation links at the show notes page here culinarylibertarian.com/106
Recently, Mike Maharrey asked me on to his GodArchy podcast to talk about food and liberty and cooking. Well, of course, I'll be there. Find the show notes page and the link to Mike's show here culinarylibertarian.com/105
Julie Tiu joins me to discuss some tea basics. How long to steep and what happens if you steep too long? There is a lot to know about tea and Julie provides a good foundation of knowledge. Find the show notes, links to the books she recommends and a link to TeaLula on the show notes page here ,
“It is no crime to be ignorant of economics, which is, after all, a specialized discipline and one that most people consider to be a 'dismal science. ' But it is totally irresponsible to have a loud and vociferous opinion on economic subjects while remaining in this state of ignorance.” Murray Rothbard. My guest and I share some of the foundational concepts of how an economy works and how it starts with you. Find Bradely's article as well as several excellent book links here, some of them as fre...
Karen Q returns, this time, in part, as Mrs Q, her history character who lives in NYC during the Revolutionary War. Mrs Q has some interesting observations about the time. Karen offers some commentary on the ratification debates, fake news even then, and the Easter egg has some further discussion of the roles of women. They were not do-nothing simps. Find the MP3 and podcatcher links as well as the resources on the show notes page here culinarylibertarian.com/102...
Michael Rectenwald is my guest today. Michael is working on a course for the Tom Woods' Liberty Classroom platform on Cultural Marxism, the Frankfurt School, and postmodernism. I invited Michael on to discuss the course and the content and put it into perspective for today. Michael explains that it is already deeply involved in our lives, we just may not recognize it. Find the link to the course and some of Michael's current books at the show notes page culinarylibertarian.com/101...
With schools opening soon, or maybe not, there's a lot to deal with this year. Between social distancing and the impacts that has on kids as well as wearing masks all day and what does that do to them, so many unknowns are giving parents pause about government schools. This episode presents one idea to replace the state and two to bolster the content. We have options even if they don't want us to think so. Find the show notes page and relevant links mentioned here https://www.culinarylibertarian...
Michael Boldin returns to chat about working issue by issue to advance liberty. One brick, one stone, or one step at a time is the way there. Find Michael's website link and the link he mentioned on the show notes page https://www.culinarylibertarian.com/99
Unfriended by family is tough. Social media and the election will not make that problem easier. We can do for ourselves with my tip at the end of the episode. Before that, I reveal what I see as part of the problem and the fallout, which, in some cases, is the same thing. Find the MP3 player and the link to the book mentioned on the show notes here https://www.culinarylibertarian.com/98
Everyone knows onions. But what else to do with them than in soup or rice? A fritter, maybe? Chutney? And, just which kind of onion to use? This episode covers some basics of a variety of onion choices in the grocery store. Find the recipes mentioned on the show notes page, https://www.culinarylibertarian.com/97
Tammie Clegg joins me today to discuss the how-to of Keto and GF baking. Tammie owns and operates a Keto food store in her home town and shares some of her successes and how she got there. Find the show notes link here https://www.culinarylibertarian.com/96
I love guacamole. Did you know the avocado can stay on the tree and never ripen? It ripens only after it has been picked. Charley Wolk discusses his many years in the avocado field-avocado field-and shares at least one tip for helping along the under-ripe. Find the show notes with a link to Charley's blog here https://www.culinarylibertarian.com/95
Hunting for reals and not killing beers takes planning and gear and exercise and planning. Gear up means start shopping for the right weapon and ammunition and gear and overnight bag, just in case. Suzanne Sherman discusses some of the maybe less considered aspects of getting and being ready for the hunt. You need to know more than you might expect if you are new to hunting. Find the show notes page with links to Suzanne's previous appearances here https://www.culinarylibertarian.com/94...
We all know how easy it is to make Jell-O. It's easy and fun and tasty. But, it was first sought for a very different purpose. Listen to a quick history then get some tips on making and presenting your wonderful Jell-O mold treat. Find the links to articles here https://www.culinarylibertarian.com/93
Corn is in nearly everything we eat. No kidding. It's in steaks and sodas, fries and bread. The general government supports corn and corn industries to the tune of billions of dollars annually in subsidies to corn farmers. Mostly, this plan is not necessary. Find the articles mentioned and movie discussed on the show notes page, https://www.culinarylibertarian.com/92
Baseball may disappoint, but sweet corn on the cob never does. This episode is about corn on the cob, a bit of history and some great ways to make the most of this summer treat. Find those recipes on the show notes page https://www.culinarylibertarian.com/91
Summer means salads. And those garden-fresh greens deserve your best, so make it. Homemade dressings are easy to do and delicious, too. This episode covers some basics for both vinaigrettes and creamy dressings as well as some other uses for them. Find the affiliate links and more on the show notes page, https://www.culinarylibertarian.com/90
Make your food sing and your guests rejoice when you make an amazing tasting dinner. Spices are one great ingredient to make excellent food. This episode is an introduction to spices, getting to know what they offer, and one key tip on how to get the most flavor from your spices. Find the show notes here https://www.culinarylibertarian.com/89
