Reyshan Parker, TV show producer, narrator, and more, joins me to discuss his show, life in the restaurant business these last two years, and how the business has changed in 20 or so year. Find links to Reyshan's info here culinarylibertarian.com/178
Eat what you like, unless it displeases the Vegan overlords. Woke Ag and Veganism, Inc are almost one-in-the-same when it comes to forcing a meat free, dairy free, and insect free diet on the world. Find the show notes with links mentioned here culinarylibertarian.com/177
The shipping crisis is not unknown. In fact, it's almost infamous. But, who or what made this? Is it just the accident of too many parts working in discord or was it planned? Find the link to Mikhail's visit to the Words & Numbers podcast on the show notes page here culinarylibertarian.com/176
Find the links on the show notes page here culinarylibertarian.com/175
August Escoffier established the standards of sound cooking when he created La Guide Culinaire. These many years on, that remains the benchmark of what sound, proper cooking is. This is the start of more about how to follow his book. Find the links mentioned on the show notes page here culinarylibertarian.com/174
It’s been a crap show of bits biting the dust. This is not what was panned but is what I could cobble together.
This is a short episode to start off 2022. There are some topics I want to include more and this explains some of them. Find the show notes with episodes mentioned here. CulinaryLibertarian.com/172
It's Christmas, 2021, and that means time for reflection. From the time my dad was Santa to what to do with the senselessness. Find the links mentioned on the show notes page culinarylibertarian.com/171
The content of "food" in the food at fast-food restaurants has been dubious for some while. But, what if that questionable food is in schools or stores? What then? Find the show notes links here culinarylibertarian.com/170
How did sweet potatoes end up on the Thanksgiving table and why are they confused with a yam? Find the links to the content mentioned on the show notes page culinarylibertarian.com/169
Being thankful seems also to bring reflection. So, to avoid doing it later, I'm taking some inventory, so to speak, on what I think and where I might go with it. Also, some bits about what's coming, what I hope is coming, and what to look forward to. Find the show note's page and links mentioned here https://www.culinarylibertarian.com/168
Professor Marco Bassani joins me to discuss his book, Chaining Down Leviathan. We discuss some of the duality conflicts that seem to be part of American politics. From where the country started to where it is now is a big leap and a major detour into the big state. How did that happen and why was Calhoun right that it would? Find the book link and episodes mentioned on the show notes page https://www.culinarylibertarian.com/167
Dr. Ron Paul joins me today to discuss first principles, what they are, and why they are important. What is the opposite of first principles or what happens if a person has none? Find the links mentioned on the show notes page here culinarylibertarian.com/166
Put simply, there is no standing for the federal government to fix the price of labor. But, if you aren't sold on that, this episode covers some of the key problems of the government trying "to help." Find the Sowell link mentioned on the show notes page culinarylibertarian.com/165
Legalman joins me today on the podcast to talk about decentralization. At least the states from the central planner, but how much further can decentralization go? Is it necessary to go as small as possible? Find the links mentioned on the show notes page here culinarylibertarian.com/164
Merriwether returns to the show to discuss fermentation. Yes, of course, beer and wine, but also sauerkraut and KimChi and more. There are a lot of good reasons to ferment foods which includes preserving that food for lean times. The benefits to human health from beneficial microbes is also a good reason to ferment foods. Find more information on the show notes page. #fermented #probiotic #food culinarylibertarian.com/163...
You, the juror, can judge the law as well as the defendant. But, they won't tell you that. I found someone who will. Being a fully informed juror puts a tremendous amount of power in your hands. The state doesn't want you to know you have power and certainly they don't want you to use it. Find more information about how you can use your power on the show notes page. culinarylibertarian.com/162
At one time or another, we all have self-doubt and uncertainty. But that's not who you are always. Learning to find the sources of what's holding you back can make success easier and more frequent. It isn't necessarily an easy task, but it is a doable task. Nathan Fraser shares some of what he's learned about how to imagine and achieve your success. Find the show notes and links here. #mindfulness #positivethinking culinarylibertarian.com/161...
Depression is difficult to manage. This is a follow-up episode to the recent show I did on depression. My guest Antony Sammeroff is a therapist with an interesting take on how each person can find some balance. #depression #covid-19 #selfhelp #meditation Find the show notes page with related links here culinarylibertarian.com/160
Food additives in the form of chemicals you can't pronounce can be a concern. Some of those chemicals are cancer-causing or allergens. Knowing what is in your food is the first step to knowing what to avoid, or at least reduce. Find the links to the articles mentioned on the show notes page, here culinarylibertarian.com/159
In this listener-inspired episode, I discuss what can be done to improve the state of the lowly leftovers. Whether leftovers from home-cooking or from dining out, something has to be possible to turn them into yummy dishes again. I have some ideas about that. Find the link to the episode mentioned on this show notes page culinarylibertarian.com/158
Umami is a bit of a buzzword these days. Umami is the fifth taste, that hard to describe yet seemingly omnipresent flavor. So, what is it and where is it? In this episode, I discuss some of the foods with umami, how to increase umami, and why that's a very good thing. Find the show notes here culinarylibertarian.com/157
Fried okra is a Southern treat, and, frankly, a way of life. You can be anywhere at all and be in the South for just a few moments with just some fried okra. Okra is easy to grow and is key, in my opinion, for a proper gumbo. Find the gumbo PDF linked to the show notes page, here culinarylibertarian.com/156
YesOnIP13, a grassroots organization in Oregon, wants to end the beef industry in Oregon. While they may mean well for the cows, they seem to have no regard for the humans impacted by losing their businesses. Find the show notes page with links mentioned here culinarylibertarian.com/155
Rachel Kennerly joins me to discuss the expected and not expected aspects of the cannabis business. We also discuss the states that either made it legal or look the other way and how that benefits people in pain. Find the show notes page and links to Rachel's show here culinarylibertarian.com/154
Raw milk is maybe the best whole food you can consume, but you may not be able to get it. Learn from Mark McAfee, founder of the Raw Milk Institute, why raw milk is so good and why you should find it. Find the links to Mark's website on the show notes page link culinarylibertarian.com/153
This is my recent guest appearance on the Paradocs podcast. Eric Larson and I discussed food and cooking, health and wellness, and what to do with an eggplant. Find the link to the Paradocs podcast on the show notes page here culinarylibertarian.com/152
This is my appearance on another podcast discussing the Robin William's movie, Mrs Doubtfire. This might not be a view you thought of, but it is an interesting one to consider. Find the Last Nighter show notes link on this show notes link here culinarylibertarian.com/151
Maybe 50% of Americans have depression. That's up since Covid restrictions went into place. Blame the politicians for sure, but first, find out if you are depressed and then take steps to treat it. In this personal episode, I discuss my self-diagnosed depression and what I'm doing about it. Find the show notes page and links to works cited, and the onion dip recipe, here culinarylibertarian.com/150
The lowly peanut, but not really, gets little respect, it seems. It's been around for a long time and nearly every culture has a use or two for peanuts. This episode is a quick introduction to the peanut and a few recipes for peanuts. Find the show notes here culinarylibertarian.com/149
