The Harvest Eating Podcast

Show Notes for this episode On today's show, I want to share the method and basics behind a simple soup made with cabbage and a few other basic ingredients. This cabbage soup takes about 45 minutes or so to put together and is a very satisfying dish. It originates in the Alsace region of France where the German border is close and the mix of culinary cultures blend very well together. This part of France is wonderful to visit and the food culture, area beauty, and friendly people are worth the trip, so I suggest getting there if you can. To make this you'll need the following: 2 heads of cabbage 1 carrot, large 4 garlic cloves 1 large onion, minced cut 1/2 pound smoked bacon, thick cut 64 oz chicken stock salt and pepper to taste In a large pot of salted water add the cabbage that has been quartered, and cook for 10 minutes. Drain and rinse under cold water, remove the core then cup into long thick pieces, and set aside. In the same pot, you boiled the cabbage place over medium-high heat, add butter and olive oil, add onion and carrots, and cook for 4-5 minutes, add cabbage and bacon, and all the chicken stock. Bring to a simmer, cook for 20 minutes or so, and season with salt and pepper to taste. In the resources section below you'll find some recipes that will make you feel like you're in Alsace, give them a try. Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources for This Show: https://www.tripsavvy.com/strasbourg-france-and-germany-collide-1517703 https://travelfrancebucketlist.com/food-in-alsace/ https://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew/ https://www.saveur.com/article/Recipes/Farmhouse-Chicken-in-Vinegar-Sauce/ https://www.saveur.com/article/Recipes/Venison-Stew/

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. 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. 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. 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… 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. 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. Making hollandaise over a double boiler and whisking for 20 years…a blender works better and takes 30 seconds. Part 2 coming soon....

Visit Harvest Eating In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside. If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery. This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to attend to other parts of the meal which can be challenging to time out properly. I STRONGLY suggest the use of a digital probe thermometer which lets you nail the temperatures! Meat is expensive, practice safe meat cookery! You'll want to remove the roast from the refrigerator about 2-3 hours before cooking and season all surfaces with salt. Let sit uncovered until you're ready to place it in the oven. Place the digital probe thermometer into the center of the meat but NOT touching a bone. I would suggest cooking this at least 5 hours before service time, it will take roughly 15 minutes per pound (guesstimate) to reach the desired internal temperature which in my mind would be between 118-120 degrees Fahrenheit. Once the thermometer starts beeping remove the roast and allow it to sit uncovered on the counter. Then, about 30 minutes before you sit to eat place it back in a 500-degree oven and cook for 10-15 minutes or until it's nicely browned, remove the meat and let it rest before slicing. Resources for this episode: https://www.youtube.com/watch?v=DzD1bZz_YNc&t=336s My recommended digital probe thermometer

Cultured or inoculated creams like Creme Fraiche have been around for a long, long time in many different cultures. The bacterial culture used differentiates them from each other but they are all what I call "cultured cream". In Mexico is called crema, and it's slightly more viscous, here in the USA we have sour cream, across the pond in the UK they have clotted cream (one of my favs) and there are other cultures that have cultured cream too that I won't mention. They are all tasty and useful in culinary applications and just for digging into with your dessert spoon. Today will focus on French-style creme fraiche with is nutty, slightly tangy, and 100% awesome! Before I go too far here is the basic recipe: Ingredients: 1-pint heavy whipping cream or heavy cream, try to find the highest butterfat % you can. 2 tbsp cultured buttermilk Method: Mix these too in a canning jar, place a lid on it and let it sit at room temperature for 18-24 hours, then refrigerate for 3-4 hours. When it chilled it will be amazing. Suggested uses: on dates bananas scones in sauces such as tomato and soups too on fish tacos baked potatoes Also, not related to this episode is something cultured butter, IE heavy cream that is inoculated and then whipped into butter, this is amazing stuff as well!

Mustard is a member of the brassica family of plants and is grown all over the world and is prized in many different cuisines from France to India, Germany, and, of course, The United States of America. The total acres of mustard harvested here in the US was 91,400 acres in 2020. The total production was 81.8 million pounds. The average mustard yield in 2020 was 895 pounds per acre. Mustard is primarily grown in Idaho, Montana, North Dakota, Oregon, and Washington. There are three common mustard seeds, white, yellow, and brown. Yellow mustard is the gold standard for mustards in America. The famous bright yellow color comes from the use of both finely ground yellow mustard seeds and turmeric, a powerful coloring spice. The ground mustard seeds and turmeric are mixed with water and vinegar, and sometimes mild spices, to yield a thick, squeezable condiment. Most yellow mustards start with ground mustard seed or mustard flour. Spicy mustard or deli mustard is usually made with brown mustard seeds, you probably have heard of Gulden's mustard... the popular type is spicy brown mustard. Originally made in Dijon, France in 1865 Burgundian mustard is sharp and spicy and also the first type to be regulated. The formula consists of brown mustard seeds and verjuice, an acidic juice that is made using unripe grapes. Acidity slows down the reaction that produces heat in mustard, so opting for a less acidic type of liquid creates a more robust, strong flavor profile with intense heat. They don't use Verjuice anymore. Most Dijon mustards are made using low acidity liquids – like white wine – and use either brown and/or black mustard seeds. Its pungent and sharp taste can be used in most applications whenever you want a bit more of that mustard-y bite. Dijon also works incredibly well mixed into sauces, mayos, and vinaigrettes, to help develop the flavor further. I personally visited a mustard factory in Dijon France called Edmond Fallot and I was amazed by the process which has changed little over the centuries. I also learned a pretty neat fact, mustard while treasured in France, most seeds are not grown there. They import the seed from western Canada and the USA. In recent years late frosts in spring have damaged much of the French crop. Ways to use mustard other than on sandwiches: In southern BBQ yellow mustard is used as a sticky precursor to the application of seasonings for low and slow bbq. I always use Dijon mustard in my vinaigrettes and it makes an excellent addition to sauces. In my cookbook the recipe for cider mustard sauce is pretty nice...basically, a pan sauce that consists of chicken stock, apple cider, Dijon mustard, and a touch of heavy cream. Also, honey mustard is a pretty common condiment to dip things like chicken fingers in. I would definitely encourage you to try some mustrad at home, it's pretty easy, mix some yellow and brown seeds, pulverize it with a little water, add some white wine, active pickle juice, salt, and a touch of sugar, and let it ferment at room temp in a container for a few weeks. You'll have something amazing that you made yourself! Resources: https://www.youtube.com/watch?v=4nVOhHo0puE Great video from burgundy France shows the method to make mustard. https://www.fallot.com/en/la-moutarde-en-bourgogne/ https://www.agmrc.org/commodities-products/grains-oilseeds/mustard https://www.fallot.com/en/la-moutarderie-fallot/ https://www.approachinghome.com/harvest-mustard-seeds/ https://www.doityourself.com/stry/how-to-grow-and-harvest-mustard-from-seed-to-sauce https://www.youtube.com/watch?v=PRM3HVax14E https://www.youtube.com/watch?v=KdtpBKKIvrk

So many people I speak with say the same thing " I can't recognize this country anymore" and I believe they're right. We currently face so many overlapping challenges that I fear things will get much worse before possibly getting better. I know it's depressing to think about, but we need to address and face these issues to help get through them together and protect our families and NOT be caught off guard like so many mothers needing infant formula they cannot find. Never before in our history has so much been so wrong at the same time. In 2008 when the great recessions came, we did not have inflation this high or energy prices this high, or a crumbling supply chain. Most of these problems feed off one another. Inflation makes people turn to crime. Empty shelves encourage hoarding and so on. The future has never looked this bleak in my opinion then it does right now. Here is my list of these challenges, in no particular order….. An illegitimate Regime running the government into the ground-killing the economy and middle class Societal decay- rampant crime, homelessness, poverty, drug addiction, divided population, promotion of alternative lifestyles, CRT in schools, political corruption, stolen elections Global debt levels are huge, and many countries are at the precipice of collapse-Japan, China, US, Europe, and South America….to name a few. Massive die-off and disease due to experimental gene therapy Global agricultural output shrinking fast-massive food shortages are incoming Food protectionism-many counties have halted food exports, not us-we're run by idiots (Hungary, Egypt, India, Russia, Ukraine, Kosovo, Indonesia-to name a few) Inflation nearing runaway status-families struggling to pay for food, medicine, food, medical care-inflationary depression en route IMO Fuel and energy prices at all-time highs, gas, diesel, Nat. Gas, propane Shortages of key commodities-fuel, fertilizer, most ag chemicals, rare earth minerals Global weather-cooling, drought, and crazy jet streams causing many problems and shrinking crop yields Supply chain disarray-The retail out-of-stockalypse is underway-stores are getting emptier by the day, China closed-we're screwed Food Shortages are causing fear and will cause serious trouble later this year. Partisan Federal Reserve-Fed IS worried about climate justice, etc. instead of inflation and debt These facts in my mind are indisputable Resources For This Episode: Cold Weather Across The Globe-Sorry Al Gore, You're Dog Water Global Agriculture Yields Down Due To Cold Weather-AKA Climate Change Rediculous Partisan Janet Yellen Waxes On About Gun Control and Climate Issues Instead of Inflation Massive Die-Off Due To Gene Therapy Buy Harvest Eating Coffee Food Storage Feast https://www.cnbc.com/2022/05/18/countries-banning-food-exports-amid-rising-prices-inflation.html

Show notes are here! I get a lot of inquiries regarding making mayo or Aoli as it's also referred to. This is so simple and makes a better product than just about all store-bought mayonnaise. While this is basic, the exact same method can be altered by using flavorings such as garlic, lemon zest, fragrant herbs such as dill, tarragon, basil, thyme, etc. The other point which is important to mention is that just about all commercial mayonnaise is made using GMO mono-crop seed oils which IMO are not the most healthy to eat. There is avocado oil mayo in the market but some (like my family) find it to be off-tasting and not as good as say…Dukes! Save $25 off Food Storage Feast.com membership-save25

While many are focused on the Johnny Depp trial, Monkeypox, or other non-events much of the world, including the United States is entering into what I've coined "The Out Of Stockalypse!" Across most industries, American companies large and small are experiencing out of stocks at a rate never before seen in our history. I cannot understate the colossal challenges we are now facing that will be our reality for some time. On March 28th, China locked down the biggest cities and ports in the world under the guise of a Coronavirus outbreak (more on that later) that has crippled global manufacturing and shipping resulting in a critical shortage of parts and materials. The CCP has locked down over 26 million citizens in the most important manufacturing regions in China. Ports in Shanghai, Shenzhen, and Ningbo were shuttered. Since we're extremely dependent on China to supply everything from prescription drugs to car parts to foodstuffs, to industrial components (pumps, switches, hoses, belts, etc) to plumbing parts, etc. this is a major problem. So many critical industries here in the US are facing serious challenges. Retailers are seeing inflation eat away at profits as consumers are struggling to pay higher prices while major retailers cannot raise prices fast enough to keep up with inflation. Couple that with out-of-stock items and the future is not bright. Recently Amazon, Walmart, Home Depot, and Target have seen profits evaporate and sales slow, the worst is yet to come. As the supply chain empties out, the same retailers will have major holes in inventory resulting in lost sales. I wonder if China is using this lockdown as a way to further weaken their enemy, the USA? The reason for this thinking is China does not give a rats rump about the Chinese citizens. They have shown contempt for their citizens many times throughout their history, so why are they so worried about a virus which we know has a survival rate of over 99% in most cases? Hmmm, I smell a rat! They can crash our markets and might just succeed with these supply chain bottlenecks that are causing our retail business to get clobbered. Just imagine how many items are not going to be in stock and all the missed opportunities our retailers, service sector companies, and manufacturers will face. Scarier still are the hospitals and pharmacies that will be short critical life-saving medicines…not good! I have read about the myriad of industries and businesses that are short critical items with lead times that are many, many months out, this is not good folks. I have been saying for years on this show that allowing offshore countries to make our critical stuff is a major mistake and a national security issue. Instead of these bumbling government officials and congress making stupid laws they should have focused on laws that prevent American companies with government contracts to offshore critical items, but they are too busy lining their pockets, lying their asses off, and generally making the people hate them. Now many might shout we don't want the government involved in our business and I totally understand that, but what about critical medicines and infrastructure parts? For example electrical grid components and water system items like pumps, controllers, etc. These are critical, national security infrastructure parts that should only be made here domestically, for the reasons we are seeing now….unavailable parts and parts with stupid lead times that cannot be guaranteed. In closing, the next few months are going to be a rocky road as the supply chain empties of critical items needed by industries very important to our economy and way of life. Be sure to get the stuff you need NOW, items like shoes, car parts (belts, hoses, oil, filters, tires, etc.) foodstuffs, electronics, etc. Resources for today's episode: https://www.freightwaves.com/news/what-chinas-covid-spike-massive-lockdowns-mean-to-shipping https://nypost.com/2022/03/28/shanghai-starts-chinas-biggest-covid-19-lockdown-in-2-years/ https://www.sunsettrans.com/2022/03/16/chinese-ports-and-operations-shut-down-due-to-covid-lockdown/ https://www.armstrongeconomics.com/international-news/china/the-worlds-busiest-shipping-port-is-closed/ https://www.seatrade-maritime.com/ports-logistics/number-containerships-waiting-chinese-ports-doubles https://www.youtube.com/watch?v=MzurR9bvzg0

Show notes at Keith Snow.com If you have ever visited Charleston SC you quickly realize that among the southern charm and historic buildings there is something else that has visitors flocking to the Holy City. Charleston was founded in 1670 as Charles Town, honoring King Charles 11, and is literally a living history book. Once the heart of the slave trade almost half of all slaves arrived at Charleston, or course this stain on the city's past should never be forgotten. One of the results of this slave trade was that many slaves from Africa brought their Gullah cuisine and cooking methods with them as well as other traditions such as basket weaving, these recipes, methods, and skills have become a treasure to the Charleston area and all who visit. it Many ingredients that are considered basic commodity staples like rice and corn are now heralded in the Charleston area and have become the stuff of obsession. A reading from Fast Company….The Grit Awakening: Why Antebellum-Style Cornmeal Has Risen Again Tim Mills remembers that as a boy growing up on a North Carolina farm, one of his favorite chores was riding with his grandfather to the local mill to get the corn ground. So when "the still voice of God" told the 71-year-old Methodist farmer to build a grist mill on his small farm in Clarke County, Georgia, Mills says he at least had some idea what The Almighty was talking about. God had great timing: Mills' brand of grits, made with 19th-century techniques and a pair of mules, are now a hit in upscale Southern restaurants. Mills' brand, Red Mule, is one of a slew of successful pre-industrial cornmeal companies that are seeing sales surge across the New South and beyond. There are a number of trends that help explain the increasing appeal of Antebellum-style grits. First there's the increasing preferences among consumers for less-processed, locally sourced foods. There's the well-documented Southern instinct to celebrate old ways of doing things. But above all, the success of Red Mule is probably about their taste, which for most Southerners is older than living memory. "I grew up eating those bland grits, and they didn't have any taste, other than the butter, salt, and pepper you'd put on them," says food historian John T. Edge, director of the Southern Foodways Alliance. He's referring to the familiar white stuff pooling beside fried eggs on breakfast plates. Those grits are processed on high-speed roller mills, which heat to a high temperature, damaging the flavor of the corn and smashing the germ to dust. Edge has watched, happily, as grits have been resurrected into an artisanal food. "What's happened to the South isn't some fad but a genuine unearthing of old foods and varieties," he says. "Grits are a reintegration of a very old food being enjoyed in a very new time." Now grits or corn are just one staple that is being celebrated and the focus of many Charleston area menu items, also oats, Carolina Gold Rice and other simple staples are making a huge comeback, and rightfully so. Several years ago I had the pleasure of filming an episode of Harvest Eating TV in an old steel building behind the railroad tracks in downtown Columbia SC with Glenn Roberts founder and principal of one of the most important companies in America, Anson Mills. And then there's Anson Mills in Columbia, S.C., which takes the term "heirloom" to a new level. Owner Glenn Roberts produces grits and meal made of corns that were raised as crops in the nineteenth century. But Roberts' mission isn't just to sell grits. He's spent the last 20 years finding, protecting, and cultivating corn and other pre-industrial domesticated plants–called "landraces"–and resurrecting agricultural systems that existed in North America centuries ago. His Carolina Gold Rice, grown in the coastal area of South Carolina, is of the same variety that people were eating at the end of the Revolutionary War. In old journals and diaries Roberts discovered that in the South Carolina of the 1700s, many farmers followed a 17-year-long cycle of rotating specific crops to enhance their flavor, hardiness, and nutritional value without depleting the soil. -Fast Company I literally could go on and on about how important the work Glenn Roberts does at Anson mills but suffice to say we all owe Glenn a debt of gratitude for his dedication to Antebellum grains and preserving southern foodways. Resourced for this episode: https://ansonmills.com/ https://www.coastalconservationleague.org/projects/growfood/ https://huskrestaurant.com/about/suppliers/ https://www.jstor.org/stable/3740433 https://www.fastcompany.com/3035287/the-grit-awakening-why-antebellum-style-cornmeal-has-risen-again https://www.southernfoodways.org/ https://www.southernfoodways.org/gravy/

Many of you reading this are aware that some plants contain toxins as well as physical defenses that can injure. Some good examples are rhubarb leaves and wild mushrooms, both of which can make you very ill and possibly kill you. We all should know not to pick mushrooms without either having an expert forager with us or at the very least a field guide that shows which to avoid so you don't die from poison. Additionally think about very common physical defenses such as thorns on roses, blackberry and raspberry bushes, stinging nettles, cactus, poison ivy, oak, sumac, etc. There is much available evidence to demonstrate that plants do aggressively defend themselves with an arsenal of tools, none of which we enjoy. Even though this is common knowledge most don't equate plants having thorns or toxins as a way of defending themselves. Rhinos don't have giant tusks just for show, those are weapons just like antlers, canine teeth, bear claws, etc. But plants don't growl or run after you, they stay in place and hope their defenses keep them alive. Pretty amazing intelligent creations if you think about it. Inside plants are also some pretty tough defenses, in the form of chemicals, enzymes, and other toxins. A few that you may have heard of are lectins, found in many beans, and oxalates, found in many plants, fruits, seeds, roots, etc. Of course, the "health experts" scream from the rooftops about NOT eating meat but instead healthy plants like kale, spinach, almonds, peanuts, and whole grains yet they do not mention the defense chemicals in these "foods". A great recent example of plant defenses happened the other day. I bought home a beautiful fresh pineapple, I cut it open and my daughter Ava gobbled up half a pineapple along with grapes and mangoes. Later she started getting rashes and hives all over her body, she thought it was a new deodorant she tried. My other daughter ate three or four pieces of pineapple then some nachos and blamed the nachos for her piercing stomach ache which had her in the fetal position for a few hours. The next day she also bought some fresh cut pineapple and ate it with a snack, within an hour she came home from work and laid on the bed miserable until I gave her club soda which seemed to help. The next day Ava's feet, and lips were STILL very swollen, she had to take allergy meds and Advil to curb the swelling and pain. So you see these innocent-looking plants can really mess with us humans. In my quest for health, I have tried just about every fad diet there is in an effort to eliminate psoriatic arthritis that can damage joints and make a mess of your skin. Veganism destroyed my health (and my wife's) in 5 mos, and we were forced to abandon the diet to heal. Paleo dieting which is rife with kale and nuts did not help me much either, yes it was better than vegan but still, I suffered from skin and joint pain. For the last few years, I have read much about the carnivore diet which promotes eating grass-fed meats, organs, eggs, dairy and limited fruits, and very limited plants. While I love meat, the one thing I did not miss at all on a vegan diet was meat, the cheese is what got me most upset. I have been tinkering with a carnivore light diet and have started to research how plants defend themselves and if these defenses can affect me, and low and behold they do! When I eat high oxalate foods my joints swell and my skin immediately shows signs of problems. It usually is nuts like almonds, peanut butter, and plants like broccoli that affect me. All of those are high oxalate. Oxalates bind with calcium and not only cause gut health issues they rob vital minerals too, making your electrolyte balance go whacky. My father-in-law eats a few things in his daily regimen; black tea (he's English), chips, peanuts, chocolate, potatoes, bread, all high oxalate foods, he shows many of the symptoms of oxalate poisoning; skin that bleeds easy, stomach issues like bloating, cramping, diarrhea, joint pain, mental fog, plus a history of kidney stones and gout. Of course, he just gobbles Advil and keeps going but will not change his ways, stubborn man he is! His doctors have never mentioned oxalates or any plant defense chemicals, yet they wear white lab coats :) The list of high oxalate plant foods is long but the good news is many plant foods have tolerable amounts of oxalates. Both lists are below but first, let's discuss what oxalates are. There is much debate about whether cooking reduces oxalates in food, some say yes, some say no. Here are some high oxalate foods: beans, grains, bran, sesame and other seeds, peanuts, almonds, and other nuts, swiss chard, spinach, beets, potatoes, chocolate, rhubarb, figs, kiwi, blackberries, black pepper, cumin, turmeric. Here are low oxalate foods: meats, dairy, eggs, fats and oils, and other non-plant foods arugula, avocado, Bok Choy, cabbage, cauliflower, cilantro, cucumber, garlic, kohlrabi, lettuce, mustard greens, mushrooms, green peas, watercress A few

Show notes https://keithsnow.com Visit Food Storage Feast-use: save25 to save $25 Lactobacillus Reuteri (L-Reuteri) is a lactic acid strain of bacteria in the Lactobacillaceae family of bacteria. It used to be common in humans and most animals but a steady diet of toxins and pharmaceuticals like Advil, glyphosate, pharma drugs of all kinds plus food additives like polysorbate 80 that is found in many processed foods including ice cream and can slowly kill off L-Reuteri and other beneficial gut bacteria that can allow can overgrowth of bad gut bacteria leading to a common condition called SIBO. Polysorbate 80 is a common food additive that acts as an emulsifier, a solubilizer, and a surfactant. It's generally—but not universally—considered to be a safe substance, although it may cause problems in special cases. One of these cases is in people with Crohn's disease. In this disease, the lining of the gastrointestinal tract is inflamed. Polysorbate 80 may worsen the inflammation. Research performed at Georgia State University has raised the idea that polysorbate 80 is not as harmless as is generally believed. The research suggests that the chemical changes the composition of the bacterial population in the intestine, promoting the growth of pro-inflammatory bacteria. These bacteria may cause mild gut inflammation even in people who don't have Crohn's disease. The inflammation may then increase the risk of a person developing metabolic syndrome. This syndrome involves a number of unhealthy conditions, including obesity and insulin resistance. Insulin resistance increases the blood sugar level and is often a precursor to type 2 diabetes. Source-https://youmemindbody.com/digestion/Polysorbate-80-Food-Additive-Inflammation-and-Health-Problems L-Reuteri has immense benefits, a few include: L. Reuteri Improves Sex Drive L. Reuteri Stops Balding And Improves Hair Quality L. Reuteri Promotes Thyroid Health L. Reuteri can make weight loss effortless L. Reuteri Promotes A Cavity-Free Mouth L. Reuteri boosts dermal collagen, reducing wrinkle depth L. Reuteri can fight h-pylori infection in the stomach L-Reuteri was first isolated in 1962 and has been widely studied since. I could go on about the benefits of this magical microbe but suffice to say it's darn good for you. In people that suffer from SIBO, L-Reuteri has antibiotic properties that can help reset proper gut bacteria balance. Several beneficial effects of L. reuteri have been noted. First, L. reuteri can produce antimicrobial molecules, such as organic acids, ethanol, and reuterin. Due to its antimicrobial activity, L. reuteri is able to inhibit the colonization of pathogenic microbes and remodel the commensal microbiota composition in the host. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/ L-Reuteri can help fight off many types of inflammation which are in many cases caused by the gut bacteria being out of balance, IE having SIBO. SIBO stands for small intestine bacterial overgrowth. This is a very common condition that is responsible for many of the ailments we suffer with, everything from inflammatory diseases such as Crohns, to arthritis, to food intolerances. SIBO is a common condition, affecting millions of people around the world, but is still a relatively unknown condition and often goes undiagnosed for years, if not decades. Studies have shown it is the most common cause of Irritable Bowel Syndrome (IBS). A study published in the American Journal of Gastroenterology in 2003 showed that 84% of IBS patients had SIBO. Leading SIBO researcher and gastroenterologist, Dr Mark Pimentel from Cedars Sinai in Los Angeles says 'most of IBS is actually SIBO'. SIBO is bad stuff! I was diagnosed with SIBO in 2021, January after I took a SICO breath test. I was put on Lauricidin a coconut-derived product that can help kill off bad bacteria. Now I am treating myself with Candibatin BR from Metagenics. I have seen benefits in less than 10 days already. Making The yogurt is easy, just mix organic (UHT) high temp pasteurized 1/2-1/2, with 2 tbs potato starch per quart and 20 crushed probiotic pills. Then place it into your Instantpot on the yogurt setting for 36 hours. Resources For This Episode: Bio Gai Lactobassilus Reuteri https://gundrymd.com/lactobacillus-reuteri-health-benefits/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/ https://www.amazon.com/Super-Gut-Four-Week-Reprogram-Microbiome-ebook/dp/B096RTDMXV https://thehealthygut.com/start-here-small-intestine-bacterial-overgrowth/

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.

Show notes here-www.keithsnow.com/episodes/gluten-free-banana-pancakes I've eaten a bunch of gluten-free pancakes, many that I created, some store-bought. When you decide to avoid or eliminate gluten you likely will long for the foods you once ate, including pancakes, bread, pasta, etc. Pancakes though have a special meaning for me, because I often make them for my children on the weekends, those big breakfasts and times spent together are memories I cherish. Lately, I watch my kids eat those gluten-filled pancakes with a jealous eye and often much frustration. I often think of making them better and imagine me actually enjoying them….without gluten. But until recently, those attempts were never truly satisfying. The trouble with most store-bought recipes is many have too much coconut flour and taste more like the tropics instead of the mountains of Vermont….where pancakes and syrup are very popular I imagine. So I went back to the drawing board and created a gluten-free mix that is pretty darn enjoyable. You would NEVER miss the gluten or even ask if they were gluten-free because there is no chalky aftertaste or crumbly texture all-too-common with store-bought gluten-free pancake mixes. Many today are aimed at Keto eaters and these are particularly "coconutty" and usually fall apart too easily, plus the overwhelming taste of fake sweeteners is not to my liking. I will be testing this recipe without the banana mashed up in the batter and will evaluate the taste and texture minus the banana, because believe it or not, some people don't like bananas, my son included. Here is my recipe, you'll see that the ingredients are easy to find and it could not be simpler to execute.

Show notes at https://keithsnow.com As I write this there are many signs that America and the constitution that is supposed to protect our freedoms are in serious jeopardy. No matter what institution you observe you'll find behavior and policies that until a few years ago, did not seem feasible. In this episode, I intend to point out which of these institutions are crumbling and discuss how it affects us as citizens. I really feel for our veterans, who signed up to defend this country, and in many cases, are the most patriotic citizens we have. They must really be sad seeing what has happened to this country. I am patriotic too, but over the last few years, I have experienced a great awakening in my mind and have witnessed many others experience the same thing. Let me outline just a few of the reasons I am coming to this conclusion and why I think we need to talk about it if we are possibly going to survive what is coming. Corrupt Federal Reserve-Painted Itself Into A Corner The Federal Reserve is corrupt and out of tools to help this economy. Did you know that a few months back Jerome Powell, the Chairman of the Fed had been exposed for making illegal and unethical securities trades. After revelations of several scandals involving potential insider trading within the Federal Reserve have emerged over the past weeks, the agency has banned its officials from trading individual stocks as it scrambles to mitigate a legitimacy crisis and distrust of the public. The central banksters who supposedly manage our economy are caught making illegal "insider trades" right before policy announcements or decisions that would affect these trades. Last week, The American Prospect revealed that Fed Chair Jerome Powell sold between $1 million and $5 million from an index fund — a mutual fund that mirrors the performance of the market — just before a large market crash in October of last year. Jerome Powell was not the only one, several other Fed officials were involved as well, making this a pretty big scandal. These people understand full well how their decisions affect markets and securities, so they should never be allowed to trade. The Fed has also been embroiled in several other scandals. Last month, two regional Fed presidents were found to have traded significant amounts of stocks in 2020 as the markets were roiled by the pandemic. Dallas Fed President Robert S. Kaplan had made nearly two dozen stock trades worth $1 million or more. Boston Fed President Eric S. Rosengren bought and sold real-estate-related securities, which are related to Fed policy. Both officials have since resigned. Then, earlier this month, reports showed that the Fed's vice chair, Richard Clarida, had moved between $1 million and $5 million in stocks in February of 2020, the day before Powell announced potential policy overhauls for the pandemic. Clarida is still in his position. Most Americans are not familiar with the "repo markets" and what happened in the fall of 2019 which was a liquidity crisis or as I call it, a banking collapse. No liquidity equals no money equals collapse. I have asked many high net worth individuals about the repo crisis and they have zero clue of what I am speaking about. How did we get here? The Fed promised to "normalize" rates and liquidate the assets it's been purchasing regularly since the 2008 fiasco. They finally started to taper and raise rates in December 2018 if my memory serves, then going into 2019 they raised .25 basis points for three quarters. Then in September 2019, the bottom fell out of the repo market which is to say the interbank overnight lending rates at the NY Fed discount window which usually sees rates under 2% for short-term inter-bank loans went ballistic. Banks were wanting over 10% on these short span loans which can be hours or a day or two usually. So the banks did not trust other banks to be able to repay because there was no liquidity in the system. At that point, the Fed stepped in and injected huge sums of cash to avert this credit crunch that would have caused massive damage to the public's trust in our banks. They pumped cash from 17, September 2019 until July 2020 In the last quarter of 2019 – before there was any news of COVID-19 in the U.S., and months before the World Health Organization declared COVID-19 a pandemic – the Fed pumped $4.5 trillion in cumulative repo loans to unnamed trading houses on Wall Street – its so-called "primary dealers." The collateral that the Fed accepted for the cumulative $4.5 trillion in loans consisted of $3.497 trillion in U.S. Treasury securities; $988.3 billion in agency Mortgage-Backed Securities (MBS); and $15.839 billion in agency debt. The Fed's emergency repo loan operations began on September 17, 2019. From September 17, 2019, through the last acknowledged operation on July 2, 2020, the Fed's repo loans cumulatively totaled $11.23 trillion, made up of the following pledged collateral: $7.137 trillion in U.S. Treasury securities; $4 trillio

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/

Show note at keith snow.com Unless you're living under a rock you've been exposed to the non-stop drumbeat of the fake meat town criers. Fake meat is being touted in every single media outlet on earth; social media, online newspapers, magazines, podcasts like this one, websites, trade shows-heck I'm sure they are flying banners on the fourth of July somewhere pimping Impossible burgers, probably around LA or Long Island! Industry sales of fake meats have zoomed past 1 billion in 2020 and they are growing fast. They are expected to reach over $10 billion in annual sales in the not-to-distant future. Who is buying this stuff? It's not all vegans, I'm sure some unsuspecting meat eaters have picked up some of the "trust-the-science" burgers in the meat section of the supermarket. In my opinion, the taste is rather insipid and I remember spitting out a sample of one while doing a tasting in a restaurant I was running recently. Yuk, they tasted disgusting. These fake meat pimps have sausage, chicken nuggets, chicken patty, burgers, "soysage" crumble, fake shrimp, tuna, etc. Popular brands include: Beyond Meat Beyond Meat & Sausage Impossible Burger Tofurky Field Roast Quorn-nuggets Gardein fishless filet and on and on…… Investors in the space include Bill Gates-backed Breakthrough Energy Ventures, Temasek, Horizons Ventures, CPP Investment Board, Louis Dreyfus Co., Bunge Ventures, Kellogg, ADM Capital, Danone, Kraft Heinz, Mars, Tyson, SOSV, Viking Global, Thiel Capital, Generation Investment Management, Mayfield Fund, and Techstars. One of the major sectors of the growing fake meat gold rush are companies specializing in fermentation. Fermentation companies focused on alternative proteins have raised more than $837 million in venture capital funding, starting with the first GFI-tracked investment in 2013. Eighty-five percent of this funding was raised in 2019 and in the first seven months of 2020 alone. The $274 million raised in 2019 is nearly five times the capital raised in 2018. Source-Good Food Institute These fake meat Barrons want to eliminate animal agriculture in all its forms from industrial feedlots (good riddance!) to backyard chickens to hogs and even all types of fishing. The global elite is not satisfied to reach a few billion in sales and buy a yacht and retire on a private island, no, they want to decimate all forms of protein that interfere with their fake meat revolution. In short, they cannot be trusted. Remember, competition is a sin! These "marketers" use all kinds of "data" to promote their healthy alternatives to meat, they are rife with statistics about how amazing these products are for the environment, how much they taste like real meat and other unsubstantiated claims that sound really nice. In my opinion, any product that has so much "science" and so many ultra-processed ingredients cannot be called food. The following quote came from the founder of Whole Foods Market-John Mackey, "If you look at the ingredients, they are super highly processed foods," Mackey told CNBC, "I don't think eating highly processed foods is healthy. I think people thrive on eating whole foods." The debate over the health of fake meats is raging and anyone who speaks out is quickly demonized by the creators of such food. Just shut up and do not learn how this stuff is produced. The components to make fake meat; soy, corn, peas, etc. are planted into degraded soils that are heavily sprayed with herbicides like glyphosate and others so this crap is NOT good for humans. Studies show 0.1 ppb (parts per billion) of glyphosate can kill precious gut bacteria in humans leading to all sorts of auto-immune diseases and conditions such as SIBO (small intestinal bacteria overgrowth) and SIFO (small intestinal fungal overgrowth) which are present in the vast majority of us Americans, hmmm I wonder why? "that the Impossible Burger tested positive for glyphosate. The levels of glyphosate detected in the Impossible Burger by Health Research Institute Laboratories were 11 X higher than the Beyond Meat Burger. The total result (glyphosate and it's break down AMPA) was 11.3 ppb. Moms Across America also tested the Beyond Meat Burger and the results were 1 ppb. "We are shocked to find that the Impossible Burger can have up to 11X higher levels of glyphosate residues than the Beyond Meat Burger according to these samples tested. This new product is being marketed as a solution for "healthy" eating, when in fact 11 ppb of glyphosate herbicide consumption can be highly dangerous. Only 0.1 ppb of glyphosate has been shown to destroy gut bacteria, which is where the stronghold of the immune system lies. I am gravely concerned that consumers are being misled to believe the Impossible Burger is healthy." credit-Indian Health Journal The Problem with Monocropping The legumes and grains that make up both conventional livestock feed and most meat alternatives are farmed in industrial monocultures, large areas of just one species that are

Show notes at Keith Snow.com Recently I have been avoiding gluten-containing foods as it causes me difficulties such as skin lesions and even stiff joints. I have purchased some gluten-free cookies over the holidays to accommodate my English father-in-law who has cookies (biscuits) with his daily morning tea. He too is avoiding gluten so we both tried these cookies and found them edible but not really enjoyable. So my quest to make some gluten-free cookies that are chewy, tasty and satisfying began. After a few rounds of making cookies using different ingredients, I settle on using almonds. Almonds can be purchased ground or even ground using a food processor, but it can be tricky as they go from almond flour to almond butter quickly so, in my opinion, it's easier to buy already ground. I've found Costco to be the most reasonably priced option for buying almond flour, 3 pounds is under $11. I paid $12 for 1 pound at a grocery store, and that store was the most reasonably priced store in town. The resulting cookies are made with few ingredients and are extremely easy to put together. I use only 7 simple ingredients, almond flour, sugar, almond extract, vanilla extract, lemon zest, and powdered sugar. They can be in the oven in less than 15 minutes and you don't need a stand mixer, just a bowl, rubber spatula, Microplane, sheet tray, and parchment paper. Give them a try, I think you'll love them. Recipe at Keith Snow.com

Show notes at Keith Snow.com Nothing runs Like A Deere…….Having been a John Deere tractor owner I understand that these machines can be immensely useful for all types of farmers; from small hobby farmers like I was, to large-scale growers who manage 10's of thousands of acres of beans or corn or wheat, etc. Sadly as John Deere has grown, they have incorporated many new technologies that are not favorable to farmers such as the excessive use of sensors and software. Basically modern Deere tractors are nothing more than rolling data collectors that incorporate more technology than you could possibly imagine. All this technology renders these units almost unrepairable unless John Deere is part of the equation because as we know, technology can break often! Currently, John Deere employs more software engineers than mechanical engineers which says a lot. Gone are the days when farmers fix their own equipment as they have done forever. Just like the practice of farmers saving seeds which has been erased by greedy and corrupt seed company agreements, repairing your OWN damn equipment is becoming nearly impossible. John Deere makes farmers sign a software agreement (AKA Monsanto's Marketing Agreement) at the time of purchase that forbids the farmers from suing John Deere for crop loss, lost profits, loss of goodwill, damage to land or machines, loss of use of the machines, etc. when the machine breaks and there is a delay in repair. "John Deere employs more software engineers than mechanical engineers now, which completely surprised me. But the entire business of farming is moving toward something called precision agriculture, which means farmers are closely tracking where seeds are planted, how well they're growing, what those plants need, and how much they yield." If you put any new part on a deere machine, the ECU (engine control unit) will not allow the machine to run again unless it's unlocked by a technician, who of course charges the farmer to do this software restart. This also forbids farmers from using any part or modification that is " third party". All or most parts have to come from Deere. So do you really own the machine? 2015 Digital Millennium Copyright Act, which makes it legal for farmers to hack their tractors for repairs but still has not helped all that much. Using third-party software from China or Russia can be very sketchy…and might likely void warranties on the equipment. For deal dealers, parts and sales are 3-6% more profitable than selling the equipment. Dealers have a monopoly as no one else can work on the tractors, making reliability a key for farmers as having the dealer come out is not always convenient. Especially during critical planting and harvesting, where 1 day can mean disaster. And in many cases Deere requests the farmer bring the machine back to them for repair, imagine having to take a huge combine back to a dealer, this would require hiring a tractor truck and flatbed as these machines can be wide loads. "The other signal I'd ask you about is that prices of pre-computer tractors are skyrocketing. Maybe you see that a different way, but I'm looking at some coverage that says old tractors, pre-1990 tractors, are selling for double what they were a year or two ago. There are incredible price hikes on these old tractors. And that the demand is there because people don't want computers in their tractors. Is that a market signal to you, that you should change the way your products work? Or are you saying, "Well, eventually those tractors will die and you won't have a choice except to buy one of the new products"? I think the benefits that accrue from technology are significant enough for consumers. We see this happening with the consumer vote by dollar, by what they purchase. Consumers are continuing to purchase higher levels of technology as we go on. So while yes, the demand for older tractors has gone up, in part it's because the demand for tractors has gone up completely. Our own technology solutions, we've seen upticks in take rates year over year over year over year. So if people were averse to technology, I don't think you'd see that. At some point we have to recognize that the benefits that technology brings outweigh the downsides of the technology. I think that's just this part of the technology adoption curve that we're all on. Returning to a Deere dealership can also cause significant delays for planting or harvesting, which farmers who operate on razor-thin margins can ill afford. As of January 2022, John Deere is in the midst of a class-action antitrust lawsuit accusing them of creating a repair monopoly. Resources For This Episode: https://www.theverge.com/22533735/john-deere-cto-hindman-decoder-interview-right-to-repair-tractors https://www.youtube.com/watch?v=F8JCh0owT4w&t=9s https://www.youtube.com/watch?v=bGH6pxNouCY&t=737s https://www.youtube.com/watch?v=hLM5ONE7dBE https://www.youtube.com/watch?v=JSGIHpc9ThU If you enjoy this content please support the show!

Show Notes at Keith Snow.com As with most things these days, pet food is in short supply and many retailers have large gaps in their offerings. Pet food is yet one more way we have outsourced everything only to lose control and become vulnerable to these shortages. I found this in a simple search: Many supermarkets, unable to find substitutes, are leaving pet-food shelves empty. Pet-food manufacturers, struggling to secure ingredients and expand production, have signaled that shortages could persist. J.M. Smucker Co. notified retailers in November that it would limit shipments of some pet-food products through January 2023, citing transportation challenges with the supply of wet food — which typically uses imported ingredients. I know I can make food that my dog loves, but is it nutritious? I am not a pet nutrition expert but I feel pretty confident I can easily get my dog the nutrition he needs with some simple additives or supplements. This is not meant to be an exhaustive research exercise on feeding pets so I will tell you what I do, some supplements you may want to try. Let's stick to dogs in this conversation, my dog HATES even the most expensive kibble, $40-65 dollar bags and he wants nothing to do with them. Will he eat it before starving? Yes! Would he also gladly eat a whole raw chicken? Yes! Which do you think is more nutritious; extruded kibble or a raw chicken with bones, skin flesh etc? I bet you said the raw chicken and that makes sense given the fact that dogs are carnivores, or are they omnivores? Hmmm The term "opportunivore" may best describe the dog's natural desire to eat whatever is available — plants as well as animals. Strict or true carnivores, such as cats, have a higher nutritional requirement for taurine (an amino acid), arachidonic acid (a fatty acid), and certain vitamins (niacin, pyridoxine, vitamin A), which are readily available in animal protein and fat sources. Omnivores, such as dogs and people, don't have higher requirements for taurine and certain vitamins and can create their own arachidonic acid from vegetable oils. Omnivore Traits Dogs have teeth (molars) with relatively flat surfaces designed to grind up bones as well as fibrous plant material. Dogs can digest almost 100% of the carbohydrates they consume.2 Dogs have a small intestine that occupies about 23 percent of the total gastrointestinal volume, which is consistent with other omnivores; the small intestine of cats occupies only 15 percent.3,4 Dogs can create vitamin A from betacarotene found in plant Most dog food kibble is basically cheap corn, soy and other grains or legumes, coated in fat and sprayed with protein "meal" ground chicken, turkey, pork, salmon, beef. Etc. But is still is a rather low-quality food that oftentimes shortens the lifespan of dogs and cats, can make them sick, cause allergies, cancer, and much more. What dog food is killing dogs? See This: In January, Hill's Pet Nutrition announced that it was recalling several kinds of Prescription Diet and Science Diet canned dog food. Allegedly, these foods contained too much vitamin D, which was causing some dogs to become sick. In severe cases, some customers said their dogs died from eating the affected food. Unfortunately, the problem has not abated. CBS News reports that Hill's Pet Nutrition has expanded the recall to 85 total lots of 33 different kinds of canned dog food. As you can see the so-called pet food experts have been sued repeatedly for killing or sickening many different pets. So my point is can we make our own pet food? Cats..I'm not sure, but I know my dog loves his homemade dog food. With real meat, clean carbs, fresh vegetables, and healthy fats I am pretty sure I can keep him alive and well. Worst case scenario I could buy some supplements to add to the food to make sure there are no deficiencies which would help me sleep better at night. Bottom line, we love our pets, and just as our own food security, we are responsible for theirs too, so why not learn to be free of the system. $50 for 30 lbs of grains sprayed with crap meat is a rip-off, no question. Resources for this episode: https://dinovite.com/dinovite-for-large-dogs/ https://www.hillspet.com/dog-care/behavior-appearance/are-dogs-carnivores-or-omnivores https://www.actionnews5.com/2022/01/15/pet-food-short-supply-across-us/ https://www.wspa.com/news/local-news/pet-stores-and-owners-feeling-impact-of-pet-food-shortage/ https://www.nbcsandiego.com/news/local/pet-food-shortage-pet-stores-feeling-effects-of-supply-chain-problem-increased-pet-ownership/2840372/ https://www.dailywire.com/news/a-dog-eat-dog-economy-pet-food-shortage-hits-united-states https://topclassactions.com/lawsuit-settlements/consumer-products/pet/what-dog-food-is-killing-dogs/ Enjoying the content? Please support The Show!

Show notes at Keith Snow.com In this episode of Keith Snow, Off The Cuff, I just outline my thoughts on the Canadian truckers convoy and why I love what they are doing. I read this the other day on Children's Health Defense and wanted to share a quote…. "Canadian and U.S. truck drivers who arrived in Ottawa Jan. 29 to protest COVID vaccine mandates showed no signs of leaving, as Prime Minister Justin Trudeau today said sending in the army to clear the protesters is "not in the cards right now." The statement came after Ottawa Police Chief Peter Sloly said Wednesday "there may not be a policing solution to this demonstration" and that he and other commanders were "looking at every single option, including military aid to civil power" to end it." — https://childrenshealthdefense.org When petty dictators like Trudeau push too hard, eventually people stand up and say NO, I'm glad the truckers are doing this and I pray they stay long enough to make things change, hopefully long enough to rid us all of this gaslighting, race-baiting dumpster fire of a PM. Support this show at keithsnow.com Resources for today's show: https://childrenshealthdefense.org/defender/trudeau-military-protesters-freedom-convoy/?utm_source=salsa&eType=EmailBlastContent&eId=8c95b23d-b9a3-42a7-aa8a-dcc05def9d28 https://www.youtube.com/watch?v=21I1C6wKhwk (tow trucks refuse to comply with the government) https://www.youtube.com/watch?v=NY6iOHzL9AU (convoy organizers speak) https://youtu.be/q90s2jA_ep8 (Quebec City convoy underway) https://youtu.be/hHxk1Mg5n7I. (Jimmy Levy-"We Will Not Comply") https://www.youtube.com/watch?v=lKNR6JCMn1w. (Prisoner of The Highway-Ronnie Milsap)

Show notes at Keith Snow.com The United States of America used to be dotted with dairies farms, but the industry has seen a steady decline in the total number of dairy farms while the average size of herds has increased, super dairies are becoming the norm, not the exception. My uncle, John Snow (one of my dad's older brothers) had two beautiful dairies, one in Goshen NY, the other on a 174-acre farm in Carlisle, PA (car-lyle). Uncle John milked Holsteins and grew corn and other crops, the farms were so beautiful. Both farms had classic red barns with hay lofts and tractors, I was in love! I can vividly remember sitting in the farmhouse kitchen drinking milk fresh from the bulk tank that was so creamy and thick and raw! My Aunt Judy reminded me I had to finish all my beans and corn before leaving the table. No problem I thought! I also remember being with my cousin Greg in his third-story bedroom listening to a tiny transistor radio with an extra-large antenna pointed out the window that was broadcasting AM radio, circa 1974! To say that I have a fondness for people who raise and milk cows is an understatement. My kids were raised on raw Jersey cow milk and we had a few Jersey heifers in 2010 but we sold them before they calved, their names were Cinnamon & Ginger. So all of this dairy doom makes me sad! Between 1970 and 2006, the number of farms with dairy cows has fallen steadily, from 648,000 operations in 1970 to 75,000 or so in 2006, probably lower in 2022. Technology such as printing food, yeah I said printing food, will become common, and fake meat and dairy substitutes will be ubiquitous. I find these statements hard to believe and grandiose, but time will tell. "We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. They will also be superior in every key attribute – more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety. This means that, by 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace." — rethinkX.com Over 60% of dairy farms are less than 25 cows. The current price per hundred lbs is averaging $21.64 for every hundredweight (100 pounds) of fluid milk so the dairy farmer is netting about $1,400-$1,700 per week, depending on the cow breed they milk and the gallons produced, this is for a 25 cow herd. So dairy farmer gets roughly $21.64 for 11.62 gallons yet the supermarket gets $42. If farmers sold direct and could attract customers to a small farm store, and had some value-added products like butter, cream, half & half, creme fraiche, yogurt, etc. they could potentially meet or top what is made selling to the dairy coop. However, this usually requires the younger generations to stay on the farm and help as the job of tending to cows and crops leaves little time for research, planning, and large changes to the farm's business model. One amazing benefit of such an arrangement would be interacting with the people who consume the products, instead of just a driver who pumps milk into a tanker to take it to the coop/processor. Reading from an article….. The emergence of large dairy farms, and the continued shift of production toward such farms, is the principal focus of our analysis. We also touch on geographic shifts in production, a closely intertwined component of structural change. Between 1970 and 2006, the number of farms with dairy cows fell steadily and sharply, from 648,000 operations in 1970 to 75,000 in 2006, or 88 percent (fig. 1). Total dairy cows fell from 12 million in 1970 to 9.1 million in 2006, so the average herd size rose from just 19 cows per farm in 1970 to 120 cows in 2006. Moreover, milk production per cow doubled between 1970 and 2006 (from 9,751 to 19,951 pounds per year), total milk production rose, and average milk production per farm increased twelvefold. These changes reflect a trend toward greater specialization as well as greater size. However, like much of agriculture, dairy farms come in a wide range of sizes. The largest U.S. dairy farms have over 15,000 cows, though farms with 1,000–5,000 cows are more common. Large dairy farms account for most inventory and production in the Western States, and a growing share of production elsewhere The smallest class of dairy farms (fewer than 30 cows) still accounted for nearly 30 percent of all operations with milk cows in 2006, but had only 2 percent of all cows and provided just over 1 percent of total dairy production. Such farms, which frequently combine a very small dairy enterprise with other commodity enterprises or with off-farm work, are di

Show notes at Keith Snow.com 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. Support this show by becoming a member!

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/

Show notes at Keith Snow.com America is on the move like never before. Some would say at a tectonic level and for many, the driver is as much political as it is economic or for safety. The top five blue states seeing a mass exodus are all Democrat-controlled. The U.S. Census Bureau says, California, New York, New Jersey, Michigan, and Illinois lost a combined 4 million residents between 2010 and 2019, so this phenomenon is ongoing, not new. U-Haul reported that the top five states to see the greatest influx of new residents include the Republican-led states of Florida, Texas, Tennessee, Ohio, and Arizona. The safer red states with a government that tends to be more freedom-oriented, have less taxes, and fewer mandates. People are not only moving between states but between counties in the same states. So out of blue cities to more rural or suburban outside cities. The financial effect of this is not good for cities making the problems that existed to cause departure, even worse. Crime, high taxes, mandates, cultural poison all contribute to people's reasoning to leave. In most states, the plandemic mandates, lockdowns, dictates, etc. are overblown, clearly not science-based and people know it. The riots and lawlessness in 2020 (mostly in dark blue cities) clearly demonstrated that these places are not safe and not a place to live long-term. Please chime in and comment below. Resources: https://www.msn.com/en-us/news/us/us-residents-kept-moving-from-blue-to-red-states-during-pandemic-year-report-finds/ar-AAL4DO3 https://www.thelibertybeacon.com/countless-more-americans-moving-from-blue-states-to-red-states-in-2022/ https://www.electionforum.org/economics/surprise-democrats-moving-to-red-states/

Show notes at Keith Snow.com There is a movement underfoot across the country, in fact, the world, and it's called Regenerative Agriculture. It's based on 5 principles: Limit or eliminate soil disturbance (do not till) Keep armor on the soil at all times (plant matter covering bare soil) Plant diversity, no mono-crops (multiple species planted at once in fields to build diversity) Keep living roots in the fields all year long if possible (do not leave fields fallow) Move ruminant animals over the land (cows, sheep, goats) Some amazing farmers are preaching the good word around the country to educate other farmers. I think these farmer-educators are national heroes. Photo Credit-Brown's Ranch, ND Farmers who are tired of being tied to a failing system that is harming their land and their wallets are finding a new way, a regenerative way to heal their land and build the profit back into farming. If you look at the photo above you will see a large herd of cows being rotationally grazed or mob-grazed, they will be moved onto fresh pasture in a short time and the area they are in now will be left to rest and regrow. These methods build amazing soil health and the plants that grow can nourish profitable livestock of all types which is a very in-demand product to produce. Consumers are becoming more involved with where and who grows the food they eat. Big business also knows full well this is the future of agriculture, some large companies have invested billions into Regenerative Agriculture. "In the last month, several major initiatives have launched to promote farmers' transition to this style of farming. Just this week we report on a program in Montana to help ranchers transition to rotational grazing, two weeks' ago dairy giant Danone launched a regenerative dairy project with some major players including Corteva, DSM, Yara, MSD Animal Health, and leading agriculture university Wageningen. Earlier in June Indigo Ag, the ambitious Boston-based startup launched the Terraton Initiative, with the intention of sequestering one trillion tons of carbon from the atmosphere through regenerative agriculture methods. Earlier this year, General Mills and Anheuser Busch also made commitments to regenerative agriculture." — https://agfundernews.com/ As you can see, the word is out and the future is clear, Regenerative Agriculture is the way forward. Many large companies will see the market share of their products decline and more and more customers (farmers) reject the old way for the new way. This is good news folks! Resources: https://agfundernews.com/regenerative-agriculture-investing.html https://www.sare.org/ https://agfundernews.com/rotational-grazing-pays-montana-ranchers.html https://www.agriinvestor.com/regenerative-agriculture-investor-perspective/

See full show notes at Keith Snow.com s This End Of Chemical Agriculture? Since the mid-19th-century usage of NPK fertilizer has increased by over 800% up to 2019. This has allowed modern AG to produce a massive amount of food that is used for all sorts of products from cereal, non-dairy milk to fuel additives and beyond. The USA exports billions of tons of commodity foods each year to countries all over the globe. "U.S. agricultural exports in fiscal year (FY) 2022 are projected at $175.5 billion, down $2.0 billion from the August forecast, but still a record if realized. This decrease is driven by reductions in oilseed and oilseed product exports that are partially offset by increases in livestock, poultry, dairy, cotton, and ethanol exports." — USDA All this food production comes at a steep cost to farmers, the environment, and most importantly, this soil! Studies show that foods grown on American soil have steadily declined in nutritive value. Vitamins, Minerals, and other components of basic foods (fruits, vegetables, grains) are less nutritious than they were decades ago. This is because modern agriculture used methods that destroy soil life, water infiltration, organic matter, photovoltaic capacity, etc. The use of chemicals such as Glyphosate (Round Up), herbicides, pesticides, and other inputs are very harsh on soil and surrounding watersheds. These methods only work when farmers can afford these costly inputs, they have been rising each year but in 2022 input costs are astounding. NPK cost is rising so fast it's becoming untenable for farmers to plant crops, even with subsidies. "Texas A&M economists found heading into spring planting, fertilizer prices are up 80% compared to 2021, and in some cases, farmers are seeing certain fertilizer prices more than double what they saw last year. But for the report, AFPC was conservative in its estimate, using a 50% increase in fertilizer costs. " — Ag Web My point to this whole episode is many, small to medium-sized farmers will start to reject this whole system and decide to use Regenerative Agriculture instead of being controlled by "the system" and basically forced to continue injuring their land with this modern chemical-laden system. I hope it happens, it will be painful, but if there is a will, there is a way!

See today's show notes over at Harvest Eating Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices. I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being "warmed" up in a dry skillet. I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chicken. Takes about 3 hours 30 minutes to stew the beef. Serve with rice or on corn tortillas with radish, sour cream, raw onion and cilantro. You will be amazed at how tender and succulent it is and also how little heat it has. These chiles are not very spicy but have TONS of complex flavor. I hope you give it shot! 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 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: 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

On today's show, I discuss our plans for Thanksgiving 2021. I'll talk about our menu and some basic thoughts on my favorite food holiday. Here is a video on making cranberry sauce See this search for a bunch of recipes/videos etc. 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

Today I want to speak about all the ways you can use eggs. In tough times eggs can save your life…I meant it! Eggs are an excellent protein and fat source that just about anyone can produce. Chickens and ducks do not need vast acreages, just a backyard and a few basic items like feeders, water source, coop, etc. nothing beyond the reach of most able-bodied, motivated people. Eggs are one of the most versatile protein sources and can be used any time of day for stand-alone dishes or as an addition to many other dishes like meatballs, meatloaf, stir fry, myriad baked goods, etc, etc. On a homestead, eggs are probably the first thing to focus on as birds can be used to help process many other "waste" items like kitchen scraps, weeds, and trimmings of bushes, grains, and of course insect reduction. Ducks and chickens are excellent at eating ticks, flies, worms, slugs, grasshoppers, caterpillars, and many other insect pests. Ducks and chickens also provide excellent fertilizer for free! Some permaculture practitioners use them to fertilize all kinds of things like trees, bushes, grassland, pasture, gardens, etc. Here are a few great videos to illustrate this: Feeding chickens cheap Permaculture chicken systems Gardening with livestock Visit Harvest Eating To see more regarding this episode. Join Food Storage FEast for $79-use coupon code: stuffing to save $70 I hope you all eat more eggs and more importantly, raise your own animals. 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

Today I will answer some questions that were sent in by listeners. You can send questions by emailing the show at [email protected] Today I will talk about the following: Suggested ways to use greens such as kale A great recipe for pork green chili featuring NM Hatch green chilis. Grid Down tools for cooking/kitchen Here are a few links to check out: Honda generators review/operations Butane stoves Kratky method of hydroponics Resources for this episode: This Episode's Show Notes 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

Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket? Here are items I make at home: mustard (Dijon, yellow, whole grain) hot sauces (cayenne pepper, chipotle, green chili, etc.) mayonnaise sweet chili sauce pasta sauces dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc. horseradish cream teriyaki pickle relish different kinds of ketchup Visit this page on Harvest Eating for a bunch of videos 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

On today's show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious! 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 today's show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything. This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry. So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brokers, investment accounts, bank transfers, downside risk, tax consequences or the loss of use of your capital. If you look at the average American home pantry you will see a small closet in the kitchen with some white wire shelves with roughly 10 sq feet of shelf space. Hardly enough to store a week of food. This set-up is found in the majority of homes. how did this happen? What happened to the large walk-in pantries that our grandparents had? How did we slowly give away our ability to cook and eat for long periods from our home pantry to corporate take out, dine in and fast food? As outlined earlier in this course the rise of "just in time delivery" and modern high-tech logistics with barcodes, predictive stock levels, and sales tracking etc. has transformed our homes over time to become very un-prepared, dependent boxes. In most supermarkets, the computer knows how many SKU's are in the store at any time and even orders more items automatically when a certain "par level" is reached. Behind the scenes, there are forklifts, conveyor belts, pallets, trucks, trains, DSD (direct store delivery) drivers all working 24/7/365 to keep the stores stocked using "just in time" delivery. Gone are the days when the store had a large "stock room" where it pulled inventory to keep the store stocked and received weekly shipments. The above provides a better understanding of how our supermarkets work and how inextricably connected we are to the supply chains that are now in the news constantly. We can use this complexity and choice we all have to our advantage by slowly, little by little, building storage and systems into our households to prevent or lessen the effect on crumbling supply chains. Fuckerberg: https://thefederalist.com/2021/10/14/zuckerbucks-101-how-a-media-mogul-took-over-the-2020-election-and-why-gop-leaders-must-never-let-it-happen-again/ Supply chain Video https://youtu.be/a45gA1tdtmA Highly Effective https://www.bitchute.com/video/MVhoSjqrnQKH/ While these supply chain systems are important, more important is our ability to find food locally and better yet, grow or raise it ourselves. Gardening, row crops, animal husbandry, permaculture, etc. are all good practices to consider implementing into your plan. More on those in the future….. 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

On today's show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home. These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I'm preaching to you…deal with it! It's simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these. I use the following: Fermented chilis, garlic, and onion Extra virgin olive oil NO SOYBEAN, NO CANOLA, NO VEGETABLE oils…c'mon man… CA garlic powder and onion powder Chili flakes Kosher salt Red wine vinegar Italian seasoning That's it…you probably have this stuff in your pantry….these olive rock…they are nutritious and rather sexy if I say so myself! As far as the onion dip…I do this…. 1/2 cup Daisy sour cream 1/4 tsp Worcestershire sauce (damn I never spell that right…spell check to the rescue!) 1 tsp onion powder 1/4 tsp garlic powder two pinches kosher salt black pepper minced chives if you got em! Mix it up…adjust seasoning and crush that dip with kettle chips! For the hummus….heck…I am almost done with a stiff screwdriver(it's late Friday afternoon!)…just listen and work thru it, they're not hard to make! Resources for this episode: #FJB 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

Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank. Today I will focus on the following foods to use as a starting point: Ground Beef Chicken Thighs Rotisserie Chicken Black Beans Rice I won't go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up to make simple meals your family loves. Here are some of the ideas I'll speak about: meatballs, meatloaf, taco salad/Burritos, stuffed peppers, stuffed cabbage with tomatoes over rice Thai chicken over rice, butter chicken, skewers with peppers, onions, grilled over rice Chicken salad, chicken caser salad, chicken noodle soup, use carcass to make stock Black beans and rice, black bean, roasted squash, cheese burritos, taco bowl, rice beans, ground beef, avocado, cheese, tomato, black bean chili, black bean burgers Green rice, chicken and rice soup, fried rice-add just about anything to stretch, rice pudding, risotto, Arroz con pollo I make many of these dishes each month and we thoroughly enjoy them and they save us money on grocery bills and most importantly-they keep us out of restaurants. 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

On today's show I will discuss winter squash, the wonderful "fruit" that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden. I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come. Resources: 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

Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks. The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon….a packet seasoning mix that brings much flavor and color. If I left it out I'd get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found. I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-! 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

Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you're reading this in January, just used canned corn…not a problem. In this version, I used some Jalapeno and poblano peppers, which really added a nice "grassy" flavor plus a tiny bit of heat. I like to garnish with Cotija cheese and cilantro.

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.

In today's show, I talk about my Sicilian Style Meatballs which are a great alternative to boring "regular" meatballs. You can find the recipe here. Resources for today's show: Harvest Eating Blend Coffee Dura Home Food Storage Containers Buy on Amazon-not an affiliate link. 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

Today I am speaking about the Tartine, a simple European sandwich that is open-faced. You can make these with so many ingredients which makes them very versatile. The key here is using terrific bread; I suggest sourdough or seeded dark rye sourdough I've eaten these with simple toppings like cured salmon with cream cheese and dill, salami and cheese, drained ricotta with radishes, etc. Show Website: https://www.harvesteating.com/podcast-1/2021/8/3/episode-438-tartine-open-faced-sandwiches 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 today's show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method. I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients. Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website. I have been practicing many types of preservation since 2004, these include: water bath canning pressure canning dehydrating freeze-drying fermentation cheesemaking & yogurt making cultured dairy (creme fraiche, clabber, butter, marscapone, etc.) Through these trials I've made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially. I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject. Ohio Stoneware Links mentioned in this episode: Pickle Meister Fermenting Jar Sandor Katz Books-HIGHLY RECOMMEND Ohio Stoneware awesome fermentations crocks & bowls too 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

Recipe for shrimp burgers at bottom of this page! On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system. Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial for the environment, the animals, the workers, and in most cases, the neighborhoods they exist in. I have visited the northern Colorado town of Loveland and Ft. Collins many times in the last 20 years and depending on the wind direction the stench from Greely CO can be smelled over 25 miles away. That stench is from the JBS slaughterhouse facility in Greely. Trust me, CAFOs and industrial slaughterhouses are disgusting places no matter the protein, beef, chicken, pork, lamb, etc. I have advocated for direct farm purchasing since 2004 in an attempt to help people eat higher quality protein and to protect the family farm. These CAFOs suck, but they supply the vast majority of the protein we eat. Inflation is just transitory according to the Fed. However, we can do something about it and I recommend we start to decentralize ourselves from these systems NOW. I addition to the ridiculous prices I am seeing for this low-quality CAFO protein these companies are advocating for fake meat and ending the animal ag system. These fake meats are not good. As a reformed vegan, I tasted many of them in my desperate search for the protein my body craved during the 5 months I was vegan. These "foods" are nothing but science projects with a ton of nasty ingredients like stabilizers, fillers, additives, GMOs, and other fake stuff. Even the ex-CEO of Whole Foods John Macke advised NOT eating these foods, said we are better off with beef than this fake meat. I think he is dead wrong about fake meat benefiting the environment as the core ingredients are GMO. The vegan community holds these new companies up as the saviors of the world but I see them as repugnant profiteers and corrupt actors. Basically, anything Bill Gates invests in I want no part of, except farmland, that is good, but the fact that he owns it is bad IMO. This creep is invested in just about every fake protein company that exists, as well as most vaccine companies and he owns many shares of GMO seed companies. But he trusts the science and wants to save our over-heating planet so it's all good! Here are a few things I suggest we all start doing now to secure our own food supply and build the systems we need to stay free of this corporate takeover. I believe these are all import, do whatever you can from this list ASAP. Start storing food as much as you can afford and learn to cook with it. Join a CSA or protein subscription service. Delay frivolous purchases (you don't need a bass boat) and invest money into food-producing equipment like canning, drying, or anything that can help produce food. Plant perennial trees and bushes-NOW! Plant an annual garden-NOW! Purchase and save heirloom open-pollinated seeds. Consider turning part of your yard into a food forest. Learn about permaculture today! Keep ducks & chickens and, or find people that keep these birds to secure local eggs. Find local protein and other food sources by visiting your local tail-gate or farmers' markets. and making connections. Many protein sources are right under your nose. Find local dairies and if legal buy direct. Buy farmland and become a farmer! Some links mentioned in the show: The Great Food Reset The creepy World Economic Forum on fake foods. Hot Planet? Why So Much Effort To Suppress Record Cold 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 PRINT Shrimp Burgers Author: Keith Snow INGREDIENTS 10 ounces fresh shrimp 7 ounces minced, 3 ounces roughly chopped 2 green onions chopped 1/4 cup minced red bell pepper 1/2 tsp garlic powder 1 tsp toasted and ground fennel seed 1 egg white 2 tbs corn starch 1 tsp lemon zest juice of half lemon 1/4 cup fine organic cornmeal 1 tsp kosher salt 20 twists black pepper pinch cayenne pepper INSTRUCTIONS Pulse 7 oz shrimp in processor, then add chopped shrimp, pulse twice In a work, bowl add shrimp plus the rest of the ingredients heat nonstick skillet over medium-high heat, add a large spoonful of shrimp mixture, pat into a burger shape Cook until starts to brown on side one, then flip, cook for two more minutes. Serve on toasted onion rolls with sliced tomatoes and red pepper mayo..of course, I use

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 will be talking about stretching your meals to feed more people using inexpensive ingredients and some protein to make healthy tasty meals. We practice this often at the Snow house especially this summer when we have an extra kid staying with us. My calculations show it's possible to feed 6-8 people a very nice meal for under $5 per person, try that at a restaurant! Today's dish comes from the Cuban culture, Cuban rice n Beans, it's served at every Cuban restaurant and is a staple of many Latin diets. It's simple to prepare with humble ingredients and can be on the table in 30 minutes flat. It will also feed a small army! In many Latin homes the veg component is fortified with soffrito; a mixture of onions, garlic, oregano, tomato, and Sazon a seasoning by Goya you can find in just about every market. This soffrito mixture is as varied as Latin culture itself, no two cooks use the same soffrito. Resources for this episode: Food Storage Feast Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast Support Harvest Eating

Inflation is not a word most Americans are used to hearing on a daily basis. I've been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it's here now and people who have been in the dark are finally understanding what this word means to them-less money! Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c'mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only "tax the wealthy" to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data. Being prepared can help insulate you from this inflationary spiral we're heading into. Buying food items that are shelf-stable in today's dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how. I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a "pay what you want" option for those who can only afford a little bit. I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you'd like access and it's a done deal! Now let's talk food……. Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It's just plain easy and delicious in my book. Resources for this episode: Recipe For Clafoutis Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast

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..... Harvest Eating Spices Thoughtful Harvest Vegan Parmesan Cheeses Thoughtful Harvest Premium Pasta Sauces. 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

A simple recipe for a delicious salad made with Mexican Street Corn or Elote which is grilled and topped with chili powder, Cojita cheese, and usually mayonnaise. This being a salad has a cilantro crema as the dressing, super easy to make. Be sure to follow my Instagram feed at https://www.instagram.com/harvesteating/

On this episode of Harvest Eating, I discuss a not so famous Thai noodle dish called Pad Mee Korat. It's a better version of Pad Thai IMO. This dish hails from northeastern Thailand and uses pretty basic ingredients except the fermented soybeans, which are readily available in most Asian stores. The tricky part of this is NOT burning the sugar mixture, if that happens start over! This dish is sweet, spicy, and has amazing minced pork, bean sprouts, garlic chives, shallots, and garlic too! Pretty much a symphony of flavors and textures, such a great dish! I will be posting a recipe at Harvest Eating soon!