show episodes
 
Join me as we get our hands dirty. Whether it's farm and garden work, construction and carpentry, cooking and food preservation, or bushcraft and survival skills, you will find something that inspires your creativity. We learn from some true masters of their crafts. Other times we jump head-first into a project, figuring it out as we go. We explore an endless variety of skills, trades, and crafts using both traditional and modern tools and methods.
 
Whether it’s a salad, a hamburger or your morning egg sandwich, the way your meal gets made has an impact. What You’re Eating is here to help you understand how your food gets to your plate, and see the full impact of the food we eat on animals, planet and people. Host Jerusha Klemperer is the Director of FoodPrint.org, a website that uncovers the problems with the industrial food system, and offers examples of more sustainable practices, as well as practical advice for how you can help supp ...
 
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show series
 
For our episode, The Big Problem of Food Waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine…
 
Depending on who you are, your connection to salmon may be spiritual, cultural or just a matter of taste. If you live in the Pacific Northwest, you might be familiar with and appreciate wild salmon, but for the rest of us, our love of salmon avocado rolls reflects a love of farmed salmon. Because yes, most of what you’re eating is farmed, whether y…
 
Annie’s, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward regenerative agriculture” with pictures on the box of the farmers who had produced the ingredients with “regenerative” methods. In this episode, we bring together two of our frequent guests on this podcast, Dr.…
 
Have you ever seen the word “natural” on a pack of hot dogs and wondered what it means? You’re not the only one. The words “natural” or “all natural” on food packaging have been vexing customers and regulators for years. In this episode we look at those words, claims, seals and certifications that show up on your food packaging. What do they tell u…
 
The US wastes roughly 40% of the food it produces, much of it perfectly edible and nutritious. Food is lost or wasted for a variety of reasons, from the farm, to the store, to the restaurant, to our very own home kitchens, where each household is throwing away around 21% of the food it buys. In this episode we explain why food waste is a problem, t…
 
Fake meat companies promise that they are on track to replace factory farmed meat. Is there any indication that this is happening? Or are they just a new revenue stream for tech investors and the biggest and most problematic meat companies — Purdue, Tyson, JBS — who are all now making alternative meats? We also cover how these products taste and wh…
 
I don't care for liver. I also don't like to waste anything, especially meat from an animal. I had two pork livers in the freezer though and needed something to do with them. Various sausages are a great way to use some of those cuts of meat that some of us don't really enjoy. Today, we're making cajun boudin, which uses pork liver, and tastes amaz…
 
Have you ever seen a preacher pounding on a Bible and yelling that we're all going to burn in hell because we're not following some obscure law given to the ancient Israelites thousands of years ago? I know I have, and I didn't like it much. In this episode, we take a look at how to actually place some of those ancient texts into a realistic histor…
 
Right now you can buy “plant-based” alternatives to burgers, bacon, and sausage anywhere from fast food chains to restaurants to grocery meat cases. The companies who make them say they are better for animals, the climate, and human health, too — that these products will drastically cut into meat consumption, curtail meat production and save us fro…
 
So many home cooking food hacks start with a cheap rotisserie chicken — you know the one, $4.99 from Costco or maybe a touch more somewhere else. But why is that chicken so cheap? How was it raised and what’s even in it? What would it look like for farms to raise a chicken you could feel good about and how much would it cost? What would it taste li…
 
Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer. We aim to help you understand how your food gets to your plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts o…
 
Last time we talked about preparations for getting out on the road in the winter and the things you need to know about your vehicle. This time, we get into specific safety gear for winter driving, treating a road incident as a survival situation, vehicle handling tips, and how to get yourself or someone else out of a snow drift and back onto the ro…
 
Here's a quick and easy cooking project that will really impress your friends and family. We're making empanadas! Empanadas are a Latin American handheld "meat pie." In the episode, we cover how to make your own tortillas from scratch, options for filling the empanadas, and how to succeed at frying them. For a more detailed recipe on empanada filli…
 
With many of us considering resolutions for the new year, let's talk about a unique fitness option. We're talking sandbags! The functional fitness advantages and versatility of an exercise sandbag might really surprise you. In this episode, we'll talk about why sandbags make such great home gym equipment, what they can do for you, what I'm using, a…
 
We're tackling some new aquarium projects. Existing tanks need some work. Why are the tilapia growing so slowly? Why did I have a giant black algae bloom in the tetra tank? Are algae blooms bad for fish? Why did my cherry shrimp stop breeding? In addition to addressing these questions, we have some old tanks that we're repairing and getting up and …
 
Today, you get to come along with me as we take a look at a bunch of different ongoing projects. Sometimes things work well, sometimes they don't. Sometimes we have to adjust our tactics, but we always learn. In this episode, we'll talk about some habitat restoration work, aquaponics, gardening, fitness, growing mushrooms, home construction, and ot…
 
This week, we continue our discussion of my top-10 bushcraft skills. We cover the next four skills on my list. Many people carry 550 cord, but how do you actually use it? Can you tie a knot that you'd bet your life on? How scared of grizzly bears should you be? How do you even choose where to pitch your tent? What happens if you need to cross a str…
 
More bonus content! We're back to our regular three items for the monthly bonus episodes- pro tip, book recommendation, and challenge. This month, we talk about how to light a match like a boss. Our book of the month is "All the Pretty Horses" by Cormac McCarthy. The challenge for the month is to do something you've never done before.…
 
In recent years, "rucking" has become a popular form of exercise. For many decades, the ruck march, rucksack, and rucking were terms only heard in a military context. The benefits of rucking for exercise, though, apply to everyone, so let's talk about how to start rucking safely, the gear you'll need, and how to track your progress.…
 
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