Ep. 39: Interview with the Intellectual Agrarian, Part 2


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By Lauren Sheard and Farmstead Meatsmith. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics.

Introduction and Announcements: Part 1 Show Notes:
  • Pre-show chat, 1:00
  • Brandon's biographical sketch, 2:45
  • Academia and the lack of first-hand knowledge, 10:38
  • On-farm animal harvesting myths, 15:05
  • The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13
  • Modern-day estrangement from the anatomy of animals, 29:11
Part 2 Show Notes:
  • On-farm processing standards, 1:03
  • Locally-raised food for a healthier environment, 5:44
  • The backlash of modern "efficiency" and being estranged from the cost of one's existence, 8:17
  • Fat: "the most unappreciated edible part of the animal", 16:05
  • The contribution of savvy cooks and consumers to the production of high quality meats, 19:59
  • The three methods of cooking meat: braise, pan-fry and roast, 21:54
  • Re: mobile slaughtermen, 25:39
  • Brandon's favorite species to harvest ...(and why a tenderloin is useless to him), 30:37
Links for Episodes 38 & 39:

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