105 Folgen

  1. Ep. 45: Cookery Methods, Part 1

    Vom: 13.11.2019
  2. Ep. 44: Harvesting and Preparing Duck, Part 2

    Vom: 23.10.2019
  3. Ep. 43: Harvesting and Preparing Duck, Part 1

    Vom: 14.10.2019
  4. Ep. 42: The Working Title Podcast Interview

    Vom: 27.8.2019
  5. Ep. 41: Competing on The History Channel's The Butcher, Part 2

    Vom: 10.8.2019
  6. Ep. 40: Competing on The History Channel's The Butcher, Part 1

    Vom: 14.7.2019
  7. Ep. 39: Interview with the Intellectual Agrarian, Part 2

    Vom: 25.4.2019
  8. Ep 38: Interview with the Intellectual Agrarian, Part 1

    Vom: 18.4.2019
  9. Ep. 37: Lamb Butchery (& Cookery)..., Part 2

    Vom: 11.4.2019
  10. Ep. 36: Lamb Butchery (& Cookery)..., Part 1

    Vom: 3.4.2019
  11. Ep. 35: Butchery Rationale

    Vom: 27.3.2019
  12. Ep. 34: Meatsmithing with Kids, (& more...)

    Vom: 20.3.2019
  13. Ep. 33: Slaughter Stories and Sustainability, Part 2

    Vom: 13.3.2019
  14. Ep. 32: Slaughter Stories and Sustainability, Part 1

    Vom: 6.3.2019
  15. Ep. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2

    Vom: 1.3.2019
  16. Ep. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1

    Vom: 20.2.2019
  17. Ep. 29: Raising, Slaughter and Hanging of Beef, Part 2

    Vom: 6.2.2019
  18. Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1

    Vom: 30.1.2019
  19. Ep. 27: Sheep Slaughter, Part 2

    Vom: 16.1.2019
  20. Ep. 26: Sheep Slaughter, Part 1

    Vom: 10.1.2019

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This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating. Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

Visit the podcast's native language site