75 min listen
Ep 65 Natural Law, Part 1
ratings:
Length:
48 minutes
Released:
Jun 19, 2021
Format:
Podcast episode
Description
In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm. They also share the new direction the podcast is going, pork shares availability, and the last Summer Family Pig Class. Introduction and Announcements: Last Summer Family Pig class is almost sold out! September 2nd-4th. Membership -- a gift that gives all year long! Dozens of Brandon's videos Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Charcuterie prayer, 1:07 Podcast becoming more philosophical, 3.19 Natural Law, 5:41 Natures cues, 6:55 Inviting guests onto the podcast, 10:40 Membership Meatsmith education, 12:20 Summer classes and pork shares, 14:54 Learning Natural Law through raising livestock, 16:12 Emotional reactions to slaughter, 20:03 Definition of Natural Law, 25:19 Pigs are always piggish, 33:22 The Creator and his order, 37:31 Natural Law vs. Naturalism, 39:24 Raising chickens anecdotes, 44:10 Assuming the nature of things is either perceivable or non-existent, 45:30 Part 2 Show Notes: Coming soon! Links for Episode 65: Charcuterie and French Pork Cookery by Jane Grigson https://www.goodreads.com/book/show/575014.Charcuterie_and_French_Pork_Cookery Joel Salatin - http://www.polyfacefarms.com/ Links for Episode 66: Coming soon!
Released:
Jun 19, 2021
Format:
Podcast episode
Titles in the series (94)
Ep. 6: First Things, Part 3; Continuing: Brandon and Lauren discuss the economic realities of 'good meat' market culture from the standpoint of several audiences: the 'good food' consumer (hopefully all of us), the homesteader raising their own meat and selling a little as well, and also the... by A Meatsmith Harvest