A Meatsmith Harvest Farmstead Meatsmith

Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2
In this episode, we continue our conversation with Dr. Richard Meloche on the use of natural elements in liturgies, the epistemological benefits of rural living, the loss of imagination and unique individuals due to technology, encountering Resistance in reality, indifference, setting artificial limits, and the beauty of natural order.
 
Announcements:
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to confit. Sign up today at https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/.   
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 94:
0:00 Intro
1:01 Working with the potency of nature
9:26 The use of natural elements in liturgies
12:58 Epistemological benefits of rural living
21:19 The loss of imagination and unique individuals through technology
26:33 Ordered towards relation vs. every man seeking their own benefit
39:41 Encountering Resistance in reality, indifference, & setting artificial limits
46:15 The beauty of natural order 
 
 Links for Episode 94:
Dr. Richard Meloche of the Alcuin Institute https://alcuininstitute.org/author/richardmeloche  Author Jane Grigson https://www.goodreads.com/author/show/226917.Jane_Grigson Author Fr Vincent McNabb https://www.goodreads.com/author/show/4883679.Vincent_McNabb?from_search=true&from_srp=true De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG Author John Senior https://www.goodreads.com/author/show/630951.John_Senior The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz. https://www.amazon.com/dp/1492963380?linkCode=ssc&tag=onamzfarmst0b-20&creativeASIN=1492963380&asc_item-id=amzn1.ideas.ZF2Z6XCSSQDG&ref_=aip_sf_list_spv_ofs_mixed_d_asin Inferno by Dante Alighieri https://www.goodreads.com/book/show/15645.Inferno?from_search=true&from_srp=true&qid=IADZ4IFryS&rank=2 The Alcuin Institute https://alcuininstitute.org/

In this episode, we chat about our new baby, our kids keeping the fast, Easter week, St Thomas Aquinas's 'all knowledge comes through the senses' and De Regno, and reason vs. instinct. 
Announcements:
Come to the last 3-Day Family Pig Harvest class of the season, May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/  
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to confit. Sign up today at https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/.   
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 95:
0:00 We're about to have a baby
3:00 Our kids are keeping the Feast
5:24 Slaughtering a lamb for Easter Week
12:55 In every account of the Resurrection, they're preparing and eating food
22:00 Homeschooling at the dinner table
27:54 St Thomas Aquinas on manual labor
29:00 Family Pig & our most potent sense: touch 
42:09 De Regno (On Kingship) by St Thomas Aquinas - Reason vs. instinct
 
Links for Episode 95:
Marian Caskets https://www.mariancaskets.com/ De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG Dick Proenneke - One Man's Alaska https://www.youtube.com/watch?v=BGf6306beyM The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz https://www.goodreads.com/book/show/18837689-the-importance-of-the-rural-life?from_search=true&from_srp=true&qid=YIVUsafgXi&rank=1

In episode 93, we chat with Dr. Richard Meloche of the Alcuin Institute about the music in our home, Thomistic philosophy, 'coming to farming' for the food, the spiritual parfait of Grace and Nature, textual references to 'The Good Life,' and why the rural life is the best way to obtain the necessary bodily goods.
 
Announcements:
Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/  
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 93:
0:00 Denying proper tools for music & the kitchen
8:49 The promise of flavor is nutrition 
11:15 Introducing our guest Dr. Richard Meloche & Thomistic philosophy
16:34 Why we call it The Family Pig & household economy
25:25 St Thomas Aquinas's works & farm philosophy
35:30 The camaraderie of The Family Pig
40:45 How we met Dr. Meloche & 'coming to farming' for the food
55:26 The spiritual parfait of Grace and Nature
1:05:16 Textual references to 'The Good Life' & necessary bodily goods
1:12:51 Why the rural life is the best way to obtain the necessary bodily goods
1:22:40 Cookbooks written about peasant agriculture traditions 
1:30:11 Living a rural life not out of fear
 
Links for Episode 93:
Dr. Richard Meloche of the Alcuin Institute https://alcuininstitute.org/author/richardmeloche  Pope Leo XIII in an encyclical, "When you attempt to understand something outside of the influence of its causes, you lose that thing." https://www.vatican.va/content/leo-xiii/en/encyclicals.html William Cobbett https://www.goodreads.com/author/show/142509.William_Cobbett?from_search=true&from_srp=true De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG The Importance of the Rural Life by Fr George Speltz https://a.co/d/ggbxC6P Aristotle's "Politics" https://a.co/d/65Gh41g John Senior https://www.goodreads.com/author/show/630951.John_Senior Elizabeth Luard https://www.goodreads.com/author/show/124062.Elisabeth_Luard Jane Grigson https://www.goodreads.com/author/show/226917.Jane_Grigson?from_search=true&from_srp=true

In this episode, we chat about affection for extraneous livestock, raising longhorns for our classes, how temperament is the most important thing with cows, harvesting a cow out of a ditch, culling fencing jumping cows (and their horns), and Wallace's Three Hearts Pilgrimage. 
 
Announcements:
Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://backwaterfoiegras.com/foiegrasclass  
Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/  
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 92:
0:00 Affection for extraneous livestock
4:39 Longhorns for our beef classes
6:30 Temperament is the most important
8:04 Harvesting a cow out of a ditch
13:03 Fence jumping cows
20:26 Harvesting the cow & horns
27:00 Blowing the horn
28:38 Wallace's Three Hearts Pilgrimage
33:11 Cull your fence-jumping animals
 
 Links for Episode 92:
Three Hearts Pilgrimage https://www.threeheartspilgrimage.org/ Our Lady of Clear Creek Abbey https://clearcreekmonks.org/ Greg Judy - regenerative rancher https://www.youtube.com/@gregjudyregenerativerancher  
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.

In this episode, we chat about the time of year to harvest pigs, the Mangalitza pig breed, our longhorn escapade, fast vs. slow stitch animals, and extraneous livestock. 
 
Announcements:
Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://backwaterfoiegras.com/foiegrasclass  
Our Fall classes have SOLD OUT. Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/  
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 91:
0:00 Intro & Family Pig classes
3:52 THE time of year to harvest pigs
6:13 Mangalitza pigs
11:51 Our Longhorn escapade
26:56 Fast vs slow twitch animals
30:38 Extraneous livestock
 
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.

In this episode, we discussed farm tasks that build virtue, our upcoming The Art of Foie Gras class, farming as an art, the myth of "do what you love," what is the Good Life, the burden of abundance, foie gras as preservation, and horses and cows in our future. 
 
Announcements:
Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://backwaterfoiegras.com/foiegrasclass  
Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/  
Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/  
Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.  
Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.  
Timestamps/Topics for Episode 90:
0:00 Foie gras class & the art of farming
8:09 The myth of, "Do what you love."
17:17 The Good Life
22:55 The burden of abundance
37:00 Why foie gras would develop
43:25 Foie gras as preservation
48:29 Horses & cows in our future
 
 
 Links for Episode 90:
Ross McKnight of Backwater Foie Grass https://backwaterfoiegras.com/ The Art of Foie Gras class at Backwater Foie Gras January 19-20. https://backwaterfoiegras.com/foiegrasclass The Third Spiritual Alphabet by Francisco de Osuna https://www.goodreads.com/book/show/132629129-the-third-spiritual-alphabet "Only them that has em can loose em." All Creatures Great and Small by James Herriot. https://www.goodreads.com/book/show/32085.All_Creatures_Great_and_Small?ref=nav_sb_ss_1_26 Dr. Richard Meloche of the Alcuin Institute and St. Thomas Aquinas https://alcuininstitute.org/author/richardmeloche https://alcuininstitute.org/writings/musings/thomas-cure-malaise https://alcuininstitute.org/captivate-podcast/aquinas The Importance of the Rural Life: According to the Philosophy of St. Thomas Aquinas A Study in Economic Philosophy by George H Spetz https://www.goodreads.com/book/show/18837689-the-importance-of-the-rural-life?from_search=true&from_srp=true&qid=YIVUsafgXi&rank=1  
Thank you, Patrons!
Ellen Bloomfield, Monica Allen, Will Eichler, Tim Jones, Dennis M Carlson, Matthew Klimczak, Nate Crown, Tim Colton, Jeremy Wood, Warren Lund, Dohrman Farm, Ps42, Danielle, Alan Fortini-Campbell, Meghan Hickman
Become a Patron by going to Patreon.com/meatsmith.