The Harvest Eating Podcast Keith Snow

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
Shop Harvest Eating Spices:
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.
WHAT’S COOKING? Fried Rice
Chicken and Rice Soup
Rigatoni with meat sauce and ricotta cheese
Huge Kudos to Dan from California for making the most delicious and special lasagna I‘ve ever eaten….I’ll always remember that flavor.
Food Industry and Harvest News:
Candy Maker to Invest $237 Million To Build Uah Plant To Make Granola Bars
“This investment marks a significant milestone in the acceleration of our brand’s growth potential as consumer and retailer demand increase,” Steve Gardiner, CEO of Nature’s Bakery, said in a statement. “This facility joins our existing bakeries to reflect our commitment to innovation, quality, and sustainability.”
The new plant is 339,000 square feet and in Salt Lake City, they can make almost a billion boxes of fruit bars and granola in this one plant.
TODAY’S MAIN TOPIC:
Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all.
I start with aromatics in the form of shallots, garlic, chili peppers, ginger, and green onion, then add vegetables like peas, carrots, cabbage, bell peppers, broccoli, greens, brussels sprouts, squash, and also some basic sauces; soy sauce and oyster sauce. I love adding local eggs usually 3 but as many as 5 eggs per recipe to add in protein and substance.
I DO NOT load it up with rice, I’d say f I weighed the ingredients, cooked, day-old rice would be 40% of the total weight. I’m not looking for a carbohydrate bomb, just adding some bulk and texture. It’s the principles of Food Storage Feast at work, using cheap ingredients mixed with pantry items, local veg, and local protein to make an inexpensive but flavorful dish.
I usually cook rice the day before or the morning of, then place it on a sheet tray uncovered and place it outside in winter, or in the fridge. This helps the rice to dry out slightly which helps it get all “sizzled up” when cooking.
Now that rice is accounted for let’s move on to prep the aromatics first, then the vegetables, and then the protein. I keep them all separated. If using red meat be sure to find the grain of the meat, cut long strips with the grain, then tiny pieces against the grain. The next step is to marinate the protein for about 1 hour in soy and oyster sauce, I’d say 3 tbs soy, 2 tbs oyster sauce, and mix well.
I start by heating my wok to a medium-high, then I wok-fry the protein in beef tallow or duck fat until it’s starting to color and is cooked through, then add the aromatics and fry another 2 minutes tossing often.

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for stocking your spice pantry with grill-ready spices, save $6 dollars and get free shipping.
WHAT’S COOKING? Chili w beans
White bean soup with parmesan broth
Spaghetti bolognese
Pot roast and pot roast soup
Chik Fil A on Sunday-see photos
FOOD INDUSTRY AND HARVEST NEWS:
French Fry Demand is way off-Declining restaurant traffic created a potato surplus for one of the world’s largest producers of french fries.
Boise, Idaho-based Lamb Weston Holdings purchased more potatoes than needed based on overly aggressive sales forecasts, President and CEO Tom Werner said on a second-quarter earnings call Jan. 4. The processor reported a $71 million charge to write off the excess supply.
Demand for french fries has sputtered as consumers dine out less due to rapid inflation. North American sales volumes declined 4% in the quarter, though profits increased in part due to higher French fry prices.
Arizona Joins Florida and Texas in Bid To Ban Lab-Grown Meat From Labeling Itself-Meat
The bill seeks to prohibit the labeling of any products as “meat” that are not derived from livestock or poultry and instead were produced in a laboratory from cultured animal cells.
This marks the latest pushback from lawmakers against the budding industry, as the traditional meat sector and some consumers raise concerns over its safety.
TODAY’S MAIN TOPIC: Parmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it’s not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend.
Elevate your cooking with the rich and savory depth of Parmesan broth. Crafted by simmering Parmesan rinds, aromatic vegetables, and herbs in a flavorful broth base, this versatile elixir adds a luxurious touch to a wide range of dishes. Its umami-rich flavor profile complements risottos, soups, and braised dishes, infusing them with a subtle nuttiness and a satisfying savoriness. The golden hue and velvety texture of Parmesan broth make it a delightful base for pasta sauces and grain-based dishes. Whether used as a foundational component or as a finishing touch, Parmesan broth is a simple yet indulgent way to enhance the depth of flavors in your culinary creations.
I have used it to make a simple white bean soup, minestrone soup, and butternut squash risotto, and even added it to some chili….crazy I know!
HOMESTEAD TSUNAMI: Pruning apple trees-I suggest you check out Stefan Sebkowiak’s pruning master class if you have trees or are planning to plant some. It’s a wealth of material from a true expert. Find the course here. Proper pruning is an art form and can really make a massive difference in the quantity and quality of your fruit harvests.
ECONOMIC NEWS: US added over 1 trillion dollars in just over 1 quarter, the pace of d

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? Strawberry Kvass
Fried Rice
Various high-protein, low-carb, and low-fat foods-not my favorite way to eat.
FOOD INDUSTRY AND HARVEST NEWS:
More stories about olive oil fraud. This fraud is rampant and it’s hard to find authentic olive oil at stores. Domestic olive oil may be a better option but this requires research and cost. I recently watched this YouTube video and it is rather alarming.
Join the olive oil club to get authentic oil. (Harvest Eating has no affiliation whatsoever)
Check out this video
TODAY’S MAIN TOPIC: Increasing Protein To Energy Ration To Build Muscle And Lose Weight
The Protein to Energy (PE) diet, popularized by Ted Naiman, emphasizes the pivotal role of protein in the diet for optimizing body composition and overall health. This approach prioritizes consuming adequate protein to support muscle growth and repair, while minimizing excessive carbohydrate and fat intake. Naiman advocates for a focus on nutrient-dense, whole foods, and emphasizes the satiating effect of protein, which can aid in controlling appetite and promoting fat loss. By balancing protein intake with energy needs, adherents of the PE diet aim to achieve and maintain a lean, strong, and energetic body. Naiman's approach offers a simple yet effective framework for those looking to improve their dietary habits and achieve sustainable wellness.
Download the EBOOK For $20 From Dr Naiman: (I AM NOT and affiliate) https://thepediet.gumroad.com/l/thepediet
Protein Rich Foods
When it comes to seeking inexpensive animal-based protein sources, there's a wide array of options that offer both affordability and nutritional value. Eggs stand out as a versatile and budget-friendly choice, providing an excellent source of high-quality protein. Canned tuna and sardines and salmon are also economical alternatives that are packed with protein and healthy omega-3 fatty acids. Additionally, buying whole chickens and using various cooking methods to utilize every part is a cost-effective way to access lean protein. Embracing these inexpensive animal-based protein sources not only supports a balanced diet but also demonstrates practical and frugal meal planning. Chicken breasts and thighs are also excellent protein sources.
Counting Macros Made Easy with Apps

Counting macros doesn't have to be a daunting task anymore, thanks to the convenience of macro-counting apps. These user-friendly tools offer a seamless way to track your macronutrient intake, providing a clearer understanding of your dietary needs and goals. With just a few taps on your smartphone, you can effortlessly log your meals and monitor your carbohydrate, protein, and fat consumption.
Harnessing the power of these apps allows for better nutritional choices while promoting a balanced and healthy lifestyle. Whether you're aiming

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING
Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? Working n a recipe for Pizzi lecessi-basically a pizza bread
White chicken chili
Russian meatball soup
Fried rice with lap-cheung sausage
FOOD INDUSTRY AND HARVEST NEWS:
Chobani Buy La Columbe Coffee-In 2023, the market for ready-to-drink coffee worldwide was projected at $33.4 billion, according to data from Statista. The category is forecast to post a compound annual growth rate of 5.79% through 2027. Building a deep presence in this popular ready-to-drink coffee category could only help to further accelerate Chobani’s growth. 
Beyond Meat Launches Costco Burger-exclusive to Costco the new burger claims amazing health benefits such as no cholesterol, lower fat etc.
Capitalizing on the potential for new consumers who might be interested in New Year lifestyle changes, the new patties have 19 grams of protein per patty, and, as the company touts on its package, contain 35% less saturated fat compared to a standard 80/20 beef burger, without any cholesterol, added antibiotics, or hormones.
TODAY’S MAIN TOPIC: Reverse sear, what is it, why bother?
Reverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach. It involves slow cooking the meat at a low temperature in the oven until it reaches the desired internal temperature, and then searing it on high heat to create a beautifully caramelized crust. This method allows for even cooking throughout the meat, resulting in a perfectly cooked and tender texture. Moreover, reverse searing also provides more control over the doneness of the meat, making it an ideal technique for thicker cuts such as steaks and roasts. The reverse sear technique has revolutionized the way we cook meat, delivering consistent results and ensuring a memorable dining experience for all. I plan on using this method to cook our Christmas dinner, a reverse-seared tri-tip roast with whipped tallow and chive potatoes, peas, and Bordelaise sauce. Dessert will be Burnt Basque Cheesecake.
HOMESTEAD TSUNAMI: Planting an orchard in my mind is one of the most valuable and beneficial investments one can make on the homestead. Orchards produce useful, nutritious food for decades if properly cared for. With so many possible varieties an orchard remains one of my top first steps to new homsteaders. Check out the links below to learn more and to be inspired to plant your homestead orchard.
https://www.ourlifeinflannel.com/blog/starting-a-homestead-orchard
https://discover.texasrealfood.com/homesteading/homestead-orchard-layout-tips-for-planning-and-planting
https://themodernhomestead.us/grow-it/garden-and-more/orchard
https://ourfuturehomestead.com/planni

visit harvest eating for show notes on website SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
WHAT’S COOKING? I have been researching and cooking with some Russian/Eastern European cuisine this week….
Buckwheast
Stroganoff
Salad Olivier
Pelmeni
Soup x 2
FOOD INDUSTRY AND HARVEST NEWS: Impossible Foods To Launch a plant-based hotdog and will give them away in Manhattan soon. Find them here on Instagram
The giveaway marks the first taste of Impossible’s newest product, which promises a fresh but familiar take on the classic American hot dog and is set to launch in restaurants and grocery stores next year. The juicy, savory links offer a similar cooking and sensory experience to traditional animal beef hot dogs but are made with high-quality ingredients derived from plants.
Impossible Hot Dogs outperform the animal on several key nutritional metrics: they contain 50% less total and saturated fat than a leading brand of animal beef hot dog served in restaurants, in addition to featuring a whopping 12 grams protein (versus 6 grams) and 0 milligrams cholesterol.2 Unlike most animal-based hot dogs, the franks also contain no added or synthetic nitrates or nitrites, instead using only those naturally occurring in cultured celery powder.
TODAY’S MAIN TOPIC: Spanish Basque cheesecake is a heavenly creation that exemplifies the virtues of simplicity and indulgence. With its burnished, caramelized top and velvety, custard-like center, this cheesecake is a testament to the power of minimalism. Unlike its American counterpart, Basque cheesecake requires no crust, allowing the luscious texture and rich flavors to take center stage. Made with just a handful of ingredients - cream cheese, sugar, eggs, cream, and a touch of vanilla - this cheesecake is uncomplicated yet incredibly decadent. Its subtle sweetness and slightly tangy flavor make it an irresistible treat for any dessert lover, while its rustic appearance and imperfect surface add a charming appeal. The virtues of Spanish Basque cheesecake lie in its ability to truly showcase the purity of its ingredients, providing an indulgent experience that is both comforting and elegant.
I love this dessert suffice to say, this cheesecake is the bomb! I’d say it’s much less fussy and a bit easier to make as it has no crust, and does not employ the bain marie.
HOMESTEAD TSUNAMI: Crop Trials In Europe Spotlight Intercropping to prove this viable strategy for soil health and reduction in inputs. Luguminose is testing fields right now in several countries and so far, results are quite impressive.
INTERCROPPING: AN ANCIENT AGRICULTURAL TECHNIQUE Intercropping is an ancient agricultural technique where two or more plant species are grown simultaneously in the same field. This method of farming can increase crop yields by up to 20% and improve soil health. The latter can reduce the need f

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! Lifetime Supporters get spices, coffee, and access to online courses.
BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it’s the education you can eat!
“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”
-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief
Brown Duck Coffee Quackin Blend
This is Chef Keith Snow’s daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors.
HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping.
FOOD INDUSTRY AND HARVEST NEWS: Daiya Cheese To Address Texture Issues With New Oat Cream Made Using Fermentation
Daiya hopes to address the “inconsistency across the taste and texture,” of dairy-free cheese products. The new oat blend will be featured in shreds, slices, blocks and sticks of Daiya cheese.
“Up until now, we know that the #1 thing holding the category back is that it hasn’t delivered on consumers’ taste expectations,” Melanie Domer, Daiya’s chief commercial officer, said in an emailed statement to Food Dive. “Cheese is the ultimate comfort food, and as a result, there are high expectations.” 
-Source: Food Dive
TODAY’S MAIN TOPIC: Imported “Grass-Fed” Beef Sold As Product Of The USA-Legally?
American Grass Fed Beef Undercut By Foreign Competition Due To Obama COOL Law. The Grass-fed beef scam. Share of this market was 60% for US Cattle Farmers now 15% due to this law and cheap competition. Read-SCAM
Bubba Foods, a Jacksonville, Florida-based company whose products are sold by major retailers like Walmart, Kroger, and Wegman’s, puts its American-made claims front and center. The label on the company’s grass-fed ground beef displays a prominent “Product of USA” banner, complete with an American flag—and, if that wasn’t enough, the proud phrase “Born & Raised in the USA.” But paperwork filed with USDA, obtained by the American Grassfed Association and shared with me, suggests the product may not be American at all—at least, not in the conventional sense most shoppers would understand.
From The Federal Register
"We are proposing to amend the regulations governing the importation of certain animals, meat, and other animal products by allowing, under certain conditions, the importation of fresh (chilled or frozen) beef from Paraguay. Based on the evidence from a risk analysis, we have determined that fresh beef can safely be imported from Paraguay, provided certain conditions are met..."
From White Oak Pastures:
Today, thanks to the fact that there is no mandatory "Country of Origin" labeling law, consumers are consuming beef raised and slaughtered in these foreign countries under the guise that it's a product of the USA.
Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues.
HOMESTEAD TSUNAMI: Crops That Store And Are High Calorie and Nutrient Dense:
Potatoes ca