A Meatsmith Harvest

Farmstead Meatsmith
  • 4.8 (115)
  • FOOD
  • UPDATED BIMONTHLY
A Meatsmith Harvest Podcast

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.

  1. 2 DAYS AGO

    Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1

    In this episode, Kelsey and Brandon chat about farming and processing livestock in urban California, wine culture in Europe vs. the US, Kelsey's Family Pig class experience, and his first solo pig slaughter.   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/membership/   Timestamps/Topics for Episode 99: 0:00 Graduate school connection to Kelsey Beck Fernandez (Faith vs. Atheism) 10:29 Getting into homesteading via wine production in California 17:27 Sourdough, 2020, and moving further into homesteading 20:53 Kelsey coming to our Family Pig Harvest class 28:53 Our classes are life-changing 33:56 Kelsey's first pig slaughter 41:55 Reckless inefficiencies of food production 49:20 Trying to make sense of reality 54:28 The Family is the irreducible unit of society 58:04 Challenging your likes and dislikes with bacon and wine 1:01:45 The burden of being a rational creature 1:05:00 The world through the lens of scripture   Links for Episode 99: Tartine https://tartinebakery.com/about Kendall Jackson https://www.kj.com/ Wendell Berry https://berrycenter.org/

    1h 10m

  2. JUL 11

    Episode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2

    In this episode, Mark and Brandon chat more about smartphones, the value of mundane farm tasks, breeding Jersey milk cows and bulls, fencing for cows, and teaching folks (and your kids) to shoot pigs. Also, Mark wrote and performed a beautiful sonnet about shooting pigs for Brandon.   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships.    Timestamps/Topics for Episode 98: 0:00 The value of the mundane repetitive farm chores 14:16 Breeding Jersey milk cows and bulls 25:22 Fencing for cows 36:20 Teaching kids to slaughter livestock 43:44 Let Thy Belly Meet The Earth! Sonnet Mark wrote Brandon 45:39 Mark's latest project   Links for Episode 98: Gallagher Animal Management https://am.gallagher.com/en-US Sacred Heart Homestead Podcast https://open.spotify.com/show/2qtwVm1eU6medkFpn0fyY9?si=fe101b2284cb4c19 To Shoe a Stallion by Mark Wertin https://a.co/d/03vPset6 Contact Mark at thesacredhearthomestead@gmail.com Let Thy Belly Meet The Earth! by Mark Wertin:   The day would come prophesied the Sheards When one shot may not do The day was here the men had feared So they loaded not one but two   The shot was low claimed the nasal-y snort As the beast ran down the fence Man one went numb, he was all out of sorts Lack of patience caused suffrage to commence   Man two grabbed the gun and strode after the pig It was now time to clean up this mess Heroic patience required with a distance so big To overcome this moment of stress.   The sights aligned, the barrel gave birth The bullet cried, Let thy belly meet the Earth!

    50 min

  3. JUL 2

    Episode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1

    In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic.    Timestamps/Topics for Episode 97: 0:00 Intro to farmer Mark Wertin 8:27 Why did Mark start to grow food 11:10 Building in virtue as a dairyman 15:57 Livestock genetics & family units matter 30:33 Domesticated vs. wild animals 35:34 Saying yes to God 41:53 We need a sufficiency of bodily goods 48:52 Sheltering your kids/preserving innocence 54:15 Smartphones are demonic 59:00 Vice is not necessary for developing virtue 1:04:36 "Normal" vs. common children 1:07:23 The medium is the message   Links for Episode 97: De Regno (On Kingship) by Thomas Aquinas. https://a.co/d/avI7RAG John Milton's Areopagitica https://goodreads.com/book/show/421280.Areopagitica   Meatsmith classes and resources: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We're currently offering a 3-day pork class (Sept 12th-14th), a 3-day lamb class (Oct 3rd-5th), a 2-day goose class (Nov 15th-16th), and a 2-day beef class (Dec 6th-7th). Spots are limited to just eight students per class, so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships.

    1h 12m

  4. MAY 17

    Episode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2

    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/

    1h 4m

  5. MAY 4

    Episode 96: St Thomas & the Ends of Labor, Part 2

    In this episode, we chat about symbolism and learning through analogy, rational creatures participating in the eternal law, Reason in exchange for physical protection, and the Four Ends of Labor.  Announcements: Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) 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 96: 0:00 Intro 1:00 We learn through analogy 17:07 Rational creatures participate in the eternal law 25:10 Humans lack physical protection but we have Reason 29:41 The Four Ends of Labor 33:13 The primary end of all manual labor serves food production 37:42 The secondary end of labor is to remove idleness 45:22 Morality is simply practical Reason 52:40 Agriculture has a built-in limitation on concupiscence   Links for Episode 96: Dr. Richard Meloche of the Alcuin Institute https://alcuininstitute.org/author/richardmeloche  The Alcuin Institute https://alcuininstitute.org/ 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 De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG

    1h 11m

  6. APR 26

    Episode 95: St Thomas & the Ends of Labor, Part 1

    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

    53 min

  7. MAR 21

    Episode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 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

    1h 32m

  8. 12/26/2023

    Episode 92: The Virtue of Culling, Part 2

    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.

    35 min
See All (99)

4.8
out of 5
115 Ratings

About

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.

Information

  • Creator
    Farmstead Meatsmith
  • Years Active
    2017 - 2024
  • Episodes
    99
  • Rating
    Clean
  • Show Website
    A Meatsmith Harvest

You Might Also Like

To listen to explicit episodes, sign in.

Stay up to date with this show

Sign in or sign up to follow shows, save episodes, and get the latest updates.
Select a country or region

Africa, Middle East, and India

Asia Pacific

Europe

Latin America and the Caribbean

The United States and Canada