105 Odcinki

  1. Ep. 45: Cookery Methods, Part 1

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

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

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

    Opublikowany: 27.08.2019
  5. Ep. 41: Competing on The History Channel's The Butcher, Part 2

    Opublikowany: 10.08.2019
  6. Ep. 40: Competing on The History Channel's The Butcher, Part 1

    Opublikowany: 14.07.2019
  7. Ep. 39: Interview with the Intellectual Agrarian, Part 2

    Opublikowany: 25.04.2019
  8. Ep 38: Interview with the Intellectual Agrarian, Part 1

    Opublikowany: 18.04.2019
  9. Ep. 37: Lamb Butchery (& Cookery)..., Part 2

    Opublikowany: 11.04.2019
  10. Ep. 36: Lamb Butchery (& Cookery)..., Part 1

    Opublikowany: 3.04.2019
  11. Ep. 35: Butchery Rationale

    Opublikowany: 27.03.2019
  12. Ep. 34: Meatsmithing with Kids, (& more...)

    Opublikowany: 20.03.2019
  13. Ep. 33: Slaughter Stories and Sustainability, Part 2

    Opublikowany: 13.03.2019
  14. Ep. 32: Slaughter Stories and Sustainability, Part 1

    Opublikowany: 6.03.2019
  15. Ep. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2

    Opublikowany: 1.03.2019
  16. Ep. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1

    Opublikowany: 20.02.2019
  17. Ep. 29: Raising, Slaughter and Hanging of Beef, Part 2

    Opublikowany: 6.02.2019
  18. Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1

    Opublikowany: 30.01.2019
  19. Ep. 27: Sheep Slaughter, Part 2

    Opublikowany: 16.01.2019
  20. Ep. 26: Sheep Slaughter, Part 1

    Opublikowany: 10.01.2019

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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