Harvest Eating Podcast
The Harvest Eating podcast is devoted to sharing my love of food, family and much more. I talk about recipes, cooking methods, different dietary regimens I have tried.

In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method.

I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients.

Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website.

I have been practicing many types of preservation since 2004, these include:

  • water bath canning

  • pressure canning

  • dehydrating

  • freeze-drying

  • fermentation

  • cheesemaking & yogurt making

  • cultured dairy (creme fraiche, clabber, butter, marscapone, etc.)

Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially.

I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject.

Ohio Stoneware

Direct download: 0101_080121.mp3
Category:general -- posted at: 5:18pm EDT

Recipe for shrimp burgers at bottom of this page!

On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system.

Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial for the environment, the animals, the workers, and in most cases, the neighborhoods they exist in.

I have visited the northern Colorado town of Loveland and Ft. Collins many times in the last 20 years and depending on the wind direction the stench from Greely CO can be smelled over 25 miles away. That stench is from the JBS slaughterhouse facility in Greely. Trust me, CAFOs and industrial slaughterhouses are disgusting places no matter the protein, beef, chicken, pork, lamb, etc.

I have advocated for direct farm purchasing since 2004 in an attempt to help people eat higher quality protein and to protect the family farm. These CAFOs suck, but they supply the vast majority of the protein we eat.

Inflation is just transitory according to the Fed.

However, we can do something about it and I recommend we start to decentralize ourselves from these systems NOW. I addition to the ridiculous prices I am seeing for this low-quality CAFO protein these companies are advocating for fake meat and ending the animal ag system.

These fake meats are not good. As a reformed vegan, I tasted many of them in my desperate search for the protein my body craved during the 5 months I was vegan. These “foods” are nothing but science projects with a ton of nasty ingredients like stabilizers, fillers, additives, GMOs, and other fake stuff.

Even the ex-CEO of Whole Foods John Macke advised NOT eating these foods, said we are better off with beef than this fake meat. I think he is dead wrong about fake meat benefiting the environment as the core ingredients are GMO. The vegan community holds these new companies up as the saviors of the world but I see them as repugnant profiteers and corrupt actors.

Basically, anything Bill Gates invests in I want no part of, except farmland, that is good, but the fact that he owns it is bad IMO. This creep is invested in just about every fake protein company that exists, as well as most vaccine companies and he owns many shares of GMO seed companies. But he trusts the science and wants to save our over-heating planet so it’s all good!

Here are a few things I suggest we all start doing now to secure our own food supply and build the systems we need to stay free of this corporate takeover. I believe these are all import, do whatever you can from this list ASAP.

  1. Start storing food as much as you can afford and learn to cook with it.

  2. Join a CSA or protein subscription service.

  3. Delay frivolous purchases (you don’t need a bass boat) and invest money into food-producing equipment like canning, drying, or anything that can help produce food.

  4. Plant perennial trees and bushes-NOW!

  5. Plant an annual garden-NOW!

  6. Purchase and save heirloom open-pollinated seeds.

  7. Consider turning part of your yard into a food forest.

  8. Learn about permaculture today!

  9. Keep ducks & chickens and, or find people that keep these birds to secure local eggs.

  10. Find local protein and other food sources by visiting your local tail-gate or farmers' markets. and making connections. Many protein sources are right under your nose.

  11. Find local dairies and if legal buy direct.

  12. Buy farmland and become a farmer!

Some links mentioned in the show:

The Great Food Reset

The creepy World Economic Forum on fake foods.

Hot Planet? Why So Much Effort To Suppress Record Cold

Resources for this episode:

Buy Harvest Eating Merch

Enroll Now-Food Storage Feast

Shop-Harvest Eating Store

Harvest Eating On Telegram

Harvest Eating on Mewe

Harvest Eating on Instagram

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

Support Harvest Eating

 

Shrimp Burgers

Shrimp Burgers

Author: Keith Snow

INGREDIENTS

  • 10 ounces fresh shrimp
  • 7 ounces minced, 3 ounces roughly chopped
  • 2 green onions chopped
  • 1/4 cup minced red bell pepper
  • 1/2 tsp garlic powder
  • 1 tsp toasted and ground fennel seed
  • 1 egg white
  • 2 tbs corn starch
  • 1 tsp lemon zest
  • juice of half lemon
  • 1/4 cup fine organic cornmeal
  • 1 tsp kosher salt
  • 20 twists black pepper
  • pinch cayenne pepper

INSTRUCTIONS

  1. Pulse 7 oz shrimp in processor, then add chopped shrimp, pulse twice
  2. In a work, bowl add shrimp plus the rest of the ingredients
  3. heat nonstick skillet over medium-high heat, add a large spoonful of shrimp mixture, pat into a burger shape
  4. Cook until starts to brown on side one, then flip, cook for two more minutes.
  5. Serve on toasted onion rolls with sliced tomatoes and red pepper mayo..of course, I use

 

 

 

Direct download: 436.mp3
Category:general -- posted at: 10:23am EDT

On today’s show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah.

NOTE:  The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits their climate change narrative so they will make lots of news about it. I want you to be informed!

We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we’re under 3 inches according to most estimates.

Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don’t rely on the Colorado river (as far as I know) to supply our water.

Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets.

On a brighter note, rice pudding is today’s featured recipe idea. I will be updating this post soon with photos.

Here are some links to check out:

2021 could be one of the driest years in a millennium, and there's no relief in sight

https://www.youtube.com/watch?v=-qDYi9HfQkI

What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River.

https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/

This is a great example of a company that is growing lots of food responsibly, but not in CA, this model would be in every state and we’d be a lot more secure as t grocery store shelves remaining fill.https://www.muccifarms.com/our-farms/why-greenhouse-grown/

Crumbling Chinese Buildings:

https://www.youtube.com/watch?v=XopSDJq6w8E&t=303s

Why Is Everything In China Falling Apart?

https://www.youtube.com/watch?v=o9eXi3RL8q4

More Chinese Falling Infrastructure

https://www.youtube.com/watch?v=8zplHlJDs1U

Resources for this episode:

Buy Harvest Eating Merch

Enroll Now-Food Storage Feast

Shop-Harvest Eating Store

Harvest Eating On Telegram

Harvest Eating on Mewe

Harvest Eating on Instagram

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

Support Harvest Eating

Direct download: 435.harvest-eatingMP3.mp3
Category:general -- posted at: 9:47am EDT