Episode 83: Of Blood Bread, Beef Classes and Building Society, Part 1

In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society. Announcements: -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   / meatsmith  . -Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! https://farmsteadmeatsmith.com/produc... -Our 2-Day Martinmass Goose Harvest class will be November 10th-11th this year. Sign up today on our website at https://farmsteadmeatsmith.com/produc... -Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Timestamps/Topics for Episode 83: 0:00 Intro 3:32 Beef breeds for our classes 13:52 Sheep husbandry 15:47 Goose class (November) and Family Pig classes (June) 17:51 Raising dairy cows 23:53 Blood bread 28:33 Modern food tricks us into eating more 39:25 Back to Community vs. Society 40:28 Feed both the body and spirit 42:59 Story from Physiology of Taste 50:29 Eating in the context of natural order & hierarchy 52:20 Etymology of Community 1:03:32 Losing community to unity 1:05:55 Excess of Community on the Right and Left 1:11:48 An authority that distributes common goods Links for Episode 83: -Cottage Economy by William Cobbett   / 243534.cottage_economy   -Jane Grigson   / 575014.charcuterie_and_french_pork_cookery   -The Nordic Cookbook by Magnus Nilsson   / the-nordic-cookbook   -Lives of the Saints: For Every Day in the Year by Alban Butler https://www.goodreads.com/book/show/2... -The Physiology of Taste: Or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin   / the-physiology-of-taste   -English from the Roots Up: Help for Reading, Writing, Spelling, and S.A.T. Scores: Greek Latin, Vol. 1 by Joegil K. Lundquist https://www.goodreads.com/book/show/3... -The Village, film by M. Night Shyamalan https://www.imdb.com/title/tt0368447/ -The Organic Formation of a Region https://www.traditioninaction.org/Org... -"Who is like God?” Rebuilding Catholic Social Order https://onepeterfive.com/who-is-like-...