In this episode, we discuss the French monarchy, the difference between power and authority, the history of botulism (or lack thereof), Brandon's aversion to recipes, and our upcoming Art of Foie Gras class with Backwater Foie Gras in Louisiana.
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 giv
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