Harvest Eating Podcast-plant Based Vegan Recipes

JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief WHAT IS ON THE MENU: Peach Cobbler-simple yet excellent dessert featuring fresh, local peaches Blueberry cream top yogurt Tortilla chips cooked in coconut oil FOOD INDUSTRY AND HARVEST NEWS: Startup to use fruit and vegetable fibers, minerals, etc. to create “useful coatings” for perishable foods. TODAY’S MAIN TOPIC: Intentional effort to avoid seed oils is a challenge, but rewarding. Avoiding seed oils can be a considerable challenge given their pervasive presence in the majority of

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Made a batch of beef stroganoff using canned egg noodles in one pot, and with ground beef instead of something like flank steak Fig tart-simple pastry dough with black mission figs and a glaze of apricot preserves   FOOD INDUSTRY AND HARVEST NEWS: Smithfield to shutter 22 hog farms siting increased costs to operate and declining consumer demand Tryons shutters 4 chicken p

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. What's Cookin: Yesterday I made a batch of whole-milk yogurt, I added organic heavy cream and some whole milk powder to try to attain a very thick yogurt, will check on it in less than a few hours. I used 24-ounce glass jars sitting in water in my Instant Pot, never attempted this method before-UPDATE-turned out terrific! Nice and thick. Burgers for dinner; half grass-fed bison and grass-

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   WHAT’s Cookin?: -Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it’s very low hydration and super thin and left uncovered so it because almost leather-like and dr

Join The Flock-Brown Duck Coffee! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   What Is On The Menu: 3 egg and aged cheddar omelet, fermented pepper paste espresso, raw cream lunch-fruit Chicken Curry Indian Style, Basmati rice, rice pudding for dessert Food Industry and Harvest News: Nestle Partners Wtih Carbon Credit Startup To Reduce Carbon In Beef Business Heinz Moving To 100% Post-Consumer Recycled Packaging-what about glass? Fake Meat’s Troubles Conti

****PLEASE NOTE**** Certain segments of these show notes (the well-written ones) were created with AI. I’ve never used it before but I thought I’d try it. I actually think it’s a bit strange but it’s also rather impressive. I fear that AI will be writing our “news” and “opinion” stories and the sheeple will not even know it. In today’s episode, I’m discussing primary fermentation and the fact that this process is all around us, in many foods and drinks we regularly consume. PLEASE SUPPORT HARVEST EATING: Introducing Brown Duck Coffee - A Feathered Delight for Your Tastebuds! At Brown Duck Coffee, we are passionate about delivering a coffee experience that is sure to make your taste buds take flight. Crafted with the utmost care and attention to detail, our coffee beans are sourced from the finest estates worldwide, ensuring unparalleled quality and flavor in every cup. Unveiling Our Signature Blend: Our signature blend, Get Quackin stands as a testament to our commitment to excellence. With carefully selected

Let me make the following bold statement; every person (or animal) has one thing in common-​eating food is the most important aspect of life, period. With that said I offer the following: Eating clean food is a revolutionary act that in many ways flies in the face of what “they” want you to do. Everywhere you look companies and governments are trying harder and harder to dictate what you eat. Their advice is printed in magazines, in doctor’s offices, on billboards, radio ads, tv ads, pre-roll videos, etc. The drumbeat of advice that’s bordering on being pushy is nauseating especially when this advice has words like “FDA approved” “CDC recommended” or “health experts say…” I operate from the approach that whatever “they” say or recommend if I do the opposite. They want me to eat plant-based foods so I eat more meat. They want me to drink “safe & effective” USDA grade A skim milk so I drink full-fat raw milk purchased directly from family farms. They want me to use “heart-healthy” polyunsaturated seed oil s

I’ve cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth. I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights. My French copper is amazing and cooks well no matter what, but for sticky stuff….bacon, eggs, etc they are not the best either and they cost. a small fortune. In my experience cooking eggs (which I do daily) requires a well-seasoned cast iron, carbon steel, or non-stick pan. But as mentioned above, the first two options can go from beautiful to ugly duckling fast, so I am working more with a high-quality non-stick at the moment. I don’t love non-stick aluminum pans, they are too light, and even if the food does not stick, the cooking performance

Just a quick thanks to all of you who have stuck around for 500 episodes….hard to believe I have made it this long. Truth is I quit several times along the way but emails from fans asking for more shows kept me going. So here we are at 500 and I am humbled by your support through the years. Today I will be talking you through my planning and thoughts on a dinner party that is coming up this Friday, today is Tuesday as I write this. Planning a party for me requires thinking through many things to get the meal correct. Here are some in no particular order. Who’s coming- know your guests, allergies? Types of food they like? How sophisticated is their pallet? Seasonality-what season is it, and what might be appropriate? Weather..is it hot? maybe a thick soup is not a great idea, conversely, a cold rainy day might welcome a stew instead of a salad Holidays? Special events? Ingredient focused? seafood? vegetarian? grass-fed? Practicality and efficiency…how hard will this menu be to execute or Pick up as

Today is a Friday off-the-cuff show and I wanted to chat about perennials and permaculture. Now, right up front, I don’t know much about permaculture, so I am learning as much as possible. I have studied and continue studying soil science and regenerative agriculture, some of which apply here. I am also really excited about perennials and wish I embraced them earlier. Also this year I have started using companion plants to help others nad diversity in general, all good things I belive!  Annual gardening is undoubtedly a love of mine, but I am more focused on perennial plants than planting new ones, at least as much as possible within the constraints of an HOA as I currently live in one.     LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

I’m a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time. At the beginning of 2006, I was shooting my barn apartment and posting videos on Youtube made with a Flipcam and some halogen construction lights from home depot. the oldest video sitting on my channel is attached in the show notes and it’s 16 years old. The platform was new but I gained a following pretty quickly and in 2007 Youtube contacted me by phone and invited me to be part of the new partner program. I was one of 100 partners invited and we were just people who had done some basic branding and tried to make real videos. 16-YEAR-OLD VIDEO HERE The guy was named Ben Smith and he said as a partner I’d have acce

I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of: rice wine vinegar 2 tbs brown sugar 2 tbs soy sauce 2 tbs Gochujang paste squeeze of lime 1 tbs black soy sauce 1 tbs fish sauce 1/2 tsp ground cumin 1 tsp ground ginger Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. RESOURCES: https://www.amazon.com/CJ-Haechandle-Gochujang-Pepper-Korean/dp/B07BDRMFDZ/ref=asc_df_B07BDRMFDZ/?tag=hy

Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients. A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a “French vanilla” ice cream, it has all the regular ingredients you find in ice cream like milk, cream, eggs, sugar, etc. but also contained many additives, dyes, and nasty chemicals some of which are banned in other countries. I have been speaking on this subject for years, going back to my days formulating pasta sauces and NOT agreeing with food scientists and manufacturing consultants insisting I put additives to extend shelf life in my products. I find many labels that are just way too long and have up to 20-30 ingredients, many of them preservatives, dies, conditioners, texture enhancers, etc. I saw a clip from CBS News recently, now I am no fan of MSM but this was a pret

I spend a lot of time thinking about food, I’ve been criticized or “ribbed” about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I’m infatuated with, or food products I want to develop. I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up food in my mind by separating the plate into zones and imagining which food will go best in what zone, to overlap foods or not, to sauce on top or underneath, to use whole herbs or chopped, to drizzle with oil or sprinkle with cheese. The possibilities are endless. Even with all that thought, sometimes coming up with original recipes, ideas or meal plans can be a challenge for me, and likely you too. We only have a certain number of dishes or techniques in our “culinary inventory” to choose from in order to make meals or holiday dinners. I find myself planning new ways to cook old foods like slow-cooking tomatoes fo

This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This “technique” is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don’t burn the garlic. This quick infusion will leave the fat loaded with flavor, set aside and let cool. Next place a pot of salted water (1/4 c salt) on the stove over high heat, while that is heating you want to take either russet potatoes or gold potatoes or red potatoes and peel them and cut into odd shaped chunks about golf ball size, but don’t pay too much attention to the size. When the water has come to a rolling boil add 1/2 tsp baking soda to the water then add the potatoes and stir, let them come back to the boi

EPISODE ON HARVEST EATING Let me come right out and say this; we are in very uncertain times in this country. Recently I heard the pathetic treasure secretary attempt to “calm the people down” and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here. However, the banks are vastly undercapitalized, FED reduced the reserve requirement in 2020 to zero %. The BRICS nations are trading without the dollar, OPEC just cut crude oil production by over 500,000 barrels per day for the rest of 2023, and the border is wide open. Suffice it to say, our republic is quickly falling apart. So on to the bundles…..the idea here is to get inexpensive and related items that can be made into simple meals that will satisfy and keep you from going to stores. These simple ideas and strategies are aimed at those of you who have not started storing food yet. Think about this, if you have a can of tuna, a jar of peanut butter,

The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit! Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI! Then, blanch it in a lot of salty water for 2 minutes, and transfer it to ice water. Dry off the broccoli and toss with olive oil, salt, and pepper then into a preheated 450-degree oven for like 8 minutes or until some char appears, the broccoli should be fork tender. Now your oven and mine cook completely differently, so while it might take 15 minutes in your it might take 8 minutes in your neighbor’s oven, you get the idea….just watch it, and have a paring knife to poke the stems, then should be slightly tender, not mush. Also, don’t burn the broccoli. When it’s done toss it in a little melted butter or more olive oil, a drizzle of lemon juice, and lemon zest to add a nice contrast. Tha

I have mentioned the term “mise en place” before and emphasized how important it is if you plan on becoming a better cook. It means “everything in its place” and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily. The degree to which it’s followed says something about the chef or cook, it allows anyone watching to understand whether or not this person is ready to make a dish in an efficient manner. Mise en place allows the chef to confidently perform and reduces the possibility of a timing issue that can affect performance and the dish itself. “Mise en place is a French culinary phrase that means "putting in place" or "gathering". It refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for t

Visit Harvest Eating Today’s show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see many people cooking with poor or non-existent mise en place. So if you’re making a pb& j you need the following for your mise en place: peanut butter bread jam, jelly, preserves? what do you like? toaster? knife cutting board plate napkin a glass of milk….haha….just kidding on these last few items. You get the point though-don’t start cooking until you have gathered everything you need, including equipment and a place to put the prepared food. And, if you don’t want me barking at you clean as you

Link To This Episode Today I’m going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-course meal. The only potential problem with this sauce is that it uses quite a bit of sugar or similar sweet ingredients in its composition. However, you need so little to make such a huge impact I feel it’s a valid thing to consider making. I think it’s the perfect accompaniment to duck, pork, chicken even some beef dishes. To make it you need to consider the components: Sugar or similar; honey, maple syrup, coconut sugar, palm sugar, etc. The vinegar; sherry, apple cider, red wine, champagne, balsamic, etc. The