Eating Liberty podcast from the Culinary Libertarian

No doubt you know there is a Constitution. The accuracy of your high school or college education about the Constitution probably ends with that single fact. It is not living and breathing.  The Supremacy Clause doesn't mean they can do whatever they want. And the Bill of Rights didn't give you anything you didn't already have. Click the link to find the MP3 player or podcatchers and the links...

Conserving resources, starting with your cash, is always a good idea. But the thuggery of mandated recycling and forced participation is a ceremony which has outlived its usefullness.  More and more, it's just trash pick-up but the virtue signalling about recycling makes it feel like a pious event chucking the yogurt container into the special green bin. Find the the show notes with the links...

Cassie Menchhofer of Menchhofer Maple Syrup in Ohio joins me on the podcast today to talk maple syrup production.  There might be a few surprises about maple syrup including when sap starts flowing and just how much sap is needed for one gallon of syrup. Check the show notes page here to find the Menchhofer Facebook page, some maple syrup recipes on that page and more. https://www.culinarylib...

From my comfy chair the internet is a tough place. So, I've decided to take a recline my chair, so to speak, and take a break from the toilsome and nearly fruitless tasks of affiliate marketing to regroup and learn what to do better. Show notes with some of the affiliate clearinghouses are here, https://www.culinarylibertarian.com/70

Suzanne Sherman joins me today to discuss canning, freedom and liberty from regulations to grow, eat, and can as we wish and how to find the seams in the regulations so we can engage each other without the state.   Find Suzanne's webpage here as well as the Youtube video she mentions. https://www.culinarylibertarian.com/69

Food trends are always changing but the end of a year seems a good time to look back on what should stay gone and to look forward to what may please us. Some of what pleases us might be out of the trends but that's better for the staying power is increased. Find the show notes page here with some links to books to get you into the kitchen and out of the trend treadmill. https://www.culinaryliberta...

Will Porter, journalist for RT as well as ConsortiumNews.com and blogs at the Libertarian Institute, joins me to talk how to make sense of the vast amount of news content, how to know trustworthy from not and how to avoid the echo chamber of self fulfilling convictions. The show notes page, with some of the resources Will mentioned, as well as his GoogleDocs of articles, is at https://www.culinary...

Christmas and fruitcake seem to be hand in hand and polar opposites. One much anticipated and one, well, not.  That's a shame for a well made-yes, there is such a thing-fruitcake is a thing of tastebud and gastronomical beauty. Ken Albala discusses some of the history of the fruitcake and the cultural and culinary traditions as well. Find the show notes here with a link to Ken's books, the af...

Making sourdough bread is a skill long lost in American homes.  There was once a time when all bread was sourdough.  Let's get back to that and recapture our skills of old. Find the show notes page here with links to various bread tools. https://www.culinarylibertarian.com/65

Few things say Christmas more than cookies fresh and hot from the oven.  This episode I go over some good cookie basics for great Christmas treats and decorating fun. Find the show notes and cookie recipe PDF here https://www.culinaryliberbtarian.com/64

This is my visit to the Sounds Like Liberty podcast.  Hosts Nicky and Lizzy P chatted me up about getting out of the R and D (Politics, not research) rat race, cooking and food and teaching, and, of course, music. Find the show notes page here with a link the the SLL podcast and the affiliates mentioned. https://www.culinarylibertarian.com/63

Stress is an unwelcome presence in any kitchen but twice on Thanksgiving.  I'll help you with some of the prep and organization parts.  You still have to do the cooking. Find the show notes page and the holiday recipe link here https://www.culinarylibertarian.com/62

Christmas drinks is part of the theme today.  Specifically the Hot Toddy and the counterpart, the cold Toddy.  Phil and I discuss some other options for making this drink special as well as some tips to help make your holiday bar and mixers unique.  Find the links to Phil's shows mentioned on the show notes page,  https://www.culinarylibertarian.com/61

Planning for a feast takes some time and, well, planning.  This episode I share some of my tips and strategies for making Thanksgiving as stress free as possible and getting the best turkey on the table.   Find the PDF prep sheets and links to references mentioned on the show notes page https://www.culinarylibertarian.com/60

President Kevin Baugh is my guest.  Kevin is the President, dictator and founder of the Republic of Molossia in the state of Nevada.  While there is a degree of light-heartedness to his nation, there is also a good case for individual sovereignty as well as national sovereignty.  That's not so easy to do but can offer an excellent civics course just in the founding alone. President...

Canadian foodie and author David Farrell joins me to talk about his book, The Old Fat Guy's Guide to Smoking Meat for Beginners .   David has some good tips for success and some best practices.  Find the links to his websites at the show notes page, https://www.culinarylibertarian.com/58 .

Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone.  Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk.   Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned. https://www.culinarylibertarian.com/57

A solo episode today.  I'm discussing how to find different ways to cook  familiar foods for more interesting choices at dinner but also to  compliment or contrast the main item on the plate for an enhanced dining  experience.  Doing so isn't difficult, but there's a good chance no one  ever showed you how.  If you weren't told what to do, how are you  expec...

Chris Calton, Mises Wire contributing author, PhD history student at the University of Florida, and contributing writer to the Austro Libertarian magazine joins me to discuss his article in the Summer 2019 issue of the Austro Libertarian.  He wrote a piece about socialism before Marx, what it looked like, why it was thought of and thought to be a good idea, and where are we now. Find links to...

A solo episode today talking about the basics of pickles and pickle processing. With the harvest of tomatoes coming in and my fondness for stewed (canned not pickled, but maybe green tomatoes [yes, I know tomatoes are pickled but I see no good reason why]) pickling seemed a perfect way to save some of the garden gifts. Show notes and the recipe I mentioned is linked at the show notes page https://...

Luke Tatum returns to the show. He's started a very neat digital game project which he'll tell us more about.  It has spies and the CIA and government and fried chicken.  Luke and I talk about some of the key aspects of the game, how interested people can help Luke's team see the game to fruition and them we get a bit more philosophical in our day to day things which seem to mirror some...

Jimmy Clegg and I dive into some other issues beyond just Keto. We also touch on 3 articles which show how what we've been taught or lead to think is so may not be so at all.  The why of all that is another episode.   Find the show notes with all the references linked here https://www.culinarylibertarian.com/52

Baker, teacher, and author Peter Reinhart returns to the podcast to talk with me about some baking basics, starting with what's the difference between taste and flavor.  We discuss how to get the most from your breads or muffins as well as the all-important question of just what is success and who defines it? Show notes page with the links to Peter's book as well as those he mentioned is here...

Kyle Mamounis returns to the show to talk about metabolism. Kyle's previous visit was to talk about sugar and fat, so we up the ante to find out what the body is doing with the food we give it.  Metabolism is a complex issue but Kyle does good work to make it easy to understand and also gives some insight about the misinformation available on line. Find links to the books mentioned as well as...

Mike Maharrey joins me to talk about how some issues cross all political barriers to unite everyone. Medical marijuana has been one and the other emerging topic is food rights.  What right has a desk jockey to tell you you cannot drink raw milk? What's the enforcement and how can that be done? People don't need the government in the medicine cabinets, bedrooms, and now, kitchens.  Find o...