Eating Liberty podcast from the Culinary Libertarian

My guest Karen Q, a Revolutionary War historian shares some of her stories about the food and drink of the time, some juicy bits about some of the more infamous fellows and what life was like for those people not fighting for our independence.   Show notes with links to the books Karen mentions, and the drink recipes, is here https://www.culinarylibertarian.com/48

KC Gonzalez is my guest. He's currently the executive chef at his place of employment and shares with me some of the challenges facing cooks who wish to be chefs as well as what it takes to get in to a fast paced busy kitchen.  It is not like they show on TV. Find the show notes page with the affiliates mentioned as well as KC's podcast here https://www.culinarylibertarian.com/47

Dr Jeffrey Herbener, chair of economics at Grove City College in PA, is my guest to talk the basics of money, currency and capital. What's the difference, why does those distinctions matter to us and how can we learn to be better off with that knowledge? Show notes for today's episode with links to some resources mentioned in here https://www.culinarylibertarian.com/46

Khalil Saadiq joins me to talk vegan baking and some of the challenges which come with trying to keep vegan and bake and at least apporximate the original. We got into a bit more than just the baking side and delved a bit into food philosophy as well and if choices made are for diet or ideology.  Show notes for today's episode are here with links to affiliates mentioned. https://www.culinaryl...

I'm solo today talking about mixing and baking cakes and the preparation for that.  Even through all the kinds of cakes, there remains a few constants and that's the focus today.  Once these basics are made habit, the next steps come easy and you'll be dazzling everyone soon enough. Show notes with the recipes mentioned is here, https://www.culinarylibertarian.com/44

Alex Merced, vice chair of the National Libertarian Committee, joins me to talk some basics of libertarianism, including how seeking to help by forced business practices in the form of government fiat can cause more harm than intended. Show notes to this episode and links to Alex's websites is here https://www.culinarylibertarian.com/43

My guest today is John Moody, homesteader, food rights activist and co-hos, with Joel Salatin, of Rogue Food Conference. John and I talk homesteading a bit, farming a lot and some food rights issues, but really, the health of the soil is a direct link to the health of the people who eat that food. The show notes page, with a link to register for the conference, is here, https://www.culinaryliberta...

My guest today is Jerica Cadman of Shady Grove Ranch in East Texas.  We're talking about farming and eating healthful foods and, how sometimes, the food we buy isn't healthy for us or the animal.  Specifically, we're talking about the arsenic levels in chicken feed which turned out to be arsenic levels in chicken meat.  Pretty scary stuff.  Arsenic was a solution to a specific...

This is my appearance on the Chef's Meal podcast when we discuss sourdough bread making.  KC and I get deep into the flour bin, so to speak, about how to make the best sourdough you can and some basic breads 101 as well.  The best way, of course, is dive in.  We give you some good basics for staying afloat.  Okay. Enough swimming metaphors.  Show notes for this episode wit...

My guest, Azher, speaks with me about Indian food, his memories of India as a child and what we can learn about cooking in the spirit of Indian food.   If you are enjoying the content I bring, please support this podcast with an Anchor donation.   Show notes to this episode are here, https://www.culinarylibertarian.com/39

James Beard award winning author Peter Reinhart joins me to discuss his new book.  On the way to getting there we discuss what it takes to make and bake superior bread and what can be learned from waiting. The show notes for this episode, with links to this book and others of Peter's books is https://www.culinarylibertarian.com/38 If you liked this episode, I would greatly appreciate your support...

Fresh herbs bring such great flavor to food, but sometimes how to use them best is a mystery. So too with spices.  How do professional cooks get the most flavor from these need not stop you any longer.  It's not hard, but probably no one told you.  Well, let's fix that. Show notes for this episode with links to books and recipes mentioned is here, https://www.culinarylibertarian.com...

A side hustle, or a side job, is growing in popularity, especially as an internet marketing job. I've had my toes in this for a while and have learned a couple of things which I share on this episode.  I've learned a few things which seem pretty solid and one of them is be patient. See the show notes with the affiliate links and books mentioned here, https://www.culinarylibertarian.com/36 .

Summer's coming and little says more about summer's arrival than grilling.  I discuss some grilling tips, some new tricks with old tech and more about some secrets for great grilled food. The show notes page is here with links to the recipes and books mentioned as well as banners for the affiliate products.   Https://www.culinarylibertarian.com/35

Sonia Rangel of Huizache Creamery in Ashland, OR., joins me to talk cheese making.  Sonia operates her retail cheese shop with years of ancestral experience and tradition behind her. Find details about Sonia's Facebook page and more on the show notes page, https://www.culinarylibertarian.com/34 .

Cherry season is not really that far away so I'm speaking with Jack King of King Orchards in Central Lake, MI. about cherries.  What are the main two types and how can we use them?  What else besides pie can we do with cherries and are they healthy for us?  Jack was kind enough to send several recipes from his orchard's recipe file and they are on the show notes page here, https://w...

David Okamoto returns, this time to teach us how he bakes cookies for his bakery, David's Homemade Soft Cookies, in Thailand.  I ask him almost all of his tricks and tips and we get the basics well covered.  We've even got a few stories of our blunders with flour and a mixer. Find the show notes page here, https://www.culinarylibertarian.com/32

This is my appearance on the Culture of Peace podcast. Luke and I discuss the MyPlate program which was the Food Pyramid.  How did it start and why and what's wrong with it?  How has it helped or harmed Americans and is a central planner, one-size-fits-all approach to nutrition really the best plan? Find the show notes with links to Luke's podcast and website, links to books mentioned an...

Dyreka Klaus joins me to discuss her book Think For Yourself, a work book for young people to learn and develop their critical thinking skills.  We have an enlightening talk and get into the nitty gritty of how and why such courses are no longer taught in public schools. See the show notes page, https://www.culinarylibertarian.com/30 to find the link to her book, her podcast and today's affil...

My guest, Amber Hall, is a full time mom and teacher and blogger and we talk about getting all that done and still cooking dinner.  It's a tough challenge but one parents rise to every day.  What can make that a bit easier or cut some steps out?  We also discuss a recent article about kids nutrition and ideas the government has on how to step in and help, so to speak.  Find Amb...

The professional chefs certainly make it look easy.  Cooking is just tossing stuff into a hot pan, a flick of the wrist and it's done.  As that part goes, that's not too far from so, but, how did those ingredients just happen to be cut up and ready?  What of that pan flipping action?  Easy peasy or did that take practice?  Home cooking oughtn't be a competition with restau...

My guest today is, Michael Boldin, the executive director of the 10th Amendment Center.  He joins me to talk food sovereignty which starts with each of us not allowing the government to bully us about regarding what foods we prefer to consume.  Michael discusses how the raw milk folks and food in general can learn much from the success of the cannabis and hemp and CBD folks.  Listen...

José Niño joins me to discuss his 2018 article "Get Ready  for the War on Meat" on Mises.org.  Since the Green New Deal, farming  and meat have become more visible and political and politicians aim to  do probably no good whatsoever getting involved in meat production and  consumption.  José and I discuss some ways to combat that as well as  some discussion about...

Kids seem to love being in the kitchen.  Take a few minutes to teach them how to fend for themselves and learn some kitchen skills at the same time.  We bake and cook and have a great time doing it.  I set some basics you can use to start your kids down the self sufficiency road in the kitchen. Show notes with links to the affiliates and books mentioned, as well as the recipes I sug...

Joel Zambrano joins me to talk wine and how to know which bottles to look for in the grocery store.  Show notes for today's episode are here, https://www.culinarylibertarian.com/24