Eating Liberty podcast from the Culinary Libertarian

A solo episode today.  My daughter wanted to make brownies, so we did.  But, in our mixing, I saw some similarities to another baked good and that brought up some questions.  I work to answer those questions. MP3 player and links to resources mentioned at the show notes page, https://www.culinarylibertarian.com/23

My guest is best known by his foraging name, Merriwether.  He tells us about foraging and in the process drops some knowledge about such basics as why the USDA has upped the vegetable portion for the food pyramid.  I set out to learn about foraging and learned I didn't know how much I don't know. Show notes for this episode are here, https://www.culinarylibertarian.com/22

Lawrence Reed is the current president of FEE, the Foundation for Economic Education.  But, today he's speaking about his travel and the food and culture and an interesting observation of the first McDonald's in Russia. You can find links to the books Larry mentioned as well as links to Larry's websites and to the affiliates mentioned at https://www.culinarylibertarian.com/21

Today's listener requested topic is Mother Sauces. The classic bases for almost all sauces in cooking are discussed as well as some tips on how to make them easily at home.   Check out the show notes page https://www.culinarylibertarian.com/20 for links to resources mentioned.

David Okamoto is back, this time to talk coffee.  David has spent time in Thai coffee farms and shares some of that knowledge with us.   Listen to find out why a proper barista just might be the best friend you can have. Find the show notes page with the links to the books David mentions as well as the affiliate links at https://www.culinarylibertarian.com/19

Luke Tatum joins me as we discuss what anarchy is, what it isn't and how, exactly, one can anarchy.  It's a scary word, but shouldn't be.  Learn what it means to live with rules, not rulers. Show notes page for all the links and resources mentioned here, https://www.culinarylibertarian.com/18

Join me as I speak to Robyn Griggs Lawrence about her book, The Cannabis Kitchen Cookbook. We talk about how cannabis heals, how to cook it for maximum impact, and how much more cannabis is now than years ago. See the show notes page at https://www.culinarylibertarian.com/17

All by my onesie today talking about harmony with food and a  bit with life.  But, mostly food.  What does it mean to be in harmony  with your ingredients and how does it matter?   Find the show notes here https://www.culinarylibertarian.com/16

JoAnn Fa from the Invisible Foot of Government and Bite-Sized Econ joins me to discuss her econ cartoons of key economic principles, current affairs and chapter summations of one particular econ book. Find the show notes at https://www.culinarylibertarian.com/15

Kyle Mamounis, a PhD in Nutritional Science joins me to discuss fats and sugars in our diet and tell us why liquid "vegetable" oils should mostly be avoided. See the show notes page at https://www.culinarylibertarian.com/14

My visit to Sherry's show from April, 2018. We discussed the food rights issue as presented in the book Life, Liberty and the Pursuit of Food Rights as well as some other topics as we just meander off on our conversation. See the show notes page https://www.culinarylibertarian.com/13 for all the links.

David Okamoto joins me to talk about chocolate. From flower to pod to bean to bar, David covers all areas of the production process and then tells us about how to pick the right chocolate for baking. It's easier than you think. Visit the show notes page at https://www.culinarylibertarian.com/12 to learn about David's contact information, affiliate links mentioned and, most importantly, where to ge...

Jimmy Clegg is my guest today. We talk Ketosis as a way of life, not just another diet. Why eating keto is better, and maybe necessary, for health and as a sound way to reverse the bad health issues from the current American diet. Check the show notes page for the resources Jimmy mentions. Click over to https://www.culinarylibertarian.com/11

This is my appearance on Phil Krachun's "Drunk Botany" podcast from about December 2017. You can find the information about Phil's show and the links mentioned at https://www.culinarylibertarian.com/10

We've been snookered into thinking the myth of the First Thanksgiving was, A) the first one and 2) sunshine and daisies. I do some damage to both of those myths. Show notes at https://www.culinarylibertarian.com/9

Flavor is the name of the game after eating for sustenance. How to do that is often a mystery but only because the basics have not be revealed. Getting layers of flavor are easy to do, but do require some basic cooking principles and steps. Listen as I explain how to get flavor layers and then you can use those practices in all your cooking. Show notes at https://www.culinarylibertarian.com/8

Sherry "Voluntary" Clark hosts her own podcast, The Sherry Voluntary Show, as well as contributing to several others. In between podcasts and mom and home school teaching jobs, Sherry is busy. I am happy she found time to tell us her version of what it is to be southern. Find the show notes page, and show player and MP3 at https://www.culinarylibertarian.com/7

Haley Heathman joins me to talk about her e-book, Kill It, Clean It, Cook It, Eat It as well as hunting and cooking wild game. Visit the show notes page here, https://www.culinarylibertarian.com/6

Today I talk with Brandon Hampton and Colin Craig of Meglio Knives. Brandon explains a bit about how knife making has far exceeded the leather apron clad 'smithy hammering away at a red hot piece of iron. Show notes page https://www.culinarylibertarian.com/5

What is it, this libertarianism? I do my best to share my knowledge, so far, of what it is and why I find it attractive and why I think you should too. As we approach a another national election, lots of misinformation will be pushed as fact and lots of facts will be concealed. How to know what is true and where to find the true is increasingly more important. So, too, is having a grounding of a w...

Yep. Pie crust is a biscuit which gets just slightly different treatment than buttermilk biscuits. I share some tips about how to get the most rise from your biscuits and what to do with the scraps. Here's the link to the show notes page, https://www.culinarylibertarian.com/3

Join me as we discover the differences between the creaming method and the muffin method. Visit the show notes page here, https://www.culinarylibertarian.com/Episode002 If you like the show and want to support it, please click the Patreon button on the right. https://www.culinarylibertarian.com

Welcome to the Culinary Libertarian podcast. Dipping my toe into the podcast waters, so to speak, so welcome to the journey. Find the Podcast page here https://www.culinarylibertarian.com/episode-1-introduction