Eating Liberty podcast from the Culinary Libertarian

I don't know if we need resolutions, but they seem to be a tradition.  I don't make them, but I do change my behavior as it needs changing.

Jess Reid joins me to discuss health and wellness for the body and mind.  Often, food is only part of the battle.  Overcoming decades of food addiction and shaming are also obstacles to finding peace with food. Find the links to Jess' website and Facebook page on the show notes page here culinarylibertarian.com/222

Christmas brings memories of food, family, and traditions. This episode is some of all that, and some new ones. Find the show notes page and link to the cookie cookbook PDF here culinarylibertarian.com/221

Paul Johnson has strong views about why he's so optimistic for the American future. The Constitution and the Bill of Rights are two of his reasons.  Free enterprise and the innovation of the individual are two more. Find the link to Paul's podcast and more on the show notes page here culinarylibertarian.com/220

The how of distillation is pretty basic, but the why, and more how, is very cool. There's a good bit of science to the process and that makes tasting that 4 time distilled, high malted barley Rye whiskey an informed opinion. Find the link to Megan's social media on the show note's page culinarylibertarian.com/219

Mastery of egg cookery is a skill worth developing.  A perfectly poached egg is a thing of beauty, especially with a good portion of corned beef hash.  Find the show notes page links to another egg episode here culinarylibertarian.com/218

This Thanksgiving is a stroll down memory lane with a visit to some of my most memorable Thanksgiving dinners.   Find the links mentioned and the recipes page here culinarylibertarian.com/217

Find the show notes page with the link to the text version of the episode and the links to the references cited. culinarylibertarian.com/216

Cancer is a terrible diagnosis.  Modern medicine has come a long way.  Ancestral medicine, or eating sound diets, also has a part to play in the health and wellness of the well and the infirm.   Martha discusses her adventure and her book on this episode.   Find the links mentioned and buy her book on the show notes page culinarylibertarian.com/215

This episode winds up the chapter of hors d'oeuvre with a focus on croquet and croquette--yeah, two spellings--and pate a choux for canapes. Find the recipe for pate a choux on the show notes page here culinarylibertarian.com/214

Chef Braden returns to talk a bit about chocolate, his specialty, as well as fudge and brittle and marshmallows.  It's a lot to fit in, but we did it.  Braden even shares some of his tips for success. Find the show notes page and the link to his email here culinarylibertarian.com/213

For Thanksgiving, Christmas, or next Tuesday, homemade mashed potatoes are a treat.  They are also easy to make. This episode explains how to make the best ever mashed potatoes and what to do if you have left-overs.  I even offer some ideas for extra yumminess with other things to add. Find the link to the podcast mentioned on the show notes page here culinarylibertarian.com/212

You get back what you project into the world. That is so, but it's hard to parse that out.  Getting your mind right and ready to face challenges takes practice just like baking takes practice.   Dr Vic has some ideas to help you get control back.  Find the show notes page with references mentioned here culinarylibertarian.com/211

There's too much in hot hors d'oeuvre to make 1 show.  This show covers the basics of pastry cups and the basics of making fillings.   Find the links to the recipes mentioned here culinarylibertarian.com/210

You changed the name? I changed the name. I'm still keeping the Culinary Libertarian blog and webpage and all the show's PrettyLinks will remain.  That's more work and more cash than I prefer to expend to fix what really isn't a problem.

Mike Gaddy returns to the show.  Today, we're talking about history and revisionist history.   Mike shares some of what he's found over nearly 40 years of research in original documents.   Find the links mentioned on this show notes page culinarylibertarian.com/208

Aaron Bennett joins me to discuss honey extraction and the hard part of the beekeeping business.  The obvious hard part is getting stung, but those hives are heavy and there are a lot of them to move.  Find Aaron's TikTok about honey extraction on the show notes page here culinarylibertarian.com/207

Mike returns to the show, this time with his econ hat on to discuss the Federal Reserve, the Treasury, and cash.  Lots and lots of cash and why that's the real problem for the normal folks. Find the show notes links here culinarylibertarian.com/206

John Louizes of Zeno's Boardwalk Sweet Shop joins me to discuss making candy.  Along the way to making tons of taffy, John learned a key lesson about managing people. This isn't a business episode, per se, but John has learned a few things that make perfect sense.   Find the show notes page with a link to the store's home page here culinarylibertarian.com/205

Pleasure, success, and gratitude.  Three important aspects for a life of health and wellness.  Dr Lynn joins me to discuss how to find balance by attending to all three parts of the human: Body, Mind, and Spirit. Find the links to her webpage on the show notes page  culinarylibertarian.com/204

It's cold hors d'oeuvre today.  There's a lot to know and this is just a primer. There's an excellent chance you already know more about cold hors d'oeuvre than you think which means you're already better than you think.  This is to keep the momentum going and make it simple to grow your skills. Find the show notes page here culinarylibertarian.com/ 203

What can the OG of food bloggers teach you about cooking? There's a good chance he's got something to share. We have a good chat about food, his start into cooking, and how he makes superb spaghetti sauce. Find the show notes page links here culinarylibertarian.com/202 Find Chef Dennis' Chef's Table portion on Patreon.  Use this link to become a Patron and listen to the Chef's Table portions...

Michael Gaddy joins me to discuss the coup-was it or wasn't it-of the Constitution and whether or not a strong central government was the plan or just an unintended consequence? Find the show notes page with a link to Michael's archived shows here culinarylibertarian.com/201

This is a big milestone, so to celebrate I'm doing a short rebuttal/critique of a vegan activist e-book. Find the show notes here with links mentioned culinarylibertarian.com/200

Food waste is a huge issue.  Dan Kurzrock figured out a way to take the grains from beer making and repurpose them into foods.  Tasty foods, too. Find the show note's page with link mentioned here culinarylibertarian.com/199