Eating Liberty podcast from the Culinary Libertarian

Unfriended by family is tough.  Social media and the election will not make that problem easier.  We can do for ourselves with my tip at the end of the episode. Before that, I reveal what I see as part of the problem and the fallout, which, in some cases, is the same thing. Find the MP3 player and the link to the book mentioned on the show notes here https://www.culinarylibertarian.com/9...

Everyone knows onions. But what else to do with them than in soup or rice?  A fritter, maybe?  Chutney?  And, just which kind of onion to use? This episode covers some basics of a variety of onion choices in the grocery store. Find the recipes mentioned on the show notes page, https://www.culinarylibertarian.com/97

Tammie Clegg joins me today to discuss the how-to of Keto and GF baking.  Tammie owns and operates a Keto food store in her home town and shares some of her successes and how she got there.  Find the show notes link here https://www.culinarylibertarian.com/96

I love guacamole. Did you know the avocado can stay on the tree and never ripen?  It ripens only after it has been picked.  Charley Wolk discusses his many years in the avocado field-avocado field-and shares at least one tip for helping along the under-ripe. Find the show notes with a link to Charley's blog here https://www.culinarylibertarian.com/95

Hunting for reals and not killing beers takes planning and gear and exercise and planning.  Gear up means start shopping for the right weapon and ammunition and gear and overnight bag, just in case. Suzanne Sherman discusses some of the maybe less considered aspects of getting and being ready for the hunt.  You need to know more than you might expect if you are new to hunting. Find the s...

We all know how easy it is to make Jell-O.  It's easy and fun and tasty.  But, it was first sought for a very different purpose. Listen to a quick history then get some tips on making and presenting your wonderful Jell-O mold treat. Find the links to articles here https://www.culinarylibertarian.com/93

Corn is in nearly everything we eat.  No kidding.  It's in steaks and sodas, fries and bread.  The general government supports corn and corn industries to the tune of billions of dollars annually in subsidies to corn farmers.  Mostly, this plan is not necessary. Find the articles mentioned and movie discussed on the show notes page, https://www.culinarylibertarian.com/92

Baseball may disappoint, but sweet corn on the cob never does.   This episode is about corn on the cob, a bit of history and some great ways to make the most of this summer treat. Find those recipes on the show notes page https://www.culinarylibertarian.com/91

Summer means salads. And those garden-fresh greens deserve your best, so make it. Homemade dressings are easy to do and delicious, too. This episode covers some basics for both vinaigrettes and creamy dressings as well as some other uses for them. Find the affiliate links and more on the show notes page, https://www.culinarylibertarian.com/90

Make your food sing and your guests rejoice when you make an amazing tasting dinner. Spices are one great ingredient to make excellent food.  This episode is an introduction to spices, getting to know what they offer, and one key tip on how to get the most flavor from your spices. Find the show notes here https://www.culinarylibertarian.com/89

Dr. Rima Kittley is my guest today.  We cover some new-ish terms in nutrition, phytonutrients, antinutrients, and anthocyanins.   Certain foods cause some people gastrointestinal pain but they may not know it is a food issue.  Sometimes it can be an allergy, or sometimes a build-up of food toxins. Find Dr. Rima's contact information and her book recommendations on the show notes pag...

As garden time approaches, what to do with the bounty? Eggplants are great plants for the garden and can be cooked in many tasty styles.  This episode discusses some of those recipes but also some ways to make sure you deal with the eggplant to get the most flavor.  Find some recipe links on the show notes page https://www.culinarylibertarian.com/87

Pete Kennedy, formerly of the Farm to Consumer Legal Defense Fund joins me to talk about the Wholesome Meat Act of 1967, what it was intended to do and what it did do and how that very thing is impacting us today in 2020.   Find the show notes here with links the both the US House and the US Senate webpages as well as some links Pete mentions.   https://www.culinarylibertarian.com/86

John Moody joins me again, this time to talk about the challenges in the farm/food distribution system and how it got that way.  This is an especially timely episode, May 2020, as the food challenges will start to really been seen and felt in grocery stores.  We do discuss at least one way legislation can help, but we need your part in letting your Congressional representative know you w...

Angela McArdle joins me to discuss the upcoming May 1st protest in Los Angeles of the California Governor Newsome's stay-home orders.  Angela points out several less than plain consequences of these orders and how, even if they were rescinded tomorrow, the future may not be what we might expect. Find the show notes and Angela's webpage at the show notes link https://www.culinarylibertarian.co...

More and more research is being produced which shows the old way of thinking of eating is simply wrong and might be doing more harm than good. This episode is a discussion of the benefits of eggs and saturated fats for health and happiness.  Find the resources I mention and a video on the show notes page https://www.culinarylibertarian.com/83

Chef Tom Colicchio was interview recently and it is this interview which I pick at a bit.  I have no qualms with Tom's cooking, but his economics leave me wanting. Find the article I mentioned and the support I reference on the show notes page,  https://www.culinarylibertarian.com/82

Summer means fresh from the vine tomatoes.  I love 'em.  It also means fried green tomatoes and stewed tomatoes and so many more ways to love on tomatoes. Click the show notes link for some PDF recipes.  https://www.culinarylibertarian.com/81

Being prepared for a long LONG stay home is not a skill most people have.  It is a skill everyone can learn and, given how the world is changing rapidly, it might be a good skill to acquire.  My guest Suzanne Sherman shares some tips for getting started or adding to your prep needs. Find her blog and Facebook page links on the show notes page https://www.culinarylibertarian.com/80

Everyone likes better stuff and better things, right?  What about a better President?  Of course we want that.  But how to know better from not better.  There's a simple way to measure and this episode goes over those as well as some other juicy bits. Find the show notes page and book link here https://www.culinarylibertarian.com/79

The potato episode.  There's a lot of history to and about the potato.  There are also scores of ways to cook them.  This episode covers some quick history and a few procedures for you to up your potato game. Find the link to the book I mention on the show notes page here https://www.culinarylibertarian.com/78

A proper celebration of St Patrick's Day must include corned beef and cabbage and Irish Soda Bread. Well, I've got you covered and how.  Listen to the steps and get the recipes from the link on the show notes page.  Make sure to invite your friends over but save enough corned beef and potatoes for the hash the next morning. Find those links here,  https://www.culinarylibertarian.com...

They are a bugger to shuck, but for the devoted, the labor is worth the reward. Fresh or cooked, oysters are a real treat.   Click the link for the show notes page and affiliates mentioned as well as the link for Eating Liberty, the Culinary Libertarian Facebook group. https://www.culinarylibertarian.com/76

Sunday Brunch seems incomplete without eggs of some kind. Try to make a cake or cookies or a souffle without eggs and that's a mighty fine struggle.  I go over some of the basics of the two main parts as well as some techniques to make fried eggs, yes-fried-and poaches and hard cooked. Click the link for the MP3 player and some podcatcher links.  Leave a rating and review on your podcatc...

Nearly everything the government does, state or federal, will be overdue, over-budget, and under-whelming. They have no incentive to be efficient or productive and certainly no incentive to make a profit. Walter discusses some of the ways we can get to an efficient, effective, and profitable trash and recycling program which starts with getting government out of the business. Find the show notes p...