
Ep 298 Brian Reisinger on his book Land Rich Cash Poor, his family farm, and the future of farming
Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and gov...
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Welcome to the Culinary Libertarian podcast. We'll talk food, of course, and anything else which is interesting. Become a supporter of this podcast: https://anchor.fm/dannreid/support
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Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and gov...

Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look l...

We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta...

Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order....

Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking fo...

Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed pota...

Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned...

The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since...

We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some p...

Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn...

Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinac...

Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not...

The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think...

Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to c...

It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare most...

The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the pa...

Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking a...

The Escoffier Series continues as we move into chapter 13. Vegetables is a massive category. Escoffier makes no efforts to be complete simpl...

At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a r...

Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same n...
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