Year of Plenty Podcast

EP 117 | This episode is a recording of a recent X space where Poldi and co-host Lindey discuss spruce tree foraging, how to distinguish spruce from other conifers, and some ways of using spruce as an ingredient in the kitchen. Spruce trees are perfect for winter foraging! Poldi and Lindey also share a recent scientific review linking ultra-processed foods to chronic diseases and test their ketone levels for the first time since starting a keto diet in 2024.

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Watch the Video Podcast Episode on X:
https://x.com/yearofplentypod/status/1767561169517371699?s=20

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

EP 116 | This episode is a conversation with my friend Luke Oswald who is a hunter, angler, forager, and podcaster himself. On his show, Publicly Challenged, Luke interviews wild food experts, naturalists, and others who utilize public land recreationally. His goal is for him and his listeners to learn how to hunt, fish, and forage better, and do it all in a sustainable manner.

Episode Overview:

• Hunting hogs with spears and why Luke decided to  hunt them with this primal method
• Ethical considerations when hunting with a spear
• Lessons learned during the wild hog hunt and what he would do differently next time
• Canning wild game meat and why Luke wants to get a freeze drier to make his own backpacking meals
• Tapping maple and black walnut trees to make syrup
• Luke’s favorite tool for cracking black walnuts with ease
• How European Settlers acquired salt for cooking when they came to the New World
• The Native American legend about how Chief Woksis and his wife discovered maple sap to make maple syrup
• Foraging for serviceberries and how to utilize them in the kitchen

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1765570180397310460?s=20

Connect with Luke:
https://www.instagram.com/publicly_challenged/
https://publiclychallenged.com/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT  

EP 115 | The following is a Year of Plenty Podcast Livestream recording about protein digestion tips when switching to a high-protein diet & more.

Episode Overview:

• Trouble digesting high-protein foods? We share some tips on how you can improve protein digestion when switching to a high-protein diet
• Tiramisu Chia Seed Pudding Recipe
• Keto Pizzagnia Recipe (very low carb)
• Book Club Segment: Overview of ancestral foodways from the book Ancestral Appetites by  Kristen J. Gremillion

 
Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1762305219151704148?s=20

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT 

EP 114 | The following is a conversation with Kenneth Thrall from Kifaru all about hunting Mountain Whitetail Deer. Ken is a lifelong hunter who specializes in elk, deer, and other big game animals in the Mountain West. He is a master hunter with a wealth of knowledge who successfully punches tags on public land year after year.

Episode Overview:

• The value of getting your meat supply through hunting
• Why hunting whitetail deer in the Rocky Mountains is a rewarding pursuit
• When and how to scout for whitetail deer in the mountains
• Hunting strategies to increase your odds of killing a mountain whitetail buck
• Gear essentials for hunting in the mountains & what gear he was most excited about during the 2023 season
• Ken’s backcountry fitness routine and what he eats in the mountains

 
Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1760858522693361875?s=20

Connect with Kenneth:
https://www.instagram.com/kenneththrall/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT 

This episode is a recording of our first Year of Plenty Podcast Livestream on X! Listen along as we dive into disturbing research on micro- and nanoplastics in plastic water bottles, teflon cookware, and food packaging. We also share words from the community!

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1756750402337567206?s=20

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, we discuss Max's experience working as a cheese maker on a dairy farm in the Alps. High alpine dairy farming has a strong tradition in the European Alps that came about 3000 years ago. Every year tough farmers make their way into the mountains to herd cattle and preserve the precious milk into cheese, butter, and other dairy products.

Episode Overview:

• Max’s experience managing a high-elevation dairy farm in the Alps together with 2 of his friends
• How cheese is made in the Alps and some of the differences between the types of cheese and their regions
• Best practices for aging and storing raw milk cheese
• Several alpine cheese-making traditions, like backpacking giant wheels of cheese down the mountain

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1756019357015228865?s=20

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, I share some of my top tips for DIY meat grinding that I have learned over the years. Everything from how to prepare the meat grinder and ingredients before you get started to the meat grinder part maintenance after you are done. Get ready to learn the essential skill that will help you secure protein for you and your family.

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Watch the Video Podcasts on X:
https://x.com/yearofplentypod/status/1731505759161286899?s=20

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with my friend and fellow foodie Antonin Filicetti. Antonin is a teacher, farmer, forager, fermented, and chef. He considers himself a steward of culture, facilitating experiential learning that reconnects people to the relationships and skills that root food to place. His formal background is in medicine, psychology, nutrition, and organic agriculture. In the last decade, he has practiced a wide range of land management and food production techniques including permaculture, KNF, community gardens, and large-scale food forests. His recent focus is on community nourishment systems, reviving a culture of hands-on connection to our food.

Episode Overview:

• Antonin's experience managing a small-scale local food system at an eco-village
• Sustainably raising meat rabbits on one acre for small-scale homesteading
• Cultivating culture through microbes in agriculture and the kitchen
• Experimenting with fermented food to create novel and unique flavors
• The role of microbes in agriculture in the next few decades
• Wild-catching microbes and making IMO inoculants the Korean Natural Farming way
• Making Fish Amino Acids out of fish carcasses to supercharge your garden soil
• Medicinal uses of the Amanita muscaria mushroom

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Antonin:
https://www.instagram.com/soiltosoulusa/?img_index=1

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Watch the Video Podcasts:
https://twitter.com/theyearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with the mighty Dr. Robert Kiltz. Dr. Kiltz is the Founder and Director of CNY Fertility, where he has spent more than two decades helping families grow. Through his clinical fertility work, he has seen how eating a Keto/Carnivore diet and evolving one's lifestyle habits can vastly improve fertility and overall health. This has inspired him to share his knowledge, and the expertise of other Keto/Carnivore thought leaders with you. Similar to my mission with the podcast, he wants to help you discover how an ancestral way of eating can help you optimize your health and wellness!

Episode Overview:

• The current state of fertility in the US and how dietary choices can impact fertility and overall health
• How your health can be impacted by plant toxins from vegetables and crops
• Why fatty meat and organ meats are essential for your fertility and health
• Dr Kiltz’s journey from paleo to carnivore diets and what his diet looks like now
• New research shows that saturated fat from whole foods doesn’t cause heart disease
• Making homemade carnivore ice cream for a tasty, healthy treat
• The value of intermittent fasting (or as Dr. Kitlz calls it “intermittent feasting”
• Why positivity and good vibes are an important pillar of your health

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Dr Kiltz:
https://www.doctorkiltz.com/
https://www.instagram.com/doctorkiltz/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Subscribe for Video Podcasts:
https://rumble.com/c/c-4964456

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Chris Trump, who is an organic farmer and Korean Natural Farming consultant. Chris helps farmers around the world implement Korean Natural Farming solutions to create beautiful and healthy farmland as well as more nutrient-dense crops. For 12 years, Chris studied under and traveled with Master Cho who is the founder of Korean Natural Farming. Since then, Chris became the first in the world to apply Natural Farming Solutions large-scale—not only on his family's farm but with clients worldwide.

Episode Overview:

• Korean Natural Farming and its Core Principles
• Korean Natural Farming vs Conventional Farming Methods
• Chris’s journey and how he and his family saved their 800-acre macadamia nut farm
• How Korean Natural Farming creates healthier and more nutrient-dense crops
• Scaling Korean Natural Farming solutions on large farming operations
• Current challenges with scaling Korean Natural Farming
• Using IMO (indigenous microorganisms) to supercharge soil health
• Practical ways you can incorporate Korean Natural Farming in your garden or homestead

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Chris:
https://www.instagram.com/soilsteward/
https://www.biomei.solutions/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Subscribe for Video Podcasts:
https://rumble.com/c/c-4964456

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a Foodies Roundtable conversation on the Year of Plenty Podcast. Host, Poldi Wieland, and his partner Lindey sit down with fellow foodies and friends, Chef Will Morton, Chef Tyler McManus, and Chef Shay Helm for a fun and entertaining conversation.

Episode Overview:

• Shay’s grandma’s secret bison heart stroganoff recipe that he cooked for the crew
• Our hunting successes and failures during the 2023 Montana Big Game Season
• Unique cuts from wild game animals, like tri-tip, flat iron steaks, osso buco, and more.
• Tips and tricks for making your own dry-cured meats, including salami
• A sampling of Chef Will’s specialty vinegar and Chef Tyler’s specialty craft beers that they brought for everyone to taste
• Chef Will's new kitchen project for food entrepreneurs around Bozeman
• Forever chemicals found in venison meat in some midwestern states
• Hedgehog mushroom foraging and cooking insights
• Grizzly bear overpopulation in Montana

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Chef Will:
https://www.instagram.com/chefwillmorton/
https://www.instagram.com/willymosbbq/

Connect with Tyler McManus:
https://instagram.com/velmaelaine?igshid=MzMyNGUyNmU2YQ=
https://www.instagram.com/sugarbeard406/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system.

Episode Overview:

• Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chef
• The importance of having a story behind a food ingredient and how that can help us build a deeper connection with our food
• Fast food doesn’t have to be bad. It’s all about the ingredients
• The issue with grocery stores and how they changed our relationship with food over the last century
• Lornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan Bergo
• Wild Mushroom preservation, how to make mushroom conserva and level up your broths
• Making Nocino, a traditional italian liqueur, out of local, foraged black walnuts
• Curing egg yolks to make simple egg yolk candy (no sugar needed)
• And a bunch of other foodie-centric topics

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Lorenzo:
https://www.instagram.com/lorenzo__cooks/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode dives deep into the world of Glyphosate, a chemical that has sparked endless debates, concerns, and research. We welcome back J Gulinello, an acclaimed Nutritional Therapist, Ancestrally-Based Practitioner, Speaker, and Researcher, to shed light on this controversial chemical in the popular herbicide, Round Up. Glyphosate, found in many food products, real food ingredients, and even tap water, is something that deeply concerns both J and myself. As we strive for a life of resilience and wholesome food, understanding the impact of chemicals like Glyphosate becomes vital.

Episode Overview:

• Reconnecting with J Gulinello and his journey into researching Glyphosate
• Glyphosate Uncovered: Its history, widespread use, and persistence in the environment
• Scientific insights into how Glyphosate targets the shikimate pathway in plants, bacteria, and fungi
• A closer look at our everyday exposure to Glyphosate: Through our food, water, and the air we breathe
• Glyphosate’s alarming effects on human health, with a focus on the potential health consequences of low-dose exposure
• Exploring the intricate links between Glyphosate and its impact on the gut microbiome, mitochondria, cellular structures, and even testosterone levels
• Shining a light on the lesser-discussed compounds accompanying Glyphosate in herbicide formulations
• Empowering listeners with actionable tips to mitigate and reduce Glyphosate exposure in their daily lives

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with J Gulinello:
https://perpetualhealth.substack.com/
https://www.instagram.com/perpetualhealthco/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Resources:
https://docs.google.com/document/d/1Z9gPxZ5MEJsou4Y4UzacCnjqlYHgDhCW-KiDjOZeHHY/edit?usp=sharing

This episode is a conversation with Natalie Erle about the gut and its microbiome, approaches to healing the gut, and embracing ancestral living. Natalie is a Functional Nutritional Therapy Practitioner and is certified in Nutrition Pathology and Functional Medicine. Natalie improves the lives of many individuals with digestive disorders which have become very prevalent in the West. The good news is that most digestive disorders can be reversed through nutritional strategies and lifestyle changes, and we get into some actionable tips during this conversation.

Episode Overview:

• Natalie Erle’s healing journey through functional medicine
• A scientific deep dive into the gut microbiome and how it works
• The factors, like environmental stressors and food, which can lead to an unhealthy gut microbiome and digestive disorders
• The connections between ancestral living and a healthy gut microbiome
• Foods to eat and avoid in order to improve your gut microbiome and reverse gut issues
• How intermittent fasting can help improve gut issues
• What a gut-healing journey looks like and how long we can expect it to take

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Want to Connect with Natalie:
https://nutritionwithconfidence.com/about
https://www.instagram.com/nutritionwithconfidence/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode dives deep into the controversial topic of lab-grown meat, a subject that has been making headlines and stirring debates in the food industry. Host Poldi Wieland explores the ethical, environmental, and health implications of this emerging technology, questioning whether it aligns with traditional foodways and sustainable practices. Whether you're a staunch supporter of traditional farming or curious about the future of food, this episode offers a balanced perspective that you won't want to miss.

Use code "yearofplenty" (all lower case) for 15% OFF at www.mtblock.com

Episode Overview:

• The Rise of Lab-Grown Meat: The surge in startups focused on lab-grown meat.
• Altruism or Profit?: Dissecting the motivations behind the push for lab-grown meat.
• Choosing Between Farm and Lab: The dilemma consumers may soon face when buying meat.
• What is Lab-Grown Meat?: A detailed look at how lab-grown meat is produced.
• Concerns About Replacing Real Meat: The potential consequences for farmers and the centralization of the meat industry.
• Sustainability Questioned: Analyzing recent studies that challenge the notion that lab-grown meat is more sustainable than traditional meat production.
• Is Lab-Grown Meat Cruelty-Free?: The ethical considerations of using Fetal Bovine Serum and other animal-derived substances in lab-grown meat production.
• Potential Health Risks: Exploring unanswered questions about the long-term health effects of consuming lab-grown meat.
• Terminology and Legislation: How governments and organizations are grappling with what to call lab-grown meat products.
• Voices from the Farming Community: What traditional farmers and organizations think about the rise of lab-grown meat.

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Resources:

• https://engrxiv.org/preprint/view/1438
• https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full
• https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beefhttps://www.fao.org/fao-stories/article/en/c/1632086/

This episode is a conversation with Kareen Erbe. She is a permaculture expert and has a lot of experience helping others become more self-reliant and food-self sufficient.

From getting clients started on their first-ever garden, to troubleshooting their garden pest issues, to working with couples on designing a full-blown self-reliant homestead, to designing 30-acre permaculture farms with food forests - she has done it all. A big part of her mission is to help people grow their own food so they can eat healthier, live more sustainably and be more self-reliant.

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

Episode Overview:

• How Kareen got started on her permaculture journey
• Why she chose to live in Montana even though the climate doesn’t make gardening easy
• How to extend your vegetable growing season in Northern cold-climate zones
• The importance of community in local food production
• Strategies she uses to connect with local food growers and people interested in growing food for their families
• Different permaculture principles and how they can apply to your life and not just the garden
• How you can apply permaculture principles to greenhouse gardening
• The 3 big questions to consider when planning a homestead
• The Story behind the Bozeman food forest
• Things to think about when setting up a food forest in cold climates
• Common vegetable gardening troubleshooting
• Her favorite crops and vegetables to feed a family

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Connect with Kareen Erbe from Broken Ground:
IG: https://www.instagram.com/brokengroundmt/
Website: https://brokengroundpermaculture.com/consultations/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is one of my podcast appearances on the Publicly Challenged Podcast hosted by Luke Oswald, who is an avid outdoorsman and foodie himself.

Luke had me on his podcast to chat a bit about my background and how I got obsessed with wild food procurement. Along those lines, we talk about all things hunting in Germany and how the hunting system is structured over there. We also get into the many opportunities and freedoms of hunting, fishing, and foraging here in the United States.

It was a pleasure to sit down with Luke on the Publicly Challenged Podcast and I hope to have him on this podcast soon. Definitely check out some of the episodes he has with other hunters and people in the wild food community.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Connect with Luke Oswald:
https://www.instagram.com/publicly_challenged/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, we delve into the thrilling world of spearfishing with none other than Valentine Thomas, a former London lawyer turned sustainable spearfisher woman. A renowned expert in the field, Valentine has not only mastered the art of spearfishing but has also become an influential advocate for sustainable food practices.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Episode Overview:

• How did Valentine Thomas got started with spearfishing?
• Spearfishing tactics and what the initial investment looks like
• Where to go spearfish as a beginner?
• Why farmed salmon is not always a bad thing
• An overview of her new book called Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans
• A sneak peek into some of the recipes in the book
• How to cook odd bits of fish like head, bone marrow, skin, scales, and more?
• How to properly store fish once you bring it home?
• How to cook fish over a fire?
• The future of sustainable seafood consumption
• Valentine tells one of her wildest spearfishing stories

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Connect with Valentine Thomas:
https://valentinethomas.net/about/
https://www.instagram.com/valentinethomas/
Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode of the Year of Plenty Podcast is a conversation with Clay Bowers, a passionate forager from Northern Michigan. Clay has been foraging for almost two decades and is well respected in the wild food community. The main topic of this conversation is wild, edible milkweed and its culinary versatility throughout the seasons.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Episode Overview:

• Clay's process for researching and familiarizing himself with a new edible species
• Valuable resources and references that have been particularly helpful in Clay’s foraging journey
• A deep dive into milkweed, including its characteristics, ecological significance, historical uses, and the various types of milkweed found in the wild
• Discuss the concerns of toxicity and bitterness of milkweed
• Essential identification factors and potential lookalikes of milkweed, along with the ideal habitats to find this plant
• Clay provides insights into the different parts of milkweed that can be harvested throughout the seasons, as well as his favorite ways to prepare it in the kitchen
• Ramps, another fascinating wild edible, are discussed, including Clay's somewhat controversial thoughts on sustainable ramp harvesting
• A brief discussion about the tools we use for successful foraging trips and foraging best practices Clay has accumulated over the years

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Connect with Clay Bowers, Master Forager:
https://www.instagram.com/clay__bowers/
http://www.nomiforager.com/blog
https://www.youtube.com/@foragingthefifty5899
https://claybowers.substack.com/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Episode Resources:

• Regional Milkweed Guides - Read Here
• List of Milkweed Species in Montana

This episode is a conversation with my cohost and partner, Lindey, all about our journey into raising coturnix quail for eggs and meat on a budget. This is the first episode in a series that will follow us on our journey and we are excited to share what we learn in the coming months.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Episode Overview:

• Why we decided to go with quail over other birds like chickens and ducks
• The pros and cons of raising quail for eggs and meat
• How we built an ultra-budget quail coop
• What the hatching process was like for us and what we can do better next time
• Future plans with our coturnix quail

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT