real food

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

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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:
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Larry Olmsted is an award-winning journalist and bestselling author who has published many intriguing books and thousands of articles for major newspapers and magazines worldwide over the past 25+ years. 

And he personally broke or set three different Guinness World Records, in skiing, golf and poker. It's no wonder he was named one of the “10 Most Extreme U.S. Journalists” by the Society of Professional Journalists and Travel Writer of the Year by the State of Mississippi.

Larry shares why he wrote his book, Real Food, Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It, and explains why food is the one unifying element of travel and what he tries to learn about local and regional food wherever he visits.

As an active traveler, Larry is also a passionate cyclist and reveals his love of cycling tours, including his personal favorite, the combination of cycling and gastronomy.

He shares the fun he's had on some of his bike trips in Italy, including Tuscany, the Ligurian Coast, Piedmont and the Veneto. And his visits to Parma, Bologna and Emilia-Romagna touring cheese dairies, ham producers, and taking cooking lessons. Yummy!

With all this travel under his belt, Larry provides some useful and timely travel tips, including why you should hire a guide or take a tour to really get to know the places you travel.

A must listen. Only on Speaking of Travel!

Thanks for listening to Speaking of Travel! Visit speakingoftravel.net for travel tips, travel stories, and ways you can become a more savvy traveler.

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

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https://rumble.com/c/c-4964456

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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

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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

https://www.facebook.com/groups/1265879730840636

Check out her FB group if you're in the area to get into the plant barter action!

americanfarmsteadhers.com 

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:
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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

Get ready to challenge the norms! With Christiana Scott, the founder of Real Food Littles, we'll tackle the societal pressure dads face as primary caretakers and illuminate the crucial role fathers play in your child's nutrition journey.

Christiana Scott is a health-focused personal chef, nutritional therapy practitioner, passionate supporter of baby-led weaning, and mom of two twin boys.

Here's what we have for you in today's episode:

 Discover the importance of fluidity in parenting dynamics and why feeding your baby, from the six-month mark to 18 years, amounts to over 18,000 meals that should be a shared responsibility.

Mealtimes are more than just about food. It's about being present, engaged, and creating a nurturing environment. Hear firsthand from Christiana about the challenges and rewards of feeding her twins, the power of storytelling at the dinner table, and how it builds emotional intelligence in children.

You'll also learn the shocking statistic that many children in public schools only get a mere 35 minutes of contact time with their parents daily and why changing this trend is imperative.

Finally, we reminisce about the joys of family dinners and their immense benefits to parents and children.

Christiana and I reveal our personal experiences and the impact our own childhood meals had on our desire to create a regular family dinner routine.

We’ll even explore how these meals serve as a powerful tool for creating emotional stability and connection.

Despite the hustle and bustle of life, we'll share insights on making time for these precious family moments, setting the stage for lasting traditions. So, tune in for an enlightening discussion that could redefine your family's mealtime dynamics. Enjoy the show!


Find Out More About Christiana Scott:
- Check Out Christiana's Website
- The Real Food Baby Course
- Free Baby-led Weaning 101 Workshop
- Real Food Littles Instagram

Additional Resources:

Subscribe/Rate/Review on iTunes ⭐⭐⭐⭐⭐: >>>HERE<<<
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🎵Listen To Jim Donovan & The Sun King Warriors:

• ...

This episode is a conversation with Natalie Kovarik and Tara Vander Dussen from the Discover AG Podcast. They are two incredible women who are bringing a unique and exciting voice to the world of agriculture.

Episode Overview:

• Natalie & Tara’s backstory and experience in the Ag industry.
• Why we should care about animal agriculture and why we shouldn’t get rid of it and feed the world exclusively on plant-based foods and meat/dairy alternatives.
• What we think is driving this anti-animal food trend.
• The biggest myths surrounding cattle farming that made Natalie and Tara feel compelled to speak out.
• The challenges dairy farmers and cattle ranchers face today that force them into an industrial and unsustainable system.
• Their thoughts on "Precision Agriculture and Data-Driven Farming"?

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 Natalie & Tara:
https://pod.link/1615443750
https://www.instagram.com/nataliekovarik/?hl=en
https://www.instagram.com/taravanderdussen/?hl=en
https://www.instagram.com/discoverag_/

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

Join us as we delve into the fascinating world of American-made wooden cutting boards. In this episode, I chat with the talented craftsman, Mitchell Martishius, owner of Montana Block. Unlock the secrets to maintaining your cutting board's longevity.

Episode Overview:

• How Mitchell got started making American-made wooden cutting boards
• Discover the artistry and functionality behind handcrafted wooden cutting boards 
• Learn about the pros and cons compared to plastic alternatives 
• How to properly maintain a wooden cutting board to get the maximum life out of it
• Ideal wood types for making wooden cutting boards
• Why you should avoid cheap wooden cutting boards
• Quick overview of the king bolete (porcini) mushroom
• Vegetable Gardening and why it is so rewarding to grow your own food

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

NEW BLOG: 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 Mitchell:
https://mtblock.com/
https://www.instagram.com/montanablockco/

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 a conversation with Dr. Bill Schindler, an archeologist, primitive technologist, and chef who is dedicated to studying and teaching ancestral food practices. Bill is also a professor of anthropology and archaeology at Washington College.

In addition to his academic and research work, he is an avid outdoorsman who enjoys hunting, fishing, and foraging for wild edibles. He uses this hands-on experience to inform his teaching and help others understand the importance of reconnecting with the natural world to improve our health and well-being.

Episode Overview:

• A look inside Bill’s book, Eat Like A Human
• How to deep fry food in a healthier way
• Primitive fishing strategies & tools
• What prehistoric fishing tools were made from
• Why migratory fish was an essential food source during prehistory and beyond
• The discovery of a community that had become sedentary and fed everyone on migratory fish
• How they processed massive amounts of fish
• Prehistoric fish preservation & cooking techniques
• & more

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 Bill Schindler:
https://eatlikeahuman.com/
https://www.instagram.com/drbillschindler/

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 a conversation with Jon Dykes who is the hunt media manager for Hilleberg tents. Jon has been a lifelong learner of all things wild food, homesteading, and food preservation. Over the years, Jon has been figuring out how to maximize his backyard space to grow delicious vegetables and crops and even raise chickens.

Episode Overview:

• How Jon became obsessed with food procurement
• How he started growing his own food in an apartment with a homemade hydroponics system
• What his current backyard garden setup looks like
• Plants and crops that have given him the most ROI over the years
• The three-sister growing method that Native Americans used
• How he deals with pests and other critters trying to steal his harvest
• Producing tons of potatoes with minimal space
• Coastal foraging  in Washington

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 Channel:
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 Jon:
https:/instagram.com/jondee14?igshid=YmyMTA2M@Y=

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  

Welcome back to the Year of Plenty podcast the shop for all things real food where we discuss topics around sustainable eating, nutrition, traditional foodways, homesteading, wild food, and much more.

This episode is a conversation with Steven Cornett who runs the ultra-popular homesteading Youtube Channel called Nature’s Always Right.

Steven started his journey into growing food as an urban market gardener where he would grow tons of veggies on as little land as possible and sell it at farmer's markets.

But he has moved beyond simply growing vegetables in recent years. Steven now manages his own homestead on 16 acres that includes animals and even a forest.

I have a previous episode with Steven from several years ago called Lessons In Regenerative Urban Farming. In that episode, we talk all about his time as an urban farmer in California. But in this episode, we get more into homestead management.

Episode Overview:

• Choosing the right land for your homestead
• An in-depth discussion about raising sheep and pigs for meat
• High beds vs inground beds and which ones Steven has found to work better
• Korean Natural Farming and Jadam Low-ost Agriculture
• How to produce natural pesticides and how you can leverage IMOs (Indigenous Microorganisms) to supercharge your soil health
• How to set up mushroom logs and even grow mushrooms on the ground in your forest
• How Food Sovereignty provides freedom

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https://naturesalwaysright.com/

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This episode is a conversation with Kris Chain who is a molecular geneticist. He is also the founder of Season Report, an online almanac that combines hunting, fishing, foraging, and gardening information all in one place.

Episode Overview:

• A primer on DNA and how it is expressed
• The study of epigenetics and how exercise and food can influence gene expression
• How food can help proteins function better or worse
• Muscle Fiber types and their different energy sources
• The downsides of being able to get food with little effort in this day and age
• The role that epigenetics might have played in the evolution of antler size
• An overview of Season Report and how it can help you procure more food from your region

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

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

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 Kris:
https://seasonreport.com/
https://www.instagram.com/myseasonreport/

Episode Resources:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4002107/pdf/zbc12005.pdf

Or 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

Gain the confidence and inspiration to adopt the ultimate nutrient-density style of eating with traditional foods.

• The female systems directly impacted by nutrition
• Symptoms that arise with nutrient deficiencies
• Why traditional eating is an entire lifestyle shift
• What constitutes a traditional food and how to get more in your diet 
• 4 “starter” foods you can make from home starting now

Links to all the extra good stuff:

Simple Sourdough Recipe

More details on the specific foods in this episode: HERE

Meat grinder attachment: HERE

Additional Resources:

Deep Nutrition

Nourishing Traditions

The Nutrient Dense Kitchen

Real Food for Pregnancy

A Beautiful One Simple Sourdough Recipe (free!)

Vaginal Health Food Guide (with recipes for bone broth + fermented carrots)

Weston A Price Foundation

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Join our email community + get instant access to our awesome Sleep Freebie: HERE

Browse all our favorite women’s supplement recommendations: HERE

Submit your answer-on-the-show questions: HERE

Subscribe to the podcast to catch every episode. Follow us on Instagram for all the extra education and antics in between episodes at  @beautifulonemidwifery