Eating Liberty podcast from the Culinary Libertarian

Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and government regulation over time, and what it will take to keep farming viable. Farming has been subject to many forces, some natural and some man-made. Brian and I discuss what is causing the loss of over 40,000 farms per year and how that can be slowed or stopped. Find a link to Brian's book and his Chef's Table portion on the show notes page here, culinarylibertarian.com/298

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 like on the Friday after? It isn't much discussed because not too many people saw it. My guest was the first commercial pilot to fly over Ground Zero and we discuss what he saw.

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.Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a lifetime.The text for the show is at the bottom of the show notes page where you'll find the recipes ingredients listed in the text body.Culinarylibertarian.com/296

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.Changing a master cylinder requires getting stuff in order. The chief issue is if this is a task outside of your wheelhouse, how do you know what stuff you need? Watch YouTube and visualize.

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 for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea that might be fun to eat. Find the links I mentioned on the show notes page here culinarylibertarian.com/294  

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 potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your potato cookery creativity rolling. Find the text from the show on the show notes page here culinarylibertarian.com/293

Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned might fix that specific issue and it costs a lot more. Dogs and cats are similiar to humans in that what they eat has a direct impact on how they feel and their overall wellness. We also discuss some food taboos such as chocolate and the onion family. Find Wilma's website link on the show notes page here culinarylibertarian.com/292

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 I'm not in that group, I can attend to them. Some are nutritional errors which are debunked easily enough. The main focus for this episode is the population claims made by the author, and probably the WEF who published the piece. The Great Reset and the Great Food Transformation are big PsyOps. Well funded and very well organized, but still PsyOps. This piece opens them to question their very arguments and legitimacy.

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 preservatives are and why we should reject the foods that have them. We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness. #ingredients #food #health #wellness Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here. culinarylibertarian.com/290

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, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine. Find the text of the episode on the show notes page which has the recipe for the fritters discussed. culinarylibertarian.com/289