The Harvest Eating Podcast

In this special episode recorded from the Mile High city of Denver I introduce a new sponsor My Patriot Supply.com then briefly describe how I like to make simple beef chili. Real, simple, chili only needs a few basic ingredients; meat, onions, chilies, spices and a little time...

See full show notes at Keith Snow.com

s This End Of Chemical Agriculture?

Since the mid-19th-century usage of NPK fertilizer has increased by over 800% up to 2019. This has allowed modern AG to produce a massive amount of food that is used for all sorts of products from cereal, non-dairy milk to fuel additives and beyond. The USA exports billions of tons of commodity foods each year to countries all over the globe.

“U.S. agricultural exports in fiscal year (FY) 2022 are projected at $175.5 billion, down $2.0 billion from the August forecast, but still a record if realized. This decrease is driven by reductions in oilseed and oilseed product exports that are partially offset by increases in livestock, poultry, dairy, cotton, and ethanol exports.”

— USDA

All this food production comes at a steep cost to farmers, the environment, and most importantly, this soil! Studies show that foods grown on American soil have steadily declined in nutritive value.

Vitamins, Minerals, and other components of basic foods (fruits, vegetables, grains) are less nutritious than they were decades ago. This is because modern agriculture used methods that destroy soil life, water infiltration, organic matter, photovoltaic capacity, etc.

The use of chemicals such as Glyphosate (Round Up), herbicides, pesticides, and other inputs are very harsh on soil and surrounding watersheds.

These methods only work when farmers can afford these costly inputs, they have been rising each year but in 2022 input costs are astounding. NPK cost is rising so fast it’s becoming untenable for farmers to plant crops, even with subsidies.

“Texas A&M economists found heading into spring planting, fertilizer prices are up 80% compared to 2021, and in some cases, farmers are seeing certain fertilizer prices more than double what they saw last year. But for the report, AFPC was conservative in its estimate, using a 50% increase in fertilizer costs. ”

— Ag Web

My point to this whole episode is many, small to medium-sized farmers will start to reject this whole system and decide to use Regenerative Agriculture instead of being controlled by “the system” and basically forced to continue injuring their land with this modern chemical-laden system.

I hope it happens, it will be painful, but if there is a will, there is a way!

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Today’s show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background.

Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as “being ready” for the “pick up”. I see many people cooking with poor or non-existent mise en place. So if you’re making a pb& j you need the following for your mise en place:

• peanut butter
• bread
• jam, jelly, preserves? what do you like?
• toaster?
• knife
• cutting board
• plate
• napkin
• a glass of milk....haha....just kidding on these last few items.

You get the point though-don’t start cooking until you have gathered everything you need, including equipment and a place to put the prepared food. And, if you don’t want me barking at you clean as you go, do not leave a bunch of containers, etc on the counters and work around them, that pisses me off to no end!

“Mise” can be complicated, let’s examine an easy example; making a poached egg on toast. You’ll need water boiling in a pot, a slice of toast in the toaster, a slotted spoon, a paper towel or kitchen towel, an egg, salt pepper, and in my case, Worcestershire sauce, serving vessel, all ready to go so you can execute this simple dish.

This probably makes sense to you now. These are just a few of the things that go into cooking at home, in my mind.

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Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

We’re excited to share the news that the Harvest Eating spice line is coming back! The supply chain issues have eased, and the ideal packaging is readily available in the quantities we need to make this happen.

Initially, we will have the following varieties available:

1. Grilled Chicken-
2. Steakhouse Blend
3. Carolina BBQ
4. Northern Italian

Montana Steak and a breakfast sausage blend will also come later this year. Our prices have increased substantially but we will do our best to make these as affordable as possible. We will announce a pre-order soon and expect to be shipping by the end of October.

• pumpkin pie
• butternut squash gratin

Domestic pea protein makers accuse Chian of undercutting their market with cheap imported Chinese pea protein sold below cost.

Plant-based dairy category sees huge growth.

When it comes to storing winter squash, you can extend its shelf life by providing the right conditions. Depending on the variety, most winter squash can last anywhere from one to six months when stored properly. The key is to keep them in a cool, dry, and well-ventilated area, such as a pantry or cellar. Avoid storing them near fruits that release ethylene gas, like apples or bananas, as it can speed up the ripening process. It's also important to check the squash regularly for any signs of spoilage, such as soft spots or mold. By following these guidelines, you can enjoy the rich, sweet flavors of winter squash well into the colder months.

For longer storage, consider placing the squash on a raised surface to allow air circulation. Regularly inspect the squash for any signs of spoilage, and promptly remove any damaged ones to prevent it from affecting the rest. By following these guidelines, you can enjoy the delicious flavors of fall squash throughout the season and beyond.

As the autumn breeze starts to usher in cooler temperatures and vibrant foliage, it's time to embark on the yearly quest of finding fall squash for storage. With their sturdy exteriors and richly-hued interiors, these winter staples are nature's edible treasures. Wander through the farmers markets and local grocery stores, and you'll be greeted by an array of squash varieties, each one boasting its unique flavor profile and culinary possibilities. Delicata, butternut, acorn, and spaghetti squash are just a few of the charming characters waiting to be plucked and brought home. Choose squash with firm skin, devoid of any blemishes or soft spots. Once selected, these exceptional gourds will transform into hearty soups, comforting roasts, and delectable side dishes during the colder months ahead. So, stock up on these fall gems, for your taste buds and pantry will be grateful all season long.

Roast your favorite squash by peeling and seeding it, then cut into chunks and toss in olive oil, salt and pepper, place on parchment-lined baking sheet and roast at 425 degrees for 35 minutes or until you achieve some “roasty” color and a fully cooked end product. These can be cooled and frozen for later use or mashed for a side dish to accompany many dishes such as roasted meats or to stuff into a burrito with black beans and chicken or to puree in a soup, trust me squash is versatile.

Living in the country has always made sense and as society continues its demise more and more people will seek refuge in the country, and I believe we are all better off that way. In recent years, there has been a remarkable phenomenon of Americans embracing the idea of starting small farms in the country, leading to a surge in numbers. This trend marks a significant shift in priorities and a reconnection with our agrarian roots. As people become increasingly aware of the importance of sustainable agriculture, the allure of cultivati...

Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it’s the education you can eat!

Food Storage Feast Endorsement:

“Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.”

-Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief

WHAT IS ON THE MENU:

• Peach Cobbler-simple yet excellent dessert featuring fresh, local peaches
• Blueberry cream top yogurt
• Tortilla chips cooked in coconut oil

Startup to use fruit and vegetable fibers, minerals, etc. to create “useful coatings” for perishable foods.

Intentional effort to avoid seed oils is a challenge, but rewarding.

Avoiding seed oils can be a considerable challenge given their pervasive presence in the majority of processed and packaged foods. These oils, derived from seeds like soybean, sunflower, and corn, have become widely used due to their economic advantages and long shelf life. However, these convenient and inexpensive ingredients often come at the cost of our health. Seed oils are highly processed and typically contain high levels of omega-6 fatty acids, which, when consumed in excess, can cause inflammation and increase the risk of chronic diseases such as acne, eczema, skin cancer, macular degeneration, heart disease, and obesity. While steering clear of these oils may be difficult, doing so is crucial for maintaining optimal health and preventing an array of potential health issues. A conscious effort to read ingredient labels, and opt for food made with healthier cooking oils such as olive or avocado oil, butter, tallow and cooking from scratch using whole ingredients can significantly contribute to reducing the ingestion of harmful seed oils.

• The Snows pick grapes, then give most away to friends and neighbors, a win-win-win

Henson Razor is high-quality, reduces waste, and has many advantages, but what about the shave?

Just say no to seed oils, stay home, cook your own food, and pressure companies to offer healthier options.

Is Vegetable Oil Bad for You?

483-Let’s Talk About Seed Oils

11 States Considering Right To Repair Laws

Michigan Considering Right To Pepair For Farmers

Food tech startup creates edible plant-based food coverings

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