Year of Plenty: Traditional Foodways

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.comEpisode 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 outLeave 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 Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTResources:https://engrxiv.org/preprint/view/1438https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.fullhttps://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.comEpisode Overview:How Kareen got started on her permaculture journeyWhy she chose to live in Montana even though the climate doesn’t make gardening easyHow to extend your vegetable growing season in Northern cold-climate zonesThe importance of community in local food productionStrategies she uses to connect with local food growers and people interested in growing food for their familiesDifferent permaculture principles and how they can apply to your life and not just the gardenHow you can apply permaculture principles to greenhouse gardeningThe 3 big questions to consider when planning a homesteadThe Story behind the Bozeman food forestThings to think about when setting up a food forest in cold climatesCommon vegetable gardening troubleshootingHer favorite crops and vegetables to feed a familyMY ULTIMATE FORAGING GEAR LIST - Check it outLeave 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 Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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.comLeave 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 outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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.comEpisode Overview:How did Valentine Thomas got started with spearfishing?Spearfishing tactics and what the initial investment looks likeWhere to go spearfish as a beginner?Why farmed salmon is not always a bad thingAn overview of her new book called Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's OceansA sneak peek into some of the recipes in the bookHow 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 consumptionValentine tells one of her wildest spearfishing storiesLeave 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 outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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 OceansSubscribe 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.comEpisode Overview:Clay's process for researching and familiarizing himself with a new edible speciesValuable resources and references that have been particularly helpful in Clay’s foraging journeyA deep dive into milkweed, including its characteristics, ecological significance, historical uses, and the various types of milkweed found in the wildDiscuss the concerns of toxicity and bitterness of milkweedEssential identification factors and potential lookalikes of milkweed, along with the ideal habitats to find this plantClay 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 kitchenRamps, another fascinating wild edible, are discussed, including Clay's somewhat controversial thoughts on sustainable ramp harvestingA brief discussion about the tools we use for successful foraging trips and foraging best practices Clay has accumulated over the yearsLeave 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 outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Connect with Clay Bowers, Master Forager:https://www.instagram.com/clay__bowers/http://www.nomiforager.com/bloghttps://www.youtube.com/@foragingthefifty5899https://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/KZW53RTEpisode Resources:Regional Milkweed Guides - Read HereList 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.comEpisode Overview:Why we decided to go with quail over other birds like chickens and ducksThe pros and cons of raising quail for eggs and meatHow we built an ultra-budget quail coopWhat the hatching process was like for us and what we can do better next timeFuture plans with our coturnix quailLeave 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 outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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

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.comLeave 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 outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Connect with Natalie & Tara:https://pod.link/1615443750https://www.instagram.com/nataliekovarik/?hl=enhttps://www.instagram.com/taravanderdussen/?hl=enhttps://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 boardsDiscover 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 itIdeal wood types for making wooden cutting boardsWhy you should avoid cheap wooden cutting boardsQuick overview of the king bolete (porcini) mushroomVegetable Gardening and why it is so rewarding to grow your own foodUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comNEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it outLeave 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 Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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 HumanHow to deep fry food in a healthier wayPrimitive fishing strategies & toolsWhat prehistoric fishing tools were made fromWhy migratory fish was an essential food source during prehistory and beyondThe discovery of a community that had become sedentary and fed everyone on migratory fishHow they processed massive amounts of fishPrehistoric fish preservation & cooking techniques& moreNEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: 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 Tyler Kuhn, an experienced Alaskan Guide, and my hunting buddy, Shay Helm.Tyler spends most of his year living out of a tent hunting everything from moose to brown bears all over the north. His knowledge runs deep. I am glad to have had an opportunity to pick his brain. Because he had so many awesome stories and tips to share.Episode Overview:Ancient Food Preservation in AlaskaWhy he decided to pack his bags and start guiding in AlaskaAlaskan Mindset and why living in the north will make or break youBig Game Meat Care from A to ZEpic Grizzly bear story and eating Grizzly meatBest practices for your next pack outAnd much moreNEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it outSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Connect with Tyler Kuhn and book a guided trip:https://www.ateamoutfitting.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