Year of Plenty: Traditional Foodways

This episode is a conversation with Dr. Devin Pettigrew, who just finished his doctoral program in archeology. Devin has been on a quest to research ancient hunting weapons and tactics, and broader implications of these aspects on social organization, economy, and human-environmental relations. He has done a bunch of awesome experiments with ancient hunting weapons.Episode OverviewsAncient piercing weapons used for hunting (lance, javelin, bow and arrow, atlatl)Deep dive into the atlatl and dartTimeline of the evolution of Pre-Industrial hunting weaponsWhat would an ancient big game hunter’s gear list look likeHow do archeologists study the evolution of ancient hunters and weapons technologyAnd many other awesome topicsSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Devinhttps://www.instagram.com/ar.atlatl/https://www.youtube.com/user/ARatlatlhttps://basketmakeratlatl.com/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr 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 app. 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 Craig Camp who has been heavily involved in the wine industry for over 30 years. After learning about wine production in Italy, he has worked with many different vineyards, been on the board of directors for several winegrowing associations and was named on the list of  “Wine’s Most Inspiring People of 2021” by the Wine Industry Network. Today, Craig runs Troon Vineyard. A holistic biodynamic vineyard in the beautiful AppleGate Valley region of Oregon.Overview:How Craig got involved in the wine industry?What is viticulture & what makes a wine truly a wine?The story behind Craig’s biodynamic vineyard in Oregon?What is biodynamic farming and how can it be applied to wine making?How Craig makes wine compared to conventional vineyardsWhy healthy soil is important and how it is crucial to a biodynamic system?Interesting facts about the grape vineThings to be aware of when shopping for quality wineConnect with Craighttps://twitter.com/craigcamphttps://www.troonvineyard.com/Subscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr 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 app. 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 today's episode, I chat with Tori Loomis all about life as a chef & how empowering it can be to get to know your food up close and personal. Tori is a chef and Louisiana native. She has practically spent most of her life cooking in professional kitchens or around the campfire for friends and family.  On top of this Tori is actively out there bringing home wild foods to experiment with in the kitchen. I had a ton of fun talking to her and it was great to hear her perspective on some important ideas.Episode Overview:Tori’s journey as a chefSimple vs complex cookingWhat it means to be a chef todayHow she got into wild foodsHow hunting, fishing and foraging can be empoweringAdvice for women who want to start huntingThe rundown on catching bull frogs for dinnerA new wild food we want to tryTori’s Field2Table BusinessA bunch of interesting ideas to use in your cookingConnect with Tori:https://www.thegatheringirl.com/https://www.instagram.com/the_gatherin_girl/Subscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr 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 app. 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 my friend and fellow foodie Caleb Sindic all about the beef supply chain in America and why beef prices have increased in 2021.Episode Overview:What metric is used to measure food prices in the US?What has happened in the supply chain that caused beef prices to increase in 2021Who controls the beef market?How the government and ranchers are taking action to bring change to the industryCaleb’s first successful deer hunt & what the field2table experience was like up closeSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe 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/Sign up for the newsletter:www.theyearofplenty.comOr 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 app. 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 Thank you for subscribing and sharing the show with your family and friends. 

This episode is a conversation with Zach Slattery, a bowhunter from Australia. Zach gives us the rundown on hunting in Australia where he and his mates hunt feral goats, hogs, and more.Episode OverviewGame species classification and tag system in AustraliaThe deer of AustraliaHunting access, private vs public landWhy Zach was targeted by a global hate campaignDealing with an overpopulation of feral animals that threaten native flora and faunaThe 3 types of Kangaroo hunting tagsShould anglers start eating more carp?Cooking and smoking deer ribsCatching wild squid from a kayakFollow Zach:https://www.instagram.com/aussie_arrow/Subscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr 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 app. 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  Caleb Kasper, Matt Arnt, Tom Siefkes. They are good friends I met back in La Crosse Wisconsin & we have hunted, fished, and cooked many times together.It was great to catch up and hear how the wild food harvesting has been going for them throughout the seasons this year.Overview:Short recap of everyone's deer hunting & waterfowl season so farHow Matt, Tom & Caleb usually prep for deer seasonWhat it has been like for Matt & Tom, who have been hunting and fishing for a long time now, to get into foragingMatt shares the story of his spring bear huntIce Fishing Outlook & Tip Down StrategyTom’s experience volunteering at a Sturgeon Fish HatcheryFollow Tom:https://www.instagram.com/tdt_outdoors/https://www.youtube.com/channel/UCNb91cpLdJZI77M4-rmeIigFollow Matt:https://www.instagram.com/photobymatt_/Follow Caleb:https://www.instagram.com/ck_ghost33/Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe 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/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr 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 app. 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, I get into the meat and potatoes behind grassfed labels on beef and dairy products.  Ever wonder what grassfed really means? What it really takes to put these labels on packaging? Learn all about this and more on the Year of Plenty Podcast.Overview:Which government associations regulate these labels, if any?What are the standards and definitions behind these labels?What do meat producers need to do in terms of livestock management practices and the documentation to get a grassfed beef label approved?Are there labels that are better than others?Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe 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/Thank you for subscribing and sharing the show with your family and friends.Check out the website:www.theyearofplenty.comOr 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 app. 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 Stephan Van Vliet. He earned his PhD in Kinesiology and Community Health & received post-doctoral training at the Center for Human Nutrition in the Washington University in St Louis School of Medicine. Dr. van Vliet also holds a Masters in Nutrition Science. He performs clinical and translational studies to evaluate the effects of whole food ingestion and physical activity interventions on body composition, physical function, inflammation, insulin action, and intracellular signaling pathways involved in regulating muscle mass with advancing age. His work has been published in the American Journal of Clinical Nutrition, the Journal of Nutrition, and the Journal of Physiology. Currently, his newest research studies the impact of agricultural production systems on nutrient density, and metabolic health of consumers as well as animals.Overview:The complexity of whole food sourcesMetabolomics as a research technique & metabolites in foodEmerging research about phytonutrients in meat, fat and organsPhytonutrient difference in Grainfed vs Grassfed cowsThe impact that cattle grazing on biodiverse pastures vs monospecies pastures has on the level of phytonutrients in the meatResearch on how animal and crop management practices could impact ecosystem health and nutrient-density of the animal meatWhy it is difficult to navigate the discussion around red meat consumption and human healthStudy on meat in the context of a standard American diet vs traditional American dietStudy that compared the nutrient quality of plant-based meat vs meat from real animalsStudy that compared the consumption of whole eggs vs. egg whites for maximum muscle synthesis in humansConnect with Stephan:https://twitter.com/vanvlietphdhttps://scholar.google.com/citations?user=L5KcySQAAAAJSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr 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 app. 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 Mary Ruddick on the traditional diets of the Masaai and Hadzabe peoples. Mary is a certified nutrition coach, educator, and has authored several books and online educational programs. She is known to find solutions to health conditions that seem impossible to heal by modern medicine alone. In her practice, she teaches her clients the tools and methods necessary to take control of their health once again.Overview:Bird’s eye view of ethnic groups Mary has visited to study traditional dietsWhy we should study traditional dietsThe issues that might arise from eating non-local food coming from far-away placesThe diet and lifestyle of the Hadzabe and Maasai peoples of AfricaHunting with the HadzanabeCooking and food rituals she observed while in Africa and other placesSaturated fat, an important building block for our lungsWhy dairy causes intolerances and allergies in some peopleSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe 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/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr 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 app. 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 salt expert Darryl Bosshardt from Redmond Realsalt. Darryl has studied salt his whole life and I figured it would be good for us to hear about such an essential ingrdient from him. We use salt everyday, but many of us don’t know much about it. Darryl is here to help us understand the in's and out's of salt.OverviewHow Darryl got interested in saltThe story behind Redmond RealSaltFun history facts about saltHow salt deposits come aboutChemical makeup and mineral profile of saltSalt is a whole foodHow salt is processed in the modern worldDifferent types of saltInsights into the labels found on salt and how to choose a good oneThe iodine, salt connectionHow to know when you aren’t getting enough saltSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe 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/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr 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 app. 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