Learn from German, organic farmer Max as we explore age-old dairy farming traditions in the European Alps, raw milk cheese making, and more on the Year of Plenty Podcast.

Explore local food culture with Antonin Filicetti, a teacher, farmer, and foodie. Learn about community farming, raising meat rabbits, Korean Natural Farming, and more on The Year of Plenty Podcast.

Learn all about the carnivore diet and boosting fertility from Dr. Robert Kiltz. Eat like our ancestors and build the foundation for health. Discover why fatty meat is important for hormone production. Understand why plant toxins can cause health problems. Find out how to make carnivore ice cream.

Grinding your own meat at home is a rewarding experience, and the best part is that you have full control over how the meat is handled and what ingredients go into it. But grinding meat at home is also a learning process. There are several essential steps you must follow to ensure a high-quality end product and make the experience enjoyable rather than frustrating. That's why I'm here to share some of the top tips and tricks I've discovered along the way, as well as insights from my friends who are seasoned chefs and hobby butchers.

A deep dive into organ meats and their unique nutritional value. Learn why organ meats are a valuable addition to your diet and what nutrients they provide. Organ meats have large amounts of highly bio-available nutrients like vitamins and minerals. More than many vegetables and fruits. The nutrients in organ meats also come in the whole food matrix which allows for synergy between them.

Discover 5 high caloric return vegetables to grow in your garden for food self-sufficiency. From nutrient-rich potatoes to flavorful parsnips, learn how to cultivate these vegetables and achieve food independence. Explore tips for growing in small spaces and maximizing storage life. Start your journey towards abundant calories for your family.

I sat down and wrote out a list of all the essential tools we used to hatch Coturnix quail and raise them successfully. This post will be periodically updated with new recommendations as we learn more and try new things.

I sat down and wrote out a list of every piece of gear or tool a serious forager needs to have. This gear will help you be more efficient and set you up for success during harvest season.

Looking to supplement part of your diet with wild edibles? These books are must-reads to learn about hundreds of wild plants and mushrooms just waiting to be harvested.

Ever wondered how much ultra-processed food you are eating? based on the data most Americans get a significant amount of their calories from these “foods”.

This week I learned about the largest factory hog farm China just opened, a discovery of an ancient Roman restaurant and reasons to start decentralizing our food system again.

This week I learned about the difference in plant vs. animal protein, cooking with wild game fat and setting up no-dig raised garden beds (huegelkultur).

This week I learned about molecular farming, an AI-technology called the e-nose to detect meat freshness, and an amazing stew in a pumpkin recipe.

This week, I learned about vertical farming, a food ingredient tracking app and how to prepare heart in the kitchen. Check out the blog post to get access to the articles and resources.

This week I learned about a new discovery to influence food-choice preferences in the brain, a new breed of gene-manipulated salmon and a recipe for canning ground meat.

This week I learned about the best ways to freeze meat, why you should try poaching eggs, and a mouth-watering, simple broccoli, lemon and Parmesan combo.

This week I learned about cooking frozen meat, a new variety of winter squash and how the sugar industry influenced nutrition science.