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.

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.

This week I learned about red meat vs. poultry consumption, how farm subsidies started in the US and what some of the most nutrient-dense foods are.