In this episode, we chat with Ross McKnight of Backwater Foie
Gras about how he began his farming journey, why he chose foie
gras, tradition and moving to the land, and the mortification of
farming.
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This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.
Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.