In this episode, we chat with
Ross McKnight of Backwater Foie Gras about the practical element of
gavage, why gavage isn't force-feeding, breed of duck, feed used,
legally selling farm products, prose, and poetry.
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Production of each episode takes hours of work,
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.