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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Our 3-Day Lamb Harvest
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to be able to offer it again, November 17-19th, at our new
homestead just outside of Tulsa, Oklahoma. Our classes make
incredible gifts for anyone interested in the whole processing
narrative. From the kill to skinning to butchery to cookery, the
experience gained at our Lamb class is unparalleled. And all
instruction is entirely translatable to any other ruminant
harvesting, including goats, deer, elk, beef, etc. Find all the
details at FarmsteadMeatsmith.com/product/3-day-complete-lamb-harvest-course/.
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Topics:
Our new baby, butchershop,
and lamb class, 1:01
Brandon's recent interviews,
6:53
Interview with Ross McKnight
starts, 12:51
Ross introduces himself,
16:42
From an English major to
finance, 20:25
From an auto-immunity
disease to a farmer, 34:03
Creating beauty makes life
worth something, 42:33
Why foie gras?,
43:03
We want tradition,
47:40
The camaraderie with other
farmers, 49:20
Moving to the land with
religion as the motive, 52:53
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.