→ In this episode, Brandon asks Rachel and Kyle all his questions about sheep milking, sheep breeds, wool processing, minerals used for health, dewormer, and fencing for sheep. They also discuss sheep harvesting and how mutton is more nutritious and flavorful than lamb.

→ Timestamps/Topics for Episode 111

0:00 Intro

1:02 How much milk can you expect when things are going well?

4:54 How long will you milk a sheep after she freshens?

7:58 Are there any dairy breeds that are hair sheep?/Mulching with wool

13:25 Is someone processing the wool for you?

16:28 What kind of minerals do you put out for your sheep?

27:15 Do you use any dewormer?

29:57 Following sheep with pigs

33:14 What kind of fencing do you use for your sheep and pigs?

40:26 Harvesting the first dairy sheep

46:14 Mutton is more nutritious and flavorful than lamb

→ Links for Episode 111

• Whoopsy Daisy Farm https://www.whoopsydaisyfarm.com/
• The Guide to Homestead Dairy Sheep by Rachel Hester https://sawdustpublishing.com/product/the-guide-to-homestead-dairy-sheep/?v=0b3b97fa6688
• Natural Sheep Care by Pat Coleby https://www.goodreads.com/book/show/1302660.Natural_Sheep_Care
• Much Ado About Mutton by Bob Kennard https://www.goodreads.com/book/show/21814351-much-ado-about-mutton
• The Nordic Cookbook by Magnus Nilsson https://www.goodreads.com/book/show/25208269-the-nordic-cookbook
• The Eco Flock: Small-Scale Shepherding for Uncertain Times by N S Rose https://www.goodreads.com/book/show/102016416-the-eco-flock

→ Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Join us for a hands-on harvest experience on our homestead in Oklahoma. We offer classes on harvesting pork, beef, lamb, and poultry in the Spring and Fall. Spots are limited to just eight students per class to maintain an undiluted hands-on experience. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruits of our labor (and our kitchen) from more than fifteen years of experience, and our Membership community of over six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join us today and partner in growing your home around the harvest. Monthly memberships are $17.49 per month, plus a one-time sign-up fee of $29.99. Or purchase an Annual membership for $189.49 per year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, Brandon chats with sheep homesteaders Rachel & Kyle Hester about Romanian placinta cake, how the Hesters got into raw milk for health, sheep breeds for milking, how to start milking a meat sheep, what a milking session looks like, drinking the delicious milk, and making sheep cheeses.

Timestamps/Topics for Episode 110:

0:00 Intro

3:13 Romanian placinta cake

5:49 How the Hesters got into homesteading with sheep

13:39 Milking meat sheep breeds during lockdown

16:50 Brandon asked about how to start milking his meat sheep

28:12 Herd culture and family groups

34:21 What a milking session looks like

38:00 Teat placement and selecting for good milkers

44:27 Sitting behind the sheep when milking

47:19 Milking just once a day & milk as the main product for a while

53:58 Making sheep cheese

59:46 Experimental cheese making

Links for Episode 110:

• Whoopsy Daisy Farm https://www.whoopsydaisyfarm.com/
• The Guide to Homestead Dairy Sheep by Rachel Hester https://sawdustpublishing.com/product/the-guide-to-homestead-dairy-sheep/?v=0b3b97fa6688
• Placinta cake https://en.wikipedia.org/wiki/Pl%C4%83cint%C4%83
• Weston A Price Foundation - https://www.westonaprice.org
• Joel Salatin https://polyfacefarms.com/
• Babraham Institute https://www.babraham.ac.uk/
• David Asher https://www.milklab.ca/
• Natural Sheep Care by Pat Coleby https://www.goodreads.com/book/show/1302660.Natural_Sheep_Care
• Much Ado About Mutton by Bob Kennard https://www.goodreads.com/book/show/21814351-much-ado-about-mutton
• The Nordic Cookbook by Magnus Nilsson https://www.goodreads.com/book/show/25208269-the-nordic-cookbook
• The Eco Flock: Small-Scale Shepherding for Uncertain Times by N S Rose https://www.goodreads.com/book/show/102016416-the-eco-flock

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer classes on harvesting pork, beef, lamb, and poultry in the Spring and Fall. Spots are limited to just eight students per class to maintain an undiluted hands-on experience. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruits of our labor (and our kitchen) from more than fifteen years of experience, and our Membership community of over six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join us today and partner in growing your home around the harvest. Monthly memberships are $17.49 per month, plus a one-time sign-up fee of $29.99. Or purchase an Annual membership for $189.49 per year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we chat with Shawn and Beth Dougherty about offering liberty and experiences to homeschooled teenagers, why the Doughertys stayed in Appalachia, the Dougherty's house fire and rebuild, proximity to community as the next obstacle, starting with trash land and building up the soil, rotational grazing, turf grasses, and hay, our milking routine and dairy cow domestication, and the Dougherty's Farmstead Butcher Trailers business.

Timestamps/Topics for Episode 109:

0:00 How to offer liberty and experiences to homeschooled teenagers

9:50 Why the Doughertys stayed in Appalachia - to homeschool, homestead, homebirth, and go to daily mass

19:20 The Dougherty's housefire and rebuild

21:18 Proximity to community is the next obstacle

30:15 Starting with trash land and building up the soil

34:55 Our first dairy cow, Georgie

42:30 Rotational grazing, turf grasses, and hay

1:02:46 Brandon's milking routine

1:05:00 The dairy animal is a different order of domestication

1:08:00 Brandon's break from Evolution Biology & God created cattle on the 5th day

1:11:37 Dougherty's Farmstead Butcher Trailers

1:15:30 Planting on a moon cycle

Links for Episode 109:

• Homestead Heritage https://www.homesteadheritage.com/
• The Ploughshare http://sustainlife.org/
• The Liturgy of the Land: Cultivating a Catholic Homestead by Jason Craig & Thomas D. Van Horn https://www.goodreads.com/book/show/203018472-the-liturgy-of-the-land
• Wendell Berry https://berrycenter.org/
• Kaleb Handshaw https://coalfield-development.org/bio-kaleb-hanshaw/ https://www.thewildc.com/
• Allen Savory https://savory.global/history/
• Keeping One Cow https://a.co/d/i8Astv6
• The Dougherty's website https://one-cow-revolution.com
• Dougherty's Farmstead Butcher Trailers https://www.doughertysbutchertrailers.com

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer classes on harvesting pork, beef, lamb, and poultry in the Spring and Fall. Spots are limited to just eight students per class to maintain an undiluted hands-on experience. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruits of our labor (and our kitchen) from more than fifteen years of experience, and our Membership community of over six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join us today and partner in growing your home around the harvest. Monthly memberships are $17.49 per month, plus a one-time sign-up fee of $29.99. Or purchase an Annual membership for $189.49 per year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we discussed small-scale vs. industrial-scale meat production, the ontological shift of food, the Dougherty's first dairy cow, a Catholic's view of suffering, the natural state of cows and humans, asking God what's next in the playbook, and how farming won't make you money.

Timestamps/Topics for Episode 108:

0:00 Intro & Ash Wednesday

2:40 Our upcoming classes - small-scale vs. industrial-scale

5:40 Example of the ontological shift of food - salami

18:40 Marketing has made a joke out of things being "real"

24:38 Problems with grain-feeding lamb

30:01 Intro to the Doughertys and their first dairy cow

40:12 Catholicism, suffering, & farming

45:00 Catholic converts longing for a natural way to live and farm

50:15 A cow's natural state is health, and so is a human's

57:00 We inhabit a suburban technological wasteland only by Grace

1:02:00 From homebirth to homeschooling to farming

1:04:00 Asking God what's next in the playbook

1:12:00 Farming doesn't make you money, so how little can you live on?

Links for Episode 108:

• The Dougherty's website https://one-cow-revolution.com
• Dougherty's Farmstead Butcher Trailers https://www.doughertysbutchertrailers.com
• Marcus Grodi - The Journey Home https://chnetwork.org/
• Justin Rhodes' visit to the Dougherty's farmstead https://www.youtube.com/watch?v=3CyVWQZAygI
• Dietrich von Hildebrand https://en.wikipedia.org/wiki/Dietrich_von_Hildebrand
• Living the Good Life: How to Live Sanely and Simply in a Troubled World by Helen & Scott Nearing https://www.goodreads.com/book/show/2829865-living-the-good-life

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we discuss how we treated Pertussis in our family with vitamin C, how there's no one person or group we turn to for health advice, and the power of nutrition.

Timestamps/Topics for Episode 107:

0:00 Intro & the paroxysmal stage of Pertussis

8:08 Staying up every night to get our baby through the paroxysmal stage

11:57 Vitamin C vs antibiotics

14:17 The paroxysmal cough & immunity to Pertussis

16:34 Our Pertussis timeline

19:57 Recommended vitamin C and how we administered it to our kids

37:58 Record keeping during Pertussis

40:12 Helping our baby cough efficiently & our oldest was most affected

47:14 It's hard work, but stay the course

52:14 Healthy Home Economist & there's no one person or group we turn

59:04 We just need to eat well - the power of nutrition

Links for Episode 107:

• Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/
• Vitamin C gel - Lypo–Spheric Liposomal Vitamin C https://a.co/d/fsZIM9p
• Sodium Ascorbate Buffered Vitamin C https://a.co/d/j7Nk6Y2
• Sufficient-C (flavored) https://a.co/d/cz46h4b
• The Healthy Home Economist https://www.thehealthyhomeeconomist.com/
• The Everlasting Man by G. K. Chesterton https://a.co/d/2C6u4Pw

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis.

Timestamps/Topics for Episode 106:

0:00 Intro & our new dairy cow, Georgie

12:55 Difficulty of milking twice a day

16:03 Weight on a dairy cow & Georgie being so chill

22:24 Get a cow for the health of your pigs

25:08 Our classes: Dry aging beef & zero trim from beef butchery

28:11 Our beef classes are really cookery classes

33:37 You will see the kill during our classes

38:12 Back to our experience with whooping cough

41:00 Hypocrisy and fear changing beliefs

46:05 Take the rational approach and do your own research

48:58 St Thomas' ideas on humans as the rational animal

52:00 Don't go hunt down your neighbors because they got you sick

55:19 There are three stages in Pertussis

Links for Episode 106:

• Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc
• Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of pertussis.

Timestamps/Topics for Episode 106:

0:00 Intro & our new dairy cow, Georgie

12:55 Difficulty of milking twice a day

16:03 Weight on a dairy cow & Georgie being so chill

22:24 Get a cow for the health of your pigs

25:08 Our classes: Dry aging beef & zero trim from beef butchery

28:11 Our beef classes are really cookery classes

33:37 You will see the kill during our classes

38:12 Back to our experience with whooping cough

41:00 Hypocrisy and fear changing beliefs

46:05 Take the rational approach and do your own research

48:58 St Thomas' ideas on humans as the rational animal

52:00 Don't go hunt down your neighbors because they got you sick

55:19 There are three stages in Pertussis

Links for Episode 106:

• Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc
• Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we run the gamut from sharing health resources, pathologically delicious food vs real food, and palette formation to old food traditions and recipes. We answer the question: How important is fleeing the city and starting a homestead as a Christian family? Plus plenty of rabbit trails like the importance of the medieval pig, how conventional health is fear-based, how isolating in our family is impossible, how real food isn't debatable; it's dogma, and our general health plan. Stay tuned for episodes 106 and 107 for the details of exactly how we fought pertussis without antibiotics.

Timestamps/Topics for Episode 105:

0:00 A Meatsmith's weird form of building immunity

5:08 More health resources

10:25 Pathologically delicious food vs real food, palette formation, and old food traditions and recipes

16:00 The foundation of health is your diet and nutrition

25:00 How important is fleeing the city and starting a homestead as a Christian family?

35:00 The importance of The Medieval Pig

41:40 Conventional health is fear-based & isolating in our family is impossible

46:09 Pamela Acker's work on vaccines

49:40 Our general health plan & Real food isn't debatable; it's dogma

Links for Episode 105:

• Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc
• Restoring Your Digestive Health: A Proven Plan to Conquer Crohn's, Colitis, and Digestive Diseases by Jordan S. Rubin N.M.D. & Joseph Brasco M.D. https://www.goodreads.com/book/show/54501760-restoring-your-digestive-health
• The Maker's Diet by Jordan S. Rubin N.M.D. https://www.goodreads.com/book/show/185276.The_Maker_s_Diet
• Aajonus Vonderplanitz https://en.wikipedia.org/wiki/Aajonus_Vonderplanitz
• Mrs. Beeton's Book of Household Management: The 1861 Classic with Advice on Cooking, Cleaning, Childrearing, Entertaining, and More by Isabella Beeton. https://a.co/d/1q3GF6B
• Jane Grigson's food books: https://www.goodreads.com/author/show/226917.Jane_Grigson?from_search=true&from_srp=true
• The Nordic Cookbook by Magnus Nilsson. https://a.co/d/gPnHqLm
• The Medieval Pig (Nature and Environment in the Middle Ages) by Dolly Jørgensen. https://a.co/d/2KC5xbz
• Vaccination: A Catholic Perspective by Pamela Acker M.S. https://kolbecenter.org/product/vaccination-a-catholic-perspective/

Disclaimer: We don't necessarily endorse every claim made in the interviews in the following links, but we feel they give a fair representation of narratives currently absent in conventional discourse.

• Resistance Podcast 68: Vaccines & the Immune System w/ Pamela Acker https://sensusfidelium.com/resistance-podcast-68-vaccines-the-immune-system-w-pamela-acker/
• A Priest's Moral Analysis of the Covid "Vaccines." https://sensusfidelium.com/2021/04/09/a-priests-moral-analysis-of-the-covid-vaccines/
• Resistance Podcast 143: Answers on Vaccination Concerns w/ Fr Ripperger https://rumble.com/vblh29-resistance-podcast-143-answers-on-vaccination-concerns-w-fr-ripperger.html

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for our health and immunity.

Timestamps/Topics for Episode 104:

0:00 Intro & Family Pig II goodies

5:46 Whole hog utilization

8:19 Chitterlings: a digression

19:50 Things we're making & doing at the Family Pig II

22:54 Filming To Torch a Pig for Meatsmith Membership

25:36 Testimonial from Graham Meriwether

32:22 From traditions to culinary art to immortal souls

38:24 Eat real food for your immunity and good health

47:33 Doctors are not educated in nutrition

50:39 Nutritional education can start in the home & DYI research

Links for Episode 104:

• Fergus Henderson - The Complete Nose to Tail https://a.co/d/9K4HOHO
• Graham Meriwether - LeaveItBetter.com
• Joel Salatin - PolyFaceFarms.com
• Westin A Price Foundation - https://www.westonaprice.org
• Jane Grigson - Charcuterie and French Pork Cookery https://a.co/d/bckRl15
• How to Raise a Healthy Child in Spite of Your Doctor by Robert S. Mendelsohn M.D. https://a.co/d/0SqV6j5
• Vaccines: Are They Really Safe and Effective? by Neil Z. Miller https://a.co/d/aJUSOLW

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

In this episode, we discuss the seeming contradiction of Pleasure, 'becoming goods', sensitive appetites vs. intellectual delights, the four ends of manual labor, how agriculture is particularly suited to these four ends, and the duties of our state in life.

Timestamps/Topics for Episode 103:

0:00 The seeming contradiction of Pleasure

7:47 Pleasurable flavor to feed the family well and in delight

9:15 Pleasure is an establishing of our nature in a thing that is 'becoming.'

15:37 Becoming is an ontological word

20:00 Intellectual Pleasure & deformed appetites

24:56 Delight of the sensitive appetites vs. intellectual delight

27:14 Pleasure affects operation in two ways

38:31 Rational delight is motivation

42:14 Returning to the four ends of manual labor

50:00 Agriculture is particularly suited to almsgiving

53:06 It is our duty to feed and educate our children well, and we must do it ourselves

1:01:21 The duties of each domain of society - the family, the village, the city, and the province.

Links for Episode 103:

• The Importance Of The Rural Life: According To The Philosophy Of St. Thomas Aquinas A Study In Economic Philosophy by George H. Speltz https://a.co/d/89QwdNX
• De Regno (On Kingship) by Thomas Aquinas https://a.co/d/avI7RAG

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/