Brandon and Lauren discuss their story; how Farmstead Meatsmith was born of necessity, and how creative things usually do--from businesses to home-cured bacon.

They talk about the sensibility or prowess that is cultivated as a meatsmith, balancing research with experience, knowing that the best scientific knowledge is derived at with one's own practice and observation. 

Authors who have most influenced them in their journey are divulged, all British of course.  And lastly, they consider the principle that most drives them to persevere in their work, love.

Brandon and Lauren Sheard of Farmstead Meatsmith sit down together to start a conversation (a rare treat amidst a large household and growing homestead) that will continue in the months and years to come.  

They begin a discussion on death, humane killing of animals, industrial meat system solutions, terminology of the home harvester and the varied topics they'll cover in future episodes.

Most importantly they identify that every human can be part of the harvesting of her meat.  From urban rabbitry to small-scale carcass cutting and curing, every home can embrace many tasks of providing meat for it's members.