Canadian foodie and author David Farrell joins me to talk about his book, The Old Fat Guy's Guide to Smoking Meat for Beginners.  David has some good tips for success and some best practices. 

Find the links to his websites at the show notes page, https://www.culinarylibertarian.com/58.

Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone.  Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk.  

Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned.

https://www.culinarylibertarian.com/57

A solo episode today.  I'm discussing how to find different ways to cook  familiar foods for more interesting choices at dinner but also to  compliment or contrast the main item on the plate for an enhanced dining  experience.  Doing so isn't difficult, but there's a good chance no one  ever showed you how.  If you weren't told what to do, how are you  expected to succeed?

Find the show notes page with a link to not one but three recipes here

https://www.culinarylibertarian.com/56

Chris Calton, Mises Wire contributing author, PhD history student at the University of Florida, and contributing writer to the Austro Libertarian magazine joins me to discuss his article in the Summer 2019 issue of the Austro Libertarian.  He wrote a piece about socialism before Marx, what it looked like, why it was thought of and thought to be a good idea, and where are we now.

Find links to the excellent resources Chris mentioned as well as an excerpt of his article at the show notes page

https://www.culinarylibertarian.com/55

A solo episode today talking about the basics of pickles and pickle processing. With the harvest of tomatoes coming in and my fondness for stewed (canned not pickled, but maybe green tomatoes [yes, I know tomatoes are pickled but I see no good reason why]) pickling seemed a perfect way to save some of the garden gifts.

Show notes and the recipe I mentioned is linked at the show notes page

https://www.culinarylibertarian.com/54

Luke Tatum returns to the show. He's started a very neat digital game project which he'll tell us more about.  It has spies and the CIA and government and fried chicken.  Luke and I talk about some of the key aspects of the game, how interested people can help Luke's team see the game to fruition and them we get a bit more philosophical in our day to day things which seem to mirror some of what the game will include.   Luke also has a book recommendation I went out and purchased.  It is very much worth it.

Find the show notes with links for support to Luke's venture as well as the book here

https://www.culinarylibertarian.com/53

Jimmy Clegg and I dive into some other issues beyond just Keto. We also touch on 3 articles which show how what we've been taught or lead to think is so may not be so at all.  The why of all that is another episode.  

Find the show notes with all the references linked here

https://www.culinarylibertarian.com/52

Baker, teacher, and author Peter Reinhart returns to the podcast to talk with me about some baking basics, starting with what's the difference between taste and flavor.  We discuss how to get the most from your breads or muffins as well as the all-important question of just what is success and who defines it?

Show notes page with the links to Peter's book as well as those he mentioned is here

https://www.culinarylibertarian.com/51

Kyle Mamounis returns to the show to talk about metabolism. Kyle's previous visit was to talk about sugar and fat, so we up the ante to find out what the body is doing with the food we give it.  Metabolism is a complex issue but Kyle does good work to make it easy to understand and also gives some insight about the misinformation available on line.

Find links to the books mentioned as well as the post Kyle mentioned about site suppression at the show notes page

https://www.culinarylibertarian.com/50

Mike Maharrey joins me to talk about how some issues cross all political barriers to unite everyone. Medical marijuana has been one and the other emerging topic is food rights.  What right has a desk jockey to tell you you cannot drink raw milk? What's the enforcement and how can that be done? People don't need the government in the medicine cabinets, bedrooms, and now, kitchens.  Find out Mike's ideas about how to start to end that.

Find the show notes with the many links Mike mentioned here,

https://www.culinarylibertarian.com/49