My guest Karen Q, a Revolutionary War historian shares some of her stories about the food and drink of the time, some juicy bits about some of the more infamous fellows and what life was like for those people not fighting for our independence.  

Show notes with links to the books Karen mentions, and the drink recipes, is here

https://www.culinarylibertarian.com/48

KC Gonzalez is my guest. He's currently the executive chef at his place of employment and shares with me some of the challenges facing cooks who wish to be chefs as well as what it takes to get in to a fast paced busy kitchen.  It is not like they show on TV.

Find the show notes page with the affiliates mentioned as well as KC's podcast here

https://www.culinarylibertarian.com/47

Dr Jeffrey Herbener, chair of economics at Grove City College in PA, is my guest to talk the basics of money, currency and capital. What's the difference, why does those distinctions matter to us and how can we learn to be better off with that knowledge?

Show notes for today's episode with links to some resources mentioned in here

https://www.culinarylibertarian.com/46

Khalil Saadiq joins me to talk vegan baking and some of the challenges which come with trying to keep vegan and bake and at least apporximate the original. We got into a bit more than just the baking side and delved a bit into food philosophy as well and if choices made are for diet or ideology. 

Show notes for today's episode are here with links to affiliates mentioned.

https://www.culinarylibertarian.com/45

I'm solo today talking about mixing and baking cakes and the preparation for that.  Even through all the kinds of cakes, there remains a few constants and that's the focus today.  Once these basics are made habit, the next steps come easy and you'll be dazzling everyone soon enough.

Show notes with the recipes mentioned is here, https://www.culinarylibertarian.com/44

Alex Merced, vice chair of the National Libertarian Committee, joins me to talk some basics of libertarianism, including how seeking to help by forced business practices in the form of government fiat can cause more harm than intended.

Show notes to this episode and links to Alex's websites is here

https://www.culinarylibertarian.com/43

My guest today is John Moody, homesteader, food rights activist and co-hos, with Joel Salatin, of Rogue Food Conference. John and I talk homesteading a bit, farming a lot and some food rights issues, but really, the health of the soil is a direct link to the health of the people who eat that food.

The show notes page, with a link to register for the conference, is here, https://www.culinarylibertarian.com/42

My guest today is Jerica Cadman of Shady Grove Ranch in East Texas.  We're talking about farming and eating healthful foods and, how sometimes, the food we buy isn't healthy for us or the animal.  Specifically, we're talking about the arsenic levels in chicken feed which turned out to be arsenic levels in chicken meat.  Pretty scary stuff.  Arsenic was a solution to a specific problem, but the solution to that problem started with the factory farming in general.  Arsenic in chicken feed was treating a symptom, not the disease.

The show notes page for our talk is here, https://www.culinarylibertarian.com/41

This is my appearance on the Chef's Meal podcast when we discuss sourdough bread making.  KC and I get deep into the flour bin, so to speak, about how to make the best sourdough you can and some basic breads 101 as well.  The best way, of course, is dive in.  We give you some good basics for staying afloat.  Okay. Enough swimming metaphors. 

Show notes for this episode with links to affiliates and recipes mentioned is here, https://www.culinarylibertarian.com/40

My guest, Azher, speaks with me about Indian food, his memories of India as a child and what we can learn about cooking in the spirit of Indian food.  

If you are enjoying the content I bring, please support this podcast with an Anchor donation.  

Show notes to this episode are here, https://www.culinarylibertarian.com/39