Reflecting on how this podcast has helped me improve my understanding of the topics I discuss, and has opened my curiosity to learning more and growing.

I attempt to define and describe what Biodynamic agriculture means to me personally, while doing my best to place it in historical, cultural, and scientific context.

I’m sick again; it’s cold out; the pigs are doing well.

In which I discuss the differences between rennet coagulation and acid coagulation, and muse about some ways to alter processes for a different cheesy result.

In which I describe my normal, but good and productive, day, as well as describe my sampling notes from 2 experimental cheeses from September. I also discuss the results of genomic testing I had done on some of my cows.

My wife has taken it upon herself to force a new bedtime routine on me (since I have been unable to do it myself), which is lovely.

In which I describe an experimental cheese underway today, as well as my general process for developing new cheese types and improving our existing ones.

I discuss my process for making, grinding, and mixing burr oak biochar with salt for addition to my signature Burrnt Oak Camembert style cheese.

I review different areas of our farm management and discuss ways we can improve. Inspired by The Moos Room podcast from University of Minnesota Extension.

I describe why I think planning and lists haven’t worked for me in the past, and how I am attempting to use a to-do list in a better way.