This episode is a conversation with the mighty Dr. Robert Kiltz. Dr. Kiltz is the Founder and Director of CNY Fertility, where he has spent more than two decades helping families grow. Through his clinical fertility work, he has seen how eating a Keto/Carnivore diet and evolving one's lifestyle habits can vastly improve fertility and overall health. This has inspired him to share his knowledge, and the expertise of other Keto/Carnivore thought leaders with you. Similar to my mission with the podcast, he wants to help you discover how an ancestral way of eating can help you optimize your health and wellness!

Episode Overview:

• The current state of fertility in the US and how dietary choices can impact fertility and overall health
• How your health can be impacted by plant toxins from vegetables and crops
• Why fatty meat and organ meats are essential for your fertility and health
• Dr Kiltz’s journey from paleo to carnivore diets and what his diet looks like now
• New research shows that saturated fat from whole foods doesn’t cause heart disease
• Making homemade carnivore ice cream for a tasty, healthy treat
• The value of intermittent fasting (or as Dr. Kitlz calls it “intermittent feasting”
• Why positivity and good vibes are an important pillar of your health

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Dr Kiltz:
https://www.doctorkiltz.com/
https://www.instagram.com/doctorkiltz/

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This episode is a conversation with Chris Trump, who is an organic farmer and Korean Natural Farming consultant. Chris helps farmers around the world implement Korean Natural Farming solutions to create beautiful and healthy farmland as well as more nutrient-dense crops. For 12 years, Chris studied under and traveled with Master Cho who is the founder of Korean Natural Farming. Since then, Chris became the first in the world to apply Natural Farming Solutions large-scale—not only on his family's farm but with clients worldwide.

Episode Overview:

• Korean Natural Farming and its Core Principles
• Korean Natural Farming vs Conventional Farming Methods
• Chris’s journey and how he and his family saved their 800-acre macadamia nut farm
• How Korean Natural Farming creates healthier and more nutrient-dense crops
• Scaling Korean Natural Farming solutions on large farming operations
• Current challenges with scaling Korean Natural Farming
• Using IMO (indigenous microorganisms) to supercharge soil health
• Practical ways you can incorporate Korean Natural Farming in your garden or homestead

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Chris:
https://www.instagram.com/soilsteward/
https://www.biomei.solutions/

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

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This episode is a Foodies Roundtable conversation on the Year of Plenty Podcast. Host, Poldi Wieland, and his partner Lindey sit down with fellow foodies and friends, Chef Will Morton, Chef Tyler McManus, and Chef Shay Helm for a fun and entertaining conversation.

Episode Overview:

• Shay’s grandma’s secret bison heart stroganoff recipe that he cooked for the crew
• Our hunting successes and failures during the 2023 Montana Big Game Season
• Unique cuts from wild game animals, like tri-tip, flat iron steaks, osso buco, and more.
• Tips and tricks for making your own dry-cured meats, including salami
• A sampling of Chef Will’s specialty vinegar and Chef Tyler’s specialty craft beers that they brought for everyone to taste
• Chef Will's new kitchen project for food entrepreneurs around Bozeman
• Forever chemicals found in venison meat in some midwestern states
• Hedgehog mushroom foraging and cooking insights
• Grizzly bear overpopulation in Montana

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Chef Will:
https://www.instagram.com/chefwillmorton/
https://www.instagram.com/willymosbbq/

Connect with Tyler McManus:
https://instagram.com/velmaelaine?igshid=MzMyNGUyNmU2YQ=
https://www.instagram.com/sugarbeard406/

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

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https://www.youtube.com/@yearofplentyvideo

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
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I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system.

Episode Overview:

• Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chef
• The importance of having a story behind a food ingredient and how that can help us build a deeper connection with our food
• Fast food doesn’t have to be bad. It’s all about the ingredients
• The issue with grocery stores and how they changed our relationship with food over the last century
• Lornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan Bergo
• Wild Mushroom preservation, how to make mushroom conserva and level up your broths
• Making Nocino, a traditional italian liqueur, out of local, foraged black walnuts
• Curing egg yolks to make simple egg yolk candy (no sugar needed)
• And a bunch of other foodie-centric topics

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Lorenzo:
https://www.instagram.com/lorenzo__cooks/

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456

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This episode dives deep into the world of Glyphosate, a chemical that has sparked endless debates, concerns, and research. We welcome back J Gulinello, an acclaimed Nutritional Therapist, Ancestrally-Based Practitioner, Speaker, and Researcher, to shed light on this controversial chemical in the popular herbicide, Round Up. Glyphosate, found in many food products, real food ingredients, and even tap water, is something that deeply concerns both J and myself. As we strive for a life of resilience and wholesome food, understanding the impact of chemicals like Glyphosate becomes vital.

Episode Overview:

• Reconnecting with J Gulinello and his journey into researching Glyphosate
• Glyphosate Uncovered: Its history, widespread use, and persistence in the environment
• Scientific insights into how Glyphosate targets the shikimate pathway in plants, bacteria, and fungi
• A closer look at our everyday exposure to Glyphosate: Through our food, water, and the air we breathe
• Glyphosate’s alarming effects on human health, with a focus on the potential health consequences of low-dose exposure
• Exploring the intricate links between Glyphosate and its impact on the gut microbiome, mitochondria, cellular structures, and even testosterone levels
• Shining a light on the lesser-discussed compounds accompanying Glyphosate in herbicide formulations
• Empowering listeners with actionable tips to mitigate and reduce Glyphosate exposure in their daily lives

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with J Gulinello:
https://perpetualhealth.substack.com/
https://www.instagram.com/perpetualhealthco/

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

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https://www.youtube.com/@yearofplentyvideo

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Resources:
https://docs.google.com/document/d/1Z9gPxZ5MEJsou4Y4UzacCnjqlYHgDhCW-KiDjOZeHHY/edit?usp=sharing

This episode is a conversation with Natalie Erle about the gut and its microbiome, approaches to healing the gut, and embracing ancestral living. Natalie is a Functional Nutritional Therapy Practitioner and is certified in Nutrition Pathology and Functional Medicine. Natalie improves the lives of many individuals with digestive disorders which have become very prevalent in the West. The good news is that most digestive disorders can be reversed through nutritional strategies and lifestyle changes, and we get into some actionable tips during this conversation.

Episode Overview:

• Natalie Erle’s healing journey through functional medicine
• A scientific deep dive into the gut microbiome and how it works
• The factors, like environmental stressors and food, which can lead to an unhealthy gut microbiome and digestive disorders
• The connections between ancestral living and a healthy gut microbiome
• Foods to eat and avoid in order to improve your gut microbiome and reverse gut issues
• How intermittent fasting can help improve gut issues
• What a gut-healing journey looks like and how long we can expect it to take

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Want to Connect with Natalie:
https://nutritionwithconfidence.com/about
https://www.instagram.com/nutritionwithconfidence/

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

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Facebook: https://www.facebook.com/theyearofplenty/

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This episode dives deep into the controversial topic of lab-grown meat, a subject that has been making headlines and stirring debates in the food industry. Host Poldi Wieland explores the ethical, environmental, and health implications of this emerging technology, questioning whether it aligns with traditional foodways and sustainable practices. Whether you're a staunch supporter of traditional farming or curious about the future of food, this episode offers a balanced perspective that you won't want to miss.

Use code "yearofplenty" (all lower case) for 15% OFF at www.mtblock.com

Episode Overview:

• The Rise of Lab-Grown Meat: The surge in startups focused on lab-grown meat.
• Altruism or Profit?: Dissecting the motivations behind the push for lab-grown meat.
• Choosing Between Farm and Lab: The dilemma consumers may soon face when buying meat.
• What is Lab-Grown Meat?: A detailed look at how lab-grown meat is produced.
• Concerns About Replacing Real Meat: The potential consequences for farmers and the centralization of the meat industry.
• Sustainability Questioned: Analyzing recent studies that challenge the notion that lab-grown meat is more sustainable than traditional meat production.
• Is Lab-Grown Meat Cruelty-Free?: The ethical considerations of using Fetal Bovine Serum and other animal-derived substances in lab-grown meat production.
• Potential Health Risks: Exploring unanswered questions about the long-term health effects of consuming lab-grown meat.
• Terminology and Legislation: How governments and organizations are grappling with what to call lab-grown meat products.
• Voices from the Farming Community: What traditional farmers and organizations think about the rise of lab-grown meat.

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via Patreon:
https://www.patreon.com/yearofplenty

Sign up for the newsletter:
www.theyearofplenty.com/newsletter

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Resources:

• https://engrxiv.org/preprint/view/1438
• https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full
• https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beefhttps://www.fao.org/fao-stories/article/en/c/1632086/

This episode is a conversation with Kareen Erbe. She is a permaculture expert and has a lot of experience helping others become more self-reliant and food-self sufficient.

From getting clients started on their first-ever garden, to troubleshooting their garden pest issues, to working with couples on designing a full-blown self-reliant homestead, to designing 30-acre permaculture farms with food forests - she has done it all. A big part of her mission is to help people grow their own food so they can eat healthier, live more sustainably and be more self-reliant.

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

Episode Overview:

• How Kareen got started on her permaculture journey
• Why she chose to live in Montana even though the climate doesn’t make gardening easy
• How to extend your vegetable growing season in Northern cold-climate zones
• The importance of community in local food production
• Strategies she uses to connect with local food growers and people interested in growing food for their families
• Different permaculture principles and how they can apply to your life and not just the garden
• How you can apply permaculture principles to greenhouse gardening
• The 3 big questions to consider when planning a homestead
• The Story behind the Bozeman food forest
• Things to think about when setting up a food forest in cold climates
• Common vegetable gardening troubleshooting
• Her favorite crops and vegetables to feed a family

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

Support the podcast via Patreon:
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Connect with Kareen Erbe from Broken Ground:
IG: https://www.instagram.com/brokengroundmt/
Website: https://brokengroundpermaculture.com/consultations/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

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This episode is one of my podcast appearances on the Publicly Challenged Podcast hosted by Luke Oswald, who is an avid outdoorsman and foodie himself.

Luke had me on his podcast to chat a bit about my background and how I got obsessed with wild food procurement. Along those lines, we talk about all things hunting in Germany and how the hunting system is structured over there. We also get into the many opportunities and freedoms of hunting, fishing, and foraging here in the United States.

It was a pleasure to sit down with Luke on the Publicly Challenged Podcast and I hope to have him on this podcast soon. Definitely check out some of the episodes he has with other hunters and people in the wild food community.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via Patreon:
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Connect with Luke Oswald:
https://www.instagram.com/publicly_challenged/

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

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In this episode, we delve into the thrilling world of spearfishing with none other than Valentine Thomas, a former London lawyer turned sustainable spearfisher woman. A renowned expert in the field, Valentine has not only mastered the art of spearfishing but has also become an influential advocate for sustainable food practices.

Use code “yearofplenty” for 15% OFF at www.mtblock.com

Episode Overview:

• How did Valentine Thomas got started with spearfishing?
• Spearfishing tactics and what the initial investment looks like
• Where to go spearfish as a beginner?
• Why farmed salmon is not always a bad thing
• An overview of her new book called Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans
• A sneak peek into some of the recipes in the book
• How to cook odd bits of fish like head, bone marrow, skin, scales, and more?
• How to properly store fish once you bring it home?
• How to cook fish over a fire?
• The future of sustainable seafood consumption
• Valentine tells one of her wildest spearfishing stories

Leave a review on Apple or Spotify and send a screenshot to [email protected] to receive a FREE EBOOK with my favorite food preservation recipes.

NEW BLOG: ULTIMATE FORAGING GEAR LIST - Check it out

Support the podcast via Patreon:
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Connect with Valentine Thomas:
https://valentinethomas.net/about/
https://www.instagram.com/valentinethomas/
Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans

Subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts, and many other platforms!

Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT