In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic. Announcements: Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up t...
In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic.
Announcements:
- Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/
- Come to our Fall 3-Day Family Lamb Harvest class, October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference between the Family Lamb and Family Pig is the skinning of sheep. Removing the hide from sheep, deer, elk, etc, ought to be learned by hand for an efficient and satisfying harvest. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/product/3-day-complete-lamb-harvest-course/
- We have just a few spots in our 2-Day Family Beef Harvest class, December 6th-7th. Using your hands and antique cutlery, we will harvest two grass-finished Texas Longhorn steers and transform one 30-day-aged carcass into kitchen-sized cuts for your pots, pans, and ovens. This class is for the beginner and the experienced alike. In two days, you will have gained enough hands-on experience to harvest cattle at home wisely. https://farmsteadmeatsmith.com/product/the-family-beef-harvest-class/
- Our one and only St Martinmas Goose Harvest class will be November 15-16. Just eight students will transform a small flock into undiluted goods for the family table through the culinary traditions of the premodern peasant. The goal of this earnest, hands-on course is to impart the actual virtue of goose provender, from kill to confit. Sign up today at https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/.
- Meatsmith Membership A gift that gives all year long! More than 45 Harvest Films, Brandon's Harvest Journal, and our community FaceBook group. 60-day free trial available! Use the Newsletter Special option on our sign-up page and apply the coupon code 60daytrial at checkout. Sign up today at FarmsteadMeatsmith.com/product/membership/.
- Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith.
Timestamps/Topics for Episode 97:
0:00 Intro to farmer Mark Wertin
8:27 Why did Mark start to grow food
11:10 Building in virtue as a dairyman
15:57 Livestock genetics & family units matter
30:33 Domesticated vs. wild animals
35:34 Saying yes to God
41:53 We need a sufficiency of bodily goods
48:52 Sheltering your kids/preserving innocence
54:15 Smartphones are demonic
59:00 Vice is not necessary for developing virtue
1:04:36 "Normal" vs. common children
1:07:23 The medium is the message
Links for Episode 97:
- De Regno (On Kingship) by Thomas Aquinas. https://a.co/d/avI7RAG
- John Milton's Areopagitica https://goodreads.com/book/show/421280.Areopagitica
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