yearofplentypodcast

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 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on X: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

In this video, I show you a simple technique to turn a venison backstrap into flat and tender steaks.

In this Year of Plenty Podcast episode I show you expert tips for DIY Meat Grinding at home. Grinding your own meat at home is a rewarding experience, and the best part is that you have full control over how the meat is handled and what ingredients go into it. You can tailor the meat-to-fat ratio to your liking, and I enjoy experimenting with different combinations. But, and this is a crucial point, grinding meat at home is also a learning process. There are several essential steps you must follow to ensure a high-quality end product and make the experience enjoyable rather than frustrating. Trust me; I've been there and done that. That's why I'm here to share some of the top tips and tricks I've discovered along the way, as well as insights from my friends who are seasoned chefs and hobby butchers. 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

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 everyone to taste Forever chemicals found in venison meat in some Midwestern states Hedgehog mushroom foraging and cooking insights Grizzly bear overpopulation in Montana 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: Instagram Connect on Twitter: Twitter 🛒 Special Offer (Affiliate Disclaimer): We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. MY ULTIMATE FORAGING GEAR LIST - https://www.theyearofplenty.com/blog/ultimate-foraging-gear-list-for-wild-plants-and-mushrooms 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify, or wherever you get your podcast episodes. Connect with Will Morton: 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/

A new study reveals the ancient origins of wine. In this video we are going to explore how this groundbreaking study is rewriting the history of your favorite wines, revealing secrets that have been hidden in the vine for millennia. So pour yourself a glass, and let's embark on this journey together. 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes. Article we discuss: https://www.scientificamerican.com/article/wines-true-origins-are-finally-revealed/

This a short clip from my episode with homesteader Steven Cornett from the famous Youtube Channel Nature's Always Right. The full episode is about homesteading Like a pro, raising sheep for meat and how food sovereignty provides freedom. 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty Full podcast episode on Apple Podcasts: https://podcasts.apple.com/us/podcast/homesteading-like-a-pro-raising-sheep-for-meat-and/id1330614234?i=1000602000225 Full podcast episode on Spotify: https://open.spotify.com/episode/5bk0DNrWMkRIJLjtjJJSl2?si=CWOYm8_ySoqT3POOaNRiSQ 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

This is a clip from my episode with Dr. Bill Schindler, an archeologist, primitive technologist, and chef who is dedicated to studying and teaching ancestral food practices. Bill is also a professor of anthropology and archaeology at Washington College. In addition to his academic and research work, he is an avid outdoorsman who enjoys hunting, fishing, and foraging for wild edibles. He uses this hands-on experience to inform his teaching and help others understand the importance of reconnecting with the natural world to improve our health and well-being. Full Episode Overview: A look inside Bill’s book, Eat Like A Human How to deep fry food in a healthier way Primitive fishing strategies & tools What prehistoric fishing tools were made from Why migratory fish was an essential food source during prehistory and beyond The discovery of a community that had become sedentary and fed everyone on migratory fish How they processed massive amounts of fish Prehistoric fish preservation & cooking techniques 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The full episode and more are available on Apple Podcasts, Spotify or wherever you get your podcast episodes. Spotify: https://open.spotify.com/episode/6RgcoI1tp5UhsweIpNps9C?si=X3o7iHzOT9OK-mHcCpx6_w Apple Podcasts: https://podcasts.apple.com/us/podcast/from-flint-to-fish-how-our-ancestors-fished-with-dr/id1330614234?i=1000611544334

This a short clip from my episode with Natalie Erle. The full episode is 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. Full 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 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

Here is a quick recap from one of our most successful wild mushroom foraging days this season. I go over some of the identification factors for porcini and how we preserved them with a dehydrator. Looking forward to using these in stocks, broths, soups and stews this winter. Explore more at www.theyearofplenty.com Follow us on Instagram: https://www.instagram.com/poldiwieland/ Connect on Twitter: https://twitter.com/theyearofplenty 🛒 Special Offer: We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at www.mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The Year of Plenty podcast is available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

Join us in this enthralling episode of the Year of Plenty Podcast featuring Chef Lorenzo Tavani. We delve deep into wild mushroom preservation, explore the process of making traditional Italian Nocino with foraged black walnuts, and discover the art of curing egg yolks for unique culinary delights. Lorenzo shares his experiences from professional kitchens to regenerative farming, revealing the potential for a more intimate connection with our food. Whether it's experimenting with mushroom conserva or elevating your broths, this episode is a treasure trove of knowledge for every food enthusiast. 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) 🔗 Links: Explore more at www.theyearofplenty.com Follow us on Instagram: Instagram Connect on Twitter: Twitter 🛒 Special Offer (Affiliate Disclaimer): We’ve partnered with Montana Block to bring you a special offer. Use code “yearofplenty” for a 15% discount on their premium wooden kitchen products at mtblock.com. As affiliates, we may earn from qualifying purchases, but we only recommend products we truly believe in. 🎧 Listen and Subscribe: For insightful discussions on food, health, and sustainability, subscribe to our channel and hit the bell icon for notifications on new episodes. The podcast is also available on Apple Podcasts, Spotify or wherever you get your podcast episodes.

HI! I'm Poldi Wieland the host of the Year of Plenty Podcast. I figured I would take a second to introduce myself and tell you what the Year of Plenty is all about. My mission is simple - to bring you closer to your food source and arm you with the skills to make every year a year of plenty for you. What can you expect from my content? Podcast episodes, videos, and blogs about topics like food self-sufficiency, wild food (hunting, fishing, foraging, homesteading, nutrition, traditional foodways, home cooking and so much more! I hope you come along for the ride! Let's explore real food together. Website: www.theyearofplenty.com Instagram: https://www.instagram.com/poldiwieland/ X (twitter): https://twitter.com/theyearofplenty Special Offer: 15% OFF American made high end grain butcher blocks, specialty cutting boards, magnetic wooden knife holders and more from www.mtblock.com. Use code "yearofplenty" to claim your discount. As an affiliate, I might make a small commision on the sales. All proceeds will go into funding the Year of Plenty Podcast.