Year of Plenty: Traditional Foodways

This episode is a deep dive into fish and mercury. Have you ever heard about possible mercury toxicity from eating fish? Listen to find out if this is a concern.Overview:What is mercury?How can we get exposed to too much?Why is the mercury and selenium ratio important?Support the podcast on Patreon:https://www.patreon.com/poldiwielandSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTSources:https://chriskresser.com/5-reasons-why-concerns-about-mercury-in-fish-are-misguided/https://dec.vermont.gov/sites/dec/files/wmp/SolidWaste/Documents/fishadvisorycard.pdfhttps://33q47o1cmnk34cvwth15pbvt120l-wpengine.netdna-ssl.com/wp-content/uploads/Selenium_Poster_final.pnghttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3514465/https://draxe.com/health/mercury-poisoning/https://www.ncbi.nlm.nih.gov/pubmed/24192499

This episode is all about ice fishing fundamentals and cooking those delicious fish. It features a conversation with my friends and fellow outdoorsmen Drew Klabon and Sawyer Massie who have been ice fishing all their lives. If you have always wanted to get into this amazing winter activity, but don't know where to start well then this is the episode for you! But even if you aren't interested in catching your own fish, I think you will still walk away with a lot of new information and a better appreciation for fish as food.Overview:Why ice fishing is so greatMost memorable ice fishing storiesIce Fishing FundamentalsCooking fresh fish!Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

I am switching podcast hosts! This transition hopefully won't affect anything, but what could happen is that your podcast app might unsubscribe you from the show. I currently upload episodes every two weeks. If you feel like you are not getting new episode updates then please check if you are still subscribed. If you are unsubscribed all you have to do is hit that subscribe button again.Alternatively you can use this link to subscribe:linktr.ee/yearofplenty

This episode features a foodies’ roundtable discussion with guests Michael Doering, Chip Ramsden, and Connor Schuller. All four of us love to cook and learn about real food! It was about time we sat down and recorded a podcast together.Overview:Chip and Poldi butcher a deerHave you heard of Russian doctor's sausage?Dry-Aging meat at homeNuts and calories, did science get it all wrong?Food Keeper appSharpening your own knivesFood TriviaSupport the podcast on Patreon:https://www.patreon.com/poldiwielandDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoSubscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTWhole Nuts and Calories:https://www.foodnavigator-usa.com/Article/2020/01/14/KIND-updates-labels-to-reflect-research-showing-calories-from-nuts-have-been-grossly-miscalculated#Whetstone Youtube Channel:https://www.youtube.com/channel/UCOluHMoKJ6CrS0kcybhaThg

This episode features a conversation I had with friend and fellow foodie Simon Ewald during my trip to Germany over the Christmas holidays. Simon has been farming for over a decade. He currently works at a biodynamic farm where he has recently taken on the challenge of raising nearly 3000 chickens.Overview:The biodynamic philosophyThe ideal chicken pastureThings you should know about eggsSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode features a conversation I had in Germany with fellow foodies Maurizio Bloetscher and Max Kuehnhoefer.Overview:Making a whole Christmas goose for the first timeThe shady business of FAKE foodBeekeepingBiodynamic farmingSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, I talk with my friend and fellow foodie Jesse Graves about Conscious Eating and what it means to us. We also share some practical cooking tips.Overview:Our definitions of conscious eatingWhat motivated Jesse to think more deeply about this conceptHow the meaning of conscious eating can change for people living in different placesSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, I talk to Daniel Vitalis. He’s a Registered Maine Guide, writer, public speaker, interviewer, and lifestyle pioneer who’s especially interested in helping people reconnect with wildness. Most recently, he was the host of the famous ReWild Yourself Podcast. His new project, Wild Fed, is a video show, podcast and lifestyle brand focused on inspiring people to participate in conservation by sustainably harvesting, cooking, and eating wild foods!Overview:What is food?Daniel's new show, Wild FedThe Modern Subsistence CultureConservation through useHow wild food can be empoweringWe are all public landownersHunting system in the US vs GermanySustainable harvesting/foragingPractical advice on wild food acquisitionHow to get started in hunting, fishing, foragingGathering AcornsWildFed Season 1 Pre-Orders and The Season 1 Experience 9-Week Interactive Program: https://www.wild-fed.com/the-season-1-experienceWildFed website: https://www.wild-fed.com/Daniel Instagram: @danielvitalisDaniel on Facebook: facebook.com/danielvitalis WildFed Instagram: @wild.fed WildFed on Facebook: facebook.com/wildfedshowSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This Foodies' Roundtable discussion is all about our favorite holiday, THANKSGIVING, and one of the traditional food acquisition practices that surround it. Why do we love this holiday so much? Well, it is all about the food of course!Guests: Michael Doering and Pius HaenleOverview:Thanksgiving foods we made and ateThanksgiving historyDeer hunting season in WisconsinSupport the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this solo episode I explore Rosemary, one of my all-time favorite kitchen herbs. Rosemary has been used throughout history in cooking and has had many other cultural uses. I especially love the distinct flavor it adds to food. So if you ever wanted to learn about this herb, then this episode is for you!Some topics discussed:Rosemary history, folklore and cultural usesHow to prepare it in the kitchen and ideas for simple usesWhat is better dried or fresh rosemary?Support the podcast on Patreon:https://www.patreon.com/yearofplentyDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Subscribe with this link:https://www.theyearofplenty.com/Or 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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Thank you for subscribing and sharing the show with your family and friends.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTRosemary Pesto Recipe:https://www.missinthekitchen.com/rosemary-pesto/Sources:https://nutritionalgeography.faculty.ucdavis.edu/rosemary/ http://botanical.com/botanical/mgmh/r/rosema17.html http://exhibits.hsl.virginia.edu/herbs/herball/ https://www.thespruceeats.com/all-about-rosemary-3050513 https://www.romanobritain.org/13_roman_medical/roman_herbs_and_medicines.php http://www.ourherbgarden.com/herb-history/rosemary.html http://www.complete-herbal.com/culpepper/rosemary.htm https://www.medievalists.net/2016/01/23-medieval-uses-for-rosemary/ https://www.spiceography.com/too-much-rosemary/ https://www.telegraph.co.uk/gardening/grow-to-eat/rosemary-really-is-herb-of-remembrance-as-scent-boosts-memory-by/ https://www.healingharvesthomestead.com/home/2019/2/22/benefits-uses-amp-recipes-for-rosemary-plus-rosemary-folktales-through-the-centuries https://www.liebertpub.com/doi/abs/10.1089/jmf.2011.0005The Illustrated Book of Edible Plants by Jack StaubThe Folk-lore of Plants by Thomas Firminger and Thiselton DyerOld English HerbariumThe Encyclopedia of Food and Culture by Solomon H. Katz