Year of Plenty: Traditional Foodways

EP 115 | The following is a Year of Plenty Podcast Livestream recording about protein digestion tips when switching to a high-protein diet & more.Episode Overview:Trouble digesting high-protein foods? We share some tips on how you can improve protein digestion when switching to a high-protein dietTiramisu Chia Seed Pudding RecipeKeto Pizzagnia Recipe (very low carb)Book Club Segment: Overview of ancestral foodways from the book Ancestral Appetites by  Kristen J. Gremillion Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on X:https://x.com/yearofplentypod/status/1762305219151704148?s=20Support the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT 

EP 114 | The following is a conversation with Kenneth Thrall from Kifaru all about hunting Mountain Whitetail Deer. Ken is a lifelong hunter who specializes in elk, deer, and other big game animals in the Mountain West. He is a master hunter with a wealth of knowledge who successfully punches tags on public land year after year.Episode Overview:The value of getting your meat supply through huntingWhy hunting whitetail deer in the Rocky Mountains is a rewarding pursuitWhen and how to scout for whitetail deer in the mountainsHunting strategies to increase your odds of killing a mountain whitetail buckGear essentials for hunting in the mountains & what gear he was most excited about during the 2023 seasonKen’s backcountry fitness routine and what he eats in the mountains Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on X:https://x.com/yearofplentypod/status/1760858522693361875?s=20Connect with Kenneth:https://www.instagram.com/kenneththrall/Support the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT 

This episode is a recording of our first Year of Plenty Podcast Livestream on X! Listen along as we dive into disturbing research on micro- and nanoplastics in plastic water bottles, teflon cookware, and food packaging. We also share words from the community!Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via Patreon:https://www.patreon.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1756750402337567206?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, we discuss Max's experience working as a cheese maker on a dairy farm in the Alps. High alpine dairy farming has a strong tradition in the European Alps that came about 3000 years ago. Every year tough farmers make their way into the mountains to herd cattle and preserve the precious milk into cheese, butter, and other dairy products.Episode Overview:Max’s experience managing a high-elevation dairy farm in the Alps together with 2 of his friendsHow cheese is made in the Alps and some of the differences between the types of cheese and their regionsBest practices for aging and storing raw milk cheeseSeveral alpine cheese-making traditions, like backpacking giant wheels of cheese down the mountainUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via Patreon:https://www.patreon.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1756019357015228865?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

In this episode, I share some of my top tips for DIY meat grinding that I have learned over the years. Everything from how to prepare the meat grinder and ingredients before you get started to the meat grinder part maintenance after you are done. Get ready to learn the essential skill that will help you secure protein for you and your family.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com or my Instagram to receive a FREE EBOOK with my favorite food preservation recipes.Support the podcast via Patreon:https://www.patreon.com/yearofplentyWatch the Video Podcasts on X:https://x.com/yearofplentypod/status/1731505759161286899?s=20Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with my friend and fellow foodie Antonin Filicetti. Antonin is a teacher, farmer, forager, fermented, and chef. He considers himself a steward of culture, facilitating experiential learning that reconnects people to the relationships and skills that root food to place. His formal background is in medicine, psychology, nutrition, and organic agriculture. In the last decade, he has practiced a wide range of land management and food production techniques including permaculture, KNF, community gardens, and large-scale food forests. His recent focus is on community nourishment systems, reviving a culture of hands-on connection to our food.Episode Overview:Antonin's experience managing a small-scale local food system at an eco-villageSustainably raising meat rabbits on one acre for small-scale homesteadingCultivating culture through microbes in agriculture and the kitchenExperimenting with fermented food to create novel and unique flavorsThe role of microbes in agriculture in the next few decadesWild-catching microbes and making IMO inoculants the Korean Natural Farming wayMaking Fish Amino Acids out of fish carcasses to supercharge your garden soilMedicinal uses of the Amanita muscaria mushroomUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Connect with Antonin:https://www.instagram.com/soiltosoulusa/?img_index=1Support the podcast via Patreon:https://www.patreon.com/yearofplentyWatch the Video Podcasts:https://x.com/yearofplentypod/status/1744830643245371679Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe 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/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

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 healthHow your health can be impacted by plant toxins from vegetables and cropsWhy fatty meat and organ meats are essential for your fertility and healthDr Kiltz’s journey from paleo to carnivore diets and what his diet looks like nowNew research shows that saturated fat from whole foods doesn’t cause heart diseaseMaking homemade carnivore ice cream for a tasty, healthy treatThe value of intermittent fasting (or as Dr. Kitlz calls it “intermittent feasting”Why positivity and good vibes are an important pillar of your healthUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Connect with Dr Kiltz:https://www.doctorkiltz.com/https://www.instagram.com/doctorkiltz/Support the podcast via Patreon:https://www.patreon.com/yearofplentyWatch the Video Podcasts:https://x.com/yearofplentypod/status/1738929805741973586Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe 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/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

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 PrinciplesKorean Natural Farming vs Conventional Farming MethodsChris’s journey and how he and his family saved their 800-acre macadamia nut farmHow Korean Natural Farming creates healthier and more nutrient-dense cropsScaling Korean Natural Farming solutions on large farming operationsCurrent challenges with scaling Korean Natural FarmingUsing IMO (indigenous microorganisms) to supercharge soil healthPractical ways you can incorporate Korean Natural Farming in your garden or homesteadUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com 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/yearofplentySubscribe for Video Podcasts:https://rumble.com/c/c-4964456Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe 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/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

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 crewOur hunting successes and failures during the 2023 Montana Big Game SeasonUnique 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 salamiA sampling of Chef Will’s specialty vinegar and Chef Tyler’s specialty craft beers that they brought for everyone to tasteChef Will's new kitchen project for food entrepreneurs around BozemanForever chemicals found in venison meat in some midwestern statesHedgehog mushroom foraging and cooking insightsGrizzly bear overpopulation in MontanaUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com 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/yearofplentySubscribe for Video Podcasts on Rumble:https://rumble.com/c/c-4964456Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe 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/yearofplentypodI 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 chefThe importance of having a story behind a food ingredient and how that can help us build a deeper connection with our foodFast food doesn’t have to be bad. It’s all about the ingredientsThe issue with grocery stores and how they changed our relationship with food over the last centuryLornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan BergoWild Mushroom preservation, how to make mushroom conserva and level up your brothsMaking Nocino, a traditional italian liqueur, out of local, foraged black walnutsCuring egg yolks to make simple egg yolk candy (no sugar needed)And a bunch of other foodie-centric topicsUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com 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/yearofplentySubscribe for Video Podcasts on Rumble:https://rumble.com/c/c-4964456Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT