Irish Mike Smith’s Farm Table Podcast

Episode 27: Walt Ducharme, Forester

Walt and I discuss our forest management plan and how we work with King County and the Dept. of Natural Resources as well as some of our forestry and timber management history in WA state. It is fun, funny and I think chock full of good timber information. Trust me, it is a lot better than what you think!

Episode 26: Eric Popp, Ag Programming Manager of Carnation Farms

I am excited to have Eric Popp, Ag Programming Manager at historic Carnation Farms outside of Seattle. Today we discuss some of the rich history of the farm, their livestock program and the work being done in pasture regeneration.

Find out more information about upcoming dinners, events and whats available at the farm stand at Carnation Farms.

Check out full show notes here.

Episode 25: Coffee Talk with Larry and Phil

On episode 25, I am thrilled to have Larry Snyder of episode 18 fame, and Philip Meech, friend and luxury coffee roaster at Caffe Lusso in Redmond.

We discuss a favorite, coffee, where it has been in the Seattle area, our time at the big green machine, and where we think the coffee shop and the industry are going.

Episode 24: Edwin Martinez of Onyx Coffee

Excited to have Edwin Martinez of Onyx Coffee in Bellingham, the source of our single origin Guatemala coffee in our farm coffee roaster, Black Clover Country Coffee.  Edwin and I discuss him growing up in Huehuetenango, what got him into specialty coffee and the journey from his family farm to Washington State.

Check out the full show notes at lakejoyfarmstead.com/podcast-guatemala

Episode 23: Tim Leahy, Auctioneer and Fellow Rotarian

On this episode of the Farm Table podcast, Tim and I discuss our shared Spokane connection, being a referee in high school and college football, his career in steel and his transition to auctioneer working with many great non profits. We also discuss Rotary, one of the largest non profit networking groups in the world and why our little group is a part of something so much bigger across the globe.

Episode 22: Brandon Sheard of The Farmstead Meatsmith

Today I am excited to have Brandon Sheard from The Farmstead Meatsmith website and farm community.  I have been a member of their online program for several years and have learned so much about growing animals responsibly, butchering, curing, smoking and preserving. They have been an inspiration to my wife and I both in faith and in what it takes to build a responsible faith-centric farmstead.

 

Today Brandon and I cover a wide range of topics that have a consistent thread through them on faith and of course farming and how they intersect in our lives.

 

For full show notes please visit https://www.lakejoyfarmstead.com/podcast-meatsmith

SHOW NOTES

• I would like for to share your individual faith journey and how it has intersected with farming (or completed)
• When someone tells you that consuming beef is bad for the environment, what is your reaction and how would you respond?
• Natural order is used a lot in your talks, tell us more about what that means in general, our relationship with God, and you personally
• Rosary and other meditation, even the liturgy itself as meditation - And when you pray, do not use vain repetitions as the heathen do. For they think that they will be heard for their many words.
• PIGS - "I like pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals." — Winston Churchill.

MORE INFORMATION

For more information on the Farmstead Meatsmiths, check out their website where you will find links to their on-farm classes, upcoming speaking engagements, as well as access to their online library of both free and paid content. There are dozens of videos and the online forums is rich with great content provided by the Sheard's and so many others.

 

Episode 21: Anna Sakawsky of the House and Homestead

Today on the podcast I am excited to have Anna Sakawsky, creator of www.thehouseandhomestead.com as well as the editor of Homestead Living magazine. Anna and her family live in the middle of Vancouver Island and have maximized their homesteading space on a smallish piece of land and have made it their mission to inspire others to start homesteading right where they are and with whatever they have. Anna's passion for her family and the homesteading lifestyle they have created are infectious.

 

Make sure you check out the show notes at lakejoyfarmstead.com/podcast-anna

SHOW NOTES

• What is Anna and families back story? How did you get to Vancouver Island?
• How did you get started (and why) with your homestead and that way of life?
• When communicating your story/message what would you describe as your specialty/focus? What would your 'elevator speech' sound like?
• What makes your homestead website and classes different from other homesteaders? What makes yours unique?
• What is it like in Canada/Vancouver Island specifically when homesteading? Weather? Landscape? Openness (or not) of community? How is this way of life being received there?
• You have a membership and courses. Tell us about them. What will we find?
• You had your own magazine. Tell us about that and what transitions have been made in that space.

MORE INFORMATION

To find out more information about Anna and her work you can check out www.thehouseandhomestead.com and you can follow Anna on Instagram and download her eBook here.

 

If you want to find out more information and register for next years "Modern Homesteading" conference in Coeur d'Alene, ID you can check that out here: www.modernhomesteading.com

 

Anna is the editor of an in print and digital magazine (where I too have been fortunate to contribute to). You can find out more information and subscribe here: homesteadliving.com

 

Anna referenced the following additional resources:

 

Melissa K. Norris' Pioneering Today.

 

Book by Jill Winger: Old Fashioned on Purpose: Cultivating a Slower more Joyful Life as well as her vlog www.theprairiehomestead.com.

 

Book by Jonathan Haidt: The Anxious Generation: How the Greatest Wiring of Childhood is Causing an Epidemic of Mental Illness.

 

The Man in Arena Quote - Theodore Roosevelt

 

It is not the critic who counts: not the man who points

out how the strong man stumbles or where the doer of deeds could have

done better. The credit belongs to the man who is actually in the

arena, whose face is marred by dust and sweat and blood, who strives

valiantly, who errs and comes up short again and again, because there

is no effort without error or shortcoming, but who knows the great

enthusiasms, the great devotions, who spends himself for a worthy

cause; who, at the best, knows, in the end, the triumph of high

achievement, and who at the worst, if he fails, at least he fails

while daring greatly, sot that his place shall never be with those

cold and timid souls who knew neither victory nor

defeat. - T Roosevelt

Episode 20: Darron Marzolf, 4th Generation Butcher

Today I am excited to have Darron Marzolf of Falling River Meats, a 4th generation butcher from the Puget Sound.  We discuss the history of the butcher business in his family, how things have changed since his family started, and how small farmers can work better with local butchers. We then dive deep into a fun conversation about various cuts of beef and pork that have many different names based on the cut itself, culture and more.  You will laugh and I hope learn a lot about why partnering with the right butcher can make a big difference on your farm.

SHOW NOTES

1. Tell me the history of the butcher business in your family
2. How have things changed since your family started?
3. Discuss the difference between WDA and USDA slaughterhouse facilities
4. How can the small farmer work better with guys like you?
5. Walk us through the classic butcher of a beef and a pig. What are a few differences between US style butchering of these animals and other cultures?
6. What are the “butcher cuts” and how have they changed over the years
7. When a family buys a share of beef or pork, they are getting cuts that seem to have been forgotten over time, cuts like chuck roast, eye of the round, country style ribs (pork) and so on. Why did that happen and what do you tell people on how to cook them especially for a mid week real-life meal.
8. When you cut open a beef or pork, what are you looking for? How do you know that the beef or pork was raised well?
9. What would you like to tell us small farmers who are trying to reengage homestead practices?  We want to feed our own families and raise some food for others in our community, how can we be different from the big slaughterhouses?

MORE INFORMATION

Custom Butcher: www.marzolfmeats.com

Visit the Falling River Meats butcher shop in North Bend at 108 W North Bend Way,
North Bend, WA 98045 or at www.fallingrivermeats.com.

Episode 19: Brad Murphy of The Red Bridge Farm

Today I am excited to have our feed supplier, Brad Murphy and The Red Bridge Farm. We use their feed for our cattle, pigs and birds. We have had EXCELLENT feedback from our customers on the quality of the feed and how our livestock turn out. 

 

We recently had the opportunity to visit his feed plant in Kettle Falls, WA and were struck by the commitment to quality, local ingredients, designed to grow our (and your) homestead animals promoting responsible husbandry in our state.

 

SHOW NOTES

 

1. Tell us a little about yourself, your family and what led you to making feed
2. Why Kettle Falls in particular?
3. You are known for non gmo, no corn and no soy in your feed, why is that important?
4. Share "behind the curtain" on how you developed the specific ratio/recipe for each feed. We grown swine for example, tell us how you arrived at that ratio
5. You promote "cavalry oil." Tell us about that, why you make it, and the process. 
6. You told me that your raw ingredients are sourced locally, tell us more about that?
7. If you had a way to "train your farmers/customers" on how to grow their animals or run their farms, what would you say or suggest?
8. How can we support you and feed store? Where can people find out more information about your work and your product?

MORE INFORMATION

 

www.theredbridgefarm.com

Red Bridge Farm YouTube Channel: https://www.youtube.com/@theredbridgefarm1254

 

https://www.raisingtinydinosaurs.com/

Cavalry Oil Info: https://www.theredbridgefarm.com/cavoil

Canola Cold Extraction:

https://youtu.be/8kXT5YRiTEs?si=K70FUIwJuXE9tV00

Episode 18: Larry Snyder

Join me in a discussion with Larry Snyder as a mentor to many at Starbucks, professional photographer, author and auctioneer.

For full show notes go to www.irishmikesmith.com/podcast-snyder

 

www.lakejoyfarmstead.com

www.blackclovecountry.com