The next episode of our webseries, Foodmageddon, is out today. Have a watch. Comment, share, and let others know about the project.
WARNING: We discuss why we butcher our own chickens and do show the process.
In this episode, we butcher three roosters. We talk about the why and the how of home-grown meat. Something that was commonplace a century ago.
In order to get more short videos out and have more focused topics, we’ll be releasing clips that will later be put together into episodes.
Source link
Related posts:
Upcoming Workshop — Hand-Harvesting Wheat and Rye, Jul. 17( & 18?), 10 a.m.–4 p.m., $40 (CANCELLED)
Starting Your Spring Seeds: Watch Farm Animals Put the Park Seed Bio Dome to the Test
House on Fire
A Deeper Look at Forest Roots – Richo's Blog
Late-Season Crops
💧 Hydration and Server-side Rendering – somewhat abstract
#Harvest15 is Live on Periscope! - The Farmer's Life
Another Reason to Transition: Russian Malware in Electric Grid
True Alkanet — The Saga – Richo's Blog
Low Tech Lecture Series, 02-005 — Occasional Lectures: The Best Plants to Grow to Combat Carbon Emis...
Foodmageddon, Episode 13: Waiting for Frost
Dream Stealer