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!

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.

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.

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

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.

• 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.

• 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.

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?

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.