Episode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1

A Meatsmith Harvest

In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis.

Timestamps/Topics for Episode 106:

0:00 Intro & our new dairy cow, Georgie

12:55 Difficulty of milking twice a day

16:03 Weight on a dairy cow & Georgie being so chill

22:24 Get a cow for the health of your pigs

25:08 Our classes: Dry aging beef & zero trim from beef butchery

28:11 Our beef classes are really cookery classes

33:37 You will see the kill during our classes

38:12 Back to our experience with whooping cough

41:00 Hypocrisy and fear changing beliefs

46:05 Take the rational approach and do your own research

48:58 St Thomas' ideas on humans as the rational animal

52:00 Don't go hunt down your neighbors because they got you sick

55:19 There are three stages in Pertussis

Links for Episode 106:

• Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc
• Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/