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Fasting, Fat and Feasting With Fat, Part 2
Manage episode 292575589 series 1542236
Content provided by Lauren Sheard and Farmstead Meatsmith. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lauren Sheard and Farmstead Meatsmith or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. In Part 2, they talk about the challenges of living in an abundant and convenient world.
Help us produce more episodes by supporting us on Patreon:
https://www.patreon.com/meatsmith
Show notes for Episodes 63 and 64:
https://farmsteadmeatsmith.com/episodes-63-64-fasting-fat-and-fasting-with-fat/
108 episodes
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Manage episode 292575589 series 1542236
Content provided by Lauren Sheard and Farmstead Meatsmith. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lauren Sheard and Farmstead Meatsmith or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. In Part 2, they talk about the challenges of living in an abundant and convenient world.
Help us produce more episodes by supporting us on Patreon:
https://www.patreon.com/meatsmith
Show notes for Episodes 63 and 64:
https://farmsteadmeatsmith.com/episodes-63-64-fasting-fat-and-fasting-with-fat/
108 episodes
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Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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