Kickstarter

It's Herey!

talk soon,

us

launchsauce. 

9 am est.

www.anatomyofthrift.com

see you there.

hi,

My apologies for the gap in communication. You know how the Things go sometimes. Thanks for understanding, you're so kind, you know that?

The good news is that I've got good news. 

Tomorrow, the day that comes after today, is the first anniversary of the OAT project! Wowie Zowie!  We made it. One year underway, and we are coming into the home stretch. Thus, it is time.

Introducing: the beginning of the end. Watch the intro for the last installment here. 

I can't disclose the super extra secret release date, but I can tell you it will be much sooner rather than much later, and I just might be winking while I tell you that. 

kbyebye

hello lovelies,

first and foremost, here is the link to the sweet sweet video. 

It is with great pleasure that we now announce: the first part of the second one, and the third part of the first one!

Today (right now, in fact) Farmstead Meatsmith is introducing a new, outside of the ordinary, self-published, web-distributed, released-in-installments COOKBOOK! wooooo!

The Butcher's Salt, Precepts for Meat Cookery is essentially an extension of the Anatomy of Thrift video series in a format that you can keep with you always. Under your pillow. In the kitchen. On the bus. While jetskiing, galavanting, skeetshooting, sommersaulting, drinking apple juice in the park while sitting on a blanket, adventure crocheting, slaughtering sheep, or even whilst sitting. 

The installments will be downloadable PDFs available on the Farmstead Meatsmith website. We're leading the charge with Meat Cookery, Stock, and Leaf Lard - they are $1.99 individually or all three for $5

Check out the sweet sweet intro video HERE. 

Secondlymost, it's that time. The time where we announce the subject of the third and final - yes, final - installment of On The Anatomy of Thrift, Pork Provender in the Home Kitchen. Initially, naively, we promised six installments. Things change, projects evolve, and we feel that three will be just the right amount to accomplish our goal of creating an introduction to traditional animal processing. 

That said, the third episode will be on the subject of Salt & Fat. We will use the platform of pork preservation as a means to explore the role of both salt and fat in our lives - the healthful and opposite effects and implications of each, the historical context of how we have arrived at our popular perceptions of both, and how to properly use them both in preserving pork to extend your harvest. 

onomatopoeia,

us

i'd like to offer the disclaimer here that your head might explode whilst watching this on account of it's kind of awesome. 

so maybe just, y'know, grab some towels before WATCHING THE BRAND NEW JUST RELEASED TO THE ENTIRE INTERNET, NEVER EVER IN THE HISTORY OF TIME BEEN SEEN BEFORE, NOT EVEN A LITTLE, TEENSYWEENSY BIT EPISODE of On The Anatomy Of Thrift. 

apologies for the stupid jokes.

enjoy!

(and in case you need a refresher, this episode is built upon the kickstarter video and the first episode)