Traditional Animal Fat For Cooking: Tallow and Lard Explained

Hosted by Poldi Wieland, Year of Plenty: Traditional Foodways is a conversation about rebuilding a direct, meaningful, and resilient relationship with what we eat and drink. This podcast sits at the crossroads of practical skill and deep knowledge, examining how the paths our food travels-from field, forest, or water to our pantries-shape our health, our culture, and our connection to the land. Episodes delve into the specifics of regenerative farming, the nuances of foraging for wild edibles, the ethics and craft of hunting, and the quiet satisfaction of homesteading practices. It’s not just about recipes, but about the entire supply chain we often take for granted. You’ll hear from people who are reviving generational cooking techniques and food traditions that modern life has allowed to fade, blending lessons on nutrition with tangible actions for greater self-sufficiency. The tone is one of gathering around a shared table, a place to learn how to reclaim agency over your sustenance. Whether discussing the physicality of processing a harvest, the art of preserving a season’s bounty, or the science behind nutrient-dense foods, this series provides a grounded, thoughtful look at creating a fuller, more engaged life through traditional foodways. Tune in for a podcast that reconnects the threads between what’s on your plate and the world outside your door.