Episode 17 features Dann Reid, who is the creator of the Culinary Libertarian blog and podcast. Reid says his goal is to help teach and share information on baking, cooking, ingredients, “general food stuff, and policy which is relevant to liberty.” With his blog, he hopes to “make cooking and baking possible and take the scary away” while encouraging newbies to embrace “reasonable expectations to start with.” And with his podcast, Reid tackles interesting topics with wide-ranging guests from both the liberty movement and culinary worlds.
Whether it’s fighting for food security and food sovereignty, challenging woke food bullies, or donning a cheesecloth face mask, Reid likes to keep the control freaks on their toes, all while inspiring us non-chefs to revel in the fun of cooking and the freedom of using homegrown ingredients. Be sure to check out Reid’s book “Cooking For Comfort: One-pot Meals You Can Make.”
Also mentioned in our discussion are Michael Boldin’s Tenth Amendment Center, self-described “Christian libertarian environmentalist capitalist lunatic farmer” Joel Salatin, U.S. Rep. Thomas Massie’s PRIME Act, and the books “Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle Over Who Decides What We Eat” by David E. Gumpert and “Sacred Cow: The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet” by Robb Wolf and Diana Rodgers.
Comments
Another really goodun’, DM, the topic eminently practical and timely!
Thank you, DD. Glad you liked it. 🙂