Exploring the Fifth Quarter with Jason Erman

In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Andy Heiser chat with their guest, Jason Erman, an advocate for homesteading and nose-to-tail eating. Jason discusses his journey from culinary school to raising and butchering his own animals in Nevada County, California. The trio delve into utilizing lesser-known cuts of meat, commonly referred to as the fifth quarter, such as pig heads, hearts, and liver. Jason shares practical recipes and insights on optimal cooking techniques, the cultural shift in food consumption, and the importance of connecting with local farmers. The episode also touches on America’s national eating disorder and how returning to whole foods can enhance both diet and enjoyment.

Find Guest:

Social: https://www.instagram.com/nosetotailnevadacounty

Mentioned in Episode:

Jason Notable Meal of the Week: https://www.instagram.com/p/DTl3bYwj_W3/

No Way Jose 5th Quarter Post: https://www.instagram.com/p/DTwMhdSjtPX/?img_index=1

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Chapters:

00:00 Introduction and Coffee Concerns

00:30 Welcome to the Okayest Cook Podcast

01:06 Discussing the Four Pillars

02:11 Introducing Jason Erman

02:54 Jason's Homesteading Journey

05:58 Notable Meals and Bourbon

08:12 Cooking with Venison

11:11 Exploring Lamb and Sunchokes

21:10 The Importance of Resting Meat

28:10 Utilizing the Whole Animal

35:03 The Value of Butchering Your Own Meat

37:03 Exploring Uncommon Cuts at the Butcher Shop

37:51 Cooking Techniques for Heart and Other Organs

41:50 Overcoming Mental Hurdles with Organ Meats

46:32 The National Eating Disorder

50:04 The Importance of Knowing Your Food's Origin

57:57 Practical Tips for Eating Healthier

01:05:02 Final Thoughts and Encouragement

01:06:07 Scrapple: A Delicious Way to Use Odd Bits

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Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser