Summary: Neal Foley is a master of many skills. Although he once dreamed of veterinary school, an apprenticeship at a raw milk dairy inspired him to look at agriculture. He is now an accomplished chef, entrepreneur, media host, blogger, videographer, educator, butcher, food photographer, homesteader, and "accidental agrarian". He has influenced and inspired me through his various social networks and is always ready to give a word of encouragement when needed. We recently had an extensive conversation about his journey, farming, raising Silver Fox Rabbits, and English Shepherds. I first connected with Neal on twitter, where he tweets as Podchef. This led me to his podcast, The Podchef's Gastrocast, available on iTunes. The first episode I listened to was about raising rabbits. I remember coming home to Jon and asking him if we could keep a few in the basement or back yard. The more I learned about Neal, the more impressed and fascinated I became. So I was thrilled when we finally sat down in October and connected for an early morning interview. It was great because we learned more about how his background and what brought him back to the East coast and to Claddagh Farms. Neal embraces the Farm to Table concept as a producer of heritage breeds, processor/butcher, and "nose to tail" gourmet chef. His farm includes Jersey cows, pastured pigs, Silver Fox rabbits, English Shepherd dogs, and Roen ducks. He is also an accomplished gardener. With twenty years of experience, he generously shares his expertise through videos and workshops. For example, this week and in December he is hosting a two day Porkshop that will include slaughtering and processing a pig and making blood sausage, head cheese, pate, bacon, ham, and lard. Next week he hosts Duckfest, a chance to learn how to turn ducks into confit de canard, terrine de foie naturale, and le grande cassoulet. Neal shared with us that the fuel keeping him going is the dire state of our food system and his motivation to teach others to live, farm, and eat more sustainably. Letters from appreciative fans let him know that he is making an impact in people's lives. I steered much of the discussion in this show selfishly to the raising of Silver Fox rabbits. I first learned about this breed from Neal and am excited about the opportunity to help preserve this critically endangered heritage American breed. Rabbit meat, or lapin in French, is very high in protein. With correct cooking it can be very delicious with a rich depth of flavor and texture. With only 1/4 acre of space, a doe can produce about 120 pounds of meat in a year. If her daughters are also bred, the meat produced in a year with the meat produced by a steer in two year's time. The rabbit manure can be used to side dress garden vegetables, assist in vermiculture, make compost tea, or benefit vermiculture. In addition, produce from the garden can feed your rabbits, resulting in a harmonious cycle. Rabbits are easily dressed out at home. Parts not consumed such as entrails, heads and feet make healthy food for canine and feline companions. The pelts can be cured and made into bags and garments. Absolutely nothing is wasted. In the 1940s both my father and Jon's uncle raised rabbits along with victory gardens during World War II. We also discussed English Shepherds. Our clear sable and white ES puppy is now 3 months old and already demonstrating early skills in herding, hunting, and guarding, the three hallmarks of this landrace breed. We hope that Cody's conformation and temperament will make him eligible to contribute to the continuation of this rare and important American breed. You can find out more about Neal by following him on facebook, or at his blogs including The Gastrocast, Claddagh Farms & The Kitchen Garden Company, and The Accidental Agrarian. If you're looking for a unique holiday gift, consider purchasing the Gastrocast Cookbook. More Holiday Shopping Ideas:
