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Chapters & Sections (44)
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00:01
Host Sets the Theme of Food Origins
00:31
Story of Mobile Butcher and Farm Visit
01:33
Encounter with a Family Raising Rabbits
02:37
Introduction of the Rabbit Huddles and Butchering Plan
04:09
Family Interaction and Off‑Grid Aspirations
05:12
Discussion of Hunting and Raising Rabbits for Food
06:45
Butchering Technique and Child Safety Considerations
07:15
Reflection on Food Connection and Historical Context
08:48
Initial Rejection of Outreach
09:18
Discussion of Death Threats and Intimidation
09:49
Preparation for Rabbit Butchering
10:21
Detailed Cutting and Skinning Process
11:26
Organ Exposure and Utilization
11:57
Learning from YouTube and Personal Research
12:28
Family Blog and Cultural Influences
12:59
Homeschooling, Travel, and Budgeting
14:00
Meeting Story and Relationship Development
14:31
Cutting the Loin and Rib Sections
15:34
Preparing Quarters for Cooking
16:04
Children Influencing Lifestyle Choices
16:36
Grilling and Deboning Process
17:12
Stock Making and Final Meal Preparation
18:16
Tenderloin Selection and Smoking Process
18:47
Field Cooking Techniques for Venison
19:18
Final Scene and Meal Sharing Rituals
19:49
Reflecting on the Show’s Purpose
20:19
Sustainable Family Practices and Conversations
20:51
Community Support and Generational Wisdom
21:21
Practical Steps for Small-Scale Living
21:51
Teaching Moments and Lifestyle Choices
22:22
Balancing Quality and Quantity of Time
22:53
Acknowledgements and Closing Remarks
1h 21m
1h 4m
1h 24m⏭ 2
1h 6m⏭ 1
55m
1h 14m
1h 9m⏭ 1
1h 15m
56m
33m
1h 47m
1h 31m
48m⏭ 1
1h 22m
1h 16m⏭ 4
1h 0m⏭ 1
31m⏭ 1
4h 6m⏭ 2
1h 50m⏭ 3
2h 15m⏭ 2
1h 1m
1h 28m⏭ 2
1h 42m⏭ 3
1h 0m⏭ 2