episode 79 :: the heming way

As we kick off the beginning of Season 5 of My Life as a Foodie, we’re joined by Marty Beckerman, author of a very funny book available now. “The Heming Way – How to unleash the booze inhaling, animal slaughtering, war-glorifying, hairy-chested, retro-sexual legend within – just like Papa” calls out the modern man for being a sulking, beaten down, adventureless pussy. But by living life just like Ernest Hemingway led it – hunting and eating animals, marrying and divorcing multiple times, drinking from morning until night, basically living life as hard and fast as you can, we can suddenly feel like men again.

Download Episode 79

While it’s definitely satirical (living a life even remotely resembling that of Ernest Hemingway would be reckless), there are a few things we can still learn from the original “Most Interesting Man in the World.”

You can buy Marty’s book today in two different formats, both available from Amazon.com. It’s a short read – perfect for you Twitter folks with short attention spans.

Available in paperback:

Also available for Kindle:

Music in this episode by Dark New Day. Buy their song from Amazon.com, from the iTunes Store, or visit their web site myspace.com/darknewday

15 thoughts on “episode 79 :: the heming way

  1. Excellent interview, Phil. Marty was very funny. Downloading his book now.

    Congrats on the 4 years. Enjoying every minute of it so far! Keep the shows coming Phil!

  2. The only shoulder a man should cry on is beef chuck. Damn that is funny.

    Congrats on a 5th year Phil. Enjoyed the interview with Beckerman. He seems like a real cut up.

  3. Great interview dude. Made me want to re-read A Moveable Feast. Congrats on 5 years p’casting strong.

  4. Congratulations on a 5th year, Phil! Been listening since almost the beginning and it’s been a real pleasure following you along your journey as you discover new things, and take on new topics.

    I agree 101% with you on how we need to respect the food that we eat enough to realize where it came from and that it needs to give its life up for us. Our food is not anonymous.

  5. Great interview with Marty, Phil. And I’m glad you brought up the stories of Zuckerberg taking part in the killing of his food.

    I witnessed a pig slaughter once when I was in my teens back in Iowa. Some people say that the experience is supposed to be motivating. It’s supposed to make you want to go out and do something for the animals. Well, I never reached that point, but I can say that it did make it clear what a dirty business it is to do that job.

    It’s amazing to think that what happened in one hour was so small and miniscule compared to a mechanical assembly line operation, let alone thousands of them. I can not grasp such large numbers.

    Loving your show.

  6. Congrats on your four year anniversary. So very cool. Loved the episode. Great interview with Marty. So f—ing true how this country has become as you said “pussified.” My mother used to watch her grandfather cut off chickens’ heads when she was girl then she went on to buy plastic-wrapped meat in styro-foam when I was growing up. I have no idea how I’d react to “dispatching” an animal because I wasn’t conditioned to it at an early age. People in this country did it for hundreds of years (including many of my own relatives). Funny that this is now an issue. I’m quite sure that if something ever happened to our food supply and we were starving we’d be dispatching with verve and gusto. So here’s to manning up!

  7. Thanks for your comments, everyone!

    Here’s to definitely manning up. We’ve really pussed out over the years. It’s time to come to grips with the fact that food is a dirty business.

    Thanks for making a 5th year a possibility!

  8. Great interview. Great topic! Hemingway really pulled it to the forefront, something we need to rediscover. Marty hit it, so many modern men can’t “do anything”. Start small (he for one should just go hunting, it opens up something in your heart) Respect…the fish, the deer, the cow, and the MORE we are involved in both their life AND their delicious demise, the better for the animal and the better for ourselves.

    Just reading an article about how to kill a lobster. It was so squeamish! For fuck’s sake! We can’t even bring ourselves to slice a bug’s head in half for that tastiness. Just read Gabrielle Hamilton’s “Blood, Bones, and Butter”, and there’s a chapter that relates to exactly this. About how a bunch of “well-meaning” vegetarians “rescued” her sleeping lobsters from the fridge and put them in fresh water, drowning them. It was heartbreaking.

    Loved the episode. Thanks again, Phil, for all your work all these years.

  9. Thanks Nik! I read Blood Bones and Butter earlier this year and remember that story. It’s really amazing how confused we all can become over food, whether we’re on the vegetable or carnivorous side of things. It shouldn’t be this complicated. It’s only food, after all.

    Thanks for listening, and for your continued support of the show.

  10. Congratulations on four years, Phil! Even though I have a hard time “dicking” around in the kitchen and I am a squeamish little girl, I love Dude Food and your perfect voice 🙂 Time’s a tickin…

  11. Thanks for your kind words, Sara! You make most of us look bad in the kitchen, so try not to rub it in. 😉

    And for the record, I think you’re far from “average.”

  12. Great interview. This is why I will never leave Montana again. Men are still men. I have been butchering much of my own food since I was a child. Yes it is gruesome, but it is real unlike nicely packaged supermarket meat. I also get the chance to say a prayer of thanks to the animals I consume.
    The few times I have lived in large cities the men all thought of me as a dumb primitive hick (despite an Engineering degree). If the grid ever does go down they will all gone, but my family will be fine. Thousands of bushels of wheat in storage and countless animals to eat give a guy a piece of mind.

  13. Thanks Ryan. I agree 110% with everything you’ve said. Nothing shaped me more as a young man than my early years in Arkansas. Few know the deep satisfaction you feel from raising your own food from start to finish.

    Good to know we’re not a dying breed.

  14. Phil,

    Awesome show as usual. Daiquiris back in the day weren’t the frozen fruit salad bullshit that they have become pussified into. Originally it was some sugar, lime juice and rum. That’s it.


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