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Homestead Dilemmas Spark Debate: Is Porterhouse or Teal RIGHT? ep. 120

158 views· 12 likes· 113:25· Aug 5, 2025

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PORTERHOUSE AND TEAL Website: https://porterhouseandteal.square.site/ Email: porterhouseandteal@gmail.com *Disclaimer: This video or video description contains affiliate links. That means I am awarded a small commission for purchases made through them, at no added cost to you. As an Amazon Associate I earn from qualifying purchases. Our Store: https://www.bonfire.com/store/porterhouse-and-teal/ EMP Shield: https://www.empshield.com?coupon=prtrhseandteal Harvest Right: https://affiliates.harvestright.com/1897.html Thank you for watching. Please consider subscribing!

About This Video

In episode 120 of Porterhouse and Teal Live, we kick things off with some live-chat fun (purple thingies, crowns, and XP points) and then roll right into a quote debate. I throw out Thomas Sowell’s line about “the least productive people” loving meetings, and we argue it out like we do—real talk. I land on this: meetings matter when you’re leading people, setting guard rails, and keeping a group from turning into chaos. Too many meetings is a problem, but no meetings is how you end up with a fractured mess and a “shitty boss” at the wheel. After that, we hit homestead updates. I’ve had a productive week thanks to cooler temps, less screen time, and a push to automate chores—especially in the chicken yard. I moved our third coop inside the yard (tightened space, took out a tree that was in the wrong place), started working on a watering setup that’s currently leaking from too much pressure, and installed an automatic chicken door to cut down the nightly workload. We also talk canning and preserving: Teal put up Italian-style canned tomatoes (tomatoes, bell peppers, onions, oregano) and pickled beets, including a key detail—when the recipe says “water,” it’s the beet-boil water, not straight tap water. We wrap with eggs sales, rotating in new chicks soon, and the return of Frank the Kill Guy—because we’re not shy about showing where food really comes from.

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