Episode-2010- Nicole Sauce on Building Local Demand in a Niche Market

Nicole Sauce has had side hustles going her whole life. She developed a love of good food – and great coffee – in the Pacific Northwest. She started her career as a high school teacher, but quickly realized that system was so broken that she needed to do something more meaningful.

After 8 years of executive coaching for expatriates, Nicole discovered a world of libertarian policy think tanks and her life changed. For 13 years, Nicole has worked with policy organizations that seek to make government smaller. However, working in the system against the system accepts their rules. Along the way, she fled the intolerance of Oregon for a more hospitable Tennessee.

Nicole loves showing people how to do forgotten homesteading arts such as canning and preserving, cheese-making, meat processing and more.

For five years, Nicole has roasted coffee and earlier this year she launched the Holler Roast brand alongside her podcast, Living Free in Tennessee. She and her fella run a local tourism focused paper called The Center Hill Sun and a small homestead.   She joins us today to discuss building a local market based niche business.

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

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Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

King Kooker 12-Slot Leg and Wing Grill Rack – Item of the Day

wingrackEvery day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the King Kooker 12-Slot Leg and Wing Grill Rack.  Oh you out door cooking types are going to love this, though it works quite well in the oven too!  Since I first reviewed this item the price has gone up to 16 bucks but the good news is it is no longer an “add on item” so you can buy one alone if you want to.

There is so much I love about these things, first they hold either 12 wings or 12 legs and they do it in about 1/4th of the space that you’d normally need.  Next is that they end up with perfectly crisped and seasoned skin.  Since they never touch the grill rack and you never have to turn them.

I generally cook my chicken on a low temperature on indirect or very low direct heat until almost done.  Then bring up the temp at the end to crisp up the skin.  It also makes sense to set these in a small pan or toss away aluminum pan to minimize flare ups when cooking over direct coals or flame.

Again they work great in the oven as well, cook until almost done at say 350 then pop up to 425 for a bit to crisp up the skin, want a recipe, tune into today’s show for one!  You cans see in the above photo how the wings are hung from the rack by the tips and in the photo below how the legs hang and are held by the knuckle.

Let me tell you try the King Kooker 12-Slot Leg and Wing Grill Rack and you will never loose that crispy skin off a drum stick ever again.

legrack

Remember you can always find the TSP Amazon Item of the day by just going to TspAz.com and by shopping at TspAz.com anytime you shop on Amazon you help support TSP and the work we do here no matter what you buy.

P.S. – My latest cook with these was indoors and let me give you the skinny.  I coated the wings in my famous “chili garlic pepper oil” and then dusted them with a mix of chili powder, smoked salt, garlic, cumin, paprika, onion and black pepper, all about equal amounts ground in a Mr. Coffee Grinder. (FYI this is my everything seasoning mix)

I used the “convection roast” setting in my oven, ran them at 425 for 45 minutes, they were beyond fantastic.

To do this without creating a grease fire or lots of smoke take a large aluminum foil ban like for baking a turkey, put this rack inside it and put about 3 inches of water in it.  This will catch dripping fat and the water won’t let it scorch on the pan when it gets caught.  The extra humidity will be good for keeping them juicy.

On this latest run I got 15 wings on the rack with a bit of fiddling, which is 30 pieces.  The only down side is you can only fit one of these in a standard oven.

We Now Accept Six Cryptocurrencies For MSB – Sale Price to Cellebrate

Pay with Crypto Now and Get MSB for Only 30 Dollars a Year!

In an effort to spread more use of cryptocurrency and to better serve our audience The Survival Podcast will now accept MSB payment in multiple crypto coins.

As of today we now accept Bitcoin (BTC), Ethereum (ETH), ZCash (ZEC), DASH (DSH), Litecoin, (LTC) and Augur (REP).

The process is somewhat manual but by doing it that way we can offer all of these options.  All you do is visit our “Subscribe with Crypto Page” and fill out a simple form so we can either update or set up your account.

After filling out the form and hitting submit you will be taken to the payments page.  At that point you select the address for the crypto you wish to use, send us the funds and send us a short email telling us what coin you used and that your payment was made.  Then within 24 hours we will set up your account and email you your login or verify that your existing account was renewed.

The Best Part!

For the next 30 days I am offering a sale price for anyone paying with any of these crypto coins.  The price is 30 dollars a year and you can pay for as many years at that price as you want to.  Just make the adjustment yourself when you complete payment.  Now how awesome is that?

To Take Advantage of This Offer Now Just Visit”Pay with Crypto Page”

Please Note –  The 30 dollar a year price will expire on 6-24-17 at midnight Central Standard Time.  This price is for people paying with Crypto only.

Episode-2009- A New Look at Virtual Nations

What Truly Defines a Nation vs. a State?

In 2014 I first conceived of the concept of a “Virtual Nation” in episode 1428 and it was huge learning experience.  The most surprising thing was when I asked people what would they put in the constitution of a virtual nation, some of the first ideas were things like term limits and restrictions on elected officials.

What?  Why would you have elected officials in a voluntary society?  That was my reaction and what I learned is even in the liberty community how entrenched the concepts of statism are.

Not long after this, the first proclaimed virtual nation (BitNation) was launched.  Along with that I took another look at the concept in episode 1561.  Since then BitNation has yet to do much that I can see anyway, though I am officially a citizen, there isn’t much you can really do yet inside it.

Then this week I was listening to podcasts on the Let’s Talk Bitcoin Network and came across this episode, State Change #41 Unpacking Digital Identity – Christian Lundkvist, Stephen Wilson. The guest brought up a lot of challenges with digital identity including layers of identity, such as how much identity does a given action require.  Such as to play an online game you don’t need to reveal as much information as you do to say request a loan.

They seemed pretty resigned to still needing the state to acomplish much of this, however, it led me to what virtual nations should really be doing to create a “first product”.  A true and validated identity that anyone would accept.  While it sounds complicated, it really would not be.  It would also be a source of initial funding for a virtual nation and provide a creditable base for everything beyond that.  Make sense?  If not tune in for a revolutionary idea that I have been working on in my head for over three years now.

Join Me Today to Discuss…

  • My original idea for a virtual nation in a nut shell
  • How the currency model is now far easier to acomplish
  • The concept of a virtual nation identification
    • Create a secure vetted environment
    • Use the states tools to verify identity in every meaningful way
    • Put the individual in full control of their identity
    • Allow “natives” to build ID 100% internally
  • Where a VN goes from here
    • Market force (group buys)
    • Educational certifications
    • Conflict resolution
    • Corporate Structures
    • General Marketplace
    • Entertainment
    • Insurance (yes really)
  • Why this is our only real play at this time

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

The Bradley Smokers Original Smoker – TSP Item of the Day

bradleysmokerEvery day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day the Bradley Smokers Original Smoker.  I first learned about this smoker from Kevin Kegan one of my partners at PermaEthos.  He recommended the digital version, but after a lot of research I decided the original version was good enough for my needs.  So I could not justify the extra expense and I always cook with a two probe thermometer anyway.

The four rack system give a lot more cooking area then you would think.  I recently removed one of the racks and with a bit of creativity in how I slid in the other three was able to do six pork shoulders in a single smoke.

If there is a downside to Bradley it is you have to use their “bisquettes” which are compressed little pucks of wood shavings.  To me though it isn’t a big issue, if you smoke with a tool like this you are not making a single meal, rather you are making a significant amount of food. When you pro rate the cost across the per pound of yield it is insignificant.

The fact that you can keep many different woods on hand in a small space is nice too.  Alder for salmon, hickory for that home cured bacon and cheese (using the cold smoke adapter of course), oak for pork, pecan for brisket.  (crap giving away more of my secrets here)

Frankly I never let any extra space go to waste.  Lets say I am doing a single pork shoulder for a small family get together.  Okay great, so I will toss in a few rib racks and say a chuck roast, smoke it all.  I then let the extra stuff cool, vacuum seal and freeze it.  All you do is take it out and re heat it and rock on.  This means you can have low and slow smoked wonderful meats ready to go.

When you do a brisket you have to cut it in half, it just won’t fit whole, but two fit cut in half.  Half a brisket is still a lot of meat, so one smoke, 4 half briskets, for a family thing two halves go in the freezer, but if it is just for Dorothy and I, one half gets used and three go in the freezer.

How does that effect quality?  It doesn’t, at all, I could put fresh and frozen and re heated in front of you, you’d never know.

I am a guy that loves my grills and smokers.  I love that I can smoke on a kettle grill, I have a huge side box old school smoker, but once I got this it is just too easy to not use most of the time.  The results are dead simple consistent.

There is one caution, one time I ran 2 briskets and got distracted and ended up with a grease fire.  It was easy to put out and didn’t get out of hand but it could have.  This is because you have so much fat dripping into one area.

What I suggest is the smoker comes with a small pan which you fill with water, replace it with a aluminum throw away oven pan, so it has more capacity.  Empty and refill it say every two hours.  This pan isn’t just for moisture the finished pucks are pushed into it and extinguished.

Next is if you are only using one to three of the racks, put one of the aluminum pans on the lowest rack and let it catch your fat drippings.  This helps keep your smoker a lot cleaner anyway.  With three racks I can still do two shoulders, 3 rib racks and  couple rings of sausage.

If you love smoked meat but don’t relish the constant tweaking for old school smoking check this thing out.  And as always don’t be a purist.  Smoke up to about 160 for your meat.  Then wrap in foil and finish in the oven at about 225.  This is called the Texas Cheat, and as a good friend of mine says, if you are not cheating you are not trying.  The oven finish is the way to go, and let me tell you a secret, a real secret.

This is exactly how I pull off freezing roasts and heating them up and them tasting so great.  I don’t finish them!  I smoke up to 160 (it is called “the stall”) and I wrap in foil, then vac seal and freeze what we are not going to use right away.  When we want to use it, we defrost it, pop it in the oven and finish it the day we eat it.  Now guys, that is a real Spirko hack and until I published this review, it was a closely guarded secret.

Oh and hey, want to blow it up for Thanksgiving?  Get one of these, quarter your bird, smoke it, then wrap and oven finish.  Don’t try to cook it heavy in the smoker, go lite, about 2.5 hours, just to season it with smoke, then cook in wrapped foil until it is perfectly tender.

Do this and you will never have a dry turkey again!  Sure it won’t be a big giant browned bird on the table but how long do they stay that way anyway, in the end it is what is on the plate that matter.  So for all these reasons and more check out the Bradley Smokers Original Smoker today.

Remember you can always find the TSP Amazon Item of the day by just going to TspAz.com and by shopping at TspAz.com anytime you shop on Amazon you help support TSP and the work we do here no matter what you buy.

P.S. – Of course I hate one trick pony type things, like a smoker that only smokes.  So check this out, when I have big gatherings one of my favorite thing to provide is brats and sausages.  It is finger food, help yourself type stuff.  So I cook them on my grill and then put them in the smoker, I put in no wood pucks and simply set the Bradley to about 120 degrees.

It is then a hot box to keep them warm, I can now have a beer and socialize and people just help themselves.  Just make sure after about an hour to clean it out or you may find something very unappetizing next week when you go to cook again!

 

Episode-2008- Listener Feedback for 5-8-17

jackspirkoToday on The Survival Podcast I take your questions on uber, chestnuts, pellet guns, the injustice system, ammo, 22s and more.

Remember to be on a show like this one just pick up your phone and call 866-65-THINK.

Make sure if you submit content for a feedback show that you put something like “comment for jack”, “question for jack” or “article for jack” in the subject line to assure proper identification for my screening process.

Please understand I receive several hundred emails a day and can’t get them all on the air.

I also do put out a lot of information on Facebook from emails that I can’t fit on the program though so keep em coming.

Join Me Today As I Respond to Your Calls and Discuss…

  • McDonalds is now Ubering Deliveries
  • Uber is now in the “Freight Business”
  • The American Chestnut will be restored without GMOs
  • Choosing Between the 177 and 22 in a Pellet Gun
  • A Man Found Innocent in Court Serving Prison Time Anyway
  • Understanding 22 Short, Long and Long Rifle
  • Proper storage of ammo

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Kuhn Rikon Julienne Peeler Item of the Day

kunEvery day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Kuhn Rikon Julienne Peeler.  I covered this item in my episode Episode-1820- 15 Items for the Prepper Kitchen and How to Use Them.  But it is an great item especially for those of you on the low carb lifestyle.  But I can tell you anyone will love the dish I am going to tell you how to make today with this peeler.

First I think any kitchen should have a good Julienne Peeler in it.  From Asian dishes, to making salads look and taste awesome and more they are just a great tool.  They do so much and cost so little.

But when it comes to making zoodles, they really shine.  What is a zoodle, a made up word meaning zucchini noodle.  They are simple to make but there is a right and a wrong way to do it.  There are also cool machines like The Sprializer that making them a bit thicker and in long sprials.  Those machines are not expensive but they are one more big item in your kitchen and a Julienne Peeler fits in a knife drawer.

In the PS I now  have a video showing you how to make these.  It is really easy though, his is all you do, take a few zucchinis and just julienne them, turning them as you go.  As you get to the seedy part you are going to stop.  Toss that to the chickens, ducks or compost bin and go to the next one.  You can cut bit into the seeds it won’t hurt anything but you will notice a point that you have worn it out.

NOW COMES THE IMPORTANT PART, you Do NOT COOK THEM THIS WAY.  Put them into a strainer and sprinkle kosher salt on them.  How much?  Not a lot just enough to coat the top, toss them around, give them a bit more and leave them to drain into the sink or a bowl.  In about 10 minutes they should be very wet, if not add a tiny bit more salt.  After a few times you will know how much to add.  Over the next 30 minutes turn them by hand 2-3 times.  Make sure they drain at least 30 minutes.

Now put down a couple layers of paper towel and spread them out (don’t be all fussy about one layer, but just spread them out).  Let them sit that way, perhaps flip a few times.  This is less work to do than to read and write about.

I generally do this all when I start cooking, once they are on the paper towels they can sit there an hour if you need them too.  When everything else is about ready, heat up some olive oil (I like garlic infused for this) in a skillet, toss in your zoodles with any other seasonings (no salt though of course) toss them at medium heat for a minute or two.  Finish with some real butter melted in and serve.  This is a go to side dish for grilled steaks at my house.

The salt is the key, zucchini squash have a huge amount of water in them.  The salt draws it out and they taste like and have the texture of an actual noodle.  I won’t say they taste just like spaghetti, what I am saying is if you ate them blind folded you would swear they are a type of thin noodle.  Omit the salt treatment and they are fine but they taste like well zucchini rather than a noodle.

Pasta is one thing I really have missed going back to low carb living, until I found these.  Once I did it isn’t even an issue any more.  And here is a big bonus!  If you have a garden you likely grow zucchini and get a lot of them.  Miss a day of picking and you end up with big zucs, they start to get tough, way too seedy, etc.  Well when you julienne them, that issue is not a problem and you discard the big seeds anyway.  In fact we have found zucchini about twice the size you find in stores make the best zoodles.

So give zoodles and the Kuhn Rikon Julienne Peeler a shot.  If you already have a julienne peeler you are happy with by all means just try the zoodles.  But that being said if you need one or a new one, get the Kuhn.  It is the highest quality tool of its kind I can find.  Kuhn Rikon is a Swiss Based company, think Swiss Army Knives, they make some of the best cooking tools on the planet.  Besides with this tool being under 11 dollars, why wouldn’t you buy the best?

Remember you can always find the TSP Amazon Item of the day by just going to TspAz.com and by shopping at TspAz.com anytime you shop on Amazon you help support TSP and the work we do here no matter what you buy.

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Episode-2007- Expert Council Q&A for 5-19-17

Today its Friday so it’s time for expert council show. To ask a question for a show like this, just send an email to me at jack at thesurvivalpodcast.com with “TSPC Expert” in the subject line.

Today the expert council answers questions on home schooling, TENS devices, tent living, herbal teas, cooking, bees, cryptocurrency and more.

In the body of your email first tell me the council member your question is for. Second ask your question concisely in one to two sentences maximum. Third any and all details after that. This is the formula to give you the best chance of getting on the air.

I do what I can to get as many of your questions as possible on the air but can’t always get to all of them. Our council is made of a wide variety of experts in everything from the tactical to the practical and everything in between.

To get more information on our Expert Council visit our “Meet the Expert Council Page” to learn more about them and their specific areas of expertise.

Join Me Today As Our Experts Discuss

  • Make sure home schoolers are ready for college – Mike and Sue Laprise
  • The truth about TENS devices – Doc Bones
  • Safe installation of a wood stove in a tent – Tim Glance
  • Why you shouldn’t can your own herbal teas – Erica Strauss
  • Making the most awesome of bbq pork – Chef Keith Snow
  • Making pollen patties for your bees – Michael Jordan
  • Why you shouldn’t fear the government shutting down cryptocurrency – Jack

Resources for today’s show…

Sponsors of the Day

Websites of the Expert Council Members

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

The Herbal Medicine Makers Handbook by James Green – Item of the Day

handbook

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the book, The Herbal Medicine Makers Handbook, A Home Manual by James Green.  If I had to rely on only one book on medicinal herbs and their use it would be this book.

This book is hard to describe in a way as it is almost a dichotomy in itself.  On one hand it is extremely easy to read and highly approachable.  The author starts out with a true project/lesson.  Making a dandelion tincture.  The author does this for a variety of reasons.  First, almost anyone can find dandelion to harvest locally.  Second, the herb is inherently safe to use.  Third, the herb is easy to identify and no dangerous plant even looks remotely like a dandelion.  Fourth, by getting you started with a project out of the gate you gain confidence as you proceed with the book.

This book is written by a guy that uses both humor and humility and never tries to sound smart, he just ends up sounding really smart, because well, he is.  This is not a guy that decided one day that “oh I should gather up some information and write a book about herbs”, rather a man that lives this way who decided to canonize his knowledge into an incredible book.  Yet it is kept incredibly simple with the majority of it based on a core of 30 common herbs.

Then there is the other side.  While easy to read and approachable, this is really like a full course text book on herbal medicines.  Want to know how to make your own simple still from what you likely already have in your home to make a hydrosol?  Well first would you like to know what a hydrosol is and how to use it?  You will learn both in this book.  How about making and using glycerite and 20 herbs that work well in that form?  Yep you will learn that too.  Take the time and work though this book, all 384 pages of it, make at least 2-3 products of every form given and it is like taking a self directed course in herbalism.

One thing to be aware of for some.  The author sort of crosses into the world of shamanism/paganism at times, sayig things like,

“Now that you have properly identified and graciously harvested this plant, offer gratitude one again for its life.  Consider leaving an offering, like a strand of your hair, a prayer, a song, a story, whatever; plant spirits are known to be deeply touched by simple gestures of appreciation.”

While this may be a bit off putting for some, I’d like to point out two things here.  First that showing gratitude is good for our spirits, no matter how you define spirit.  Whether a religious prayer before a meal or simply a thought of I am grateful for this food from a secular perspective, either one builds good character and self reflection.

Second I remember a documentary on Amazon peoples where the tribe decided they needed a new canoe.  A tree was selected and one man selected to fell the tree.  The man said a prayer and spoke to the tree, he apologized for needing to take its life.  He explained that his people would honor the tree’s sacrifice, that the canoe and other parts would serve his people for several generations.  That they would plant a tree from this trees own seed in its place and make sure it was protected so it could grow into a strong tree.

That had to be 25 years ago and I have yet to forget that moment and the words that man said to a tree.  Call such a man a primitive if you want but how much more forest would exist if all trees cut for our needs were cut with such reverence.  Also think about this, that man was about to spend a full day of manual labor to cut that huge tree down.  No chain saws in his tribe and yet he met the task with humility.

So yea there is some woo woo in this book but nothing over the top in my view.  What you get is quality instruction, a true course in home herbal medicine making and concise information to make this practice safe and effective.  Again, if I could only have one book on herbal medicine it would be The Herbal Medicine Makers Handbook, by James Green.

Remember you can always find the TSP Amazon Item of the day by just going to TspAz.com and by shopping at TspAz.com anytime you shop on Amazon you help support TSP and the work we do here no matter what you buy.

 

Episode-2006- Listener Calls for 5-18-17

jackspirkoToday on The Survival Podcast I take your calls worms, investing, building personal brand, mulberries, seed starting, cannabis, permaculture, ponds and more.

Remember to be on a show like this one just pick up your phone and call 866-65-THINK.

The best way to improve your chances of being on the air is ask your question or make your point up front, then provide details.

Also please do your best to call from a quiet area with a good connection and speak up so you can be well heard.

While I can’t put all calls on the air but I do my best to get as many of them on as I can.

Join Me Today As I Respond to Your Calls and Discuss…

  • Building worms up on your property
  • Why I am not a fan of “Be Your Own Banker”
  • A.A. Forringer reports on building his brand the TSP way
  • Growing mulberry in high altitudes
  • The ins and outs of seed starting
  • Of cannabis and Harbor Freight – It will make sense I promise
  • Practicing Sneaky Permaculture
  • Preventing fish die off in a farm pond

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.