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Episode-1193- Listener Calls 8-23-13

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Join Me Today as I Answer Your eMails

Join Me Today as I Answer Your Calls

Today on The Survival Podcast I take your calls on Brink of Freedom, fermenting, gardening, growing mushrooms, trapping pigeons, tropical climate permaculture, investing 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. I can’t put all calls on the air but I do my best to get many of them on.

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

  • First a Quick Interview with Josiah Wallingford of Brink of Freedom
  • Making fermented pickles and keeping the salt down, how low can you go
  • Ways to help new gardeners/permaculturists motivated in the first two years
  • A very interesting question about “wrongful imprisonment”
  • Is using a 401K loan as a down payment on a house a good idea
  • Trapping pigeons, cooking pigeons and environmental toxicity concerns
  • Thoughts on paleo and the fact that there is no “Paleo Pope”
  • Encouraging wild mushroom production
  • John from W.V. found an “I Miss America” dollar bill, have you seen one
  • What can you grow in zone 11?  Heck, almost anything you want!
  • Getting kids and spouses on board with prepping

Resources for today’s show…

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.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

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Comments

Episode-1193- Listener Calls 8-23-13 — 38 Comments

  1. My dad worked in a chemical plant for 30 years and he worked half a day every other weekend, he would let me go to work with him on those days..next door to the plant was a grain elevator and it was home to millions of pigeons, I killed 10-20 pigeons a weekend with a .22 cal pellet rifle, big huge grain fed pigeons and man they were good eating, I haven’t eaten pigeons in long time…makes me want to go hunting LOL

  3. About the brine:

    Bottom line – you shouldn’t really measure a brine by volume (for the salt, anyway) but by weight. If you use volume, the size of the grain will affect the measurement and it can be a big difference. I’ve had kosher salt from different brands or boxes where the grain size is significantly different. If you use weight, you can be more accurate and it’s always right. Make sure you don’t use iodized salt, only sea salt, kosher or canning salt.

    Most accurate way to do this is dissolve the amount of salt and water you think you’ll need first. If you do 1 liter=1 kilogram=1000 grams of water, then for a 2% solution you do 20 grams of salt.

    Here is a page that has a neat list of what brine solutions are best for different applications. For most veggies you wanna hit around 2%. That allows the lactobacilius to grow but not other things.

    • Oh that is a really great point, I always use coarse kosher salt, if someone used fine grained sea salt, well they would get a lot more actual salt wouldn’t they?

      May be my grandma did the taste the tip of your finger method for this reason, LOL.

    • Another tip on salt: look at the ingredients–you should just see “salt.” For fermentation projects you want to avoid salts that have iodine and/or caking agents. Many kosher salts have caking agents in them which can lead to cloudy pickles. The brand I use is Diamond. Note that Morton has caking agents.

      And with brined cucumber pickles the variety of the cucumber is important–you can get mushy results with non-pickling varieties or waxed store-bought cucumbers.

      And, as always, a great show.

  4. This is in response to the guy asking about 401k loan as a down payment for his home loan.

    If I’m incorrect on this, someone speak up.. but I work on 401k software systems, and have done this myself…

    First thing to understand is that you are taking a loan of untaxed money, but paying it back with after tax payroll deductions. It goes back in to the 401k as before tax money… meaning you are getting taxed twice: first upon loan repayment, then again when you finally retire and take the money for good.

    Secondly, look into 401k ‘hardship withdrawals’ – this is a provision that allows you to withdraw a certain amount of your balance for use in ‘financial need’ – including tuition, funeral expenses, and purchase of a primary residence. You’ll get hit with a 10% penalty for doing this, but that’s a hell of a lot better than getting taxed twice.

    As an example, when I did it, I was required to not be able to take a loan out of my 401k in order to be eligible for the hardship withdrawal. Therefore, I took out the smallest amount I possibly could for a loan, and then was able to take the larger withdrawal.

    And before anyone gives me grief about the penalties, this was in 2008, and I would have been hit much worse by leaving that money in the account to begin with.

    My advice, if you’re still considering this… call your plan administrator and have one of the reps give you all the details of both the loan and hardship withdrawal. They will be able to give you exact dollar amounts, and explain what the penalties and such are.

    I’ve worked with 401ks for almost 10 years, both as a phone rep and now I build the backend systems that they run on. I am not a fan, and am looking for a new industry to be in. If it wasn’t for the matching employer contributions I, like Jack, wouldn’t touch them with a 10ft pole.

  6. To the gentleman who was asking about paleo. I’ve been on this paleo thing since about mid-late 2008. I also read Robb Wolf and have spent a ton of time reading Chris Kresser, Mark Sisson and others. Those guys are pretty freaking awesome. Chris is my favorite to follow daily now and I would encourage you to do so if I had to pick one. He’s got a really balanced take on how to eat. Great resource.

    So you will understand where I’m coming from I’d like to share a bit about my experience. I was really fat. I was in the middle of changing my career. Half way through grad school I was seriously stressed all the time. Every day after work I walked out ate something like: a honey bun, bag of doritos, box of donuts and coke; all gathered from the student center on my way to class. Then when I got home I would eat a frozen pizza or box of mac and cheese while I studied before bed. I was in bad shape. I was stressed, depressed and probably considered suicide on a weekly basis.

    My life has completely changed. Spiritually, emotionally…

    Physically, I’m starting to look like a bad-ass. I look and feel better than I ever have, at age 37. I’m 5’6 and was 205 (maybe a bit more) and now I’m 150 (actually 147) and I’ve got more muscle mass than I ever have in my life. My back, arms, chest and legs are all bigger than ever and my bench is way better than ever. And that’s after having laid off the gym and having been drinking beer for half the summer. Still, I’m getting pretty lean. In January I decided this year I would earn what is, by my measure, a body worthy of a magazine shot. I think I’m getting pretty close…

    I won’t go on too long, but suffice to say I’ve had tremendous results.

    This is just my opinion, nothing more, nothing less. Not interested in arguing with anyone about food choices.

    If you’ll stick to real, whole foods (and traditional prep methods, i.e. soak your grains/beans don’t pressure cook or whatever) a la a weston a price type thing, you can eat pretty much whatever you want in that category if you will work out with heavy weights 1 hr or so at least 3 days a week. And I mean take it seriously. Don’t be a fuck-around retard.

    If you don’t work out, you should stick to the “by the book” paleo if you want to stay somewhat lean. If you don’t, you’ll probably be medium-fat.

    If you really want to eat more diversity and sweets and fats (I had salami, gouda cheese for lunch today) and other good stuff like that (like that wonderful sounding homemade bread of which I expect you to send me once you realize how amazingly awesome this advice is!) then one fantastic option is to seriously WORK OUT WITH HEAVY WEIGHTS. It doesn’t take much time, an hour or less per session if you aren’t fiddle-fucking around. I’ve got 2 kids 2&4, I’m starting 3 businesses, work full time and still find time. It’s totally worth it. DO IT.

    On the milk thing: Jack I know you are a fan of Robb Wolf so I thought you would be happy to know he actually supports drinking raw milk. He mentioned it recently on a podcast (in the last year or so). Back when he wrote his book he was really basing that on store bought milk, which is what is typically used when they do any kind of “tests” in a lab for public consumption or whatever similar such material he may have been discussing in the book. You know like a study on how many people are allergic to milk would be done with store bought milk. So anyway, his thing about milk is really toward store bought. Whole, raw milk or cream he says he’s always been fine with.

    • Rob really needs an updated version of the book. He has evolved so much. He gets organic a lot more now then before. Is more open to fat, etc. as well. I should listen to his podcast more.

      • I like Robb, don’t get me wrong. I still listen to his podcasts once in a while. But if I had to pick one, I would recommend Chris. If you have any time at all to spend on that sort of thing (my time is also very limited) that should be your number one source. Robb is number two, imo.

        I concluded a long time ago that raw milk would be fine as long as you consider the macronutrient profile and it’s affects with respect to your particular goals. If you want to get lean, lots of green veggies and lean meat (including wild caught fish!) is the absolute best way to do it. Also, timing of macronutrients matters.

        And to reiterate the point above: Work out heavy and the possibilities open up even more. Know what’s better than a giant bowl of ice cream? Sticky rice, sugar, butter and pet milk (not the fake pet milk with hydrogenated oil; look at the ingredients it should only list “milk”). Add a bit of almond extract or vanilla…and it’s freaking amazing. I sometimes eat this every night after working out to help gain weight (muscle mass).

  7. Hey Jack. Just wanted to comment on your comments about nuts and chemical compounds to dissuade eating them. On Mark Sisson’s marksdailyapple.com, he supplied a chart showing that most nuts actually contain more phytic acid than most grains.

    The reason they are okay (in his opinion) is because of the amount consumed and when that amount is consumed. For example, nuts are seen as a snack eaten in small amounts. Grains are seen as a staple in every meal and you eat a lot since most people aren’t as filled by them.

    Just wanted to give you that info/point of view. And here’s the reference: http://www.marksdailyapple.com/nuts-and-phytic-acid/#axzz2coS5B8Y8

    Brandon

  8. RE: 401-k Loan

    One point not brought up is that one should seriously consider the consequences of a 401k loan & termination from the sponsoring employer.

    The loan balance is due within 60 days of termination of employment- whether voluntary change (ie move to a better position at another employer) or involuntary (position eliminated, downsizing, company folds, etc). If the loan isn’t paid back within the allotted time, it is considered in default. This in turn creates a taxable event for the remaining balance, complete with the 10% penalty if the participant is under 59 1/2.

    It believe it would be reasonable to assume that most people who would need to take the loan in the first place don’t have the liquidity or resources available to come up with the loan balance in short order. Of course there are exceptions to this but I would warn anyone considering this to consider the consequences of leaving the employment of the sponsor. The more “fine print” a scheme has the more likely that there is an unanticipated and life complicating trap ready to be sprung IMHO.

  9. Is anyone else having trouble accessing the brinkoffreedom.net articles? I’ve tried on multiple browsers and can’t get the article pages to load.

    • I have tried on multiple computers and all seems well for me. Please give it another shot. We were updating the layout earlier today and you might have gotten caught up in that process.

      Also a big update is coming soon.. That will be done in the middle of the night.

  10. Paleo problems:

    To the guy who said he was hungry all the time on paleo, I would echo Jack’s comment to eat more fat. Buy a jar of coconut oil or a stick of grass fed butter and eat a TBSP (or two or three) when u get hungry between meals. You will lose more weight and feel better. We have been conditioned to be afraid of fat and once again the conventional wisdom is wrong.
    Robb is the man! If it wasn’t for him I would still be a fat, unprepared, left wing liberal. Mad respect!
    Jack, if you like cream in your coffe you might try a bulletproof coffee one of these days: coffee+butter+MCT Oil in a blender.

  11. @Jack

    I definitely agree that getting a mushroom expert on TSP would be great. We have an area on our land where chanterelles like to grow and I would really like to know how to keep them happy and propagate them in other areas.

  12. Definitely do a comfrey episode Jack! If not, or an addition, can you do a video on youtube of the comfrey tractor?

  13. To the individual wanting to grow plants in Key West. Avacados would be a great option, they are an excellent source of fat.

  14. hey Jack I would love to do some of your articles for your maga about beekeeping and inner city primitive survivaral, like how to use needle Tea instead of citrus

    • Yep talk to Josiah, I don’t run Brink of Freedom, I don’t own it, it belongs to him. He is my intern at the ranch and consulting with him on building it is part of his compensation.

  15. Jack,
    You did not answer the second half of one question. The man asked if you could do a weekly recap of current news or share your new gathering resources.

    • Yea I missed that but the answer is likely no. Monday’s are as close to a news day as I want to be.

  17. Jack, I am catching up on your podcast and am listening to this one today. You were talking about resistant spouses, I have a buddy who gave me a fire extinguisher. When I brought it home she was very unhappy and made a statement about me bringing home some one else trash.
    The fire extinguisher was about 6 months old and it was a smaller one but to her it was junk. We had only been in our home for a month or so and were getting things ready to have a party. I had to run into town to buy some more things while she was cooking. Well in my absence she spilled grease in the oven and it caught fire.
    Thankfully she has had to train with fire extinguisher at work and knew what to do. She used the extinguisher to put out the fire before I got back home. When I returned she told me what happened and I thought that would help get her on board.
    I thought wrong and she is still opposed to being prepared. She even was upset with me when I went out and purchased 4 fire extinguishers, and I even bought the cheap ones.

  21. Jack, I have a measuring spoon set, and there are “Two” tablespoons

    One is marked Tablespoon 15ml and the other is Tblspn, 20ml

    Im wondering if one is U.S and the other British?

  23. Sorry so late on this, I’m catching up a bit.

    To the guy interested in propagating Turkey Tail (trametes versicolor), here’s a few possible techniques ranging in simplicity with various degrees of potential success:

    1. Stack or rest freshly cut (roughly two weeks old from cutting) hardwood logs upon your wild fruiting Turkey Tail wood. Keep moist, humid, and in shade. Preferably slightly off the ground. Check for more TT next season.

    2. Soak some corrugated brown cardboard in clean water in a clean tub or tote, then drain. Lay out your cardboard on a table and rip the top layer from the corrugated middle layer. Place the TT fruits you carefully removed with a clean sterile knife onto the corrugated cardboard. Place them evenly apart. Cover and stack all your newly inoculated cardboard spawn in a shaded covered area. Keep moist and off the ground; back in your empty cleaned tote perhaps. After a few weeks if the mycelium is running, transfer to a wood chip bed. Use wood chips to inoculate new logs.

    3. Soak dried hardwood chips in a disinfecting water solution (1:100 bleach to water ratio) for a few hours. Drain excess water from wood chips a few hours. In a blender, puree a 1:10 mixture of TT & water for a full 60 seconds. With clean hands, mix your TT slurry into your wood chips making sure to get every piece of wood chip in contact with your TT slurry. Store your inoculated TT chips in a clean covered opaque tote at room temperature. Keep out dust and allow for air exchange (not ventilation). After a few weeks your mycelium mulch should be ready to spawn to five times more wood chips. Use this to inoculate large wild patches, gardens, or logs.

    4. With sterile knife and gloves, remove small sliver of TT and place onto sterile agar dish (preferably in a still air environment). Grow out TT mycelium to isolate from contaminants. Under sterile conditions transfer small sliver of TT mycelium to new sterile agar dish to propagate a pure culture (you may need to do this several times). Under sterile conditions transfer pure TT culture agar wedge to sterilized grains. Spawn TT grains to sterilized sawdust or dowels. Inoculate fresh logs with TT sawdust or plug spawn.

    Much of this can be found in Paul Stamets book (GG&MM).

    • I just sent that to Glen Tate, BTW he will be at my house in about an hour and a half, it will be great to finally shake his hand.

    • We got some of the stamps! They look great. The ones we got have a comic book style text wrap so that you can stamp next to the presidents head like he is saying “I Miss America”. Maybe someday you will run into one of our bills.

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