Tag Archives: food preservation

Episode-2289- Practical Homesteading in the Modern Age

Sometimes I feel society in on the edge of yet another split.  Those that value things like gardens, back yard birds and foraging, and those who don’t but see no value in such things.  These people look around and see  a world when you can summon a car with a cell phone, to either take you to dinner or bring dinner to you.

Unlike 2008 when I began the journey of this podcast, the economy is booming.  Right now if you don’t have a job, frankly don’t really want one.  Everyone is hiring.  Every day some new technical marvel is unveiled.  Alternative energy is really beginning to stop looking so “alternative”.  It seems in perhaps a decade electricity may be almost free in relative terms.

Computers are continuing to become better, smarter, faster and cheaper.  Anything you want from lobster tails to fine silk can be delivered to your home in 12-24 hours from the almighty Amazon.  You can understand when it comes to homesteading why some people are like, why bother?

The other side though is pretty amazing.  We have people on YouTube documenting their homesteading journeys with hundreds of thousands of people following them.   A few such people have more than a million followers.  Sites like Pinterest and Instagram are full of pictures and short videos of everything from “square foot gardens” to urban chicken tractors.   Celebrity Chefs like Guy Fieri show off their backyard flocks and compost piles.

Yes even in a world of high speed processors and “Door Dash” food delivery the back yard homestead is thriving in 2018.  Today we discuss ways to be a practical homesteader in the modern world.

Join Me Today To Discuss…

  • Why do we homestead
    • Humans are cultivators
    • As much for recreation as for production
    • The quality of food we can produce
  • Some rules for happy homesteading
    • One project at a time
    • Start with something easy and fun
    • Set and respect a budget
    • Build management into daily activities (smart zone design)
  • Some of my favorite projects for homesteading
    • Back yard birds (composting system)
    • Of course a kitchen garden (gotta love wicking beds)
    • Set up a seed starting system (lights, etc)
    • Building a solar heater
    • Lean how to can food
    • Install rainwater catchment
    • Creating habitat, natural spaces, attracting wildlife
  • Final Thoughts

Resources for today’s show…

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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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Episode-1524- Keith Snow on Old School Food Preserving Cooking Techniques

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Chef Keith Snow left a multi 6 figure income in one of Aspen’s most exclusive restaurants to follow his passion of health eating, seasonal cooking, country living, gardening and preparedness.

Today he joins us to discuss cooking with your preps including using your whole grains, legumes like beans and lentils, pastas, canned foods and more.

Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last four years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking.

Subscribers to his website receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes.

Today he joins us to discuss old methods of food preparation that were used before the dawn of refrigeration, freezing and even canning.

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.

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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.

Episode-1248- Preservation of Meats with Ken Strayer

Simple Beef Salami Made with Morton Tender Quick

Simple Beef Salami Made with Morton Tender Quick

Today I want to discuss curing meats.  To do that we are joined by Ken Strayer a member of the TSP audience.  Ken has been curing meats for a few years and did a great job of answering my questions on the basics of curing meats.

He was however, extremely efficient and his knowledge is limited to a few types of cured meats so the interview as only about 28 minutes long.  It was 28 extremely informative minutes but my shows are generally at least 50 minutes to an hour in length.

So I am adding a bonus segment on the curing of meat via biltong method to the beginning of today’s show along with some stuff I picked up on simple quick “sausage style” cures.  Those might be some cool things you can do for the coming holidays.

Also next week we will have The Farmstead Meatsmith on next week.  That will be a somewhat more advanced show.  So think of this show as part one of a two part series.  This will form the basis of your understanding of making cured meats, the basic process, etc.

Ken is an awesome guy, he is a medically retired US veteran who served for 10 years in the United States Navy.  He is an avid outdoorsman who spend most of his free time backpacking and fly fishing throughout the North East.  He spends the rest of his time tending to his garden and small homestead, and cooking-and a hobbyist at smoking and curing meats of all types.  A listener of the show for about three years now, a supporter of liberty, and an Oathkeeper.

Resources for today’s show…

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…

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.

 

Episode-520- Chef Keith Snow Joins Us To Discuss Harvest Eating

Today on The Survival Podcast we are joined by Chef Keith Snow to discuss what he calls “Harvest Eating”.  Harvest eating is right up the alley of the TSP audience because it is about cooking with food growing in your own back yard or acquired from local sources, it is about cooking seasonally the way everyone did before global systems made eating food from Argentina and Australia routine for Americans.

Join me today as we discuss…

  • How Keith found happiness by going from Executive Chef to cooking in a barn
  • What exactly is Harvest Eating all about
  • What makes the Harvest Eating website different
  • Why preppers and modern survivalists should learn about Harvest Eating
  • How gardening fits into healthy eating habits
  • The role of herbs in gardening and cooking
  • Cooking with items you don’t find in stores
  • Why you should NOT try to directly emulate restaurant food
  • A few tips to change up your cooking that are simply amazing
  • Making a pan sauce, stop throwing away your best ingreedents
  • Making stock from left overs
  • Some simple and awesome recipes you can start making today
  • Canning, dehydrating and preserving the harvest
  • Why local eating should be part of the prepper lifestyle

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 and you might hear yourself on the air.

Episode-149- Creative ideas for producing and storing your own food

Today we discuss some less often thought of options for production of food and storage of it.

Tune in today to hear…

  • A win fall at Home Depot
  • Growing strawberries in a pot for a lot less money
  • Dehydrated strawberries and ideas for their use
  • Oh let there be strawberry mead and beer
  • Why you can’t separate survival and gardening in the modern world
  • The 2 lunch a week challenge, can you loose a X from your XXL
  • The blueberry in container gardening
  • Dried figs, works in the Deserts and will work for you too
  • Using dried biltong, veggies and bullion for creating your own field rations
  • The U.S. is a net importer of food, what this means to us
  • Your grandparents saved money and planted gardens and trees, they were wise
  • How much food could we produce in the suburbs if 1 in 5 trees were fruit or nut trees
  • Asparagus 25 years of food and a beautiful fern every summer
  • Think about other creative crops, soy beans, pea nuts, etc.

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.

You also now can call in questions or comments for the host at 866-65-THINK, please read the suggestions for calling in before you do for the best chance of getting your comments on the air.