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Episode-2484- Expert Council Q&A for 8-2-19

The Survival Podcast Posted on by

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Today its Friday so it’s time for the 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 on The Survival Podcast, the expert council answers questions on tiny homes, herbal medicine, back up power, solar energy, food storage, permaculture, precious medals, lifestyle design 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…

  • All kinds of crap happened on August 2nd  – Jack (Link)
  • Tiny homes for in law suites – Gary Collins
  • Using comfrey for orthopedic purposes – Doc Bones
  • Back up power, grid tie solar and solar panel prices – Shawn Mills
  • Dealing with an abundance of tomatoes – Nicole Sauce
  • An update from Montana and Wheaton Labs – Paul Wheaton and Jocelyn Campbell
  • Trading the gold and silver ratio – John Pugliano
  • Considerations when cashing out a 401K – Jack
  • Why those with real solutions are always hated – Jack

 

Resources for today’s show…

 

Geoff Lawton’s Permaculture Videos

 

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.

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Comments

Episode-2484- Expert Council Q&A for 8-2-19 — 4 Comments

  1. My mom had one of those “cone things” it’s long gone, but thank you for the trigger to resurrect the memory.

     

  4. I make 75-100 quarts of tomato sauce to freeze each season and use my Bosch Universal mixer to remove the seeds and skins.  You use the meat grinder attachment (without the plate and blade) and the berry press attachment goes on that.  The seeds and skins are pushed out the end and the sauce drains out the bottom.  Works extremely well.

    Generally, I core the tomatoes and cook them down a little.  Then I hit them with a stick blender while they’re in the pot, cook them a little more, run them through the Bosch, and then cook down to the desired consistency.  If I’m adding other ingredients I’ll do that during the final cook (cooked ground beef and sauteed veggies to make ragu, or sauteed peppers, onions, garlic, etc to make a southwest sauce/chili starter).

    Other mixers have similar attachments, KitchenAid calling theirs a Fruit/Vegetable Strainer.

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