Episode-2205- Modern Homesteading as Modern Survival Living
Podcast: Play in new window | Download (0.0KB)
Today’s show discusses the concept of homesteading as a lifestyle design component and how that relates to preparedness. On the surface this seems obvious enough, most homesteaders grow food, food is a key component of survival so isn’t that enough. Well, I actually do think free high quality food from your back yard is enough, but that don’t mean it is all that you get from homesteading.
Also today while I am not specifically talking about “urban homesteading” I am really going to confine my dicussion to things that will by and large work anywhere that you have even a typical postage stamp sized lawn. That said I can’t make your spouse agree or your HOA blue hairs go away.
Join Me Today to Discuss…
- One of the original TSP core concepts from home to homestead
- Some methods of food production and the good, bad and ugly about them
- Basic gardening
- Edible landscaping
- Aquaponics
- Green house growing
- Poultry
- Rabbits
- Expanding beyond your property
- Foraging
- Hunting
- Fishing
- Barter
- Thoughts on preservation techniques
- Blanch and freeze
- Dehydration
- Pickling with vinegar
- Canning
- Lactofermentation
- Smoking and curing
- All things with alcohol
- The economics involved
- Can you produce something for a strait profit
- How much money do you save
- How does it increase your property value
- What is the value of the lifestyle and education
- Why has homesteading grown so much in the last ten years
- The internet
- It works
- People share food
- It is in our nation to be horticultural beings
Resources for today’s show…
- Join the Members Brigade
- The Year 120
- Join Our Forum
- Walking To Freedom
- TspAz.com
- The Granddaddy’s Gun Club
- Bullhead Fishing Forum – A new little site I started
- Biltong For Breakfast
- Don’t Ask Me No Questions – Lynyrd Skynyrd
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
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.
Any veggies that I like to saute to cook don’t necessarily need to be blanched. I’ll saute them in olive oil or bacon fat until they are hot but still very crisp then quickly freeze on a cookie sheet. Once frozen, place in zip lock bags. When I want to cook. Just take what you want from the bag and add to a hot saute pan, saute until hot and tender. Easier than blanching.
Um, that is an interesting idea and a great way to do things. That said it is still blanching, blanching is a par cooking, generally water is used because it is neutral. You are doing the same thing just with a fat instead of water.
Sounds like a nice way to pre-prep some food. I’ll have to give it a shot if I get the garden producing at the new homestead. Going to have to try it with “house rayu, hot sesame oil”. My Korean mother in law gave me some to try & a few drops is more than enough for the whole meal
Hey Jack, I live in southern Maine and most of our sunfish and some bass have “worms” in the meat. Would you think it would be ok to eat fish that are wormy if cooked? Thanks.
My response is basically no they do not have worms in the meat. Have you ever seen these “worms” with your own eyes?