Expert council member and long time TSP community member Chef Keith Snow joins us today to discuss food storage beyond rice, beans, potatoes and pasta. Sure these staples are cheap and easy to store but if you cannot or don’t want top live on them what’s the alternative?
Many TSP folks who prep follow low carb or paleo diets and the rice and beans approach presents a problem for folks that want to store 1-3 months or more of food at any given time.
Recently due to some health issues Chef Keith tried a vegan approach to his diet, after only 5 months he realized it was not the solution he had hoped for. He soon came back to a more meat and fat based diet. In doing so he has examined food storage from that view point and joins us today to talk about what he has learned.
Chef Keith has been a professional chef in top restaurants and is classically trained in high end culinary arts. He is also a down to earth guy that knows how to make a simple but awesome grilled burger. He has now taken that background and married it to a more paleo lifestyle for preppers. Keith joins us today to discuss his journey and results.
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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John Bergher from CoolBot joins us today to discuss their product known of course as the CoolBot. This tool allows you to use a standard high efficiency window air conditioner to build a walk in cooler.
With this technology homesteaders, farmers and anyone in need of cold storage can build a large walk in cooler for thousands of dollars less than buying one. Since 2006 over 35,000 CoolBots have been deployed all over the world.
John is a dynamic business professional with 20 plus years in key leadership positions. John has spent most of his career in the security and automation industry where he worked in both the residential and commercial channels.
Currently, John serves as the Vice President of Sales & Marketing with Store it Cold, LLC. Store it Cold manufactures and sells the revolutionary CoolBot. He joins us today to discuss how this technology can help homesteaders and food producers while saving them a great deal of money.
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.
Biltong – A Fantastically Simple Way to Preserve Meat
Today is a show about one of the fundamentals of modern survival philosophy, food storage. Food storage is actually something that at one time was simply something everyone did. Every home in America at one time seemed to have a root cellar full of canned goods.
Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood. Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere. This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of “the government will fix our problems”. The reality is that the bunker approach of military rations is both inaccurate and impractical.
To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers. The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program. The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.
Join me today as we discuss…
Why storing food is practical even if society never collapses
Rule One – Eat what you store, store what you eat
Keep a food journal
Use “copy caning”
Think with a “meal mentality”
Store what “the kids” eat
Store pet food as well
Rule Two – Take advantage of opportunity buys
Watch for sales
Use coupons
Pattern seasonal trends
Understand
Rule Three – Find local sources of food and partake of them
Buy from local producers
Learn about local seasonal opportunities
Yes hunting and fishing (leveraged with rule five)
Learn local wild edibles (there is always something)
Rule Four – Use commercially prepared long term storables as extenders
Find “meal ingredients” and store those
Buy a can of this, a can of that, try stuff, stock what you like
Learn about making “meals in a jar”
Don’t go overboard on this stuff
Rule Five – Become a producer of food and/or storables
Gardens are great, perennials are even better
Small livestock is a great option
Consider aquaponics, hydroponics and things like microgreens
Learn multiple storage techniques
Flash freezing
Dehydrating
Jerky/Biltong
Canning
Smoking
Confit
Dry canning (I do it with jars and the vaccucanner)
Producing storables from other foods is your silver bullet
Become a great cook, stretch what others consider waste
Where “rice and beans” fits in this mix
Rule Six – Seek a Holistic Solution
None of these rules stand alone
A formula is always more than the sum of its parts
Take your time, ease into this as a “way of living”
How storing food empowers you to live a better life
Adaptable from zone 8 to zone 10 Medium sized avocados weighing approximately 6-10 ounces and are egg shaped.
They have excellent rich flavor and are known to be heavy producers and require well drained soil.
Cold Hardy Avocado trees that are mature, have withstood temperatures as low as 15-18 degrees. We recommend covering the tree the first winter if the temperature drops below freezing.
Once the tree has been in the ground for a year and is well rooted, it then will begin to withstand the colder temperatures. The older the tree gets the more, cold hardy it becomes.
For those of you who live anywhere above zone 8, we have the Joey Avocado which is a semi dwarf variety that you can grow in a container, and bring it inside during the winter.
Bob Wells specializes in edible landscape, including: Fruit Trees, Berry Plants, Vine Fruit, Nut Trees, as well as the hard to find Specialty Fruit Trees. Find this plant and more at BobWellsNursery.Com
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.
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.
Confit – An Amazing Food that also Extends Storage Life.
Today is a show about one of the fundamentals of modern survival philosophy, food storage. Food storage is actually something that at one time was simply something everyone did. Every home in America at one time seemed to have a root cellar full of canned goods.
Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood. Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere. This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of “the government will fix our problems”. The reality is that the bunker approach of military rations is both inaccurate and impractical.
To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers. The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program. The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.
Join me today as we discuss…
Why storing food is practical even if society never collapses
Rule One – Eat what you store, store what you eat
Keep a food journal
Use “copy caning”
Think with a “meal mentality”
Store what “the kids” eat
Store pet food as well
Rule Two – Take advantage of opportunity buys
Watch for sales
Use coupons
Pattern seasonal trends
Understand
Rule Three – Find local sources of food and partake of them
Buy from local producers
Learn about local seasonal opportunities
Yes hunting and fishing (leveraged with rule five)
Learn local wild edibles (there is always something)
Rule Four – Use commercially prepared long term storables as extenders
Find “meal ingredients” and store those
Buy a can of this, a can of that, try stuff, stock what you like
Learn about making “meals in a jar”
Don’t go overboard on this stuff
Rule Five – Become a producer of food and/or storables
Gardens are great, perennials are even better
Small livestock is a great option
Consider aquaponics, hydroponics and things like microgreens
Learn multiple storage techniques
Flash freezing
Dehydrating
Jerky/Biltong
Canning
Smoking
Confit
Dry canning (I do it with jars and the vaccucanner)
Producing storables from other foods is your silver bullet
Become a great cook, stretch what others consider waste
Where “rice and beans” fits in this mix
Rule Six – Seek a Holistic Solution
None of these rules stand alone
A formula is always more than the sum of its parts
Take your time, ease into this as a “way of living”
How storing food empowers you to live a better life
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.
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.
I am very impressed with this product and think it will be serve high volume preppers that like to buy in bulk and still eat what you store and store what you eat. Specifically to take large bulk items like dehydrated veggies from Harmony House and #10 cans like Mountain House and process them into usable sizes without sacrificing long term storage life.
You will notice that title of this episode ends in “low cost” vs. “cheap”. As a marketer there is a rule, if you can eliminate a word do it, but that won’t work here. Cheap sets the wrong tone for what we will discuss today, we are talking about protecting your life, your property and the lives of those you love, one doesn’t go “cheap” with such things.
Today may seem like a basic beginners show but I will bet even the seasoned prepper will gain something and if nothing else will be better able to help others get started. Prepping doesn’t have to be complex or expensive, what it must be is specific to a set of goals, today we talk about simple ways to make that happen.
Join Me Today as We Discuss…
The entire basic system revolves around 6 innate survival needs
Food
Water
Shelter
Energy
Security
Sanitation and Health
To this we add some basic logistics
Threat analysis
When to bug in or out
Where to go if you have to leave
Insure the ability to do business when main systems are down
Once this is understood we create a basic checklist for each need
Food
Build 30, 60 and 90 days of reserves in that order
Begin with “copy canning” then move to cheap LTS
Slowly develop your own plan using prepared LTS foods
Water
Store water in 2 liter bottle used soda bottles
Acquire a reliable filter
Know when to “fill the tubs”
Consider large scale catchment/storage based on space and budget
Shelter
Know all the “systems” that run your home
Have basic repair materials that can keep your home intact
Make sure your home is fully insured
Make sure to distribute your preps throughout your home
Don’t plan on living in a tent or an RV without trying it first
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-1044- Meals in Jars with Jennifer Ess and Starting Out as a Prepper[ 1:02:42 ]Play Now | Play in Popup | Download
From #10 Cans to Meals Ready to Go!
I have a great interview with Jennifer Ess of “Rainy Day Food Storage” for you today. We only talked for about 25 minutes but the ideas and tips and simple formulas are great. With this information you can turn all those huge cans of long term storage food into meal size ready to go recipes.
Jennifer joins us today to discuss why creating meals in a jar makes sense for busy people. The self life of these meals. The easy way to make these meals shelf stable. A simple formula for creating your own recipes and how you guys can free sauce mixes and jar meal recipes from Jennifer.
I have also been getting a ton of “I am just starting out” or “I have just found your podcast” emails lately. Such emails always go on to say “I am overwhelmed and don’t know where to start” in the next sentence. It is totally understandable.
I have been trying to figure out where to fit in a new “getting started” episode and this is a great opportunity. First Jennifer’s method of breaking down long term storage foods will make that far less intimidating for many people. Additionally the very basic of “eat what you store and store what you eat” is a great way to get the ball rolling.
So I am leading off today with a short segment (about 25-30 minutes) on getting started and then we switch over to Jennifer and take this simple approach to a bit of a higher level with pre planned meals in a jar. Oh and ladies, they really are pretty too. I think I said pretty more times in this episode then all others episodes of TSP combine, um that would be two.
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-930- Lacto Fermentation and Other Ways to Use Excess Production[ 1:10:10 ]Play Now | Play in Popup | Download
The Schmitt 5L Fermenting Crock Pot
Likely if you garden (or even just hit the Farmer’s Market or get stuff from your gardening neighbors) you are either in peak production or soon will be. Often the stuff we love the most comes in with such abundance that we can’t possibly keep up with it.
Sometimes this is just great as part of why most of us grow our own food is to create long term storage so out comes the canning gear and dehydrator, or the steamer and blanch and freeze is the name of the game. Yet sometimes we don’t have quite enough to warrant the canning gear or we simply just don’t feel like it on an dog day in the middle of summer.
What to do then? What do you do with 12 big cucumbers when the neighbors are like, no thanks we have enough now. What about those jalapenos that are not quite big enough for the bacon and cheese wrap but you don’t feel like dehydrating them yet because you know the fall will bring so many for that it really isn’t necessary. What about those zucchini that just keep coming and coming?
Today I will focus mostly on lacto fermentation for short term use and refrigerated storage along with a few other things that can use up or extend the shelf life of all the abundance this time of year provides.
Join Me Today As I Discuss…
The basics salt and sometimes water
Fermentation vessels from simple to refined
Why I like smaller crocks and would prefer several of them to one big one
Making basic fermented pickles a great start
Yes it is completely safe and the mold on top won’t hurt you
Do you need whey? No but I will tell you how to get it anyway
Some recipes
Basic fermented pickles
Fermented jalapenos
Jalapeno Escabeche
Fermented zucchini
Beet and apple relish
Chow Chow – roll your own recipe that’s how its done
Some other shelf life extenders for veggies
Salsa, pico and bruschetta
Cucumber vinegar salad
Some creative recipes and cooking ideas
Fried green tomatoes
Zucchini chips (long term storable and short term snack)
Cucumber melon salad or salsa
The big thing, just try stuff, if something isn’t good don’t do it again
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-746- Bryan Davis from AskBryan.com on the Secrets of the Ancients[ 1:02:32 ]Play Now | Play in Popup | Download
Bryan Davis of AskBryan.com today is here to share with us what he calls, “the secret of the ancients” The ancients knew something we have largely forgotten fermented food preserves is good for the body, stores with out refrigeration and can even help to alleviate many illnesses.
Bryan has a passion for fermented foodstuffs.
He preaches and teaches the health benefits and craft of this ancient (and mostly forgotten) food to as many folks as he can reach.
He is also becoming increasingly interested and involved in the real food movement and working hard to reach as many people as possible with the message of the healing power of food.
Join Bryan and I as we Discuss…
What exactly is fermented food
What are the benefits of fermented foods
How can we make our own fermented foods easily
How can healing out guts heal our minds
What is the paleo diet
Why is our modern diet wrong for humans
Why should we not fear eating fat
How can meat be far more “sustainable” than grain
How are modern foods killing people
How can we increase our storage capacity of more paleo type foods
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.
Well the time is approaching rapidly that we will be in the full swing of fall harvesting and even planting the fall gardens. With temps are or near 100 in many parts of the nation today it may seem a long way off, yet it isn’t, cooler weather and the bounty of the garden and the field are just around the corner.
As we turn our focus to harvest both of garden and game it is a good time to discuss what to do with it all. You can only eat so much fresh, your neighbors will only smile about so many free zucchinis. You worked hard for it, when it comes to game it is also hard work, time and money, today we talk about making it last.
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.
Cold Hardy Avacados
