Podcasts about Food preservation

Join JP Newman in this fascinating episode of 'Investing on Purpose' as he, along with guests Brett Hurt, Chantel Mc Daniel, and Brad Weimert, discuss their experiences and key takeaways from the 2025 TED Conference in Vancouver. They explore the conference theme 'Humanity Reimagined,' touching on topics such as artificial intelligence, quantum computing, and the essence of human artistry.  The episode delves into the impact of AI on future jobs, the necessity for intentionality in technology, and the inspiring talks around innovation, peace-making, and mental health. Tune in for an insightful journey into the evolving landscape of technology and human connection.

In this episode of Hort Culture, guest Alethea Bruzek, Boyle County's Family and Consumer Sciences agent, shares her gardening experiences, including managing raised beds and food preservation mishaps. She discusses the role of FCS in supporting family well-being through topics like budgeting, parenting, and especially safe food preservation methods like fermentation, freezing, dehydrating, and canning. The conversation highlights the importance of using trusted resources and the connection between horticulture, food management, and mental health.Family & Consumer Sciences ExtensionFood and Nutrition PublicationsQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@l.uky.eduCheck us out on Instagram!

 In this update to our food preservation series, we cover the basic best practices for how to freeze food safely. While we take time to weigh some of the problems and vulnerabilities of freezing, we also cover how to incorporate it into a more community based food system. And of course options for keeping your food frozen even in times of crisis, from insulation, to generators, to solar panels. 

In this episode of Talking FACS, we delve into the safety concerns surrounding black plastic kitchen utensils. Annhall Norris, Extension Specialist for Food Preservation and Food Safety, explores whether these commonly used utensils are as harmless as they seem. Recent studies have unveiled the presence of flame retardants (FRs) in black utensils, derived from recycled electronics, posing potential health risks when exposed to heat. Annhall offers invaluable tips on selecting safe kitchen tools, recommending alternatives like wood, silicone, and BPA-free materials. Listeners will gain insights into identifying food-grade products and the importance of avoiding certain plastics. The episode also covers proper care for wooden utensils and safe practices when handling raw meat. Tune in to learn how to make informed decisions for a safer kitchen experience. Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

Dipping back in time, all the way back to the roaring 20's where cooking, processing and food preservation looked a whole lot different than it does today. Electricity was limited and indoor plumping was rare. Joined by my mother and 99-year-old Grandma we take a blast to the past. Salting and smoking meat and using a hot water bath for canning was common practice and hand milking cows by the light of a lamp was a typical evening endeavor. As inventions were made, like the electric stove and the microwave life became simpler, but somehow we as people are as busy as we ever were.  Email: ahomegrownfam@gmail.comInstagram: ahomegrownfamA Homegrown Family on YouTubeSupport the show

In this episode we cover the basics for dehydrating fruit, veggies, and herbs! Covering the impossibly long history of dehydration, how it affects nutrition and more. We cover the various ways to dehydrate, from the most rudimentary to scifi devices! And of course we go over some basic dehydration steps, and how to incorporate dehydrated foods into your diet!  If you like our show, please leave a rating and review, or best of all support us on patreon! https://www.patreon.com/RevGarden    

Grocery prices are out of control, and in 2025, they show no signs of slowing down. But instead of letting rising costs dictate your budget, it's time to take back control. In this episode, I break down practical ways to save money on groceries without sacrificing quality or nutrition. From strategic shopping and bulk buying to food preservation and even growing your own food, I'll share the best homesteading-inspired tips to stretch every dollar. Whether it's understanding unit pricing, shopping local, or cutting out processed foods, this episode will help you rethink how you stock your pantry. Ready to fight back against inflation? Let's jump in!Learn more about this episode and others at Gubba Homestead PodcastFollow Gubba Homestead onX | Pinterest | Instagram | Facebook

In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef's Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen's potential by reducing food waste and embracing the entire plant. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways: Eating with the seasons leads to more nutrient-dense, flavorful food The industrial food system prioritizes shelf life over nutrition—here's how to avoid it You can minimize food waste by using all parts of the plant Cooking methods impact the nutritional benefits of your food Regenerative farming replenishes the soil, creating healthier crops for the future Where to Find Jamie:Instagram: https://www.instagram.com/chef_jamie_simpson/https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpsonJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

In Shakespeare's Two Gentlemen of Verona, Proteus says “Here's too small a pasture for such store of muttons.” Proteus is speaking metaphorically here, but the phrase refers to the relationship between animals raised in a field, and then processed for food to be stored away in a cache that can be drawed upon for consuming later. Stephano, in the Tempest, shares the location of his store of wine, saying “The whole butt, man: my cellar is in a rock by the sea-side where my wine is hid.” Indicating that a cellar was one place to store bottles of wine long term. Both of these references demonstrate for us that 16th-17th century society was familiar with the idea of storing fresh food for the winter, but it leaves us with the question of what exactly was a “store of muttons,” for example? I mean, Shakespeare and his contemporaries didn't have refrigeration, so what methods were used to keep fresh meat from going rancid? Back with us again this week, to help us understand Tudor and Renaissance England food preservation methods, as well as storage options, like cellars, is our guest and food historian, Neil Buttery.  Get bonus episodes on Patreon Hosted on Acast. See acast.com/privacy for more information.

The Life and Survival of Medieval Peasants | Episode 350 Medieval peasants lived a life dictated by the seasons, working the land to provide for their families and fulfill obligations to their lords. Their homes were small, built from wood, wattle, and daub, with thatched roofs. Days were spent plowing, harvesting, tending animals, and performing household chores. While hard and unforgiving, their lifestyle was deeply connected to the land and community. Food Preservation for Winter Surviving winter meant meticulous planning and preparation during the warmer months. Without modern refrigeration, peasants relied on traditional preservation methods: Salting – Meat and fish were packed in salt to prevent spoilage. Drying – Fruits, vegetables, and meat were dried for long-term storage. Fermenting – Sauerkraut and other fermented foods provided essential nutrients. Root Cellars – Underground storage kept root vegetables fresh through winter. Slaughtering Livestock in Winter As winter approached, livestock that couldn't be sustained through the cold months were slaughtered. Cold weather helped preserve the meat, which was then smoked, dried, or salted. Every part of the animal was used, from rendering fat for candles to using bones for broth. Foraging & Gathering Wild foods supplemented the diet, including nuts, berries, mushrooms, and herbs like garlic and rosemary. Honey, collected from beehives, served as a sweetener and was used to make mead. The Peasant Diet: Bread, Porridge, and Ale Bread – The staple of the medieval diet, made from coarse-ground rye or barley. Pottage – A thick stew made with grains, vegetables, and occasionally meat. Ale and Small Beer – A fermented, low-alcohol beverage safer than water. Feast vs. Famine: The Harsh Reality A poor harvest could lead to famine. Heavy taxation and food tributes left many peasants struggling. Religious fasting also influenced diet restrictions throughout the year. Lessons for Modern Preppers Medieval peasants mastered survival through food preservation, resourcefulness, and seasonal adaptation. Today, preppers can apply these lessons by: Learning fermentation, drying, and salting techniques. Growing staple crops and foraging for wild edibles. Utilizing every resource to minimize waste. Timing food production and storage with seasonal changes. Understanding how medieval peasants survived provides valuable insights into self-sufficiency and preparedness in uncertain times.

The Life and Survival of Medieval Peasants | Episode 350Medieval peasants lived a life dictated by the seasons, working the land to provide for their families and fulfill obligations to their lords. Their homes were small, built from wood, wattle, and daub, with thatched roofs. Days were spent plowing, harvesting, tending animals, and performing household chores. While hard and unforgiving, their lifestyle was deeply connected to the land and community.Surviving winter meant meticulous planning and preparation during the warmer months. Without modern refrigeration, peasants relied on traditional preservation methods:Salting – Meat and fish were packed in salt to prevent spoilage.Drying – Fruits, vegetables, and meat were dried for long-term storage.Fermenting – Sauerkraut and other fermented foods provided essential nutrients.Root Cellars – Underground storage kept root vegetables fresh through winter.As winter approached, livestock that couldn't be sustained through the cold months were slaughtered. Cold weather helped preserve the meat, which was then smoked, dried, or salted. Every part of the animal was used, from rendering fat for candles to using bones for broth.Wild foods supplemented the diet, including nuts, berries, mushrooms, and herbs like garlic and rosemary. Honey, collected from beehives, served as a sweetener and was used to make mead.Bread – The staple of the medieval diet, made from coarse-ground rye or barley.Pottage – A thick stew made with grains, vegetables, and occasionally meat.Ale and Small Beer – A fermented, low-alcohol beverage safer than water.A poor harvest could lead to famine. Heavy taxation and food tributes left many peasants struggling. Religious fasting also influenced diet restrictions throughout the year.Medieval peasants mastered survival through food preservation, resourcefulness, and seasonal adaptation. Today, preppers can apply these lessons by:Learning fermentation, drying, and salting techniques.Growing staple crops and foraging for wild edibles.Utilizing every resource to minimize waste.Timing food production and storage with seasonal changes.Understanding how medieval peasants survived provides valuable insights into self-sufficiency and preparedness in uncertain times.Food Preservation for WinterSlaughtering Livestock in WinterForaging & GatheringThe Peasant Diet: Bread, Porridge, and AleFeast vs. Famine: The Harsh RealityLessons for Modern Preppers

The closest we have ever come to a current events episode. In this latest installment of our food preservation series, we cover the ins and outs of pasteurization. From its hsitory, its current political dimensions, and of course, how to do it!  Please listen to the full epsiode befroe jumping to any conclusions.  If you enjoy our show, please consider supporting us on Patreon! We are really trying to increase the amount and consistency of content this year, and your support really helps! https://patreon.com/RevGarden  

Join us for an intriguing journey as we explore the age-old tradition of canning. We kick things off with a humorous take on unconventional Bitcoin mining strategies, touching on their environmental impacts. This playful banter sets the stage for a fascinating discussion on canning's historical significance, especially its evolution in the 19th century and its essential role in food preservation and extending shelf life beyond harvest seasons. We highlight the advantages canning offered to farmers and producers, such as reducing spoilage and stabilizing prices, and even explore its impact on West Coast union organizing and the processing of wild foods. Our conversation then transitions into the history and modern relevance of community canning centers, revealing how these centers emerged from neighborhood organizing efforts to support rural communities. Discover the incredible efficiency gains they provided compared to individual canning efforts, as well as the vital role they played in supplementing farm incomes and promoting community resilience. We examine the Texas Agricultural Extension Service's involvement in establishing canning centers and the racial disparities in access to these facilities, with a special focus on the expansion of canneries for African Americans by 1918. These centers not only fostered community empowerment but also bolstered self-sufficiency, enabling residents to can their produce without needing upfront capital. Lastly, we delve into the transformative impact of community canning centers during the Great Depression and World War II, particularly for African American communities and women. Uncover the significance of Victory Gardens and the role these centers played in fostering community solidarity, resource sharing, and even interracial collaboration. As we reflect on the class and race dynamics of the era, we celebrate the resilience and leadership that emerged, emphasizing the importance of these efforts in empowering marginalized communities. We wrap up with insights into community-centered business ideas and education, inviting listeners to explore the untapped stories waiting in local archives and inspiring innovative thinking through practical ventures like canning and maple syrup processing.   For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   Key Words: Bitcoin Mining, Canning, Environmental Impacts, Historical Narratives, Food Preservation, Economic Stability, Farmers, West Coast Union Organizing, Wild Foods, Community Canning Centers, Efficiency, Resilience, Marginalized Groups, Texas Agricultural Extension Service, African Americans, Victory Gardens, Women, Business Ideas, Local History, Community Resilience, Solidarity, Patreon

Hi friends! Welcome to our first episode of 2025! We're getting back to releasing two new episodes a month, and we have some awesome interviews already recorded and ready to share with you -- like this one! Today's guest is Sarah Thrush, who I've been following for a few years over on TikTok. You might know her there as @peeliesandpetals and she shares tons of great information with her followers about food preservation. I was also able to snag a copy of her book, Preserving with a Purpose, and I have to tell you it's quickly become one of my favorite books about canning! It covers all of the basics if you're new to canning but Sarah also offers up a lot of kitchen wisdom and her recipes are not the same ones that we see time and time again in other canning books – there's some really cool unique stuff in here that I am excited to try out for myself this coming year as we start bringing in the garden harvest. I loved having Sarah on the podcast, I think her knowledge and enthusiasm for the freedom that comes from preserving food for your family is really contagious and I hope you will catch the bug as well! Enjoy the interview! Connect with Sarah Thrush: Instagram - TikTok - Get her book! ~*~*~*~*~*~ Our farm shop is full of goodies for you! All of our seasonings, including our smoked jalapeno salt and smoked garlic salt, are back in stock and ready to ship. We also have seasonal offerings like our Elderberry Syrup Kits to get ready for cold and flu season. Your support helps us to keep growing, literally and figuratively

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. Kimchi A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Umeboshi Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. Biltong South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. Labneh In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. Preserved Lemons In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions.

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions. KimchiUmeboshiBiltongLabnehPreserved Lemons --- Support this podcast: https://podcasters.spotify.com/pod/show/contra-radio-network/support

      Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to […] The post Food Preservation Methods Around The World | episode 306 appeared first on Survivalpunk.

Join Anni and Tanja for a discussion on canning and food preservation with local experts Dr. Mary Keith and Joshua Payne.

Exploring Off-Grid Cooking and Food Preservation with Half Ass Off Grid In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Corey Cole are joined by Chris from Half Ass Off Grid. The discussion delves into the essentials of living off-grid, focusing on cooking and food preservation without traditional power sources. They share experiences and tips on canning, dehydrating, smoking meats, and the importance of versatile spices. Highlighting psychological and safety aspects, the episode also includes practical advice for beginners looking to take baby steps towards self-sustainability. With stories of personal mishaps and successes, this episode offers valuable insights into the off-grid lifestyle. Follow Chris' journey off grid: https://www.instagram.com/halfassoffgrid https://www.youtube.com/@halfassoffgrid1036 00:00 Introduction 01:54 Thanksgiving Meal Highlights 03:56 Homemade Butter and Breakfast 06:09 Venison Stew and Preservation Tips 10:24 Off-Grid Living and Food Preservation 14:45 Starting the Off-Grid Journey 18:13 Essential Gear for Off-Grid Living 26:03 Safety and Common Mistakes 28:43 Cooking and Preserving Methods 32:15 Debating the Merits of Freeze Drying 33:33 Power Solutions for Off-Grid Living 35:05 Exploring Canning Techniques 43:08 Cooking with Propane and Wood 46:40 Psychological and Practical Aspects of Off-Grid Living 52:11 The Versatility of Cast Iron Cooking 57:20 Parting Thoughts and Chris' Crying Tiger Recipe Sharing More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Dr. Hoffman continues his conversation with Nicola Twilley, author of author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.” 

The Impact of Refrigeration on Food, Health, and the Planet: Nicola Twilley, author of “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves,” details the historical development of refrigeration, its profound impact on food preservation, diets, and urbanization. The conversation also covers the technological and environmental challenges posed by refrigeration, alternative food preservation methods, and the consequences for small farmers and the global food system. Nicola also shares insights into the health implications of refrigeration and the innovative solutions being explored to reduce its environmental footprint.

On this episode Jeremy, Buddy, and Keith toss around tips, tricks, gear, and gadgets that we, As Preppers, need to be familiar with to survive Winter. Don't get left out in the cold without this Survival Knowledge. Let's get to it.TOPS Bunker Email:SHTF@TOPSBunker.comTOPS Bunker Website:TOPSBunker.comYouTube:Honeycomb HollerFacebook:TOPS Bunker GroupTop Reads:Good Stress Bad Stress - Mastering the Art of Stress ResilienceSupport the showSupport the show

In this episode, we're diving into the science of food preservation. Ever wondered how we've gone from food spoiling in days to some items lasting years? We'll explore the evolution of preservation techniques, from ancient methods like salting and fermentation to the modern-day chemistry of preservatives and refrigeration. Join us as we break down how these techniques work, the science behind keeping food fresh, and what's really happening at the molecular level to make your food last. Music: HOME - AWAY

When you put significant effort into sourcing and growing high quality food for your family, you quickly learn that you need a reliable way to preserve it for future use. Many homemakers are familiar with the tried and true methods of canning, fermenting, and dehydrating, but there is a newer method on the scene that is revolutionizing the way we preserve food. Carolyn started out very skeptical of freeze drying but has since become an expert. She's joining me to share how freeze drying has transformed her homestead kitchen and how it can improve the way you preserve food! In this episode, we cover: How a freeze-drying skeptic became a believer What is the difference between dehydrating and freeze drying? A brief scientific explanation of why freeze dried food maintains its nutritional value and flavor What to be aware of when you first start freeze drying How to know if your freeze dried food is safe to eat Talking through various short-term and long-term storage options How freeze drying lends itself to from-scratch meals on-the-go A behind-the-scenes look at writing a book about freeze drying What you need to set up a freeze drying station in your own home View full show notes on the blog + watch this episode on YouTube. Thank you for supporting the sponsors that make this show possible! ABOUT CAROLYN Carolyn Thomas and her husband, Josh, live on a 40 acre homestead in Idaho surrounded by gardens, livestock and children. She spends her days rocking babies, homeschooling her children and preserving food for the coming winter. As part of her passion she also teaches homesteading skills to encourage other families to live simply and focus on the things that really matter... faith, family and really good food! RESOURCES Take my class on fermenting vegetables through School of Traditional Skills Check out Carolyn's new book: Freeze-Drying the Harvest Listen to my recent conversation all about sourdough myths with Carolyn on her podcast  Join my Simple Sewing course and my Simple Sourdough course today! Explore all of my course offerings including sourdough, sewing, blogging, and YouTube CONNECT Carolyn Thomas of Homesteading Family | Website | Podcast | YouTube | Instagram | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.

In this enlightening episode of the Soul Seekers podcast, Johnny Mack is joined by Corey Marriott, owner of Blue Alpine ... Read more The post Ep. 291 | Food Preservation Beyond the Hunt w/ Cory Marriott appeared first on Soul Seekers.

842: Preserving food with Wendi BerginIn This Garden Chat:Join Farmer Greg and Wendi Bergin - Wendi and Greg present an insightful overview of food preservation methods, emphasizing the importance of various techniques in extending the shelf life of different food items. They explore traditional methods like canning and pickling, alongside modern practices such as vacuum sealing and freeze-drying. Wendi details the principles behind these processes and offer practical tips for successful food preservation at home. Their discussion highlights the benefits of preserving food, including reducing waste and ensuring nutritious, long-lasting meals.Our Guest: Wendy is a regular mom with a husband, a bunch of kids who she homeschools, some dogs, the founder of Joyfully Prepared, and the host of the Joyfully Prepared podcast.She is dedicated to teaching busy moms skills like gardening, food preservation, natural remedies, and more, so they can take care of themselves and their families through developing talents with confidence while saving money. She's rolled down the mountain of progress so many times that she's skinned her knees, has grass in her teeth, and sticks in her hair.All of these mistakes have actually allowed her to become more confident in her knowledge and skills. Whether it's canning, gardening, emergency preparedness, or anything else, she teaches others to feel confident in learning.. Visit www.urbanfarm.org/844-garden for the show notes on this episode, and access to our full podcast library!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg or choose one of the senior members of our Urban Farm team to get permaculture based feedback.Click HERE to learn more!Become an Urban Farm Patron and listen to more than 850 episodes of the Urban Farm Podcast without ads. Click HERE to learn more. *Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

    3 Food Preservation Methods | episode 269   In our latest podcast episode, we dive into three practical and time-tested food preservation methods: waxing cheese, dehydrating, and canning. These techniques have been used for generations, helping people store food safely and extend shelf life, especially useful for preppers, homesteaders, or anyone looking to […] The post 3 Food Preservation Methods | episode 269 appeared first on Survivalpunk.

On this episode, we discuss how to become a farmer, right on your own patio. From Backyard Hobby Farms to Windowsill Horticulture, every Prepper should learn how to grow their own produce. If You're Not Doing It... You're Doing It Wrong.YouTube:Honeycomb HollerFacebook:TOPS Bunker GroupTop Reads:Good Stress Bad Stress - Mastering the Art of Stress ResilienceSupport the showSupport the showSupport the show

In this edition of Sound Bites, we're talking about the art of food preservation.Pickling, canning, pie fillings and jams. We ask master food preserver Christina Ward about the best ways to save the last of your summer fruits and veggies, and what you can preserve as the fall harvest begins. Is there something in the garden that needs saving before it goes bad? Eyeing something at the farmer's market, but not sure how to save it for the colder months? We get into it. Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Connect with us. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

The history of fermented foods like beer, bread, and other foods can be traced back thousands of years to ancient civilizations in China and Egypt. This ancient technology was originally used to preserve foods when refrigeration was not an option. While less common in modern industrialized civilizations, we're now realizing that fermented foods play a major role in gut microbiome diversity, which is a biomarker for overall health. Join our conversation with Dr. John Leech, Technologist at Teagasc in County Cork, Ireland to learn all about the history and how cutting-edge technologies are being applied to research in food fermentation. John shares his story of how he found this field of research and how he's now headlong into striving to understand and harness the power of fermented foods. We learn about the complex microbial communities that define and deliver the health benefits of these foods, but we also hear about how this biological complexity makes them inherently irreproducible. Foods like kimchi, sauerkraut, kombucha, tepache, milk kefir, and water kefir are produced from fermentation, facilitated by complex communities of microbes. Consumption of fermented foods can alter our gut microbiome, which has been shown to affect obesity, inflammation, longevity, and efficacy of drug treatments. John and his team are using qPCR, NGS, and other methods to characterize the microbial consortia used to produce these foods. They're now working to figure out how to simplify the consortium while still delivering health benefits, all while making the process reproducible and scalable Subscribe to get future episodes as they drop and if you like what you're hearing we hope you'll share a review or recommend the series to a colleague.  Download Transcripts: Speaking of Mol Bio Podcast | Thermo Fisher Scientific - US Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

In this episode with Laurie Neverman of Common Sense Home, we delve into the realities of homesteading, exploring both the rewarding aspects and the challenges that come with this lifestyle. Laurie shares invaluable insights from her 20 years of experience, offering practical advice for those considering the transition to homesteading, emphasizing the importance of starting small, learning essential skills, and understanding the long-term commitments involved in this self-reliant way of life. Visit the Episode Page on Ready Your Future. Of Interest For more about Todd and RYF   Join the Exclusive Email Group Buy Me a Coffee: https://www.buymeacoffee.com/prepperwebsiteSee omnystudio.com/listener for privacy information.

Could mastering freeze drying be the next step in enhancing your farm's profitability and sustainability? In this episode of the Thriving Farmer podcast, Michael is joined by Don Adams who, along with his wife Kathy, produce 80 percent of their own food on their farmstead, Jazzberry Farm in Taft, Tennessee. They practice permaculture and organic farming, cultivating a variety of crops, raising goats for milk and cheese, and preserving their harvests through freeze-drying. Don't miss this episode on transforming fresh produce into long-lasting, high-flavor products with the power of freeze drying.   Episode Highlights: Getting Started: Don's journey into farming [1:44] Range of Operations: What Don does on Jazzberry Farm [9:20] Product Pricing: The price range for Jazzberry's products [34:43] Marketing and Sales: Where and how Don markets and sells their products [41:59] Goats on the Farm: The purpose of goats at Jazzberry [48:58] Freeze Dryer Tips: More tips from Don on using the freeze dryer [54:17]   About the Guest: Don is a retired band director/musician who has moved back to the land to feed himself and his community at Jazzberry Farm in Tennessee. He and Kathy produce 70-80 percent of their own food. He discovered freeze drying as a way to preserve his own food and add value to his produce.   Learn More About Don: Website: Jazzberry Farm Facebook: Like on Facebook   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Here at the Farm on Central, garlic is one of our staple overwinter crops. We use it in everything—garlic salt, infused honey, fire cider—you name it! But now, you can grow your very own garlic, straight from our farm to your garden. We offer seed garlic with three amazing varieties: Music, German White, and German Red. These varieties thrive in zones 2-7, and with a little extra care, they'll do great in zones 8-9, too. Plus, we've got free shipping on our 1lb, 3lb bags, 10 lbs and discounts for bigger orders. Get your seed garlic today at shop.farmoncentral.com and get ready for your own fresh garlic harvest next summer! Happy planting!  

Sarah Thrushhttps://www.tiktok.com/@peeliesnpetalshttps://destinationpreservationtv.com/First Aid kits, use code PrepperTalk at checkout 15%https://amp-3.net/Use Code PrepperTalk10 for 10% offhttps://www.survivalfrog.com/Jase Medical. Get your antibiotic supplies.https://www.jasemedical.com/?rfsn=6574356.8994bdUse code "preppertalk" to get $10 off.H2Go Purifier - Code PrepperTalk for $6 offhttps://store.h2gopurifier.com/collections/products/products/h2go-purifier-globalPreparedness Challenge Food Storage coursehttps://preparednesschallenge.com/home?am_id=paris6448Ham Radio operator! Use code PrepperTalk for 10% offhttps://hamradioprep.com/Get your Goldbackshttps://alpinegold.com/ref/PrepperTalkDevos Outdoor Get 10% OFF! Code PrepperTalkhttps://www.devosoutdoor.com/?rstr=preppertalkOur Amazon Store:https://www.amazon.com/shop/preppertalkradioLion Energyhttps://rb.gy/rjcuztSupport the show, join our socialshttps://bio.link/preppertalkradioVote with your dollars. Support American.https://mylibertybox.com/preppertalkITM Tradinghttps://learn.itmtrading.com/preppertalkradio 866-257-0481Business owners, want to accept Goldback? Tell them Prepper Talk Radio sent you. https://www.goldback.com/goldback-business-sign-upFreedom Blends Supplementshttps://freedomblends.myshopify.com/?ref=preppertalk Use code "preppertalk" to get 10% off!Check out our website https://preppertalkradio.com/Like Our Facebook page. https://www.facebook.com/preppertalkradio https://bio.link/preppertalkradio Are you looking to be better prepared for life? Combining 3 lifetimes of experienced, tried, and true prepping and self-reliance with diverse backgrounds educationally, vocationally and regionally. Aligned on the principles of God, family and country to help build a stronger, more prepared community and Nation. We believe every person and family has an obligation to be or become self-reliant and to help build stronger, more prepared communities for all of life's unexpected emergencies, BIG or small. It doesn't matter if you call yourself a prepper, a survivalist, a citizen or patriot; we are all in this together. Our mission is to survive, thrive and carry on traditions of liberty and self reliance through our faith and fellowship

In this solo episode of Cook The Garden, host Ginain shares her tried-and-true method for preserving fresh herbs from the garden by freezing them. Learn step-by-step how to freeze your herbs to lock in their flavor and nutrients, ensuring you can enjoy that fresh garden taste all year round! Ginain also talks about different freezing methods—freezing herbs whole versus making herb cubes—and offers tips on how to use them in your favorite dishes. Stay tuned until the end of the episode, where Ginain introduces her exclusive mini-course on freezing fresh herbs, available for a special price to podcast listeners! Find the mini-course here: Freezing Fresh Herbs Mini-Course (cookprayslay.com) *USE PROMO CODE: GARDENFREEZE   Cook The Gardent Links & Contact Info: Join our Facebook Page: Cook The Garden Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topic Requests: info@cookprayslay.com

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky   Guest: Annhall Norris, Extension Specialist for Food Safety and Preservation Season 7, Episode 10 In this MoneyWi$e Episode, we highlight the importance of being prepared for emergencies, especially during National Preparedness Month. Joining us today is Annhall Norris, Extension Specialist for Food Safety and Food Preservation, sharing invaluable insights on how to build an emergency kit without breaking the bank. We discuss the essential elements of an emergency kit, including the need for non-perishable foods and a reliable water supply. She offers practical tips for utilizing items you already have at home and purchasing supplies over time to ease the financial burden. She also emphasizes the importance of rotating supplies and checking expiration dates. Additionally, Annhall provides expert advice on choosing the right containers for water storage and the benefits of having a weather radio. We also touch upon the small comforts, like including your favorite sweet treat, to lift spirits during stressful times. For more information about this topic and other MoneyWi$e topics, visit: MoneyWi$e Newsletter MoneyWi$e Website Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

Here to expect on the podcast:What are the benefits of owning a home freeze dryer?The cost of a home freeze dryer and how it can be viewed as an investment that saves money in the long run.Some drawbacks and maintenance requirements for home freeze dryers.Joining freeze-dried food groups for tips, tricks, and support from the community.And much more! Resources:Harvest Right Freeze Dryers: https://harvestright.com/Thrive Life Freeze Dried Food: https://www.thrivelife.com/Freeze Dried Food Basics: https://joyfulprep.kartra.com/page/FDBasicsFreeze Dried Food Basics: https://joyfulprep.kartra.com/page/FDBasicsPodcast Episodes about Freeze-dried Foods:Freeze Dried Food: The New Food Revolution https://podcasts.apple.com/us/podcast/freeze-dried-food-the-new-food-revolution/id1510423135?i=1000621345520Freeze-dried vs. Dehydrated Food https://podcasts.apple.com/us/podcast/freeze-dried-vs-dehydrated-food/id1510423135?i=1000598172071 Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Download Home Storage Checklist: https://www.joyfullyprepared.com/52weeks

Dawn Gallop of #9 Farms returns to the podcast to discuss food preservation, self-sufficiency, homesteading, and more. Dawn has been a homesteader since 1992, and she is a mother to nine children, a farmer, nurse, artist, cheesemaker, canner, soapmaker, and beekeeper. Dawn is on a mission to share her knowledge of self-sustainability with others – and she does this both in person and online with her YouTube channel. Nestled on 30 acres of land with her family, Dawn immerses herself in the practices of gardening, goat rearing, beekeeping, and chicken care. Tune in as Dawn reflects on her journey through the "pantry challenge" – illuminating how it propelled her to explore the realms of canning, mindful food consumption, and sustainable practices… In this episode, we cover: The essence and objectives of the pantry challenge. Strategies to embrace a survivalist mindset. Essential pantry staples for sustainable living. Insights into the art of food canning. Discover more about Dawn and her remarkable work by clicking here! Take advantage of a 5% discount on Ekster accessories by using the code FINDINGGENIUS. Enhance your style and functionality with premium accessories. Visit bit.ly/3uiVX9R to explore latest collection. Episode also available on Apple Podcasts: http://apple.co/30PvU9

Do you own a garden that gives you an abundance of produce? If so, you probably realized how important food preservation is. Properly storing your fruits and vegetables means you are safe to eat them over a long period of time. Let's Get Moving Host Maria Shilaos speaks with Jenna Dyckman, USU Extension Assistant Professor in the Home and Community Department, to learn about the different food preservation techniques and common mistakes to avoid. Instagram: @movingmaria Facebook: Let's Get Moving with Maria Website: https://linktr.ee/letsgetmovingwithmaria

Join me today for a look at different ways to preserve food at home and ideas on how to make it work in your busy schedule. Featured Event: Homestead Bootcamp at Haven earth Trade School: https://www.havenearthtradeschool.net/homestead-bootcamp-haven-village Sponsor 1: DiscountMylarBags.com Sponsor 2: Holler Roast Coffee Livestream Schedule Tuesday, 12:30PM Live with John Willis and Bear Independent Wednesday, 2:00PM Digital Sovereignty with Aron Wagner from American Cloud Friday, 9:30AM Homestead Happenings with the Tactical Redneck Tales from the Prepper Pantry Working through the rest of the pork, three meals a week Smoked Pork Rib Roast Bone Broth Overload as it gets hot Drying herbal teas for winter (Must harvest the mints) Weekly Shopping Report from Joe Our first stop was Hobby Lobby for some Velcro. Their sewing notions area looked well-stocked. Next was Home Depot. The store was reasonably busy for a non-weekend day. There is still no price tag on the 2x4x8 studs, but online they have dropped to $3.48. Seems to me I've seen some stuff online suggesting the lumber market is "collapsing." We'll see... Last was Aldi. We found everything we wanted. The 70% cacao chocolate was back in stock. It seemed there was more bread than there has been in recent weeks; more pork had returned to the meat coolers, and the cantaloupes were again decent. Staple prices were: bread (20 oz. white): 1.29; eggs: $1.54(-); whole milk: $2.83; heavy cream: $5.29; OJ: $3.29; butter: $3.59; bacon: $3.99; potatoes: $4.49; sugar: $2.99; flour: $2.35; and 80% lean ground beef: $4.09. A gallon of untainted regular gasoline remains at $3.599. Frugality Tip NOT from Margo Quality cabinets are hard to find (ask me how I know). If you have a ReStore nearby, you can find some amazing buys. We were able to get a 14 piece set of wood build cabinets. It included 2 tall units and another one with glass doors. Total cost $1800 before taxes. Have a great day. Operation Independence LFTN Community Independence: Chicken Processing Main topic of the Show: Home Food Preservation For Everyone As we get into food abundance season, I thought today would be a good time to talk about various home food preservation methods, and how to fit them into your life. Anyone can preserve food and you dont have to invest in tons of infrastructure to do it if you are not yet ready to fully commit. Growing food and foraging is like printing money when you do it right. Likewise, food preservation is your savings account for winter. Why Preserve food (Healthier, Saves Time, Savings Account, Skills and resilience) What are the methods of food preservation Dehydrating Fermenting Curing Removing Exposure to Air (oils, etc) Canning Keeping Cold On the Hoof TIME SLIDE What Works Best Where? How do I create my preservation plan? (The time money grid) Preserving on a budget/supplies Example Plan - store what you eat and eat what you store Fitting it Into Your Busy Life Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Today, we dive into different methods of food preservation. With rolling food shortages, world wars on the horizon, and general instability through society, you absolutely need to start building a food storage. In this episode, I discuss how you can get started building a food storage for you and your family. We explore different ways to preserve a variety of foods, no land required.  Canning, freeze-drying, mylar bags, and more! We touch on all of these topics because I find them vital for everyone to know, so they can prepare for the unknown of the future. If you are serious about food storage and want to get started, check out my guide and course down below: Food storage course⁠ (includes food storage guide) Food storage guide

Maria Ylagan Orosa was born in the Philippines, and she spent her life working to eliminate food insecurity there. She revived the use of locally available ingredients, and wrote recipes that are found in Filipino cuisine today.  Research: "Maria Orosa." Encyclopedia of World Biography Online, Gale, 2023. Gale In Context: U.S. History, link.gale.com/apps/doc/EQFOIO615521998/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=8d615f86. Accessed 17 Apr. 2024. Bentley, Amy. “How Ketchup Revolutionized How Food Is Grown, Processed and Regulated.” Smithsonian. 6/4/2018. https://www.smithsonianmag.com/innovation/how-ketchup-revolutionized-how-food-is-grown-processed-regulated-180969230/ Butler, Stephanie. “The Surprisingly Ancient History of Ketchup.” History. 8/15/2023. https://www.history.com/news/ketchup-surprising-ancient-history Campbell, Olivia. “Fighting Colonialism with Food.” Beyond Curie. 3/20/2022. https://oliviacampbell.substack.com/p/fighting-colonialism-with-food Elias, Megan. “The Palate of Power: Americans, Food and the Philippines after the Spanish-American War.” Material Culture, Vol. 46, No. 1, Special Issue: Food as Material Culture (Spring 2014). Via JSTOR. https://www.jstor.org/stable/24397643 Gandhi, Lakshmi. “Ketchup: The All-American Condiment That Comes From Asia.” 12/3/2013. Code Switch. https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia Garcia, Evelyn del Rosario and Mario E. Orosa. “The Last Days of Maria Y. Orosa.” http://orosa.org/The%20Last%20Days%20of%20Maria%20Y.%20Orosa.pdf "Grave marker revives interest in WWII heroine Maria Orosa." Philippines Daily Inquirer [Makati City, Philippines], 16 Feb. 2020, p. NA. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A614090024/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=be1e4b8d. Accessed 17 Apr. 2024. Lady Science. “Maria Ylagan Orosa and the Chemistry of Resistance.” 2020. https://www.ladyscience.com/features/maria-ylagan-orosa-chemistry-of-resistance "Maria Y. Orosa: Food hero." Philippines Daily Inquirer [Makati City, Philippines], 21 Dec. 2022, p. NA. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A730825601/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=813ad541. Accessed 17 Apr. 2024. "Maria Y. Orosa: In peace and war." Manila Bulletin, 11 Feb. 2005. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A128362909/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=fb5c5ed3. Accessed 17 Apr. 2024. Mydans, Seth. “Overlooked No More: Maria Orosa, Inventor of Banana Ketchup.” New York Times. 9/29/2022. https://www.nytimes.com/2022/09/29/obituaries/maria-orosa-overlooked.html National World War II Museum. “July 4, 1946: The Philippines Gained Independence from the United States.” 7/2/2021. https://www.nationalww2museum.org/war/articles/july-4-1946-philippines-independence Orosa del Rosario, Helen. “The Recipes of Maria Y. Orosa.” UP Home Economics Foundation. 1970. Pan-Pacific Union. “Food Preservation in the Philippines.” Bulletin, Issues 63-130. https://books.google.com/books?id=yLcVAQAAIAAJ Rampe, Amelia. “She Invented Banana Ketchup & Saved Thousands of Lives. Why Have We Never Heard of Her?” Food52. 3/16/2022. https://food52.com/blog/24700-maria-orosa-profile Republic of the Philippines National Nutrition Council. “The Filipina Nutrition Heroine: Maria Y. Orosa.” 3/2/2020. https://www.nnc.gov.ph/regional-offices/mindanao/region-xi-davao-region/3644-the-filipina-nutrition-heroine-maria-y-orosa Smith, Eliza. “The compleat housewife: or, Accomplish'd gentlewoman's companion.” Williamsburg [Va.]:: Printed and sold by William Parks., 1742. https://quod.lib.umich.edu/cgi/t/text/text-idx?cc=evans;c=evans;idno=N04107.0001.001;node=N04107.0001.001:4;rgn=div1;view=text Springate, Megan E. “Maria Ylagan Orosa.” National Parks Service. https://www.nps.gov/articles/000/maria-ylagan-orosa.htm The Phillipine Herald, Volume 2, Issues 1-3. https://books.google.com/books?id=T2sWAQAAIAAJ&pg=RA2-PA24&dq=maria+orosa&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjk99T7-MuFAxXsrokEHb-MBUA4ChDoAXoECAYQAg#v=onepage&q=maria%20orosa&f=false United States. Bureau of Agricultural Chemistry and Engineering. “Information on soybean milk.” USDA. 1936. https://archive.org/details/CAT31009527 Wester, Peter Johnson. “The Food Plants of the Philippines.” The Philippines Bureau of Printing, 1925. https://books.google.com/books?id=o9FUbKMc4AgC Wiggins, Jasmine. “How Was Ketchup Invented?” National Geographic. 4/21/2024. https://www.nationalgeographic.com/culture/article/how-was-ketchup-invented Zuras, Matthew. “A History of Ketchup, America's Favorite Condiment.” Epicurious. 6/30/2023. https://www.epicurious.com/ingredients/history-of-ketchup Chuong, Dang Van. “Education in Southeast Asia From the Second Half of the 19th Century to the Early 20th Century.” US-China Education Review B, April 2018, Vol. 8, No. 4. See omnystudio.com/listener for privacy information.

Christine and Corey learn all about the basics of canning in this informative episode with Jenny Gomes. Jenny talks about the benefits of canning, the difference between canning and fermenting, and the tools required to successfully can. Additionally, she walks you through a step by step process of how you would can a particular food. For any listener interested in food preservation, this episode is a must listen. Make sure to check out her book on canning: Pressure Canning Cookbook: Step by Step Recipes for Pantry Staples, Gut Healing Broths, Meat, Fish, and More.    Books Mentioned: Blueberries for Sal Pressure Canning Cookbook: Step by Step Recipes Nutrition and Physical Degeneration   Canning Tools Silicone Trivet Mats Wek Jars   Connect with Jenny Perfectly Preserved The Domestic Wildflower  Pressure Canning Cookbook: Step by Step Recipes @thedomesticwildflower

Dawn Gallop of #9 Farms returns to the podcast to discuss food preservation, self-sufficiency, homesteading, and more. Dawn has been a homesteader since 1992, and she is a mother to nine children, a farmer, nurse, artist, cheesemaker, canner, soapmaker, and beekeeper.  Dawn is on a mission to share her knowledge of self-sustainability with others – and she does this both in person and online with her YouTube channel. Nestled on 30 acres of land with her family, Dawn immerses herself in the practices of gardening, goat rearing, beekeeping, and chicken care. Tune in as Dawn reflects on her journey through the "pantry challenge" – illuminating how it propelled her to explore the realms of canning, mindful food consumption, and sustainable practices… In this episode, we cover: The essence and objectives of the pantry challenge. Strategies to embrace a survivalist mindset. Essential pantry staples for sustainable living. Insights into the art of food canning. Discover more about Dawn and her remarkable work by clicking here! Take advantage of a 5% discount on Ekster accessories by using the code FINDINGGENIUS. Enhance your style and functionality with premium accessories. Visit bit.ly/3uiVX9R to explore latest collection. Episode also available on Apple Podcasts: http://apple.co/30PvU9

A Deeper Understanding Of How and Why it Works. #soilfoodweb #biofilm #horizontalgenetransfer #soilbiology #soilcare #soilconservation #mycology #microbiology #molecular_biology #biology #itsallabouthebiology The Soil Matters with Leif Olson and Craig Trester Watch the full episode on YouTube: https://www.youtube.com/watch?v=sICj-LsnNBk Today's Guests: Leif Olson and Craig Trester Your Host: Leighton Morrison Executive Producer: Ken Somerville #flowers,#plants,#nature,#gardening,#garden,#growing,#koreannaturalfarming,#naturalfarming,#jadam,#naturalfertilizer,#naturalfarminginputs,#permaculture,#regenerative,#foodforest,#biodynamic,#bioactive,#organic,#notill,#knf,#organicgardening,#urbangardening,#containergardening,#homegardening, Full disclaimer available on our website.

Discover the secrets of pressure canning with Jenny Gomes, the renowned Master Food Preserver, in her latest masterpiece, "The Pressure Canning Cookbook." Bid farewell to the complexities of traditional canning and embrace small batch canning tailored for busy moms and home cooks. Subscribe to the Beyond the Check Podcast, hosted by Reyshan Parker, for expert tips, tricks, and mouthwatering recipes. Elevate your culinary skills and preserve your favorite foods with confidence. Join us on a journey to culinary excellence, one pressure-canned jar at a time!

How do you take your homestead from beginner to profitable?    On this episode of the Thriving Farmer Podcast, Michael is joined by Ann Accetta-Scott, a dedicated first-generation homesteader and the author behind "The Farm Girl's Guide to Preserving the Harvest." While managing her family farm in Middle Tennessee, Ann shares her journey from self-taught beginnings to becoming a community cultivator and advocate for a simpler, more sustainable way of life. Tune in to hear how Ann teaches others how to establish a life centered around clean eating, food ownership, and homesteading skills. You'll hear: About why Ann got started in farming 0:47 What their biggest challenge was when increasing their farm's acreage 2:18 What Ann's goal was when she started the garden 12:04 What challenges Ann experienced when moving cross country 14:44 How Ann designed her garden for preservation 20:08 Ann's tips for making a homestead profitable 39:03 What is covered in The Farm Girl's Guide to Preserving the Harvest 54:19 About the Guest: Ann is a first-generation homesteader who manages her small family farm in southern Middle Tennessee. She is the author of The Farm Girl's Guide to Preserving the Harvest and the content curator for her website, A Farm Girl in the Making. Ann is a teacher by trade but has left the school system to teach individuals how to achieve a simpler and more traditional way of life.  Resources:  Website - https://afarmgirlinthemaking.com/ Facebook - A Farm Girl in the Making Instagram - A Farm Girl in the Making Her Book The Farm Girl's Guide to Preserving the Harvest   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! The 2024 Thriving Farmer Vegetable Summit is in the books. Did you miss it? No worries! You still have the chance to catch all the invaluable insights and expert advice. Grab your All-Access Pass today and learn at your own pace about innovative farming techniques, effective marketing strategies, and how to maximize yields and profits on your farm or homestead. Visit farmsummits.com now to get your All-Access Pass and start your journey to a more successful and sustainable farming future!  

How did the famous Napoleon Bonaparte set into motion the events that led to the humble can opener? From early experiments in canning to gadgets so dangerous the average person wasn't allowed to buy them, we look at the history and evolution of can openers.See omnystudio.com/listener for privacy information.

This week we discuss Cardi B declaring her love for FDR on the 'Hot Ones' podcast, thousands of teenage boys being preyed upon by "sexting scams", the Diploma Divide, Aaron Rodgers makes a joke about Travis Kelce calling him "Mr. Pfizer", the Arizona Governor cancelling the Saudi Water deal in their state, Senator Menendez Wife's history of killing a man while driving, and James Li looks at the health issues with "Food Preservation" at big corporations. To become a Breaking Points Premium Member and watch/listen to the show uncut and 1 hour early visit: https://breakingpoints.supercast.com/ Merch Store: https://shop.breakingpoints.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we discuss Cardi B declaring her love for FDR on the 'Hot Ones' podcast, thousands of teenage boys being preyed upon by "sexting scams", the Diploma Divide, Aaron Rodgers makes a joke about Travis Kelce calling him "Mr. Pfizer", the Arizona Governor cancelling the Saudi Water deal in their state, Senator Menendez Wife's history of killing a man while driving, and James Li looks at the health issues with "Food Preservation" at big corporations.To become a Breaking Points Premium Member and watch/listen to the show uncut and 1 hour early visit: https://breakingpoints.supercast.com/Merch Store: https://shop.breakingpoints.com/ Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information.

In the homesteading world, we place a lot of emphasis on sourcing food well and producing it at home when possible.  With all of the hard work we put into obtaining high quality food, we have to have a plan for what to do with it!  In today's conversation, Becky shares about her process of preserving food using various methods: freezing, freeze drying, canning, etc.  She also shares some practical tips about planning for and executing a successful freezer meal preparation day.  We cover plenty of simple and attainable ideas in this episode; you don't want to miss it! In this episode, we cover: Quick meals you can throw together without much planning or preparing What to consider as you are planning for large batch freezer cooking Finding the right containers for your freezer meals Suggested methods of preserving for various foods Pantry staples every from-scratch cook should keep on hand Figuring out what your family eats most and stocking up accordingly Ideas for sourcing food: what we buy from local stores vs. large bulk orders Deciding what preserving method fits best with your tastes and lifestyle Recognizing what parts of homesteading you want to prioritize View full show notes on the blog + watch this episode on YouTube. Thank you to our sponsors! Carly Jean Los Angeles | Use code FARMHOUSE20 at CarlyJeanLosAngeles.com Toups and Co Organics | Use code FARMHOUSE at ToupsandCo.com Blogging Success Masterclass | Visit bit.ly/farmhousebloggingschool RESOURCES Glass baking dish with lid CONNECT Becky Jones of Acre Homestead | YouTube | Instagram | Website Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Join us in the Simple Farmhouse Life Facebook community!