Today is usually a how-to day, but I got up to lots of reactions to censorship this morning and wanted to have a fireside chat with yall about censorship. Personality after personality is being deplatformed and we need to talk about that.
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This weekend, I had some pretty cool bartering opportunities and with everything changing so quickly, it occurred to me that we have not talked much about barter around here and how you can build it into your lifestyle, as well as why you should consider doing so…
Today, I am joined by a visitor to the Holler Homestead to do a thought of the walk on the concept of filling your cup. You can’t pour from an empty cup, so the saying goes and lately I have been burning the candle at both ends – to use way too many cliche sayings in one sentence. So as I navigate a busy fall, I wanted to talk about ways to fill the cup and find balance.
Fair warning: If you visit the Holler on podcast day, sometimes you end up on the podcast, right Ken Eash?
Pressure canning really freaks some people out. We have all heard stories of the famous exploding pressure canner. But to safely process green beans, aside from making dilly beans, you need to use a pressure canner or freeze them. Today, I will walk you through the pressure canning process, using green beans as the example.
Today is a variety show where I take questions and share thoughts about: Podcasting, wholesale pricing in your business, the coin shortage, what is up with our food supply outages, strawberries and getting ready for what may happen.
Join us Saturday, Sept 19, 2020 for Green Chili Weekend. Traditionally, we have been processing them like mad this weekend. This year we are going to mix things up. I have already ordered the hatch chilies and will process them in advance.
This is really just a fin day with great food.
Starts at 11am and we invite you to camp onsite if you imbibe so that we don’t have any driving issues.
$20 for non-members, $10 for members
Today is a Thought of the Walk (TOTW) episode. Every so often, I go on a walk. Sometimes I have a thought to share. Opportunity is the Friday thought – and how to make room for it in your life — or how to choose which one is best when all of them come at once.
Remember all the talk about opportunity last week? Mother Earth News reached out to see if I would add a little something to their course on growing food in the winter. So I did.
This course is packed with information from lots of great presenters including John Moody,Keith Arkenberg, andPam Dawling.
Topics include:
All-Access costs $150 for all the 2020 content not just for this course but for multiple courses at Mother Earth News. There are 85 videos and lots of information there.
Click here to grab it if you want it. (Disclosure, this is an affiliate link so I will get a percentage if you use it).
I will talk more about this on today’s podcast.
Today, as promised, I have a very special interview with none other than Gregg Yows about his creative side hustle, prepping, transition and with a special launch of something new.
They’re not eggs anymore!
Join us at the Holler Homestead to learn about processing chickens…
When: Sept 21, 2020
Start Time: 10:00 AM
End time: ?
Location: Lancaster, TN (1 hour east of Nashville off I-40)
Price: $65 for nonmembers, $55 for members.
Includes: Instruction by Chef Brett Corrieri, hands-on processing, a chicken processing guide, lunch and you get to take home a chicken you processed (so bring a cooler).
Background: We are raising about 30 birds for meat right now and so many people have asked about how to process poultry that we decided to offer a class this fall. The course is outside, rain or shine, but don’t worry. We have a tent.
SOLD OUT!