Today, I want to share with you a beginner’s perspective on Aquaponics. At the LFTN Spring Workshop, two awesome guys installed an Aquaponics system here, so I got to witness first hand how to install something right the first time, AND we have been using it for a week now. One of the things that has kept me from doing aquaponics here has been how hard it sounds to set something up, so having this in place is a big deal. So for those of you out there thinking about aquaponics, or even those who are not sure it is a good idea, I want to let you know what it is like as a beginner to launch and learn about Aquaponics.
Today, we review the good, the bad, the ugly from the Living Free in Tennessee Spring Workshop with The Tactical Redneck, one of our participants. All in all, things went well, folks got to learn from each other about homesteading things, a surprise session on how to capture bee swarms happened, and we even got to be intimately involved with a real aquaponics installation. It was a good time, and we hope that the relationships forged at this event will serve all those who were here well for years to come.
Today we talk through 7 steps to take to deescalate conflicts, talk about bees and bee swarms, and share stores of what has gone on at the Holler Homestead over the past week or so. This spring has run away and we had snowflakes this morning, as well as some fun goaty antics.
Today we talk about 10 tips for coordinating a workshop on your own property. Want to know why? Well, selfishly, this is in part because ALL I am thinking about right now is workshop details. And also because I know lots of you are on your own side hustle or entrepreneurial adventure. It is so cool when you send me emails about what you are up to. And you guys have neat skills that not everyone has. When you are in this situation, it becomes tempting to host a workshop and share the knowledge. So today, we will go over some early lessons I have learned getting the LFTN18 Spring Workshop up and running.
It’s been awhile since we explored a freedom topic, and as most of you know, the ability to live life as freely as possible is one reason that Mark and I have chosen to go on this homesteading journey. So today, I thought that it might be fun to examine something about freedom that most people don’t talk much about: building the ability to know what is none of your business. You’ve all heard the term “Nimby” right? Well today we will walk through that, along with our usual segments and a few tales from the Holler.
A friend asked me, while looking at a carcass to cut up on his butchering table, how I would butcher a lamb if I had one here for Mark and me. So today, we will talk about how to process your spring lamb – or goat – for two.
Today, we are going to talk about some fun projects we did over the last week here at the Holler Homestead. There were some changes that needed to be done because of the pig, some fun wild plants popping up, goat hijinks and more. And yes, as usual, nothing went as planned but a bunch of stuff got done. This really makes me think the most important skill you can develop if you plan to integrate homesteading practices into your life is troubleshooting and keeping flexible.
How are you doing moving toward your goals? These past few weeks have had me thinking pretty hard about how simple it is to set a set of priorities in your life and family, then use them as a filter through which to make choices. It is so simple, in fact, that it is hard. Then I got to reading a book I was helping someone right and one of their chapter titles was “Organized people who are wrong beat disorganized people who are right every time.”
We are going to talk about life and more importantly life today, not yesterday, and not tomorrow. You hear people say all the time to live in the now but that seems kind of weird, right? I mean, if I just do what I want every day to be in the now, then when tomorrow comes, I will have used up all my cash and will end up out on the street. Well, maybe living in the now but being aware of the future is important. We will cover more of that in the main topic of the show.
Today we have a great interview with Chef Brett Corrieri, the instructor from Cider Hollow Farm’s pork processing class. Brett walks us through the process to dry cure a ham, and describes why you would want to eat it a little too well. Also today, we have a roundup of sweet potato recipes from you, the listener.