The Keith Snow Show
The Keith Snow Show covers current events, farming, cooking, finance, homesteading, culture, politics, and much more. My aim is to entertain and educate you on a wide range of important information you will benefit from hearing.

See today's show notes over at Harvest Eating

Chili Colorado is a simple dish made with beef (or pork), usually beef that is stewed in a mixture of rehydrated chilis with some onion, garlic, and a few simple spices.

I use several dried Mexican chilis….Ancho and Guajilo chilies are rehydrated in hot water after being “warmed” up in a dry skillet.

I used 4.25 lbs of chuck, 1 large white onion, 5 garlic cloves, 4 Ancho, and 5 Guajilo chiles along with about 5 cups of stock, 3 cups beef, 2 cups chicken.

Takes about 3 hours 30 minutes to stew the beef. Serve with rice or on corn tortillas with radish, sour cream, raw onion and cilantro. You will be amazed at how tender and succulent it is and also how little heat it has. These chiles are not very spicy but have TONS of complex flavor.

I hope you give it shot!

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Direct download: 0103_081900.mp3
Category:general -- posted at: 6:14pm EDT

In today’s show, I discuss some simple apps you can make for your holiday parties. The first is a simple chicken and mushroom mousse served with crostini and the second is whipped goat cheese with pepper jelly, also very easy to make.

The chicken mushroom mousse is a recipe in the Harvest Eating Cookbook for those that have a copy. I hear there are still some used ones on Amazon if interested.

Refer to the book to make the mousse, or listen to the audio above.

To make the whipped goat cheese on crackers with pepper jelly you’ll need some basic ingredients:

  • 3 bell peppers, a few colors like red green orange, or yellow, seeds ribs removed, cut into small cubes, no bigger than 1/4

  • 1 spicy pepper, habanero or similar, or sub a jalapeno, leave seeds if you like it spicy

  • 2 lbs Granny Smith apples

  • 1-1/2 tsp salt

  • 1-1/2 cups sugar

  • 1/2 cup cider vinegar

The procedure is simple, roughly chop up the apples and throw them into a saucepot, skins, seeds, all of it. Bring to simmer and let cook like 45 minutes covered over low heat. Once completely mush, pour thru the strainer and reserve the juices, those are a great source of pectin, which will thicken our jelly. You need about 1-1/2 cups of juice. (please do not use bottled apple juice, that won’t work)

In another sauce pot add the apple liquid and the rest of the ingredients, bring to boil then lower to simmer. Stir this mixture often until it starts to thicken up and coats a spoon, which will take at least 45 minutes if not longer.

Please remember to be stirring every few minutes. Once it looks thick place a tablespoon on a plate that has been in the freezer for at least 30 minutes. Then try to move the jelly with a spoon, if it looks wrinkled it’s ready, if not, cook longer until lit looks slightly wrinkled using the trick I just described. Be careful NOT to scorch the pot or the whole thing is ruined.

 

Make the whipped cheese:

2 small logs of goat cheese, fresh chevre-not aged!

1/2 tsp salt

2 tbs parmesan cheese

2 tbs minced chives (ok-freeze dried works too!)

1/4 cup heavy cream

Place the first four ingredients into a bowl and use a whisk to whip it up to a mousse-like consistency adding the heavy cream a little at a time until it’s like a mousse, it cannot be runny or rock hard.

you need to pipe or scoop this on the crackers then top with called pepper jelly.

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Direct download: 451.mp3
Category:general -- posted at: 5:45pm EDT

On today’s show, I discuss our plans for Thanksgiving 2021. I’ll talk about our menu and some basic thoughts on my favorite food holiday.

Here is a video on making cranberry sauce

See this search for a bunch of recipes/videos etc.

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Direct download: 0101_080026.mp3
Category:general -- posted at: 2:23pm EDT

Today I want to speak about all the ways you can use eggs. In tough times eggs can save your life…I meant it!

Eggs are an excellent protein and fat source that just about anyone can produce. Chickens and ducks do not need vast acreages, just a backyard and a few basic items like feeders, water source, coop, etc. nothing beyond the reach of most able-bodied, motivated people.

Eggs are one of the most versatile protein sources and can be used any time of day for stand-alone dishes or as an addition to many other dishes like meatballs, meatloaf, stir fry, myriad baked goods, etc, etc.

On a homestead, eggs are probably the first thing to focus on as birds can be used to help process many other “waste” items like kitchen scraps, weeds, and trimmings of bushes, grains, and of course insect reduction. Ducks and chickens are excellent at eating ticks, flies, worms, slugs, grasshoppers, caterpillars, and many other insect pests.

Ducks and chickens also provide excellent fertilizer for free! Some permaculture practitioners use them to fertilize all kinds of things like trees, bushes, grassland, pasture, gardens, etc. Here are a few great videos to illustrate this:

  1. Feeding chickens cheap

  2. Permaculture chicken systems

  3. Gardening with livestock

Visit Harvest Eating To see more regarding this episode.

Join Food Storage FEast for $79-use coupon code: stuffing to save $70

I hope you all eat more eggs and more importantly, raise your own animals.

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Direct download: 0101_080032.mp3
Category:general -- posted at: 6:36pm EDT

Today I will answer some questions that were sent in by listeners.

You can send questions by emailing the show at harvesteating@protonmail.com

Today I will talk about the following:

  1. Suggested ways to use greens such as kale

  2. A great recipe for pork green chili featuring NM Hatch green chilis.

  3. Grid Down tools for cooking/kitchen

Here are a few links to check out:

Resources for this episode:

This Episode's Show Notes

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Direct download: 448.mp3.mp3
Category:general -- posted at: 7:04pm EDT

Today I spoke about making various condiments at home. With the food shortages and supply chain breaking, certain items are not available and may be spotty in the future. Why not learn to make these items at home yourself and be free of the supermarket?

Here are items I make at home:

  • mustard (Dijon, yellow, whole grain)

  • hot sauces (cayenne pepper, chipotle, green chili, etc.)

  • mayonnaise

  • sweet chili sauce

  • pasta sauces

  • dressings-vinaigrettes, ranch-yuk!, blue cheese, parmesan peppercorn, French, etc.

  • horseradish cream

  • teriyaki

  • pickle relish

  • different kinds of ketchup

Visit this page on Harvest Eating for a bunch of videos

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Direct download: 0122_013706.mp3
Category:general -- posted at: 7:03pm EDT

On today’s show, I discuss just a few things I have been cooking up in my home kitchen. The pie and English muffins are notable and delicious!

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Direct download: 0115_080544.mp3
Category:general -- posted at: 7:05pm EDT

In today’s show, I delve into creating a deep pantry at home. Essentially insulating you from many issues that are coming to our lives; food shortages, food inflation, shortages of just about everything.

This is an excerpt from a long article/tutorial from Food Storage Feast that discusses creating a deep pantry.

So why all this emphasis on the home pantry? As you will see and read, the well-stocked home pantry is one of the easiest and least painful of all investments. It does not require brokers, investment accounts, bank transfers, downside risk, tax consequences or the loss of use of your capital. 

If you look at the average American home pantry you will see a small closet in the kitchen with some white wire shelves with roughly 10 sq feet of shelf space. Hardly enough to store a week of food. This set-up is found in the majority of homes. how did this happen? What happened to the large walk-in pantries that our grandparents had? How did we slowly give away our ability to cook and eat for long periods from our home pantry to corporate take out, dine in and fast food?

As outlined earlier in this course the rise of "just in time delivery" and modern high-tech logistics with barcodes, predictive stock levels, and sales tracking etc. has transformed our homes over time to become very un-prepared, dependent boxes. 

In most supermarkets, the computer knows how many SKU's are in the store at any time and even orders more items automatically when a certain “par level” is reached. Behind the scenes, there are forklifts, conveyor belts, pallets, trucks, trains, DSD (direct store delivery) drivers all working 24/7/365 to keep the stores stocked using “just in time” delivery. Gone are the days when the store had a large “stock room” where it pulled inventory to keep the store stocked and received weekly shipments.

The above provides a better understanding of how our supermarkets work and how inextricably connected we are to the supply chains that are now in the news constantly. We can use this complexity and choice we all have to our advantage by slowly, little by little, building storage and systems into our households to prevent or lessen the effect on crumbling supply chains.

Fuckerberg:

https://thefederalist.com/2021/10/14/zuckerbucks-101-how-a-media-mogul-took-over-the-2020-election-and-why-gop-leaders-must-never-let-it-happen-again/

Supply chain Video

https://youtu.be/a45gA1tdtmA

Highly Effective

https://www.bitchute.com/video/MVhoSjqrnQKH/

While these supply chain systems are important, more important is our ability to find food locally and better yet, grow or raise it ourselves. Gardening, row crops, animal husbandry, permaculture, etc. are all good practices to consider implementing into your plan. More on those in the future…..

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Direct download: 0109_022351.mp3
Category:general -- posted at: 12:56pm EDT

On today’s show, I talk about making some simple cocktail snacks you can bring to a party or just nosh on at home.

These are pretty basic but most people buy these….we need to collectively STOP buying stuff and START making stuff ourselves. Yes, I’m preaching to you…deal with it!

It’s simple people…buy good olives, packed in water, and marinate them up…I buy canned CA green olives packed in water for about $2.69 per can…then season them up crazy good….people FLIP for these.

I use the following:

  • Fermented chilis, garlic, and onion

  • Extra virgin olive oil NO SOYBEAN, NO CANOLA, NO VEGETABLE oils…c’mon man…

  • CA garlic powder and onion powder

  • Chili flakes

  • Kosher salt

  • Red wine vinegar

  • Italian seasoning

That’s it…you probably have this stuff in your pantry….these olive rock…they are nutritious and rather sexy if I say so myself!

As far as the onion dip…I do this….

  • 1/2 cup Daisy sour cream

  • 1/4 tsp Worcestershire sauce (damn I never spell that right…spell check to the rescue!)

  • 1 tsp onion powder

  • 1/4 tsp garlic powder

  • two pinches kosher salt

  • black pepper

  • minced chives if you got em!

Mix it up…adjust seasoning and crush that dip with kettle chips!

For the hummus….heck…I am almost done with a stiff screwdriver(it's late Friday afternoon!)…just listen and work thru it, they're not hard to make!

Resources for this episode:

#FJB

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Direct download: 0101_080623.mp3
Category:general -- posted at: 6:15pm EDT

Today I will be trying to inspire you to create simple family-style meals using inexpensive proteins and starches. With food prices on the rise, many families need some inspiration to keep things interesting, tasty and not break the bank.

Today I will focus on the following foods to use as a starting point:

  • Ground Beef

  • Chicken Thighs

  • Rotisserie Chicken

  • Black Beans

  • Rice

I won’t go into super detail on each recipe idea rather just go over some of the basics and ways to switch them up to make simple meals your family loves. Here are some of the ideas I’ll speak about:

  • meatballs, meatloaf, taco salad/Burritos, stuffed peppers, stuffed cabbage with tomatoes over rice

  • Thai chicken over rice, butter chicken, skewers with peppers, onions, grilled over rice

  • Chicken salad, chicken caser salad, chicken noodle soup, use carcass to make stock

  • Black beans and rice, black bean, roasted squash, cheese burritos, taco bowl, rice beans, ground beef, avocado, cheese, tomato, black bean chili, black bean burgers

  • Green rice, chicken and rice soup, fried rice-add just about anything to stretch, rice pudding, risotto, Arroz con pollo

I make many of these dishes each month and we thoroughly enjoy them and they save us money on grocery bills and most importantly-they keep us out of restaurants.

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Direct download: 0101_080844.mp3
Category:general -- posted at: 11:00am EDT

On today’s show I will discuss winter squash, the wonderful “fruit” that if grown and cured properly can last many, many months in storage making winter squash some of the most beneficial crops to grow on your homestead, farm, or home garden.

I have limited experience growing winter squash but hope I can learn to get a bountiful harvest in the years to come.

Resources:

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Direct download: 442.mp3
Category:general -- posted at: 7:42pm EDT

Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks.

The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon….a packet seasoning mix that brings much flavor and color. If I left it out I’d get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found.

I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-!

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Direct download: 0101_080534.mp3
Category:general -- posted at: 9:20am EDT

Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you‘re reading this in January, just used canned corn…not a problem.

In this version, I used some Jalapeno and poblano peppers, which really added a nice “grassy” flavor plus a tiny bit of heat. I like to garnish with Cotija cheese and cilantro.

Direct download: 440.mp3
Category:general -- posted at: 7:16pm EDT

So here is episode #439 that I had chosen not to post but I have heard from many of you saying you want the personal update on the Cape Cod trip...so, here it is. After the update this is the same episode as the 439 meatball episode that proceeds this one...so, you only need to listen to this if you want to hear about Cape Cod.

 

Direct download: 439-meatballs.mp3
Category:general -- posted at: 3:20pm EDT

In today’s show, I talk about my Sicilian Style Meatballs which are a great alternative to boring “regular” meatballs. You can find the recipe here.

Resources for today’s show:

Harvest Eating Blend Coffee

Dura Home Food Storage Containers Buy on Amazon-not an affiliate link.

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Direct download: 0101_080242.mp3
Category:general -- posted at: 2:14pm EDT

Today I am speaking about the Tartine, a simple European sandwich that is open-faced. You can make these with so many ingredients which makes them very versatile. The key here is using terrific bread; I suggest sourdough or seeded dark rye sourdough

I've eaten these with simple toppings like cured salmon with cream cheese and dill, salami and cheese, drained ricotta with radishes, etc.

Show Website: https://www.harvesteating.com/podcast-1/2021/8/3/episode-438-tartine-open-faced-sandwiches

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Direct download: 438.mp3
Category:general -- posted at: 2:59pm EDT

In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method.

I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients.

Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website.

I have been practicing many types of preservation since 2004, these include:

  • water bath canning

  • pressure canning

  • dehydrating

  • freeze-drying

  • fermentation

  • cheesemaking & yogurt making

  • cultured dairy (creme fraiche, clabber, butter, marscapone, etc.)

Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially.

I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject.

Ohio Stoneware

Direct download: 0101_080121.mp3
Category:general -- posted at: 5:18pm EDT

Recipe for shrimp burgers at bottom of this page!

On today's show, I discuss creating your own food system that is free from corporate control and systems that we attempting to control our entire food system.

Consider this: the US beef supply is 85% controlled by 4 companies and these companies are openly advocating for non-meat foods, fake meat, and the end of factory farming. At the outset, this sounds promising as CAFO systems (concentrated animal feeding operations) are not beneficial for the environment, the animals, the workers, and in most cases, the neighborhoods they exist in.

I have visited the northern Colorado town of Loveland and Ft. Collins many times in the last 20 years and depending on the wind direction the stench from Greely CO can be smelled over 25 miles away. That stench is from the JBS slaughterhouse facility in Greely. Trust me, CAFOs and industrial slaughterhouses are disgusting places no matter the protein, beef, chicken, pork, lamb, etc.

I have advocated for direct farm purchasing since 2004 in an attempt to help people eat higher quality protein and to protect the family farm. These CAFOs suck, but they supply the vast majority of the protein we eat.

Inflation is just transitory according to the Fed.

However, we can do something about it and I recommend we start to decentralize ourselves from these systems NOW. I addition to the ridiculous prices I am seeing for this low-quality CAFO protein these companies are advocating for fake meat and ending the animal ag system.

These fake meats are not good. As a reformed vegan, I tasted many of them in my desperate search for the protein my body craved during the 5 months I was vegan. These “foods” are nothing but science projects with a ton of nasty ingredients like stabilizers, fillers, additives, GMOs, and other fake stuff.

Even the ex-CEO of Whole Foods John Macke advised NOT eating these foods, said we are better off with beef than this fake meat. I think he is dead wrong about fake meat benefiting the environment as the core ingredients are GMO. The vegan community holds these new companies up as the saviors of the world but I see them as repugnant profiteers and corrupt actors.

Basically, anything Bill Gates invests in I want no part of, except farmland, that is good, but the fact that he owns it is bad IMO. This creep is invested in just about every fake protein company that exists, as well as most vaccine companies and he owns many shares of GMO seed companies. But he trusts the science and wants to save our over-heating planet so it’s all good!

Here are a few things I suggest we all start doing now to secure our own food supply and build the systems we need to stay free of this corporate takeover. I believe these are all import, do whatever you can from this list ASAP.

  1. Start storing food as much as you can afford and learn to cook with it.

  2. Join a CSA or protein subscription service.

  3. Delay frivolous purchases (you don’t need a bass boat) and invest money into food-producing equipment like canning, drying, or anything that can help produce food.

  4. Plant perennial trees and bushes-NOW!

  5. Plant an annual garden-NOW!

  6. Purchase and save heirloom open-pollinated seeds.

  7. Consider turning part of your yard into a food forest.

  8. Learn about permaculture today!

  9. Keep ducks & chickens and, or find people that keep these birds to secure local eggs.

  10. Find local protein and other food sources by visiting your local tail-gate or farmers' markets. and making connections. Many protein sources are right under your nose.

  11. Find local dairies and if legal buy direct.

  12. Buy farmland and become a farmer!

Some links mentioned in the show:

The Great Food Reset

The creepy World Economic Forum on fake foods.

Hot Planet? Why So Much Effort To Suppress Record Cold

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Shrimp Burgers

Shrimp Burgers

Author: Keith Snow

INGREDIENTS

  • 10 ounces fresh shrimp
  • 7 ounces minced, 3 ounces roughly chopped
  • 2 green onions chopped
  • 1/4 cup minced red bell pepper
  • 1/2 tsp garlic powder
  • 1 tsp toasted and ground fennel seed
  • 1 egg white
  • 2 tbs corn starch
  • 1 tsp lemon zest
  • juice of half lemon
  • 1/4 cup fine organic cornmeal
  • 1 tsp kosher salt
  • 20 twists black pepper
  • pinch cayenne pepper

INSTRUCTIONS

  1. Pulse 7 oz shrimp in processor, then add chopped shrimp, pulse twice
  2. In a work, bowl add shrimp plus the rest of the ingredients
  3. heat nonstick skillet over medium-high heat, add a large spoonful of shrimp mixture, pat into a burger shape
  4. Cook until starts to brown on side one, then flip, cook for two more minutes.
  5. Serve on toasted onion rolls with sliced tomatoes and red pepper mayo..of course, I use

 

 

 

Direct download: 436.mp3
Category:general -- posted at: 10:23am EDT

On today’s show, I discuss the western drought situation and bring some up-close and personal experience to this as I live in one of the hardest-hit areas in the west, Utah.

NOTE:  The powers that be will use this drought to pound the table on carbon emissions and “climate change“ a natural cycle, as a means to an end. That end is eliminating fossil fuels, promoting electric cars, and stopping animal agriculture and traditional family farming. So, while we have a drought, be mindful it fits their climate change narrative so they will make lots of news about it. I want you to be informed!

We are experiencing a serious drought out here in the west, the last two winters had very low snowpack in most areas so there was little to no spring runoff or melt. In the west, we rely on snowpack to fill our reservoirs, not rainfall. In my town we average about 9 inches of rainfall per year, so far in 2021, we’re under 3 inches according to most estimates.

Basically, it never rains yet we irrigate golf courses, yards, parks, splash pads- all with meltwater. Currently as of June 1 st 2021 we are slightly behind our usual average in my local area, but others are not as fortunate. Lake Powell and Lake Mead are extremely low at around 31-34%. Those two water sources serve millions downstream, in AZ, CA, and NV. So their low level is a bad situation. Southwest Utah has 4 reservoirs that strategically supply water to Washington Cty so we don’t rely on the Colorado river (as far as I know) to supply our water.

Over in CA, they are restricting water to farmers and I fear that will get much worse which results in less food being produced; fruits, vegetables, nuts, olives, grains, beef, chicken, pork as all require lots of water to produce. Only time will tell how bad it gets.

On a brighter note, rice pudding is today’s featured recipe idea. I will be updating this post soon with photos.

Here are some links to check out:

2021 could be one of the driest years in a millennium, and there's no relief in sight

https://www.youtube.com/watch?v=-qDYi9HfQkI

What about us? Ute Tribe asks as Utah moves to protect its share of the Colorado River.

https://www.sltrib.com/news/environment/2021/03/05/what-about-us-ute-tribe/

This is a great example of a company that is growing lots of food responsibly, but not in CA, this model would be in every state and we’d be a lot more secure as t grocery store shelves remaining fill.https://www.muccifarms.com/our-farms/why-greenhouse-grown/

Crumbling Chinese Buildings:

https://www.youtube.com/watch?v=XopSDJq6w8E&t=303s

Why Is Everything In China Falling Apart?

https://www.youtube.com/watch?v=o9eXi3RL8q4

More Chinese Falling Infrastructure

https://www.youtube.com/watch?v=8zplHlJDs1U

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Direct download: 435.harvest-eatingMP3.mp3
Category:general -- posted at: 9:47am EDT

In this episode, I will be talking about stretching your meals to feed more people using inexpensive ingredients and some protein to make healthy tasty meals. We practice this often at the Snow house especially this summer when we have an extra kid staying with us.

My calculations show it’s possible to feed 6-8 people a very nice meal for under $5 per person, try that at a restaurant!

Today’s dish comes from the Cuban culture, Cuban rice n Beans, it’s served at every Cuban restaurant and is a staple of many Latin diets. It’s simple to prepare with humble ingredients and can be on the table in 30 minutes flat. It will also feed a small army!

In many Latin homes the veg component is fortified with soffrito; a mixture of onions, garlic, oregano, tomato, and Sazon a seasoning by Goya you can find in just about every market. This soffrito mixture is as varied as Latin culture itself, no two cooks use the same soffrito.

 

 

Resources for this episode:

Food Storage Feast

Harvest Eating Store

Harvest Eating On Telegram

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Direct download: 434.mp3
Category:general -- posted at: 7:24pm EDT

Inflation is not a word most Americans are used to hearing on a daily basis. I’ve been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it’s here now and people who have been in the dark are finally understanding what this word means to them-less money!

Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c’mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only “tax the wealthy” to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data.

Being prepared can help insulate you from this inflationary spiral we’re heading into. Buying food items that are shelf-stable in today’s dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how.

I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a “pay what you want” option for those who can only afford a little bit.

I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you’d like access and it’s a done deal!

Now let’s talk food…….

Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It’s just plain easy and delicious in my book.

Direct download: 433.mp3
Category:general -- posted at: 1:44pm EDT

On today’s show, I give a basic update on my life, what I have been doing for the last 2 years, and then discuss my current plans for the future of Harvest Eating and our products, website, etc. I discuss.....

  1. Harvest Eating Spices

  2. Thoughtful Harvest Vegan Parmesan Cheeses

  3. Thoughtful Harvest Premium Pasta Sauces.

  4. Food Storage Feast

    Towards the end, I will provide the basic road map for Migas, one of my absolute favorite breakfast or brunch dishes.

Directly translated from Spanish, the word “Migas” means ‘crumbs’. And in the culinary world, “Migas” can mean many different things. For me, Migas is the perfect breakfast, Tex-Mex inspired, easy, filling, and best of all; very satisfying.

You start with some fat in a skillet and saute minced white onions, then add salsa (I like spicy hatch chile salsa from El Pinto), and/or minced peppers, beans if using, beaten eggs, crumbled tortilla chips, sharp cheddar or Jack cheese, then topped with cotija cheese, sour cream or crema and avocado.

You wind up with a dish that has texture, flavor, aroma, and serious satisfaction.

Resources for this episode:

Harvest Eating on Instagram

Harvest Eating on Mewe

Harvest Eating on Facebook

Harvest Eating Cookbook

Harvest Eating Podcast

 

Direct download: harvest-eating-episode-432.mp3
Category:general -- posted at: 2:08pm EDT