Yeah, I’m cutting refined sugar and processed foods, but otherwise will eat normally now. I make my own bread from Kamut raw wheat as well. I don’t think carbs are bad, I think poisoned food is bad.
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I am here more concerned with what food will be available should all go pear shaped.
Dr Chaffee mentioned several times that carbs and all other food besides meat and fat was survival food.
Say we get well into keto or carnivore diet and food supply dwindles, so we have to get back in a hurry to survival feeding.
Pity this scenario has to be in our lifetime.
What will you do?
Also I am bit concerned with making some food reserves as meat is not that easy to store long term, I mean years not just one year.
Supposedly honey lasts forever.
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Yes, honey can last a long time if properly sealed. Also, coconut oil has a long shelf life, which can provide those fat calories. I’m learning to can meat and do so when we purchase a half-cow from a rancher.
Dr Berg has a farmer/rancher (John Moody) on to talk about tagging laws coming up.
Take a stand to protect farmers' rights and stop animal EID! Join us at the Rogue Food Conference to help stop mandatory animal ID laws that threaten our rights. Learn more and register here: https://roguefoodconference.com/rfc-tx/ Rogue Food TX Discount: Berg10Come and Tag it! Help stop Animal ID! - Rogue Food Conference…
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Have you done pressure canning before this? Biggest mistake many make, pushing the process. Slowly heat, let it naturally cool down. We, without exaggeration have hundreds of canning jars. Lesser cuts of meat do very well from canning process. With your half steer, see if you can get the hanger steak. I only recently learned of this cut, that is typically kept by the butcher. I had one processor tell me since we were only getting a 1/2, the hanger steak was not available. Latest 1/2 steer, with a new processor, we’re getting it, and looking forward to finally trying it.
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I tried canning meat a few years ago and still have those 6 quart jars! I’m afraid to try it (after taking a canning course years ago, I remember all the warnings about canning meat and beans!) I had a small pressure canner and did a hot pack.
I now have an All-American and will do pint jars instead of quart because I can fit in more. I’ll see if we can get hanger steak. We’ve actually raised steer on our property (which was pushing it on the piece of land we have) and had them butchered. We’ve since exhausted that supply of meat and buy from a grass-fed ranch operation in the eastern part of our state. The 70-year old folks that run it are the salt of the earth and I love doing business with them.
Meat is easy to store if you just let it run around in a field. And its self-replicating.
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hamburger is cooked first to make it better in the canner. Chunks of beef are browned. 75 minutes under full pressure for pints, 90 minutes for qts. Fill with broth. Adds a bit of flavor
Chicken is not precooked, but again, broth instead of water.
10 minutes with steam coming out. If it’s lukewarm, heat on medium. If it’s hot to start, then you can use a little more heat. After 10 minutes, and generally same temp setting, put the weight on. Once it starts rattling, reduce heat so it just occassionally rattles. When it’s done, let it cool down on it’s own… DO NOT remove the rattler until pressure is completely normalized. If you open the lid while it’s hot, but not under pressure, leave the lid off for at least 10 minutes before touching the jars. When you put the rings on, no more than finger tight, DO NOT tighten the rings.
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Well pan seared sparrows in light olive oil are actually very delicious, and they give you a serious energy boost. If you haven’t tried them, you are truly missing out on one of mother nature’s hidden culinary gems.
I’m literally at war with them now in my backyard - so instead of just shooting and tossing them I breast them out and feed them to my cat (the little heart often comes out with the breast too … Just as delicious as venison heart IMO). So when I shoot a bunch of sparrow, I don’t hesitate to make a meal out of them.
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Dr. Greger On Vitamin D. Be Prepared for Some Surprises, as he digs into the studies and reaches for reasonable conclusions:
A short Bio for a modest man, who has spent decades missioned on nutrition:
Michael Greger M.D. FACLM
Founder, President
Research Director
A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, M.D., is a physician and internationally recognized speaker on nutrition. His science-based nonprofit, NutritionFacts.org, offers a free online portal hosting more than 2,000 videos and articles on myriad health topics. Dr. Greger is a sought-after lecturer and has presented at the Conference on World Affairs and the World Bank, testified before Congress, and was invited as an expert witness in Oprah Winfrey’s defense in the infamous “meat defamation” trial. A graduate of Cornell University School of Agriculture and Tufts University School of Medicine, Dr. Greger is also an acclaimed author. How Not to Die, The How Not to Die Cookbook, How Not to Diet, and How Not to Age became instant New York Times Best Sellers. More than a million copies of How Not to Die have been sold. All proceeds Dr. Greger receives from the sales of his books and speaking honoraria are donated directly to charity.
Season sardines in virgin olive oil are about the best IMO.
Sardines in water would probably freeze and break the can before ones in olive oil (or any oil) would.
One advantage of sardines in water is you can add your own fresh olive oil when you open them. I’m not sure, but I think the olive oil might go bad before the sardines do.
BTW, uses for old un-eatable olive oil, personally tested:
- A light coating in standing water barrels helps keep down mosquitoes
- Excellent for preventing rust and lubricating movement on outdoor steel items.
Not quite the long-term solution.
“Amid a looming crisis of mass farmer retirements, the “Green Belt” project is helping young people set down agricultural roots”
The problem is these two-hectare plots of farmland appear to be used for produce. Still not getting animals on the land. Guess we could get our protein from vats and crickets. Also, not getting food forests (nuts, fruit trees). It’s a start, but not enoughj.
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If I am not mistaken 2 hectares are right at 5 acres. It would be easy enough to add chickens, rabbits, and a few goats and or sheep. Cows might be a squeeze, bit the smaller animals could work.
I have 4.5 access with my house, driveway and a garage building. Depending on priority of space, I could have hundreds of chickens or more. I used to keep 18-21 easily in a building that is 10-12 half was which was roosting space with outdoor runs that were equivalent of 40*40 feet. I moved the run netting around to allow the yard to replenish. A more stationary setup with garden waste being brought to the chickens would be great on a farm.
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Yes, smaller animals could fit on this size plots. In the developing world, would have pigs, but I’m guessing French, like the Yanks, won’t tolerate the smell.
I couldn’t find anything that showed if animals would be allowed.
All of the examples seemed to be produce. Could be because the EU is trying to get rid of animals?
My mother and grandmother canned beef - partly cooked chunks in broth, not hamburger, for years. I don’t ever remember a bad jar. As long as the lid is still depressed, it should be fine.
Has anybody here ever seen a bad jar where the lid was tight?
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Spam is a simple product that consistently delivers.
Not a big fan myself as I am not much for pork, however I keep some Spam and Canned Ham in my pantry.
People who are used to eating meat will become demoralized if its suddenly not available. I figure if nothing else the aroma of spam or ham cubes being browned before being added to browned diced potatoes and onions will be a huge moral boost after a bit too much beans and rice and rice and beans.
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In my 20’s some friends celebrated the xx? anniversary of Spam with a Spam sculpturing party. It was a blast. I did SpamHenge, other creations were a Spam Whale, Spam-o-Rama (using an erector set), and SpamMode (a toilet with a tiny garlic clove handle). The Spam served its purpose and we had a blast! Mind you, this was before the internet, when creativity was individual and not socially-influenced!
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What time does the webinar end?
Whenever you want! It’s been packaged as a series of videos so you can watch at your own pace.