Beyond the first 72 hours of a crisis or disaster, what will you do? The new book Prepper’s Long Term Survival Guide teaches you how to survive when nothing returns to normal for weeks, months, or even years. Today on the podcast, Jim Cobb from Survival Weekly joins me to talk about his new book and much more!
Get to know Jim through the links and information below, and of course through this podcast. Plus… the tip of the week!
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Tip of the Week: Eggs Stuck on Cast Iron Pan
Naomi from Almost Bananas (lovely blog!) wrote in with a great tip!
“I don’t know if this tip is common knowledge, but when I figured it out I found it helpful. I like to use a cast iron pan (skillet) but occasionally get eggs stuck on them — you know that white film that is just glued on. Instead of using water and scrubbing (and ruining your seasoned surface), just put the dirty pan back on the heat. The egg scum will crisp up and practically flake off by itself.”
Fantastic tip, Naomi — thanks so much and you’re totally right!
Want to submit a Tip of the Week? I might share it on the air! Use the contact form or send an email to contact at knowyourfoodpodcast dot com with the subject line “Tip of the Week”.
Today’s question comes from Jamie:
First, thank you for generously sharing your wealth of knowledge with us. Our whole food transformation started to overwhelm me until I met you. Thank you for all you do to educate us!
We started brewing our own kombucha a few weeks ago, and we have had great success. We have even shared our new scobys with many of our friends. We are learning, however, that our family of five goes through kombucha way more quickly than we anticipated. A gallon every 7-10 days isn’t enough for us. I have come across some sources who claim to “continuously brew” kombucha in large glass containers, fermenting gallons at a time and adding tea as needed. Do you have thoughts about this? What are your kombucha brewing routines?
Thanks for all you do…
The podcast contains my answer. Also check out my Kombucha recipe in the archives, or my Lacto-Fermentation eCourse or eBook, both of which contain updated info, second fermentation instructions, bottling instructions, and other fermented beverage recipes. Additionally, here’s a great article at Cultures for Health describing the continuous brew process.
About Jim Cobb
“Jim has been a student of survivalism and emergency preparedness for almost thirty years. As a young child, he drove his parents nuts with stockpiling supplies in the basement every time he heard there was a tornado watch in his area. Of course, being a child, those supplies consisted of his teddy bear, a few blankets and pillows, and random canned goods he grabbed from the kitchen cabinets. Later, he was the first (and likely only) child in his fifth grade class to have bought his very own copy of Life After Doomsday by Bruce Clayton.
Today, he is a freelance writer whose work has been published in national magazines such as Boy’s Life and Complete Survivalist Magazine. He is a voracious reader with a keen interest in all stories with post-apocalyptic settings. He maintains the Library at the End of the World blog and is also the Content Director for SurvivalWeekly.com. He currently resides in a fortified bunker in the upper Midwest, accompanied by his lovely wife and their three adolescent Weapons of Mass Destruction.”
Click here for more info about Jim Cobb and Survival Weekly.
- Survival Weekly
- Survival Weekly on Facebook
- The Living Off the Land Fallacy blog post
- Lone Wolf Syndrome blog post
- Review: Condor Bush Knife
- (new book) Prepper’s Long-Term Survival Guide: Food, Shelter, Security, Off-the-Grid Power and More Life-Saving Strategies for Self-Sufficient Living by Jim Cobb
- (book) The Prepper’s Complete Book of Disaster Readiness: Life-Saving Skills, Supplies, Tactic, and Plans by Jim Cobb
- (book) Prepper’s Home Defense: Security Strategies to Protect Your Family by Any Means Necessary by Jim Cobb
- Disaster Prep Consultants
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