I just love teaching the Solar Cooking class that is on the docket for Saturday. Cooking with the sun is not only economical, but also resourceful! If you were to be without power – how would you cook? Propane is not great for long storage, wood can be wet and even if you have those on hand – they are both consumable, not easily renewable power sources.
The sun is (Lord Willing) a renewable source of energy on which we can usually rely most days. Why not harness it to do something we usually do most days – cook! We can also use the sun to stretch those other power sources to be more readily available when the sun may not be (on a cloudy day or at night).
In my class I compare the difference between a home-made pizza box solar cooker, another solar cooker (which I do not carry) and the Global Sun Oven - and now I get to share about the NEW All AMERICAN Sun Oven with some really great features specific to our American cookware and more.
The improvements and new features make this like my very own grown up ‘easy bake oven’ (I’ve said that a lot – because it’s more fun than work!)
I have an interview with the Executive President of Global Sun Ovens International, Paul Munsen that airs the evening after class. You can listen to that interview and get even more info: HERE
Just put the code YPSBLOG in at check out and save $10 on any purchase of a Sun Oven (shipping is included for free) … as our way saying ‘Thank you!’ and our hope that you too will enjoy this versatile alternative cooking option!
Your Preparation Station
If you want to stay up to date with new shows, training webinars and what is going on now that we’ve moved to the bug-out location as a permanent home – please consider connecting with us on Facebook by hitting the “LIKE” button on the page: http://www.Facebook.com/YourPreparationStation
I’d like to think I keep up this blog pretty good, but to be honest, well not as well as I’d like. So Facebook is a good alternative to fill in the gaps and help us stay connected.
Looking forward to seeing your Facebook face, hearing your comments and staying connected!
Best Blessings and enJOY the journey!
The weather is cold and spring has barely peaked out of the snow. It may seem too early to think of what you’re going to do with the bounties of the harvest. Yet, that time of year is coming up soon. You may be an avid gardener or a bargain hunter in the meat, dairy and produce isle or a combination of both and wondering how is the best way to store you’re surplus. Enter – Dehydrating.
Like many things with food preservation, it is often shrouded in questions that may stunt you into thinking you can’t do this for your self at home. It is surprisingly easy and is a wonderful way to save what is in the refrigerator before heading out on a trip.
In the upcoming radio interview, I talk with a friend of mine who helps to inspire folks to take this journey and use their dehydrator to round out their preps. She has used her own dehydrated meals on the trail and teaches classes that inspire others that they can do it too!
If you’re reading this prior to the show’s air date – simply click the link below next to the red radio and set a reminder – but if you’re reading this after March 23, 2013 – then follow the link to listen to the recording. During the show, I give out a code to save on a dehydrator of your choice - the code is “KIMSCLASS “. We wanted to work together to help you get started.
I hope you enjoy THIS SHOW…
The painful phrase “I told you so” is one I hate to use. Unless it is being said to someone who has already heeded some other advice we gave out early this year (January to be precise) which was “Stock up on food NOW because after the first half of the year, we suspect staples will reach a record high.”
Well, if you heeded that advice, then you’re not bothered by the “told you so” statement and it is not offensive. In fact, if you acted upon your ability to stock up you probably told people it would be this way as well.
The unfortunate part is many people have not done so.
The current agricultural climate, due to the worst drought since 1956, has pushed many commodities such as corn, wheat, soybeans and the like to record high prices. And there is no cap in sight as yet.
Don’t take our word for it. Seriously do your own research to see how this will affect the food prices in the later half of the year.
Rather than focus on all that is wrong, if you act fast – we would like to offer some solutions:
- BULK FOODS – HURRY before prices rise again – Deadline is July 21, 2012
The prices are currently still low. The agricultural hike has not yet hit as of THIS order, but will the next.
Use the code: THXMGH to get 5% off AND Free Shipping.
Use the code: JULY CLEARANCE and get an additional 15% off your entire order
- GROW FOOD NOW
Even if it’s in a pail or pot on the front porch or balcony of an apartment, start learning these skills to grow SOMETHING.
Remember, we are here to help, to train and encourage, to uplift and share what we’ve learned and found. Please don’t hesitate to contact us.
Seriously are you always ready? For anything? For everything? Completely?
I think in a real world scenario, this is more of a percentage question than a yes or no question.
We are often faced with a sense of ‘never quite done’ when living the preparedness lifestyle. I mean if this were 200 years ago, we would likely BE more ready and ALWAYS be more accustomed to adapting because the dependance upon conveniences and comforts, systems and set-ups would be far less than it is today. That would make each household far more independently ready for what may come their way. Are you always ready?
Admittedly, I am not.
Although more ‘ready’ than most for some things that may affect our way of life, I cannot say that I have reached a pinnacle of perfection and thus could claim to be ‘always ready’. In my humble opinion anyone who IS at that point is just asking for it. Once the arrogance sets in, so does complacency and the desire for others to test you. This is a trap I don’t want to fall into. So feeling always slightly LESS ready can help keep us on our toes!
We have to look at areas in which we would like to Always be Ready and build them each up to 100 percent, then we can feel more accomplished and perhaps focus on other ares that may lack, such as skill building or networking for survival. Those area areas in which you cannot just purchase an item, shelve it and await pending changes or doom.
Areas in which you may want to take stock and give a percentage mark to include, but are not limited to:
- Emergency Kits
- Fire & Lighting
- Food & Cooking
- Medical & First Aid
- Radios & Signaling
- Shelter & Warmth
- Water Treatment
The links above have a savings code to assist you with becoming more ready until July 28, 2012 Type in JULYCLEARANCE and save 15% on any and all of those items.
I may be well prepared and feel always ready in some areas, but given even this incomplete list, I know I am not always totally ready. It is a journey; a work in progress; an adventure. I actually hope I never think I am, always ready.
Blessings and enJOY the journey!
It seems that with all the talk of preparedness and food storage, there is an area that many people tend to forget: Seeds for Sustainability. It’s not surprising that this area is often over looked in the mad dash to stock food, since most people are not used to growing their own food any more.
Our family has seen first-hand what a disaster, scare or riot can do to the limited supplies at the local super market. The scene is a constant striking reminder to keep not only the tools on hand to grow our own food, but always practice the skills no matter where we find ourselves living.
Since the early 1900′s and with much thanks to the industrial revolution, our increased urban and suburban society left much of that up to the farmer and relaxed into patronizing a local grocery store. But with the ever looming questions of stability on the horizon, seeds and growing food at home has become a widely agreeable topic. The change in the air is now toward people who never knew these skills to now practice them and begin to first grow then use future seeds at home, much like the ‘Victory Gardens’ of World War II.
The problem is, seeds have changed a lot since the ‘Victory Garden’ days of old. With these changes more types of seeds became readily available in the early 1970′s, with disease and pest resistant varieties, hybrids and other options supposed to give us greater yield. However, as years have passed, we are finding these to not be very sustainable seed options.
In the days ahead, we will be focusing on many of the terms associated with seeds. We will discuss these types of seeds with the focus being on sustainability and perpetuated growth. It is my hope remove some of the confusion and clarify the terms that may stump the average budding home or container gardener and take away some of the guess work when planning to plant and grow a sustainable garden.
We will discuss:
- Heirloom Seeds
- Hybrid Seeds
- Organic Seeds
- Non-GMO (Genetically Modified Organisms) Seeds
- Saving Seeds