Food Preparedness

18 Nov 2010 by filed in Food Preparedness
Some of you are definitely going to regret reading this, especially those of you who do any type of canning. When it comes to canning I often ask myself why someone never came up with an alternative to the flat lid portion that has to be replaced all the time.  I mean really, for over 75 years we’ve been doing canning the same way.  Well, hang on to your Blackberry’s folks, 'cause enlightenment has come—to a man no less! *grin* Go figure. (Seriously, I’m shocked that it wasn’t a woman who...
16 Nov 2010 by filed in Food Preparedness
I recently heard a quote from a famous man who played a big role in the settling and development of this beautiful mountainous area I live in. He warned that there would come a time in which if we did not grow our food, we would not want to eat it. I don’t know at this juncture whether or not he was being prophetic or if he was simply admonishing the settlers in this area to beware of that food which they may be offered by those who would harm them; still this quote has been on my mind a lot...
29 Sep 2010 by filed in Food Preparedness
Today's articles is going to be just like what I would say if you were one of my friends that I happened to come across today. So when you read this, picture my eyes getting really big and my voice getting louder and louder with enthusiasm. Ok. Ready? Here goes... Hey Folks. I’ve been tied up in meetings from morning to night the last two days. But thank goodness I had a lunch break yesterday. Since I was in the vicinity I decided to check out Blue Chip Foods special sale (located at about...
27 Sep 2010 by filed in Food Preparedness
In 1985, a group of agricultural scientists set out to evaluate the mineral content of primary farmers in the U.S.  The first stop was the Jolly Green Giant Farms in the San Joachim Valley in CA.  To their horror, the researchers found NO calcium or iron content in the soil of this prominent produce supplier. Fast forwarding to today, the results certainly aren’t any better. In fact, they are worse. How do you go from “zero content” to worse you might ask? Well, instead of having no valuable...
22 Sep 2010 by filed in Food Preparedness
Remember when I told you about how great sprouts are nutritionally?  A seed can increase its nutritional content by 500-600% just with sprouting. Just a little water and 48-60 hours of patience, and you’ve got amazing, live, fresh nutrition!  Well, the fermentation of foods is a very similar science. You can take a wonderfully nutritious food such as fruits, vegetables, grains, meats and whole dairy products and compound their nutritional value through fermentation AND do so in such a way that...
16 Sep 2010 by filed in Food Preparedness
Recently a reader made a comment on this blog mentioning that she ferments some of her food and is quite healthy and fit. Ironically, it was just a few days prior to that comment that I was first exposed to food fermentation for nutritional purposes. Having heard of this process from a scientist/doctor that I highly respect, I knew I had to do more research on the topic.  After all, I’m all about being as medically independent as possible. If there’s one more arrow in my quiver in favor of...
15 Sep 2010 by filed in Food Preparedness
by Kellene With a significant background in marketing, I have become convinced time and time again that just about anything—good or bad—can be promoted successfully with the right kind of marketing.  As I’ve watched the political, consumer goods, and news industries over the past year more keenly, I have realized that in some cases strategic marketing is the only reason why some celebrities, consumer products, pharmaceuticals and politicians are familiar to the general populace.  The reason I...
10 Sep 2010 by filed in Food Preparedness
This week I purchased fresh strawberries at Wal-mart for $2.98 and fresh blueberries at Sunflower Market for .99 cents.  I sifted through them trying to find the best looking packages without too much weeping of the fruit and of course, without any mold. It was my intention to eat healthier and put them on a salad with salmon for several lunches this week. However, I only got to use them on the first day because by the second day of them being in my home, they began to turn horribly moldy. So...
08 Sep 2010 by filed in Food Preparedness
It’s interesting. Over the last year and a half, I have taken a lot of flack because I had the audacity to encourage folks to use their food items well past the expiration date and have also advocated bottling your own butter. “You’re going to be responsible for killing people!” one woman wrote.  “Who do you think you are?” said another. Well, folks, I still stand by my outlandish practice of ignoring expiration dates on food, and I don’t plan on dying from bottled butter either.  But I did...
18 Aug 2010 by filed in Food Preparedness
  Last weekend I wanted to create a recipe in which I could successfully use wheat pasta as a grain in our diet. My husband tends to be just as picky as any of the kids I know when it comes to eating “healthy foods” so when he declared the culinary creation one of his favorite top 10, I was thrilled and relieved.  Relieved because it meant that I wasn’t going to have to eat the leftovers single-handedly, and thrilled because it was an easy one for me to make.  I’ll be sure to share the recipe...

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