PTR Ep 489 How Much Food Storage Should You Have?

Episode Transcript
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Speaker 1 (00:05):
Welcome, Welcome to another episode of Prepper Talk Radio Rady
for the Ready Minded, the podcast for the prepared. Today
we have Scott and I on the show. Shane is incognito.
He's somewhere in the world. If you can find him, let.

Speaker 2 (00:19):
Us know what's the Carmen san Diego. Now in the
world is Shane? Where'd he go?

Speaker 1 (00:28):
So today we're going to talk about a comment that
came up recently about something that has happened with Ashton,
I believe in North Carolina and the big floods that
hit there. Some of you might say, what when what
I know? Right, It's like things happen so fast in
the world that some of the things that just happened
maybe three four, five months ago are already like forgotten

(00:51):
or in the back of our minds. So I think
it was Ashton was a North Carolina. That big flood
was just over six months ago. But we're now hearing
a little bit about some of the things that they
may have. You know, they have some lessons for us
to learn. We're going to talk a little bit about that,
but before we do, let me just remind you that
one of the most important things you can do is
get prepared, and if you're going to be prepared, you
might as well do it on a discount. So go

(01:13):
to our good friends over at survivalfrog dot com. That's
survivalfrog dot com. Use code prepper talk ten one zero,
not the word the numbers, prepper talk ten to get
ten percent off of any of your preparedness items. They
got a plethora of items over there. They got all
kinds of stuff from food to power banks, to knives

(01:34):
and other stuff. So just go over there and check
out all the things. They have, great stuff and you'll
get ten percent off. Use our code, and our code
stacks with some of the stuff they're already doing.

Speaker 3 (01:42):
So make sure mesion that.

Speaker 2 (01:44):
I have their old carjack. Like this is a battery
that I can battery bank that you can use for
a lot of things. It's got a light on it,
you can jump your car like six five times. But
like they've got a new one that's even better, and
I'm gonna go get it. But like the summer travels,
have you ever gone somewhere and then all of a
sudden your car's dead and you're like, oh crap, yeah jump.

Speaker 1 (02:03):
It happened to my dad, So go check it out, guys.

Speaker 3 (02:07):
It happened to my dad.

Speaker 1 (02:08):
Actually, he came up for in April and he was
he went to a conference and he's like, hey, Paris,
can you come save me? Like sure, Just so happened.
I had a jump I had. I had jumper cables too,
but I had jump jumper and I use that instead.
I'm like, let's try it. Let's see if it'll be

(02:29):
my first time using it, I might as well try it.
And it worked, and I gave it to my dad
and I said, I'll travel with you, but here. I
let him have it on the way home so that
in case we lost each other, he would still have
a way to jump himself.

Speaker 3 (02:42):
But ended up didn't. He didn't need it.

Speaker 1 (02:44):
But he's like, hey, where did you get this? I
want to buy one of these. I'm like, this is
it's good to have on it's good to definitely good
to have on hand.

Speaker 2 (02:50):
Right. So it's funny like as a prepper, all the
things that we have that we take for granted, like
I've got jump jumper cables, I've got battery banks, I've
got jumper banks, I've got i've got lock pick sets,
like and so I get called when people need things. Right,
If I had a truck, people called me to move

(03:10):
them every weekend. That's just how it iss. But like
last night I did TikTok on this I was I
was like, I was so frustrated. People locked a door
at an office they don't have a key to, and
they're like, we gotta get back in so we can
set the alarm and they're like, can you please go
and unlock it? And I'm like so the whole time,
I'm like going over there, I'm all mad. I'm like, God,

(03:30):
I gotta go lock this thing because nobody else has
a lock pick set or and it like the kids
were at the office with the moms and they just
somehow locked themselves out of that door. But nobody has
a key for that office and that's where the security
system is. And I'm like, really, so I had to
go in. I had to use my lock pick set.
And this is like my second time picking that same

(03:50):
door because this has happened before, so I had I
did a video of it last night on TikTok and
I got a lot of people laughing at They're like, dude,
don't like, don't buy a truck. Everyone will want you
to want you to move them, right. Hey, that's what
That's part of the challenge of being a prepper is
like you have tools and resources. So everyone's like, hey,

(04:11):
help us out. Yeah, You're like, oh, I have a
list of sweet, sweet skills, leave me alone.

Speaker 3 (04:16):
Right.

Speaker 1 (04:17):
What's funny too, is I was at Costco the other
day and I wanted to buy They had a deal
on Bluetooth speakers because I our old Bluetooth speaker for
our family kind of died. You know, when we go
out to the lake or to the pool or whatever,
we it's nice to have this music playing. And I
looked at one. There were several options that were there,
and the one I chose was like it said the

(04:38):
reason why I chose it was because it was waterproof,
it floated, it was it had like a handle on it,
and it said this also doubles as a power bank
to charge your cell phones. And I was like, bro,
all in one, let's go. So the more features And
that's because I want to be a prepared I'm a preparer,
and I'm like, you know what, this has more features

(04:59):
that I would use, So this is the one I
went with. It turns out I got a better deal
on it at Costco than I would have if I
had ordered it on Amazon. So sometimes you got to
shop around and make sure you're getting things you want.
But let's jump into our specifically. The topic that we
thought about today was so on one of our lives
a couple of weeks ago. I think it was practical.
Maybe it was some of the others that you guys

(05:20):
probably remember hearing about him. He's one of our regulars back.
He'll be on our Live tonight and he'll be on
our episode next week talking about gray Man techniques and tactics.
But he shared with us that a lot of the
people in North Carolina said that after six months, they
wish they had more food storage. So they had apparently

(05:42):
based I'm just bringing to you know, make two and two,
make putting two and two together here. Apparently they several
of them had most of them had enough food to
last for four to six months, and now they're running
out because it was about six months ago. Now they're
running out of food. They still haven't got their supplies
in the still haven't had the repairs. Their community is

(06:02):
still down in many ways, and so they were just
like we wish we had a year to two years
worth of food, And that's kind of the topic that
we want to talk about today. What how much food
should you have? And if you want to get to
two to three years worth of food, what are the
steps to get there? Like, what do you do first?

(06:23):
What do you do next and then next and next
to next, et cetera. What kind of foods should you
have in that storage? What kind of strategies do we
have or that we would recommend to kind of really
build out your food stores. Now, in the Bible, Joseph
of Egypt was told to get seven years worth of
food and it was just grain by the way that

(06:45):
he was told to get. So there are techniques for
that longer term storage.

Speaker 3 (06:50):
But what can we do?

Speaker 1 (06:51):
I mean, I'm not we're not going to talk about
a seven year supply necessarily, but we definitely want to
get to a year or two supply of food. And
what should we have in that list? Well, that's what
we're going to talk about today, So let's let's jump in.

Speaker 2 (07:04):
So, yeah, so the news report talked about how they
wish they had a three year supply of food, their
year supply. A lot of them had a six months
to a year supply. And that lasted half the time
they thought it would.

Speaker 3 (07:14):
Oh wow, Okay, that's the.

Speaker 2 (07:16):
Thing, Like I think most of us will see the
package and be like, oh, your supply of food by it,
and then when you look at the calorie county, like, great,
it's a year supply of food for my dog Rover, right,
it's it's a year supply of food for my.

Speaker 3 (07:30):
Eight year old or based on the serving size.

Speaker 2 (07:34):
Right, or it's a sedentary food storage like this. I
can live off this if I'm in Auschwitz, right, I
can live off this if I'm just laying down for
the next year. That's the problem with a lot of
these things, like you've got to know how much you
really need, Like what is your what is your caloric

(07:55):
like requirements for the day? Have you thought about that lately, Paris.

Speaker 1 (08:00):
Yeah, I've heard two thousand, you know, I've just heard
that number kind of out there. Back in the day
when I was really into bodybuilding, fitness and getting shredded
and lean, I counted every calorie. But it's been a
while since I've done that. I have a I still
work out and exercise, but I have a little dad
bot going on. But it's one of the funny things too.

(08:22):
Is I just I heard this guy the other day
was he was a comedian and he's like, do you know,
how do you know what the serving size is for oreos?
And so everybody's like, no, what is it. He's like,
it's two oreos. Like two oreos is my warm up,
he was saying. He's like, I eat two oreos as
I have the stack of oreos on my way to

(08:44):
the couch to eat oreos. And so that's the thing
is that you know, if you think that the serving
size says two oreos and that's what they say is
a meal or that's what they say you should then
they have ten servings. You're like, oh good, I got
food for ten days. I got you know, I got
oreos for ten days worth of dessert. Well, who eats
only two oreos and is fine with that? Like that's

(09:06):
you're gonna eat more. That's one of the reasons why
their food stores probably went out way faster is because
they had the storage that was like per serving and
the servings were way less.

Speaker 3 (09:15):
Not only that, but.

Speaker 1 (09:16):
If you're in if you're sitting down doing nothing watching TV,
you need a different set of calories than if you're
out working, chopping wood, pulling up you know, preparing roofs,
redesigning you know the yard, because you've got to it's
just been destroyed. So you've got a whole different set
of calories that you need with with work like that.

Speaker 2 (09:36):
So you can go online. There are macro calculators. You
can plug in your age, your weight, your height. You
can also put in like your goals if you want
to lose weight or whatnot, right, or just keep keep
the weight exactly the same. But here's what's crazy. You
can put in sedentary and that's still more calories than

(09:58):
the food storage companies will give you. You put in
active because you're gonna be like moderately to very active
in a survival scenario. You're rebuilding, You're doing a lot
of work, so you're gonna need a higher caloric intake.
You plug that in. I put in very active. I
need three three hundred and eighty one calories to maintain

(10:18):
a weight of two hundred and thirty pounds. Right, Wow,
I'm three.

Speaker 1 (10:24):
The same one as you got, but I mine's twenty
three hundred just to stay the same. And that's what
moderate exercises four times a week.

Speaker 3 (10:33):
Wow, Right, sedentary, I.

Speaker 1 (10:34):
Need to do what sedentary nineteen hundred? So anyways, because
I'm skinnier, but yeah.

Speaker 2 (10:41):
I go extremely active, which is probably more likely. It
says I need almost thirty eight hundred calories a day.
So when you're looking at your food storage, you need
to look at what is my actual expenditure, what is
the average expenditure across the board, and plan for the
most expenditure so that you get enough fo to cover
that distance, right, because the last thing you want to

(11:04):
do is run out of food before you've been able
to resupply. Yeah, we can go longer without food than water,
and longer without food than shelter. But like barring those
things are you know, not taken away from us. Like
our food storage calculator at Preppertalk radio dot com, if
you go to the free resources and request those, the

(11:28):
calculator actually gives you a higher Calori account and you
can adjust it. You can actually pick what your Calori
account should be per adult, and you can calculate it
all out. And then what's cool is you then go
through your pantry, plug in all the food that you have,
and it tells you based on your servings, based on
how many calories it is how long it'll last.

Speaker 3 (11:45):
You.

Speaker 2 (11:47):
You can build that up like we built that just
so that you could actually use it. It's my favorite tool.
We use it in our house and it's like we
know what we have, we adjust it, and we do
first in, first out. We rotate.

Speaker 3 (11:59):
But like.

Speaker 2 (12:01):
It's gonna require a lot more food than what you think,
especially if you're buying the bargain food stuff from any
Hour or any of those other places like food storage
calculators that most people do. It's either per serving or
for the calories. The ones that are for the calories,
you gotta wat out because there's gonna be a lot
of sodium and other garbage and the food. So when

(12:23):
you're looking at food storage, your most expensive food is
freeze dried. Second most expensive food is typically you're dehydrated, right,
and then you get into all the other stuff like
your canned foods, your dry pack, your rice and beans
like your wheat, all those other things that you can
start stockpiling and storing easier for longer term. Right, You've

(12:47):
also got to have water for those and you've got
to have like a way to get everything cooked and
prepared and hydrated and so you've got to take into
consideration all those things. But like my starting point, I
tell everybody, always start with canned foods.

Speaker 3 (12:59):
Yeah, always, just.

Speaker 2 (13:00):
As many caned foods as you can, because the expiration
label on those things isn't an expiration label. It's a
best buy label, and there's no like administrative requirement. Companies
put those on to try to get you to throw
them out if you haven't used him in that song.

Speaker 1 (13:16):
Yeah, that's their way of keeping you coming back to
buy more.

Speaker 2 (13:20):
Like oh no, my pieches went bad, I better go
buy more peaches. It's like it expired yesterday. Well it
didn't expire. It's just his best by date. The reality
of a canned food is like you've got three years,
four years. I've even had. I've had, Like when I
was a kid, my grandpa fed me sixteen year old
canned food.

Speaker 1 (13:38):
No, I was fine, that's what happened to you.

Speaker 3 (13:41):
I was.

Speaker 2 (13:42):
I was a teenager. I was like thirteen maybe fourteen,
and he's like, here, try this. I'm like, oh, that's
pretty good. He goes, oh good, it's still good, and
I'm like.

Speaker 1 (13:49):
Excuse me, what you just was that your guinea pig?

Speaker 2 (13:52):
Right now, I'm the guinea pig. That's not my favorite grandpa,
I'll be honest, but yeah, he did that to me,
and I'm like, oh, and he do stuff like that
all time. He's like, always make somebody else be He
thought he was the king apparently, and he's like, Okay,
you're my taste tester. Are you still alive? Are you
in the hospital? Okay, I can have dinner now, right.

Speaker 3 (14:09):
That's crazy.

Speaker 2 (14:10):
That's the same guy. We went fishing and I caught fish.
He didn't catch any He was ticked. So the next
day for lunch, We're gonna have fish for dinner. He
ate my fish without me, Like that's that's that grap
I'm like, dude, I was like, come on, man. But
like in a survival scenario, like what resources do you
have around you? Like do you have fish? Are you maritime?

(14:32):
Are you near a port? Do you have rivers and
lakes and streams? Do you have your own stocked pond? Right,
those count towards your food storage, but also what do
you have on hand? And if you use our food
storage calculator, you can actually set it for three years,
adjusts all the calorie counts to see how much you need.

(14:53):
You can add adults and kids. But then also just
like Joseph and his seven years of feast and seven
years of famine, he was told to stockpile for what
else paris all the people and their beasts.

Speaker 3 (15:07):
Oh and their animals too. Yeah, they had.

Speaker 2 (15:09):
Food for the animals too, And wasn't like just seven
years they opened up another vault and found more perfectly
good wheat from Joseph's time.

Speaker 1 (15:18):
Yeah, recently, yeah, the ancient Yeah, some huge silo.

Speaker 3 (15:23):
Yeah, from Egypt.

Speaker 1 (15:24):
Was just yeah, it's crazy. A thousand years later it's
still good, right, well, thousands.

Speaker 2 (15:31):
Of years later, who knows. It is definitely post Moses,
So we're not too far out. But like we look
at all these different things and we're like, okay, what's
going to store? Really well, Like there are certain things,
like you're growing your garden. There's certain things like certain
types of squash can just you keep it in a
cool place, you know, under seventy degrees, preferably between fifty
to seventy degrees, and they'll last up to a year

(15:54):
or or longer. Right, So you're growing food stores that
you can rotate and you can put in there. It
doesn't need any can you don't have to can it,
you don't have to botle it. You just leave it
in the gourd, right, leave it in the shell, and
then when you're ready for it, you chop it, open up,
eat it.

Speaker 3 (16:08):
Right.

Speaker 2 (16:09):
But like, your food storage should be things that you're
always already eating.

Speaker 3 (16:14):
Mm hmm. Like.

Speaker 1 (16:16):
So that's that's like the first the first step you mentioned,
the first thing to do is get canned foods, and
so that's that's part of the strategies to get canned foods.
But do that in your The first thing to do
if you if you're brand new and you don't have
any food storage at all, what I would say is
go out and the next time you go shopping, just
get one more of everything, or maybe get one more

(16:36):
of half the things, or whatever you can afford to
get one more of each thing, and then every time
you shop, get two more, and then three more. Before
you know it, you're gonna build up a week, and
then you're gonna build up a month, and then you're
gonna build up three months and three months. This the
first phase of your food should be rotational food, food
that you're eating every day and that you just need
to If you if it's not in like for example,

(16:57):
I have an upstairs pantry and a downstairs pantry. The
upstairs pantry has all the stuff that I'm going to
eat with that week. The downstairs pantry is that if
I run out of it that week, I can go
downstairs and pick it up and bring it up. And
so I have almost I mean I even have in
your three month pantry. My opinion is still okay to
have some consumables like you know, your catch up, your mustard,

(17:20):
your mayonnaise and that whatnot. But past three or four months,
you're gonna that kind stuff can go bad a little
faster than canned food, so be careful with that. But definitely,
as you're building out your pantry, you want to have
a lot your three months, if you you know, look
at it at three months, but don't get overwhelmed with
three months. Start with a week, start with a month,

(17:42):
start with two months, you.

Speaker 3 (17:43):
Know what I mean.

Speaker 1 (17:43):
Build your way up to it. But the best time
to start your three month pantry was three months ago.
The next best time is right now, and so get started.
Do something to get started. In my opinion, after I
have my three months, this is what I did after
I got my three months. I bought a few of
those three months supply of the freeze dried foods or whatever,

(18:03):
the dehydrated foods I bought them from, Like I can't
help I can't remember the name of the company. But
I bought a couple of those. So that gives me
potentially another three months of food on the on the
other side of my pantries three months. Now I have
another three months of food up with that.

Speaker 3 (18:22):
And then what I did was.

Speaker 1 (18:24):
I went out and I bought a bunch of beans
and rice and noodles and spices, a lot of spices.
Now one of the things I feel like is that,
you know, you might say, well, Paris, you only have
three months worth of like packaged meals and dinners nice,
you know, freeze dried dinners. Yeah, except if I took
those dinners and let's say I cooked a cup of

(18:45):
rice and I added a cup of rice to each
one of those dinners.

Speaker 3 (18:49):
Now that one day dinner.

Speaker 1 (18:51):
Is going to last me two, three, maybe four days,
depending on how much rice I put in.

Speaker 3 (18:54):
There is filler food. So now I have a.

Speaker 1 (18:57):
Strategy for the my my dinner meals to make them
last longer by putting in some rice. Now, Scott ring
Up brought up a great point to cook rice and
those meals, you're gonna have to have water.

Speaker 3 (19:10):
So now you're gonna what's your water storage?

Speaker 1 (19:14):
You know, not only water storage, but after the storage
is gone, you have some way to go get more water.
Like you mentioned rivers and streams. Well, it's nice to
have a river or stream nearby, but you've got to
also have a filter to be able to get that
water and make sure that when it comes into your
home you're either cooking it, boiling it making sure that
that gets done, or you're using one of our You
can use our aqua filter, the Aqua purifier if you

(19:39):
check out our website out for that. You can on
our recommendations as one of our affiliate links is for
water purifier that is excellent. And so those are kind
of just some that's some basic starter ideas and strategies.

Speaker 3 (19:56):
Scott or if you.

Speaker 2 (19:58):
Look at the water like, so there's water treatment and
there's water purification, right, and there's water filtration. So treatment
is a type of purification. But so if you go
to Awkward research dot com, go to their store and
you can use the code prepper talk and save I
believe ten percent off their each to go the h
to go I have, I have a couple of those.

(20:18):
But it's great because it creates a bleach or chlorination
type solution that you can use to purify water. You
can use it to create a hand sanitizer, you can
use it to sterilize things for medical purposes and uses.
They've got a lot of great resources and they've got
little cheat sheets to tell you what you need to do.
But like you've got to have a way to clean

(20:40):
your water. I've got tons of food storage. But one
of the things, like with my rice, I've got dry
pack rice and then I've also got instant rice. Nice
instant rice doesn't need as much water and it's ready quicker, right,
I just got to get it warmed up, but it's
less calories. It's it's not gonna last this long. But

(21:05):
like I have buckets and buckets of food that are
dry pack foods and dehydrated foods.

Speaker 3 (21:16):
Right.

Speaker 2 (21:16):
And the other problem that a lot of people have
is like they'll store a ton of wheat, right, the
wheat kernel, the little wheat seed that's got to be ground.
How are you going to grind it? Do you have
a manual grinder, do you know what to add to
it then to then make it into a bread or
like a flat bread or or anything like pasta, whatever

(21:39):
you want to make it into. Like, do you have
on hand the things you need to be able to
do that? So think about all the different things that
you're eating. Oftentimes one of the best things you need
to do is just go find a really good book
that's all about recipes. We've got Sarah Thrush who from
Peele's and petals her books on our website as well.

(21:59):
If you go to our sources in our library pages,
like you'll see a ton of these cool things. But
she has a lot of food storage specific recipes designed
to save the attend to twelve thousand dollars a year
by storing the right things, utilizing me it, utilizing them
in ways to just save money but also be very
tasty and useful. Right how to expand meal. All those

(22:21):
things are in her book. But like you've got to
you got to know what you have and you've got
to know how to use it. Like we have tons
of rice and tons of beans because I don't have
to change the bean into something else to be able
to use it, right, and rice and beans together makes
it more complete protein, which is good. But I can
use both of those to increase my meal volume, right,

(22:43):
And so we've got a lot of recipes right around those,
and that stuff we already eat. I want to eat
it more so that I can keep rotating it. But
I always just use what we have, then rotate another
one through. And then I sing about these because the
dry pack and then we put them in mile our bags,
put some number of absorbers in there, throw them in
a bucket, put them in the cold storage, so they're

(23:04):
always below seventy degrees. Like, we're going to get years
and years and years out of these things even if
we don't rotate them in the next year or two. Right,
So having a three year food storage is not impossible.

Speaker 1 (23:16):
Especially if you have especially if you have food the
last three to five years, you don't have to rotate
it that often.

Speaker 2 (23:22):
Yeah, I mean yeah, and you can, like we bought
a lot of ours from restaurant supplies. So we did
wholesale restaurant supply and bought a palette full of rice
and beans and all this other stuff.

Speaker 1 (23:35):
Oh well, yeah, I think our I think episode four
hundred and eight is our first interview with Sarah Thrush.
We've had other episodes with Sydney, who talks a lot
about food storage, preservation, canning, things of that nature. Sydney
our last episode with her was three ninety six.

Speaker 3 (23:57):
I believe she's awesome.

Speaker 1 (24:00):
Those are some great episodes to go back and look at,
and we're actually bringing I think we're gonna have Sarah
on in the next couple of weeks to talk more
about this and get some more insights from her. And
we've talked to Sydney and we would love to have
her on again soon too, so hopefully we'll get to
have her on again as well. But canning is if

(24:21):
you're gardening anyways and you're growing food anyways on a
regular basis, every season, you should can the extra and
then your that's your queue to rotate it is the
next season you can rotate the five year six to
ten year old food or whatever however old it ends
up being. You can rotate that food, and then you

(24:42):
can still keep a three two to three year, one
to three to year whatever rotation going because you're rotating
out your canned foods that you can out of your
garden every season. That's a cue for you to do that.
Another thing is with you know, pick a time of
the year, once every six months or something like that,
where you can just do a quick inventory, especially for water,

(25:05):
of some of those longer term storage things and just
make sure that everything's up to date and you've got
to you've got it where it needs to be. But
if you can, if you can add the bulk staples.
You know, you want to have sugar, you want to
have rice, you want to have beans, you want to
have noodles. Noodles are good and they can last forever,
and then store up a bunch of spaghetti sauce. You

(25:27):
know that you can use whatever you want to do.
And the other thing is that if you have a
lot of spices, spices can add a lot of flavor.
Because I'll be honest with you, just the thought I mean,
I'm not there's some countries in the world that they
eat rice every meal and they've done it for their
whole life.

Speaker 2 (25:43):
But they've got a lot of different spices and different
things that they mix it with. Right, yeah, sure, dry beans, Right, You've.

Speaker 1 (25:52):
Got to have those spices to help help you and
have different spices because you know, one meal you're having
a little Southwest whatever, and the next meal you're having
a little Asian and whatever. The next time you having
a Mediterranean you know whatever, or a lemon spice, you know,
and they're like, dude, it's the same rice, but it's
a whole different, you know, experience because of the spices
you're using, and that will help you.

Speaker 3 (26:14):
Get through those longer term.

Speaker 1 (26:15):
The other one last thing in my comment right now
is that when you're an emergency, be smart about recognizing, yes,
you're going to need to have some calories to be
able to survive and thrive and get through the emergency,
but also.

Speaker 3 (26:30):
Realize that you've got to remember to.

Speaker 1 (26:33):
Ration the food until you have a resource to replenish.
And so just be wise. You know, some of these
people may have jumped into their food stores thinking, oh, well,
we're going to be fixed in a month, and they weren't.

Speaker 3 (26:45):
It was two months or three months.

Speaker 1 (26:46):
And so also recognize, hey, look, we don't want to starve,
but at the same time, we don't want to run
out too soon. So balance that. Just be be balanced
with that, and then make sure you have enough food
storace that you.

Speaker 3 (26:59):
Can go at least a year.

Speaker 1 (27:02):
Now One of the cool things with my family is
that I bought food storage for when we had five
or six people in our house. Now we've got two
of our daughters married off, our other son moved away,
and so there's only four of us left. Well, I
still have the same amount of food, but now it's
for four of us. I'm telling my kids who are
married to get their own obviously so that they can
build their own But at the same time, I have

(27:23):
to if they want to come over to our house
to get saved. Now I got to get food for
their spouse. So I either need to I either need
to increase my food storage, which is probably good at
it anyways, or I need to make sure that they
get theirs and they're really focused on getting there. And
maybe that's their Christmas present this year. We'll see, but.

Speaker 2 (27:40):
That's a great idea.

Speaker 3 (27:41):
Yeah, you get your food and food you can eat.

Speaker 1 (27:46):
The other thing too, Scott, And maybe you can really
help me with this is because you brought it up
with the wheat. One thing that if you have wheat
that's in the in the seed form or the raw form,
you got to learn how to crank that thing. You
gotta have a hand to crank or an electric drill
or something. I have a manual hand crank for my wheat,

(28:07):
but you got to crank it once and twice, and
sometimes you have to put it through that thing three
or four times. You get it down to a real nice,
fine flour. And so having an electric there's an attachment
you can do so that you can have your battery
powered drill grind it down. But one thing that not
a lot of people realize is that when they start
eating more wheat that's really the pure wheat, not the

(28:29):
kind of that's enriched from the grocery store, you're gonna
have a whole different bowel situation. Is that fair to say?

Speaker 2 (28:36):
Yeah, any massive change in your diet is going to
give you some rumbly tumblies, right, But oftentimes, especially if
you switch to like freeze dride foods, here's the big thing.
Like the freez ride foods don't tell you. They don't
tell you all the prepackaged meal stuff. Mountain House is
pretty much one of the only ones that it's fully
cooked all in like they make it all. They fully

(28:59):
cook it in the freeze dried. Everybody else has mixtures,
and this drives me nuts. They have mixtures of dry
powder mixed with freeze driede ingredients that are all brought
in together, and that chemical compound and the amount of
sodium that they put into those will plug you up.
We had an interview with Marcellos Dropless from oh Man,

(29:22):
I just forgot the name of this company, food storage Depot.
They've his is all freeze dried the right way, and
they're not pre packaged meals where you're gonna have cross
contamination of dehydrated versus freeze driede versus you know, just
dry powdered seasonings and added sodium. Right, But like a
lot of these, like any Hour and all this other
stuff or Ready Hour, those guys have a lot of sodium,

(29:45):
like a lot, a lot, and they're not fully one
hundred percent freeze dried. They're mixtures, and so you're not
gonna get the twenty years out of them. You're also
not gonna get away from the stomach problems you're gonna
have by eating so much odium so fast. Right, it's
gonna plug up, it's gonna cause a lot of digestive issues,
it's gonna make you feel horrible. So having other things

(30:07):
to like mix in with it. But like so wheat wheatberriesles,
they're called wheatberries. You can take that and you can
grind it and you can make it in other stuff.
You can also boil it and do cracked wheat like
for breakfast. We did that growing up. We do boiled.
We put on the stove at night, let it slow boil, overnight, simmer,
and then in the morning you'd have all these cracked
wheat cereal berries. Right, but you'd keep it in the

(30:31):
hot water. You add honey, and you maybe add some
other stuff and some cream, and that would be breakfast
nutrient dense, a lot of calories. You know, the honey
made it so it was totally tolerable. Like that's one
way you can use it where you don't have to
expend a whole lot of other energy to grind it
and prep it to make pancakes or prep it to

(30:52):
make whatever you want to make it, tortillas, bread, whatever. Right,
but you also have to consider how am I going
to prepare all this food? And how am I gonna
cook all food if the power is out? What am
I gonna do? Do You have a sun oven, because
you can bake pretty much anywhere in America with a
sun oven. It just increases the length of cooking time
depending on how cloudy it is there. Right, and then

(31:13):
there's other brands like the Ghosts on the Ghosts on
solar tube. That tube can can cook food in very
cloudy climates and it still works no matter what. You
got to be very very vigilant on those. We've got
one of those and they're awesome. They get very very hot,
so you know, don't bring yourself. But you've got to

(31:34):
find alternate ways to do everything. And having a backup
on a backup is great, but your food storage is
gonna give you bad, bad stomach problems if it's all
free stride mm hmm. If it's all one food, you're
gonna have a different issue. You're gonna have food fatigue. Right, Yeah,

(31:54):
you want variety, you want you It didn't have to
be a ton of variety, but like at least change
it from weak week and you want to have options.
I remember hearing stories about my great great great great grandparents.
They lived in a dugout. So it was a dugout
half dug into the ground and then the other half

(32:15):
of it was a cabin. So like four logs high
above ground, and they would live live in those up
in Idaho and Wyoming, and that's how they would live,
and they would put food on, they'd have a nice
Sunday dinner after they'd go to church, and then they
would take all the food and throw it into a
pot except for like the breads, and then they'd turn
it into like a goulash that they'd add stuff to

(32:38):
it every day and they'd cook that and keep it
over the stove warm all week long, and they'd have
their meal out of that. And I'm like, but that
was normal back then, mm hmm, right, and they'd like, Oh,
we've run it's it's half as much as what we had.
Let's throw a couple of carrots in their chop touch op,
throw them and they're oh, I found a rabbit out

(32:58):
in the field. We're gonna skin that. Throw that in there, right.
That's there's what you've got to look at.

Speaker 1 (33:04):
There was a story of a guy that he had
a really rough He was a farmer and he had
a really rough set of seasons, and his wife would
make bread and he ended up saying, hey, we don't
have enough to make a full loaf, and or.

Speaker 3 (33:20):
They didn't have enough.

Speaker 1 (33:20):
They wanted to make it last, and he had his
wife actually gets some sawdust and bark, grind down the
bark down to a powder and mix that in as
a filler. And they were able to survive through some
pretty tough winters until their crop actually cranked it up
and they were able to have a nice crop. But

(33:41):
I thought to myself, who who eats sawdust? That's that
is survivor right now?

Speaker 3 (33:47):
Right?

Speaker 2 (33:50):
Do you buy? Do you buy grated cheese?

Speaker 3 (33:54):
Really?

Speaker 2 (33:56):
It's not sawdust in it.

Speaker 3 (33:58):
Crazy, that's why.

Speaker 2 (33:59):
It doesn't sick each other in the bag anymore. Remember
when it used to stick to each other in the bag?

Speaker 3 (34:03):
Yeah, it looked like and like a ball of mush
after a while.

Speaker 2 (34:06):
Yeah, they put sawdust mixed in with it.

Speaker 1 (34:09):
Now, Oh my gosh, I just had tacos the other
day with sprated cheese, So I had sawdust tacos.

Speaker 2 (34:18):
Well, okay, here's here's one for you. If we're gonna
do food exploration. What's that famous song from McDonald's about
a burger? They had two all beef patties, special sauce.
Yeah yeah, yeahsame seed bun.

Speaker 3 (34:33):
Yeah that's all fake.

Speaker 2 (34:35):
What kind of beef is it?

Speaker 3 (34:38):
They've made in a lab somewhere.

Speaker 2 (34:40):
All Beef is the name of the company that makes
the beef. The beef is over forty percent synthetic, thirty soy,
and whatever's left might be from a cowshuff. I don't
we don't know that company is called All Beef. So
it's two of their patties. That's why I don't. I
don't like all.

Speaker 1 (35:01):
Beef patties, not two patties that actually have all.

Speaker 2 (35:03):
Beef two hundred percent beef patties, right, undred percent cow beef.

Speaker 1 (35:09):
It's just trick us into thinking we got what we need.
They name the thing all beef, so we think it's
what a what a well?

Speaker 2 (35:17):
Natural flavors. Natural flavors is a trademarked phrase, and I
think it means something like certain patented, regulatory foods that
aren't real are allowed to be called natural flavors.

Speaker 3 (35:29):
Right.

Speaker 2 (35:30):
It's it's crazy. So like, the best things to store
are things you grow yourself. Like Sydney, she always talks
about she'll grow stuff and she'll she'll process her own
meats and stuff like that. She's like most of the
stuff she'll go to the store and find on sale
and she'll be like, oh, my gosh, there's a ton
of produce on sale today. I'm gonna go get this.
It might be blemished, it might not be the best stuff.

(35:51):
Then I'll go home and make a stew and can
it all. Or oh, there's like tons of steak over here.
It's almost at the end of his life. I'm gonna
go home and on pressure can it and it'll be
good and I can have it for the next two years.

Speaker 3 (36:01):
Right, Yeah, that was one thing.

Speaker 1 (36:03):
That was one thing I learned from when we talked
with Sarah is that she'll actually cook a whole meal
and then she'll can the meal into cans. And I'm like,
like a spaghetti or something, right, a lasagna, And I'm like,
I knew you could do that with freeze dryers. Like
my buddy, our friend Eric, he's we've talked about him

(36:24):
a lot. He has a freeze dryer and he's I
swear that thing's got that he's got it run in
twenty four to seven and he'll cook all kinds of stuff.

Speaker 3 (36:32):
He'll especially eggs.

Speaker 1 (36:33):
He gets a lot of eggs from his chickens, and
he freeze drives those things, packages him up and it
sucks all the air out and he's got like he's
got him in like you you would literally open up
a cupboard in the bathroom or the kitchen and there's
eggs in there. Like, he's got eggs all over the place.
It's so crazy how many eggs he has. Because he's
got chickens. He got a pig as well. Recently, he's

(36:54):
just in Saint George. He's actually in a suburb and
he's got chickens and a pig and some other stuff.
So there's some ways for us to what's.

Speaker 2 (37:02):
That that moots us?

Speaker 3 (37:04):
Yeah?

Speaker 2 (37:04):
Nice, good.

Speaker 1 (37:05):
Yeah, he's doing he's doing a great job with his preparedness,
especially with food. And so if you want to go
buy a freeze dryer, that's fine. We recommend that. However,
the recommendation from us is that you do that after
you have your ninety day pantry and a good water
supply and a good bug out bag or a good

(37:26):
grab and go bag, your first aid kit. It's after
several things because those are expensive, and if you're going
to spend five grand and you don't have any food
storage at all, spend the five grand on getting yourself
geared up, getting everything that you need. Kind of that
basic setup and then start saving for a freeze dryer.

Speaker 3 (37:46):
That's my opinion anyways.

Speaker 2 (37:47):
Well, like, and there's a summer cell going on right now.
If you go over to our website and click on
the free dryer under resources, there's a summer cell going
right now. You can get a freeze drier for seventeen
ninety five five, right, So you can go get one,
and it comes with the premiere pump, so you're not
having to do all this maintenance to it all the time. Right.
But what's crazy is is like whether you freeze dry

(38:10):
it or whether you can it, you've still got to
remember what it is, keep track of it, and use
it before it expires. Right. The beauty about a freeze
dryer is it will keep the flavor and keep the
intensity for up to twenty years if it's stored.

Speaker 3 (38:25):
Right.

Speaker 2 (38:26):
Canned food's not in time like the in the ball
in the Mason jars, right, that's not designed to go
twenty years. That's designed to go a couple of seasons.
I've seen people get two to ten years out of it,
depends on where it stored, how it's stored, and how
well it was done. But like I've had thanks to Grandpa,
I had some old stuff of that too, so's you
got to you gotta know what to watch for, not

(38:47):
to science. But if you go to our website again,
you can get Sarah's book and she explains all the
details about that. But canning is the most affordable version,
and you can get a ton of cans for very cheap.
And I'll tell you exactly where. So if you live
in a community and people get old, what happens when
those people get old and die to all their stuff

(39:09):
in their home?

Speaker 3 (39:11):
They have a state sales, state sales, garage sales.

Speaker 2 (39:14):
Right, I've found more cans at a state and garage sales,
and the like the glass bottles like in great condition.
You can go buy the lids super cheap. Buying the
bottles brand new, that's expensive and you can use those
bottles over and over and over for decades. And yeah,
and the older ones, honestly I think are better, better quality.

Speaker 3 (39:36):
I bet so.

Speaker 1 (39:38):
The bottom line in my opinion is start, will start today,
get one or two extra of everything as you go
to the grocery store and build up your week, build
up your month, build up your three months supply. Once
you have a three month supply, that that's the reason
why we don't go to a four or six or seven.

Speaker 3 (39:54):
You could go to a.

Speaker 1 (39:55):
Six month supply and in your pantry downstairs, but it's
just a little bit harder to row take that, and
so it's more manageable to keep at at about a
ninety day supply. You do what you want, but that's
just kind of the rule of thumb. And then go
get your freeze dried, Go get your other stuff, Go
get canning, go learn how to do that stuff. And
get the bulk stuff. Get the staples, the wheat, the rice,

(40:18):
the beans, the breaking powder, the baking soda, the yeast,
the just all the kind of ingredients you need to
bake bread, even on your own. And get a bread maker,
you know, get some of that kind of stuff in
your and get a power source so that you can
power it if the power is down. Any last minute
thoughts Scott before we jump.

Speaker 2 (40:39):
So for those of you guys are like apartment preppers
or living in small spaces, I live that lifestyle for
a long time. So I wrote a book called The
Art of Sneaky Stockpiling that's available on Amazon if you
want to go get it. It'll help you get creative
and places to store. I'm not going to tell them
all over the radio or off the podcast, because then
everything knows and you want to keep your stuff sneaky, right,

(41:01):
That's the number one rule in prepping. We don't talk
about prepping. What are we doing. We're violating the rule
by telling you everything on that. But it's for your benefit,
that's the goal. That's we want to help you be
better prepared. But go just go get the book, go
get the food. There's places you can hide around the
house and people aren't going to pay attention to it

(41:23):
if you do it right.

Speaker 1 (41:25):
Absolutely all right, Well, thank you so much for listening
to Prepper Talk Radio. It's a little shorter episode with
Scott and I and we're excited to have you. Thank
you for listening. You've been listening to Pepper Talk Radio
radio for the ready minded. One last thing we want
to have you do, though, is as you're looking to
prepare for the future, one very important thing to have
on hand is good quality nutritious supplements and I you know,

(41:47):
if you want to get healthy, stay healthy, and do
an affordable way, then go to our website at preppertalkradio
dot com. Forward slash Good Life and join the membership
there to get a wholesale act access to some of
the best, highest quality nutritional supplements on the market.

Speaker 3 (42:03):
Number one. Number two.

Speaker 1 (42:05):
If you join and as an affiliate, you actually get
a chance to make a little couple of extra bucks
and have a little side hustle too. So why not
help people get wealthy and healthy and go again. It's
Peppertalkradio dot com forward slash good Life to learn more
about that opportunity. Thank you so much for listening, and
we'll see you on the next one.

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