Episode 359: Pantry and Root Cellar Management

We have talked about pantry management a ton this year, but I got a question asking for me to go over how I manage my pantry during the youtube livestream of the Winter is Coming show for 2020 so I thought I would share with yall what I do here, with the space and other boundaries I have at the Holler Homestead. 

Announcements:

LFTN is not on Odysee: @livingfree or https://odysee.com/@livingfree:b (why) Get your questions in for the q & A show

Tales from the Prepper Pantry

Getting ready for venison season Update on shortages Setting the foundation for winter lettuce

Featured Forage: Chicken of the Woods - Laetiporus sulphureus

Wild Edible Phil a cosophy (Mushrooms are cited for being the thing to double check -- but double check everything) Eating new mushroom varieties Grows on oak trees at this time of year in tn Laetiporus sulphureus has a potent ability to inhibit staph bacteria (Staphylococcus aureus), as well as moderate ability to inhibit the growth of Bacillus subtilis.[6] Preparing: Sautee, bread and fry, bake -- it is all good Storing: dehydrate for long term, freeze for shorter periods

Operation Independence

Explain the independence fund Roastery Expansion is all that we are doing - high quality plywood and electrical parts

Main topic of the Show: Pantry and Root Cellar Management

Pantry Management Philosophy

I hate shopping I hate most restaurant food I hate wasting food I hate wasting money Make your pantry management work for you Plan for stability through weather events, job loss, etc. Build in luxury (Pad Thai)  Store what you eat, and eat what you store (Spirkodamus) Learn your needs so that you can tap into times of abundance Start by paying attention (Learn what you really eat in a journal for one month) Shopping online helps, eg TP Involve the whole family -- gameify if needed Find out why you have to bip out to the store for just one item -- what is it and why did you not include it in your weekly or monthly shopping list? 1 week, 2 weeks, 4 weeks, 2 months, 6 months, 1 year (And a word on hoarding) Spirko’s concept of doubling Pantry areas to assess Food: Fresh foods, Freezer foods, Canned/jarred foods, dry foods Cleaning Supplies First Aid Supplies Paper Goods  Toiletry Items Plant and Animal Supplies Space considerations  Humidity and temperature Clutter Buster Creative solutions Garage shelving Crawl space Walls Under bed storage Attic Outbuildings Back of cabinets Shelves near the ceiling Send me ideas? Holler Homestead process Boundaries: root cellar gets hot/cold by season, canned goods cant freeze, my home is 100 sf, two bedrooms without much storage What do I mean by load from the back and take from the front Base philosophy: long term storage, short term storage, kitchen storage Inventory system: Freezer vs other storage (Dates) Root cellar process: seasonal rotation and reviewing contents Potato varieties Squash varieties Rodent control Meal planning approach Dealing with spoilage Establishing budget (Challenges & victories)

Only you can set your pantry up the best way for your household -- there is no one way.

Make it a great week!

Song: 911 by Sauce

GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. 

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Advisory Board

The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja

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