Pantry and Root Cellar Management
Season 4
Episode 359
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:
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