Living Free in Tennessee - Nicole Sauce

Join us in the series in the first in a series for 2017 of poems read from throughout the world. This version of The Night Before Christmas comes from our friend "Jaggy Little Thistle" who listens from Scotland. Thanks for the recording Jaggy!

Today's show is the last one until next year! In this episode, we will take a look at 2017. The good, the bad, the sad. We will also cover holidays, navigating them, being with your family who you may love, may find frustrating, or may even find abusive. I'll share what this time means to all of us here in the Holler Homestead. Share some recipes we will try this year. Marvel at the bounty that surrounds us, talk about bitcoin and two-factor authentication, share some cool thoughts from listeners. Today, the show is about you, about us, and about the learning from the past, letting it go, and making our future. Direct Download What mother nature is providing Kale, Carrots, Radishes Stinging Nettles abound I saw mint in the creek - unbelievable Sprouts in the house: http://www.simplebites.net/how-to-grow-sprouts-at-home/ Tales from the prepper pantry The Turkey The potatoes are fished - we got a bushel in October and polished them off yesterday Facing our usual squash struggle Meatloaf recipe Dry stores: Flour, rice and oatmeal Put up lots of meat Thoughts on buying equipment for processing and preserving food Operation Independence Tomorrow we are doing a webinar called Crypto in Plain English. Sign up: https://zoom.us/webinar/register/WN_W7kB5iXuR7St0UBBW2umLw Roasted coffee like a mad woman - it has been great! Making hiking trails on the land with the goats Started journaling once a week Frugal Feasting - the turkey tale: Yesterday we served an $11 turkey with about $2 in potatoes and sweet potatoes, $1 in carrots, $.25 in onions, and $.10 in flour. Total meal cost is: $14.35. We fed four people. Fed them to beyond stuffed. ($3.60 a person) Today, I have the bones in a stock pot making stock, Plenty of leftover turkey for soup and other side dishes. I wonder how much we will spend on meals the rest of the week? Example: If I do turkey rissoto, it is $2 in specialty rice, $1 in wine, $.50 in ancillary veggies. I don't have to charge ourselves for garlic since we grow it... Everything else was covered in yesterday's fees. Total meal to feed 3-4 people: $3.50. Brunch for Mark and me ran us $.50 Ok, time to talk about 2017. Remember what I was talking about this time last year? Grandma A coming job change Gleaning value from our land How much change a year makes! She died, my job changed, and in nine short months, Holler Roast Coffee has gone from a hobby to a business that has operated in the black for the past two months! Steps along the way: Evaluated and reevaluated our strategic objectives for the family Evaluated and reevaluated what we love to do Worked really hard Underestimated how much money and time HRC would take Shipping Bean sourcing Bags, labels, etc Building a roasting room for the roaster Five billion failed roasts because the roaster was not working right Grew the podcast community to 1000 - and invited people into our peaceful retreat Took risks when we didn't really have the money to lost in order to forge new relationships Made great new friends - I mean really really great new friends Learned that selling ads in a very well targeted print publication that brings our advertisers better results than most other channels is still very hard. Went on some epic hikes with Mark Found new mushrooms and enjoyed them We lost an old cat We bought a few goats We found a stray pig - !! Holiday Recipes Roast Beast in the Roemertopf Gingerbread cookies Spiced Apple Cider Homemade Hot chocolate Bread pudding IF YOU HAVE COINBASE - turn on two factor authentication Looking forward to 2018 Grow Holler Roast Spring Workshop - sign up in January, cost will be $400, but we will just ask for a deposit at registration. Build a cold smoker in an hour for $80 or less Basics of lacto-fermentation Beyond Organic Hydroponics Charcuterie Project Accelerators More… Expand the Airbnb on site with agrotourism experiences Taking a very close look at the Center Hill Sun Growing the podcast, adding video and more. Expanding marketing facilitation and websites Thought for 2018 from a fried: I'm walking into 2018 with a clear heart and mind...If you owe me, don't worry about it - you're welcome...If you wronged me, it's all good - lesson learned...If you're angry with me, you've won...If we aren't speaking, its cool (I love you and I wish you well)...If you feel I wronged you, I apologize...Life is too short for all the penned up anger, holding grudges and extra pain!...Here's to 2018!!!...Spread the positive forgiveness! Love to all. Happy Hanukkah, Merry Christmas, Happy New Year and Make it a great week! Song: Grandpas Song, Sauce

Today, we have a special episode with Kurt Dugger to discuss bitcoin and crypto currency basics. In Simple terms. This is a beginner's intro to bitcoin starting with "What it bitcoin anyway?" Resources Webinar Sigh Up: Bitcoin in Plain English - Dec 19, 5:30pm (FREE!!) https://zoom.us/webinar/register/WN_W7kB5iXuR7St0UBBW2umLw Coinbase Affiliate Link: https://www.coinbase.com/join/55c39991371c072c7000016a Jaxx Wallet: https://jaxx.io/ Make it a great week! Song: Learning What Leaving Is by Sauce

Today, we have a fun one cued up. We will review the pig processing workshop over at Cider Hollow Farm and I will describe for you some of the things that David Oswalt built that made the whole day go a bit easier, we will dive a bit further in the the independence fund assessment for the year and what that has meant for all of us here at the Holler Homestead, and I will walk give you a much-needed goat update! What mother nature is providing Kale - more kale plants are popping up Carrots that I planted last spring Radishes Oyster Mushrooms finally showed up: Chowder Recipe (the egg yoke thickening method) Stinging Nettles are still around Mullein: https://www.motherearthliving.com/plant-profile/herb-to-know-mullein-verbascum-thapsus Tales from the prepper pantry THE PIGGGGG - makin' Bacon this week Baked collards Homemade Dressing This Week: grated horseradish root (or powder), mayo, balsamic infused with fig, honey, salt, olive oil Acorn Squash Recipe we plan to try: Roasted with olive oil and garlic, topped with venison/pork sausage Venison pork sausage: S, P, garlic powder, sage, oregano, a touch of cumin, dill Operation Independence Crypto in English - a special episode on Thursday, followed by a webinar as Kurt's schedule lines up with mine. Installed my own light fixture at our rental unit, followed by a new one at home - no electrician required YTD Independence fund update: Winter electrical wiring Firewood Frequent flier miles for hardware, christmas gifts, household goods, and more Painted the duplex on our own instead of hiring it out We also hired some things out - the coffee business needed to go faster than I could Vacation rental trade Smoked meat trade Piggie trade Pig Processing Workshop Walkthrough Infrastructure that David installed over at Cider Hollow Farm Scalding tank with pulley Hanging pulley by the "shooting" pen Lots of tables for processing (wood vs temporary tables) The cold smoker Upshot: Hope the charcuterie workshop is scheduled soon. Goat Update No longer escaping - I think because they are kind of fat and can't climb the fence as well Mark's new project Tethering on the bramble Upshot: things are starting to look much different around here Find coffee at LivingFreeInTennessee.com Make it a great week! Song: Burned by Sauce

Today, I want to go back to our core mission with this podcast and talk about building independence into your life. It all started with an article I read aimed at this new tax bill that congress is considering. It left me wondering when we all became so spineless and unable to take care of ourselves, quite frankly! We will examine the totally missed point of the author of the article, and learn from that for use in our own lives. Also today, I am bringing back an old segment while we can: What mother nature is providing for us. Resources: The new merch page: http://livingfreeintennessee.com/merchandise/ Food saving process podcast from TSP: http://www.thesurvivalpodcast.com/1613-food-storage What mother nature is providing Kale Radishes I am sure there are persimmons, but… Mushrooms are NOT flowering this year very much yet AND OMG IT MIGHT SNOW Tales from the prepper pantry The New Cow that we share with families. (Which means there is cow available) Baked Home Fries The New York Strip Steak Homemade Dressing This Week: mustard, mayo, balsamic infused with fig, honey, salt, olive oil Time to get serious about eating squash Operation Independence Pig processing workshop - ciderhollow.com Crypto in English for God's Sake Winter is Coming Biltong Update Announcement: spring workshop in the HOLLER!! (April 27 & 28) $100,000 income stories by NPR https://www.npr.org/2017/12/03/567602293/what-living-on-100-000-a-year-looks-like Two consistent things I saw that the author did not: Couples already Established debt Couples had To high of a tax burden Took time to look at my 2017 and how much I actually earned. And the number is a little sad. 15k (will be 20 by Dec 31) How did I make it? (Budgeting (spreadsheets don't lie), food stores and other stores, Savings, bartering, some help, and persistence with an end goal in mind. So why do I go on about this? Because the NPR article made it seem like it was not in the control of the people who earn 100k to change their lives - that it was something that needed to be fixed from outside. To which I call bullshit. Bull. Shit. Yes. Sometimes you are in a position where you need to earn more. And you need to find ways to do it. And yes, earning more helps you become more financially independent. But that can be done at 40k, 50k and 60k if you look for opportunities, keep control of your wild spending - and realize that you ARE in control. So do me a favor? If you haven't looked in a long time, take a little extra time this month to write it all out. Track where your money goes. Look at your tax burden, your cost of living where you are. And take control. Shed the things that are less important to your lifestyle. Do you really need that new car each year? Can you push down on the cell bill a bit? Is there a better health coverage plan for you? Did you ask the doctor to go down in price. Can you make room for a side hustle without spending more on the side hustle than you earn back from it? Look at your life and ask: How can I take control? And if the answer is that you need a new job, well, go get it! If it is that you need to get the hell out of Seattle - figure out a way to do it with a soft landing. If you just need to stop the instant gratification for a bit - go for it - start practicing now. In December. When other people spend beyond their means to keep up with the joneses. Because when you find the end of your life, will you really care what kind of car you have? With that my friends, I want to remind you that you can support the show while enjoying a luxurious, but not too pricey, cup of coffee. Just go to livingfreeintennessee.com and click on "Coffee." Make it a great week! Song: Anonymous by Sauce

Today, I address a number of questions about turkey, stock, try a new coffee from Australia, talk about freedom, and much more as we head into a rural American winter. Holler Roast is growing and we are finding new pathways to standing on our own, without steady employer oversight. There is still a pig here who wandered onto the land. And, while the goats do not make an appearance in the podcast, I do say the word goat at least one time. Also, I didn't burn the house down on Sunday, so ...

It's Thanksgiving week and you all know what that means. We are in full holiday season mode. It's time to buy the children of all your friends some cheap plastic toys, go into debt buying that heirloom ham, and run frantically around attending all the parties and gatherings, including a thing called "Friendsgiving" so that by January 3rd you are broke, sick, and surrounded by clutter. This is one of my favorite times of year because if you get it under control, there is so much fun to be had. We will talk about that and all of the fun recipes we will be trying, along with a ridiculous list of things that have been going on since we last spoke in today's show. Because, what is a Thanksgiving show without hunger pains in your stomach, as well as a bit of recipe inspiration. References: CiderHollow.com

Today we replay an important episode, "Why Build Resilience in Your Life," from the past, but there are a few new announcements. Cider Hollow Pig Processing Event Direct Download Why Build Resilience in Your Life Part of our lifestyle here on the homestead is about building resilience into our day to day activities. Because no matter what happens, we only know one thing: change is coming. This idea that you work one job your whole life and retire to play golf – and that this is the norm – was a nice dream, but it is really a fiction. First and foremost: flexibility Secondly: responsibility – no excuses Finally: more control of the things you can control Four ways to get started: Simplify and frugalify Grow some of your own food Find ways to build ongoing income from your local area that you control Develop a real community around yourself Holler Homestead Business Progress Center Hill Sun Update And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee – order here. Youtube channel – https://www.youtube.com/channel/UC-PX-bHfC3AEOUPWgJ5d40g/playlists Well my friends, next week it is a 50-50 chance that the podcast will be skipped – sorry about that. I will be down at Jack Spirko's not getting enough sleep for five days, giving a presentation and learning a TON from other homesteaders. And in two weeks, we may have a very special interview lines up with one of our listeners who is this very moment one her brand new pice of land. That should be fun. Anyway – go out and make it a great week! Song: Sauce, Tripped Out.

Today I want to talk with you about stress and more importantly letting it go because life is too precious to waste on worry and fussing. And this year has been a doozy of a year for stress in my personal life, as well as professionally. So many ups and downs, so many reasons to lose confidence, so many reasons to thank friends and family, and so much potential for new things to come. Direct Download Tales from the prepper pantry Sweet potatoes really should come out of the ground and be set aside to cure in the mud room. All squashes are dead and we just have radishes left in the the gardens The first venison infusion has arrived and we still have some from last year that we want to eat up We got a banana tree! It has to go in the tunnel I am starting to assess winter stores of animal food to ensure we have a month's worth extra at a time Oysters are coming on and the watercress looks about ready to harvest There is still wild mint! What we are preserving this week Loofah Preservation Support me on Patreon HollerRoast.com Song: Calling Your Name by Sauce

Today, I will give you a big goaty update - loosely organized around five things that the goats have taught me about fencing. I also have an update on the caramel recipe I covered last week, and someone asked me a question about vanilla extract. Remember folks, if you want to drop a comment or question to me, you can do so my emailing me at [email protected], or leave a comment over at livingfreeintennessee.com Tales from the prepper pantry We got all the pantry things moved into the pantry, the insulating done for winter! The first frost landed this week, so we have the last of the tomatoes from the garden, the peppers, and the squash. Looks like the radishes and peas made it so we will hopefully get some things Kale time is near Starting to eat through the last of last year's canned goods This week's Holler Stew What we are preserving this week Apples if the opportunity arises Fingers crossed for venison Caramel Recipe: http://allrecipes.com/recipe/24952/caramel-popcorn/ Vanilla Extract Ratio: 13 oz to 1 gallon booze

Today, we talk now about some homemade holiday gift ideas that you can start now so that they are fantastic by December! Also today, we have a coffee business update, and a special announcement! Tales from the prepper pantry The fall garden provided a yellow squash! (Remember the risk I took?) Pea shoots Radishes Tomatoes Chicken of the woods From a pantry perspective, we are still regrouping for winter storage. What we are preserving this week Apples if the opportunity arises Transitioning from canning to drying Venison could happen at any moment Drying Oyster mushrooms Stories from the Holler 7,000 ways you can improperly install electrical fencing Vocal performance with percussion Ducks thought it was daylight last night and would not go to bed Four Holiday Gift Ideas Kahlua 1 liter vodka, everclear or other 100 proof clear liquor 2 vanilla beans (where to get them) 4 cups strongly brewed coffee - i mean really strong man 8 cups brown sugar Homemade salve Comfrey, mint Coconut oil (where to get) Crockpot for 5 days Mix in beeswax (where to get) Pour into small jelly jars and make pretty labels Tea Mixes Roobius Mint Beebalm Teaball Knitted or crocheted washcloths a la Mamma Sauce: Pattern Homemade Caramels Holler Roast Coffee Update We have a new brew! Holiday gift packaging New website launches tomorrow: HollerRoast.com Patreon Link: patreon.com/livingfreeinTN Make it a Great Week! Song: Strange Child by Sauce Word

Lots of things happened in the last week, including my first time in a hurricane, more goat hijinks, and success in preserving food. But even more interesting is a new interview with Dori. Remember Dori? She reached out earlier this year because she had purchased a dreamy sounding property in Missouri complete with deteriorating cabins and a home built onto the side of a cliff and into a cave! We had a fun interview right after her first weekend at the property and talked about her plans for the land. Dori will be on after our regular segments to give us an update on how things have developed in the last six months. Support us on Patreon. Tales from the prepper pantry The fall garden provided a yellow squash! (Remember the risk I took?) Pea shoots Chestnuts Potato mania Cucumbers from the market Roasted butternut squash DUCK EGGS Radishes but no lettuce Kale Tomatoes 2.0 We've already eaten or given away half our salsa!\ Auditing the venison and our favorite processor went out of business. What we are preserving this week I made jewelweed/mint salve Comfrey plantain is next Hoping to do applesauce or dried apples Drying Oyster mushrooms Garden Economics Update Stories from the Holler Tempting Murphy Worked Driving INTO a Hurricane Holler Roast Bean is Changing The Goat Ladder Dori is a real go-getter and her family found what looked like it would be a great retirement property with the added benefit of being fun to visit now. 6 months ago, we heard from Dori after her first weekend on the property, talked a bit about priorities and infrastructure. Dori's First Interview with Living Free in Tennessee: New Land, New Adventure Song: Special, by Sauce

As we rutch into fall season, and to prepare you for the coming night where the screen between the world of the dead and the world of the living, I thought we could talk about the most important of homesteading plants to foster on your land: Garlic. Garlic is one of those cure-all vegetable with its antiseptic properties, bug deterring scent, sauce-flavor-boosting characteristics, and it even keeps vampires at bay! Resources Support me on patreon! Hog Processing Workshop Garlic Cayenne Tea Recipe for Pest PreventionHoller Roast Coffee Tales from the prepper pantry Holy mushrooms batman! Puffballs Cauliflower Oyster Dryads Saddle Cucumbers, tomatoes, peppers Storing: sweet potatoes, potatoes, butternut squash What we are preserving this week Mint Elderberry Syrup Apple Cider Make it a great week! Song: Feed My Hunger by Sauce

Today we will take a look at what fall means on the homestead - or rather falling into winter. The sprint has started. Everything is ripe. Animals must have winter-ready food, water and shelter. Firewood must be cut and stored. Harvest festivals are in full swing. And this year, things are about a month early in Tennessee by my reckoning. I already have chestnuts. For those of you who do not live on a homestead, fall feels more busy than spring because each week, the weather gets a little colder. And the last two weeks have been zingers at the Holler Homestead, especially with a new coffee business this year, the need to sell more ads for the Center Hill Sun, and my being a bit behind on canning this year. Tales from the Prepper Pantry Watercress is holding strong Oyster mushrooms Chestnuts Storing potatoes now, but not in my root cellar yet Volunteer tomato plants doing very well - we will save seed from them Fermentation is perfect right now Reorganizing the shelves to handle winter storage. What we are preserving this week Salsa Hatch Green chilies Hot chili fermentation Chestnuts Black walnuts Goldenrod Seeking a good source for sumac berries Resources Support us on Patreon: Patreon.com/livingfreeintn Armed Squirrel project interview Pork processing class at Cider Hollow Farm Giant roasting oven I like Stories Hot Sauce Story from Cat (Gary at The Pepper Bandit West Paducah. Fermented Hot Sauce ) Hatch Chili processing Weekend (Salsa Recipe) Pistol Training Class Canned Tomato Sauce and the methods to get it done Sauerkraut Project Irma refugees and the Hurricane party Goat Jumped off the Roof Coffee Roaster Problems New/old Day Planner Painting the Duplex Leg of Lamb With One Hour's Warning As you can see, sometimes things get pretty busy when you are living seasonally, working side hustles as your main gig, and generally living life. So it's head down, priorities straight, one thing at a time - one thing that is until everything falls apart - and remember to have fun. I hope you are all having a great slide into the fall season too. Make it a great week! Song: Every Way by Sauce

Today, I run through stories and do a debrief after having spent a week helping with logistics (from Tennessee) for bringing aid to victims of Hurricane Harvey. This was recorded from my car using the Zello app because with all the time needed to help with on the ground logistics, the only time I could carve out to record was in the car, driving someone to the airport. Some things we talk about: Tales from the prepper pantry What we are preserving this week Specific apps and websites that were most helpful to link people giving aid to those who needed it Stories from the field Lessons learned after a week of helping Resources zello.com glympse.com http://www.cacteam.com/resources/ https://www.waze.com/ Song: 9/11 by Sauce

Today, we will talk about one way you can help people in Houston immediately, as well as 2 things you should be prepared for in your own life in case a weather disaster ever strikes your home. So, before we jump into our regular segments, I want to share with you what I plan to do to help Texas recover from the terrible damage it received from Hurricane Harvey. Some people who I personally know started an organization with a very simple mission right after Hurricane Katrina. I well remember wishing I could just rent a bus, drive down to New Orleans, and start picking people up and getting them the hell out after that Hurricane, don't you? All the while, we heard about how long it was taking FEMA to get their resources to that part of the country. Heck. Walmart was able to move water in faster than the feds and George Bush took one heck of a beating over what seemed like a slow response to we the citizens, and seemed like a fast response to bureaucrats in Washington. What followed was horrifying. Anyone who knows me at all, knows that I don't believe that the government is better at doing things than people. And while I am open to discussions on this topic over the campfire - we don't have time for that right now. The developing crisis in Houston is something that can benefit from small efforts by individuals right now - not tomorrow - while the big, bulky machine that comes under the heading of "disaster relief" gets itself booted up, deployed, and providing aid. And it just so happens that there is a small organization looking for volunteers, supplies, and financial support so that they can send small teams into Texas armed with water, food, diapers, wet wipes, and cell phone charging stations. And the best part about the organization? 100% of all financial donations go to the supplies that are being distributed, and gas to get the supplies to Texas, and the delivery drivers back out for more supplies. It's called Citizens Assisting Citizens. They are a 501(c)3. And it just so happens that one of my local Tennessee friends, Jake Robinson, is heading out tomorrow or Wednesday to begin delivering supplies. Why am I supporting this charity over others? It's because they already have people there RIGHT NOW giving out water, food, and helping folks get in touch with their loved ones. They are basically serving as the bridge between the current crisis, and the time when other aid becomes possible -- all while local officials are focusing on getting people off roofs, into shelters and rescued and alive. These guys and gals are the first wave of help the some people will see between being physically safe, and physically comfortable. So here is an interview I did with Jake right before the show. Link to Citizens Assisting Citizens: http://www.cacteam.com/ Zello Channel: https://zello.com/cacteam Article about CAC from Jack Spirko: http://www.thesurvivalpodcast.com/cac-teams-a-call-out-to-help-hurricane-refugees-in-texas Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Watercress Cucumber Salad - the recipe of the week - Tomatoes gave a second wave, as did green beans Apples! Yay! This week's Holler Stew Have reorganized canned goods for the fall What we are preserving this week Where we share what we are preserving for winter storage Apple Sauce Lemon balm Green beans Keeping an eye out for mushrooms Garden Economics project Where I share what the garden is bringing our way. Winter is Coming 17 Where we share what we are doing in the Holler to prepare for winter. Goat hay - now it is cheap - in a few months it will be expensive Rearranging the prepper pantry for winter storage Beginning putting growing beds to rest for the spring Must repair the damn greenhouse 2 ways to Prepare In Advance of a Disaster: A minimalist's list. Bug In Food Do you have enough and some to share How are you going to cook and serve it? Nice to have: spirits can raise spirits when times are hard Water Stored Filtration Heating and Cooling What if there is no power and it is too cold or hot? What is your plan Propane/kerosene/wood The Creek or a generator and window as in one room Animals Food for the animals Care/aid for the animals Nice to have: Extras for other people's animals First Aid Wounds, illnesses, medicines Hygene! Reference book Communications Cell phone Land line Radio Plan Ability to Charge Fuel Gas tanks full Extra credit: Some storage of fuel Bug Out Prepack Mobile supplies packed and ready to go that cover: food, water, communications, shelter, first aid. Plans for leaving Where you will go How you will get there Multiple ways to get there and places to go Meet up locations Transportation Access to money How you will communicate with your loved ones or way points

Today, we talk through a collection of stories from the Eclipse adventure that illustrate how sometimes spontaneous order is the best way to organize. Or said another way: How no organization at all can be the best organization if the folks involved have the same shared goal.

Today, I am joined by Whitney and John Athayde to tell us about a project they built together: HomesteadOji.com. This colorful set of emojis for iPhone tell the day to day story of a homesteader, from "Fox in my coop" to "goat kicked over the milk bucket." Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Corn corn corn corn corn corn Round 2 of green beans is almost here Tomatoes still trickling in SWEET POTATO GREENS Watercress is back in force and other fall wild edibles should be coming on soon Recipe of the week will be Bacon Cinnamon rolls, and here is why What we are preserving this week Where we share what we are preserving for winter storage Sauerkraut Elderberries Lemon Balm Might can corn Garden Economics project Seeds have germinated, so I pulled back the straw to let them get bigger Found two volunteer tomatoes - these are the best kind. Resources: HomesteadOji.com SfumatoFarm.com Next week we are at ground 0 here in the Holler for the Solar Eclipse, so the show will not be recorded until Tuesday. Why? Because I am going to don my eclipse glasses and check out this once in a lifetime experience! Make it a great week. Song: Strange Child

Today, I will share with you some ideas on what you can put in your fall garden - and share the fall mix of seeds that we are hoping will grow a nice fall garden here at the Holler Homestead. Along with this I will share the garden update - Because it is time to get that planted here in Tennessee. Indeed, I think I am a bit late, but usually these things work themselves out. Also today, we will hear from Samantha the Savings Ninja with a tip for all of us. And I will share with you a few recipes we are working on this week. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. The great freezer defrost project of '17 Watercress Cucumbers Mexican sour gherkens Hot peppers: Giardinair Holler Stew relies heavily on leftover thanksgiving turkey, fresh green beans, and fresh corn from the farmers market. What we are preserving this week Where we share what we are preserving for winter storage Basil Green Beans Sauerkraut - made the deal Lemon Balm Sage Eight things to plant in August. Song: Feed My Hunger by Sauce

In today's episode, we replay a timely episode from last year. Because squash happens. And because Nicole Sauce is traveling. Make it a great week!

The Dog Days of summer are upon us and winter is coming. Are you ready for it? Today, we will talk about what you should can do now to prepare for the winter, whether you are in the city or on a homestead like we are. Next week's show will be a replay of a former episode because I will be out of town for my grandmother's funeral. Become a Show Patron! patreon.com/livingfreeinTN Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. It got very very hot her: Tomatoes on hold but they will probably all ripen at once when I am at my grandma's funeral. Alas. So. Much. Squash. "Where is the fruit?" I think the mild winter paired with a late frost has left us mostly fruitless around here. What we are preserving this week Where we share what we are preserving for winter storage Nothing - headed out of town :-) Handy summer checklist for winter preparation in the summer: Make a list of what you should be ready for Higher heat bills Snow Higher food bills Christmas Getting stuck in your home with no power Seasonal Affective Disorder Audit your list - and take care of the things now that are better done when it is light out, warm out, and important. Here is my list: Audit the food stored - pantry and freezers - because I am most likely to get iced in for a week or so Use up the old and plan to replenish the new The can of sauerkraut in the back Animal feed and bedding Medications Maintenance on winter technology Flashlights Batteries Backup heaters Winter equipment like snow shovels, blowers, etc Anti-freeze set up for animal's water Do the chores now that are rough in a snow storm Get your firewood going and stored Water filters in the pump house and general pipe maintenance Gutter check, paint, decks, etc Clean out the clutter Make it so you can easily access the important things Winter seems so far away right now, but it is coming faster than you think. A little care now will help your transition into the cold, dark part of the year. And in Winter is when we catch our breath on the Homestead. Make it a great week! Song: Grandpa's Song by Sauce

You're in for a good show today, it's a variety show! That's right, today I will roll through feedback and questions sent in by you, our listeners! A question on building a Wordpress business Getting a side hustle started Stinging Nettle uses and recipes How to make bacon Holler Roast Update Become a Show Patron! patreon.com/livingfreeinTN Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Squash avalanche - episode 8 Tomatoes are finally ripe and with them a few recipes: Smoking ribs and other freezer meats Wishing I had started meat birds a month ago because grille chickens is sooooo good, and cooking outside is the best way to beat the heat in Tennessee Inventorying the pantry and I ended up with leftover corn, beans, jams, pickles, and peaches What we are preserving this week Where we share what we are preserving for winter storage Green beans Garlic Dried bee balm Bacon Wow! Last week's podcast seemed to strike a nerve with many of you - You gave me lots of follow up questions and feedback on it. I suppose that's because most of us just want something that is ours to foster, to grow and to learn from. And with all the extra daylight right now it is a perfect time to jump in. Make it a great week! Song: Dr Feeley Dr Skinner, Sauce

Today, we will explore ideas of how to squeeze extra value out of things you already have. Because the old model of having a J O B for your whole life, then retiring into a time of RVs and margaritas on the beach is not necessarily what the future holds with the basis of how our society functions economically changing so quickly. Support me on Patreon! https://www.patreon.com/livingfreeinTN Direct Download Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Tomatoes, squash, beans, corn, cucumbers, peppers, blueberries, blackberries AND NO PEACHES YET - argggggg Salads have moved to more complexity with cucumber as a base and a sprinkling of nastirtium leaves and flowers. We've basically reached that part of summer where you have about too much of everything all at once, and you know what that means? Soon it will all die. What we are preserving this week Where we share what we are preserving for winter storage NOTHING - we had a bit of a production lull with all the cloud cover for the past week, though the grass is growing VERY well. Garden Economics project Nothing to report, except I am only spending $20-30 a week on groceries for two people. Because the garden is giving us food. 7 Principles of gleaning value from what you already have Take stock of what you have Take stock of what you can do Look at technological opportunities Look at your market opportunities Choose the easy/most fun ones first and systematize them Run the numbers regularly Add one at a time and leave time for recreation Make it a great week! Song: Thanks Dave by Sauce

In today's show, we will hear a bunch of reality checks for the homesteader. Summer has arrived, and there is lots to do. The animals can be grumpy when it is hot. My garden is in an interesting state. Plus we got two goats and they've been teaching me a ton, and, after years of offering, my sister trusted me with two nieces for Holler Homestead Summer Camp. Support the show on Patreon! Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Tomatoes are slowly starting to come on. Brisket Story Corn is at the market so we got some Elephant garlic is coming out of the ground (Slow cooked with butter) Cucumbers are here and with them: Pickling season! What we are preserving this week Where we share what we are preserving for winter storage Green Beans Blackberry Cordial and Jam No peaches yet, but it looks like elderberries will come on soon and this year I want to make some Elderberry wine! GOATS DAY 1 of goats illuminated 2 fencing issues Day 2 of goats illuminated how deeply you must set a tether Day 3 of goats illuminated what happens when you have a head goat - no need to tether the other one Day 5 of goats illuminated that if you tether the non-dominant goat, the dominant one runs off Day 14 of goats: things are under control - dogs and goats are working together again so I can leave my raccoon chasing dog back out in the yard, the yard is starting to show signs that something is eating the weeds - which is our goal, and we have discovered that goats LOVE apples. Conclusion: Don't get goats for the first time, even with Goat Knox built, unless you can be home for a few weeks until you get the hang of things. Summer is just now beginning but it feels like things are in full swing here in Tennessee. Everyone is busy so don't get too upset if you have weeds in your garden or fall behind on your canning. Snap back to your priorities, get real, and make a list. And remember - make it a great week! Song: Wolf by Sauce

Today we walk through the process of canning green beans along with tips on how NOT to contract botulism on accident, I'll share with you how the power of social capital is moving our coffee business along, and we will have an update on Hey Hey, the orphaned baby chick. But before we do that: I wanted to share with you a new experience I had: Swarm.City. What it is Why you might care The "Slack" Resources for today's show: Carey Electric Pressure Canner Gratuitous Goat Video 5 WAYS TO PREPARE SUMMER SQUASH Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Swimming in Squash. Nasturtium are up and harvestable ALL THE VEGGIES, minus tomatoes, BUT GUESS WHAT?! Companion carrots are looking great What we are preserving this week Where we share what we are preserving for winter storage Green Beans Pickling Beets Ramping up for peach season! Should be making Jam but I am not Garden Economics project I was given a half bushel of beets in exchange for 4 jars of pickled ones I bought ½ bushel of green beans for $12 and it will yield 14-16 jars I spent $3 on pickling salt because we were getting low - I buy a bag about every 2 years Canning Green Beans What you need: All the stuff you always need: Jars, lids, jar lifter Canning salt Fresh greenbeans The process - cold pack Prepare the beans, while also sterilizing jars and making boiled water Fill jars loosely with beans that are de-stringed and broken into 1 inch long pieces. Dont cram them in Measure in your salt: Pour in boiling water with 1 inch head space Cap them Put them in your pressure canner Put the lid on and move stove heat to high Let steam vent for 10 minutes Then place the regulator on top of the steam exhaust pipe Watch as pressure comes up over 11, and adjust heat to keep it there Processing time 20/25 below 1,000 feet Turn off heat and let the canner cool until the pressure indicator drops and stays down for 5 minutes Be careful of steam upon opening the canner Remove jars and let cool overnight Any on-sealed lids either have to be reprocessed, or put in the fridge and eaten Well everyone, Make It A Great Week! Song: Tripped Out by Sauce

Today, we are back on track with an episode about homesteading life. I will talk a little bit about going off grid, when it does and does not make sense, as well as share with you the analysis that my friend Shawn over at HackMySolar did here at the Holler Homestead. And no, he isn't paying me to talk about this. But if you have not checked out his website HackMySolar.com and you are interested in solar and other off-grid things, check out his site. I will share with you some of the chaos of raising both chickens and ducks and what happens when the duck hatches baby chickens. I've got a good question in about coffee roasters and what to consider when upgrading. Samantha the Savings Ninja has a special message you may want to listen to before Father's Day. And finally, I'll share a personal story of pain that ended well because my animal first aid kit and human first aid kits were well stocked. Support me on Patreon Eating Seasonally and Tales from the Prepper Pantry Green beans, chard from the market, cabbages, green tomatoes, fresh basil, squash blossoms What we are preserving this week Garlic Green Beans Drying Herbs Garden Economics project: I spent $15 on Beets and ended up with 15 jars (22 pints) of pickled beets. Total out of pocket was $20 with the vinegar, lids, etc. That's $.90 per pint. This is between $.50 and $4 per jar cheaper than we can buy them, and I know what is in the jar and I get to use my aunt Helen's recipe. Show Links HackMySolar.com King Coffee in Olympia Washington: Ask me for an introduction. Make it a great week! Song: Special by Sauce

Happy Birthday to LivingFreeInTennessee.com. LFTN launched on May 21, 2016 with our first ever episode: http://livingfreeintennessee.com/2016/05/20/episode-1-living-free-in-tennessee/ With the pig roast, Holler Roast Kickstarter, and sudden influx of awesome visitors who descended and started knocking out our new coffee roasting room, I missed it! Today, we will go over the third canning project just in time for Tennessee Berry Picking Season: How to make and can jam, and I will give you all an update on the Holler Roast Project. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Zucchini!!! YESSSSSS! Green beans Cabbage Lettuce Radishes Green onions New potatoes Green tomatoes On the wild side: Day lily blossoms, honeysuckle blossoms, elderberry blossoms (fritters)What we are preserving this week Where we share what we are preserving for winter storage Beets - Pickling recipes here: http://livingfreeintennessee.com/2016/06/12/episode-4-making-and-preserving-pickled-beets/ Bee balm and blackberry leaves Black raspberry or blackberry jam Strawberry Jam Learn canning in 8 projects, project 3 Jams and Jellies Pectin Making Recipe Link: http://www.pickyourown.org/makeyourownpectin.htm An update on Holler Roast. Check out some of the videos we are making over on YouTube - Ive set up a playlist called "Coffee Manic" where I will be documenting the mobile roaster unit progress, as well as other coffee related things, including the process for this year's tasting. Starting, and growing a business is some of the most exciting energy to be involved with. And this spring is not disappointing. And somehow, we got our garden planted, albeit a bit behind schedule. This episode isn't really about homestead life, it is more about lifestyle design of a homesteader. Thanks for listening and Make it a great week! Song: Dr Feeley, Dr. Skinner by Sauce

Today we have an interview with some folks who I have known for a long time, but who I never met until this past weekend. We talk about building resilience into your life on LFTN, but we don't examine very closely how communities, real communities work. Communities of people willing to put aside small differences of opinion to help one another. Self reliance and taking care of yourself is important. So we will talk about how a scrappy group of independent people who love homesteading, learning new things, and increase stability in their lives and in the lives of those around them found each other, built trust, and became a tight community despite having never really met. I'll also give you an update on how the pig roast went and tell you how the Holler Roast Kickstarter went! Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. The first beets are upon us! Root bake recipe New Potato Salad Green onion, kale and beet green fry Squash is at the farmers market, but I just have squash blossoms. Day lillies are blooming and the flowers taste great on salads And of course we have 9 toms of cabbage. Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Germination is looking great, particularly under that peach tree. Its noticeably cooler under there and we have a set of carrots, radishes, spinach and other plants, alongside squashes. Planting another round of butternuts and green beans. Link to the "CB" channel that we talk about on the show: https://zello.com/channels/k/dZ8O Make it a great week! Song: Calling My Name, Sauce

Today we get to have some fun with lots of different topics. We've had quite a few questions in the last two weeks, and with a looming weekend pig roast in the offing, I thought today would be the perfect time for a Listener Q&A show. So we will talk about grinding your own wheat for flour and the pros and cons of that, give a shout out to a small craftsman who made me something extraordinary - sounds mysterious I know but it will make sense when we get there, talk about hindsight on my homestead, talk about my favorite itchy rash a bit more, cover raised beds in year one when you are using commercial dirt, and then wrap it up with a question about a doggie first aid kit. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Lambs quarter should be coming on but I haven't gone searching for it Cabbage everything and the first squash is at the farmers market Radishes and spinach Last garlic scapes Salad dressing recipe of the week: Mustart, bbq sauce, balsamic, honey, water, salt, smoked cayenne, mainnaise Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. The garden is in and one of our chickens is in danger of being processed - she killed SIX cucumber plants! Putting in the okra seeds and sweet potato slips - why not earlier? Seeding tomato trays for the fall garden Grinding your own flour Cost Flavor Health Time Equipment Pros Less per pound Tastes better Makes me feel better Cons You still need to buy flour for very fine applications unless your equipment is expensive It's another appliance you have to buy - unless you have a vitamix Relearning to bake Overall: two thumbs up The belt: A shout-out to OMG Leather Works: http://www.omgleatherworks.com/ Poison Ivy Feedback Neosporin plus jewelweed is a winner The poke weed root rub method did not work (But there is the boiled poke root bath method I have not tried) The Poison Ivy Guy From Ford in TN: If you could change one thing about your homestead what would it be? Frank in Wisconsin: Raised garden beds and how to make the dirt good? As a bald man when you wash your face, where do you stop Willow in east TN: What are some items you would keep in a homemade first aid kit for animals? Tailored for your animals - learn a bit about what they need. Know where to go before you have the emergency and write it down on actual paper Look for crossover with human first aid needs That said, this is what I have gauze and animal wrap tape - in fact I use the horse leg wrap for humans too Clippers Sharp scissors Clamps Tweezers gloves Peroxide - spray bottle Povidone-iodine Sani wipes bleach Neosporin Bluekote Probiotics Kickin Chicken vitamin mix Antibiotics and a syringe Benedryl aspirin Extras of medication if you have animals that require them (My dog has congestive heart failure) I wish i had suture thread and needles but I dont yet Cayenne pepper, ground Topic herbals like comfrey/plantain/etc Our kickstarter is LIVE! We've almost broken the $600 mark! Also, on Wednesday I am being interviewed by Jack Spirko over at The Survival Podcast if you want to hear more about the coffee business! With that - get out there and Make it a great week! Song: Sauce, Every Way

Today we are going to take on a topic that many of my fellow homesteaders are having right now: How to use an abundance of eggs. I will share with you how storing food has put us on a much more stable footing as we have navigated my recent professional transition. Plus, there will be a big announcement about Holler Roast at the end of the show that I hope you will like. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. New Potato Salad RecipeSalads are winding down, but we hope for an uptick again in a week or so Kale, cabbage, broccoli, green onions On the wild side: not much happening aside from the hairy vetch and honey suckle blossoms. EGGS - the topic of today's show Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Stuff Garden Economics project: Added $3 for pepper plants and now I know why my plants have not sold! Using and Storing an abundance of eggs Egg storage Unwashed at cool room temperature for 90 days if they are uncracked Washed eggs in the fridge for 30 days (they say) Hard boiled eggs 1 day at a cool room temperature, but they can last longer or go bad sooner after boiled Canning eggs (Pickled) Freezing eggs (water expands) Scrambled Whole in ice cube trays, then in a bag Dehydrating eggs Egg Recipes 8 eggs - Crepes 12 eggs - Deviled eggs 4 eggs - Flan (Ive never made this): 12 eggs - Angel Foodcake: 2 eggs - spinach brownies (11 oz greens, flour, 1 cup milk, ½ cup onion, 2 stick butter, mix it, 1 tsp bk powd, 1.5 cups grated cheese, bake it in the for about 45 minutes at 350) (8 eggs - Quiche Like Substance with No crust) 8 eggs - Spatzle Stories from the Holler Brooding Ducks Food storage TSP Episode Holler Roast Kickstarter With that - get out there and Make it a great week! Song: Grandpa's Song, Sauce

Today I will share a Holler Homestead update and coffee progress, talk a bit about the health care bill that passed last week, and what I have been able to find out it, then walk you through project two of the Learn Canning in 8 Projects series. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Saladpalooza goes on and cabbages are beginning to hit the farmer's markets! Fresh lettuce from the garden (or my friend's garden, radishes, carrot greens, pea shoots) A NOTE ON TOMATOES - they aren't from here, or they are coming from a greenhouse and, frankly, don't taste as good as the real thing Kale, cabbage, broccoli, green onions On the wild side: dead nettle is gone, chickweed is too large, watercress is VERY peppery, poke weed is getting large, jerusalem artichokes are well into their leafing out. BUT - day lilies are still yummy, dandelions can be found young from time to time Theoretically, there are new potatoes but I haven't looked EGGS - just like last week, leading to lots of "sandwich salad" Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. The last of the garden planting for a bit will happen this week Attacking the bramble we should have handled Spraying the trees with garlic and pepper tea Operation shade creation Bee food Healthcare WTF Late last week, the House passed a bill to "fix" The ACA, or Obamacare. Since that time there has been so much spin that it is difficult to stand up I am so dizzy. Individual mandate is gone in this version Some taxes added by the ACA are gone Pre-existing conditions are mostly covered Medicaid cannot be expanded in any additional states, but will remain expanded in the states where it was expanded Republican spin that this reform is somehow different than the ACA is way off. This will ultimately hurt their credibility when the system continues to crash since they have not addressed any of the underlying flaws, they have simply managed to pass a bill that lets them claim a "victory." Democrats spin that rape is now a pre-existing condition is bull. The steps that would have to be gone through to make that a pre-existing condition are so convoluted that making claims like this only hurt their credibility. What should I the homesteader do about this? Nothing. Basically this process is out of our hands. They are using this topic to control us. The divide us to pit us against one another. So consider not being a jerk about the whole thing. Personally, I am going to do my best to support our innovative medical providers directly, with my business. I am going to also plant poppies. Holler Homestead Update Bees Garden is a mess - video tracking what can be done in a week a little at a time: https://www.youtube.com/channel/UC-PX-bHfC3AEOUPWgJ5d40g Coffee update - we are going to go for it: I found a roaster that will allow us to launch a subscription service and sell a ton more Holler Roast coffees - but we will need to add blends. Project 2 of canning in 8 projects: Canning Peaches Method: Waterbath, raw pack Risks: Low Why? Sugar Link to processing chart: http://nchfp.uga.edu/how/general/selecting_correct_process_time.html With that - get out there and Make it a great week! Song: Learning What Leaving Is, Sauce

The show content today is near and dear to my heart. I don't know why, but it seems like every year, no matter how careful I am, I get a bout of poison ivy. Mankind has had problems with poison ivy for a very long time. And that is why it is surprising that we only seem to know as much about it as we do the common cold. Become a Patron! https://www.patreon.com/livingfreeinTN Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Saladpalooza! Fresh lettuce from the garden (or my friend's garden, radishes, carrot greens, pea shoots) Dryads Saddle Mushroom Goats milk, which means cheese season is here EGGS Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Progress report on the weed experiment Garden Economics project A store in Smithville is trying out my eggs Plant sale announcement: tomatoes for sale in a joint project between Purple Maize Farm and the Holler Homestead - click here to order. Poison Ivy Remedies Remedy 1: Scrape it until it bleeds Remedy 2: Jewel Weed Salve/ointment/juice Remedy 3: Poke Weed Roots Dig up the roots and smash them up than rub them into your outbreak. It will burn like the dickens, but then the poison ivy dries up. Never tried this and forgot to give it a go this time – will try it if I get another poison ivy gift this year. Remedy 4: Pramagel/ Calamine Oatmeal + Baking soda, etc The hot water scratch Remedy 5: Technu and related products ZanFel – (Mama Sauce says it is the only thing that ever worked for her) Remedy 6: Hydrocortisone cream Over the counter does not work The prescription also does not work But you know what works really really well? My prescription for chlobetasol. Prevention Get this friggin vine off your land Wash every night with a good lye based soap with activated charcoal – this also helps with chiggers and other lovely Tennessee bugs Don't re-wear the same clothing Think before you burn Watch your animals In sum – what works for me: Prevention The hot water scratch Pramagel (Pramaxin) Jewelweed salve plus Neosporin Stories from the Holler Rains and Bees I fired a client this week and here is why Support the show: Coffee Plants Patreon Make it a great week! Song: Calling My Name, Sauce

I am coming to you today from a place called Highland Rim Retreats near Fall Creek Falls in Tennessee! Today, I thought it would be fun to do something a little different. We will talk about the five elements of homemade salad dressing. Seasonal Eating and Tales From the Prepper Pantry Quarterly freezer re-organization Seasoning a pork belly for bacon: salt, rosemary, sage, turmeric, brown sugar Garden kale and lettuces, pea shoots, hairy vetch, redbud, baby bamboo shoots, poke weed The morels are out there my friends – IF you can find them What we are preserving this week Drying for tea Blackberry Raspberry Stinging nettle Bee balm The Five Elements of Homemade Salad Dressing Sour: Vinegar, Lemon Juice, lime juice, pickle brine, caper juice Spicy: Mustard, hot pepper sauce, peppers, onions, garlic Creamy: Mayonnaise, sour cream, whipped cream cheese, cream Sweet: Honey, sugar, jams and jellies, sorghum, maple syrup Emulsifier: Olive Oil, grape seed oil, avocado oil, any infused oils, oil, oil, oil. The process: Define salad's core flavor Choose complimentary flavor elements from the five above Make your dressing recipe! Example: Watercress, kale based salad. Core flavor: spicy What will complement that? Sweet and sour Dressing recipe – Basic balsamic vinaigrette: 1 tbsp olive oil, 1 tbsp fig infused balsamic, 1 tbsp honey, 2 tbsp water, 1 tsp salt. Example: Spinach salad Core flavor: nutty, flat What goes with that? Almost anything - try spicy and sweet Dressing Recipe – honey mustard: 1 tbsp, mustard, 2 tbsp mayo, 1 tbsp olive oil, 1 tbsp honey, 2 tbsp water, salt, pepper and shake! (You can sneak in a tbsp. of balsamic on this one and it is really good) Example: Peppers, tomatoes, kale leaves, a little corn, spinach Core flavor: sweet and nutty What goes with that? Lemon and spice and everything nice! Dressing Recipe – basil lemon zest: 2 tbsp lemon, onions, 1 tsp salt, 2 tbsp olive oil, sliced fresh basil, 2 tbsp water, shake and let sit overnight in the fridge. Remove from fridge 30 mins before using so that it reaches room temp. A Hack: soak the onions in the lemon for 30 minutes, then mix all the other ingredients directly into the salad if you are in a rush. Other recipe ideas from Zello: BDHutier: Oil, vinegar, favorite jelly Kirtus: Olive oil, anchovies - canned, Italian spice mix, leave for 24 hours in the fridge – likely added vinegar Stories from the holler Torrential downpours Did a walk through of a friend's new piece of land – and It has some interesting features, including a really cool run off area that many people would see as a problem but that we see as an asset – now it is just very important to properly identify zone one, which is an interesting amoeba shape because of how his outbuilding is situated. BEES ESCAPED We are setting up a page – soft launch – over at Patreon.com to share premium content to show supporters. Cider Hollow Farms – He's put the rest of his comfrey on sale at an extra $1.50 per plant for spring closeout and if you use the coupon code LFITN5 you will get an additional 5% of anything you order. Go to CiderHollow.com. This spring has been the usual whirlwind with lots of activity and shifting priorities, but things are going well because we have done a good job of always re-orienting toward our primary family goals of making time for recreation and fun, local stable income, and paying attention to our health. Get out there and make it a great week! Song: Sauce, The Flood

The past week has been full of strange misadventures. We've demo'd a new coffee bean for Holler Roast Coffee, run it by a friend, found someone willing to help me grow the business by loaning me a few extra roasters, opened the cabin rental for the season, out the newspaper to bed and even decided to put out tomatoes before May 1, my usual planting date. And it has made me think about how it is so easy to prepare for some things, but getting ahead in finances can be really tough. So today, I thought I would run through my thought process as I decide if I will grow the Holler Roast business beyond it's extremely limited market. Direct Download Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Wild Mustard, watercress, hairy vetch, last of the dead nettle, arugula (story of the Easter Salad) Crappie, fish stock Hitting the canned peaches because it is about to be canned peaches time again! Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Trimming and chipping the pathways Planting the last of the fruit trees Beating the wineberries BACK Shade cloth is on the greenhouse and that made the tomatoes really happy 5 Questions to Ask When It's Time to Grow Do I love this enough to really do it? How does it pencil as I grow? (time, extra licensing, etc.) How am I going to expand sales, is my market growing or am I planning to increase market share in my existing market? Why am I better than my competition? Why are they better than I am? What are the do or die items that if they are not in place, I will pull the plug? Stories from the Holler Make it a great week! Song: Suicide, Sauce

The eight week time-pressure episode has arrived! That's right, Center Hill Sun goes to press this week – though there is still time to place an ad if you want to reach 20,000 people who love the outdoors, rural living and country fun. 🙂 Today we have a chat with Dori Mulder, the person who was getting ready to close on land and has written in a few times. She bought a fantastic 40 acre place with a house built unto a CAVE right on a RIVER. Middle TN Learning Opportunity: Mushroom Event April 22: https://www.facebook.com/events/791640000985966/ Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us – and talk about ways to use what we store. Light this week because I didn't eat. Wild Mustard, watercress, hairy vetch, pokeweed is poking up! From the pantry: Sweet potato chili with wild garlic Baby lettuce is here! Asparagus Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Late bed preparation – with advice from Karley Potatoes up and a little burnt and some bugees are nibbling our radishes. Garden Economics project: no additional moneys have been spent New Land – New Adventure, and Interview with Dori MulderWhen you first get a piece of land, there is so much time to learn about your land. And Dori shares with us what her first days on her new property are like. She also takes some time to share her dreams for the property long term. Stories from the Holler The dying box elder tree by our guest cabin is no more Friends saved the day this week Support us while drinking a marvelous cup of hand-roasted coffee! Order here. Make it a great week! Song: Special, Sauce|

We've gotten lots of feedback n that episode from folks who wanted to go to that workshop and have never been able to. It got me to thinking. What if we do a homesteading workshop right here this coming September? In former years, we have had one or two orientations followed by lots of raucous camping fun, but wouldn't it be fun to do something that allows us all to share best practices from Tennessee on what we are best at? Deal: Cider Hollow wants to offer 5% off their bare root trees and comfrey. Get 'em while you still can! Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store Wild Mustard, watercress, dandelion roots, hairy vetch From the pantry: garlic and onions are gone so we are depending on wild garlic chives and early green onions from the garden Watercress is almost done for the season, though we have another cold snap on the way which may give us a reset The season of tea is almost here: Bee balm, blackberry leaves, mint Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running Greenhouse tomatoes are growing strongly and will be for sale soon Potatoes up and wood-chipping the walkways is in process Selling watercress online this week Wild Forage Nutrition in the Spring Chickweed: Beta-carotene (Vitamin A pre-cursor), B vitamins (B1/Thiamin, B2/Riboflavin, B3/Niacin), Vitamin C (ascorbic acid) Deadnettle: Iron, vitamins, and fiber Stinging Nettle: Vitamin A, Calcium, Iron Watercress: Vitamin A, Vitamin C, Vitamin D, Vitamin K, Calcium Observing your local forest Right now as spring is springing - it is a great time to see what likes to grow in you area - and glean inspiration from it Mulberry Elderberry Wild raspberry and blackberries Hairy vetch and other vines Poke weed These all grow on the edges and also provide us food in my area We also have Walnut trees Hickory nuts Wild persimmons Wild cherries Crabapples Pawpaws These varieties are already acclimated to our region - look at where they grow on their own Stories from the Holler Facelift for spring Ducks are back in synch with us Communities versus guilds And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee! Make it a great week! Song: Sauce - Wolf

This week I took the opportunity of being in the car for 26 hours with the famous Mike Vertrees to record an interview with him about the workshop we attended at Jack Spirko's place. This workshop was fantastic - and exhausting. There will be expanded show notes on Wednesday, my friends. Song: Dr. Feeley, Dr. Skinner - Sauce

Today we will talk about how important it is to build flexibility into your life because it helps make you more resilient when things change. We will also talk about what has happened since we started getting serious about the egg and coffee business, cover how the paper is doing and I will share with you a bit about how the Grafting workshop went over at Cider Hollow. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Wild Mustard, watercress, dandelion greens Baby kale from the super kale plant From the pantry: there is half a box of potatoes left and we are par boiling them, then making hash browns about once a day! Corn and green beans on salads as usual Hitting the pickled goods hard. Forgot to can the extra pork stock from the shoulder roast so here is what we did... Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Operation Eyesore Transplanted the tomato seedlings and moved then to the GH Beets, carrots, lettuce, radish, etc seeds are in the ground and the radishes have germinated! Working on more woodchipping for areas where we want better weed control Someone dug the horseradish plant - wtf? Why Build Resilience in Your Life Part of our lifestyle here on the homestead is about building resilience into our day to day activities. Because no matter what happens, we only know one thing: change is coming. This idea that you work one job your whole life and retire to play golf - and that this is the norm - was a nice dream, but it is really a fiction. First and foremost: flexibility Secondly: responsibility - no excuses Finally: more control of the things you can control Four ways to get started: Simplify and frugalify Grow some of your own food Find ways to build ongoing income from your local area that you control Develop a real community around yourself Holler Homestead Business Progress Center Hill Sun Update Stories from the Holler Cider Hollow Event with Cliff from Spiral Ridge Permaculture Hive splitting - check out the video on youtube And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee - order here. Youtube channel - https://www.youtube.com/channel/UC-PX-bHfC3AEOUPWgJ5d40g/playlists Well my friends, next week it is a 50-50 chance that the podcast will be skipped - sorry about that. I will be down at Jack Spirko's not getting enough sleep for five days, giving a presentation and learning a TON from other homesteaders. And in two weeks, we may have a very special interview lines up with one of our listeners who is this very moment one her brand new pice of land. That should be fun. Anyway - go out and make it a great week! Song: Sauce, Tripped Out.

Today we are going to talk about what NOT TO DO when you first move to your new homestead. These are three things that I really wish we had known before we dove into the Holler Homestead. Also today, a brand new gluten free, dairy free, soy free potluck recipe. I've got some updates to share about the Holler Homestead and we will go over Toby Hemenway's 8th chapter of Gaia's Garden. Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Wild Mustard is everywhere Wild Salad Harvesting Dandelion Roots Harvesting Sassafrass Root Prepper Pantry Recipe: Roasted Garlic Spread Gluten free, dairy free, soy free potluck dish Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Operation Eyesore Final bed preparation is in process and it will take a few weeks to finalize Blackberry Propagation Seedling light update 3 Mistakes to Avoid on Your New Land Don't rush in Don't do everything at once Don't underestimate Three things you should do on your new land: Take time and observe Set clear priorities with your big picture goal in mind and stick to them Double your estimate in time and money for everything so that you have enough resources to complete your projects Toby Hemenway Chapter 8 of Gaia's Garden Questions to ask yourself about this chapter What one community do I want to set up this year? How can I make plants, insects, soil organisms, birds and mammals work in concert on my land? Where can I try out polyculture in my garden this year and what succession will I aim for? Do I have time each day to oversee a succession planting project in my veggie garden? And with that, remember, if like the show you can support us while drinking a marvelous cup of hand-roasted coffee! Order here. You want to drop me a question, topic idea, or comment, feel free to email me. And for those of you who prefer youtube, we have the show up over on a youtube channel, but they won't let me do a vanity domain until I have 100 followers - apparently this is something new. Youtube Link It is funny how simplifying your life, putting more energy into gleaning a living from a piece of land, when done well, can add resilience to your household. Next week we will talk about this resilience a bit more when I share with you s big change that has happened in my job. I am so glad to see spring springing here in Tennessee - along with its new plants, snow, 70 degree days and more visits from friends. Living this way is great fun, really hard, sometimes scary - but it is always rewarding to know that we have made what we have with our own two hands. Make it a great week! Song: Sauce, Belly Dancing Vamp Song

And a listener shot me an email last week after hearing the garden section with a pretty important question that has led to today's topic: Starting Seedlings for the Newbee. Also today, a comment on some of the divisiveness we have all been experiencing and some thoughts on why certain words are triggering bad behavior - especially online. More importantly, we will talk about something you might do to de-escalate these situations. Also, we will be re-upping the Toby Hemenway segment not THIS WEEK, but next week - Honestly - chapter 8 is taking me a long time to develop because there is so much information in it and I just don't want to do a bad job for you. Be ready next week for that one. Notes at: http://livingfreeintennessee.com/2017/03/06/episode-26-starting-seedlings-for-the-newbee/

On today's show, I will walk you through a specific recipe you can try at home with produce purchased at the store for your first canning project. This is in advance of our soon to be produced youtube series: Learn Canning with 8 Home Preservation Projects. Also cued up for the show is another segment from Samantha the Savings Ninja! She will give us her top picks for phone apps that can save you money. Also, Holler Roast coffee is officially for sale online at livingfreeintennessee.com. It is $14 a pound plus shipping, and of course the best shipping rate is for 5 pounds, but two pounds ship for a fairly reasonable price too! More show notes at LivingFreeinTennessee.com

Do you ever give some advice to people, then realize the person who needs it the most is you? That's basically how last week went here at the Holler Homestead. The ducks discovered the creek resulting in a cascading series of projects that were of top priority, and not originally on my list. Today, I will cover something promised from last week: potato preservation, go over questions to ask as a result of reading chapter 6 of Gaia's Garden, there will be the first in a series of gardening economics discussions, and, last but not least, Dances with Ducks - a view into how keeping animals means you can't depend on any plan you ever make. Justin Rhodes chicken tractor plans Eating Seasonally Wild Garlic and Watercress still going strong Dead Nettle, Lamium purpureum , Identifying it (Salads, sautee's and with eggs) Chickweed, more on this next week Getting the Gardens Ready Where we share what we are doing to get our food growing operation up and running. Sweet Potato Slip Update: The first slip is starting to poke out! Organized seeds Tales from the Prepper Pantry How we are keeping our winter stores interesting. Freezer Audit: (Notebook is awesome, in theory) Sweet potato, potato puree Green beans as breakfast Renewed effort on the pickled things - Man! Dilly beans are fantastic! Stories from the Holler Bee mentor/ Hive inspection Potato Preservation Drying. Canning - The guide: http://nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf Lessons learned from Toby Hemenway This week: Chapter 6 Next Week*: Chapter 7 Questions What do I want/need to support with my plants? (shade, forage for animals, shelter from wind, food for us, enjoyment, pest resistance vs attracting beneficial bugs - or wildlife for that matter? What problems do I currently have that plants can help with? (Deer destruction, sad soil, etc) What do I really love? How can I plan my homestead to support those things? What balance of mulching, soils loosening, nutrient mining, fungal growth sparking, and so forth will be best for my land - and therefore what plants should I integrate to set this up? What areas should I develop first with intensive planting, versus setting the stage for a longer-term play? Garden Economics Do home gardens save you money? Dances with Ducks It is so nice at this time of year to go outside in the morning with my cup of coffee and watch the world go by for a few minutes before diving in. And despite the ducky duties this week, things are still moving forward at the Holler Homestead. Thank you so much for joining me today here on Living Free in Tennessee and make it a great week!

Today we will take some time to review four strategies for managing a busy spring on the homestead without losing your mind. Spring has begun early this year and with it, a dangerous situation is in the works: The potential for an early April deep freeze. But what if it doesn't? What if we just go straight into a spring that no longer gets below 26 degrees and ends in a super hot May that kills all the peas and lettuce? Our daffodils are blooming. Our trees are budding out. Our bees are madly bringing pollen to the nest. We might have swarms soon - they are already starting in Texas. And I am just one person on a homestead with a job, starting a new business, with limited time. It occurred to me, those of you listening to this for the first time probably have no idea what the segments are or why we have them. Living on a homestead requires a different, more simple approach to living, eating and planning. In the first few episodes, I was haphazardly sharing some of our experiences and eventually the fell into categories. So today, along with each segment, I'll share a bit about what the segment is. Eating Seasonally This is where we share what we are eating as it comes to us. In the winter, things slow down, but here I talk about what is still growing in the woods that we can eat. For free. Having done nothing to make it grow. Well sometimes I throw garden items in, but not for much longer because it is time to have a stand-alone wild foraging section. Wild Garlic and Watercress have come into their own Eggs - I launched the subscriptions - ! First ones going out today :-) Jerusalem artichokes And the Deadnettle is starting to peek up at me Getting the Gardens Ready This is a spring segment where we share what we are doing to get our food growing operation up and running. Sweet Potato Slip Update Cider Hollow Farm Workshop on Grafting! in Savannah, Tennessee: This will be a half day grafting workshop. Start time will be 9am on Saturday March 18 and will run until approx. 2pm. Cost is $45 and Registration Tales from the Prepper Pantry It is so easy to stock your pantry, but not always easy to remember to eat the food from it. In this section, I share with you how we are using what sounds like the same things all the time but in different ways to The weekly squash - week 8: Rotting Spaghetti Squash Cushaw Squash Pie - Just like pumpkin but better! Onions - 1 grew! Making French Onion soup this week, but with the wrong kind of stock! A sweet potato in every salad Salad Corn Pottage: Lang, goat and beef with canned corn and beans, potatoes and sweet potatoes with curry and onions. Serve over rice with freshly diced onion, salad greens and chutney. Stories from the Holler The sinkhole A visit from Mike Vertrees, soil expert My dog disappeared Four strategies for navigating spring... Strategy 1: Get Real on the garden or homestead plans. Cut in half your current garden plans unless you are a seasoned garden planner - More plants, less space=good Take 10 minutes to look at your journal from last year and look for trends: What i am doing If you don't have a journal from last year, go to the dollar store, but a notebook and start one. Write in it at least once a week. Strategy 2: Take a step back and breathe when you feel overwhelmed and remind yourself to visit the three changes you can use for you can make for a great year from episode 18 Decide the 1 thing you want to do best this year (Did you? What is it?) Set a weekly time to reflect on your progress and set a small, attainable forward step (Are you? Why not?) Remember the small things are the most important. (What is one small thing you can do this week?) Strategy 3: The List of Minimums There can be only 3 - this part is hard - and do them first. You will find there is more time for everything else if you do this. Trust your gut on putting things off Link choices to your personal strategic plan. Strategy 4: Have some fun man! Spring is one of the busiest times. Oh who am I fooling? We only really get to slow down in the winter. And with lots of project piling up it is easy to get overwhelmed. Yet sometimes the worrying about getting things done is worse than just choosing one thing and doing it. But not at the expense of your health, happiness or relationships, right? Thank you for joining me today here on Living Free in Tennessee and make it a great week! Song: Cilly's Song, Sauce

Today we will talk about progress we are making here at the Holler Homestead, and along our own pathway toward more independence in Tennessee. I'll give you an Independence Fund update, tell you how the newspaper is doing, share some of the progress we've made on or new farm concepts - and how they have already changed, and tell you some exciting things about the cookbook. Direct Download Eating Seasonally Wild Garlic Watercress Elephant garlic shallots Eggs Jerusalem artichokes Time to harvest the last of the carrots - they are about to become woody Getting Ready for Spring Planting Sweet Potato Slip Update Preparing potatoes for planting early Getting our beds ready with lots of manure and mulch Tree and vine trimming time - wish I had done this in December Horseradish Plant propagation Comfrey Propagation Moving the day lilies Tales from the Prepper Pantry The weekly squash - week 7: Squash A'Gratin Bake fried potatoes Roasted potato salad Pre-grated sweet potatoes for salad toppings Salad Corn and Green Beans soaked in a bit of pickled beet juice with mandolin onions Announcement: we have our first Holler Roast event order! Workshop in Savannah, Tennessee: This will be a half day grafting workshop. Start time will be 9am on Saturday March 18,2017 and will run until approx. 2pm. Cost is $45 and Registration Independence Fund Newspaper This is our make it or break it year. We built in online subscriptions for folks who want to get the paper from our of our distribution area. Building websites for small businesses and giving short start up advising sessions. Holler Homestead Progress Holler Roast Coffee: Local story carrying it, workshop presentation, online sales kicking off this week at both Hollerhomestead.com and livingfreeintennessee.com Egg subscriptions: Woefully behind promotion for this. I've reached out to restaurants and run into a USDA issue that I plan to research and write about. WTF? But either way, we are about to have duck and chicken egg subscriptions. Financial benefit: Covers feed and power for the poultry and keeps us in eggs, and then only about $200 a week profit between all the products. Cookbook Seasonal cookbook might shift to the story of Darby's Restaurant paired with seasonal recipes because I found a goldmine of information in Oregon when my grandmother died. Canning series Lessons Learned from Toby Hemenway This week: Chapter 5 Next week: Chapter 6 Questions What can I do for my soil this year to help increase its natural ability to hold and/or drain water? What plants might I put in to help me move my property toward more abundance, better shaded soils, and water retention? Do I need earthworks, or is the work done well before I got here? How hard would it be to build grey water systems? How should I build in water collection to help in times of draught? Would large scale water/soil changes increase the stability of springs and river near me? Today was a great day to reflect on progress we are making so far this year and I hope you, too, have time to do this some time soon. Song: Wolf, by Sauce

Thanks for humoring me last week as we took a step back together and walked through a how to podcast episode. I know you may be wondering what does that have to do with a walk to independence or homesteading? Well there is this thing we all need on the homestead - cash. And one way to generate income is to use tools like podcasting to promote your products. Plus, a podcast is a great way to capture what you are learning as you start on an adventure. You get the double bonus of helping others as they start a similar adventure. This week, though, we are back to a homesteading topic with a show about mushrooms. I have never seen so many oyster mushrooms as we have had this year here in the south and that has taken me on a bit of a foray in what to do with them all - Because when nature gives us bounty, it is best to take advantage of it! There must be a reason I need vitamin D this year because the mushrooms have the D - and come to think of it - it has been darker than usual this winter. We've passed a benchmark. 100 listeners! What mother nature is providing Wild Garlic Watercress Stinging Nettle Abounds Chickens are laying eggs again! Just in time for Fat Tuesday Crepes! Comfrey is peeking up and the garlic looks happy Make your own sweet potato slips Tales from the Prepper Pantry The weekly squash - week 6: Butternut Squash Enchilada Casserole Mashed potatoes Salad Corn Bread, bread, bread! Stories from the Holler Many hands make light work A weekend of fun and good living 120 pound of green beans have arrived Storing and Using Oyster Mushrooms Storing Dry and in the fridge for a week Dried and vacuum sealed Diced and frozen Canned Pickled Pickling Brines can be found here. Using Sauteed in butter - always try this! Add to soups and stews Oyster mushroom/corn chowder Pizza Stir fried vegetables Wild mushroom turnovers On your hamburger Wild Mushroom Crepes Lessons learned from Toby Hemenway This week: Chapter 4 Next Week: Chapter 5 Observation about this chapter: Growing soil seems to be the best place to focus my attention. A test can be helpful, but if you can't get one, don't let it stop you. Look at what grows there, how well it grows and learn. There is no silver bullet Questions to ask yourself: What is the state of my soil and what can I do to make it better? What resources (like forrest loam) do I have access to as I take on the yard? Where do I want to start first? The whole enchilada, or just a small part of my land? How can I manufacture fertility on my homestead? Chickens, rabbits, table scraps, etc. Spring is coming. Make it a great week! Song: Strange Child, Sauce

Today is Monday, January 23, 2017 and this is episode 20 of Living Free in Tennessee. When I think back to that first episode, all the ums and edits, the starts and restarts, it is with lots of gratefulness. I am grateful for that special friend who helped me get the one piece of equipment I needed to grow from built-in computer mic to a nice recording setup. Grateful for my friends over on the TSP Zello channel who have kept me going through that low point we all get to on a podcast. And to Jack Spirko and Nick Ferguson who probably have no idea that they inspired me to get off my bum and do something for myself last summer as I was watching all the other parts of my world start to crumble. And then there is Ford. You know who you are. That day I was going to trash the whole project you asked me a simple question: "When is the next podcast coming out?" That simple question was what it took to make me ask myself. "Am I really gonna do this thing? Why? Where could I take it if I did it right? How can I arrange my schedule to make room for this?" And a week later, Living Free in Tennessee became something that happens on a schedule rather than a weekend afterthought. Today, I will depart from the normal homesteading stories and share with you some of the lessons I have learned about launching a podcast. A few of you have asked me questions about podcasting because you are interested in starting one and I though, why not share my top lessons learned with everyone? Maybe this episode can help one or two of you start telling your stories. Now, you may be wondering how this relates to self reliance and homesteading --- or freedom for that matter. There is a quiet revolution that has been happening in rural communities all over our country. One where people are realizing that simplicity is good for the heart and soul, good for the body. One where people are opting out of the expensive rat race that leads so many into debt - and opting in to lives of hard work and healthy living. One where people who have very different political and spiritual perspectives manage to come together in their communities and redefine how our political leaders and the media seem to want to define us. One where people are quietly deciding to get along with one another despite sometimes disagreeing, despite differences. THESE are the stories we need to share with the world. The stories of a family whose crop got taken out by a tornado and the next day a bunch of neighbors came over to help them replant. Or the Nashville flood of 2010 where folks jumped in their boats to snatch people and pets off roofs. Or the kid with leukemia near here who was going to be locked in a sterile room with just the hospital tv for months, whose family could not afford a computer, and the community gave him a iPad. These are the stories that give me hope, and these are the real pieces of a peaceful revolution of people who have opted out of hysteria and negativity and are doing something to make a real difference. What mother nature is providing Oyster Mushrooms Stinging Nettle Watercress First EGGGGGG!!! Tales from the Prepper Pantry The weekly squash - week 5: No squash this week - I just can't this week. So Ford shared a baked spaghetti squash idea. Search for the rotten potato...remembering to look at the things in the root cellar Root vegetables! The Blue Cheese Beet Bake Venison tacos (Green chili) 8 Lessons Learned From Starting a Podcast Just Do it Use what you have on hand Define your core and stick to it Not all podcast hosts are the same - find a good one and learn what they do well Four areas to consider: Equipment, Content, Production, Marketing Content (and delivery) is the most important - as long as you don't foul up the rest Network, network, network Block time and be consistent Area 1: Getting started with technology What do you already have? Computer with built it mic? Cellphone that records? High end recording setup? Hand held recorder? Whatever it is - just use that and get started!! Recommendations from another podcaster: Nick Ferguson "I asked some professionals and got a studio condenser mic, desk stand, Scarlet Solo, and I record directly into Adobe Audition. That's basically it. Pretty simple but not cheap. If I had to go cheap, then I'd get one of those blue yeti mics and record into adobe audition. The biggest thing is acoustic control of the room. Sound absorbing panels 360 degrees around you with panel above. Simple cheap cubicle panels work." What I use Mic: Rode NT1-a Box: Focusrite scarlett solo Macbook air (A computer of some kind) Boom mic stand - cause I can't locate my desktop one Area 2: Content development Define the core of what your podcast will cover, and stick to that. Choose something you LOVE. Try an interview - it yields lots of content Approach the podcast like a great presentation: Hot beginning, Hot Landing and don't mess up the middle (Steven Spielberg?). Integrate stories and metaphors. Integrate them all the

With episode 20 looming large I decided to talk longer about some of our regular segments today and to review ten things that new homesteaders should consider as they start working on a their piece of land. We have a new development! Samantha the Savings Ninja has agreed to give us a monthly savings segment. I asked her a question about couponing because I am just now relearning how to use them in the modern age of rewards cards, cell phones and rapidly intensifying technology. Do you have a question for Samantha? Send me an email with the subject line: LFTN Savings Ninja and I'll see about getting your question on the next show. Things to ask a consultant before bringing them to your property: Who have they worked with before and what do those folks say about them? How forthcoming with their experience are they? Have they done a PDC or are they rather new to the discipline? Will they let you come visit their farm before you decide? (which can tell you what they have implemented.) What mother nature is providing The last cabbage & a lesson on broccoli Kale Oyster Mushrooms Stinging Nettle (Gathering hikes will keep me walking) Watercress is back 2 eggs a day (No yay) Tales from the Prepper Pantry The weekly squash - week 4: Roasted Butternut Squash Bake. Ingredients: Olive oil, garlic, salt, smoked paprika - Link to the spice mix I use. Roast at 425 for 25 minutes Place in a casserole dish with mozzarella and butter wedges. Broil until there is a nice top crust. The story of the ham. 1) Ham, mashed and green beans 2) Sliced for sandwich meat 3) Ham Tetrazzini 4) Ham, cabbage and cheese Bierocks 5) Ham and field peas (Ham and beans) Pickled appetizers - ends up turning into farmer's platter dinners. Stories from the Holler The greenhouse roof - is back together. For now. Hunting season is over The bee inspection Lessons learned from the gravity honey extraction method Samantha's Saving Ninja Segment Ten Things the New Homesteader Should Keep in Mind KISS Build your network Set Simple, Attainable goals Journaling is one of the most valuable things you can do for long term success Profit is not evil - bartering is great but sometimes you need cash to pay the tax man Failing forward is a thing, so is failing, you will do both The internet is full of great learning opportunities - and also crap - learn the difference Seek systems and system thinking to make things easy over time Build in time for you, your relationship and for living Take time to re-read your journals and assess progress - and don't be afraid to adjust the plan Lessons learned from Toby Hemenway This week: Chapter 3 The Week AFTER Next Week: Chapter 4 Observation about this chapter: Lots of examples of designs from which to learn, which I found very helpful (even though they are more centered toward a city setting. Five steps in creating your garden Observe Visioning Plan Develop Implement Zones Questions to ask yourself What are your priorities when you use your yard? Do you want a great "hangout space? Is food production your number one goal? Do you need to look good and fit into a neighborhood? Do your children need a good, flat play space? How does the sun hit your property at different times of day and different times of the year? With that information, what sorts of hazards do you need to plan for (safety, deer population, flooding areas, super dry areas, wind patterns? What plants do you just really love and want to have in my yard? Which ones do you hate? How much time will you realistically spend tending the outdoor space? Song: Sauce, Calling My Name ..make it a great week!

With a fresh year in front of us, I thought we could take some time today to review a strategy for planning your spring garden. We will also talk about three minor changes you can make this week to set yourself up for a great year. It's a great time to tap into your perception of a fresh start to change just one thing. We often underestimate the power of how a few small changes can have a long term impact for the better for us, our families and those around us. What mother nature is providing Water and snow (Duck Story) Oyster Mushrooms - frozen solid Stinging Nettle Carrots! Tales from the Prepper Pantry The weekly squash - week 3: Sauteed Spaghetti Squash Olive oil, garlic, basil --- add parmesan and salt at the end. Using left overs - Venison Stroganoff: 1 onion, 2 cloves garlic, 3 cups diced fresh mushrooms, flour, oil/fat, white wine, milk, cream (or stock and sour cream) Cow Update - It fit! And we had the easiest processing ever - here is what we did Cabbage and grated sweet potato salad - tastes great! Starting Sauerkraut Stories from the Holler The greenhouse roof - GRRR Spectacular Walks - but wear orange Three changes you can make for a great year Decide the 1 thing you want to do best this year Set a weekly time to reflect on your progress and set a small, attainable forward step Remember the small things are the most important. Lessons learned from Toby Hemenway Book: http://amzn.to/2i79w6x This week: P 21-35 The Problem is the solution What battles are you fighting? How can you change your approach to tap into Nature's natural progression? The three ecological principles The niche, the succession, biodiversity Succession Pioneer plants Perennial plants Young forest Old forest What will I do here? Abandon tilling (already done here) Mulch Plant communities Next week: P 36-67 Garden Planning Strategy - Go big, then back off Find all the things you want - then take time to get real. Shared buying advantages for seeds Bed preparations - for real man Sharpen, polish and otherwise assess your gardening tools Make it a great week!

Today we will talk about how we did with our family strategic plan this year, begin diving into a book I've been reading about home-scale permaculture, and talk a bit about where I hope to see this show go in the coming months. Big news my friends - we have made it to Stitcher! We are on iTunes too! Today is Monday, December 26, 2016 and this is episode 17 of Living Free in Tennessee. We are on a week off here at the Holler Homestead. For years, the week between Christmas and New Year's has been our time to rest up, think about the past, plan for the future, clean out and reset ourselves. What mother nature is providing Mushrooms Fingers crossed: Stinging Nettle Watercress Tales from the Prepper Pantry The weekly squash - week 3: Butternut Squash Soup Apples are getting soft - so it is time to make applesauce - and begin to eat the canned fruits. Incoming cow means reorganizing the Pantry because of how the onions are stored. Lessons learned from Toby Hemenway Gaia's Garden: http://amzn.to/2ikwnrE Are you interested in joining me in this journey? Well, get yourself a copy of his book and we will read a section per week and talk about what we learned. Check your library, friends houses, or buy it on Amazon (above). First up - P1-20 Next week: P 21-35 What next year may bring A marketing cleanup - sis you know I am a marketing expert? How would you? This show is a mess! Monetizing strategy - we need one Focus on building the audience first Find ways to add value for listeners so that we can cover our own costs Build in the Holler Homestead project - more on that in the future Our first youtube video series: Learn to can food at home in 5, 6, 8 videos (Outline is not done so I am not sure how many) Seasonal eating in Tennessee book Want to ask a question or give me feedback on the show? I would love to hear from you! Email [email protected] or leave a comment over at the website at nicolesauce.com. And if you are an iTunes listener….. The week between Christmas and New Years is a great time to reassess if you are lucky enough to be able to make some time. Freedom ain't hard - and our little adventure into producing more for ourselves from what we have here as been a freeing time - giving us a bit of flexibility, and the ability to help those around us. So go out there, and make it a great week!

Listed to a reading of The Night Before Christmas - both the traditional version and one from down under. Merry Christmas all!