Preparedness Pro Weekly Update–It’s About Time, Right?

Whew! Lot’s of catching up to do. I don’t think I’ve ever had a July this full in my adult life, but full and fulfilling it was. I hope you all are having a great summer too!

For starters, I wanted to bring to your attention the last couple of episodes of Preparedness Pro Radio Show. Last week I had Jim Kinnard on, the president and founder of Food For  His organization teaches the Mittleider Gardening method which I came across after doing tons of research on gardening. I wish this method of gardening was taught in every high school in the U.S.!

Cooking Rice or Pasta with Little to No Water

Many of the meals in the U.S. rely on the delicious addition of pasta or rice to soak up all of the great meat juices or gourmet sauces. Pasta is a great filler for a meal, is loved as a comfort food for many, and is a significant part of the recommend 350 pounds of grains, per person per year that self-reliant persons have on hand for their family. The problem, though, is that the preparation of pasta usually requires a significant amount of water and fuel to make properly. While few of us would ever consider this thought when cooking among running water and on the modern appliances we enjoy in our kitchen, this fact presents a challenge if we are ever in need of making some drastic modifications in these cooking and eating habits in the future.