Healthy, handmade food was hard to come by when I was a child.
My mom would be the first to say that cooking was not her forte’. But, lucky for her, Mr. Swanson, Mrs. Stouffers and many others provided pre-cooked meals that could be bought at the super market and stored in the freezer until needed.
So, for many of us, cooking amounted to opening a package and heating a frozen or canned meal up on the stove or in the oven.
Hey, it was the “modern” way, wasn’t it?
Jennifer Osuch
Jennifer Osuch discovered the art of self-reliance through parenting.
As the mother of two children with asthma, she wanted to do whatever she could to reduce toxins and support their health. Through her research she learned techniques and skills that really made a difference. She began to make healthy meals from scratch using old-fashioned techniques like canning and food dehydrating that also saved her time and money.
Jennifer and her husband Bill teach people how to do these things and more on their website, Self Reliant School.
Nutrition, toxins, environment – these are some of the issues you might consider when envisioning the ideal meal. But what about attention, appreciation and how we think about food? And how does one create the ideal meal consistently? Jenise Fryatt, Marianne West and Brad Rowland opened up a discussion about this interesting topic with participants on the live streaming platform Blab and got some thought provoking insights.
“My whole refrigerator is full of fish. Come and get some!” That is the kind of phone call which only happens once in a great while. But when it happens, there are only two options:…
Marianne recently got a windfall of tuna and, like the master homesteader she is, she decided to can it. In this episode she outlines the steps she used for pressure canning the fish and what she did to make sure none of the fish went to waste. For details including a step b-by-step guide, check out Marianne’s “Gift of Fish” post.
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