The Prepper Broadcasting Network - Improve Your Prepper Pantry this Winter

Episode Date: January 12, 2026

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You're listening to PBN. You're paying back the stability here. Oh, man. The relentless Prepper Broadcasting Network. What is up, folks? James Walton here, Intrepid Commander of the Prepper Broadcasting Network. We're improving the Prepper Pantry today with tips.

Winter times here. The doldrums are here. Really, it's, for me, basically a, a descending loss until all the birthdays are wrapped up. Myself, my father, the Phoenix in February. And once my birthday's through, then I start to feel like there's light at the end of the tunnel, you know what I mean?

Because, frankly, it's, man, it's a long haul. You know what I mean? It's a long haul. Big updates. Hang on a second. I may have blown up the insulin. Where do I find that? I just went live over there.

I think I blew it up all together. I don't think there's anything I can do about it. I closed the window out. We could maybe try to start it back up. I'm not doing that. Not on a Monday. It is what it is. So we've got a big announcement to make for the Daily Archive podcast.

I told you in 2026. We're digging into the 7,000 archived shows. You know, the vast majority of this stuff is evergreen, as they call it, right? So it's stuff that kind of pertains. This morning at 6, about 6 o'clock in the morning, I put Kat Ellis up, one of the greats at PBN. Kat Ellis was the herbal prepper, and she did all kinds of shows here. Back in the G-Man days of the Prepper Broadcast, The podcasting network.

And what we're going to do, let's talk about that real quick. Let me get it in front of me so I don't mess it up. I literally wrote it out this morning. But we're going to put a schedule on. You can write it down if you like. The magic book. Everybody want to see the magic book? This magic book even goes to February.

This thing goes to March. How sweet. Anyhow, not for the magic book. None of this could ever. exist, to be quite honest with you. Just couldn't be. So, let's see what we got going on here. So today marks Medical Monday.

Okay. Every Monday we're going to do herbal remedies, first aid medical stuff, right? We did Medical Monday years and years ago. It was great. We used to put Dr. Bones and Nurse Amy on Medical Mondays. It was good. Tactical Tuesday, that's kind of a no-brainer. We're going to do Wilderness Wednesday.

right so we'll do something along the lines of wilderness survival bushcraft camping hunting fishing trapping the outdoors right that'll be Wednesday what wilderness Wednesday morning Phoenix we're going to do thrifting Thursday

thrifty Thursday thrifty Thursday I think's a good one that might be kind of tough right to to dig out of the but probably not our archives are so good and then foil Friday I figured we

have to do a foil Friday because of who we are, right? We are the creators of the tinfoil hat contest. And it's what, fourth year now? Where are we at? I think we're in our fourth year with the tinfoil hat contest. So each day of the week, you're going to have an archive podcast that is built around that schedule. We'll post it. Don't worry. But Medical Monday, tack Tuesday, Wilderness Wednesday, thrifty Thursday, and foil. Friday. God only knows what foil Friday would be a blast. Yeah, we got great content sitting there doing nothing. And in the age of perpetual new, we're fighting back with the archives. That's what we're going to do. Some of that stuff, it's a sin for it to disappear into nothing. You know what I mean? It's an absolute sin. So let's get into the topic, man, because I don't know how you guys feel

but this time of the year, it's one of those things. What am I going to do with my winter? You know what I mean? What am I going to do with my winter because it's long and terrible and horrendous, right? And the longer in the tooth it gets, the worse it gets for me. I don't know about you, but we get into mid-February, end of February, and it's just brutal. Which is weird because I kind of like when it's cold and damp and dreary and inside typing and writing and talking and that kind of stuff. playing. So I'm not quite sure. I think I was brought up on this sort of mentality that winter

sucks because winter does suck. But, you know, this is what it is. Right off the bat, I think probably one of the cheapest and easiest ways that you can improve the prepper pantry over the winter season. Right. So in other words, you go into your pantry, you go into your storage rooms, wherever you keep your food. And you look it over and say, what are we going to do? Right. We've got time to improve. We can reorganize. We're stuck in the house. It's cold. It sucks. What should we do in here? I'd say probably three years ago I bought small. I should have put all these links in for you guys. I'm sorry. Maybe on the podcast. You may have to go listen to the podcast. And what I'll do for you is I'll put the links in the podcast. Okay. Like the Amazon links to stuff. I think it might only be this one thing. But this one thing really is a game changer. And you can buy all kinds of iterations of them.

I bought the plastic ones and I'll link to the ones that I bought a couple years ago. But they're basically the FIFO can racks. Okay. And the FIFO can racks are, they're the best. Like, I don't know. I don't know of a better if you're going to do canned food. If canned food is part of your prepper pantry, not home can but like tin can, aluminum can, food is part of your prepper pantry.

Then the FIFO can racks are worth their weight in gold. right they're phenomenal your soups your uh the only thing i will say about my can racks in particular where they struggle is larger cans larger cans do struggle i'd rather have a larger can so buy on the large side when you when you buy your fifo can racks phypho first in first out right for those of you who are completely new to the whole thing first in first out on the fifo um You buy old food or you buy new food, the old food gets moved up to the front. The new food goes behind it, right? Assuring that you eat the old stuff first.

You should do this with everything that you consume. Really, FIFO could be used throughout prepping in its entirety. Everything you buy from bullets to beans to band-aids, apply the FIFO, and you'll always be using the oldest first, right? Because food will go bad if you don't, especially if you're really prepping. You know what I mean? If you're really putting up two, three months worth of food into a pantry with canned goods and dry goods and that kind of stuff, food will go bad. Tastes will change. Things will happen. Food will go bad. What these can racks do is when you buy new food, you put it in the rack, it rolls down to the front. The oldest food's already sitting there in the front. And the beat goes on. So two or three of these things, I think they hold, they hold obscene amounts.

Like the one that I have, I think, was less than 40 bucks when I bought it. And I want to say it holds like 50 cans or something like that. And the other thing is you start to take advantage of height, right? Because they're tall. They think mine are three rows high. So they're tall and wide. So you can elevate rather than just sitting cans on a shelf and then stacking cans on top of that if you, dare. They're huge. To me, that's probably the biggest weapon, particularly if you've got

issues with, if you've got issues with space, if you got issues with any, any manner of things like that, go up, go up, keep things in order. I'm telling you right now, storage is everything. It really is. Storage becomes the thing very quickly. A lot of people think it's like money, right? Like, oh, I don't have enough money to – you can meter out the money. A little bit at a time, a little bit at a time. You know, you can spend $5 at the grocery store every week, five extra bucks. Carve something off if you don't have the extra money, right? You can carve $5 off.

Put the Dorito bag back. You got $5, right? So you can carve that $5 off, reallocate it to canned goods. and you're going to get five cans for $5. Most things, right? If you're buying base stuff like tomatoes, diced tomatoes, tomato sauce, crushed tomatoes, those kinds of things.

89 cents, a dollar, something like that. And in time, you know, you're going to wind up with. Now, I don't, you know, if you don't know how to cook, this is why I always talk you about cooking. If you don't know how to cook, then your prep or pantry is going to be more expensive than mine. You know what I mean? It's going to be way more expensive

because you're going to need prep. Pared foods. You're going to have to buy, but even so, I mean, you can still buy, like, pre-made spaghetti sauce. Probably horrendous. But you can buy, you know what I mean? From a, from an ingredient standpoint, it's probably horrendous. And it could never be as good as the one that I make for $2, right? Largely, I make a from-scratch spaghetti sauce every week about, which is kind of dumb. I probably should can a bunch of it. I used to can it. And then I stopped. I got to get back to that. But anyway, we're going to talk about that too in the winter. I make a from-scratch spaghetti sauce almost every week that literally costs $1.50 in canned goods. No, $2.50, probably in canned goods. And I don't even know how much with everything else.

It's like a tablespoon of sugar, a tablespoon of red chili flake, fresh garlic, fresh onion. I mean, really, basal oregano, olive oil, good olive oil. That's really it, though. You know what I mean? Simmer it for 30 minutes to an hour, something along those lines. Awesome. Awesome. It takes no skill.

The vast amount of skill it takes to produce that sauce is to be able to cut onion and garlic in small pieces. That's it. And you've got to understand when I see a tomato sauce, it's a base sauce to me. mother sauce in cooking. Do a thousand things with it, right? That's why having that base of, you know, from scratch cooking is, it's, it is the dark horse in self-reliance, independence, preparedness. Cooking is the dark course. Make your own bread. You can make your own pizza dough. You can make your own desserts. You can make, you know, whatever. You just make everything. If you know how to cook. And the beautiful thing about it is people learn it for fun.

People just learn it. My daddy, you just love it. My dad, you just love it. He just went in the kitchen and started cooking, sucked it first, and then he got good at it, right? You just learn it. We've been doing it forever. It's nothing new. We're not building rockets, sauteing chicken breasts. You know what I mean? It's no big deal.

But it has a tremendous effect on how much money you can spend and how much you can store with your prep or pantry because then base ingredients, you can buy base ingredients, right? You can buy tomatoes and chilies. You can buy diced tomatoes. You can buy crushed tomatoes. You can buy just beans by themselves, black beans, pinto being, you know, prepared. I don't do that, but you can do that, you know. Sometimes I'll do it if I need something like a bean to go into a dish that day or two days. And I'm like, I'm not soaking beans and cooking beans.

I don't have time to do it these next few days. But if you are prepper, you should be cooking beans pretty regularly. Or else I know your food store just sitting around, right? I'm talking dry food storage now. When we talk about the prepper pantry, we're focusing on box dry, can dry, those kinds of things, right? Home canned stuff, home dehydrated, preserved stuff. Those kinds of things are what I consider the bulk of the prepper pantry. Five gallon buckets full of food, that's long-term food storage.

That's a different category, right? Have both. Definitely have both. Have both and understand if you can hit a three-month mark, like if you're, if you're you can hit a three-month mark with long-term food storage in your prep or pantry, look back through history, right? There are very few instances even in history outside of major warfare and takeover that three months' worth of food storage isn't going to get you through, right?

Barring evacuation. So just wrap your head around that. You know, you go store a week's worth of food, two weeks worth of food, whatever, fine. But if you really get into that two-to-three-month mark, if things are done, right? If natural disasters and man-made disasters happen the way that they happen consistently, there's nothing going to touch you in terms of not having food, right?

And then you've got to shore up water for cooking. You're in a really good place then. You're in a really good place with that. So FIFO can racks, expand your prep or pantry immediately. They'll also make it much, much better in terms of how organized and, you know, that kind of thing. They're incredibly valuable. Another great thing to do this time of year is the big batch canned meals, okay?

I'm looking at you Intrepid Commander. This is one of the things that I do in fits and spurts, right? But I think it's a great time to do it. During the winter, the house is cold. It's a great time to crank the oven. you know, simmer sauces all day, chilies, whatever, that kind of stuff. And then water bath can them,

pressure can them, whatever it is you got going on, right? If you're doing, you guys know the deal, right? If you're doing low acidity foods, then, well, probably best to just get a pressure canner. Just get a stovetop pressure canner, not one that plugs into the wall. I mean, get one that plugs into the wall, I guess, right? Do they make those?

I don't know. I don't have any that plug into the wall, but I'm sure they have pressure cookers like that. But get one that goes right on the stove. Because if it goes on a stove top, then I can go, you know, over a campfire. If it goes over a campfire, I can go over a blankety blank, right? But I get a big one of those. It's great.

Get your recipes, right? Get yourself a book if you're really into it. You know, you can get the ball jar canning guide. You can get the Canning Divas books. Canning Div's books are the best, right? And when you're making spaghetti sauce, when you're making chili, when you're making turkey noodle soup or whatever the hell it is you're making. Double, triple, quadruple the recipe.

Divi out dinner. And then all the rest goes into jars and gets canned, gets pressure canned and goes into the prepper pantry. Little masking tape, little date, little info, right, on what it is. And in, I mean, in no time, you're going to be in a phenomenal position because there's nothing better. There really is nothing better than being able to, like, unscrew the cap on your own food.

I always talk about the quality of life and self-reliance. Like, that's one of the biggest ones. That's one of the biggest ones because it's sort of a guilt-free, easy, quick, it's only, it's like benefits only. You're not dumping a can out into a pot and going, whoo, wonder how many cancer-causing preservatives are in there. You know what I mean? You put it together yourself.

So big batch meals into canned, right? Big batch meals into canned meals that go into the prepper pantry. You know what I'm saying? And, you know, can them based on the size of your family, right? Like, in other words, commit to like two courts, four courts, maybe even, right? If you got a big family, whatever the situation is. Make it make sense. Make it make sense.

Because, yeah, it's an amazing one. It's an amazing one. And I don't know. There are so few things that happen like on a boring, cold winter day that are exciting. That, you know, just I'm talking about in the state of play, right? And it's a state of affairs. That why not? Why not be in a situation where now you're pumping out this, you're pumping out this meal.

and it's stinking up the house with delicious, you know, aromas and all that kind of stuff, then you can't do more of that myself personally. Because it doesn't take a bunch for the average pantry to start to get filled up with canned food. Your home canned food, you know what I mean? Perfect time for reorganization. Reorganization is a great thing to do throughout the winter, right? And you could really apply reorganization to preps in general, not just the pantry, right? You could basically go with a reorg of, you know, your bags and your bugout bag storage or electronics, your backup power, your batteries, your lights, whatever.

Guns, I don't know, whatever you do, right? However you do it, now's a great time to reorganize. It's just one of those things that I think is, it fits, right? It fits. If you're trapped in, side the home, it's a good time to take some things apart, put them together in other places, look over bookshelves, make some space for what's to come, that kind of stuff. It's a big deal. The other thing, and this is, this can be a summer and fall thing. Well, it should be.

But it also can be a winter thing, and that's the dehydration and freeze drying if you're doing that kind of thing. I know not everybody has a freeze dryer, but, and not everybody can afford a freeze dryer, but dehydrators are like $45. It's a very different ballgame, you know, and no, you're not going to, you're not going to pull your apple slices off with the dehydrator and store them for 30 years. But the storage of food for 30 years is fine. There's nothing wrong with it. But there's nothing in that personally, there's nothing that I. store that we're going to eat that's ever going to get 10 years old. I literally opened a flower that was 10 years old not that long ago. And it was one of those things I purposely

didn't cycle just so one day I could say, hey, I wonder what flower is really like 10 years ago or 10 years old in the mylar bags and with the, you know, is it all bullshit? In other words, is what I've been saying for the last 12 years of my life all bullshit or does this actually work. That's why I wanted to do it. So, I don't know, a few months back popped a 10-year-old bag of flour. I baked with it too. I don't remember what. Probably some bread though, something like that.

And yeah, it works. It works. Personal experience. You know what I mean? So, but what I'm getting at in terms of the dehydrator is, you know, Because dehydrate food. Put it in your pantry. Let your family eat it. Get out of the sort of apocalyptic mindset that this dehydrated food has to last 15, 20 years for it to be valid. No. It's good food, right? Even if it's not your food, it's still good food. Get food delivered. Like I always talk about, local farms, that kind of thing. Slice it up, dehydrate it, put it away. It's also the best alternative. When you start dehydrating fruits and stuff, it's the best alternative to eating chips, eating pretzels, eating bullshit, right? Eating bullshit through the winter, right?

The Phoenix, yeah. Eating what she store is key. It really is. I've got, I'll tell you what I got right now. I've got some sin in my prepper pantry. I don't know why I bought this stuff. It must have been cheap or something. And sometimes you can get hampered by sales when you're when you're building the prep or pantry.

You got to be careful of that. Sometimes things go on sale and you're like, ooh, I'll buy that. We might eat it. I've got it's like three years old probably now. I mean, out of date three years, right? So it's got to go. But it's a bunch of, what are they called? What's the beefaroni?

What is that company? Chef Boyardee. Yeah, Chef Boyardy. I don't know. Maybe my, I think maybe one of my kids tried it and liked it, so I bought a bunch of it, right? Because it's cheap, because it stores well, that kind, you know, sometimes you buy things that are just calories. Like, I'll buy like super cheap chicken noodle soup just because we're going to eat it. You know what I mean?

People get sick or I get lazy and I don't want to make lunch for myself when I'm here and I have some new chicken noodle soup, whatever, with bread. When you bake your own bread, you can upgrade every. single kind of soup that exists in the supermarket, by the way. You can have crap soup with great homemade bread, right? This is 100% the truth right here, this comment from the Phoenix, who had a great show Saturday, by the way. I love the background. I love the consumer, obey and consume background. You got to know how to cook what you store for sure. That's the whole thing, right? When it comes to food storage, checklists are only so helpful. You got to buy what your family's going to eat and use it. Because if you don't cycle it, you wind up like me.

Now I've got five cans of beefaroni or whatever it is, hamburger helper in there that's got to go in a trash can. Can't feed it to the dogs. You know, it's just trash. So it's not a huge investment. I didn't, it's not like it's killing me. But it's one of those things, you know. So, fair warning. Yeah, dehydration, freeze dry, great time of the year for that. If you are like saying, I don't have anything outside. Like, there's nothing growing, James. Go look for the short-dated, low-priced produce at the supermarket.

Go look or go look for things that you like at the supermarket that are on sale or just buy things that you like at the supermarket and dehydrate them because you like them dehydrated. I always tell you guys, like, dehydrated apples and me, we just, it's a match made in heaven. I don't know what it is. I can't keep them around. Actually, I got some pears. I'll probably put on the dehydrator. Thanks.

That's good. I got these beautiful green pears. They're not going to last long. My family's not big in pairs. But I'll slice them down in rings. Corum slice them in rings. Fill the dehydrator. Put them in mylar bags.

And this time next week when I talk to you, Alavis. eating all of them. I know I will. I just know I will because they're a great snack. I like them. I like the texture of dehydrated foods a lot. So we talked about the reorg. Talked about the big batch meals. Here's a big one. All right. And it's bulk spices. Bulk spices are the key. If you got if you're not cooking all the time and you're not well-versed in cooking and you have 50 different jars of spices. First of all, go through that. Throw away the cardamom.

You're never using it. Throw away the curry. If you don't use it, you're not used it, right? Unless you really want to take on learning how to cook. Get rid of these things. Right? And then really sit down and figure out, what the hell do I use week to week? You know what I mean?

You use Italian seasoning, garlic, you use chili powder, hopefully you use cumin. Throw turmeric in there because it's so good for anti-inflammation. right put the spice season salt by a one thing i always do and this is this is cooking advice more than anything but one thing you should always do is just rotate some kind of stupid seasoning into your menu whatever does whatever it is you know what i mean like right now it's like a smokehouse grill some bullshit seasoning do it for your family's sake it's easy on the meat grill it Sear it, bake it, whatever. I always keep one in rotation.

I'll get rid of that. We'll use all that up and then we'll do something else, right? Do Jamaican jerk. Should do that for a little while. But buy the big, the big guy. You know what I mean? The 18, no, it's not 18 ounce. It's like 8 ounce or something.

It's big, but it's not heavy. You know what I mean? And those things make a huge difference in your prepper pantry because your spice cabinet becomes something easy to manage. And it'll free up space too. Instead of having 50 little jars of stuff, half of which you never use, buy the big ones. And the beauty of spices is they really can't go bad. If you'd never cook, maybe not a big deal.

But I'd still get in the headspace of that. That was a game changer for me. It was cool to sort of bring that restaurant-style thing into my house and look at it and go like, it's cheaper this way. This makes much more sense. It's just a better move, right? So that's a huge one. That's a huge one. Let's pause for a minute, talk about supporter club.

Okay, let's talk about that. Right now, actually right up here, there is a square. You can scan down in the description. There's a link. Join the supporter club. We are moving to PBN membership to Spreaker, okay? All in one spot, nice and lean for the new year. year. It does a better job than I do in terms of the podcast content anyway. This week we will

be releasing an early release podcast. At least one might be two. This is new for us, but supporters will get it first. We're going to be always releasing members only podcasts. And at the supporter club, you have the ability to, well, I can show you. You have the ability to access all supporter info, support, supporter only member only podcasts, right? You can do it. You can do it. it easily, simply. Where is that picture at? Where is that photo? For the video podcast, you guys can see it.

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Apps are FOIA Friday content. But what you should do is you should go to Speaker, log in, and listen to PBN through there. Because you see what's going on here. On this side of the video, you can see that there's a bunch of golden or yellow crowns atop these pieces of content. 10 foods to eat in 2026. This was a prepper fit in health that I just released for members, right? Actually, I haven't even put it up on the prep or fit in health side yet. So all these are members only.

All you do is click over the supporter side and you get all the members only content in a playlist. It's that simple. There's no go into PBMFamily.com, logging in, go into, I want to list to prep or fit in. What did he release? I don't know. Let's go look around the site and find out what he released. We're still going to do video stuff and we're going to do it in the form of a post. So at the top of Spreaker, there will be a post with a bunch of links in it.

Okay. And the links will be linked to playlists. You want to see the Bushcraft stuff. You want to see the Hammer Talk. You want to see all those. So the membership will still exist in the way that exists. The website probably won't. But you got some time.

Many of you have jumped over to the supporter side already. Immediately as you come over, if you're already a member, I cancel your stripe billing for the website membership and you're on here. So you're not getting billed double. If you're not a supporter, if you're not a member, what the cuss. Come on. Like, get in the game.

It's a big deal, man. It's a big deal. It helps us out a lot. And it gives you access to all this stuff. Oh, and it removes the ads on the podcast. Because I got bad news for you guys. The ads are going nowhere. The worst thing that ever could have happened was the NSA blowing up our stats and me figuring out how good it is to run the ads.

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If the ads are killing you, and go that route. Five bucks, they're gone. All right. Let's move on. Thank you for your attention to this matter. Let's move on. How you guys like the Ain't No Rock and Roll? Five Times August shirt. You heard that song?

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Here's a big one that applies to, it can apply to your prep or pantry, but it also can apply to your long-term food storage. And I think it's vital, personally. And that is to create containers or use containers, alternate containers, for bulk items. You know what I mean? So like if you, what I do is I do sugar and flour, right? And sometimes I do cereal and sometimes, well, I never really do pasta because we roll through pasta. But when you buy foods in bulk and you can do beans. I don't do beans.

Beans stay in the mylar. Even when the mylar is open, they're not going to go bad. And I don't do five pound mylar bags. I don't do whole buckets full of food. Something you may want to consider. I don't know. From the chef's standpoint and the cook standpoint, I think it makes sense. but I do one pound, one pound mylar bags and five gallon buckets.

I do not maximize my space. It's not the most efficient way to do it. I don't care because I'm not putting food buckets up to sit in a corner somewhere and rot. You know what I mean? I'm putting together staples that are going to last, staples that are going to feed the family, right? And be rotated and used. So, but what really helps with that is when you open a mylar bag, right, and you can put a whole one pound, one gallon mylar bag into like a big ball jar, you know, or just a big plastic container, whatever you want to put it in, some kind of container where you can take those, take some bulk stored food and put it in a container on your counter because you use it regular, right? Or in the pantry because you use it regularly.

The other thing that gives you the ability to do is to like when you have a bag that's three quarters as a way full or something like that, you can dump that into the container, then the container goes on the shelf. And you're done with that mylar bag, right? Food store. There's no food storage open. You don't got to reseal anything. You don't got to worry about that. You got your flour. You got your sugar on the counter.

Easy to get to. You know, a large container of it. And I don't know. I just think that makes a world of difference. it helps to rotate the food. It helps to keep your cooking because it's in your face all the time. Use it up. The only thing we really struggle to use sugar in our house.

We store 20 pounds of sugar and it's probably damn near a lifetime because we just don't use it that much. Like I said, I use about a tablespoon of sugar a week in my house. And that's just chilies and spaghetti sauce. We don't put it in anything else. Nobody else adds sugar to anything. I don't use it for anything else. So, you know, that type of thing. But I think those alternate containers are great.

Pasta, beans. They look cool, too. They look nice on the kitchen counter if you got a nice clean kitchen, big kitchen counter. Nice looking. What else? We talked about the archives schedule. You may want to go back and listen over the weekend. We had some amazing shows.

The Civil Unrest Omnibus, the big long Civil Unrest Show. show, Civil War Show, no, Civil War 2.0 show, right? Great information from D&D about how to prepare for something like mass civil unrest or civil war in the country. A great message from future, Dan, to U.S. veterans over civil unrest in the country. Dave Jones, myself. It was an awesome, awesome collection of shows, really. Get the Phoenix Live, get Reliance from the Archives. It's just, if you didn't listen to PBN over the weekend, get caught up because it was a great weekend, great shows, and get used to it. This is going to be what it is, you know. It is going to be what it is.

Medical Monday today, like I said, Kat Ellis is up already. And her show is how to make herbal medicine from one of the best. I mean, that's just what it is. It's how to make herbal medicine from one of the best in the biz. Kat Ellis wrote a great book called Preper's Natural Medicine, all kinds of great recipes in it. And then she wrote a really interesting book, too, 2015 called the I think it was like preparing for pandemics

something like that yeah crazy ass preppers what are they talking about pandemics all right folks yeah the Eagles lost yep looked like shit looked like they were sleeping out there on the field

it was an ugly game it is what it is onto the next year I'm gonna I'm gonna get to the other side of this thing the other side of PBN do me a favor Keep sharing, keep promoting, spread the word, let people know.

I don't know. I don't think there's going to be a better headquarters for prepping in 2026 than the Prepper Broadcasting Network. Okay. That's my take. I know I'm a little bit biased, but the information, the personalities, the shows, the fun, the news, the whole thing. It's all here.

All right. I'll talk to you guys soon, all right? See you around. Stay tuned for, uh, I don't know. Patriot power out next tomorrow in most cases. All right.