The Prepper Broadcasting Network - NPM 08: Allison from This Prepared Life FREE BOOK!!!

Episode Date: September 8, 2026

Allisons website This Prepared LifeMessage me for a free copy!!! Become a supporter of this podcast: https://www.spreaker.com/podcast/prepper-broadcasting-network--3295097/support.Head to bepreparedsolutions.co/partner/pbn, or use code PBN20 when you sign up to get 20% off their incredible preparedness tools, custom plans, and LOCAL INTELLIGENCE. STOP THE ADS! Become a PBN Supporter for just $5 a month and get exclusive podcasts just for supporters. BECOME A SUPPORTER The Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyJoin the Prepper Broadcasting Network for expert insights on #Survival, #Prepping, #SelfReliance, #OffGridLiving, #Homesteading, #SelfSufficiency, #Permaculture, #OffGrid solutions, and #SHTF preparedness. With diverse hosts and shows, get practical tips to thrive independently – subscribe now!Newsletter – Welcome PBN FamilyGet Your Free Copy of 50 MUST READ BOOKS TO SURVIVE DOOMSDAYSupport PBN with a Donation 

Good day, folks. We are hard to believe we're day eight already. I have a feeling this month's going to speed through just like August. That must be the cruel joke of aging. The whole thing just starts to push you ever faster towards the coffin. I guess that's what it is. You better enjoy you while you got it. You know what I mean? We got a, so we're here every day, 9 a.m. or 9 p.m. Eastern Standard time. Okay, we've yet to do a night broadcast. So primarily. here 9 a.m. But if you don't find us at 9 a.m. here where you're watching us live now, then look for us 9 p.m. And we will be there, okay, with our National Preparingness Month guest or segment or what have you. And we're going to do that all through the month. Thank you all for joining us today. We've got an amazing guest today. We have, well, we have the angle with Allison from this prepared life that every prepper needs to take more of, which is, well, we call it the calm within the chaos, but it's been her shtick from the beginning.

And it, you know, it's really solution based and kind of getting your, well, how about we let her talk about instead of me talk about it? How you doing, Allison? Thanks so much for braving the morning and joining us today. Yeah. Thanks for having me, James. I'm glad to be here. Yeah, I appreciate you for sure.

I've appreciated you for a long time. You were probably one of the first, probably one of the first prepper-esque accounts on Instagram that I noticed that wasn't like it's all coming to an end and you better be scared. You know what I mean? And I really dug that about you. Well, I appreciate it. Thanks. Was that your motivation from the get-go or was it just kind of fell into place that way? It kind of, well, yes and no.

Like, I mean, I never went into this intending to have an Instagram or. A membership, write a book. No. You're just making bread at the house. It was 2020, obviously, and I was on the phone with a friend. And we were talking at that point, we were living in Vancouver, Washington. And she was like, Alison, have you seen the grocery store? Like, the line was like all the way down and around.

And I was like, I know people are going insane. And she's like, you should get on social media and share what you know, because she knew kind of what I did. Oh, she knew you had the key. Yeah. Yeah. Yeah. Yeah. She had been calling me with questions.

Like, okay, I need to do something. And so I was like, well, maybe, okay. And so, like, I think I had an Instagram that maybe had, like, three photos of my kids and a pumpkin or something on it. I didn't really use it. And so I hopped on, started talking about food storage. And everyone was so scared, like, terrified. And because I am a woman. women resonated with me.

Yeah. And I never have been in this about the doom, gloom and end of the world as we know it. Though that it, you know, that's the fun part of prepping. I hate to say that, but it's like, oh, let's think about these scenarios and, you know, actually happening fun, no. But thinking through the prospect of that. It motivates you, right? It can help motivate you.

Yeah, it's a little interesting. So women really resonated with what I was saying about. prep what you eat, use what you prep, and don't prep from a place of fear. Because that's where you're going to waste everything. You're going to waste your time, your energy, your money. Yeah, yeah, that was a big deal. Your focus on food storage really resonated with me because that was one of the, I'd say, I don't know, how far along I was in it a couple years, something like that,

when we really put away staple food storage. if I'm not mistaken, I'd call it our third tier, right? Referring to your book. That was the first time we did that, and that felt like the first time I had made any headway. The gardens, the guns, you know, all that kind of stuff, the blackout kits, bug out bags. It all felt like this could come in handy. Yeah. But the food storage was like, I'm sleeping better tonight because I know.

know we're going to eat. It was a big difference big. I talk about it a lot, but you were honed in on that from the get-go. Were you already in that sort of three-tier system when your friend got a hold of you, or is that something that you developed as 2020 went on and things got crazy? It's been a slow progression because, you know, I will always say that my journey actually started like 20 years ago when my kids were toddlers and I wanted to feed them better. I was like, what am I feeding them at the grocery store? And so I started like, I started like, learning to can and garden and preserve food. So we already had that layer in place.

Like, you know, at the point where I started actually searching the word prepper, prepping, emergency preparedness, things like that. Yeah. S-H-T-S scenario plan was already like, oh, that's really good. We'd be fine. I got you. You were already self-sufficient. Yeah, we were working on that.

So it was more for me adding the things that we cannot grow ourselves to that layer three. And I always have a well-stocked kitchen because I'm in my kitchen every day. But that layer two is really what started to build in 2020. And I kind of developed that middle layer. It was like the missing piece for me. Maybe it's a short show. And I definitely want to talk about the book. maybe give the audience for those who don't know the sort of high level one, two, three layer

concept so they know what the book's all about and what you're all about really on the food storage side. Yeah. So I use a three layered system in my food storage and layer one is your kitchen pantry. It's what you are eating right now. It's what's in your refrigerator. If you open up your kitchen cabinets, it's what's in there. It's, you know, maybe the food that you have either bought.

at the grocery store or pulled out of the freezer for your meal plan for the week. If you garden, it's what you plan to harvest and eat. So it's really the fresh foods or the preserved or frozen foods that you are pulling out and going, okay, this is what we're going to eat this week or this month. And I always suggest that people have about 30 days if you can. If you can fit it in your kitchen. Like I have lived in miniature tiny houses where there's no way I could have fit 30 days of food not food. So do a week, do two weeks. What can you do? Because you can do something. And then layer

two is what I call my grocery store. And this is for me, I am blessed enough. I have what I call creepy basement that I get to keep it in. We live in a 1927 farmhouse where I see signs that they ripped out a root cellar and I am so irritated that they did that, like the past owners. But so I keep my layer two storage down there and that is I keep a year's worth of the foods that my family eats on a regular basis. People hear that and they go a year's worth of food. Oh my gosh. A year's worth of food if you break it down item by item, while it is still a considerable amount, it is not as much as your brain thinks it is. Yeah. So yeah, like, yeah, like think about ketchup. It's the example I always use because you know, you got that big three-packed bottles of ketchup from Costco.

If you're going through one bottle of ketchup every three months, you don't need more than four bottles of ketchup in your layer two pantry. And that's a lot of ketchup, by the way. That's a lot of kids. That's like you've got a bunch of little kids running around. You're eating fries every day like that. Yeah. My kids are all over 18 now and I go through quite a lot less ketchup than I used to. In fact, I don't even know if I will.

buy ketchup anymore. Like, I'm going to phase that out. So that's layer two. Yeah, layer two is your, I don't want to go to the grocery store or, oh, shoot, I ran out of that in my kitchen, but I have one extra. It's just, it's easy things that you can rotate into your household. It's food you're actually going to eat on an everyday basis. And these are shelf stable ingredients, That's right. Yeah. I also include my freezer and my home canned food in that kind of picture because like if you buy, if you raise all your poultry or you're buying a beef cow, that's a year or more is worth of beef.

So count that in your layer two pantry. And then layer three is the something really bad as happened layer. It's my emergency layer. And these are long-term storage foods either packaged into mylar. number 10 cans, things like that. This is primarily what people think when they think, I need a prepper pantry. And they go, oh, I need buckets of beans and buckets of rice. But instead, in layer three of my system, you're storing foods you know you're going to use. Like, that's huge. If you don't have a wheat grinder, what are you going to do with 50 pounds of wheat

berries? Like, you got to think through the whole scenario from, I'm putting. this in a bucket to I'm putting it in my kids' belly. So think through that whole scenario and learn the skills that you need to implement that. Yeah, probably kind of a nutshell. Yeah, that's probably the most underrated part of this whole food storage process. And I always took it for granted because I was a chef in a former life. I always took for granted the fact that when you tell people to put up beans and rice, you're assuming they know how to cook beans and rice. You know what I mean? Which isn't, you know, If you don't know, it's not like you're just going to learn it, you know, all of a sudden. You can look it up and try it.

You know, beans in particular can be kind of a pain. But to your point, yeah, the full cycle. How does it go from the scary basement into the stomach of the child who needs it? That's a great, great point. I wanted to bring your website up and so show everybody kind of how they can dig a little deeper into your world beyond Instagram and interviews and that kind of thing. also because you have a really good link to the book we're about to talk about. I love this simple setup of your website here. It gets people right to what they want.

Under construction. So I'm like... Really? It is. Yeah, I've been working on it behind the scenes when I have time. So the homepage is mainly done. I'm not sure if all the links work yet. Man, I wouldn't mess with it at all.

I think I literally when I went on it this morning for the first time and I was like, I need to change my website. Because it's just the membership, the podcast, the book. Perfect. Yeah. You know what I mean? What else are people coming to websites for anymore? You know what I mean?

Yeah. So let's talk about the book because, correct me if I'm wrong, but this is not your first book, right? This is my first book. Yeah. I could have swear you had a book before this one here. No, I have some e-books and some stuff like that that have gone out in my membership. But yeah, this is, this is my, like, my kids are all gone. This is my new baby.

Yeah, this is great, man. Yeah, I went into the, you know, writing this book with, I'm not going to say no expectations, but little expectations and a lot of hopes because I had never done that process before. I like worked with a publisher and an editor and the whole process of having to do photo shoots. Yeah, I was going to say it's all your photos in here too. So that's a whole other layer. We actually had two different photographers come and take photos. So a few of them are my photos, but it's all my stuff. Like, we loaded up my truck and drove it to Portland, Oregon for one of the photo shoots.

That's how you did it. And completely, like, stocked a mock kitchen, which was so much fun. Like, that was a fun, fun, fun experience. But, yeah, this is a baby that took two years to make and a lot of hours. and I am so proud and I am so excited that it comes out today. Like it is shipping out today to people. That's awesome, man. Yeah, it's great.

And it has one of those things that I love to see in a food storage book, which is recipes with food storage, right? So it's not just, okay, now you have a whole house that is just bursting with stuff and no clue how to use any of it. You know what I mean? Deep in your sort of knowledge base with a bunch of, right? You got a lot of recipes in here. Yeah, there's quite a few recipes in here and the recipes from my kitchen that I actually use.

And so I will often teach people how to take a recipe from here. Here's this recipe I feed my family on a regular basis. How am I going to convert this and make it into a recipe that I could feed my family when we've had no power for two weeks and I don't have the raw or the fresh ingredients? Because it does take a learning curve to substitute freeze-dried food. or dehydrated foods into the recipes you're making. And some recipes you're just, you know, you're not going to convert those. They're just not going to work. But the majority of the recipes we make in our kitchen every day can be converted to a

food storage recipe and made from those ingredients. Yeah, it's phenomenal. I like the week layout, the week planner, if you will, the meals, the snacks, the lunches, the dinners kind of planner that you have in the book. I think that's another great way for people to kind of better understand. Like, I know that the pantry's full and it's supposed to be full because Allison said so. But how does it all look when it comes out and hits the table or comes out and becomes dinner or lunch? And you did a good job with giving people an example sort of week to week layout different meals, you know, breakfast, lunch, that kind of thing.

That goes a long way too, you know, letting people see kind of. Yeah, I think a lot of times, you know, people, we start down this journey of, I'm going to plan of food storage, but then you start looking at these unfamiliar ingredients and it just gets so incredibly overwhelming. And again, it's like, let's just take it back to the basics of the majority of us know how to make a meal plan, whether, you know, it's for the week or the month or whatever you do. So we can also implement that into our food storage and plan our food storage based on these recipes. And that also ties into, again, now you're prepping what you eat so you can eat what you prep. That's it. That's the way to do it. There is no other way to do it, folks. And like I told you, there have been a few things that I've done in all these years of prepping that have really helped me sleep better.

I don't know that anything has helped me better than really, really getting a handle on food storage and really knowing that we have the food to feed the family, the means to prepare the food off grid to feed the family, which is another piece of the puzzle. But that's one of those things that, like, despite the concern of the day, despite the disaster, you can lean on that. There's a lot of preps that you can lean on in certain situations. and, you know, there's a lot of preps that sit on a shelf and do nothing for you for a long time, but people will tell you that it's very important that you have this EDC item, you know. But your book, your book is the key. It's the key to setting up that long-term food storage, well, the whole three-tier system, right? And making sure that people are eating in a crisis.

And that's key. Yeah. When I started writing this book, I really took myself back to, okay, in the beginning, what would I have wanted to know or needed and wanted to just hold in my hand and be able to reference and go like, okay, I'm doing this right now. I'm going to flip to an index. And I feel like we really accomplished that in this book. And yeah, it's going to be hopefully a great reference that people can keep on their shelves. Folks, the book is out today. Home food storage, a preparedness plan. The one and only Allison from this prepared life. I imagine this is the first of probably many books to come if I had to guess. Well, I just birthed this baby. I think I'm at the point where I need a break.

Well, that's good. That's good. We've got the right mentality. They've got the right mentality. So folks, in the show description of you over at Ron, If you're listening to the audio podcast, whatever it is, it'll link to the website here, to Allison's website where you can become a member if you want to follow her and what she does. You can purchase the book over there. And yeah, or you can follow her here at Instagram and watch her whole life unfold over there because she's always doing cool stuff in the kitchen.

And also putting you at ease, which I think is just as valuable as the book, to be honest with you. Go over there and take a pit stop from the chaos of everything. So I want to thank Allison for joining us anything else before we part ways. Well, I should have asked you this beforehand because it's going to maybe create some havoc on your end. But I have author copies and I would love to give one away to someone in your audience. Oh, come on, guys. So if you can get me a mailing address, I will mail it out this week because I am going to the post office, I think on Friday. We'll do.

So this is a race. Whoever DMs me first, whoever emails me first when you hear this podcast, you get the book. Just be willing to send over a PO box or an address or else there's no way we can get it to you. I really appreciate that, Allison. That's sweet. That adds to every one of these podcasts has had some kind of secret gift for our audience. So I really appreciate it. Didn't expect that one.

Well, thank you so much. Yeah, thanks for coming on. I appreciate it. And best of luck with the book, man. I think it's going to do great. Thank you. Yeah, I'm really excited. All right, folks.

We'll see you tomorrow, 9 a.m. What are we talking tomorrow, 9 a.m.? Radio's. I think it's radios tomorrow. I don't know. It'll be something preparedness related and a great guest to boot. Oh, no.

It's our buddies from the Be Prepared Solutions. Yeah. Yeah, we're going to look at a full buildout of a preparedness plan that they create for you over there. All right, folks. Talk to you soon. Allison, thanks again. Thank you.

Bye, everyone. See you guys. When you're off the grid or working in real winter conditions, the basics matter more than anything. Heat Force Pro was designed around a simple idea. One product, doing more than one job. Heat Force Pro turns a single heat source

into three essentials, providing warmth, a place to cook, and generating USB power through high-temperature thermoelectric technology you can use for charging or powering a light source. It gets a job done cooking, charging, heating, everything from A-to-B. I mean, it's a good using product for the outdoorsman for sure.