The Prepper Broadcasting Network - PBN News: Growing Lots of Food in 2025

Episode Date: February 4, 2025

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You're listening to PABN. You're paying back the stability here. Two paths diverged in a road and I, no, two paths diverged in a wood and I... I chose the one less traveled by and it's made all the difference in my life. Good day folks, what is up? Settling in, settling in. We are talking, growing lots of food in 2025. Yeah, there's a lot going on. There's all kinds of news and stuff and such and tariffs and, you know, deals to be made and deals that have been made.

And China's bucking a little bit over their situation with tariffs. And, but to be honest with you, you know, there is an overarching sort of theme in all of it. What, how do you stay protected from it all? How do you get into a position where, you know, you have the things that you need and what else you have to worry about? You know, one of the great goals of Prepper survivalist homesteaders, everyone now, who isn't part of that group?

Do you know what I'm saying? There are at least parts and pieces of the Prepper survivalist homesteading crowd that every person wants to have. You know what I mean? I've always said prepping is... because I kind of lump it all into prepping, but I've always said that prepping is like a river with many tributaries, man. There's a lot of places. There's a lot of paths to diverge or diverging paths. Yeah, this is one such. Morning garden girl, perfect timing.

We're talking gardening. Excellent timing. So one of the quickest ways out of all of this stuff that's happening in the world is to dedicate yourself to more food that comes from you. More food that you grow, more food that you raise, and so on, right? And a lot of people look at this, and now more than ever it's become easier, easier, easier. And now more than ever it's become easier easier easier, you know my experience with Raising quail so far had I been

Had I been more sort of chaotic and and more gung-ho in the raising and butchering of quails Which is not something we've done yet They they're kind of perfect for that, you know what I mean? Kumiyori Farm, welcome in. We got the Garden Girl, we got the Kumiyori Farm, we're talking growing food in 2025, lots of it. And you know, there are things, right? There are things that will shoot you in the foot each and every year. I'd have to say the big fiery ball in the sky above our heads is the one that I think a lot of people don't give enough credit when it comes to growing that your growing area gets. If I had to pinpoint one thing in my life that has dictated success or failure in growing food, it's probably sunlight above all. Watering and physical protection of the crop always plays a big role, Particularly in my life because I always got dogs got chickens got kids, you know what I mean and and Those things can be pretty demanding

Pretty demanding on the old, you know garden What is up Jay Ferg in chat? How's it going? you know, I You guys make a big difference just so you know you folks in the chat room because this hour fundamentally I'm going against like uh every day when I'm prepping the show Glenn Beck goes live at nine o'clock so everybody who shows up for the live show I really appreciate that because if I were, I'd probably watch Glenn. You know what I mean?

I don't know. Maybe not. I don't watch it. Why? Glenn like got me into this stuff to begin with really listening to him and listening to his crazy talk, um, got me in and it didn't get me into prepping, but it got though, like the, uh, the cogs that Started the motor of what wonder what all this prepping stuff is Started worrying right?

Garden girl in chat says 80 degrees in Texas. Oh my god. I wish 76 in South Carolina Jay Ferg I saw a tremendous amount of posts about the whatever the hell this chemical attack is that's happening in the United States this chemical fog mist thing like what is going on we need an expert on this stuff next I hope you guys saw the show last night with our directed energy weapons guests Steven Fabis. If you didn't see that show man, please watch that show you have to understand I hope I did a good enough You know some people well, he's a podcast guy, but I don't know

I just felt like we hit the things that we needed to hit So Steve caught my eye because he wasn't a guy who was into this stuff. You know what I mean? And that's really what captured me in it all. Steve was not direct energy weapon conspiracy theorist podcast host. He's a robotics engineer and just started putting the puzzles together. So you have to listen if you have any thoughts about directed energy weapons and all that kind of stuff

You got to listen to last night's preppers live because He fundamentally saw a pattern started following it and now he's sniffing it out and and he's even sending letters to Cash Patel and Donald Trump about it and He's even sending letters to Cash Patel and Donald Trump about it. And he's tied it all to the Palisades fire, to the Maui fire, to the new North Carolina wildfires. It's very interesting, his take on it. And we need somebody like that with this filth that flies through the air, whatever it is. You know, it looks like a chemical attack or something along those lines. It's blown into multiple states and Jay Ferg sent me video yesterday of it blowing through her area.

It's like, you know, it looks like snow or something like that on camera. Uh, Brian, uh, born to brat says, paint everything you want to keep blue. Yeah, that was a, that was a big take. Tried and hated quail, high protein diet requirements, stymied me, birds ate each other's feathers. Perhaps I had them living too densely, plus they crapped all over the side of my bill. They've been very easy for me.

They've definitely been pretty easy for me. But I do think that you can have too many, for sure. You can definitely have too many. But all that aside, I want to talk growing. I want to talk growing. Talk about sun, trimming trees, making sure that you have the right amount of sunlight. The more the better, really.

Only in the latter parts of summer have I ever been like, I think my plants are getting too much sun and too much heat. So it depends, right? I'm sure Garden Girl has a different take. Way to go, Jay Ferg. Jay Ferg is getting eggs over there. You want to talk about self-reliance and independence at all costs through a myriad of struggles. Listen to Phoenix, Phoenix Survival on Saturdayss because she's been doing it, man.

She is the antithesis of you naysayers who say we don't have enough space, we can't do it, we don't have enough time, we don't have enough this, you know what I mean? We're gonna wait till we get on our 40 acre property. Don't wait. Don't wait. The worst thing you could do is wait. You know what I mean? The worst thing you can do is wait. Get to it. So, you know, the other thing that's huge. I don't know how often you enrich your soil.

If you enrich your soil at all. But, you know, I've been growing food for... I don't know. On my own. Maybe like 13, 14 years. Something like that. I don't know On my own maybe like 13 14 years something like that, you know, like having owned homes and rented homes with with space to grow food and Another big difference are big compost years or years when I bring

Enrichment in like mushroom compost from the outside world. Okay. One of the reasons I, one of the big reasons I got a truck was so that I could fill the bed up with compost from the local greenhouse because it's, it makes a difference. You know, we compost every year. We add compost to our beds. I don't know what the consistency is in our compost, you know what I mean? But I will say, years when we have a lot and we really pile it up high in the beds, we

get much better food production. Years when we don't, it's different. It's less. Protection, like I said, is huge. Watering is huge. These principles can get you very far There's another big principle too, I didn't write this one down in the show notes But this is this is a huge one and we have to talk about it

We're going to talk about techniques also, but I want to get like sort of stick these principles in at the at the head of it all so What you grow really has a tremendous effect on quantity. Aside from radishes, I think radishes are about it anymore and some perennials. Aside from radishes and some perennials, we'll talk about perennials, aside from radishes and some perennials, we'll talk about perennials. I exclusively grow things that put out multitudes of harvestable food. You know, like I don't grow things that put out one thing. I don't grow broccoli. I don't grow cauliflower. I don't grow heads of lettuce. you know, like an iceberg or something like that.

I don't really grow lettuce much at all. Very few root vegetables. I don't usually grow carrots. Sometimes I'll grow the little mini carrots specifically for kids. You know what I mean? Like just for the fun of the kids like they plant we watch Oh the carrots done wash it off. My youngest doesn't really like carrots and in my experience I haven't based on my soil. I haven't grown the sweetest carrots, you know what I mean? So it's something that kind of fell off But I try to stay away from that stuff Not because I don't love it, you know, I love, one of the things that I do grow is turnips, but that's because the greens please me as much as the turnip itself. That's like the British blood, I guess, and the Scott blood from my mom's side. Who the

hell eats turnips, right? Jay Fergan Chad says cucumber, right? Yeah, you want zucchini, you want English pea, you want pole bean, you want tomatoes, you want eggplants, okra, you want any kind of a plant that's going to pump out large quantities from one seed. You know, that's the ratio. I want like one seed, multitudes of, oh, Kumioi Farms says, what about onions? I did grow onions in another garden in an alternate location last year,

and they did pretty well. Onions, maybe you could even argue because you get the onion tops which you can use. Here at my house we do the Egyptian walking onion. That's what we've always done. We've done it for years. It's a perennial. We'll talk about that in a little bit. And you know that's the one that I grow here fundamentally. Onions are one of those things that are pretty easy. They're pretty easy. You know, uh, they're also really.

Of the, like the availability is high, both locally and at supermarkets and they store really well. So it's not a thing that I grow on a regular basis for all those reasons. You know what I mean? Um, but walking onion is awesome. Here's the truth about the walking onion. If you use a lot of onions, like I do, and your family loves diced and fried onions

and that kind of thing, the walking onion is not going to meet all your needs. It's not going to meet all your needs. You know, it's not going to meet all your needs But if you like the flavor of onion and things and and you know, you want to have something that comes back year over year So it's the way to go, right? Garden girl says she just got all her seeding seed starting gear out of storage Yeah, it's about that time. I know i've been thinking about it myself I'm looking to my left here and I have a collection of books stacked up and some projects and a Valentine's Day gift for my wife and I

I'll kind of want this bench for seed starting to be honest But it'll mess everything up because if I put a light right here, then it's probably gonna glow my face up for the show I Don't know if I want to talk seed starting and that kind of stuff today because that's a whole other set of topics. But I do want you to think about those principles in particular, the sun, the protection, the soil enrichment, the watering. The thing that I've noticed over the years and I always notice every year really is If I'm not getting out in watering consistently and then all of a sudden we have like a deluge

You know like one of those late spring like May heavy rain, right? The garden just Like boom, you know and I live in an area that is very wet You know, I live, you know, and I live in an area that is very wet, you know, I live in a I have a creek like I could throw a rock in it from here, you know what I mean? And for me, in the early days, I heard more people talk about don't overwater. And in all honesty, I don't see much. I've seen tomatoes get overwatered, right? But I don't see, my personal experience,

haven't seen a lot of downsides of watering the hell, particularly out of things like beans, you know what I mean? Things that are made up of a lot of water, like cucumbers, like zucchinis, like, it just looks like, especially the early spring garden, it really feel you, if you're growing kale, if you're growing arugula, those kinds of things,

it just seems like they just take it all. They don't mind the water. So keep those things in mind. Now, another thing that is a huge difference maker in terms of overall food product, like growing lots of food in 2025 is your perennial food producing plants, okay and Many of you know about them. Many of you probably are growing them. I hope

The Flying Dutchman who is a man that I haven't heard from in a very long time. I'm pretty sure it was the Flying Dutchman Could have been, could have been that nub actually, but I'm pretty sure it was the Dutchman. Used to be a regular on, in the chat room. He told me that it was his goal every year to plant five, I think this is a great process, to plant five perennial plants, food producing plants, every year. Five. Right? So five perennial food producing plants every single year. Year over year over year. Right? New ones, different ones. And his whole concept was, you know, in five years I'll have 25 perennial plants. And the benefit here is perennial plants

sprout up. They're like your daffodils. You know what I mean? You get a few nice days, see the daffodils starting to sprout, you get excited. Then the cold comes and you're like, damn it! But the perennial plants are like that and I loved his idea. I can't say that I did five per year for years but we do some every year. The reality of that also is some die, some don't work. You find out like oh this perennial works, this one doesn't. Kumi Ori Farm says since I've gone carnivore-ish I grow more storage and survival crops, winter squash, potatoes, carrots, onions, tomatoes, field corn, very cool, sunflowers. Oh sunflowers are fun man. My sunflowers, they love it. They love it here. They get so huge they always break.

Always. Like I really need to get some PVC and really go for it with sunflowers because man, they get enormous in my soil. Enormous. Zucchini are great and birds will eat all the extra. Kumiyori says asparagus is an example of a perennial. It is. That's one of those perennials that I did early and I got some little asparagus spears. I did not protect the plant and I remember it got destroyed in a grow box back there. I think we could do asparagus here. It's not something I dedicated time to. I do need to though. I like it. Grilled asparagus

man in the spring and in the summer. That's a good one. That's a good one. So what do we do? What do we do in terms of perennial? I got to go around with my head. I got to access my head. So we did Some of the earliest stuff we did were raspberry, right? We did raspberry early. We did You know what we did early goji berry. I got rid of the goji berry. I don't really like them very much I didn't think they were all that good. It tastes like little peppers, you know We've had success finally with our gooseberries. They're doing really good That's that's a bush that kind of dies back but leaves its skeleton a lot like raspberries, you know And it's it's a prickly too. So there's you know

Property defense property management capabilities with it We did uh horse radish a couple years ago or maybe even last year for the first time and that's got a home now We do strawberries. Like I said the walking onion we do every year We do a few different trees too What else by way of perennial? It's hard to remember until things start sprouting, you know what I mean? They start sprouting. Oh, yeah, I forgot I did that There's a kid. We did elderberry several times. I've I had success with it when I kept it in the yard And I it got big I put it out in the woods in the deer ate it all it may come back this year

Maybe not But yeah, that's one that's gonna need some protection until it gets really mature I may try it again because of the medicinal, you know the medicinal properties of it. It just makes sense to have around So yeah, I mean the the perennial game is a big one, right you you can do a lot of stuff with perennials Um, yeah, we have you know what? Thank you. Kumiyori farm actually up the hill We have a giant bed of mint that comes back every year. We've got a new fig tree up there. It's a good one. Oh Duh last year we had great success with the Jerusalem artichoke the Sun choke. I did a little

Out front and then I did a little elsewhere in a bit of guerrilla gardening too. So Let's take a quick break folks. Let's do the SHTF Chef because I got a really cool setup for this now. I'm going to keep it a little more recipe driven. This was from that nubs request. If you guys have requests too, let me know man because I spent years and years in restaurants years and years like reading over cookbooks There's very little I haven't done. He was talking about rice and beans. So we got a little something for him today Let's get into it. Where is my there we are

All right, Moros. Moros never had it before until I started working at a Cuban restaurant in Philly, high end Cuban restaurant, 400 covers a night, absolutely insane, high stress, a lot of fun. I still sometimes, it was so stressful in such a crazy time in life because I was in college. I would go from college in West Philadelphia down to Center City, sometimes, most of the time actually, by a subway and pop up, walk up Walnut, go into work. And from the time you got into this job to the time you left, it was just balls to the wall, man. It was absolutely wild. Yeah, we could talk about that forever.

But one of the side dishes that were made consistently on the sautee side was a dish called moros, which is basically white black beans and rice mixed, cooked together. You know what I mean? Black beans and rice fundamentally cooked together. cooked together. You know what I mean? Black beans and rice fundamentally cooked together. And this recipe that I have today is that. But I had to... I'm not opposed to finding a good recipe and showing you guys and talking about it. I tried to do that with this. It was a real struggle because nobody used the ham and bacon like we did. And I think it's just key, right?

So your beans have to be cooked ahead of time. Your black beans, right? I don't know if it says that in the recipe or not. No, okay, so you're using, yeah, you're using canned. In our case, you're cooking them from your food storage. You've got the beans, you know, prepared ahead of time. Because when you add the ham and you add the bacon to the recipe, they're so salty, you'll never be able to cook beans get beans even remotely tender by the time your rice cooks

And you know, I mean rice takes 20 minutes beans can take hours All that said this is This is really an insanely delicious dish when done, right there is a This is really an insanely delicious dish when done right. There is an ingredient I should have added that I forgot and I just remember until now thinking about eating it and it's smoked paprika. Smoked paprika is something you should have anyway.

It's one of those really awesome things you can add to a lot of stuff you probably make already and it just changes it. You know like smoked paprika in your chilies, right? Like when you don't get me started on that, but smoked preak is awesome ingredient. So Fundamentally the way it would work. We take a big giant rondo you would take like a Like a large pot, you know what I mean and and start your ham and your bacon You're gonna you want to get those crispy Diced bacon slice the ham up lengthwise. I'm sorry widthwise. No lengthwise little little whatever

You could use pancetta. You can use uh in in place of ham. You could use like an andouille sausage Whatever, however, you want to do it. You want to change it up? You can add a mexican thing and put chorizo in it. Be good that way too. I really preferred this dish with the meat and the chunks and bits of meat and I just thought it was better. So get your ham, bacon all crispy. You guys know what sweating is, right? You're gonna sweat your onion and your green pepper and your garlic. So those three ingredients, fundamentally that's a low heat, salt, low heat, and you want those things to get translucent rather than browned.

So it's not like fried onions. You want clear onions, softened peppers, softened garlic, just a little fragrant. Got to be careful with garlic, right? If it burns, start over. You've ruined everything fundamentally. So you got to be careful with the garlic. I would say minced over peeled and diced, actually. Now, when you're working with things like dried oregano and cumin and smoked paprika, what I like to do

is I got my stoves down to medium low anyway because I'm sweating vegetables, right? So now I'm going to take my spices and my herbs and I'm going to put them directly into those vegetables and into that olive oil. And what that does is it kind of like wakes them up. You know what I mean? The heat wakes them up. They're dried, powdered, been sitting on a shelf. You know, even if they're fresh and high quality even sitting on a shelf this kind of wakes them up The heat kind of wakes them up and then you're gonna add in your rice your beans your water your bay leaf, right and You know, you're just cooking fundamentally from this point. You're just cooking rice

So you establish this base with the meat and the vegetables in the seasonings, right? Then you're gonna measure out your rice measure out your water to two to one, right? It's always the same with rice two to one two parts water one part rice. That's why we have two cups water one cup rice Stir it all together and let it rock with the bay leaf. You've got to remove the bay leaf before you feed everybody. And man, yeah, beyond that, it's cooking rice, right? If you don't know how to cook rice, you have to learn how to cook rice and you should cook rice regularly. We store rice.

It's what we do. Like to not know how to cook rice and be putting Mylar bags of rice up is silly, right? Speaking of Mylar bags, rice up is silly right speaking of mylar bags pack fresh USA giveaway we're gonna extend it to February okay the end of February pack fresh USA giveaway tons of great prizes you got to make a purchase using my link below and you can get entered into All right. So the moros, the moros, the more rice, the arrows. It was a it was part of a amazing dish. And I can't remember the name, Kocho Nassado, I think it was. I'm pretty sure we would slow cook

these small shanks of pork in oil right then So so was confit essentially it was like a confit we would slow cook them in oil You know take them out chill them then when came time to fire the dish we would put them back in the oven They would get crispy everywhere. They had like the fat and the skin on the outside of the of the shank and then but it would cut it up. At this restaurant we used to use like those power serrated cutters. Oh I made it zoom in on me. The

power serrated cutter is what we would use. I don't know I never saw them used anywhere else but it really worked with these because they would get very crispy serrated cutter is what we would use. I don't know, I never saw them used anywhere else but it really worked with these because they would get very crispy, right? We would serve that with a mojo, right? This sour orange mojo which was like a sour orange juice, red onion, cilantro, olive oil, parsley. You know, you would, we would make these mojos every day and then ladle that over top and it was like super tangy, you know what I mean? On top of this ultra rich pork and then boom, we would take a tin of this Moro's rice and throw it in the oven. Just put it like a metal tin,

throw it in the oven while the food was firing and then flip the tin over boom when it was reheated and that was the dish out the doorman. But like I said, it's, it's a great recipe. It's a great recipe that takes the humble rice and bean and even like the humble bacon and ham and makes it something really special. So this is what we're going to do. special. So this is what we're going to do. SHTF Chef is going to be a new members piece of content. OK, what we're going to do is I'm going to clip these

conversations every day, include what we're not going to do. SHTF Chef every day. I can't do every segment on the show every day. I'll never get it done. I'll drive myself crazy trying to do it. But when we do an SHTF Chef segment, I'll clip the crazy trying to do it. But when we do an shtf chef segment, I'll clip the audio and video I'll throw the recipe into the post at the membership website pbn family comm and then what we'll have in time

Just by you know head down consistency What I do best right like that that's what I do best What I do best, right? Like that's what I do best. Over time, we'll start to build this, what will essentially be a collection of recipes and segments on the recipe. So yeah, I'm looking forward to that. I played around with this SHTF chef idea for a long time.

This is how we can solidify it. I can get you guys the sort of, you know, listening audience, the people who download the shows on a regular basis. I can get you involved and get you a recipe, but then also for our incredible membership group, you know, we can have an indexed sort of list of recipes for the SHTF show. I don't know. I guess we call it a show now.

So, yeah. Thanks. Thanks for pushing me on this, all of you who enjoyed it. Show I don't know. I guess we call it a show now So yeah Thanks. Thanks for pushing me on this all of you who enjoyed it l2 survive in chat. Thank you for Asking me about this rice and beans thing cuz that sort of spurred this recipe in my mind If you guys have any other ingredients recipe requests questions about techniques, let me know man because this is, there's some commitments I make every year to the podcast audience and to the content creation in general. One of the big ones this year is let's get more of your chef skills integrated into all this stuff.

You know what I mean? Because it's just sitting out there, going unused. It also helps me too. It reminds me of all the stuff I know how to do. You get over 10 years into raising kids and it's real easy to sort of, you get this little sort of hole to look through when you're cooking dinner because you're like, let's do what they like. I don't feel like fighting tonight.

We're not gonna do the, we're not doing the all Pied de Cochon tonight, okay? You'll have to look that up to know what that is unless you know French and then you're laughing. But anyhow, let's get back to it. Let's get back know french and then you're you're laughing but um anyhow Let's get back to it. Let's get back to it and round this thing out. We're at 32 minutes, which is way too long But I do want to talk to you about the rest of these sort of concepts in in terms of like Growing lots of food having access to lots of good food in 2025

because I really do look at how we handle food as sort of a, you know, it's like a war hammer against the freaking problems and issues of the day. You know, it all started for me with food storage. I packed up food storage for the first time and I remember looking in my son's bedroom and just being like oh we're gonna eat you know what I mean come hell and high water we're gonna eat and that was a good feeling and and you know you expand on that and it just it's part of the deal it really helps so Jay Fergan chat are you with us yeah she's with us she creates these incredible foraging bags. Damn! I should go grab it. Wait, I think I have it next to me actually. See, I had it. Oh, I do? Got it. Amazing.

We're in business, folks. We are in business. Oh, Cajun dinner. Yeah, catfish is good, man. We eat a certain amount of catfish out of the James River each year. My son's one of the things my son's really love, especially my youngest, which is it's just one of those weird things. And I don't do it enough with him because I'm fundamentally a catch and release fisherman. But one of the things that dude loves to do is catch fish, bring them and eat them he always every time I catch a decent sized fish can we bring out it's weird I don't know but it's cool what is this Jay Ferg hey look I put a little American flag on it too by the way so for, this is an incredible foraging bag made by the one and only

Jay Ferg, handmade by the one and only Jay Ferg by the way. I mean look the things that she's created over the years are essential man like serious. They've become essentials in my life. The Ferg itself is a winter essential. It's like one of these things. The winter has come, dig out the Fergs. You know what I mean? So foraging is one of these things that we talk about. We take to a certain level and a lot of people don't round it out. You know what I mean? Like we don't round it out.

And the key to really taking advantage of forging in 2025. Well, one of the biggest things is this right here. Right. One of the biggest things is this. Now before a bag or something to carry, you've got to obviously know what you're looking at, know what you're identifying and think about how you're going to use it. But what gets between, this is personal experience, what gets between me and the harvest coming back home is whether or not I've got a bag or not.

Truly that's it. Because you can find a massive stand of blackberries pretty easily. You can find all kinds of forageable foods out there in the world once you start to recognize them. It really does you no good at all to be an expert at identifying things that are edible if you have no way other than like your hoodie pocket to bring them home. You know what I mean? This bag, uh, phenomenal for the end of the season walnut harvest, right? Black walnut down here.

Um, so, but, but, foraging can be awesome. Foraging can be really awesome. It can be one of those ways that you bring new foods into the household that you haven't before you can preserve those foods. Some of them also act as medicine, right? One of the easiest ones to forage is dandelion, right? You make a good dandelion bread. I'll make one this year Maybe we'll make a dandy. We'll do the most We'll do the most crunchy thing you can do we'll make a dandelion bread in uh in the sun in the sun oven you know what i mean how about that you get a kick out of that jay ferg look give me a second one of my dogs just turned the television on i really got to wrap this show

up but we're gonna we're gonna do it i'm'm gonna run this real quick for the Preppers medical handbook, our longest standing sponsor, an essential read, okay, for all Preppers. Sorry, folks. Yeah, we always have a little bit of sabotage going on from the dog. We watch the television and then leave the television remote on the couch and the dogs lay on the couch and it's inevitable. It's inevitable. So foraging. Get yourself a good book.

It's probably one of the things I need to do for you is create a good book on foraging, right? My favorites. Community, man. Community, community, community. Get yourself more than one person growing food. Get involved with growing with your neighbor. I've been blessed with good neighbors on either side. Start a community garden.

You know, obviously you want to grow a lot of food. You want to have access to a lot of good food. Like two heads are better than one and Ted heads are better than that. You know what I mean? So it's a good way to look at it. Um, the other thing is gorilla gardening. For those of you who are like, yeah yeah all this garden talk is real nice I've got like three pots on my apartment balcony and that's what I got. First of all there's tremendous ways to grow food in

the house nowadays right like tons. The garden I think it's called with a Y G A R D Y N like I've been on that website. I don't know how many times just staring at it and going You know what I mean and then telling myself dude you can build that you can make one of those and it's just like a Indoor hydroponic thing really cool, though But yeah get community involved and if you don't have the space, you don't have the community, then it's time to act as a gorilla. It is. It's time to gorilla garden.

It's time to go out to your favorite places, your fields, your parks. Be smart. Don't build like plant incredibly invasive plants. But you can be slick and you can be smart and you can put seeds and plants in places that are protected from animals and and you know, gorilla garden some food grow some food grow a little garden in in In in your little world, you know what I mean? Oh Here's another great one, too. I forgot I didn't even include this but go to falling fruit org falling fruit org and another great one too. I forgot. I didn't even include this, but go to fallingfruit.org.

fallingfruit.org. And that's this is another food source that are basically it's just a map of your area. And the more populated the area is, typically the better. You know, if it's like a mega city, if you're in like New New York probably won't be a lot of stuff there But if you're in a moderately populated Town or city then there'll probably be a bunch of locations on falling fruit org that are just people post Like a map with dots on it people post where the fruit is like where's the pear trees? Where's the? The mulberry where's the pear trees? Where's the mulberry? Where's the apple trees? The crab apple trees? All kinds of stuff. Where are the raspberry bushes? If it produces fruit or nuts, it's notated on that map and you can help. You can propagate in your area on fallingfruit.org you can add to it. So I know it's easy, right? You get

into this sort of mindset where I need 50 acres and you know dedicate an entire acre to my garden or half acre to my garden in order to grow food and have access to food. Unfortunately it's not that easy. No but really in truth. There's a lot options no there's just a lot and look you there's always the buy option to. Just so you know. I do everything I'm talking about. Every aspect of it I do.

For the reason of it. I do for the reason of having a protection against failure. You know what I mean? Like, oh, my garden failed. Hundred percent of my wild food or my safe food or whatever you want to call it is gone. There's many other things already working, right. Already enacted. And one of the things that I do I think I posted up on Instagram a couple days ago was is we buy food from local farmers too it's

kind of a no-brainer you say the stuff out loud and you start thinking like how did we get tricked into into go to this go to the shopping bag I don't know if you guys even know what a shopping bag some of you probably do go to the shopping bag and buy all your produce there. Where does it come from? Who grows it? If the answer is don't know on the things that go into your body, it's always a problem. Just like the medicine. How is the medicine made?

Where does it come from? We found out. We found out it comes from china, right? All right, folks, I do appreciate you tons of links down below Um, if you're looking to solve like serious prepper problems gear Get home bags bug out bags fire kits everyday carry kits For my members you guys are going to get a probably today actually.

Well, you might not get it today, but I'm going to film it today. A full review of the EDC kit from Lima Tango Survival. Check out Lima Tango Survival. What we've got in Lima Tango Survival is an incredible sponsor who is like the most dedicated guy I think I've ever met to putting together the best bags he can for a reasonable price You know what I mean? Like this this guy is in the pocket when it comes to what can I add? what can I take away we have conversations about this stuff a lot and you know, it's it is that balance for sure so that you can afford it, but it can make a difference and

Having the having the having the this Lima Tango survival bag right here man makes me want to get a couple more to be honest with you and I do because it you can't really have enough of this stuff as crazy as that is all right I don't want to go down that path. But it's that that's sort of like that Prepper thing going like, what if, what if, what if backups to the backups, right? That's it. Appreciate you guys. 12 o'clock, The Rising Republic, Ryan Buford, L. Douglas Hogan, the best voices on PBN. Don't miss it. And I'm telling you, this is going to be one of them weeks. This is going to be one of them weeks here at the Prepper Broadcasting Network.

So stay tuned, share it around and thanks for all the support, man. Makes a huge difference for us. Talk to you soon, folks. Thanks for watching!