PBN News: Growing Lots of Food in 2025

[00:00:03] You're listening here to PBN. Your path back to stability here.

[00:00:40] 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, uh, growing lots of food in...

[00:01:04] 20-25. 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.

[00:01:32] 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 do you have to worry about? You know? One of the great goals of Prepper, Survivalist, Homesteaders... Everyone now. You know, who... Who isn't... Who isn't part of that group? Do you know what I'm saying? Like, who isn't...

[00:01:57] There are at least parts and pieces of the Prepper, Survivalist, Homesteading crowd that every person wants to have. Wants to... You know what I mean? I've always said that 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, you know, paths to diverge. Or diverging paths.

[00:02:27] And... Yeah. This is one such. Morning Garden Girl. Perfect timing. We're talking gardening. Excellent timing. So... You know, 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...

[00:02:58] A lot of people look at this... 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 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? Kumiori Farm. Welcome in.

[00:03:27] We got the Garden Girl. We got the Kumiori Farm. We're talking growing food in 2025. Lots of it. Okay? And, you know, there are things, right? There are... There are things that will shoot you in the foot each and every year.

[00:03:45] 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 food and growing food successfully. I think that the amount of sun that your growing area gets... If I had to... 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.

[00:04:16] 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 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...

[00:04:43] 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... Every day when I'm prepping the show, Glenn Beck goes live at 9 o'clock. So everybody who shows up for the live show, I really appreciate that. Because if I were off, I'd probably watch Glenn. You know what I mean? I don't know. Maybe not. I don't watch it...

[00:05:10] Glenn like got me into this stuff to begin with. Really, listening to him and listening to his crazy talk. Got me in... It didn't get me into prepping, but it got though like the... The cogs that started the motor of... Wonder what all this prepping stuff is. Started worrying, right? Garden Girl in chat says... Oh my God, I wish. 76 in South Carolina.

[00:05:38] 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 Favis.

[00:06:06] 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... 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.

[00:06:34] Like Steve was not direct energy weapon conspiracy theorist podcast host, right? He's a robotics engineer and just started putting the puzzles together. So you have to listen to... 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... He's even sending letters to Kash Patel and Donald Trump about it.

[00:07:04] 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... 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.

[00:07:36] Brian, born to brat, says, paint everything you want to keep blue. Yeah, that was a... 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 building. 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.

[00:08:03] But all that aside, I want to talk growing. I want to talk growing. Talk about sun, trimming trees, making sure that you have, you know, the right amount of sunlight will make... 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, you know, it depends, right? I'm sure Garden Girl has a different take. Way to go, Jay Ferg. Jay Ferg is getting eggs over there.

[00:08:32] You know, you want to talk about self-reliance and independence at all costs through a myriad of struggles. Listen to Phoenix, Phoenix Survival on Saturdays 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 going to wait till we get on our 40-acre property. Don't wait.

[00:09:02] The worst thing you could do is wait. You know what I mean? The worst thing you could 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.

[00:09:28] You know, like having owned homes and rented homes 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?

[00:09:48] 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 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? Um, 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.

[00:10:16] Years when we don't, it's different. It's less. Protection, like I said, is huge. Watering is huge. These, like, 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.

[00:10:46] So, what you grow really has a tremendous effect on quantity. I, aside from radishes, I think radishes are about it anymore. And some 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.

[00:11:16] I don't grow broccoli. I don't grow cauliflower. I don't grow heads of lettuce. Uh, you know, like an iceberg or something like that. I don't really grow lettuce much at all. Um, 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.

[00:11:45] Oh, the carrots done wash it off. My youngest doesn't really like carrots. And in my experience, I haven't, um, 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. Um, but I try to stay away from that stuff. Uh, 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.

[00:12:17] Who the hell eats turnips, right? Jay Fergan chat says cucumber, right? Yeah. You want, uh, 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, that's the ratio.

[00:12:46] I want like one seed multitudes of, oh, Kumi O'e Farm says, uh, what about onions? We do. You, I did grow onions in another garden in an alternate location last year and they did pretty well. Yeah. 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.

[00:13:16] Um, and you know, that's, that's the one that I grow here. Fundamentally, um, 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 in 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?

[00:13:45] Um, but walking onion is awesome. It's if, if you use a lot, here's the truth about the walking onion. If you use a lot of onions and like I do, um, and your family loves like diced and fried onions and that kind of thing, the walking onion is not going to meet all your needs. You know, it's not going to meet all your needs. Um, 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?

[00:14:15] 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, um, 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 and it's probably going to glow my face up for the show.

[00:14:43] Uh, I don't know if I want to talk seed starting and that kind of stuff today. Cause that's a whole nother, you know, a whole nother set of topics. Um, but I do want you to think about those principles in particular, right? The sun, the protection, the soil enrichment, the, the watering, you know, the thing that I've noticed over the years. And I always notice every year really is if I'm not getting out and watering consistently.

[00:15:10] 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 in a, I have a Creek, like I could throw a rock in it from here. You know what I mean? And for me, uh, in the early days, I heard more people talk about don't overwater.

[00:15:40] And in all honesty, I don't see much. I've seen tomatoes get overwatered, right? But I don't, I, 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? Uh, things that are made up of a lot of water, like cucumbers, like zucchinis. Like, it just looks like, especially the early spring garden.

[00:16:05] It really feel you, if you're growing kale, if you're growing, you know, um, arugula, those kinds of things. It just seems like they just take it all, you know, they don't mind the water. So, you know, 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. Okay. And many of you know about them.

[00:16:33] Many of you probably are growing them, I hope. Um, 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 Nat Nub, actually. But I'm, I'm pretty sure it was the Dutchman. Used to be a regular on, uh, in the chat room. Um, he told me that it was his goal every year to plant five. I think that this is a great process to plant five perennial plants, food producing plants every year. Five.

[00:17:04] Right. So five perennial, uh, food producing plants every single year, year over year over year. Right. New ones, different ones. Um, and his, his whole concept was, you know, in five years, I'll have 25. Five perennial plants. And the benefit here is perennial plants sprout up. They sit there. They're like your daffodils. You know what I mean? You get a few nice days to the daffodils starting to sprout, get excited. Then the cold comes and you're like, damn it.

[00:17:34] Uh, but the perennial plants are like that. And I loved his idea. Uh, I can't say that I did five per year for years, but we do some every year. Uh, the reality of that also is some die. Some don't work. You find out like, oh, this perennial works. This one doesn't. Uh, 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.

[00:18:04] 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. Kumi Ori says, uh, asparagus is an example of a perennial. It is.

[00:18:28] That's one of those perennials that, uh, I did early and I got some little asparagus spears. I did not protect the plant and I remember it got destroyed, um, in a grow box back there. I think we could do asparagus here. Uh, it's not something I dedicated time to. I do need to though. I, 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?

[00:18:57] 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, uh, some of the earliest stuff we did were raspberry, right? We did raspberry early. We did, uh, you know what we did early? Goji berry. I got rid of the goji berries. I don't really like them very much. I didn't think they were all that good. It tastes like little peppers, you know? Um, we've had success finally with our gooseberries. They're doing really good.

[00:19:25] 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 a horseradish a couple of years ago, or maybe even last year for the first time. And that's got a home now we do strawberries. Uh, like I said, the walking onion we do every year.

[00:19:53] Uh, 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. Um, and I, it got big. I put it out in the woods and the deer ate it all. It may come back this year. Maybe not.

[00:20:21] Um, but yeah, that's one that's going to 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's a big one, right? You, you can do a lot of stuff with perennials. Um, yeah, we have, you know what? Thank you. Kumi Ori 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.

[00:20:50] Last year we had great success with the Jerusalem artichoke, the sun choke. I did a little, um, out front and then I did a little elsewhere in, in, in a bit of guerrilla gardening too. So let's take a quick break folks. Let's do, uh, 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, uh, request.

[00:21:19] If you guys have requests to 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, uh, there we are. All right.

[00:21:49] 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 and such a crazy time in life. Cause I was in college. I will go from college in West Philadelphia, down the center city, sometimes, but most of the time actually by a subway and, uh, pop up, walk up, Walnut, go into work.

[00:22:18] And from the time you got into this job to the time you left, it was just balls to the wall, man. It was, it was absolutely wild. Um, yeah, we could, we could talk about that forever. But one of the side dishes that were made consistently on the saute side was a dish called Moros, which was, which is basically white, uh, black beans and rice mixed cooked together. You know what I mean? Black beans and rice fundamentally cooked together.

[00:22:45] And, uh, this recipe that I have today is that, but I, 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, they're using canned.

[00:23:14] 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 what I mean? Rice takes 20 minutes. Beans can take hours. All that said, uh, this is, this is really an insanely delicious dish when done right.

[00:23:44] There is a, uh, there is an ingredient I should have added that I forgot. And I just remembered till 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, uh, smoked paprika in your chilies. Right? Like when you don't, don't get me started on that. But smoked paprika is awesome ingredient.

[00:24:12] So fundamentally the way it would work, we'd take a big giant Rondo. You would take like a, uh, like a large pot. You know what I mean? And, and start your ham and your bacon. You're going to, you want to get those crispy. Diced bacon, slice the ham up lengthwise. I'm sorry, widthwise. No, lengthwise. Little, little, whatever. You can use pancetta. You can use, uh, in, in place of ham, you can use like an andouille sausage, whatever.

[00:24:41] 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, get your ham, bacon all crispy. You guys know what sweating is, right? You're going to sweat your onion and your green pepper and your garlic. Right? So those three ingredients, fundamentally, that's a low heat, salt, low heat.

[00:25:11] And you want those things to get translucent rather than browned, right? So it's not like fried onions, right? 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. Like, um, I would say minced over peeled and diced actually. Now, when you're working with things like dried oregano and cumin and smoked paprika,

[00:25:41] what I like to do is I got my, rip 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, been sitting on a shelf. This kind of wakes them up. The heat kind of wakes them up.

[00:26:10] And then you're going to 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 and the seasonings, right? Then you're going to measure out your rice, measure out your water, 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.

[00:26:39] 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, Pack Fresh USA giveaway.

[00:27:07] We're going to extend it to February, okay? The end of February. Pack Fresh USA giveaway. Tons of great prizes. You've got to make a purchase using my link below. And you can get entered into that giveaway, all right? So, the Moros. The Moros. The Mor rice. The Arros. It was part of an amazing dish. And I can't remember the name.

[00:27:36] Cochon Asado, I think it was. I'm pretty sure. We would slow cook these small shanks of pork in oil, right? Then, so it 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.

[00:28:05] They had like the fat and the skin on the outside 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, right? We would serve that with a mojo, right?

[00:28:32] This sour orange mojo, which was like a sour orange juice, red onion, cilantro, olive oil, parsley. You know, 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.

[00:29:01] 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 door, man. But like I said, 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. SHTF Chef is going to be a new member's piece of content.

[00:29:29] 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 audio and video. I'll throw the recipe into the post at the membership website, pbnfamily.com.

[00:29:53] And then what we'll have in time, just by, you know, head down, consistency, 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.

[00:30:20] 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 part, get 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.

[00:30:50] L2 Survive in chat, thank you for asking me about this rice and beans thing because 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, you know, content creation in general.

[00:31:16] One of the big ones this year is let's get, you know, 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, you know, going unused. It also helps me too. It reminds me of all the stuff I know how to do.

[00:31:34] You get like 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. But we're not going to do the – we're not doing the all pieds 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.

[00:32:03] But 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.

[00:32:13] But I do want to talk to you about the rest of these sort of concepts 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.

[00:32:38] 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 going to eat. You know what I mean? Come hell and high water, we're going to eat. And that was a good feeling. 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.

[00:33:08] 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 sons. One of the things my sons really love, especially my youngest, which is – it's just one of those weird things.

[00:33:35] And I don't do it enough with them because I'm fundamentally a catch-and-release fisherman. But one of the things that dude loves to do is catch fish, bring them home, and eat them. He always – every time I catch a decent-sized fish, can we bring it home? 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 foraging.

[00:34:04] 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.

[00:34:34] 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 foraging in 2025 – well, one of the biggest things is this right here. Right? One of the biggest things is this.

[00:34:58] 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. Right?

[00:35:27] You can find all kinds of forageable foods out there in the world once you start to recognize it. 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, phenomenal for the end of the season. Walnut harvest. Right? Black walnut down here.

[00:35:58] 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 dandelion. We'll do the most – we'll do the most crunchy thing you can do.

[00:36:24] We'll make a dandelion bread in the sun oven. You know what I mean? How about that? You get a kick out of that, Jay Berg? 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 going to do it. I'm going to run this real quick for the Prepper's Medical Handbook, our longest standing sponsor, an essential read, okay, for all Preppers.

[00:36:51] We always have a little bit of sabotage going on from the dog.

[00:37:29] We watch the television and then leave the television remote on the couch, and the dogs lay on the couch, and it's inevitable. Right? It's like inevitable. So foraging, right? 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.

[00:37:59] 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 ten 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 guerrilla gardening. For those of you who are like, yeah, all this garden talk is real nice.

[00:38:26] 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, uh, you know what I mean? And then telling myself, dude, you can build that. You can make one of those.

[00:38:54] And it's just like an indoor hydroponic thing. Really cool, though. Um, 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 guerrilla 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.

[00:39:19] Um, but you can be slick and you can be smart and you can put seeds and plants in places that are protected, um, from animals. And, and, you know, guerrilla garden, some food. Grow some food. Grow a little garden in, in, in your little world. You know what I mean? Uh, oh, here's another great one, too. I forgot. I didn't even include this. But go to fallingfruit.org. Fallingfruit.org.

[00:39:47] And that's, this is another food source, uh, 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, if it's like a mega city, if you're in, like, New York, probably won't be a lot of stuff there.

[00:40:04] But if you're in a moderately populated town or city, then there'll probably be a bunch of locations on fallingfruit.org that are just, people post, like, a map with dots on it. People post where the fruit is. Like, where's the, the pear trees? Where's the, um, the mulberry? Where's the, the apple trees, the crab apple trees? All kinds of stuff. Where are the raspberry bushes?

[00:40:33] 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. All right? 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.

[00:41:02] It's, it's, unfortunately, it's not that easy. No, but really, in truth, there's a lot of options. You know, there's just a lot. And look, there's always the buy option, too. Just so you know, I do everything I'm talking about. Every aspect of it, I do. For the reason of having protection against failure. You know what I mean? Like, oh, my garden failed.

[00:41:30] 100% of my, my wild food or my safe food or whatever you want to call it is, is gone. There's many other things already working, right? Are already enacted. And one of the things that I do, I, 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 brain.

[00:41:52] You say this stuff out loud and you start thinking like, how did we get tricked into, into go to the, go to the shopping bag. I don't know if you guys even know what a shopping bag is. Some of you probably do. Go to the shopping bag and buy all your produce there. Where's it come from? Who grows it? I don't know. 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's the medicine made? Where's it come from? Oh, we found out.

[00:42:23] We found out it comes from China, right? All right, folks. I do appreciate you. Tons of links down below. 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.

[00:42:52] Check out Lima Tango Survival. What we've got in Lima Tango Survival is an incredible sponsor who is 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? 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.

[00:43:16] And, you know, it is that balance for sure so that you can afford it, but it can make a difference. And having 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 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.

[00:43:46] But 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. All right. 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.

[00:44:16] Makes a huge difference for us. Talk to you soon, folks. fusd to the rabbinatell. All