Summary: Many nutritionally dense foods will soon spoil if left out. The challenge then, is how to develop a three or six month stockpile of these foods. Join us as we discuss storage options for: * Fats * Meat * Nuts and Seeds * Herbs, Spices, and Condiments * Vitamins * Vegetables * Fruit * Dairy * Grains * Beans * Prepared Foods * Stretching Protein No knead bread: 1. 3.5 cups filtered water 2. .5 teaspoon of slow rise yeast (like Fleishman's) 3. .5 teaspoon of sea salt 4. 3 cups of spelt or kamut or hard red turket wheat (least preferable) Freshly ground 5. 1 cup of barley or millet or corn or rye or oats 6. .25 cup of one other grain 7. .25 cup of another grain 8. mix grain all together and grind it 9. add it to the water, yeast, and salt mixture 10. add handful of raisins and a tablespoon of cinnamon 11. cover the bowl and let sit for 24-72 (or even a week) hrs. Gets more sourdough-y 12. Fermentation will disable enzyme inhibitors that are in all grain. 13. Put covered frying pan in oven and heat it (empty) to 425. Scoop out half to a third of the dough and put it in the pan, put lid back on and put it in the oven for 30-35 minutes. 14. When done, tip the pan and the bread falls out, no cleaning of the dish. 15. This can be eaten with yogurt, chili, etc. References: * http://stumblinghomestead.com/blog/recommended-books/ * Making the Best of Basics (Family Preparedness Handbook), by James Talmage Stevens * The Weston A. Price Foundation (westonaprice.org) * Nourishing Traditions by Sally Fallon * Nutrition and Physical Degeneration, by Weston A. Price * Russ Silver’s DVD, Food Storage as a Lifestyle * Paleo Prepper thread from The Survival Podcast Forum * Bulk Organic Food from Amazon * Ocean's Alive fish guide and the Seafood Watch Program
