Come learn about the Traditional Skills Summit and the instructors that are included in the free online summit, as well as the School of Traditional Skills.
The sessions will be recorded, so even if you can’t make it live, as long as you are signed up, we can send you a replay to watch!😊
We have tried to create reliable systems to get “off-grid” regarding lifestyle and needing to rely on others for our well-being.
Traditional Skills Summit Schedule
- Melissa K Norris (12 PM EST) – Kicking off the summit will be Melissa K Norris as she teaches fall gardening and extending your growing season into the shoulder months. In the school, Melissa dives deeper into various season extension methods and how you can grow food year-round (in many areas) or nearly year-round in those with colder climates.
- Lisa Bass (3 PM EST) – At the summit, Lisa will teach how to ferment in your kitchen. If you’re new to fermenting, or have dabbled in fermenting without much success, Lisa will hold your hand and walk you through step-by-step how to have success in your own kitchen. In the school, she dives even deeper into various methods of fermentation and different recipes you can follow.
- Joel Salatin (7 PM EST) – Joel will be walking us through how to identify where your pasture is right now and the steps needed to start regenerating that land. In the school, Joel dives deeper into reclaiming pasture and the steps needed to get there.
- Anne Briggs (12 PM EST) – Anne will teach an entire course on raising dairy goats in the school. For the online summit, she will walk you through, step-by-step, how to milk a dairy goat.
- Brian Lowell (3 PM EST) – In the school, Brian will teach you everything you need to know to grow food using raised garden beds successfully. At the summit, Brian will share the exact supplies and steps needed to build your own raised garden bed.
- Sally Fallon-Morel (7 PM EST) – If you’ve never heard of Sally, you’re in for a treat. She’s like the Godmother of the traditional cooking world. Sally will be teaching in both the summit and the school on traditional bone broths. Join us for the live summit as she shares a basic and extremely healthy chicken broth recipe which she then turns into soup. Then join the school to learn various recipes using different bones and ways to incorporate broth into your daily life.
- Maureen Diaz (12 PM EST) – Maureen will be teaching about cooking with sourdough. At the summit, she will walk you through how to start a sourdough starter. In the school, she’ll teach you how to make bread and various ways and recipes to use the discard.
- Paul Gautschi (3 PM EST) – During the summit, Paul will teach about how to plant a garden using the Back to Eden gardening method. In the school, he will expound on this method and teach from points A to Z how to create a Back to Eden Garden of your own.
- Justin Rhodes (7 PM EST) – Justin is referred to as the Crazy Chicken Ninja and has been raising meat chickens for his family for many years. Justin will share his efficient butchering techniques at the summit, including some helpful tips. In the school, Justin will expound on raising meat chickens and share how to raise your own chickens in under 60 days from start to finish.
- Harvey Ussery (12 PM EST) – Harvey has mastered the art of raising backyard egg-laying chickens, and at the summit, he’ll be sharing how to start your chicks off right to have the longest life for your chickens. In the school, Harvey will expound on this topic sharing how to raise backyard egg-laying chickens from start to finish, including best breeds, chicken coops, feed, and more.
- Brandon Sheard (3 PM EST) – During the live summit, Brandon will teach how to cure bacon the old-fashioned way with no chemicals or preservatives. In the school, Brandon teaches how to preserve various cuts of pork and charcuterie, including prosciutto.
- Carolyn Thomas (7 PM EST) – Carolyn teaches a full class on pressure canning in the school, including five different projects to get food on your pantry shelves. During the online summit, she will share the ten steps for pressure canning success so you can get started on the right foot.
But here’s the catch… you have to be registered for the summit in order to watch any of it!
Join us by registering for the summit HERE, and tuning in for the different sessions. Once you are registered, we will send out a link on the day of the summit, so keep your eye on your emails.
If you are signed up for the summit, you will automatically be sent replays of each summit session, and those replays will be available for viewing through September 19th, 2022.
We can’t wait to see you online at the Traditional Skills Summit!
Josh: Hey guys, this is Josh.
Carolyn: And Carolyn.
Josh: With Homesteading Family and welcome to this week's episode of the Pantry Chat Food For Thought.
Carolyn: This week we're going to be talking about the upcoming Traditional Skills Summit and the School of Traditional Skills grand opening, and answering some of your questions about it.
Josh: Exciting. Really exciting stuff. That kicks off Monday. But before we get into that, a little chit chat and catching up. And so what is going on with you? You're looking bright, and smiling, and feeling good. This is the second Pantry Chat in a row we've gotten to, so that's awesome.
Carolyn: I'm definitely better and better every week. I still have my moments where I go hide in my bedroom, in my bed, but I'm feeling better and the morning sickness is gradually backing off, and my energy's picking up, and I'm not hiding from the food smells as often.
Josh: Yeah, you actually came. And dinner times we often serve from the island and walk through, especially this time of year because we're eating outside. And Carolyn has not wanting anything to do with that for a while. And you actually showed up the other night and got into the kitchen.
Carolyn: Yeah. Got involved in the food, I got into the kitchen, which is almost a joke at this point, because here we are, it's harvest season, it's garden season, and we have the best freshest produce to cook with and all these great things are happening in the kitchen and I'm like, "Oh, don't get me near the kitchen. I can't even smell it, I can't see it." So it's a little challenging, but luckily we've got some young ladies in the house who are accomplished cooks and becoming more accomplished at preserving food.
Josh: So there is still, even though Carolyn's been out, there is a lot of preservation going on. The two harvest rights are generally running about around the clock.
Carolyn: Those are the freeze dryers.
Josh: The freeze dryers, and the canners coming in and out.
Carolyn: We've got a lot of things happening. Definitely fermenting, a little bit of freezing, all sorts of good stuff.
Josh: We're excited about the mushrooms. We've got our own homegrown mushrooms for the first time this year, and that's pretty cool.
Carolyn: I'm very excited about it. I haven't eaten one yet with some of my issues, but I'm very excited about it. And so I know we've been freeze drying a lot of those. We have wine cap.
Josh: King stropharia.
Carolyn: Homegrown wine cap mushrooms. And so that's really exciting, that's a whole new level, a whole new step. And the coolest thing about these is that we're actually growing them in the garden in a space that's already being used. You should probably talk about this because you're the one who did it, but they've been sported into the walkways. If you guys have seen our garden you know that there's the wood shavings down in the walkways and they've been spored into that. And then they come up and they fruit right on the edge of the walkways where the garden beds take over. And I hear they really like being under the broccoli.
Josh: Well they do. They like shade, they don't like a ton of full sun. We're going to add them because I know we have some folks up here that do market garden and CSA, and they run them through all of their garden beds, not necessarily just where it's shady. So we're going to expand, this was the first year experiment and it's going really well. So we'll get some more and keep spreading them out and see how it goes.
Carolyn: Well, one of the exciting things about it is it's not just for producing mushrooms for eating, it actually has a function in the garden, which is the exciting part.
Josh: You're building soil sure, mycelium is very powerful in taking the carbonaceous material. So in our garden rows, I used to mulch everything, but because of our cold climate the soil just wasn't warming up fast enough. So now we mulch just our rows very heavily and deeply. And by putting the mycelium in there, that is actually increasing diversity in the soil and it's actually slowly breaking down some of that in the nutrient dense soil.
Carolyn: And by rows, you're talking about the walkways, you're actually walking in them.
Josh: The walkways, sorry, not the beds, but the walkways between the raised beds. And so like Carolyn was saying, it comes up on the edges and that is converting carbon material into rich soil. And I know some folks up here that have actually laid down heavy, eight to 12 inches of chips, and are creating great compost just from the mycelium inoculation and the process that goes on there. And I don't know a whole lot about that, but it's really cool to see.
Carolyn: Well, you guys have heard of mushroom compost, that's a thing in the gardening world, you go get mushroom compost. And that's just the soil, the leftovers that the mushrooms have been growing in.
Josh: From the commercial operation.
Carolyn: Yeah, from the commercial operation, but it's a good quality compost to have on hand. And so anyway, it's making your own. So in permaculture this is a thing that we call stacking functions. We're taking something like our walkway and introducing more and more uses for that. And that makes me excited, I see efficiency happening there and that makes me happy
Josh: It's efficiency while creating diversity, and biological systems work best with a lot of diversity. And so we're adding a whole new element to that because that adds some of the fungal community into the garden soil and just creates a richer environment, which is better for the whole garden,
Josh: So that's a win-win.
Carolyn: Good. Well, what about you? What have you been up to?
Josh: Well, besides a lot of focus on launching the school here, and we'll talk about that in a minute, we've been working on the rock walls, the retaining walls, the cellar, and getting a lot of that in. And additions, just multiple projects around the house. And then some barn poles are going up for a pole barn right now, we set posts yesterday and the guys are out setting some today to get an extension on the barn. We're trying to stock up a lot, bulk up like we do, on hay and feed and we need a little more cover. So been part of the plan for a while. So just a lot of big stuff and starting to feel the crunch. Late August, the nights start getting cold, the days are still warm and hot, but you start going, "Okay, winter's around the corner. We got to get somebody's projects done. We got to get firewood in." So starting to feel that pressure a little bit.
Carolyn: The air starts taking on the special Fall quality. It's still warm, so I don't even know quite how to describe it. So it's still warm out and hot some days.
Josh: Especially during the day, but at night, we had 36 degrees the other night crazy. That was cool, maybe that's what got my attention. "Oh boy, here we're all out here getting ready for winter." So anyways, there's a lot going on here as usual. And question of the day?
Carolyn: Question of the day, let's do it.
Josh: Okay. This one is for you, and this is from Mountain Show One, from what to do with raw milk once it's in your kitchen video. She said, he/she, I guess I don't know, says if I go to the store, buy a half gallon of milk, let's just say whole milk, from the dairy fridge. I bring it home and leave it on my counter for five days. Will it spoil or will it be clabbered? Good question and a little tricky there because we clarify the milk so I'm curious to hear your answer.
Carolyn: It will absolutely spoil if it is pasteurized milk. The pasteurization process has taken out all of the good bacteria. Theoretically, it's taken out all the bad bacteria too. However, there's always opportunity for a little bit of contamination here and there, and because you don't have the good bacteria in strength anymore to eventually colonize and take over that bad bacteria, you end up with spoiled milk. So I don't suggest doing that in any way whatsoever. Unless your grocery store has raw milk in it. If it does, then it has good bacteria in there that can eventually take over.
Josh: Wait. So I got to interrupt you. So you're telling me the way God made the milk is actually better than the pasteurized man processed stuff?
Carolyn: It definitely has more bacteria.
Josh: News alert.
Carolyn: The one thing though, the one caveat I would say in all of that is that if it's store bought raw milk, it's probably been through a lot of processes to get it into the store, and there's a lot more opportunity for contamination. So you might have a batch or two go bad. If you have a clabber batch go bad, you will know, there will not be any question. You won't be like, "Oh, is this good, or is this bad?" It will be completely clear because it will smell putrid, it won't just smell a little yeasty, or a little fermenty, it will smell like something died in your bottle.
Josh: Right. And you're not talking flavor. Clabbered milk, just clabbered raw milk that's totally good and healthy, can be, depending on the person, the flavor may be exciting or not exciting to somebody, but we're not talking about flavor here.
Carolyn: If it tastes like something died in your jar, it's bad.
Josh: Yeah, that's just bad. That's not a little flavor because I don't really like the clabber or whatever, you just know that's just awful.
Carolyn: Well and the real trick to clabber is you get your clabber starter just like if you were making yogurt. You start one batch, you get it to clabber, sometimes, you'll be amazed, sometimes it takes 14 days to get that milk to thicken down into clabber. And so you get that and then you just take one spoonful of that and you put it into your next batch and that inoculates it with that good bacteria. And then within two days you're going to have a really nice thick clabber with a much cleaner flavor than if it was just 14 days out on the counter, that's a long time to sit on the counter, something's going to take on a flavor or an off something. But if you do that trick and you inoculate it batch, to batch, to batch, you end up with great clean tasting clabber.
Josh: Really cool. Can I get on a pedestal for a second?
Carolyn: Go for it.
Josh: So raw milk is better for you. It's safe and it's better for you. And somebody posted a video not too long ago on YouTube, and some of you have seen it because it was you guys that called it out, where they were doing the 20 most deadliest foods. And they actually pulled some of our content, not speaking but visual in there about raw milk, and they had it absolutely 100% backwards. They were talking about how dangerous raw milk was and the facts and the things that they asserted, cited, that they said happened is what happens with pasteurized milk if you don't take care of it, if you don't do it. And it's such a misconception. And while our Homesteading Family isn't all about dairy, we love seeing people get properly educated about real dairy and its benefits because raw milk is not dangerous the way pasteurized milk is. It just is not. And I hate to see that misinformation out there.
Carolyn: Well, it makes producing your own food really accessible if raw milk is safe, right?
Josh: No. Yeah, it's a freedom.
Carolyn: I don't want to be too big of a conspiracy theorist, but I am in some ways in that we see continual misinformation that steers people away from being able to produce their own food and be semi self sufficient, or community sufficient. And this is really good, it's like the herbs. Do you know, I was just reading the other day, I think physician mistake is the third most leading cause of death in the United States?
Josh: I knew it's up there as is their prescriptions.
Carolyn: Have you ever seen a warning?
Josh: Prescription drugs are way up there.
Carolyn: They're very dangerous.
Josh: Way up there.
Carolyn: Have you ever seen a warning about going to your doctor? This may be dangerous for your health, you may be harming somebody, you might be harming your child by taking them to the doctor. You don't see that. But herbs, which historically, according to the US paperwork, kills less than one person a year, and that's usually somebody who does something crazy with diet pills. You'd think you were going to kill yourself by picking up a bottle of elderberry juice.
Josh: To be clear, we're not against doctors.
Carolyn: Yeah, we love doctors.
Josh: There are a lot of wonderful doctors out there and I know there are actually a lot of you following us. And so just to be clear, Carolyn in her herb class has a very great ladder of health that describes the process, there is a place. We love you doctors, there are some that don't practice well.
Carolyn: Well, and I think the system's a little broken. Doctors are great.
Josh: The system is broken. That is it. And so we want to build a new and better system. Resiliency.
Carolyn: We like our dairymen too. I want to say that. We like our people who have dairies and put milk in the refrigerator section at the grocery store that's pasteurized. We just think the system might be a little broken.
Josh: Absolutely. And that is why we are continuing to build our own systems, our own things, to help all of us, you guys, build greater health, greater freedom, and greater security in your lives. Those are three things that we focus on in Homesteading Family. And Carolyn and I have dreamed for a long time to go past Homesteading Family to do something bigger that would fill a spot in the homesteading niche and reach more people to help them realize that they can take these steps little bits at a time from wherever you're at. And that is culminating, that is coming together in the School of Traditional Skills.
Carolyn: Yeah. It's really exciting. Josh and I, like you just mentioned, we've been dreaming of this for years because we know quite a bit. We know what we know in our experience, but there is no way we are ever going to be experts in all the different skills and all the different little niches within homesteading, or self sufficiency, or whatever it is that you want to call it. And there's so many people out there who are phenomenal, the people that I want to learn from, that I want to get their experience and help me shortcut. And so it's been our dream to be able to bring those people together and in a place where we can all learn in a really practical fashion, because you guys know a lot of the information out there is not practical.
Josh: And there's so much you have to sift through. YouTube's great, if you're watching this Pantry Chat you're watching on YouTube, that's wonderful. It has a lot of great purposes, but when it comes to just solid, actionable education that you can go find, learn, and do, that's been a challenge. And if you've been following us for a long time, you know that a lot of our videos, we try to make them just that. We're limited as is anybody else in how many we can do, and so we wanted to put a school together, a place where, as Carolyn was saying, we can bring in many different people. Over the years this is going to grow.
We're starting with 12, and we'll tell you a little bit more about that, to teach very solid classes on a subject that you can go in, it's not going to take you two weeks to watch it or learn it, it's going to take you a couple of hours and you're going to go be able to tackle that skill that you want and go out and do it and then come back and tackle another one. So we're trying to make the process a little more exciting and fun by bringing different experts in and yet make that educational journey like, "Boom, you're going to go, you're going to learn a skill, you go put it to work and you do it." You're not sifting through three dozen YouTube videos and everybody's life stories to find the little nuggets. That's fine, that's fun, that's good, we all like to do that, there's a place for that.
But we got a lot of feedback, and I got a lot of feedback on a video not too long ago that was very affirming because some of you folks were telling us, "Hey, don't stray away from the education material. We need this, we want to be learning not just watching lifestyle." In fact, one comment that really resonated with me because this is how I feel is they said, "Once I got to doing the life, I don't have time to sit down and watch the lifestyle. I need to go find the information I need, watch it, learn it and do it." And this is exactly what we are working to do on a larger scale with people that know so much more than us in their different areas. And that's the School of Traditional Skills. It opens Monday and it kicks off with this free summit.
Carolyn: This is really exciting because we were able to bring these creators that we have teaching the first set of classes together for the summit. So they'll actually be live summit sessions, the creators will be there with Josh. Josh will be doing all the interviews.
Josh: Yep, I'll be hosting.
Carolyn: And they will be pulling some of the pieces from inside their class so that you're actually learning something. This isn't just a light discussion, this is actually a learning moment at the summit. But then, the part that I'm the most excited about all this, and I've probably said this before, it's the live Q&A with these creators. This is exciting. If you're there for the live session you'll be able to ask questions. And obviously there's a time requirement, how long they'll be on and everything.
Josh: We're going to do our best to get through as many as possible. We're going to try to really just ask the questions, get the answers, and move through them. I want to get as many of your questions in there as possible. So we're reserving as much time for that after some good time with the creator and some good lessons. And so we won't be able to cover everything, but we're going to work to cover as many as possible.
Carolyn: So we've been getting a lot of questions about the summit and the school. So today we thought we would just talk about the different creators that are in there that are going to be teaching, what they're going to be teaching on, and exactly how it all works.
Josh: So the summit, before we get into each teacher, is four days with three classes each day from a different instructor, it's live, it's free. There will be replays, we realize everybody can't go to every single one, so there will be free replays available during the summit and for a few days after. And then because it's the launch of the school, there's also going to be an offer to enter the school at a founder's one time, if you've followed us for a long time, you know when we do something new, when we first release it, we're going to give you something that you're just not ever going to see again. And we've got a little bit of feedback we've shared a little bit and people are excited. It's an excellent price and excellent value. So you'll learn more about that through the summit. And if you haven't signed up, sign up and we'll keep you up to date.
Carolyn: If you've ever gone to one of these summits online, again, this is online. I want to keep saying online because everybody keeps saying, "Where is it? Do I have to buy a ticket? Do I have to get a plane ticket and go show up somewhere?" No, this is on your computer. You can watch in your kitchen, in your living room, at the office, whatever you want to do. But one of the things that is always frustrating for me, and I actually have stopped watching summits for the most part, because I know I'm never going to be able to make it live to the ones that I really want to watch, but If they're going to do a replay it's going to be one tiny little window where you get the replay. You're going to get the replays for all of the sessions after they've gone live the next day.
Josh: The next day.
Carolyn: Starting the next day, you have it for the whole duration of the summit. So you can go back and watch any of them that have already happened the day before, at least, and watch them.
Josh: And even after the summit for a few days. And if you really can't get to them, because a lot of summits, usually you can buy the summit. And so if you buy into the school, only the people that are there at that time will also get the entire summit. So you'll have it even past that period. If you decide to join the school, it'll be there for you. So let's talk about each of the days and the instructors, because we have just a really exciting lineup of people that are coming to teach and hang out. So day one, we're starting off with your good friend, Melissa K. Norris.
Carolyn: Yeah. Melissa Norris is actually teaching a summit session. And then of course in the school, she does a full extensive class on extending your garden seasons into the Spring and the Fall months. The summit session is going to be all about the Fall season extension because here we are. It's time to do it.
Josh: It's Fall there's still time to go watch this, and act on it, and do something.
Carolyn: Yeah. So she'll be teaching on that Fall season extension. This is so important right now because we know what's happening at the grocery stores. We know the prices are going up, we know that we need to get the most out of our gardens that we can, and this is a great method for doing that is extending the garden season.
Josh: Without at the moment, extending your space. We all want to extend our space if we have it, but this is going to allow you to reuse the space that you have. So very cool, very important. In the afternoon we've got Lisa Bass from Farmhouse on Boone.
Carolyn: Yeah. Lisa Bass is teaching a class on vegetable fermenting. And so this is good. If you've ever wanted to jump into really learning how to ferment your own vegetables, the class is phenomenal. I've gotten to see the entire class and it's a really good class. In the summit she is specifically talking about, I believe it's sauerkraut, I'm trying to see here at the moment. Okay. I'm sorry. I'm not pulling it out at just this moment, but it is going to be a great actual how to section where you'll actually be taking away with practical knowledge and being able to get something started in your kitchen after the summit, the free summit session.
Josh: Hey, and I want to tell you something about the school because you're getting a little peek into the school in a very specific honed in skillset for the summit, and then the school has a broader class. Carolyn designed the classes so there's a very specific intent. And so when you were saying, you've actually seen the class, I wanted you guys to know she's seen the class because she's editing the videos to make sure that the classes are coming out the way they were designed. I've been out there producing, filming, capturing it. She's making sure they are coming together the way they were designed to help this educational journey. And I think that's one thing that's going to be really powerful about the School of Traditional Skills is the way you've designed these classes to help people move through whatever the subject matter is. And that's really exciting.
Carolyn: I think that's something that's so powerful because a lot of you guys know there are a lot of great YouTubers out there that do a lot of really neat things and have a great in depth knowledge, but they're not always great at presenting practical step by step. First you do this, and then you do this, and then you do that, to make it really follow able. And so we've just really created this format that makes it so you can follow along really well with the expert.
Josh: Every class, while everyone's a little different because it's a different subject matter, it has a process that you can depend on that you know is going to help you work through these things. So anyways, just something you said made me think of that and I wanted to share it. In the evening on day one, really excited, this is one of the most exciting sessions to me, and that is Joel Salatin is joining us for a class on reclaiming pasture. And I didn't know if you have the bullet points of what all's in the session?
Carolyn: I know it.
Josh: But what's cool with what Joel Salatin teaches, you can do it on an acre, you can do it on a thousand acres, and everything in between, it's very scalable. So this isn't just for, if you've got cows on 40 acres. It's definitely going to help you, if you got more acreage it's going to help you, but if you have less it's going to help you as well.
Carolyn: Yeah. So he will be in the summit session itself talking about your big picture view, depending on where you start, what does your pasture look like right now? Is it treed, is it brambly and brushed? Is it just waste land pretty much? And what the process needs to look like to go from there to a healthy and thriving pasture. So that's what he'll be talking about in the summit session that's exciting.
Josh: Very exciting. And if you've ever heard Joel speaking, if you haven't, you don't want to miss this, he just is, he's just inspiring. He just gets you fired up and excited about life and about whatever you're doing besides focusing on pasture here. Okay. Day two, we're going to kick off with Anne Briggs from Anne of all Trades, and we're going to be talking about milking goats. What's the specifics.
Carolyn: Right. For the actual class for the school she's going over everything about keeping milk goats, this is a good class. She's talking about kidding, she's talking about breeding, she's talking about feed all of those things. But for the summit itself she's actually talking about how to milk a goat, the step by step process of milking the goat, straight handling the milk, taking care of the animal, all of that thing. Because I know we have a lot of people who are looking to get into that dairy world.
Josh: Well, and goats are a fantastic entry, especially for the small holder, that they're very doable.
Carolyn: Yeah. And if you don't know Anne of all Trades yet, she's a lot of fun.
Josh: Full of energy. Exciting.
Carolyn: She always makes me laugh. She's just bubbling with life, I guess, is a good way to say it.
Josh: And in the afternoon on day two, we've got Brian Lowell from Next Level Gardening. He's got one of the largest vegetable gardening YouTube channels, if you're not familiar with him, go check him out. And he's going to be speaking on raised beds gardening. And that seems so simple in a way, but you can expand on what he's doing in the summit, but he brings some systems and brings some things together that just make gardening wherever you're at, on your driveway if you want to, work.
Carolyn: It's amazing. I actually just watched his full class yesterday. It made me want to go out and raise a bed garden. It was so easy, and doable, and practical, but what was really fascinating about it is while it had this element of easy, and anybody can do it, he dives in. He's covering companion planting, he's covering season extension, he actually shows you exactly how to make this phenomenal season extender right on your raised bed.
Josh: It's so cool. That was fun to be there and watch the build on that.
Carolyn: It's really neat. And he teaches you how to make the actual raised bed, which is what he'll be covering in his summit session. He's actually going to be taking that part so that you know how to get started and really start with raised beds by making your own really simple. I watched the build of that raised bed and I was like, "I could do that. I'm not the one to build anything, but I could totally do that." It was very doable. So that's going to be a fun session.
Josh: Yeah it is. All right. And to cap day two off, we've got Sally Fallon Morrell, I need to fix that, teaching on traditional bone broths. And that is another very exciting class. And Sally's awesome, it was so exciting to think about bringing her into the school, and she was so gracious to say yes. And getting to film with her was just amazing. She's very gracious. In the class, it's not only bone broth, you're getting a primer in gourmet French cooking. It just came out, sally can't help it. And so it was really cool.
Carolyn: Sally's, I don't know, she's like the godmother of traditional solid cooking in modern era.
Josh: Yes. Absolutely. She has impacted I know you and so many household kitchens definitely within the homesteading world and cooking world.
Carolyn: If you're not aware of who she is, just look at the book Nourishing Traditions, that's her foundational cookbook. She has quite a few of them out, but it's really based on some very fascinating studies. And even if you never make a recipe from the book, the information in it is really life changing, honestly, for a lot of people. It's health changing, that's for sure.
Josh: So the class is covering a whole lot of areas of bone broth and cooking with bone broth, but what is the session about? The summit session?
Carolyn: I just have to, this is one that I've got to expand a little bit.
Josh: Lets have it.
Carolyn: You can go to YouTube and get a lot of, we've got a great video out there on basic bone broth, she teaches you how to not only make serious bone broth. This is like-
Josh: I know how to make serious health bone broth now.
Carolyn: But how to then take that and turn that into gravy that's good for you. How to turn it into reduction pan. She goes through all of this stuff in the class. How to make a cream fish sauce based on, this makes your food taste better, this isn't healthy food that tastes like cardboard anymore.
Josh: This is healthy food that's gourmet.
Carolyn: This is in your kitchen. Let's take everything to the whole next level, your health and the taste of your food. So this just makes me really excited. In her summit session, she's covering the basics of a really solid chicken bone broth and making a delicious soup from it.
Josh: And I can tell you, the soup is delicious.
Carolyn: You got to sit there and eat some didn't you?
Josh: We all did, the whole crew.
Carolyn: They all like the food classes, the whole crew gets to eat all sorts of great things.
Josh: Absolutely. It's very exciting.
Carolyn: Okay. We better keep moving on, better because I know we're excited.
Josh: Okay. We better. I'm sorry, we're not trying to drag this out, we're just excited and we want to share that excitement with you.
Carolyn: Okay. So we'll pick up the pace a little bit, even though we want to cover these.
Josh: So day three kicks off with Maureen Diaz of God's Good Table, and that's going to be about sourdough.
Carolyn: Yeah. The class itself is all sorts of great things about sourdough from starting your own sourdough starter, to cooking with it, and baking all different types of breads, and goodies, cakes, all sorts of things. One of the things I love about Maureen though, is that she's really focused on getting the most nutrition into you as possible, so we're not talking about white flour, we're talking about real solid, healthy bread. So in her summit session, she's going to take you through the basics of starting your starter and baking bread with it. So if you're brand new to sourdough, this is going to be a wonderful way to get started. If you're not so brand new to sourdough, I'm sure you're going to pick up some great tips because she has amazing experience with this.
Josh: She's a 30 year homesteader, been doing sourdough for 25, if not 30 years, and you'll get some good pro tips I'm sure. And then the class, a little bit, the full class, what all does she go into in the full class?
Carolyn: Yeah. So in the full class, again, she takes you all through the starter, making your own, making your own bread, making a master dough, discard baking. Some of this is sourdough terminology. Of course, she covers all that.
Josh: A whole lot of different products along with some artisanal as well.
Carolyn: Right. Good. So it's going to be great.
Josh: Yeah. Okay. Midday day three, Paul Gautshi, Back to Eden Garden. A lot of people know Back to Eden Garden and they don't always remember Paul's name, but most of you know Back to Eden Garden, it's had over 50 million views, probably way more than that, all over the world. And Paul just takes gardening and just simplifies it and beautifies, just brings it down to very, it's really what we call permaculture today. But what he would say is just God's creation and just working with the way things were made. And there's a lot of confusion though, over how that works. And so in the class, he definitely is going through step by step. I don't know if he's ever done that before in any teaching way, and so we're really excited to have captured it.
Carolyn: And I feel like really blessed that we were able to get the time with him when he is, a lot of you guys know, he's getting older.
Josh: He's got some health issues.
Carolyn: He's got some health issues. His health is maybe starting to fail a little bit. And I just feel so thankful that he spent the time with us that he did in filming this, this is really special. In the summit session he's going to be going over a lot of just the real simple basics, how to plant the garden in a back to Eden method. Some of these things that while they seem really straightforward and simple, once you dive into a whole different method, like a Back to Eden Garden method, there is some confusion, and there're some answers. So he's actually going to be showing us how to do that step by step.
Josh: Very cool. All right. And capping off day three, really another exciting speaker, Justin Rhodes from Abundant Permaculture and A Plus, if you're familiar with that homestead streaming service. A lot of great storytelling, a lot of great cinematography there and information. So Justin is teaching a class for the school on pastured chickens, raising your own pastured chickens, and then coming and doing a session here for us at the summit. What's he covering for the summit?
Carolyn: On the summit he's actually going to take you through the full butchering day setup and the step by step on butchering.
Josh: Wow. All right. That's timely because that's coming up for a lot of people.
Carolyn: He's diving right on in. Now the class is really everything you need to know to raise meat chickens in under 60 days. It's a really good class and very practical, very step by step. But the summit session's going to be really neat for a lot of you guys who one, if you want to see butchering before you've done it, that's always a good idea. But even if you have been butchering for a while, he has really honed in his home butchering really has process and-
Josh: Makes it efficient and easy.
Carolyn: It's very efficient. It's worth watching just to see how he does it and how he's lined it up to make it really efficient.
Josh: Yep. Going to be a good one. Okay, and right to here, next up is-
Carolyn: The first person of the next day is Harvey.
Josh: Is Harvey Usery from modernhomestead.org, and Harvey is the Joel Salatin of homestead chickens and egg layers. And his class is not just on egg laying chickens, it is about feeding egg laying chickens from what you have on your property, to putting them to work on your property. It is a real great homestead egg laying chickens, and with everything you need about caring for them and everything else. What is he diving into here for the summit?
Carolyn: So for the summit, he's going to be talking about how to start your chicks off right to have the longest healthiest life of your chicken.
Josh: And that is so important to get a good start. And when COVID hit and people were freaking out about food, I heard, I don't know, dozens, if not more stories of people going and buying chicks and just not having a clue what to do with them, they're running around in people's front yard, there were all kinds of things going, and then a lot of failure with that. And so he's really just going to help you get started really well and get on a good foot. All right. Day four afternoon, Brandon Shearer, the farmstead meat smith.
Carolyn: That's exciting.
Josh: This is a cool class.
Carolyn: Okay. I'm often referring to books, and you've read Wind in the Willows I presume, and Mr. Badger's kitchen, when they go into Mr. Badger's kitchen and living room, there's this whole description of all this meat hanging from the ceilings, and vegetables, and spices, and things hanging all over the place and just food stored everywhere. And this has always been my dream kitchen. This is where Brandon Shearer comes in because he teaches you how to preserve your meat. Pork specifically is what we will be talking about in this, at room temperature, we're going to cure the meat with no chemicals. I love it.
Josh: Salt and thyme. That's it you guys, it's so simple. The class covers bacon, ham, and prosciutto. However, the sessions going to cover bacon, right? The summit?
Carolyn: In the summit session you're going to learn all about how to cure your own bacon at home the old fashioned way so that you can literally have it hanging in your kitchen and pull it down when you want to slice some up and eat it.
Josh: Brandon is who we learned from, and I tell you, once you do this, not just for the preservation side of it, this is as traditional as it gets historically, you won't want to go back. When you get it right, and that bacon comes out, it is so phenomenally good. The film crew was like, "I can't buy bacon from the store anymore. I'm ruined." It's phenomenally good.
Carolyn: And this is just like when we were talking about Sally Fallon Morrell's class, good food, the flavor is phenomenal. It's not like you're degrading your life to eat good quality foods.
Josh: Yeah, healthy food.
Carolyn: Healthy food, real food. It gets better and better. So anyways, that's really exciting.
Josh: All right. And ending day four, capping the summit off, my absolute favorite session, my beautiful wife, Carolyn Thomas, is going to join me and we're going to wrap it all up with a session on pressure canning. You have a full class in the School of Traditional Skills on pressure canning. Tell us about that and the session.
Carolyn: The class itself is really exciting because we're actually jumping in and pressure canning. I'm taking you through about five different pressure can projects step by step in the class, and going through in thorough detail so you don't have to be afraid of your pressure canner anymore. We're going to really cover this so you feel really good about it. In the summit session though, we're going to be talking about the 10 steps to pressure canning success, and while we're doing that, I will be demonstrating with canning broth in your own kitchen. So that's really neat. That's a great thing to have on hand on your shelf, especially coming up to the holiday season.
Josh: Absolutely. And if you can't tell, we're really excited. And honestly, if you're watching this and you're not excited, I think you better check your heartbeat, because this is just a four days packed full of a lot of good speakers, a lot of good knowledge, and very exciting besides the launch of the school. So we hope you'll join us. Do make sure if you haven't signed up yet that we'll leave you a place to do that below. And we look forward to seeing you there. Any other thoughts here?
Carolyn: I think that's it. I'm just so excited to be there, and to do this, and to be part of all of this. So I can't wait to see you guys and your reaction to it because I think you are going to be blown away at what you can take away from some of these sessions.
Josh: Absolutely. So we will be seeing you next probably at the summit if you're there. So love you guys. It's been great hanging with you and we will see you soon.
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