A BIG thank you to Remond’s Real Salt for being our podcast sponsor for the month of June! http://theprairiehomestead.com/salt Redmonds is my #1 go-to salt for cooking and food preservation. I love that it’s mined in the USA and contains 60+ trace minerals which makes it an easy choice for stocking your homestead pantry. During the month of June, use code HOMESTEAD to save 15% on your order.
>>Do you want to start canning but don’t know where to begin? Head over to https://www.learnhowtocan.com for everything you need to get started today!
>> Head over to www.theprairiehomestead.com for from-scratch recipes, homestead inspiration, and old-fashioned tutorials.
>> Get your Old-Fashioned on Purpose Swag at www.homesteadswag.com
>> Follow Jill on YouTube: http://youtube.com/theprairiehomestead
>> Follow Jill on Instagram: http://instagram.com/theprairiehomestead
>> Follow Jill on Facebook: http://facebook.com/theprairiehomestea
OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:
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S13 E3: Your Body NEEDS Plants -- and Not Just for Food
S13 E2: Creating a Timeless Home in an Instant Age
S13 E1: Lessons from Chaos: Behind the Scenes of My Life
S12 E14: How to Help Your Kids Discover their Passions with Ben Greenfield
S12 E13: Movement Permaculture: An Old-Fashioned Approach to Moving Our Bodies
S12 E12: How to Feed Your Soil a Whole Food Diet
S12 E11: Behind the Scenes at the Monsanto Cancer Trials
S12 E10: How to Fall in love with your Soil
S12 E9: Take Your Chicken Keeping to the Next Level
S12 E8: The Un-Formula for a Sustainable Homestead
S12 E7: A Year of No Garbage... (Really!)
S12 E6: Forging a Connection with Wild Waters with Conor Sullivan
S12 E5: Creativity, Magical Ideas, and THE NEW BOOK!
S12 E4: Pastured Pork IS Possible (Even on the Prairie!)
S12 E3: Eyeballs, Roadkill, and the Ethics of Butchering Animals
S12 E2: Love Your Place and It'll Love You Back
S12 E1: When the Problem Becomes the Solution with Rob Avis
S11 E16: The Rise of The Farmfluencer
S11 E15: Building Old-Fashioned Community with Gary Chapman
S11 E14: My Long Road Back to Whole Wheat Flours
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