Hey you guys, it's Carolyn from homesteading family. Now I've been preserving food for almost two decades,

and there are times I wish I could go back to my younger self and tell her what I now know. I wasted so many

hours sweating over hot canners and using untested recipes that resulted in wasted food. But while I can't go back in time, I can share

what I've learned over the years with you guys. So I'm hosting a free live online training

coming up on Thursday, June 19th, all about preserving. I'm sharing the lessons I wish I'd learn sooner, how to decide which preserving methods

to use when, and the basic steps to my top seven methods, and what you can do right now

to increase your food security.

So register now at homesteadingfamily.com forward slash podcast

dash live training. That's all one word. Now don't worry if you can't actually make it to the

live event, remember, it's online. You don't have to show up in person. But if you can't make it

even online on Thursday, June 19th, there will be a replay,

but you do have to be registered for this free event even to get access to the replay.

So register at homesteadingfamily.com forward slash podcast dash live training.

Hey, you guys, welcome to this week's episode of the pantry chat food for thought.

I am excited to have with me today, Patrick Roorman of MT Knives.

Patrick is a, I would say master knife maker.

I'm not sure that he'll use that terminology. He can clarify for us, but he is a, I would say master knife maker. I'm not sure that he'll use that terminology. He can

clear for us, but he is a fantastic knife maker. He's also an instructor for the School of

Traditional Skills. And we're just here to talk about knives a little bit and care of knives

and what kind of knives you should be using in your homestead and kind of anything knives so this is going to be a fun discussion and um but first like you guys know we always

like to catch up what's going on on the homestead and so Patrick welcome how you doing today

i'm doing great thanks for having me on here and look forward to discussing all things sharp with you.

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