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, this is Josh with homesteading family and welcome to this

week's episode of the pantry chat food for thought. Today, we're going to be talking about

raising meat rabbits. And to be totally candid with you, I don't know much about meat rabbits at all.

We've never raised meat rabbits before, but they are an excellent option for the small holder

or the backyard homesteader.

And I'm really pleased today to have Daniel Salatin of Polyface Farms joining me.

If you guys know his story at all, he started raising

rabbits under the watchful eye of his dad, Joel Salatin, and has continued to do that through

to today. So he's the guy that to talk to. He's the guy that knows all about rabbits.

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