Hey friends, welcome back to the old fashioned on purpose podcast. So today I want to talk about

a topic, I don't know if we've covered it a whole lot, at least directly here on the podcast,

but it's something that interests me in around about any of you bizarre way. And that topic is trash.

And how we generate trash, why we generate so much trash, and how we can start to generate less,

this may not seem like a overly homestead topic at first glance, but I actually think it's

very much related to homesteading and old fashioned living. And as a homestead-minded person,

you kind of have a unique ability to help with this problem and create solutions. So I am very,

very excited to have with me today Eve Shobb. She just published an amazing book, which I devoured in

less than three days, called A Year of No Garbage. This episode is brought to you by Redmond's

Real Salt, which is the only salt I use from my homestead cooking, canning, fermentation, and it's

also the salt of our sort of found restaurant. Since I can't roast salt myself, you know, obviously,

I got to buy it somewhere and I've learned that not all salt is created equal. Having a good stuff

makes a really big difference in what you're cooking and it does affect the flavor. I have loved

Redmond for years because they mine their salt here in the United States, they use sustainable

practices and it contains over 60 different trace minerals that not only make it taste really good,

it's also better for you too. Now, I admit I am a complete salt nerd, so I buy mine in bulk,

which just makes sense because it saves me a lot of money and salt doesn't go bad, so you can

stash it in your pantry for a very long time. So if you want to give Redmond a try, whether you're

buying a shaker to test drive or you want to do a 25 pound bag like I do, head on over to

the prairie homestead.com slash salt, and don't forget to use code homestead to save 15% off.

Now back to our episode. Can't think of anyone better honestly to speak to the topic, so welcome Eve,

I'm so excited to have you. Thank you for having me, Jill. So I know this is your,

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