So lately, I've been spending quite a bit of time thinking about the supply chain issues,

whether that's the ones that we're currently dealing with or ones that may be coming our way

in the near future. You probably kind of figured this out by the themes of my recent episodes.

We had the one where we talked about what to do if you couldn't buy food at the grocery store

and so on. But as I've been thinking about this, I kind of had this follow-up thought. And that is,

you know, here I am feeling pretty secure in our homestead situation. Our choices, we have food and

we have a plan. We have, we're able to grow things. And I've set up this infrastructure for years,

kind of not realizing I was preparing for this moment, but kind of on purpose, kind of not,

you know what I mean? It wasn't like we were super hardcore preppers, but it just happened

to work out really well. But I realized, you know, there are definitely pieces of my homestead

that I am still dependent on buying from town. You know, whether it's feed for my livestock or

chicks every year or seeds, like there's pieces of my homestead operation that are still not immune

from shortages and things like that. So I've been ruminating on how to overcome that and work around

those issues if they were to ever become something that was hard to find or hard to get. And I

thought I'd share some of my thought processes in today's episode. So here we go.

You're listening to the old-fashioned on-purpose podcast where ambitious people master the art

of returning to their roots. Have you found yourself disenchanted with society or wishing you could

opt out of the rat race? Perhaps you're craving a live pet's meaningful and tangible a life

where you can create and produce instead of merely consumed. I am Jill Winger, best-selling author

and longtime homesteader. Over the last 10 years, I've helped thousands of families create

more connection, grow amazing organic food, and find the ultimate fulfillment with old-fashioned

lifestyle, and I can do the same for you. Now on to our episode.

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