Bob Gregory of Berea Gardens runs an incredible 5-day training course at his farm in West Virginia.  We have personally taken this course and highly recommend it to any person who is serious about successfully taking control of their food supply.  CLICK HERE for more info about this course.  After implementing the principles taught in this class, we personally saw a dramatic improvement in our garden.

Unfortunately, not everyone can take off from work for a week, travel to West Virginia, and register for Bob's excellent 5-day course.  To meet the needs of those individuals, Bob distilled much of the core elements of his training course into this 6-DVD set with over 9 hours of expert training.  While this set cannot replace taking the in-person course, it is the next best thing.

As Bob says, "The scientifically proven concepts and practices explained in these videos are the essential keys to your success in growing food, whether you are an experienced market farmer or just planting your first garden.  Everything taught in this series will work 100% of the time and is applicable anywhere on the globe.  Gain the benefit of learning the most important lessons I have gleaned from over 40 years of highly professional agricultural experience to grow the most abundant and healthful food possible in ways that are safe for you, for your crops and for the environment."

As a Certified Crop Consultant, agronomist, farmer, and educator, Bob Gregory has over 40 years of experience with traditional, sustainable and organic farming methods.

Classroom sessions in this 6-DVD set cover the history of modern agriculture and use recent developments with “big agri-business” to demonstrate the importance of growing our own food.  A step-by-step approach for balancing your soil is then presented, followed by extensive segments on dealing with problems in the garden such as diseases, insects, and weeds.  Finally, an entire section is spent discussing seed types, seed storage, and how to become sustainable by saving them.

Hands-on segments demonstrate how to take a soil sample for analysis, fencing options for protection from animals, and seed starting strategies.

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In this practical cookbook, you'll get many recipes and ideas for how to make delicious meals when eating from your garden.  But it's more than just a cookbook.  It also has a host of helpful tips for storing, preserving, and using food on the homestead.

This is probably the most unique cookbook you've ever seen.

Here's a snippet from Nancy's introduction:

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In most climates, at least one season of the year is not particularly suitable for growing food.  And in order to have a well stocked table all through the year, someone somewhere must be growing during the proper season, harvesting when it's ripe, and preserving or storing it for use during the rest of the year.

Our forefathers were well acquainted with food preservation…their very lives depended on it.  But over the last few generations, their wealth of knowledge and experience has been mostly lost as their grandchildren rely entirely on "the system" for life's most basic necessities.  Pantries and root cellars have turned into supermarkets and restaurants.  Glass jars and ceramic crocks have disappeared and emerged as plastic bags and cardboard boxes.

Fortunately, "putting up" the harvest is neither difficult nor unpleasant.  Those who practice this lost art are rewarded with rich dividends as their family enjoys the highest quality of provisions and the security of food independence.

This thorough yet concise set visually demonstrates the various ways to preserve your food for use during the winter.

You'll learn all about canning with an actual demonstration of both water bath and pressure canning.  It's not scary and in fact, it can actually be fun if you know what you're doing.

You'll learn how to properly dehydrate food and preserve the maximum nutrient content.  And while you'll get to see different electric dehydrators in action, we'll also tell you about a cheap solar dehydrator that we made.

Some foods just work better frozen, and we'll walk you through the process of doing it properly.  We'll also go through how to prepare food for being frozen.

Vacuum sealing is a great way to extend the useful life of your refrigerated, frozen and non-perishable food items.  But there are some important cautions to be aware of.  You'll learn all about it and will even find out a trick I discovered where I can get the equipment needed to vacuum seal jars for only $30.

Culturing is one of the oldest forms of food preservation known to man and has been largely forgotten--you'll learn how simple and effective it is with real life demos of making sauerkraut, cultured vegetables, and yogurt.

Grains like wheat can store very well for many many years if stored properly, but if you don't follow the right techniques that we show you, I've seen wheat be unfit for use in a year or less.  We'll show you how to avoid that.

Root cellars are nature's refrigerator and can actually keep food in good condition for longer than a refrigerator if properly set up.  You'll learn the important factors you need to know about and will get a tour of several working root cellars for ideas of how others have done it.

Some produce like garlic and onions needs to be cured properly in order to be usable and last for months.  It's very simple and we'll show you how it's done.

Finally, have you ever wanted to learn how to make really delicious bread and never could get it to turn out right?  We've got you covered.  While bread making is not not a food preservation skill, it is a food related skill that many folks would like to learn, and after many requests, we are including it in this awesome set.

In addition to all that, you'll learn how to plan your food needs out and actually come up with a fairly accurate estimate of what food and how much food your family actually uses and needs.  The method we teach in these videos will make sure the food you store never gets too old and that you don't end up with a bunch of disgusting food stashed in your basement waiting until it goes bad.  This is for a working pantry in a homestead that is perpetually prepared, not a doomsday bunker.

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