How to Find FREE LOCAL Training for PREPSTEADERS

So, Here is the list of places to look locally for training!


  • Language Classes
    Technology Training
    Ham Radio
    Health and Wellness
    Gardening and Seed Exchanges
    Literacy and Homework Help


4-H Clubs

  • Hiking Groups
  • Camping
  • Foraging
  • Bush-crafting
  • Survival and Emergency Preparedness
  • Provident Living Groups
  • Baking


  • First-Aid/AED/CPR
  • Shelter Operations
  • First Responder Training


  • Disaster Drills

Local Farmer’s CO-Ops

Garden Clubs

LDS Provident Living Groups

Local Volunteer Firefighters

Police Citizens Academy

Local Farmer’s Market

  • Cooking Classes
  • Canning
  • Fermenting
  • Baking
  • Cooking with Wild Herbs and Foraged Vegetables
  • Gardening and Seed Exchanges

ROTC (Reserve Officer’s Training Corp)

Gun Shops

Sewing Shops

Agricultural Event Centers

CERT (Community Emergency Response Training)


  • Cooking Classes
  • Firearm Carry Permits
  • Gun Safety Certification
  • Wilderness Adventures
  • Foraging Classes
  • Self-Defense Classes

Delicious No-Knead Multi-Grain Bread


  • 3/4 cup dark brown sugar
  • 1 tablespoon of your best salt
  • 1 3/4 cups old-fashioned oats (Not Quick Oats)
  • 3 cups boiling water
  • 2 tablespoons of butter
  • 2 1/2 teaspoons Active Dry Yeast ( or 1 pkg )
  • 1/4 cup lukewarm water
  • 3 cups all-purpose flour
  • 2 cups whole wheat flour (I suggest Einkorn if you want non-GMO)
  • 1 cup *Wildcard!* – your choice of additional grains or whole wheat flour (My favorites are Poppy Seeds, Chia, Flax Seed, Sunflower Seeds)


  1. Stir brown sugar, salt and oats in a large mixing bowl. Add boiling water. Add butter. Cover and let stand at least 30 minutes or as long as overnight. Do not go further until it has cooled to room temperature. 
  2. In a small bowl, sprinkle yeast over the 1/4 cup lukewarm water. Let this stand for about 5 minutes. It should become bubbly to indicate it is good active yeast. Add to the oat mixture and stir.
  3. Add the flour a cup or two at a time. Stir with the long handle of a wooden spoon in a smooth motion from the outside edge to the middle, repeating until incorporated. If I get really creative with the extra grains I want to add, I stir them in with the other flour before adding into the oat mixture.
  4. Transfer dough into a buttered bowl and cover with a damp tea towel or buttered plastic wrap. Let rise in a warm spot until about doubled in size (about 2 hours). 
  5. Butter the inside of two loaf-sized bread pans. When dough has doubled, gently divide it into two equal portions. Place each portion into your prepared loaf pans. Cover again and let rise until dough has climbed at least above the rim of the loaf pans.
  6. Preheat the oven to 425ºF. Bake loave for 10 min. Reduce heat to 350ºF. Bake for another 40 to 45 more minutes or until the bottom of the loaf sounds hollow when tapped; (you will need to remove the loaf from the pan to test this). Turn loaves on their sides to cool. . .if you want to do it like my grandma did. (A wire cooling wrack will work fine too. )

Foraging for Red Bud Blossoms

In this episode, Christa talks about what makes REDBUD trees so special and how to forage for their sweet buds in the spring. Redbuds are found in almost every country of the world. They are very easy to identify, and good for food as well as many other uses. Also known as the Judas Tree, Red Buds have a special place in the pantry of many foragers.

Here is a simple recipe for Redbud Syrup:

It could be used for all kinds of things from pancakes to drinks! If you are like me, you love to experiment and find new ways to use something like this.  So have fun and then come back and share with us what did and did not work for you!

Here is a cool recipe for using the Seed Pods in Stirfry!:

Woooo. I haven’t tried it yet. (I didn’t collect any seed pods early enough this year) But I probably will save the recipe and try something like it next spring!

Now it’s your turn. What are your favorite recipes or experiments with Red Buds?

How to Eradicate World Hunger . . . and Make Grandma’s Applesauce.

I promise to send out seeds the day they put me in charge!

Until then, why not make Grandma’s wonderful, one-ingredient* applesauce? Nutritious, natural, sweet, delicious. . . what’s not to love?

*One ingredient IF you have sweet granny smith apples like you see here. If you have foraged for crab apples or wild apples somewhere, you may need to doctor it up a little to be the right sweetness


Memorize in a Month – PSALM 46

Every Month we memorize a powerful chapter of scripture from the Holy Word of God, the Bible. For this month we’re learning PSALM 46 (from the English Standard Version). Memorize it with us, and once you have it, we would love for you to record a video of yourself reciting it and post it below or send it to us!

Hearing and seeing each other learn scripture together helps it sink deeper into our spirits. There is no better way to possibly prepare for the days to come!

God Is Our Fortress


God is our refuge and strength, a very present help in trouble. Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, though its waters roar and foam, though the mountains tremble at its swelling. Selah

There is a river whose streams make glad the city of God, the holy habitation of the Most High. God is in the midst of her; she shall not be moved; God will help her when morning dawns. The nations rage, the kingdoms totter; he utters his voice, the earth melts. The LORD of hosts is with us; the God of Jacob is our fortress. Selah

Come, behold the works of the LORD, how he has brought desolations on the earth. He makes wars cease to the end of the earth; he breaks the bow and shatters the spear; the burns the chariots with fire. “Be still, and know that I am God. I will be exalted among the nations, I will be exalted in the earth!” The LORD of hosts is with us; the God of Jacob is our fortress. Selah



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