Peggy Layton Archive
Peggy Layton a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website www.peggylayton.com. To get a free sample of three different storable meals that have a 15-year shelf life go here. Email this author.
If you really want to garden but you don’t have much space, don’t let that deter you. Here are some space-saving gardening ideas that just so happen to be affordable, too.
What do you do if there is a disaster in your community? You will not be able to flush the toilets or run water down the drains if a flood, hurricane or something else overwhelms the sewer system. During a disaster situation, public services could be disrupted for many days.
Quinoa was a staple for the Aztecs in South America and was one of just a few crops the ancient Incas cultivated at high altitudes. Because of its high protein and fiber content, it was highly valued in these cultures. I recommend that people store it as an alternative to white rice, which has very little nutritional value.
All the physical preps in the world won’t save you if you get a serious illness such as cancer, diabetes or heart disease. So it’s best to take good care of yourself and to make sure you store whatever supplements and healthy food you need in case of an emergency situation.
The holidays are often a stressful time of year. But there is always something to be grateful for. De-stressing during the holidays will make it much more fun and memorable. Take some time to connect with friends and family heart to heart.
Storing bulk foods that are dehydrated or freeze-dried is a very good idea. Storing dried foods in bulk will ensure that you have a stockpile of necessary food items just in case of a natural disaster, lean economic times, loss of a job or any other disruption to our normal routine.
There are many reasons for stockpiling a three-month, six-month or one-year supply of food. For one thing, it’s a good investment. But the most important reason to store food is that it comes in very handy in a crisis of any kind.
What would you do if your water supply became contaminated? Natural disasters can interrupt the flow of clean water. Following a disaster, some people may not have access to food and water for days or weeks. You can live for days without food; but you must have clean, potable water, or you will dehydrate.
Liquid trace minerals are vital to a food-storage program. In times of crises or shortages of food, everyone will need to supplement their food with minerals. I suggest you stock up on liquid ionic trace minerals for everyone in your family.
In the fall, I always have an overabundance of cabbage and vegetables in my garden. I am ready to make sauerkraut this week, and I hope these simple instructions will give you the encouragement to do it also. Sauerkraut can be made with homegrown or store-bought cabbage and other vegetables.