Tag Archives: breeding

Beekeeping and the rewards!

Bee keeping and the rewards (part1)
Hosts: Nick and Don “We Grow Ours

Beekeeping and the rewards!WeGrowOurs is dedicating this show to the furry little flying critters that allow all of us to grow our own food! Bees are an amazing super-organism that not only provide the nectar of the gods, but allow us to grow our food! These little guys are in some big trouble as well, and backyard beekeeping may be one of the answers to saving them, and us! Take a listen and learn about these amazing creatures! Did you know that bees are in rapid decline and that we all will suffer if they disappear? Here are a few factors from the “beepod.com” website that may be the issue: Continue reading Beekeeping and the rewards!

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Raising Quail with guest, Autumnprepper

Quail: The low-key source of eggs and meat with no land required!

Raising Quail with guest, Autumnprepper
Host: Renée “The Homestead Honey Hour”

homestead honey 125Square foot gardening, vertical gardening, container gardening, edible landscaping and other innovative horticultural, techniques have made raising at least part of one’s own food achievable for many people. However, when it comes to having a sustainable protein source (beyond beans), the urban and suburban prepper / homesteader is often at a disadvantage. City dwellers or those in the ‘burbs may find they have restrictive zoning and/or a lack of land working against them when it comes to keeping a few laying hens or other livestock. But there is a solution. You just have to think outside the box. . . and smaller: Enter the Quail. Continue reading Raising Quail with guest, Autumnprepper

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Meat Rabbits for the Homestead

RabbitsMeat rabbits for the homestead. Beyond chickens, probably the “next best”, most productive animal for the homestead is the meat rabbit. Rabbits are inexpensive, easy-to-raise, prolific, quiet, and take a minimal amount of space. And, they produce the leanest meat of all domestic animals as well as usable pelts and incredibly-rich garden fertilizer.

Of course, many people are put off by the idea of eating what they consider a pet animal and can’t picture themselves being able to dispatch “those cute bunnies”. But the reality is, if times Rabbitsget tough(er) and you need a delicious protein source for your hungry family, you will quickly get over your apprehensions and be grateful you have a ready source of meat. (Quite frankly, 3 month old rabbits – which is prime butchering age — aren’t nearly as cute and cuddly as what you are imagining.)

A breeding trio of rabbits, that is, two females and one male, could easily produce 42 babies a year. If these youngsters are butchered at 3-4 pounds, this translates into approximately 150 pounds of meat per year.

Meat RabbitThere are many breeds of domestic rabbits but for many meat producers the New Zealand white and Californian are two of the more popular. Fryers, bakers, roasters, and stewers are the names given to meat rabbits. Their age and weight will determine their title. Want to learn more? Then tune in this Thursday, September 12, to the Homestead Honey Hour where we will dive into this subject to help you get started raising rabbits!

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Breeding, raising, and training working dogs!

Mike Ritland2Mike RitlandIn this edition of Pet Prep Radio Show, Sheri The Organic Pet Lady welcomes Mike Ritland, from Trikos International, who has trained hundreds of working dogs and specializes in protection dog training, military dog training, police dog training, and guard dog training. He has over 15 years experience in importing, breeding, raising, and training multiple breeds of working dogs.
Prior to founding Trikos International, Mr. Ritland was a multipurpose K9 trainer for U.S. Navy SEAL Teams. He served 12 years active duty as a U.S. Navy SEAL and is a disabled combat veteran. Mr. Ritland also founded the Warrior Dog Foundation, a non-profit Special Operations K9 retirement foundation. Mike is also the Author of the book, “Trident K9 Warriors” and Wounded Warrior Advocate and was a recent guest on 60 Minutes Bookmark this show for anytime listening share with your friends and family. Sheri says, “Get Prepared and Stay Prepared!”
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Forgetting where our meat comes from and being thankful for having it!

<a href="http://www.publicdomainpictures.net/view-image.php?image=627&picture=black-cow">Black Cow</a>
Black Cow

homestead honey 150The MrsVilfie of The Homestead Honey Hour discusses our most natural resource for food and why to remember where it came from and to be thankful that it is there.

When we harvest an animal…be it from the wild or something we have raised. We give THANKS…Thanks to the creator and thanks to the animal for providing us with nourishment.  WHY? Because for too long we have been removed from the process of WHERE our nourishment comes from. Too many people grab meat from the counter and don’t think twice, that it used to be an animal…living and breathing, breeding, feeding it’s young. They just look at the price tag, pop it in their cart and move on. But when we Pray over an animal and thank it for its life and thank God for allowing us to have it.  WE are called barbarians.  So how does killing an animal for food lead to my reverence and respect for life? Because when I raise it, feed it, love it, kill it and cook it…I have completed MY part in the circle of life! When you hear the words…the circle (or cycle) of life…what does it mean to you?

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