PRN Episode #13 Interview Baugh


PRNIn today’s episode David interviews Tom Baugh, author of one of David’s favorite books Starving the Monkeys Tom Baugh is an entrepreneur, inventor and professional irritant.

A former Marine, he graduated from the U.S. Naval Academy in 1988 with a degree in Control Systems Engineering. He is a veteran of Operation Desert Storm, and holds a M.S. in Electrical Engineering from Virginia Tech earned as an Air Force Laboratory Graduate Fellow after leaving the USMC.

Tom has some very unique views on the necessity of Freedom and how preppers can use free market capitalism to become more self-reliant.

David has reviewed Tom’s book here:

The show is scheduled for Monday at 10pm central time at this link.

If you cannot listen on Monday, you can always download the podcast for listening at your own leisure.


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Zaycon Chicken


zayconI have heard about zaycon foods for some time, and have wondered about it, so as my freezer became lighten of my last bulk purchase of beef, I decided to try them out.

My first impressions of their food is very positive.  The chicken was packed in a high quality box, sealed in an outer bag, and then in 4 smaller bags.

The breasts were large, uniform, and tasty.  The only thing I would have done different was when sealing them using my food saver, I should have remembered to bag and then freeze in an open bag before vacuum sealing.

Some of the juice got vacuumed out and caused some bad seals so not all of my chicken is vacuum sealed -some is just individually bagged.


Fireforming .410 from .303


fireformingI don’t know how timely this article is now that you can buy your own brass .410 hulls from midway, but it is a project I have wanted to do for a long time, and once I got some new unfired .303 brass in the mail, I felt it was time to experiment with my old cases.

If you have reloaded shotshells, then you probably know that when using a brass case and normal powder loads then the case will last “forever” which makes up for the added skill and effort in loading them. (more…)

Mason Jar Salt Lid Tip


saltThe Parmesan cheese lid article was so popular I figured I would show you a similar tip for wide mouth jars.

The top of a 26 ounce salt container just happens to be the same size as a wide mouth mason jar.  The top and the bottom are formed, with the body being wound around them.  If you feel the container, you will feel a “lip”.  If you carefully cut the top along this lip – you can press it down over the top of a wide mouth mason jar and screw the ring over it. (more…)