Episode-2068- Expert Council Q&A for 8-18-17
Today its Friday so it's time for expert council show. To ask a question for a show like this, just send an email to me at jack at thesurvivalpodcast.com with "TSPC Expert" in the subject line.

Today the expert council answers questions on farming, first aid, bitcoin, home school, health share programs, wild edibles and more.

In the body of your email first tell me the council member your question is for. Second ask your question concisely in one to two sentences maximum. Third any and all details after that. This is the formula to give you the best chance of getting on the air.

I do what I can to get as many of your questions as possible on the air but can't always get to all of them. Our council is made of a wide variety of experts in everything from the tactical to the practical and everything in between.

To get more information on our Expert Council visit our "Meet the Expert Council Page" to learn more about them and their specific areas of expertise.

Join Me Today As Our Experts Discuss

  • Dealing with thistles - Darby Simpson
  • A FAK for motorcycle riders - Nurse Amy
  • From Paper Wallet back to coin base - Brandon Todd
  • Why tax vouchers are bad news for home school - Mike and Sue Laprise
  • How health share programs work - John Pugliano
  • Cooking and using stinging nettles - Nicole Sauce
  • If "culinary intuition" is a thing, what is is a thing - Jack

Resources for today’s show…

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Websites of the Expert Council Members

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Nicole Sauce's nettle recipies.
Presto Nettle Pesto
6 cups nettle
8 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheeseBoil nettles in pot of salted water to deactivate the sting. Drain and set aside. Puree all ingredients into a sauce and serve over pasta with a dash of extra parmesan.
Spellbreaking Nettle Soup
¼ bushel fresh nettle tops
1 quart chicken stock
4 peeled and diced potatoes
1 diced onion
4 cloves diced garlic
? cup heavy cream
Salt and Pepper to tasteBoil nettles in a stockpot of salted water to deactivate the sting. Drain. In the same stock pot, combine stock, onion, nettles, garlic and simmer for 60 minutes. (Add water if it boils down too much). Puree the soup and add the cream. Salt and pepper to taste. Serve with a dollop of sour cream and sprig of sage.