Cows vs. Goats: Which Belongs on Your Alaskan Homestead

Join Tandy and Kelli as they dig into one of the simplest yet most effective homestead hacks, the deep-bedding method. From keeping animals warm in the winter to creating rich compost for your garden, Tandy and Kelli break down how this system works, why it matters, and how you can put it into practice on your own homestead.

In this episode, Tandy and Kelli dive into the biggest challenges of farming and homesteading in Alaska from short growing seasons, to high costs of supplies. They share how these hurdles impact daily life, and why Alaskans have to get extra creative to keep their homesteads thriving.

In this episode, Tandy and Kelli dive into the biggest challenges of farming and homesteading in Alaska from short growing seasons, to high costs of supplies. They share how these hurdles impact daily life, and why Alaskans have to get extra creative to keep their homesteads thriving.

Tandy and Kelli are laying it all out - milk, meat, manure, and the all that comes with raising cows and goats in Alaska. From the biggest differences, to fencing, and which animal gives you better compost, they’re not holding back. If you’ve ever dreamed of fresh milk and rich garden soil, but don’t know whether a cow or goat would work best on your homestead - this one’s for you.

After a recent tsunami warning rocked Kodiak Island, where Kelli lives, Tandy and Kelli sit down to talk about real-life disaster preparedness from a homesteader’s point of view. What happens when the power goes out, and the clock is ticking? From emergency communication plans to off-grid food and water security, just straight talk about what works, what we’ve learned, and what we’re still figuring out.

Join Tandy and Kelli as they chat all about the messy, magical world of raw dairy. We’re talking cows, goats, clean milking, sour cream wins, and bucket fails - no judgment, no fluff. Just two Alaskan homesteaders talking about what it really takes to bring raw milk into your life and why we still think it’s worth it.Links:Cheese From Scratch: Natural Cheesemaking From Homehttps://amzn.to/44S1ZwI

In this special introductory episode, get to know the voices behind Sustainable Alaska. Tandy Hogate and Kelli Foreman share their personal paths to homesteading, what sustainability looks like in the far north, and why they’re passionate about local food, community resilience, and teaching others how to live more intentionally.

I am so very excited about today’s podcast - partly because it is a subject that folks are curious about but don’t usually talk about. Like, what the heck is all the hype about cod liver oil? And - why do people ferment it? Isn’t that taking things just a bit too far? Today we talked with Addie Bartlett from Green Pasture Products and she not only shares the story of this tiny but might company but also, the why’s, how’s, and all things cod liver oil. Here’s a little bit more about Green Pasture Products: Green Pasture honors the tradition of Fermentation by including "fermented" in the name of our product. However, it's important to note that we ferment the liver itself, not the oil. Learn more about the benefits of our Fermented Cod Liver Oil here: https://www.greenpasture.org/nutrition/cod-liver-oil-benefits/We are committed to providing a high-quality, safe product. Explore our quality standards and sustainability practices here: https://www.greenpasture.org/nutrition/quality-and-sustainability/Green Pasture is an honored sponsor of the Alaska Homestead Expo - they helped pay to bring Holistic Hilda to Alaska! Here’s the thing. If you listen to this podcast, I’m pretty sure you’re going to want to dig deeper and maybe even try this out for yourself. I HIGHLY recommend going with a product that you know is pure, clean, sustainable, and that is fermented for maximum absorption. I started taking it a little over a month ago to replace my vitamin D pill (NOT giving medical advice, just sharing what I did) and I was amazed at the difference it made in my energy levels! That was a side effect I wasn’t anticipating but it sure is welcome! Check them out here: https://www.greenpasture.org/

Today we’re talking home butchering with Andy & Doug from Hand Hewn Farms. What tools are necessary (hint - if you’re going frugal the list is short), what tools are helpful, and what gadgets really aren’t very helpful at all. Home butchering can save money plus you get the cuts you want - and you make sure you keep all of the parts you want! But it’s not for the faint of heart. Having proper tools is a big part of your success. Spoiler alert: Their #1 tool is a good knife - and not what you would expect. I was surprised to hear them say they prefer a knife made of high carbon steel which is exactly what Gene makes at Common Ground Bladesmith! If you want a quality knife to use around the homestead - that will double as a really good butchering knife, too - check out his selection! https://commongroundalaska.com/product-category/common-ground-bladesmith/ We also chatted a bit about the 2-day course they will be teaching this year at the Alaska Homestead Expo. They will be sharing how to butcher large game and livestock with a demonstration on butchering a pig from snout to tail. Enjoy the podcast and be sure to grab your expo tickets because it’s a show you do not want to miss! https://commongroundalaska.com/alaska-homestead-expo/

Today I had the opportunity to talk with James from Pluck Seasonings. I met James this summer at the Modern Homesteading conference and got to not just try Pluck but I also got to learn about the passion and mission behind his product. Want to know what makes his seasonings great? They are made with organ meat. Seriously. Pluck is like seasoning salt on steroids because they use only the best salt, responsibly sourced herbs and spices - and organ meat. Now if you’re like me and have been hearing all your life how you should be eating organ meat but aren’t quite ready to jump into liver and onions then this might be just the right answer for you. However, this isn’t a sales pitch for James’ business. I learned so much and was so encouraged listening to James as he told his story and helped me truly understand the “why” behind organ meats. Give it a listen and let us know what you think. And check out Pluck: eatpluck.com