If you store rice, beans, wheat, and
canned goods, you need this course!
Rustic French Loaf
Thai Fried Rice with Chicken
Cook dishes like these from your preps...
for only pennies per serving
(scroll down for sample videos)
Split Pea Soup
Salt Cod Potato Cakes
Spiced Corn Pudding
Avoid the Chaos
Imagine knowing that the next time there’s an ice storm, you can stay safely at home and help an elderly neighbor.
Instead of driving around in the dark with traumatized kids in the back seat, frantically searching for an open convenience store, you can bring your family together to prepare a candlelit feast.
Start learning NOW
Get $30 off the price of lifetime enrollment
ONLY UNTIL we finish construction
Get an “under construction” discount of $30 for a limited time. The course will increase in value as we work around the clock to add more recipes, videos, and bonus content for you, and to complete the comprehensive Food Storage Feast eBook, all of which are included in your discounted early enrollment. Look at it as a lifetime membership.
The Food Storage Feast course is already big enough to keep you trying new recipes for weeks, but when we get done, you will have the magnum opus of storage food cooking at your fingertips. And you can start learning now while we continue to build and improve the course.
We also need your help, in the form of valuable feedback that only active course participants can offer. We look forward to building community with our students via social media and the web forum.
Chef Snow is continuing to develop a treasure trove of exclusive recipes and videos for you. He won’t stop before he reaches his goal of at least 80 unique recipe videos. 30 videos are already available to you when you enroll, with more being added every week. We are committed to putting Chef Snow’s wealth of culinary knowledge down on paper for you, as we write the course materials that will ultimately become part of the Food Storage Feast eBook, which will be available to all students at no additional cost.
When complete, in just a few weeks' time, the course will cost $199.
Beat the crowd, save $30, and add a chef's hat to your preps!
If I had to use one word to describe Food Storage Feast, it would be 'Professional'. . . One of the most helpful aspects. . . is the combination of professionally written recipes and accompanying videos. I really like to play the recipe videos on my phone while I am in the process of putting a meal together, just for the extra guidance. I also found the extra knowledge provided about storing different foods very helpful, as I have never seen all of this information in one easy-to-use location.Corey M.
I've taken quite a few culinary classes over the years, but Food Storage Feast is some of the best money I've spent. . . .Chef Keith shares a lot of expertise that I find helpful and inspiring. It's much more than a bunch of recipes. . . The recipes I've tried so far have turned out very well. It's easy to see how eating this way can save substantially on the food budget — without giving up anything as far as taste, variety, or healthfulness. . . this course would be helpful to everyone - whether you have a basement full of buckets of staples, or you're just a college kid trying to put tasty, inspired, and affordable food on the table.Terry M.
The video content is super helpful. . . in preparing a high-quality meal. We made the Elk Bolognese with Buttered Rattitore recipe from Food Storage Feast and liked it so much, we made it again for friends, from whom it received rave reviews. It is such a wonderful, freeing way to live, to never worry about meals, and be able to go to the pantry and choose from a variety of choices on hand and ready to use. We are learning great lessons from the Food Storage Feast on how to easily combine the food items that we keep on hand into delicious meals.Denny B.
Skills trump stuff:
We teach you to become a better cook.
Food Storage Feast helps you "store what you eat and eat what you store," all year long. You'll gain confidence as you become a better cook and build food security into your life NOW, before you actually need it.
Food Storage Feast is loaded with dozens of videos like these:
Store food, store knowledge, and store skills
with Food Storage Feast
Step-by-step videos in HD
Chef Keith Snow teaches you hands-on culinary skills, up-close, for every recipe.
Integrate hunting with your preps: venison, elk, antelope, wildfowl, and more.
The new freeze-dried foods are ready for prime-time in your preps.
FSF eBook coming soon
We are building the ultimate handbook on survival cooking - free to all course participants.
Select, grind, and store grains for the best bread and baked goodies.
Chef Snow helps you pick the best stoves & tools for any emergency.
Extensive Bonus Materials
Checklists, shopping recommendations, sprouting, fresh herbs, and more.
Shelf-stable ethnic sauces, seasonings, and staples, with step-by-step recipes.
Is for life — includes future updates & access to the Harvest Eating Video & Recipe Library (a $72 value).
I needed this course as much as you do.
That's why I wrote it.
In the fall of 2008 I was producing my own cooking series for television, with a full crew and a major corporate sponsor. When the banking collapse came, our sponsor told us no more payments would be coming, as all expenditures were frozen.
I froze, too. I had a TV crew to pay, a huge mortgage, and a baby coming in less than six months. I got to thinking about my responsibility to feed my family, and I realized I had little of lasting substance in my pantry or freezer. It was all fresh, fancy foods, like expensive cheeses and meats. I had never even heard the word “prepper”.
The penny dropped hard, and in a panic I turned to the internet (never a great place to go if you’re already in a panic). One day I stumbled on a YouTube video of Judge Andrew Napolitano interviewing a self-described modern survivalist named Jack Spirko. I started listening to Jack’s Survival Podcast where he talked about storing food and other crazy stuff like guns, home security, water, precious metals, generators, alternative energy, permaculture, raising ducks, etc. And he was talking about all this in positive terms, as a way to improve your quality of life, if times got tough or even if they didn't.
As a proponent of the local food movement, our family was already gardening, raising dairy goats, using raw milk, making cheese, canning vegetables, etc. But my dive into the internet launched my journey into prepping. I had a lot to learn, and storing food was a logical next step.
Soon after that, I embarked on a national tour to promote my Harvest Eating Cookbook. The long trips away from home scared me even more. What if the collapse hit while I was away? What would my family eat? How would my wife and kids get by? Mulling over these questions made me even more determined to proactively build security into our lives, from food security, to home defense, and beyond. I knew that living sustainably needed to be built into our lives from the ground up. And that’s why we moved across the country to rural Montana.
My audience at the Harvest Eating site and podcast already included a lot of homesteaders, so it was natural to begin sharing our family’s new direction towards preparedness, and as a result, my audience grew. I knew I was onto something that a lot of people cared about.
Even though we socked away a lot of dried food in buckets, I didn’t really integrate it into our daily diet, and I knew that just having it wasn’t enough. I felt uneasy every time I walked past the stacks of buckets in our pantry and wondered what I would actually make with all those dry ingredients. It’s one thing to come up with a single meal on the fly, but another thing entirely to scramble for enough new recipes for a whole week of lights-out.
In April of 2016, I decided to put an end to my near-daily runs to the grocery store, and try to cut down our grocery bill, which was then almost $2000/month. I began cooking every day with the bulk commodity foods that we stored.
They say small is beautiful, and less is more, but I still wondered if my skills would be up for the challenge. How many great meals could I really make from prison-food ingredients?
If I missed a beat, my wife and my kids (age 14, 10, and 6) didn’t notice. They loved the simple, hearty, delicious meals coming out of our kitchen. I loved the food, too, and found that eating less meat and more low-fat carbs started making a big difference in how I felt. And, our grocery bill plummeted by half.
I had two decades as a successful chef under my belt, including a great deal of recipe development. Even so, I was apprehensive when I ventured into cooking with storage food. I imagined how completely unprepared folks in my audience might feel when opening a bucket of dry beans in the middle of a crisis. I knew I had to dive into help them… and my own family, too.
And thus, Food Storage Feast was born.
— Chef Keith Snow
Cooking is a Life Skill
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
-Robert A. Heinlein
author of The Moon is a Harsh Mistress, The Puppet Masters, Starship Troopers, Stranger in a Strange Land, etc.
Storing food is only half of food security.
The other half is knowing what to do with it.