As a young mother back in 1975, I was dirt poor and regularly fixed meals with flour, water, grease and salt in the form of biscuits and gravy. I've lived it before and now am better prepared to weather the storm.

The "Cooking with Clara" KZfaq channel shows 90+ year old Clara cooking what her family ate during the depression. I think her grandson started filming her cooking these recipes for the family, then started a KZfaq channel.

Sometimes a struggle meal is a kid's favorite memory. I remember sipping soup from a mug while sitting on our baseboard heaters pretending we were camping. ❤️ Love to the parents holding it together for their kids.❤️

I'm from a Chinese familly and we still keep the water we boil our dumplings in to drink as a soup. We might add some soysauce or some of the dumplings back into the bowl for some flavour,

I'm old enough to remember my grandmother who was born in the 19th century and lived through two world wars and the Great Depression. Both my parents were Depression era babies. I recall my mom cooking beans flavored with a piece of smoked meat. Served over rice, it would feed us for 3 days!

Slippery noodle pot pie: three eggs, two cups flour, a little salt. Mix and roll out into flat noodles. Cut and boil them in a bit of broth from a couple of chicken legs with maybe celery or a carrot. Toss in a potato. Can feed you for nearly nothing per meal and it's good food. PA Dutch to the core.

When we were kids, we thought it a 'treat' to have slices of white bread with 'grey box' cheese on top, broiled in the oven. We never realized that Dad's bi-monthly paycheck had run out and Mom was 'making do' for those last few lean days... We never went hungry and I still like toasted cheese sandwiches...

Another reason why yeast is a great thing to add to this, is Brewer's yeast is a good source of niacin which is also known as vitamin B3. Without that vitamin, you can suffer from palagra, after The point in history you are discussing here. It became common among the poor, especially in the rural South. Largely as a direct result of an unvearied diet that contained a lot of cereal grains but had little access to eggs, milk or the correct vegetables. So Brewers yeast not only added flavor, but it probably saved some lives as well.

I grew up dirt poor in the 70s but my mum's cooking always made us feel like we were millionaires. What kid doesn't want pancakes for dinner or spaghetti Bolognese made with just tomato sauce and minced beef? All my favourite comfort foods today are at the level of this cookbook.

Chipped beef on toast- Mom made a medium white sauce, shredded chipped beef packet, hard boiled eggs and peas served over toast- She made a can it tuna spread farther than any any one I know!! We were dirt poor, young family- dad in college- young kids- we were gifted missionary barrel clothing and bags of food! We were clean, well mannered- never knew we were poor- loved,fed- never hungry!

We often get many meals from a single chicken. You can do the same with a rotisserie chicken from the store. The last meal was from the bones, all saved back after the meat was removed. Add those chicken bones to the pot, with water, salt, pepper, onions, garlic. simmer well. Strain to remove the bones. Add carrots or other root veggies and some herbs if you have them and simmer to make a good broth. Finally, add the boiled dumplings. It tastes great and makes a meal from what others would throw away.

It's fascinating how some things stay the same and others change. When I turned 18, I was immediately living on my own. At the time, I had a minimum wage job. There were some weeks where all I ate was rice, eggs, and onion. I imagine it would have been just as cheap back in the 18th century (at least, in rice-producing areas like the coastal South). My go-to recipe was chili, though. Take 1lb dried beans (pinto, kidney, or small red are ideal, but get whatever is cheap), soak them overnight. Next day, heat them up to boiling, reduce heat and simmer until they start to get tender. While they cook, take 1 lb of ground pork or beef (I recommend the spiciest roll of sausage you can get) and 1 or 2 diced onions. Put them in a pan and fry until the meat is browned. Do not add oil, only use the fat from the meat itself (add a bit of water if it starts to stick). Drain excess grease when done. Drain the partially cooked beans. Put the beans, meat, and onion in a stock pot. Add 2 cans of tomato sauce, 1 can of diced tomatoes, and 1 can of Ro-tel or other pepper mix. Fill up one of the empty sauce cans with water, swish it around, drain into the second, swish it, and add the tomato water to the pot. Season with cumin, salt, garlic powder, and chili powder (smoked paprika or chipotle if available, for extra flavor). If available/affordable, nice additions are vinegar, fresh bell peppers, and fresh spicy peppers like jalapeno or serrano. Heat to boiling, then reduce heat and simmer until beans are done. This should produce a bit over 1 gallon of chili for about $15 (assuming you had spices on hand). Add a loaf of bread, a dozen eggs, some butter, and a gallon of milk, and you can potentially stretch it out for a week. Breakfast is southwest scrambled eggs (add a few big spoonfuls of chili to 2 eggs while they fry in butter) with a glass of milk for that extra bit of energy. Lunch is a bowl of chili, easy to take with you to work in a small container and good cold or microwaved. Dinner is a bowl of reheated chili with 1 or 2 pieces of cheap garlic toast (make toast with store-bought bread, spread with butter, sprinkle on a pinch of garlic powder and salt), and a glass of milk to wash it down and make sure you have a (somewhat) full belly before bed. On the seventh day, breakfast is toast with the remaining bread.

My grandma experienced the horrors of WW2 and she never throws food away, she goes to schools to let children eat what they ate as children in the war: fake coffee, weak soups, bread with sawdust and tullipbulbs. It's really impressive to see the children go silent and listen respectfully when she starts telling her stories. Actually tasting how bad the food was and the stories that accompany them really impact them, recreating history can be so powerful. A picture or painting can't make that happen.

My life is odd. I have means. I have luxuries. But there are many ways in which I subject myself to living like a pauper. I eat well, but many of my foods are VERY cheap, yet hearty. I repair clothes instead of buying new garments. I grow, I brew, I cook, I forage, I build, and rarely ask for assistance. I've always seen people pay outrageous amounts for simple things, just because they have lost touch with how these things are produced. They are keen to buy all sorts of cheap chinese-produced garbage from sweat shops without any idea of how little the workers get, and think this stuff practically poofs into existence with no effort or labor. I buy local. I pay for the nicer things the few times when I buy anything at all. I'm still very comfortable in my life. Healthier, more free time, more mentally stable, and more financially stable. Being self-sufficient, crafty, knowledgeable, PRODUCTIVE will always be a boon to those who care enough to practice it.

rice and beans is probably the best budget meal there is. if you can throw in some meat and veggies then of course its an amazing meal

I just gotta say. I have found myself dealing with the most extreme anxiety in my entire life these past few months over whats happening to our world. Coming here to watch such simple solutions done so elegantly really calms my nerves. Thank you, Mr. Townsends for your channel and this amazing content

My grandma grew up without electricity for the 1st 12yrs of her life (rural midwest before Great Depression). Learning a lot of cooking from her, you understand how even today if you pay attention and don't get picky you can still eat/not fall short on nutritional needs w/o breaking the bank.

What I like about this channel is that its chosen time period and location automatically presupposes short supply lines, local-ish ingredients, and a degree of self-reliance. Inspiration from uncertain times for uncertain times…

I finally bought my first house with some land last winter, and I'm about to start up a garden when the snow melts (in a couple more weeks...). The older I get, the more self-sufficient I want to be.

Polish friends of my family made potato dumplings they lived on during WWII in Poland. Just flour and mashed potatoes. Heavy, chewy, with fried saurkraut. No leavening or salt or flavoring. Man, they are so good, absolutely addicting. sliced up and fried the next day--even better.

My mom would cook dried cranberry or pinto beans and add spoon of two of lard. Then prepare plan dumplings like these and add them to the beans. It's a comfort food for me .

Always keep your pantry stocked with things that will last long term. Plenty of canned and dried goods. Growing a garden is also a great way to save your food budget. This is the perfect time of year (for the northern hemisphere) to start a garden

One of my mother's favorite Depression-era dishes was a pack of saltine crackers, crushed into a heated pot of canned stewed tomatoes, often with chopped onion/garlic. When it became hot and bubbling, cheddar cheese cubes were added, to melt. It's delicious, cheap and filling. They did a lot of meatless cooking during that time, as well as during WW2, when food was rationed in the US.

When I grew up in the 1960's it was one corn cobb for lunch and for dinner one slice fried baloney and a can of pork n beans split between 5 ppl. And we each got a slice of buttered bread.

My grandma, who passed last month at 92, taught me how to cook like a Depression mom. 35 years of professional kitchen work taught me how to cook fancy. A love of the art lead me to experiment. Right now I am making the filling for an Armenian eggplant dish, for dinner tomorrow. I am also roasting some chicken breast cuz they were 40% off. We dont buy store bought treats much now, candy for Easter, that sort of thing. I bake and I make candy, and I deep fry with tallow I render from leaf fat. [I make a pretty respectable apple fritter now]. My wife and The Boy look forward to my dumplings. Things I can share from experience: Carefully inspected and washed cookware doesnt know you bought it at a thrift shop. Spices are cheap in BULK cuz you can buy 35 cents worth of basil and it will last all month. So invest in 3 or 4 bucks worth of spices every so often. Find out what goes into things you like to eat, you may be shocked at how cheap you can make it at home, like humus; for the price of a little plastic tub, you can make enough to get sick of eating it. Bored of a dish? change up the spices. Learn some basic "Flavour Trinities". for example, a common theme in Italian food is basil, onion, garlic. You can do a lot with that basic info. Buy dry staples in bulk when you can. Spend the money so you can store them safely. $10 bucks might seem like a lot of money for rice but it is a LOT of rice. Other ways to fight monotony: change up the starch, roasted potatoes are simple. Polenta is CHEAP, stupid easy to make and tasty. It is versatile as all hell too. I cut strips of it and fry it and serve it like pancakes or french toast. Dont let TV fool you either, gnocchi isnt hard to make. Protip: use baked potatoes, let them cool to the touch, cut them in half scoop them out carefully. What you scooped will be gnocchi, what is left will be potato skins, shallow, deep, or air fry them. hen load em with stuff and cheese, bake em off in the oven.

I will say, I've made dumplings with baking powder & salt, {added tyme & pepper} dropped them in chicken bone broth, and THEY were absolutely great! Not heavy, but light, the flavor was wonderful!

A lot of the struggle meals I'm familiar with are healthier than today's processed food. We foraged for wild edible greens which ensured a varied diet, in addition to staples like rice, beans, salt pork, fat, and flour. An egg a day from our backyard chickens added to the overall nutrition. I still grow food, raise chickens, milk goats, forage and eat the young green pods of a redbud tree, the flowering stalks of yucca, dandelions, chickweed, plantain, purple deadnettle, morels, chicken of the woods, puffballs, and more.

Please! Jon! Make Apple dumplings next! I love those And I would like to see on them. Where I live, in Czechia, we eat dumplings a lot. we have dozens of doughs to make them, we folk them with fruit or meat, or we have ones from doughs made with cubed stale wheat braided rolls (any kind of leftover savoury wheat baked goods would do) as a side dish quite regularly. But ours Are boiled in shape of sort of cylindrical loaves, cut into slices with string. Excellent with thicker sauces or with pork And sauerkraut or spinach. Cooking these successfully Is quite a Challenge though, since they can dissolve in the boiling water. These dumplings Are just awesome. And there Are also potato dumplings (also bigger cylinders). As proud Citizen of Dumpling Land, I could go on And on. As I already did. Sorry

When I feel like things are bad and all hope is lost I can come to this channel to relax and not think about anything bad happening in the world or politics; such a great feeling

Mastering a dish like this is great because its so scaleable. If you are having a really hard week it might just be water and dumplings. If you have few vegtables thow those in. If you had a ham bone left over boil that in your water for a while first and you have a basic stock. If you had a good week maybe you can toss in a bit of sausage or some such. True in 1780, just as true today.

We eat these dumplings every week. Mixed with some suet, throw them into a stew and let them cook in the stew juices. Eat them with the stew or on their own. Just gorgeous.

I grew up poor in the 80s, but was raised by older people, so the food wasn't so much eggos and breakfast cereal. Left over rice with sugar and milk, cornbread with sugar and milk, pancakes, and stretching a can of potted meat food product with cream cheese to make a sort of sandwich spread. (No one wanted to trade sandwiches with me!). It served me well in student times, I can cook a potato in so many ways a 10lb bag goes a LONG way, esp. if you add in an onion and seasoning salt.

One point in my life I had slices of white bread with mayo for diner. That's all I had

Chicken and dumplings especially drop dumplings are still a staple in the south. It’s the first thing My momma taught me how to cook. Food shows our history better than anything else

it feels illegal to catch a townsends video this fresh off the press; love you guys!

I would imagine what we consider "getting enough to eat" is vastly different from what folks in the 18th and 19th centuries considered "enough." I have a feeling we are about to get our perceptions adjusted, unfortunately.

I feel like I got lucky, I got to be raised learning all of the old school cooking things from my grandma and great grandma. It's so nice to see people using the oldest of methods to cook food, and sharing things people would 100% forget is the best gift anyone could give the world today. I've learned a lot from you and appreciate your lessons. Thank you

When I was a child and even as a young teenager, we lived on a farm, and the lady who used to be paid to help around the house and look after us during the holiday used to make these enormous dumplings which she would cook with tomatoes and onions, so delicious!!

I remember the late 70's and early 80's high inflation times. We survived then and we'll survive now. Thanks Jon, for reminding us that we can get through this cycle as well. What a great channel. Be well and at peace.

My grandmother made what we call in the UK, "Norfolk Dumplings". I've put the recipe below from the Literary Norfolk website and it is accurate as I remember her making them. My mother and I made them the same way. My mother always made extra and put them to one side to cool. The next day she would slice and fry them in butter and serve with a spoon of Tate & Lyle Golden Syrup as a pudding. We used to add suet to the mix to make a suet dumpling which was richer but more expensive. Suet dumpling mix could be rolled out, a filling like bacon and onion, or liver and onion added, it was pulled together into a ball and boiled in a pudding cloth. The Norfolk name for those was Baby's Heads. And for a real treat, the suet crust was made to line a pudding basin and steamed with beef, kidney and onion in it. The same recipes, plain and suet, could be used for jam roly-poly, syrup pudding and spotted dick. The dumpling mix kept us alive when I was a child in the 1950s. Incidentally, the name Norfolk Dumpling was used as a description of a plump child. "By eck...tharn's a right ol Norfolk Dumpling!" N.B. we didn't use yeast in dumplings. It was too expensive and precious. It was saved to make bread. The raising agent for these is baking powder. Ingredients: Allow 1 heaped tablespoon of self-raising flour or plain flour and baking powder to each person; a good pinch of salt; water to mix Method: Sieve flour and salt into a bowl. Add sufficient water to make a light dough. Turn on to floured surface. Knead together and divide into pieces. Form into round dumplings. Cook in a greased steamer for 20 minutes. An alternative method is to place on top of vegetables or stew and cook for about 25 minutes. N.B. we didn't use yeast in dumplings. It was to expensive and precious. It was saved to make bread. The raising agent for these is baking powder.

This channel is literally a hidden gem.

While it is certainly true that people in urban areas were more affected by rising food prices, in the 18th and first half of the 19th centuries in the United States, it was rising grain prices that caused problems. Even in Boston, people went fishing, kept an animal in the back yard for meat, and had dozens of green grocers within easy distance. In New England, even poor people (not the very poor, but the poor) had a minimum of 2 acres that they grew food on; the farther from Boston and New York, it was four acres. People kept their pigs in pens in the roadways where even military troops had to navigate around them. They foraged for food in the spring when supplies were low. They were not helpless.

Very informative - I couldn't get over the look on your face when you bit into the dumpling. "Tastes like poor" was written all over it. On a serious note though, when I was very young, my parents and I were very hard up for money as the economy locally took a bad turn in the early 90s. Dumplings were frequently eaten in vegetable soups in our house to stay alive and I very much appreciate the recall of the time when my parents did everything in their power at the time to make it by and to eventually prosper. Cheers!

I know this channel is more colonial/early Republic America...but there are times I'd love to see you and Cowboy Kent Rollins collaborate on like a menu from 1870

Keep a jar each of chicken and beef boullion cubes in your cupboard and you'll always have soup broth or a base for gravy with some boiling water for pennies. They last forever, too. For gravy, melt fat in a pan, add flour and gently stir together over medium/low heat for a couple minutes, then slowly add the boullion broth and keep stirring until the right consistency. Or mix corn starch with a quarter cup of cold water and pour into hot broth, stirring over heat until thick. Don't bother with liquid stock or boullion in cans or cartons, you're just paying extra for water. A cube dissolved in a mug of hot water can satisfy an empty stomach before bedtime as well. Cheaper than coffee in winter and delicious. You can also quickly stir a beaten egg into hot chicken boullion for egg drop soup. A pinch of dried parsley or some snipped chives from a small pot on your windowsill can add extra color and flavor, if you have them. (Nice but not necessary.). There are also vegetable boullion cubes available that can be an all-purpose substitute for meat-flavored ones. These taste great, too.

I often make potato dumplings from leftover mashed potatoes, bit of flour, and an egg. With fried onions it's delightful.

At least in my family in the South, we never put yeast in our dumplings but instead roll them out flat and cut them into strips. Boil them up some chicken broth alongside some shredded boiled chicken and some root vegetables if you got 'em, and it's what I always think of when it comes to chicken and dumplings.

The "dumplings" I grew up with are essentially a modified spaetzle recipe handed down for countless generations on my moms side of the family. Most often dropped in dumpling sized spoonfuls in an onion broth potato soup(also a family recipe). A great dish to warm up a cold day

2:13 My fiancee and I literally had that for dinner last night. We're on a shoestring budget at the moment. But she's from Germany and loves to bake bread, so we often will just eat bread and butter or bread and cheese. Fresh bread is delicious and that makes it really easy to fill up on. We just use our homemade sourdough starter and the rest is basically, salt, flour and water.

So I love eating this without the yeast. My great grandmother would make chicken and dumpling and it was essentially the same process. Only she would cook them in the chicken broth. I may try that tonight.

My grandmother used to make dumblings, with butter, flour water. Rolled them thin like a chewy pie crust and sliced them into little rectangles, then dunked them one by one into a boiling pot of turkey broth. Add salt and pepper and voila, a staple food during our holiday dinners. She lived to 96 years of age.

When I was a kid, my dads simplest beans and ham on the bone was our favorite. We always had homemade mexican hot cocoa and fresh baked bread. He really tried to feed us with his love and that is the most cherished thing I have now is cooking for loved ones. P.s. dumplings rule 🤘

I've managed to get my food down to a dollar a plate, but I'm going to have to mostly get rid of meat to keep that standard. It takes a lot of time and planning to be able to make nutritious food at that price, but here's my tips: Onion skins, carrots skins and garlic peels and almost any veggie scrap make a great vegetable broth that can be added to almost any meal. I even substitute some of the milk/cream in my beshamel sauce to make it more economical. Sure, blasphemy to the original recipe and all that, but onion skins are free, milk is not.

Thanks for sharing 👍 This recipe reminds me of german yeast-dough dumplings. But you don't boil them directly in the water. The classical way: you use a kitchen towel stretched over the cooking pot before boiling water, then put the dumplings on the towel and cover them. You let it simmer for about half an hour. You can eat the dumplings either sweet with compote or bare with butter (maybe plus some cinnamon sugar) or added to meat/veg with much sauce. A variation is putting fruits like plums or apricots into the dumplings and eat them with vanilla sauce. It is still common to eat them. Though most people use almost ready dumplings from the supermarket. The packages say to put the dumplings into a pot with some milk or water to heat them up or use a sieve over boiled water. So the fast modern version is closer to your recipe. 😉 I loved my grandma's with plum compote.

Latkes or potato pancakes are another staple with few ingredients, and if you scrub the potatoes before grating then you retain the vitamins in the skin.

I'm so glad that you cover all these inexpensive foods and methods of cooking, and skills of food preservation that many have never been taught in this generation. You're right! We ARE going back to that in this generation and time. Thanks for doing that! A lot of people will be able to know how to feed themselves now when things get even harder.

Now I'm hungry for chicken and dumplings!🤤

Timely- I know what I'm pulling off the shelf tonight!

recently moved to LA, grossly underestimated cost of living. flour is amazing to fill the belly with just a little water, or an egg or two. thanks for sharing!

I was so thrilled to find and learn from these Channels, as my Budget is extremely tight in these times. I tried extending boiled vegetables, etc. by adding oatmeal to the cooking water.. by Jove... it was delicious and worked! So I now have added oatmeal to my 'survival' rations as a 'filler' Ginger added to soups, biscuits, etc. works for superb flavor and is also good for health. Many thanks!

Love how this was filmed near the fireplace. Took this from a cooking/recipe video, to a 'guys its tough, let me help'. Was a very warm, loving video. Thank you for your kindness ❤

We always had dumplings in beef stew when we were kids. Another favourite was golden syrup dumplings for sweets.

Watching a video like that in a moment when you're realy down on your luck can give a sence of hope. God bless this channel!

I got into health and fitness in my late 20s, and my brother last week showed me an article where they were suggesting poor people eat beans and potatoes to save money over meat. This being my current diet I laughed.

Videos like these are a complete showcase for why I love this channel.

Not only are your videos educational and are incredibly well edited, they are also very special for how calming and wholesome they are; the message here being that even when things are tough we still have options and the knowledge that we can pull through. I want to thank you and the whole Townsends team for making these videos for us, they always are a bright spot in my day.

My god, you are balm for the soul Mr Townsend. Perspective is an invaluable thing.

It sounds like a decent meal to me. Like the saying goes. "Ya don't get full on fancy. "

Looks a lot like something we call ''Grand-Père'' in Québec, exept we usually serve it with maple syrup instead of butter. Sometimes served in meat stews as well.

I'm loving the chill approach in this video instead of the high energy in the kitchen. Nice change of pace. I was poor for a spell too and you hit eggs and toast which was a go to meal along with rice and beans. I have had Navajo mutton stew which has the bland dumplings and stock, a poor family's meal. Bland as all get out.

I just came from another cooking channel for the same kind of "depression era food". Things have really been going up and up in a ton of prices in the last year . Gas, Food, Stagnant wages, all effecting the common person heavily, especially out in the rural areas. I've never seen it this bad in my life, and I have a feeling it will stay this bad for a few years yet.

Love these fireside chats and also thanks for the budget-friendly cooking ideas!

I'm always impressed at the references and research used to get the information that makes up these videos.

You are the "comfort food" of KZfaq. Thank you!

Really love your comments at the end. That's one of the things that draws me to your show looking back and seeing how they endured with what they had and rediscovering old lessons.

I honestly wish you had been a history teacher when I was in school. I have thoroughly enjoyed your videos for over a decade now and it started with the cooking videos. Whether you realize it or not, you are a spectacular educator! You’ve immersed yourself into the actual history and brought it all back to life. Thank you so very much for continuing to put out these videos ❤️

Browning those in a little butter rather than just buttering them makes the flavor AMAZING. I make small dumplings like this a lot, but with a little (of course) nutmeg and pepper rather than the ginger.

This man is such a gem- great video, thank you!

excellent timely video. i love the older cookbooks, i learn a lot about how to do things differently. thanks for all you and yours do.

This Townsends show is my all time favorite historical cooking show, both on television and KZfaq. I’ve been watching now for several years. Excellent research and presentation, very professional video production. I always look forward to new shows. Thanks Townsends, for the many hours of enjoyable & informative viewing!

My great-grandmother used to make dumplings like these all the time, only she would use pepper instead of ginger; excellent with collard greens.

Being poor has taught me to stock three things at all times and you will survive. Rice, canned beans, and multivitamins. If you can't afford spices, get the generic beans in chili sauce.

A much needed and well timed video. At least for me. To be reminded soooo gently and matter- of- factly about the SIMILARITIES of the hard times of centuries past and the hard times we seem to be headed towards now. It has helped me to calm down and breath deep. Thank you. I just love how you actually tackle the not-quite-ancient recipes, too! Have a very abundantly blessed weekend.

I’d love to see more of these inexpensive meals like this! It’s so cool to see the creativity back then.

With how things are going in our time, this type of cooking might prove to very useful.

Your videos are so therapeutic these days. They should be used is k-12 classes all over.

Love this video. Not Only have you explored & shared an area of history so often overlooked, you also used that knowledge to help others in a time of need. Bravo

Your channel actually gives me hope. Wholesome, informative, and incredibly interesting. Thank you.

To be honest I really like a fresh piece of bread out of the oven (or from the bakery in my case) with just some butter and maybe salt on it. Very very simple but great.

Thanks for bringing this to us. Good show and good work.

I find your videos warm and comforting, I really appreciate the relief from my anxiety!

Wonderful episode. Learning how people back then coped with the challenges of their day was one of the main reasons I started following your channel. It's fun to learn by itself and some of the recipes are fascinating, but we've lived in an era of abundance for so long we've forgotten what hard times really are. Couple that with modern cookbooks that almost always list some kind of prepared ingredient rather than truly being from scratch, and learning and preserving the old ways really becomes important.

Chicken bullion cube with dumplings would be pretty good.

so love these educational cozy fireside chats 😃

I love the vibe you bring to this channel, incredibly humble and very kind. Thanks for the insight brother.

I needed that video! Not for its budget side, but for the calmness that it brings. Thank you!

I enjoyed the steady music playing through when you took a bite rather than the usually post bite music. Made it rather relaxing 😌

Loved this. Thanks for sharing

The Foxfire books about Appalachia discuss poverty and getting by on next to nothing. Lots of very basic recipes. Foraged greens and wild fruits added vitamins to their diet. I was lucky enough to score the entire series at the Public Library in the discard bin.

Thanks, John (and the team!) for the calm reminder that we aren't the first to ever have our set of circumstances, and that we can persevere through it and be better for it. Gravy and toast became supper tonight at our house (before watching this!) I'm thinking dumplings in veggie stew are on tomorrow's menu. Thanks for the inspiration, and all the best to you folks!