The 1000 Hours Outside Podcast

Episode: 1KHO 695: Relearning What Ordinary People Used to Know
Guests: Staci and Jeremy Hill, The Preserver's Garden (Gooseberry Bridge Farm)
Host: Ginny Yurich
Date: January 30, 2026

Episode Overview

This episode explores the lost art of homegrown, home-preserved food and resilient, hands-on family living. Ginny Yurich is joined by Staci and Jeremy Hill of Gooseberry Bridge Farm, authors of The Preserver’s Garden, for an in-depth conversation about skills ordinary people used to know—like growing, preserving, and preparing food—as well as the joys and realities of raising a large family in touch with nature and the seasons. The Hills share their journey, practical tips, and the importance of passing down such knowledge to future generations.

Key Discussion Points & Insights

The Hills’ Journey: From Academia to Agrarian Life

• Background: Staci has a degree in history and anthropology, and did not grow up on a farm.
• Path to Farming: Staci’s historical interests focused on “how people lived and how they ate food, not just the wars and battles” (05:08).
• The family’s commitment began “about 15 years ago” with a mission: “I want to be somebody's grandma. I'm going to know how to do all the things” (05:18).

Lost Everyday Knowledge

• Skills Once Common: Growing food, preserving it, fixing things, working with the seasons.
• The Decline: “A lot of this stuff is a lost art. Our grandparents and great-grandparents did this because it’s how you lived, it’s how you ate.” —Jeremy (06:43)
• Modern Disconnect: The convenience of the grocery store makes self-sufficiency rare. “People are conditioned to only having two to five days worth of food in their house, which is crazy.” —Jeremy (08:05)

Pantry Criticism & Food Storage

• Addressing the misconception of “hoarding”: “We’re a family of eight. People don’t understand how much food they actually eat a year.” —Staci (07:34)
• The home pantry is the family’s own grocery store.

Raising Resilient Kids Through Involvement

• Kids’ Skills: The Hill children actively help with gardening, food prep, and preservation. “Our 7-year-old can walk through the garden and lead a tour… He can point out and tell people about different tomato varieties.” —Jeremy (12:04)
• Education Opportunities: “There’s a lesson in everything. You just have to look for it.” —Jeremy (12:53)
• Confidence Gains: Early exposure leads to life-long confidence: “When you have those roots inside of you, it comes out in a lot of different ways.” —Ginny (14:00)

Living Seasonally: The Ebb and Flow of Farm Life

• Seasonal Shifts: Winter brings rest and time indoors; summer is full of long workdays. This seasonal rhythm differs dramatically from “static” modern life (17:31).
• Food Waste is Minimal: Because of the hands-on effort growing and preserving, “food waste happens a lot less here than it does in other places” —Jeremy (15:16).

Deep Dive: Preservation Methods & the Freeze Dryer Revolution

Overview of Methods

• The book covers dehydration, salting, fermentation, freezing, water bath canning, pressure canning, and freeze drying (36:32).
• Variety & Practical Knowledge: The book details which methods suit which produce, how to maximize yields, and more.

The Game-Changer: Home Freeze Drying

• Introduction to Freeze Drying: Relatively new to home use; accessible for about 10-15 years.
• Major Benefits: “We couldn't can enough things for us… Freeze drying was a complete game changer.” —Staci (24:11)
• How It Works: The appliance removes water without heating the food, preserving flavor, nutrients, and texture.
• Examples: Freeze dried watermelon “tastes like cotton candy”; other foods like bone broth, kimchi, and even flowers can be preserved (27:13, 35:22, 39:17).
• Storage: Freeze dried foods go in airtight jars or bags and do not require further canning.
• Rehydration: Varies by food—some do better with hot water, some with cold (34:59).
• Cost vs. Savings: Machine costs $2,000-$5,000, but can be offset by food savings, selling freeze dried treats, or sharing machines (33:02–33:19).

Notable Quote:
“We believe there will be a time in the not so distant future when home freeze dryers will be as common as refrigerators and microwave ovens.” —The Hills, as quoted by Ginny (30:40)

Memorable Freeze Drying Moments

• “You can freeze dry watermelon… and it’s amazing. It’s like candy.” —Staci (27:13)
• Kids brought freeze dried food with them on trips for convenience and food allergy safety (34:07).

Managing Uncertainties: Weather, Pests, Preparedness

• Weather Threats: Hail, drought, and invasive pests can threaten crops; contingency plans are essential (47:53).
• Pantry as Security: Aim for two years of food storage to withstand disasters.
• Adapting Methods: “I grow twice as many plants as we need... so if something happens... I have some backups.” —Staci (48:33)
• Modern Challenges: New pest pressures due to invasive species—problems our ancestors didn’t face (50:28).

Passing on Knowledge & Homeschooling Wisdom

• Learning Sources: Books, YouTube, online research, trial and error (53:35).
• Teaching Kids: Children are encouraged to look up information, fostering independence.
• Homeschooling Experience: Oldest daughter homeschooled & now in college, finding classes less rigorous than her self-directed learning (“College is a scam.” —Staci’s daughter, 55:06).
• Life Skills: Farm-based, real-world skills and entrepreneurship are part of the family's educational philosophy.

Farm as Living Classroom & Community Resource

• Agri-Tourism: The Hills run a pick-your-own flower farm and welcome families to interact with farm animals (43:11).
• Flowers: Freeze drying and air drying flowers like sunflowers and zinnias—used for winter bouquets and wreaths (39:17–41:00).
• Soil Regeneration: Animal manure mixed with wasted hay builds soil over rocky Missouri ground (44:02).

Memorable Quotes & Moments

• On Modern Food Storage:
  “People are conditioned to only having two to five days worth of food in their house, which is crazy.” —Jeremy (08:05)
• On Skill Loss:
  “A lot of this stuff is a lost art. Our grandparents and great-grandparents did this because it’s how you lived, it’s how you ate.” —Jeremy (06:43)
• On Hands-On Learning:
  “When you have those roots inside of you, it comes out in a lot of different ways.” —Ginny (14:00)
• On Freeze Drying:
  “Freeze drying was a complete game changer... Now we actually can make enough food.” —Staci (24:11)
• On Memory and Nature:
  “God made nature as like a capsule for our memories... We really remember sensory experiences.” —Ginny (60:26)

Notable Timestamps

• [04:45] Staci describes her path from history to homesteading.
• [06:43] Jeremy on the disappearance of traditional food knowledge.
• [08:05] Why having only a few days’ food at home is unprecedented.
• [12:04] Involving children in food growing, preservation, and homeschool learning.
• [17:31] On living seasonally vs. modern static schedules.
• [24:11] Introduction of freeze drying as a practical solution.
• [27:13] Freeze dried watermelon and variety expansion.
• [30:40] Prediction on the future ubiquity of home freeze dryers.
• [39:17] Freeze drying flowers for color and beauty during winter.
• [44:02] Using animal manure and hay to build soil.
• [48:33] Planning for weather-related garden losses.
• [55:06] Staci's daughter’s skeptical perspective on college after homeschooling.
• [60:26] The power of nature to hold our deepest memories.

Tone & Takeaways

This episode’s tone is warm, encouraging, and practical, striking a hopeful chord for those seeking reconnection to past wisdom in today’s world. The Hills demonstrate that deep knowledge can be recovered and passed on, that living in rhythm with nature builds resilience, and that involving children in hands-on work pays dividends through confidence and capability. The practicalities of preservation—especially the freeze dryer—point listeners toward both new technology and time-tested tradition.

Connect with The Hills:
Instagram & online @ Gooseberry Bridge Farm
Their book: The Preserver’s Garden (available now)