Tag Archives: making the best of basics
This guest post is by John Wesley Smith of DestinySurvival.com. He also hosts DestinySurvival Radio on the Preparedness Radio Network.
A couple mornings ago, as my daughter left the house, she said she’d be back around 11:45. I replied, “How about being back by a quarter till twelve.”
She said that would work, too.
In turn, I said it all depends on which side you’re looking at the clock. She laughed.
Of course, to understand my attempt at humor, you have to envision a clock with hands. Fewer of us have those any more. Everything has a digital readout. Eleven forty-five is simply 11:45.
At a fellowship after church the other night, I noticed my wife was wearing a wristwatch. I wear one all the time. But how old fashioned! So many tell time by their cell phones today.
This is one small example of how dependent on technology we’ve become. Maybe someone from a few centuries ago would have said watches were modern technology compared to the humble sundial.
Incidentally, in case you’re curious, the science of sundials is rather complex. That is, if you’re going to have one that’s accurate.
But my overall point is simply this. Our dependence on technology for something as commonplace as telling time is a symptom of our dependence on so many devices today.
This is one reason Doctor Prepper wrote Making the Best of Basics Times may change, but the basics don’t. We’re far removed from generations past. Their skill level depended far more on their own resourcefulness.
They were closer to the land and the rhythms of nature. They were more closely connected with the things that made everyday life what it was, including the food they ate.
You may be aware that Doctor Prepper’s book is available in digital form. There’s nothing wrong with having it in that format. Get a copy to read on your computer and ride the technology horse as long as you can.
But don’t forget about the print edition. Should technology fail one day, it will still be there for you when you need it.
If I said now’s the time to get your copy of Making the Best of Basics, would you look at your wristwatch or cell phone?
This guest post is by John Wesley Smith of DestinySurvival.com.
If your local library doesn’t yet have a copy of Making the Best of Basics, there’s now a way to make that possible. It helps both your library and your community. Your library gets a big discount when ordering the book. Plus, they can help library patrons get a discount when they get their own copies.
A little while back Doctor Prepper interviewed Rebecca J. Ensign of Gold Leaf Press on his Doctor Prepper Show. Gold Leaf Press is an independent publishing company who wants to help promote Doctor Prepper’s preparedness message nation wide.
Ms. Ensign has made a special arrangement with Doctor Prepper to make his book available through libraries and nonprofit organizations. Thanks to this exclusive and innovative discount and incentive program, such organizations can earn donations while enabling patrons or members in local communities to get better educated and prepared.
When your library uses a LOA code to order Doctor Prepper’s book, they receive a 25% single copy discount on each copy they order. They also get complimentary Preparedness e-books and materials, which they’re free to download, print and circulate.
The library also gets good P.R. from participating because they’ll receive a poster to display publicly. And a press release is sent to the local newspaper announcing how the library is helping your community to become better prepared for any type of disaster/emergency.
Your library also becomes eligible for a donation from the Gold Leaf Press Get Ready! Network. We all know how much libraries need funds these days, so this is a win-win situation.
But that’s not all. There’s also a 20% patron discount which patrons can use when they buy their own copies of Making the Best of Basics. All a library patron needs to do to get the discount is use the library’s LOA code.
The only thing your library needs to do to become involved is to order at least one copy of Making the Best of Basics, now in its 12th edition. Your librarian can order online or contact Gold Leaf Press to make the necessary arrangements.
The web site with all the details is at http://bestofbasics12thedition.org.
Pass the word about this great opportunity to your local librarian or other nonprofit organization. Help both your library and fellow community members to discover today what it really means to get prepared!
Greetings! My name is John Wesley Smith. Doctor Prepper was kind enough to ask me to guest post from time to time.
In case you’re curious, I have my own blog site on preparedness and survival at DestinySurvival.com.
It’s been a while since the last entry here, so we’ve got some catching up to do. A lot has been happening, and Doctor Prepper has been a busy guy. As he might put it, he’s been busier than a one-armed wallpaper hanger in a Corpus Christi hurricane!
Doctor Prepper’s best-selling book, Making the Best of Basics, is now in its 12th edition. And I’m excited to let you know it’s available in digital form as well as in print. Now you can view it on your computer. Plus, you get bonus material when you order the no-wait/no-freight electronic version.
There will be more to come on this soon, but for now, you can click here for the Family Preparedness Handbook.
Our Preparedness Radio Network on Blog Talk Radio has grown by leaps and bounds. We have a total of 25 show hosts, most of whom broadcast live weekly, discussing various aspects of a preparedness lifestyle. You can gain a wealth of great info to boost your prepping efforts by listening to these experts, authors, and practitioners of preparedness, survivalism, self-reliance, and urban and ex-urban homesteaders.
All Preparedness Radio Network shows are archived so you can download them and listen at your convenience––free of charge. You’re invited to go to DestinySurvival Radio on Thursday afternoons at 1:00 PM CST. I’ve interviewed guests about long-term food storage, earthquake preparedness, prepping for people with disabilities, and more. You can find out more here.
I look forward to sharing more with you about other shows and their hosts. I’ll also be telling you more about Making the Best of Basics. And maybe I’ll toss in a few other odds and ends about prepping, too.
As I like to tell my e-mail subscribers, “Have a great day, and keep prepping!”
As announced last night on the Doctor Prepper Radio Show:
- Jane Smallwood won the drawing for a free copy of Making the Best of Basics by James Talmage Stevens, and
- Jennifer Gude won the drawing for a gluten-free 72 hour emergency food kit!
Both drawings will be held again for the month of May. Here’s how to enter:
- To be entered to win a free copy of Making the Best of Basics, go to DoctorPrepper.com and click the “Contact Me” link at the top of the page. Enter your name, email address, and the message “Basics.”
- To be entered to win a gluten-free 72-hour emergency food kit being given away by Teri Whisenhunt at Mixes From the Heartland, go to DoctorPrepper.com and click the “Contact Me” link at the top of the page. Enter your name, email address, and the message “Gluten-Free.”
It’s as simple as that!
Tonight’s guest Teri Whisenhunt, owner of Mixes from the Heartland, returns as promised to announce the winner of the drawing for a gluten-free 72-hour emergency food kit! Doctor Prepper will also be announcing the winner of the monthly drawing for a free copy of Making the Best of Basics.
Mark your calendar and bookmark this link to listen live:
Limited-Time Specials For Doctor Prepper’s
Journal Readers and Show Listeners!
- Our 12-12-12 Special: Enter to win a fabulous freebie of 12 delicious meals–and get a fabulous 12-percent discount–for 12 days only!
(Good through May 1st.)
- Limited Time Special: 10% off any order from 1-800-PREPARE.com Use coupon code “PrepMe” at checkout. (Good through April 26th.)
This company is also offering a Spring Special with additional discounts on orders of $150 or more, through April 30th.
- 72-hour Gluten-Free Emergency Food Kit Giveaway!
(Drawing is April 30th.)
- April Specials from Freeze-Dry Guy!
(Good through April 30th.)
- Mother’s Day Specials from Pleasant Hill Grain!
(Good through May 9th.)
- On Sale! Barbara Salsbury’s Disaster Quick Pack
(Good through May 15th.)
These are companies and products that Doctor Prepper personally recommends and endorses.
And–last but not least!–
Don’t forget to enter the drawing for a copy of Making the Best of Basics to be given away at the end of the month. Just click the “Contact Me” link at the top of the page. Enter your name, email address, and the message “Basics” to be entered in this month’s drawing.
Three lucky people won an autographed copy of Barbara Salsbury’s latest book, Preparedness Principles, last night! Their names were drawn and announced on the Doctor Prepper Radio show.
And the winners are…
- Sandra Schmitz
- Loretta Wininger
- Robert Pickford
Congratulations to the winners!
We’ve got more contests in store, including the current drawing for a copy of Making the Best of Basics to be given away at the end of the month. Just go to DoctorPrepper.com and click the “Contact Me” link at the top of the page. Enter your name, email address, and the message “Basics” to be entered in this month’s drawing.
This is the first of a series of Keep-It-Simple Shortcuts™ (K.I.S.S.).
I’ve tried to reduce the mass of information available in the world of conventional wisdom to that which is specifically effective and useful for those desiring to become prepared. These shortcuts are the results of more than 36 years of living in this mode, and previous to that, living in a family that practiced what is shared herein.
Wheat––the Basic Grain
Wheat is referred to as the staff of life because it is the most widely grown and consumed grain in the world. Wheat is utilized in many forms by different cultures, but the form of wheat most widely used is flour––whether for pastas, breads or other baked goods. Flours are available from the minimally processed whole-wheat flours, such as graham and bread flour to the highly-processed white flours, unbleached or bleached, such as bread, pastry, cake, all-purpose, self-rising, and semolina flour.
Perhaps less known are other types of wheat forms available for our use. Among them are the unprocessed forms of whole-grain wheat. These include whole or cracked kernels of the wheat berries. Slightly more processed forms include bulgur, couscous, wheat germ, wheat bran, rolled and flaked wheat (similar to oatmeal) and the wheat meals. The most recognized forms are the higher processed forms, such as farina, semolina, and white flour.
With such a wide range of uses, wheat is considered by many experts to be one of the most basic food storage items. It is certainly easy to store and has high value in the daily diet. Wheat can be prepared easily in an extremely wide variety of dishes––from breakfast cereals to breads to main dishes to desserts.
Wheat is also very nutritious, containing high amounts of protein, calcium, niacin, riboflavin, and thiamin. When sprouted, vitamins A and C are also present in increased amounts.
As interest in wheat storage and in-home storage and utilization has increased, equipment for in-home processing and food technology for its use and enjoyment have kept pace with the demand. Commercial resources for producing, milling, storing, grinding and preparing wheat have increased at ever-lower costs. Grinders, grinding mills, storage containers, widespread delivery systems, and availability are working for the wheat devotée.
This chapter contains many helpful ideas for storing and preserving whole-wheat grains. The following chapters have recipes for utilizing wheat from whole kernel to white flour. Virtually every form of preparing wheat in-home is covered.
By the way, here is an early warning message––don’t try to start a whole-wheat diet all at once! You would suffer digestive problems an antacid won’t resolve! The normal digestive system cannot adapt immediately to the extreme dietary change a diet of whole wheat would cause. Small children would probably have digestive and elimination problems when commencing a high-level wheat consumption diet.
A diet with a few ounces per day of processed flour products is a far cry from a diet of cracked whole-wheat cereal at breakfast, whole-wheat bread sandwiches for lunch, then a wheat sprout salad, a whole-wheat bulgur casserole, some more whole-wheat bread and a wheat-based dessert at dinner! Living on basic foods is a lifestyle unto itself.
Wheat causes allergic reactions in some people, and a whole-wheat diet will be very difficult for them. Many persons, who at lower levels of wheat intake may not be aware of their allergy to wheat, may discover their latent sensitivity when they ingest more wheat more often.
If you aren’t using whole-wheat food daily, start utilizing it at some meal soon. Get accustomed to whole-wheat foods by using some whole-wheat flour in white flour recipes the family already likes. Once you’ve cleared that hurdle, start on the next one. Eventually you’ll be able to utilize whole-wheat flour exclusively, when flour is required in a recipe. Then, and only then, are you ready to use only your own wheat flour produced in-home, including all those delightful whole-wheat casseroles you’ll create!
Let reason prevail––start now in your goal of utilizing wheat in every form. Break into the whole-wheat lifestyle with a gentle, guiding effort. Don’t wait for a cataclysm––you’ll have more than one serious problem with which to deal!
Basic Storage Guidelines
Listed below are his suggested criteria for purchasing, treating, and preserving bulk whole wheat:
- Protein content
- Moisture content
- Storage techniques
Purchasing Whole Wheat
varieties to buy include Dark Hard Winter, Spring Wheat, Dark Turkey Red, and Montana White Wheat because they store best. Grain should be cleaned for human consumption and free from all foreign matter possible. Buy Grade #1 for food storage. Always buy the best grade(s) available––the quality of your results in cooking, baking and realizing the full health benefits whole wheat offers depends on your choice of grain!
Protein content should be 13% or higher. There are wheat varieties available to the consumer with as much as 18% protein.
Moisture content should not exceed 10% in the grain. This will inhibit microbial infiltration and insect infestation.
Quantity to buy varies according to age, weight, size, sex and appetite of each person.
When buying whole-wheat flour from the store, buy it only if it has been refrigerated. Be sure to keep it refrigerated until utilized. Even these precautions will not prevent loss of the essential vitamins and minerals.
Containers for Storing Whole Wheat
Use crush-proof, waterproof, and moisture-proof containers. All food storage products must be protected to prevent infiltration, infestation, and contamination. The better the container fulfills these requirements, the better condition your stored wheat will be when needed.
Store wheat in round cans. When storing wheat in square cans, allow several inches open space on all sides of the cans to allow air to circulate more freely.
A round, 5-gallon metal bucket, enamel-coated interior, with an airtight lid and waterproof seal is the best option for storing bulk whole wheat. They are generally available from restaurant suppliers, barrel, container, or used-container dealers. This type container will hold approximately 35 pounds of wheat, and is convenient for both transporting and long-term storage purposes. These containers will stack safely, allow better ventilation, protect the contents, and utilize less storage space.
A 5-gallon polyethylene bucket with tight-fitting lid and waterproof seal is a good alternative to the metal can––these are normally available at the same businesses as metal cans. Same caution as to container’s previous contents applies.
Attention to previous contents of any used container is important. Make sure no chemicals, odorous food, or non-food products were stored in food containers.
Always use a heavy-duty, food-grade, sealable, plastic liner in any container for bulk wheat. With any container, a food-grade plastic liner is necessary to prevent infiltration of contaminants, infestation, and moisture.
Properly processed, treated, pre-packed, and factory-sealed wheat can be purchased from reputable mills and food storage dealers. Commercially sealed wheat usually requires neither turning nor aerating when properly stored.
Basic Storage Techniques
There are a few critical things about bulk wheat storage we bring to your awareness. Properly stored wheat will store indefinitely. Improperly stored wheat will neither store for very long, due to spoilage nor have any food value left when used, even if it doesn’t spoil.
Temperature range for storing bulk wheat is 45°–65°F. Edible and sproutable wheat was discovered in the pyramids after centuries of storage. Wheat will keep indefinitely when properly stored. However, since ideal storage conditions are difficult to maintain, always rotate stored wheat. Use older wheat first and replace it annually with new wheat at harvest times, when prices are generally lower.
Always store wheat in a dry environment. Bulk wheat must be kept dry to prevent infestation and contamination. Moisture provides a growth environment for molds, bacteria, and a multitude of bugs.
Wheat in containers draws moisture, so take precautions to protect stored wheat from exposure to high humidity and high temperatures. Use boards or wooden platforms under metal cans to prevent bottoms of cans from touching or being in direct contact with concrete, earth, or any moisture-conducting surface. The bulk wheat draws moisture, so must be isolated by the wood and air buffer to prevent spoiling.
Leave air space around stored wheat containers. Ventilation is necessary because the ambient air provides a buffer zone for the stored wheat as it gains and loses heat.
When storing wheat in square cans, allow several inches open space on all sides of the cans to allow adequate ventilation. Wheat stored in square cans and stacked too closely together does not allow the heat generated to escape. The increased temperatures cause sweating inside the containers.
Use boards or wooden platforms under all storage containers, especially metal cans, to prevent bottoms from rusting.
Avoid storing wheat in bright light or sunlight. Some light will discourage molds from growing in small containers.
Treating Wheat for Controlling Pests
There are a number of methods to treat wheat intended for long-term storage. The following are the best methods overall I’ve found over the past 36 years. However, you choose the method best suited for your specific situation. Each method has advantages and disadvantages.
The following methods seem to be the best overall in controlling pests. Generally, grains are very durable and safe for storage if kept in a cool, dark, and dry place.
Heating Treatment Method
The heating method has the advantage of killing all forms of animal life in stored wheat. The disadvantage is that it will also kill the wheat when overheated or left in the oven too long! Ordinarily, most grain is storable upon purchase––it requires a combination of appropriate temperature, moisture, and light for the bugs to activate.
Basic heating method: pour infested wheat in shallow baking pan to depth of 1/2“. Place in preheated 150°F oven for only 15–20 min. Wheat will scorch if it gets too hot for too long. Oven door may be left open to allow moisture and heat to escape.
Organic Treatment Method
Diatomaceous earth (DE) is an organic method to eliminate the hungry little critters feeding freely on your storage supply. It will rid the container of all living bug and critter life. This organic treatment is not harmful to man or animals. It’s also very cheap and simple to use. Use only DE that is food grade––usually available at natural and whole food grocery stores, health food stores, and nurseries. Do not use the DE for swimming pools and spas! Never!
Basic organic method: for each 5 gal. container, put in 11/4 C. diatomaceous earth (DE), shake vigorously or roll container until all the wheat grains are dusted with powder. To use wheat after treatment, rinse grain before using, then blot the grain dry with a towel, utilizing a massaging action to wipe off powder.
Assure that the grain is completely dry before grinding! Or use it with the dust on it––it’s an organic compound.
Local Area Guidance
Local County Extension Service agents will have additional information on the best storage techniques and details for your geographical area.
What Not to Do with Storage Wheat
Here’s a short list of things to avoid when storing bulk wheat––or when storing any food products:
- Do not pack wheat tightly into any storage space that is not optimal for storage.
- Do not store wheat directly on dirt or cement floors, as wheat draws moisture from these surfaces.
- Do not store wheat in a container which holds more than 2 bushels or 100 lb. Large containers are difficult to move and any infiltration, infestation, spoilage, or exposure would contaminate the entire contents.
- Do not store wheat near:
– hot or cold water pipes, heating ducts, or steam pipes
– washing machine or clothes dryer (vented or not)
– where laundry is hung to dry
- Do not store wheat in any of these locations:
– an unheated garage or non-insulated space
– a basement or underground space not completely dry
– any uninhabitable space (The unbreakable rule: Food is life––store it where you live!)
- Do not put chemicals, salt, spearmint chewing gum, or herbs (such as bay leaf, laurel leaf, rose petals, or other home remedies) in wheat when storing it.
- Do not use aluminum garbage cans for wheat storage––an airtight seal is generally impossible to achieve.
- Always use food-grade plastic liners––garbage bags are not designed for storing edible food. Do not use garbage bags for foods––they contain pesticides not intended for human consumption.
If you store wheat in bulk, you certainly must have access to a wheat grinder. There are many models on the market, both hand-operated and electric models. The electric models are great for quick results, but quite expensive, fairly noisy, and often create a lot of flour dust in the kitchen. It makes good sense to have a hand-operated, foot- or bicycle-powered model available for use before purchasing an expensive electric model. The more a wheat grinder is utilized, the better it grinds the wheat into flour––the grinding surfaces literally grind themselves to a perfect fit.
Storing ground wheat: keep ground whole wheat and all types of fresh-ground or commercially-ground (store-bought) flours in the refrigerator or in an equally cool, dry lace. Refrigeration at 0°F will extend shelf life of ground wheat by approximately 6 months.
Grind only enough wheat for use within 1 week. Natural whole-wheat flour has practically no food value when left at room temperature for a few days.
Next: Special Aspects of Wheat Storage––making your own wheat sugar, how to make yeast-to-sourdough recipe conversions, and how to make gluten (wheatmeat) in your own kitchen.
I’d like to know a bit more about the book to give me a better idea of how to position it at our site (it’s a big and varied site).
I checked the amazon.com information on the book, but it’s about the previous (10th) edition. However, what the reviews mostly say is that the main focus is on food. Does that still apply to the new edition with the new material you’ve added?
Two of the reviews:
- This book is almost completely about in-home food storage and preparation. There is little discussion outside that (except for basic water issues). Many chapters discuss food in significant detail, to include things like grains, recipes, preparing sourdough breads/biscuits, dairy products, honey, sprouting, drying of fruits/vegetables. At the end of this book is a huge compendium of preparedness resources, telling where things can be purchased in every US state.
- This book is helpful in many ways, but DO NOT use his numbers for the amount of food to store per person, unless you are feeding a professional football player in training. He mixed up the USDA recommmended amounts for the average family of 2.3 people, and used that figure for one person.. WE actually figured it out, and you would have to eat something like 10,000 calories per day to eat those amounts. Look at it carefully. How many people use 10 gallons of oil per person per year?
Doctor Prepper responds:
For 36 years Making the Best of Basics has been the #1 best-seller in the preparedness industry. It has sold more than 760,000 copies, and has won awards for its content.
Is it perfect–I think not. Being a handbook is a risky business, and Amazon.com, great though it is, used to allow anyone to comment on any book without moderation of the site. On top of that, when negative comments were made, the author was not allowed to respond.
I don’t know if that is the case today, but I don’t see Amazon other than a forum. Anyone can express an opinion. It always hurts when someone with prejudice attacks a work–even if there are occasional mistakes or misstatements. Last I heard, authors were human, too. Authors don’t get the free passes that athletes and movie stars are allowed!
That being said, Basics… is all about the long-term: living the lifestyle of preparedness; actually being self-reliant.
Basics… is not about the fear of disasters–emergencies and disasters are events. Basics… is about preparing the family for such events so that when they occur, they can be handled by foreknowledge andby having resources on hand to deal with the events, making them less threatening and serious; more of an inconvenience than a catastrophe.
Disasters are events. Preparedness is a process!
Now, about the wag who said they had actually figured it out–they apparently didn’t understand the charts in the chapter on food selection and quantity. The charts list most of the items people would utilize in their diet, with blank lines for additional choices. The quantities were based on normal utilization in a family: we had 6 children, and kept pretty good records, and relied on a nutrition expert and dietary specialist to review the numbers. The numbers are aggressive, in some cases, because we rounded up and occasionally fed friends, neighbors, and groups in social gatherings, and in my self-employed business venues.
It is one thing to declare an error in another’s lifestyle and experience without any knowledge of the circumstances, especially without a framework of your experiences–and critics abound. It used to make me sick to my stomach when I read such comments. I was equally bothered when Basics… would drop out of #1 best-seller status in the Amazon.com non-fiction category! I would check the Amazon listings several times each day, and agonize when any book knocked Basics…out of the catbird seat.
Finally, my wife had heard enough of my groaning and whining, and stated ever so simply, “You really need to get a life!” Too true! I also came to accept that pundits and critics neither produce nor create anything original–except venting and venom.
As for the person who wondered how many people use 10 gallons of oil per year: I have no idea how they live, or where! However, if this person lived the lifestyle we were living making salad dressings, marinades, mayonnaise, breads, frying, deep-fat frying, and cooking southern-style (I’m a farm boy from North Carolina) for eight people and a lot of neighborhood kids, then 10 gallons per year would make perfect sense!
All that said, it takes long and serious work–a great deal of effort and resources go into any lifestyle. The matrix of information I created in Basics… should always be used with consideration of your individual needs, wants, and the reality of what you are trying to achieve. Nobody knows it all; nobody has it all; and nobody will ever have it all!
One of the reasons the longest chapter in Basics… is a list of preparedness resources is that there are so many different considerations for becoming prepared and/or being prepared that no single volume can possibly contain it all–nor can one author know or write it all! Every family has its differences from the suggested norm. Every family is unique. Every preparedness plan thus is unique.
The purpose of Making the Best of Basics is to encourage, teach, and exhort families to become prepared for the uncertain future in a responsible and sustainable manner.
Everybody eats! Whoever controls the food control who eats! Food is power! If you have gold, and I have food, I will eventually have your gold–and I’ll still have food because I can produce, store, and prepare food from my preparedness skills and labor!
Keith, after researching your website, a book such as Basics… is probably not what not what you need for the trip you plan to make. You probably need a selection of freeze-dried foods and some water.
I wish you the best on your long journey! I’d like to make that trip!
I will purchase a copy [of Making the Best of Basics], but not at this moment…I have been a business continuity/disaster recovery professional for the last 10 years, and a prepared outdoors man about 40 years…I am in the midst of starting an emergency preparedness company, and have to sort through the knowledge base I already have accumulated before adding to it.
I appreciate your enthusiasm, and share it, so if you have any other tips or advise beyond the book, I welcome your wisdom.
Doctor Prepper responds:
I’ve really struggled for a response to your letter. I appreciate all you’ve done in your life to train and become capable of preparedness and self-reliance for yourself and for instructing others.
I chose long ago to view emergency preparedness as a short-term defensive lifestyle–driven by worry and fear. I prefer the [long-term] offensive position of determining how to prepare for the 95%+ of the natural, people-caused, and personal disasters and emergencies that could happen to me, and living the lifestyle that prepares me to a level of dealing with them in advance.
I know most assuredly that if one lives properly prepared, then emergencies are minor inconveniences–except for the major catastrophes over which no one has control. That comes from accepting that we are not in control of this universe–and never will be. i have planned as best I can for the worst that can happen (I’m my own insurance agent and I’m self-insured), I hope for the best to result from my preparations, and I am prepared to deal with whatever comes over my horizon.
The last sentence in your letter is the one I am dealing with–If I knew more than I wrote in my current book, I would be writing a new book to share with all whom I could reach! On my radio talk show I often interview very knowledgeable people with different and varying ideas, opinions, and knowledge–which often exceeds what I’ve learned. I admit some of it is interesting, even sometimes “new,” but generally the information is based on slants and technological improvements. I’ve so much to learn and put into practice–we all seem to know more than we do!
As you transition from your previous life, you will appreciate the differences between what you learned and practiced in your “real” world and the new “real” world in which you will be operating.
Knowledge I’ve gained is from experiences I’ve had. Wisdom–ah, that’s something I’m working on!
So will you! Best of all success in your new business venture. Read, study, listen to those who are doing what you want to do–emulate the best, and get away from the rest!