Pioneering Today Podcast - Homesteading in a Modern World

Can you really feed your family on $100 a month?
In this episode, I'm pulling back the curtain on the system my mom used to feed our family well on a very small grocery budget and why it still works today. While the 1980's equivalent to $100/month is now around $300-$400/month, we can achieve this today. This isn't about couponing, deprivation, or living on rice and beans. It's about a simple, intentional way of cooking from scratch, buying in season, and preserving food your family actually eats.
After sharing my mom's story, so many of you asked how it actually worked. In this episode, I break down the exact system behind it so you can begin applying it in your own kitchen right now.
We're talking about how to:
Lower your grocery bill without sacrificing quality

Use seasonal food to your advantage

Build a pantry that supports real meals

Avoid waste and make every ingredient count

Start creating a food system that works for your current season of life

I also share what's different today compared to when I was growing up, including time constraints, the loss of generational knowledge, and how to bridge that gap with the tools we have now.
If you've ever felt like feeding your family well on a budget isn't possible, this episode will show you a different way forward.
This is about more than saving money. It's about building a kitchen that nourishes your family, supports your values, and gives you confidence in what's on your table.
Listen now and start building your system today.
For more information and any links mentioned, visit the blog post here: https://melissaknorris.com/507
📌 Don't forget: I'm hosting a FREE 5-Day Seasonal Food Preservation Workshop (April 20–24) where I'll walk you step-by-step through building your own customized plan.
👉 Sign up here: https://melissaknorris.com/five

If you've ever had a jar not seal, a ferment go questionable, or food spoil before you could use it, this episode is for you.
Food preservation can feel overwhelming, especially with so much conflicting advice out there. In this episode, I'm walking you through the most common mistakes I see with canning, fermenting, dehydrating, and food storage and how to fix them so you can preserve food safely and confidently.
We'll talk about:
The truth about botulism and food safety

Why tested recipes matter

What causes jars to not seal or lose their seal

How to tell the difference between mold and kahm yeast

Simple ways to prevent spoilage when dehydrating and storing food

The goal is not perfection. It's confidence. And once you understand what's actually happening, you'll be able to troubleshoot and preserve food with peace of mind.
For more information and any links mentioned, visit the blog post here: https://melissaknorris.com/506
📌 Don't forget: I'm hosting a FREE 5-Day Seasonal Food Preservation Workshop (April 20–24) where I'll walk you step-by-step through building your own customized plan.
👉 Sign up here: https://melissaknorris.com/five

Have you ever bought canning supplies with the best intentions… only to let them sit unused? Or watched beautiful, homegrown food go to waste because you didn't have the time or plan to preserve it?
In this episode, I'm sharing the real reason most people struggle with food preservation—and it's probably not what you think.
It's not a lack of motivation.
It's not a lack of skill.
It's a systems problem.
Today, I'm walking you through the mindset shift that will change everything when it comes to preserving food for your family. We'll talk about:
Why reactive preserving leads to overwhelm and failure

The "August ambush" and how to avoid it

How to shift from a grocery store mindset to seasonal living

The simple 3-question system to build a sustainable food preservation plan

How to finally stock your pantry with confidence (without burnout)

If you've ever felt behind, overwhelmed, or unsure where to start, this episode will help you move forward with clarity and purpose.
📌 Don't forget: I'm hosting a FREE 5-Day Seasonal Food Preservation Workshop (April 20–24) where I'll walk you step-by-step through building your own customized plan.
👉 Sign up here: https://melissaknorris.com/five
For more information and any links mentioned, visit the blog post here: https://melissaknorris.com/505

How did one family eat real, homemade food on just $100 a month?
In this special episode of the Pioneering Today Podcast, I'm joined by my mom as she shares what it was really like feeding our family on a tight grocery budget in the 1980s, plus the simple, from-scratch habits that made it possible.
From cooking everything at home to shopping sales strategically, building a pantry over time, and wasting nothing, these are the exact principles that shaped how I run my kitchen today.
If you're feeling the pressure of rising grocery prices, this episode will show you how to stretch your food budget without sacrificing nutrition or flavor.
In this episode, we cover:
How we lived on about $20-25/week for groceries
The pantry staples that made from-scratch cooking possible
Why convenience foods cost more (in more ways than one)
How to shop sales and stock up the right way
Simple meals we ate growing up (and still love today)
The mindset shift that makes frugal living sustainable
These are timeless, practical strategies you can start using right away in your own kitchen.
👉 Read the accompanying blog post here: https://melissaknorris.com/podcast/how-my-mom-fed-our-family-on-100-a-month/

Spring is a tricky in-between season when it comes to meal planning. You're craving fresh foods, but the garden isn't quite ready yet—and your pantry is still full of winter staples.
In this episode, I'm sharing simple, practical tips for spring meal planning so you can use what you already have, incorporate early seasonal ingredients, and make getting dinner on the table easier.
We'll talk about:
Cooking with pantry staples and preserved foods

Easy ways to use up extra eggs

Simple meal rotations to reduce decision fatigue

How to transition from winter to spring meals with ease

If you've been feeling stuck in a dinner rut, this episode will help you simplify your cooking and enjoy the shift into a new season.
For more information and any links mentioned, visit the blog post here: https://melissaknorris.com/503
Links Mentioned:
- Plated By Season (Spring Edition starts shipping in April - grab your subscription now to be sure you get your Spring copy!): https://melissaknorris.com/plated
- Creamy Delicata Squash Soup recipe: https://melissaknorris.com/creamy-delicata-squash-soup/
- Bacon Wrapped Asparagus: https://melissaknorris.com/bacon-wrapped-asparagus-easy-appetizer-or-side-dish/
- Carrot Cookie recipe: https://melissaknorris.com/vintage-recipe-carrot-cookies/ 
Thanks to Azure Standard for sponsoring this podcast. For first-time customers, you can use code "MELISSA15" and get 15% off your first order of $100 or more: https://melissaknorris.com/azure-standard/