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Food Storage Feast

Turn storage food into fine dining

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If you store food for emergencies, you need this course.

Learn to turn rice, beans, potatoes, freeze-dried stuff, and other long-term storage ingredients into a steady supply of delicious meals.

Food Storage Feast is full of step-by-step recipe videos and detailed, actionable info on selecting and storing foods you’ll be excited to cook and eat.

Build confidence, cut your grocery bill, become a better cook, and lock food security into your life now, before you actually need it.

Watch Now! Venison Chili

Avoid the Chaos

Imagine knowing that the next time there’s an ice storm, you can be safe at home, helping an elderly neighbor or relative, rather than standing in a jammed checkout line at Wal-Mart, or getting ugly over the last can of beans on the shelf, all the while wondering if you can make it home without planting your car semi-permanently in a ditch.

Imagine that instead of driving around in the dark with traumatized kids in the back seat, frantically searching for an open convenience store, you can be bringing your family together to prepare a candlelit feast, while your kids announce that this is “more fun than Thanksgiving.”

Is this where you want to spend a disaster?

The People of Mal-Wart may be lurking behind those empty shelves! It doesn’t take an alien invasion for regional, national, or even global events to prove disastrous to you.

Watch Now! Caribbean-style Beans & Rice

(you'll find dozens more videos like this inside the course)


I had a new friend from the Dominican Republic over to my house, and I cooked him your recipe for Caribbean-style Beans & Rice from Food Storage Feast. He was very impressed, and he said it tasted like a "woman from the Dominican cooked it — the taste and texture were perfect." I didn't have the heart to tell him it was from canned goods.

—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. . . 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

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. We are learning great lessons from Food Storage Feast on how to easily combine the food items that we keep on hand into delicious meals.

—Denny

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We needed this course ourselves.

That's why we 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 — 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 7) 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.

I had already written one book, and learned that I strongly prefer making videos and podcasts to writing books. But Food Storage Feast needed to be a full-featured book as well as an online course. My wife suggested calling one of our off-the-grid Montana neighbors, Noah “Darco.” He comes from a long line of pen-wielding misfits, and has proved himself handy with a typewriter before.

Here’s his story.

Noah Darco says:

I was a globe-trotting tech guy trying to get off the road and spend more time on the land with my kids.

Homeschooled from a time when most people thought it was illegal, I grew up in the sprawling southern countryside and amidst my parents’ equally sprawling library, including their set of The Mother Earth News, dating back to issue #1, when it was an endearingly scruffy, self-published affair. At seventeen, wanting a term to describe my career plans, I came up with “stealth peasant”.

I later married a farm girl from Southeast Asia, who turned out to be a culinary genius. Several children later, we moved to Montana for reasons much like the Snows’, and when we met these new neighbors, our families became fast friends. My wife taught Keith some Thai dishes, and many great meals were shared around our tables.

In his podcast, Keith once made passing reference to me as the guy who “can’t even boil water.” Yep, I’m that guy. My family had, however, been experimenting with different ways to keep some extra food for emergencies, and I figured that if I couldn’t compete with my wife’s cooking on quality, I could at least find some creative ways to use our storage food.

So when Keith approached me about co-writing Food Storage Feast, I knew that I could sincerely bring the perspective of you - the person who wants to store food, but lacks the cooking skills that are just as important as the buckets of beans.

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

Watch Now! Oat Scones with Maple Glaze

(you'll find dozens more videos like this inside the course)


Get started now!



We’ve designed Food Storage Feast to help you strengthen your preps and enrich your daily life with delicious, inexpensive, easy-to-prepare dishes. We are cramming as much value into Food Storage Feast as will fit between the virtual covers, as we continue to grow the library of videos, recipes, and other valuable resources available to all enrollees.

Do You Store Food?

Millions of people are storing food in their pantries "just in case" something happens. Things happen... and you should be storing food.

If you're a parent you need to store food.

I am amazed how many families have less then 1-2 days of food on hand. Don't let your children go hungry the next time "something happens," because sooner or later, the chances are it will happen.

Scroll down and check out the "Everyday Emergencies" section below.

And enroll in Food Storage Feast so you can...

Store Food. Save Money. Eat Well!

Class Curriculum


  Survival Nutrition
Available in days
days after you enroll
  Salt Cod
Available in days
days after you enroll
  Salt Cod Recipes
Available in days
days after you enroll

Your Instructor


Chef Keith Snow
Chef Keith Snow
Catapulted upwards from his job as a substitute dishwasher at age fourteen, Chef Keith Snow rose through the ranks to become Executive Chef at one of Colorado’s premier ski resorts, where he managed a staff of hundreds.

A mover and shaker in the slow food and locavore movements, and a featured chef and speaker at festivals from Disney’s Epcot, to the New York Botanical Garden, to Dijon, France, he’s worn every kind of hat there is in the world of fine dining, and has starred in everything from cruise ship kitchens to his own Harvest Eating TV show.

While producing this show in 2008, Chef Keith had an up-close-and-personal brush with the great recession, when the show’s corporate sponsors tightened their belts, resulting in a sudden funding squeeze. This visceral experience led him on a hunt for ways to better prepare his family for emergencies both big and small. Today, he, his wife, and their three children pursue a sustainable and resilient life together in Utah.

Chef Keith Snow is author of the best-selling Harvest Eating Cookbook, host of The Harvest Eating Podcast and a member of the Expert Council on The Survival Podcast, where he offers advice on food prep and preservation to over 150,000 dedicated daily listeners.

photo credit" Patrick Cavan Brown

photo: Patrick Cavan Brown


Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.