Sovereignty Food Safety

Sovereignty Food Safety At Sovereignty Food Safety, we empower chefs and food lovers through ServSafe training, food preservation, and private chef services.

With a focus on safety, seasonality, and sustainability, we help you master the art and science of food.

Bulk food haul:25 lbs chuck tender40 lbs boneless skinless chicken thighs10 lbs Italian sausage15 lbs bacon100 lbs long ...
05/16/2026

Bulk food haul:

25 lbs chuck tender
40 lbs boneless skinless chicken thighs
10 lbs Italian sausage
15 lbs bacon
100 lbs long grain rice
50 lbs AP flour
50 lbs black beans
50 lbs pinto beans
25 lbs lentils
3L olive oil
1 gallon vegetable oil
6 lbs kosher salt
10 lbs onions
1 big-ass box of Goldfish(for my wife's morale)

All of this for under $450.

For less than $750 total, I’ve stocked enough food to feed me and my wife for well over 6 months. We’re not eating the same thing every day either.

With fresh produce and dairy added in(we're in our limited growing season here in Florida now), we’re spending less than $50 a week outside of what’s already stocked. When you break down the math, we’re eating for under $10 a day.

You don’t have to do this all at once. A 50 lb bag of rice is around $20. A 50 lb bag of beans is around $20. Chicken quarters are still around $0.80/lb in a lot of places.

There’s work involved, but building a working pantry and buying strategically saves a ton of money long term. All of the meat will be processed and frozen in the next couple hours, and about a third of the meat and beans will be pressure canned later this month.

Learning the skills to preserve food, cook from scratch, and build a working pantry is one of the best investments you can make right now.

Thinking like a chef can save you time and money, and can also help you prepare for the unexpected things the world throws your way.

If your grocery bill keeps climbing while the bags get lighter, you’re not imagining it. The world feels a little wobbli...
04/02/2026

If your grocery bill keeps climbing while the bags get lighter, you’re not imagining it. The world feels a little wobblier than it used to.

I can’t fix wars or federal budgets, but after 26 years as a chef I can help you build a pantry that quietly covers months of real meals meals. Food that you're excited to eat and share with your loved ones.

Part 2 of my Pantry Power series is live: how to buy smarter, stock staples, process bulk meat, and turn all of it into normal meals your family will actually eat.

The link is in the comments.

12/26/2025

Merry Christmas from Sovereignty Food Safety.

This year was a busy one, filled with classes, catering, and countless hours spent doing what we love: feeding people, teaching practical skills, and helping others feel more confident in the kitchen.

The last few months have been quieter here online, but behind the scenes there’s been a lot of planning, cooking, and building what’s next.

One thing many of you have asked for, the canning class, will be available online soon, making safe food preservation more accessible no matter where you are.

Thank you to everyone who attended a class, trusted us with a meal, shared our work, or supported this mission in any way. Your support truly matters.

Wishing you a warm kitchen, a full table, and a peaceful holiday.

I wrote this for the growers. The makers. The ones keeping food traditions alive.For weeks, I’ve been diving deep into o...
06/30/2025

I wrote this for the growers. The makers. The ones keeping food traditions alive.

For weeks, I’ve been diving deep into one question:
At what point does food safety become food control?

Small producers, homesteaders, and food entrepreneurs are up against a system built for industrial giants—not for us.
This essay is my way of saying: enough.

If you’ve ever preserved your own food, sold something you made in your home kitchen, or simply believe in choice and self-reliance, this is for you.

https://sovereigntyfoodsafety.com/regulated-out-of-existence-when-food-safety-rules-shield-corporations-not-communities/

Rebel canning isn’t empowerment—it’s gambling with your food supply.I’m all for food freedom. You should have the right ...
06/21/2025

Rebel canning isn’t empowerment—it’s gambling with your food supply.

I’m all for food freedom. You should have the right to grow your own food and preserve it your way. But preserving food safely means understanding the science—not just following tradition or online advice.

Recently, 10 people were hospitalized in California—two of them in the ICU—after eating home-canned nopales. This is just one of hundreds of cases of botulism reported each year.

These weren’t careless people. They were using methods passed down through family or found online.
Methods that seemed harmless—until they weren’t.

And it’s not just botulism you have to worry about.
Unsafe canning practices can lead to mold, yeast, spoilage, or other dangerous bacteria that can cause food poisoning or serious illness. Some of these hazards are visible—but many are not.

Botulism gives no warning.
No smell, no taste, no visual sign.
One spoonful from the wrong jar can change everything.

This isn’t about fear. It’s about facts.
Safe canning is absolutely possible—but only when you understand what makes food shelf-stable and what makes it dangerous.

I’ve shared my full thoughts on “Rebel Canning” in my latest blog post. Together, through education and awareness, we can protect our food freedom without putting our families at risk.

https://sovereigntyfoodsafety.com/the-problem-with-rebel-canning/

One of the major misconceptions I see all over the internet — from TikTok to YouTube to Facebook groups — is the idea th...
06/16/2025

One of the major misconceptions I see all over the internet — from TikTok to YouTube to Facebook groups — is the idea that you can safely water bath anything you can pressure can.

Combine that with a flood of AI-generated recipes and advice from folks copying old methods without understanding the science, and we’ve got a real problem. This kind of advice spreads fast — and it puts people’s lives at risk.

Let’s clear a few things up:

Water bath canning is only safe for high-acid foods — things like jams, jellies, fruit preserves, and properly acidified pickles. These have a pH under 4.6, which stops Clostridium botulinum from growing.

Low-acid foods — like green beans, corn, carrots, potatoes, soups, and meats — need to be pressure canned. Water bath canning only hits 212°F. Botulism spores can survive that. Pressure canning reaches 240°F+ and makes your food truly shelf-stable and safe.

Here’s what a lot of people don’t realize:

Countries that rely mostly on water bath canning — like parts of Eastern Europe and rural South America — report significantly higher rates of botulism than countries where pressure canning is the standard. In the U.S., nearly all home-canned botulism cases trace back to improper techniques — and water bathing low-acid foods is one of the biggest culprits.

Rebel canners love to throw around “traditional European times” — boiling jars for hours on end. But here’s the truth:

Pressure canning is not only safer — it’s faster.
You don’t need to boil something for three hours when you can process it correctly at pressure in a fraction of the time.
And when you cut corners, you’re playing Russian roulette with your food.

This isn’t about fear. It’s about facts. I want you to be able to preserve food with real confidence — not crossed fingers.

If you’re tired of sifting through conflicting advice and want to understand why the rules exist — that’s exactly why I teach.

Seen some questionable advice lately? Drop it in the comments or message me — I’m happy to help you sort fact from fiction.

As hurricane season rolls in here in Florida, most folks start thinking about bottled water, batteries, and maybe a gene...
06/13/2025

As hurricane season rolls in here in Florida, most folks start thinking about bottled water, batteries, and maybe a generator.

But what about food?

If the power goes out for a week…
If the stores are empty…
If help doesn’t come right away…
How will you feed yourself—and your family?

This isn’t about panic.
It’s about preparation, food security, and the reality that many in our communities are already one storm away from going hungry.

This week’s blog post breaks it down:
✔️ How to build a backup pantry on a budget
✔️ What supplies are often overlooked
✔️ How calorie needs change during a disaster
✔️ Why this issue goes far beyond hurricanes

Whether you’re in Florida, the Midwest, or anywhere else, the time to prepare is before the disaster hits.

Read the full post and start taking small, affordable steps today.
https://sovereigntyfoodsafety.com/what-if-the-store-shelves-stay-empty/

Unsung Edibles: Rooted in ResilienceAcross the tropics and subtropics, certain root crops have quietly sustained communi...
06/12/2025

Unsung Edibles: Rooted in Resilience

Across the tropics and subtropics, certain root crops have quietly sustained communities for centuries. They’re starchy, filling, and tough enough to survive droughts, floods, and hard times.

You won’t find them in most modern pantries, but around the world they’re used in everything from stews and breads to desserts. These roots require specific preparation to unlock their full potential—but when handled right, they offer incredible nourishment.

So why do we overlook them?

This week on Unsung Edibles, we’re highlighting an underground staple that shaped food systems long before the grocery store ever existed.

New episode drops soon.
Let’s rethink what belongs on the plate.

Food should do more than fill you up. It should ground you. Teach you. Connect you to where you are and who you’re with....
06/09/2025

Food should do more than fill you up. It should ground you. Teach you. Connect you to where you are and who you’re with.

This is the heart of how I cook and how I teach—whether it’s preserving the harvest, cooking from scratch, or showing someone how to break down a recipe into something real and repeatable.

When we reclaim our relationship with food, a lot of other things fall into place.
We waste less. We slow down. We trust our hands again.

Good food doesn’t have to be complicated. It just has to be honest.
That’s where everything I do starts.

What’s the meal you turn to when you want to connect—whether it’s a quiet date night or impressing a table full of guests?

It’s National Donut Day—so let’s talk fried dough.Donuts are a great example of how technique makes all the difference:–...
06/06/2025

It’s National Donut Day—so let’s talk fried dough.

Donuts are a great example of how technique makes all the difference:
– Proofing time and dough temperature affect everything from texture to rise
– The right oil temperature keeps them light, not greasy
– Glazes and fillings are where you get to tell your own story

Whether you grew up on bakery classics or homemade fried dough at the fair, there’s something deeply nostalgic about a fresh, warm donut.

What’s your go-to: yeast or cake? Glazed, filled, or plain and simple?

Address

Orlando, FL

Website

Alerts

Be the first to know and let us send you an email when Sovereignty Food Safety posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category