Home

Vids

Events

contact

Thompson Farmstead Adventures is about my wife and I saying goodbye to the hustle & bustle, including the high cost of city life, leaving our family, friends and birth place of 55+ years in SoCal to build a preparedness and sustainable life. We agreed on the Oklahoma Ozark Plateau in December 2020.

This lifestyle is completely new to us, there are many adjustments and much to learn, but we are adapting, our life here starts out with some unfortunate hiccups that put us into a complete remodeling of the home we purchased. Not only are we trying to figure out resources for the remodel, that can be an hour or so away, we are also slowly building our resources to live the old fashion homesteading lifestyle, by means of raising and harvesting 90% of our own (Gardens & Livestock), while learning the processes to many types of food preservations.

It is now 2024 and how we have grown, my wife and I found ourselves to be the type of people that cannot sit idle, we engage ourselves in helping others and being part of this community, in doing so, this opened so many doors for our provisions, opportunities and many resources, we found like minded groups, families, farmers and businesses that we can call upon, and some we now can call friends.

In SoCal I held my HVAC & GC Contractors Licenses since 1992, my wife Kimberly has been in Accounting most of her life, but always had a green thumb and the desire to grow our own food. When we came to Oklahoma we were not looking at building a business, we were only interested in growing our own “chemical free” food and supporting local farmers while preserving for ourselves, this comes from the Disruption of the Global and Local Food Chain Supply Uncertainties, while watching corporations slowly remove farming and replacing with Plant Based & Petri Dish Faux Meats or the combination of both incorporated together. We know and love plant base products e.g. Genuine Veggie Burgers, Portobello Mushroom Steaks, Vegetable Lasagna and so many more meatless meals and vegetable cuisines.

When it came to food preservation, we learned and honed our skills to the practices of (Water Bath, Pressure Can, Dehydrate, Freeze Dry, Vacuum Packing “Dry & Freezing” Cool Temp Storage & Fermentation) I personally fell in love with Freeze Drying, it was up my HVAC alley, therefore our freeze dry adventure began. We know Freeze Drying foods, “raw, cooked or prepared” can last the longest (10 to 25+ years) shelf life and holds the highest nutritional value out of all preservation applications, if kept in a dry cool area with temperatures between 40 to 70 deg.

During our adventure to build our personal pantry provisions, we came across several people who never heard of Freeze Dried Foods and if they had, several have never tried it. this is when we realized there was the need to provide for those who are looking for long term shelf stable items, but may not have the ability or desire to operate the equipment, the knowledge of long term shelf storage or even the funds to do so.

Of course we know there’s many companies providing “Emergency Food Supplies” and other Freeze Dried Camping Provisions. In my research, I’ve noticed what they put in their products, “via - ingredients”, the added Chemicals & Fillers to their Based Products called “Freeze Dried” because it is shelf stable. I know some of these products are less expensive and may provide some nutritional value for survival, but if I want “EGGS” it should say “ingredients - raw freeze dried eggs”, if I want “MILK” it should say “ingredients - freeze dried A2 or A2/A2 whole milk”, not nonfat milk and a bunch of other STUFF.

Please take the time to view our line of products and ingredients, as in our meals, North American Traditional, International & Gourmet Style Dishes, along with everyday consumable products, we thank you in advance for your support and its an honor for us to provide for you.

***From our garden and local farmers as well as abroad,

resourcing real nutritional & sustainable products***