🎙️ THE MOUNTAIN CLAN — MONTHLY MEETUP

Podcast / Livestream: Mabon & The Ancestral Pantry

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Air Date: September 13th, 2026

Duration: 15 mins

Host: Randalin Moore (Mountain Herbalist)

Location: Bitterroot Public Library, Hamilton, MT

Theme: Mabon, Balance, and the Ancestral Pantry

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📋 EPISODE SUMMARY

We gather at the threshold of Mabon — the Autumn Equinox — where day and night stand in perfect balance. This is the second harvest, the season of the Crone, and the time to honor the grain, the gleanings, and the hands that harvested before us.

In this episode, we explore:

· Mabon & The Crone — The spiritual significance of the Autumn Equinox and the wisdom of the wise woman
· Ancestor Veneration — Setting up a Harvest Ancestor Altar and a guided meditation to reach the ancestral farmers
· Sourdough Deep-Dive — Wintering your starter, hydration ratios, and using discard with zero waste
· The 3-Tier Pantry System — Short-term, mid-term, and long-term food storage for resilient living
· Long-Term Grain Storage — Mylar bags, oxygen absorbers, and the calm presence of a well-organized pantry
· Closing Ritual — The Gratitude Fire and a blessing for the dark months ahead

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🕯️ SEGMENT 1: OPENING SACRED CIRCLE

Host:

“Good afternoon, Clan. Welcome home.

Whether this is your first time stepping into our circle or you’ve been here since the first seed was planted — you are seen, you are valued, and you belong here.

My name is Randalin, or The Mountain Herbalist, and I am honored to hold this space for you tonight. This is our once-a-month gathering — a place where we build the future, honor the land, and protect each other.

We are a cohesive, inclusive, skills-based training group.

We practice radical inclusion — we are anti-racist, anti-homophobic, and anti-transphobic. Neurodivergent, LGBTQIA2S+, polyamorous, and pagan individuals and families are warmly welcomed here.

We practice Pagan spirituality and witchcraft — earth-based spirituality, folk magic, ritual craft, and seasonal observances. This is a living tradition, shared across generations and open to all paths within the Pagan umbrella.

We train in preparedness and self-sufficiency — survival skills, emergency drills, and sustainable living.

We share skills — from food preservation and land stewardship to first aid and fire safety. Every skill has value.

We honor respect and consent — personal boundaries are sacred here, and we practice open, honest communication.

We hold each other accountable — under our Charter’s Three-Strike Policy, we ensure a safe, confidential, and supportive environment.

And we protect confidentiality — the privacy and security of this Clan is paramount.

So this afternoon, as we gather in this sacred circle, let us do so with intention, with humility, and with open hearts.

Light a candle if you have one. Settle into your seat. Take a breath with me.

(Pause — 5 seconds)

We are here. We are together. Let’s begin.”

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🌾 SEGMENT 2: REVIEW & SEASONAL FOCUS — LAMMAS RECAP

Host:

“Now, before we step fully into tonight’s focus, we move from the first cutting of the grain to the full harvest. From the beginning of abundance to the wisdom of storing it well.

Now, take a breath with me. Feel the shift in the air. The wheel has turned, and we are ready.”

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🌒 SEGMENT 3: MONTHLY ROTATING PAGAN DEEP-DIVE — MABON & THE CRONE

Host:

“Let’s ground ourselves in the season.

Mabon is the second of three harvest festivals in the Pagan Wheel of the Year. Lammas — the first harvest — was about the grain, the early fruits, the first cutting of the wheat. Mabon is the full harvest: the apples are heavy on the trees, the squash is cured, the corn is dried and ready for milling. And Samhain, the third and final harvest, will be the culling of the livestock and the final storing before the deep freeze of winter.

But Mabon is special. It is a moment of balance. Day and night stand equal. There is a stillness in the air — a pause — where we can look back at what we’ve sown and reaped, and look forward at what we need to carry us through the dark months.

Honoring the Crone:

This is the season of the Crone — not the hag of fairy tales, but the wise woman, the grandmother, the one who has walked the cycles enough times to know that death and rebirth are simply two sides of the same coin.

She is the keeper of the bones. She knows how to preserve, how to heal, and how to let go. She is the one who says, ‘Yes, the garden is dying. But look — there are seeds in the pods, and the root cellar is full.’

So this afternoon, I invite you to honor that energy within yourself — the part of you that is tired from the growing season, but also deeply wise. The part of you that knows winter is coming and is preparing, not out of fear, but out of love for your future self.

Ancestor Veneration — The Harvest Altar:

This is a powerful practice during harvest season because our ancestors — especially those before the industrial age — lived and died by the rhythm of the grain. They knew hunger. They knew abundance. They knew the weight of a full pantry and the terror of an empty one.

So this afternoon, I want to guide you through setting up a simple Harvest Ancestor Altar.

You don’t need anything fancy. A corner of your kitchen table, a shelf, or even the top of a wooden crate will do. Lay down a cloth — autumn colors if you have them: gold, deep orange, russet brown.

Place these offerings:

· Apples — for sweetness, memory, and the orchard’s gift.
· Gourds or small pumpkins — for abundance and the earth’s womb.
· Dried corn or wheat sheaves — for the grain, the staff of life.
· A candle — to light the way for the spirits.
· A glass of water — to quench the thirst of those who traveled far.

And if you have photos, heirlooms, or tools from your grandparents or great-grandparents, place them there too. A wooden spoon, a hand-stitched cloth, a worn knife — these are gateways.

This altar is not for show. It is an invitation. You are saying: ‘I remember you. I am here because you were here. Please, come and feast with me.’

Guided Meditation — Reaching the Ancestral Farmers:

Let’s take this deeper. Close your eyes if you feel safe to do so — or soften your gaze and look into the flame of your candle.

(Pause 5 seconds — lower voice, slower pace)

Take a deep breath in… and a long breath out.

Feel the weight of your body. Feel your feet on the floor. Imagine roots growing down from the soles of your feet — deep into the earth — past the topsoil, past the clay, down into the dark, cool places where the bones of the ancestors rest.

Now, bring your awareness to your hands. Open them. Feel the air against your palms.

Imagine you are standing in a field. It’s late summer. The sun is warm on your shoulders, and the wheat is golden — tall and heavy with grain. The air smells like dry grass and dust and sweetness.

Look across the field. You see figures moving — bending, cutting, binding the sheaves. They are your people. They are the farmers, the herbalists, the hearth-keepers.

You walk toward them. They do not turn away. One of them — an older woman with strong, weathered hands — looks up and meets your eyes. She is not surprised to see you. She has been waiting.

She holds out a handful of grain. She places it in your open palm. It is warm. It is heavy. It is the life of her people, passed from her hands to yours.

She says nothing — but you feel her meaning: ‘This is yours now. Take care of it. Feed your people. And when the winter comes, remember — we survived. So will you.’

Now, let her take something from you. In your heart, offer her your gratitude. Offer her the memory of your life, your struggles, your small harvests. She accepts.

She nods. She turns back to the field.

Let the image fade gently. Feel your feet on the floor again. Feel your breath. And when you are ready, open your eyes.

(Pause 5 seconds)

Welcome back.

Carry that grain with you. And tonight, when you sit down to your Mabon feast — no matter how humble — set a place for the spirits. A small plate. A bite of everything. Say their names silently in your heart.

This is how we keep them alive. This is how they keep us alive.”

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🍞 SEGMENT 4: HOMESTEAD SKILL SHARE — THE GRAIN & THE GLUT

Host:

“Alright, Clan. Let’s shift gears — from the spiritual kitchen to the actual kitchen, because one nourishes the other.

I want to start with the beating heart of any homestead baker: the sourdough starter.

PART 1 — SOURDOUGH STARTER

Think about this for a moment. You are capturing wild yeast — living organisms that float through the air in your home — and you are cultivating them. You are their keeper, and they are yours. That is earth-based spirituality at its most intimate.

Starting from Scratch:

If you don’t have a starter yet, it’s so simple. Mix equal parts flour and water by weight — 100 grams of each — in a glass jar. Cover loosely. Leave it on your counter. Every 24 hours, discard half and feed it again. In about 5 to 7 days, it will start bubbling and smelling tangy and sour. That is the magic. That is the wild yeast waking up.

Feeding Schedules & Hydration Ratios:

Once your starter is active, you can keep it on the counter if you bake frequently — feed it once a day, ideally at the same time. The ratio I recommend is 1:1:1 — that’s starter, flour, water — all equal weights.

But let’s talk about hydration because this matters. A 100% hydration starter is equal parts flour and water — loose, like thick pancake batter. If you drop it to 80% hydration — more flour, less water — it will be stiffer, and that stiff starter can be stored in the fridge for longer without going hungry.

Wintering Your Starter:

As the cold months approach, your starter will slow down. The yeast is like you — it wants to sleep. So here’s my advice for winter:

· Use lukewarm water — around 80°F — to wake it up during feeds.
· Find the warmest spot in your house — on top of the fridge, near the woodstove, or in the oven with the light on.
· If you’re not baking weekly, stiffen the starter (drop hydration to 70-75%) and store it in the fridge. Feed it once every 10 to 14 days.
· When you’re ready to bake again, take it out, give it two warm feeds, and it will bounce back like a champ.

Using Discard — No Waste:

And please, don’t throw away your discard. That tangy, fermented goodness makes:

· Crispy sourdough crackers — just mix with olive oil, salt, and herbs, roll thin, and bake.
· Fluffy sourdough pancakes or waffles — the acidity gives them a beautiful tang.
· Sourdough quick breads — add baking soda to neutralize the acid, and you’ll get a lovely rise without any yeast.

Every bit of discard is a gift. Use it. That’s what our ancestors did — they wasted nothing.

PART 2 — THE 3-TIER PANTRY & GRAIN STORAGE

Now, let’s zoom out from the bread and look at the bigger picture — the 3-Tier Pantry system. This is the structure that turns a cluttered cabinet into a survival machine.

Tier 1 — Short-Term (Weekly Supplies):

This is your working pantry. The things you reach for every day.

· Fresh produce (root vegetables, apples, winter squash)
· Eggs and dairy
· A jar of your sourdough starter
· Open bags of flour, salt, and oil
· Your go-to spices

This tier gets replenished weekly from your mid-term stock. Think of it as the front line.

Tier 2 — Mid-Term (3 Months):

This is your backup. The things you buy in bulk but rotate through regularly.

· Canned goods — tomatoes, fruit, beans in brine
· Oils, lard, and rendered fats
· Sugar, honey, and maple syrup
· Vinegars and soy sauce
· Pasta and rolled oats

Rule of thumb: When you buy a new jar or bag, it goes behind the old one. That’s First-In, First-Out. You are always using the oldest stock first, which means nothing expires in the dark.

Tier 3 — Long-Term (Emergency Storage):

This is your deep pantry. The stuff that will keep you alive if the roads close or the stores run empty.

Here is your essentials list:

· Grains — wheat berries, white rice, oats, cornmeal (store whole grains — they last longer than milled flour)
· Dried legumes — lentils, black beans, pinto beans, chickpeas
· Salt — both fine and coarse
· Fats — ghee, coconut oil, or lard in sealed containers
· Sugar or honey — natural preservatives
· Dried fruit — apples, raisins, apricots
· Freeze-dried or canned meat — if you eat it

Storage Methods:

For long-term grain storage, you have two options:

1. Mylar bags with oxygen absorbers — these are your best bet. Put your grain in a Mylar bag, drop in a 300cc or 500cc oxygen absorber, seal it with a hair straightener, and it will keep for 10 to 25 years.
2. Food-grade 5-gallon buckets — with gamma lids. Good for grains you’ll rotate through within 1-3 years.

Important: Always store your grains in a cool, dark, dry place. Heat and light degrade fats and oils — including the tiny amount of oil in wheat — and that leads to rancidity. And rancid grain is wasted grain.
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🔥 SEGMENT 5: CLOSING RITUAL — THE GRATITUDE FIRE

Host:

“As we move toward the end of our formal session, I want to bring us back to the spiritual — to the hearth fire at the center of it all.

Please, take a moment. If you have a candle, light it. If you have a piece of grain — a kernel of wheat, a dried bean, a seed — hold it in your hand.

Take a deep breath in… and exhale slowly.

I’m going to speak a blessing, and I invite you to repeat it silently in your heart — or whisper it if you feel moved.”

“I give thanks for the grain that feeds me.
I give thanks for the hands that harvested it — past, present, and future.
I give thanks for the ancestors who walked this path before me.
And I give thanks for my own hands, which will carry the work forward.

As the wheel turns toward winter, I do not turn away.
I walk into the dark with a full pantry and a full heart.

So be it. So it is.”

(Pause)

“Let that settle. Hold that intention for one more breath.

Clan, I want to leave you with this:

We are not alone. We never were. The ancestors walk with us. The land holds us. And we hold each other.

When you leave this space, carry the grain — not just the flour in your pantry, but the wisdom, the gratitude, and the connection we’ve woven here.

Check on your neighbors. Share your surplus. Tend your starter. And when the winter wind blows, remember — we are a Clan. We survive together.

Blessed be, and blessed harvest.”

(Music swells gently — warm, folk-style instrumental)

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📌 KEY TAKEAWAYS

Topic Takeaway
Mabon The Autumn Equinox is a moment of balance — honor the Crone and the wisdom of preparation
Ancestor Altar Simple offerings (apples, grain, candle, water) create a gateway for connection
Sourdough Wild yeast is a living connection to ancestors — feed it, winter it, use every bit of discard
3-Tier Pantry Short-term, mid-term, long-term — structure prevents waste and panic
Grain Storage Mylar bags + oxygen absorbers = 10-25 year shelf life for whole grains
Calm Presence A well-organized pantry is fire safety, mental peace, and grounded action

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📬 CONNECT WITH THE MOUNTAIN CLAN

Build the Future. Honor the Land. Protect Each Other.

📧 Email: Council_of_Five@proton.me

📱 Signal: [Available upon request]

📍 Location: Bitterroot Public Library, Hamilton, MT

📅 Next Meetup: Samhain — October 14th, 2026, 6-8pm

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DISCLAIMER: This is an independent, non-profit sanctuary group. By attending, you agree to abide by our Community Compact and respect the confidentiality of all members and location details. Serious violations will result in immediate expulsion. This is a family-friendly, multi-generational space. All Pagan traditions are honored; no proselytizing or dogma required.

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Blessed be, and blessed harvest. 🌾🔥

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