Last thought. I live in a small subdivision, in a small southern town, and a lot of the stuff I mentioned, are very natural to us, because we grew up around it. I can’t even remember the last time I bought a tomato at the grocery store! Our small community established our own disaster plan in an effort that if there was a great catastrophe or crisis, we can block off our subdivision and go straight into “survival mode”…it is not that hard to do, and remember there is always safety in numbers.
When it burns, EPS produces heavy, acrid and toxic smoke. This obviously presents another serious problem when you are in a confined space, from which there is no escape. Even a small event in which this material merely smoldered with no open flame can/would have dire consequences for the occupants. Exposure to the heavy smoke generated, even if only for a few minutes, has been shown to be lethal.
If I’m bugging out, I want a lightweight stove such as an Esbit, alcohol or fuel tab is adequate to boil water, not a large wood burner stove as I don’t need the extra weight in my BOB or GHB. JIf really needed I can build a rocket stove using empty cans and a metal hole punch or my leatherman tool. If I’m bugging in I have a BBQ or two I can use with charcoal, or wood.
The ceramic filters in the Berkeys can filter lots and lots of water before they need to be cleaned. Thousands of gallons, as I recall. Also, they come in several sizes, so you can pick one to most closely fit your needs. I bought a “Big” Berkey along with a complete set of spare filters. It is in my supply room along with my FD supplies, and back up emergency paper supplies.
In 2014 there was a major outbreak of Ebola hemorrhagic fever in West Africa. This was far larger than all earlier outbreaks combined, because people are getting more mobile and the disease reached larger towns and cities. Horrifyingly, it also managed to reach out across the Atlantic and infect four people in the USA. We were lucky; all the cases were caught before they could spread further. We might not be lucky next time – and the virus is still out there in Africa. All it takes is one sick person to get on a plane and we could be facing a major epidemic.
After 15 minutes, I was startled to discover that the cereal had puffed up into a Kashi-like multitude of grains, flecked with tiny pieces of apple, complete with green peel, that looked just-chopped. It didn’t taste as good as it appeared: Eyeballing a fourth of the bag had resulted in a poor distribution of seasoning, yielding a flavor I can only describe as water laced with traces of cinnamon and sugar, though subsequent attempts tasted better.
How would you like to call a missile base home? America built 107 missile bases around the country during the arms race in the 1960s, including the Atlas F Missile Silo located about 130 miles north of Albany. It was decommissioned after only four years and has sat dormant and neglected for decades, eventually selling for $160,000 in 1997 and again for $575,000 in 2015. Bear in mind that the “super hardened” facility, built for the equivalent of $100 million in today’s dollars, was designed to withstand almost any bomb imaginable.
When I am going through a grocery store gathering survival food, I get some strange looks from people close enough to hear me muttering under my breath as I discount items. Phrases like “not enough calories”, “needs more fat”, not enough carbs”, and the like roll off my tongue frequently. The truth of the matter is that what we consider to be a healthy diet in normal times is probably inadequate in a high stress, very active, crisis situation. There is a reason we like carbs, and fats, and sugars, and that reason is our body needs these things. The human palate developed in times when being physically active and dealing with life threatening events was the norm, and when a steady supply of food was not a guarantee. Hence the urge to get all we can when we can, which leads to rampant obesity in modern sedentary times but is adaptive to survival in harder times.
Cash and Gold/Silver- Cash speaks, and only the direst of calamities will see people forsake the almighty greenback. Assume you will not be able to get any at all, anywhere, after the balloon goes up. Have a good wad hidden away in your stash for a rainy day, and forget about it until it is needed. Don’t raid it for any reason; treat it like the life-saving utility it is.
I guess I have been taking a longer view. Any disaster will shut down delivery to stores so all fresh greens will stop. I remember that during the same period in history the Polynesian sailors were able to stay out at sea much longer than European sailors and didn’t know what scurvy was. They used bean sprouts to supplement their diet. Last Christmas I asked my wife for a bean sprouter. It has been a lot of fun playing with, eating and learning to work with a multitude of seeds. One interesting fact was that wheat sprouts have an interesting sweat taste. This got me gathering information about what makes good sprouting seeds and it seems that fresh and non-treated (as usually done by our commercial world) is the critical factor. It was about the same time I learned that one of my nearby farm friends has a crop of winter wheat being harvested this July and would have no problem giving me a 5 gal bucket. (@ ~$8.00 a bushel) So I started looking for a food grade bucket and learned that both Jewel and Dominics (grocery stores) go through a number of 5 and or 2.5 gal buckets weekly or daily, (labels usually describe cake icing) for free. Sometimes I have to clean the remnants out, but that’s not to hard and the price is right and they are food grade. I am excited to have fresh wheat and two uses for wheat. Opps I still need to get a flower mill. One step at a time. I have the buckets now.
I opened my MRE and noticed that everything was still pretty much the same. You have food in foil packets although my packets weren’t in separate boxes. They did include the nutritional insert though and I never understood why they had the extra boxes anyway. Another thing we didn’t have when I was in was the handy ration heater. The ration heater is activated by placing a little water in a bag. The water mixes with an element and causes a chemical reaction that generates heat. You wrap your entrée in the bag, and in 10 minutes you are supposed to have a hot meal. It didn’t work that way for me.
When you are in a stressful situation, it wouldn’t be a good time to have your family, especially small children, get used to eating things a different way. When you are prepping food, it is always good to keep the taste preferences that your family has in mind. This way, you are comfortable in the foods you are using, and like what you are packing.
Interesting article but do not Prep because of fear. Prep because things happen and you need to protect yourself from disruption. For example, the food supply chain is getting tighter, there used to be 3 days worth of food in grocery stores but now major grocery chains like Whole Foods no longer have stock in the back of the store (inventory is delivered straight to the shelves). With less than one days worth of food in grocery stores, you must already have food storage or go hungry. So, be prepared instead of fearing disruption.
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Freeze-dried food is nothing new. As early as the 13th century, the ancient Quechua and Aymara people of Bolivia and Peru pioneered a form of the process by exposing potatoes to the freezing temperatures of the Andes overnight, then drying them in the sun. In 1937, Nestlé used industrial technology to create the world’s first freeze-dried coffee, and in the 60s and 70s, the US military shipped freeze-dried food rations to the troops in Vietnam.