Many of the posts and articles on preparedness and survival sites are focused on some sort of kit:
Kits are good topics because they usually take an important aspect of the Law of 3’s and identify the gear/items needed to extend that “3-something” survival time.
Are you considering placing your first survival food order? Do you know how you should start sampling different food kits?
This is an important topic I’ve discussed before in these posts:
This post gives additional insights into this critical prepper strategy. Most importantly: order items you know you can use in your favorite recipes. If you’re not sure about an item, order smaller sizes to test for taste, etc.
1. … [T]he fruits and vegetables that you typically buy at the grocery store. Those will be the best choices for your early purchases … they won’t go to waste …
2. What are a few of your favorite recipes? It’s a good idea to stock up on those ingredients. …
3. Consider the staples you use most often: sugar, baking powder, herbs, etc. and then compare … to what you typically pay at a grocery store … these products will be packaged for long term storage unlike those purchased at grocery stores …
… Here is a link to … answer what size?
4. Keep in mind the importance of snacks. … Perhaps order a few snack items in either the pouch or #2.5 can sizes to try these out. The smaller containers are also good for emergency kits.
5. Do you have some just-add-water meals for emergencies? … Make sure you give them a taste test, though, before buying in large containers …
6. … [T]ypes of meat and poultry … [B]uy smaller containers of the ones you … use most frequently. Give them a try in … your recipes. If you like the flavor, texture, and convenience, then you’ll know what to stock up on …
7. You’ll need some meal-stretchers, such as rice, small pasta, certain grains, and beans … when added to a casserole or soup, they help provide many more servings, as well as more nutrition and fiber.
8. Stock up on ingredients for soup … an ideal recipe for survival scenarios … [start with a broth] and then add whatever is handy. Have a balance of veggies, proteins, and grains …
Source: Lisa Bedford is The Survival Mom. For 6 years she’s provided excellent advice and insights to preppers everywhere. Read her stuff.
The End Of The World As We Know It.
It doesn’t matter how we got here. Things are bad all about us and hopefully we prepared well. The Eater website interviewed several dedicated preppers including Pat Henry of the Prepper Journal and Lisa Bedford, the Survival Mom.
There are essentially three basic prepper food rules that that will substantially increase your survival odds. This not new territory, but a good reminder of how you should be organizing and executing your food storage prep.
Bedford also offers additional insights on her 3-layer pantry storage strategy: from the grocery store, bulk items, and ready-to-eat.
Rule One: Keep Your Groceries Hidden
Though preppers are very active behind screen names on the Internet — on groups like the American Preppers Network or websites like the Survival Blog — they stay under the radar in real life. It’s not because they think their hobby is strange, but because when the end of the world comes, they don’t want the entire starving neighborhood to know that their house is the one full of potable water, heat, and enough food to last a full calendar year. ”
The first rule of prep club is you don’t talk about prep club,” says Lisa Bedford, a mother of two teenagers and a prepper also known as the Survival Mom. As a result, there’s not much in the way of hands-on education. “The community is online because people want to be very careful and cautious about who they talk to,” Bedford explains. Bedford says that she has cultivated a small group of neighboring preppers who she could rely on if SHTF (“shit hits the fan,” naturally). “But I have no idea how much they actually have.”
Rule Two: Don’t Store What You Can’t Eat
The main issue is that stored food is only as useful as your willingness to eat it. “Food fatigue is a real thing,” Bedford explains. If all that’s in the pantry is rice and beans, the monotony of the diet would eventually make anyone lose their desire to eat.
To get a varied diet, Bedford advocates a three-layer approach to stocking the pantry.
The first layer takes place at the grocery store — specifically in the canned food aisles. “The reason canned food is so important is that it’s shelf stable,” Bedford says. That said, don’t just purchase whatever is on sale. “Focus on things you’ll eat and your family members will eat,” she adds. And don’t forget the spices: Adding new flavors to the same base ingredients is an easy way to combat food fatigue while sticking to a few pantry staples.
Next are the bulk foods which Bedford believes are where most of a prepper’s time and money should be spent. Opening a can of ravioli might get you a meal, but there’s not much in the way of choice. With freeze-dried meat, shrimp, yogurt, and cheese (almost every food seems to have been freeze-dried) and a healthy stockpile of various pastas, dried beans, and grain, “you can make hundreds of recipes,” according to Bedford.
For people who don’t feel up to DIY recipe development, there are a number of resources to turn to. Many preppers blog and post individual recipes and tips on their websites. Prepping is also a (small) cookbook genre with titles like The Survivalist Cookbook or The Prepper’s Cookbook that speak directly to their intended audience. Plenty of other cookbooks focus on things like canned soup, jerky, or campfire recipes.
Finally, a good prepper wants to invest in some ready-to-eat meals. They’re not all that different from the field rations given to soldiers and, as a result, are not something the average person wants to survive on entirely. “You’ll get tired of them pretty quickly,” Bedford says. She recommends that the RTE meals comprise no more than 20 percent of total food supplies.
Rule Three: Get Out of the Pantry
Unfortunately even the best-stocked food supply doesn’t last forever. Bedford points out that food storage doesn’t exist in a vacuum. “You’ll open that can of beans and then what?” she says. “The purpose of stored food is to buy you time.”
In her family’s case, the year or so their supply could carry them for would be enough time to connect with other families, work together, barter, and so on. “Right now if there was a massive power grid failure, millions of households would only have a couple weeks of food,” she explains. “They have no margin.”
Henry supports the idea of keeping chickens both for meat and eggs as well as investing in the time to learn about technology like aquaponics or even hydroponics, which can both create comparatively large amounts of food in small spaces.
Surprisingly, he doesn’t advocate relying too much on hunting. “If you’re out there looking for food and things are that bad, chances are hundreds and thousands of other people are doing the same thing.” There are only so many deer and pheasants to go around.
Source: Another great and insightful article by Tove Danovich, a freelance journalist based in NYC.
You haven’t done the survival food “prep thing” like you know you should have. And you can see that soon, very soon, the S is about THTF. You can’t order from a supply house … no time.
So what do you do? You head to your local Super Market before the rest of the populace catches on, and you stock up. On what? Well that’s what this post is about.