"(B) Stock up on the necessities; being prepared for the fail:
1) Food
Personal recommendation: Three (3) months supply of staples, per person, minimum. First off, one must come to realize that during the crisis-to-be, food that we eat will be used simply to sustain; it is not a matter of what one wants, but rather what one needs, so keep it simple. Storing munchies and junk food is a waste of time, resources, and space. Also keep in mind that one will not be able to run to the corner store to grab a gallon of milk and/or bread, etc. Think STAPLES, and especially those that can be stored for an extended period. As alluded to in the previous post, it was not explicitly predicted that one would lose power to refrigerate, but in preparing for the fail, let's assume it may come to this (though perhaps not initially).
Another important facet of stocking up on necessities is that eating patterns--what one eats, and when--will be different than those currently established. Keep in mind that it doesn't take that much intake to simply maintain the body's metabolic functions; the ultimate goal of minimalism and survival. Plan on two meals/day/person, or perhaps a CC breakfast (coffee and cigarettes) and only one main meal. It's not about taste, and it's not about schedules; eat as little as you can, and only when you have to--when you FEEL hungry in the gut. Also keep in mind that proteins and fats not only fill and satisfy, but also keep the hunger at bay longer than starches/carbs. On the other hand, starchy staples like rice, potatoes, etc., are relatively cheap, and are often easily stored, or come in storable form (eg., boxed mashed potatoes, au gratins, etc.). Plan on combining starches, proteins, and fats as much as possible to maintain health and energy for the long term.
So, what will we be eating? Cost-effectiveness and storage capacity will be main factors. Most likely meals will be predominantly [starchy] food staples like pastas and/or rice, as well as beans and soups. If one has experienced self-sustaining in early adulthood, or in college, be ready to 'rinse and repeat' the austerity and simplicity (lol). If it doesn't come in a can, box, jar, or bag, it probably won't store, and therefore, you won't be eating it, for long. In the near future, I will test-sample a month (or more) of meals prepared as presented herein, itemizing meal costs and storage parameters, as well as palatability, nutrition, etc., for those interested...
Note: Many things can be prepared on a stovetop, in one pan, whereas others will require an oven or microwave. In the eventuality that electricity fails, consider alternatives like LP gas-powered burners, wood, or charcoal grilling/smoking, and stock up on fuels[s], accordingly. At this stage, we are assuming utilities are intact, for purposes of cooking. However, the majority of meals described will (or can) be prepared on stovetop or grill, considering the eventuality of losing basic services. Later, more complex strategies will be explored which entail even more basic survival techniques. Hopefully, these will not be needed ("hope in one hand, and shit in the other, and see which fills up first"). Keep in mind that many foods can be eaten out-of-box or can, and many can be stored (opened) for a relatively long time.
STAPLES:
Try to acquire large bags of beans and rice (50-100# each) at a local grocery store. Smaller bags of different (similar) types of dry goods, such as lentils or peas, can add variety and nutrition value. These can be split up into smaller bags and/or containers, as needed, for storage, and/or mixing and dividing them for individual days/weeks/months. Seasonings and such will be a plus, so stock up on whatever you prefer (a small amount of canned or processed meat and some spices will improve palatability and vary nutrition). Pastas like noodles and macaroni, and 'ramen' are cheap to buy and easy to store, as are sauces that one might wish to use with them. Bouillon (chicken/beef/veggie) comes in powder or cube form, and can be stored for use as a seasoning for beans, rice and pastas, as well as preparing powdered potatoes, mixes, etc.
The aforementioned will often require potable water to prepare, and a heat source. As suggested in the prior post, it was assumed that these services would be available, at least in the short term [However, things may deteriorate more rapidly than expected, so back ups should be considered: water storage and purification processes, and alternative cooking sources such as 'Coleman-type' stoves, and/or propane burners, or wood for grills/fireplaces].
BASIC FOODSTUFFS & SUPPLIES
a) Canned goods:
Beans (any/all kinds, esp. flavored ones like 'Ranch-style', etc) , soups, veggies, sauces (tomato and pasta/spaghetti sauces), tomatoes, chili (w/ beans and w/o), meats (chicken, turkey, ham, bacon bits, jerky, etc.), stews, and fish (tuna, salmon, [mackerel, sardines?--yuk]), canned milk, fruits, and juices, pasta-type meals (spaghetti-Os, etc), freeze-dried or canned cheese powder (may substitute macaroni cheese pouches from store-bought packages), and flavored meat alternatives or TVP. Canned nuts, peanut butter, and the like will provide a good source of fats and protein, and good nutrition (and taste good too! woot!).
b) Mylar-packed or boxed/bagged goods (other non-perishables, or extended storage foods):
Beans, rice, lentils, peas, and mixes of same (eg., 15-or multi-bean soups, etc), biscuits and bread (incl. muffins) and/or pancake mixes, pastas (incl. mac-n-cheese), mashed or otherwise potato sides (eg., au gratin, etc.), gravies, crackers, cookies, and snack mixes, cereals, oatmeal or 'malto-meal-like' foods, dried fruit (raisins, etc.), soup and flavorings, assorted bouillon flavors, meal-in-a box or can, such as some 'chinese' foods and pasta meals, powdered dry milk and eggs (whole = better), flour, sugar, salt, pepper, and seasonings/spices, and multi-vitamins/supplements
c) Jars, bottles, etc:
Pickles and pickled items (eg., jalepenos or even eggs), mustard, ketchup, onion &/or garlic, olive/veg. oil/canned lard or shortening, juices, and canned or bottled beer/wine/alcohol*, and water. Vinegar can be used to clean, as well as purify and preserve foods, so this might be considered a staple. Jarred honey will keep indefinitely, and can be utilized to sweeten, if one runs out of sugar. Coffee and tea, as well as artificial creamer would be a necessity for me, personally. I start each day consuming a good portion of a pot, and I generally use artificial sweetener and creamer. During my 'test', I will discover exactly how much is needed for a month; it might turn out that freeze-dried might be the only real alternative, given the bulk, for long-term considerations...we shall see.
*Note: Lots of alcohol; this was used on extended voyages to the 'New World' on sailing ships in days of old--it has calories, won't go bad, and might help keep 'spirits' up (pun intended). To get the most bang for a buck, grain alcohol and clear distillates like vodka are cheap and available by the gallon. These also double as antiseptics in a first-aid kit you should consider a necessity. It will be of utmost value in bartering with others for anything you run out of, as well. Think about it...
d) Frozen and/or freeze-dried foods:
If one has a freezer available, stocking up on meats, sausages, etc would be good for short-to-mid-term storage. however, one might be foiled by potential power outages of any length. I will discourage reliance on this possibility (how's that hand filling up?). Freeze-dried foods re relatively expensive unless they are extant in your local market, not aimed at the 'survivalist' market. However, one might be surprised at the variety of such items that are already available locally. Things like dried cheeses, eggs, etc., may only be available on some internet sites aimed at this population, and will often be overpriced, by comparison. Shop around and avoid these as much as possible.
Arguably, one can survive on as little as 500 calories/day for months, and perhaps years, if need be. I personally have done so, in past, and the result after more than a month was simply weight loss (~25 lbs)--something nearly all can appreciate. The diet I engineered was pretty simple, and basic, yet I was able to eat all I wanted of the foods prepared and was never feeling hungry or wanting. It did not include much meat except chicken/turkey breast (available canned, as it relates here). As to health issues, I am unsure, long-term. I recommend one stock up some multivitamins and/or supplements, just in case.
I'm fairly certain that the listing of items above is incomplete, and will undergo some modifications. Please recommend anything not listed or considered via comments (keeping in mind the parameters herein are limited to initial phases of food shortage). However, the true test will be planning, preparing, and consuming a trial month's worth of meals, which I am prepared to do, beginning soon. Many of these items I already have stocked in my pantry, and so I might go ahead and try a minimalist approach with readily available stocks, without getting fancy and/or ordering some of the items mentioned. I plan on documenting what I eat and how it was prepared, and perhaps a nutrition count, ongoing, maybe as a day-by-day diary.
Keep in mind that one will have less waste if this was accomplished as a team effort, not soloing it as I will describe. There is strength in numbers, and it would be more efficient to make larger meals for more people at one time. Given the gravity of the 'event' to come, it is highly recommended that one join with friends and/or relatives in a more communal setting, when/if this is to come to pass. Joint planning and preparation is also advisable. More on this later...
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