Coffee Prepping, post-Feces-Fan-Convergence (PFFC)

[ NOTE: TAKEN from a recent comment on
YouTube, at:
http://www.youtube.com/watch?v=lpX3CKWgVKM]

 

H8 to burst a bubble, but it seems most people are way clueless regarding the coffee prep.  Believe me, it won't last that long, if its already ground, and not excessively long stored as beans--but this all depend upon how 'picky' you are. In general, the rule-of thumbs are that beans last longest, and regardless of grind, darker roasts last the shortest. It has to do with the oils...

From a perspective of 'freshness' and best taste, there are 3 tiers of prepping/storage for coffee; daily use, S-term, and L-term.
Class 1) 'Daily', or pre-SHTF: these are reasonably priced cans and containers off the grocery store shelf--fairly cheap, and fresh. I personally can't keep even sealed cans of  ground, roasted coffees more than about 3 months before they noticeably lose their freshness--they start tasting stale or downgraded after that.  Yeah, it is still drinkable, or tolerable, but the fact is that it degrades rapidly, and so, when SHTF, this kind of 'fresh' coffee will become a true luxury of the past, for most of us.

Class 2) Short-term stored coffees can be kept for 1-5 years or so, if they are stored or packed in foil/mylar packing, vacuum-sealed, and/or with O2 absorbers. In general, I have had pretty good luck with, for example, Gevalia coffees, and Lava-esque 'bricks' of compressed, sealed, vacuumed coffees. One could probably extend the lifetime of the class 1 ground coffees (noted above) by using the appropriate sealing measure, or simply buy them in that condition, and pack them away. Many pre-packed versions are fairly cheap, and there are a lot of flavored and specialty grinds [espresso, etc] packed in this way, fairly reasonably priced.

Class 3) for the ultimate Long-term storage 5+ years, one should seriously consider going the freeze-dried route. Yeah, these DO suck, but, there are several positives; lightweight, compact, and REALLY easy to prepare.Llike I suggest, they are better than NO coffee, and, it doesn't really ever go 'bad', if left intactly sealed. Best of all, it takes up the least # space/weight, so is ideal, L-T. Not cheap, though... find a brand you can live with and stock up...Alternatively, one could specially pack some preparations of vac-packed coffees (# 2 class, above) w/ O2 absorbers, inside more permanent storage containers, mitigating light, heat, moisture, rodent, and air degrades best as possible, and hope that they will survive LT...I dunno. Again, this might come down to storage room and other LT variables, as well as $$.

OK,   I generally am hoping/praying that LT storage will not be necessary. I am also pretty picky about my coffee, and so, I'm going predominantly with #2 class type alternatives and packaging, and hoping for the best. I haven't personally done it yet, but I do have a vac-packer, so I am going to get some smaller mylars and stuff and do up a few #10s full...I figure if things haven't stabilized by 5 years or so, we probably won't want or need real LT storage, cuz the feces-fan convergence is at the extreme, and we'll be 'going home' to Jesus' soon enough after, anyways  ;)

Hope this helps someone--God bless  ;)
GT

Prepping to Fail (Part 4): Essentials

Well, it's been some time since I made any additions to this 'series', admittedly. I simply had other things going on my mind, and distractions. However, I was busy improving my SHTF plan, among other things. Onward, through the fog...

The Essentials (continued)

Food, water, shelter, and security are the most basic human needs--the essentials researched by Maslow, and illustrated within his 'hierarchy of needs'. Thus far, we have touched upon some basics, a discussion far from complete. We continue now with a more in-depth discussion of food storage, pertaining to what kinds of foods might be better, in terms of several dimensions of note. In addition, water-related topics will begin to become more in focus, although not really in-depth, at this point...

Food Storage and Prep: Prepackaged?

Previously, we discussed the basics for acquisition and storage of food[s]. Rather than prepackaged meals, etc., the emphasis was on stocking staple items with extended storage capabilities: pastas, rice, beans, and canned/boxed goods. It is suggested that by utilizing basic staples [mostly carbs], and supplementing and/or preparing with canned, boxed,  and bagged sauces, veggies, and/or  other packaged foods, one can sustain a reasonably varied diet. However, a perusal of many 'survival' food sites, and the foods they promote showed an emphasis on pre-packed (PP) meal entrees, and then, mostly pasta dishes. Such would be fine, in my view, with the caveat that they were, indeed, 'good' and palatable. Unfortunately, several problems arise from such pre-packaging:

1. Palatability: One must first determine that a PP product is palatable. This suggests that one must purchase and sample a particular brand/item to ensure that one would enjoy it, keeping in mind that long-term storage foods preclude "...on-second-thought" or 'do-overs'. What you have is what you will be eating. So, if a preparation is borderline on palatability, it will likely go uneaten until all other alternatives are exhausted. Further, this could mean that one might have to endure prolonged periods of consuming that which may come to be reviled. It also could become quite expensive searching for the PPs that suit one's tastes, not to mention waste of those opened PPs which do not pass a taste test.
2. Variety: Although PP foods come in many varieties, and from different sites and/or packers, in order to get real variety in both tastes/textures, and nutrition, it may be impractical or even unreasonable to assume that one can afford to rely on PPs. As suggested, PPs are predominantly pasta/staple-based mixtures, and there really is not much variety. Conversely, with a little imagination, one can start with a staple such as pasta or rice, and add any number of ingredients, spices, flavors, etc., to suit one's mood or tastes, given they are part of your storage cache. 
3. Cost/Shelf-life: Many PPs come in large #10 cans for extended storage needs, and presumably, cost-effectiveness. However, unless one is sharing food with a crowd of friends/family, large PP cans may, in fact, prove to be more expensive, due to waste and/or secondary storage parameters. Yes, they have lids which can be used for very short-term storing of leftovers. However, it seems that one could expect to be eating a lot of the same foods, over and over, in the approximately 30-day window of its spoilage. This goes back to both previous points regarding palatability and variety, both of which are decreased by large PP cans. On the other hand, given that both preceding points (1 & 2, above) are corrected by the utilization of smaller, or single-serving portions, the additional cost may be prohibitive ($/meal or $/calorie)

Given the foregoing, it seems more reasonable, on several dimensions, to find and store items that you do [now], and will [in future], eat. Purchase staples with which to flavor and enhance other stored items, rather than rely mainly upon PPs. For example, given pasta dishes, it seems more reasonable to purchase and store a variety of noodles, macaronis, etc., in quantity, then stock up on various spices, sauces, flavorings, and veggies like tomatoes and mushrooms [canned or dehydrated] that can be added for palatability and variety. For both ST and MT storage, canned sauces are both cheap and practical, and come with great variety (alfredos, primaveras, etc...). The same can be said for both rice and bean-based meals, soups, stews, and so on.  One's food variety is limited only by imagination, resources, and storage capacity; emphasize variety by investing in staples, and an assortment of spices, flavorings, and sauces. Doing so will also conserve financial resources. Instead of opening a huge can of PP which will have to be consumed shortly, prepare meal-sized quantities using flavors you already know that you enjoy. (PS: If indeed a PP meal is preferred or established as 'good' food, one can always add variety by adding spices/sauces or additional ingredients...)

Water

Of course, the main essential in any survival strategy is the availability of potable water, not only for maintaining hydration, but also a necessity for preparing meals. Although one can go without food for extended periods, the same cannot be said for water (approx. 3 days). Thus far, the procurement and storage of water has been overlooked in this series, for a variety of logistical and psychological reasons. For example, being that it is a universal need, one might assume that our various governmental entities will ensure its availability. Second, it is difficult to store an adequate quantity of potable water, and many have neither the capacity for water storage, nor the basic knowledge of the processes involved. Some kind of a mental block relating to denial may be another aspect...

Realistically, one truly cannot count on dubious governmental departments to ensure our survival, that is for sure. Remember the victims of Katrina, and the futile FEMA efforts to get fresh water to thousands gathered at a stadium? Like, five days--DAYS! Further, we have no way of knowing for sure what particular situation will present a need for implementation of our SHTF plan; will it be natural disaster? financial collapse? war? plague? aliens or zombies (lol)? Given that most people rely upon pumps, and therefore, the availability of electricity, for access to water at the tap, there are several scenarios which might preclude reliance upon city water, even if it were known to be safe (and other scenarios in which it might be unsafe). Most folks don't have their own private wells, and even fewer have storage capacity for more than a few days or weeks worth. Granted, some investment in time and materials would serve us all well. 

However, what seems to be the simplest alternative, to me, is not actually storing a large quantity of water, but instead to maintain the capacity to filter water. It is said that over seventy percent of earth's surface is water, yet only a tiny fraction is drinkable. Utilizing the many existing sources, including rainwater, it seemed most tenable to rely upon a reusable ceramic filter element/system. These so-called 'ceramic candles' are available on the web, from Amazon.com, and elsewhere, at a reasonable cost (~$20-$30each), and a 10-12 gallon system fairly easily made for under $75.00 USD. At this point, I personally have two reusable filters, and plans/ideas for the system, not yet constructed. I hope to have a more detailed exposition regarding this system, later, but the following provides the basics... 

The Ceramic Candle Filtering System

Basically, the 'system' consists of two 5-gallon (or larger) buckets available almost anywhere (type = HDPE--evidenced by a '2' surrounded by the recycling code 'triangle' on the bottom of the bucket, and/or HDPE). The top bucket/lid is fitted with one or more of the ceramic candle filter elements, which will filter and drain into another bucket/lid upon which it sits, the latter of which serves as a short-term storage container. The more 'candles' fitted, the faster the filtering, and the greater capacity, in terms of gallons/hour. If the bottom bucket is elevated on a small platform, and fitted with a spigot, filtered water is available for use--easily and rapidly. It requires no power, and little space.

The .9 micron ceramic filter elements are said to filter out most impurities, bacteria, and even viruses. They also increase the clarity of the drinking water. Even greater filtration can be obtained with more dense ceramic filters, costing more, but realistically, such may be redundant. They are easily cleaned with a scotch-pad-like scrubber, and are thus reusable. One can use tap water, rain water, pre-filtered lake/river water, well water, etc. As stated, this type of filter is truly affordable (see above), making this system the simplest and most cost-effective purification system available, in my opinion. Compare to the Big B***** system and others, which use the same type elements. If you need or desire the stainless steel, you will pay much more for it. Given the dubious quality of 'tap' water and various biologic/chemical impurities present in most modern city water systems, it might be a good idea to filter all your water even now, pre-SHTF. I presently use an in-line filter for coffee and drinking water purposes, and I can attest to the difference it makes in both flavor, and in the time between cleanings (coffee maker, esp.). If indeed the quality of the tap water became in question, post SHTF, The filtering system mentioned would seem to ensure clean, usable water without boiling, regardless of the source. If used with tap water contaminated with chlorine, it may be advisable to set aside a 5G bucket overnight prior to filtering.

Additional Water Resources

As stated, filtration may be the easiest, and most cost-effective potable water solution. However, it is not applicable in every case nor is it practical for some. Without getting into detailed scenarios, it might be a good idea to have additional water resources. One such thing would be water treatment chemicals to either purify or maintain purity of stored water. Another would be storage containers, rainwater catchment systems, etc.

It seems prudent to have some chemicals on hand to purify questionable water sources, and especially for those occasions when one is away from known good resources, on-the-run, or in outdoors camping situations (etc). These may be used as adjuncts in addition to filtration. Some issues may be resolved by pre-settling particulates in cloudy water, or chlorination with simple bleach, found everywhere (unscented!). Note: Allowing chlorinated water to set seems a good idea, prior to filtering. Another chemical treatment is available for increasing the time that your stored water remains viable. Several purification and stabilization/storage chemicals are readily available online and likely even at the nearest Wally mart, in liquid and/or packaged powder or tablet forms. I cannot attest to their efficacy or cost, as I have not researched this other than informally. Because I have no real plan or capacity to store water at this time, and have little knowledge about this topic at present, I will just mention it, in passing. I do plan on having some bleach and/or purification chemicals on hand though, just in case. 

In terms of actually gathering and storing any quantity of water, it seems some type of rainwater system would be most practical. Gathering and storing rainfall depends, of course, upon getting some measurable rain, which can be problematic in some regions, and during droughts, which seem to be frequent in my region, the last few years. I have done some preliminary research into this topic, and have come to think that a simple sturdy trash container (again, HDPE--see above) might serve as the most economical alternative. Placement is fairly straight-forward--somewhere rain runs off a roof, or one may design/build a more intricate downspout system. There are many plans and ideas on the 'net, free or cheap, and others that can be purchased outright (see YouTube, also). I may implement a simple system in the near future, so again, more on this later...

Deficit Analogy

From a link sent from Uncle Paul:

also, see the Democrats' deficit analogy:

Lol?

Prepping to Fail (Part 3): Food Storage Basics

Thusfar, our 'fail' scenario has addressed a limited, short-term crisis; things to prepare for in months 1-3. One main assumption was that essential services like water, power, and gas would remain intact, short-term. However, an old military saying is "...ASSUME makes an ASS out of 'U' and 'ME'" (see also the hand-filling issue posted prior). Rather than making fatal errors via assumption[s], it is better to prepare for the worst, or at least, for less-than-optimal conditions. Therefore, one must be prepared to adapt to shortages or loss of one or more of these essential services.

Although a continuous outage of gas, and/or electricity will be daunting, there are offsets and behavioral adaptations which can be made to mitigate same. Adaptations to loss of potable water source[s] are more difficult, but I believe manageable, also with preparation. These adaptations will be discussed in later posts. However, without a long-term strategy for food storage, the aforementioned adapts simply fail; without food, fugetaboutit. So, this critical survival aspect will be focused upon now...

FOOD STORAGE: SHORT-MED-LONG TERM


We talked about stocking 3 months-worth of food as a minimum, previously, as short-term storage. However, given that most items ['non-perishables'] mentioned herein generally store ± 1 year, henceforth, for purposes of this blog, we will designate ± 1 yr as short-term (ST), 2-5 yrs as Med-term (MT), and 5 yr+ as long-term (LT)

A) Short-term: 
We previously discussed many S-T food issues, and these included stocking up on food items which are 'non-perishable', bought in bags, boxes, jars and cans. Many of these items will last 1-5 years, if stored in a cool, dry place. Some items will range up to 5 years or more, as purchased.

One should try to get the freshest sources of such goods, as hinted by their 'best-by' dates (dates often printed or stamped on the bag/box/can). Note that in order to rotate stock, the older items will be on the shelves, and often arranged to be most accessible (outer areas of shelves, etc). One can often mitigate by looking to the back of a stack (etc.), and checking dates (do this for milk , dairy, etc., now, regardless of storing). Note that 'best by' and 'sell by' dates are often merely recommendations or 'guidelines', not strictly denoting an item is 'bad' or spoiled, or inedible after such dates; 'use by' dates may be more tenable or accurate.

Keep in mind that the gub'ment likely has rules re: the dating, so they may just be approximations or 'guesstimates', and therefore dubious (eg., Back in the early '80's during military 'wargames' we only had C-rations to eat, many dating to the mid-50s). However, Inspect cans and containers for signs of age, dents, etc., and don't purchase any showing age or damage-related breakdown!! 

Oxidation is the enemy, in most cases. Acidic foods tend to store well, but also tend to eat away at can linings, etc., over extended periods. Given this, it might be better to purchase tomato products, etc, in bottles or plastic containers (glass bottles w/o metal tops,for med-LT storage). However, as alluded to earlier, assuming reliable 1 year+ dates, most bag, boxes, and cans will be sufficient for short-term storage, up to or greater than 1 year, if stored properly. However, for ST storage (1mo=>1yr+), a kitchen cabinet, pantry, or closet (etc) will suffice.

B) Med-Long-Term:
Storage is extended in cool, dry places in which light is minimized; keep in mind  that many items may be photo-reactive as well. However, oxidation is the biggest enemy. For extended storage, one would be better off if one were to have a dedicated storage area, as well as a means to reduce oxidation and spoilage factors. A dry basement, storm shelter (Okies) or 'root' cellar might be a good place to set up storage racks. However, keep things off the floor, at minimum, and storing in sealable plastic containers/5 gal. buckets is a good plan. Freeze-dried, and/or dehydrated foods offer the most extensive storage capabilities (claims up to 20 years). However, in truth, who wants to be eating 'crisis' food for such an extended time? I recommend getting some heirloom seeds and getting ready to farm-up, if need be. Some might have diminished capacity to do this (limitations), so I leave this in for discussion.

Two of the best ways to limit oxidation, and hence, extend storage times, are to employ secondary packaging techniques, and/or to utilize freeze-dried/dehydrated stocks; let us address the former, first...

1. Secondary Packaging:

This can be accomplished in two basic ways; double-packing and repackaging, though not mutually exclusive. Double-packing involves adding an extra layer of protection from the elements and oxidation. Repackaging is meant to replace the current packing method, which may limit its storage parameters. In either case, the main methods are vacuum-sealing, and/or using additional layers of protection.

a) Additional Layers:

Additional layers would be purposed towards extending storability, and/or separation of stocks for particular terms/needs. For example, packing several bags of beans, pasta, or rice into vacuum bags, and/or then into buckets (eg., 5-gal), perhaps with applicable sauces/seasonings, and so on. If one has a good idea as to how much of particular foods will be required in particular increments of time, it can help organize stocks. However, the main goal is preserving and extending shelf-life. Beans, rice, and pastas come in bags for limited storage, and by double-bagging, etc., the shelf lives are extended. This is especially true if they are vacuum-sealed. Adding packets of oxygen absorbers inside the vac-packs, or outside them, when included in a bucket or other sealable container, ensures even greater extension of food usability.

Vacuum sealers are readily available locally and via internet sales, as are bags, buckets, etc. I would recommend getting a better vacuum unit which has greater bag-size capacity, and more features, like a capacity to use rolled bags, which are more economical, and/or ability to seal jars, via accessories. "Cheap" units may not prove to be cheap, in the long run. Decent units can be had for under $150.00, and better or more commercial capacity units hundreds or more.

Shop around on the internet to get an idea how much bags are, by size, or rolls, and get plenty to save $$. There are many grades of bags, and thicknesses/materials. Mylar bags can be used for extending storage, and they are tough, reusable, and provide light protection as well. They are not cheap, however. I will explore this in more depth later, after I have purchased a decent vacuum unit and have tried a few alternatives...
C.A.B. alert: Some storage items may even be 'scrounged' locally from grocers, bakeries, restaurants, etc., by asking for discarded buckets or 'dumpster-diving' for them--both at considerable savings. Food-grade buckets are optimal (identified by a "2" in a triangle on the bottom), and colored/dark ones of this grade even better. You will likely have to sanitize them yourself (bleach 1:10, vinegar, or disinfectant soap).

b. Repackaging:

One may wish to repack large or bulk-bought items into smaller or more discrete units, and/or to facilitate LT storage. This often includes adding additional layers, or simply replacing larger (bulk) packaging with smaller, more storable vacuum packs and bags. For example, bulk purchased beans, pastas and rice can be broken down into more manageable quantities; eg., into meal/day/week/monthly portions. Such smaller portions can then be vac-packed and/or mylar-packed/sealed, and then placed into 5 gal. buckets, for LT storage. Another example involves eliminating store-bought packaging, which can save storage space; eg., boxed goods like mac-n-cheese, oatmeal, dried mashed potatoes, etc. Often there is a lot of wasted airspace in these, adding oxidative potential, and limiting storage capacity (easier to pack vac-packs into a bucket than boxes).

The foregoing are simplified storage strategies for med-LT storage. As mentioned, they are not mutually exclusive, but both should utilize vacuum packing AND oxygen absorber packets in most cases, either in-bag, or in-bucket (or other sealed alternative[s] storage), to promote extended shelf-life. Keep in mind that your shelf-life corresponds to your food shelf-life, and so, don't cheap-out here. 

2. Freeze-dried/Dehydrated Stocks:


These food stocks tend to be more expensive, and less-available, locally. They add variety and extend nutritive complexity to your diet, as well as adding flavor and viability. Claims of 20-year storage are fairly common, but may not be realistic.
However, they have a real place in any storage plan; many items that one needs to prepare other foods will come in such forms, and are readily stored for LT/MT/ST uses.

Although some of these are offered as 'meals', I personally would skip this concept, and simply order up a quantity of necessities (keep-it-simple-stupid). Such items include:

Powdered/freeze-dried/dehydrated milk, eggs (whole egg = optimal), butter, 'TVP' (textured &/or flavored vegetable protein--bacon, pork, beef, etc), cheese, coffee, creamer, and fruits (bananas/berries/etc.)

These are often needed for extending and flavoring other foods, and/or in preparing other dried- or powdered-form foods like biscuit, bread, and pancake mixes, and so on (with water). Powdered or freeze-dried eggs can be flavored with both cheese and milk and bacon bits (or flavored TVP) for increased palatability, for example. These items will store LT, and without refrigeration, in more compact form. I believe there is a wide variety of such foods available, so shop around, but don't get carried away (remember limited storage space!).

Such foods are often available in mylar/bags/cans; getting this stuff in bulk or in #10 cans might save some serious green, and can always be repacked into more realistic/discrete quantities, using your vacuum packer, etc (see above). I plan on getting a quantity of whole eggs, milk, butter, and ham/bacon-flavored TVP, at minimum. Given I am a 'coffee' nut, and that coffee takes up a LOT of space, I will likely invest some time into getting some freeze-dried stocks as well...

Right now, my goal is to get a 1 year supply of decent food stored up, and to get a vacuum sealer/supplies to get some of that into extended storage, as well as putting up some meats for ST freezing. I realize now that stocking up and freezing is really fail, without vac-packing, and even storing a lot of dry goods. Rotation of stock is essential, and storing foods that one actually eats is optimal. Might be doing some video blogging on this soon, though likely post Xmas...

GL and happy prepping!  ;)  Doit!
GT




  

Prepping to Fail (Part 2): FOOD

In Part 1, we examined the (probable) initial effects of a global crisis  which rendered our fiat 'money' worthless. Without further explication, the situation was predicted to result in need of such basic necessities as FOOD, because of hoarding, looting, etc. In this case, failing to prepare is prepping to FAIL, and the result is certainly not desirable--and may prove to be disaster. In this post, we will explore preparations for stocking up enough foodstuffs to survive the initial effects of the predicted crisis. At this point in time, many are aware of the necessities presented, but perhaps have not yet begun to act upon 'the push' they have discerned; now is the time to act.

"(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...

Prepping to Fail (Part 1)

The tyme has come to start preparations for the upcoming (major) fail. I'm talking serious beer here; the doom and gloom and the feces-fan convergence. Whereas some might conclude that there is the [slight] chance that a total failure in world and US economies can be averted, or even stalled, I resign to inevitable defeat, preemptively and unilaterally. we FAIL. Let's just admit it and get prepped for the inevitable (get real, mon).

So, (A) what does one need to get prepped for, and (B) how does one go about said preparations?

(A) The feces-fan convergence (FFC, or shit-hits-the-fan [SHTF]): entails a global economic failure and likely, a world-wide depression, along with severe hyperinflation in traditional fiat currencies. This means, simply, 'money' aint gonna be worth doodly-squat. Given that everyone of modest or minimal means (90% of the pop+) will rapidly run out of funds to buy necessities, there will be civil unrest, rioting, and probably looting in nearly all population centers. I'm not talking about a mass of idiots camping in parks with no real agenda, or some nebulous socialist crap--I'm talking about people who are actually hungry and can no longer afford to meet the most minimal of needs (eg., food)--Riots that make those in Greece and London look like a slumber party pillow fight between sorority girls. It won't be pretty.

Considering many folks out there are living hand-to-mouth already, the urban poor are likely the first to begin the spree, looting, trashing and burning their own neighborhoods first. But it will spread. Thus, it will likely be low-class area shops and supermarkets that get cleaned out first, leaving one with limited options to provide for oneself and one's family (hence, spreading). Hoarding of essentials will quickly clean out current stocks of bare necessities, in other areas. Martial law will become prevalent. However, soon enough there will be no more food available, and no shops open. Meanwhile, prices will ceiling for whatever is available, making things unattainable even for those of modest or greater means. Government foodstuffs passed out by troops, and soup lines, may soon become the only real sources of food. Access to such services and supplies will be restricted.

Given 'money' worth squat, and urban riots cleaning out stocks, the search for food and supplies will progress to groups of looters beginning house-to-house searches for their needs. Public servants will already be exhausted, and the public will be left to fend for themselves, for the most part (martial law, curfews, and National Guard troops notwithstanding). Medicines and healthcare provisions will start to run out, or become unavailable. Gub'ment will take over essential services and communication, likely with cell phone and internet disruptions for the general public. However, at first, I do not see losing utilities such as electricity and natural gas, and probably landline telephone, as a consequence. These may persist for quite some time.

The foregoing will occur very quickly. This means that one must have a plan and preparations ongoing, to satisfy the most basic of needs: food. Given that most households probably have a week or more of edibles on hand, food riots and looting will probably be unlikely for a couple weeks, but hoarding will begin immediately following whatever crisis begets the scenario described. Either way, if one hasn't prepped by stocking up a generous supply of foodstuffs and especially non-perishables, one is going to be 'up-the-creek'. Also, given that 'money' will not be used, one thing that is sure to have value is food, and it might surprise you what people will exchange for it, if they have failed to prepare. Hence, before any other mode of barter or exchange is adopted, anywhere, food will be the most valued commodity, at least in population centers, and in 'developed' countries where we are all dependent upon our "fat" way of life (consumers in non-agricultural, urban environs).

This may differ considerably in undeveloped or developing economies, and/or rural areas, who may escape, avoid, or delay some of the worst of these consequences. Yes, the last will be first, and vice-versa, go figure (only prophesied for a couple millennia+).

(B) Stock up on the necessities; being prepared for the fail:


1) Food <to be continued...see Parts 2-3>

Personal recommendation: Three (3) months supply of staples, per person, minimum.
a) canned goods
b) Mylar-packed goods
c) boxed goods and other non-perishables, or extended shelf-life items
d) frozen foods

2) Essential supplies <to be continued--see Parts 4-5>

a) Water

b) medicines

c) First-aid

d) Cleaning supplies

3) Shelter & Security <to be continued--see Parts 6-7>
a) Housing-Urban vs Rural-fencing-strength in numbers
b) defense [gun]
c) dog[s]

4) Power and utility alternatives (post-utilities) <to be continued...>
a) solar lights+
b) hot water?
c) Heating/cooking

Predictions For The Coming Collapse...

I like to think that I have a kind of 'sixth sense' about the way things will happen in the future; when things turn out the way I said, or thought, it's kind of like a deja vu. For example, I remember telling my young boys waaay back about how people [in future] would be watching [thin] big-screen TVs mounted to their walls, and that someday, somehow, the technology would enable everyday folks to actually pick out what they wanted to watch on the internet; movies, programs, documentaries and the like. Well, it just dawned on me the other day that that reality had already 'crept' into existence. Yeah, and a lot of the content is actually free! (Look for great gains in this trend with the modern 'Cloud' computing concept becoming more advanced, BTW...Ya! Apple Inc!)

[Cheap-ass-Bastard addon:] I have been debating the pros and cons of purchasing cable for some time now. However, the 'bargain' packages I might be able to afford seem to be loaded with a bunch of 'junk' channels only the most hard-up viewers could stomach. Further, their stuff is mostly available for free via Hulu or marginally cheap on Netflix, streamed for under ten bucks/mo. Yeah, if you wanna pay 50-75.00/mo, you can get a few decent channels, but for TV??? C'mon, mon. That shit is financed by frackin' commercials already, and then they wanna SELL you access to it, and not even COMMERCIAL FREE?? Again, C'mon, mon. I will pass. I don't even have a 'TV' left in the house, and frankly, I have more 'TV' than I could watch [available] in my lifetime. No, it's not necessarily the most up-to-date, or cutting-edge stuff, but WTF--good enuff--and, I can get most movies, in time, on DVD, sent right to my house...[/CAB]

Anyways, I digress; Collapse, I recall, and something about predictions--yeah, now I remember! I'm going to go ahead and predict that, yeah, the Dollar, the US economy, and the world's fiat system will fail, and (yes, you can quote me on this) 'fairly soon'. Now, "fairly soon" may be rather ambiguous, even nebulous, but...WTF?

It seems that endless, foolish, debt-financed gub'ment spending is catching up with the US and world realities--wake UP! There is no spoon, and there is no backing for all our fiat currencies--they're all just printing TP. We is all po, and we is all bankrupt. Not just the EU, but US and even China are debt-ridden corpses walking slooooowly to the grave.

In the US, if one factors in the obligations to SS, Mediscare, and Mediscam--uh, I mean, Medicaid--we are fully in debt 60-70 Trillion--with a capital "T"--making our future generations literally slaves to the debt (figures I recall seeing were to the tune of about $700,000 per family) [revised-9/2/11: Read full article...] Of course, they are not going to put up with paying off our boatload of debt, and so revolt and/or collapse is inevitable. The rest of the West is likewise indebted.


I give it five, maybe ten years, tops, till SHTF (shit-hits-the-fan) . Only collapse can lead to a rebirth of sane [or different] monetary policy, however painful it will be. I suspect--no, I predict--that what will emerge from the upcoming global financial/monetary collapse will be an ushering-in of a 'new', world-wide accepted form of fiat currency, likely backed by some kind of commodities index. [say, like stuff that everyone really needs and uses--Eg., FOOD?] Will we really be trading 'foodstamps' for everything? Likely. You can't eat TP, and gold/silver will be beyond the masses. 

Hmmm--what an insidious plot to usher in a new, unitary [one-] world gub'ment--Shit can only go downhill from there. Our favorite 'Banksters' will somehow be in charge of this "money" system, however, and we will all still be slaves to their system. Exchange a slap in the face for a kick in the groin, anyone?

Now I want to be a third-world farmer--one of the truly 'rich' men of tomorrow (first be the last, anyone?). Aquaculturist, maybe?? Yeah. That's the ticket. Grab a shovel...