Category: Food Storage & Cooking

Letter Re: Sprouting is Key to Good Nutrition in TEOTWAWKI

James, I am a fan of sprouting, but I have to disagree with Roxanne on a few points: The idea that the human body needs external enzymes from raw food and that we will ‘run out of them if we eat cooked food’ is a food myth that traces it’s origin to the natural hygienists of the last century, along with the idea that you can live forever if your colon is clean. Humans have been cooking food since we discovered fire. Our pancreases are bigger and we do suffer plenty of diseases wild animals don’t and yes, eating some …


Sprouting is Key to Good Nutrition in TEOTWAWKI

If you were to take an inventory of all your preparedness supplies, would you feel quite confident that you are in fact “ready”? Your supplies might include a good, well thought out long-term, food storage program, complete with a variety of dehydrated and freeze-dried legumes, grains, vegetable, fruits, dairy and meats. If you’ve gotten this far, you are to be commended for taking two giant steps toward emergency preparedness. But have you also considered the very process by which these foods are preserved to give you the benefit of long-term food storage? Did you know that both the dehydrating and …


It Matters Not Whether Inflation or Deflation–You Need to Protect Yourself, by Gentleman Jim from Colorado

No matter who you are, where you live, or whatever your political proclivities, economic trends such as inflation/hyper-inflation/deflation simply don’t care which party you belong to, who you voted for, or whether you’re believe in Keynesian “prime the pump” spending by the government, or not. The laws of economics may be somewhat fungible and give us surprises from time to time, but overall: * They don’t care whether you love the earth, hate the earth, drive electric tiny-cars or huge Hummers or travel by foot or horse. * They don’t care whether you’re in a blue state or a red …


Two Letters Re: Walking Tractors and Similar Powered Farming Implements

Hi; The ongoing discussion about tractors is interesting. I was recently able to purchase a fully restored 1952 Ford 8N for $3,500. The tires, front end bushings, everything is new, and the motor is rebuilt. This is a deal of a lifetime to be sure. But, there are plenty of other good deals out there, this is the time to look. Check with farmers to see if they have an extra tractor to sell. Many farms own multiple tractors and if they need money you might get lucky. And if you get real lucky you might find an old one …


Letter Re: Many Weeds are Actually Edible Wild Plants

Mr Rawles, I read the article “Many Weeds are Actually Edible Plants” with much interest. I am a botanist not a horticulturist. I was trained in the taxonomy of native plants not commercial flowers and such. Taxonomy is the identification of plants. I did three years work at my school’s botany department doing field research continuing the longest prenuclear botany studies of native plants in the US. I was required to be able to identify by sight more than 1,000 native plants. My taxonomic mentor was Mr. Howard Reynolds, Ph.d., University of Nebraska and former Marine Corpsman, in the Pacific …


Letter Re: Many Weeds are Actually Edible Wild Plants

Dear Mr. Rawles, I read your blog every day and enjoy all of the helpful information that you and your readers post on a daily basis. I just wanted to pass along this information on edible weeds that can be found in ones backyard or about anywhere where plants can be grown. To most people weeds are just that, weeds that need to be destroyed to keep the yard or their property looking nice. But some weeds can also be eaten if a person knows how to identify them and cook them properly. In the event of a worst case …


Two Letters Re: DIY Baking Powder Solves a Shelf Life Dilemma

Mr. Rawles, Regarding the letter “DIY Baking Powder Solves a Shelf Life Dilemma”, Baking soda can be used alone with any acid, whether powdered — like what’s added to baking powder — or liquids like buttermilk (the fermented kind, not the leftover liquids from sweet butter), yogurt, kefir, sour cream, lemon or lime juice, vinegar. Since baking powder is made with baking soda, I didn’t understand why some people claim they don’t like the [alkaline] baking soda taste. But then I found this on the Ellen’s Kitchen site: “The problem with baking soda is that it releases the gas all …


Pest Prevention and Control Measures for Food Storage, by Elk H.

Something you may not have given much thought about in your planning for long term food storage is Pest Control. All the hard work, preparedness and money spent on stockpiling and storing food can be quickly ruined by pests. You need to protect your investment. As a former exterminator I have seen my share of these pests and can share my experience and knowledge of control measures. While some of these measures are just ordinary common sense, we all know that common sense isn’t all that common. A few things to consider: Most infestations come home from the store with …


Letter Re: DIY Baking Powder Solves a Shelf Life Dilemma

James: Regarding storing baking powder. Reader LCHS wrote: • Baking Powder does not have a long shelf life and will let you down if it’s old or improperly stored, but some things cannot be made without it. • Baking Soda has multiple uses; besides the original anti-acid and an ingredient in toothpaste, adding some to the filling of pies will cut the need for sugar as it cuts the acidity. It cannot, however, be substituted for Baking Powder. This suggests that availability could be a problem post TSHTF. A quick web-searching expedition confirms that Baking Powder does not, as LCHS …


Learning to Cook on a Wood-Fired Stove by Deborah

When my companion and I began our 18-month transition period of moving to and living in the woods, we also began a period of education. We discussed and planned much. We bought books and magazines and took classes on everything from solar collecting to gardening. One subject evaded me: cooking on a wood-burning stove. Every time I saw a magazine that flashed headlines on wood stoves, my hands would tremble in anticipation as I reached for it. However, the wood stoves in question were for heating, not for cooking. Since we were looking at a self-sufficient lifestyle and wood on …


Baking and Simple Cooking After a Disaster, by LCHS

Cooking as you once knew it, from cabinets bulging with a variety of packaged items, store bread and cookies, or a quick trips to the store for box cereal and meat in a neat packages, with an armful of deli tubs and rotisserie chicken – just ended. Think about this statement for a minute. If you have never learned to cook with simple ingredients and don’t have the right kinds of cookbooks you’re not only going to have trouble using that stored grocery staple food, it’s going to mean a steep learning curve at a time when you need it …


The Pressure Cooker: An Overlooked Preparedness Tool, by N.J.

[Introductory note from JWR: I have made some changes to the following text, regarding safety issues. ] Storing food is an important part of preparing for disasters, natural or man-made. Much has been written about survival foodstuffs: what to store, how long it can be stored, and what foods are needed to form a balanced diet to aid in living through a TEOTWAWKI scenario. How to prepare food is almost as important as what sorts of food to store. In a disaster scenario, circumstances will change radically from the every day life of today, and food preparation and consumption will …


Letter Re: Food Storage–Will People Ever Learn?

Hello Jim, Of [your oft-mention triad a of] Beans, Bullets, Band-Aids, I want to share some thoughts about the “Beans” category I read that a lot of folks prepping for the future. That’s great, we all should. The day after Hurricane Ike, I saw people in huge lines to get into grocery stores, hours of waiting. The day after! They did not even have one day worth of food in their homes. Then I read lots of info and blogs about people getting their emergency supply of food stored. There is a place for the MREs, beef jerky and all …


Maximizing Use of a Backyard Greenhouse, by Kathy Harrison

Here in Western Massachusetts, with its short, cool growing season, a backyard greenhouse is a real boon for those of us concerned with providing our families excellent food, even when supply chains are shut down during a time of crisis. We have spent three years figuring how to maximize the relatively small interior space of our rectangular, rigid-walled greenhouse in an efficient manner. Early on, we realized there were steps we could take to increase the interior temperature during our cold, windy winters. My husband rescued an old thermal pool cover that was headed for the landfill and cut out …


Letter Re: Expanding the Family Larder with Coupon Shopping

Dear Jim, I’m a mom, and new to your site, but I’ve long been thinking that my instinct for planning should ramp up to a new level of preparedness to keep my family safe. Like many of your readers I’ve long felt an increased sense of alarm at the state of our world on numerous levels. And, as many of your readers – preparing within the parameters of my normal household budget along with the current financial challenges makes preparation challenging! … in short – I don’t have lots of spare cash around to go around buying pallets of food …