Becoming An Us, by K.L.

This may sound like an odd title to a story, but for anyone who has ever tried to move to a rural setting it takes on a complete meaning of its own. Learning how to get along with and even go so far as to ingratiate yourself with the locals in a rural community is a survival skill all its own. As a matter of fact, getting to know your neighbors in a rural setting cannot only save your life when the balloon goes up, but it can save your hearth and home and be of great benefit today, tomorrow, and all the days from now until WTSHTF. Just to give you a head’s up, when you first move to a rural community, you are automatically labeled a “them”, as in us versus them. It takes a great deal of patience, skill, and time in order to become an “us”. There is no amount of preparation that you can do to hasten the transition. In fact, attempting to speed up the process could very well be met with suspicion.

When I first moved to the mountains of southern Appalachia, I was an unknown quantity to all but a few neighbors. This was because my family had purchased a small parcel of land back in the ‘60s and built a vacation home there in the late 70s to beat the heat of southern Florida and have a place that we could all return to. It meant a lot for me and my brothers because growing up as army “Brats” and living the nomadic lifestyle, it gave us a place that we could call home. Every year, our parents would go out of their way to make sure that we could spend a week or two on the family “farm” in the summer or during spring break. I use the term “farm” because the neighbors used the land that we bought as a cattle pasture and a hog lot prior to our purchasing it. As my grandmother used to put it, “Your grandfather wanted to be a farmer when he retired until he realized home much more work was involved”, so he contented himself with a fairly large garden, a small orchard, and a great big mowing headache. The rest he allowed to return to its wooded state.

My grandparents wanted to find a place that they could drive to in a day’s time, was still on the eastern seaboard, and was high enough in elevation that summers were cool and had ample rainfall. My grandparents and parents enjoyed the area a great deal and would vacation here during the 50s and 60s, back before it became the “in” thing to do. In the late 60s they began looking for a small piece of land that they could make their own. When they finally found it, it had all the necessities. It already had a small cabin with a spring box water source. It had open fields that could have a large garden, and it had several sites where they could eventually locate a larger house. It was also within five miles of town, but it was located on a dirt road that came off of a poorly maintained county road, and there were only a few land owners within a mile in any direction.

My parents and grandparents went in 50/50 on the property and house when it was constructed in the mid-70s, and the farm soon became our respite retreat from the world. Eventually, I became the only grandchild that continued to come back on his own with regular consistency. In college, I completed a degree in Emergency Medical Technology and later completed a B.S. in Outdoor Recreation Management. I wasn’t sure what I wanted to do when I finished school; I just knew that I wanted it to be in the mountains. I eventually took jobs as a river guide in Jackson Hole, Wyoming, a ski instructor in Breckenridge, Colorado, a hiking/canoeing guide in Saranac Lake, New York, and a ropes course builder near Pescadero, California. Eventually, I gave in to my home sickness and returned to the family farm.

When I first arrived with a couple of degrees to my name and having traveled around the country and the globe, I really thought that I was a man of the world. I went to work in the tourism industry and ran a small rafting company during the summer and ski patrolled during the winter at a small ski slope near the farm. Even though I had been coming to the area for my entire life, I was still considered an outsider because I knew very little about the local people and I knew even less about their customs and how they lived.

Luckily, due to some quick action by my father years before, our family was close to clan that lived around us. Their matriarch was mowing her yard at the age of 82 when she hit an electrical cord lying in the grass. The cord whipped outward at a high rate of speed, slicing through her skin on her legs and lacerating an artery before she could even let go of the handle. One of her grandchildren, that she had been keeping an eye on, ran down the road to our house and alerted my father and grandfather to the emergency situation. My father drove the farm’s truck up to the old lady’s house, applied a tourniquet and direct pressure, put her in the back of the truck with the help of my grandfather, and whisked her away to the nearest emergency room. That was all it took to earn the love and respect of the neighbors. Now, if only I could somehow save the life or limb of everyone’s grandmother within a five mile radius, then I’ll be doing really well.

Since that’s not really practical, I decided to do the next best thing; I went to work for the local newspaper. One thing that I’ve learned over the years is, when you live in a small community, you learn to wear a lot of hats. Right about this time in my life I had gotten married and was preparing for the birth of our first child. As anyone who has worked at a small newspaper can tell you, you don’t make a lot of money doing it. So, you have to find ways to supplement your income. Personally, I worked at the newspaper all year but on the summer weekends, I was a river guide; in the winter, I worked nights on ski patrol; and throughout the year I worked in the evenings, afternoons, and weekends in the Christmas tree fields. That’s how you become a local; you adopt their work ethic and do it from dawn to dusk, all year long.

Now since I had come to the southeast ski and raft industry via the western ski and raft industry, I was treated with a little bit of incredulity because of my experience, but when it came to just about everything else I was treated with patience and kindness for the most part. You know what I’m referring to; it’s the same level of patience and politeness that you show an inquisitive child. It wasn’t until I learned more about homesteading that I finally realized just how patronizing the locals were to me. They were kind but patronizing. In fact, it wasn’t until I started gardening that I actually came to understand just how little I really knew about how to live on your own.

The first thing I found out about gardening was that not only did I not know anything but neither did the USDA, the local extension agent, or any of the seed magazines. My grandmother quickly told me that I needed to talk to the neighbors before I planted anything in the ground. After all, if it grew in this area, they grew it. If they didn’t grow it then obviously it didn’t grow here. When I sought the wisdom of the local sages, I was greeted with a new level of respect and affection. If there is one thing that is an age old truth about old farmers or old people in general, they love to talk about what they know; all you have to do is ask. Just in case you’re wondering, they know a lot. Please allow me to elaborate.

The very first time I decided to garden was a couple of years after my grandfather had passed away, so the garden plots (terraced to prevent erosion because we live on the side of a mountain) had to be plowed. One of the hard and fast rules about rural living is if you ask a neighbor to help you out, even if you plan to pay them, you should always be on hand during the time that the work is being done just in case your assistance is needed. I approached our neighbor and asked him to plow the field, and he agreed. While he was in the middle of it, the sheer bold on the plow broke but became lodged in a control arm. After a couple of attempts to free it failed, we went to his shop to try a few other things to get it out of the hole. In the span of a couple of minutes, I observed my 70+ year old neighbor use applied physics when he attempted to free it with a ratchet and then get a long pipe and slid it over the handle of the ratchet in order to lengthen the lever. He also used metallurgy when he went and got his MAPP gas blow torch to heat it and a hose to cool and alternated rapidly heating and cooling until he was able to use a hammer and punch to knock it loose.

That was the day that I realized that despite my several degrees, I was truly ignorant about everything that really matters in life. The next time I needed some help, I resolved myself to learn all that I could. When I told my neighbor, he laughed and said, “That sounds great. Just watch what I do this time. Next time I’ll watch what you do it, and then I won’t have to come over anymore.” I also decided to start reading more about homesteading, and before long I had amassed a pretty decent homesteading library. One of my first acquisitions was Carla Emery’s Encyclopedia of Country Living. When another neighbor stopped by and noticed the book on my coffee table, he asked, “What’s this book for?”

My response was quick, “It’s to teach me all of things that you already know.”

His retort was just as fast, “But if I already know it, why would you bother buying a book? Why not just ask me?”

I had to mull that over before I could respond, eventually settling on the obvious reason, “Because I don’t know enough to know what I don’t know. I need to read a book in order to figure out what the question is and then ask.”

When that same neighbor became ill and had to have a porcine valve put into his heart, I stepped up to help him with his Christmas tree harvest that year. When we were finished, he wanted to know how much he owed me for the weeks’ worth of labor. I told him, “How about a bottle or two of your homemade wine?” He told me that wasn’t even close to being enough for all the work I done for him. My reply was easy; I needed a new wood stove. He told me that he’d get right to work on that. In a few days, he called me on the phone to tell me that he had located a full-sized fireplace insert wood stove with an industrial blower wired to it. His son, who lived an hour away, had just replaced his wood stove with an electric heat pump and wanted to still have a fire from time to time. His father had not only convinced him to sell it to me for a $100 but he would not only deliver it but he’d even help me install it. How’s that for a week’s work?

I still help him harvest his Christmas trees every year and also help him every time he bags a deer to get the carcass out of the woods. And I continue to not get paid for my time, but I do get free Christmas trees every year, a couple of bottles of homemade wine, a share of the deer that I haul out of the woods, and the skills of an experienced welder and machinist. It’s not a bad trade off if you ask me. After 15 years of helping my neighbors when they need it, I have built up plenty of “chits” that I can always count on being able to cash in, not that anyone is keeping count. Of course, you don’t have to count them when you’ve finally been adopted as a native son.

As I moved around the country in my younger years, I came to love the people that live in the rural parts of the country. They can be described as “the salt of the earth”. These people love family, they love friends, and they love God. They will give you the shirts off their backs if you ask for it, and they’ll happily help you out when and if they can without any caveats as long as you’re not an able-bodied loafer. But if you want them to help you out a lot, you have to be willing to reciprocate, and you need to be ready to listen to their wisdom.

After all, the people that populate the Appalachian Mountains have grown up as preppers their entire lives. They weren’t preppers because of the fear of what might come; they were preppers because of what they knew was coming each and every year– winter. They spent their summers preparing for the time when food wasn’t as readily available. They recycled their food scraps, leavings, and pealing, when there was any, by feeding it to their pigs. They grew and made most of their own food and continued to do so up until around 1980. They can, dehydrate, and freeze foods every year, despite the fact that a grocery store stands a few miles down the road.

After only 10 years of living in the community, I finally had my “coming of age” event. It was the very same sage neighbor that had taught me so much that called one day to ask a question about planting asparagus. I had started growing asparagus a couple of years earlier, and because of the early time of year that it becomes productive I shared the bounty with the neighbors and members of our church. Not only did everyone want to start asking us about the asparagus, but they also wanted to know when we would be getting in our crowns for the next planting. (Never grow asparagus from seed or one-year-old plants sold at the big box stores when you can get two- or three-year-old crowns that will produce spears in one year from when you put them into the ground.) Since I was ordering thousands of crowns, I am always happy to give away some of them to my friends and neighbor. It costs me very little and pays back huge dividends.

When my asparagus crowns came in, I had my wife drop off a grocery bag with 50 or so crowns. It wasn’t until later that day that my neighbor called to get my advice on how to put his asparagus in the ground. Just after I started walking him through the steps, I felt compelled to stop long enough to call my grandmother and tell her that one of the neighbors was on the phone calling me for planting advice. My wife also received her own “coming of age” event when a neighbor asked for her recipe for a dish that she took to church. It’s these events that let you know you have finally arrived.

And, if you really want to learn something, all you have to do is ask. They won’t ask you to buy a subscription to get their wisdom; all you have to do is visit. When they were growing up, it wasn’t the norm to have people stop by on a regular basis, and so they enjoy having guests. One of the best stories I’ve ever heard was when I asked my neighbor if he missed the “Good Ole Days”. He laughed and said, “I’m glad I lived through them, but I don’t want to have to do it again.” He then reminisced about Christmas when he was younger.



Letter Re: What’s for Dinner?

Hugh,

RH’s question regarding whether frying will destroy the botulism toxin is an important one. Theoretically, all home-canned foods should be boiled upon opening for 10 minutes plus an additional minute for each 1,000 feet above sea level to be as safe as possible. This is from the USDA and CDC. Of course, boiling only raises the temperature to a maximum of 212 degrees Fahrenheit. Deep frying home-canned French fries at temperatures of 350-400 degrees does indeed destroy the botulism toxin completely. We usually fry our potatoes for 8-10 minutes. If you are roughing it and having to deep fry without your deep fryer, but you need to know when your oil is hot enough, here’s a tip: Drop a popcorn kernel into your oil. It will pop when the oil reaches 350 degrees. For more information on botulism check out the links to the USDA and CDC. However, by far the most helpful for our purposes is PickYourOwn.



Economics and Investing:

Dow slides 391; oil and China drops rattle investors (Warning: Auto-starting video)

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Items from Mr. Econocobas:

A Recession Worse Than 2008 is Coming – Don’t pay much attention to the video, as it is not related to article..

Retail Sales in U.S. Decrease to End Weakest Year Since 2009

Bill Gross’ Advice To Traders As Stocks Crash

Items from Professor Preponomics:

US News

Stocks Get Crushed (Business Insider) U.S. markets will be closed on Monday for Martin Luther King Day, although we will see additional trading activity in other parts of the world which should offer some insights into what we can expect with the stock exchange reopens on Tuesday. Excerpt: “It’s over. For now. Stocks got slammed again on Friday as the market continues its terrible start to 2016 that is, on a first-10-trading-days basis, the worst start ever. Yes, ever.”

The Rise of the Part-Time and Disposable Employment Army (My Budget 360) It should not need to be said… Human beings should never be considered “disposable”. I have been, and remain, deeply concerned about the decline of the American middle class, the underlying causes of this loss, the implications of this for the country as a whole – and the impact on very real individual people and their families. Excerpt: “Nearly 10 years later after the market started entering into the Great Recession, we find ourselves with no true “middle class” and wealth at the top more disproportionate than ever.”

Despite Economic Crisis Puerto Ricans Spend Record Amount on the Lottery (Fox News Latino) When people do not have the tools and knowledge to build their lives upon solid foundational footing or know how to recover from periods of crisis, they tend to rely on the remote prospect of high risk activities like gambling including big jackpot lottery winnings. In fact, it isn’t just the people of Puerto Rico who are presently pinning their hopes on winning numbers. A report published in 2010 indicates that 40% of Americans with incomes between $25K and $35K thought their best shot at paying for their retirement would be winning the lottery. The numbers probably remain representative today. These people, then and now, stand a much better chance of winning an Academy Award.

Puerto Rico is in the Midst of an Economic Collapse (Yahoo News) Excerpt: “Although there are many ways this crisis could escalate further, it is clear that Puerto Rico is already in the midst of an economic collapse…”

International News

Norway Declares Crisis in Oil Industry as Devaluation Continues (Bloomberg) Excerpt: “The administration is now pegging its hopes to a currency devaluation that has tracked oil’s decline and helped exporters in other industries. It’s also stepping up its reliance on its $805 billion wealth fund – the world’s biggest – to deal with budget holes.”

Narrow Door, Crowded Hall (Contra Corner) Excerpt: ““China has set off a major correction and it’s going to snowball. Equities and credit have become very dangerous, and we have hardly even begun to retrace the ‘Goldlocks love-in’ of the last two years…”

Personal Economics and Household Finance

What is a Middle Class Income in America? (My Budget 360) Spoiler Alert: A lot less than you think… Excerpt: “The typical US household has a median household income of $53,700 according to latest Census figures. And for most households, this means two working people living the two income trap. That income level isn’t much when you actually look at a detailed budget of where this money goes. And the bigger problem of course is that the middle class is now officially a minority for the first time in over a generation…”

10 Tips to Become Debt Free in 2016 (Clark Howard) Excerpt: “The key is persistence – and knowing exactly how to tackle what seems like an insurmountable mountain.”

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SurvivalBlog is not a paid investment counselor or adviser. Please see our Provisos page for details.



Odds ‘n Sods:

After 2½ years and 1,000,000 page views, Frank and Fern are bringing their blog to a close. They want more time to continue their prepping but will continue to leave the blog up and encourage folks to spend time looking through the archives. Many of SurvivalBlog’s readers enjoyed their perspectives, and we are certain to miss their input and reading about their experiences. Jim, Lily, and the whole SurvivalBlog team wish them well. We are already missing them!

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SurvivalBlog reader JFJ sent in this link to SurvivalSherpa: How to Estimate Distance in the Woods with Right Triangles – And you thought you would never use Algebra and Geometry from your old high school days!

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Uhh, no. This isn’t disturbing in the least… Man uses microchip implanted in hand to pass through airport security. We tend to agree with Lufthansa who responded to a customer’s tweet indicating that he wasn’t planning on doing it… “Neither do We!” – D.S.

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Because the “no firearms allowed” signs work so well in deterring criminals from using them, apparently the Switzerland government believes a comic will deter Refugee Sex Attacks. – H.L.

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RMS sent in this article about Idaho Russett Potatoes: FDA greenlights second gen Simplot ‘Innate’ GMO potato

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Reader D.S. sent in this link showing that there is no low that the Obama administration won’t stoop to. Defense Secretary Slips Up, Reveals Obama Admin LED IRAN Straight to Our Sailors. Somebody, please tell this administration that when our sailors are lost at sea, we don’t call the Iranians for help – We call the rest of the Navy!



Hugh’s Quote of the Day:

“But fear not thou, O my servant Jacob, and be not dismayed, O Israel: for, behold, I will save thee from afar off, and thy seed from the land of their captivity; and Jacob shall return, and be in rest and at ease, and none shall make him afraid.” – Jeremiah 46:27 (KJV)



Notes for Friday – January 15, 2016

Ready Made Resources is now carrying Hormone-Free USDA Non-Fat Milk Powder – 240 servings in 6 pouches sealed in a bucket. Milk is essential to cooking and part of many people’s lives. Whether for baking, baby formula, cereal or just as an added source of protein, calcium and nutrients–milk is an often overlooked part of a family’s food storage. This milk has a stable shelf life of 10-15 years.

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Today, we present another entry for Round 62 of the SurvivalBlog non-fiction writing contest. The nearly $12,000 worth of prizes for this round include:

First Prize:

  1. A Tactical Self-Contained 2-Series Solar Power Generator system from Always Empowered. This compact starter power system is packaged in a wheeled O.D. green EMP-shielded Pelican hard case (a $1,700 value),
  2. A Gunsite Academy Three Day Course Certificate that is good for any one, two, or three day course (a $1,195 value),
  3. A course certificate from onPoint Tactical for the prize winner’s choice of three-day civilian courses, excluding those restricted for military or government teams. Three day onPoint courses normally cost $795,
  4. DRD Tactical is providing a 5.56 NATO QD Billet upper with a hammer forged, chrome-lined barrel and a hard case to go with your own AR lower. It will allow any standard AR-type rifle to have a quick change barrel, which can be assembled in less than one minute without the use of any tools and a compact carry capability in a hard case or 3-day pack (an $1,100 value),
  5. Gun Mag Warehouse is providing 20 Magpul PMAG 30-rd Magazines (a value of $300) and a Gun Mag Warehouse T-Shirt; (an equivalent prize will be awarded for residents in states with magazine restrictions),
  6. Two cases of Mountain House freeze-dried assorted entrees in #10 cans, courtesy of Ready Made Resources (a $350 value),
  7. The Ark Institute is donating a non-GMO, non-hybrid vegetable seed package (enough for two families of four) plus seed storage materials, a CD-ROM of Geri Guidetti’s book “Build Your Ark! How to Prepare for Self Reliance in Uncertain Times”, and two bottles of Potassium Iodate (a $325 retail value),
  8. A $250 gift certificate good for any product from Sunflower Ammo,
  9. KellyKettleUSA.com is donating both an AquaBrick water filtration kit and a Stainless Medium Scout Kelly Kettle Complete Kit with a combined retail value of $304, and
  10. Two cases of meals, Ready to Eat (MREs), courtesy of CampingSurvival.com (a $180 value).

Second Prize:

  1. A Glock form factor SIRT laser training pistol and a SIRT AR-15/M4 Laser Training Bolt, courtesy of Next Level Training, which have a combined retail value of $589,
  2. A FloJak EarthStraw Code Red 100-foot well pump system (a $500 value), courtesy of FloJak.com,
  3. A transferable certificate for a two-day Ultimate Bug Out Course from Florida Firearms Training (a $400 value),
  4. A Model 175 Series Solar Generator provided by Quantum Harvest LLC (a $439 value),
  5. A Trekker IV™ Four-Person Emergency Kit from Emergency Essentials (a $250 value),
  6. A $200 gift certificate good towards any books published by PrepperPress.com,
  7. A pre-selected assortment of military surplus gear from CJL Enterprize (a $300 value),
  8. RepackBox is providing a $300 gift certificate to their site, and
  9. Safecastle is providing a package of 10 LifeStraws (a $200 value)

Third Prize:

  1. A Royal Berkey water filter, courtesy of Directive 21 (a $275 value),
  2. A $245 gift certificate from custom knife-maker Jon Kelly Designs, of Eureka, Montana,
  3. A large handmade clothes drying rack, a washboard, and a Homesteading for Beginners DVD, all courtesy of The Homestead Store, with a combined value of $206,
  4. Expanded sets of both washable feminine pads and liners, donated by Naturally Cozy (a $185 retail value),
  5. Two Super Survival Pack seed collections, a $150 value, courtesy of Seed for Security, LLC,
  6. Mayflower Trading is donating a $200 gift certificate for homesteading appliances,
  7. APEX Gun Parts is donating a $250 purchase credit,
  8. Montie Gear is donating a Precision Rest (a $249 value), and
  9. Two 1,000-foot spools of full mil-spec U.S.-made 750 paracord (in-stock colors only) from www.TOUGHGRID.com (a $240 value).

Round 62 ends on January 31st, so get busy writing and e-mail us your entry. Remember that there is a 1,500-word minimum, and that articles on practical “how to” skills for survival have an advantage in the judging.



What’s For Dinner?- Part 6, by J.R.

Comfort Foods

So what little occasional treats will make a world of difference to your spouse, your children, and you? This small investment of time, money, and space will yield tremendous dividends.

Beverages

Coffee- I don’t drink it and never have, but I recognize the importance many people attach to it. It’s my understanding that coffee beans store better than ground coffee and both are best preserved by vacuum sealing.

Hot chocolate- the LDS Home Storage Center carries a very good hot chocolate packaged for long-term storage in mylar bags. (It has a two year shelf life.)

Other beverages- Nesquik will be a godsend to children (and some adults). Herbal teas, especially peppermint for calming upset stomachs and raspberry for women’s issues, should be included in every pantry. Kool-Aid should be stored for making flavored electrolyte solutions, especially for inducing dehydrated children to drink.

Candy

I remember watching Little House on the Prairie as a child, and what a treat it was for the children to get a bit of peppermint candy in their stockings at Christmas or to be able to get a piece of candy at the store. We started storing candy pretty early on, and over the years we’ve learned a few do’s and don’ts.

When I began vacuum-sealing candy in jars, I thought it would be nice to have a wide variety of candy in each jar to satisfy everyone in the family. So the first jars had Skittles and Starbursts mixed with Snickers and Milky Ways. We learned, much to our dismay, that chocolates will take on the fruit flavors. So be racists; chocolates must be in their own jars, while fruity, gummy candies must be in another.

How long will candy keep? Well, that depends on the candy, of course. We actually just opened a jar of Christmas candy bought after Christmas 2011 at a deep discount. We also took the additional measure of adding an oxygen absorber to the jar. It may have been overkill, but this was chocolate. Anyway, the jar contained peanut M&Ms, Twix, and the Hershey miniatures mix (milk chocolate, Special Dark, Mr. Goodbar, and Krackle). The caramel in the Twix was too hard to chew after four years, but the kids sucked on it, so it wasn’t a waste. Everything else was perfectly delicious…for about an hour. Then it was gone.

We store hard butterscotch candies for dry throats and peppermints for upset stomachs. Red Vines, which some of us really love, do not store well. They get pretty hard in a vacuum-sealed jar.

Marshmallows do not vacuum seal well at all, even for a very short time.

Gum (we only have sugar free) is still perfectly soft and chewy even several years after being vacuum sealed.

Chocolate chipsget vacuum sealed in quart jars and placed in our basement crawl space. They have a shelf life of at least five years, when stored in cool conditions. Chocolate will develop what’s called a “bloom” if frozen. It is a grayish white discoloration on the surface of the chocolate and has virtually no effect on the taste of the chocolate. The shelf life of butterscotch and peanut butter chips is much shorter.

Breakfast Cereals

The shelf life of vacuum-sealed breakfast cereals varies widely, depending on the ingredients in the individual cereals. Most sugar cereals have a shelf life of two to three years. Golden Puffs have a very short shelf life. Frosted Mini Wheats and Rice Krispies last about three years. Froot Loops seem to last forever.

Nuts

Due to the oils, nuts generally have a pretty short shelf life. However, this can be extended by vacuum sealing in glass jars with oxygen absorbers. (Don’t store nuts in the cardboard packaging. They are not only vulnerable to vermin, but they have a much shorter shelf life if left in the original packaging.) Peanut butter usually has a shelf life of less than two years, but it lasts much longer when stored in (or purchased in) glass jars.

Crackers

Pretzels have a two- to three-year shelf life. Sadly, most crackers even when vacuum-sealed have a shelf life of less than nine months.

Desserts

Jell-O gelatin stores indefinitely. It’s a good idea to have at least a few boxes on hand for those recovering from intestinal illnesses. Instant and cooked pudding mixes have a shorter shelf life. It might be nice to have a few on hand for your favorite recipes, but pudding can easily be made from butter, milk, and flour. We store a few cake mixes for our family’s favorite recipes, including dump cake. They have a 1-2 year shelf life. Cool Whip comes from the freezer section of the grocery store, but a powdered option is available. The powdered option is Dream Whip, and it has a shelf life of two years.

Boxed Macaroni and Cheese

I did not grow up with this stuff, and I so wish my husband hadn’t made it a staple in the lives of our children. However, it is what it is, and unfortunately it is a serious comfort food for them, like it is for many in this country. So, consider having a nice supply of boxed macaroni and cheese for your family.

Cookies

I have tried a few times to duplicate making Oreos at home, very unsuccessfully. So we decided to see how long they would last being vacuum sealed in a mason jar. They have always been good for at least two years, but they have never been good at three years. It is always the creamy filling that has gone bad.

Before concluding, I want to share an experience our family had. In the spring of 2009, I informed my sixteen-year-old son and chief (rototiller) operating officer of the need to expand our garden from its then-current size to nearly ¼ acre. He wasn’t exactly pleased about that prospect, but he recognized what was going on and the need to prepare and learn. His protests were really pretty mild; however, he insisted that if he was doing all this work, we were planting a whole lot more corn and watermelon. Done! It was a great year for gardens, and we had boatloads of corn and watermelon (along with everything else). We had been having corn and watermelon with every single dinner for about three weeks, when Luke voiced a bit of an objection.

I was really surprised. So I asked, “Luke, don’t you remember insisting on planting more corn and watermelon?” Luke got that deer in the headlights look on his face. “What would you have done in my situation? If your hard-working children had insisted on more corn and watermelon—their favorites—would you have planted it?

“Yeah.”

“Would you have been really surprised when they got tired of eating it?”

“Yeah.”

It was a great lesson for everyone in the family. No matter what our favorites are, we absolutely have to have variety. Flavor fatigue is real, and that was at a time with lots of other fresh produce and everything we could possibly want from the store, without any other outside stresses.

Remember as you plan meals, you may be in a grid down situation. Don’t be planning on electric grain grinders, food processors, et cetera, unless you have the backup sources of power. Women need to prepare themselves mentally for this situation. Our modern appliances, large and small, have made our lives very easy and given us a great deal of leisure. That will drastically change with TEOTWAWKI. Before the advent of our modern conveniences, women spent the better part of each day preparing food for their families. There was no instant anything. There was no microwave and no refrigeration. Fortunately for us, for the days when we will need an instant meal, there are many options in freeze-dried meals and canned foods.

Storing Food in General

Food grade buckets are available in several sizes from at least two- to six-gallon options. Make sure you can handle the size of the container and the weight and that you can manipulate the lid. Smaller and older women may struggle with a 45-pound, six-gallon bucket of wheat. Those lids can be difficult to remove. Make sure you have a handy bucket wrench or two. (The “two is one, and one is none” principle applies.)

Consider buying foods in smaller containers with the idea that refrigeration will not always be an option and that it will be important to reduce opportunities for cross contamination.

If your food is stored in a moderate to high humidity area, consider dipping each end of your cans of LTS food in paraffin to protect from rust and/or consider removing the cans from their cardboard boxes. Do not store any foods, whether in jars, cans, or buckets, directly on cement. Make sure all foods are at least one inch above the cement.

Vacuum Sealing

The ability to vacuum seal foods when you live in a moderate to high humidity area is critical to being able to store food for your family. That is a given. Deciding whether to store these foods in jars or in bags becomes a trickier question. Jars prevent foods from being crushed, but they are also more vulnerable in earthquakes. On the other hand, bags are more efficient with space and weight, but they are vulnerable to rodents.

Tailor your storage to your family’s needs and wants, but also strive to accustom your family now to the diet they will have to become accustomed to. Perhaps it’s time to cut back on sodas and so much sugar. Start eating beans once a week or twice a month. Gradually begin working whole grains into your diet as well. Instead of microwave popcorn, try popping it on the stove.

Now, here’s a note of caution. There is a popular series of books currently available; each book focuses on one the basic food storage groups. I bought the one that covers dry milk. I can forgive a poorly-written book that actually offers valuable information. This one did not and is actually very misleading. As an example, a recipe is provided for making parmesan cheese substitute. While reconstituted powdered milk mixed with lemon juice and dehydrated makes something that resembles Parmesan cheese, it does not taste anything like Parmesan. You absolutely must be learning how to make the foods your family wants now. You should not trust everything you read. You need to have the recipes that work for you and your family now. You need to adapt them to your circumstances. For example, making bread—good bread—in a warm, humid area is entirely different from making it in a dry, cool, or cold area. Being able to make artisan bread is great, but when your family wants a nice loaf of bread for making PB&J’s, artisan may not work for that.

Also, once you have gotten the basic foods, start getting your equipment and supplies. Garage sales and older ladies at church can be great sources for getting canning jars. Avoid jars and lids made in China. (Walmart’s Better Homes and Gardens jars and lids are, or were when I last checked, made in China. There have been several reports of the BH&G jars having uneven rims. If the rim is uneven, your jar won’t seal.) Over the years I have purchased hundreds of boxes of canning jar lids at garage sales. So far, I think only three or four boxes of those lids have been bad. Two boxes were Bernardin lids; two were Kerr. In all cases, the sealing compound kind of disintegrated after being softened in hot water, so there was no loss of product in canning.

May we all plan and prepare well, and may God guide and bless our efforts.

Disclaimer: I have no financial interest or gain in any of the websites I have mentioned in this article.

Resources

LDS Home Storage Centers

LDS Home Storage Center locations

Wonderful website for learning to use your food storage now.

Great online store for herbs, spices, teas.

How to make yogurt.  

How to render lard.

Notes on the LDS Home Storage Centers: One or two years ago some changes were made at the home storage centers. Before the changes, all items could be purchased in bulk bags. Now only a few items—wheat, rice, beans, onions, and carrots—can be purchased in bulk. Everything else is only available prepackaged. Also, most centers had empty #10 cans for sale and the option of borrowing a machine to fill and seal cans at home. This is no longer an option, unfortunately. Also, you are no longer asked to provide any information when you make purchases there.

Notes on oxygen absorbers: Oxygen absorbers unopened (in their original packaging from the manufacturer) have a shelf life of six months. Any unused absorbers after opening should immediately be put in a glass mason jar—the smallest size in which they will fit—and vacuum sealed. Once the package of oxygen absorbing packets is opened, they will start working within 20 minutes of being exposed to oxygen. If left exposed to air, the oxygen absorbers will be rendered completely useless in as little as five hours. Plan ahead and use all of the absorbers or vacuum seal the remaining packets.



Letter Re: What’s for Dinner?

HJL,

There are lots of great ideas and advice on this article! The comments on potatoes reminded me of some questions that have been banging around in my head for years.

Why were potatoes always peeled back in the day? If it was to avoid botulism, why are they often left unpeeled these days, not only when fried, but also when baked or stewed? A Google search brought up some interesting data at the Center for Disease Control (CDC) regarding botulism and canning et cetera. I’m not an expert by any means, but it seems important to me that food borne botulism from ingesting live spores or bacteria is very rare in adults. Much more common is food borne botulism toxin (a chemical produced by the bacterium, not an organism). The question is, will the heat of frying destroy or deactivate the toxin? I’m not confident it will.

It might be better to root cellar the potatoes instead of canning them, or maybe not. I don’t know the answer; I’m still researching, and it may take awhile, but it seemed important enough to point out. You definitely don’t want to get botulism after TEOTWAWKI! – R.H.



Economics and Investing:

Maybe Valuations Do Matter – J.Q.

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Audit the Fed Legislation Sinks: Plan Accordingly
This article, sent in by C.T., should run right along side that one: Vote to Audit the Federal Reserve, guess who didn’t vote?

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Items from Professor Preponomics:

U.S. News

Puerto Rico’s Slide (Bloomberg) Excerpt: “Puerto Rico has the population of Oklahoma and a gross domestic product smaller than Kansas. It also has more debt— $70 billion— than any U.S. state government except California and New York. This fact and the reasons behind it help explain why the territory has tumbled over a fiscal cliff, and why the resulting dismay extends to investors far beyond the Caribbean island. It’s a tale of financial mismanagement, Wall Street complicity and good intentions gone awry.”

Fiscal Failures (Taxpayers for Common Sense) If we fail to make the tough decisions, those decisions will ultimately be made for us. Excerpt: “What I want, but don’t necessarily expect to hear, is a challenge to the country and to Congress to move beyond the now non-stop pontificating about how to bring the country’s fiscal house in order. For the duration of this presidency, and several years before, policy makers have been publicly searching for ways to reduce our national debt, shrink the deficit, and make the difficult decisions of prioritizing what we must do for a healthy country. Yet when it comes to actually making those tough decisions, by investing only in what we can afford to do and stopping what we can no longer afford, both the president and Congress have failed.”

New Reporting Rule Flushes Out $3T of Hidden Global Debt(Contra Corner) All too often debt hides in the shadows of accounting. Excerpt: “Companies around the world will be forced to add close to $3tn of leasing commitments to their balance sheets under new rules from US and international regulators— significantly increasing the net debt that must be reported by airlines and retailers.”

What Blows Up Next? Pension Funds with Nowhere to Hide (Dollar Collapse) Excerpt: “…however they got here, it’s now all but certain that pension funds will soon start blowing up, either defaulting on promised benefit or bond payments, leveraging themselves for one last roll of the dice, or demanding new taxes that cause local political chaos.”

International News

How China Could Trigger a Global Crisis (Washington Post) Excerpt: “The question, though, is whether China is sicker than it seems and how contagious that would be for the global economy.”

The World’s Strangest Currencies (Visual Capitalist) From Parmesan cheese to tea bricks, this is an interesting look at currency across history. Perhaps we will see these forms of currency again?

Personal Economics and Household Finance

Save Money: 18 Popular Salad Dressing Recipes (Living on the Cheap) Better food. More affordable. Fun and tasty too. Excerpt: “Bottled salad dressing is common on the dinner table in households across America. While convenient, these prepared salad dressings are much more expensive than those you prepare from scratch.”



Odds ‘n Sods:

The Right to Keep and Bear Blenders. The title is perhaps tongue-in-cheek, but as usual, Krayton Kerns, DVM (The Conservative Cow Doctor) has some pretty good words on the Second Amendment.

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Have you prepped for protection from mosquitos? As diseases proliferate, mosquitoes becoming Public Enemy No. 1

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The dangers of “high-tech” are sometimes forgotten or overlooked when looking at modern conveniences: Software bug forced Nest thermostats offline. High-tech may be “cool”, but make sure you have a low-tech option available.

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Reader D.S. wrote in: This European move to crack down on those who stand against crime is a lot like 0bama’s move to restrict citizens’ right to buy, hold, and carry firearms. CONTROL by Government is the operative principle.

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FBI Posing As Militia: Burns, Oregon – B.B.





Notes for Thursday – January 14, 2016

On January 14th, 1784, the Continental Congress ratified the Second Treaty of Paris, ending the War for Independence. In the document, which was known as the Second Treaty of Paris because the Treaty of Paris was also the name of the agreement that had ended the Seven Years’ War in 1763, Britain officially agreed to recognize the independence of its 13 former colonies as the new United States of America.

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Today, we present another entry for Round 62 of the SurvivalBlog non-fiction writing contest. The nearly $12,000 worth of prizes for this round include:

First Prize:

  1. A Tactical Self-Contained 2-Series Solar Power Generator system from Always Empowered. This compact starter power system is packaged in a wheeled O.D. green EMP-shielded Pelican hard case (a $1,700 value),
  2. A Gunsite Academy Three Day Course Certificate that is good for any one, two, or three day course (a $1,195 value),
  3. A course certificate from onPoint Tactical for the prize winner’s choice of three-day civilian courses, excluding those restricted for military or government teams. Three day onPoint courses normally cost $795,
  4. DRD Tactical is providing a 5.56 NATO QD Billet upper with a hammer forged, chrome-lined barrel and a hard case to go with your own AR lower. It will allow any standard AR-type rifle to have a quick change barrel, which can be assembled in less than one minute without the use of any tools and a compact carry capability in a hard case or 3-day pack (an $1,100 value),
  5. Gun Mag Warehouse is providing 20 Magpul PMAG 30-rd Magazines (a value of $300) and a Gun Mag Warehouse T-Shirt; (an equivalent prize will be awarded for residents in states with magazine restrictions),
  6. Two cases of Mountain House freeze-dried assorted entrees in #10 cans, courtesy of Ready Made Resources (a $350 value),
  7. The Ark Institute is donating a non-GMO, non-hybrid vegetable seed package (enough for two families of four) plus seed storage materials, a CD-ROM of Geri Guidetti’s book “Build Your Ark! How to Prepare for Self Reliance in Uncertain Times”, and two bottles of Potassium Iodate (a $325 retail value),
  8. A $250 gift certificate good for any product from Sunflower Ammo,
  9. KellyKettleUSA.com is donating both an AquaBrick water filtration kit and a Stainless Medium Scout Kelly Kettle Complete Kit with a combined retail value of $304, and
  10. Two cases of meals, Ready to Eat (MREs), courtesy of CampingSurvival.com (a $180 value).

Second Prize:

  1. A Glock form factor SIRT laser training pistol and a SIRT AR-15/M4 Laser Training Bolt, courtesy of Next Level Training, which have a combined retail value of $589,
  2. A FloJak EarthStraw Code Red 100-foot well pump system (a $500 value), courtesy of FloJak.com,
  3. A transferable certificate for a two-day Ultimate Bug Out Course from Florida Firearms Training (a $400 value),
  4. A Model 175 Series Solar Generator provided by Quantum Harvest LLC (a $439 value),
  5. A Trekker IV™ Four-Person Emergency Kit from Emergency Essentials (a $250 value),
  6. A $200 gift certificate good towards any books published by PrepperPress.com,
  7. A pre-selected assortment of military surplus gear from CJL Enterprize (a $300 value),
  8. RepackBox is providing a $300 gift certificate to their site, and
  9. Safecastle is providing a package of 10 LifeStraws (a $200 value)

Third Prize:

  1. A Royal Berkey water filter, courtesy of Directive 21 (a $275 value),
  2. A $245 gift certificate from custom knife-maker Jon Kelly Designs, of Eureka, Montana,
  3. A large handmade clothes drying rack, a washboard, and a Homesteading for Beginners DVD, all courtesy of The Homestead Store, with a combined value of $206,
  4. Expanded sets of both washable feminine pads and liners, donated by Naturally Cozy (a $185 retail value),
  5. Two Super Survival Pack seed collections, a $150 value, courtesy of Seed for Security, LLC,
  6. Mayflower Trading is donating a $200 gift certificate for homesteading appliances,
  7. APEX Gun Parts is donating a $250 purchase credit,
  8. Montie Gear is donating a Precision Rest (a $249 value), and
  9. Two 1,000-foot spools of full mil-spec U.S.-made 750 paracord (in-stock colors only) from www.TOUGHGRID.com (a $240 value).

Round 62 ends on January 31st, so get busy writing and e-mail us your entry. Remember that there is a 1,500-word minimum, and that articles on practical “how to” skills for survival have an advantage in the judging.



What’s For Dinner?- Part 5, by J.R.

Juice

We store juices for drinking as well as cooking. Most juices come in plastic bottles and function as part of our water storage. Store what your family likes.

We also store juices for baking and canning as well. Bottled lemon juice is called for in many recipes for jam and other home-canned products. Even if you are lucky enough to have fresh lemons, you should always use bottled lemon juice for your canning. This is because the commercially-canned product has a set level of acidity, while the acid levels of fresh lemons can vary widely, and it is critical to have the correct acidity when canning products at home.

Bottled lime juice is called for in desserts, dressings, and many Mexican recipes. We store a few bottles but not many because when TEOTWAWKI hits, refrigerator space in our tiny solar and propane refrigerators will be at a premium. So we also store packets of powdered juices. True Lemon, True Lime, and True Orange are available in many grocery stores and online. They work very well in all the recipes we have tried them in.

Vegetables

Canning Vegetables

We prefer to have all our vegetables as fresh as possible, so we grow all we can in our garden and extend the season as much as possible in both directions. We eat all we can, and what we can’t we can (or freeze or dry).

As with fruits, I’m not going to cover commercially-canned vegetable products. You know what you like. Plan to store at least one can of vegetables for your family per day. Two cans would be better.

Now onto learning something new.

Potatoes- The absolute hands down favorite, with no contest, in this house is canned potatoes. How can this be? I shall explain. Plain ole cut up canned potatoes are not really exciting, and they are kind of a hassle because they have to be peeled first. Also, for making mashed potatoes they don’t have a perfect texture, but if you buy a French fry cutter from Amazon for about $15 (use the blade for large fries) you will get the “Mom (or Dad) of the Year” award. Here’s how:

After receiving your French fry cutter, buy a bag or box of No. 2 size Russet potatoes. These are large potatoes but not the monster size. Scrub the potatoes well, but you do not need to peel them. (When canning, potatoes that are not intended for French fries must be peeled to remove all traces of dirt. Soil is what harbors the botulism spores. However, the French fries are intended to be fried at very high temperatures—350-400 degrees—for several minutes, plenty hot and long enough to render harmless any botulism that may have developed.) Cut your potatoes and carefully place them in a wide mouth quart jar, stacking them as if they were cord wood. Add salt and boiling water and can them per instructions from your Ball Blue Book (reducing the initial boiling time for the potatoes from ten minutes to three minutes).

When you are ready to eat your fries, open the jar and dump the fries into a strainer. Rinse and drain very well to remove any excess starch. Fry them in peanut oil until they are a golden brown. Salt, eat, and sit back and enjoy the multitudinous praises from your family.

Tomatoes- Diced or stewed tomatoes are some of the more popular items for home canning. However, something that most shy away from is making your own tomato sauce. Most object, understandably, to the long cooking times. Here’s how to make the job go a whole lot quicker:

First, wash your tomatoes, core, and cut into very large chunks. Place the tomatoes in plastic containers and freeze. When you have enough frozen tomatoes to make a batch of sauce, the night before your canning session remove your tomatoes from the freezer and thaw them on the counter. Freezing breaks the cell walls of the tomatoes and lets the water escape. Drain off the water, and send the tomato pulp through your juicer or food mill to remove the seeds and skins. Process tomatoes according to your Ball Blue Book. Keep in mind that home-canned tomato sauce, due to being canned in glass jars, has a longer shelf life than commercially canned tomato sauce.

Zucchini- Yes, most people, who wish to preserve zucchini for later, dry or freeze it. So why can it? For one, dried zucchini does not re-hydrate perfectly for using in baked goods. It’s okay, but it’s just a little tough or chewy. Also, there are those who either don’t wish to rely on their freezers in a TEOTWAWKI situation or simply do not have the freezer space. So, if you have the jars available, canning works. Simply shred the zucchini and pack it into your jars. Add the appropriate amount of salt and boiling water and process according to directions in your Ball Blue Book. When ready to bake, drain the zucchini and use as fresh.

Drying Vegetables

Most of us already know that vegetables can be dried quite successfully and then rehydrated in making various soups.

Potatoes- I prefer buying commercially-dried potatoes; I just haven’t been successful making a visually-appealing product, so my time and effort is better spent elsewhere.

Onions- I prefer commercially-dried onions (also available at the LDS Home Storage Center). I can dry onions easily in my dehydrator, but I really don’t want the smell in my trays.

Zucchini- Dried zucchini chips are popular with some for snacking, but I use most of my dried sliced zucchini in soups. I prefer to use shredded or powdered (shredded, dried, and then pulverized in food processor) zucchini. Powdered zucchini can be used to substitute for some of the flour in baking or used to thicken soups.

Freeze-dried Vegetables

Of course, freeze-dried vegetables are a bit more expensive, so in this house we have to limit those to vegetables that just aren’t successfully preserved in other ways. For us, that is mostly broccoli, which just doesn’t work being canned or dried, and some green beans. We really loathe home-canned green beans and aren’t too fond of commercially-canned either.

Spices

The herbs and spices people choose to store and the amounts are going to vary so widely that recommendations cannot realistically be offered. All herbs and spices should be stored in a cool, dry place. Ideally, because the oils in herbs and spices are volatile, they should be vacuum sealed with oxygen absorber packs. If at all possible, store whole herbs and spices and then use a spice grinder. (Whole herbs and spices will retain their flavor much longer than ground ones.)

We take our spices for granted now; they are so easily and relatively cheaply obtained. Historically, however, spices were highly desired commodities and many a sea voyage was launched in hopes of finding new sources and faster means of satisfying the demand. Today, India is the leading exporter of spices, accounting for approximately 85% of the world’s supply. With as crazy as the world is getting, it might be a good idea to stock up now. Also, you may wish to have extra for barter. Spices can be purchased in bulk from online companies.

Pepper- We use black pepper every single day for seasoning meats, vegetables, soups, and stews. A few pounds would be a good idea.

Dry mustard- Believe it or not, mustard is the world’s second most important spice. It is essential in making mayonnaise and an ingredient in many salad dressings. While it can be raised in this country and Canada leads the world in production and export, it would require a lot of manual labor to produce enough mustard to meet a family’s needs. The French consume 1.5 pounds of mustard per year; storing at least one pound per person would not be unreasonable.

Chili powder- This is one of those spices where a little does not go a long ways. My chili recipes all call for at least a tablespoon of chili powder and maybe two, and we’ll be eating a lot of beans. While chilies can be grown and dried in most parts of the U.S., it would still be a good idea to have at least a couple of pounds on hand.

Cumin- Cumin is used in chili, Mexican, and Indian recipes. India produces 70% of the world supply of cumin. We make a lot of chili and Mexican dishes, so I have at least a pound on hand at all times.

Cinnamon- We use a lot of it in cinnamon rolls, cinnamon toast, muffins and other breakfast items, and cookies. It’s also used in smaller amounts in other foods. A couple of pounds would not be unreasonable, and this is one spice that it is better to purchase in the ground form rather than in stick form. Grinding up cinnamon sticks just takes too much effort in a situation where we don’t have the luxury of time. Virtually all the cinnamon in the world comes from Asia and Africa.

Ginger- It’s an essential ingredient in many Asian recipes. It is also an ingredient in dough conditioner, which is used as an aid in baking bread. Again, almost all the ginger in the world is raised in Asia and Africa.

Nutmeg- It’s mostly used in dessert recipes, at least in this house, but much more common in potato dishes and processed meats in Europe. I probably wouldn’t worry about storing much personally, but my husband thinks he will die without it. I think that’s why he keeps bringing home bottles of the stuff. Anyway, according to an article posted at livescience.com, in medieval Europe a pound of nutmeg cost seven fattened oxen and was a more valuable commodity than gold. Maybe they were small oxen, or maybe it was due to the fact that in Elizabethan times nutmeg was believed to ward off the plague. Indonesia and Grenada produce about 95% of the world’s supply.

Herbs- The most important culinary herbs—basil, oregano, parsley, thyme, sage, marjoram, and Dill—can all be grown rather easily and in sufficient quantities to provide for your family. Harvest the leaves when appropriate, wash, dehydrate thoroughly, and store whole leaves in vacuum-sealed jars or bags. If you choose to buy in bulk from an online company, keep in mind that 16 ounces of any herb is going to be a lot, volume-wise, up to four quart jars.

Condiments

Sometimes in life, it’s the little things that make all the difference. How much you store of each depends on what your family eats. This list is provided to help you consider ideas you may not have entertained in the past.

Ketchup- For some people, ketchup is a food group unto itself. I have not yet made ketchup that my family is happy with, so we continue to purchase upper-end ketchup made without high fructose corn syrup. We go through about 32 ounces of ketchup per month.

Mustard, pickle relish, salad dressings- These may be important to you and depend upon your tastes.

Soy sauce- This is very important for Asian cooking, marinades, and Asian salad dressings. I usually have at least a gallon of soy sauce on hand.

Worcestershire sauce, liquid smoke, browning sauce These are used in marinades and gravies and beans dishes.

Salsa- It goes with scrambled eggs in the morning and tortillas and beans in the evening.

Pepper jelly- In addition to the usual reasons you make and store this, it is also a perfect substitute for egg roll dipping sauce. (Yes, we are planning on having egg rolls; we grow the veggies and make the wrappers from scratch.)

Asian condiments- Hoisin sauce, black bean sauce, and some other Asian sauces are really not easily duplicated at home, so consider buying a few bottles.



Letter Re: Baltic Dry Crashes–Zero Hedge article

Gentlemen,

The discussion in the Zero Hedge article Baltic Dry Crashes contains a blatant misinterpretation of the use of the AIS system. The author acknowledges that he is not a maritime expert, yet he attempts to use a maritime tracking system as evidence of his already determined conclusion. The reason the referenced map from marinetraffic.com shows no ships in the middle of the Atlantic is that there are no ports there with AIS receivers used to manage port traffic, the source of the data for this site. Using the filters for the map, you can remove ships anchored and in port and see that there are plenty of ships underway. While one might assume that the fact that using this filter removes a majority of ships from the map means that the majority of ships are not underway, this is incorrect. It means that the majority of ships near a port where they are picked up by an AIS receiver are not underway, probably because they are loading/unloading, which is what ships do in ports. I’m no expert on the Baltic Dry Index, but having spent 22 years in the Navy, AIS is something that I am quite familiar with, while this author is obviously not. Word to the wise: understand what the underlying data in any argument means. You can’t just accept an author’s interpretation of that data at face value. – BMS



Economics and Investing:

The International War On Cash – Sent in by G.G.

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Reader H.L. sent in this depressing link: This is how much the average American investor made last year

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Items from Professor Preponomics:

US News

Oil Plunge Sparks Bankruptcy Concerns – Energy Journal (Wall Street Journal Money Beat) Excerpt: “As many as a third of American oil-and-gas producers could flirt with bankruptcy and restructuring by the middle of next year unless oil prices stage a big rebound…”

Is the Auto Loan Bubble Ready to Pop? (Mises Institute) Excerpt: “While the media claims that this record has been reached because of drastic improvements to the US economy, they are once again failing to account for the central factor: credit expansion.”

Fasten Your Seatbelts! UBS Warns of Record Spikes in Volatility if this Level Breaks (Zero Hedge) Excerpt: “If we look into the macro world we are obviously living in a world of extremes. We have record debt in the Emerging Market complex, in Europe, in Japan and in the US; with margin debt in the US at record levels, M&A hitting record levels, record ETF holdings in corporate bonds, record auto loans in the US, and the list continues.”

The Fed Paid $97.7B to Treasury in 2015 (Washington Examiner) Excerpt: “The profits were earned on the Fed’s massive portfolio of bonds. The Fed’s $4.5 trillion holdings, are mostly in U.S. Treasury securities and mortgage-backed securities backed by the government. That portfolio earned $113.6 billion in interest income in 2015…”

International News

BP to Cut 4,000 Jobs in Exploration and Production as Oil Price Bites (The Telegraph) Excerpt: “But BP also warned that there could be additional job losses in the downstream business – the part of the company that deals in oil refining and marketing – for which it said it ‘does not yet have estimates for’.”

Australia Bet the House on the Red Ponzi — Now Comes the Reckoning (Contra Corner) Excerpt: “Australia’s long-term bet on China was and still is conceptually simple – an incredibly flawed assumption that the country would never cease to consume increasingly more iron ore.”

Personal Economics and Household Finance

Four New Scams You Want to Avoid in 2016 (Clark Howard) Be on the lookout! Government imposters, a new type of political scam, data breaches, and mobile wallet hacks.

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