Wednesday, June 6, 2012

Survival Foods

Natural disasters are a reality that the entire world deals with including hurricanes, floods, blizzards, and even simple short-term power outages. It is important to be prepared in the kitchen. Those who are used to severe weather storms most likely already have an emergency food plan in place. Find out what you can do to prepare your kitchen for natural disasters or any state of emergency with tips and recipes.
Disaster Survival Food Pantry Basics
You probably already stock most pantry basics needed to prepare for a disaster. Canned foods immediately come to mind, whether you can your own or purchase commercially-canned goods. Recent studies have found that modern canning methods can produce a product that is often even more nutritious than their fresh counterpart. Vegetables canned in a liquid are excellent to have on hand in case of a water shortage, as the liquid can be used in place of fresh water in your recipe. A variety of herbs and spices, as well as salt, are a necessity to doctor up shelf-stable foods or for whatever new creations your fertile mind may devise. Salt is also a nutritional necessity.

Cooking oil will be needed for frying foods or making a roux to thicken sauces and stews. Olive oil will be fine unrefrigerated for a few months, indefinitely in cool weather. Jarred mayonnaise is shelf-stable. You might want to stock up on small jars that can be used quickly. Although it has preservatives, it will separate after opening if not refrigerated or kept on ice.

Flour and baking mix will last for up to 1 year on the shelf while sugar, salt, and honey are everlasting as long as they are properly stored in sealed packages or waterproof containers.

Pastas, rice, and dried legumes have long shelf lives, but if your water supply is limited, they will do you no good. Dry cereals can be eaten without milk or with canned juice as a snack or a meal on the run, a sure kid-pleaser. Pasteurized milk is now available in boxes which will keep in your cupboards up to 6 months and come in handy for making a quick sauce. Powdered and evaporated canned milk are further backups.

Dehydrated onions and mushrooms, along with canned vegetable juices, are great for soups, stews, and dutch oven meals with the additional benefit of reducing the need for added salt due to the concentrated flavor. Dry soup bases and gravy mixes can also serve as a basis for soups and stews.

Canned meats and seafood can be used in cold or hot dishes. Processed cheese food and dry grated Parmesan and Romano cheeses are shelf-stable and can fill in for cheese flavor.

Saturday, May 19, 2012

Pole Beans

Beans are sensitive to cold temperatures and frost. They should be planted after all danger of frost is past in the spring. If the soil has warmed before the average last-frost date, an early planting may be made a week to 10 days before this date. You can assure yourself a continuous supply of snap beans by planting every 2 to 4 weeks until early August.
Plant seeds of all varieties one inch deep. Plant seeds of pole beans 4 to 6 inches apart in rows 30 to 36 inches apart along trellis, netting, fence, or poles; or in hills (four to six seeds per hill) 30 inches apart, with 30 inches between rows.
Seeds of most varieties tend to crack and germinate poorly if the soil's moisture content is too high. For this reason, never soak bean seed before planting. Instead water just after planting or plant right before a heavy rain.
Beans have shallow roots and frequent shallow cultivation and hoeing are necessary to control small weeds and grasses. Because bean plants have fairly weak root systems, deep, close cultivation injures the plant roots, delays harvest and reduces yields.
Harvest when the pods are firm, crisp and fully elongated, but before the seed within the pod has developed significantly. Pick beans after the dew is off the plants, and they are thoroughly dry. Picking beans from wet plants can spread bean bacterial blight, a disease that seriously damages the plants. Be careful not to break the stems or branches, which are brittle on most bean varieties. The bean plant continues to form new flowers and produces more beans if pods are continually removed before the seeds mature.

Wednesday, May 16, 2012

Do it yourself Skills


Do-it-yourself skills are on their way out for many people, who prefer to have someone else do the dirty work. This has a direct effect on our collective ability to survive disasters.

A large part of survival is the ability to take charge of the situation and do what needs to be done in order to make it through another day. Often this is as simple as knowing how change the flat tire on a vehicle, or do some basic repairs to gear you are depending on. Like sharpening a survival knife, cleaning a rifle, or making a survival kit.

Every day we are losing touch with do it yourself skills, preferring instead to specialize completely into the one small thing from which we make a living. All that other stuff we can pay someone else to do.

When times are good your computer skills, or if you are flipping burgers your ability to churn ‘em out in numbers, may seem like the ticket to a good life. But should TSHTF you are going to find you cannot eat CD’s and your free fast food supply is nowhere to be found.

But it goes beyond that. Simply doing as many things as possible yourself – from plumbing to electrical to car repairs, gardening, and even fishing to putting some protein on the table – will give you a wide array of skill sets and problem solving skills no school can ever teach you.

When things go bad and a large scale survival situation occurs you are going to be in a much better position to survive if you are somewhat of a jack of all trades.

Emergency preparedness is usually pretty much a do it yourself skill if done right. Of course there are those who think all they have to do is pay for someone else to put together a survival kit or year’s supply of food, and they have got it made. Rest assured this way of thinking will serve them ill should they suddenly need this survival gear, possibly of dubious quality, without having the proper training and experience to use it.

Thursday, May 10, 2012

Man you can post your butt off, but getting the message out there is something else. Please take a look around you and see if something isnt right. You can
make a change.

Friday, May 4, 2012

Micronutriments

PLANT TYPE: Annual SCIENTIFIC NAME: Brassica oleracea var acephala LIGHT: Full Sun SOIL TYPE: Organically rich soil, well-drained pH RANGE: 6.0 - 7.0 MOISTURE/WATERING: Average MATURITY IN DAYS: 55 - 60 KNOWN PESTS: Cabbage worms and loopers, root maggots, aphids and Diamondback moths KNOWN DISEASES: Head rot and downy mildew OVERVIEW: Kale does not do well in hot weather, but doesn't mind the cold. Depending on your climate kale can also be sown in October for spring use if covered with straw during the winter. Kale is rich in Vitamins A and C, high in potassium, calcium and iron, and is a good source of fiber. Kale maintains flavor best when frozen. Kale is also great in salads. PROPAGATION / SOWING OF KALE: Plant kale as soon as the ground can be worked, very frost tolerant. Sow ¼-½” deep, 1” apart in rows 18-30” apart. Thin seedlings to 8-12” apart. Kale germinates easily in cool or warm soil temperatures with even moisture. COMPANION PLANTING OF KALE: Bush bean, beet, celery, cucumber, lettuce, onion, potato. CARE & GROWING OF KALE: Choose an area with full sun and a soil pH of 6.0-7.0. Enrich the soil with compost or well rotted manure. Flavour of kale is improved if the plants grow quickly. Kale benefits from additional feedings of liquid fertilizer during the growing season. HARVESTING OF KALE: Kale leaves can be used at any time for salads or as garnishes. Leaves are “cropped”, leaving the bud to grow new leaves, or the entire kale plant is harvested at one cutting. For a fall crop, wait until the kale plants are touched by a frost to sweeten the taste. KALE PESTS & DISEASES: Cabbage worms and loopers on kale (white and yellow butterflies) can be decreased with the use of row covers to block out all insects including root maggots, aphids and Diamondback moths. Maintaining a soil pH of 6.8 and higher will discourage club root. Fungal and bacteria diseases on kale such as head rot and downy mildew can be prevented by allowing good air circulation and avoiding a mid August maturity when the air humidity is higher. Strong healthy kale growing in an organically rich soil will be better able to fight disease

This is worth watching

World Survivalist

In today’s environment it’s hard to know what Emergency may occur and disrupt our daily lives. With the different kinds of challenges we may have to face, wouldn’t it be better to be ready just in case. We hear on the news daily about some disaster happening in the world. From earthquakes, wild fires, flooding, tornados, hurricanes, terrorism. This is a slogan I heard a while back that goes, "It’s better to be years early than to be a minute too late". Because once something happens, you most likely will not be able to get prepared. It Will be Too Late. Are you willing to risk the safety of your family? At World Survivalist we believe that it is part of our heritage to be ready and watchful for any kind of emergency in our Communities, our State, and our Country. This country has a lot of history that of which it was founded on and now the next chapter is about to be written. Surviving any Emergency is a task that can wear down a person’s ability to properly take care of themselves and their families. Having the ability to adjust and adapt is a skill that must be taught and is somewhat in our nature. With the threat of our way of life in jeopardy we must take action to be properly prepared in case of any kind of emergency.

Saturday, April 28, 2012

Anatomy of a First Aid Kit

A well-stocked first aid kit is a handy thing to have. To be prepared for emergencies, keep a first aid kit in your home and in your car. Carry a first aid kit with you or know where you can find one. Find out the location of first aid kits where you work. First aid kits come in many shapes and sizes. You can purchase one from the Red Cross Store or your local American Red Cross chapter. Your local drug store may sell them.

You may also make your own. Some kits are designed for specific activities, such as hiking, camping or boating. Whether you buy a first aid kit or put one together, make sure it has all the items you may need. Include any personal items such as medications and emergency phone numbers or other items your health-care provider may suggest. Check the kit regularly. Make sure the flashlight batteries work. Check expiration dates and replace any used or out-of-date contents. The Red Cross recommends that all first aid kits for a family of four include the following:

2 absorbent compress dressings (5 x 9 inches)

25 adhesive bandages (assorted sizes)

1 adhesive cloth tape (10 yards x 1 inch)

5 antibiotic ointment packets (approximately 1 gram)

5 antiseptic wipe packets

2 packets of aspirin (81 mg each)

1 blanket (space blanket)

1 breathing barrier (with one-way valve)

1 instant cold compress

2 pair of nonlatex gloves (size: large)

2 hydrocortisone ointment packets (approximately 1 gram each)

Scissors

1 roller bandage (3 inches wide)

1 roller bandage (4 inches wide)

5 sterile gauze pads (3 x 3 inches)

5 sterile gauze pads (4 x 4 inches)

Oral thermometer (non-mercury/nonglass)

2 triangular bandages

Tweezers

First aid instruction booklet

Tuesday, April 24, 2012

How Long do you Boil Water for it to be safe

I frequently come upon bad advice about boiling water to make it safe to drink. Having enough safe drinking water is of utmost importance to any survivor. Proper information is very important and for that reason I am writing this is to set the record straight.

Boiling Water is the Best Method

As some of us know, boiling water is surest and most effective method of destroying microorganisms including disease causing bacteria, viruses, protozoan’s, and parasites.

Modern filtering devices and the chemical treatment of water come in a poor distant second to the ancient and almost foolproof method of boiling water to make it safe to drink. And importantly to the survivor, the boiling of water requires no special apparatus, training, or difficult to find chemicals. The means to boil water for safe drinking are usually close at hand:

•A source of heat

•A vessel to hold the water.

Boil Water Advisory Couldn’t be simpler. Or is it?

Commonly Stated Water Boiling Times

How Long Should Water be boiled

I am always hearing different amounts of time that water needs to be boiled to kill disease organisms. Recently I perused various publications put out by the government and trusted health organizations. What is glaringly obvious is they disagree on the length of time water should be boiled to make it safe to drink.

Common water boiling times that are stated include:

•“Boil water for 10 minutes” is a common statement

•“5-minutes of boiling” is also frequently heard

•“Boil the water for 20 minutes”. Would there be any left?

•“A rolling boil for 1 minute”. Is it enough?

•“When at high altitudes you need to boil water for twice as long”

Modern filtering devices and the chemical treatment of water come in a poor distant second to the ancient and almost foolproof method of boiling water to make it safe to drink. Which of the above statements are true? None. That’s right. Following any of the above advice for the boiling times of water is a big waste of fuel (and a waste of water if you are short on water cannot afford to lose any to evaporation).

Throughout the world whole forests have been cut down for firewood in order to boil drinking water. Hikers and mountaineers have used up precious fuel boiling water for inordinate amounts of time. In a survival situation you cannot afford to waste valuable resources and energy. With all the bad advice around, many thousands of trees and other fuels and a huge amount of effort have been wasted.

Correct Water Boiling Time

The correct amount of time to boil water is 0 minutes. Thats right, zero minutes.

"According to the Wilderness Medical Society, water temperatures above 160° F (70° C) kill all pathogens within 30 minutes and above 185° F (85° C) within a few minutes. So in the time it takes for the water to reach the boiling point (212° F or 100° C) from 160° F (70° C), all pathogens will be killed, even at high altitude."

What is not well known is that contaminated water can be pasteurized at temperatures well below boiling. The fact is, with a water temperature of 160 to 165 degrees F (74 C) it takes just half an hour for all disease causing organisms to be inactivated. At 185 degrees this is cut to just a few minutes. By the time water hits its boiling point of 212 F (100 C) - plus or minus depending upon pressure or altitude - the water is safe. Even at high altitudes the time it takes for the water to reach a rolling boil and then cool means you can safely drink it.

Lacking a thermometer to measure water temperature, you only need to get your water to a rolling boil. By that point you know the water is hot enough and that the disease organisms in your water were destroyed quite some time earlier. End of story, turn off the heat. Stop wasting fuel. Let the water cool down. Your water is safe to drink!

Monday, April 23, 2012

The Ultimate in Currency

Save Big On Food Storage And Other Preparedness Items

There has been a lot in the news these days about the decline of the U.S. Dollar. Countries such as Russia and China have been pushing for a new world currency or a basket of currencies to replace the dollar as the worlds reserve currency.
Just this morning Brendan Murray of Bloomberg posted an article about this very problem. I'll quote a little from that article:
"President Barack Obama's effort to lead the world economic recovery by spending the U.S. out of its recession is undermining the dollar, triggering record commodities rallies as investors scour the globe for hard assets.

As threats of a financial meltdown fade, the currency is falling victim to an unprecedented budget deficit, near-zero interest rates and slow growth.

The dollar is down 10 percent against six trading partners' legal tender in Treasury Secretary Timothy Geithner's first eight-and-a-half months, the sharpest drop for a new occupant of that office since the Reagan administration's James Baker persuaded world leaders to boost the deutsche mark and yen by debasing the dollar in 1985."
So what does this mean to you? Simply put, your money isn't worth as much as it used to be.

It can be so frustrating to know that you can work very hard, save up some money, then wake up the next morning and find out you can't buy that much with it. In short, you are being robbed.

Many people are hedging the risk of inflation by buying gold, and that may be a good decision. But in the end, even gold requires that you exchange it for the things you really need, and you can't eat it.

Yes my friends the ultimate way to protect your family against economic turmoil is with Food Storage. If you store food and water you are storing security for your family.
Freeze Dried Food can store for longer than 30 years. So when you are making your plans for financial security, please remember that Food Storage is the ultimate currency.
                                                                                                                                                           

Freeze Dried Food

Saturday, April 21, 2012

Starting Seeds

Starting seeds is actually an easy process, but success only comes through many years of trial and error. The obvious advantages are the cost savings and the variety as opposed to purchasing seedlings at the garden center.



Most vegetable and annual flower seeds need to be started 6-8 weeks prior to your last expected frost. The exact timing can be found on the seed packets, but 6 weeks is usually a good rule of thumb. Never sow seeds deeper than twice their diameter. For small seeds, place them on the surface of the growing medium, and then lightly sprinkle the mix over the seed until it is barely covered. Water from the bottom to avoid disrupting the seed germination process.

Seedlings need to be in simulated sunshine for at least 14 hours per day. They also need 8 hours of dormancy for good growth. You either need to invest in fluorescent bulbs called grow-lights which are as close to natural light as anything sold on the market, or substitute these with less expensive bulbs. By using one cool and one warm white fluorescent in combination, you will achieve the same effect.


If given the correct conditions, namely adequate moisture, strong light, and healthy soil, the seeds will germinate and grow to maturity with few or any problems. I grow my seedlings in seed trays with individual cell packs. After sowing the seeds, I cover them with a pre-fitted plastic dome. This is critical to keep the soil moist and the humidity high. But once the first seedlings sprout, it is important to remove the cover to avoid damping-off disease. This is a fatal fungus disease which only attacks young seedlings, and is caused by inadequate air circulation and non-sterile soil. That is why I advise all those who start seeds indoors to only use sterile, soilless mixes composed of vermiculite, perlite, and sphagnum moss. These mixes can be purchased at any reputable garden center.

Once the seedlings develop their second set of leaves, you can begin supplementing the plants with a diluted solution of fertilizer. Since you want to keep the nitrogen and salt levels low at this stage of growth, I highly recommend staying away from the chemical mixes. Rather, use a seaweed/fish emulsion formula at ¼ the recommended level. This will help the plants’ development and also help ward off disease. You can purchase these organic formulas at most garden centers or through online websites.

Finally, be sure to keep your fluorescent lights no higher than 3” above the seedlings at all times. This is critical to prevent the plants from becoming weak and spindly. As I mentioned earlier, they should be left on 14 hours per day. If fluorescent lighting is not possible, put them in a southwest window and turn them every three days to avoid leaning.

Composting for Great Soil


Across the planet earth an amazing process is continuously taking place. Plant parts and animal leavings rot or decompose with the help of fungi, bacteria, and other microorganisms. Earthworms and an assortment of insects do their part digesting and mixing the plant and animal matter together. The result is a marvelous, rich, and crumbly layer of organic matter we call compost, which is nature's gift to the gardener.


Benefits of Compost

Compost encourages earthworms and other beneficial organisms whose activities help plants grow strong and healthy. It provides nutrients and improves the soil. Wet clay soils drain better and sandy soils hold more moisture if amended with compost. A compost pile keeps organic matter handy for garden use and, as an added advantage, keeps the material from filling up overburdened landfills.



How to Make Compost

Start with a layer of chopped leaves, grass clippings and kitchen waste like banana peels, eggshells, old lettuce leaves, apple cores, coffee grounds, and whatever else is available. Keep adding materials until you have a six-inch layer, and then cover it with three to six inches of soil, manure, or finished compost.




Alternate layers of organic matter and layers of soil or manure until the pile is about three feet tall. A pile that is three feet tall by three feet square will generate enough heat during decomposition to sterilize the compost. This makes it useful as a potting soil, topdressing for lawns, or soil-improving additive.




Your compost pile may benefit from a compost activator. Activators get the pile working, and speed the process. Alfalfa meal, barnyard manure, bone meal, cottonseed meal, blood meal, and good rich compost from a finished pile are all good activators. Each time you add a layer to your pile, sprinkle on some activator and water well.

After Only A Few Short Days Without Food, Human Behavior Turns Ugly

In the 1950s, the Pentagon conducted a study to find out what people would do at different stages of starvation.

What they discovered was shocking.

After just 10 days without food, 90% of people will steal, pillage and kill for food.

But after a mere 15 days, almost all human beings becomes a cannibal... ready, willing, and...

Even Eager to Eat Their Neighbors!

Nasty stuff right? But at this moment, you are probably quite full. Or, at the very least, you know that your last meal was less than 6 hours ago.

But think about it, in a long-term food shortage, you may not eat for days, possibly weeks.

After just one week without food, hunger will be gnawing away at a person's stomach like a lab rat... fear will be stalking his mind like a serial killer.

But after two weeks, desperation sets in, making people do truly crazy things. Things like theft, murder and yes... even cannibalism.

2012 NRA Annual Meetings

Sunday, April 15, 2012

Saturday, March 31, 2012

ok it's time to get ready

I have been doing this for years. It is time to get ready for any problems we may have in the near future. Please prepare for the worst. God only knows what will happen next.

Sunday, February 5, 2012