Skip to comments.Bunkers, Food, Armor: Disaster Prep Hits Mainstream
Posted on 04/10/2012 10:01:25 PM PDT by QT3.14
Im not sure when the tipping point occurred, but at some point recently the prepper movement exploded and became mainstream.
Preppers are folks who detect the possibility of calamity and decide to increase their odds of surviving it by putting aside supplies. Putting things by essential throughout most of humanitys existence was common in the United States up until advances in transportation logistics brought about the just in time shipping model. Suddenly, we could get almost any supplies delivered fresh and year-round to massive community stores. What our grandparents called lean times became a thing of the past for even the poorest Americans.
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Its been here for a while.
Costco was selling prepper food and selling out of it 2 years ago.
Waitin for the Skiddles to hit the fan.
I’m not quite ready to invest in an NBC-protected bunker, but I’ve long held the notion that a little preparation can pay huge dividends when something goes wrong.
I keep a stock of “extra” canned/packaged foods set aside in the pantry case I get snowed in or the like. If I don’t have cause to use it in an emergency, I’ll use it up and replace it with fresh stock when I get with six months or so of the expiration date.
I also keep several large sealed jugs of drinking water around. I like the 2-3 gallon plastic jugs I can get at superstores like Wally World, etc. They’re inexpensive and compact, so I can keep a week’s worth of emergency water on hand (figuring a gallon a day for me and the cat) in the back of a closet without problem.
If you have canned chicken, Veg-all, cream of chicken soup and Bisquick you can whip up a decent chicken pot pie.
And who could forget how simple tuna casserole is with storable food stuffs?
I respect that... but the chef in me hates you. Nothing personal.
If you have flour, fat, plenty of time, the right kind of weeds in the yard, and squirrels in the trees, you can whip up a decent pot pie. I've done it after the Oct 2008 market crash.
I have been a prepper of sorts since before 1960. Prepping really took off back around 1978 when people got a real look at Jimmy Carter’s incompetence.
Began again with Bill Clinton’s admin, fell flat after Y2K, now starting up again.
It’s common sense to keep extra canned food on hand for emergencies. That is something I learned while living on isolated farms back in the 1950s. My folks got through the depression that way.
I like your pie better, but we are talking fast emergency food.
Right now there’s squirrels and rabbits around.
I cant make a GOOD crust without cold butter.
I take that back.
Cold pork lard is da bomb in a crust!
My viet buddy had a BBQ and he had some mystery meat on one of the grills.
I studied the anatomy as it cooked and said what is that?
He said that a damn squirrel!
I said where’s you get the squirrel?
He said you see that damn tree?
LoL! The original prepper!
Any fat. Oil even. It requires practice.
I have MREs for emergency food. And none of them involve tuna casserole without an included firearm for self termination before eating.
If it goes 3 days, I'm eating off the local economy or ecology. I got lotz o' stuff around I know how to make good meals out of. Fish, wild pig, squirrel... I don't eat the local rabbit. And I know which weed are good in salads, and which ones need cooked.
And there is local volunteer parsley, thyme, cliantro, basil, and rosemary within a one minute walk. Not cultivated, just growing.
I'll eat much better, and just as quickly off the land here. My prep supplies are more geared to things I CAN'T get here, like large bags of green coffee that I can roast.
It just makes sense to have at least some weeks (or better months) worth of dry stores and canned goods stocked up all of the time. Quite apart from some zombie apocalypse, there are any number of civil emergencies, from earthquakes, storms, volcanic eruptions, or whatever that can happen.
I carry a go-bag in my vehicle that I can live out of for a week or so, until I can get home, which is my primary hole-up location.
I like Tuna casserole.
It must be a midwest thang.
When I was working in the fine dining restaurants, I scored some hard beef kidney fat. Also called suet.
That's the best pies I ever made.
They'll keep you alive
Some of the best meals I have had were in the field.
I could see that working but I have never had access to the stuff.
what would be the best freeze dried food to order? Any websites that anyone has dealt with would be helpful.