RE: Any survivalists on here?

[Guest guest]

> Anyone know how to combine these 2 ideals?

Sure, come up with your own survival plans. That's what we're doing.

Our goal is shelter in place in our urban location. For us, with health

and other considerations, it's the best plan we have. Our plans revolve

around our chickens and garden, primarily. If things get worse we're

going to raise rabbits for meat. If things get really bad, we just

won't have access to dairy and oh well. But frankly if things get that

bad we'll get a goat or three because it won't matter what we do at

that point--I'd like to see someone stop us if things are that bad, and

I'm betting that as a neighborhood we could get a nice flock of goats

to share, and some young armed teens with sheepdogs to herd them. They

can graze the empty lots and schoolyards.

Lynn S.

urban survivalist/wacky chick

------

Mama, homeschooler, writer, web developer, activist, spinner & knitter

Main: http://www.thenewhomemaker.com Portfolio: http://www.siprelle.com

[Guest guest]

Hard cheese can store near indefinitely in the right conditions. That

would be my alternative to powdered milk. I love my Raw Pecorino

Romano . Other even better plans would be, like someone else

mentioned, having your own livestock.

I personally am starting to stockpile homemade miso. I just love

making it and it can store indefinitely in the right conditions as

well. It is definitely the most flavorful survival food there is.

Don't forget that grains can be stored for quite a while, and if you

have a manual grinder you can rely on that source of food as well. I

wonder how long grains would store in vacuum sealed bags?

-

>

> How can one stick to WAPF principals and still try to have enough food

> stored to last a pronged amount of time should the need for them become

> available? One big example is powdered milk, taboo with WAPF (with good

> reason I am not questioning that) but a staple for most preparedness

plans.

> Anyone know how to combine these 2 ideals?

>

> --

> D. Siemens

> WAPF Chapter Leader

> http://www.freewebs.com/wapfontario/index.htm

>

> Wife of Tim, Mother of Zack and Lydia, Child of God.

>

>

>

[Guest guest]

> Don't forget that grains can be stored for quite a while, and if you

> have a manual grinder you can rely on that source of food as well.

It can also be sprouted for greens, not just eaten as-is.

Lynn S.

------

Mama, homeschooler, writer, web developer, activist, spinner & knitter

Main: http://www.thenewhomemaker.com Portfolio: http://www.siprelle.com

[Guest guest]

> [mailto: ] On Behalf Of Siemens

>

> How can one stick to WAPF principals and still try to have

> enough food stored to last a pronged amount of time should

> the need for them become available? One big example is

> powdered milk, taboo with WAPF (with good reason I am not

> questioning that) but a staple for most preparedness plans.

> Anyone know how to combine these 2 ideals?

Well, if your living situations are such that you can keep livestock, they

tend to keep pretty well. If not, the next-best thing is to keep a list of

your least favorite neighbors.

Aside from that, I guess you can stock up on pemmican, tinned sardines,

high-quality fats and oils, dried meats, dried fruits and vegetables (just

keep in mind that it's easy to eat too much dried fruit), nuts, and

fermented vegetables (althoigh they don't really offer much in the way of

caloric value). Most sweeteners are calorie-dense and last a long time,

although you shouldn't eat much of those. I'm sure others can think of more.

[Guest guest]

I thought Miso that wasn't bad for you had to be prepared in a very

difficult way that took years of internship in Japan to learn and then

it took 3 years of fermentation before the Miso was ready. Do you know

for sure that the toxins or anti nutrients in soy are ameliorated

enough?

On Jan 30, 2006, at 2:26 PM, gdawson6 wrote:

> I personally am starting to stockpile homemade miso. I just love

> making it and it can store indefinitely in the right conditions as

> well. It is definitely the most flavorful survival food there is.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

I don't know where you got that idea, but its not hard to make at home

(though it certainly isn't a breeze either). Wild Fermentation by

Sandor Katz tells you how, as well as many other places.

To sum up the process I use...

-I use Koji spores to innoculate steamed barley and it gets moldy and

malted and smells so good.

-Then I mix the fresh Koji with salt and mashed up cooked soybeans and

a tablespoon of unpasteurized miso, pack it down, and sprinkle the top

layer with salt.

-Place something over the top, and weigh it down, wait 2 months to 2

years or more. I prefer mellow miso (2 month) for porridge and whatnot.

2 Months fermenting time with very live and active mold and bacteria

cultures is certainly enough to remove anti-nutrients.

Thats pretty much the same way they do it traditionally (I have read

books) but it is much harder to do when you make 100 pound batches!

-

>

> > I personally am starting to stockpile homemade miso. I just love

> > making it and it can store indefinitely in the right conditions as

> > well. It is definitely the most flavorful survival food there is.

> Parashis

> artpages@e...

> zine:

> artpagesonline.com

>

> portfolio:

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

[Guest guest]

On 1/31/06, Parashis <artpages@...> wrote:

> I thought Miso that wasn't bad for you had to be prepared in a very

> difficult way that took years of internship in Japan to learn and then

> it took 3 years of fermentation before the Miso was ready. Do you know

> for sure that the toxins or anti nutrients in soy are ameliorated

> enough?

I wonder if that's true in the same sense that it takes ten or fifteen

years or somesuch to become a sushi chef, i.e. cut slices of fish and

put them on rice. I know, I know there's a whole lot more to artful

sushi making than that, but you can probably see my point.

Culturally, the Japanese often seem fond of requiring long long

apprenticeship for doing just about anything.

[Guest guest]

--- In , " gdawson6 " <gdawson6@...>

wrote:

>Grains don't have to be ground with a mill. Just soak or sprout and

consume or process into ready to eat product. Dennis

> Hard cheese can store near indefinitely in the right conditions.

That

> would be my alternative to powdered milk. I love my Raw Pecorino

> Romano . Other even better plans would be, like someone else

> mentioned, having your own livestock.

>

> I personally am starting to stockpile homemade miso. I just love

> making it and it can store indefinitely in the right conditions as

> well. It is definitely the most flavorful survival food there is.

>

> Don't forget that grains can be stored for quite a while, and if

you

> have a manual grinder you can rely on that source of food as

well. I

> wonder how long grains would store in vacuum sealed bags?

>

> -

>

>

[Guest guest]

-

>How can one stick to WAPF principals and still try to have enough food

>stored to last a pronged amount of time should the need for them become

>available?

Pemmican. Properly made, it's reputed to be able to last for

decades, not just years.

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