I’m always getting asked “when will you make more preparedness videos?”. Well today I was working on that and I found that there were some videos that I made but that I never published for some dumb reason! Doh!! (Although it’s certainly not the most earth shattering worthy video I Read more…
As I stated in Part 1 of this series, I firmly believe that there has never been a time since the sovereignty of this nation began, that has been more desperately in need of us developing the ability to support ourselves financially. Self-employment! We must become more faithful Read more…
Let’s talk about this whole “gourmet food storage” phrase that I keep seeing all over the place. I’m really having a hard time accepting that anyone is falling for the concept of “gourmet food storage.” Doesn’t anyone else see the oxymoron in calling something “gourmet food storage?” Has someone figured out a way to freeze-dry roasted asparagus with a rum pear spinach salad served alongside roasted pork in a pear butter barbeque sauce? What exactly is it that qualifies a freeze-dried or dehydrated entrée as “gourmet food”? [caption id="attachment_9154" align="alignleft" width="160" caption="Chef Robert Irvine--Chef to the Queen--Knows Gourmet"]
[/caption] If you look up the meaning of gourmet in any dictionary you’ll see that the term is referring to a person who’s a connoisseur of food and drink. I suspect that chefs such as Robert Irvine, Scott Conant, Judy Joo, and Simon Majumdar could arguably be referred to as gourmet chefs. Clearly they are connoisseurs, and as such I really have a hard time picturing any of them lauding the taste, textures, and balance of any food made by Wise Foods or Daily Bread—or anyone else who claims to have “gourmet food storage.” I looked and looked but didn’t find a single episode in which the “secret ingredient” of Kitchen Stadium was freeze-dried food storage let alone “freeze-dried peach flavored apple pieces.” I just can’t even imagine the Chairman dramatically whipping back the red silk cover as the dramatic music plays only to see that the Secret Ingredient is freeze-dried whole eggs.
Well, I’m back from playing around and taking some time off, so your update is coming on a Wednesday. 🙂 Hey, better late than never I suppose. 
Wow. Can you believe it’s June already? The weather sure isn’t manifesting that. We’ve got record levels of rain, snow, and even low temperatures here in the West. Record dry weather back east. And record number of tornadoes and devastation as a result of said tornadoes. Think Someone is trying to tell us something? Wow. What a way to start off the summer season. These records aren’t just for the decades. Some of these are records for the last 150 years! It will be interesting to see what the hurricane season is like this year.
“Food. It’s what’s for dinner.” “Home is Where My Food Storage is.” “Hunger is the best sauce.” Yup, it’s time for us to address the Principle of Preparedness that so many think of first and foremost—food. Keep in mind, though that it is indeed the 8th Principle of Preparedness in order of prioritization. (more…)
Ok folks. Today I’ve narrowed it down for you on what freeze-dried, shelf-stable and some dehydrated products that I can recommend with a clear conscience. This list will give you a little roadmap so that you don’t have to experience any costly palette snafus (I couldn’t resist saying that. Hee hee). After I list my favorites, I’m also going to list a couple of brands that I absolutely loathe in order to steer you clear of them as well.
OK, I admit it. I used to hate powdered milk as a kid. But I have to admit, it’s come a long ways in 30 years, thank goodness. With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas. And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.