Following up on last year’s very successful Emergency Preparedness Expo, a new preparedness based company Free Food 2 Go is sponsoring a preparedness event the first weekend this April. The expo will play host to a wide range of well know presenters in a variety of preparedness subjects as well as an expo hall for vendors, all at the UVU campus. This is the second year for this particular event which saw 1,500 attendees in 2011. This year the expectation is 2,500 to 3,500 attendees.
Free Food 2 Go, the expo’s overall sponsor appear to be a vaguely MLM/Co-op plan for food storage. As the sponsor, they will obviously have plenty of information prominently featured. However, if MLM sales pitches turn you off remember that while featured, they are just one of many vendors at the event. With the number of vendors and experts on hand this should prove to be a great chance to get hands-on with many of the suppliers and products discussed here on UtahPreppers.com and in other preparedness circles.
As I was getting for work this morning, like most mornings I had the morning news on so I can try to be up to date on those events that are reported on. As I was finishing up and getting ready to walk out the door, the Today Show on NBC came on following the local news. One of the first things they mentioned? The growing number of “preppers preparing for the end of the world”. Continue reading “Prepping featured on the Today Show this morning – Today Show Preppers”
This is yet another “Eat what you store / Store what you eat” post. I had a few experiences in the last week or so that has worked me up to this article.
Eat what you store
First. A few weeks ago I went to get some cooking oil from our storage area. I discovered to my dismay that well over half of my oil had gone rancid. I’m not sure if I had a tempurature fluxuation or what happened. Bottom line: I was almost out of oil. Fortunately it didn’t ruin my dinner plans, but imaging discovering that your oil was bad in the middle of a crisis? The oil was out of date, but my previous experience has lead me to believe that generally oil has more longevity than is stamped on the bottle. Continue reading “Store what you eat / Eat what you store”
Part of being a good prepper is not just buying extra food, but the art of learning how to buy right. Purchasing foods especially can be an art form for knowing when to get the best prices, and best quality. For instance, it’s usually a bad idea to buy a vegetable who’s harvest is about to happen, as you know that means you are getting what’s left from last year. Your food won’t taste as good, and it won’t store as long as it’s already got a year down. Grocery stores know this, so many frugal shoppers have studied the common grocery sale cycles to understand how the manufacturers and stores are working together to move their product most efficiently. Continue reading “When to buy: Grocery Sale Cycles”
Last weekend several of the UtahPreppers got together with some friends to begin doing some hands on tests to start preparing for winter. Recently several of us have acquired new stoves and we wanted to give a conduct some tests to compare how well they worked. For our first meet up we wanted to test a few stoves and other devices with the group. While we learned a lot we realized that we’ve got some more comprehensive tests to run through before we can highlight each of them adequately. But before we move along with the individual tests, we wanted to thank some of the people that helped make this first stove test so much fun and informative. Continue reading “Group Stove Test: First Thoughts”
Heading out on a hike recently, I needed to find a good item for breakfast. Having already converted my friends to the awesomeness that is freeze-dried eggs, I wanted to try something new. I’ve long been anti- dehydrated/powdered eggs after having far too many bad experiences with them. To me they still always taste odd, and it leaves me not wanting eggs for a while afterwards. However, I do have a love for eggs and really wanted to have some on our hike. So as I was browsing along a local sporting good store, I happened upon a new item. Continue reading “OvaEasy Eggs”
How many canning lids do you have in your storage? Canning in a long term emergency situation means having the supplies to do it. You’ll need your canner, jars, rings, and of course those pesky lids. Lots of them. Those lids that you can only use once and then you need a new lid. And once you’ve used your stash of lids, then what? Or is there a better way? What about canning lids that can be used over and over?
Last fall I tried some Tattler reusable canning lids. I canned jam, tomatoes, and salsa with them. The Tattler company has been making these lids since 1976. They are two pieces–a plastic lid and a rubber gasket. You’ll need the metal rings that came with your jars or you can buy some extras on the Tattler site if you’re short on rings. The lids are BPA free and made in the USA. Tattler has them available for wide mouth and regular jars. The upfront cost of $7.00-$8.00 per dozen is, of course, more than the metal lids, but with regular re-use they pay for themselves pretty quickly.
The way to a man’s heart is his stomach. When that man is a prepper, and a blogger, nothing could be more true. With that said, I was overjoyed recently when I was contacted by one of our local freeze-dried companies. They were wondering if I would be interested in sampling a couple of their entrees, and writing my opinion on them. Not exactly a difficult decision there.
Walking along the book aisle in Costco the other day, I came to a rather sudden stop as a specific book caught my eye. With a name like The Forgotten Skills of Self-Sufficiency Used by the Mormon Pioneers, can you blame me? This was obviously a book stocked for a local audience, so I hope our non-Utah readers can find a copy. Author Caleb Warnock is a local (Alpine, Utah) writer, year-round gardener, and teacher of “Forgotten Skills” classes. It also helped when I noticed one of the people listed in the special thanks section is a friend of mine, and local sci-fi author (how’s that for a tight-knit Utah Valley). Also at only $11 or so, any tidbit that might help will likely pay dividends well over the purchase price of the book.
This book also stood out to me, because I often wonder *how* my family managed to get enough food to live. My mom’s side of the family was that oft-discussed “hearty pioneer stock”. However I have noticed that while many farmed to live, I have a long history of blacksmiths and military. There is no hiding that this must be because I inherited a really lousy black-thumb, they took up other trades because of this family curse. I’m one of those people who has to work really hard to make part of his garden succeed. I enjoy blaming my heritage on this, as it cannot be some failing of my own, right? So I felt driven to read this book, and find out how they managed to live, despite my inability to grow enough of the right foods in the wasteland of Utah.
Curing meat is an age old process. It has been used to preserve, intensify flavors, and make unpalatable cuts of meat acceptable for consumption. Most of us don’t worry about the preservation aspect so much anymore, but if you’ve ever made a marinade then you’ve dabbled in curing (perhaps with out even knowing it). In this post I’m going to go over some of the ingredients needed to cure meat and introduce a couple of salt mixtures that can be very useful in curing your meats. I’ll also go over some things that could be kept in your food storage. Continue reading “Curing meat”
Way back in 1998 sweet husband and I were just getting serious about our food storage. That’s shortly before we had any kids. We had the opportunity to do some canning at the LDS dry pack cannery and so we sat down to figure out what to can.
Well, we didn’t have a wheat grinder and didn’t really know what to do with wheat, so that was out. I’m not sure why we ruled out oatmeal or sugar or whatever else, but we did decide we both liked white rice so we meticulously counted up how much white rice we’d need if we ate it for every meal for an entire year. True story. And that is what we canned. A whole lot of white rice. Now I know you’re all giggling at the fact that you really can’t live on white rice alone for a year without suffering some serious nutritional issues, but we were young and didn’t think through this very well.