Tag Archives: food

A guide to cushioning system collapse

(News & Editorial/A guide to cushioning system collapse)

 A. Crisis Reality: “Within An Hour the Stores Were Emptied”

guide shelves
22 January 2014, The Daily Sheeple, by Mac Slavo at SHTFPlan.com
Pasted from: http://www.thedailysheeple.com/crisis-reality-within-an-hour-the-stores-were-emptied_012014
When toxic chemicals spilled into the Elk River in Charleston, West Virginia a couple of weeks ago we got another glimpse into what the world might look like in the aftermath of a major, widespread disaster.

There were several lessons we can take from this regional emergency and all of them are pretty much exactly what you might expect would happen when the water supplies for 300,000 people become suddenly unavailable.

Lesson #1: There will be immediate panic

Studies have suggested that the average person has about three days worth of food in their pantry, after which they would be left with no choice but to scrounge for scraps once their food stores run out. We saw this scenario play out after Hurricane Sandy, when thousands of unprepared people lined up at National Guard operated FEMA tents and temporary camps. That’s what happens when there’s no food.

With water, however, it’s a whole different matter.

Food we can do without for weeks, but lack of water will kill us in a very short time. The events following the Charleston chemical spill highlight just how critical fresh water is to maintaining stability.

A reader at The Prepper Journal web site shared his firsthand account of the events as they played out. In a situation where water supplies are poisoned, whether by accident or on purpose, the anatomy of a breakdown accelerates significantly from three days to mere minutes:

Just yesterday that ban was lifted, but what if this had happened in your town? Would you be able to live comfortably with no water from the tap for 5 days? The news reports that I read stated that there was plenty of water and the stores never ran out. That is in direct contradiction to what Steve tells me:

Immediately after the announcement, the stores in the area were rushed for any bottled water products. Within an hour the stores were emptied.  Do not let anyone tell you that everything was nice, peaceful and everyone conducted themselves gracefully.  There were fist fights and scuffles for the last of the water.

After the order was issued no one could give any answers as to when drinkable water would be available.  Those with water were either hording it or selling it at enormous prices.

48 hours after the ban,  water began to be distributed to the everyday person.  Hospitals and nursing homes received the first shipments.  By the way the hospitals (except one) were not taking any new patients).  If you got hurt or injured you were on your own or had to travel an hour away for treatment.

What if the spill was more serious or the supply of water non-existent? Would you have enough water on hand and the means to disinfect new sources to take care of your family? It is news like this that illustrates for anyone paying attention the importance of storing water.

If you live an area affected by a water supply contamination and have no water reserves, this report suggests that you have less than an hour to stock up. And during that hour there will be panic with the potential for violence being highly probable.

Lesson #2: Security forces will be deployed to maintain order This is a no-brainer, but nonetheless worthy of mention.

We saw it after Hurricanes Sandy and Katrina – thousands of troops and militarized police deployed to prevent looting and rioting. The fact is that when the water and food run out people will be left with no choice but to rob and pillage. It becomes a matter of survival. Crowds will unwaveringly stampede to get to the resources they need. They’ll stomp over you if you happen to fall on the ground in a rush, because when the herd starts running nothing will stop it.

Imagine how these people will act when they are desperate for food food and water:

There is a reason the government has been preparing military contingency plans and simulations for events that include economic collapse or a massive natural disaster. They know what will happen if millions of people are left without critical supplies.

In Charleston, after water supplies started being delivered to grocery store chains, local government and the companies themselves brought on hired guards to keep the peace.

The Elk River event was limited in scope, affecting about 300,000 people in an isolated area, thus it was not that difficult of a situation to contain as FEMA and government could throw all of their resources and assets at the problem.

But imagine a scenario that involves multiple large metropolitan areas simultaneously in different regions of the country.

There are simply not enough personnel (or supplies) to respond to such a situation and maintain order.

Lesson #3: Despite hundreds of billions spent, the government is ill-prepared It took emergency responders five days to get water to the Super Dome in New Orleans following Hurricane Katrina.
Following Sandy, FEMA had enough food and water to provide the absolute basic necessities to about 50,000 people.
In Charleston it took at least two days to get water supplies moving.
If this were a massive catastrophe it could be weeks before help arrives.

The Federal Emergency Management Agency has itself warned that it is not equipped to handle large-scale emergencies. It’s for this reason that they strongly recommend a minimum two week supply of food and water.

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Considering that the majority of Americans have maybe three days worth of supplies, how many millions of mouths would need to be fed three square meals a day if we experienced a multi-city event?

It was recently reported that FEMA has in its possession about 140 million “meals ready to eat.”
In 2011 a FEMA/DHS organized National Level exercise simulated an earthquake on the New Madrid Fault in the Mid West. The simulation revealed that 100,000 people would be killed almost immediately, and another 7 million would be displaced from their homes.
They would only have one place to go – government managed FEMA camps. Those seven million people eating just two MRE’s per day would  consume FEMA’s entire emergency food reserve within 10 days.
Then what?
You probably already know the answer.
Prepare now, because the last place you want to be in is in the midst of crisis-driven panic.

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B.  Report: Supplier Survey & Trend Analysis of Preparedness and Resiliency Provisions
30 Sep 2012, learntoprepare.com, by Denis Korn
Pasted from: http://learntoprepare.com/2012/09/report-supplier-survey-trend-analysis-of-preparedness-and-resiliency-provisions/

Here is my perspective on current trends relating to food products for shelf stable food reserves and resiliency provisions in general.
In the 37 years I have been in the natural foods, outdoor recreation and emergency preparedness industries as a retailer and manufacturer, I have experienced a number of fluctuations and factors that have influenced the availability and pricing of foods and supplies for preparedness. A number of current factors and converging events are affecting the preparedness marketplace today and potentially in the near future.

In addition to my own present-day observations and experience as a retailer of food reserves and preparedness products, I have very recently surveyed a number of suppliers, processors and manufacturers for their assessment of current conditions in the marketplace.

Here are my appraisals, reports, and insights regarding the state of the industry:

  • The numerous and diverse potential scenarios associated with emergency and disaster preparedness is so pervasive in contemporary culture, that a broad spectrum of citizens have begun to take some form of action. Others are acutely aware of the probable dangers and are waiting for a significant triggering event to act.
  • BOB1 foodIf a serious event were to occur, fence sitters and those who have done nothing to prepare would overwhelm preparedness suppliers, manufacturers and normal outlets. Products will be sold out or long lead times will prevail. The nature of the triggering events will determine the availability of preparedness supplies for both the short and long terms.
  • Preparedness niche companies and their suppliers have a limited supply of goods on hand during normal business activity. At all levels of the supply chain there is a restricted amount of products available. Y2K, hurricanes, international disasters have all been testaments to disruptions in certain product availability. A wide spread and prolonged emergency will have a devastating effect on the availability of goods and services. This is especially true of specialty food processors.
  • The main stream media will not accurately depict the real state of affairs regarding the current conditions in our society. This relates to politics, the economy, financial issues, government action and inaction, weather effects and anything that would be valuable for citizens to know so that they can prepare in advance for shortages. Information is significantly manipulated, controlled and fabricated. This includes what you hear and what you don’t hear.
  • The current drought has had some effect on food prices and availability but not a catastrophic one. The increases in costs have already been factored in as it relates to commodity futures. Corn, soy beans and wheat were the crops most affected by the drought, as was potatoes and to a smaller extent other vegetables and fruits.Internet- food, FD #11 cans
  • A record corn crop was initially anticipated, so the effect of the drought could have been worse. NOTE: 40% of the corn crop goes for ethanol.
  • Currently the price of most beans has dropped some due to good yields in North Dakota where 2/3 of the nation’s beans are grown. Availability of beans and other grains is good.
  • Rice prices and availability is stable.
  • Freeze dried food processors are very busy and are experiencing an increasing demand for fruit and vegetables from non preparedness manufacturers. This is causing shortages in some products. The drought has not substantially affected fruit and vegetables.
  • There has been a shortage in some “ready” or “no cooking required” ingredients that are necessary for entrée and blended recipes. Many of these ingredients use non freeze drying technology to enable a no cooking requirement.
  • Quality domestic food ingredients are becoming more difficult to source. It is essential that consumers do diligent research to establish trust with reputable manufacturers. Many current preparedness food packers have succumbed to using lower quality imported and processed foods.
  • Currently, other vital preparedness provisions – electronics, medical, tools, water filters and such, are in adequate supply. Last year at this time there were shortages.
  • Prices have risen in many sectors due to a multitude of factors such as transportation, packaging (paper prices have seen a steep increase), cost of benefits to employees, fuel, raw materials, regulations unfavorable to small business and lack of credit. Prices are expected to continue to rise, and with any new detrimental financial event they will rise dramatically.
  • As shortages continue lead times for fulfillment will increase. I see this currently occurring.
  • The current debilitating state of our nation and the attitudes of despair of our citizens are unprecedented in my lifetime.
  • I and others see a substantial spike in demand for preparedness food and supplies from possibly right before to definitely after the November election. Negative reaction to the outcome of the election will be momentous – no matter who wins. We will soon know how serious the reaction will be, what form it will take and what governmental actions will be executed.

Conclusion:
Currently food products – with increasing lead times – and other supplies are available. However, there are a multitude of very volatile factors that could trigger a substantial increase in demand of preparedness supplies. A very difficult question to answer, although it discussed frequently is: How will a crisis effect fulfillment of essential goods and services?

During Y2K there were specific dates as to a potential problem, and specific remedies that could be addressed and possibly implemented. When citizens realized that problems had been addressed, demand for preparedness goods subsided. It was the unknown consequences of a potential computer calamity and the perceived resolution of those problems, which triggered the fluctuations in demand and supply.

The unknown consequences of the myriad of potentially devastating scenarios being discussed currently are not so easily resolved nor are the timing markers so easily recognized. There is so much uncertainty associated with current events that folks are either in denial or on edge waiting for a significant triggering event before they act. And when they do, preparedness suppliers, warehouse retailers and numerous provision dealers will be inundated.

I and numerous other observers of current events don’t ask if a catastrophe or serious events will happen – but when? Then we ask:

  • 1. How long will it last?
  • 2. How devastating will it be?
  • 3. How will the population cope with a dramatic lifestyle change if scenarios are dramatic?
  • 4. How many will be prepared?
  • 5. What will those who are not prepared do, and who will they rely upon?
  • 6. What repressive and draconian measures will the government implement?
  • The unknown consequences of the myriad of potentially devastating scenarios being discussed currently are not so easily resolved nor are the timing markers so easily recognized. There is so much uncertainty associated with current events that folks are either in denial or on edge waiting for a significant triggering event before they act. And when they do, preparedness suppliers, warehouse retailers and numerous provision dealers will be inundated.

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C.  The #1 Preparedness Question – What’s Your Scenario? (Why?)
13 Oct 2012, learntoprepare.com, by Denis Korn
Pasted from:  http://learntoprepare.com/2012/10/the-1-preparedness-question-whats-your-scenario-why/

This is such an important question to answer when engaging in preparedness planning that I felt it necessary to examine it more carefully. It is the first question in my 12 Crucial Questions of Preparedness Planning, listed under 12 Foundational Articles for Preparedness Planning (as you can see I like the number 12).

Before I proceed with this topic I want to share some insights on the current state of fears and concerns I hear people discussing.

guide disaster formsIt is no secret that the societal, financial and moral issues of our time are wreaking havoc on the lives of most Americans. While at each election, the parties proclaim their election to be the most important of the era, what we currently are experiencing is that this statement is finally true. Not that the outcome will necessarily change the fundamental problems underlying our society and its governance, but that the results will indicate how really difficult true transformation will be. I am very passionate about my concerns for our country and the future for my children and grandchildren. I have never seen such blatant in-your-face displays of revolt, rage and lying by those who are ignorant, self-serving and delusional (a strong word yet in my opinion accurate).

Our leadership, corporate ethics, cultural morality and attitude towards truth, human compassion and right action has been so corrupted and dishonored that it will take a Divine act to significantly transform us and set us on the right path. Earnest prayer is essential! Over the course of the next few months we will see how difficult it will be during the times that lie ahead, and as it relates to this blog site – how can we be prepared?

Steve Wynn, a very successful developer and casino operator, was asked for his assessment of the current business climate. His answer included this statement, “…And I have to tell you, Jon, that every business guy I know in the country is frightened of Barack Obama and the way he thinks.” This response mirrors my experience in talking with many small business owners, and is an exact duplication of the circumstances surrounding the 1980 election between Jimmy Carter, incumbent and Ronald Reagan, challenger. The business climate was terrible (I was in the outdoor recreation and preparedness industry as a business owner at that time), and whatever one’s political viewpoint, the perception of a pro-business and competent President was critical in turning the decline around. This is not a political blog, so I will not dwell on the politics. However, I cannot turn my back on the obvious – too much is at stake.

The perception of the capability and aptitude of our leadership to instigate real change will have a dramatic effect on the course of events in the short term. For the long term, the fundamentals must be transformed.

Let me be frank, I am a small business owner who has owned various businesses for 41 years, and if we don’t elect leadership who will instill confidence and trust and initiate real reform for We The People during these darkest of days – we’re screwed!

Here is the entire question #1 of the 12 Crucial Questions:
What are the circumstances or scenarios you have determined may exist that will require you to rely upon your preparedness supplies?
This is not only the most important and first question to answer, it is often the question most overlooked, or not considered critically enough. While many people find it difficult to honestly assess potential uncomfortable and “fearful” possibilities, wasting time and resources on inadequate and ineffectual provisions can be detrimental to your health or possibly your life. Don’t be caught up in slick advertisements, fraudulent claims or irrelevant personality endorsements. I have seen them all – do your due diligence!

  • What will be the severity and impact of those circumstances on your life?
    Now starts the process of being specific and increasingly focused. Honesty is essential – this is no time for wishful thinking and denial.
  • Given your potential scenarios, how thoroughly have you researched the available options for food, water, medical, shelter, hygiene, and other categories of critical supplies?
    An actual physical list is vital in answering this question. Here you will begin to determine specific provisions you will need. You will have a broader perspective of available items required for your scenarios.
  • Are you prepared for emergencies during all seasons of the year?
    Depending on where you live, temperatures, rain, snow and other weather conditions can vary significantly. Cold weather preparedness is especially important. The anticipated duration of your scenario might require preparing for multiple seasons and conditions.
  • Is your family more susceptible to certain emergencies?
    Depending on where you live or where you might need to relocate will determine unique potential issues. Possible hurricanes, earthquakes, tsunamis, storms, tornadoes, fire, riots, loss of electricity, lack of water, lack of essential medications are just some events that might affect your preparedness planning
  • How would your scenarios impact you or your family’s daily routine? Work or livelihood?
    If you scenarios are relatively minor and isolated, then of course there will be a minimum of inconvenience. If however, your scenarios are more impactful, severe, regional or nationwide and of longer duration, then you are looking at a significant disruption in routine and possibly a substantial lifestyle change.
  • How will you protect yourself and family against those who might do you harm?
    Many folks don’t welcome the notion that a significant emergency or disaster will create a dangerous environment with animals, gangs or groups of ill-intentioned people who can inflict injury. Where you live will determine the degree of concern. Those who are responsible for their own welfare and the protection of their family will need to reflect on this question with seriousness. Protection devices are numerous and diverse, consider the appropriate response for your anticipated scenarios.

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 D.  9 Survival Items You Should Always Have In Your Car
10 June 2013, OffTheGridNews.com, written by: Travis P- Extreme Survival
Pasted from: http://www.offthegridnews.com/2013/06/10/9-survival-items-you-should-always-have-in-your-car/

In my home I have over a dozen firearms, thousands of rounds of ammunition, shelves and shelves of food, enough water to drink for weeks, and a two rucksacks packed to last seventy-two hours should this all be compromised.

Now how useful is all this if I’m not home when things fall apart? It’s no good to me at all if I’m thirty miles away and traffic is halted… or if a hurricane hits and I’m stranded. In addition, if a bridge washes out or I crash in the middle of nowhere, I might need a survival kit. As I discussed in last week’s article, I almost always have either a shotgun or my concealed handgun on me or in my car or truck, but what about other supplies? A lot of things can happen, and my survival gear may not be at hand.

So is the easiest answer to simply throw one of those seventy-two-hour bug-out bags in my car or truck? Well that’s a good idea, but not very practical for riding around with every day. These rucks are pretty big, and they won’t work well with strollers, car seats, work stuff, and trying to fit myself and others in my vehicles, and I can’t toss it in the bed of my truck without worrying someone will swipe it.

So that’s where the “get home bag” comes into play. Some people may see it as a smaller bug out bag, but I much prefer calling it the “get home bag”. The main difference between the get home bag and my bug out bag is size. My two bug out bags will last my family 3 days comfortably and can be stretched to five days if we have a good water source. My get home bag is more customizable in terms of food and water, and how long they need to last.

I’ll address those two first.
Food and water are critical, and the situation will vary on how much you need. So first I put a 24 count case of 20 ounce bottled water in my trunk. It fits perfectly on the floor, under my son’s car seat. That room is wasted anyway since he is rear facing. It doesn’t leave room for the mentioned stroller or tools, but there is enough for the case of water.
I also have a Camelbak hydration system, and a Nalgene bottle. I can fill both up and carry as many additional water bottles as I believe I’ll need for the trip home. I have loved these hydration packs ever since the first time I was issued one in the military. It’s an excellent way to carry water, easy to carry, and leaves your pockets and pack free for other things.

For the food portion, I keep six civilian versions of the military MREs. I have plenty of access to military MREs, but the civilian MREs are much better tasting, last longer [5years as listed at Amazon-Mr Larry], and I know the date of production. They also pack more stomach-friendly foods than the military versions. I field strip the MREs and tape them tightly together with duct tape for compact packages. I also have quite a few bags of sealed beef jerky and high fat protein bars. This all fits in easily with the spare tire in the trunk of the car.

So now that my food and water are in place, I can take or leave whatever I need. Remember this isn’t to last you forever, just enough to get you home. I feel I’ve over-packed, but it fits well so there is no point in taking anything out.

Now, as I write this, I’m building the actual get home bag portion of this. I didn’t buy anything special to build this; I used what I had laying around. I will honestly probably buy a few things for this kit in the future (and drive my wife a little crazier). Most of the items are extras I hang on to, but quality items none the least.

First off, my personal number one rule of survival is to always have a knife, and a good knife at that. I packed a Spyderco Enuff Sheepfoot. The Enuff Sheepfoot is a small fixed blade with a sturdy Kydex holster. I like Spyderco knives, and this little one wasn’t much use in my tool box, so into the bag it went. Next I tossed an extra small, folding knife in the bag (it’s a small, cheap Smith and Wesson folding knife).

Next was twenty feet of paracord, braided to make it more compact. Also known as 550 cord  (for its resistance), 550 could also be the number of uses it has. A good strong cord can do anything from make snares to fashioning a lean-to.

Next up was a good strong, metal framed, LED flashlight, and a Gerber headlamp. Neither of these are expensive Surefires, but they’re dependable and water resistant. Along with these are, of course, extra batteries to keep them lasting a few days. I may add a cheap crank flashlight to this mix as well.

One of the most important series of items is the medical supplies. This is a basic individual first aid kit. I packed a compression bandage, two triangle bandages, a cinch tight, some band aids, Betadine solution, gauze, and a burn dressing. I also included a flask of liquor (high proof), for cleaning wounds and if necessary, for starting fires.

Speaking of fires, I packed a good outdoor lighter, water resistant matches, and a cheap fire starter. Three different ways to start a fire is a good place to start. Fire can cook and purify water, as well as act as a signaling device.  It’s just as important as water because it will purify water too. On this note I’m also packing a military metal canteen cup in which to boil water. I’m also packing a packet of a dozen Micropur tablets, each capable of purifying a liter of water.

I have a few miscellaneous items to toss in there as well. First are two rolls of tape, one electrical and one duct tape. Tape is another item that has a million uses. I also threw in a D ring, just because you never know. I also tossed in three glow sticks—blue, yellow, and red—that will each last 8 hours. These can be used for signaling as well as lights. {I’d add a few items the author of this article hasn’t mentioned, ie.: cheap thermal blanket, poncho, insect repellant, gloves and stocking cap or brimmed hat, depending on time of year and location. Also more apt to carry a 1/2 lb or larger canister of Bear grade pepper spray, than a gun, for this two hour to over night emergency. Mr. Larry).

Now the last piece of gear I’m bringing is probably the most important—the gun. I had a hard time choosing a weapon; I decided that the weapon needed to be concealable, adaptable, and powerful. I ended up choosing the Taurus Judge. I chose the Judge for a few reasons. First off, it is powerful enough to deal with any man or critter I will encounter. I can also load a variety of different shots for close range snake dispatching and small game hunting. I packed a box of Federal .410 handgun No. 4, a box of number 7, and 15 Winchester .45 colt Winchester PDX, and ten double-aught buck. I have a total of 75 rounds for this weapon. This weapon will compliment my everyday concealed handgun, a .45 acp 1911 Commander, with two eight-round magazines.

Of course I packed my favorite holster, a Blackhawk Serpa, with a paddle attachment. I love the Serpa for the Judge. It holds the weapon high, is easy to conceal, and it also holds the heavy weapon really well.

The actual pack I use is a military surplus “butt” pack. The butt pack was used on 782 gear as a patrol pack to carry food, tarp, or whatever a soldier needed on patrol that day. I rigged mine up with an old two-point sling to act as a messenger bag (aka “man purse”). The butt pack is tough and lightweight, just big enough to fit everything, and still stays small and convenient.

The small get home bag is a pretty handy little bag to keep in any vehicle. The bag is perfect for a short survival situation and cost me nearly nothing to build. It takes up only a small amount of room in my trunk, or behind the seat in my truck. Like my bug out bags, I’ll be changing and upgrading it constantly, and it will become a permanent addition in my vehicle.

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Filed under News & Editorial

How volcanoes like Tambora and Laki can affect our ecology

(News & Editorial)

The threat of volcanic activity and occasional eruptions seem to be in the news a lot recently, making one wonder, ‘If volcanoes erupt every year, as they always have and always will, what’s the big deal?’
Answer: 1) All volcanoes have not been created equally, 2) never have so many humans been so dependent on such relatively small warehouse storage and, 3)  just in time deliveries; 4) never has so much of our world’s population lived concentrated in a dependant city environment, while at the same time, 5) without knowledge of the past, feeling safe and secure in their numbers and looking to their governments to cover any ‘eventuality’.
Let’s step back for a moment to get a feel for the truly prodigious natural forces, capabilities  and  health estimates of a volcano affecting modern civilization.
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Volcanic eruptions undo all climate change measures
Tuesday 5th July 2011, 6:03AM BST.
http://www.shropshirestar.com/news/2011/07/05/letter-volcanic-eruptions-undo-all-climate-change-measures/#ixzz1REa3j74b
“Letter: The volcanic eruption in Iceland, since its first spewing of volcanic ash has, in just four days, negated every single effort we humans have made in the past five years to control carbon dioxide emissions on our planet.
Of course you know about this gas we are trying to suppress – it’s that vital chemical compound that every plant requires to live and grow, and to synthesize into oxygen for all animal life.
The volcanic ash has erased every effort you have made to reduce the evil beast, carbon.
And there are about 200 active volcanoes on the planet spewing out this gas every day.
I don’t really want to rain on your parade too much, but I should mention that when Mount Pinatubo erupted in the Philippines in 1991, it spewed out more greenhouse gases into the atmosphere than the entire human race had emitted in its entire time on earth.
Should I mention the effect of solar and cosmic activity and the well-recognized 800-year global heating and cooling cycle, which keep happening, despite our completely insignificant efforts to affect climate change?
I do wish I had a silver lining to this volcanic ash cloud but the fact of the matter is that the bushfire season across the western USA and Australia this year alone [2011] will negate your efforts to reduce carbon in our world for the next two to three years.”

What have been the truely ‘super eruptions? I don’t mean the smoke and ash from Iceland’s Eyjafjallajökull volcano that affected European air service, nor the 1883 explosion of Krakatoa, nor the global cooling event brought by ‘popular’ Mt. Tambora, nor even the Minoan eruption and deluge brought by Mt. Santorini.
The seven ‘big ‘uns’ include:
1)  Mt Toba, Indonesia, erupted 74,000 years ago (with a volcanic crater measuring  a whopping 62 miles by 21 miles). Obviously not the cartoon image of a cinder cone mountain with a little hole in the top.
2)  beautiful Yellowstone (super volcano) National Park, whos caldera (volcanic crater) measures  34 miles by 44 miles
3)  Long Valley, and
4)  Valles Calderas in the United States
5)  Taupo Volcano, North Island, New Zealand;
6)  Aira Caldera, Kagoshima Prefecture, Kyūshū, Japan;
7)  and the Siberian Traps in Russia.
The Siberian Traps are the point of discussion in the next article. This massive eruptive event spanned the Permian-Triassic boundary, about 250 million years ago, and is cited as a possible cause of the Permian-Triassic extinction event. This extinction event, also called the “Great Dying”, affected all life on Earth, and is estimated to have killed 90% of species living at the time. Life on land took 30 million years to recover from the environmental disruptions which may have been caused by the eruption of the Siberian Traps. Super volcanoes erupt very rarely, so are not the main theme of this article compilation.
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The cause of Earth’s largest environmental catastrophe
14-Sep-2011, Helmholtz Association of German Research Centres, F. Ossing
<ossing@gfz-potsdam.de> and  <http://www.eurekalert.org/pub_releases/2011-09/haog-tco091311.php>
“Siberian traps and their relation to the mass extinction 250 million years ago
The eruption of giant masses of magma in Siberia 250 million years ago led to the Permo-Triassic mass extinction when more than 90 % of all species became extinct. An international team including geodynamic modelers from the GFZ German Research Centre for Geosciences together with geochemists from the J. Fourier University of Grenoble, the Max Plank Institute in Mainz, and Vernadsky-, Schmidt- and Sobolev-Institutes of the Russian Academy of Sciences report on a new idea with respect to the origin of the Siberian eruptions and their relation to the mass extinction in the recent issue of Nature (15.09.2011, vol. 477, p. 312-316).
Large Igneous Provinces (LIPs) are huge accumulations of volcanic rock at the Earth’s surface. Within short geological time spans of often less than one million years their eruptions cover areas of several hundred thousand square kilometres with up to 4 kilometers thick lava flows. [Above right: Location of the Siberian Traps volcanoes and their lava flow.]

The Siberian Traps are considered the largest continental LIP.
A widely accepted idea is that LIPs originate through melting within thermal mantle plumes, a term applied to giant mushroom-shaped volumes of plastic mantle material that rise from the base of the mantle to the lithosphere, the Earth’s rigid outer shell. The high buoyancy of purely thermal mantle plumes, however, should cause kilometer-scale uplift of the lithosphere above the plume head, but such uplift is not always present. Moreover, estimates of magmatic degassing from many LIPs are considered insufficient to trigger climatic crises. The team of scientists presents a numerical model and new geochemical data with which unresolved questions can now be answered.
They suggest that the Siberian mantle plume contained a large fraction of about 15 percent of recycled oceanic crust; i.e. the crust that had long before been subducted into the deep mantle and then, through the hot mantle plume, brought back to the Earth’s lithosphere. This recycled oceanic crust was present in the plume as eclogite, a very dense rock which made the hot mantle plume less buoyant. For this reason the impingement of the plume caused negligible uplift of the lithosphere. The recycled crustal material melts at much lower temperatures than the normal mantle material peridotite, and therefore the plume generated exceptionally large amounts of magmas and was able to destroy the thick Siberian lithosphere thermally, chemically and mechanically during a very short period of only a few hundred thousand years. During this process, the recycled crust, being exceptionally rich in volatiles such as CO2 and halogens, degassed and liberated gases that passed through the Earth crust into the atmosphere to trigger the mass extinction. The model predicts that the mass extinction should have occurred before the main magmatic eruptions. Though based on sparse available data, this prediction seems to be valid for many LIPs.”
[Stephan V. Sobolev, Alexander V. Sobolev, Dmitry V. Kuzmin et al., Linking mantle plumes, large igneous provinces and environmental catastrophes, Nature, vol. 477, p. 312-316, 2011]”

Our personal concern is with the near term potential eruption of either a single large volcano, or a hand full of middle size volcanoes. Any combination of which can act in concert to lower Earth’s average surface temperature a few degrees affecting our: ‘comfort (energy costs/energy availability), crops (food supply), economy (global trade> national economy > corporation/company > your family income) and social peace (international – war, neighborhood – crime ).
The terms: “average surface temperature, comfort, crops, economy, and social peace are part of our ecology, a feed back loop and each with its own small loops.
When the planet’s surface temperature is lowered,  every thing else become unstable and moves away from its long term norm. Readjustments take time and bring about hurt and hardship, it’s Natures Way. Think of it like bopping one side of a spider web and seeing the whole web shake. Everything is connected across the spider web, same as in our ecology, in our activities, in our happiness and in our well being.
What could a fairly large volcanic eruption in the northwern hemisphere do? Lets look at the next article, Future Iceland Eruptions Could Be Deadly for Europe.

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Future Iceland Eruptions Could Be Deadly for Europe
September 19, 2011, ScienceNow, By Sid Perkins
http://www.wired.com/wiredscience/2011/09/laki-volcano-iceland-eruption-model/
“What if one of the largest volcanic eruptions in recent history happened today? A new study suggests that a blast akin to one that devastated Iceland in the 1780s would waft noxious gases southwestward and kill tens of thousands of people in Europe. And in a modern world that is intimately connected by air traffic and international trade, economic activity across much of Europe, including the production and import of food, could plummet.
From June of 1783 until February of 1784, the Laki volcano in south-central Iceland erupted. Although the event didn’t produce large amounts of volcanic ash, it did spew an estimated 122 million metric tons of sulfur dioxide gas into the sky — a volume slightly higher than human industrial activity today produces in the course of a year, says Anja Schmidt, an atmospheric scientist at the University of Leeds in the United Kingdom.

Historical records suggest that in the 2 years after the Laki eruption, approximately 10,000 Icelanders died — about one-fifth of the population — along with nearly three-quarters of the island’s livestock. Parish records in England reveal that in the summer of 1783, when the event began, death rates were between 10 percent and 20 percent above normal. The Netherlands, Sweden, and Italy reported episodes of decreased visibility, respiratory difficulties, and increased mortality associated with the eruption. According to one study, an estimated 23,000 people died from exposure to the volcanic aerosols in Britain alone. But elsewhere in Europe, it’s difficult to separate deaths triggered by the air pollution from those caused by starvation or disease, which were prominent causes of death at the time.
To assess how such an eruption might affect the densely populated Europe of today, Schmidt and her colleagues plugged a few numbers into a computer simulation. They used weather models to estimate where sulfur dioxide emissions from an 8-month-long eruption that commenced in June would end up. They also estimated the resulting increases in the concentrations of airborne particles smaller than 2.5 micrometers across, the size of aerosols that are most easily drawn into human lungs and that cause cardiopulmonary distress. Then, they used modern medical data to estimate how many people those aerosols would kill.
In the first 3 months after the hypothetical eruption began, the average aerosol concentration over Europe would increase by 120 percent, the team reports online today in the Proceedings of the National Academy of Sciences. The number of days during the eruption in which aerosol concentrations exceed air-quality standards would rise to 74, when a normal period that length typically includes only 38. Not surprisingly, the air would become thickest with dangerous particles in areas downwind of the eruption, such as Iceland and northwestern Europe, where aerosol concentrations would more than triple. But aerosol concentrations in southern Europe would also increase dramatically, rising by 60 percent.

[The redder, the deader. An 8-month-long eruption of an Icelandic volcano could send emissions of noxious sulfur dioxide over Europe, significantly boosting cardiopulmonary death rates during the following year in southwestern England, France, the Netherlands, and Germany.
Credit: A. Schmidt, PNAS Early Edition (2011)]

In the year after the hypothetical eruption commences, the increased air pollution swept from Iceland to Europe would cause massive amounts of heart and lung disease, killing an estimated 142,000 people. Fewer than half that number of Europeans die from seasonal flu each year.
At least four Laki-sized eruptions have occurred in Iceland in the past 1,150 years, Schmidt and her colleagues say. So the new figures are cause for concern.
The team “has done a good job of showing where volcanic aerosols would end up, and the human health response to such aerosols is well understood,” says Brian Toon, an atmospheric scientist at the University of Colorado, Boulder. “This is all very solid science.”
Icelandic volcanoes shut down European air traffic for more than a week in April 2010 and for several days in May of this year. But those eruptions are tiny compared with a Laki-sized eruption, which could ground airplanes for 6 months or more, says Alan Robock, an atmospheric scientist at Rutgers University in New Brunswick, New Jersey. Such an event would have a huge impact on crop yields and, by affecting shipping and air traffic, would also affect Europeans’ ability to import food, he notes. It could even have a dramatic effect on daily life, he says. “If there are sulfur dioxide clouds over Europe, people with respiratory problems can’t do much about it except stay indoors.”
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History’s deadliest volcano comes back to life in Indonesia, sparking panic among villagers
September 19, 2011, Associated Press,  Contributers: Robin McDowell and Niniek Karmini in Jakarta, and Sarah DiLorenzo in Paris.
http://www.washingtonpost.com/world/asia-pacific/historys-deadliest-volcano-comes-back-to-life-in-indonesia-sparking-panic-among-villagers/2011/09/19/gIQA3WDheK_story.html
“Bold farmers routinely ignore orders to evacuate the slopes of live volcanos in Indonesia, but those on Tambora took no chances when history’s deadliest mountain rumbled ominously this month, Sept., 2011. Villagers like Hasanuddin Sanusi have heard since they were young how the mountain they call home once blew apart in the largest eruption ever recorded — an 1815 event widely forgotten outside their region — killing 90,000 people and blackening skies on the other side of the globe. So, the 45-year-old farmer didn’t wait to hear what experts had to say when Mount Tambora started being rocked by a steady stream of quakes. He grabbed his wife and four young children, packed his belongings and raced down its quivering slopes. “It was like a horror story, growing up,” said Hasanuddin, who joined hundreds of others in refusing to return to their mountainside villages for several days despite assurances they were safe.
“A dragon sleeping inside the crater, that’s what we thought. If we made him angry — were disrespectful to nature, say — he’d wake up spitting flames, destroying all of mankind.”

The April 1815 eruption of Tambora left a crater 7 miles) wide and half a mile deep, spewing an estimated 400 million tons of sulfuric gases into the atmosphere and leading to “the year without summer” in the U.S. and Europe.
It was 10 times more powerful than Indonesia’s much better-known Krakatoa blast of 1883 — history’s second deadliest. But it doesn’t share the same international renown, because the only way news spread across the oceans at the time was by slowboat, said Tambora researcher Indyo Pratomo. In contrast, Krakatoa’s eruption occurred just as the telegraph became popular, turning it into the first truly global news event.

…Little was known about Tambora’s global impact until the 1980s, when Greenland ice core samples — which can be read much like tree rings — revealed an astonishing concentration of sulfur at the layer dating back to 1816, said geologist Jelle de Boer, co-author of “Volcanoes in Human History: The Far-Reaching Effects of Major Eruption.”
Gases had combined with water vapor to form fine droplets of acid that remained for years in the atmosphere, circling the earth and reflecting some of the solar radiation back into space.
Temperatures worldwide plummetted, causing crops to fail and leading to massive starvation.
Farmers on the northeastern coast of the U.S. reported snow well into July.
In France, grape harvests were decimated. Daniel Lawton of the wine brokerage Tastet-Lawton said a note in his company’s files remarks that 1816 was a “detestable year” and yielded only a quarter of the crop planted.
Soon after the ice core findings, scientists started studying Tambora in earnest…”
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If an Icelandic volcano erupts, would tragic history repeat?
21 Sep 2011, ars technica, By Scott K. Johnson
http://arstechnica.com/science/news/2011/09/if-iceland-volcano-erupts-would-tragic-history-repeat.ars
Beginning in 1783, Iceland endured an eight-month-long volcanic eruption that left a seemingly endless haze covering the landscape. The dry fog of microscopic aerosol particles, mostly sulfur oxides, caused the deaths of fully 20 percent of Iceland’s population, along with 75 percent of their livestock.
The effects of the eruption at Laki were not limited to Iceland. In the Netherlands, trees dropped their leaves in June, as if signaling a very early autumn. The number of deaths recorded in England that year was 10-20 percent above average. Reports of deaths and health problems came from as far away as Italy.
The mouthful that was Eyjafjallajökull reminded us in 2010 that volcanoes can easily bring air travel to a grinding halt, but what would happen if an eruption on the scale of Laki occurred today?

[Image right: April 20th, 2010 Smoke and ash from the Eyjafjallajökull volcano make their way across the landscape in Iceland.]

To estimate the direct impact on human health, a group of researchers first used an atmospheric aerosol model to simulate the eruption of Laki under a range of present-day atmospheric conditions. By doing so, they were able to calculate the resulting concentrations of aerosols over Iceland and continental Europe. They found that average concentrations across Europe would rise to more than double the background average over the first three months of the eruption. The highest concentrations, occurring in northern Europe, would reach more than triple background levels.
Over the course of the eruption, the models estimated that atmospheric aerosol levels would exceed the World Health Organization’s air quality standard for over a month in Europe, and almost 6 months in Iceland.
From there, the researchers used medical studies of the impact of particulate matter to estimate the number of direct fatalities. They found that, in the year of the eruption, volcanic aerosols would cause 50,000 to 230,000 deaths. While that’s certainly a terrible loss of life, it’s actually a significantly smaller percentage of the population than died during the 1783 eruption.

There have been four “Laki-like” eruptions in Iceland over the past 1,150 years—some bigger, some smaller—which means this is not just an academic exercise. It’s a scenario that we could very well encounter in the near future.”

We don’t want to credit a ‘popular volcano’ future eruptions with its past. Tambora’s next eruption could be very small, Laki could erupt and in a few days become quiet. There are plenty of volcanoes in just Iceland who’s past are known and who’s reawakening may surprise us, for example Hekla and Katla. 

.Remember, it’s not just that one very large eruption that can bring global harvests down, but several large volcanoes, or an unusual number of medium size eruptions, or as with Laki, one smaller, long running eruption can do the same.
Comparing climate altering eruptions to – ‘making change for a dollar’. You can pull a dollar bill out of your wallet, or from change in your pocket, select two half dollars, or a half dollar and two quarters, etc. It’s the cumulative amount of  volcanic aerosols and dust being pumped into the upper and lower atmosphere that bring about the temperature change,  shortened growing season, economic, social and negative health effects.

For more specific information, see my posts in in the Categories:
Survival Manual/1. Disaster/Volcanic winter  and
Survival Manual/2. Social Issues/Checklist, 100 things that disappear first
Survival Manual/3. Food and Water/Developing a survival food list
Survival Manual/7. Warehouse/Last minute shopping list

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Cooking with aluminum foil – on grill & campfire

(Survival Manual/3. Food & Water/Cooking with aluminum foil – on grill & campfire)

A.   Cooking Around the Campfire: 9 Easy and Delicious Foil Packet Recipes
July 20, 2010, The Art of Maniliness, by Brett & Kate McKay
http://artofmanliness.com/2010/07/20/cooking-around-the-campfire-9-easy-and-delicious-foil-packet-recipes/

Foil Packet Cooking Tips
•  Use heavy duty foil. You don’t want the foil to rip and have ashes get in and your dinner leak out. If you use regular foil, double up on the sheets. If your food is heavy, and/or if you plan to eat directly from the pack, it’s a good idea to double up even on the heavy duty sheets.
•  Spray the side of the foil on which you’re going to place the food with cooking spray before you add your ingredients and seal it up.
•  When placing your ingredients on the sheet of foil, always put the meat on the bottom as it takes the longest to cook.
•  Cook your foil packet on the fire’s coals, not in the fire itself. Ideally, you want to place the packet on a bed of coals about 2 inches thick.
•  Hard, raw vegetables like carrots and potatoes take a long time to cook. If you don’t want to wait, use the canned variety.
•  When cooking meat, throw in some high-moisture veggies like tomatoes and onions. This will keep the meat from drying out.
•  Cooking times will depend on how hot the fire is and the kind of food in the packet. I generally err on the side of cooking it too long-this is the kind of food that you don’t need to be overly delicate with. Flip the packets over a few times during cooking, and open and check on how the food is progressing from time to time.
•  When it’s finished cooking, open your foil packet carefully, as it’s full of hot steam!

Making Your Foil Packs
Making a good foil pack is essential to foil dinner cooking success. There are a couple of different kinds of foil packs you can make depending on what you’re cooking.

The Flat Pack
The flat pack is best for foods like meat where you’re looking for more browning than steaming.
1. Place the food in the middle of the sheet of foil. If you needed to mix the ingredients up, do so in a separate bowl before transferring it to the foil.
2. Tear off a sheet of heavy-duty foil that is about twice as long as the food you’ll be wrapping. It’s better to overestimate the length than place your food on it, start wrapping it up, and realize you don’t have enough foil to keep everything in and make your folds.
3. Bring the long sides together in the center and crease them together, making tight folds until the foil is flat next to the food.
4. Tightly roll up the shorter sides until they meet the food.
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 The Tent Pack
The tent pack provides a pocket of air that allows for greater steaming. Thus, it’s best for foods you want steamed more than browned like fruits, vegetables, and meat/vegetable combos.
1.  Tear off a sheet of foil just as you would for the flat pack.
2.  Place the food in the middle of the foil.
3.  Bring the long sides together in the center and tightly fold them together towards the food. This time, stop folding a few inches before you get to the food, leaving a pocket of space and creating a “tent.”
4.  Tightly roll up the shorter sides, again leaving an inch or so of space between the end of the fold and the food.

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B.  Nine easy and delicious foil packet recipes
You don’t have to limit foil packet cooking to camping. All of these recipes are also good when cooked on the grill. It’s an easy way to grill veggies. Below, I took some squash and zucchini and mixed it with olive oil, salt, pepper, and garlic. Very nice.

I’ve tried to give somewhat exact measurements here, but honestly I just eyeball it, and I recommend doing likewise. Foil packet cooking is not an exact science. And these recipes represent just the basics-you can add all sorts of variations to them. The foil is your camping canvas and you can do whatever you’d like with it. All servings are for a single person unless otherwise indicated. Just double or triple the measurements according to your needs.

[Above: Two meat and vegebable meals.]

The Classic: Hamburger and Vegg-All
This is my go-to foil dinner recipe.
•  ½ lb ground hamburger meat
•  ½ can of Veg-all or other mixed vegetables
•  ½ can can of cream of mushroom soup
•  spices and seasonings
Mix together the above ingredients with spices and condiments to your heart’s content. Place the mixture on the center of a sheet of foil, wrap in a tent pack, and place on hot coals for 25 minutes.

Sausage and Eggs
•  1 frozen hash brown patty
•  2 eggs, scrambled, uncooked
•  2 frozen sausage patties
•  spices and seasonings
•  Cheese (optional)
Crimp the sides of your sheet of foil so that the eggs won’t go anywhere when you add them. First place your hash brown patty on the foil. Then place the eggs on top of the hash brown patty. Then place the sausage patties on top. Season with spices and condiments and wrap up in a tent pack.
Place on hot coals and cook for 15 minutes. Add the cheese when it’s ready (it turns out better than cooking it in the pack).

Muffins in an Orange Shell
Making muffins this way isn’t actually easier than baking them up at home, but it is infinitely cooler.
•  6 oranges
•  1 package of just add water muffin mix
Mix up the muffin mix as instructed. Cut off the quarter top of the oranges. Carefully scoop out the pulp; do not break the skin. Pour the muffin mix into the oranges. Wrap the oranges in foil, crimping the foil around the hole at top of the shell, but leaving it open.
Place the oranges upright in a stable position on hot coals and cook for about 10-15 minutes.
Makes six servings. Well, if you’re someone who can stop at one muffin.
Note: You can also cook eggs this way, but you’ll want to cover the whole orange shell with foil.

Chicken Casserole
•  1 chicken breast
•  1 cup of broccoli
•  1/2 cup of prepared rice
•  1 can of cream of chicken soup
•  ranch dressing
•  cheddar cheese
•  spices
Pound the chicken thinly as chicken can take awhile to cook.
Mix together the broccoli, soup, and cheese. Add spices and condiments. Place the chicken breast on the center of the foil. Top with the soup mix and then rice. Seal in a tent pack.
Cook on hot coals for about 25 minutes (The thicker your chicken breast, the longer it will take).

Catch of the Day
Fish that you caught with your own manly hands and filleted
•  ¼ cup of onions
•  1 tablespoon of butter, melted
•  lemon juice
•  salt and pepper
•  parsley
•  dillweed
•  paprika
Mix the melted butter with a dash of lemon juice and the above spices to taste (with the exception of the paprika). Place the onions on the foil sheet. Place the fish on top and sprinkle with paprika. Wrap the foil in a flat pack.
Place on hot coals and scoop some hot coals on top of the packet. Cook for 15-20 minutes.
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[Above: Aluminum foil wrapped packages of vegetables.]

Apricot-Glazed Pork Chops
•  1 boneless pork chop
•  1/3 cup apricot preserves
•  1 tablespoon soy sauce
•  ½ package frozen stir-fry vegetates
•  garlic powder, salt, pepper
Mix together the apricot preserves, the soy sauce, and any seasoning you’d like to add. Place the pork chop in the center of the sheet of foil. Spread half of the apricot sauce on top. Put the veggies on top/around the pork chop. Pour the rest of the sauce over the whole thing. Wrap in a tent pack. Place on hot coals and cook for 20 minutes.

Thanksgiving Dinner
•  1 turkey cutlet
•  1 cup of prepared stuffing
•  ½ cup of turkey gravy
•  ½ cup of green beans
•  ¼ dried cranberries
•  salt, pepper, thyme, marjoram
Place turkey cutlet on sheet of foil. Put the stuffing on top and the green beans around the cutlet. Pour gravy over everything and sprinkle with the dried cranberries and seasonings. Wrap in a tent pack and place on hot coals for 20 minutes.

Corn on the Cob
•  4 ears of shucked corn
•  ¼ cup butter or olive oil
•  Parmesan cheese
•  ½ teaspoon dried rosemary leaves
•  salt and pepper
•  4 ice cubes
Place the ears of corn on a large sheet of foil. Spread the butter on top. Sprinkle with the seasonings and Parmesan cheese. Put the ice cubes on top. Wrap up into a tent pack. Place on hot coals and cook for 20 minutes. Makes 4 servings.

Pineapple Upside Donut Cake
Every delicious foil dinner deserves a delicious foil dessert. This is an awesome one.
•  1 ring of pineapple
•  1 tablespoon butter, softened
•  1 tablespoon brown sugar
•  1 cake donut
Place donut on sheet of foil. Mix the softened butter and brown sugar together and spread it over the donut. Place the pineapple ring on top. Wrap the donut in a tight flat pack. Place on hot coals and cook for 5-7 minutes.

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C.  More grilling with tin foil  recipes:
From  http://www.foodnetwork.com/recipes-and-cooking/50-things-to-grill-in-foil/index.html

[Above: Left, 3 pouches, each with a different vegetable medley. Right, foil broiled potatoes with diced onion.]

Vegetables:
Baby Beets Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.

Roasted Broccoli Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.

Baby Carrots Toss 1 bunch baby carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.

Mexican Corn Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.

Italian Corn Make Mexican Corn (No. 31), replacing the cotija cheese with parmesan and the lime juice with lemon juice.

Jalapeno Poppers Remove the stems from 8 jalapenos; scrape out the seeds and stuff with muenster cheese. Toss with olive oil, salt and 1/4 teaspoon each ground cumin and coriander on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 10 minutes.

Portobello Mushrooms Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.

Potatoes with Bacon Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water; form a packet. Grill over medium-high heat, 20 minutes

Baked potato Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil. Bury the potatoes in the hot coals. Allow to cook for 30 to 60 minutes until soft.

Potato Gratin Toss 2 thinly sliced peeled potatoes, 1/4 cup grated parmesan, 2 tablespoons melted butter, and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Drizzle with 1/4 cup cream and form a packet. Grill over medium heat, 25 minutes.

Succotash Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in 1/4 cup cream. Reseal; grill 10 more minutes. Top with chopped parsley.

Pattypan Squash Toss 1 pound pattypan squash, 1 bunch chopped scallions, olive oil, and salt and pepper on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes. Top with chopped basil.

Spicy Scallions Toss 2 bunches scallions, olive oil and a pinch of cayenne on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, 15 minutes. Serve with lime wedges.

Tomatillo-Pineapple Salsa Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.

Ravioli with Zucchini Make Zucchini and Tomatoes (No. 20), dividing the ingredients between 2 sheets of foil. Top each with 4 ounces frozen cheese ravioli and form a packet. Grill over medium-high heat, 12 minutes.

Zucchini and Tomatoes Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated parmesan.

Fruit:
Glazed Peaches Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

Apple Dumplings Mix 1/2 stick softened butter, 1/4 cup brown sugar and 1 teaspoon apple pie spice; stuff into 4 cored apples. Wrap each in 1/2 disk refrigerated pie dough; seal in individual nonstick foil packets. Grill over medium heat, turning a few times, 30 minutes.

Meat
Jerk Chicken Wings Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.

Lemon-Herb Chicken Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.

Paella Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.

Meatballs Mix 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated parmesan, 1 minced garlic clove and 1/4 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil; top with 1/2 cup tomato sauce and form a packet. Grill over high heat, 20 minutes.

Asian-Style Ribs Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form apacket. Grill over indirect heat, covered, turning occasionally, 1 hour.

Glazed Pork Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes.

Garlic Shrimp Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

Lobster Scampi Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes.

Mussels Toss 2 pounds mussels, 1 shaved fennel bulb, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes and salt. Divide between 2 foil packets, leaving extra room for the mussels to open. Grill over medium-high heat, 10 minutes.

Portuguese Clambake Toss 2 pounds small clams, 1/2 pound each sliced small potatoes and linguiça or andouille sausage, 8 small rounds corn on the cob, 2 sliced garlic cloves, 1/2 cup beer and a drizzle of olive oil. Divide among 4 foil packets, leaving extra room for the clams to open. Grill over medium-high heat, 25 minutes.

Fish Provençal For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.

Mexican Fish For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, 4 olives, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.

Mustard-Dill Salmon For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.

 [Above: Left, checking the progress of a bag of mixed vegetables. Right, making pop-corn in a foil covered, ‘any kind of pot or pan’.]

Other:
Popcorn
Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan. Seal the pan in foil, making a dome shape on top. (Use 2 sheets of foil, if needed, to cover.) Grill over high heat, shaking, until the popping stops, about 8 minutes. Season with salt.

S’mores Popcorn Make Popcorn. Toss in a bowl with 2 tablespoons cocoa powder and 1/4 cup each confectioners’ sugar, crushed graham crackers and mini marshmallows

Quesadillas Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.

Cheesy Garlic Bread Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.

Bread Pudding Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a bowl. Add 4 cups bread cubes and 1 cup berries; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

Upside-Down Cakes For each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and an upside-down small shortcake shell. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes. [Photo at right.]

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Filed under Survival Manual, __3. Food & Water

The amount of gold or silver savings you should have

(Survival Manual/7. Warehouse / The amount of gold or silver savings you should have)

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What to Do When – Not If – Inflation Gets Out of Hand.
4 Sept 2012, Financial Sense.com, by Jeff Clark
Pasted from <http://www.financialsense.com/contributors/jeff-clark/what-do-when-not-if-inflation-gets-out-hand&gt;

“The cheek of it! They raised the price of my favorite ice cream.

Actually, they didn’t increase the price; they reduced the container size.

I can now only get three servings for the same amount of money that used to give me four, so I’m buying ice cream more often.

Raising prices is one thing. I understand raw-ingredient price rises will be passed on.

But underhandedly reducing the amount they give you… that’s another thing entirely. It just doesn’t feel… honest.

You’ve noticed, I’m sure, how much gasoline is going up.

Food costs too are edging up.

My kids’ college expenses, up.

Car prices, insurance premiums, household items – a list of necessities I can’t go without. Regardless of one’s income level or how tough life might get at times, one has to keep spending money on the basics. (This includes ice cream for only some people.)

According to the government, we’re supposedly in a low-inflation environment. What happens if price inflation really takes off, reaching high levels – or worse, spirals out of control?

That’s not a rhetorical question. Have you considered how you’ll deal with rising costs? Are you sure your future income will even keep up with rising inflation?

Be honest: will you have enough savings to rely on? What’s your plan?
If price inflation someday takes off – an outcome we honestly see no way around – nobody’s current standard of living can be maintained without an extremely effective plan for keeping up with inflation.

It’s not that people won’t get raises or cost of living adjustments at work, nor that they will all neglect to accumulate savings.
It’s that the value of the dollars those things are in will be losing purchasing power at increasingly rapid rates. It will take more and more currency units to buy the same amount of gas and groceries and tuition. And ice cream.
I’m not talking science fiction here.
When the consequences of runaway debt, out-of-control deficit spending, and money-printing schemes come home to roost, it’s not exactly a stretch to believe that high inflation will result.

We need a way to diffuse the impact this will have on our purchasing power. We need a strategy to protect our standard of living.
How will we accomplish this?
I suspect you know my answer, but here’s a good example. You’ve undoubtedly heard about the drought in the Midwest and how it’s impacted the corn crop. The price of corn has surged 50% in the past two months alone.
Commodity analysts say the price could rise another 20% or more as the drought continues.

While the price of gold constantly fluctuates, you would have experienced, on average, no inflation over the last 30 years if you’d used gold to purchase corn. Actually, right now, it’d be on the cheap side.
When you extrapolate this to other food items – and virtually everything else you buy – it’s very liberating. Think about it: gold continues its safe-haven role as a reliable hedge against rising inflation.
I believe that those who save in gold will experience, on average, no cost increases in the things they buy and the services they use.
Their standard of living would not be impacted.

I think this kind of thinking is especially critical to adopt when you consider that supply and demand trends for gas and food dictate that prices will likely rise for a long time, and perhaps dramatically.
So how much will you need to make it through the upcoming inflation storm and come out unscathed?

Like all projections, assumptions abound. Here are mine for the following table. I’m assuming that:
•  The price of gold, on average and at a minimum, tracks the loss in purchasing power of whatever currency you use, and that it does so from current prices. Given gold’s history, this is an easy assumption to make.
•  Gold sales, over time, capture the gain in gold and silver so that your purchasing power is preserved. (This doesn’t mean I expect to sell at the top of the market; I expect we’ll be selling gold as needed – if gold has not itself become a widely accepted currency again.)
•  We pay taxes on the gain. This will decrease our net gain, but there should still be gains. In the famous Weimar Germany hyperinflation, gold rose faster than the rate of hyperinflation.

To calculate how much we’ll need, I looked at two components, the first being average monthly expenses. What would we use our gold and silver for? From corn to a house payment, it could be used for any good or service. After all, virtually nothing will escape rising inflation. Here are some of my items: groceries, gas, oil changes and other car maintenance, household items, eating out, pool service, pest service, groceries and gas again, eating out again, vitamins, movie tickets, doctor appointments, haircuts, pet grooming, kids who need some cash, gifts, and groceries and gas yet again. Groceries include ice cream, in my case. How many ounces of gold would cover these monthly expenses today?

And don’t forget the big expenses – broken air conditioner, new vehicle, vacation… and I really don’t think my daughter will want to get married at the county rec hall. How many ounces of gold would I need to cover such likely events in the future?
The point here is that you’re probably going to need more ounces than you think. Look at your bank statement and assess how much you spend each month – and do it honestly.

The other part of the equation is how long we’ll need to use gold and silver to cover those expenses. The potential duration of high inflation will dictate how much physical bullion we need stashed away. This is also probably longer than you think; in Weimar Germany, high inflation lasted two years – and then hyperinflation hit and lasted another two. Four years of high inflation. That’s not kindling – that’s a wildfire roaring through your back yard.

So here’s how much gold you’ll need, depending on your monthly expenses and how long high inflation lasts.

Every corn-based product on the grocery shelf will soon take a lot more dimes and dollars to buy. But wait – what if I used gold to buy corn?

If my monthly expenses are about $3,000/month, I need 45 ounces to cover two years of high inflation, and 90 if it lasts four years. Those already well off or who want to live like Doug Casey should use the bottom rows of the table. How much will you need?

Of course many of us own silver, too. Here’s how many ounces we’d need, if we saved in silver.

A $3,000 monthly budget needs 1,285 ounces to get through one year, or 3,857 ounces for three years.

I know these amounts probably sound like a lot. But here’s the thing: if you don’t save now in gold and silver, you’re going to spend a whole lot more later.
What I’ve outlined here is exactly what gold and silver are for: to protect your purchasing power, your standard of living.
It’s like having your own personal financial bomb shelter; the dollar will be blowing up all around you, but your finances are protected
.

And the truth is, the amounts in the table are probably not enough. Unexpected expenses always come up. Or you may want a higher standard of living. And do you hope to leave some bullion to your heirs?
It’s sobering to realize, but it deserves emphasis: if we’re right about high inflation someday hitting our economy…

Most people don’t own enough gold and silver.
If you think the amount of precious metals you’ve accumulated might be lacking, I strongly encourage you to put a plan in motion to save enough to meet your family’s needs.

We have top recommended dealers in BIG GOLD, ones we’ve vetted that are trustworthy and have highly competitive prices. We also recommend a service that will deduct whatever amount you chose from your bank account and buy bullion for you automatically. And now, given how concerned we’ve been about the inflation that’s coming, we’ve actually started our own service. You can check it all out in the current issue of BIG GOLD, risk-free. I can tell you that purchase premiums are incredibly low, due to a proprietary system that bids your order out to a network of dealers that compete for your business. We’re already using it, and the response from other investors has been tremendous.

Whatever plan you adopt, my advice is to make sure you have a meaningful amount of bullion to withstand the firestorm that’s almost mathematically certain to occur at this point. And now you know exactly how much gold you’re going to need.

See this article at:

<http://www.financialsense.com/contributors/jeff-clark/what-do-when-not-if-inflation-gets-out-hand&gt;

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Precious metals will become currency as the dollar goes bad

(News & Editorial/ Precious metals will become currency as the dollar goes bad)

bad dollar currency

A. Recent headlines:
1. China-Russia currency agreement further threatens U.S. dollar:
http://www.ibtimes.com/china-russia-currency-agreement-further-threatens-us-dollar-248338#

2. Brazil, China Sign Trade Deal to Bypass Dollars:
http://silverdoctors.com/brazil-china-sign-trade-deal-to-bypass-dollars/

3. China-Australia to Ditch US Dollar…
http://www.stormfront.org/forum/t957807/

4. BRICS Nations (Brazil, Russia, India, China and South Africa) signed Local Currency agreement at Summit. They will not trade in U.S. dollars anymore. Agreements around the world between Countries to Drop U.S. dollar for trade (including Australia http://sherriequestioningall.blogspot.com/2012/03/bric-nations-brazil-russia-india-china.html

5. The Germans Want Their Gold Reserves Back In Germany:
http://www.forbes.com/sites/robertlenzner/2013/01/19/the-germans-want-their-gold-reserves-back-in-germany/

6. “Germany wants its gold back, Fed says…eventually, maybe“:
http://www.examiner.com/article/germany-wants-its-gold-back-fed-says-eventually-maybe

7. Texas Wants Its Gold Back From The Fed:
http://www.zerohedge.com/news/2013-03-23/texas-wants-its-gold-back-fed

With the world human population being 7.0 billion, so 30% of the world has moved away from the dollar.
China (1.3 billion population), Russia (143 million), Brazil (194 million), Australia (23 million), India (1.2 billion), South Africa (51 million) = total 2.91 billion population of listed countries.

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bad dollar historicB. Implications of the loss of the dollar’s reserve status
22 Mar 2009, MarketSkeptics.com, by Eric deCarbonnel
Excerpt pasted from: http://www.marketskeptics.com/2009/03/how-big-deal-is-loss-of-dollars-reserve.html

As the dollar loses its reserves status, at least half of the world’s $5,385 billion dollar reserves will be sold off and replaced with other currencies (yuan, euro, khaleeji, gold, rand, etc…). The US, with its $71 foreign reserves, will not be able to do anything to counteract this mass exodus from the dollar. With outflows of this magnitude, the dollar’s value will collapse to a fraction of where it is now. The process of foreign nations extracting themselves from the dollar is not going to be pretty. The likely impacts are:

1) The dollar’s value will plunge as investors see the writing on the wall and jump ship.

2) US credit markets will collapse. As the dollar fall, a mass exodus from credit market will begin. Investors sitting on toxic securities will sell at firesale prices to escape the currency depreciation.

3) The fed’s balance sheet will explode beyond all reason. In response to the mass exodus from credit markets, the fed will buy trillions worth debt in a desperate attempt to hold interest rates down. Unfortunately, the more debt the fed buys, the more quickly the dollar will fall, and the more panicked the credit selloff will become.

4) US interest rates will soar, despite (or because of) the fed’s efforts.

5) Countries around the world will be hurt badly by the dollar’s decline. These countries include:
_A)  Nations which are heavily dependent on US exports: Japan, Mexico, etc…
_B)  Nations with large dollar reserves: Japan, China, Gulf oil states, etc…
_C)  Nations which receive large amount of US foreign aid: Israel, Egypt, etc…
_D)  Nations which rely on remittances from citizens working in the US: Mexico, India, etc…
_E)  Nations which use dollars as their official currency: Liberia, Panama, etc…
_F)  Nations which have large amounts of dollars in circulation: Central and South America (especially Argentina), Eastern Europe, etc…

6) Some nations will see benefits from the dollar’s decline. These countries include:
_A)  Nations with large gold reserves: EU zone, Switzerland, etc…
_B)  Nations which owe dollar denominated debt will see that debt wiped out: Iceland, African nations, etc…
_C)  Nations who stable currencies: EU zone, Switzerland, China, etc…

7) World politics will be greatly altered. There will be considerable anger at the US from nations hurt by dollar’s fall. The US will lose influence to Asia (mainly China).

8) US retailers will get crushed. As the dollar falls, the cost of imports for retailers will increase, but the American consumer will be unable to afford to these higher prices. Competition between desperate retailers will force them the sell inventory at below cost, creating massive losses. Retailers most heavily dependent on imports (ie: Wal-Mart) will be the first to go under. Eventually as more and more retailers go bankrupt, the few survivors will be able to raise prices enough to cover costs, and the sector will stabilize at a fraction of its current size.

9) American lifestyles will change radically. The end of cheap oil, low interest rates, and deficit spending will mean a lower quality of life and higher taxes.

10) The price of gold and other precious metals will explode.

11) US will experience hyperinflation.

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C. WHAT IF?
29 May 2013, Gold-Eagle.com, an editorial by Larry LaBorde of http://www.silvertrading.net/ Pasted from: http://www.gold-eagle.com/editorials_12/laborde052913.html

What if the US lost its world reserve currency status?  What might it look like? I suppose the first question is; what does it mean that we have the “world’s reserve currency”?
At the end of WWII the allies met at Bretton Woods and decided to use the US dollar as the official world currency and that it would be backed by gold.  All worldwide trade would be priced in dollars and settled in dollars.  Food, energy (oil), etc from around the world would be priced and paid for in USD.  New York became the financial center for all world trade. Fast-forward to President Nixon in 1971 and the USD was cut loose from the gold standard due to OPEC oil imports and a growing imbalance of trade that was causing gold to flow out of the US in large amounts. Today goods from around the world flow to the US and newly created paper dollars flow out.  (Well not really paper dollars, just newly created electronic digits made up on a computer.)  In essence we create IOUs that everyone must accept due to the Bretton Woods agreement and they send us their stuff.
Once we completely figured this out we decided in the 1990’s that we would “think” and they would “work”.
The US was going to run as a clean “information society” and all that dirty industry would go somewhere else.  Our balance of trade kept getting worse and worse.  We imported way more than we exported.
We used to report our imbalance of trade numbers a couple of decades ago with great concern.  Now no one seems to care at all since it is so far out of balance that it can never be fixed.  (Sort of like an annoying knock in the engine that you fix by turning up the radio.)  Ocean going freight containers started to pile up over here because we didn’t have enough goods to send them back fully loaded.  For a while we sent hay overseas in freight containers because we had to send empties back to get them refilled so they greatly discounted the freight on the backhaul or return trip.
Many people have started to find creative uses for these freight containers that are building up over here.  They are the empty boxes on Christmas morning.  Who sends the empty boxes back to the store for more toys?  You just get new boxes.
Under the original Bretton Woods agreement if one country imported more goods than they exported the difference was settled up in gold.  After a while the lazy country sent so much gold overseas that its currency dropped in value and they could not import as many goods.  The lower priced currency made their exported goods more competitive so they began exporting more and the gold flowed back.
When the link to gold was cut this self-regulating mechanism was broken.  So now why should the US export anything?  Why not import everything and just pay for it all with USD made up from nothing?  Works great for the US but everyone else may have a problem with that system.  So why does the rest of the world still accept our USD electronic digits?

One reason is the rest of the world can still spend them at the Middle East gasoline station to tank up with oil.  In the late 1970’s and early 1980’s a deal was cut with the Saudis that so long as they priced their oil in USD and USD only, we would support their family rule with the full force of the US military.   So even though we did not export enough goods to soak up all of our exported USD, the Middle East did.  The OPEC countries then purchased our US bonds with their excess USD and earned a pretty good interest on their USDs – until now.  Whenever someone in North Africa or the Middle East failed to live up to the agreement they were “replaced” with someone who would. The whole system is now broken but still working somewhat.  The only reason the rest of the world has not thrown it out altogether is there is not anything else to easily take its place.  (Your thoroughbred now is old and swaybacked and stumbles along but it is still better than walking.)  The world thought the Euro might offer an alternative to the USD when it was first launched.  We all see where that is now leading.  Doug Casey famously said, “The dollar is an IOU nothing but the euro is a who owes you nothing.”  It seems that the euro is not going to offer the USD any serious competition.  The USD is still the prettiest horse at the glue factory. So what is next?

Well the BRICS (Brazil, Russia, India, China and South Africa) have started their own development bank.  This cuts the World Bank out of the picture in much of the world.  The G-20 is talking about alternative currencies to challenge the USD and perhaps replace it one day with something a bit more fair to everyone else.  China is cutting trade deals directly with Brazil and Australia outside of USDs.  India is cutting deals with Iran outside of USDs.  This is in direct violation of the Bretton Woods agreement.  However, these countries feel they are exchanging value for value in their trade with each other on a more fair and equitable arrangement.
What would make a new reserve currency attractive?  If the country that issued it had a trade surplus or at least balanced trade with the rest of the world a lot of the resentment would disappear.  If the new currency were backed by gold once again the self-regulating mechanism would be fixed causing no one country to benefit to the detriment of another.  If a basket of currencies were used from several strong countries with both of these attributes then even better. Rumor has it that Russia and China have both been working hard to build up their gold reserves and they are both about 5 times the US gold reserve at its peak.  Rumor also has it that the US gold reserve is maybe not as large as reported. What if instead of Greece (or another PIIGS country) pulling out of the European monetary union and reissuing its own currency that something more interesting happened?  What if the strong man with the 3rd largest gold reserves and a strong export economy pulled out and reissued its own currency – backed by gold!
What if Germany pulled out leaving the Euro to collapse?  Then what if Germany looked east and linked up with Russian and Chinese currencies that were also backed by gold?  A new reserve currency made up of a basket of these three currencies (all backed by gold) would be a Eurasian powerhouse. But where would this leave the USD?  So long as the Middle East Gasoline Station was still in business and accepting USD it would survive.  But what if the Muslim Brotherhood took over Saudi Arabia?  What if the house of Saud fell?  What if the Chinese would not loan us any more money to mount Gulf War III to save the house of Saud?
There are several “ifs” here but what might happen? If the rest of the world could not spend their USD reserves at the Middle East Gas Station and we are not able to ramp up our exports and sell them something they might want, then what exactly would they do with those USD?  Why would anyone else in the world want them?  And since 1971 we have been sending them all over the world and they have been piling up in every corner, there are a lot of them out there that suddenly find themselves unloved.  I believe that all at once there would be a race to spend them all at the only place where they must be accepted – to the only place where they are legal tender for all debts both public and private – right here within the US.  They would buy everything that was not nailed down.  Cranes, bulldozers, tractors, trucks, ships and entire factories all to be crated up and carted off.  The mad rush of so many dollars would cause these items to be bid up to very high prices in USD.  This of course would devalue the USD even further.
All of a sudden all those old ocean containers that have been piling up over here would be filled to capacity hauling assets off as fast as possible.  All of those IOUs would come home to roost at the same time.  Of course we could default or slap on export taxes of 1,000% or some sort of currency controls for repatriated USD.  They could even call all of those USD overseas illicit drug money and seize all of it!  But that might lead to a war or several wars.  Wars have been fought over issues far less trifling than that.  No one likes to get stiffed on an IOU.  Especially the largest pile of IOUs in the history of the world.

Assuming that we did the right thing and honored our debts.  What would the US look like after the smoke cleared?  What few factories remained would be largely owned by foreign interests.  With much of the means of production carted off we would have a hard time exporting more than we consumed.  Anything imported would be terribly expensive priced in USD.  A trip to Wal-Mart would be like going to Neiman Marcus.  Since we no longer grow enough food to feed ourselves our imported food would be very expensive.  If the welfare state continued the dollar would devalue even more and finally collapse.  Everyone would have to accept a much lower standard of living as we worked in factories owned by foreigners.  As our dollar finally devalued to a fraction of its former glory the US would become a cheap labor country.  Factories would move back to the US for the same reason many moved to Mexico in the 1980’s and 1990’s.
Slowly we would rebuild and in a few generations we could be a first world country again.
So what can you do now?  Where can you run?  When the War Between the States began and the first Battle of Bull Run was fought, Southern General P.T.G. Beauregard set up his headquarters in the home of Mr. Wilmer McLean.  Mr. McLean was too old to fight in the Southern army and sought to move his family to safety.  He glanced at the map and picked a nice safe place 120 miles further south  – in Appomattox.  You see the war started in his front yard and ended in his parlor as General Lee surrendered the Army of Virginia to General Grant several years later.  The first and last great battles of that war both found Mr. McLean.   Sometimes you can run from danger but in the wrong direction.  Take some time and carefully think things through for yourself.  Make sure you are not jumping out of the fire and into the frying pan.  A storm could be coming our way.  Build a good storm shelter just in case.  Years too early are better than seconds too late.

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D. Arizona lawmakers back gold, silver as currency
18 Mar 2013, Yahoo! News, by Cristina Silva/ Associated Press
Pasted from: http://news.yahoo.com/arizona-lawmakers-back-gold-silver-233837866.html

Arizona Republicans want to allow gold, silver to be used as currency

PHOENIX (AP) — Arizona lawmakers say the global economy is on the precipice of financial ruin and the U.S. dollar could soon be worth less than the paper used to make it.

These doomsayers are pushing forward legislation that would declare privately minted gold and silver coins legal tender, no different under state law than the U.S. dollar printed by the federal Department of Treasury.

The measure is Arizona’s latest jab at the federal government, which prohibits states from minting their own money. It also reflects a growing distrust of government-backed money.

“The public sees the value in it,” said Republican Rep. Steve Smith, of Maricopa. “This is the type of currency we have had over the history of mankind.”

The bill, which advanced in a 4-2 vote by a House committee Monday, states that gold and silver should be legal currency not subject to tax or regulation as property. The Republican-led Senate gave the bill its blessing in February in a 17-11 partisan vote.

The bill would let people use the precious metals as money as long as businesses agree to take them. If made law, it would take effect in 2014.

Democrats oppose the measure. They say it would be a bureaucratic nightmare because businesses don’t have the equipment to determine the value of gold and silver.

“This should be addressed by the Federal Reserve and not by the state,” said Democratic Rep. Rosanna Gabaldon, of Green Valley.

Keith Weiner, president of the Gold Standard Institute, which supports gold-backed currencies, said he envisions a system where people can pay for goods and services with debit and credit cards backed by gold and silver.

Paper money is a “recipe for worldwide bankruptcy,” Weiner told Arizona lawmakers Monday. “Everybody is going bankrupt on this system so we need a sound and honest money system, such as gold and silver.”

In 2011, Utah became the first state in the country to legalize gold and silver coins as currency. Lawmakers in Minnesota, North Carolina, Idaho, South Carolina, Colorado and other states have debated similar laws in recent years.

Many investors have invested their money in precious metals in recent years as a hedge against the declining value of the dollar. When the value of the dollar declines, gold prices rise.

Gold rose $12, nearly 1 percent, to $1,604.60 per ounce on Monday with news of Europe’s bailout plan for cash-strapped Cyprus. Silver inched slightly higher, up 2.3 cents to $28.874 per ounce.

The dollar was up against the euro, the currency used by 17 European countries, as well as the Japanese yen and the Canadian dollar in February.

Proponents of the switch to gold and silver argue paper money is too vulnerable to government manipulations. When central banks boost the amount of currency in circulation to drive down interest rates, the value of that currency relative to others can decline.

“It’s actually strange to me that we don’t have this already,” said Republican Rep. David Livingston, of Peoria.

Gold-backed money fell out of favor during World War I because the U.S. and many other countries needed to print more cash to pay for the war. In 1971, President Richard Nixon formally abandoned the gold standard.

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 E. Arizona’s Hard Currency: How Much Gold Might It Need?
27 Apr 2013, Gold-Eagle.com commentary, contributed by Miguel Perez-Santalla
Pasted from: http://www.gold-eagle.com/editorials_12/perez-santalla042713.html

How much gold & silver might Arizona, Utah and the other states now involved in hard-currency laws come to need…?
ARIZONA is moving to allow gold and silver coin to be used to pay debts, and – effectively – go shopping. This has already been approved in the state of Utah, and there is an assortment of other states that are moving in this direction as well. However, Utah’s gold currency law has been on the books for more than a year. But it has not yet made any headway into how to manage gold and silver being used as currency. Nor will payees be obliged to accept bullion as payment. As a result, many pundits are pooh-poohing Arizona’s gold idea, acting as obstacles to its possible success.
Though I don’t personally believe that physical gold and silver carried around by persons is the future of our country, I do believe that there will be some structural change to come. The small yet actively progressing action in many states is an indicator of the demand for better controls and justification of the value of our money. Concern that the ability to print money without measure will destroy this country is not only just, but is also warranted.

The Federal Reserve – which is not part of the government – is actively in charge of our currency. By injecting capital to the markets to support the banking sector, which irresponsibly lost billions of Dollars in their management of customers’ funds, they have instituted an invisible tax on all citizens of the United States of America. It is no surprise that many people who pay close attention to these matters are up in arms. Especially, since they don’t participate in the windfall of free capital given by the Federal Reserve to the banks as a safety net.
In essence, every time the government issues money freely and gives it to others it is a promissory note on the ability of the populace to pay, it puts us all more in debt. The people of the United States of America are becoming fed up with the free-flowing funds the government regularly gives away as gifts of supposedly humanitarian aid to foreign countries that are not even considered allies. These gifts in the billions of Dollars are on top of expenses needed to support our infrastructure. This creates a mountain of debt that essentially devalues the US Dollar. Our ability to pay is what the citizens are concerned with.
To avoid this many are turning to silver and gold bullion as a reliable asset or marker of value. Of course when you tie up your money in an asset like gold and silver you want the most easily accessible manner to extract that value whenever needed. This is where the effort to make gold and silver accepted as currency is coming from.
So let’s take a look at what would happen if one state such as Arizona were to convert to a precious metal economy. Arizona’s GDP (Gross Domestic Product) was roughly $258 billion at last count. As a proportion of the United States’ entire economy, that’s about 1.7%. Which if we apply that number to the total of currency in circulation and bank deposits (known as M2 by the economists) gives Arizona a money supply of somewhere around $180bn. Using today’s market prices, in gold that would represent 126,000 ounces which is nearly 143% of the current annual world production, and it would represent over 945% of the world’s annual silver production. But of course silver is an extremely bulky and difficult metal to handle. No one thinks the entire state of Arizona would go to 100% metal-backed currency. People will of course remain free to use fiat (backed only by faith) money, and most would likely choose the same fiat Dollars and bank-account credits we already have.
But it’s important to understand that – in the proposals as they stand – people could choose to use metal-based currency for all their in-state transactions. So the potential ceiling on the gold or silver needed is much nearer to 100% of that $180bn than it would be under a formal “Gold Standard”. There, with Dollars redeemable for gold, full gold-backing wasn’t necessary.
The Gold Standard instead used precious metals as a standard of value. The last US gold standard was a 25% basis of gold in fact, before it was repealed in 1968. Applying a classical Gold Standard, and using a 25% basis for gold or silver, Arizona’s cash and bank-deposit holdings would occupy 235% of the world’s annual silver production at current prices, or 36% of the world’s annual gold production.
A more logical decision may be a combination of the two, with a 5% silver and 25% gold funding which would represent 30% annual gold production and 39% silver production. This of course would drive the value of the precious metals much higher, as the market adjusted to accommodate Arizona’s impact on global demand. But as we just saw, Arizona’s proposals go far beyond a Gold Standard, making 100% metal-backed banking and currency a possibility, if highly unlikely. Note, this is only for one state – and one where barely 2% of the US population now live. The numbers involved are already stupendous.

You can imagine what would happen to gold and silver prices if all 18 states currently working on similar “hard currency” laws saw only 10% of their citizens move to holding precious-metals. But that being said, I do not believe at this very moment it is the goal of this legislation. The new legislation deems to allow transactions to be negotiable and settled in full using gold or silver if the parties involved agree to it. Hence you can sell your car for 4 ounces of gold or buy a house for 10,000 ounces of silver. But to do so without an official government structure you would have to in effect be your own central banker and invest your currency into your own private gold and silver reserves. Hence when you go to enter into a transaction the value of your asset should have been protected from any central banking or government debt fiascos. Are currencies backed by gold and silver to be the future? This is possible in some form. Had this system not been tried before? The answer to this is yes. But the methods that were used in the 20th century were complicated by the entry of the Federal Reserve System and other Central Bankers. It was prior to central bank machinations that gold and silver brought stability to the financial markets and the economy in general.

With the entry of the central bank models, including the Federal Reserve, free spending of the people’s money became a possibility and is what eroded the gold standard and derailed a more functional system. Unfortunately most of the spending was used to fund wars. Maybe if wars had to be paid in hard assets they may have ended sooner than later with less loss of human life. However, there are arguments on both sides of the fence. As I read and study more and more about our modern-day banking system it is a miracle that it has not failed sooner. Of course this is my personal belief. This is also what is driving the current activity in the states to bring in some correlation of currency to gold and silver as hard assets. The history of the Federal Reserve, which is not a bank, has the US economy since its inception riddled with negative GDP growth. It is peppered with financial calamities. Its primary function was said to be the stabilization of the economy.
It has failed and has not performed better than any other prior system. I don’t have the answers but I know it doesn’t lie in the Federal Reserve System. This is a centralization of power away from capitalism to a form of modern day socialist tendencies of spending without limits within our system. This indicates to me in the event of a serious economic downturn, which seems to be forthcoming since we already did kick the can down the road as far as we can, we will have serious troubles in the union of these United States of America. But for the time being the general public who are able, are happy buying their gold and silver and keeping it in a safe and secure place for when this situation rears its ugly head. Those that do and are in the states where they have legalized its use as currency stand to have a much more secure environment moving forward as the government is not allowed to take away your money without cause. At least, not at the moment.

bad dollar charts

[Today, we have a price buying opportunity in gold and silver bullion coins. When the SHTF, prices on retail items will rise, inflation will surge, precious metal prices will have risen steadily ahead of events as the global situation deteriorated in ways not understood by the public. When everyone realizes that they need a stable source in which store the value of their rapidly eroding currency (dollars), those precious metal commodities will already be exceptionally expensive in dollar terms. You have to buy the dips while the opportunity exists, as the ancient adage says, “By low. Sell high”. Mr. Larry]

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Setting up a Mobile Kitchen

June 2016, by Mr. Larry at 4dtraveler.net

cook on deckRecently, I was recalling back a few years earlier,  to  when Hurricane Ike came through my home town and knocked out the electric power. I remembered setting up the families Coleman propane camp stove outside on the deck, being aware of the toxic carbon monoxide fumes that would have accumulated from cooking inside.

We adults huddled over the camp stove cooking our meals. The two burner stove sat on a metal planter stand, while our work space consisted of a small wooden box about 18 inches long. We heated water for our traditional morning’s cup of coffee, fried eggs, warmed ‘microwave bacon’ in a skillet and browned ‘toast’;  everything was pretty much eaten cold.

Later in the day, we boiled canned soup, had peanut butter and honey sandwiches, and heated Dinty Moore stews and other canned meals for supper.

Often, especially in the early mornings, while my partner cooked, I ran back and forth between kitchen and deck, a flashlight in one hand, bringing out a jar of dehydrated coffee, then our silverware and plates, peanut butter, salt and pepper, jam, peanut butter, the bread….

Every meal required items be brought out of the house and returned, each one or two items meant a separate trip through the house, into the kitchen, then back out to the deck. It was exasperatingly inefficient for the two of us; there was no organization, nothing was handy. We had the physical supplies, but the flow of materials needed to prepare emergency meals, ‘on the fly’  had never been thought out.

We had everything needed in the house to deal with an emergency meal, but for what turned into almost a week long power outage, the items needed to process the food were never really ‘handily available’.

Think about it. Every item used in the kitchen to process a typical meal is handy: the  knife, fork and spoon in a drawer or on the cutting block, a pot or pan in the lower cupboard, a bowl, plate cup or glass in the higher cupboard, salt and pepper shakers are on the kitchen table, the spice tray/rack  is here, paper towels or dish cloth are near by…Everything is handy, just a step or two in any direction and the item is put in use, then left sitting on the sink counter for further use or washing.

But when you set up an emergency stove outside on the deck, balcony or in the yard–non of your  food preparation and cooking  paraphernalia are available. In order to cook anywhere other than in your dedicated kitchen space, you’ll need to move a lot of small specialty items back and forth to and from the worksite .

After the storm, and as the months passed, the realization that there wasn’t a proper sizedbench surface to cook and work on, prompted me to make a six foot long bench (See image). The bench would be for guests and ourselves to sit on when  visiting, but it would double as a work surface for our: propane stove,  propane oven,  canned fuel hot plate (for the coffee),  other food preparation items  and as a workspace.

Although I didn’t spend much time thinking about the situation during daily activities, what continued to eluded me, was how to avoid the disorganized ‘running back and forth’ for food prep items.

I recalled that when the electric power was out, it was a slightly confusing and disorienting time, due to a) the disruption to our daily schedules and activities, b) unaccustomed temperatures, and adding to the problem, was c) trying to assemble the needed cooking items in an efficient and handy way to process our meals and eat in, d) an attempt to retain a low stress environment.

One day recently, I watched a woman in a You Tube video discuss having made up a small mobile kitchen for her thermal cooker, her idea provided a catalyst for me.

I re-watched the ‘mobile kitchen’ portion of the video again, stopping the clip every couple seconds to write up and expand on her list.

For the next couple of weeks, I read articles on the Web about what food prep items people typically  take camping, backpacking, and have on hand for emergencies.

The list grew.

The concept expanded beyond utensils one would want handy for a meal cooked in a ‘thermal cooker’, as the video showed, to cover most cooking situations. The updated Mobile Kitchen concept included: cooking with pot and pans, frying, a variety of food types being processed, and had to handle several consecutive meals prepared under emergency conditions.

I examined the cookware needed to prepare meals for 3-4 persons and ordered ALOCS 3-4 person outdoor cooking pot set, (Amazon.com, see below).

I studied common spices and made a list from discussions on YouTube;; camping, emergency web discussion groups. A master list was made of the most widely suggested spices to have in an outdoor/emergency situation, outliers were removed and some personal favorites added.

In order to have a small amount of multiple spices handy for short term cooking, I ordered some 1 oz and 2 oz dry storage plastic jars with snap lids, and several empty 3.4 oz TSA approved liquid containers (all very cheap from Amazon.com).

Several cooking adjuncts were added to the spice list, including: vinegar, cooking oil and honey, which went in the 3.4 oz liquid containers.

I found design ideas for spice labels on the Internet, then made my own using existing sheets of Avery envelope label blanks. Tape would have worked as well for labeling. Likewise, is only a few spices were being gathered for the mobile kitchen, one could simply add an entire spice bottle or tin.

Most of the items needed were bought at Wal-Mart.

Finally, I took a general measurement of everything while it was roughly stacked,  to determine the approximate size of containers needed to pack it in. The boxes needed were found at my local Wal-Mart superstore. Everything was subsequently put together and photographed  and is listed below.
The result is a broad capability, Mobile Kitchen.

I recommend using a butane stove for indoor cooking. Using much less toxic butane fuel you can set the stove right on your current (electric) kitchen stove top or cook on the sink counter top, as  you wish. Let the ‘chimney effect’ draw what little fumes there are up the  kitchen exhaust vent, or crack a window briefly when cooking on the sink.

The images below show my Mobile Kitchen contents, butane stove, cookware and spices.
I hope this article helps with your preps.
God Bless America.

The Mobile Kitchen

The Mobile Kitchen was developed as a means to efficiently bring cooking and food preparation paraphernalia to a central location, for cooking in an emergency situation. It would work for preparing food: Indoors, on a porch, deck, patio, picnic table, curbside or for ‘car camping’. It is not designed as a long term survival kitchen, but could easily be expanded for longer term needs.

MK topPreparation apparatus tub components (At left in the image above)

MK sideCooking & Eating utensils tub components (At right in the image above)

Preparation apparatus tub
2 ea. Sterilite 27 qt latch box, clear plastic, 12”W x 13”H x 16”L, ~$5.50, Walmart
1 roll paper towels
1 box quart Slider baggies, 20 ct
Cloth items in gallon baggie: kitchen hand towel, dish towel, dish cloth, hot pad, 2 clothes pins, 10 ft cordage.
Spice box: (Tupperware type muffin storage container), various spices see inventory below.
Whisk
Bowl scraper
Small grater
Plastic scoop, mixing spoon, slotted spoon, and spatula. ($0.88 ea. Walmart)
Strainer
1 measuring cup, plastic
Measuring cup set, 4 pc: 1/4 to 1 cup.
Cutting board, red, 8.5″x11″ plastic
Can opener
Peeler
Digital food/ liquid thermometer
Kitchen scissors
Paring and Utility knife
Sanitizing: Gallon baggie containing: 9 oz Dawn dish soap, 7.5 oz bottle hand soap, Scotch Brite scrub sponge (cut in half).
Cooking & Eating utensils tub
Sterilite 27 qt latch box, clear plastic, 12”W x 13”H x 16”L ~$5.50, Walmart
2 each, 12 oz foam insulated coffee mugs
Faberware coffee percolator, stainless steel, Yosemite, 8 cup, $20 Amazon
2 Stainless steel round, divided dinner plates, 11″ dia., $5.50 ea Amazon.
2 each 1/2 quart stainless steel bowls, 2.5″H x 5.5″ dia., $5 ea, Amazon
2 sets table ware: stainless steel knife, fork, sml and lge spoons.
Box of 48 pc, 16 sets of plastic knife fork and spoons.
Baggie with three sm. boxes of (96) matches.
ALOCS 3-4 person outdoor cooking pot set, rigid aluminum, includes: Kettle = 3.3 cups (2 large cups of coffee)Small pot = 5 cups (1 quart, plus)Large pot = 9 cup (2 quarts, plus)7.5″ fry panSm lid fits sm pot,Lge lid fits lge pot and fry pan.$47 Amazon, see image below.
Other Items
GasOne GS3700 butane stove, for indoor/outdoor use, comes in a hard shell, plastic carry case. $24 Amazon.

 ..

Notes:
> Neither of the two Sterilite totes are full when the kit is assembled, leaving room for situation specific expansion.
> Most of the common items in the Mobile Kitchen were bought in Walmart’s Kitchen and Houseware Depts. A few of the items cost $0.88 each, other’s $1.00 and a couple up to $3.50.

Related videos:
> GasOne butane stove: https://www.youtube.com/watch?v=OI0DcqUDFhg
> ALOCS SW-C06S cookware set. This video is not in English, but does show the relative size, volumes and use of the equipment: https://www.youtube.com/watch?v=UvG2zycRO5c
.

 ALOCS cookware
ALOCS 3-4 person cookware

 GasOne GS3700 butane stoveGasOne GS3700 butane stove

 MK spice boxSpice Box

MK spices
Spice containers carried in the spice box: Baking powder, Bouillon Cubes, Cayenne Pepper, Chili Powder, Cinnamon, Cooking Oil, Curry Powder, Garlic Powder, Honey, Italian Seasoning, Dry Onion Flakes, Onion Powder, Black Pepper, Red Pepper Flakes, Poultry Seasoning, Salt, Sugar, Vinegar. (Volumes: About 1 Tbsp for dry goods and 3 oz liquids)

Spice Notes:
> The great thing about spices is that they never actually spoil. But over time, spices will lose their potency and not flavor your food as intended and you may need to experiment on how much more spice needs to be added.
> As a general rule, whole spices will stay fresh for about 3-4 years, ground spices for about 2-3 years and dried herbs for 1-3 years.
> Spices that have been in the pantry for 5 years won’t make you sick, but will just lose their zest.  The best way to store spices is in air tight containers, preferably a dark container and in cool spaces away from moisture such as a stove or sink.  Even in doing this, most of your ground spices only last about 2 years.

 Faberware 8 cup coffee percolatorFaberware 8 cup coffee percolator

  MK  packed1Mobile Kitchen and butane stove ready for service

Be safe, be well.
Mr.Larry

 

 

 

 

 

 

 

 

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Water

(Survival manual/3. Food & Water/Water)

The Rules of 3:
In any survival situation, prioritize your activities to protect yourself from the closest, most pressing element in the Rules of Three. If you are in an area with extreme temps seek to protect your core temp then look for water, if you have adequate temps/shelter and water, look for food…

Rules of Three table

3 minutes You can only live about 3 minutes without air/breathing.
3 hours You can live only about 3 hours exposed and unprotected to extreme temperatures. Hyperthermia (body core rises to about 103F-106F, and usually is slower to kill). Hypothemia  (body core declines to 87F-90F, can occur quickly if the body/clothing is wet freezing rain or submersion, then exposed to freezing or near freezing air temperatures).
3 days You can only live about 3 days without safe water.
3 weeks You can live only about 3 weeks without food.
3 months Death may follow without socialization after about 3 months.
3 years Apathy/Disinterested: May only live 3 years without an interest or goal in life

WATER

 Water should be one of your top priorities  in a survival situation, as a lack of water causes dehydration, lethargy,  dizziness, headaches, confusion, and ultimately death. Even mild dehydration  makes a survival situation even more difficult, as it reduces endurance and  impairs concentration.

Symptoms of Dehydration
a)  In the early  stages of dehydration, there are no signs or symptoms; early features are  difficult to detect, but include dryness of mouth and thirst.
b)  As dehydration increases, signs and symptoms  develop, including: thirst, restless or irritable behavior, decreased skin torpor,  dry mucous membranes, sunken eyes, and absence of tears when crying vigorously.
c)  The negative impact of dehydration saps your energy and  makes you feel fatigued. Studies  show a  rapid acceleration of this effect. At just 2% dehydration, the levels of  physical performance can decline by 5 – 10%; while at 4% or more dehydration,  the levels of physical performance can decrease by 20 – 40%. Researchers  reported that test subjects showed a decline in mental alertness, arithmetic  ability, visual perception, short-term memory and reasoning ability. These   effects were often accompanied by increased tiredness and headaches.
d)  The  message is clear. In order to prevent a reduction or decline in your mental  performance or levels of concentration, you must try to drink  enough water throughout the day. Concentration and mental performance which are very  important in your everyday life are even more so  in a survival situation. If you expect to be  efficient,  productive and stay alive in  a fearful, disorienting situation, you need to make sure your mental  performance is unaffected by dehydration. Water is vitally important in keeping  you properly hydrated for this purpose.

Symptoms of early or mild dehydration  include:
–  flushed face
–  extreme thirst, more
–  than normal or unable to drink
–  dry, warm skin
–  cannot pass urine or  reduced amounts, dark, yellow
–  dizziness made worse when you are standing
–  weakness
–  cramping in the arms  and legs
–  crying with few or no tears
–  sleepy or irritable
–  unwell
–  headaches
–  dry mouth, dry
–  tongue; with thick saliva
–  Another surprising thing about dehydration is one of the most common
symptoms – not feeling thirsty in the first place.

Some Water facts:
–  75% of Americans are chronically dehydrated. (This  probably applies to most of the world’s
population.)
–  The thirst mechanism is often so weak in the  chronically dehydrated that it is often mistaken for hunger.
–  Even MILD dehydration will slow down one’s metabolism  as much as 3% (this doesn’t sound like much but this is very significant).
–  A University of Washington study discovered that a  single glass of water eliminated midnight hunger pangs for almost 100% of  dieters taking part in a study.
–  Lack of water is the number one cause of daytime fatigue.
–  A mere 2% drop in body water can affect mental alertness and tolerance for physical activity
–  Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, reduces the risk of breast cancer by 79%, reduces the risk of bladder cancer by up to 50%.

Drinking water in an urban survival situation
If the water went off tonight, what kind of  plans do you have in place? As with everything else in your survival plans, your  water supply should be broken down into 3 phases: a short term, medium term,
and long term solution.
Short Term – this is your  bottled water. Most people have a couple cases of bottled water on hand . On a trip to the grocery store most people buy a case  or two of bottled water for guests or parties.  Some survivalist stockpile water in 35 or  55 gallon drums.
If the municipal water fails, your bottled and  stockpiled water will be used first. Bottled water is convenient, you just un-screw the top of  the bottle and the water is ready to drink. Most people like to take the easy  way out, and bottled water is about as easy as it gets.
Medium Term – this level relates to your water filters, which may include Berkey, a Katadyn Base Camp unit, or a  lightweight backpacking water filter, ie., McNett Aquamira Frontier Pro  Ultralight Water Filter or similar. Sooner or later, the filter is going to  reach its lifespan, and that is it.
Long term – means a private water well  or a bulk storage system. This could include water wells on farms, or rural  water wells where people do not get city water.
Now that we are past the three layers of  water preps,  “Where do you get extended water supplies in an  urban survival situation? Answer: local ponds, streams,  creeks, rivers, lakes, rain fall collection, ditches, bayous…

Where I live, there is a  small wooded area with a small pond.  Using my bicycle  I could ride the two mile round trip to  the pond, use a 5 gallon water container to retrieve the water, bring it back home and  run it through my Berkey water filter. It is only a few hundred feet to a normally dry stream bed  that flows for several days after every 1/2 inch+ rain.

River water – Another example, a river could be just a  few miles from your house.  Using a bicycle you could cycle to the river,  bring a five gallon container (42 lbs. filled), collect the water from the river, cycle  back home and run the water through a filter.

Rain water – Once my 65 gallon ‘rain water  storage drums’ run out of water, they could be positioned under the down spout  of a rain gutter.  But this only works if you live in an area that receives rain fall  every few weeks.  If you do not have rain barrels, use clean, lined trash  cans, or five gallon buckets.  If nothing else, refill those water  bottles that were used when the event first started.

WATERBOURNE DISEASES

As sewers fill and start to back up, people will begin doing their “business” outdoors.  The problem here, is when an area receives rain, the sewage will be washed  off and into the local streams and ponds.

Some waterborne  diseases are:

Cryptosporidium Dysentery
Giardiasis Legionellosis – Legionnaires disease and  Pontiac fever
Shigella Salmonellosis – Salmonella (mostly  foodborne)
E. Coli Hepatitis A – food and waterborne
*See symptoms and treatment for waterborne  diseases in Medical/Disease/Waterborne disease

Pathogens  from the following 4 categories  might be found lurking in waters from lakes, rivers and streams inside the U.S.
1)  Protozoa and cysts (Cryptosporidium parvum,  Giardia lamblia). Single-cell parasites; tiny (between 1 and 20 microns. A  micron is 1-millionth of a meter, or 0.00004 inch. The period at the end of  this sentence is roughly 500 microns.)
2)  Bacteria (Escherichia coli (E. coli), Salmonella, and many others). Very tiny (0.1  to 10 microns).
3)  Viruses (hepatitis A, rotavirus, enterovirus, norovirus). Exceptionally  tiny (0.005 to 0.1 micron). Caused by human waste.
4)  Occassionally, Parasitic  worms. (which are macroscopic in size and easily filtered out)

MUNICIPAL WATER STORAGE GUIDELINES

If  you choose to package water yourself, use the following guidelines:
Containers
– Use only food-grade  containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
–  Clean, sanitize, and  thoroughly rinse all containers prior to use. A sanitizing solution can
be prepared by adding 1 teaspoon (5 ml) of liquid Clorox or other Household  Chlorine Bleach (5- 6% sodium hypochlorite) to one quart water. Only household  bleach without thickeners, scents, or additives should be used.
–  Do not use plastic milk  jugs, because they do not seal well and tend to become brittle over time.
–  Do not use containers previously used to store non-food products.

Water Pretreatment
If for near term use (few months), water from a chlorinated municipal water supply does not need further  treatment when stored in clean, food-grade containers.
Non-chlorinated water should be treated with household bleach, as follows: Add 1/8 teaspoon (8 drops)  liquid household chlorine bleach (5 to 6% sodium hypochlorite) per gallon (4 liters)  water being treated. Only  household bleach without thickeners, scents, or additives should be used.

Storage
–  Containers should be  emptied and refilled regularly.
–  Store water only where  potential leakage would not damage your home or apartment.
–  Protect stored water from  light and heat. Some containers may also require protection from freezing.
–  The taste of stored water can be improved by pouring it back and forth (causes aeration) between two
containers a few times before drinking.
–  For long term storage of 1 year, use household bleach to treat tap water from municipal sources. Add bleach at 1 teaspoon per 10 gallons to ensure the water  remains drinkable. Rotate the water in storage tanks annually.

PURIFICATION OF NON MUNICIPAL WATER

A.   Boiling
Boiling  is the safest and best method for purifying  running water that you’ve gathered from natural sources; it kills all the organisms in the water. It doesn’t require  any chemicals, or expensive equipment — all you need is a large pot and a good  fire or similar heat source.
–  Cloudy water should be  filtered before boiling, or add bleach. Filter the water using coffee filters,  paper towels, cheese cloth or a cotton plug in a funnel.
–  Cover the container and  bring the water to a rolling boil for one minute. Allow the water to cool with  the cover on, which further helps to disinfect the water. Boiling kills common  harmful bacteria such as Guardia and Cryptosporidium; however, this process will not remove foreign contaminants such as radiation or heavy metals.  Let the water cool before drinking.

While you may think any water will do in a  pinch, water that is not purified may make you sick, possibly even killing you.  In a survival situation, with little or no medical attention available, you  need to remain as healthy as possible. And a bad case of the runs is terribly  uncomfortable in the best of times!

B.  Pasteurization
Pasteurization kills only those organisms that cause harm to humans. The process involves heating
water to 149F for 6 to 20 minutes, or to a higher temperature for a shorter time. Cover the container while heating and allow it to cool with the cover in place, which further disinfects the water.

It has been known since the late 1880s, when Louis Pasteur conducted groundbreaking research on bacteria, that heat can kill pathogenic (disease-causing) microbes. Most people know contaminated water can be made safe by boiling. What is not well known is that contaminated water can be pasteurized at temperatures well below boiling, as can milk, which is commonly pasteurized at 71°C (160°F) for 15 seconds.

The chart below indicates the temperatures at which the most common waterborne pathogens are rapidly killed, thus resulting in at least 90 percent of the microbes becoming inactivated in one minute at the given temperature. (The 90 percent reduction is an indicator frequently used to express the heat sensitivity of various microbes.) Thus, five minutes at this temperature would cause at least a 99.999 percent (5 Log) reduction in viable microbes capable of causing disease.

Pasteurization temperatures

                                      Microbe                                                    Killed Rapidly At

  • Worms, Protozoa cysts: Giardia, Cryptosporidium, Entamoeba….…….… 131°F (55°C)
  • Bacteria: V. cholerae, E. coli, Shigella, Salmonella typhi; Rotovirus……140°F (60°C)
  • Virus, Hepatitis A………………………………………………………………..149°F (65°C)

Significant inactivation of these microbes actually starts at about 9°F (5°C ) below these temperatures, although it may take a couple of minutes at the lower temperature to obtain 90 percent inactivation.

C.   Distillation
The process involves boiling water and then collecting only the vapor that condenses. The condensed vapor will not include salt or most other impurities. To distill, fill a pot halfway with water. Tie a cup to
the handle on the pot’s lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Supplies Needed:
–  Large stockpot with lid
–  Small roasting pan rack
–  Potholders
–  Water
–  Glass bowl
–  Air tight containers

Step 1 – Preparation
First, place the small roasting pan rack  in the bottom of your stockpot. This is done to keep the bowl off of the bottom  of stock pot and above the water line. Next fill your stockpot with water  from your sink, but not so deep that it will spill over into your bowl when sitting on the rack. An inch or so below the top of the bowl will be sufficient. Place the bowl in the pot. Be sure that when you place your bowl in the pot it does not become immersed. Cover with the lid and you are ready to boil the water.

Step 2 – Boil
Turn on the stove on high and allow the water to come to a boil. Carefully check after a few minutes to be sure the steam is catching on the underside of the lid and dripping in the bowl. The lid must be tight for this to work. Continue to boil the water until your bowl has caught enough steam to bottle. Do not allow the pot to completely boil dry. You now have distilled water.

Step 3 – Cool and Bottle
The water will be very hot, and it is best to allow the pot and bowl to cool for easier handling.
Carefully remove the bowl of distilled water using potholders to be sure you don’t get burned. Pour into airtight containers for storage.
Read more: <http://www.doityourself.com/stry/how-to-distill-water-in-3-steps#ixzz1Gy06gIdI>

D.   Chlorination
Purify the water by adding liquid household chlorine bleach, ie, Clorox.
–  If boiling is not possible, treat water by adding liquid household bleach, such as Clorox or Purex.
Household bleach which is typically between 5-6% chlorine. Avoid using bleaches that contain perfumes, dyes and other additives. Be sure to read the label.
–  Place the water (filtered, if necessary) in a clean container. Add the amount of bleach according to the table below.
–  Mix thoroughly and allow to stand for at least 30 minutes before using (60 minutes if the water is cloudy or very cold).

Treating Water with a 5-6 Percent Household Liquid Chlorine Bleach Solution   

Volume of Water to be Treated Treating Long Term Municipal or Well Water:Bleach Solution to Add Treating Cloudy, Very Cold, or Surface Water:Bleach Solution to Add
1 quart/1 liter 3 drops 5 drops
1/2 gallon/2 quarts/2 liters 5 drops 10 drops
1 gallon 1/8 teaspoon 1/4 teaspoon
5 gallons 1/2 teaspoon 1 teaspoon
10 gallons 1 teaspoon 2 teaspoons
57 gallons (rain water tank) 5.7 teaspoons 11.4 teaspoons
Conversions: 3 tsp=1 tbsp;   12 tsp=1/4 cup;   4 tbsp=1/4 cup.1/8 cup household bleach  will maintain long term purity in 60 gal. water. ¼ cup will kill pathogens  in 60 gal. filtered surface water even if cloudy and/or very cold.1 quart household bleach  will purify about 1000 gallons of filtered surface water.


E.   Commercial filters for Camping and Emergency
Outside of boiling polluted water, commercial purification/filter devices made by companies such as Berkey, PUR or Katadyn are the best choices for treatment.
Probably the best filtering devices for survival retreats are the model where you pour water into the top and allow it to slowly seep through the media into  a reservoir on the bottom. No pumping is required.

According to the EPA there are two definitions for devices removing contaminants from water: A ‘Filter’ is referred to as a 4 Log device removing 99.99% of contaminant, while a Purifier
is a Log 7 device removing 99.99999% of contaminants.  A Log 4 filter is probably sufficient for many
conditions.

Portable filters currently on the market will provide various degrees of protection against microbes, but are generally meant to be used in conjunction with other forms of disinfection for greatest protection from pathogens.

1.  Group water filter: For small groups or just lots of water, the Katadyn® Base Camp water filter offers gravity-fed water filtration. Description:

  • 2.6 gallon water bag with roll-top and side-release buckle, closure fills quickly and hangs easily, produces up to 2.5 gallons of treated water in 15 minutes. Delivers approximately 16 oz./minute, includes a 48 inch Outlet Hose, On/Off Output Hose Valve.
  • Fill the filter from a bucket or other vessel instead of trying to use the filter bag itself to retrieve water from your source.
  • AntiClog Technology: 129 square inches of pleated 0.3  micron glass fiber media gives higher water output, and less frequent cleaning.
  • Pleated glass fiber element removes bacteria, protozoa and cysts from the drinking water; including Salmonella, Colibacillosis, Vibrio cholera, Amoeba, Schistosoma (Bilharziasis), Giardia, Cryptosporidium
  • Active Carbon Core: reduces chemicals, pesticides, unpleasant tastes, and odor from water
  • Cartridge Capacity: 200 gallons (750 liters) depending on  water quality (use of filter protector will extend cartridge life)
  • Long 48-inch output hose with on/off valve controls and  directs flow of filtered water where you need it. Hang the water bag/filter as high as possible (6 ft) and collect purified water from as low as possible below the filter to maximize the water pressure through the filter.
  • If the flow rate starts to slow down, put a liter of clean water in the bag, shake it around and dump it out to rinse the filter and pre filter from silt and debris.
  • http://www.practicaloutdoors.com/files/finalreport.pdf (pg 248)

The Katadyn Base Camp filter provides the following protection:  >6 Log against bacteria, None against virus, 3 Log against Giardia cysts and 3 Log against Cryptosporidium oocysts.  While this is a good filter, the cleaned water should be additionally treated  chemically or by boiling to achieve purity.

2.   Household water filter
Specifications of the PUR 2-Stage Cartridge Water Filter (set in the refrigerator),  only a 3 Log device (99.9%).
Pur 2-Stage Dispenser DS-1800. The PuR 2 Stage Water Dispenser provides dual filtration using a two-step process. The first step reduces lead, copper, chlorine, sediment, chemicals linked to cancer (TTHMs, Benzine), bad taste and odor. The second step uses a Pleated Microfilter that removes
99.9% microbiological cysts, cryptosporidium and Guardia. It reduces cadmium, cryptosporidium, Guardia, lead, mercury, asbestos, copper, zinc, and sediment 96 to 99.9 percent; plus lessening
chlorine levels and discoloration. PUR’s filters are made with activated carbon to reduce chlorine and sediment, and include an ion-exchange resin that helps eliminate lead and copper. For best results, filters should be changed every 40 gallons. While PUR filters rid water of many chemicals, coloration, and bad flavors, they do not soften water or remove fluoride.

Because the PUR dispenser is not large and the filter is only a 3 Log device (99.9% microbe removal rate),  in a survival situation you would need to prefilter contaminated water, possibly with a coffee filter, then purify the pre-filtered water with household bleach– prior to pouring it into the PUR
dispenser for its final filtration. The steps would be: collect polluted water, run it through a coffee filter, purify with household bleach (see water treatment table above), then pour into the PUR dispenser–then pour it into your Berkey! :-)

Remember, given the opportunity, and for  the  safest drinking water, you should  pre-filter and  purify all your collected water — prior to using a commercial water filter. ‘Bulk’ purification can include boiling or chlorination.  You don’t want to become ill with vomiting and diahhrea (norovirus induced stomach flu), or contract some other waterborne disease then either be unable to travel or know there is no medical attention available during a survival situation.

2. Household Water Purifier
Berkey water filters-  
My ‘Royal Berkey model’ is a 9-1/2 inch diameter by 24” tall, stainless steel two part, covered cylindar which stores 3 gallons water. It has a filtration rate of 4 gallons per hour with its standard 2 Black Berkey filter elements (4 elements can be used to increase water production rate). My unit has the optional 2 PF-2 Fluoride filters for Fluoride removal. The 2 Black Berkey filter elements will purify 6000 gallons water. Can handle a maximum of 12 people basic water needs. {See photo at top of page. Google, ‘Berkey Water Filters’]
The ‘Black Berkey’ purification/filter elements (a 7 Log device, 99.99999%) remove or reduce the following:
–  Pathogenic Bacteria and Cysts (E. Coli, Klebsiella, Pseudomonas Aeruginosa, Giardia, Cryptosporidium, Raoltella Terrigena) – Reduced to > 99.999% (100%)
–  Viruses (MS2 – Fr Coliphage) – Reduced to >99.999%
–  Parasites – Reduced to > 99.9999%
–  Harmful or unwanted chemicals such as herbicides and pesticides
–  Chlorine – Removed to Below Detectable Limits  (99.9999999%)
–  Detergents
Organic solvents removal
–  THM’s (Trihalomethanes – Bromodichloromethane, Bromoform, Chloroform, Dibromochloromethane) – Removed to Below Detectable Limits (99.99999%)
–  MTBE’s (Methyl tert-Butyl Ehter) – Removed to Below Detectable Limits
–  Other VOC’s – Removed to Below Detectable Limits

–  Cloudiness removed
–  Silt removed
–  Sediment removed
–  Radiologicals  – Radon 222 – Removed to Below Detectable Limits
–  Nitrates & Nitrites, Greater than 95% reduction
–  Heavy metals – Greater than 95%
–  Fluoride- With PF-2 fluoride filter, Fluoride reduced greater than 95%
–  Iron
–  Foul tastes and odor

 OPTIONS FOR CHEMICALLY PURFYING WATER

There are many options for purifying the water among which are:
Polar Pure – contains iodine crystals, has an almost indefinite shelf life if kept tightly sealed, and very inexpensive per dose cost, requires measuring the dosage using the cap (which can be imprecise).
Potable Aqua – contains iodine tablets, shelf life of up to four years if properly stored – if they’ve turned a light green don’t use, moderately expensive per dose cost, easy to administer doses (two tablets per  quart of water).
Micropur MP1 – contains chlorine dioxide tablets, has a shelf life of at least four years, moderately expensive per dose cost, and comes in easy to administer doses (one tablet per quart of water).

DIY (do it yourself) water purification chemical treatment
a)  Simple household bleach (Clorox) – 2 drops per quart of water (assuming a bleach solution of 5-6% hypochlorite). You should double the dose for cloudy water. The shelf life (full strength) of household bleach is only about 6 months, so replace at least annually. Use an eye dropper
to administer low volume dosages. Clorox has a very inexpensive per dose cost. (see  table, ‘Treating Water with a 5-6 Percent Household Liquid Chlorine Bleach Solution’  above)
b)  Tincture of iodine – 5 drops per quart (assuming a 2% iodine solution), may wish to double the dose for cloudy water, almost indefinite shelf life if properly stored, must use a dropper to administer dose, modest per dose cost.

General water treatment:

  • All the above methods are effective at killing bacteria, somewhat effective against viruses, and of limited value against protozoa cysts. Cryptosporidium in particular is resistant to halogen treatments; however, it is removed by the Katadyn® Base Camp water filter.
  • Most treatments only require 30 minutes. However, very cold water (i.e., less than 40 degrees F) should be allowed to sit for 2 or more hours, or be treated with a double dose.
  • As far as taste, all will introduce some chemical taste into the water. In a very unscientific taste test of chemical treatment methods, my own family (original author) concluded that iodine-treated water was by far the worst smelling and tasting, bleach-treated was second, and water
    treated with Micropur MP1 ready-to-use tablets was the least objectionable.
  • Finally, you can add Kool-aid to treated and filtered water to improve the taste. Not only will it help to mask the chemical taste, but the ascorbic acid (vitamin C) converts the chlorine or iodine to tasteless chloride  and iodide.

Gathering Rainwater (example volumes used below)

  • 1 inch of rain per square foot = 1/2 gallon water.
  • A 10×10 tarp with 1″ rain (100sq ft x 0.5) gathers 50 gallons
  • A 10×10 tarp with 1/4″ rain (100sq ft x 0.25) gathers 12 gallons
  • A 12×14 tarp with 1″ rain can gather 84 gallons
  • A 12×14 tarp with 1/4 rain can gather 21 gal
  • With both a 10×10 and a 12×14 tarps in use and 1″ rain you could collect 134 gal, with 1/4″
    rain, 33 gallons.

Rain water is not safe as collected and should be treated by one of the methods previously described.

Homemade water prefilter
A ‘pour-though’ filtering systems can be made in an emergency. Here’s one example that will remove many contaminants:

1.  Take a five or seven gallon pail (a 55-gallon drum can also be used for a larger scale system)
and drill or punch a series of small holes on the bottom.
2.  Place several layers of cloth on the bottom of the bucket, this can be anything from denim to an old cloth table cloth.
3.  Add a thick layer of sand (preferred) or loose dirt. This will be the main filtering element, so you
should add at least half of the pail’s depth.
4.  Add another few layers of cloth, weighted down with a few larger rocks.
5.  Your home-made filter should be several inches below the top of the bucket.
6.  Place another bucket or other collection device under the holes you punched on the bottom.
7.  Pour collected or gathered water into the top of your new filter system. As gravity works its magic, the water will filter through the media and drip out the bottom, into your collection device. If the water is cloudy or full of sediment, simply let it drop to the bottom and draw the cleaner water off the top of your collection device with a straw or tube.

(If you have a supply of activated charcoal, possibly acquired from an aquarium dealer, you can put a layer inside this filter. Place a layer of cloth above and below the charcoal. This will remove other contaminants and help reduce any  unpleasant smell or taste.)

While the home made prefilter is not be the best filter method, it has been successfully used in the past. For rain water or water gathered from what appear to be relatively clean sources of running water, the system should work fine. If you have no other water source than a contaminated puddle, oily highway runoff or similar polluted source, the filter may be better than nothing, but is still not a very desirable option.

Once the system has been established and works, you must remember to change the sand or dirt regularly.

My (2) rain water storage barrels
Product Description:The Algreen Cascata Rain Water Collection and Storage System combines the timeless aesthetic elegance of ceramics with the enduring durability of modern plastics. This 65-gallon ‘rainsaver’ is  constructed from tough, roto molded plastic able to withstand extreme temperatures and will not chip, fade, or crack over time. The environmentally friendly rain barrel comes with a 6-foot garden hose with shutoff nozzle, corrosion-proof screen guard, brass spigot, and easily removable crown planter on top. It’s double-walled for supreme strength. The hose hangs neatly on the
attached hook. The rain barrel measures 24 x 46 inches.

Product Features:
–  65-gallon rain barrel with timeless looks and extreme durability
–  Made from roto molded plastic that won’t chip, crack, or fade
–  Double-walled for extra strength and durability
–  Comes with screen guard and removable crown planter
–  Measures 24 x 46 inches

Each rain barrel contains 65 gallons, with a total storage capability of 130 gallons.
For drinking water, the household needs 1 gal/person/day, or one full barrel for two people per month. The second rain barrel is for a month’s general maintenance: dish washing, occasional light laundry and sponge bathing[1].


[1]  This is why a small quantity of plastic eating utensils, paper plates, napkins and
premoistened handi-wipes should be added to your emergency food supply.

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