Where I live in California, the growing season is generally from mid-March until Mid-October. This has more to do with the intensity of the light which shifts around the fall … Read More
Feared at best and considered a useless, disposable nuisance at worst, bees are among the most underappreciated creatures on the planet.
That’s a shame because our very existence relies on the tiny buzzing creatures.
We’ve known for years that bee populations all across North America and Europe are collapsing at an alarming rate.
This is a huge threat to our food supply. One-third of all the food we eat comes from plants that are pollinated by insects, and 80% of those crops are pollinated by bees. It also has big implications for our meat supply as well: plants (like alfalfa) that feed animals are pollinated by bees.
The largest international survey of insect pollinators found that just 2 percent of wild bee species now account for 80 percent of global crop pollination.
Put bluntly, if all the bees die, humanity will follow.
Worldwide, there are nearly 20,000 known species of bees in seven recognized biological families. Of those, 4,000 calls the United States home. Bees exist on every continent except Antarctica. Wherever you find insect-pollinated, flowering plants you will find bees.
Native bees come in all different shapes, sizes, and colors, but one thing they all have in common is their important role as pollinators.
Here are just some of the fruits and veggies bumble bees help pollinate: Squash, pumpkin, zucchini, alfalfa, cranberries, apples, green beans, scarlet beans, runner beans, cucumber, strawberries, tomatoes, sweet peppers, onions, potatoes, blueberries, cherries, kiwifruit, raspberries, blackberries, plums, and melons.
According to a Cornell University study published in 2012, crops pollinated by honeybees and other insects contributed $29 billion to United States farm income in 2010.
As you can see, bees are a crucial part of our ecosystem. Our food supplies – and essentially, our lives – rely on them.
Unfortunately, last year, a species of bumblebee that was once a common sight across much of the US was declared an endangered species.
The U.S. Fish and Wildlife Service listed the rusty patched bumble bee (Bombus affinis) as endangered under the Endangered Species Act in January of 2017. Endangered species are animals and plants that are in danger of becoming extinct. Identifying, protecting and recovering endangered species is a primary objective of the U.S. Fish and Wildlife Service’s endangered species program, according to the agency’s website.
The rusty patched bumble bee was abundant across 28 states from Connecticut to South Dakota and up into Canada just 20 years ago, the U.S. Fish and Wildlife Service said, but is now “balancing precariously on the brink of extinction.”
The FWS explains why saving the rusty-patched bumble bee is so important:
The decline of the rusty patched bumble bee happened relatively recently and very dramatically. This insect was once common, widespread and abundant, but within only 20 years is now almost extinct. The causes of that decline are continuing to act across a broad geographic area, impacting other native pollinators. From the Rocky Mountains to the Atlantic Ocean and from the Midwest north into much of eastern Canada, pollinators and other invertebrates are harmed by the same activities pushing the rusty patched towards extinction. Preventing extinction of this bumble bee will help address those factors and identify how they work together to harm native bee and other pollinator populations, such as monarch butterflies.
There are many insects and invertebrates that are less well-known and studied than the rusty patched bumble bee. Other species may be declining for the same or similar reasons but we have not been tracking them, so their loss is unknown. Conserving the bumble bee is likely to help conserve other animals.
Our native pollinators, including native bees, are important to the productivity of our farms and our natural areas. Pollinators are essential for the continued reproduction of many plants and the animals that feed on those plants.
The rusty patched bumble bee has declined by 87 percent in the last 20 years. The species is likely to be present in only 0.1% of its historical range.
This beautifully made video from bioGraphicMagazine shares the story of the rusty-patched bumble bee and its journey to becoming listed as endangered.
There are many potential reasons for the rusty-patched bumble bee decline including habitat loss, intensive farming, disease, pesticide use, and climate change.
Scientists believe the declining health of bees is related to “complex interactions among multiple stressors”:
- Colony Collapse Disorder
- Pests (e.g., varroa mite), pathogens (e.g., the bacterial disease American foulbrood) and viruses.
- Poor nutrition (e.g., due to loss of foraging habitat and increased reliance on supplemental diets).
- Pesticide exposure.
- Bee management practices (e.g., long migratory routes to support pollination services).
- Lack of genetic diversity.
“This bee’s dramatic decline is not the result of any one event,” GrrlScientist explained in an article for Forbes:
“Instead, it is the result of many human-caused factors that feed back on each other and amplify their effects. Both urban and agricultural sprawl certainly play an important role. Agriculture’s shift from small family farms producing a variety of crops to huge corporate monopolies that produce just one or two crops have destroyed vast stretches of available habitat fragments filled with native wildflowers and terrain that feed and house bumble bees and other native pollinator species.”
Sarina Jepsen, Director of Endangered Species and Aquatic Conservation at the Xerces Society, added:
“Of additional concern is the widespread use of persistent, long-lasting, highly toxic insecticides within the range of the rusty patched bumble bee, which pose a threat to its continued existence.”
Bumblebees are uniquely susceptible to extinction because unlike honeybees, which have large (>10,000 individuals) perennial hives, bumble bees produce smaller annual colonies (50-1,500 individuals). Their smaller annual population sizes, life cycle, and genetic makeup put them at higher risk.
While the endangerment of the rusty-patched bumble bee is generating a lot of buzz, it isn’t the only species that are facing some degree of extinction risk, according to the Xerces Society:
Alarmingly, recent work by the Xerces Society in concert with IUCN Bumble Bee Specialist Group, indicates that some species have experienced rapid and dramatic declines more than others. In fact, more than one quarter (28%) of all North American bumble bees are facing some degree of extinction risk. While some species have received considerable conservation attention, other species such as the Suckley cuckoo bumble bee and the variable cuckoo bumble bee have been largely overlooked.
FWS Midwest Regional Director Tom Melius said that the bumblebee, and pollinators like it, play a vital role in the lives of human beings, NBC News reported last year:
“Pollinators are small but mighty parts of the natural mechanism that sustains us and our world. Without them, our forests, parks, meadows and shrublands, and the abundant, vibrant life they support, cannot survive, and our crops require laborious, costly pollination by hand.”
Bumblebees are uniquely important pollinators – they are the chief pollinator of many economically important crops, according to FWS:
They are not picky about where they get their nectar and pollen – almost any source of flower will do. Bumble bees are able to fly in cooler temperatures and lower light levels than many other bees, which makes them excellent crop pollinators. They also perform a behavior called “buzz pollination,” in which the bee grabs the pollen-producing structure of the flower in her jaws and vibrates her wing muscles. These vibrations dislodge pollen from the flower. Some plants, including tomatoes, peppers, and cranberries, benefit from buzz pollination. Even for crops that can be self-pollinated (for example, some tomatoes), the plant produces more and bigger fruits with bumble bee-aided pollination. In natural areas, bumble bees pollinate plants that provide food for other wildlife. By conserving this species, other species of pollinators simultaneously benefit.
The good news is that there are things that can be done to help conserve bee populations.
Here’s what you can do to help the rusty-patched bumble bee and other pollinators.
Provide flowering plants from April through October (early spring through fall).
Plant native wildflowers that bloom throughout the year in containers on your windowsill, porch or deck, or in your garden. Since these flowers attract bumblebees and other pollinators, they will enhance pollination of your fruit and vegetable crops too. If you’d like to know more about which plants the rusty patch bumble bee really likes, here’s a very detailed resource: Plants Favored By Rusty Patched Bumble Bee
Fruit trees typically bloom early in the spring, which is a critical time for foraging bumblebee queens. Try to ensure that your new plants have not been treated with neonicotinoids or other systemic pesticides. Avoid invasive non-native plants and remove them if they invade your yard.
Because most queens overwinter in small holes on or just below the ground’s surface, avoid raking, tilling or mowing your yard until April or May. If you do need to mow, do so with the mower blade set at the highest safe level.
Many native bumblebees build their nests in undisturbed soil, abandoned rodent burrows, or clumps of grass. Preserve un-mown, brushy areas and do not destroy bumblebee nests when you find them. Reduce soil tilling and mowing where bumblebees might nest.
Avoid all pesticide use. In particular, steer clear of systemic pesticides such as neonicotinoids, which are taken up by the vascular systems of plants. This means bees and other pollinators are exposed to the poison long after a product has been applied when they feed on the plant’s nectar and pollen.
When purchasing plants, ask your garden supplier to ensure that they have not been treated with neonicotinoids or other systemic pesticides.
Instead of using pesticides, use a “companion planting” system to discourage pests from making an all-you-can-eat buffet of your garden. For more on sustainable pest management, please see this guide from Xerces Society.
For more information on companion planting for natural pest control, here’s an in-depth guide: The Organic Gardener’s Handbook of Natural Pest and Disease Control: A Complete Guide to Maintaining a Healthy Garden and Yard the Earth-Friendly Way.
Report the bees you see in your yard or community to Bumble Bee Watch, a citizen-science project sponsored by the Xerces Society and five North American partners.
Build nests for native bees. They are easy to make – instructions can be found here.
For more information on how to manage, restore, or enhance your property for the rusty patched bumble bee, please refer to this guide from FWS.
Create a “bee highway.” Several years ago, people in Oslo, Norway, created a route through the city with enough feeding stations for bumblebees. Organizers asked the public and local business owners to plant bee-friendly plants on their property, rooftops, and businesses along a route from east to west through the city. If you’d like to learn more about how to create a bee highway in your community, please read First Bee Highway Set Up in Oslo.
Here’s how to protect bee habitats during the fall and winter months: Put Down Those Pruners: Pollinators Need Your ‘Garden Garbage!’
This information has been made available by Ready Nutrition
You never know when an emergency can strike or how long you’ll need to live off your food supply. In this article, we’ll show you how to build the perfect 25-year emergency food supply. This way you can rest easy knowing you’ve prepared for the worst. There are a wide variety of instances that cause […]
Back in August 2015, I wrote a post about the findings of a joint task force of experts from the U.K. and U.S. The group had released recommendations for Extreme Weather and Resilience of the Global Food System. You can read the original post on food security here:
Quite frankly, that report was pretty scary. It detailed all sorts of reasons why our global food supply was in serious jeopardy. When that report was released in 2015, I had noted how relevant it was in light of a number of catastrophic weather events going on at the time, wreaking havoc on crops and raising food prices in some areas.
Now, just a couple of years later, the situation has become even worse. Hurricanes, mudslides, drought-related fires, disrupted weather patterns, wars, and more have caused crazy fluctuations in food supplies around the world.
In March 2017, the Food Security Information Network (FSIN) released a Global Report on Food Crises 2017.1)http://www.fao.org/3/a-br323e.pdf In that report, they indicated that the number of people suffering from severe food insecurity had increased by 35% since the release of the 2015 report.
Quite a bit of that lack of food security was related to conflict. However, catastrophic weather events like droughts had also driven up the costs of staple foods, making them unaffordable for large groups of people.
If you think this can only happen in poor, war-torn countries, then consider this. In the U.S. in 2017, there were at least 16 weather events that cost over a billion dollars each and resulted in losses of crops, livestock, and other resources, as well as of homes, businesses, personal property, and lives.2)https://www.ncdc.noaa.gov/billions/events/US/2017 In 2016, there were 15 of these weather catastrophes; in 2015, there were 9; in 2014, there were 8; and in 2013, there were 9.
It might be too early to say that 15-16 catastrophic, billion-dollar weather events is the new normal for the U.S. However, new data modeling shows that there are real risks that both the U.S. and China might simultaneously experience catastrophic crop losses that could drive up prices and send more countries into food famine in the coming decades.3)https://www.theguardian.com/environment/2017/jul/15/climate-change-food-famine-study
In 2017, due to a weakened dollar, food prices in the U.S. increased by 8.2%.4)https://www.thebalance.com/why-are-food-prices-rising-causes-of-food-price-inflation-3306099 That trend hopefully won’t continue in 2018, but between weather and world volatility, isn’t it better to bank on building your own food security independent of global markets and events?
We think so, too! So, we want to give you some ideas to help you build your own food security at home.
Food Security Recommendation #1: Understand Your Risks
Building on the ideas from our earlier post on “Extreme Weather and Food Resilience for Home Growers,” it’s really important to know the risks for your area and plan your gardening practices to be resilient even when disaster hits.
Many governments and global non-governmental organizations have made predictive models for the likely regional effects of climate change available. You can use these models to identify trends in your area. Here are a few example models available:
- U.S.: https://nca2014.globalchange.gov
- Australia: http://www.environment.gov.au/climate-change/climate-science-data/climate-science/impacts
- United Kingdom: http://ukclimateprojections.metoffice.gov.uk/21708
Even if you don’t live in one of these areas, a quick Internet search for “climate change impacts” for your area should give good results. This search may link to articles about impacts as well as to modeling tools. Focus on search hits from government or academic websites for more comprehensive, peer-reviewed climate change data.
Food Security Recommendation #2: Consider Using Permaculture-Based Landscape Design
There have been so many weather-related disasters recently that it is hard to know what to prepare for anymore. In California, extreme dry weather and winds made for a devastating fire season. Then, the loss of vegetation from the fire season led to severe mudslides during torrential rains. Parts of Australia have also been suffering similar catastrophic cycles of drought and flooding.
In Western North Carolina where I live—a locale that we chose specifically because it is expected to be less impacted by climate change (e.g., sea levels rising, coastal hurricanes, etc.)—we’ve had extended dry periods followed by heavy rains that led to lots of vegetation losses in our area.
Drought-flood cycles are extremely damaging to plant life. In dry periods, plant roots dehydrate and shrivel. Soil also shrinks from water loss. Then when heavy rains come, the soil and roots no longer have the water-holding capacity they once did. Rather than the rain being absorbed, it sits on top of dry, compacted soils in flat areas, causing flooding. Or it moves downhill, taking topsoil and vegetation with it as it goes, causing mudslides and flash flooding in other areas.
When you use permaculture design in planning your foodscapes, you take into account these kinds of cycles of drought and heavy rain that would otherwise be damaging to vegetation. In fact, you make them work for you. Simple solutions like catching and storing water high on your land can help you better weather the cycles of drought and flood.
By applying permaculture principles, you can help safeguard your food security by making your landscape more resilient to weather extremes and diversifying your food supply to ensure you get good yields regardless of weather.
To get an idea of how permaculture works, check out this tour of Zaytuna Farm given by Geoff Lawton.
Also, if you want a short but powerful introduction to what permaculture can do in extreme landscapes, check out these titles by Sepp Holzer:
- Sepp Holzer’s Permaculture: A Practical Guide to Small-Scale, Integrative Farming and Gardening
- Desert or Paradise: Restoring Endangered Landscapes Using Water Management, Including Lake and Pond Construction
Food Security Recommendation #3: Manage Your Microclimates
Every property has microclimates. For example, in North America, it will almost always be a bit warmer along the edges of a south-sloping blacktop driveway. This is because the path of the sun will cast more sun on southern-facing slopes. They are literally like sun scoops, catching its rays.
Additionally, dark colors absorb more heat than light colors. If you painted that same driveway white, it would still be warmer due to its southern slope. However, the white paint would reflect light and heat away from the driveway and would keep that same area cooler than with a blacktop driveway.
The physical mass of blacktop asphalt material also acts as a heat sink. It draws in heat during the day and releases it back into surrounding areas as air temperatures cool at night. The same driveway made with light-colored concrete might not absorb quite as much heat as an asphalt driveway due to its color. However, it would still act as a heat sink by virtue of its mass.
The shade of a large oak tree creates a cooler area than the dappled shade of a pruned fruit tree. Large bodies of water will help regulate extreme temperatures. A wide, stone knee wall around a raised bed will insulate the soil inside better than thin wood boards because of its mass. Boulders in your landscape are also heat sinks. Even things like black trash cans can impact temperatures directly around their vicinity.
Gaining a basic understanding of how colors attract light waves, learning how different kinds of mass (rocks, soil, trees, etc.) store heat and divert wind, and knowing the path of the sun at different times of the year in your area can help you use microclimates to moderate the effects of extreme cold and heat. Using your slopes, like north-facing slopes to keep things cooler and south-facing slopes to heat things up, can also help. Working with shade patterns to minimize or maximize sun exposure can help moderate hot and cold temperature extremes.
For example, I live in USDA planting Zone 7a. With the extreme cold weather we’ve had this year, our conditions were closer to Zone 5. Some of my plants—like rosemary, which is hardy to zone 7—were killed by the cold. After our last risk of frost passes, I plan to replant rosemary bushes in front of our south-facing house and mulch them with dark stones. In that location, even if we have Zone 5 conditions again, my rosemary should make it just because the heat mass from our house and the stones, the southward orientation, and the wind protection give it the right microclimate.
Cold frames, greenhouses, and underground areas (e.g., walipinis) are also good ways to create microclimates on your property to ensure longer and more secure food production in extreme conditions. Check out this post from Marjory to learn about building your own underground greenhouse.
Food Security Recommendation #4: Go Big on Organic Matter in Your Soil
If I pour a bucket of water over some of the heavy clay soil in my landscape, water runs off on slopes. In flat or cratered areas, it sits on top, eventually making a big muddy mess that becomes algae-covered if we don’t have enough wind or sun to dry it out.
If I pour a bucket of water over the same approximate amount of area in one of my vegetable garden beds, loaded with compost, the bucket of water soaks in. Even on sloped beds, the water sinks and stays put rather than running off.
Soils that are high in organic matter are more porous and spacious than compacted soils.
If you try the same experiment with sand, the water will also soak in as it did in my garden bed. Unfortunately, it won’t stay there. Come back a few hours later and that water will be gone, which means it is not stored in the root zone for later use by plants.
Soils that are high in organic matter also preserve moisture better than sandy soils.
In order to hold water in your soil during droughts and catch it during heavy rains, you need a lot of organic matter in your soil. Here are a few easy ways you can up your organic matter quotient at home.
- Add compost.
- Mulch with things like wood chips, straw, old hay, grass clippings, and mulched leaves.
- Plant, then chop and drop cover crops like grain grasses, clover, mustard, or chicory.
- Use no-till or minimal till practices and leave decaying roots and plant matter in the soil.
Check out these TGN posts to learn more about these methods.
Adding organic matter not only slows the flow of water in your landscape and sinks it deeper into plant roots, but it actually sinks carbon dioxide, too.
Yes! Building soil that is higher in organic matter can actually help solve our CO2 problem. And solving our CO2 problem will moderate the disastrous effects of climate change and can mitigate future weather extremes. (No, this one answer won’t solve all our problems—but if lots of us do it, it will help!)
Food Security Recommendation #5: Remember ABC—Always Be Cover-cropping
Plant roots are like plumbing for your soil. They create little channels that help divert water down into the earth so it can be accessed by the plant and other biological soil inhabitants. By growing something in your soil at all times, you keep those pathways open for water to filter down into the soil.
For annual growing areas, planting cover crops in off seasons is critical. However, even for the rest of your landscape, having some sort of cover crop is necessary for extreme weather resilience.
Many of us grow lawns as our primary perennial cover crop. Traditional lawns, though, are shallow-rooted and do not contribute much to soil health. Growing grasses with deeper root systems like perennial rye and other prairie- or meadow-type grasses can be even more beautiful and give you deep roots to help sink water further into your soil.
Using vegetative perennials (i.e., that die back in the winter) with expansive root systems is also a great way to prevent soil erosion and build biomass in your landscape. Yarrow, Russian comfrey, curly dock, burdock, vetches, and even invasives like mints are useful for covering bare soil in a hurry. Since these plants lose their leaves each year and can be heavily pruned in the growing season, they make great green manure or mulch plants, too. Tap-rooted trees like black locust and paw paw also drill water and air down deep into your soil.
In addition, having a continuous cover of plants (or leaves from those plants) keeps your soil cooler on hot days and warmer on cool days. This protects all the biological life in your soil like bacteria, fungi, worms, and more so that they can work year-round. Their continued hard work means that your soil will get better year after year so that your plants will have more disease resistance and resilience during bad weather streaks.
Bare soil = No biological life = More pests, more diseases, and greater weather sensitivity for your plants
Covered soil = Year-round biological workers = Healthier plants better adapted to your weather extremes
If you are willing to do the research and the work, there are plenty of things you can do to mitigate your risks from a changing climate and more volatile weather patterns. These ideas are barely the tip of the iceberg (which is lucky for us since glaciers are now melting at an alarming rate)!
What about you? What other ways are you safeguarding your food security against extreme weather patterns?
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The post 5 Keys to Food Security in Extreme Weather, for Home Gardeners appeared first on The Grow Network.
In my recent interview with Dylan Charles of Waking Times, I explain that you really only need 2 acres to produce all the food you need for a large family … and you can produce half of the calories your family needs in an average backyard.
You can listen to the interview, titled “How Growing Food Can Diminish Stress and Evoke a True Sense of Security,” here: http://www.wakingtimes.com/interview-how-growing-food-can-diminish-stress-evoke-true-sense-security/
So, since my Texas homestead is quite a bit bigger than 2 acres, I cultivate the equivalent of a half-dozen backyards where I just try things out.
I test various growing methods, compare the usefulness of different products in the same category (self-watering planters or game cameras, anyone?), and strive for high-efficiency, low-work methods for food production. (I mean, I travel a LOT—my food supply has to be at least partially self-sustaining!)
In the interview, I also joke that growing your own food is the “antidote to waking up” in a country that’s bankrupt and still teetering on the verge of economic collapse.
I’m sure you agree—gardening provides such a sense of security and relief!
In fact, growing your own really nutritious food with as little work as possible is the focus of my new video, “Grow Half Your Own Food (in your own backyard in just an hour a day).” We actually just did a free 72-hour screening of the film this week, but if you missed it, or want to be able to refer back to the information in it, you can still buy the video here: http://thegrownetwork.pages.ontraport.net/growhalf
Then, let me know in the comments below: What benefits have you gained from growing your own food?
Preppers battle lots of things. Possibly the court of public opinion being their greatest enemy. While we have a group of people who are trying to warn the world about the coming disasters, the public laughs it off and carries on in ignorance. Another, less diabolical, prepper enemy is space. In order to be prepared …
“For people who wish to harvest, process and use their own herbal medicine, I can think of no better introduction than the dandelion.” Gregory L. Tilford, herbalist There are already signs of spring. Tuesday March 20th, 2:16 p.m. is fast approaching. What can we do today while we’re waiting for the spring plants to burst. . . Read More
You won’t be able to pick up cooking oils when the grocery store isn’t available. And, most of meals we cook on a daily basis need some kind of oil. Those of us who raise or hunt animals, at least when SHTF, can render lard from tallow. But, there is another way to get your. . . Read More
There are two kinds of food bars that are useful for preppers. The first are high-calorie and plain food bars meant to provide daily rations in emergency situations. You usually buy these in 3,600 calorie packaging and eat one 400 calorie serving for every “meal.” The second kind of food bars are snacks that you. . . Read More
IF you are tired of paying $2-$5 for a tiny box of crackers then this is the article for you. I am going to tell you how to make crackers at home that are better tasting and have higher quality ingredients for a lower cost. Sound too good to be true? Consider the following. A. . . Read More
IF you are tired of paying $2-$5 for a tiny box of crackers then this is the article for you. I am going to tell you how to make crackers at home that are better tasting and have higher quality ingredients for a lower cost. Sound too good to be true? Consider the following. A. . . Read More
When people think of edible plants, trees and bark are probably not very high on the list of what comes to mind. Sure, using bark as a major food source is only something you’d do in the most desperate imaginable survival situations. However, regardless of whether you’re in a survival situation or not, bark and. . . Read More
Just saw this video of Indian scholar and sustainable-agriculture advocate Vandana Shiva talking about the true cost of cheap food and three keys to ending what she calls “the final stages of a very deceitful system.”
(By the way, Shiva is on our list of 50 Global Changemakers, here.)
She makes some excellent points, and I thought you might enjoy the video as much as I did.
Some of my favorite quotes from the video:
- “We are living the final stages of a very deceitful system that has made everything that is very costly for the planet, costly for the producer, look cheap for the consumer. So very high-cost production with GMOs and patents and royalties and fossil fuel is made to look like cheap food.”
- “Every young person should recognize that working with their hands and their hearts and their minds—and they’re interconnected—is the highest evolution of our species. Working with our hands is not a degradation. It’s our real humanity.”
- “We are not atomized producers and community. We are part of the earth family. We are part of the human family. We are part of a food community. Food connects us—everything is food.”
I also love the way she defines “true freedom” in the video: “Never be afraid of deceitful, dishonest, brutal power. That is true freedom.”
And hey, let me know what you think about her solutions to the problem of high-cost “cheap” food! What others would you add? Leave me a comment below.
Aquaponics is the combination of two food growing methods to make a more sustainable and independent system that has many benefits for a prepper. Hydroponics, or growing plants without soil and aquaculture, or farming aquatic animals, are combined so that the animal waste feeds the plants. It’s a little more complicated, but first let’s talk. . . Read More
I recently received the for Christmas and I have to say this is an impressive food dehydrator. It circulates the air for even drying and it is easy to find accessories to use with it. There are a lot of kitchen gadgets out there but this is one that I know I am going to. . . Read More
Augason Farms has grown into one of the most popular choices in the US for survival food and ingredients that can be stored long-term. They’re based in Utah, which is home to many Mormons and survivalists – two categories of people that are huge buyers of food for long-term storage. The Mormon Church requires all. . . Read More
Making and smoking your own sausage at home is an art in itself. There is nothing like it but it does take some patience and the ability to keep up with the process. Meat safety should always be a concern Some types of meat have different safety issues than others. There are a variety of. . . Read More
Pressure canners are important for any prepper that wants to preserve their own foods. For meats they are wonderful because you can have very tender meat from tough cuts and a long shelf life without refrigeration. Anyone can pressure can! Pressure canners are important for any prepper that wants to preserve their own foods. For. . . Read More
Two of the largest names in Emergency Preparedness Food are Wise Company and Mountain House. How do you shop for emergency food when you have two or more quality brands from which to choose products? In my house, we always start with the label whether we are buying MRE’s for the next disaster or groceries. . . Read More
I have never met a potato I did not like. Seriously. There was period during the 80s that I refer to as my potato years. I shunned meats of any kind and pretty much subsisted for weeks at a time on baked potatoes, asiago cheese, and apples. That, plus my morning latte, was it. I would go weeks and weeks subsisting in a diet of potatoes.
Somewhere along the line, I gave up such foolishness and started eating a bit more normally. Well, maybe not normally but certainly with a lot more in the way of variety and protein foods.
I wrote about my teensy weensy garden in Getting Prepared Week 6: Planning the food garden. Back then, I promised a progress report but to tell the truth, there just isn’t any progress to report yet. My seedlings are scrawny and barely alive. Too cold and not enough light would be my guess. I am going to start anew when the weather dries out a bit and yes, I am going to have to purchase some starts.
But in the meantime, I bought a couple of small seed potatoes (40 cents worth to be exact – the clerk thought I was nuts, only two?) and set my sights on growing a few taters in a tub.
Part of great cooking is using herbs to accentuate flavors in meats, pastas, vegetables and soups. Many home chefs have a gardens filled with a variety of fresh herbs. Dehydrating herbs preserves the harvest. Whether you have grown too much to use right now or need to collect everything before winter’s frost takes control, dehydrating. . . Read More
In your search for an electric grain mill, you inevitably see two front runners: the medium-priced, quick, and powerful , and the . Both are great for households, will deal with any grain, and make enough flour for a loaf of bread quite quickly. But which is the best? Let’s find out. Why have an. . . Read More
Yogurt has a lot of health benefits and is quite easy to make. Here are some of the advantages of doing it yourself followed up with how to do it and how to turn it into delicious yogurt cheese. It’s easy It takes very little time make yogurt so you can fit it in a. . . Read More
If you have the skill to make bread at home you’ll reap benefits in cost, taste, and health. But, for most preppers the key benefit is having access to this staple food even when the grocery store isn’t open. Needless to say, we’re also preparing for a time when the bread-machine won’t be functioning. During. . . Read More
What are you going to do with all that rice and beans and other prepper foods that you have put back? This is a question that I think is important to address. A lot of foods all of us have in quantity are pretty plain. The good news is that you can do a lot. . . Read More
While soft cheeses do not need to be pressed, or should be pressed only lightly, hard cheeses need to be pressed to expel extra liquid and allow the cheese curds to “knit” together to form a lovely texture. The beginner cheesemaker can avoid getting a press if they want to stick to the soft cheeses,. . . Read More
We have all heard about peak oil. But have you heard about “peak chicken?” Or peak almost everything else that composes the modern human diet—dairy, meat, corn, soybeans, wheat, rice, vegetables, and sugar?
According to a study in Ecology and Society,1https://www.ecologyandsociety.org/vol19/iss4/art50/ we’ve already been there and done that. We peaked on just about every food-related product considered critical to human survival, except farm-raised fish, in or before 2010.
Thank goodness for carp, catfish, and tilapia! If you don’t like those, you might want to start working on some new recipes and get used to them….
Once you get your head around the idea of peak food—meaning that food production is stagnant or declining—then do an Internet search for “world population clock.”
Sit back and watch as the world’s population increases before your eyes.
It is interesting to watch, until you do the math and realize that declining food production + increasing population = a big problem. Suddenly that population calculator looks a lot like a ticking time bomb, and the $60,000,000,000,000 (global public debt)2http://www.economist.com/content/global_debt_clock/ question is: “When does it explode?”
The truth is that we don’t know if, how, or when the bubble will burst.
Reason to Worry
But according to the authors of the Ecology and Society study, we should be worried. Their findings show that 20 of the 27 key resources for human survival peaked within the 50-year period ending in 2010.
The fact that so much of our food supply peaked within the same time frame makes sense at an intuitive level. Growing food with current industrial processes requires adequate water and fertile land suited to maneuvering large equipment. When we run out of fertile land, we develop undesirable land by leveling or clearing the earth, adding synthetic fertilizer, and pumping in water for irrigation. That works until we exhaust our water stores and deplete easily accessible nitrogen sources.
As land, water, and fertilizer become less available, the natural result is that food production declines, prices go up, and distribution gets contentious.
Those of us fortunate enough to live in wealthy countries like the United States have been insulated from most of the deprivations of peak food.
- But if you live in rural Mexico, you probably already know what a 733% increase in the cost of a staple like tortillas feels like.
- Or if you’ve lived in parts of Venezuela in the last few years, you know what it’s like to go to the grocery store and find the shelves inexplicably empty.
- In India, farming-related debt is so high and weather events are destroying crops so frequently that suicide among farmers has reached epidemic levels.
These are just a few examples of peak-food-related issues already occurring around the world.
According to the USDA’s Agricultural Projections through 2022,3https://www.usda.gov/oce/commodity/projections/USDAAgriculturalProjections2022.pdf “Although agricultural prices decline in the near term, continued growth in global demand for agricultural products holds prices at historically high levels.” This means that for those of us who live in the United States, Japan, or the EU, our days of food cost stability are numbered as developing countries are expected to outpace us on demand, economic growth, and strength of currency in international markets.
Additionally, the USDA’s Food Price Outlook, 2017-20184https://www.ers.usda.gov/data-products/food-price-outlook/summary-findings/ for the U.S. indicates that the most notable inflation increases in food have occurred, and will continue to occur, around the perimeter of the grocery store.
The Rise and Fall of Peak Nutrition
Poultry, dairy, eggs, seafood, and fresh fruits—the most nutritious foods available—are becoming less affordable, and this is expected to get much worse.
In response to price increases, such as the market price of beef going up 10 percent in two years in the U.S., consumers have already diverted their budgets from nutrient-dense natural foods to prepackaged, high-calorie foods, which tend to be less nutritious.
Just as it makes intuitive sense that peak food would follow quickly on the heels of peak land, we can also assume that trading fresh, healthy foods for processed foods to make ends meet will lead to peak nutrition—after which our collective public health will begin to accelerate in its decline.
So, is there anything we can do to change our food future?
In light of their disturbing findings regarding synchronous peak production, the authors of the Ecology and Society study suggest that we need a “paradigm shift” in our use of resources if we are going to be able to adapt to our post-peak realities.
That seems like a polite way of saying, “we need to radically alter our methods for growing and distributing food, or we’re in big trouble.”
The good news is that you, I, and other members of The Grow Network community are already starting to work on this. The peak calculations were based on data from the 2013 FAO Statistical Yearbook5http://www.fao.org/docrep/018/i3107e/i3107e00.htm. That report includes figures reported by international governments like Gross Domestic Product, and is dependent on financial information provided in tax returns and financial statements.
All the home-scale food growing taking place around the world is not included in determining these peak food calculations.
The study also does not take into consideration the black markets and barter markets that are already prevalent throughout much of the world, and may be used by two-thirds of the world’s population by 2020.
Unfortunately, for the same reasons that these data are not included in peak calculations, it is impossible to determine how much of an impact home food growers, barter economies, and black markets are making in relation to peak food.
Anecdotally, though, we know that there has been increased interest in home-based food production:
- Just look at the number of self-sufficiency publications showing up on supermarket and bookstore shelves over the last ten years.
- The number of farmers’ markets have increased by nearly 500% over the last 23 years, according to the USDA.6https://www.ams.usda.gov/sites/default/files/media/NationalCountofFMDirectory17.JPG
- There’s been an explosion in intensive growing practices—raised beds, vertical gardening, companion planting, permaculture, aquaponics—methods that use significantly less inputs than industrial agriculture while producing a superior product with excellent yields.
- The Obamas put a garden on the White House lawn, and Oprah started a farm in Maui.
These are all positive signs that a transition to more sustainable food-growing processes is already under way.
A 3-Step Solution
Taking a closer look at the details reveals that our current “peak food” problem is really more of a “peak industrial farming” problem.
What the Ecology and Society study makes absolutely clear is that we cannot feed the world using only industrial farming methods because they depend on resources that have peaked, or will peak, in the near future—such as constant nitrogen inputs, spray irrigation, and mono-cropping on cleared land.
However, we can continue to improve our outlook with regard to peak food by choosing to support a few clear, actionable solutions:
1) Diversifying What We Grow
2) Reintegrating Local Farming Into Our Communities
3) Supporting Community Food Security
Let’s take a closer look at these solutions…
#1. Diversifying What We Grow
The fact that our key resources list can be narrowed down to just 27 items that include corn and sugarcane is both an indictment of our modern diet, and a mandate for change.
The Case for Corn
Corn, for example, could be an excellent “calorie crop,” meaning that it has the potential to provide a high calorie-per-acre yield. It has culinary versatility: corn bread, polenta, grits, tortillas, eaten on the cob and off the cob, popcorn, and as a supplemental feed for poultry and pigs.
But less than 1 percent of peak corn grown today actually makes it to your table directly. The rest is inedible for humans as it is grown specifically to go into our cars as ethanol or to be used as feed for livestock like cows, which would never touch it if they tripped over it in the pasture. A good portion of the corn used in our human food supply is corn syrup that is arguably a leading contributor to epidemic rates of obesity, diabetes, and heart disease. Fields of monoculture corn swaying in the wind might even seem pretty—but don’t walk barefoot in those fields because they are loaded with toxic fertilizers, herbicides, and pesticides that require protective gear to apply.
For the home grower, corn can be a fun food to grow as part of a balanced diet, if you have the space. You need to grow enough corn stalks for good cross-pollination or you need to hand-pollinate, and you have to take some extra precautions to prevent contamination from cross-pollination if you want to save your seeds.
But an even better option is to focus on more nutritious foods that don’t make the peak list.
Think about cabbage, sweet potatoes, pumpkins, and winter squash. These are also versatile in soups, sauces, and pies, and they can be mashed, added to breads and pasta, roasted, and fried. Pumpkin and squash take space to grow, but there is no reason that they can’t be grown in vertical space. There are compact varieties of sweet potatoes like Bunch Porto Rico that can be grown in containers. These alternative calorie crops also store well without additional processing and they are relatively high in nutritional density, according to the Aggregate Nutrient Density Index.7https://www.drfuhrman.com/learn/library/articles/95/andi-food-scores-rating-the-nutrient-density-of-foods
Mix these alternative calorie crops up with a long list of other highly nutritious foods that you can easily grow at home or pick up at your local farmers market, such as tomatoes, chard, beets, turnips, arugula, watercress, lettuce, and you will be on your way to post-peak food health and happiness.
A Not-So-Sweet Staple
Now for a not-so-sweet subject: sugar. Sugar is a staple of our diets … really?!
Why is something that significantly increases our chances of dying prematurely from cardiovascular disease (according to the American Heart Association) a resource considered necessary to our survival? Sure, it’s got calories, but they are non-nutritive.
If you consume your calories as sugar, you must either overconsume other foods to make up the nutritive difference, or run a nutritive deficit. Both roads lead to poor health.
Currently, roughly 898,000 acres of sugarcane and sugar beets are grown commercially in the U.S. alone. That amount of land, replanted using intensive farming methods, could grow enough healthy vegetables, meat, eggs, and dairy products to feed 400,000 people a healthy, balanced diet.
If you’ve got an incurable sweet tooth, how about satisfying it with a source that takes almost no land to produce, is good for you, and the production of which actually increases crop productivity in the immediate area? This is not some manufactured miracle sweetener that we will later discover causes cancer. It’s the oldest known sweetener on the planet, so revered at one time that the pharaohs of ancient Egypt were buried with it in their tombs, while indigenous communities risked life and limb to extract it.
Of course, you guessed it: The miracle sugar alternative is raw honey.
Raw honey is loaded with good nutrition. It may also help reduce the intensity of seasonal allergies, which are expected to increase in length and severity as a result of climate change, resulting in greater losses in productivity. Keeping bees near your garden increases pollination rates and raises yields. Since every third bite of food we eat requires insect pollination, and most of this is done by honey bees, adding honey to our key resource list makes much more sense than sugar.
If you want to keep your own bees, try a top-bar hive. You can make it out of scrap materials and it does not require expensive extraction equipment. If you can’t keep bees, buy raw honey from your local beekeepers to encourage more beekeeping activity that benefits our entire food supply.
Or how about growing stevia? Stevia is an acquired taste, but once you adjust your palate, it becomes a viable alternative to sugar in beverages.
The leaves have negligible calories and can be boiled with teas and iced to make a sweet-tasting soda alternative. You can grow stevia from seeds obtained from a reputable supplier or you can grow it from cuttings. The plants do well in containers and can overwinter indoors in zones 7 and below with adequate light. When you harvest leaves by trimming the plants between leaf segments, similarly to how you harvest basil, the plants will become bushier and even more productive.
Corn and sugar are easy targets because there are delicious, available alternatives. But there are endless ways to diversify your diet:
- Swap rice for bulgur, quinoa, lentils, or split peas.
- Try goat or duck as a beef substitute.
- Use buckwheat and amaranth flour instead of wheat.
- Substitute sunflower seed meat for almonds.
Study your shopping list, identify the things you buy regularly, and then seek substitutes that can be grown in your community. You may be surprised at how much variety is available when you make the effort to look for it.
#2. Reintegrating Local Farming into our Communities
The expression “don’t put all your eggs in one basket” has never had more relevance than it does right now.
Checking Into Chicken
Chickens are fairly easy to raise at the home scale and they add fun and beauty to a landscape, so if you are seriously thinking about raising a backyard flock, now might be a good time to start. Make sure you know your LORE (laws, ordinances, rights, and entitlements) before taking the plunge. Also, talk to chicken owners you trust or do research to determine best practices in buying and keeping chickens in your area.
If it’s against the “LORE” for you to keep backyard chickens or you don’t have the space, how about rallying your community to turn underutilized common areas onto vegetable gardens and raise egg chickens or egg ducks there? Not only does this concept make common space meaningful again by doing something productive with it, but it can create opportunities for new farmers to enter the profession, and opportunities for residential “lawnscapers” to become organic “foodscapers.”
Laying Off Lawns
And this leads us to another method for countering peak food—let’s overcome our lawn addiction. North Americans devote 40,000 square miles of prime growing land to lawns.8https://www.motherearthnews.com/homesteading-and-livestock/edible-ground-covers That is more land than we use to grow wheat or corn, it requires half the American residential water supply to grow, and it uses heavy doses of post-peak nitrogen and chemical products that end up soiling our waterways.
In the era of peak food, we really need to kick our lawn habit to the curb.
If you are a DIY type and you already take care of your lawn and landscaping, swap your holly hedge for blueberry bushes, replace flowers with flowering herbs, grow veggies anywhere you currently grow annuals, or build raised beds right over your lawn. Fruit trees like paw paw, jujube, Asian pear, mulberry, and elderberry are less needy than many ornamental trees like dogwood or flowering cherry, so use those as your starting points for planting a “foodscape.”
Surround the trees with a living mulch of Russian comfrey and borage. As the trees grow, prune them for good airflow and a less dense shade profile so you can grow shade-tolerant spinach, lettuce, and peas under the trees. If you have good southern exposure in front of your trees, plant fruit bushes there, plus herbs like chives, lemon balm, and mint to attract beneficial insects. You can also vine grapes up the trunks, making use of that vertical space.
If you are not the DIY type and you spend on lawnscaping, reallocate your budget toward foodscaping to support a new generation of growers.
Many professional farmers and landscapers are excellent machine operators, soil scientists, irrigation experts, and pesticide applicators. But they may not have the expertise to grow a variety of foods without the aid of heavy equipment or purchased fertilizers, pesticides, and herbicides.
To beat peak food and take advantage of prime growing land located within our populated communities, we need more small-scale farmers and growers skilled in controlling pests without chemicals, adding fertility with organic inputs produced onsite, minimizing water usage through smart planting, and applying intensive planting methods to increase food production.
There are plenty of people who want to do this, but we need to create the economic opportunities for them to be able to make a living at it.
To get started, talk to your current landscaper about having them do the work for you. If they don’t have the skills and they aren’t willing to gain them, talk to your local agricultural or gardening extension office, farming schools, vendors at farmers markets, or nearby permaculture schools to find people who are able to help you.
To keep costs low, you can make agreements to let student farmers sell surplus crops and keep the profit in exchange for doing the work. There are also a lot of budding permaculturists who offer their consulting services at discounted rates to develop their resumes and client bases.
Finding ways to grow food in our homes and neighborhoods should be a priority for anyone concerned about peak food.
#3. Supporting Community Food Security
Planting food instead of lawns not only increases food production, but also raises awareness of the importance of doing so. A surprising number of people are not even aware of the issues surrounding peak food. An even more surprising number of people are aware of some of these issues but feel powerless to do anything about them.
By bringing food growing to the forefront of our daily lives, we create opportunities to share our knowledge and help others collaborate with us. Our window of opportunity to beat peak food gets smaller the longer we wait and as weather becomes more erratic and resources less available, so the sooner we spread the news and help others get involved, the more impact we can have.
If you have any doubts about the urgency of building food communities, look to China for guidance. The Chinese government has encouraged its food corporations, through loans and preferential economic policy, to purchase and accumulate companies from around the world that grow and process food products (e.g., Smithfield Foods). This is part of a concerted effort to ensure food security for China’s growing population. And, it might be a wise policy given the reality of peak industrial food.
Yet not all governments are this proactive, and even when food is stockpiled or production is secured, distribution systems may not be fully developed. Also, goods may be distributed with preference for specific populations, like wealthy cities and wealthy citizens.
Realistically, unlike the Chinese government, most of us here don’t have $5 billion to buy up 25% of the pork production in the U.S. “just in case.” But most of us do have some kind of grocery budget and/or a food-growing system in place. Instead of spending our money and resources to support a post-peak industrial food system, we need to redirect our efforts toward local and sustainable food-growing activities.
Home growers can set up food-swapping networks with other growers to exchange products and increase diversity. Non-growers can take their food budgets to the farmers’ market and buy direct from local producers, or pick up weekly baskets from a local CSA. Greater demand for local food means more local growers. More local growers means more food security when declining industrial farms can no longer meet the food needs of a growing population.
We can adapt our eating and growing habits, and make the paradigm shift required to overcome peak food, if we acknowledge the problem and meet the challenges individually, and in our home communities, through thoughtful effort.
We can reach critical mass and cause real change in our society.
But the clock is ticking….
(This is an updated version of a post originally published August 14, 2015.)
References [ + ]
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