Tag Archives: rotation

Nuts & Bolts by Nick: I’m Eating My Preps!

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by Nick Romaniello

I’m sure there are plenty of preppers out there that wouldn’t break into their mylar pouches full of grain for anything short of total Armageddon, but the truth is that emergencies can be varied and subjective. The world of a self-employed home improvement contractor is sometimes one of feast or empty-pocketsfamine especially during the initial years of building a business. The last few months have been financially tricky for me and Mighty Oak Homecraft. Large jobs have run long, delaying the income from final payments. Taxes were due, materials need purchased, yearly renewals of licenses and websites have all converged into a financial super-storm; the result is a cartoon-like escape of moths and dust when I open my wallet.

There is relief on the horizon as more jobs fill the schedule, but when the bank account hovers near the red it‘s nice to have a backup plan so that “feast or famine“ remains only a metaphor. Luckily there isn’t any panic about the financial burden of buying groceries. While I am not yet set up to last for months without resupply, having a reasonable store of food on hand to help stretch out limited resources is a big help. A lean month or two may not be the dramatic type of disaster scenario that many preppers are fortifying themselves against, but in reality (especially in my business) it’s a fairly likely scenario. Even for those with more predictable paychecks, financial emergencies can strike without warning. Unexpected car problems, a layoff, or an injury can put a serious dent in your cash flow. Emergency funds and savings accounts can be an ideal stopgap, but it can be difficult to squirrel away cash if you are living paycheck to paycheck. Being prepared should not be an exclusive hobby for those who can afford to stack gold bars up in their bunker. Even us penny pinchers can pick up a few extra cans each time we shop and before you know it, you have a food cache. Same goes for every gallon of gas you put away. An extra tank full when the chips are down could keep you operational when you might otherwise be thumbing rides.

foodshelfFull scale financial collapse will always be a hot topic in prepping circles and forums, but the commonality of family level tough periods exemplifies the purpose of prepping. It’s not always about the big things that might happen, but more about the small things that probably will happen. Don’t allow yourself to develop a mindset that your preps are only for “the big one”. They are your way of providing help to yourself in the future. Just like any other type of insurance policy, you aren’t required to wait for total loss to make a claim. There are preps that we acquire with the hope and intent that we never need to use them such as a fire ladder, gun, or suture kit. However, some items that we store such as food, gas, or toiletries don’t need to be viewed as such a last resort — plus they need to be rotated anyway! If you are hungry, eat. There is no shame in using your preps for small, short-lived emergencies. Things will get better and you can stock up again. That’s what it’s there for.

 

Store What You Eat (Food Part 1)

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The storage system we have now (panoramic view)

five basic needs: 1) FOOD, 2) water, 3) shelter, 4) security, and 5) energy

We know that we’re going to eat, multiple times, everyday. We know that if we go more than three to four weeks without food we’ll die. We know that food costs keep going up. We know that food today is readily available and relatively inexpensive. We know that there are multiple systems involved in getting food to the stores each day, and if one of those systems fail it doesn’t arrive. Those, and more, are the reasons to store food.

Food storage is discussed in two categories: short-term or Store What You Eat (SWYE) and Long Term Storage (LTS).

SWYE is as simple as it sounds: stock up on the non-perishable foods you eat on a regular basis. When you first begin–unless you have the extra money to go buy cases at a time–follow the “copy can” method. Each time you go shopping, if you need one can of say, tuna, buy two (or three or four…) instead. Put one can in your kitchen pantry, take the others and write the date on them and put on your SWYE shelf. Your SWYE food can be stored in any cool, dry area. Racks can be purchased to make food rotation easier. Then, when you need a can of tuna, use the one in your pantry and replace it with the oldest one (you dated them remember?) from your SWYE (add that item to your shopping list!). Rinse & repeat.

In a short period of time you’ll have your initial goal of two weeks food storage complete. From there build your SWYE to 30, 60, then 90 days. Remember, food storage’s biggest enemies are: light, heat, moisture, and air. Most SWYE items are canned or well packaged so light and air aren’t a big concern. But heat and moisture can be, so plan accordingly. I should also mention rodents, of course they won’t get into cans, but that mac ‘n cheese box…

Non-perishables are the easiest to store, but if you have the freezer space (I highly recommend a deep freezer) you can also add meat and other frozen items to more fully round out your food preps. Yes freezers are vulnerable to power outages, so have a plan. Know how long your freezer will stay ‘cold enough’ without running, and prepare to either provide auxiliary power, or to use the items if needed.

Storage system we want to get

I’ve been asked, “what do you store?”. My response is along the lines of store what YOU eat, develop YOUR own plan, blah, blah, blah. But I do understand the usefulness of someone helping you get started. The irony is that I’m also, relatively speaking, getting started myself. That being said, here’s an overview of our family’s SWYE: canned beans, vegetables, fruits, meats, soups; summer sausage, cereals, man ‘n cheese, tortillas, oatmeal, mashed potatoes, condiments, peanut butter, jelly, baking staples, cooking oil, spices, bouillon, coffee, hot chocolate, power and granola bars, and crackers. Again just a list to get you started and thinking about what would be good for you – your plan has to be your own.

(Monday: “Long Term Storage (Food Part 2)”)