CHEAP AND SIMPLE FOOD STORAGE / STOCKPILING

THERE IS MUCH DEBATE OVER WHAT KINDS OF FOOD GOODS TO STOCKPILE, HOW MUCH IS ENOUGH, WHERE TO GET IT, WHERE TO STORE IT, HOW TO STORE IT, AND HOW MUCH IS IT GOING TO COST ME TO NAME BUT A FEW.  WHAT I AM ABOUT TO TELL YOU IS JUST ONE SUGGESTION, WHICH TENDS TO BE THE CHEAPEST I HAVE COME ACROSS SO FAR.  MY PLAN ALLOWS ME TO STORE A ROUGH MONTH'S SUPPLY OF FOOD FOR ONE PERSON IN A 5 GALLON BUCKET.  THE BUCKET ALLOWS FOR EASY STACKING, AND TRANSPORTATION.  ESPECIALLY WHEN HAVING TO QUICKLY MOVE YOUR FOOD STORES VERSUS HAVING TO MOVE INDIVIDUAL CANS AS TIME IS USUALLY OF THE ESSENCE.  IN AN EMERGENCY, EVERYONE CAN GRAB A BUCKET BY IT'S HANDLE AND RUN OFF WITH A MONTH'S SUPPLY OF FOOD IN THEIR HANDS.   ANOTHER BENEFIT OF USING A BUCKET, WHEN IT IS EMPTY, IT CAN BE USED TO CARRY OTHER ITEMS, TO TRANSPORT WATER FROM A WATER SOURCE OR PUNCH A SERIES OF HOLES IN THE BOTTOM AND TURN IT INTO A WATER FILTER WITH SAND, CHARCOAL AND A CLOTH, 

  MOST PEOPLE TEND TO STOCKPILE WHAT THEY ARE ACCUSTOMED TO EATING AND WISH TO CONTINUE EATING AS IF ALL IS NORMAL EVEN DURING THE HEIGHT OF A DISASTER.  IN THIS MIND-SET THE PURPOSE OF STOCKPILING FOOD IS PARTIALLY LOST.  YOUR STORES OF FOOD ARE MEANT TO AUGMENT YOUR ABILITY TO SCAVENGE, FORAGE AND HUNT FOR FOOD.  THE ONLY EXCEPTIONS ARE THOSE SITUATIONS WHERE LEAVING A SECURE AREA TO FIND FOOD IS COUNTER PRODUCTIVE TO YOUR PARTICULAR SURVIVAL SITUATION.

  THE AVERAGE PERSON REQUIRES AT LEAST 400 CALORIES ROUGHLY, PER DAY TO KEEP FROM STARVING TO DEATH.  AT SUCH A LOW CALORIC INTAKE A PERSON WILL SUFFER FROM MAL-NOURISHMENT AND SHED WEIGHT AT AN ALARMING RATE.  IF THEIR DIET IS NOT AUGMENTED WITH SOME FORM OF COMPLETE MULTI-VITAMIN, THEY WILL ALSO SUFFER THE EFFECTS OF MALNUTRITION.  AS THE SAYING GOES, "CIVILIZATION IS ONLY 9 MEALS FROM ANARCHY".  THAT IS BECAUSE YOUR BRAIN TRIGGERS A SELF PRESERVATION RESPONSE AFTER 3 DAYS OF HUNGER.  YOUR JUDGEMENT IS IMPAIRED AND YOU WILL TEND TO BECOME IRRATIONAL, DOING THINGS TO GET FOOD THAT YOU WOULDN'T NORMALLY EVEN CONSIDER.  LIKEWISE YOUR BRAIN WILL MAKE THINGS YOU WOULD AS SOON BURY OR THROW AWAY BECOME THINGS YOU CRAVE AND EVEN SEEM PLEASANT TASTING IN AN EFFORT TO GET SOMETHING, ANYTHING, IN YOUR STOMACH.  THERE IS A REPRIEVE THOUGH, YOUR BODY WILL CONSUME ITSELF AND DECREASE THE AVAILABLE ENERGY TO PROLONG ITS SURVIVAL CHANCES.  IN DOING SO, YOU CAN LIVE FROM 20 TO EVEN OVER 30 DAYS WITHOUT FOOD.  IT HAS BEEN NOTED, A SIGN OF PROLONGED STARVATION OR NEAR DEATH STARVATION WILL PRODUCE THIN RED FACIAL HAIR MOST NOTICEABLE ON WOMEN AND CHILDREN.  THIS TENDS TO BE FOLLOWED BY A SENSE OF WELL BEING EVEN EUPHORIA BEFORE SUCCUMBING TO STARVATION, USUALLY DYING  IN THEIR SLEEP.

  IT IS RECOMMENDED THAT AT A LOW DAILY ACTIVITY LEVEL THE MINIMUM CALORIC CONSUMPTION SHOULD BE AROUND 1200.  THE BODY MAY NEED AS HIGH AS 3600 CALORIES PER DAY IF YOU ARE HIKING LONG DISTANCES OR MANUALLY FARMING FIELDS ALL DAY.  YOUR ACTIVITY LEVEL DICTATES YOUR DAILY CALORIC REQUIREMENTS.  WHEN STOCKPILING FOOD, THE NORMAL DAILY CALORIC INTAKE TO BASE YOUR FOOD PLAN IS AROUND 2000 CALORIES PER DAY.  USING A BASE OF 2000, A MONTH'S SUPPLY OF FOOD SHOULD CONTAIN 62,000 CALORIES.  USING 2000 AS YOUR BASE ALLOWS YOU TO EAT COMFORTABLY AND GIVE YOU SOME FLEXIBILITY TO STRETCH OUT YOUR FOOD STORES SHOULD THE SITUATION REQUIRE.  FOR AN EXAMPLE, A ONE YEAR SUPPLY OF FOOD FOR ONE PERSON WITH A 2000 CALORIE PER DAY BASE WOULD ALLOW YOU TO STRETCH YOUR FOOD STORES FROM 365 DAYS TO 608 DAYS BY ADJUSTING CONSUMPTION LEVELS TO A 1200 CALORIE DIET. NOW YOU CAN GO AND SPEND OVER $2000 TO BUY A ONE YEAR SUPPLY OF FOOD FOR ONE PERSON OR, WITH A LITTLE PREP YOU CAN BUY AND PACKAGE ENOUGH FOOD FOR ONE PERSON FOR A YEAR FOR ROUGHLY $300 OR ABOUT $0.80 PER PERSON / PER DAY.  THIS TENDS TO BE THE BEST COURSE WHEN FUNDS ARE LIMITED AND / OR YOU ARE STOCKPILING FOOD FOR A FAMILY.  THE FOOD PLAN I AM ABOUT TO GIVE YOU WILL SEEM BLAND, THIS WILL ACTUALLY HELP YOU IN CURBING YOUR NORMAL APPETITE AND SEEK OUT OTHER FLAVOR CHOICES.  WHEN DESIGNING YOUR OWN FOOD STORES PLAN, REMEMBER THAT YOU MUST HAVE SOME FORM OF GRAIN AND LEGUME.  THESE TWO FORM COMPLETE PROTEIN CHAINS WHICH IS A REQUIREMENT FOR YOUR BODY'S FUNCTION, IF IT ISN'T MET YOUR BODY WILL CONSUME MUSCLE WEAKENING YOU, EVEN THOUGH YOU ARE EATING, IN ORDER TO GET WHAT IT NEEDS TO ENSURE ORGAN FUNCTION AND SURVIVAL.

  ALSO CONSIDER THAT SOME FOODS DO NOT KEEP VERY WELL.  OATS AND NUTS DO NOT KEEP FOR LONG ONCE EXPOSED TO AIR.  EVEN IN AN AIRTIGHT CONTAINER THEY WILL STILL BECOME STALE.  FLOUR, EITHER BLEACHED OR WHEAT, HAVE BUGS IN THEM.  THE LONGER THESE INSECTS ARE THERE AND CONSUME AND PRODUCE EXCREMENT, THE MORE SOUR THE FLOUR WILL TASTE.  A SIMPLE TRICK, PUT A PORTION OF FLOUR IN A AIRTIGHT BAG, PLACE IT IN THE FREEZER OVER NIGHT TO KILL THE BUGS.  THEN TAKE IT OUT AND POUR IT THROUGH A FLOUR SIFTER TO REMOVE THE DEAD INSECTS.  PLACE THE FLOUR BACK IN THE BAG OR LONG TERM STORAGE CONTAINER AND SEAL IT.  AS LONG AS IT ISN'T EXPOSED TO MOISTURE IT SHOULD KEEP FOR YEARS.

ITEMS AND COSTS:

1) FIRST YOU WILL NEED AN AIRTIGHT CONTAINER.  GO TO HOME DEPOT AND PICK UP A HOMER BUCKET AND LID.  ONCE THE LID IS PRESSED ON, IT IS SEALED TIGHT REQUIRING YOU TO TEAR A PULL TAB THAT ENCIRCLES THE LID TO UNLOCK IT.  THE ORANGE HOMER BUCKET W/LID COSTS LESS THEN $5.  DO NOT SEAL IT UNTIL YOU HAVE PLACED YOUR FOOD STORES INSIDE.

2) NEXT IS YOUR GRAIN, YOU WILL NEED 25 POUNDS OR 12.5 KILOS OF RICE, WHAT KIND IS CONSUMER PREFERENCE AND BASED ON AVAILABILITY.  TYPICALLY, WHITE RICE IS THE CHEAPEST AND MOST READILY AVAILABLE.  YOU CAN BUY 25 LBS BAGS OF RICE AT SOME WALMART STORES, COSTCO, AND EVEN 50 LBS BAGS AT SOME SAM'S CLUBS FOR PRETTY CHEAP.  I GOT A 50 LBS BAG AT SAM'S FOR $17.  ONE OF THE GREAT THINGS ABOUT RICE IS THAT THEY KEEP FOR VERY LONG PERIODS OF TIME AS LONG AS THEY ARE NOT EXPOSED TO WATER.  EVEN RICE THAT HAS TURNED YELLOW FROM EXPOSURE TO MOISTURE AND SPOILAGE IS EDIBLE.  THE VIET-CONG DURING THE VIETNAM WAR SURVIVED OFF OF IT FOR YEARS.

3) NEXT IS YOUR LEGUME, YOU WILL NEED 5 LBS OF BEANS, PREFERABLY DRIED. EITHER PINTO, NORTHERN, NAVY, BLACK OR KIDNEY.  ONCE AGAIN, CONSUMER'S PREFERENCE.  USUALLY YOU CAN GET 1 LBS BAGS FOR LESS THEN A DOLLAR EACH OR BUY THE CHEAP 20 LBS BAGS OF PINTO BEANS AND SEPARATE INTO 5 LBS ZIP-LOCK BAGS.

4) NEXT, FOR SOME VARIETY AND COOKING FLEXIBILITY, IS ANOTHER GRAIN.  BUY A LARGE BAG OF FLOUR, WHEAT OR BLEACHED, YOUR CHOICE.  YOU CAN GET 25 LBS BAGS FOR CHEAP AT WALMART, SAM'S AND COSTCO'S. SEPARATE IT INTO 3 POUND BAGS. JUST ADD SOME WATER, A PINCH OF SALT, A COUPLE PINCHES OF SUGAR, CLUMP IT AROUND A STICK AND PLACE OVER AN OPEN FLAME, A SIMPLE BREAD, OR FLATTEN AND PLACE ON A METALLIC SURFACE OVER A FLAME, A SIMPLE FLAT BREAD.

5) NEXT, YOU WILL NEED A 2 LBS BAG OF DRIED POTATO FLAKES WHICH IS A GOOD STARCHY TUBER. THESE USUALLY ONLY COST A COUPLE OF DOLLARS $2-$3 AT WALMART OR AROUND $5.50 AT SAM'S FOR (2)X 2 LBS BAGS.

6) NEXT, GET A ZIP-LOCK BAG AND PUT IN A CUP OF SALT. YOUR BODY NEEDS SALT, A PINCH OF SALT IN YOUR FOOD A DAY HELPS REGULATE YOUR BODY FUNCTIONS, CAN DRAMATICALLY CHANGE THE FLAVOR AND IS CRITICAL DURING HOT WEATHER ENVIRONMENTS WHERE SWEATING IS LIKELY.  ALSO HELPS WITH THE TASTE IF THE RICE BECOMES STALE.

7) NEXT, GET A ZIP-LOCK BAG AND PUT IN 2 CUPS OF SUGAR. THE SUGAR WILL HELP WITH FLAVORING AND ADDS NEEDED SUGARS FOR QUICK ACTIVE ENERGIES.  ALSO HELPS WITH THE TASTE OF FOOD WHEN IT BECOMES STALE.

8) LASTLY, YOU WILL NEED A HAND WARMER.  YOU CAN GET THEM FOR ABOUT A $1 FOR 2 OR YOU CAN GET 20 FOR ABOUT $6.50 AT HOME DEPOT IN THEIR 10 PAIR PACKS. HAND WARMERS CHEMICALLY REACT WITH OXYGEN TO PRODUCE HEAT, BY PLACING THEM INSIDE YOUR FOOD BUCKETS, THEY CONSUME THE OXYGEN AND WILL HELP PRESERVE YOUR FOOD STORES.

FIRST, WIPE OUT THE INSIDE OF THE BUCKET AND LID WITH A CLEAN RAG. PUT IN 25 LBS OF RICE SEPARATING IT FROM THE WALL OF THE BUCKET AS IT ISN'T FOOD GRADE AND THERE IS THE POSSIBILITY OF CHEMICALS LEECHING FROM THE PLASTIC INTO THE FOOD THOUGH THIS IS USUALLY WITH LIQUIDS OR ACIDIC FOODS.  ESPECIALLY WHEN THE PLASTIC OF THE BUCKET IS HEATED FOR PROLONGED PERIODS OF TIME OR IF THE FOOD IS HOT.  FOR THAT REASON, STORE THE BUCKETS INSIDE THE HOUSE WHERE THE TEMP CAN BE REGULATED AND NOT IN THE SHED OR AN UN-AIR CONDITIONED GARAGE.  A SIMPLE AND CHEAP LINER TO SEPARATE THE RICE FROM THE BUCKET IS SARAN OR CLING WRAP BUT ENSURE THAT IT IS NOT OVER THE BUCKET LID WHEN YOU PLACE ON THE LID AS THIS CAN ALLOW AIR IN, YOU DON'T NEED TO SPEND MONEY ON MYLAR.  MYLAR BLOCKS UV LIGHT AND ISN'T REACTIVE TO FOODS, BUT WITH THE FOOD BEING INSIDE THE BUCKET AND INDOORS THE THREAT OF UV LIGHT DEGRADING THE FOOD IS NEGATED AND THE FOOD BEING DRY RICE NEGATES ANY POTENTIAL FOR A REACTION.  LEVEL IT, THEN PACK IN THE REST IN THEIR SEPARATE BAGS IN THE SPACE AVAILABLE EXCEPT FOR THE HAND WARMER. IF YOU INSIST ON USING MYLAR, (10)X 5 GALLON ZIP-LOCK BAGS CAN BE HAD ON EBAY FOR $17.  YOU MAY HAVE TO LIGHTLY SHAKE AND PACK DOWN ON THE RICE AND OTHER FOOD STORES TO GET IT ALL TO FIT.  THE HAND WARMER YOU ACTIVATE BY EXPOSING IT TO AIR THEN SHAKING IT.  PLACE THE HAND WARMER ON THE PLASTIC OF A BAGGED ITEM, NOT DIRECTLY ON THE RICE AS IT CAN SWEAT AFTER IT ACTIVATES.  NEXT, PLACE ON THE LID AND PRESS DOWN AROUND THE RIM UNTIL IT EITHER CLICKS OR IS NEARLY FLUSH WITH THE BUCKET'S LID REST.  YOU MAY HAVE TO SIT ON THE LID WHILE PRESSING IT TO GET IT TO SEAL EASILY.  YOU WILL PROBABLY NEED TO POKE A SMALL HOLE IN THE POTATO FLAKE BAG TO GET RID OF THE EXCESS AIR.  DON'T WORRY ABOUT YOUR BAGS HAVING HOLES IN THEM, THE HAND WARMER WILL REMOVE THE OXYGEN ONCE THE LID IS SEALED.  THESE INGREDIENTS WILL PRODUCE A BUCKET OF ROUGHLY 58,000 CALORIES OR 28 DAYS.  WITH THIS PLAN, IT WILL TAKE 13 BUCKETS TO EQUAL ENOUGH FOOD FOR ONE YEAR FOR ONE PERSON AT A COST BETWEEN $20 TO $25 PER BUCKET OR PER MONTH ROUGHLY.  REMEMBER THE CALORIE BASE, A SINGLE BUCKET WILL LAST 28 DAYS AT 2000 CALORIES OR 46 DAYS AT 1200 CALORIES PER DAY.

  EVEN ON A BUDGET, IF YOU SPEND AN EXTRA $25 A MONTH GETTING THESE ITEMS WHEN YOU GO GROCERY SHOPPING IT WILL GIVE YOU A MONTH'S EMERGENCY FOOD SUPPLY FOR ONE PERSON.

 WHEN DESIGNING YOUR OWN PLAN, TO DETERMINE ITS CALORIC COUNT,  FIRST, DETERMINE HOW MANY SERVINGS OF EACH ITEM YOU HAVE.  NEXT, TIMES (X) THE NUMBER OF SERVINGS WITH THE CALORIES PER SERVING.  THEN BASED ON THE DURATION THAT YOUR FOOD PLAN IS SUPPOSE TO COVER, SUBTRACT YOUR TOTAL CALORIES FROM THE CALORIES REQUIRED TO COVER THAT AMOUNT OF DAYS.  IF YOUR SHORT JUST ADD MORE FOOD.  ITS THAT SIMPLE.