3 ms·

Stack your pantry deeper than average -- buy the same food you always buy, but keep 2-3x as much shelf-stable food on hand. Pasta, rice, flour, peanut butter,

Stack your pantry deeper than average -- buy the same food you always buy, but keep 2-3x as much shelf-stable food on hand. Pasta, rice, flour, peanut butter, tuna, shortening, etc. all keep for long enough without any serious degradation in quality. Fill a water barrel[0] and put it in the back of a storage closet. Grab a Sawyer filter[1] in case that's not enough. Get a simple pump shotgun[2] and a 100 rounds; practice with 50 and save the other 50 in case you need to defend your home. Congratulations, you've bought insurance for the medium-term societal collapse for about $600 or so. [0] http://a.co/d/cT00rup http://a.co/d/cT00rup [1] http://a.co/d/eroGWNy http://a.co/d/eroGWNy [2] https://www.basspro.com/shop/en/Mossberg-Maverick-88-Security-Pump-Action-Shotgun https://www.basspro.com/shop/en/Mossberg-Maverick-88-Securit...

elpeggio 8y ago
Or just use 60 shells for practice and nob riggers (Rob nigeurs) with the remaining 40.
jdmichal 8y ago
Biggest addition I can make, as someone who has to prep for hurricane season every year: If you don't have a filter -- and even if you do, depending on what your water sources are -- be aware of how much water your planned foodstuffs will consume. Stuff like dried pasta and flour holds very well, but also consumes a pretty large amount of water to get to a usable state. Canned beans and vegetables and such come with their own water in the package, so they don't use your stores. EDIT: Don't forget that energy will also be constrained, not just water! Presoak your dried beans and pasta to drastically reduce the amount of energy necessary to cook them. https://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-start-pasta-in-cold-water.html https://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-s...
- t1540825608 8y ago
  That's a great point, thanks!

elpeggio 8y ago

Or just use 60 shells for practice and nob riggers (Rob nigeurs) with the remaining 40.

jdmichal 8y ago

Biggest addition I can make, as someone who has to prep for hurricane season every year: If you don't have a filter -- and even if you do, depending on what your water sources are -- be aware of how much water your planned foodstuffs will consume. Stuff like dried pasta and flour holds very well, but also consumes a pretty large amount of water to get to a usable state. Canned beans and vegetables and such come with their own water in the package, so they don't use your stores. EDIT: Don't forget that energy will also be constrained, not just water! Presoak your dried beans and pasta to drastically reduce the amount of energy necessary to cook them. https://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-start-pasta-in-cold-water.html https://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-s...

t1540825608 8y ago
That's a great point, thanks!