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Wednesday, January 7, 2009

Five Near No Cost Businesses You Can Start Today

Previously I talked a bit about why getting a Job is a huge mistake. In this article, rather than just paying you with more talk, I will actually show you exactly you five near no cost businesses you can start today. What about startup costs? Outside of a possible need for a manual prevent you from making amateur mistakes, you will find that no matter how broke you think you are, these business ideas are so obvious, so logical, that not taking the plunge is just putting your family further into debt and financial jeopardy.

1) Start an office cleaning business - Starting a cleaning business only requires the following: willingness to work hard while working smart, being outgoing enough to meet new people and willing to forget what you think you know about this type of work. With a solid how-to manual in hand, you will find that not only is this business quite lucrative, you can get started easily by simply being willing to step outside of your comfort zone. Have competition? No problem, start off by offering free services for one week - blowing them away with your determination. I have seen this work with friends of mine doing this when they first got started. All you need, is a willingness to get off your butts and earn an honest day’s living.

2) Buying and Selling on Craigslist - Don’t roll your eyes. Here is one of the most brain-dead simple ways to get started with practically no money whatsoever - Garage cleaning services - remove “stuff” no one wants for green. Repair, refurbish and sell whatever you can for your efforts. This entitles you to a never ending stream of customers from which to get free stuff from in addition to an opportunity to have stuff to sell right away. Minimal costs include dumping fees and perhaps a storage unit. Again, don’t kid yourself into believing you will do this type of business without learning ALL of the ins-and-outs of this type of business. While you can fumble along with the points I suggested above, there is a lot more to it as you will discover from this how-to manual. Why Craigslist? Uh, because it is free, local and you will find that you will have a much easier time getting started in this new business with a LOT less money up front. Selling crap is always recession proof - just look at QVC!

3) Teach Technology - News flash for you - despite the dismal outlook on the economy today, the fact is that there are thousands of people who have retirement savings, steady incomes or happen to be self-employed that are willing to pay reasonable fees to learn how to successfully do the following. Setup and use a wifi network, using MS Word/Excel/Powerpoint, use their new HiDef TV (they are still trying with analog cable to get a hi-def picture), getting their CD collection onto their iPod! You get the general idea, I could on about syncing their new blackberry to their Mac/PC, but you can see where this is going. If you have skills in this area - you will find that placing some fliers and ads in carefully thought out locations, in addition to a press release with your local newspaper will get you started faster than you ever imagined.

4) Flipping cars to first time drivers - New car industry in the toilet? Fantastic news for gear heads who have a knack for doing backyard repairs. Despite what most people think about how difficult it is to sell used cars, the truth is that I know of three different people in this state along making bank, during this recession, simply because they figured out the following:

a) Using your mechanic knowledge, spot near junker cars can be refurbished at low expense.

b) Target first time drivers and those who cannot possibly qualify for a new car - provide your own financing..with interest, to be protected by repo rights. Of course, you can still sell these cards outright as well. But it helps to be flexible.

c) Offer tow-away service for free for cars that “appear” to be dead on arrival. As many mechanics will tell you, most people junk cars that can be fixed for a lot less than they are being told at the repair shop. This means free cars in some cases to refurbish, parts cars at worst.

d) Reinvest immediately for the first couple of months if at all possible. Doing this, coupled with targeting teens and the low income crowd will keep things profitable.

5) Blog and write what you know - Legal, medical, home improvement - each of these topics will land you good supplemental income via adsense. Learning to blog is just not that difficult, as there are some great manuals out there…but this is the best I have seen in my time thus far. Startup costs outside of a competent manual to get you going can be zero, when using WordPress.com or Blogger. Also, make sure you eat, breathe and live Forums.Digitalpoint.com. It will teach you what works and what does not, especially.


Original at: http://www.economicsurvivalblog.com/five-near-no-cost-businesses-you-can-start-today/

Always Carry a Warm Hat

More Articles Related to Clothing

I always carry a warm wool hat when I go very far into the outdoors. Even in the summer. Why? Because ounce for ounce a warm hat is worth more in it's ability to keep you warm than any other piece of outdoor clothing you can have.

A good warm hat is an important component of your survival gear collection.

Merely by chucking a small wool hat into your pack, you increase your comfort zone for cooler weather by at least twenty degrees. Should you have to spend a night in the wilderness, a warm hat covering your head will go far toward staying comfortably warm and maybe even staying alive.

Why is a Hat Important?

About 30 percent of your body heat can be lost through your bare head. If this seems like an extraordinarily high number given that your head is a relatively small part of your body, consider this: At any given time about 15 percent of your blood volume is in your head. Since the head area is very exposed, this warm blood can easily and quickly be lost to the surrounding environment.

Wool Hats are and excellent choice for survival
Wool Hats

But there is more to wearing a warm hat than merely the overall conservation of precious body heat in a survival situation. As you are probably aware, your brain is located beneath that thick skull of yours, and is the most important organ in your body. Your brain is the main control center of everything that you are. The brain controls your ability to think. Your ability to act. And, your ability to maintain temperature within the bounds necessary for life.

Your Brain Needs Warm Blood

It is critical to make sure your brain is getting the warm blood it needs, or else your body will shut down! Of all the organs in your body, the brain requires the most blood. And your brain needs this blood to be the right temperature. If your blood temperature drops even a few degrees your brain will be stressed and symptoms of hypothermia will set in. Often a person under the influence of hypothermia will not even know it.

A Fleece Hat is a good survival item too
Fleece Hats

Even outside of cold-weather environments, hypothermia is an ever present danger. Symptoms of hypothermia include confusion and weakness – not good at any time and especially not good in a survival situation where you need to keep your wits about you and your physical condition as high as possible.

Warm Hats Save on Calories

Calories are often the currency of life in a survival situation. Going without head cover in cool weather is like burning money and sending the heat up the chimney. Simply by wearing a warm hat you prevent a tremendous amount of heat from escaping your body. Your overall blood temperature will more easily be maintained and your body will burn fewer calories in order to stay warm. These saved calories can then be used for things like thinking, moving, or stored up for later use.

What Kind of Hat?

Beaver Hats - the warmest hats in the world
Beaver Hats

You want to avoid hats that are not warm even when wet. Cottom baseball caps, for example, are cold and clammy when wet from rain or persperation.

I prefer wool when it comes to warm hats. Wool is warm even when wet, which is an important condsideration when your environment tends to be wet with rain, snow, or sweat. The natural oils in wool tend to add a bit of water repellancy, though in a downpour wool will soak through.

A good warm hat should fit down low enough to cover your ears and lower forehead. I prefer a medium weight wool hat, an all around choice that should be good for temperatures down to about zero degrees F but is not too hot when active at temperatues below freezing. If it could be colder than this, I always include a coat with a hood and take a warmer hat with me, or perhaps even two hats for use as a layering system.

Wool hats are an excellent choice, but warm hats suitable for use in the outdoors can be made from synthetic and natural materials hats besides wool. Fleece is a common type of modern hat. Polypropylene is an excellent material that is warm and stays dry even when exposed to wetness. A thin polyproplyene liner is a good addition to your hat as it will help wick away moisture.

Various species of animal fur have been used for centuries in making warm hats. For example, beaver hats are considered by some to be the warmest hats in the world.

Always Bring a Warm Hat

Your warm hat is an integral component of your outdoor clothing. Bottom line: always bring a hat when traveling in the great outdoors, no matter what time of the year. Pound for pound, ounce for ounce, your warm hat is your most efficient piece of survival clothing for staying warm and staying alive.


Original at: http://www.survivaltopics.com/survival/always-carry-a-warm-hat/

Water Discipline

How Much Water do You Need?

With strenuous effort in the outdoors the amount of water you drink must of necessity increase. You will be losing body water due to sweating, heavy breathing, the possessing and elimination of food, and desiccation from wind and dry air. Without replacing all the water you lose you run the risk of dehydration and decreased efficiency.

The water requirements of the human body dictate at least two quarts of clean drinkable water every day in order to replace that which is lost. That is, a human body at rest. According to your level of activity and your surrounding environment you may need far more water than that. One to two gallons of water per person per day is a common requirement for those active in the outdoors. In hot dry regions you may require more than double that amount.

Conserve Your Water Supply

Where does water discipline come in? When water is not always readily available you must do your best to insure you always have more than enough to function at peak efficiency. It is important that you keep your water reserves (both within your body and in your canteens) as fully stocked as possible and that you limit the ways in which your body is losing water. The strategies you employ to insure you always stay as hydrated as possible are what this article is all about.

In the mountainous and well-watered area where I live there is usually plenty of water to be had if you are careful. However there are often certain areas where there is no water to be found. While on foot over difficult terrain on a hot day it is possible to run out of water and not be able to locate more in a timely manner. This can lead to dehydration, reduced efficiency, and in the worst case scenario death.

Start Out Fully Hydrated

It is a mistake to set out on a trip while not fully hydrated to begin with. Even minor dehydration will reduce your physical and mental abilities and increase your susceptibility to injury. For at least 24-hours before heading out, drink plenty of fluids so that your urine is running clear. This will serve to flush wastes from your body and ensure you are fully hydrated. This will insure optimum performance.

The next thing you can do is tank up the water reserves of your body just prior to setting out on your adventure. At the trail head grab a quart of water and drink it down. You know that your increased level of activity is going to require more water intake, so you may as well start now while there is plenty to be had from your vehicle.

Depending upon the environment and your mode of travel, you may be carrying anywhere from a quart of water (in areas where there usually is plenty of fresh water to be found) to several gallons (in dry or cold environments where water is non-existent or locked up in the form of snow and ice). This is your immediate water reserve, to be called upon at intervals to replace that which your body has lost.

Have the Ability to Make Water Safe to Drink

Of course there is a limit to the amount of water you can carry, especially if you are on foot. Water is bulky and heavy, weighing in at about 2-pounds per quart or 8-pounds per gallon. For this reason on an extended trip you most likely will need to draw additional water from your environment. This means you must plan your trip so that you intersect reliable water sources such as streams, springs, and lakes.

Because water from untested sources is considered to be contaminated, you will need to have the ability to make this water safe to drink. Of all the water purification methods that remove or destroy harmful organisms, boiling your water is the most reliable, readily available, and foolproof.

One of the best survival investments you can make is a means to boil water in the field. I highly recommend the use of Kelly Kettles for quick efficient boiling of water. A 1-pint Kelly Kettle can utilize just about any fuel, from sticks and pine cones to camel dung and bring your water up to a boil within just a few minutes.

Practicing Water Discipline

Let us consider the scenario where there are water sources available at intervals during your trip on foot. You have followed my recommendation of becoming fully hydrated by drinking plenty of water for at least a full day prior to your outing. At the beginning of your trip you drank a quick quart and your urine is running gin clear (not clear gin!). Congratulations. You are now completely hydrated and ready to function at your peak level of performance.

Try to estimate how much water you will need to carry between available sources of water. Then double it. The amount of water in your estimate will depend upon a number of factors unique to yourself and your environment. It is a skill acquired only through experience.

As you hike, your extra efforts are going to cause your body to use up water at an increased rate. At regular intervals you drink some of the water you are carrying, keeping in mind that you want to reach the next supply of water before you run out.

But how much should you drink? Ideally I plan on drinking a maximum of 1/2 of my available water by the time I reach the half-way mark between planned water sources. Then ¾ of my water at three-quarters of the way. Because I am carrying double the amount of water in my initial estimate, I should have plenty to see me through. Even if I should have underestimated the amount of water I needed, having carried double that amount has saved me on more than one occasion.

Experience has taught me that staying hydrated is more important than totally conserving my water. Men have been found dead from dehydration with water still in their canteens! When you stay hydrated you can move faster, think better, and are less injury prone. Water is best stored in the stomach.

If you come upon a water source and your reserves are diminished by a half or more, now is the time to stop and replenish your supplies. Purify a fresh batch of water and top off your water containers. Take advantage of the abundant water to eat a meal, the processing of which will require water. Be sure to take the time to completely re-hydrate yourself so that you urinate frequently and it is gin clear once again.

Upon leaving the water source you should be fully hydrated and with full canteens, ready to face the next portion or your journey. The hour or more you spent at this source of water was time well-spent.

Water Discipline Comes Naturally

Following water discipline is not all that difficult once you understand the mechanics of water loss and water acquisition. You will find yourself naturally very motivated to stay hydrated after only once experiencing the discomfort of going without sufficient water for any length of time. When away from the home tap, survivors quickly come to understand the value of water in maintaining life itself.


Original at: http://www.survivaltopics.com/survival/water-discipline/

Product of the Day

Survival Kit in a Sardine Can


  • Compact survival kit.
  • Watertight and it floats.
  • For all outdoors enthusiasts including: hikers, campers, climbers, boaters, skiers, fishermen, off-roaders, and bicyclists!
  • Many first aide items included.




Link of the Day

MRE's FAQ
Military-Style Meals Ready to Eat

What is an "MRE"?
MRE's (which are pronounced as separate letters M,R,E's) are ready-to-eat meal kits. The name MRE comes from their military description Meals, Ready-to-Eat. Your SOPAKCO MRE's contain many of the same components found in the meal bags of the U.S. fighting forces. Developed for soldiers in combat conditions, these meals are already cooked and moist. No finding water, boiling water or waiting for re-hydration. Great tasting, long shelf life and always in high demand and short supply whenever disaster strikes.


http://www.ki4u.com/mre.htm

Quote of the Day

Life is an error-making and an error-correcting process, and nature in marking man's papers will grade him for wisdom as measured both by survival and by the quality of life of those who survive. Jonas Salk

Simple Survival Foods - Making Your Own Sauces


You can insure the quality of your food items and avoid food additives that may be harmful to your health with a very simple process. Learn to make your own sauces. Here are a couple of recipes for making your own sauces. They require a little time and preparation but will be a lot healthier for you!

Worcestershire Sauce Recipe

Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Ingredients:

2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

Preparation:

Heat the olive oil in a large saucepan and sauté the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon. Strain Worcestershire sauce into a glass bottle and refrigerate.

Yield: 6 cups

Source: http://projectavalon.net/forum/showthread.php?t=8968

GOOD OLD PEANUT SAUCE

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

1 teaspoon sea salt
2 garlic cloves, minced (1 Tablespoon)
12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced
1 Tablespoon minced galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
2 shallots, minced (1/4 cup)
1 teaspoon red miso
3 Tablespoons vegetable oil
1/4 cup plus 1 Tablespoons sugar
1/4 cup creamy peanut butter
1/2 cup coconut cream
1/4 cup tamarind juice

Preparation:

Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal or ginger, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerate, the seasoning paste will keep for a month.

Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.

Sauté the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix and heat until the mixture boils and thickens, about 2 minutes. Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.

Yield: 1 cup

Source: http://projectavalon.net/forum/showthread.php?t=8968

This also gives you another reason to keep beer on hand as an ingredient for your sauce.

Got home-made sauce?

Original at: http://stealthsurvival.blogspot.com/2008/12/simple-survival-foods-making-your-own.html

How much should I plan to eat each day?


I found great nutritional information on some official government or government-sponsored websites.

The first one determines how many calories a person should consume daily based on activity level. Again, I think if I am in the middle of some kind of emergency, my body just might need more than the usual calories I regularly consume. Not sure I have ever seen a sedentary child, but I suppose an ill or injured child might need less caloric intake temporarily. I think I would probably seek advice from a pediatrician on this topic.

Calorie Range - this is based on activity level:

2–3 years of age: 1,000 calories (sedentary) 1,400 calories (active)

Females

4–8 years years of age: 1,200 calories (sedentary) 1,800 calories (active)
9–13 years of age: 1,600 calories (sedentary) 2,200 calories (active)
14–18 years of age: 1,800 calories (sedentary) 2,400 calories (active)
19–30 years of age: 2,000 calories (sedentary) 2,400 calories (active)
31–50 years of age: 1,800 calories (sedentary) 2,200 calories (active)
51+ years of age: 1,600 calories (sedentary) 2,200 calories (active)

Males

4–8 years of age: 1,400 calories (sedentary) 2,000 calories (active)
9–13 years of age: 1,800 calories (sedentary) 2,600 calories (active)
14–18 years of age: 2,200 calories (sedentary) 3,200 calories (active)
19–30 years of age: 2,400 calories (sedentary) 3,000 calories (active)
31–50 years of age: 2,200 calories (sedentary) 3,000 calories (active)
51+ years of age: 2,000 calories (sedentary) 2,800 calories (active)


After determining one’s caloric level, the following provides the amount of each food type needed.

If your body requires 1000 calories a day, you will need to eat 1 cup fruit, 1 cup vegetables, 3 oz. grains, 2 oz meat and beans, 2 cups milk, and 3 teaspoons oil

If your body requires 1200 calories a day, you will need to eat 1 cup fruit, 1.5 cups vegetables, 4 oz. grains, 3 oz. meat and beans, 2 cups milk, and 4 teaspoons oil

If your body requires 1400 calories a day, you will need to eat 1.5 cups fruit, 1.5 cups vegetables, 5 oz. grains, 4 oz. meat and beans, 2 cups of milk, and 4 teaspoons oil.

If your body requires 1600 calories a day, you will need to eat 1.5 cups fruit, 2 cups vegetables, 5 oz. grains, 5 oz. meat and beans, 3 cups milk, 5 teaspoons oil.

If your body requires 1800 calories a day, you will need to eat 1.5 cups fruit, 2.5 cups vegetables, 6 oz. grains, 5 oz. meat and beans, 3 cups milk, 5 teaspoons oil.

If your body requires 2000 calories a day, you will need to eat 2 cups fruit, 3 cups vegetables, 7 oz. grains, 6 oz. meat andbeans, 3 cups milk, and 6 teaspoons oils.

If your body requires 2200 calories a day, you will need to eat 2 cups fruit, 3 cups vegetables, 6 oz. meat and beans, 3 cups milk, and 6 teaspoons oil.

If your body requires 2400 calories a day, you will need to eat 2 cups fruit, 3 cups vegetables, 8 oz. grains, 6.5 oz. meat and beans, 3 cups milk and 7 teaspoons oil.

If your body requires 2600 calories a day, you will need to eat 2 cups fruit, 3.5 cups vegetables, 9 oz. grains, 6.5 oz. meat and beans, 3 cups milk, and 8 teaspoons oil.

If your body requires 2800 calories a day, you will need to eat 2.5 cups fruit, 3.5 cups vegetables, 10 oz. grains, 7 oz. meat and beans, 3 cups milk, and 8 teaspoons oil.

If your body requires 3000 calories a day, you will need 2.5 cups fruit, 4 cups vegetables, 10 oz. grains, 7 oz. meat and beans, 3 cups milk, and 10 teaspoons of oil.If your body requires 3200 calories a day, you will need 2.5 cups fruit, 4 cups vegetables, 10 oz. grains, 7 oz. meat and beans, 3 cups milk and 11 teaspoons oil.

Sorry about the long winded text above but I stupidly thought I could cut and paste a cool looking chart but ended up hand jamming every single word. I thought nutritional information was important enough to be included. I learned quite a bit about the nutritional aspect of planning for food storage. I now have to bump up my planning for fruits and vegetables....who knew that I was so nutritionally deprived. I have also learned that I am probably eating way more protein than my body needs. Sorry, I am not going so far as to weigh my meat intake though.

I am sure there are those folks who question the requirement for oils. Oil are essential to our bodies in several ways. We need oils for our skin, hair and nails. In other words, the cooking oils, butter, salad dressings, etc., all contribute to keep us lubricated internally and externally. Believe it also contributes to supporting our tendons and ligaments too.

Again, I am not sure which site (s) I grabbed this information from, and I am certainly not claiming this information as my own. Just trying to get a handle on what I need for my preparedness planning.

Yep, it is scenario time. I love dreaming up these dangerous situations that might require me to break into my storage supply.

Scenario Three

It is 2:30 in the afternoon and you are sitting at your desk reading your e-mail. Suddenly, the fire alarms start sounding, and the fire team leaders start an immediate evacuation plan. As your fellow workers rush to their designated safety zones, everyone notices thick black smoke billowing out of cafeteria windows. Flames are leaping ten to twenty feet above the roof line. As the alarms continue, fire truck and rescue vehicles pour into the company parking lot. You overhear one of the fire battalion commanders mention that it is a grease fire, and it is like it might to spread to other areas. High pressure water is being flooded over the rest of the building in an effort to contain the fire and keep it from spreading. Employees are told to go home and await further instructions. Later in the evening, the local news features your building’s fire and it likes look like you won’t be going to work in the morning. Hmm, when will you be returning to work? Your supervisor calls with the great news that only the cafeteria was destroyed. Big deal, the food wasn’t that great anyway. But she goes on to say the entire building has suffered considerable smoke and water damage. Several million of dollars, in fact. The work estimate to restore the building is going to take at least several months. Because the damage is extensive, no one can work in it. Some of the workers will be moving to an alternate site to resume their normal duties. Your position, however, is not moving to that site, and, as a matter of fact, you are to be furloughed until the renovation is completed.

A situation similar to this actually happened to my office – a very small office. The county was rooting around where it wasn’t supposed to be, and caused the sewer system to back up into our office. The damage was so bad the health department and EPA became involved. Thanks to some smart thinking on the boss’ part we remained operational. We did, however, have to lay off personal because over 50% of our building was damaged and therefore so was our business. Those people who were let go never returned to work at our business. The point of this is, ya just never know what is going to happen at your place of employment.

This brings up another point. Some businesses are so small that if the key employee, the boss, dies, is unable to work, or just closes down the operation, all employees will be unemployed. That too nearly happened to our office. Made me stop and think where would I be if something happens to my boss.

I have found a really great female (shock) prepper!!! She is so full of common sense, love her style of writing, and the topics about which she writes all seem to be relevant to me. Just love her blog entitled "She survives." You can find her at http://shesurvives.blogspot.com/

Goals for the week.

1. Work on ways to incorporate more fruits and veggies into my diet.

2. Look for some oxygen absorbers for my long term storage of wheat, rice and flour - gets buggy if not properly sealed.

3. Continue to research my preparation needs.

4. Re-look my meal plan idea and start extending it to 30 days

Original At: http://personaldisasterplanning.blogspot.com/2008/08/how-much-should-i-plan-to-eat-each-day.html