Welcome to our new Magazine format! All new content will now be brought to you in this easy, new format. All our older content can still be found by scrolling below. Simply click the ">" to start the magazine and navigate via your arrow keys.

Friday, May 8, 2009

EZ Preparedness Recipes

I thought I’d give you a break today from all of the preparedness “thinking.” So today I’m simply providing you with two yummy recipes – Spam Friend Rice and Mexi-Cincy Chili – that you can easily make from what’s in your cupboards right now. Hopefully, knowing that you can make use of what you’ve got on hand (or can at least easily have on hand) will lessen any anxiety you may have in surviving a disruption to your regular way of life.

Spam Fried Rice

This recipe is an ideal use of Spam, the meat that seems to store as long as a Twinkie. And it’s an easy “dump” kind of recipe. Don’t shy away from this recipe just because it has Spam in it. If you don’t tell anyone, I’m certain they will never crinkle their nose to the Spam notion. J

Note: If you elect to make it as a non-food storage meal, you can use 8 to 10 ounces of boneless, diced pork chops and add a couple of stalks of sliced green onions (white and green portion) and use frozen peas instead.

As a food-storage meal, you can also substitute the Spam for canned chicken or canned baby shrimp too, if you prefer.

1 12 oz can of Spam, cut into small square pieces
2 teaspoons of olive oil
1 package (6.2 oz.) of Rice-A-Roni Fried Rice flavor (The store brands work just as well for this recipe) 2 cups of water
1 can of peas - drained

Soy sauce for serving (optional)
  • Place the oil in a large skillet or Dutch oven. And heat it over medium-high heat. Add the Spam pieces and cook, stirring until the Spam is browned a bit, 2-3 minutes.
  • Add the Rice-a-Roni including the seasoning contents. Pour in 2 cups of water and stir to loosen the brown bits from the bottom of the pan. Let the mixture come to a boil, then reduce heat to medium-low and cover. Let simmer for 15 minutes.
  • Add the peas and warm a bit longer, 3-5 minutes. Serve at once with soy sauce as desired.

Fuel conservation note: If you merely heat up the pan enough to bring the water to boiling, you needn’t continue to cook it on your fuel source. You can merely let the dish set for a while (about 30 – 45 minutes) and let it naturally absorb the water. The Spam is safe to eat whether it’s heated or not.

Mexi-Cincy Chili

This “chili” dish is actually served on top of cooked spaghetti. It’s commonly served this way in Cincinnati, OH. The chocolate ingredient is a take-off of Mexican mole’ cooking. It is often served with black beans instead of or in addition to beef, and is usually accompanied by shredded cheddar cheese on top. If you don’t have real cheese on hand in your food storage, you can also use Velveeta on top for serving.

cincy-chili21 can of canned beef (about 16 ounces)

1 tablespoon of granulated onion

2 tablespoons of minced garlic

2 cans of diced tomatoes. (You can use stewed tomatoes as well)

1 8 oz. can of tomato sauce

1 cup of water

2 tablespoons of chili powder

1 tablespoon of unsweetened cocoa powder

½ teaspoon of ground cinnamon

¼ teaspoon of ground allspice

8 - 10 oz. of cooked and drained spaghetti

  • Sautee the beef, onion and garlic in your intended cooking pan (pressure cooker or Dutch oven). Cook and stir with a wooden spoon to break up the lumps and until the beef is heated through (about 4-5 minutes). Add the tomatoes and their liquid, water, tomato sauce, chili powder, cinnamon, cocoa, and all spice. If you’re cooking this in a Dutch oven, simply cook it low and slow for about 8 hours stirring occasionally.
  • If you’re cooking this in a pressure cooker, cover and bring the cooker to low pressure. Cook for about 30 minutes for maximum flavor. You can use the quick release method when the time is up.
  • Top the spaghetti with your cooked mixture and enjoy!

Be Safe and Be Prepared—Kellene

Copyright 2009 Kellene Bishop. All rights reserved.
You are welcome to repost this information so long as it is credited to Kellene Bishop.

Original: http://preparednesspro.wordpress.com/2009/04/04/ez-preparedness-recipes/

Pressure Cooking Pot Roast

pot-roast2Last Friday I elected to nurture an injury with some real, home cooked food. I was really craving a pot roast, but didn’t want to put the traditional time and energy into it. So what did I do? I talked my assistant through the step-by-step process of making a yummy pot roast in under an hour! And it was so good, my husband finished it off before I had a chance to have seconds (darn it).

So how did I accomplish such a feat? I used my pressure cooker. So in the event that you’re still waffling around about purchasing one, I’m going to share the wealth with you (Just as a reminder, I recommend the Kuhn Rikon brand – aka Duromatic).

  1. In your pressure cooker, put two tablespoons of oil. On med-high heat, sear your pot roast (about 2 to 4 pounds) on all sides. Once it’s nicely seared, remove the pot roast from the pressure cooker and add 1 cup of red cooking wine.
  2. Scrape the bottom of the pressure cooker with a wooden spoon, being sure to loosen all of the flavorful bits from the bottom.
  3. Add the pot roast back to the pressure cooker along with 2 cups of water and one envelope of Lipton Onion Soup mix.
  4. Bring the water to a boil, and then cover the pressure cooker. Allow the pressure to come up to high, then turn the heat down sufficient to maintain the high pressure. Cook the pot roast for 20 minutes per pound.
  5. Once roast is finished cooking, release the pressure completely.
  6. Add 2 heaping cups of potato wedges (because you don’t have to cut them small with a pressure cooker), 2 cups of baby carrots and a couple stalks of chopped celery. Be sure to add the potatoes first to make room for the smaller items, and be sure that you do not fill your pressure cooker more than two-thirds full.
  7. Add an additional cup of water.
  8. Bring the water to a boil and recover the pressure cooker.
  9. Cook at high pressure for 5 minutes.
  10. Release the pressure and enjoy a yummy, tender pot roast and perfectly seasoned vegetables!

Again, I wholeheartedly recommend a pressure cooker so that you can preserve your own physical energy, your fuel, and water. It cooks faster and more nutrient rich than any other method available. The new models that have been made as of late are much safer than what you might remember your grandmother using. They really, really are an asset to any kitchen now, or in an emergency.

Copyright 2009 Kellene Bishop. All rights reserved.
You are welcome to repost this information so long as it is credited to Kellene Bishop.

Original: http://preparednesspro.wordpress.com/2009/04/08/pressure-cooking-pot-roast/



Buy more of the canned and boxed food that you normally eat.

Blog Post:

In this post, I am going to write from a short-term to a very long-term emergency situation, so let us begin.

For a short-term emergency, buying more of the food that you normally eat is the best way. Now this food should be boxed food such as macaroni & cheese and crackers, and canned food such as fruits, soups, and meats. I have provided some links to help you get started.

While you are making a list of the canned and boxed food you and your family will eat, I want you to think about how you are going to cook this food? Are you going to heat the food? Do you need water to prepare the food? How are you going to clean up afterwards?

For a short 3-day emergency, paper plates and napkins, plastic utensils and cups, and other picnic supplies might be a good idea. Have enough for each person to have a clean set of utensils for each meal, this includes plates. To save on cups, write the person's name on the cup and have everyone reuse their cup. Make sure to have extra cups, kids and some adults seem to always throw their cups away.

If you are going to need water to prepare the food, you will need to add to your water supplies. An example: Mac & Cheese takes 6 cups of water, according to the directions, to make. That is 6 more cups of potable water you will need to store. If you are going to wash the plates and utensils, you will need even more water.

You might get away with eating directly out of the can/box for three days, but warm meals will be needed during the winter.

There are many ways of heating your food. If you have barbecued, cooked over a fire, or have a wood stove, you can heat your emergency food for eating. Remember, you will need fuel to last during the emergency you are planning for.

Charcoal must be kept dry, same with wood. You also need kindling. Propane lasts as long as the container, but you will need a propane stove/grill. Liquid fuels, such as Coleman gas, are flammable. Store your gas and liquid fuels away from the house. Lastly, remember the matches.

I put my matches, about 2500 strike-on-the-box matches, in a small 30 caliber ammo can. This protect the matches from humidity, and if they ignite the ammo can keeps the fire contained. Now cooking inside the house can be dangerous. Do not, Don't, Never use a charcoal stove inside the house or enclosed building or tent. The burning charcoal produces carbon monoxide (CO). This stuff is deadly.

Don't let the list of things keep you from preparing for a short-term emergency because you probably already have all the needed stuff, except for the extra food.

I need to stop for a moment. While I take a break, I want you to read "Seven Mistakes of Food Storage" by Vicki Tate.

Preparing to have food for a longer emergency, two to four weeks, is a matter of storing more canned, bottled, and boxed food, but you can't put this amount of food in a box and forget it. You will need to start rotating your food.

There are a few ways of rotating your storage food. One method is to buy all the food at once and put it on your shelves in the basement. When you need something, like a can of pears, you go to the store and buy a can of pears. Go down to the basement, take a can of pears off the shelf, and put the can that you bought in the back. This insures you always have fresh canned food, if there is such a thing as fresh canned food.

This method insures that you have food now; additionally, this method also insures that you have food that you eat, but it has at least one problem. Most people don't have $500 to immediately drop on food plus their normal food bill.

A variations of the above method is to buy extra of the canned and boxed foods you normally eat every time you go to the store. Put the food on the shelf and rotate as mentioned.

Another method of rotating your food is to build special shelves. The shelves are a set of ramps. As a can is removed, all of the cans immediately roll one spot down the ramps. If your grocery store has the new Campbell's soup displays, open up the display and observe. Some refrigerators have soda can dispensers with the ramps. Just use a can, then buy another can and add to the top of the ramp as needed.

This method is OK, but you have to know how many cans a set of ramps hold, and it wastes a little space. Each set of cans needs its own supports for the ramp, more money and more complicated to build.

To save money, I watch for sales and stock up then, and I buy store brand products instead of the major name brands. Be careful, some store brands taste slightly different from the national brands of food.

Some people will tell you to buy your food in bulk at the warehouse store, I usually don't recommend this because you have to pay extra money up front for membership; the sizes of cans can be too big, wasting food; and you and your family might not like the food.

Another thing to avoid, remember the opinions, is MREs. Meal Ready to Eat are specialized meals developed for the military. They have greatly improved since the meals first came out; however, you have to like them. At about the same price as two cans of fruit, 2 cans of vegetables, three cans of tuna, and a bottle of water, you get one MRE. MREs are expensive but convenient.

If you have decided to store food for only a couple of weeks, stop here and read the first four links. I invite you to continue reading even if you are only preparing for a short-term emergency.

If you have decided to prepare for a longer emergency, such as hyper-inflation, civil or nuclear war, or a multi-year emergency, this section is for you.

Storing enough food to last a year or longer is going to take a lot of preparation on your part; additionally, you are going to spend some money. Your choice is going to be how much?

The Latter-day Saints (the Mormons), as a group, are probably the experts on storing food for a long-term emergency. They have many quotes, teachings, and other recorded lectures on the importance of storing food. As individuals, the record isn't so good, so don't expect an individual Latter-day Saint or their family to have any food storage.

The Latter-day Saint's religious leaders have commanded their members to store a year supply of food. They have central storehouses, called Bishop Storehouses, where members can get their food. If you know some Latter-day Saints that are willing to help you, you are in luck. The available food is centered on the basic four. Basically, the Latter-day Saints store wheat, sugar, salt, and dried-milk.

Heed Ms. Tate's warnings in "Seven Mistakes in Food Storage."

If you don't know any Mormons, you are going to have to do this on your own. The Mormons use to use only steel #10 cans; the cans hold a gallon of product. The Mormons started to switch to mylar bags placed in cardboard boxes in the late 1990s.

Both containers have their advantages and disadvantages. Steel cans are rodent proof, but they rust. Mylar is rust-proof, but the bags and boxes don't resist rodents very well. The steel can method also requires bulky cans and a special machine to seal the can. The can sealing machine can be expensive.

Because of these extra expenses, I am going to write about using mylar bags and food-grade 5-gallon bucket for you food storage program. I like this method. If you want different methods of storing your food, read Alan Hagan's "Prudent Food Storage FAQ version 4.0" for other options.

First, you need to order your mylar bags, oxygen absorbers, and 5-gallon buckets. I use new buckets because I only have a local source for new buckets. These buckets are #2 HDPE plastic, food-grade buckets. Supposedly food-grade and non-food-grade buckets use a different mold releasing agent when the bucket is manufactured.

Just so you know; a mold releasing agent is a chemical the bucket manufacturer puts on the equipment to make it easier to remove the bucket form the equipment when it is made.

It is OK to use used-buckets. The rules for using used-buckets for food storage are the same as water storage, clean and only had food in them.

Second, you have to buy your food. There are different places to buy your food. Whole food stores, organic-food stores, feed stores, warehouse stores, and ethnic-food stores are a few of the places to buy food. Depending on your source of food will depend on if you have to pay any extra shipping cost.

Whole food and organic-food stores will have a variety of grains and beans fit for human consumption. Their products will range from organically-grown grains and beans to traditional farm-grown grains and beans. Warehouse stores may have only one type of grain and one type of bean. The feed store usually must order grains fit for human consumption, and an ethnic-food store will only have bulk food specific to that ethnic group. Call or visit to ask about their policy on ordering and availability of food.

When you are putting up your own bulk food, you have to plan in advance. All of the materials must be on hand before you get your food. Food in paper sacks are a poor storage container, but an emergency might dictate your getting food before the canning supplies. I would rather have 3 sacks of rice and beans and no canning supplies during a food emergency then all of the canning supplies and no food.

Next, you have to decide if you want your food in big mylar bags or little mylar bags. If you decide little bags, you will need to cut up the big mylar bags and make small bags. To make a big bag into smaller bags: take a big mylar bag and fold in half. Cut along the fold. Fold and cut as needed to make smaller bags.

Once you are finished cutting, you need to seal the edges of the bag. Make sure to leave one edge unsealed.

To seal, take an electric clothes iron, set on high, and iron the edge, flip over and iron the edge again. I usually iron one-inch seams. This is a skill; it takes a little practice.

When using small mylar bags, I fill all the bags first with food. I put in one or two oxygen absorbers, then seal the bag with the iron. Then I put the sealed bag in a box or 5-gallon bucket.

For large bags, I put the big bag in the 5-gallon bucket then fill with food. I put in four 500cc oxygen absorbers, push some of the air out then seal the bag with the iron. Once you open the bag of oxygen absorbers, you have to move quickly.

I always have all the food, I am doing that day, placed in bags first. Then I open the oxygen absorber's bag and put in the absorbers, push the air out, then seal. If you have two irons and a helper, it goes a lot quicker.

I usually get 35 pounds of wheat, rice, and sugar; 50 pounds of salt; and 25 pounds of beans in their own separate bucket. I put my beans in smaller mylar bags before I put them in the buckets.

I label the top of the bag, after I seal the bag, with the item's name. An example is "Black Beans." Before I seal the bucket, I write the name of the item and how many pounds are in the bucket on the lid. An example is "Black Beans, 25 lbs." Once I seal the bucket, I place a label with the item's name, the weight, the package date, and the expiration date on the side of the bucket. An example is "Black Beans, 25 pounds, Nov 2008, Nov 2016."

If you use a bucket opener, you are able to reuse the bucket and lid. You could probably reuse the bucket and lid even if you use a knife and screwdriver to open the lid.

Bucket openers/lid lifters come in plastic and metal. I have given plastic openers to friends and family. I have about 5, 3 plastic and 2 metal. (Remember PACE)

All of the food gets stored in a cool, dry, and dark place, the basement. If you don't have a basement, you will have to get creative in your storage. There are many creative ways, a table made of buckets, just add a table cover; under the bed as a bed frame; staked along a wall with a curtain covering the stack.

One outside storage method I have seen was called a pallet root cellar.

Don't put your food storage in a hot place like the garage or attic.

Now there are ways to reduce your cost. You can use animal/feed-grade food. You can omit the mylar bag, and use metal 55-gallon open head drums for your storage containers.

If you use animal feed, make sure you are getting animal feed with nothing mixed in. No molasses, no minerals, no vitamins, no mixes of different grains, or cracked grain. Cracked grain will not last as long as whole grain.

Do Not, Don't, Never get seed for your food storage. Seed is treated with chemicals to resist rot, fungus, and other nasties. These chemicals will harm/kill you.

Omitting the mylar bag in the 5-gallon bucket will allow water vapor to enter the food. Yes, it takes a little while, but the food will not last as long.

There are two types of metal drums, open-head and closed-head. A closed-head metal drum has two small holes in the top. Soda syrup usually comes in a closed-head drum. The top of an open-head metal drum is totally removable. The top has a grove and a seal that seals the drum tight.

To use the cleaned drum, open the top and put your sealed mylar bags inside. When filled or finished, close the drum using the provided clamp. Just like the water barrel, these weight 350 pounds or more when full.

OK, you have 350 pounds of wheat, 150 pounds of rice, 125 pounds of various beans, 70 pounds of sugar, 35 pounds of salt 356 multivitamins for every man, woman, and child in your family. What do you do with it?

Eat it! You have to get use to using these foods. You have to use these foods in recipes. Learn the spices that your family likes then add the spices to your food storage. You have to learn to use the machines needed to use it, and buy the wheat mill and the corn mill, the pasta maker, and etc. The local library is a great source for information on baking and cooking using whole food such as wheat, corn, rice, and beans.

You will also have to learn how to use different cooking methods solar ovens, slow cookers, pressure cookers/canners, hay boxes, and masonry ovens just to name a few because electricity and propane may not be available.

The above advice includes the dehydrated and freeze-dried foods that are available. As far as I know, Mountain House is the largest supplier of these dehydrated and freeze-dried foods.

They sell from their website and they have many retailers. You have to shop around to find the best deals. Different retailers have different prices for the same product, some include shipping and some don't.

Just like MREs, these foods can be expensive, but the freeze-dried foods have a 25 to 30 year shelf life. So if you want, you can feed a family of four for about the price of an economy sedan.

For really long-term food security, you will need to learn how to grow, raise, and can your own food. Once again the local library has a wide variety of books on gardening, raising sheep, chicken, goats, and other animals for food. The library also has books on organic gardening, making compost, and other chemical-free vegetable and fruit growing techniques.

So, start your food lists, give some folks a call, check out a few books from the library, and I'll ...

See you next week!


Be Prepared with a Three Day Emergency Food Supply: http://www.umext.maine.edu/onlinepubs/htmpubs/9006.htm

Food and Water in an Emergency by the American Red Cross: http://www.redcross.org/images/pdfs/preparedness/a5055.pdf

Keeping Food Safe During an Emergency: http://www.fsis.usda.gov/factsheets/keeping_food_safe_during_an_emergency/index.asp

Seven Mistakes of Food Storage by Vicki Tate: http://www.backwoodshome.com/articles/tate55.html

Mormon Basic Four - Appropedia:

Mormon Basic Four and Other Food Storage Plans: http://www.standeyo.com/News_Files/Hollys.html
then click on "Food Storage" on the left hand side of the page then click on anything under "Food Storage Programs" Such as Ester Dickey's 40+4, Mormon table of 4, or Kearny's Survival Food Plan

Prudent Food Storage FAQ version 4.0 by Alan Hagan: http://athagan.members.atlantic.net/PFSFAQ/PFSFAQ-1.html

Prudent Food Storage FAQ version 2.5 by Alan Hagan:

Oxygen Absorbers:




Plastic Buckets:

Pallet Root Cellar:

Cooking With Food Storage Ingredients http://extension.usu.edu/cache/files/uploads/Cooking%20with%20Food%20Storage%20Ingredients%206-07.pdf

Cooking With Food Storage Ingredients: Dry Beans http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdfd%20Storage/dry%20beans_plus.pdfGraind%20Storage/dry%20beans_plus.pdf

Grain Mills:


Solar Ovens:

Mountain House:

Original: http://gsiep.blogspot.com/2009/03/week-four-food.html

Audio Podcast: Developing the Survival Skills Kit - Part 1

icon for podpress Episode-172- Developing the Survival Skills Kit - Part 1 [43:51m]: Hide Player | Play in Popup | Download

Today we discuss some true “survival skills” that are often over looked or taken for granted. Unlike a “survival kit” which can be lost, stolen, forgotten, used up, etc, your skills are always with you. Today we won’t be discussing wilderness skills, truly primitive skills or the classic survial skills that are popular in forums. Instead we discuss the skills that can save lives, improve survival and increase quality of life in tough times that are often left out of such discussions.

Tune in Today as we Discuss…

  • The skill of building, carpentry, etc.
  • Learning to negotiate, no one looses in a good negotiation
  • The skill of problem solving - how to encourage it
  • Walking - I am not kidding tune in to the podcast to hear what I mean
  • The guy with the skills kit is the Special Forces in the PAW
  • How to communicate with the panicked and make them part of the solution rather then part of the problem
  • Navigational skills - I am talking basic map reading and drawing here
  • My son’s solution to bad drivers - I am so proud!
Original: http://feedproxy.google.com/~r/survivalpcast/~3/8s7bI-5HoqU/episode-172-developing-the-survival-skills-kit-part-1

Fanatic Friday: Bread Recipes-whole wheat food storage recipes

I absolutely LOVE hearing for you all of you and am even more excited when you share recipes with ME! Here are some bread recipes I was sent for our lessons on bread.

9 Grain Whole Wheat Bread (from Tiffany R.)
This recipe makes 6 large loaves…
In a blender crack: (I like chunky so I don’t blend as much)
1/3 cup flax seed
2 cups 6 grain rolled cereal
1 cup sunflower seeds
In bowl of mixer, pour in 6 cups very warm tap water then add the cracked flax seed, cereal and sunflower seeds, and add the following: (I add 1 Tbs of sugar to aid rising)
1/3 cup millet
1/3 cup sesame seeds
1 and a 1/2 cups white flour
1/2 cup vital wheat gluten
3 Tablespoons yeast
Mix this and then let brew for 15 minutes, then add:
3 cups white wheat flour
2/3 cup oil
2/3 cup honey or molasses
2 Tablespoons salt
Mix well and start adding 1 cup of white wheat flour one cup at a time until the mixture pulls clean from sides of bowl (6-7 more cups of white wheat flour)
Knead on Speed 1 for 7 minutes then add:
3 Tablespoons dough enhancer
mix for 2 more minutes.
Form into 6 large loaves, place in greased bread pans and let rise until double–about 1 hour. Bake at 350 degrees for 30 minutes
I tent the loaves in plastic sacks it raises faster and Target bags (clean, I asked if I could have some:) are the best! Just fold over the flaps and put two loaves in per bag!

My Version of Two-Hour Wheat Bread-(From Laura S.)
Preheat oven to 200° for both methods.
If using a stand-mixer:
Combine the following in a bowl or measuring cup and set aside:

3 T. yeast 1 T. salt

3 T. vital gluten ½ - 1 cup wheat germ*
Combine in the mixer bowl:

¾ cup honey

2/3 cup oil

6 cups hot water - about 115° - I test mine with a meat thermometer.☺

A hint: Use the ¾ cup measuring cup to measure your oil, just don’t fill it up all of the way. This way you can use the same measuring cup for your honey and it will basically slip right out of the oiled measuring cup.☺
About 12 cups wheat flour.
Add 6 cups flour to the mixer bowl; mix well. Add combined yeast, gluten, salt and wheat germ. Start timer for 12 minutes. Add about 6 more cups of flour - until dough cleans the sides of the bowl. Continue mixing until the 12 minutes is up. Dump the dough out onto an oiled counter and divide into 4 loaves. Place the loaves in 4 oiled, sprayed or non-stick bread pans. Place loaves in preheated oven and turn off the oven. Set timer for 20 minutes. If loaves have risen to just above the rim of the bread pans or higher after 20 minutes, then turn the oven back on and heat to 350° (leaving the loaves in the oven). Set timer for 20 minutes as soon as you set the temperature (before it is up to temperature) and bake. When the 20 minutes is up, check for doneness by tapping the loaves and listening for a hollow sound; bake 5 more minutes at a time until they are done. I have learned that it is better to have a little “crustier” bread (especially since I spritz them with water), than to have them doughy in the middle. So if they look a little brown on the tops, that is o.k., because they are much more likely to be done in the middle too. For softer crust, immediately turn the bread out of the pans onto a damp kitchen towel and spritz with water. Allow them to cool completely and then slice and freeze or eat. If you prefer, brush the hot loaves with melted butter/margarine and allow them to cool completely.

If mixing by hand:
Combine yeast, water and honey; allow to stand for 5 minutes; add oil. Stir in 6 cups flour. Add gluten, salt, and wheat germ; mix well. Add more flour, 1 cup at-a-time (about 6 cups probably), until it is stiff enough to knead by hand, but not too dry. Oil your kitchen counter and knead for about 12 minutes (or until your arms fall off ☺). Proceed as above for baking.
*Wheat germ is available in all major grocery stores, usually on the same aisle as oatmeal, cream of wheat, etc. It is not necessary, but adds fiber, nutrients and a good flavor.

Original: http://everydayfoodstorage.net/2009/04/10/fanatic-friday-bread-recipes-whole-wheat-food-storage-recipes/food-storage-recipes

Backpacking Travel Tips

By Michael Russell

After a great deal of research and carefully consideration you have finally decided that it's time to try backpacking. You have bought the latest backpacking trail guides and plotted your destination at the ultimate get-away location. But before you take off here are a few common sense tips that will keep you safe and help you along during your journey.

First and foremost, carefully and thoroughly plan your trips before you leave home. This step cannot be emphasized enough! Study maps and other sources of information to prepare for any physical or geographical roadblocks. Careful planning will help you achieve and maintain a healthy and positive attitude about the trip itself.

Next, determine what type of gear you will need to backpack. Beware of the "light gear" merchandise, as it may not always be the best purchasing option. Typically, you will also want to avoid any gear that is "all-in-one" as it may be bulky. Gear that is too large may become a safety concern as it makes people more at risk to falling down while too-small gear may compromise personal security. Give each piece of gear careful consideration and select something that feels safe and comfortable to you. More experienced backpackers generally progress to lighter and more efficient gear.

Once you have finished planning and purchasing items for your trip, the next step is to communicate them to friends and family members. It is highly recommended to print out a daily itinerary that includes a timetable with the corresponding destination and give a copy to friends and family. Include a topographical map with the itinerary and take note on how much time you will spend at each location and when you are planning on returning home. This is an essential tool because it could be your link to survival if you run into trouble in a remote area.

After planning and communicating your backpacking trip you are ready to hit the trails. The first rule of thumb is to listen to your "sixth sense", know when to turn around and go back. Questionable, dangerous, or even deadly situations can arise if you continually challenge your "sixth sense". Listening to your body is just as important. Keep hydrated by drinking a lot of fluids and eating on a regular basis. While hiking trails, many backpackers forget to stop and replenish their bodies. Dehydration is a real threat that many backpackers experience. Backpackers need to maintain energy levels high by drinking plenty of water and snacking frequently. Another threat for backpackers is hypothermia and hyperthermia. Hypothermia occurs when the body's temperature drops below normal and hyperthermia occurs when the body's temperature is higher than normal and your body can't cool down. It is essential to learn how to dress before your body becomes chilled and undress before you overheat.

Finally, always carry a compass and know how to read a map. The map is the ultimate tool in preparation and a compass will aid in travel direction. If a situation arises where you become disoriented on the trail, the map will allow you to re-focus and continue onward. Preparation is the best tool to prevent this situation from occurring. By taking into consideration the above tips, backpacking can be a very rewarding passage. Remember, careful trip planning is the key to backpacking along with familiarizing yourself with the area. As always, be aware of the limits of your body and maintain your energy levels. Most importantly, let family and friends know of your where about at all times.

Original: http://survival-training.info/articles/BackpackingTravelTips.htm