In my opinion, these are the best of the best of survival and preparedness articles gleaned from the 'net.

Please visit the originating sites to see more like them.

Friday, December 23, 2011

Hoarding versus Prepping

Original Article

definition-of-hoarding-and-prepping




Are you hoarding or prepping? I’ve noticed that some people confuse the definition of the two and consider anyone who has extra ‘stuff’ to be a hoarder. Even while looking at online definitions, there is confusion. The fact is, there is a difference…

Definition of hoarding:
Hoarding is the excessive and often compulsive collection of items, along with the inability to discard them. Hoarding often creates such cramped living conditions that homes may be filled to capacity, with only narrow pathways winding through stacks of clutter.

Definition of prepping:
Prepping is the acquisition of supplies stored for rotation of present and future use, and is an insurance policy of sorts for maintaining a standard of living during a disruptive or disastrous period of time.
A hoarder is hoarding because they are compulsive and cannot stop or discipline themselves to stop. They often will hoard one type of thing or another without any real thought of practicality or the benefit of having that stuff.

A prepper is building supplies with a practical purpose. I suppose that a non-prepper may consider a prepper to be a hoarder if they walk into their house and see extra stuff in plain sight. Because it seems out of the ordinary, they may presume the prepper to be a hoarder. In reality though, if you look at a prepper’s stuff, it will usually make sense – extra food stores and somewhat normal supplies. A hoarders stuff will often appear cluttered and irrelevant to everyday use or preparedness.

If you are a prepper and do not wish to be labeled a hoarder, a good solution is to neatly organize your supplies in various places around the home. Even better is out-of-sight. If your friend or neighbor happens to open a well stocked closet or pantry, it won’t look so out of place if things are organized. Organization will help you ‘know’ what you have anyway… it’s a good idea.

Be Prepared. If you enjoyed this, or topics of current events risk awareness and survival preparedness, click here to check out our current homepage articles…


Similar Articles You Might Enjoy:

The Three Pan Method Of Washing Dishes

Original Article

How to wash dishes during a survival scenarios
The power is out and there’s no indication that it’ll be back on anytime soon. The storm that blew through your slice of creation has left a wide swath of destruction in it’s path. The local utility crews are working as fast as they can, but it looks like you’ll be roughing it for several days, perhaps a week.
Fortunately you are prepared for just such an occasion as this. You have some food put away, and not just the perishables that everyone ran out to get during the 11th hour before the storm hit. No, you have a pantry full of canned good, boxes of rice and flour, and even some water. You are prepared. Feels good, doesn’t it?
After you finish your first hot meal after the storm, you realize that you have dishes to do. Pots and pans that were used to prepare your meal are dirty. Forks and knives, plates and glasses, all must be washed and sanitized. But the dishwasher is out. And the electric hot water heater is of no use to you now.
How can you clean your dishes?
No problem; use the trusty three pan method of washing dishes and they’ll be every bit as clean as if they’d gone through your automatic dishwasher.

Preparing the Three Pans

The three dishpan method of washing dishes has been around for many years. It’s still a mainstay in the Boy Scouts who frequently use this method during overnight camping trips.
As you may expect, the three dishpan method uses three dishpans. We have 18-quart plastic dishpans for this purpose. They are 18″L x 15″W x 7″H. Most anything large enough to hold water and submerge plates and pans in will work. In a pinch, we’ve used 5-gallon buckets.

The First Pan: Wash

The first dishpan is for washing the dishes. Heat some hot water over the same heat source that you used for cooking your food. Heat quite a bit since you’ll need to fill the first tub approximately 1/2 full with hot water. You’ll also need some hot water for the second tub as well; more on that later.
The water in the first tub should be pretty warm, not lukewarm, but not scalding either. There’s not need to scald your hands, but cleaning is easier and better with warm to hot water.
Add a little dish soap to the water. You don’t need a lot of dish soap; just a small squirt will do. There is no need to have it look like a bubble bath. We only need enough soap to help the water bind with any grease left on the dishes.

The Second Pan: Rinse

The second pan is our rinsing station. It should be filled approximately 1/2 full of hot water. It doesn’t have to be scalding hot, but it should be very more than just warm. Do not add soap to this pan. It’s only purpose is to remove soapy water from the dishes.

The Third Pan: Sanitize

Fill the final pan 1/2 way full of water. The temperature of the water in this pan is not terribly important. If it’s summertime, I’ll use ambient temperature water. In the wintertime when my hand are cold, I typically use water that is about the same temperature as the first pan.
To the water in the third pan, add approximately 1 capful of chlorine bleach.  This will sanitize the dishes and help prevent you from getting sick the next time you eat off of them.

Washing Dishes

Dirty pots must be sanitizedImmediately after you’ve prepared your meal start heating water for the three dishpan method of cleaning. Allow the water to heat while you enjoy eating your meal.
After eating, scrape all food particles off of your plates, bowls, pots and pans. They should “look” clean before you start washing them. Dispose of the excess food properly (away from your campsite when camping, etc).
Dip a dish in the first pan, using your hand to scrub it clean. Make sure to cover all surfaces of dish. Repeat as necessary to get the entire dish clean. Once the dish is clean, rinse it in the second pan to remove the soapy residue.
After rinsing, submerge the dish in the third pan. Allow it to soak for approximately 2 minutes. This will allow the chlorine bleach to sanitize the dish and kill any microscopic organisms that may make you sick.

Drying Dishes

After the dishes have been washed, the must be dried. It’s best to allow the dishes to air dry. Drying with a towel allows the possibility of recontaminating the dishes with potentially harmful bacteria. Air drying eliminates that possibility.
To air dry, you can set the dishes on a sanitized surface and allow the moister to evaporate. Better yet, you can place them in a mesh bag and allow them to hang dry from a clothes line. The latter allows the gravity and evaporation to work together to dry the dishes.

Cleaning the Dishpans

After all of your cooking utensils are clean, it’s time to clean the dish washing stations. Clean them in the same order that you used to wash your dishes. Pour the soapy water out of the first pan. Take care to dispose if it properly. At home, you can pour it down the drain. When camping, make sure you pour it out away from your campsite and at least 100 feet from a stream or other water source.
Next pour the rinse water from the second pan into the first to remove the soapy water from the first pan. Finally, use the sanitized water from the third pan to sanitize the first two pans.
Have do you clean dishes when the power is out?

Related Posts




Recent Comments

Grab This Widget

Popular Posts