Don't go to Walmart to buy your prepping meat

 This may not be something most folks like to hear, especially when grocery bills already feel too high, but it needs to be said plainly and without sugarcoating: the meat most Americans buy today is not the same meat we grew up on, and pretending otherwise doesn’t do anyone any favors.

This isn’t an attack on Walmart, and it’s not about shaming anyone for where they shop. Walmart exists because people need affordable food, and for a lot of families, it’s the only store within driving distance. That reality matters. What also matters is understanding what kind of meat you’re bringing home, how it affects your health over time, and whether it truly belongs in a long-term food plan.

The Kind of Meat You Are Actually Buying

When we talk about meat from big-box stores, we’re not pointing to one bad product or some hidden ingredient nobody wants you to discover. What we’re really talking about is an industrial system built to move massive volumes at the lowest possible cost, where speed and efficiency are prioritized far above quality.

The animals are raised quickly, processed quickly, packaged quickly, and shipped long distances before they ever land in a refrigerated case.

By the time you pick up that package of chicken or ground beef, it has already lived a much harder life than most people realize.

Anyone who’s been cooking for decades knows something is off. Chicken breasts today often look bloated, cook unevenly, and lose a shocking amount of liquid in the pan. Ground beef browns more like it’s boiling, and pork chops that look thick in the package turn thin and dry by the time dinner hits the plate.

This isn’t your imagination. Much of today’s mass-produced meat carries extra water and has muscle structure that simply isn’t as firm as what older generations remember. Animals that are pushed to grow fast don’t develop the same density, and that affects both texture and nutrition.

Over time, eating meat like this every day means you’re getting less out of each serving. You may feel full, but your body isn’t getting the same depth of nourishment it once did from similar portions. That matters even more as we get older.

The Problem with Antibiotics

The Centers for Disease Control and Prevention and WHO have both warned that routine antibiotic use in livestock contributes to antibiotic-resistant bacteria. These resistant bacteria can spread through food, water, and the environment, making infections harder to treat when they reach people.

Even when meat meets legal safety standards, this system still has consequences. Constant low-level exposure to antibiotic residues and resistant bacteria places extra strain on the immune system. It doesn’t cause immediate illness, but over years, it can quietly reduce resilience, especially in older adults or anyone already under physical stress.

This is one more reason to know how to source, preserve, or procure your own food. When you control how meat is raised, handled, or replaced with wild protein, you reduce dependence on a system that trades long-term health for short-term efficiency.

If you’re a homesteader or living off-grid, chances are you already have a solid set of skills under your belt. But true self-sufficiency is a journey, not a destination and even experienced hands can refine and sharpen what they know.

Take something like poultry, for example. How confident are you that the birds you’re buying are truly healthy and capable of providing the nutrients you’re relying on? Even if you think you’ve already got everything figured out… this will make you see things differently.

Where Prepping Changes the Conversation

Meat that has already been heavily processed and transported doesn’t age well in a freezer. Even when stored properly, it tends to lose texture and flavor faster, and in some cases, it becomes downright unpleasant after extended storage.  A freezer full of meat looks reassuring until you actually start cooking through it months later and realize you’ve been stockpiling disappointment.

Modern supermarket meat often struggles with these processes.

Pressure-canned beef can turn soft and crumbly. Pork that should cure firm and rich can end up tasting flat or overly salty. Smoking sometimes fails to bring out depth because there wasn’t much there to begin with. So, if the meat starts out weak, no amount of skill can turn it into something it isn’t.

Remembering What Used to Work

If you’re old enough to remember buying meat from a local butcher or splitting a cow with neighbors, you already know there’s another way. Meat used to come from animals that lived longer, moved more, and ate what they were supposed to eat. That meat cooked better, froze better, and tasted better months down the road. It wasn’t perfect, but it was honest. 

The truth is, these old methods make more sense today than they ever did. We may have more kitchen gadgets than our grandparents could have imagined, but no blender or air fryer can replace time-tested preservation done right. There’s a reason jerky and smoked meat have always been staples for preppers who think long-term.

That curiosity is what pushed us to build a small Amish-style smokehouse and try doing it ourselves. We kept the setup simple, used only a handful of basic tools and ingredients, and focused on doing things the old way instead of the fast way. The results were better than we expected, not just in flavor, but in how well the meat held up.

The beef came straight from the barn, was stored in a traditional fridge, and that quality showed through. If you are curious about my  smokehouse experiment, click here that will show you a few secrets about how to cook quality meat here. 

Why You Shouldn’t Buy Meat from Walmart…

One thing most people don’t realize is that Walmart’s meat operation is designed around one priority above all others: scale. Feeding millions of customers every single day requires a system that values uniformity, speed, and price control.

Quality, in the traditional sense, simply cannot sit at the top of that list without breaking the model. To keep shelves full nationwide, Walmart depends on a small group of enormous meat processors.

These companies source animals from many different farms, often mixing livestock raised under very different conditions into the same production stream. By the time that meat reaches the store, it no longer represents a single farm, a single region, or even a consistent standard beyond what’s legally required.

That matters because meat reflects how an animal lived. When animals are raised quickly, fed for growth instead of strength, and moved through the system as fast as possible, the meat carries those shortcuts with it. Walmart isn’t hiding this, but it isn’t advertising it either.  

None of this makes Walmart meat dangerous or illegal. But, if your goal is dependable nutrition, that’s a tradeoff worth thinking hard about before you keep stacking those packages in your cart.

Quality meat is expensive. And while it’s absolutely worth every penny compared to supermarket meat pumped full of water and antibiotics, it still leaves you dependent on a fragile system.

If you live off-grid, you might like this book. No matter your age, learning how to build small-game traps, fish efficiently, or cook without modern tools can save you today… and when SHTF.

Wilderness Long-Term Survival Guides help your forgotten skills that help you take control of your food, your safety, and your independence, without relying on processed, nutrient-poor meat that weakens your immune system.

Final Thoughts

We need to be clear about this – no one is saying Walmart is evil or that you shouldn’t shop there. This is about understanding the limits of a system that was never built with long-term resilience in mind.

If you care about your health and your ability to feed yourself well no matter what happens, then it’s worth stepping back and asking whether the meat you’re buying truly supports those goals.

Our parents and grandparents didn’t get everything right, but when it came to food, they understood one thing very well: strong bodies come from good food, and good food starts at the source. That lesson hasn’t changed, even if the grocery store has.

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END OF THE WORLD BE INVISIBLE IN 9 HOURS

 When things fall apart (eventually it will) there’s a brief window where the world hasn’t yet sorted itself into predators and prey. Folks who lived through the Rodney King riots remember those first hours well. So do people who’ve watched towns unravel after hurricanes or blackouts. There’s a fog that sits over everything right after the blow hits. People are confused and dangerous in unpredictable ways. That’s the moment when being invisible becomes a survival tactic, and not a metaphorical one.

A good number of preppers spend decades stacking beans, sharpening blades, and tinkering with gear, but they forget something simple: the safest person during those first nine hours is the one nobody notices. But the thing is that you don’t have to disappear into the woods or paint yourself like a Marine sniper. You just need to manage your presence so you blend into the mess rather than stand out from it.

Why The Nine-Hour Mark Matters More Than You Realize

The point is that nine hours is just enough time to shift your entire presence from “visible and memorable” to “someone nobody can pin down.” Once things collapse, whether it’s a power failure or a government clampdown, you have a short, workable block of time to erase your footprint.

Nine hours gives you enough daylight (or darkness, depending when it starts) to change your location, adjust your clothing, fix your sound discipline, tighten up your gear, and move in ways that don’t draw attention.

It’s a generous window if you use it wisely, and a useless one if you run around advertising your intentions. People won’t be organized yet, but they’ll be alert.  They’ll remember the loud ones, the frantic ones, the ones carrying supplies like trophies. By the time the ninth hour rolls past, the landscape shifts. Some folks band together for protection.

Some turn predatory. Some begin claiming streets, parking lots, or abandoned structures as if they’ve been waiting for permission.  If you haven’t established your invisibility by then, you’ll be dealing with people who have already built mental maps of who’s around and who looked worth following or exploiting.

The First Rule: Blend Into The Noise

Anyone who’s spent time in unstable places knows that the folks who announce their fear get noticed immediately.  They move fast, talk loud, wave their arms, and advertise their intentions. They become glowing beacons for opportunists.

The trick is to move like someone who’s got “somewhere to be, but nowhere special.” That’s a phrase an old Iraq vet once used while teaching a group of us about urban evasion. It stuck with me.

If you look frantic, people clock you. If you look overly calm, they clock you too.

There’s a sweet spot where your presence registers as unremarkable. In reality, you don’t need fancy gear for this. Instead, you need to walk at a steady pace and avoid the kind of head-on-a-swivel scanning that makes you look like prey.

How Your Clothing Affects Your Visibility More Than You’d Expect

A lot of preppers fall in love with camo. Nothing wrong with it in the woods, but in a populated area after SHTF, it’s like wearing a neon sign that says “I have supplies”. The same goes for pristine hiking packs, carbon-fiber trekking poles, and spotless boots that still smell like the store. Those things tell strangers that you’re prepared with food, tools, and medicine. 

Neutral clothing is the closest thing to invisibility you can buy without signing forms. Browns, grays, washed-out denim, old work jackets, faded flannels – the things nobody remembers after looking at you. Brands don’t matter as much as wear-and-tear. A slightly beat-up jacket blends in far better than a thousand-dollar waterproof shell.

The Mistakes That Can Give You Away

After a blackout, for instance, anything that glows becomes a magnet for desperate eyes. Even during the day, reflections carry far more than people realize. Phones, watches, belt buckles, glossy backpacks, eyeglasses – they all flash light in quick bursts. That’s enough for someone a block away to lock onto your position.

If you’re forced to move at night, keep every source of light under control. Even a small flashlight held at waist height and cupped with your hand can look like a flare when someone’s pupils are dilated from darkness.

Imagine a bad windstorm knocked out the grid (it's night time), you watch your own neighbor ruin his own attempt to move quietly. He is trying to get to his brother’s house on the other side of the river, but he stopped to check his phone for directions. The screen flashed on, bright as day, and three folks down the block turned their heads immediately. Nobody was trying to catch him; it’s just that light travels farther than most people realize.

The Signature You Might Be Broadcasting

You don’t need special microphones or high-tech gadgets to pick up noise after SHTF. With power out and traffic slowed, even small sounds carry farther than people expect. We’re talking about menial noises, such as the jangling zipper on your pack or the plastic click of a water bottle cap. These are the signs that betray people more often than bright clothing ever does.

In this case, a simple fix is to secure every loose item before you move. Tape, cloth, or even stuffing gear into pockets keeps things silent.

There’s also another detail that can betray you in seconds – your smell. A man warming up a cup of instant soup on a small stove doesn’t think he’s broadcasting anything. But in the aftermath of chaos, when most people haven’t eaten and nerves are high, food smells carry meaning. Even sealed packages can give off odor when handled, especially oily foods, jerky, and anything smoked.

If you have to eat, do it away from open areas. Pick a spot with decent windbreaks so scent doesn’t drift down a street or open field. But be careful – don’t unwrap anything loudly and don’t open multiple food items at once. Also, be mindful not to leave scraps or packaging behind where someone could stumble on them and assume you’re close by.

Dogs are another issue. They roam fast during power outages and panic events. A hungry dog can follow food scent for impressive distances. You don’t want that kind of attention.

Why Invisibility Is A Mindset Before It’s A Skill

Old-timers who spent half their lives in the woods figured this out without reading a single survival book. Those habits came from years of hunting, tracking, and, frankly, being hunted by things with sharper senses. That mindset is worth more than any fancy concealment gear you can buy, and it works the same way whether 

you’re slipping through pine needles or through a collapsed neighborhood.

The same principle applies to your supplies. Staying invisible it’s also about making sure no one can trace your presence back to anything worth stealing.

A stocked home, even a modest one, shines like a beacon to desperate eyes if you leave the wrong clues lying around. Empty packaging, regular footpaths, a certain way doors are opened and closed – people pick up on those details when they’re hungry enough.

Final Thoughts

You don’t have to be a Navy SEAL to become invisible in those first chaotic hours. You only need discipline, a sense of proportion, and enough patience to let the initial storm burn itself out without dragging you into it.

The people who survive aren’t always the strongest or the best armed. More often than not, they’re the ones who understand that being unnoticed is the most powerful tool they’ll ever carry.

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Why Amish Bury Their Food

 The Amish have quietly preserved a way of life that values simplicity, self-reliance, and the natural rhythms of the earth. They offer a time-tested, proven example of how to not just survive, but thrive off the grid.

One of their lesser-known but deeply practical traditions is burying food—a method rooted in both necessity and wisdom. For the Amish, this practice isn’t just a charming relic of the past; it’s a critical survival technique that you might want to consider adding to your preparedness strategy.

Why the Amish Bury Their Food

The Amish practice of burying their food is a survival strategy that helps them live off the grid and maintain their high level of self-reliance. Though some finer points might help you integrate the practice.

Staying Off the Grid

Most Amish communities live entirely without electricity or rely only on limited solar or gas power. This means no refrigerators, freezers, or electric dehydrators. To keep food fresh year-round, they rely on the soil’s insulating properties.

A few feet below the surface, temperatures remain consistent throughout the year, typically between 45 to 55°F. This is great for storing many root vegetables, canned goods, and even canned meat.

Self-Reliance & Frugality

For the Amish, burying food is also about resourcefulness. Why spend money on ice, fuel, or modern tech when the ground under your feet offers reliable refrigeration for free? This low-tech approach aligns with their values of wasting nothing, living humbly, and relying on the land.

Maintaining a Safe Food Reserve

For the Amish, a barn or a house can burn down. A tornado can ravage their community, or blight can decimate their summer crops. Yet food stored in the ground is usually incredibly safe. This gives them the nourishment they need for the time they need to rebuild their basic way of life.

Preservation of Tradition

Burying food is a tradition passed down through generations. Grandparents teaching grandchildren how to build a root cellar, how to can properly, and how to use clay or sand for insulation. It’s not just about storing food, it’s about preserving a legacy of important life lessons.

What Foods Do the Amish Bury?

You might be surprised by the variety of foods the Amish safely store underground. Over the centuries, families have fine-tuned these methods to be able to preserve surplus food items.

Root Vegetables

Potatoes, carrots, beets, turnips, parsnips, and rutabagas are ideal candidates for buried storage. They’re typically stored in layers in bins or barrels. The Amish then scatter a modest layer of sand or sawdust between each layer to maintain moisture balance and prevent rot.

Fruits

Apples, pears, quince, and whole cranberries can be stored in cool underground cellars or buried in underground storage spaces. Amish families will often wrap them in paper or pack them in straw to prevent bruising and rot. Kept this way, these fruits can last 4 to 6 months.

Canned and Jarred Goods

The Amish will often store home-canned vegetables, fruits, meats, and pickled items underground where the temperature and darkness help extend shelf life. When dug deep enough, buried jars remain stable for years.

Alliums

Garlic, onions, and leeks are often braided and hung in underground spaces where they are safe from freezing, and hold the proper level of moisture. Hanging them from the ceiling of an underground storage cellar also keeps them up away from rodents and other pests that might try to eat them.

Fermented Foods

In colder seasons, some families bury crocks of fermented sauerkraut, cucumbers and other naturally picked vegetables. Once the fermentation process is complete, the salinity, natural acidity, and beneficial bacterial culture of the fermented foods help keep them safe in cool underground conditions for up to a year.

Butter

In cold, northern climates, the Amish will wrap butter in waxed cloth. Then, carefully store the blocks inside earthen pits lined with straw. This keeps them cold and edible for the winter months without taking up room in the kitchen where warm air will shorten their shelf life.

How the Amish Bury Their Food: Tools, Techniques & Tips

If you want to replicate Amish food storage methods, you don’t need high-tech gear or a big budget. All you really need is deep soil, time, and a little know-how.

A Root Cellar

A root cellar is the gold standard in Amish food storage. It’s a small underground room, often built into a hillside or dug several feet below ground. They reinforce the walls. Often, lining them with wooden shelves and a vent system for airflow.

Stone, concrete, or heavy timbers are used to support the walls. Then the earthen floors help regulate humidity. The vertical wooden timbers also provide a structure for securing

A modest amount of cross-ventilation prevents mold and controls condensation. Some Amish use adjustable vent pipes to let in cold air during winter and expel heat in summer. You’ll also want to account for the prevailing wind direction and avoid having inflowing air from a south-facing vent.

Pro Tip: If you don’t have space for a full cellar, a barrel or trash can be buried in the ground can function as a “mini cellar” for storing a smaller stash of food. Ideally, you want it buried with at least 2 to 3 feet of soil above the ceiling or lid to maximize the insulating qualities of the soil.

In-Ground Storage Bins & Pits

With a shovel, some heavy-duty totes, and scrap lumber, you can make a sturdy in-ground food storage locker. Ideally, the floor of this space would be at least 6 feet deep. Then you build a frame from old pallet lumber to keep the walls from collapsing in and create a makeshift ceiling.

If you find natural clay while digging the initial pit, set it aside. When you’re ready to bury the pit, put the clay on top of the ceiling or “Roof.” This will provide a little waterproofing.

Bury most of the ceiling area and pack the soil tightly to prevent rainwater seepage. Then leave enough of a hole big enough to let you pull up a tote bin.

After you’ve secured the tote bins, crocks, or clay pots inside, you need to fill the entrance. A lightweight wooden box or plastic bags filled with dried leaves is the natural option. However, my survivalist uncle’s best trick was to make a block of spray foam the right size. Then covered everything with sod.

Pro Tip: If you want to build an efficient root cellar for storing your supplies, I recommend choosing a solution that works well in the long term. The Easy Cellar costs less than $400—cheaper than the cheapest iPhone. You can assemble it yourself, anywhere on your property, and it provides ample space to store food, water, and other important items.

Final Thoughts on Burying Food Like the Amish

Keeping a buried stash of food, ammo, firearms, and medical supplies is a wise move in any preparedness strategy. Not only is it a handy way to store surplus food items. It also gives you a backup stash if your primary supplies are compromised.

Ultimately, the Amish don’t bury their food out of nostalgia. They do it because it works. Their methods have stood the test of time, winter, and recessions. So, whether you build a full-blown root cellar or start small with a buried bin of potatoes and apples, you’re tapping into a tradition that’s both practical and safe.

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Manage Serious Wounds With Household Items

I was using a knife outside and it slipped while I was trying to cut some insulation on a wire. One misjudged strike, and the blade glanced off , biting deep into my shin. Blood was oozing out  within seconds.

Alone, with the nearest hospital two hours down washed-out backroads, I cradled my hand wrapped in my t-shirt I took off in haste to the porch, cursing my carelessness.

I yanked off my t shirt, tied it above the wound, and hobbled to the kitchen. Raw apple cider vinegar stung like fire but cleaned it.

A glob of honey smothered the gash, and a strip of boiled cotton held it all. Three days later: no infection. Just a scar and a lesson. Panic won’t save you. Ingenuity might.

Household Items for Treating Wounds

Let’s cut through the noise. Here’s what works, tested through trial, error, and necessity:

🧂Clean Water & Salt

Clean water is your first weapon. I keep a designated stainless-steel pot in my barn for boiling water during emergencies.

Mix in non-iodized salt (1 teaspoon per 2 cups of water) to create a saline solution that rivals store-bought antiseptics.

After slicing my thumb open sharpening a knife, I soaked the cut twice daily. Salt’s osmotic pull yanks bacteria from tissue, and the wound closed clean despite grimy conditions.

🌿Natural Amoxicillin

Clean water and salt can work wonders. I’ve used that combo plenty of times to keep a wound clean and infection-free. But when the skin starts turning red, hot, and tight, I would rather use something that the Amish call their “natural amoxicillin ”

It’s not a pill, and it doesn’t come from the drugstore. But this old remedy hits harder than anything I’ve found off the shelf. 

What it does:

• Slams the brakes on infection before it gets a foothold
• Drains swelling and calms down angry skin fast
• Kicks your immune system into gear like it’s on a mission
• Doesn’t just treat the surface - it goes deep where it counts

I’ve used it when a cut looked like it might seriously go sideways, and here’s how my experience went:

• Pain started fading almost immediately
• The swelling didn’t just ease up - it melted away within hours
• By next day, the redness was gone

- Saline is step one. This 3-ingredients recipe is what I use when I need to end the fight before it even begins.

🍯Raw Honey

Its enzymes generate hydrogen peroxide, killing bacteria without harming healing tissue. Key detail: Processed honey is heat-treated, destroying its medicinal enzymes. Always use raw.Its enzymes generate hydrogen peroxide, killing bacteria without harming healing tissue. Key detail: Processed honey is heat-treated, destroying its medicinal enzymes. Always use raw.

🍵Black Tea Bags

Tannins in black tea act like nature’s clotting agent. Soak a tea bag in hot water, let it cool, and press firmly on a bleeding cut.

Green tea works, but black tea’s higher tannin content packs more punch.

🌱Dried Yarrow Powder

When bleeding won’t quit or you need something that does more than just soak it up, reach for this homemade stop-bleeding yarrow powder.

It’s not flashy. It doesn’t sting. And it works faster than most people expect.

What I’ve seen it do:

• Stopped bleeding in seconds, even when pressure alone wasn’t cutting it
• Calms angry, swollen skin like flipping a switch
• Keeps infection at bay with natural antimicrobial power

- Helps damaged skin knit itself back together and supports tissue repair so healing kicks in right away.

The first time I used it was on a knuckle I sliced wide open while fixing a fence. Blood wouldn’t stop, and it wasn’t in a spot I could easily bandage. Sprinkled on some on this powder, held it for a minute, and just like that the bleeding slowed, then completely stopped. The next day, it already looked better than I expected.

I keep a jar in my kit, right next to the stuff I used to think I needed.

Activated Charcoal

Food-grade charcoal binds toxins in bites or infected wounds. When a dog in our hunting group was bitten by a non-venomous snake, we mixed charcoal powder with water into a paste, slathered it over the punctures, and wrapped the leg. It bought us three hours to reach a vet.

Warning: Never use charcoal on burns or open wounds—particles can embed in tissue.

🧴Superglue

Cyanoacrylate is a last-resort wound sealer for shallow, clean cuts. Use only on superficial wounds, avoid mucous membranes, and never glue dirty or infected cuts. Medical-grade glue (Dermabond) is safer, but superglue works in a pinch.

The Amish also have their own take on this wound sealing method, and it’s not something you’ll find in a hardware aisle.

They’ve been making their own version of medical superglue for generations. It’s not synthetic, but it holds just as well, and comes with natural compounds that don’t just seal the wound. They help heal it, too. The first time I saw it, someone had split their palm wide open working in the barn. Instead of reaching for a bandage, they dabbed this dark, sap-like glue across the cut.

Within seconds, the wound was sealed tight. The next morning, the skin around it already looked calm and clean. Learn the full step-by-step recipe here.

Step-by-Step Wound Management Process

Start by asking two questions:

Is this bleeding lethal? and What’s inside the wound?

For punctures, like when your dog steps on a thorn. Soak the paw in warm saline for 10 minutes to draw out infection.

Never skip this step, even under pressure.

Once the wound’s clean, apply a thin layer of antibiotic ointment. If you don’t have any other options on hand, you could use Neosporin or another store-bought ointment, but it’s not always the best long-term solution. Most store-bought ointments contain a mix of antibiotics like neomycin and polymyxin B. While they can help prevent infection, overusing them can lead to antibiotic resistance, something that’s actually becoming more common than most people realize.

Some even have allergic reactions to ingredients like these, causing redness, itching or delayed healing.

And then there’s the petroleum jelly base, which is essentially a byproduct of the oil industry. It doesn’t actually nourish or support the healing process. It just sits there.

So why not make your own DIY antibiotic salve that works even better than most store-bought products, all without the harmful lab-made chemicals?

Not only does it give you full control over what goes on your skin, but it also supports your body’s natural healing process more effectively.

It’s simple to make, and the results often surprise those who try it. The best part? It can outperform store-bought options, all while being free from the unnecessary additives and chemicals you don’t want in your body. And you can find the exact recipe I use right here.

Match the remedy to the wound. For burns, slather honey thick as frosting. Its stickiness seals out bacteria.

For deep cuts, mix aloe gel and honey (50/50) to speed healing.

Bleeding? Press a cooled black tea bag directly on the wound. Tannins act like nature’s clotting agent.

Staying Safe on the Homestead and Beyond

Keep wounds clean. Know when to escalate. And never let pride override reason.

Teach every family member how to mix saline, stop bleeding, and apply pressure.

Stay sharp. Stay stocked. Stay alive. Your homestead depends on you.

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6 Foods You Should Bury In Your Backyard

For modern people with small storage and high energy costs, burying food is a practical solution.

But not all foods are good for burying. We’ll talk about that later. First, let’s look at the foods you can and should store in your backyard.

Root Vegetables

Storing root vegetables underground is a great way to keep them fresh. For example, potatoes can stay fresh for up to 8 months when stored correctly. I cover the potatoes with straw and slightly acidic soil. The straw helps control moisture. Sand provides extra insulation. Spacing the potatoes right prevents rot. I learned this from past mistakes.

Carrots need special conditions for storage. The earth, about 4 feet deep, stays at 35-40°F. This is perfect for carrots. Clean sand acts as a moisture barrier. Proper spacing keeps the carrots from touching. After testing different soils and depths, I found this method works every time.

Beets and parsnips can be stored well underground. But you need to plan it well. The soil keeps the temperature stable. I put the veggies in diagonal rows. I add sand barriers to help air flow and avoid direct contact. When buried in sandy soil at the right depth, these veggies stay firm and healthy for months.

While underground storage can be a great way to keep root vegetables fresh, it’s not without its risks. In uncertain times, you can’t always rely on conventional methods.

That’s why learning from those who’ve survived through difficult times, like the Amish, can be incredibly valuable. The Amish Ways Book offers practical survival food tips and preservation techniques that ensure you won’t lose your harvest to spoilage, pests, or changing conditions.

If you’re worried about the risks of improper storage, this book can help guide you to a safer, more reliable food storage system.

Tubers and Bulbs

Storing sweet potatoes underground is an easy way to preserve them long-term. First, cure them at 80-85°F for 10 days. Then, move them to cool, dry conditions. The Earth’s natural temperature keeps compost undisturbed until you need it. Adding dry sand helps prevent moisture buildup and protects against temperature changes.

Onions need special care to stay fresh. Use chambers made from hardware cloth and straw. This keeps onions off the soil and allows airflow. Proper spacing and moisture control help them last longer.

Garlic can be stored underground easily. Use simple containers like milk crates with hardware cloth. Add a dry straw between the garlic to prevent moisture. This helps the airflow. The steady ground temperature protects the garlic from freezing or sprouting early.

Winter Squash and Pumpkins

Storing winter squash is different from storing root vegetables. In my early attempts, I learned that moisture control is important. Now, I use elevated platforms made of hardware cloth to keep the squash off the soil. This simple change improved the storage results.

Butternut and acorn squash can stay fresh for up to six months. You can keep them in dry straw beds inside underground rooms.

The earth protects them from changes in temperature that cause them to rot. It’s important to space them out properly. Even small touches between the squash can make them start to decay.

Hubbard squash can stay fresh longer with some extra care. You can wrap each one in newspaper before storing it. This prevents spoilage and keeps the squashes in great shape.

Hardy Fruits

Storing fruit underground works best with controlling moisture. For example, apples and pears store well when wrapped in paper and put in closed containers. The earth’s steady temperature slows the natural ripening without freezing them. Asian pears can be stored very well. They can last up to five months when preserved underground properly.

Traditional fruits like russet apples and bosc pears store better than hybrid fruits. Harvest them when they are fully ripe. Make sure the fruits have no bruises or marks before storing them.

Regular checks are vital. Remove damaged fruit early. This stops spoilage from spreading. Storing fruits in separate chambers prevents ethylene gas. This stops nearby produce from ripening too fast.

Foods Not Suitable for Burial

Knowing which foods to avoid can save time and money. Leafy greens like lettuce, spinach, and kale are tricky. Even when wrapped and stored carefully, they quickly become slimy and inedible. Underground storage doesn’t work well for these veggies as they spoil within days. 

Soft fruits face major issues. Their high moisture and delicate nature make them vulnerable to mold. Berries, peaches, and plums spoil fast, especially in humid underground spaces. Stone fruits release ethylene gas, which speeds up decay and impacts nearby items. 

Packaged foods can attract pests. Rodents and insects target processed foods, even if they seem long-lasting. Dark, cool areas are perfect for infestations. Over time, metal containers can rust, ruining what’s inside.

Dairy and meats are risky for underground storage. Without cooling, bacteria grow fast. This leads to spoiled food and health issues. Their strong smells attract wildlife. 

This damages the storage. Even sealed packages fail over time. The moisture and pressure cause problems.

Certain foods like chocolate, oils, and honey can have issues when stored underground. The changes in soil temperature can affect their texture and make them spoil. Condiments and preserves in glass jars can also break from the movement of soil. Above-ground storage is much better for these items.

Storing food underground may seem like a good idea, but it’s important to know what works and what doesn’t. If you’ve ever considered using your backyard as a long-term food storage solution, you’ll need to be prepared. 

Without the right knowledge, you could end up with spoiled food, damaged cans, or infestations.

This video teaches you how to create a proper underground storage space that not only protects your food from spoilage but also shields it from disasters like EMPs or radiation. In a crisis, this could make all the difference.

Pros and Cons of Burying Food

Pros

Underground storage uses the earth’s natural coolness. This keeps steady temperatures without needing electricity. The earth’s natural coolness works better than modern refrigeration during long power outages.

For example, last summer, a power outage spoiled my neighbors’ refrigerated foods. But my underground storage kept the food fresh. This method saves space. Storing food underground frees up room inside your home. You can use this extra space for other things. The earth naturally provides insulation and moisture control.

This means you don’t need expensive equipment or special rooms to keep your food fresh. This makes storing food cost-effectively. 

Underground storage is useful. It works well for any size. Even a small backyard can store enough vegetables to feed a family through winter. It’s a simple, reliable way to preserve food long-term. 

Cons 

Physical labor is a big challenge for underground storage. Digging and keeping storage pits in good condition takes a lot of work, especially in hard soil.

Winter presents another problem. The frozen ground makes it harder to access stored items. This adds extra challenges. Regular maintenance is key to keeping storage areas in good shape year-round.

Pests continue to be an issue. Even with good planning, rodents may sometimes find ways into storage areas. Staying alert is important to keep these pests away.

Moisture can cause big problems. Heavy rain or spring thaws may lead to water leaking in, even if the system is well-made. Adding drainage systems can help, but this makes the setup more complex.

Location can limit underground storage. High water or poor drainage makes this method hard in some areas. Clay soils are very hard to manage, and need extra care. Urban people often face issues like digging rules or not enough space for underground systems.

How to Safely Bury Food

Preparing well helps store food underground successfully. I’ve created a system that works well over time. 

Start by picking the right place. Look for soil that drains well on slightly higher ground. This helps avoid water buildup. Partial shade keeps temperatures steady.

To test how well the soil drains, fill a hole with water. If the water goes away in 24 hours, the soil is good to use.

Dig the main pit to a depth of four feet. This depth helps keep the temperatures stable. Make the walls slope outward. This prevents cave-ins. Add a six-inch layer of gravel for drainage. Line the walls with hardware cloth. This keeps pests out.

Use cedar planks for shelves. They don’t rot or have bugs. Install a thermometer and humidity gauge to check the conditions. Make separate areas for different foods to stay organized.

Ventilation is very important. Put PVC pipes with screens on the ends in opposite corners. This lets air move and controls humidity. In extreme weather, partly close the vents. This keeps the conditions steady.

Looking ahead, underground storage is a good way to preserve things. It is reliable during power problems, natural disasters, and other disruptions.

Underground storage works well with modern preservation methods. It can keep things safe even when the power goes out or there

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How To Start A Homestead With No Money

So you want to start a homestead with no money hungh?? Hopefully the following article will help you with that. It's not going to be very realistic for someone starting a homestead with no money. That does not mean it cannot be done with a fairly small budget and some planning. 

The number one thing that scares people away is the permitting process and buying the land in the first place. 

You can get land all over the U.S. and they all have about the same restrictions and you are going to need permits and that has to all be part of your plan if you want to succeed.

So everyone's story is different as to why they want to go off grid it's all different motivators for everyone else. For me property in the Southwest is generally cheaper then others. 

Always if at all humanly possible see the property you are attempting to purchase with your own eyes. Ask every department in the county all the questions you need.

Does your property have easement?

Can you get to the property year round?

Has property around you been perk tested? Are you likely to pass so you can put a septic on your property? Most places wont allow you to build until you get a septic.

How deep are the wells around you? 

Do your due diligence so you can reduce the chances of buying a crap piece of land.

If you got the cash good for you if not a small down payment and owner financing is the way to go. You may be able to build on your property while you pay on it... 

I got my piece of property from a county tax lien sale that normally happens once a year.

If you start a homestead you don't need to pay mortgage or rent anymore. If you grow your own food you can offset the cost or damn near get rid of it. 

You will be literally saving thousands each year on food and mortgage! 

So if you save $2000 a month that's $24,000 a year and the savings roll over to next year so year two you saving $48,000.

and then you create multiple streams of income on top of the savings!

So you think people are making a bunch of money on YouTube well some are most are not.

This day and age everyone has a YouTube channel but here is the keyword you have to put work into it! Anyone can start a YouTube channel and if you are putting in work daily or weekly it will be a great way to market your business not to mention add on social media.

Whatever your passion is you can make a website and sell it online. People will buy your products or services you come up with your price by reverse engineer I need X amount of dollars to survive so what the price per person you need?

Here is a example:

So you need $4000 dollars a month

So why don't you haul trash for people in your area?  There has got to be at least 100 people within a hour of you... say to them once a week I will haul your trash... keep it in bags keep it nice and neat...  charge $40 dollars per person that is how you reverse engineer.

Be good to people under promise and overdeliver and you will make money. 

Find something you are passionate about. 

You can have a building on your property for your business I know a off grid guy that sells herbal teas and makes money that way. 

Make a vlog about your lifestyle... there is always someone that wants to hear your story. Don't think that just because it has been done before people don't want to hear it from your perspective. 

Again get multiple streams of income its not like a normal 9-5 every other Friday you get paid.

But you get a trash hauling service. You get paid from a couple of eBooks that you have written and your website a couple sales a week. Build stuff out of scrap material. Save money. Buy used vs new. 

In wrap up set up your schedule plan your work and work your plan. What crafts or things do you make or produce that you could share with others? 

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10 Foods To Help You Survive A Crisis

 

The storm rages outside. the next whatever  Power’s out. Roads are blocked.

Your wonderful garden?

Destroyed...  Panic starts to set in as you wonder how you’ll feed your family.

But wait. You’ve got some dusty cans and boxes lurking in the back of your pantry.

Yep. Those ones with expiration dates from who-knows-when?

It turns out that these forgotten items might just be your saving grace. 

In this article, we’ll explore 10 expired foods that’ll help you outlive any crisis.

Top 10 Expired Food Picks

Now, before we dive in, let’s talk about how these foods were selected.

These foods boast long shelf lives.

When stored properly, they’re less likely to spoil.

They pack a nutritional punch that’ll keep you fighting fit when the going gets tough.

Alright, with that out of the way, here’s my list of long-lasting lifesavers:

Canned Beans & Lentils

Expired Foods That Will Help You Outlive A Crisis

These little legumes should be number one in your crisis pantry.

Packed with protein, fiber, and enough essential nutrients to make a dietitian swoon, they’re like nature’s multivitamins in a can.

Whether you’re partial to black beans, chickpeas, or good ol’ pintos, these babies will keep your engine running in tough times.

Safe consumption window: Up to 5 years past the expiration date

Storage tips: Keep ’em in a cool, dry place, away from direct sunlight. Also, make sure they don’t get any dents or bulges as that could make them spoil.

Pro tip: Don’t toss that bean liquid! It’s called aquafaba and can be used as an egg substitute in baking.

Dry Pasta & Rice

When the world’s gone topsy-turvy, these pantry staples will be your best friends.

Pasta and rice form the backbone of countless meals, from simple sides to hearty main dishes. Plus, they’ll last longer than your patience during a week-long power outage.

Safe consumption window: Up to 2 years past the expiration date for pasta, indefinitely for white rice

Storage tips: Store these carbs in airtight containers to keep out moisture and those pesky pantry moths. For extra longevity, toss in a bay leaf – it’s like nature’s pest control!

Honey

This golden nectar is a must-have, as it doesn’t spoil easily. Archaeologists have found edible honey in ancient Egyptian tombs, proving that this sweet stuff has serious staying power.

It’s not just a sweetener either – honey has natural antibacterial properties that make it a valuable addition to your crisis first aid kit.

Safe consumption window: Indefinitely (yes, really!)

Storage tips: Keep it sealed tight to prevent moisture absorption. If it crystallizes, don’t panic! Just warm it gently to restore its gooey goodness.

Canned Meat

Tuna, chicken, and spam will keep you going when fresh meat is hard to come by. They’re pre-cooked, meaning you can eat them straight from the can if you’re in a real pinch.

Plus, they’re versatile enough to jazz up pasta, and rice when you’re craving something with a bit more oomph.

Safe consumption window: Up to 5 years past the expiration date

Storage tips: Store in a cool place and rotate your stock regularly. first in, first out!

Powdered Milk

It might not be as tasty as fresh milk from your grocery store, but when the dairy milk supply stops, powdered milk will be your calcium-rich lifesaver. It’s not just for drinking either – use it in baking, making sauces, or even whipping up a batch of crisis ice cream! Safe consumption window: Up to 10 years past the expiration date if unopened

Storage tips: Keep it bone-dry in an airtight container. Any moisture will spoil the milk.

Granola Bars

These small bars are perfect for when you need a quick energy hit. They’re more portable than a sack of potatoes and tastier too (unless you really, really like potatoes).

Packed with oats, nuts, and dried fruit, they’re like a balanced meal in a wrapper.

Safe consumption window: Up to 6 months past the expiration date

Storage tips: Keep them cool and dry to prevent rancidity. And maybe hide them from the kids, or they’ll disappear before the crisis is over!

DIY tip: Make your own granola bars and vacuum seal them for an even longer shelf life.

Peanut Butter

Packed with protein and healthy fats, peanut butter is like a jar of survival fuel. It’s also great for boosting morale – who doesn’t smile at the thought of a PB&J? In a crisis, you could smear this stuff on just about anything and call it a meal. Plus, it’s calorie-dense, meaning a little goes a long way when you’re watching your rations.

Safe consumption window: Up to 1 year past the expiration date

Storage tips: Store unopened jars in a cool, dark place. Once opened, natural peanut butter can be stored upside down to prevent oil separation.

Quirky use: In a pinch, peanut butter can be used as a makeshift candle. Just stick a wick in it and light up!

Bottled Waters

Okay, water doesn’t technically expire, but those plastic bottles do degrade over time. Still, in a pinch, old bottled water beats no water at all. It’s the ultimate survival essential – you can live for weeks without food, but only days without water.

Safe consumption window: Indefinitely, but replace plastic bottles every 2 years

Storage tips: Keep away from direct sunlight and heat sources. And for Pete’s sake, don’t store them near any chemicals!

Pro tip: Use old bottled water for non-drinking purposes like washing or watering plants. Every drop counts in a crisis!

Dried Fruits

These chewy treats are like nature’s candy but with a hefty dose of vitamins and fiber. They’ll keep your taste buds happy. From raisins to dried apricots, these sweet morsels are a must-have in hard times.

Safe consumption window: Up to 6 months past the expiration date

Storage tips: Store in airtight containers in a cool, dry place. If they start to look like they’re growing fur, it’s time to say goodbye.

Hard Cheeses

When properly stored, hard cheeses like Parmesan can outlast softer varieties by months or even years. They’ll add some much-needed flavor to your crisis food, turning a bland meal into something worth writing home about.

Safe consumption window: Up to 4 months past the expiration date

Storage tips: Wrap tightly in wax paper and store in the coolest part of your pantry. If you spot a bit of mold, just cut it off – the rest is still good!

Cheese wisdom: The harder the cheese, the longer it lasts. It’s like nature’s own preservation system!

Now, before you go chowing down expired food, let’s break down some crucial info:

Spoilage vs. Expiration

Here’s the deal: “Best by” dates are more about quality than safety. They’re the food manufacturer’s way of saying, “Hey, that’ll taste best if you eat it by this date.” But “Use by” dates? Those are the ones you want to pay attention to, especially for perishables like meat and dairy.

It’s like the difference between the “sell by” date on milk and the point at which it starts to smell like old gym socks. One’s a suggestion, the other’s a hard no.

The Sniff Test

Before you dig into any expired food, give it the once-over. Does it look or smell good? Does it feel slimy?

When in doubt, throw it out.

Preparing for Tomorrow, Today

So, there you have it, folks – your food guide that’ll help you outlive any crisis. Remember, a well-stocked pantry is like a good insurance policy – you hope you never need it, but boy, are you glad it’s there when you do.

So, start building that stockpile, keep it organized, and sleep easier knowing you’re ready for whatever curveballs life might throw your way.

And hey, why not share this article with your fellow homesteaders? After all, knowledge is power, and in a crisis, we’re all in this together.

Disclaimer: While this info is based on research and expert opinions, it’s always best to consult with a medical professional, especially if you have underlying health conditions that could be impacted by consuming expired foods. This article is for informational purposes only and should not be considered medical advice.

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50 Tips From The Great Depression

The Great Depression was one of the most traumatic events in American history. Following the stock market crash of October 1929, industrial production crashed, construction shrank to a fraction of what it had been, and millions of people found themselves on short hours or without work. Until the economy picked up again in 1935 life was a real struggle for the average American.

To get through the economic collapse and the grinding poverty that followed it, people had to adapt and learn new skills – or re-learn old ones. For that reason, many people who lived through it looked back with a sense of, maybe not exactly nostalgia, but pride in how they managed to cope.

A lot of the things people did during the Great Depression still make a lot of sense today. With our own economy looking vulnerable, and the risk of a new collapse always lurking just around the corner, would we cope as well as our grandparents and great-grandparents did?

Here are some of the ways they took care of themselves and those around them through some of the hardest times the USA has ever seen.

Work

1. Entire families moved in search of work. By staying together, they could support each other while not missing employment opportunities.

2. Migrant farm work was a life-saver for many. Different crops needed harvesting at different times, so it was – and still is – possible to find several months’ work.

3. People were willing to try any job. They didn’t ask “Do you have any work for a…?”, but, “Do you have any work?”. They were flexible because they had to be.

4. Everyone in a family was prepared to earn money. Kids could make a valuable contribution too. Families worked for a common goal: earning enough to survive.

5. Almost anything had some value. Driftwood collected from the beach could be split and sold as firewood. Almost any kind of metal can be collected and sold as scrap.

6. Government “New Deal” employment programs provided jobs and taught skills. They also created a lot of new infrastructure, including many roads – and the Hoover Dam.

7. There was no such thing as retirement age. Anyone who could work did.  When money is tight, everyone needs to contribute whatever they can earn.

8. A lot of jobs became part-time, as employers tried to save money. Many people worked several part-time jobs, often putting in very long days.

9. Many of the jobless spent all day going round employers, looking for any work they could find. Even an hour or two of labor would make a difference.

10. People created jobs for themselves. Some women would wake early to cook dozens of meals, then sell them outside factories and construction sites.

11. Flexibility helped. Someone who knew a little about several trades had a better chance of finding work, than someone who was an expert at one.

12. Farmers would take on workers they didn’t have the money to hire, and pay them in produce instead.

Housing

13. Many people lost their homes. Often, extended families – grandparents, aunts, uncles – ended up living in one house.

14. Others were forced to live in their car or truck, buying cheap meals and washing at public gyms or swimming pools.

15. The homeless often lived in tents – or shack or lean-tos they’d built themselves. Having a place to live, even a basic one, was better than sleeping rough.

16. To save energy, walls were insulated with anything that would help keep heat in through the winter: mud, newspapers or tar paper. It all helped cut fuel costs.

17. Homes were kept cooler than normal. Wearing more clothes indoors reduced the need to burn fuel, and that left more money for food.

18. In summer people hung wet sheets over doorways and windows. As the water evaporated, it drew in heat from the air, cooling the home slightly.

19. Refinancing a home was one way to keep up the payments – and it could also free up cash for living expenses.

Money

20. Life insurance policies were a safety net for those who had them. If money ran out, the policy could be cashed in, helping keep the family afloat for a few more months.

21. Many people rarely saw cash; barter economies quickly grew up. Small jobs might be paid with milk, fresh vegetables or fruit, especially in rural areas.

22. With millions out of work, begging was common – and seen as desperation, not antisocial behavior. Outside restaurant was a favorite spot and only the rich could afford to eat there.

23. People respected banks back then, but when banks started closing the trust soon faded. Nobody knew when their own might shut, so the wise kept cash at home.

24. Many stores gave credit and let regular payments slide. They just kept track of what was owed and hoped it would be paid someday. Many stores went bankrupt because of this.

Food

25. Having a vegetable plot made a huge difference. In 1929, 20% of Americans still lived on farms. Most of the rest had big gardens and the skills to grow their own food.

26. Hunting and fishing were major sources of protein. Meat was expensive, but if you could harvest your own, you had a better diet. Surplus was great for barter, too.

27. Foraging was also popular. Nuts, berries, and wild greens helped put meals on the table, and kids and older people could forage as well as anyone.

28. In the country, canning was an essential skill. A well-stocked pantry was both a source of pride and a life-saving reserve for the winter.

29. People learned that you can eat almost anything, if you’re hungry enough. Tumbleweed was used as fodder for cattle, then people found it could be eaten. Young plants are best.

30. No part of an animal was wasted. Offal was fried, boiled or turned into ground meat. Even chicken feet could be boiled to add some taste to a broth.

31. A little bit of bacon would add flavor to almost anything. The hard rinds or dry ends of a piece of bacon could be boiled – and butchers sold them for pennies.

32. Communities divided vacant lots and parks into family vegetable plots. Housewives and kids spent much of their time growing extra food.

33. To keep some variety in their diets, people traded the produce they grew with friends and neighbors.

34. Meals were cooked from scratch – there were hardly any prepared foods in the shops. Recipes were usually simpler than today’s. That mean they were cheaper to make.

35. Stores closed on Sundays, so fresh produce that would go bad by Monday would be sold off cheap late on Saturday. Shopping at that time was great for bargains.

36. Livestock was a great asset. If you had a cow or even a few chickens, you were sitting on a wealth creator. Milk and eggs helped your own diet, and could be bartered.

37. Meat and dairy products were expensive; bread, potatoes, and noodles were cheap and filling. People bulked out meals with carbohydrates. Lard or bacon fat added flavor.

38. Soup was a popular meal. It filled you up, and the main ingredient was water. Almost anything could be made into soup – beans, potatoes, even stale bread.

Clothes

39. Shoes were mended over and over. Holes in the sole were patched with leather from scrap belts or purses. Complete soles were cut from old tires.

40. People learned to make and repair clothes. Any fabric could be used. Rural families made clothes from feed sacks. One woman turned a casket’s fabric lining into kids’ dresses.

41. Fashion was canceled. People preferred to get more use out their old clothes and spend their money on food.

42. When kids outgrew their clothes, they were handed down to younger siblings or given to people who could use them.

43. Really old clothes were cut up for rags to get some more use out of them. Why spend money on dusters and cleaning cloths when rags worked just as well?

Society and Attitudes

44. Nobody felt entitled to be supported. People knew that they had to work as hard as they could to survive; if they didn’t, they could expect nothing.

45. On the other hand, people were willing to help those who were trying but struggling. They knew they could be the ones needing help next, so most gave all they could spare.

46. Communities became closer, giving mutual support and organizing donations of food or cash to those who needed them the most.

47. Many towns set up welfare loan schemes. Money could be loaned to people who needed it, but it was expected to be paid back. Detailed records were kept of what was owed.

48. Willingness to work hard, and to do what you could to support the community, was more highly valued than individualism and independence.

49. People learned to keep a positive outlook on life. They learned that they could lose a surprising amount – almost everything – and keep going.

50. Positivity was essential. There was no point in complaining how bad things were – they were just as bad for almost everyone. What mattered was trying to make them better.

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