Im a cheap bastard..I have to be. Today, I’m going through my grocery list and comparing prices at Albertson’s, CostCo, and WalMart. (Yeah, I’m a math nerd when it comes to money.) On my list? Canned tomatoes. Didn’t see them on the CostCo website and on the Walmart website all the ‘store brand’ canned tomatoes (and a surprising amount of other vegetables) are out of stock.
Hmmmmm……….
As a survivalist, I’m all about caring where my next meal is coming from. I am less about caring where the rest of the worlds next meal is coming from.
Assuming some sort of “The Road”-esque disaster that reduces the global supply of food, I would imagine that the global supply of people will also suffer in very short order. Or, put another way, when the freeze dried porkchops and barrels of rice are exhausted in a year or so there are going to be a lot less people out there needing food.
Honestly, the notion of some sort of global famine ranks pretty low down there on my probability list. Localized famine, maybe. But it’s interesting to see that there are people thinking about the subject.
Interestingly, the article seems to take itself seriously about ‘feeding the world’ after some sort of global disaster but even now, in a time of relative calm, we still can’t feed the entire world. Additionally, I’m not sure we have an obligation to do so but thats another argument.
As you might expect, the midwest produces a lot of grain which gets fed to a lot of animals which get fed to a lot of people. What’s interesting is what the map suggests – crippling or disabling a few key points can have a disproportionately large effect on a region. Remember the Boston marathon bombing a few years back? Two guys managed to shut down an entire citys worth of airports, ports, tunnels, and major transportation hubs…and thats just two guys with DIY training from the internet. Get a group of dedicated, focused individuals with some more serious training, and perhaps some real backing from some source, and you’ve got the potential to cause some major mayhem.
Note that the article mentions the regions/localities that export the most food, but also the ones that import the most food as well. Its fascinating to note that some of the biggest exporters of food are also the largest importers.
Although it may not necessarily have been the intended point, I think this article demonstrates quite nicely some vulnerabilities that exist should someone get their act together enough to have the muscle and materiels to try and create a little manufactured crisis.
Interestingly, the article suggests that should something….dramatic…happen to southern California the repercussions through the national food supply would be rather pronounced.
The moral here, I suppose, is to keep in mind that relying on a ‘long tail’ for your food exposes you to a significant risk and that the smart individual might be prudent to develop closer-to-home sources for foodstuffs.
I’ve never heard of anyone in the military who had to eat powdered eggs and had anything positive to say about them. Perhaps the military gets a lower grade of product…or perhaps military food preparation is abysmal.. or all of the above. My experience with powdered eggs has been okay. Theyre not “Ohmigod these are awesome!” but they aren’t “What the hell is this crap?” either. On a few occasions I have fed them to people without telling them what they were and no one said anything. I find them to be acceptable, and certainly a better alternative to no eggs. Anyway….
All powdered eggs seem to be extremely distasteful before cooking. You get this orange-colored thing that looks like pancake batter and smells like burnt cheese from a toaster oven. It isnt until you start cooking them that some sort of transformative process begins and they become more appealing. 
These eggs, branded as “WildRoots” and picked up at CostCo, were exactly like every other powdered egg product I’ve tried. Not bad, not great, but definitely a worthy addition to the food storage. 
As mentioned a couple posts back, my local CostCo had them on closeout, marked down from $6.97 to $2.97 which is a stupidly good deal.
For those of us who, at the moment, don’t have a backyard full of chickens but want to maintain a semblance of ‘normalcy’ when it comes to breakfast, and have some protein on hand, these would be an excellent choice. Canned bacon, dehydrated eggs, hash browns, biscuit/muffin mix, powdered milk, Tang, canned fruit, pancake mix, honey, and you’ve got a pretty decent breakfast with a shelf life of several years. After a long night of manning the barricades, chasing looters, and guarding the house, a breakfast like that would be rather welcome, I should imagine. In a slightly more realistic vein, these are an excellent choice for hunting cabins and other non-grid locations where store-bought eggs aren’t an option and you’re not around often enough to keep chickens.
They are packaged in a foil-ish paper pouch but I would vacuum seal this stuff up to be extra sure it is protected for long term. If you can’t find these at your local CostCo, here’s the nutritional and company info:
Don’t get annoyed if you can’t find them at your local CostCo. It seems that powdered eggs are powdered eggs are powdered eggs… there doesn’t seem to be much difference between ones I’ve tried. Augason Farms sells #10 cans of powdered eggs and I’d bet they are identical to this stuff. Only major difference is packaging and CostCo’s remarkable discount.
At $2.97, it’s worth buying a box just for the experimental value.
CostCo, once in a while, winds up selling something worthy of catching the interest of those of us who share our rarefied interest. Notably, their canned pork and canned beef, which are surprisingly good. Todays discovery was that the Idahoan potatoes, which, according to the blog, I came to love about 16 years ago(!) are now being sold by CostCo in ten-packs.
And, much more interestingly, we have powdered eggs now.
Six 6-oz. packages per box, $6.97/box
That was a real eye-opener. You don’t normally see large-ish quantities of this sort of thing for sale pretty much anywhere except maybe restaurant supply stores. The Deb-El show up in supermarkets, but its a small quantity for a large price. My original experience with powdered eggs was way back in 2004. Interesting to note that fifteen years later the CostCo product is actually cheaper than the 2004 product. However, to be fair, the 2004 product was purchased at REI… a place not known for being a bargain hunters paradise.
I already have several cases of #10 cans of powdered eggs from Mountain House and Augason Farms. And, in fact, I still have a 5-gallon bucket of vacuum sealed powdered eggs from that initial 2004 encounter. (I should crack one of those open and see how it held up.)
Powdered eggs are 13g of protein per ounce. For comparison meat, like, say, canned beef, is about 5g per ounce. A nice option over shooting your dog and eating it. But, of course, if protein is all youre after you could probably just store some protein powder from the gym-shop…but it wouldnt make scrambled eggs, omelets, french toast, or any of the other foody things that you can do with eggs.
Anyway, for those who are interested, you may wanna hit your local CostCo and see if they’re carrying these. I’ll be trying them out over the next few days so I’ll let you know how they cook up but based on my previous experiences I expect nothing but positive results.
I was going to say that deep down, I’m really just a big kid. But, if you knew me, you’d say that its really not that deep down since my immaturity and ‘boyish charm’ are quite readily apparent on the surface. I mention this because when I saw that breakfast cereal was on sale, I went deep. What breakfast cereal, you may ask? Why none other than the palate-shredding extruded waist-expander that is….Cap’n Crunch (Although to be fair, I knew him when he was Lieutenant Crunch back in Basrah).
I love a bargain, and I love food. Mix the two together and you get a happy Zero. So, when they had cereal marked down to $0.99/box I figured “Ok, lets get our crunch on.”
Normally $103, paid $27, saved…a bunch.
I actually don’t usually eat this as breakfast cereal. Neither, I suspect, does anyone else. Its more of a eat-it-out-of-the-box-while-playing-on-the-computer thing. But, no matter how you do it, I apparently have at least a years worth of the stuff on hand. And, yes, it’ll keep for a year.
In case anyone is curious, what is my favorite breakfast cereal to actually eat as breakfast cereal? Surprisingly, on of the most boring things you can imagine – plain Kellog’s Corn Flakes. (But it’s best not to delve too deeply into the rather…NSFW?….origin of corn flakes.)
So, there’s a couple of cases of kid’s cereal sitting on the shelves in the basement. I suspect they’ll last until about this time next year. Unfortunately, milk does not. And, yes, I’ve tried the shelf-stable milk and it just doesn’t taste very good to me. So..if I want to actually eat breakfast cereal qua breakfast cereal, I’m gonna have to run to the store once in a while for a half gallon of moo juice.
But..hey..bargain!
I don’t mean to blow my own horn here (and, really, who amongst us is flexible enough for that anyway?) but sometimes I do like to brag…. thus:
So..I’m in Albertson’s and I do my usual patrol through the meat department. Sitting on the shelf are four pork whole tenderloins, marked down from $4.99/# to $2.99/#. Now, that’s all well and good, but Zero can do better. Those four (and keep in mind that number ‘four’) tenderloins are also marked down an additional 30%, knocking it’s per pound price down to about $2.09/#. Thats not bad for animal protein. But…Zero can do better.
Me: “Hey, you’ve got these pork tenderloins marked down 30%. If you mark them down to 50% I’ll take ’em.”
Him: “They’re already on sale at $2.99 from $4.99.”
Me: “I know, but Im the kinda guy who needs to feel like he’s really getting a deal, you know? Mark ’em down to 50% and I’ll take all of them.”
Him: “All of them?”
Me: “Sure. All of them.”
Here’s where the wheels flew off my grand plan. Remember that number four from earlier? Well, there were, in fact, four pork tenderloins sitting on the top shelf marked down to 30%. What I did not notice, were the other twenty packages sitting below it, also marked down to 30% off. And…I just committed myself to taking them all.
Uhm. Well.
The happy ending is that in the final analysis I wound up paying $1.50/#. The more interesting part is I wound up with almost 60# of pork tenderloin. The really interesting part is that I had one hell of a time re-arranging the stuff in my already overloaded freezer to accommodate it. I literally cannot fit any more food in my freezer. And, yes, I’m thinking about purchasing another freezer.
Can NOT be re-assembled to make a complete pig.
My normal procedure is to line a baking tray with foil, season one of these things with some sort of spice blend (Old Bay is actually rather nice), cook it up, slice it thin, and snack on it cold. But, lately I’ve noticed that glazing it with sweet chili sauce is actually pretty darn good.
Anyway, I think this counts as a pretty sweet score. I could literally stop buying meet for the next several months and be just fine. Oh, and mind you, there are two tenderloins in each of those packages. Yum.
Well, let’s pull some stored-for-a-while food off the shelf and see what happens:
An eight year old pound of spaghetti purchased from Costco. Storage conditions? Put into a plastic tub with a lid and sat on a wire shelf in my basement for the last eight years. Results?
Absolutely fine. Cooked up just as you would expect.
I’m not surprised. There are foods that you need to very deliberately and carefully package away for storage and there are some that are just….bulletproof. My experience has been that pasta, kept dry and vermin-free, keeps pretty much indefinitely. In this case, I just proved it’ll last at least eight years.
Another food that requires, basically, zero babying is rice. I kid you not, I had a 15-gallon blue barrel full of rice from my Y2k stash and ten years later it was just fine with the only attention in its packaging having been to pour it into the barrel and screw on the lid. I would bet you that rice poured into a clean jar with a tight fitting lid would last virtually forever.
Does that mean these are the optimal ways to store these particular items? Heck no. But what it does mean is that you can sock away pounds and pounds of a staple food that goes a long way towards helping to stretch out your other foods and do it without a lot of effort.
My experience, and your mileage may vary, is that in my climate and in my house I can take these plastic sealed packages of pasta, stuff ’em into a plastic tub with a tight fitting lid, tuck them away on a shelf in a cool dark place, and it stores just fine.
I suppose if you live in the south or some other equally humid environment its a different story, same if youre in an environment that is known for creepy crawly things, but where I live it’s practically a high-altitude desert.
The point, if there is one, is that some foods just lend themselves to longish storage periods without a lot of fancy prep and packaging.
Minding my own business, wandering through the meat department…….
Well…let’s see…thats $3.33/# at 50% off. So it’s really $1.67/#. But…27% fat means, in theory, you lose 27% of that in cooking… so you’re really paying $2.28/# for the actual meat you pull out of the oven. But, for beef, $2.28 is still a good deal. In reality, this is getting mixed with a bunch of 93/7 that was similarly marked down, resulting in an 85/15 blend which is what we normally use for burgers and the like. So…meatloaf. (and , yes, I know in practicality you don’t lose the whole % of fat when you cook it. I just like the numbers game.)
When it comes to animal protein, it turns out that chicken is usually the least expensive. Pork is next least. Beef is the most expensive unless you somehow have a hankering for lamb. As a result, I tend to not eat much beef except for cheeseburgers. However, I do love me some meatloaf and if I can get the meat on sale….meatloaf.
Normally I would say that this is all going in the freezer but I’ve decided to take advantage of the sub-freezing temps outside to move all the frozen food outside in milk rates and defrost my freezer (and organize it). So, thats definitely an agenda thing today.
I didn’t go hungry in 2018 and I’m going to try and keep that streak going in 2019. Sales like this let me do that.
And, finally, a few people kicked in a few bucks with the donation button and wished me a happy holiday. I appreciate it, and I thank you very much. Every little bit goes towards keeping the lights on here at the blog, as well as sometimes allowing me the purchase for a piece of gear to beat the crap out of. Im sure someone is going to chime in and say “…and Rugers”. Nope. I actually keep a pretty tight rein on blog income/expenses versus my own expenses. Any money that comes in goes to hosting, domain registration, backup software, that sort of thing. On the extremely rare occasions that donations actually exceed those needs, I usually mark it for things that I can review and bring the results to you guys.
Well, I suppose that unless I take a sudden interest in French cooking, 20# of butter should last a year, right? I mean, thats a quarter stick of butter every 5 days. Seems like plenty.
In my experience, freezing butter, as is, from the store with no special packaging other than what it comes with is fine. But…better safe than sorry, y’know? I’ll vacuum seal each 1# brick just to err on the side of overcautiousness.
Yeah, there’s canned butter out there. Good stuff to have, no doubt, in a prolonged emergency but for my day-to-day needs, the stuff I buy at CostCo will do fine. Of course, if I was stocking some remote cabin or somesuch it would be a different story.
Anyway, this stuff will go off to the deep freeze and we’ll see if it lasts to next December. I suspect it will.
