Do you ever watch Survivorman on The Discovery Channel?  Sometimes I catch it when I have a few minutes of down time on the weekend.  Anyway, Saturday’s show was particularly interesting to me (I’m not sure if it was a repeat or not) because besides showing us how to start a fire using steel wool and a battery (more on this later), he gave a good argument for having fishing gear in your survival packs.  He was in the arctic, but his advice is very applicable to us in North America. 

Almost any area where you’d find yourself - except the desert - will have some kind of lake, stream, river or creek.  Usually these small bodies of water will have fish - either naturally or stocked by humans.  It makes sense to carry your survival fishing gear with you at all times in the event you need it.  It’s much easier to use a reel and pole than trying to jerry-rig a string and hook out of a paper clip. 

Think about your survival bags.  A smallish pole will break down into two or three small pieces that can be stored in a back-pack size bag.  Reels come in all sizes and even the smallest reel could be a lifesaver.  Add to these a small tackle box, all you’ll really need are some lures, and different sized weights.  You can add to this gear as much as you think you have room for, but really a few basics are enough.

When fishing in the wild, make sure you pick clear, clean water.  Fish should be cooked adequately before eating, but in a true survival situation I’m sure you’d pick eating raw fish over starving - keep in mind though that most fish carry parasites, so cook it first as a precaution.

I never thought about adding fishing gear to my survival pack.  We do have poles, but I think I’ll look for a small, lightweight pole and reel that I can add to my bag.  Oh, and I have in mind the perfect tackle box - something like this that can be tucked in anywhere…..

Also, do a little research about fish that are native to your immediate area and which lures they prefer.  Being prepared is worth the effort!

Ladybug, Ladybug, fly away home…..starts the verse almost all of us learn as children.  We learn early on that ladybugs are friendly, and pretty bugs to have around.  They’re a gardner’s best friend when it comes to natural, organic pest control, feeding on aphids, scale insects, mealybugs and mites.  If you plant tomato plants or roses only to find they’re infested with aphids, you should think about releasing some ladybugs to take care of the job!

Ladybugs, or Ladybird Beetles are natural predators, eating only other insects.  Ladybugs themselves are mostly left alone by predators as they secrete a nasty tasting liquid from their leg joints.  Adult ladybugs have six spots on each wing.  Ladybug larvae begin eating as soon as they hatch and can eat up to 5,000 aphids in their lifetime of 2 - 3 years. 

Ladybugs are gentle and you won’t have to fear them stinging or biting your kids - although adults will bite if they’re squeezed too hard, but you probably won’t feel it.  Ladybugs hibernate if the temperature falls below 50 degrees, but will eat year round if you live in a warm climate.

If you’re interested in gardening, even in a small patio garden, think about purchasing a ladybug colony.  You’ll be helping the environment by not using toxic sprays and you’ll have some interesting science projects for your kids on the weekend.

I found a great company that sells ladybugs in 1500 count bags for only $6.50.  Check it out and bookmark for this Spring.

http://gardeningzone.com/catalog/product_info.php?products_id=121

I was reading a very disturbing article that was linked over at Survivalblog.com yesterday.  It was describing the response to the blackout in New Hampshire this week, and what I found upsetting was the reaction of residents towards the utility workers.  Several were verbally attacked, one was run off the road in an effort to prevent them from leaving a certain neighborhood, and one guy jumped into the lift box of the utility truck and wouldn’t get out.  Can you imagine if this was a more urban area?  People’s reactions to life’s inconveniences shocks me sometimes. 

Sure, it’s highly inconvenient for the electric to be off for more than a couple hours.  But, really, I’m positive these people all have warm winter clothes, hats, gloves and probably a mound of blankets they could snuggle under.  They probably even have fireplaces and some wood to burn for heat.  If they’re smart they have a gas stove top and can probably make a decent dinner.  Oh, and the water is probably still on, but may not be disinfected - but since their gas stove works, they can boil it right?  Even if the water is off, they have some bottled water available.  What’s so horrible about their situation?  Is it the fact that they’re Americans and have a right to electricity as they need it?  Well, if you ask me that’s the problem.  You have a right to take care of your own needs yourself.  Wow - what a novel idea.  How about you prepare a little next time?  Have some food in the pantry, extra water, a wind-up radio and think about how you’ll keep yourself warm. 

Have we become so entitled that we feel running the utility guy off the road because we’re inconvenienced is acceptable?  I don’t know, I just think that’s wrong.  It really scares me and I wonder if a major crisis does happen in the United States, how will those of us that are prepared fare?  This is just a reminder to be ever vigilant and silent about your preparations.  Everyone at work and your extended family does not need to know how prepared you are - unless you’re ready to provide for their comfort also. 

This winter is promising to be a long, hard one.  It’s a great time to start preparing - just stock up on a few basic essentials and you’ll realize how much more secure you’ll feel with that little bit of insurance against a disaster.  And above all, realize how lucky you are and how easy it is for us in this country to prepare.  Don’t take your freedoms for granted and don’t blame others for life’s inconveniences.

Did you go shopping this past week?  Here’s what I picked up:

1 Bag Flour

2 Cans Corned Beef

4 Jars Peanut Butter

2 Containers Salt

Total Spent:  $21.50 - I did not pick up the cornstarch because they were out of my usual brand and I refuse to stock up on something I know I won’t use.

I’m going to put the Stock Up Challenge on hold until after New Year’s.  With all of the last minute necessities for the holidays and the extra visitors we all have, the $40 for the next two weeks will be a help on the budget.

Check back though because I’ll still be here blogging away!

Southern California is currently experiencing a 50-year cold snap.  It’s colder this last week than it’s been since I moved here and along with the cold we’ve had some nice rain storms and snow - which is welcome, we’re in a drought you know. 

I’m woefully unprepared for this kind of weather.  I grew up in the cold Midwest, but have since gotten rid of my heavy coat, hat and gloves.  Cold-related deaths are on the rise, mainly due to the increased number of the homeless, but it’s good for all of us to keep aware of the danger of hypothermia.

The best way to avoid cold related problems is to be prepared.  Even a mild drop in body temperature (3 - 7 degrees) can significantly hinder mental and physical abilities. 

• Dress appropriately - wear clothing suitable for your climate

Even if you live in a year-round warm climate like Southern California, it’s a good idea to have the following in your car survival kit.  I recommend polyester fleece as it’s lightweight, doesn’t take much storage room and is warm and water resistant.

• Jacket or Pullover
• Hat
• Gloves
• Extra Socks
• Blanket

You might even want to consider putting a chemical hand warmer in your car’s survival kit.  I’m really unprepared for this type of weather, but I won’t be for long!

I post a lot about edible wild plants and the benefits of being aware of those “food” plants that grow naturally in your region.  It’s worthy to check out plants in your area that pose a danger to humans so you can avoid these, especially in an emergency situation when medical care is not available.  Some of the most common plants that we grow in our gardens are actually quite toxic when consumed.  Here’s a starter list:

Hyacinth

Narcissus

Daffodil

Oleander

Dieffenbachia

Elephant Ear

Rosary Pea

Castor Bean

Larkspur

Monkshood

Star of Bethlehem

Lily of the Valley

Iris

Foxglove

Bleeding Heart

Rhubarb (only the leaf blade)

Daphne

Wisteria

Golden Chain

Laurel

Rhododendron

Azaleas

Jasmine

Lantana Camara

Yew

Elderberry

Black Locust

Jack in the Pulpit

Moonseed

Mayapple

Mistletoe

Water Hemlock

Buttercups

Nightshade

Poison Hemlock

Jimson Weed

What’s concerning about most of these plants is sometimes the entire plant is toxic, but sometimes only a certain part can harm you.  Rhubarb for instance.  Who hasn’t tried rhubarb pie at one time in their life, but they certainly aren’t poisoned.  But if you consume enough of the leaves either raw or cooked, it can cause convulsions, coma and death. 

Education is the best protection from harmful plants.  When making notes and studying potential edible wild plants around your home, take time to research them and their possible look-alikes.  Keep notes about your immediate area in case reference books and the internet are unavailable. 

Around here, oleander grows on just about every street and is planted along all the freeways - but I know that it’s extremely poisonous, especially to pets and children, and I don’t allow it in my yard.  Just because something is common to your area doesn’t mean it’s acceptable to consume.  I also warn my kids about what they should look for and avoiding these plants when playing.

With a little education and forethought, you can keep yourself safe from a potentially deadly plant.

Chestnuts roasting on an open fire anyone?  It’s that time of year and in these modern times most people buy their chestnuts, either from a specialty store, or one of those roasting wagons that keeps them hot and toasty. 

The American Chestnut is native to Eastern North America, but can also be found on the West Coast, and other areas.  In our recent times, Chestnut trees have been devastated by the chestnut blight - but they’re making a comeback thanks to dedicated people that don’t want to see this tree disappear.  The Chinese Chestnut is replacing most of the American Chestnut, as it’s resistant to the blight.  The blight has also not affected trees on the West Coast yet, and steps are being taken to try and prevent the problem.  The chestnut tree belongs in the beech family and could be a welcome sight in the event of a long-term disaster.

Chestnuts are edible raw, or can be roasted.  They become deliciously creamy when roasted and if you haven’t tried them, you should!  The hard, outer brown shell must be removed before consuming.  The nuts develop in the late summer and are housed within a green, spiny burr.  These burrs house up to three nuts each and open in the early fall, sometime after the first frost.

Some people like to add chestnuts to special dishes, often dressing, but I like mine plain, roasted on a cookie sheet for about 30 minutes in the oven.  Once roasted, the shell becomes pliable and can be pulled away with almost anything that has a hard edge. 

I had to familiarize myself with the tree leaves themselves so that I could spot it in the wild if I ever get a chance.  The burrs are a dead give-away, but they are similar to a Buckeye Tree burr, so check out the difference.

I’m even thinking of growing one in my yard!

Are you wondering what ever happened to week #6?  I am.  For some reason I skipped a week.  I don’t remember why…..oh well!  If you’re like me, you find it more difficult to stay up with your stock up schedule during the holidays.  I understand and want to say just do what you can.  If you only buy one extra item, you’re that much more prepared. 

Here’s my haul for this week:

2 Cans Spaghetti Sauce

2 Bags Whole Wheat Pasta

2 Cans Tuna

2 Cans Beans

4 Cans Corn

Total spent for week #8:  $19.50

Now for next week - Stock Up Challenge Week #9

1 Bag Unbleached Flour

1 Container Corn Starch

2 Containers Salt

4 Jars Peanut Butter

2 Cans Corned Beef

Happy Shopping!

I grew up in the midwest and I remember walking down our little country road to cut some of the asparagus shoots that grew along a field drainage ditch.  I’m not sure if it was truly wild asparagus, or the cultivated kind that just happened to seed in that spot, but it was some of the best asparagus I’ve ever had. 

Asparagus starts to sprout in early Spring, usually in May.  It likes soil that is more saline, and so does well at the sides of ditches and roads where the winter road salt has accumulated.  It likes water, but not water-logged earth and prefers full sun, although partial shade will work too.  Asparagus can be harvested in its second year, so be on the look out for the fern-like brush of the mature plant.

Asparagus is a great source of folic acid, potassium, fiber and rutin.  It’s also the namesake of the amino acid asparagine.  The underground stem part of the plant (similar to a ginger root) is used to treat urinary tract infections and kidney and bladder stones.  Asparagus is also a natural diuretic and can flush toxins from the body.  Wild asparagus is thinner and more delicate than the garden type. 

Young asparagus does not need to be cooked, although it is very tasty steamed.  It can also be roasted and grilled.  It can be pickled and stored for long periods of time. 

When looking for wild asparagus during an emergency situation, check for the large fern-like fronds first and then scout around the base of the plant for new, tender spears.  Asparagus plants also produce a distinctive berry that you can watch for in the Fall.  Check back in early spring to harvest.

Asparagus is definitely a plant to keep in mind during a long-term survival situation.  Check out the characteristics now so you can spot it in your area.

Being the well prepared person I am, I’ve often wondered what I would do with all the stuff in my freezer if there was a emergency situation that affected the power grid for an extended amount of time.  I usually have at least 5 - 8 packages of frozen meat in my freezer at all times and I’d hate to just throw it out because it spoiled.  Those that live in cold climates could hope this happens in the winter - with nature’s freezer outside.  I remember my Mom putting leftover food that wouldn’t fit in the fridge out on the porch to keep overnight.  Unfortunately, I live in a warm climate where this isn’t an option, so I’ve done my research and learned a lot about drying foods.

A simple drying rack can be made from an old screen or a piece of cheesecloth stretched over four boards.  Do not use metal as this can react with the food.  Place the rack in direct sun and cover lightly with a sheet or cheesecloth to keep out the bugs.  Allow the food items to dry completely before packing them in airtight containers for storage.

You can really dry just about anything.  Meat, vegetables and fruits.  Everyone has heard of jerky and you might have some you bought at the store.  It’s relatively easy to make.

Drying Meat:

Remove any fat, connective tissue and bone.

Slice into one inch thick strips.

Soak meat for 24 hours in a seasoned brine.  You can use a simple brine of one pound pickling salt in one gallon water, or use a brine of any spices you like. 

Rinse the meat and pat dry.

Lay the strips on a drying rack, or hang on a wooden rack.

Allow to dry completely.  Meat should be flexible and not break when it is bent in half. 

You can eat jerky as is, or add to soups and stews.

Drying Fruits:

Wash and dry fruit.

Peel if desired and slice into thin slices about 1/4 inch thick.

If you don’t want your fruit to oxidize then you can soak it briefly in the same brine mixture as the meat.  Oxidization doesn’t affect the nutrition or taste of the dried fruit, so this step isn’t necessary.  If you do soak, rinse and dry.

Place fruit on drying rack.  It should be dried completely, but not brittle.

Fruit should be “equalized” after it’s dried.  Place all the dried fruit in a basket or brown paper sack and allow to sit for a couple days.  Make sure to stir or shake daily.  This will allow the moisture to be equally distributed between the pieces.

Drying Vegetables:

Wash and peel vegetables.

Slice into thin slices.  Some people blanch vegetables first, but other say it’s unnecessary.  I’ll let you decide.

Spread on drying rack and dry until brittle.

Dried vegetables can be added to almost everything and will reconstitute somewhat when hydrated.

All dried foods will last up to 6 months if properly stored.  Always check for freshness and contamination before consuming.

Drying food is a great way to save stored perishable food in a grid-down emergency.  Add this to your reference guide for future use!