Like all good preppers I’ve give lots of thought to different scenarios that could play out in the event of a life-changing disaster.  We all have our dream retreat in our heads, but what if something happens that forces us to leave our homes and “get out of dodge” before we have a planned place to bug out to?  Hopefully you have some type of portable shelter, be it a camper that can be towed or an all-weather tent.  Remember when faced with the elements shelter is right under water in terms of importance for survival.

I’ve become interested in researching how some of the original Native Americans survived for decades in the same areas we live now, but without all the modern conveniences.  We can take a page from their history in how to provide ourselves shelter with local wild materials if necessary.

Eastern Woodland Indians mostly built longhouses using young, bendable trees for the support structure and large pieces of bark for a covering.  They left air holes in the ceiling and sides for smoke ventilation.  These holes had flaps that could be closed when it rained or was very cold.  They also erected tall pole fences which kept unwanted guests away and made the house more defensible against attack.

Smaller, wood structured wigwams were sometimes used in wooded areas.  These too were made by bending young trees, or standing up logs and then covering with bark or animal skins. 

Navajos built hogans which are very similar to wigwams, but often included mud and bark which made them more permanent structures.

Tipis (teepees) were used by the plains Indians and are what most of us associate with Native American culture.  They were constructed of stout poles with animal skins or canvas stretched over, leaving a flap in the front for a door.  If you were able to find a tarp or canvas, this would be the easiest and most portable shelter to build.

When putting together your preps, don’t forget items for use as your bug-out shelter.  4-season tents are very versatile and will keep you protected from the elements.  Purchase the most expensive sleeping bags you can afford, and make sure you have extra blankets tucked away with your bug-out gear.  A tarp is an excellent idea to include in your gear and can be used to provide extra shelter area or placed over your tent for added insulation. 

A more long-term solution, especially during winter, is to build a shelter like the Native Americans did.  Be aware of what’s available in your area and educate yourself on basic structural layout.  Shelter is crucial to your survival so prepare now.

I’ve given a lot of thought to what happens after…..you know, after the “big one” - whatever that ends up being.  Whatever changes our way of life as we know it now.  Could be another, more virulent pandemic, or a major natural disaster that takes out the power grids.  And hopefully with all the preparations, my family and I will survive.  Then what?  I really truly believe for life to flourish, we have to take a step back to a more natural way of living.  This includes raising food that was meant to be raised in our local areas.  Let’s face it, people weren’t meant to live in the desert - even though it’s now full of houses.  Cultivating crops that are/were indigenous provides a more reliable source of food.

Squash, both winter and summer varieties, along with gourds, are one of the main indigenous plants used for agriculture by Native Americans.  Squash can be eaten without any preparation, albeit cutting through some of the harder exterior rinds.  Most parts of the plant are also edible - the seeds can be eaten directly or ground in to a fine flour.  Some can also be pressed for a natural seed oil, these include the pumpkin, watermelon and bottle and buffalo gourds.  The plant shoots, leaves and tendrils can be eaten as fresh greens and the blossoms can be eaten fresh or cooked.  Gourds have long been grown and dried to use for vessels of all sorts.  Don’t have a canteen to carry extra water?  Use a dried gourd.

There are a few things to know about growing squash of all sorts.  Winter Squash can be stored for months if handled correctly.  You also want to remember that winter squash can be stored in moderate temperatures right around 50 degrees farenheit, any colder and they’ll become cold-injured and rot prematurely.  All squash store better when cut from the vine with a knife or pruning shears - never twist them off.  You can “cure” your squashes after harvesting by keeping them indoors in a warm, dry place for a few days and then transferring to your root cellar, or slightly colder room.  This will allow any cuts or scratches on the rind to seal.  If the stem is woody, leave it on - if it’s fleshy like a hubbard, cut all but 2-3 inches off.

Acorn squash can be stored for up to 8 weeks, butternut from 2-3 months and hubbard and banana for up to 6 months.  Pumpkins will only last a few weeks. 

Stocking up on heirloom varieties of squash seeds is a great idea to provide future food insurance.  Be sure you buy from a reliable source and don’t plant different varieties of squash within 1/2 mile of each other or they’ll cross pollinate.  Plant a few gourds and let your kids harvest after they’re dried - with the seeds left in they make great musical instruments!

We spend a lot of time stocking up our pantries with foods we know are shelf-stable and hold some appeal for us.  Some consideration needs to be made for long-term planning.  Your stock of spam and dried beans will only last so long.  It’s helpful to understand what wild edible plants and game are available in your immediate area, as well as the rest of the US - odds are if there’s any type of long-term emergency it will be all but impossible to leave the country.

For centuries, Native Americans flourished in the Americas.  Not only were they expert hunter-gatherers, but many of them established the first cultivation practices known to man.  Along with wild game such as deer, buffalo, elk, turkey and fish, Native Americans grew the “Three Sisters” - Corn, Beans and Squash.  These were indigenous plants that were easy to grow and were staple foods.  Berries and potatoes also rounded out their diet. 

I think it’s beneficial for all of us to understand the native practices of our areas and be ready to implement them if needed.  We also must be aware and knowledgeable of what native foods will do well in our areas.  For instance most squash varieties today are hybrids.  Native foods are more adapted to the climate and pests, so they’re a better choice when raising food is challenging. 

Another interesting point to keep in mind, there’s more to providing a well-balanced diet than planting some corn rows.  Dried corn is very hard to grind and if not prepared correctly doesn’t provide very adequate nutrition for humans.  However, corn soaked in an alkaline solution is easier to grind and makes proteins and nutrients from the kernel more available to our bodies.  Natives used to use plant ash which contains sodium carbonate to soak their corn.  The corn was then washed thoroughly and ground into masa flour which was either used wet immediately, or dried for future use.  Masa was far more nutritious than plain corn flour. 

There’s so much to learn from the history and practices of Native Americans - I’ll explore further in the coming days.