Beck starts company selling prep stuff.
VIDEO “Prepping” is becoming more mainstream. Glenn Beck's step-by-step guide to SURVIVE global chaos:
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Beck starts company selling prep stuff.
nomifyle
TB Fanatic
So!
Beck starts company selling prep stuff.
school marm
Veteran Member
Yeah, reading about the Minnesota Starvation Experiment was enlightening, to say the least.Your article on the MN starvation experiment is a good quick reminder of how serious eating lite can be in a grid down situation.
Food for Thought--Minnesota Starvation Experiment
Do you know anyone who has ever dieted? How fun are they to be around? Have you or has anyone you know ever tried the intermittent fastin...prepschooldaily.blogspot.com
Is it no wonder that people eat other people in a famine? The Bible talks about those times and even describes it.
I believe the Lord God will keep us from starving in a grid down situation(Psalm 37:25, 1 Kings 17:4-6), but it does not take away from the horrible reality of what will occur around us.
Let me emphasize, Fear God.
God, through his prophet Moses, told the children of Israel what would happen if they did not keep His commandments, including those that weren't part of the Big Ten. They were told to store up food as part of their normal life. The land was to rest every seven years. Every seven years they were to live for a year off the food they had stored. Every 50 years, the Jubilee, they were to live off food they had stored for two years.
Some of those who chose not to heed those commandments ended up eating their children. Others dined on dove dung and donkey heads.
God does bless us and will bless us. However, he expects us to do our part. It's probably best not to plan on a couple of months of food being adequate for what is coming.
Profit of Doom
Dismember
Wonder if they know where eggs really come from?
rob0126
Veteran Member
Money is the issue. We have struggled to keep up with preps. Might last a few months if that on current.
Been costing a significant amount to keep supplements to stay somewhat healthy because of the bioweapon and constant air poisoning going on.
Gardening as much as we can.
So we are doing our best.
God has to do the rest or we would be out of here in a grid down in short order.
CaryC
Has No Life - Lives on TB
That is true but you don't have to go back that far. It's still a thing.Your article on the MN starvation experiment is a good quick reminder of how serious eating lite can be in a grid down situation.
Food for Thought--Minnesota Starvation Experiment
Do you know anyone who has ever dieted? How fun are they to be around? Have you or has anyone you know ever tried the intermittent fastin...
Is it no wonder that people eat other people in a famine? The Bible talks about those times and even describes it.
I believe the Lord God will keep us from starving in a grid down situation(Psalm 37:25, 1 Kings 17:4-6), but it does not take away from the horrible reality of what will occur around us.
Let me emphasize, Fear God.
Donner Pass.
Haiti-Barbecue, which is because it is fun and trendy not starvation. Which calls to mind the movie "Psycho" which was based on a guy in Wis. who was known for cooking venison and giving it to friends. He was not a hunter, and his smoke house was full of human remains.
SurvivalRing
Rich Fleetwood - Founder - author/coder/podcaster
Just found his ranch location…
Glenn Beck discusses patriotic, religious program filmed at Idaho ranch
Editor’s note: Last week The Herald Journal published an article on an Independence Day television special filmed at the Weston-area ranch of conservative commentator Glenn Beck. Subsequently, Beck gave an
www.hjnews.com
Profit of Doom
Dismember
Let’s not forget that cinematic classic, Motel Hell.
Masterphreak
Senior Member
Has anyone tried Stowaway Gourmet freeze dried food yet? This stuff is amazing!
www.backpacker.com
Making restaurant-quality dehydrated food is incredibly difficult. There are limits to the types of foods you can dehydrate, especially when it comes to fat content. Sucking all of the water out of proteins does terrible things to texture. Seasoning a dehydrated food pouch so that it’s perfectly salted and acidified after it’s been reconstituted? You’re more likely to get a permit for the John Muir Trail.
In recent years, the sheer number of brands and variety of cuisines on offer for hungry backpackers has grown exponentially. No longer must we choose between oversalted stroganoff and gummy mac n’ cheese. Still, even the best brands struggle to pull off a reconstituted meal now and then, and the basic rules of dehydration and freeze-drying seem to have their limits, no matter how good the ingredients are. That was, until Stowaway Gourmet came along in 2020.
The small-scale Tillamook, Oregon-based company has completely changed our understanding of what is possible in a backpacking meal, with dishes like Lamb Bourguignon and Bison Beer Black Bean Chili. The best way we can describe the difference: The taste of instant coffee vs freshly-ground pour-over. (Wondering if we’ve done our research? Check out our Pouch Wars column, where Backpacker categorically taste-tests and ranks dehydrated backpacking food).
One of the most impressive things about Stowaway’s pouches is how well they retain texture, especially when it comes to proteins. Shrimp stays plump and juicy. Chicken stays rich and fatty. Salmon—which brands almost never use in dehydrated meals because of its cost and texture—is miraculously tender.
Forty-eight-year-old owner Dan West is tight-lipped about his freeze-drying process, other than to say that every aspect is proprietary: “There’s a history of freeze-drying that is optimized around large industrial operations, but they are missing a lot in terms of the work it takes to make something enjoyable. We are questioning and challenging every way that we possibly can within the constraints of science to make better freeze-dried food.”
The range of cuisines that Stowaway dabbles in is considerable: France, Italy, Mexico, India, Thailand, Russia, and Japan are all accounted for, with more authenticity than can be said of most other brands. West, who spent a quarter of his adult life living in Asia, dove deep into the food cultures and culinary secrets of the cities he lived and worked in. Miso Salmon Okayu, a salmon and tofu-filled Japanese rice porridge that works well for just about every meal, is simmered with daikon, miso, fresh ginger, kombu, and bonito flakes. A Thai curry lists the unabridged essentials—lemongrass, shallot, Thai chiles, shrimp paste, galangal, and Makrut lime leaf—among its ingredients.
Part of Stowaway’s success is owed to its willingness to suffer through hours of kitchen experiments with atypical ingredients. “Boar is a complete nightmare to work with,” West says. “We take a side of boar bacon and almost have to take it entirely apart to make it appropriate for the customers. You have to become an engineer, there’s just no other way to do it.”
Whatever Stowaway is doing in their reinvented freeze-dried laboratory, it’s working. We’ve never tried a backpacking pasta with as much richness, texture, and umami as the brand’s La Pasta Nostra, a rich stew of tomato, anchovy, mushrooms, and Italian cheeses. Nor have we had a Southwest stew as belly-warming, complex, and balanced as Stowaway’s chicken and hominy Las Pollos Hermanas. When you’d rather eat a dehydrated pouch meal than feast on a freshly-grilled burger during a resupply run, you know something is different.
What about that price tag? At around $16 a pop, Stowaway’s pouches are a dollar or two more than comparable boutique pouch meal brands like Gastro Gnome, Fernweh Food Co., and Farm to Summit. If your standard is a $10 Mountain House meal, there’s definitely sticker shock, especially if you are gearing up for a longer trip. And if taste isn’t a major factor for you, but rather caloric value and protein levels, then Stowaway probably isn’t worth the splurge. (Although the brand does tend to have solid numbers for both, with 500-700 calories and 25-49 grams of protein per pouch).
But if you, like us, have always felt that dehydrated food malaise shouldn’t ruin a backpacking trip in the 21st century, then Stowaway is worth a try. And, with a high bar like the one this brand is setting, we hope other backpacking meal companies will rise to meet the challenge.
This Is the Best Backpacking Food Money Can Buy
Stowaway Gourmet has changed the calculus for what a dehydrated meal can taste like.
www.backpacker.com
Making restaurant-quality dehydrated food is incredibly difficult. There are limits to the types of foods you can dehydrate, especially when it comes to fat content. Sucking all of the water out of proteins does terrible things to texture. Seasoning a dehydrated food pouch so that it’s perfectly salted and acidified after it’s been reconstituted? You’re more likely to get a permit for the John Muir Trail.
In recent years, the sheer number of brands and variety of cuisines on offer for hungry backpackers has grown exponentially. No longer must we choose between oversalted stroganoff and gummy mac n’ cheese. Still, even the best brands struggle to pull off a reconstituted meal now and then, and the basic rules of dehydration and freeze-drying seem to have their limits, no matter how good the ingredients are. That was, until Stowaway Gourmet came along in 2020.
The small-scale Tillamook, Oregon-based company has completely changed our understanding of what is possible in a backpacking meal, with dishes like Lamb Bourguignon and Bison Beer Black Bean Chili. The best way we can describe the difference: The taste of instant coffee vs freshly-ground pour-over. (Wondering if we’ve done our research? Check out our Pouch Wars column, where Backpacker categorically taste-tests and ranks dehydrated backpacking food).
One of the most impressive things about Stowaway’s pouches is how well they retain texture, especially when it comes to proteins. Shrimp stays plump and juicy. Chicken stays rich and fatty. Salmon—which brands almost never use in dehydrated meals because of its cost and texture—is miraculously tender.
Forty-eight-year-old owner Dan West is tight-lipped about his freeze-drying process, other than to say that every aspect is proprietary: “There’s a history of freeze-drying that is optimized around large industrial operations, but they are missing a lot in terms of the work it takes to make something enjoyable. We are questioning and challenging every way that we possibly can within the constraints of science to make better freeze-dried food.”
The range of cuisines that Stowaway dabbles in is considerable: France, Italy, Mexico, India, Thailand, Russia, and Japan are all accounted for, with more authenticity than can be said of most other brands. West, who spent a quarter of his adult life living in Asia, dove deep into the food cultures and culinary secrets of the cities he lived and worked in. Miso Salmon Okayu, a salmon and tofu-filled Japanese rice porridge that works well for just about every meal, is simmered with daikon, miso, fresh ginger, kombu, and bonito flakes. A Thai curry lists the unabridged essentials—lemongrass, shallot, Thai chiles, shrimp paste, galangal, and Makrut lime leaf—among its ingredients.
Part of Stowaway’s success is owed to its willingness to suffer through hours of kitchen experiments with atypical ingredients. “Boar is a complete nightmare to work with,” West says. “We take a side of boar bacon and almost have to take it entirely apart to make it appropriate for the customers. You have to become an engineer, there’s just no other way to do it.”
Whatever Stowaway is doing in their reinvented freeze-dried laboratory, it’s working. We’ve never tried a backpacking pasta with as much richness, texture, and umami as the brand’s La Pasta Nostra, a rich stew of tomato, anchovy, mushrooms, and Italian cheeses. Nor have we had a Southwest stew as belly-warming, complex, and balanced as Stowaway’s chicken and hominy Las Pollos Hermanas. When you’d rather eat a dehydrated pouch meal than feast on a freshly-grilled burger during a resupply run, you know something is different.
What about that price tag? At around $16 a pop, Stowaway’s pouches are a dollar or two more than comparable boutique pouch meal brands like Gastro Gnome, Fernweh Food Co., and Farm to Summit. If your standard is a $10 Mountain House meal, there’s definitely sticker shock, especially if you are gearing up for a longer trip. And if taste isn’t a major factor for you, but rather caloric value and protein levels, then Stowaway probably isn’t worth the splurge. (Although the brand does tend to have solid numbers for both, with 500-700 calories and 25-49 grams of protein per pouch).
But if you, like us, have always felt that dehydrated food malaise shouldn’t ruin a backpacking trip in the 21st century, then Stowaway is worth a try. And, with a high bar like the one this brand is setting, we hope other backpacking meal companies will rise to meet the challenge.
Has anyone tried Stowaway Gourmet freeze dried food yet? This stuff is amazing!
This Is the Best Backpacking Food Money Can Buy
Stowaway Gourmet has changed the calculus for what a dehydrated meal can taste like.
At ten bucks a serving, I'll pass. This is more in line with my budget:
Food Storage | Store
rafter
Since 1999
Like others have said his ranch is in Idaho. He runs his ahow from there pretty much all summer. He is very well prepped more so than probably anyone here since he has the money to do it.
nomifyle
TB Fanatic
Being Morman helps having that attitude too.
Can you give me a rough guess as to where that is in the Bible. Exodus? Thanks
school marm
Veteran Member
Leviticus 25 is one place that covers letting the land rest every seven years and for the jubilee. See Deuteronomy 28 for the consequences of disobedience.
Ractivist
Pride comes before the fall.....Pride month ended.
The key is to brush them off a bit, and break away from the heaviest leftovers.....and pick out any lopers, to the best of your ability. Add pepper....no one knows. Extra protein....You have to wash them?!
psychgirl
Has No Life - Lives on TB
He’s VERY well prepped and has his own security detail, too.
24/7
CaryC
Has No Life - Lives on TB
Just be aware to read the whole thing. Excerpts tend to distort.
1) God said he would bless with a double portion in the 6th year (note the manna in the wilderness)
2) And while they were instructed to let the land lie fallow, they could eat natural appearing things like grapes and fruit, figs, nuts, etc....
3) also during that time no bills were required to be paid, since there would be no income. Lenders knew this as well as borrowers so compensation was built into the loan.
4) The nation of Israel never followed that law. After 490 years of not following that law 70 years were required of them, and was the reason for the 70 year Babylonian Captivity, to give the land it's rest.
If you don't get any reply on Bible verses PM me, or do a search for "Sabbatical" in a general sense, and you'll hit on the Sabbatical year of rest for the land, or every 7 years etc.
However in the 1800's and before, people on an annual basis, stored food they had gathered.