Mon. June 17, 2019 – back to work

68F and 99%RH this morning .  Gauge said 1.85 inches of rain before midnight, and it’s only been misty since.  Forecast is for more light rain, and higher temps by late afternoon.  No idea yet if our swim meet will go on.  The pool gets in poor condition with inches of rain and the grounds turn to a muddy mess.

Aesop at RaconteurReport is busy laying in some ground truths about the Ebola outbreak (and I’ve contributed a little bit.)  Today’s report out of Africa is it MAY have made a big leap in Uganda.

TL:DR is – if they don’t get a handle on it there (and they won’t), it will get to the west.  It’s likely to get here at some point, and if it breaks out here, it’s SHTF time.  Best defense is self-quarantine to avoid infection.  That means stocking up.

I’m gonna bring together some of Bob’s posts on getting started prepping into one place.  A lot of good info has disappeared when some other good sites sold out.  A new page here with good links and Bob’s advice should be helpful.

Kids are sleeping in, but wife still needs breakfast, so I’m off…



Wednesday, 30 August 2017

09:11 – It was 60.7F (16C) when I took Colin out at 0630, partly cloudy. Barbara is off to the gym this morning, after which we’ll be doing more work on science kits. She’s spending the day down in Winston tomorrow, so I want to get the highest priority stuff done today.

Just to give you an idea of how seasonal our business is, August revenues through today total 33% of our revenues for the entire year to date, and next month’s revenues should be similar to this month’s. Things’ll slow down after that until about Thanksgiving, when we’ll have another heavy sales period that runs through mid-January.

Kim stopped by the house Monday afternoon to ask if we’d mind stopping over at Blue Ridge Electric Co-op and signing a permission document to allow them to come onto our property to do some work on the electric feed to their new house. They’re running the power feed underground and need to tie it to a distribution box that’s just over the property line into our field. We told them we’d be happy to do so, and Barbara stopped by Blue Ridge yesterday morning to sign the permission slip. It turned out she didn’t need to. As I thought, there’s a utility easement, and they don’t need our permission to access their distribution box.

Yesterday afternoon, I saw that a bunch of people were up at the house working on it, so I walked up to let Kim’s husband Ricky know that everything was clear for work to proceed. Grace was up there watching what was going on. I ended up standing there talking to her for the better part of an hour.

She’s originally from the Wilmington, NC area down on the coast, and went to college at UNC Wilmington. Her main concern about living up here is the winter weather. Living on the coast, she hasn’t seen much snow, and has no experience driving in ice and snow. I told her that, as a Northern boy, my advice was to avoid doing so as much as possible and if she had to drive to wait until the plows had run. Oh, and to keep a good stock of emergency food, bottled water, and so on in case we do get snowed in.

She seems like a sensible young woman, so I’m sure she’ll be fine. She really likes living up here in a rural/small-town environment with the laid-back mountain lifestyle. As she said, everyone is so friendly and so normal. And that the cost of living was so low here. I told her that that had been Barbara’s and my reaction as well when we moved up here in 2015.

Tuesday, 25 July 2017

09:17 – It was 69.8F (21C) when I took Colin out at 0700, partly cloudy. Barbara has some work to do in the garden this morning, and is volunteering at the Friends of the Library bookstore this afternoon. Our dinners the last couple of evenings have been mostly from the garden: potatoes, green beans, and yellow squash casserole. Knowing I like meat, Barbara grilled a couple of pork chops Sunday evening for me to have Sunday and yesterday along with the rabbit food.

We’ve been watching the 2008 BBC version of War & Peace. Lots of cuties, a good dress once in a while, so I’m happy. The plot has something to do with Russia and Napoleon, but I’m not really paying much attention to that part. We also have the Aussie series A Place to Call Home in progress, with the extraordinary Marta Dusseldorp, as well as Dalziel & Pascoe, with the extraordinary Susannah Corbett.

As I remarked to Barbara, I’d be pretty happy watching just historical costume dramas and documentaries, with no contemporary series other than Heartland and one or two others. I think she feels pretty much the same way.

We got a lot of chemical bottles filled yesterday. Today, I’ll be making up still more chemical solutions. While I’m at it, I need to order a few thousand more bottles. We’re down to only a few hundred of the 15 mL bottles left in stock, and we use a lot of them.

Kathy’s comment yesterday about how little the bulk food/calories cost them got me to thinking, so I calculated just how much they did spend on their dry bulk LTS stuff.

~ $100 – 400 pounds of white flour
~ $120 – 400 pounds of white rice
~ $360 – 400 pounds of assorted pasta
~ $140 – 300 pounds of white sugar
~ $100 – 120 pounds of oats
~ $ 50 – 80 pounds of cornmeal
~ $ 80 – 100 pounds of assorted dry beans
~ $ 18 – 48 pounds of iodized salt
~ $ 70 – 18 gallons of vegetable oil and shortening
~ $180 – 24 large jars of herbs and spices

or roughly $1,200 for enough food—literally a ton, at an average of about $0.60/pound—to feed four people for one year on iron rations. That’s about 500 pounds of food and $300 per year per person. The only additional cost, other than their time, was about $150 for LDS foil-laminate Mylar bags and oxygen absorbers.

Of course, they actually spent about five times that much, but most of that was on canned foods, particularly meats. (If not for the meat as supplemental protein, they’d have needed a lot more beans to provide complete protein, probably 250 pounds rather than 100.)

Monday, 7 November 2016

09:02 – With one day left until the election, we’re settled in here, awaiting developments. Federal authorities have said there’s a heightened likelihood of attacks by muslim scum in Texas, Virginia, and New York today, and there have been other calls by muslim scum leaders to attack tomorrow to disrupt the election. Authorities are also on heightened alert nationwide for attacks by BLM scum, progressive scum, and other scum. Just as an aside, I noticed a possible solution yesterday when I picked up a bottle of household cleaner. Right there on the label it says, “Removes Scum”.

There’s been a lot of talk about how this election has meant the death of the MSM. No one on either side believes them any more. They’re talking to themselves and precious few other people. But this election may also mean the death of political polling organizations, whose results have been all over the map. Many people, again on both sides of the divide, no longer believe anything polling organizations have to say. They perceive, correctly in most cases, that polling is now purely politically motivated and that, rather than accurately forecasting results, the goal of polling organizations is now to provide an advantage to one or the other side. Everything is now political.

Tomorrow is not really the election, as most people think. Tomorrow is the first day of an election that’s likely to be drawn out for weeks. Whichever side “loses” tomorrow is very unlikely to concede and get on with normal business. There are likely to be an ongoing series of appeals, court cases, and possibly violence before this thing is settled. Oh, well. We’re prepared for the aftermath, come what may. We’re living in an area that’s as safe as any, where we can just sit back and watch what happens. Unfortunately, at the end of it all, whatever happens, it’s going be Meet the New Boss, The Same as the Old Boss.

There’s a lot of bad information in prepping literature about long-term food storage, both in terms of methods (no, freezing will not reliably kill insect eggs) and in terms of nutrition. Much of the advice is simply a repetition of something someone read somewhere.

With regard to LTS nutrition, many sources claim that you need to store x amount of various categories, including honey/sugars, fruits, vegetables, and so on. All of that is wrong. One can survive quite comfortably without any of those items. A human requires exactly three macro-nutrients (foods consumed in relatively large quantities) and numerous micronutrients (vitamins and minerals, elements, salt, and other things consumed in relatively small quantities).

Calories are an umbrella measure of overall nutrition. A human needs a certain number of calories per day, which varies according to that person’s basal metabolic rate–how many calories you need for basic body functions, assuming you’re just lying around and not doing any work at all–sex, weight, age, amount of work being done, environmental temperature, and many other factors. A small older woman who is not doing any heavy labor, for example, may need 1,400 calories/day, while a young man who is engaged in heavy physical labor may need 4,000 calories/day or more.

All of the three macro-nutrients contribute to caloric intake. Fat contains about 9 calories/gram, while carbohydrates and protein both contain about 4 cal/g. The Food and Nutrition Board of the Institute of Medicine of the National Academies of Sciences publishes a list of Dietary Reference Intakes (DRIs) that provides the Acceptable Macronutrient Distribution Ranges by age range. That information is summarized here:

Assume that you’re calculating nutrition needs for an adult who requires 2,000 cal/day. Fats should provide 20% to 35% of those calories (400 to 700 cal/day). Since fats average 9 cal/g, you’d need about 45 g to 78 g of fats per day for that person. Carbohydrates should provide 45% to 65% of those calories (900 to 1,300 cal/day). Since carbohydrates average 4 cal/g, you’d need about 225 g to 325 g of carbohydrates per day for that person. Protein should provide 10% to 35% of those calories (200 to 700 cal/day). Since protein averages 4 cal/g, you’d need about 50 g to 175 g of protein per day for that person.

Unfortunately, you can’t go to the store and buy a container of fats, carbohydrates, or protein. Well, you can, kind of. Vegetable oil, lard, shortening, and so on are essentially 100% fats, sugar is essentially 100% carbohydrates, and eggs or meat is mostly protein. But most of what you can actually buy is a mixture of two or all three, in varying proportions. Flour, for example, is mostly carbohydrates, but has a significant amount of protein and a tiny amount of fats. Most dairy products contain large amounts of fats and lesser amounts of proteins and carbohydrates.

And the amino acid balance of proteins is also important. Because different vegetable proteins have different balances of specific essential amino acids, one can starve to death eating only grains or only beans. Eating some of each provides complete protein. That’s why our ancestors for a million years have been eating a mix of vegetable proteins, such as rice and beans or wheat and beans or corn and beans. Animal proteins are inherently balanced, so if you can store lots of meat and eggs and dairy you needn’t worry about amino acid balance.

Of course, most people don’t want to deal with all these calculations. The simple way to balance things out is to store 30 pounds of grains (flour, rice, oats, pasta, etc.) per person per month, 5 pounds of beans per person per month, and one quart/liter of lipids (oils and fats) per person per month. Add half a pound of iodized salt and 30 multivitamin tablets per person per month to take care of micronutrient (vitamin/mineral/elements) needs, and you’re set for iron rations, at a cost of maybe $30/person-month.

Of course, that diet would get very old very fast, so assuming you have money left over, you can supplement it with things like a lot of canned meats, soups, vegetables, and fruits, a good stock of herbs and spices, cans of powdered eggs and butter and TVP bouillon, cans of powdered milk, and so on. It’s important to be able to continue eating whatever the situation.

Friday, 31 July 2015

08:48 – I got email yesterday from another woman who wants to remain anonymous. I’ll call her Jen II, so that I can just use the Jen category. Besides which, she reminds me a lot of original Jen. They’re both determined and decisive.

Jen II isn’t LDS, but she’s prepping for her family of five and has jumped into the Mormon “Big Four” long-term food storage with both feet: 1,500 pounds of flour, oats, pasta, instant potatoes, and rice; 300 pounds of beans; 300 pounds of sugar/honey; 72 pounds of milk powder; 50 liters of vegetable oil; 50 pounds of salt; and various other dry staples. They bought most of that in a couple of runs to their nearest LDS Home Storage Center in #10 cans and foil-laminate bags, hauled it home in their pickup, and stacked it in the basement.

She’s now set for a year of feeding five people on iron rations, and could probably stretch that to 18 months with other regular foods she has stocked. Their basement is now stacked with cases of #10 cans, but she knows this is just the basic staples. She needs to (a) add lots of supplemental dried and canned foods–meats, fruits, vegetables, powdered eggs and cheese, sauces, spices, and so on, (b) get it all organized, and (c) figure out exactly what to do with it if/when worse comes to horrible. Her goal is to have what she needs to feed her own immediate family plus some other family and friends for a year or more. Fortunately, her husband is fully on board with all of this, and is happy to leave the decisions to her. Money isn’t much of issue, nor is storage space.

She and her husband are both retired professionals. They live in a small town that sounds ideal. The rest of her family consists of their adult daughter, their son-in-law, and their early-teens grandson.

My first suggestion to her was to pick up a good cookbook oriented toward cooking from long-term storage, such as MD Creekmore’s Shelf Storage Recipes, both of which are collections of recipes contributed by people who routinely cook from long-term storage. Then to go through those, pick out some recipes to try and figure out which ones she likes, and order whatever supplemental foods are needed from Augason Farms via Walmart on-line.

My time this week was occupied almost exclusively on science kits, but I did spend some time in the evenings doing prepping research.

  • I spent a lot of time researching relocation issues. We’re still looking at homes, and have decided to look at some that are farther out into the county. One or two of them are located not far from the oddly-named hamlet of Meat Camp, NC.
  • I read a couple of post-apocalyptic novels, including the first in Angery American’s Home series, .

So, what precisely did you do to prep this week? Tell me about it in the comments.

Friday, 17 July 2015

07:42 – I’ve been working on science kit stuff all week, so there hasn’t been much time left for prepping activities. I did get email yesterday from a guy who wants to remain anonymous, so I’ll just call him Bill.

I guess I’m in the wannabe prepper category you mentioned in one of your comments today. Either that, or I’m just really slow at getting started. I’ve bought Fernando Aguire’s Surviving The Economic Collapse. I bought
some oxygen absorbers from Amazon, and collected 24 two liter soda bottles. I even have a Sam’s Club Membership so I can buy stuff to store in the two liter bottles. I just haven’t bought anything to put in the two liter bottles. It’s taken over a month for me to do this little. In my defense, I will point out that real life keeps raising it’s ugly head and distracting me from prepping.

I have decided I’m going to start storing rice first rather than flour. My wife and I routinely cook with rice and use very little flour. I have started looking for recipes that use all purpose flour. It wasn’t clear from your list of iron rations whether you talking about all purpose or bread flour. I have assumed you meant all purpose flour. Julia Child’s French Bread recipe calls for all purpose flour and a video can be found on Youtube. The other common recipe for all purpose flour is egg noodles made from one cup of flour and one egg. Before I start stocking flour in bulk, I’m going to at least figure out how to make the tortillas in the recipe linked below.

To which I replied:

Real life always gets in the way.

Why not just stop by Costco/Sam’s/Walmart this afternoon and pick up some basic food? Keep it simple to start.

1. A few cases of bottled water. [Following added for this post. RBT] Rinse out those two dozen 2-liter bottles with dilute bleach and fill them with tap water. You can never have too much safe water.

2. A 50-pound bag of white rice, for probably $17. Don’t even worry about transferring it to other containers for now. It’ll keep just fine for at least a couple years in the original bag.

3. Two dozen cans of assorted canned soups. You can use these with the rice to make a simple but tasty meal.

4. A case or two of canned meats (chicken, tuna, salmon, Spam, etc.)

5. A case or two of canned fruit, jars of applesauce, etc.

6. A case or two of canned vegetables, whatever you like.

7. A dozen jars of spaghetti sauce and a dozen packages of pasta.

8. A large bottle of olive oil.

9. A couple large jars of peanut butter and a couple large boxes of Ritz crackers.

10. Big jars of onion powder/flakes, garlic powder/granules, cinnamon, and any other spices you like.

All of this stuff, including the crackers, keeps for at least a year in the original packages.

As to the flour, there’s really not that much difference between types of white flour, other than varying protein levels (gluten). You can substitute them pretty freely. For example, if you make bread with all-purpose flour, the texture of the bread won’t be as good as it’d be if you used bread flour, but it will work just fine.

To which he replied:

That is an excellent idea. You ask why not do it this afternoon? One of the instances of real life happening is three days in the last two weeks when we got 4+ inches of rain. As soon as we get the basement sorted out, I will get a sturdy shelving unit and stuff from your list from Sam’s Club.

And, surprise, I heard from Jen’s husband for the first time. I’ll call him Ben. Ben is not as prepping-oriented as Jen, but he says he’s coming around to her view of things, and has no real objection to most of the actions she’s taking and the stuff she’s buying. Like Barbara, he’s more concerned about the amount of space it takes and the clutter than the cost, and he asks a reasonable question: “When have we done enough to declare that our preparation is complete?”

Just about any prepping website will tell you that you’re never done, that prepping is a journey rather than a destination. And that’s fine as far as it goes. But Ben’s question is still valid with regard to purchases. Is a ton of food each enough for them? Two tons? Ten? When does it stop?

My attitude is that you can indeed reach a level at which you can consider your acquisition of food and other supplies complete, at which point you can consider that your supplies have reached steady-state, where you buy only enough stuff to replace what you’ve used, whether food, ammunition, or other classes of supplies. For me, that level is a three-year supply. Some people are comfortable with just a year’s worth, and I have no argument with that. Others keep a five or ten year supply on hand, and I have no argument with that, either. What should never stop is your acquisition of additional knowledge and skills.

So, what precisely did you do to prepare this week? Tell me about it in the comments.

09:07 – Everything appears to be working normally, with a few minor exception like the placement of bullet points midway down the paragraph rather than on the first line. The other weird thing is that followed links seem to remain the same color as unfollowed ones, which makes it hard for me to keep track of the last comment I read.

Otherwise, I’m happy with this theme. I showed Barbara the new theme when she was on her way out this morning, and asked if she wanted me to install it on her site. She said to go ahead and do it, but I think I’ll wait a day or two to let any problems show up before I chance breaking her site.

Friday, 22 May 2015

07:18 – I’ve spent some time over the last few days inventorying and organizing our stocks. I was putting some #10 cans in the downstairs freezer yesterday when I realized that some of my readers might be interested in what specifically we store. Other than LDS dry staple “iron rations” (x pounds of white sugar, y pounds of macaroni and spaghetti, z liters of vegetable oil, etc.) I hate making specific recommendations because people’s taste in food varies so much. What’s ideal for us may be non-optimal for you and vice-versa.

As to quantities, we’re nominally preparing for Barbara and me plus our 4-year-old, 65-pound Border Collie dog, Colin. In reality, if push comes to shove, I expect to feed more people, including Barbara’s sister and her husband, maybe my brother and his wife, and perhaps a couple of close friends. So although the quantities in this list are nominally for one couple and our dog, in reality we’ll plan to stretch them to cover more people. The way we’ll do that is to buy more “iron rations” than the three of us really need, because bulk staples are inexpensive, particularly if we package them ourselves. A 50-pound bag of white sugar or flour, for example, costs something like $17 at Costco. Stocking way up on those cheap staples provides the basic nutrition—calories, protein, fats, etc.—which can be made palatable with limited quantities of supplemental foods like those in this list.

All of that said, the following list is items we store in #10 cans from Augason Farms, with quantities in parentheses. It may at least give you some idea of items and quantities to consider. You’ll note we don’t include any bulk staples in this list. Augason’s prices on things like #10 cans of wheat, sugar, etc. are usually lower than its competitors other than the LDS Home Storage Centers, but the LDS HSC is far less expensive than Augason. Our rule is that when the LDS HSC offers a product we buy it from them because their quality is high and their prices are lower than any of their commercial competitors. They’re basically selling at cost. Either that, or we package it ourselves in 2 L soft drink bottles or foil-laminate Mylar bags, which is cheaper still.

We’ve standardized on Augason Farms because their quality is very high and their prices are almost always better than their commercial competitors. We’re not radical about it. If Augason doesn’t offer a particular product that we really want, we’ll buy it from Thrive Life, Mountain House, Honeyville, or one of AF’s other commercial competitors. But if the LDS HSC doesn’t carry something and Augason does, we’ll buy it from Augason.

Actually, we won’t buy it from Augason directly, but instead we’ll order it from Walmart, which offers deeply discounted prices and free shipping on orders of $50 or more. Augason actually ships the product directly to us. Walmart is simply offering drop-shipping at a great price.

Note that the following list is by no means all of the supplemental foods we buy to extend our “iron ration” dry staples and make them palatable. We also store lots of canned meats, canned soups, canned fruit and vegetables, spices, baking essentials, etc. etc. These items are simply the ones that it made sense to order from Augason. As of today, our stock of Augason Farms #10 cans totals 46, including:

(9) Whole Eggs Dried Egg Product, 33 oz
(6) Morning Moo’s Low Fat Milk Alternative, 56 oz.
(6) Cheese Blend Powder, 48 oz
(5) Butter Powder, 36 oz
(3) Honey-Coated Banana Slices, 32 oz
(2) Chicken Bouillon Powdered Extract, 65 oz
(2) Dehydrated Red & Green Bell Peppers, 20 oz
(2) Brown Sugar, 56 oz
(2) Lentils, 80 oz
(1) Dehydrated Chopped Onions, 23 oz
(1) Cream of Chicken Soup Mix, 52 oz
(1) Creamy Potato Soup Mix, 3 lbs
(1) Chicken Vegetarian Meat Substitute, 38 oz
(1) Beef Vegetarian Meat Substitute, 37 oz
(1) Bacon Bits Vegetarian Meat Substitute, 34 oz
(1) Potato Gems Mashed Potatoes, 48 oz
(1) Super Nutty Granola, 48 oz
(1) Non-Hybrid Vegetables Garden Seeds, 16 oz

The first four items are the most important ones, and the only ones we’ll probably be adding incrementally over the coming months and years.

The powdered eggs are intended primarily as minor ingredients for cooking and baking, rather than for direct consumption. Each can is equivalent to roughly six dozen medium eggs, so we have sufficient for about a dozen eggs a week for a year. Note that Auguson is honest here and elsewhere. They rate this 33-ounce can as equivalent to 71 medium eggs, which is accurate. Some competitors rate their canned eggs as equivalent to many more eggs. One vendor whose can doesn’t weigh much more than this one rates it as 200+ eggs. Yeah, if you’re counting equivalence in quail eggs. The best-by date on this product is 10 years out, but we keep it frozen, which extends that to 40 years or more.

If you’ve ever tasted non-fat dry milk, you know it tastes nothing like fresh milk. You can aerate it thoroughly, add vanilla or other flavoring, or whatever, and it still tastes like non-fat dry milk. We do keep 42 pounds of non-fat dry milk, along with 48 12-ounce cans of evaporated milk, but that’s mainly for cooking and baking. For drinking, use on cereal, and so on, we keep six 56-ounce cans of Morning Moo’s, which is a dry milk product with other things added to make it taste more like fresh milk. It’s a stupid name, but among dry milks and milk alternatives, most people prefer its taste. The best-by date is 25 years out. Each can reconstitutes to just under six gallons, so the six cans we stock are about 35 gallons worth.

We keep cheeses in the form of frozen fresh cheeses, powdered Parmesan in PET bottles, and cheese sauce in #10 cans. The latter two have best-by dates one or two years out, but in practical terms can be stored for much longer without any significant loss in flavor or nutrients. Still, for long term storage, I decided to keep a half dozen cans of this cheese powder. Its best-by date is 10 years out, but in practical terms it’ll be perfectly good for at least 20 or 30 years. Frozen, it’ll stay good forever.

We normally keep 20 or 30 pounds of frozen fresh butter on hand. If a long term power loss occurred, one of the first things I’d do is melt this down and fill wide-mouth glass or PET jars with it and add an oxygen absorber, which’d keep it good at room temperature for a long, long time. But these #10 cans of butter powder have a rated shelf-life of 10 years, and a real shelf life that’s much longer, even without freezing. The powder can be used as is to add butter flavor for cooking and baking, or reconstituted with water into a butter-like spread. Even better, it can be added to cooking oil to make something that’s very close to soft butter.

So, what precisely did you do to prepare this week? Tell me about it in the comments.

Saturday, 10 January 2015

09:40 – Many preppers work on tight budgets, so I’m writing a large section right now in the Getting Started Chapter about Prepping on a Budget. It assumes a prepping budget of $50 per week, although that can be moved up or down according to individual circumstances.

The top priority is to begin accumulating empty 2 liter soft drink bottles from family, friends, and neighbors. These are used to store both water and food for the long term. The next priority is to get 60 of those bottles filled with water for each family member. That provides about 30 gallons of drinking water per person, or a month’s supply.

The next eight weeks is spent accumulating a basic food supply, which can be done in weekly $50 shopping trips or, more practically for most people, a monthly $200 Costco or Sam’s Club run. In fact, if you have an SUV or pickup, you could do one $400 run to Costco or Sam’s Club and get the whole eight weeks’ purchases all at once.

Week 1:

General purpose white wheat flour, Gold Medal, 50 lb.
Granulated white sugar, Domino’s, 50 lb.
Beans, dry, 10 lb.
Salt, iodized table, Morton’s, 12 lb.

Week 2:

Rice, white, 100 lb.
Bouillon, beef, Knorr, 2 lb.
Bouillon, chicken, Knorr, 2 lb.
Shortening, Crisco, butter flavor, 3 lb. can

Week 3:

Milk, instant non-fat dry, Carnation, 4.4 lb. (2 kilos)
Oil, olive, Kirkland, 3 liter bottle
Shortening, Crisco, butter flavor, 3 lb. can
Chili powder, 20 oz.
Yeast, Fleischmann’s Instant Dry, 1 lb. bag

Week 4:

Oats, Quaker Quick, 10 lb.
Cornstarch, Argo, 2 lb.
Pancake syrup, Mrs. Butterworth’s, gallon
Garlic powder, 20 oz.
Onion powder, 20 oz.
Cinnamon, ground, 20 oz.
Vanilla extract, pint
Pepper, black, ground, 20 oz.

Week 5:

General purpose white wheat flour, Gold Medal, 50 lb.
Granulated white sugar, Domino’s, 25 lb.
Rice, white, 50 lb.
Yeast, Fleischmann’s Instant Dry, 1 lb. bag

Week 6:

Milk, instant non-fat dry, Carnation, 4.4 lb. (2 kilos)
Milk, evaporated, Carnation, case of 24 12-ounce cans
Beans, dry, 10 lb.

Week 7:

Oil, olive, Kirkland, 3 liter bottle
Oats, Quaker Quick, 10 lb.
Beans, dry, 40 lb.

Week 8:

Milk, instant non-fat dry, Carnation, 8.8 lb. (4 kilos)
Shortening, Crisco, butter flavor, three 3 lb. cans

The interesting thing is that after eight weeks and $400.25 you have a full one year supply of food for one adult. Not very interesting food, it’s true, but all of the nutrition necessary–calories, carbohydrates, protein, and lipids. No fruits, vegetables, or meats, but those can be added incrementally once you have the iron rations taken care of.