Just How Far off the Grid Can You Get?

Written by Wild Bill on The Prepper Journal.

With the furthest you can get from a paved road in the lower 48 states being 22 miles, (Northeastern Wyoming) getting “off the grid” is a lot harder for most of us than we think.

Have you ever really been “off the grid?” What most would describe as “We are really going to spend a Friday night doing this?” to “the vacation from hell” to “Seriously Dad!?!?” is actually some of the best training a prepper can do. I walked the John Muir Trail one July, from the top of Mt. Whitney to Tuolumne Meadows, 210 miles, and never went more than an hour during daylight without seeing or hearing someone. Summers on the Appalachia Trail can be the same.  And, to settle the argument here and now, the John Muir Trail is a section of the Pacific Crest Trail that runs 2,650 miles from the Mexican Border to Canada, while the Appalachian Trail runs 2,200 miles from Georgia to Maine. Back on topic.

Every prepper needs to challenge themselves and their family to practice. To get off the grid. And the key to this is to start small and safe and then remove the fallbacks. One night at home, from dusk to dawn with no utilities, no electricity, no running water, no natural gas (fireplace, stove, BBQ hooked to home gas system) is a good first step. And no running water means no “bathroom” facilities unless you operate them using buckets of water carried from a water source such as a pool, or pond or lake. I assure you if you have not done this it will be eye-opening. And no cop-outs, no “we did this after that thunderstorm last year”, you know the one after dinner was cooked, consumed and the dishes were cleared and dealt with, the one where only the electricity was off. Dusk to dawn, with a meal at both ends done without electricity and running water, and no natural gas either, do it on a camp stove on camping cookware. It will be easy, it can be fun, especially if you don’t recharge phones and tablets the day of;-) Discussing and writing down “lessons learned” afterwards will be invaluable and help you comprise a survival list based in reality.

From this you can step it up at your own pace. Do it again but in the woods or out in the dessert. Whole different world. Do it for a couple of nights and bring only enough supplies for one – see if you can “ration”, if you can find things like more water, or other things to eat if you must. I know “seasoned” campers may turn their noses up at this but I have found that those with their well-stocked backpacks, packed travel trailers and latest high-tech gear are the first to panic when they run out of supplies and there is no camp supply store to fall back on. No disrespect to campers intended, they have a leg up already, but it is a big leap from spending time on the land to living off it.

And, before the Sourdoughs of the world chime in my experience in Alaska is you are “off the grid” as soon as you lose sight of a paved road. While I will get plenty of push-back on this, the last time I stayed at the Captain Cook Hotel in Anchorage (hardly off any grid) a grizzly was tranquilized in a city park just 8 blocks away, a woman was killed by a black bear just south of Elmendorf AFB, and an Inuit child of 8 was killed by a grizzly near Iliamna Lake, all over a ten-day span. You have your “off the grid” definition, and I have mine. In any case, whatever your take on this aside, do visit Alaska if you get the chance as no artists’ palette has as many shades of green as you will find on the Kenai Peninsula in the summer. Spectacular walking in shorts on a blue-ice glacier with the brilliant green mountains everywhere. Again, back on topic.

Learning for yourself what you need physically and mentally to survive, how each member of your family will deal with things, how to keep your head, can only be done through practice under real conditions. And don’t stress about this as anyone stranded in the wilderness can be found within 72 hours of being reported missing (that is a big hint on how much supplies you should always bring) assuming two important things – someone knows and reports you missing, and you know and can plan on rationing your supplies accordingly, and, of course, you want to be found.

The lesson here is the one that applies to everything, practice makes better, maybe perfect after enough practice.

The post Just How Far off the Grid Can You Get? appeared first on The Prepper Journal.

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Solar Storms and Earthquakes – Science or Pseudoscience?

Solar activity probably has more to do with life here on Earth than we give it credit for. We know that life, as we know it, couldn’t exist without the light and warmth we receive from the sun.

Yet the sun causes us lots of problems too, between the ultraviolet light it emits and the frequent solar storms. The latest warnings issued these days confirm it.

Keep reading to find out more!

The Carrington Event of 1859 caused one of the largest geomagnetic storms of history. Just last year NASA was warning us of a repeat performance, which we narrowly escaped. The difference is, if a coronal mass ejection hit the Earth’s magnetosphere today, the EMP would most likely destroy the electrical grid and most electronics.

But even on a smaller scale, the activity of the sun affects us. The CB radio craze of the 1970s was killed by electromagnetic interference, which was caused by sunspots. Radio interference of all kinds is linked to such sunspot activity.

Even the constant change of our world’s climate has been proven to be linked to solar activity, not CO₂, like the global warming alarmists would have us believe. So, our sun has the ability to do great good, but also the ability to do great harm and it has no conscience to guide it.

While concerns about a coronal mass ejection and the potential EMP it would cause are with us at all times, there are other things the sun is blamed for, which are one time, or at least very infrequent events.

One such is the recent concern of the current sunstorm causing a massive increase in earthquake activity.

Earthquakes exist all the time, proving that there are massive forces at work inside the Earth. But most of those earthquakes are small enough that they are not noticed by anyone except the sensitive seismic equipment that records them.

However, earthquake activity has been on the upswing here in the United States.

Part of that is due to fracking, which requires splitting underground shale deposits by pumping pressurized water into the ground. But those are extremely localized, mild earthquakes, most of which fall into the category of not being recognizable by people on the ground above them.

There has also been an increase in earthquake activity in the vicinity of Yellowstone National Park and the supervolcano it enshrines.

Between Science and Pseudoscience

In some circles, this is raising concerns about a possible eruption, an even that could have dire consequences for a large part of the United States. While scientists still say that we are safe from such an event, an increase in seismic activity in the area around an earthquake is one of the signs that the Earth gives us of a pending eruption .

But now we’re hearing warnings about this solar storm causing a potential increase in earthquake activity, with the potential of earthquakes having a magnitude of as much as six to seven. But there is no real historic scientific evidence to point to a connection between solar activity and earthquakes.

I suppose if the sun’s activity were to produce enough geomagnetic force, it could have an effect on the Earth, even to the point of causing enough pressure to be responsible for the movement of the plates which make up our planet’s surface.

Were that to happen, we would have earthquakes caused by the sun. But the amount of magnetic force required to cause such an event would probably be much more severe than what we see from current solar activity. I propose that it would be strong enough to also trigger an EMP.

Studies have been undertaken, looking at the possibility of a correlation between solar flares (solar storms) and earthquake activity from January 1991 to January 2007.

While it has been shown that all 682 earthquakes of a magnitude of 4.0 or larger were preceded by a solar flare, not all solar flares were followed by earthquakes. So, while solar flares might still have some relation to earthquakes, there is no conclusive evidence that they do.

This indicates that belief that solar flares cause earthquakes is actually pseudoscience, defined as “a collection of beliefs or practices mistakenly regarded as being based on scientific method”, according to dictionaries.

Our modern world is filled with pseudoscience. Most conservatives regard global warming (by whatever name) as pseudoscience. Christians who accept the biblical account of creation see the theory of evolution, which is universally taught as science, as nothing more than pseudoscience. The favor is returned by those who believe in evolution, calling creationism pseudoscience based upon ancient myths.

Likewise, there are many forms of pseudoscience that you can find cropping up within the prepping community.

The idea of the Earth’s magnetic field shifting, supposedly demonstrated by places in the Atlantic Ocean where the magnetic field is reversed, is a pure case of pseudoscience. In this particular case, it demonstrates an important thing we must realize in regard to any pseudoscience.

That is, it is theories, usually based on incomplete and untrue information, which are presented as if they were the TRUTH.

In the case of the supposedly reversed magnetic fields, the conclusion is based upon a false presentation of data.

Oceanographic studies of the Earth’s magnetic field have shown that there are places in the deep ocean where the level of magnetic force vary. The graph I saw shows a variance in almost a sine wave pattern.

But here’s where the problem comes in. Someone arbitrarily drew a line through the middle of that wave, just as would be done with alternating current. In AC, such a line designates a point of zero voltage. So it’s natural to read the graph of the magnetic variance in the same way, giving an interpretation of a reversal of the Earth’s magnetic field.

Could the Earth’s magnetic field actually shift? Yes, it can.

The earthquake and tsunami of 2011, which destroyed the Fukushima nuclear power plant was severe enough to shift the Japanese coastline eight feet and cause a slight realignment of the Earth’s magnetic poles by four inches.

But that was an earthquake measured 8.9, the fourth largest earthquake in recorded history. If you’re doing the math yourself, you see that to actually cause the Earth’s poles to reverse would require 262,954,560 times that amount of force.

This is the type of thing that makes something pseudoscience. While I have just demonstrated that it is theoretically possible for the Earth’s poles to reverse, I have also shown that it would take an astronomical amount of force to make it happen; a force great enough that there’s just as much a possibility of it tearing the Earth apart.

Pseudoscience with a Goal

So why should we care? The fact is, pseudoscience is most often used to generate fear, causing people who hear about it to react in the way that the person presenting it wants them to.

That’s why global warming is always presented as something that can and will end life as we know it.

If they were to tell us the truth about their own data and their own computer models, most people would simply shrug and say, “So what?”

It’s hard to get scared about a potential rise of two degrees in temperature over the next 100 years, especially when you take into consideration that the Earth has already survived periods which were considerably warmer than that. But then, you can’t make money off of saying “Don’t worry folks, it’s just going to get a touch warmer.”

It is easy to sell pseudoscience to uninformed, uneducated people. That’s why low information voters are willing to go along with the whole global warming scam.

But we, those of us who are concerned about the future and about protecting our families from it, must watch out that we don’t fall into the same trap.

Yes, the world is full of risks and danger. Yes, much of the fear mongering that is spread around the internet has some basis in fact, but that doesn’t make it true. In many cases, the potential effects of such an event happening are so low, as to be negligible.

On the other hand, don’t let the true dangers get lost in the midst of the hue and cry of false risks. North Korea’s nuclear and missile programs are a real risk, as are those of Iran.

A coronal mass ejection is a real risk too. So is the possibility of an economic collapse. For that matter, the lowering of our aquifers and the potential lack of water that may cause is a real problem too, albeit one that will take some time to realize.

So was the Ebola outbreak that happened a couple of years ago.

You are the only one who can decide what you should believe and what you should prepare for. That means you must take the time to educate yourself, sifting through the mass of false information and fake news on the internet, and finding the gems of truth, which will tell you what the real risks out there are.

Take action on those, and you’ll be ready for whatever comes your way! Being ready to survive a blackout is one big step to take!

This article has been written by Bill White for Survivopedia.

References:

http://www.swpc.noaa.gov/products/alerts-watches-and-warnings 

http://adsabs.harvard.edu/abs/2007AGUSMIN33A..03J

 

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AR Drop Zone Reticle From Bushnell: Weekly Product Review

For a little over 2 years I have owned and used Bushnell AR drop zone reticle optics, we have the 1-4x24mm for my wife’s 16” 1:9 twist nitride treated m4 profile palmetto state Frankenstein creation. To save weight on her rifle I used a smaller bipod and she carries 20 round magazines. On my rifle we have a 4.5-18x40mm Bushnell drop zone reticle, 1:7 / 16” A2 profile, palmetto state Frankenstein creation, full bipod/ 9-13” swivel – I prefer 30 round magazines, less reloading.

To assist the reader a list of terms and definitions will follow the article, for the sake of continuity...

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A Quick Question and Poll – Which Do You Prefer?

Can I ask you a quick question about my other website at www.mdcreekmore.com do you like the current layout? Is it easy to follow or would you prefer to read each day’s news brief to be in this form at www.mdcreekmore.com?

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

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Wolf Pack Pantry Challenge (Week 12)

Week 12 “Plus 5” Ingredients

• Deer
• Potatoes
• Dried Fruit
• Peanut Oil
• Cream

You have been busy these last few weeks—pressure canning the pork, making bacon and curing hams. You have wrapped that up and have found time to go hunting. You’ve taken down a deer. You have potatoes from your garden.

You have traded another group for some more cream.

You have also had a successful week scavenging. You’ve found several five-gallon jugs of peanut oil (a major score) and a good supply of dried fruit—raisins, blueberries, cranberries, apricots and figs.

...

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Keeping Your Powder Dry!

Written by Wild Bill on The Prepper Journal.

Most of us have lived through the “Dark Days” – The Great Ammo Shortage of ’08 – ’13. Dark days, indeed. If you were like me, your days alternated between agonizing mental arithmetic and staking out the ammo counter at the local Walmart from across the aisle in the automotive section, waiting for the next shipment to arrive. Cabala’s used to advertise that ammo deliveries would make it to the display floor just before opening on Thursdays, there was always a line waiting for the opening Thursdays.

Many days I found myself wanting to train, wishing I had paid more attention to the proverb of the ant who “provides her meat in the summer, and gathers her food in the harvest”. Deciding between saving and training will always be hard for those of us short on cash. Plain and simple. However, having the proper storage system in place can alleviate some of the burden of storing ammunition for the long-term and at least give us the sense that we have done all in our power to preserve its integrity.

The Perfect Container for Ammunition Storage

The perfect container for ammunition storage can lock out air and humidity, while providing protection against extreme heat. Surplus military ammo cans have been a prepping staple for years, however, these cans rely on an o-ring around the edge to keep out humidity and air. The downside is those seals can go bad. If you have these you should lubricate the o-rings on a regular basis. Any true mountaineer treats his/her waterproof boots with a bees-wax coating at the end of the winter to keep them from cracking over the summer and at the beginning of the winter in preparation for the coming snows. This same product is used to preserve the o-rings on swimming pool equipment and is available at any pool supply store as well as Walmart, Home Depot and Lowes. A thin coating is all that is required. WD40 also works but can break down in high heat and, yes, even the ArmorAll you use on your car can work. – an aside as this should always be used on the rubber seals of your vehicles doors, all of them, as well as your hood, and trunk, if you have one, to keep them from cracking as well.

 

In 2017 you should pass on nostalgia and macho and consider purchasing one of the newer plastic ammo cans which do look “tacticool”! These are less likely to conduct heat, and with proper care, can retain their air tight features longer. Using any of the o-ring treatments above on these storage containers o-ring can prolong the life of the seal. These plastic ammo cans are a great investment, especially when you purchase the stack-able kind. I have them and they have yet to let me down. I label them by caliber of the ammo stored in each. One note, I have one very large one, 20″ x 24″ x 9″ and it stores so much ammo that where it sits now determines where I will have to make my last stand with its contents! Smaller and more are the way to go.

If you want to take it a step further, consider some “add-ons”. The zcorr anti corrosion bags are air and water tight. They also come with a humidity test card. Or, you could purchase a BluGuard .30 cal ammo can liner. When all else fails, silica gel packs endure. Consider stocking up on these.

Remember, airtight and watertight ammunition storage is a MUST.

The Do’s and Do Not’s of Ammunition Storage

Do seek to store your ammunition in a dry, cool, location. Do not store your ammunition in hot or humid locations. If you must store ammunition in a humid environment, use a dehumidifier. Don’t rely on older surplus ammo storage cans. Do choose your ammunition storage container wisely. Don’t plan on keeping the factory ammunition box. Do research your ammunition’s components before you purchase and never buy ammunition with a box date older than 10 years.

Final Thoughts

In my many years of managing a firearms store, the most successful preppers seemed to be the ones who consistently bought extra ammo. An extra box of ammo every two weeks can add up. Spreading your purchases out also offsets the financial burden. Having ample supplies of ammunition is a prepping must, as is not neglecting to protect your investment. Keeping your powder dry is a valuable lesson learned.

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5 Classic American Recipes We Love

We all have that one family dish that we’re known for, the one that was passed down to us from our ancestors.

It may be a dip, or a cake, or your grandma’s meatloaf, but if I ask you what your favorite family recipe is, I almost guarantee something instantly comes to mind, and odds are good that we even have it committed to memory.

My family is full of cooks, though traditionally most of them are women.

My former father-in-law Max, on the other hand, probably taught me more about cooking than I ever learned from my family, because he taught me the WHYs of cooking, not just the hows. He taught me how to make all of my grandmothers’-and of course his-recipes come out right every time. Even if they don’t, I have a good idea of what happened.

So, which is MY favorite family recipe?

There’s no way that I can pick just one, so I asked many people across my various venues what they thought, and there were a few good old American recipes that just kept cropping up time after time. You can find some of them in my book, Forgotten Lessons of Yesterday.

But for now, in no particular order, here are the top recipes that I came up with.

Apple Pie

We would be absolutely remiss if we didn’t start with the one food that has a place at any holiday, picnic, or any other event where people gather to eat, drink, and be merry: apple pie!

There are about a million different variations on the recipe, but the traditional, lattice-work pie is the one that instantly jumps to mind.

I’m going to share three tips here that Max taught me for a flaky, fabulous crust – use very cold water, add a ½ tsp of vinegar to your water, and butter is king. My grandma used lard, back when it was readily available because they made it.

Many people turn to Crisco, which is fine, but lacks flavor and is hydrogenated. The flavor of butter is incredible and the texture is light and flakey.

Dough:

• 4 1/2 cups all-purpose flour
• 4 tsp. sugar
• 1/4 tsp. fine salt
• 1 ¾ stick cold butter, diced
• 1 large egg, lightly beaten with 2 tbsp. ice cold water

Filling:

• 2 tbsp. freshly squeezed lemon juice
• 3 lbs. baking apples like Golden Delicious or Granny Smith
• 2/3 cup sugar, plus more for sprinkling on the pie
• 1/2 stick unsalted butter
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 large egg, lightly beaten

Directions

To make the dough by hand:

Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

To make the dough in a food processor:

Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times.

Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.

Form the dough into a flat circle, wrap in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

For the filling:

Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or canned, or frozen for up to 6 months.)

To assemble the pie:

Cut the dough in half. On a lightly floured surface, roll each half into a circle 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.

Cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough.

Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Make sure that the lattice is closed around the edges so that the filling doesn’t boil out. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.

Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.Discover the golden days’ practice for getting all you can eat food without buying from the supermarket!

 

Pot Roast

America is a place where nationalities blend and merge to create a new, unique set of ideals and goals. As such, our recipes are a beautiful hodge-podge of different ethnicities, intertwined and adjusted to make them as American as we are. There’s probably nothing that represents that better than the good old pot roast!

Like every other recipe on the list, there are a million variations, but here’s mine.

• 3-5 lb. chuck roast
• 2 medium onions
• 2 pounds baby carrots
• 5 medium potatoes
• 1 tbsp. salt
• 2 tsp. black pepper
• 2 tsp Italian seasoning
• 1 tbsp. olive oil

Preheat oven to 275 degrees. Heat olive oil in your Dutch oven on medium heat and sear each side of the roast. Remove roast. Add onions and sear on each side. Remove and do the same with the carrots. Remove; pour in 3 -4 cups water.

Scrape all of the deliciousness off the bottom, then add the roast and top with the onions and carrots. Sprinkle the seasonings over the top and around the water.  Put the lid on the Dutch oven and bake for an hour per pound.

Meatloaf (or amazing meatballs!)

• 3 lbs. ground beef
• 3 eggs
• 1 cup oatmeal
• ½ cup ketchup
• 3 tbsp. mustard
• 1 1/2 tbsp. Italian seasoning
• 2 tsp. salt
• 2 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder

This one’s easy. Preheat oven to 325 degrees. Combine everything in a bowl. If it’s a little sloppy, add a bit more oats. If it’s too dry, add a bit more ketchup. You want to be moist enough to form into a loaf but not so wet that it sticks to your hands.

Ideally, you should be able to form it into a meatball that’s a little mushy. Press into a loaf pan or square iron skillet. Bake for 1 ½-2 hours until meat thermometer reads 160 degrees.

Fried Chicken

Picnics and Sunday dinners all across the South wouldn’t be the same without fried chicken. It’s crispy, crunchy, and oh-so-juicy!

Chicken:

• 8 serving pieces chicken, light or dark meat
• 2 cups milk or buttermilk
• 2 tsp. salt
• 2-3 cups peanut oil, more if needed
• 1 tsp. black pepper
• 2 cups all-purpose flour

Put oil in a large skillet (you want about an inch) and heat to 375 degrees. You’ll know it’s hot when you toss in a bit of flour and it sizzles. While your oil is heating, combine all dry ingredients in a medium bowl, and place the milk in another.

Dredge the chicken through the milk then through the flour mixture so that it’s well-coated. Drop gently into the oil. You’ll hear it sizzle. When it stops sizzling and is brown on one side, turn it and cook it on the other side.

When it quits sizzling, it’s done. Drain on paper towels and enjoy.

Buttery, Flakey Biscuits

I’m from the South, but biscuits are eaten in all parts of the south. Biscuits were a staple food for our ancestors and this recipe has been passed down to me via my father-in-law. The important part about keeping your biscuits light is to knead them only enough to combine them. Unlike bread, the more you knead biscuits, the tougher they get.

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 stick cold butter (1/2 cup) cut into eighths
• 1 large egg
• 2/3 cup 2% milk

Preheat oven to 450 degrees. Combine all of the dry ingredients then cut the butter in until you have coarse crumbs, with no chunks bigger than a pea. The goal is to incorporate the butter throughout the flour. Then whisk together the milk and egg and add to the flour. Stir to combine, then knead no more than necessary to make it smooth.

Roll it out to about ½ inch thick and cut with a biscuit cutter or water glass. Place in a greased baking dish so that they’re touching a bit and bake 5-10 minutes or until golden brown. Serve piping hot!

If the article you’re reading provides less than you need about these old food habits, grab my book – Forgotten Lessons of Yesterday – for more!

Now that I’ve shared my favorite recipes with you, return the love! What’s that one recipe that’s been handed down through the generation in your family?

Let us know in the comments section below.

This article has been written by Theresa Crouse for Survivopedia.

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