How about dried baccy along with the caffeine, and shroomies?? Shroomies got a high potency-to-weight ratio
Tobacco and mushrooms? 🙃 I don't store either of those things, but you do you. I do have about 50 lighters in my stash
I wanted to bring this post down to reality a bit more. I have organised my own kitchen in this way. Why? Am I prepping for the apocalypse? Nah... As a student working a casual job; practising moderate frugality is a fun, mentally enriching, and inquiry-inspiring pursuit that keeps me learning about random, interesting stuff and finding a balance of healthy minimalism helps cut costs and reduce food waste. Long-life food means you can derive great savings by buying in bulk. Buying seasonal fruit and veg also helps greatly for cost saving (it isn't so important in the apocalyptic scenario but is critical when deciding what to grow yourself if you can manage it, and in saving money in the real world). Luxuries like fresh milk help but frankly in many cultures, they go without. Soy milk is often considered a good alternative. Soy beans, tofu, and soy sauce are prevalent soy derivatives in Asia. But from the looks of things many Asian cultures have no big and sufficient alternatives and as a result their populations are considered calcium-deficient. But perhaps they habituated or evolved to need less, and are okay? Seems not. An article I just found concluded that "Asian populations are evidently under calcium deficient. The mean calcium intakes in Japan and Korea were approximately 500 mg/day or less. This nutritional background is associated with secondary hyperparathyroidism, increased bone resorption and low bone mineral density. Although increased calcium intake from food or supplementation did not improve fracture incidence in Caucasian populations, fracture occurrence in Japanese women after the intervention of calcium nutrition had achieved to decrease in incident fracture. Thus, the calcium intake should be increased to 600 mg/day in populations with a low calcium level (<400 mg/day). When the calcium intake can be increased properly, it is expected that bone abnormalities of vitamin D deficiency may be compensated." https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6372740/#:~:text=In conclusion, Asian populations are,and low bone mineral density. Nevertheless I do stock soy sauce as a fun alternative to salt. Leafy greens are seen as a good alternative to milk for calcium however these would probably be hard to get in such a situation. Powdered milk in the soup or sauce would counteract the stank as well. I like your decision, Julie!
Your grocery pics are bothering me. Are ppl assuming the shops are going to close again and we won't be able to get food?
Dollar stores here only sell out of date food that may or may not still be good to eat. Like a buy at your own risk kinda thing. But they clearly state that on their store so they can legally sell it still
I'm not sure what's going on. The stores never closed here, so it's confusing. We are in the mountains, and it's normal for people to have stockpiles here for the winter....but stuff is never bought off the shelves. We tend to pick stuff up all year. It's strange....and I didn't even think to take pictures of everything. Just stuff I wanted to ask my family if they needed any of.
I worked in a grocery store when I was 13 and that's how they transported it. So the quality should be whatever you're used to as well, most of it is defrosted milk
Evaporated milk and canned sweetened condensed milk ain't bad. I like the condensed milk in coffee or tea, though I dunno no what the usual shelf life on it would be
Offhand, what canned fruits and vegetables do you guys eat and what do you put them in? Other than canned tomatoes, corn and pears i find most stuff mushy and repulsive
Canned, only baked beans (though plain beans are better dry) and tomatoes. (though these can also be jarred) I think peaches and nectarines are elevated by canning and syruping. Pears can go mushy. Most of the popular fruits go to poo when canned. Dried banana crisps, apples, sultanas/grapes, and apricot are joyou. I have pitted dates (amazing for rich charcuterie boards) but those are imported. Dried seaweed is a popular snack and also a useful seasoning. Dry stuff is easier and lighter. Takes up less space and either can be had as-is or soaked when ur ready to eat it. Julie forgot to mention Vinegar and so did I but that is good for pickling! Yay! Reusing your containers is best and pickling jars are uber reusable! Best part of tins/cans is that they are stackable. But if you have stackable jars, they are a game-changer.
Sweetened condensed milk is basically sugar syrup 🤣 And evaporated milk you can mix with water to make regular milk but it's the least cost effective method of long term milk storage
Veggie wise, I buy tons and tons of green beans, tomatoes, and olives. I also buy some corn and beans but not as much. I prefer dried beans, but it's nice to have a few cans on hand if I don't plan in advance to use the dry. Fruit wise...I buy peaches, pears, and fruit cocktail. The kids will eat it just out of the can. I prefer to stockpile frozen fruit, because my kids like to make smoothies. But I keep both. Honestly like 75% of my stockpile foods are stuff that the kids mostly eat, Evan and I still don't do carbs or sugar...but we'd eat it if we were starving.
Oh yes, I have gallons and gallons of vinegars. I am a vinegar addict. I read somewhere like 20 years ago that eating vinegar everyday is good for your mental health. It's probably not true but idc I love it, I dump a little vinegar in nearly everything I cook
Yeah exactly! Then I don't need to use cream OR sugar 🤠 I've been using way more vinegar too! Good for salad dressings but I find I'm super heavy handed with it when I make poached eggs which is probably why we are going through it so fast 🤣