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What It’s Like to Live Without a Refrigerator and How to Adapt

What It’s Like to Live Without a Refrigerator and How to Adapt

Have you ever wondered what you would do if you had food items that needed to be kept refrigerated, but did not have a refrigerator or even a cooler? Maybe some of you have experienced your fridge not working

One of the most inconvenient things I’ve had to adapt to is not having the means to keep my food cold. In Venezuela, I had a couple of fridges and a chest freezer. 

Why don’t you have a refrigerator?

The standard of living here is just different. With the cost of energy here, having a laundry machine is not worth it. This country has the potential for hydroelectric, but that would require energy transporting. And energy transporting is expensive because of the rough terrain. 

The same goes for a refrigerator. Many rentals here now do not have refrigerators or laundry machines, or any appliances. Renting a place with furniture? I wish. The half-million Venezuelans who came by the payloads two years ago have already taken up residency in the better vacancies available. 

Many of you probably do not have to worry about a lack of refrigeration in your current situation. Perhaps some of you have even acquired extra refrigerators and other supplies in the event that you should need them. Where I am, and in my current situation, that is not possible.

How do you manage without a refrigerator?

The grocery store is within walking distance, and I can walk to the Mom and Pop shop around the corner. Living without a fridge means I have to do that nearly every day if I buy foods that need refrigeration. I don’t want to have to do that, but I will do what is necessary to feed my boy and myself.

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Easy Ways to Increase the Available Minerals in Your Food

Easy Ways to Increase the Available Minerals in Your Food

Assuming you’re eating the healthiest plant foods, grown in the healthiest soils, that you can find or afford, what else can you do to increase your mineral intake without using pills?

In the first article in this series we discussed the relative nutrition available in supermarket veggies, heirloom veggies from bio-diverse gardens and farms, and edible wild plants.

In the second article, we explored what’s happened to the mineral availability of the plant foods we eat as a result of soil management, and also as a result of our food selection and preparation choices.

In this final article for this series, we’ll explore some ways to maximize our absorption of the minerals that our plant foods offer.

We Need “Outside Help” To Digest Plant Foods

Plant cells have a cell membrane, and then around the outside of that they have a rigid cell wall made out of cellulose and lignin (substances that are particularly hard to digest), which gives plants their structure in the absence of bones to hold them up. We need ways of breaking down this tough cell wall if we are to digest and absorb the nutrients held in plant cells.

Animal cells, in contrast, have a thin, permeable cell membrane which can regulate what comes in and out of the cell but provides nothing in the way of structure[i].

Cooking with heat, fermenting, pickling, or dressing with an oil and vinegar salad dressing are some examples of preparations that break open plant cell walls[ii] and liberate the nutrients they hold.

All these processes cause plants to lose their crunch and change their colour; that’s how you know the cell walls have collapsed.

Think of it as pre-digesting tough plant foods that our digestive systems are not equipped to handle without some outside help.

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5 (More) Foods That Last Forever

5 (More) Foods That Last Forever

When planning and storing food for emergencies or survival situations, we have long advocated incorporating foods that will last forever (or at least longer than you will). By doing so, this does double duty by boosting your emergency supplies. panties, and your bartering power, as well as ensuring you are purchasing foods as frugally as possible.

Ready Nutrition - Bestselling The Prepper's CookbookIn The Prepper’s Cookbook, 25 must-have foods were explored in this best-selling book. These 25 foods are the foundation of your prepper pantry and used to make an array of foods. 11 of those 25 foods were what is considered “forever foods.”

Today, we are going to explore five more foods to add to your forever food pantries, and if stored properly, they will last forever. Best of all, many of them will serve multiple purposes beyond human consumption and this could give you a hand up should the SHTF!

5 (More) Forever Foods for Your Prepper Pantry

1. Distilled White Vinegar

Distilled white vinegar is actually not made by distillation at all, but made by the fermentation of the natural sugars found in either grains or fruit.  Those sugars are converted to alcohol and the alcohol is then fermented a second time and it turns into vinegar by the production of acetic acid after the fermentation of ethanol, sugars, or acetic acid bacteria. Vinegar typically contains anywhere between 5 and 20% acetic acid by volume and is currently mainly used as a cooking ingredient, or in pickling. The mainstays of the category include white distilled, cider, wine, and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, Chardonnay, flavored and seasoned vinegar and more.

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Fermentation as a Means of Food Preservation: Part III

Fermentation as a Means of Food Preservation: Part III

Also Read – Fermentation as a Means of Food Preservation: Part One and Part Two.

FERMENTED MILK PRODUCTS

Kefir

Kefir is fermented milk that tastes like tangy yogurt. To make kefir you will need some kefir grains, which really aren’t grains. They are a starter culture. They look like a spoonful of cottage cheese. I bought my kefir grains on Ebay for $5.99. They arrived in the mail a few days later packaged in a sandwich-sized Ziplock bag. I was not at all impressed by the squished white stuff. But I followed the directions that arrived with the grains.

kombucha scoby

I filled a clean jar with half a cup of milk and added the mushy white stuff. (They did not look like grains at all.) The next day I poured the milk through a fine-mesh strainer and dumped the milk down the drain. I did this for three days while the “grains” grew and acclimated themselves to my kitchen. On day four I strained the liquid and reserved the grains, as I had the three previous days. But on this day I made my husband try the liquid. He said it tasted like buttermilk. It has been about two weeks now and my kefir grains have more than doubled in size. I am making a quart of kefir a day.

So here’s how you make kefir. Order some kefir grains and follow the instructions, just as I described above. After a few days, the grains will acclimate to your kitchen and you can begin making kefir in earnest. Pour 1 Tbs. kefir grains into a quart of milk. Kefir was traditionally made with goat milk. Raw cow milk can’t be sold in the state of Florida. So I use regular whole milk from the grocery store. Just add the kefir grains to a quart of milk and set aside for 12-24 hours.

 

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Olduvai IV: Courage
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Olduvai II: Exodus
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