Tag Archives: Recipes for Resilience

Resilience Lite

A few years ago, when I was doing my annual Resilience Check, I noticed my scores in the Community Networking and Emergency Planning (National Plans) sections could improve. What was I missing? I hadn’t been to a local Council meeting for over a year. Attending these, however far outside your comfort zone it may be, is crucial in developing a resilient community.

parishes in mendip somerset UK

So I went along, intending just to listen with a positive attitude. After all, these people are volunteers. I ended up being persuaded into filling a casual vacancy. Now I’m the Parish Resilience Officer!

The Council commissioned a new website, and I was asked to write a list of ‘Easy Things One can do to Reduce Carbon Emissions’. Now, I’m not a fan of simplistic solutions. ‘The Handbook of Practical Resilience’, at 180 pages, is as reductionist as I usually get.

However, there are a few tips which fashionable ‘To-do lists’ often omit, and here they are…..

ENERGY – Always remember to turn devices off when you’ve finished with them for the day. Leaving them on standby wastes a surprising amount of electricity!

FOOD – Cut down on food waste by shopping with a list and planning ahead to use up leftovers. Buy food from local suppliers wherever possible.

WATER – Don’t waste water! Keep your plumbing system in good repair. A dripping tap can waste 15 litres of water every day.

HOUSING – Most houses have double glazing and good insulation these days. Try turning your heating thermostat down by a degree or two, or cutting an hour off the heating time. If you only have single glazed windows, put up a set of thick winter curtains as well as your normal ones, leaving a few inches of space between them. This double layer of cloth helps keep the cold out.

TRANSPORT – Cars are very useful, but we rely on them too much. Make at least one journey a month by other means. Cycle, or get the bus, to the market. Walk to visit friends in the next town. It’s important to support all the transport options available.

WASTE – Avoid buying disposable items. Get cleaning products in bulk and fill up re-useable containers. Buy refillable pens, start using rechargeable batteries for your gadgets.

COMMUNICATION – The ‘gate poster’ has come into its own during the pandemic. Local businesses were able to advertise food delivery services with the help of their community. Do you know where you could display information so that your neighbours will see it? It’s a good way of communicating. If you’re having a clear-out, maybe you could sell a few things rather than taking them to the tip?

CLOTHES – Take good care of your clothes. If you do, you can afford to invest in good quality items, which last much longer. Learn how to check seams, zips and labels to recognise quality clothes in charity shops.

ENVIRONMENT – Look after your local wildlife. A healthy environment is a direct benefit to you. Birds are important in controlling insect pests. Wetlands mitigate flooding. Walks in nature are known to be important for our mental health.

the resilience wheel

The full programme of achievable actions to boost your level of practical resilience can be found in the Handbook, along with instructions for creating and following a Resilience Plan. It’s not all about being careful with resources. I encourage you to go on adventures, have some fun seeing new places in your locality or further afield.

‘Recipes for Resilience – Common Sense Cooking for the 21st Century’ makes food security fun, with over a hundred easy-to-follow and adaptable recipes.

Your Resilience Plan – Water

Water affects your life in many ways, from carrying away waste to shaping the landscape. It’s essential for growing food and for washing, important in transport and in the national power supply. It can be both useful and dangerous. You need to know about water.

Start at the beginning, which for most people is their water bill. Take a look at it. You’re charged once for the water you use in your house, and a second time for the same volume of water as it is carried away. Apart from the water you drink, most of it flows in and back out again. The high standing charges reflect the cost of maintaining and improving the extensive infrastructure needed to make this happen, most of which is underground or at special locations.

Do you use all available measures to conserve water in your house? Many water companies include useful information in their bills to help you use less. The average person in my area, for example, uses over 180 litres a day. My daily use is 119 litres, which includes watering my food crops. You can save quite a lot of money by being careful with your water.

pie chart of domestic water use

If your guttering is in good condition, you can catch rainwater from your roof and use it to water your vegetables. ‘Grey water’, that is water used for basic washing in baths, washing machines and kitchen, is harder to make use of. One easy method is to use a hose-pipe bath siphon to water your lawn or trees in summer. Although simple adaptions in new houses could help this situation, they are not prioritised.

Many bathroom products come in plastic bottles. You can reduce this waste, avoid harsh chemical additives and support local businesses by buying hand-made soaps, shampoo bars and bath bombs. Many common cleaning products can be made at home using simple ingredients such as vinegar, bicarbonate of soda and citric acid. These cause minimum pollution of your waste water.

Never mix bleach with anything but plain water!!

Keep your plumbing system in good repair. A dripping tap can waste 15 litres every day! Make sure you have a well-fitting bath plug and you can have a reservoir of clean water in an emergency. The truly dedicated can save on bills by flushing the toilet with bath water.

Japanese style toilets where the cistern is filled by a hand-washing sink!
Or get one of these neat Japanese style toilets where the cistern is filled by a hand-washing sink!

Every section of your resilience plan has one or two adventures in it. For a day out, visit a hydroelectric power station. At Pitlochry in Scotland, you can see the salmon ladder from an underwater viewing chamber! Or go on a tour of a water treatment works and compare it to a similar tour of a reed bed system. The latter will take you out in the country, probably to an eco-village or similar interesting establishment. You could even plan a trip to one in Europe!

water wheel

There’s another adventure to tick off in the Water section. Explore a canal or river, maybe even take a barge holiday or a river cruise. Observe the wildlife and infrastructure found on a waterway, study its history.

You need around two litres of drinking water every day. If you have to find and purify this yourself, you’ll already be in a serious situation. Fortunately, thanks to the long-established infrastructures created by your community, things rarely come to this. If it did, do you know how to purify water for drinking? Could you make a simple filtration system from scavenged materials? Would you still need to boil this water?

a selection of water containers for an emergency

Finally, if tap water stops being an option, where else could you go? Do you know the location of your nearest well or spring? You could probably find an organisation dedicated to restoring such resilient assets; maybe join it.

So, this is water. You have to drink it to stay alive, and so do your food animals and crops. It serves for washing and for carrying away waste; provides power and transport. In Britain, we rarely have problems with a shortage of water, but many other countries do. If you happen to travel to such places on holiday, observe the strategies they use. Resilience is a constant learning process.

 

I did a test purchase of ‘Recipes for Resilience’ from my publishers, and had the book within 8 days. They are ‘print-on-demand’ so never run out of stock; worth considering rather than getting messed about by Amazon!

‘The Handbook of Practical Resilience’ is also available from New Generation Publishing. It contains the updated Resilience Assessment. Signed copies of both can be obtained by contacting me directly.

Notes on a Resilient Community

I made these notes some years ago, while researching for ‘Recipes for Resilience – Common Sense Cooking for the 21st Century’. A whole sheaf of writing was condensed into a ‘mind map’, as pictured below, and set aside.

rough notes on self-sufficiency

If I need this information for an article, book or story, this serves to remind me of the conclusions I drew from the research. It underpins the description of a resilient village on page 198 of ‘Recipes’ for example.

However, other people don’t find it quite so clear, so I’m just going to expand on these notes a little.

I began the project by musing on how much land a single person might need to grow all their own food. An acre of vegetables is said to be sufficient, but you’d want more variety, more redundancy, perhaps extra food to trade for other necessities. This is what I came up with:-

One acre of vegetables

About a third of an acre for chickens – you’d get both eggs and meat here

One acre for a horse

One acre for a cow

A quarter acre for a sheep

One square yard of grain gives you one loaf; 200 square yards of grain crop should suffice.

A quarter acre of pond supplies fish

Barns, workshops and housing would occupy another quarter acre.

That’s about four acres, adding land for paths, fences, windmills and suchlike.

By that time, I was considering fuel as well. Four acres of coppiced woodland can provide enough to heat a house all year in a temperate climate.

This was looking like a lot of work for one person. Suppose you got ill? A house can accommodate several people. Farm animals don’t like to live alone. Resources and practical skills are only half of the Resilience Wheel. Community is important. Let’s add more people!

With four adults living in the house, the amount of woodland required remains the same, but we need more food:-

Four acres of vegetables

About eight acres of pasture. There’s now enough land for a serious rotation. The sheep follow the cows and horses, the chickens follow the sheep. You could bring pigs into the mix too.

Add a couple of acres of orchard, with fruit and nut trees. The sheep and chickens can forage here too. There will be beehives for honey and wax.

About half an acre of pond is probably still enough. Any more and the fish may be too hard to catch! If you have a flowing stream as well, there’s water power to consider.

An acre of grain gives extra for fodder.

Your buildings will still take up about the same area; a quarter acre

And the four acres of woodland.

That’s about twenty acres all told. The single person had to manage eight alone. I notice I’ve randomly added a few more acres into the total in the original notes. I forget why, so let’s do the same. Call it twenty-four acres to support four people, that gives us extra land for crop and pasture rotation. The animals are much happier in their little herds. The extra labour opens up possibilities.

Now we’ve almost certainly got a surplus of produce. This tiny community could even support an elderly person and children, who each need less than half the food of a working adult. Not many children, as a two-child family is the only way to sustain this group long-term. Land does not multiply itself.

Now they need some company. Let’s give each household of six a thirty acre plot, just in case they temporarily expand to eight people. Fallow meadowland is easy to grow and pleasant to have, easy to cultivate if needed. Twelve of these plots, as segments of a circle with the houses and valuables at the centre, form a circle a mile wide. We’ve now got seventy to a hundred people in a little village, bordered by a band of woodland.

how many people can live on three square miles of land

That’s quite a small community. Could it get bigger and remain resilient? Let’s double the diameter of the circle to two miles. The houses are still only a mile, twenty minutes walk, from the edge. You’ve got horses, renewable energy for tractors, you’ve laid paths. According to the expanded calculations in the picture, up to 72 households could be accommodated, or three to four hundred people of all ages from babies to the very old.

Below is a diagram of how the cultivated land could be laid out, with crops needing more maintenance closer to the houses. Sheep graze the edge of the forest, to discourage saplings encroaching. Water as in ponds, streams, rivers or even canals, may have to be worked around. Perhaps a couple of segments must be left unclaimed to host these common resources.

layout of a self sufficient plot

The coppiced woods form a circle around the village. It’d be useful to have a zone of natural forest beyond these. Fungi and game were always a fall-back plan if crops failed. Lets say a thick band of woodland, a couple of miles across, separates one of these villages from another. Your neighbours are only four miles away, an easy journey on foot – though you have horses and electric vehicles.

All the elements are in place for a fully sustainable, completely resilient lifestyle. Add skilled crafts people making luxury items, remote working because you haven’t forgotten technology and still have the internet. Unlikely? It’s surprising how resilient the internet is now that it’s been discovered!

What you can actually do right now may bear no more relationship to this than an acorn does to a full-grown oak. Remember – every majestic tree was once a nut that didn’t give up!

A Seasonal Recipe – Potato and Leek Soup

Recipes for Resilience – common sense cooking for the 21st century’ is the book you need! There’s over a hundred basic recipes, arranged to make use of seasonal foods, plus gardening advice to help you with your vegetable patch. Learn how to combine food stores with fresh produce, and your food bills could end up as low as mine!

Here’s one of the recipes from the book, using the ingredients you find in the winter months:-

Leek and potato soup

A couple of large leeks from your resilience garden

A couple of medium potatoes from winter stores, chopped small

Stock – half a litre (one pint) for two people (use a stock cube from stores)

Optional – some dried wild mushrooms. Practice with commercially available types

Acquiring the skills to collect and preserve wild mushrooms safely is quite a task. Try eating some already prepared first. You may not like the taste or texture! However, if you don’t eat animal products, fungi can be an important source of protein.

Dried foods need a lot of cooking water, so it’s best to add them to a stew or soup. Follow any instructions about pre-soaking on the packet, or online.

Slice up the leeks and sauté them in a little oil with a dash of tamari (optional). Pour in the stock, add the potatoes and mushrooms. Simmer for about 20 minutes; it’s ready when the potatoes are soft. If the mushrooms need longer – there are many different varieties – the rest of the soup is fine with that, as long as you keep the liquid topped up.

You can make this into a ‘cream’ soup. Allow it to cool so it won’t scald you, then blend it. Warm it back up, stirring in 4 fluid ounces (100 ml) of single cream. Don’t let it boil. Serve as soon as it’s hot enough.

Although richer and more nutritious, this soup won’t keep as long as the dairy-free version; it’s best eaten up at one meal.

Recipes for Resilience book in leeks

Now here’s the seriously resilient version:-

War Soup – a modern famine recipe

4 tablespoons of dried milk

1 stock cube

2 tablespoons dried parsley or whatever green leafy stuff is around, shredded

Mix the dried milk with 2 tablespoons of water until it’s creamy. Make up to half a litre (one pint). It should look roughly like milk. If it seems too thin, mix up another tablespoon of powder with a very little water in a cup and stir this in slowly to thicken it. Adding more dried powder straight to any mix often results in lumps.

Of course, if you have the packet, follow the instructions given to make up a pint.

Heat the milk gently, stirring in the crumbled stock cube and the leaves; serve at once.

Note the similarity to the ‘cream of potato and leek soup’ above. Both involve milk and stock cubes. Both can be expanded with garden forage or wild edibles. You would tend to use these recipes if protein from meat or pulses was in short supply. Milk supplies extra Vitamin D in the dark winter months.

Recipes for Resilience‘ doesn’t just cover the skills of buying cheap for stores, and growing food to supplement your monthly shopping. (Yes, that’s monthly! I go to the supermarket once a month, to buy in heavy items like tins. I spend about £40 there, including a few expensive treats. Every four months, I spend another £50 on stocking up a small freezer. That’s it. My store cupboard’s always full.)

It also explains how to cope with very serious emergencies, where the power and mains water could be out for some weeks. The sister publication, ‘The Handbook of Practical Resilience – how to survive in the 21st century’ goes into more detail. You don’t have to have a cabin in the woods – and you probably won’t – to use the survival skills outlined. They work right where you are.

Can you afford not to have these books?Handbook of Practical Resilience and freezer with labels

You can also buy them on Amazon, though supporting my helpful publisher is better!

‘Recipes’ is here

The ‘Handbook’ is here

Or you can contact me and I’ll send you out a copy.

‘Recipes’ at £9 plus £3 p&p UK

the ‘Handbook’ at £10 plus £3 p&p UK

Your Resilience Plan – Food

In Chapter Three of the ‘Handbook for Practical Resilience’, the Food section is used as an example to describe the role of the tasks provided in achieving your personal resilience.

Ideally, you would be sourcing many of your basic foods from local suppliers either directly or through shops, deliveries and markets. You’d know most of the people involved in the food chain personally. You’d grow a lot of fresh produce yourself, or harvest it from your community garden.”

If you have reached this level of food security, you are doing very well. However, not many people in Britain will be able to tick all these boxes, so we’ll look at the other end of the scale.

You buy all your food from a large supermarket, eating mainly processed meals. You can’t cook and don’t know anyone who can show you how. If you have a garden at all, your landlord won’t let you grow vegetables. In an emergency, you would depend on food aid being brought to you rather than being able to support yourself on surrounding resources for a while.”

This is not a resilient position to be in. You don’t have any control over your food supplies.

empty shelves 1 mar 18

Imagine a scale from one to ten, with the highest score being for the ideal situation. Where do you think you are on this scale? What actions could you take to improve your score, and what barriers might you need to deal with?”

The first strategy you need to consider in the worst-case scenario is storing food. Supermarkets – and cash and carry shops – are useful for sourcing large amounts of tinned and dried produce. They have handy car parks, so you can transport these easily.

Ready meals are a waste of space. You need to be able to put basic meals together from ingredients. This is far more economic, both in cost and storage. With cooking skills, you can make the best use of the sort of random selections available during shortages. You can also plan ahead, shop with a list and work out how to use up leftovers.

It’s unlikely that you’ll have enough land – several acres – to supply all your food needs. Even a pot of herbs on the window sill can provide essential vitamin C if you are obliged to live on stores for awhile. Using whatever growing space you have will help you cultivate the skills required to grow food. At the very least, this will help you partake in informed decisions about community or national farming strategies.

An important factor in your personal resilience is the amount of food grown in your immediate area – within walking distance! At present, food growers have difficulty selling their products at retail prices. They are forced to go through commercial buyers, who take most of the profit.

If you move your food shopping away from supermarkets and towards local markets, high street shops and farm deliveries, you are moving a considerable amount of money back to food producers. This will enable them to continue, and food will remain accessible to you.

The first five tasks in the Resilience Plan for each section are achievable with no extra resources, just a few changes of habit. The fifth task in the Food section is to research a balanced diet. This is useful for your general health, but more important in a prolonged food shortage.

Vitamins and minerals are rarely scarce in normal circumstances, as people can eat a lot of food. Where you have to ration stores though, it’s very important to be aware of these. ‘Recipes for Resilience’ covers this in more detail, and outlines a simple list of food stores which can fit under a bed, or other small space. You can build on this to fill any available space you have.

a box of emergency food supplies

There is more that you can do as an individual to support local food production. Some community initiatives may exist in your area. Join a buying group or food co-op, learn about community supported agriculture. Start your own scheme, referring to the Community Quadrant for help.

Take your growing projects further. If you have a garden, dig up unproductive lawn areas and start growing vegetables. Apply to your local council for allotment space. Encourage the planting of food trees in public spaces.

Many people think the height of survival skills is to be able to forage on wild plants. There will not be enough of these. With practical resilience, you’re better off learning how to determine whether out-of-date tinned food might kill you or not.

A knowledge of native edibles is useful in your Resilience Garden. With selective weeding, you can ensure that you have a base layer of these hardy self-seeders. If you have to neglect the garden for awhile, they will carry on without your help for several years.

The final task is a research project, designed to lead you into more complex issues around food. The concept of default meatis that which can be produced by feeding domestic animals on the waste created from growing one’s own vegetables.

You will observe, when you do this for yourself, that there is a great deal of leafy material, peelings and other by-products. These can be composted directly, or fed to livestock for meat, eggs and milk. In Russia, 40% of food comes from individual small-holdings.

So these are the ten tasks to accomplish in the Food section of the Resilience Wheel. You can hurry through them, or take your time, gradually increasing your food security skills. Remember that you only need to score 70% in each section, so even if you have no chance of accessing land in Q8, you can still pass.

The Food section of the Resources Quadrant is one of the subjects I’ve chosen for further development (as described on page 178). As you work through the plan, think about your own areas of particular interest. Where would your personal skills and experience be best applied?

Page and chapter numbers refer to ‘The Handbook of Practical Resilience’.  The ten tasks relating to the Food section of the Resources Quadrant are listed in Appendix One (Your Personal Resilience Assessment).

Food security, storage and growing are covered in detail in ‘Recipes for Resilience – Common Sense Cooking for the 21st Century‘, along with over a hundred useful recipes.

Both books are available from Amazon and Waterstones, but it’s more resilient to support the publisher direct.

 

Changes

With the growing stresses of over-population, the only surprising feature of a global pandemic is that it didn’t happen years ago.

After two months of extreme precautions, even the resilient community described in Recipes for Resilience (page 198) would have to consider some activities. Roofs may need mending, crops planted or harvested, essential spare parts manufactured.

In the present world, we need to think about what tasks are crucial, and start moving these into local control. Economy of scale causes inefficiency of delivery at the best of times, and is now a recipe for disaster.

For example, a popular strategy has been to cut one’s workforce, close regional offices and oblige one member of staff to spend their day driving all over the South West to attend to jobs which used to be covered by people in that area. This should never have been thought acceptable. The employer’s staff and office costs are shoved onto the taxpayer in an underhand way, via the road system where the hapless employee now spends most of their time.

In the new world, this paradigm provides a sure way of spreading infection over a wide area.

Other changes have interesting implications.

Working from home, in many cases, has proved not only possible but very popular. The empty office blocks in city centres could be re-purposed for housing. The pressure on roads and public transport caused by commuting would ease. More people could travel to the cities for leisure, without fearing the awful ‘rush hour’.

As long-distance commuting becomes a thing of the past, the pressure to build on prime agricultural land should be eased. We’ll need this land to feed ourselves.

In Britain, we’re only growing enough food for 60% of the population. As these figures come from the farming side, they already assume zero waste at the consumer end. This is as good as it can get. We need to support farmers by shortening the food supply chain, so they get a larger share of the retail price. Then they can afford to explore more resilient practices (see, for example, page 29 of the Handbook and page 6 of ‘Recipes’).

The controversial Universal Credit benefit scheme could be usefully deployed to help with sourcing farm labour without turning to international travel – another high risk activity. This work is seasonal and often involves living on the farm for a short period. As you have to pay for this accommodation, and still keep up the rent on the home you occupy for the rest of the year, this is discouraging.

The UC system is capable of covering normal housing costs during a period of agricultural work, regardless of earnings during this time. It would be a kind of micro-subsidy, going direct to the workers rather than the land-owner. A limit on farm accommodation costs may need to be factored in, and other safeguards against abuse, but at least we don’t have to get permission from Brussels to use such initiatives.

This pandemic must act as a wake-up call.  We have exceeded our carrying capacity, as described in ‘The Handbook of Practical Resilience‘ (page 63).  Allowing a virus to achieve population reduction for us is both cowardly and dangerous.

 

The Handbook covers every section of the Resilience Wheel and provides a framework for you to add more information.  The Second Edition includes the full Personal Resilience Assessment.  Use this to determine where your current level of practical resilience is, compared to the minimum you need to survive, then follow the Resilience Plan to improve this.

‘Recipes’ covers the Food section of the Resilience Wheel in detail, explaining how to store, grow and prepare for maximum food security.  It contains over a hundred easy and adaptable recipes, plus seasonal gardening tips and some historical background – how the Icelanders survived 600 years of famine, for example.

A Review of Emergency Stores in the Resilient Household

After staying within the confines of the Resilience Garden for three weeks, I thought it’d be a good time to see how my food stores were holding up.

Naturally, I have the box containing the fortnight’s worth of emergency supplies, as described in ‘Recipes for Resilience – Common Sense Cooking for the 21st Century’. I’ve hardly touched this, so I still have a good reserve if the kitchen stocks get low.

These are unusually high. Despite my reservations about freezer stores (see ‘Recipes’ page 171), I inherited a small front-opening freezer from a lodger. I was only just ahead of the panic-buying curve in filling it up, but went into lock-down with a good selection of frozen food. I targeted fresh meat, fruit and other ingredients rather than ready meals. I’d already discovered that a partly empty freezer consumes noticeably more electricity than a full one does, so as I use the supplies, I fill up spaces with packs of sliced bread or home-made cake.

 Freezer stores for Zombie Apocalypse, day 22

Freezer stores for Zombie Apocalypse, day 22

A short power cut reminded me of the vulnerability of this method of storage, so I’ve been focussing on using up the freezer contents! The food I chose can be quickly cooked, even preserved, if the power really goes down.

The leeks in the Resilience Garden have just finished.  I bought a small sack of onions in anticipation of this. The rocket has started to bolt, but there’s plenty of wild garlic for fresh green leaves and the broccoli is ready. The potatoes are finished; they refuse to stop sprouting now, unless drenched with toxic chemicals. Carbohydrates of all kinds are out of season. This is when one turns to dried grains, pasta, rice and flour products.

Wild garlic in the Resilience Garden
Wild garlic in the Resilience Garden

There’s a few gaps showing after so long living on stores. It’s a bad time of year for fruit. I should have acquired more of the tinned and dried varieties.  I’ll have to adjust my usual diet a little to use these up in rotation. No food is wasted using the Resilience plans!

I’m very fond of little trifles, and always get a pack when I do my infrequent re-stocking at a supermarket. However, a packet jelly with frozen fruit makes six small dishes full, and a tin of custard provides enough topping for these. I should’ve put away more jelly and custard, plus some sort of cream!

Home-made trifle

I don’t like storing UHT milk as it has a relatively short shelf life and really does go off. It’s hard for me to use up, as I’m accustomed to have fresh farm milk delivered. When the milk deliveries suddenly went out of business last week, it was a bit of a shock!

It was a good opportunity to open up the bag of milk powder and get that used. Another firm has taken over the milk round now, so all is well with dairy produce again.

Local shops have regrouped and are offering deliveries as well, so I can order in some seasonal produce. I feel I need to support them, but it’s hard to find enough things I need. Rhubarb is good – mine is still too new to harvest – and cauliflower is in season. Mostly I buy more honey, which keeps forever.

In summary, after three weeks living very well on stores, I could still last for months. Tea and coffee might have to be replaced with garden herbs. I’m already out of chocolate and sweets, and the last packet of biscuits is being rationed. The reserve milk is gone, but I have Vitamin D tablets on board.

Following the Resilience Plan, not only will you be set up for food stores whenever something happens, but none of the food will be wasted!

‘Recipes’ gives detailed instructions on how to achieve personal food security and can be bought direct from the publishers.

‘The Resilience Handbook – How to Survive in the 21st Century’  has now been re-released as ‘The Handbook of Practical Resilience – How to Survive in the 21st Century’, with additional content!

How to survive? You need these books.

Food Stores – Recipes For Resilience

Storing food is an ancient human habit, taking advantage of a surplus to get your tribe through leaner times. The range of storage methods available to us today are considerable, yet fewer people than ever take advantage of them. The most popular strategy seems to be stocking up on frozen ready meals, then zapping them in the microwave. No actual cooking involved.

Is this resilient? Of course not.

In an emergency, the mains electricity may fail. After a few days, your freezer stores will be turning into a waste disposal problem. There could be extreme weather outside which forces you to stay at home.  An injury, or contact with a contagious disease, might mean you are stuck in your home for medical reasons.  You need a back up.

Tinned and dried foods keep well, even in challenging places such as your loft or shed. Only store what you’re prepared to eat. These stores will need to be rotated as they go out of date. Your survival recipes should be planned to incorporate any other food which might turn up – garden produce, a delivery of rations, a community food share.


a box of emergency food supplies

This 32 litre stack box fits under an average bed and contains enough supplies to last one person for a fortnight. Porridge for breakfast, pan bread if you’ve no oven, a selection of stews and curries. I haven’t calculated the calorie intake, or added up grams of carbohydrates, just worked out a sensible meal plan covering all the food types.

A fortnight’s worth of emergency supplies can be a valuable asset to a household. Using a selection of your normal foods, as pictured, you have a back up when you run out of tomato ketchup, milk, beans, coffee. You can restock as these foods come on offer!

These stores are tailored to my preferences; what would you keep? Do you have special dietary needs?

Remember that, in some emergencies, you may not have mains services. Stick to recipes which can be achieved on a camping stove (have you got one?), or even an open fire. Learn about Dutch ovens, understand the principles of cooking and how you can use ingredients inventively.

My book ‘Recipes for Resilience – Common Sense Cooking for the 21st Century‘ has full details of this food store, plus over 100 recipes and seasonal gardening tips for growing your own vegetables with minimum effort.
Sensible preparations mean you’re never caught out.  The essence of an emergency is the unexpected, and panic buying can be dangerous!

 

Can you make jam?

The second edition of ‘The Resilience Handbook – How to Survive in the 21st Century’ is due to hit the shelves in a couple of months. The draft Personal Resilience Assessment, currently free to download here, has been updated and is included in this print copy.

In the Handbook, I present practical resilience as a course. You can work out your current basic level with the assessment and improve this using the Handbook. Unlike sustainability, practical resilience can be measured.

The assessment isn’t just another list of ‘100 things you can do to save the planet’. It’s a professionally constructed set of questions, chosen from thousands of options and tested for over a decade. Safely sharing our team’s abilities in practical resilience was a challenge.

The tasks described are all designed to lead on to higher levels. Take the innocent-looking question from the Practical Skills section – ‘Can you make jam?’

Preserving surplus fruit is a valuable skill, and one which the resilient individual should certainly possess. So much for the basic level, and you can stop there.

empty shelves 1 mar 18

Do you – or your neighbours – have food stores kept in a freezer? After two days without electricity, these will transform into a waste disposal problem. You can salvage frozen fruit by turning it into jam, if you know how. If you’re in the habit of making jam, you’re likely to have spare sugar, empty jars and the right equipment.

Follow the Resilience Plan into higher levels and you realise that a strategy to deal with this rotting food could be important, if normal services are severely disrupted. The Local Strategies chapter touches on this, but you would have to think about it yourself, preferably in advance of any need.

Firstly, take photos. Contact your insurance providers if you can. Then preserve as much food as possible before it goes off – how long have you got? Double bag the rest and bin it outside. Make sure cats and rats can’t tear the bags open. Keep enough deep plastic or wooden stack boxes with lids to hold the whole contents of your freezer in case there isn’t room in your bin.

Suppose you don’t have an outside space for rubbish? This is where established relationships with other people in your area come in handy. If you’d paid attention to the Handbook, you’d be part of a local group and can discuss this problem with people in the same situation. Maybe someone will come up with a plan. Perhaps you could contact the nearest recycling plant, arrange to gather up the food waste yourselves and bring it over, if there’s a car trailer available.

So, can you make jam?

 

‘Recipes for Resilience – Common Sense Cooking for the 21st Century’ goes into more detail around food – growing, storage and preparation. Find out how to improve your personal food security in cheap and achievable ways. There’s a recipe for making raspberry jam from frozen fruit.

The first edition of ‘The Resilience Handbook – How to Survive in the 21st Century’ is still available here.

Don’t delay – buy today!

Quarantine

“To separate and restrict the movements of well persons who may have been exposed to a communicable disease, to see if they become ill”

Quarantined people were often allowed to remain in their homes. It’s a long time since there was a need for this to be taken seriously. The last time this procedure was used in Britain was during the flu epidemic of 1918. More recently, in 1972, during a smallpox outbreak in Yugoslavia, their government had to impose martial law to enforce a rigorous quarantine, in association with the World Health Organisation.

The word ‘quarantine’ comes from the Italian ‘quaranta giorni’ meaning 40 days. While the Black Death raged in Europe, incoming ships had to stand off from coastal cities for this period before they were allowed to land people or cargo. After 37 days, one is either dead of the plague, or free of infection. Quarantine periods for other diseases, such as cholera, were shorter.

‘Isolation’ is a more serious form of quarantine. It involves the separation of people who are actually ill from the rest of the population, usually in a facility with medical staff. Historically, it was mainly applied to lepers, hence these facilities were often termed ‘lazarets’. It’s also used where people can’t be trusted to obey the rules of self-quarantine, as in the famous case of ‘Typhoid Mary’.

An entire community can be isolated by a ‘cordon sanitaire’. The village of Eyam, in Derbyshire, saved their neighbours from the plague in 1665 using this strategy. The reverse can be applied, where a community isolates themselves from potentially infectious people. This is called ‘protective sequestration’.

These tactics were often used in Britain. Villages traded and communicated with each other through ‘wheat stones’. At a convenient halfway point, goods were placed on a large stone, or slab, to be collected. Often, there was a cup-shaped depression in the slab, filled with vinegar, to disinfect money. Place names, such as the ‘Slab House Inn’ near Wells still recall these practices.

 

The Resilience Handbook has advice about emergency isolation in your own home.  At least if you are in quarantine, you can expect mains services to continue.  Other emergencies can be even more challenging.  

Keep a distance of two meters from people who bring you supplies.  If you don’t have a face mask, a scarf over your nose and mouth will protect them from germs if you cough or sneeze.  A bottle of vinegar, or some other disinfectant, is essential and a large stash of pound coins might come in handy!

Recipes for Resilience – common sense cooking for the 21st century‘ has more detailed advice about the fortnight’s supply of food which you might need in any emergency, but which is particularly relevant now.