A listing of all NOAA Weather Radio channels, stations, locations, frequencies, propagation coverage — sorted by State, County, and interactive maps.
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A Guest Blog Post by Aaron “Hutch” Hutchings
Imagine if everything you carried
was easy to transform into another piece of gear. What if you could use a few pieces of fabric
and a couple of well-placed, easy knots to replace broken gear, improvise packs
and bags in a pinch, or even customize haversacks, backpacks, beach bags, belt pouches,
and other bags to your personal body type and adventure needs?
While serving in the Marine Corps, I lived in Okinawa, Japan for several years and was fortunate to have a job that put me in direct contact with local nationals. I was fascinated by the many, intricate ways that they wrapped gifts, lunches, packages, gear, and deliveries. It was not uncommon to see someone walking down the street with their groceries, or some other heavy burden, safely contained in a piece of fabric. While attending some college classes I had a tutor that worked in a Furoshiki shop during the day. She would show up to our sessions in clothes made from sheets of fabric and knots that rivaled some of the most attractive clothing I have ever seen. She also carried all of our study gear in different types of bags made in the same fashion. One of my favorites was what I call the “Okinawa Haversack.” She would untie one knot, roll the bag out with a bit of a flourish, and we had a ready-made study area. The cloth contained all her books, pencils, note cards, a small chalk board, and other study materials. We could comfortably sit on the blanket, picnic-style, protected from moist or sandy ground, and did not have to worry about damaging books or losing items in the grass. When she was done, the study material was placed back on the blanket, and with a few quick folds and one knot and she was off to her next adventure.
I was so impressed with this style that I began to study
Furoshiki and other forms of cloth bending from indigenous peoples around the
world: the bags of the Maasai warrior, Sarong and Pareos-style skirts, the
rebozo materno dating all the way back to the Mayans, and many more. All these forms use just a bit of fabric and
a few simple well-placed knots to create something useful from the most basic of
materials. It was all so cool! Maybe it is the sheer practicality of it,
maybe it is the fond memories of my time in Japan, or maybe it is my love for the
Indiana Jones movies, but for whatever reason I still find the Okinawa
Haversack to be one of the coolest and most useful tricks in my arsenal.
To get started, your choice of fabric is just about limitless. This bag can be tailored to the size of your gear. Generally, the length of your object is approximately one-third the diagonal of your fabric. In the examples I will be using a normal sized handkerchief from Hobby Lobby, for short adventures I tend to use a Shemagh, and for my study trips I like to use a five-foot by five-foot piece of wool blanket that I acquired from a thrift store. Just keep in mind the size of the items you are packing, and the size of the work area you want when your fabric is unfolded. For example, my fire kit only needs to be large enough to keep everything dry, a fishing kit or art kit only needs to be big enough to sit on, and my study kit turns into a full-on picnic sized area that I can spread out and lay on, if I desire. Once you have decided on size, then the only other requirement is that the fabric will be able to form a knot without too much difficulty. There are many different sizes of material out there. Materials like silk and rayon tend to have more give and can be cut smaller; thicker fabrics with less give will end up a bit bulkier and tend to need to be just a bit larger in their dimensions. A great way to pick sizes is to find an old bed sheet or other thin fabric and cut three squares out of it. The dimensions should be about 12 inches by 12 inches, 34 inches by 34 inches and 5 feet by 5 feet. These will give you a pretty good idea of general sizes you’ll need for the different items you may want to pack. Then you can head to the fabric or thrift store and pick any fabric that you think will be strong enough for whatever you are carrying. Experiment with different types of fabrics. There are even many cool waterproof fabrics out there now that are great for keeping one dry while sitting on wet or snowy ground.
Ceremonial Furoshiki has some amazingly beautiful knots, but I have found that, for practical applications, we can replace most of them with either the basic square knot or an overhand knot. For this application, we will be using the square knot. You may remember the old rhyme from your childhood: “Right over left and left over right makes a knot both tidy and tight.” The square knot works either as right over left, left over right or left over right then right over left. You may use one method over the other, depending on the angle you start from, but to make sure that the knot holds under weight for your whole adventure—and unties when you need it—make sure you tie it correctly.
First, Choose two corners and hold one in each of your hands.
Then, place the corner in your right hand over the corner in your left hand, then under the portion in your left hand. Now pull.
Next, take the corner that is now on the left and place it over and under the new right corner. Now pull and tighten your square knot (Note: Reverse if coming from the other direction).
Most people I meet can tie a square knot, but many do not know that there is a nifty trick that will “break” or untie the knot even after it has been cinched down by significant weight on a long hike. So much of the Okinawan culture was based on elegance, flourish, ceremony and grace. The art of Furoshiki taught me that every knot has a trick that will let it come undone easily and should make you look truly good while untying your wraps.
Start with with a square knot and pick a corner. In this example, we will pick the tail on the left side of our knot. It does not matter which side you start on.
Next, while holding the fabric underneath the left tail with your left hand, grab the left tail with your right hand.
Once you have this tail in your right hand, pull it over the knot to the right side.
The secret is to pull the knot hard enough to straighten out the fabric between your hands. Now, grasp the entire knot in your right hand.
Finally, pull the fabric out of the knot with your left hand. It should slide out easily. If it does not, go back to step 2 and repeat.
Learn how to apply the art of Furoshiki (Japanese Scarf Bending) to make 6 different improvised packs, pouches, and haversacks for survival or outdoor adventure. Make functional outdoor bags and packs using only square pieces of fabric & knots.
The Okinawa Haversack finished product looks complicated, but in truth, it is rather easy to accomplish. As mentioned, I use it at different scales to keep my adventures compartmentalized, organized, and comfortable. To practice it is easiest to start with two rectangular items that are the same size, say two books or decks of cards. With time you will find that your items can be different shapes and sizes and still be wrapped with ease. If you are packing heavy items, consider using a stronger fabric, just leave a bit more room between your items to make up for the thickness.
First, find a mostly flat area to work, (the ground or couch cushions work great), then lay the fabric as a diamond, with the “ugly” or “wrong” side of the fabric facing up.
Next, lay the items on each side of the diagonal line of the cloth. This step and the next are not necessary with items of the same size, but it is a great way to ensure even wraps, if you start using items of different sizes.
At this point, you want to flip each item toward the corners. Count the flips as you go. Now, you will know how many times different sized items must be flipped to get back to the correct center position. This way items of different sizes will end up tightly wrapped and in the exact position necessary for this bag to be carried with no concern of coming undone.
Place the corner of your fabric over your items.
Roll the items in the fabric by flipping the items back to the imagined diagonal line. With items of different sizes, you will fold the number of times counted in step 4. Over time, you wont need to count, you will just be able to eyeball the correct position. Different fabrics require different spacing, but I have found one to two fingers of space is good for most fabrics, a bit more with something thick, like wool blankets.
Next, pull the top and bottom corners towards each other and cross them, pulling tightly so that the fabric begins to line up in the space between your items.
Then, fold the item on your right over and onto the other item and flip the entire package over.
Pull the two tails to tighten everything up.
Finally, tie the tails together using a square knot. If you used larger fabric you will have a nice shoulder strap, if you do not need a shoulder strap you can use smaller fabric or cinch down on the knot to make a secure package.
If you have smaller fabric and need a longer strap you can simply tie another piece of fabric to the two tails using the square knot. I use this method often when using two shemaghs.
This bag is harder to explain than it is to use. Hopefully, the pictures will walk you through the process and you’ll end up with a nice, tight haversack. Now that you have mastered the mini version, detailed here, it’s time for you to try this to scale and make a haversack that first you! I also shot a short, quick video that goes through the folds needed to set this up with a small fire kit and Esbit stove:
Thank you so much for your time, do not forget to customize
your fabric to your interests and adventures.
I have found some great patterns for extremely cheap in the remnants
section of hobby stores, and there are countless treasures at local thrift
stores.
I would love to hear what types of things you pack, and any cool innovations or fabrics you find. Whether your adventure is around campus, taking off to the back country, or simply packing an elegant gift, stay safe out there, and keep on adventuring!
P.S. If you like what you see here, I can take you further! Take my course OUTDOOR FUROSHIKI: THE ART OF FOLDING YOUR OWN PACKS & POUCHES FROM FABRIC here: https://www.outdoorcore.com/courses/outdoor-furoshiki
Aaron “Hutch” Hutchings is a survival instructor and outdoor educator. His love for adventure was first sparked by his grandfather’s teaching and stories. This spark was blown into flame in the Boy Scouts and fanned to a full-on bonfire in the Marine Corps. The only thing Hutch likes more then adventuring is helping others start down their own path. Learn more about Hutch on his blog at: http://www.hutchsadventures.com
The post Build Your Own OKINAWA HAVERSACK appeared first on WillowHavenOutdoor Survival Skills.
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You may have witnessed a shipwreck in the movies, in the news, on television, or the internet. But have you ever thought that if you do get shipwrecked, will you be able to survive it?
Surviving a shipwreck starts from the moment the vessel starts to take in water unnaturally – where it tilts and sinks in the process. There can be two scenarios you can find yourself in. Either you will be adrift at sea or you will end up on land. The end goal is to survive either one to the point where you can get rescued.
Always hope for the best but prepare for the worst. Have a bug out bag with you before taking a sea trip. There are tons of ways to build your own survival bag where you can be comfortable bringing it around with you. It will contain all the necessary essentials for your survival at sea. In case you might not be able to grab a life vest, learn how to stay afloat by taking swimming lessons.
Read the emergency signs all over the place once you board the ship. There are a few things you need to do before the ship heads out to sea. These are:
You have to stay calm when evacuating the ship. You must keep a sound mind when doing this as there will be a lot of screaming and shouting going on. Pay attention to the instructions of the captain or crew over the PA system. If you’ve done the first step, you may already have a life vest on you and would be heading to the life raft. Make sure you leave everything else except your bug-out bag.
If you fail to get on a life raft and you have to jump off the ship, do this at the topmost part of the ship and at a spot away from everybody else. If you jump at the lower sections, someone might land on you hurting you or knocking you unconscious. Once in the water, swim farthest away from the ship and onto a raft or floating debris. Just watch out because there might be other people trying to grab you out of panic pulling you underwater.
If you have cuts or wounds, you can wrap them up to minimize or stop the bleeding. Add some extra layers of clothing on you to help your body cope with temperature changes in the water. Hypothermia can set in if you have very less clothing on you.
Tie all life rafts together. Staying in a group will increase your chances of survival. If life rafts are unavailable, put your arms over each other’s shoulder and form one huge ring of people. This will ease the efforts of floating on your own and be able to help those who don’t have life vests. It will also make you a bigger target for search and rescue teams above and on sea level.
Being together will also give you the capability of defending each other especially from predators of the sea like sharks and killer whales. Grab any pole or a stick you can use to poke at them. If worse comes to worst, aim for the eyes and the gills.
This is where your bug-out bag will come in handy. It will contain flares, light sticks, waterproof flashlights, and a signal mirror. It may also contain a cell phone and a two-way radio. You can use any of these to call or signal for help. If you’re on an uninhabited island, you can start a signal fire using the fire-starting kit in your bug out bag. You can use leaves and brightly colored clothing to form an SOS sign.
If an island is in view, head off and start swimming or rowing for it. Other survival skills like starting a fire, building a temporary shelter, foraging or hunting for food, and acquiring drinkable water will come into play. If you’re on an uninhabited island, that is. If you are fortunate and land on an island with even the smallest of populations, then you’re more than blessed because an inhabited island will mean there may be forms of communication and a hospital.
Watch this video by AWE me on how to survive a shipwreck – EPIC HOW TO:
There are a lot of survival methods for castaways at sea or on an island. Ultimately, be of sound mind and never lose hope. Never allow your circumstance to weaken your morale or will to live. A person with a broken spirit is already a dead one.
Do you have any more suggestions or comments you might want to add about how to survive a shipwreck? Please add them in the comments section below!
Up Next: Survival Skills | The Psychology Of Staying Alive
The contents of this article are for informational purposes only. Please read our full disclaimer here.
Editor’s Note: This post was originally published on March 21, 2017, and has been updated for quality and relevancy.
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Heckler & Koch is proud to announce the US availability of the HK SP5, the only authentic sporting version of the legendary MP5 submachine gun available. The SP5 was developed by HK as a semiautomatic, civilian sporting pistol that matches the look and feel of the legendary MP5 submachine gun. “Our whole team is very […]
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In the wild, you can survive by making a meal out of edible insects. You’ll be glad to know they are actually nutritious and could fill your protein needs.
RELATED: How To Identify Edible Insects And Eat Like A King After TSHTF
Being stuck in the wild can make you think of crazy things like having insects for lunch. Disgusting as it may sound, this could actually save your life.
If you’re in no luck finding some edible wild plants outdoors, you might as well start looking for edible insects to get through your hunger problem. You’d be surprised to know of this edible insects list is, in fact, abundant with nutrients that can provide your cellular needs.
It’s better to be prepared and know what can help you survive in the wild, so go on and read along!
One great thing about ants is that you can find them in a lot of places. Dig among anthills and scoop up the ants into a container.
It is recommended for you to boil them first before eating to remove the bitter and vinegary taste it has. An ounce contains about 14 grams of proteins and 5.7ml of iron.
Termites can be found in hordes and fill your protein needs easily. 100 grams of termites is equivalent to 14.4 grams of protein.
A termite mound can feed a couple of people in one go. These edible bugs for humans are in damp climates like coastal areas and thick forests.
If you ever find a corpse of an animal laying there and being fed on by maggots, never think of these maggots as a waste.
While the maggots are feeding upon the corpse of an animal, you may feed on those maggots in exchange and have the meat they’ve eaten for yourself. Maggots contain both protein and carbohydrates you would need for energy.
RELATED: 5 Beneficial Insects For The Garden: Good Bugs Vs. Bad Bugs
These slimy creatures are rich in minerals which help maintain normal blood flow. Slugs are carriers of harmful parasites that can kill you so it would be wise to cook them first before eating it.
These edible insects can be found abundantly during the rainy season.
These are the ones you can find in the wild and not those pesky little buggers that fly around your house. The ones found in the wild feed on fruits and vegetation which are rich in fibers and vitamins A and C.
Have them fried or boiled to kill any bacteria they might have.
Locusts can actually save your life from hunger plus it is rich in both protein and calcium. They travel in swarms and are much bigger than the grasshoppers.
Locusts go to places that have fertile soil, thus, it would be best to look for these edible insects in those places.
Grasshoppers are very rich in protein — for every 100 grams of grasshoppers, there are around 20.6 grams of protein. They can be eaten raw or cooked. But, to add some palate of crunchiness, consider having them cooked.
You can find them on meadows and grassy fields.
Here’s what you need to know about eating edible insects by STORYHIVE:
When SHTF and you run out of food to eat or there are no edible plants in sight, hunt for these edible insects and you’ll get by. However, while these insects are quite nutritious, there are also some that can be poisonous.
Be aware of what you can eat or it could lead to having an upset stomach or something even worse. Make sure to know how these edible insects look like and not mistake them for a poisonous kind.
With that said, it’s also imperative to know how to identify edible insects for your safety.
Have you tried eating any of these edible insects? How was the experience? Share your survival stories in the comments section below!
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Editor’s Note: This post was originally published on July 17, 2017, and has been updated for quality and relevancy.
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by Todd Walker
School is out for summer. Here’s a look in the rear view mirror at our first year of Project Based Learning at RISE Academy.
Our students and staff wish to thank each of you for the encouraging words, moral support, and following our journey of Doing the Stuff of Self-Reliance! Below is a pictorial recap (picture-heavy) of the skills, projects, and links to more in-depth posts for those interested in learning these skills.
Carving tent stakes.
Aware of his “blood circle”
How to safely chop kindling.
The draw knife was a hit with the students.
Cutting rounds for “burn and scrape” spoons and bowls.
Related Links:
Early in the school year, we decided to build an outdoor classroom. Nothing too fancy but functional for our needs. Students used math skills to square corners, learned to read a tape measure (fractions), and lashed the bamboo structure together. Their lashings held fast even through Hurricane Irma.
A lot of square lashings were tied.
A few of the crew.
Raising the roof
The roof secured
Related Links:
We have a joke around school when I’m asked, “What are we doing today?” My typical response is, “Cutting and burning stuff.” You may not get it, but fire takes center stage in the life of our outdoor classroom. Learning to use fire as a tool is paramount for outdoor living and education.
Double teaming the bow drill.
A hand drill coal blown into flame.
Related Links:
Birthing fire from flint and steel
Practicing flint and steel ignition under an emergency tarp.
Ferro rod fire in the rain
Related Link:
Mr. Andrews demonstrating solar ignition
This may be the most mesmerizing of all the skills students learned.
Showing off burned bowls.
Students used Tulip Poplar (Liriodendron tulipifera) bark to craft traditional containers.
Stitching sides with artificial sinew.
A grape-vine was used as the rim on this basket.
Related Link:
A simple way to introduce primitive technology to students is to make a Hoko knife. This stone cutting tool was discovered on the Hoko River archeological site in Washington State. A landslide destroyed the native fishing village about 2,700 years ago preserving artifacts of their material culture.
The flint flake compressed in a split stick with natural cordage.
Some were wrapped with modern cordage (tarred mariner’s line).
Related Link:
Pine pitch, charcoal, and a variety of containers to hold the glue.
Crushed charcoal added to the mix.
Heating the pitch glue low and slow.
Related Link:
Reverse twist cordage from cattail leaves.
Cordage made from a variety of natural materials.
Related Link:
What’s an atlatl?
A simple dart-throwing stick with a handle on one end and spur (male end) or socket (female end) on the other end. The dart, a flexible spear, mates with the spur/socket when thrown. Typically about two feet long, an atlatl employs leverage to extend the arm’s length to propel a dart further and with more velocity than when thrown using only the arm.
Notice the bend in the dart shaft when thrown.
She was proud of her accurate throws.
Related Links:
Cooking over an open fire.
Ms. Byrd enjoying s’mores before Christmas break.
Related Link:
I’ve also created a RISE Academy Playlist on our YouTube channel. if you’d like to see our students Doing the Stuff, click on the video link below:
The things we have to learn before we do them, we learn by doing them.
~ Aristotle
We cannot thank you enough for all the support and encouragement you’ve given our students whom you’ve never met! The full impact of this journey in experiential education may never be known. It’s difficult to quantify. But you can see it in their eyes and hear it in their voice.
Some of you have asked how you might help in more tangible ways. Stay tuned for updates on becoming a partner/sponsor with RISE Academy. Until then…
Keep Doing the Stuff of Self-Reliance,
~ Todd
P.S. – You can also keep up with the Stuff we’re Doing on Twitter, Pinterest, YouTube, Instagram, and Facebook… and over at our Doing the Stuff Network.
P.P.S – If you find value in our blog, Dirt Road Girl and I would appreciate your vote on Top Prepper Sites! You can vote daily by clicking here or on the image below. Check out all the other value-adding sites while you’re there…
Copyright © by Survival Sherpa: Content on this site (unless the work of a third-party) may be shared freely in digital form, in part or whole, for non-commercial use with a link back to this site crediting the author. All links in articles must remain intact as originally posted in order to be republished. If you are interested a third-party article, please contact the author directly for republishing information.
Photo and Video Credits: Many of the photos were taken by Mr. Chris Andrews (teacher) and various RISE students. Video footage was shot mainly by students and guided by Mr. Michael Chapman (teacher).
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(Happy Thanksgiving, and Happy Throwback Thursday! In honor of all the food that will be prepared — and perhaps wasted — over the next few days, I’m republishing this piece from May 12, 2012. It’s my hope that a little judicious leftover prep and/or freezing will cut down on waste.)
I didn’t get to the supermarket for a few days after my arrival in Anchorage. Until then, I used the milk and oatmeal my hostess already had. When I mentioned that I’d be replacing what I used, she looked surprised.
“Uh, that’s really old milk. I meant to warn you off it,” she said.
It had tasted fine to me. That is to say, it tasted about as good as nonfat milk ever tastes – like the water they used to wash a cow. All that mattered to me is that it loosened up the oats in the bowl.
I nearly changed my tune when I checked the “sell by” date: April 5. It was then May 6. I was drinking milk a month past its prime.
Right about now your stomach may be curdling. The milk hadn’t, though. Linda B. bought it to fix a specific dish for Easter and then left the rest on the top shelf for the next month. It never left the fridge so it apparently didn’t have a chance to spoil.
I think we throw food away way too easily in this country.
In the past few months I’ve been making a serious effort to clear out the freezer and cupboards. Since I date the food I freeze, I know that the ground beef had been cooked 11 months previously and that the whole fryer was about a year old. I made bread pudding using shredded coconut that I know is at least four years old. I stewed some rhubarb that was going on five years old.
They all turned out just fine. If the ground beef had been dry I sure couldn’t tell after it was made into chili. The chicken produced copious pan juices. The rhubarb may (or may not) have been freezer-burned, but stewed and mixed with my homemade yogurt the flavor was as sweet-tangy as I’d remembered from previous summers.
This is not to say that we should let our food get old. My goal is to create a better (i.e., written) system so that the rhubarb doesn’t crouch down behind bags of frozen wild blackberries. But as a nation we turn up our noses a little too easily at anything we think of as substandard.
One MSN Money reader talked of a roommate who threw milk away on its sell-by date. He didn’t pour a little in a cup to sniff it for sourness, but automatically tossed it out.
I’ve also heard of people who throw away leftovers after two days in the fridge. Seriously? Cooked food won’t go bad in two days unless the fridge is unplugged.
Why not freeze things if you aren’t going to eat them? Why waste them?
I put the apples and oranges I’d bought into the bottom drawer of the fridge. (At no point did I compare them.) A couple of days later I sliced into a Sunkist and found it was partially frozen. The apples were, too. Since I knew they’d probably be mushy when thawed, I cut them up and cooked them into applesauce.
After Linda hosted her writers’ group we grazed for days on the leftovers. Almost a week later there was still a little roasted chicken left, so I turned it into what I can only describe as mock curry. It’d never pass muster in Madras, but I’m rather fond of the dish. But it was a little too thick, so I took Linda up on her offer to use anything in the cupboard. Before I opened the can of chicken broth I decided to check the “best by” date.
You guessed it: Old. Really old. As in “March 2002.”
The can wasn’t bulging and there was no suspicious odor. I stirred it into the curry and ate the one-pot-glop results off and on for a week. And I didn’t die. Not even a little bit.
Incidentally, what’s known as an “expiration date” doesn’t mean much of anything. They’re not even required by federal law except on infant formula and certain types of baby foods. When you’re talking dry or canned goods, the date means the end of peak flavor. “It’s just a quality issue,” a USDA spokeswoman told me. (For more information, see this USDA fact sheet.)
I do have some standards. When mold grew on the last few slices of bread I gave it a Christian burial. The previous day it had been merely stale, whereupon I turned it into French toast. I should have frozen the rest before it got moldy. Next time I will.
A former co-worker who grew up in various Alaska villages would have cut off the moldy part and eaten the rest. That’s too much even for cast-iron-stomach me. Then again, he talks about eating eggs that “came over with Baranof.” He and his family also ate WWII powdered eggs up until the early 1960s. It’s a toss-up as to which oeufs were more dismal.
The point is they were food and the family ate it. When you’re a village kid, you don’t ever waste food.
That makes me a village kid, I guess, although the rural area where I grew up was referred to as a “township.” I was raised by a mother whose family lived much of the year on garden produce, dry beans, biscuits and white gravy and by a father whose family ate whatever his mom could grow and his dad could shoot. (As a kid my dad swore when he grew up he would never willingly eat another rabbit. He never has.)
My three siblings and I ate whatever was put in front of us – and quickly, too, because if you cleaned your plate you had a shot at getting some of the last little bit of potatoes left in the bowl.
Would we have dreamed of saying, “Eeewww, that meat loaf is three days old – I won’t eat it”? Oh, hell, no. (Not that meat loaf would last for three days with four kids around.)
Would anyone I knew have thought that milk too close to its sell-by date should be thrown out? Nope. In fact, we might have hoped it was close to its sell-by date, because it might be discounted. The freshness of bread was a moot point because ours came a dozen loaves at a time from the bakery outlet.
A couple of weeks before I left Seattle I found milk for 99 cents a gallon at the Asian market near my house. Its sell-by date was the next day. I turned it into two delicious batches of yogurt. And I still didn’t die.
I’m not saying that everyone has to eat the way I do. But I’m suggesting that you reconsider the way you look at “old” food, or at least at the buy-and-use practices that let food get old in the first place.
For example: If your fridge is full of mouldering take-out containers perhaps you could concentrate on finishing leftovers before bringing more food home? You could even learn basic cooking so you don’t spend so much money on food that you don’t even finish.
Or if you make a big pot of chili and get tired of it in two days, for heaven’s sake freeze it in small portions. Instant lunches! Or here’s an idea: Cook a smaller pot next time.
How many hours did you have to work to earn the ingredients? How much energy, fertilizer, pesticide and water did it take to produce and preserve the tomatoes, meat, beans and spices? When “old” food goes down the disposal those resources disappear, too.
Like your grandma said, people are starving in Africa. They’re also starving in the United States. It’s unlikely that either group would check a sell-by date before eating. But it’s pretty likely that the close-dated milk is still good.
The post Don’t throw it out until you’ve smelled it. appeared first on Surviving and Thriving.
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Originally posted on Chuck Hill's CG Blog:
Misappropriated this from Fred’s Place Tribute Group on Facebook. Feel free to add more in the comments. 1. You know instantly that “work smarter, not harder” means billet cuts. 2. People ask…
“YOU MIGHT BE A COASTIE, IF…” Read More »
Security overload leads to apathy. How often do you hear a car alarm go off and roll your eyes hoping the owner would disable the blasted thing before the incoming headache comes a knocking? The primary objection I have to such systems is they work too well. Every week I hear an alarm being triggered […]
This is just the start of the post Security Information Overload: From Panic to Apathy & the Remedy. Continue reading and be sure to let us know what you think in the comments!
Security Information Overload: From Panic to Apathy & the Remedy, written by Thomas Xavier, was created exclusively for readers of the survival blog More Than Just Surviving.
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Take advantage of cheap Turkeys immediately before and after the Holidays. Here’s what to do with it after you buy it and cook it…
Original source: Right After Thanksgiving (or Christmas) Turkeys Are Cheap!
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