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https://www.truthdig.com/articles/goodbye-to-the-dollar/
The inept and corrupt presidency of Donald Trump has unwittingly triggered the fatal blow to the American empire—the abandonment of the dollar as the world’s principal reserve currency. Nations around the globe, especially in Europe, have lost confidence in the United States to act rationally, much less lead, in issues of international finance, trade, diplomacy and war. These nations are quietly dismantling the seven-decade-old alliance with the United States and building alternative systems of bilateral trade. This reconfiguring of the world’s financial system will be fatal to the American empire, as the historian Alfred McCoy and the economist Michael Hudson have long pointed out. It will trigger an economic death spiral, including high inflation, which will necessitate a massive military contraction overseas and plunge the United States into a prolonged depression. Trump, rather than make America great again, has turned out, unwittingly, to be the empire’s most aggressive gravedigger.
(Score: 2) by Phoenix666 on Tuesday February 05 2019, @01:31PM (5 children)
You're better off drying the meat as jerky. It will last forever if you protect it from moisture, and will take up less room and weigh less. You can dry fruits and veg too; if you've ever made ramen with those little packets of dried veg that's the idea.
Additionally learn how to forage the flora and fauna where you are. While others are killing each other over the canned aisle at the walmart you can gather a meal in the neighborhood park unperturbed.
Washington DC delenda est.
(Score: 2) by dry on Tuesday February 05 2019, @07:19PM (2 children)
Mmm, dandelion roots and tree bark with squirrel.
(Score: 2) by Phoenix666 on Tuesday February 05 2019, @10:35PM (1 child)
Dandelion roots are more a coffee substitute. With squirrel I'd use sumac and wild berries to mask the gaminess and wild onion or garlic to round out the flavor. Cattail shoots, purslane, and sorrel make a good salad accompaniment. Some people like dandelion leaves (they sell commercially grown ones in my supermarket) but they're a bit bitter for my taste, unless you use a sweet dressing.
I'm more familiar with tree bark as a cordage source, but if you have edible varieties to recommend, more to the good.
I've always wanted to learn wild mushrooms, but the consequences of incorrectly identifying one have scared me off trying to DIY that entire category.
Washington DC delenda est.
(Score: 2) by dry on Wednesday February 06 2019, @04:54AM
I'm thinking of what is available in the neighbourhood park in desperate times, in particular at this time of year. Dandelion root, while bitter, is a source of carbs. The leaves at this time of year are pretty tough and bitter. They can be parboiled but not much nutrition left. No wild sumac here and have to go aways to find cattails. There is sorrel around though most parks seem too alkaline. have to watch sorrel as well as it contains enough oxatilyc (sp?) acid (think rhubarb leaves) to poison someone if they pigged out too much. No wild alliums either.
As for tree bark, actually the cambium, true emergency food. The natives would eat pine bark in extreme emergencies, its possible to make something like flour out of it but I believe it's pretty labour intensive. Most trees are sorta edible, I like nibbling on maple flowers in the spring and for vitamin C, most conifers needles will make tea that'll keep you scurvy free.
(Score: 2) by MichaelDavidCrawford on Tuesday February 05 2019, @09:56PM (1 child)
In fact I was preparing to make beef jerky when I ran out of food stamps. Can you recommend a marinade? The recipe I intended to use requires a very pricey marinade.
On a positive note, I've got a Jesus Big bottle of Soy Sauce. Could I use Soy Sauce but nothing else?
It happens that I've got quite a lot of frozen fish; humanity has been eating dried fish since the dawn of it.
Most of the beef I've got is way too fatty, but perhaps I can cut out lower-fat portions for drying, then fry up the fatty stuff.
Yes I Have No Bananas. [gofundme.com]
(Score: 2) by Phoenix666 on Tuesday February 05 2019, @10:43PM
I have used soy sauce and worcestershire sauce with brown sugar (I like a bit of sweetness in the jerky), garlic powder and onion powder. Slice your meat thin when it's still half frozen (otherwise it's hard to slice consistently) and throw it into a ziplock bag in the fridge to marinate for a day. If you buy a roast in a supermarket with a deli counter you can often ask them to slice it for you.
To dry the meat I have always used a dehydrator but I read people use ovens on low heat too.
Personally I don't trim fat off the meat because the marbling makes it so much tastier than lean pieces. If you're making jerky as a survival food you might consider leaving it on, also, because calories in that situation are what you want to keep going.
Washington DC delenda est.