>>69277>>69288I have about a year's worth of food-stuffs in my pantry and that's just from proper homesteading.
I have all sorts of pickled items (tomatoes both spicy and simply brined, green tomatoes, pickles, cabbage, beets, a bunch of mushrooms.) I enjoy "delikatessen" food and I make the most out of my garden by conserving what I grow so it can be enjoyed throughout the year (for reuben sandwiches, home-made sausage, and just any serious cooking in general)
I also dry and cure meat and fish (some I catch myself, other I get from the supermarket so I can have a particular flavor profile) and I enjoy growing my own spices (especially tiny hot peppers which are an excellent preservative in lieu of salt)
I go spearfishing and, what I catch, I freeze for hearty new england chowders. I drain the blood right on the boat and pack a cooler so that fresh flavor is preserved for months on end; imo my fillets are better than most dock fare even with the rare leftover I have in march (everyone loves a lobster bisque.) I can't wait for the seasons to start again so I can re-stock and enjoy a beach-bbq
that's not even counting my beans (I have about four or five varieties for different purposes and just to keep things interesting) and rice (brown, white, sushi) which would last my family well over a year if we had to conserve calories at a baseline metabolic rate. I never run out of rice and beans, but I don't have anything over a year old either. potatoes and pasta I like to buy fresh
>>69292I think it's a bit silly to make the distinction between paranoia and practicality and it personally hurts me quite a bit when people mock traditions passed on for tens of thousands of years. I've, fortunately or unfortunately, known what it's like to be truly hungry and thirsty and I can tell you that it's something that gives you a more understanding perspective of preparedness (both in the homestead and in outdoors activities)
