Iowa winters are interesting. We can get 18 inches of snow dumped on us in 24 hours. Or we can have 60 degree temperatures in late November. The lesson here is to be prepared for a variety of scenarios. Layering seems to be the ticket in our neck of the woods. The three “P”s of prepping are Patients, preparation, and practice. We are all good at the prepping part. One thing I hear over and over from the experts is that knowledge is not enough. Practice is the key ingredient to assure success. With that in mind I just went on a practice run of sorts. Having a three year old brings a variety of concerns to the forefront. When putting together my BOB I am always concerned with weight. I need to remember that if I have to set out on foot, there is a good chance I will be carrying her too. I got her and I all dressed up with winter gear on and headed out into the wilds. Besides having a fun day I also had the opportunity to practice. I got a feel for my new boots. Made some discoveries of a couple more things I need. I also was able to tell how effective pulling her on a sled would be. Not to mention giving her a little lesson on staying on the sled. I pulled her the entire way around the park. I scouted out the available timber and practiced looking at tracks in the snow. While this was our first time out, I was convinced that this would be a great exercise in preparedness.
Hopefully I will have a full retreat before SHTF, but if not I have an emergency BOL. I plan to load up the preps (which I keep here in case bugging out is not an option and we have to shelter in) in my BOV. Ideally if I need to get to the safe place my vehicle will work and the little one and all of our gear will be driven the four miles with no problems. However if this is not an option and sheltering in would be too dangerous we would be forced to bug out on foot. It makes sense to get a feel for how much I can carry (with or without a sled) and how long it may take us to get there. After having such a fun time on our first practice run I have decided this would be an excellent drill to do weekly. Next time I plan to go out with full pack and gear to test it out. If I practice once a week I will build up my stamina, get some good exercise, and teach the little one skills she will need to help us make it to safety. I got this idea after reading a story on Survival Blog about a man in Minnesota. He commented that despite people being native to the area they were totally unprepared for going outdoors in the winter. I decided that both I and my little girl need to get used to being outside in inclement weather and traveling by sled. Not only is it a great fun day of bonding it is also skill building. I have a list of things to add to my gear and a lot of ideas how to incorporate patience, preparation, and practice into a fun day in the woods.
Blessings…….stay warm and stay safe Iowans…..
By FreedomFox
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Join the APN Forum at www.AmericanPreppersNetwork.net
Visit the Iowa Forum at www.IowaPreppersNetwork.net
Showing posts with label survival food. Show all posts
Showing posts with label survival food. Show all posts
Saturday, December 18, 2010
Sunday, December 12, 2010
Bushcraft Training in Iowa
Hello in Iowa.....well it looks like the Iowa Winter has finally made it to us. Just in time for the Holidays. Keep warm and keep safe everyone.
By Tabathaw1
I wanted to tell you about a great Iowa resource. The Midwest School of Bushcraft lead by "A former Air Force Survival Instructor." Terry Barney (a.k.a IAWoodsman) has an extensive background in Survival and training. His Bushcraft 101 training has met with rave reviews. He offers them a couple of times a year. He also offers advanced trainings. He has proven to be helpful and responsive. We are going to be setting up some trainings in the SE Iowa area. Let me know if you are interested and we can take into account locations etc. The prices for the Midwest School of Bushcraft are very reasonable. Over all Terry seems to have a heart towards service and helping his fellow man. I think we can say that Terry and his school are a great asset to Iowa. You can also check out his Survival Videos at Youtube http://www.youtube.com/user/iawoodsman?blend=2&ob=1
Check out the Midwest School of Bushcraft at http://www.midwestschoolofbushcraft.com/
I will keep you posted on the training date for this area.....Let me know if you are interested. The class has limited number of spots available so we will want to register early.
Good luck, stay warm.........
------------------------------------------
Join the APN Forum at http://www.americanpreppersnetwork.net/
Visit the Iowa Forum at http://www.iowapreppersnetwork.net/
By Tabathaw1
I wanted to tell you about a great Iowa resource. The Midwest School of Bushcraft lead by "A former Air Force Survival Instructor." Terry Barney (a.k.a IAWoodsman) has an extensive background in Survival and training. His Bushcraft 101 training has met with rave reviews. He offers them a couple of times a year. He also offers advanced trainings. He has proven to be helpful and responsive. We are going to be setting up some trainings in the SE Iowa area. Let me know if you are interested and we can take into account locations etc. The prices for the Midwest School of Bushcraft are very reasonable. Over all Terry seems to have a heart towards service and helping his fellow man. I think we can say that Terry and his school are a great asset to Iowa. You can also check out his Survival Videos at Youtube http://www.youtube.com/user/iawoodsman?blend=2&ob=1
Check out the Midwest School of Bushcraft at http://www.midwestschoolofbushcraft.com/
I will keep you posted on the training date for this area.....Let me know if you are interested. The class has limited number of spots available so we will want to register early.
Good luck, stay warm.........
------------------------------------------
Join the APN Forum at http://www.americanpreppersnetwork.net/
Visit the Iowa Forum at http://www.iowapreppersnetwork.net/
Sunday, November 22, 2009
Simple Survival Foods - Cheese and Processed Cheese Products
Re-post courtesy Riverwalker's Stealth Survival
There are many different processed foods available today. Unfortunately, not all of them are what you might expect. Many bear little or no resemblance to the real or actual product. Processed cheese is one that you should be aware of the different and varied types and their relationship to the actual food itself, cheese.
Basic Information About Processed Cheese
1.) Processed cheese is subject to legal restrictions and standards.
2.) Processed American cheese must contain at least 90 percent real cheese.
3.) Products labeled "cheese food" must be at least 51 percent cheese (most are 65 %).
4.) Products labeled "cheese spread" must also be 51 percent cheese. The major difference being that such foods have more water and gums to make them spreadable.
5.) “Cheese product" usually refers to a cheese that has more water and less cheese than American cheese, cheese food, or cheese spread. The specific amount of cheese in foods labeled “cheese product” are not regulated and vary greatly.
6.) "Imitation cheese" is not required to contain any minimum amount of cheese. Unfortunately, cheese is usually not its main ingredient.
Quality processed cheese should have certain general attributes. It should resemble cheese and possess a minimum amount of cheese type flavor, preferably with a "bite" such as a sharp cheddar cheese. The processed cheese should also be smooth and evenly colored. It should not have a rubbery texture and should not melt in the mouth.
You can find additional information about the nutritional value, the safe handling and storage of cheese and cheese products, and the many different types of cheese and cheese products here:
http://www.nationaldairycouncil.org/nationaldairycouncil/nutrition/products/product_cheese.pdf
Say REAL cheese please!
Staying above the water line!
Riverwalker
There are many different processed foods available today. Unfortunately, not all of them are what you might expect. Many bear little or no resemblance to the real or actual product. Processed cheese is one that you should be aware of the different and varied types and their relationship to the actual food itself, cheese.
Basic Information About Processed Cheese
1.) Processed cheese is subject to legal restrictions and standards.
2.) Processed American cheese must contain at least 90 percent real cheese.
3.) Products labeled "cheese food" must be at least 51 percent cheese (most are 65 %).
4.) Products labeled "cheese spread" must also be 51 percent cheese. The major difference being that such foods have more water and gums to make them spreadable.
5.) “Cheese product" usually refers to a cheese that has more water and less cheese than American cheese, cheese food, or cheese spread. The specific amount of cheese in foods labeled “cheese product” are not regulated and vary greatly.
6.) "Imitation cheese" is not required to contain any minimum amount of cheese. Unfortunately, cheese is usually not its main ingredient.
Quality processed cheese should have certain general attributes. It should resemble cheese and possess a minimum amount of cheese type flavor, preferably with a "bite" such as a sharp cheddar cheese. The processed cheese should also be smooth and evenly colored. It should not have a rubbery texture and should not melt in the mouth.
You can find additional information about the nutritional value, the safe handling and storage of cheese and cheese products, and the many different types of cheese and cheese products here:
http://www.nationaldairycouncil.org/nationaldairycouncil/nutrition/products/product_cheese.pdf
Say REAL cheese please!
Staying above the water line!
Riverwalker
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