[Steve]

Comet Leonard is approaching Earth -

COMET LEONARD IS APPROACHING EARTH: Comet Leonard (C/2021 A1) is approaching Earth for a close encounter on Dec. 12th. So far this week, the comet has nearly tripled in brightness, making it an easy target for small telescopes and digital cameras. Six days after its close approach to Earth, Comet Leonard will have an even closer encounter with Venus. That flyby will be visible in evening skies next week. Sky maps @ Spaceweather.com.

https://nexusnewsfeed.com/article/scienc...ing-earth/

https://spaceweather.com

[Steve]

Convenient foods for your 72-hour kit to survive without government assistance

Surviving man-made and natural disasters requires some serious planning. After a disaster occurs, you may not be able to buy food for your family’s survival. That’s one reason why so many activists choose to be prepared with Bug Out Bags, also called 72-hour emergency kits. It’s up to you to do what needs to be done to ensure your self-sufficiency at a time when your government won’t be able to help.
Your Bug Out Bag should be checked regularly to ensure that it’s organized and well stocked. All emergency items should be stored in some type of convenient carrier. Many survivalists prefer backpacks. This makes it easy and convenient to quickly grab your short-term emergency kit if you need to evacuate. Not only are these kits perfect for emergency preparedness, they will also come in handy on camp-outs, hiking trips and biking journeys.
A 3-day emergency kit could effectively help to save your life after a natural or man-made disaster. No one actually wants a catastrophe to occur. But, as you know, we simply have no control over this. So, the smart thing to do is to be prepared just in case. When tragedy strikes, things tend to get very hectic and chaotic. Your 72-hour prepper kit will help give you peace of mind when it comes to your short-term emergency survival.

https://nexusnewsfeed.com/article/food-c...ssistance/

https://www.naturalblaze.com/2013/07/con...r-kit.html

[Steve]

Survival gardening with David the Good - Ice Age Farmer broadcast (part one)

https://nexusnewsfeed.com/article/self-s...-part-one/

https://www.youtube.com/watch?v=n8QCeKkSVuc

[Steve]

"Not going to happen to me again" - prepping goes mainstream in post-COVID era -

Consumer psychology radically changed during the early days of the virus pandemic as shortages at supermarkets emerged. Bulk-buying habits were never a thing with the modern consumer in a pre-COVID world, but now 'prepping' has gone mainstream two years since the beginning of the virus pandemic as supply chains remain snarled and food inflation is out-of-control. Many have discovered: be prepared or be hungry. 
The pandemic was an eye-opener for tens of millions of consumers who learned the government and big corporations wouldn't take care of them when things go south. Even our elected officials were nowhere to be found in the early days of the pandemic when people panic hoarded food at supermarkets and fought over toilet paper in a 'free for all battle royale'. 


https://nexusnewsfeed.com/article/food-c...covid-era/

https://www.zerohedge.com/markets/not-go...-covid-era

[Steve]

No Grid Survival Website -

Inside you will find 70 ingenious projects that can help you protect your own family in times of economic crisis, long-term blackouts, riots, hyperinflation, hurricanes, martial law, or other unforeseen events that may come our way.

But the immediate payoff of having these projects is that they make you independent and self-sufficient on your own property. You don’t want to depend on anyone for your basic needs!

It only makes sense financially to start producing some of the stuff you need at home instead of making other people rich. The money you save each month adds up over time, so these projects will pay for themselves and turn you a steady profit afterward.


https://nogridsurvivalprojects.com/book-...azOF6DIRe8

[Steve]

Lessons from the past: 26 Great Depression recipes every prepper should know

If you’re a prepper, it’s best to learn different recipes so you can prepare a variety of dishes using the food in your stockpile after SHTF.
Below are forgotten recipes from the Great Depression that you can try, especially if you’re frugal and want to make the most of your supplies when disaster strikes. (h/t to TheSurvivalistBlog.net)
During the Great Depression, people struggled to provide food for their families because food and other resources were scarce. But people still had to eat, so they found ways to make the ingredients they had last for the longest time possible.
Many of these recipes can be tweaked using common ingredients like potatoes and beans. Some of them may sound very frugal, strange or unappetizing, but they were all popular during that era.
Bacon grease-fried cornbread
Bacon grease-fried cornbread is a popular dish that is still served today. This dish was popular among sharecroppers and rural families.
Bacon grease-fried cornbread is simple to make and filling. Different versions of the dish can be found all over the American South.
Burgoo
Burgoo is a stew made with whatever meat and vegetables are available. The dish was often served at church socials or community gatherings.
Chipped beef on toast
Chipped beef on toast was common in the military and among truck drivers.
The dish is made with dried beef that is rehydrated and then sauteed, usually with onions. It is served over toast or biscuits.
Dandelion wine
Dandelions are nutritious and people used them to make wine during the Great Depression.
When trying this recipe, make sure you only use dandelions that haven’t been sprayed with pesticides.
Ingredients for 4 quart jars:

• 1 gallon boiling water
  
  
• 1 quart yellow dandelion blossoms, well rinsed
  
  
• 8 cups white sugar
  
  
• 1 (.18 ounce) package wine yeast
  
  
• 1 orange, sliced
  
  
• 1 lemon slice
  

Preparation:

1. Place the dandelion blossoms in the boiling water. Let the dandelions stand for four minutes. Remove and discard the blossoms, then let the water cool to 90 F (32 C).
   
   
2. Stir in the yeast, sugar, orange slices and lemon slice into the water and pour the liquid into a plastic fermenter. Attach a fermentation lock.
   
   
3. Let the wine ferment in a cool area until the bubbles stop for about 10 to 14 days.
   
   
4. Once done, siphon the wine off of the lees (deposits of dead yeast or residual yeast) and strain with a cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine for at least one week for the best flavor.
   

Depression-era potato soup
While this soup was created during the Great Depression, it became popular again during World War II.
The soup is made with potatoes and whatever vegetables are available. You can also add meat if you have some.

Fish chowder
Fish chowder was popular among coastal and riverine communities. This hearty and filling soup was usually made with whatever fish was caught that day and leftover vegetables.

Fried cabbage pasta
Make fried cabbage pasta if you want to use up leftover cabbage. Prepare it with or without meat.

Fried squirrel
Fried squirrel is perfect for small game-eating. This is a common dish in the rural south, where squirrels are plenty.

Hominy grits
Hominy grits are a staple of southern cooking. These are made from dried and hulled corn kernels.
Boil hominy grits and eat them as is or grind them into flour.

Hoosier cream pie
Hoosier cream pie is a Hoosier tradition that dates back to the 1800s. It’s made with a layer of sugar cream, a layer of custard and topped with meringue.
Back in the Great Depression, Hoosier cream pie usually had a crushed cracker crust.

Junket
Junket was a popular dessert during the Great Depression. It is made with milk and rennet, and it has a pudding-like consistency.

Meat and potato patties
Meat was often considered a luxury during the Great Depression, and many folks tried to make meat last by using additives in various dishes.
For example, meat and potato patties are made with bread, flour or ground or mashed veggies.

Molasses cookies
Molasses was a common sweetener during the Great Depression because it was much cheaper compared to sugar, which was more scarce at the time.
Navy bean soup
This soup is a staple among Navy sailors. It was also popular in the Great Depression because it’s cheap and filling.
You can make the soup with navy beans, ham and potatoes.

Pigs in a blanket
Hot dogs were a staple meat item for many poor Americans during the Great Depression.
Pigs in a blanket are made with hot dogs wrapped in biscuit dough and then fried or baked.

Rabbit stew
Rabbits were a common source of protein during the Great Depression since it was more accessible and cheaper compared to cows, pigs or lamb.
Learn how to hunt rabbits or raise them on your homestead. Compared to larger animals like cows or pigs, rabbits don’t require as much feed.

Red flannel hash
This dish is made with beets, onions and potatoes. It gets its name due to its resemblance to a red flannel shirt pattern when served in a skillet.
This is a great option for vegetarian preppers.

Sauerkraut
Sauerkraut was a popular dish during the Great Depression because it was a cheap way to get vitamins from cabbage.
It is still a popular dish today. Sauerkraut is a great recipe for preppers because it’s a useful method of preserving a pantry staple like cabbage.

Shepherd’s pie
Shepherd’s pie is made with lamb or mutton, potatoes and other vegetables. It can also include cheese.
In the U.S., the dish is often made with beef instead of lamb. While the dish originated somewhere in Europe, it became popular in the U.S. during the Great Depression.

Slumgullion
Slumgullion is a stew or goulash made with whatever meat and vegetables are available. The name comes from the fact that it is usually made with insubstantial leftovers or “slums.”

Succotash
Succotash is made with corn and beans, and sometimes it includes bacon and tomatoes. The dish is popular in the U.S. and Canada.
The Native Americans have eaten succotash for centuries.

Wacky cake
Wacky cake is made without butter, eggs or milk.

It was popular during the Great Depression when these ingredients were scarce and expensive. This chocolate cake is often served with frosting.
Watermelon rind pickles.

People often grew watermelons in home gardens during the Great Depression because they didn’t require much care or attention.
To minimize food waste and maximize calorie output, people pickled watermelon rinds and served them as a side dish.
Ingredients for 1 pound of pickles:

• 2 pounds watermelon rind, from a roughly 5-pound watermelon
  
  
• 1 cup apple cider vinegar
  
  
• 1 cup water
  
  
• 3/4 cup sugar
  
  
• 1/4 cup chopped candied or crystallized ginger
  
  
• 4 teaspoons kosher salt
  
  
• 1 teaspoon red pepper flakes
  
  
• 1 teaspoon allspice berries
  

Preparation: 

1. Use a sharp peeler to remove the exterior green portion of the watermelon rind. Discard the green part.
   
   
2. The rind should now be mostly white, with a little bit of pink or red on one side. Cut the rind into one-inch cubes.
   
   
3. Add the apple cider vinegar, water, sugar, ginger, salt and spices to a two-quart saucepan set over medium-high heat. Bring the mixture to a boil and hold for one minute, then carefully add the chopped watermelon rind. Return to a boil then turn off the heat. Remove the pan from the heat and let it cool for 30 minutes.
   
   
4. Move the pickles to a two-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible, then cover the jar and leave it at room temperature for another one and a half hours.
   
   
5. Refrigerate the pickles overnight and consume them within a month. Keep the pickles refrigerated.
   

Wayside beans
This dish is made with navy beans, bacon and molasses and was popular among sailors and truck drivers during the Great Depression. A blue-collar staple, wayside beans are high-calorie, filling and easy to prepare in large quantities.

West Virginia peanut soup
This dish is very filling and full of protein. It is made with peanut butter and onions, but people sometimes add potatoes to it.
It was created during the Great Depression, when peanuts were cheap and readily available.

Yankee pot roast
This roasted beef dish is popular in the northeastern United States. It is often cooked in a Dutch oven or slow cooker and can be served with vegetables.
Yankee pot roast was considered a special dish and was often served on special occasions, such as weddings.

Before SHTF, learn how to make these frugal but filling dishes from the Great Depression to make the most of your food stockpile.
Watch the video below to know how to make succotash.

For full references please use source link below.

Video can be accessed at source link below.


https://nexusnewsfeed.com/article/food-c...ould-know/

https://www.food.news/2022-07-07-26-grea...-know.html

[Steve]

James Walton leads the Prepper Broadcasting Network and is host of the ‘I Am Liberty’ show. 

https://prepperbroadcasting.com/

https://delingpole.podbean.com

[Steve]

How to make a solar oven in seven simple steps


A solar oven is an environmentally friendly way to cook using the sun's power.

Overview

• Working Time: 1 hour
  
  
• Total Time: 1 hour
  
  
• Yield: 1 solar oven
  

• Skill Level: Beginner
  

A solar oven is an easy, environmentally friendly way to cook food solely using the sun's power. It works by reflecting sunlight onto an enclosed surface. You can use a solar oven to heat water and cook meat, vegetables, and bread just as effectively as in a conventional oven—though it may take more time and, of course, the sun needs to be shining.
Assembling a solar oven is simple; you can use materials that might already be in your home. There are two main types of solar cookers: those shaped like boxes and work like conventional ovens, and those shaped like a bowl or a satellite dish. The surface of the cooker is covered with a reflective material such as aluminum foil or mylar to redirect the sun's ultraviolet rays and cook the food.
Why Build a Solar Oven? 
Solar ovens are a simple alternative to burning wood or other fuel for cooking. Unlike wood- and coal-fired ovens, solar ovens do not contribute to deforestation, global warming, and indoor air pollution.
For campers and backpackers, a solar oven is easy to assemble, is as lightweight as a camping stove, and doesn’t require you to transport firewood or flammable fuels. Many of the materials in a solar oven are recyclable. The energy is free and produces no emissions. Since there is no flame, you can safely leave it alone while the food cooks. And as long as you don't touch the heating surface, it's a lot safer than any open flame.
A solar oven can replace an outdoor grill, allowing you to keep your home cool in the summer by cooking outdoors. You can also cook on a solar oven during a power outage.
This is a great STEM project to teach young people about energy and recycling or re-purposing materials. Use your solar oven to make cheese melts, English muffin pizzas, s’mores, or other fun snacks.
What You'll Need

• 1 ruler or tape measure
  
  
• 1 box cutters or scissors
  
  
• 1 thermometer (optional)
  

• 1 cardboard box
  
  
• 1 large sheet of cardboard
  
  
• 1 duct tape
  
  
• 1 aluminum foil
  
  
• 1 plastic wrap or plexiglass
  
  
• 1 black construction paper
  

Instructions

1. Prepare the Lid
   If you don’t use a box that has a lid that is a single sheet of cardboard (such as a pizza box), replace the two parts of the box top with a single sheet of cardboard and tape it to one side of the box so that it acts as a hinged lid.
   
   
2. Create the Flap
   Cut on three sides of the lid, roughly an inch from the edge of the sides, leaving the fold of the lid attached to the box. Fold the flap so that it stays open when the box lid is closed, or use some of the cut-out cardboard to create legs to prop the flap open.
   
   
3. Line the Flap
   Cover the inside of the flap with aluminum foil. Tape the foil tightly to the outer side of the flap.
   
   
4. Create a Heat Seal
   Open the flap. Cover the opening of the lid with a double layer of plastic wrap or a single layer of plexiglass. Tape the plastic wrap or plexiglass tightly to the lid to seal in the air.
   
   
5. Line the Walls
   Cover the inner walls of the box with aluminum foil. Seal the corners so that as little heat leaks out as possible.
   
   
6. Cover the Bottom
   Cover the inside bottom of the box with black construction paper or cardboard and seal the edges.
   
   
7. (Optional) Add a Thermometer
   Place a thermometer against the inner wall where it is visible.
   https://nexusnewsfeed.com/article/self-s...en-7089541