Well, I kinda guessed that…
But since we have some serious SHTF (Shit hit the Fan) prepping threads going on, better to make sure!
Something fun that straddles the line though is popcorn!
It’s long lasting, fun, and you can cook it in a heavy pan just about anywhere. And it’s still cheap (well, apparently not the salt for some of you 
). And it’s a ton of fun with just melted butter.
I can do popcorn in an emergency. Yeah that’s fun.
But, how I’m gonna get sushi 
.?
Oh, I know how… 
Unfortunately, I live in an apartment, so no chickens for me. However, my daughter and her husband have a small flock, and while she lives too far away to keep me in eggs, she supplies friends and coworkers. 
No, you don’t. Sushi begins with the highest grades of certain carefully selected fish and other seafood like eel and urchin, often sourced by knowledgeable buyers from famous Tokyo fish markets like Tsukiji and Toyosu and flash-frozen for export to North America. Real sushi is prepared by a sushi chef with a lifetime of training in selection and presentation with exactly the right ingredients. Raw fish is not sushi, it’s cat food. 
Me–ow!
You can go for Jewboy (speaking of myself) sushi!
Make vinegared sushi rice as normal (in my case in a pot on the stove, with rice wine vinegar at max solution of salt plus a touch of sugar), place on your nori sheet, and add an even amount of cheap smoked salmon (I normally buy the ugly looking trim which is pretty darn cheap) and a touch of wasabi (a wasabi horseradish blend from penzy’s in my case). Chopped chives or green onions are nice if you have them. Roll tightly, and slice into delicious disks!
No need for flown in at the peak of freshness or high quality frozen fish, and darn tasty!
Of course, a part of our smoked salmon supply comes from our betrayed friends up north, so I may have to find other options…
Gro. List:
The right rice.
Wine vinegar.
Cheap, but fancy like smoked salmon.
Wasabi horseradish stuff.
Nori sheets.
Someone who likes sushi like me. Maybe I’ll meet them by the Nori sheets. And, they’ll invite me to dine.
Successful grocery run. Whoo hoo!
Yeah, not everyone can manage a chicken coop. Either by their living situation or lack of skills.
My elderly chickens have decided to retire. They barely cluck. Just lazing around.
Let a frog get in their yard and they go nuts screamin’ “Get off my Lawn!”
I’m considering whether we want chicks this spring. It would be cool for the kids to watch the process and learn some skills they might need later in life.
And then the bonus: eggs.
We’ll see.
Homestead flocks typically get culled/refreshed at age three; the lay rate is noticeably diminishing by then. I just culled my three year old hens this fall and have a new batch of chicks on order for spring.
Commercial hens lay for one year, their peak, and then get ground up.
Yeah. Did not have the heart to kill these hens. They were super stars in their day.
I believe one is nearly 8yo.
These were chicks from my previous hens, when I kept that rat bastard rooster.
So they’re family.
Our emergency food for a camping trip was a variety box of Chef Boyardee “entrees”.
We ate them on the last evening, having run out of energy to cook the usual campsite fare. I didn’t grow up in the US so I had never eaten these. People who had eaten them as children were disappointed. I thought they were bland, too sweet and mushy.
When the pandemic hit, Mr.Wrekker decided(I was hospitalized) to shop for emergency food.
He bought cases of sardines, vienna sausage, deviled ham and crappy tuna.
I have freezer(s) full of wild meats, fish, garden veggies and hams/bacon we get on sale. And much more.
Duh?
Did not need 6 cases of sardines. The cats love it tho’.
I wouldn’t either. Or I guess I should say I didn’t. Years ago, we moved into a house and found, two days later, that the previous owners had left us a surprise: 14 hens and a rooster. Nobody wanted them, even though they were good layers. I didn’t want them, as I was incredibly busy with work, two kids, cooking, cleaning, etc. But nobody else wanted them, and city gal that I was, I wasn’t about to learn how to pluck and clean chicken corpses.
So there we were. Eventually, attrition and a wily fox resolved the situation.
that’s what I thought of them when I was a child. Along with every other pasta-in-a-can.
My go-to at the end of a backpacking trip was a diner. When I was 20, I used to get a chocolate malted and fries. When I was 40 though, I would just get a salad. And fries.
A good point - never buy emergency food you wouldn’t eat unless it were an emergency. Even canned/shelf stable foods have a point where they’re going to need to be eaten/rotated out. And if you won’t eat it at that point, it’s 100% waste.
I make minor exception for 72 hour style SOS bars, or similar lightweight “food” that sits in an emergency evacuation kit, but that’s less than $7 each per person, and I normally only have 4 total at a time, with a 5 year shelf life.
But if we want fun “emergency food” I submit we should all be making Fruitcake! I mean, it’s delicious, calorie dense, and lasts up to a month with no refrigeration! And we can get drunk while making it. This option only uses 2 eggs, or they suggest alternates like ground flax or applesauce.
The hunters use a bunch of Mr.Wrekkers survival foods.
See, he was shopping for what he would eat.
In an emergency. Or hunting. Who knew they required the same foodstuffs?
It’s like that John Wayne toilet paper he brought home. Nobody wants to use it…but…needs must. Sometimes.
Well then, not what I would choose, but then again, you and I have elevated tastes!
I did a quickie run to the grocery store and local liquor mart yesterday (wife had a lousy couple of days, so got get some wine for coping), and I got her a great comfort and emergency food that’s once again pretty stable. A big jar of peanut n’ salt only peanut butter, and a big bag of 70% cacao chocolate chunks.
I’m pretty sure she ruined her dinner, but good chocolate and peanut butter (as opposed to the over-sweet and full of -stuff- mass market peanut butter cups) can be an easy win as long as your room temps don’t go over the melting point of the chocolate!
Any stew. Mine is beef, cubed. waxy potatoes quartered. 1 can Campbell’s Golden Mushroom. Beef broth to the top. Add what seasonings and veg you want. For us it’s mushrooms, onion, carrots, celery, bay leaf, thyme, parsley and either mustard, ginger or allspice.
Bring to a boil. Bake at 350 in a cast-iron dutch oven for 4 hours adding broth as necessary.
Remove bay leaves. Freeze whatever you don’t eat (hence the emergency aspect)
If it were just me and not the family too, I’d consider my homemade chili to be emergency food as well.
I also substitute the bread and eggs with Bailey’s.
My thought exactly.
I’m prepper-adjacent myself, due to inborn temperament followed by living for several years where food came in once a month on a ship so we had to stock up. Now it’s about 25 minutes one way to the grocery store, with the occasional landslide blocking the road - nothing I REALLY need to prep seriously for, but I feel better when I know I can last for an extended period without a grocery run. ATM I could probably last a month or more, though the meals might get a little weird after a while.