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One thing I'd remind everyone to stock a lot of: Salt. It has many uses, from food preservation to wound care, and it's one of those things you will not be able to find in quantity once things go south.
Ditto vinegar. I like apple cider vinegar.
Also, don't forget barter booze. Buy alcohol to use for barter. Vodka is useful.
10 pounds pinto beans.
10 pounds white rice (brown & wild rice has nowhere near the shelf life)
WHITE VINEGAR*
Powdered milk
Sugar or Honey
Coffee I buy it always
Oats
Flour
Olive oil
A few of my favourite things to have 6mths in stock.. Do you agree?
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
