- Feb 14, 2004
- 49,250
- 5,804
- 136
I became interested in "prepping" during the COVID lockdown five years ago. My local grocery stores were BARE for a full two weeks when that happened, as everyone went into panic mode! I never wanted to be in a situation where I was unprepared again. The first thing I did was get a hot-water bidet seat attachment from Costco to beat the toilet paper shortage. After that, I started getting into:
1. Food storage
2. Supplies storage
3. Emergency "go bags"
I grew up in California & Florida, which are famous for earthquakes, fires, hurricanes, and flooding. I've been through some major events & had to evacuate, but never really kept more than a week or two's worth of supplies. After COVID, I got a little more serious about maintaining a better supply, just to be able to ride things out. I don't really buy into the whole "prepper" thing in terms of society-ending survival because I am a soft, squishy computer geek & wouldn't last long anyway LOL, so to preface, I'm interested in preparedness as an emergency buffer, not a fatalist dystopian-future lifestyle. However, this month, I've been prompted to really dive into it due to recent American policy changes & ownership changes:
1. Immigration
2. Foreign aid & tariffs
3. Foreign ownership
I used to work in food service & currently have IT clients in food production. Things have been changing this week; people are starting to not show up due to ICE & wholesale food prices are up 7% from a year ago. For reference, our nation relies on immigrants for hospitality & food labor:
* Immigrant farmworkers make up an estimated 73% of agriculture workers in the United States
* Undocumented farm workers make up approximately 50% of the farm labor workforce
* 21% of restaurant workers in the United States are immigrants
The deportation project is already in process:
This is frustrating to me because I feel like we could be focused on more important things. I currently feed 7 people (elderly relatives etc.). Unrestricted corporate greed ("inflation") has made restaurant & grocery costs sky-high. Now we're removing the foundational layer of the support economy that makes things run. As there are two sides to every coin, on the flip side, this will force restaurants to pay people a living wage instead of exploiting a minority workforce. But on top of that, we are freezing almost ALL foreign aid & the tariff situation is kinda sketchy tight now. Plus we have CRAZY amounts of foreign ownership. For example, the largest pork producer in America is owned by China.
I'm optimistic about the future, however, I think we are going to go through some hard times like we did with the COVID lockdown. Bird flu is already affecting egg prices. So I'm revisiting my food-storage system this month to get a jump on building out a more sustainable supply. Hopefully this is all just my anxiety talking, but we do seem to go through recessions on a cyclical basis, so I'm attempting to be more prepared this time, haha!
How about you - any preparation plans? I learned that I can use my vacuum-sealer to store cookies for 15 years, hahaha:
1. Food storage
2. Supplies storage
3. Emergency "go bags"
I grew up in California & Florida, which are famous for earthquakes, fires, hurricanes, and flooding. I've been through some major events & had to evacuate, but never really kept more than a week or two's worth of supplies. After COVID, I got a little more serious about maintaining a better supply, just to be able to ride things out. I don't really buy into the whole "prepper" thing in terms of society-ending survival because I am a soft, squishy computer geek & wouldn't last long anyway LOL, so to preface, I'm interested in preparedness as an emergency buffer, not a fatalist dystopian-future lifestyle. However, this month, I've been prompted to really dive into it due to recent American policy changes & ownership changes:
1. Immigration
2. Foreign aid & tariffs
3. Foreign ownership
I used to work in food service & currently have IT clients in food production. Things have been changing this week; people are starting to not show up due to ICE & wholesale food prices are up 7% from a year ago. For reference, our nation relies on immigrants for hospitality & food labor:
* Immigrant farmworkers make up an estimated 73% of agriculture workers in the United States
* Undocumented farm workers make up approximately 50% of the farm labor workforce
* 21% of restaurant workers in the United States are immigrants
The deportation project is already in process:
The Trump administration is planning to use military aircraft every day to help carry out what President Donald Trump and his "border czar," Tom Homan, have promised will be the largest deportation operation in U.S. history, Homan told ABC News.
This is frustrating to me because I feel like we could be focused on more important things. I currently feed 7 people (elderly relatives etc.). Unrestricted corporate greed ("inflation") has made restaurant & grocery costs sky-high. Now we're removing the foundational layer of the support economy that makes things run. As there are two sides to every coin, on the flip side, this will force restaurants to pay people a living wage instead of exploiting a minority workforce. But on top of that, we are freezing almost ALL foreign aid & the tariff situation is kinda sketchy tight now. Plus we have CRAZY amounts of foreign ownership. For example, the largest pork producer in America is owned by China.
I'm optimistic about the future, however, I think we are going to go through some hard times like we did with the COVID lockdown. Bird flu is already affecting egg prices. So I'm revisiting my food-storage system this month to get a jump on building out a more sustainable supply. Hopefully this is all just my anxiety talking, but we do seem to go through recessions on a cyclical basis, so I'm attempting to be more prepared this time, haha!
How about you - any preparation plans? I learned that I can use my vacuum-sealer to store cookies for 15 years, hahaha: