PREPARE Magazine April 2014 by PREPARE Magazine

Encouraging, Empowering and Enriching Your Journey

Storing Healthy Food So You Grew a Few Tomatoes

Turmoil is Changing Families

Cheap WaterFiltration System

10 Places to Store Food in Every Home April 2014

Letter from the Editor The first day of Spring has passed and we want to turn our focus to food and water once again. Spring is the traditional start for the biggest gardening season on the calendar, but growing your food is, not only a constant learning and adjusting opportunity – but it’s only one piece of the food and water survival foundation. Even though we are only going to touch on a few things in this April 2014 Digital Issue of PREPARE Magazine, our hope is that the broad view picture can bring into focus some the many options you have when it comes to good healthy food and safe water. Are you wondering about Storing Healthy Food (rather than the boxes and pouches with scary ingredients)? Whether you’re a seasoned home-canner or have never tried it before, you’ll enjoy reading the author’s take on learning this skill in - So You Grew a Few Tomatoes? Now is actually a good time to begin learning new skills for putting back your harvest and Preserving for the Future. Maybe you’ve wondered about dehydrating as an option for your garden surplus or great market find on bushels of fresh foods. Then you will likely benefit from this Product Review: Excalibur Dehydrator. And once you’ve put back the harvest, you’ll need a place to put it all. Did you know there are 10 Places to Store Food in Every Home and you may not have thought realized? We must not forget the water. Water is so vital to our life that we can only go three days without it before we start to feel some of the life-threatening effects of dehydration. That is why it is important to know Basic Water Preparedness and some options for a Cheap Water Filtration System. With the foundational focus of food and water we hope you’ll enjoy the other areas of life that are also a part of your plans to prepare. Again one of our author’s addresses Investing in Silver and Gold Part 2, Russian Roulette to help you decipher some thoughts on alternative currency. Another lesson from the Apache Ancestors on Battle Tactics can be found in the vivid pictures of the Ancestral Story: The Great Eagles and their Feathers and Talons. Good, healthy and mutually beneficial relationships are vital for our survival, just as much as food, water and shelter. So be sure to check out the regular Community Connections section to see if there is a group that can help support you and to which you can add your skills as well. It is no surprise that with the many job losses, home foreclosures, unemployment, inflation and chaos around us that Turmoil is Changing Families, but we can be proactive and do something about that and the many other areas of life. We can PREPARE. EnJOY the Journey Donna L. Miller Managing Editor of PREPARE Magazine http://www.PREPAREMag.com

Table of Contents 1 - Letter from the Editor PREPARE Magazine www.preparemag.com Publishing Mainline Marketing Group, LLC Advertising 800-361-1797, Ext 8 advertising@preparemag.com Subscriptions www.preparemag.com/subscribe subscription@preparemag.com Support Services www.preparemag.com/support support@preparemag.com Community Connections contributors@preparemag.com Chief Vision Officer Joseph Miller Managing Editor Donna Miller

2 – Preserving for the Future!

3 – Storing Healthy Food! ! 4 – So You Grew a Few Tomatoes?! ! 5 – The Great Eagles and Their Feathers and Talons 6 – 10 Places to Store Food in Every Home 7 – Investing in Silver and Gold (part 2)!

8 – Basic Water Preparedness! ! 9 – Cheap Water Filtration System 10 – Product Review: Excalibur Dehydrater! ! ! 11 – Turmoil is Changing Families 12 - Special Thank You

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Preserving for the Future By Sonja Upham of HeavenScent Organics The second type is for more alkaline foods and involves using a pressure canner. The water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time depending on type of food.

As we get into the growing season, canning and dehydrating are a great way to preserve food, keeping our cabinets full over those winter months (or in times of emergency). In a future article we will address how to dehydrate our beautiful fruits and vegetables and make wonderful soup mixes, bread mixes, dried fruits and more, but for now we want to go over some canning basics.

Canning 101 Canning is an important, safe method preserving food if practiced properly.

for

The canning process involves placing foods in glass mason jars or similar containers, using approved lids and heating them to a temperature that destroys micro-organisms that cause food spoilage. During this heating process air is driven out of the jar. As it cools a vacuum seal is formed, preventing air from getting back in along with toxic microorganisms. The canning process involves two types of processing. The first type is for foods with high acid levels, and is called the water bath method.

Pressure canning is used in the preservation of low acid foods such as vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. Botulism microorganisms and their spores are a real threat and although the microorganisms themselves will die in a temperature of below 240° F their spores will survive and love a low acid environment. Therefore pressure canning is essential in order to reach temperatures high enough to kill the spores.

Storage and Nutrition Although commercially canned foods tend to last 2-5 years, most people agree that home canned foods will last between 1-2 years. Typically, about 50-80% of nutrients are lost between the time of harvest and the time food is canned. Food will continue to provide some amount of nutrition but eventually time will diminish in taste, texture and some vitamins, especially Vitamins A and C. Minerals will remain intact for the entire shelf life. Light and temperature can affect how long food will last also. Although all those jars are pretty to look at and I enjoy putting mine on display, these are best kept in a dark area of your home at between 50-70 degrees.

Storing Healthy Food By Dr. Gordon Tessler of Be Well for Life As a nutritionist for more than 35 years, I have always believed that storing real food is the best preparation for a crisis. By “real food” I mean healthy, nutritious food that has sufficient protein, carbohydrates and fats to maintain strength and vigor. Foods that contain vitamins, minerals, trace minerals and amino acids (the building blocks of protein) will supply the energy requirements of a body under stress. What foods can provide all of the above requirements? First of all the most important element to our bodies is not solid food, which we will discuss in a moment. We can live without solid food 30 or 40 days if we have to. Water is the most important element we need because we can only live approximately 7 days without it. Our body is 70% water and our brain is 80% water. I believe that distilled water which contains only H2O will have the least chance to grow unwanted sediments or bacteria over time. All other stored waters such as well water, spring water or bottles waters contain sediments that will continue to grow in the container you store it in. Only distilled water is just H2O and nothing more. The other consideration concerning water is what sort of container to store the water. I suggest BPAfree (this chemical comes off in the water and can disrupt human hormones) 5 gallon plastic containers available online. If you live in North Carolina you can buy LeBleu water in BPA-free 5 gallon containers. The healthiest foods to store are organic grains like rice, millet and quinoa. The last two grains are very high in

protein to sustain your body during heavy, manual work and great exertion. They also contain all the nutrients I mentioned earlier as well. Dried lentils and beans are high quality protein sources too and are easily stored for long periods. All these foods can be stored in 25 or 50 gallon food grade plastic containers with a resealable lid. You can add some food grade diatomaceous earth (purchased at garden stores) to protect the grain against insects. You could also use a Food Saver machine to package your seeds, shelled nuts, grains, lentils and beans. This machine will remove all the oxygen while sealing the food in plastic packages. These sealed packages can be stored in those 25 or 50 gallon sealed containers or in the freezer if you have the space. The best source of healthy fats to store is extra-virgin olive oil. It will not go rancid like most other vegetable oils. The benefits of olive oil are well documented and its storing capabilities are excellent. The whole foods mentioned in this article will keep you healthy and are vital during times of crisis. To add some greens to this survival food regime, I recommend Green Advantage. I formulated this product 10 years ago. What makes this product perfect for survival is one tablespoon is the nutritional equivalent of three green salads. Green Advantage is stored in a 9 ounce amber glass bottle and each bottle is nitrogen flushed which removes all oxygen. Green Advantage can store up to five years and when opened is good for six weeks or much longer if kept in the refrigerator.

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So you grew a few tomatoes? By Desere from Turtle Island Preserve Mrs. Blackstone, or Lois as I came to know her, sat talking with fellow church ladies and other customers. They lived in a modest brick ranch home and it clearly only housed the two of them and a cat, so I wondered what two people would do with all that food. “Muh Waahhf does the cannin” he said in an unmistakable and distinctly regional southern drawl that I’ve come to adore and appreciate. “Cool! I wish I knew how to can…” – was all I could think of to say back, to indicate my appreciation, in spite of the revelation that I was an incapable Yankee woman. He raised an eyebrow at that and said “you wanna see what we put up last year?” and before I knew it, I was following him down into their cool basement.

If you’re anything like me… you didn’t start out growing food until adulthood. And if you’ve ever been surprised by a really successful and bountiful “fruiting”… you might’ve had the predicament of “Now What?!” In my case, living off the grid in southern Appalachia – you only have a short window of time before mother nature claims her bounty back with mold and insect activity. My solution - look to the elders and find yourself a little old lady.

What laid before us was something the likes of which I’d never seen. In perfect rows on perfectly neat shelves there were 100’s of glass mason jars full of every manner of food – including sausages, sweet corn, candied yams, salsa, beets, and green beans… lots and lots of green beans. I noted that there was a wood cook stove in the corner and mentioned “That’s how I do my cooking.” Mr. Blackstone looked up at me incredulously and I believe he starting thinking I was kind of different from his typical yard sale customer. When we came back upstairs I got their phone number and told them I’d be willing to help break beans or pull weeds or assist just in the chance I could learn a tip or two. A few weeks later I was up to my ears in tomatoes. Even though I love salsa, and spaghetti sauce and ketchup, I

I only knew Mrs. Blackstone superficially because she lived nearby and had once hosted a yard sale I’d attended. I noted that they had solar panels on their roof and I remember the “vintage” hand-made clothes she was selling back from her “skinny days.” She had abundant flowers in bloom all around her simple house, a tidy foodbearing garden bursting with beans in the back yard, and what seemed like a world of knowledge inside of her perfectly groomed head. After buying a nick-nack or two, I mentioned something like “what are you going to do with all those beans?” to Mr. Blackstone who was sitting by on his golf cart while

really didn’t appreciate a raw tomato. I thought somehow they would “grow on me” especially after growing my own, but I really needed to do something fast. It was well after 9pm when I picked up the phone to call Mrs. Blackstone. She answered on the first ring and a sharpness in her voice indicated that she was busy and distracted – but thankfully “still up.” “Hi, this is Desere, I was at your yard sale; we talked about canning” I said, trying to sound as cheery as possible. “Well, you just missed the chance to help Jack break the beans, I’m canning them right now.” I thought for a moment that I’d missed my chance, but she told me to come by in two day’s time to help “put up s’more.” She mentioned I could bring along some jars and lids and what I’d grown. She had a pressure canner and a gas range and I think she felt sorry for me only having a wood cook stove and a water bath canning set up (and absolutely no previous experience.) Before we hung up she said “By the way, how much DID you grow..?” “about 15 bushels” I said. “Are you CRAZY?!” was her simply stated response – it wasn’t a question.

runs on hydro-power so we were able to save a lot of that juice for future soups and stews. We also picked up a dehydrator at a flea market for 15 bucks, so we experimented with drying. In spite of its simplicity, canning and freezing foods you want to have around for later still takes knowledge and infrastructure. At this point, drying seems to be the most reasonable technique. Our plans for putting food by in 2014 will hopefully be even simpler. We’re going to try the “dashboard technique”. At this point it’s only a legend we’ve heard of here on our little farm but basically it’s this: Step 1. Place the vegetable matter you’ve grown on flat cookie sheets with a light dusting of olive oil. Step 2. Place the cookie sheets on the dashboard of a car parked in a sunny spot. Step 3. Roll up the windows and wait… Hopefully in a few months we’ll be able to report a successful recipe for drying in this way. Of course when I told Mrs. Blackstone of these plans, she told me I was crazy.

! For the next two weeks, Lois had me over to watch her pressure can a batch of beans or tomatoes, and then she’d talk me through my own batch, while I used her tools. By and by, I came to feel confident in her modern kitchen with her old little pressure canning book of formulas, and the simple tools of the craft. Sometimes we’d be up until midnight. On those nights she’d remind me “We’re both crazy.” During those hours in the Blackstone kitchen I learned a lot more than canning. I admired the way in which an older couple embraced the crafts of the past, and even some of the future. The Blackstones were the kind of people who would do just fine in a power outage, in spite of their affinity for television. They knew how to heat their home with wood and make their water hot, using the energy of the sun. I took home everything I’d learned from Lois and Jack and taught my community members how to prepare and package the tomatoes and beans we grew. We canned many jars over a big fire and got creative with salsa and spaghetti sauce. We also drank A LOT of tomato juice. Luckily in our case, we have a freezer that

The Great Eagles and their Feathers and Talons Apache Knife Fighting & Battle Tactic 6 By Snake Blocker, Lipan Apache Tribe of Texas The Apache warriors have always honored the great eagles. The great eagles are known as the chief of the Sky Tribe. In pictures and stories, the Apaches regard them as an emblem and symbol of strength, courage, and leadership. The great eagles are the guardians of the Heavens and were created by the One Creator as a helper and teacher to the Apaches. The great eagles assisted the Apaches in many battles and wars against Dragon and his land creatures, after the Apaches came up from Underworld. The Apaches learned many hunting and battle tactics from the great eagles. They were inspired by the great eaglesâ&#x20AC;&#x2122; extraordinary vision(,) ability to soar to great heights, beautiful feathers, and powerful talons. In past times, the great eagles were much larger than today and were said to have nests the size of a large wickiups. Their wing spans were so large and powerful that they could lift up small deer. When a great eagle would drop a feather near an Apache, it was a special blessing and a sign that this person would be a great Apache warrior (male or female). If an Apache found a great eagle feather, it was prized, and could be used in trade, as gifts, or be kept to decorate their horse, head piece, wickiup, or weapon. The most prized of feathers were large solid white feathers, which were rare. Another of the prized feathers was white with black tip. An Apache leader could honor a brave warrior by presenting him or her with a great eagle feather. This would be worn with pride and always worn in ceremonies. When a great eagle feather was attached to a warriorâ&#x20AC;&#x2122;s horse, war shield, hair, clothes, or weapons, they would be successful in battle. As the great eagles pluck their defected feathers, so they can fly in silence; so too, the Apache warriors cut their hair off or burn the ends of their long hair, after the death of a loved one. This is an act of reverential silence. As the great eagles plunge into icy waters to remove lice and other parasites, so too, the Apache warriors jump into icy waters to purify themselves after a journey, battle, or illness to remove bad spirits and bad memories. As the great eagles sharpen their talons and beaks along the edges of rocks, so too, the Apache warriors sharpen their weapons on stones. As the great eagles painfully plucked off all their old feathers and wait naked until the growth of their new coat, so too, the Apache warriors go into sweat lodges naked and pour out their impurities through sweating. This is the Apaches method of renewing both

body and spirit. As the great eagles point their talons down on their prey, so too, the Apache warriors call a reverse or downward weapon grip: the Talon Grip. One day in 2007, I was working at the Jicarilla Apache Reservation several miles off the main road and far from town. There was a large precipice with a few large trees at the highest spot. My co-workers and I were working on a natural gas well site below this cliff. When we looked closer at the largest tree above, we saw a large white eagle. The entire body had white feathers from head to talon except a small row of brown feathers around its neck line. It watched us the entire time we worked below. I took a few photos, but they came out a bit fuzzy and I still have them in my photo album, as a reminder of that special day. I spoke with other Apaches in town and they have never seen the white eagle before or since. My spirit told me it was our One Creator telling me He watches over us.

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10 Places To Store Food In Every Home By Tom Miller, The Prepared Ninja

Of the basic pillars of preparedness, food storage is among the most important. This is not a point that anyone chooses to argue. While there may be some discussion as to where food falls in importance among survival basics, there is not much in the way of discussion when it comes to where food should be stored. Almost everyone assumes that preparedness items will be stored in an extra bedroom, and if there is not an extra bedroom, one of the kids will be sleeping in the garage to make room! This is not practical though. Every house does have unused or underutilized space that can be used as extra storage. It doesnâ&#x20AC;&#x2122;t matter if it is a large house, small house, an apartment or a dorm room, the need for stored food, as part of a preparedness strategy, doesn't change. Here are 10 places in almost every home where food, water, and survival provisions can be stored:

1. Underutilized Furniture - It is not hard to find a dresser drawer or cabinet that is sitting half empty, or half full depending on how you look at it. This is the ideal space to keep extra food or water because it is not being used anyway. Taking this approach capitalizes on one of the key elements to preparedness: maximize the efficiency and effectiveness of each and every item.

2. Behind The Sofa - If the sofa is up against the wall, it is likely that there is at least 4 to 6 inches of what most people would consider "dead" space. What can be done with this space depends on the individual piece of furniture; but it could allow for at least one row of soup cans, boxes of macaroni and cheese, jars of pasta sauce, etc. Essentially, the only limiting factor is the creativity of the person placing the items to be stored behind the couch. If someone is really inclined toward engineering and is concerned about gaining quick access to these items, it could be possible to tie or tape these items

together, which would allow them to be pulled out together without having to move the furniture.

3. Under The Bed - There is a fair amount of space under a bed. This is typically reserved for dust bunnies, lost TV remotes, and stray slippers; but could equally serve as a storage space. One of the advantages of storing food under the bed is the specially made containers that are designed specifically to slide in and out from under the bed easily. These containers also allow food to be readily loaded into a trailer or vehicle in the event an evacuation was necessary. A good substitute for these containers would be shallow cardboard boxes.

4. Under A Coffee Table - The shelf under a coffee table provides additional space for food storage. This can be a great option for someone who lives in a smaller living space like an apartment. Obviously, this could be an eyesore in a main living area but can easily be disguised by covering the table with a tablecloth.

5. Under An End Table - Storing food under an end table is essentially the same as a coffee table but on a smaller scale. This can be a useful tactic in the most sizerestricted spaces like a dorm room or military barracks.

6. Make A Table - This is perhaps the perfect option for those who buy storage foods in bulk. It also happens to be the one non-standard food-storage option that I have heard of the most. Foods that are in boxes are the best suited for this storage idea. Make a table out of food storage by stacking two boxes of food on top of each other, center a 2 foot by 2 foot piece of plywood on top of the boxes, and cover it all with a tablecloth. Add validity to the appearance by placing a lamp on top of your new “table.”

7. The Closet Floor - A common area of “lost” space is the closet floor, where there is a gap between clothes and floor that does not always serve a distinct purpose. This can be an ideal storage area and may be particularly ideal for storing freeze-dried foods that come in No. 10 cans that are available from almost every long-term storage food company.

8. On A Closet Shelf – Just like the closet floor, the shelf in the top part of the closet is not always used. If there is open space or junk sitting on your closet shelf, it is space that most likely is being wasted. An important consideration if choosing a closet shelf to store food is to always make sure that the shelf can support the weight of

the items that are being stored on it, especially canned goods. Because of these concerns, the top shelf of your closet might best serve as a storage area for foods such as pasta, instant potatoes, ramen noodles and other lightweight boxed foods.

9. Linen Closet - Not everyone that has a linen closet uses it for linens, making it another prime candidate for storing food. Because this is also a storage area that is specifically designed for a single purpose, a linen closet can disguise things. Food could be placed along the back of the closet shelves and concealed by linens in front of it.

10. Inside Luggage - Empty luggage is a staple in most homes. It is a great place to store emergency items like survival equipment, food, and water since it sits unused until the next spring break comes around anyway. A bag that is packed with emergency provisions can also serve as an integral part of a bug out strategy and can greatly increase the chances of getting out of a tough situation without being empty handed. The single greatest advantage to using these spaces is they already exist, but it also provides the opportunity to diversify the locations in which food is stored. From the perspective of long term preparedness planning, the placement of food stores in more than one location is vital and not all that different than the same approach taken to monetary investing. Another important consideration for storing food is to ensure that proper storage containers are utilized if possible. Plastic totes are a great way to keep critters out and protect food from the elements that cause it to go bad at an accelerated pace. Expiration dates should be annotated on all food packages. Don’t forget to rotate storage foods so that you don't end up with a cache of useless foods. Perhaps most importantly, don't forget where you stored your food!

Investing in Silver and Gold: Part 2 By Keith Iton of Addai Investments Precious Metals Who has ever played a game of Russian roulette and

lived to tell about it? Not too many people. For those of you not familiar with the game Russian roulette, you simply put a bullet into the chamber of a revolver, spin the chamber, point the revolver at your head and pull the trigger. There is generally a 1 in 6 chance you will pull the trigger and a bullet will be fired. The end of the game for this player is usually permanent. As this issue hits newsstands across America, our leaders are playing the same game with the U.S. dollar and the meal table of every American in the country. The brain surgeons in Washington DC decided to force you and me into their game of Russian roulette by threatening sanctions against Russia for their involvement with the Ukraine situation. As a response to the United States threat, the Russian government has warned the world that if the United States begins to sanction Russia, they will dump all of their holdings of U.S. dollars and collapse the economy of the United States. In theory, if the Russians begin dumping U.S. dollars, hyperinflation will take place in the United States. Many of the items we pay for in retail shops across America will begin to quadruple in price. Imagine paying $15 for a loaf of bread, $20 for some milk and $500 to fill your car with gas? You probably are wondering what does this have to do with buying silver and gold? Silver and gold are the best ways to protect your assets from the scourge of hyperinflation. As the dollar gets dumped by an international powerhouse like Russia, the price of silver

and gold will make a steady climb upward. A person with a savings account of, letâ&#x20AC;&#x2122;s say, $100,000 will wake up to the reality that his savings account is only worth $20,000. However, a person with $20,000 worth of gold and silver could theoretically be worth $100,000. Regardless of the exact financial figure, the latter person will have preserved his wealth. This particular episode has played out in many nations across the world when investors have lost confidence in a nationâ&#x20AC;&#x2122;s fiat (paper) currency and this is exactly what the Russians are banking on! Back in the year 1919, Germany had its financial system experience hyperinflation thus weakening the strength of the German Mark. Only the citizens that saw the economic tsunami coming purchased gold to ride the wave of uncertainty. They witnessed their ounce of gold trading at 170 marks in January 1919 and then skyrocketing to a value of 87 trillion marks by November 1923. The people that had invested in physical gold were able to provide themselves with a decent living, meanwhile other Germans simply starved to death. Can it happen here? I will let world history answer that question. .

Basic Water Preparedness By Craig L. Johnson the soapy water which will remove the soda residue from the bottles. Once the bottles are thoroughly rinsed, add two teaspoons of common household bleach, shake well (with the lid on) making sure the bleach solution hits the complete interior of the bottle to sanitize. Rinse well, fill with tap water, and store in cool area out of sight and they will be right there when you need them. If you are filling your bottles with well water, add a few drops of bleach to each bottle to keep the water fresh and germ free.

Water is an essential element and is necessary to sustain life. In emergency preparedness situations, it can mean life or death. In the scope of this article we will discuss basic water storage. First, let's talk about good rules of thumb. Rules of thumb are essentially guidelines to build upon. Every personâ&#x20AC;&#x2DC;s or group of personsâ&#x20AC;&#x2122;situation is different. A good rule of thumb for water storage is 5 gallons of water per person per day. For simplicity's sake, this article will focus on surviving in place or at a bug out location. Obtaining water during a bug out situation would be a completely different article which I could tackle at a different time. Your particulars for water storage will vary according to a number of factors such as: storage space, how many days is enough, what will you use your water for, etc. Storage space is always an issue. Space is a finite area and when it is full it is full. If your storage space is limited you may have to get creative. A good solution for limited space is 2 liter bottles. If you drink soda or know someone who does, you can obtain these bottles in large quantity fairly easily. The bottles are made of durable food grade plastic that should hold up rather well over time and are small enough to place into confined storage spaces rather easily such as behind a couch, under a bed, or in a closet to be used when needed. You can fill these with regular tap water once you have washed and rinsed them thoroughly with hot soapy water. Plus as an added bonus tap water is cheap compared to bottled water. Just drop a little dish soap in the bottles with some hot water, place the cap on tightly and shake. Rinse thoroughly to remove

Two 2 liter bottles roughly make a gallon of water, so at minimum if you use this storage method that would mean you would need to have ten of these bottles stored per person per day. A lot of people will tell you that a 55 gallon drum filled with water is the way to go. If you have the storage space sure it would work. However a 55 gallon drum takes up a lot of space and is hard to move around due to size and weight. The beauty of 2 liter bottles is they are available cheaply, obtained easily, and are quite portable. Additionally, you can place two liter bottles in your freezer or your fridge to help save on electricity and have another storage area for water as well. An empty or not completely full freezer costs more money to keep cool. Working in EMS and having previously been a park ranger, I have been involved in many emergency preparedness trainings. It is generally accepted that 72 hrs is enough to account for food and water storage for disasters. I don't agree as most major disasters last longer than 72 hrs. However, this time frame is a good starting point for anyone and allows you to add additional stores. Also, you may wantLINKS to increase or decrease the amount of stores you keep on hand. It is generally accepted that a gallon of water per person per day is enough for basic hydration needs. I recommend storing at least five gallons per person per day to allow for needs beyond basic hydration such as: cooking, gardening, and personal hygiene. You should adjust this based on personal needs. If you have pets in the house or on your property you should be planning on storing water for them as well. This article should help you get started with basic preparedness. Just remember: water first, as we can live without water only a few days.

Cheap Water Filtration System By Donna Miller of Millers Grain House

One of the most important preparedness areas we must consider is water quality and purification. We simply cannot survive without fresh clean water. And if we aren't careful, contaminated water can create all sorts of health issues. Proper filtering must become an essential part of our preparation planning.

Even during times of natural disasters such as hurricanes, earthquakes and flooding, water quality can be compromised. There is a reason why during some LINKS officials will call for the emergency events government boiling of water. The water has become too dangerous to consume due to contaminants.

Unfortunately, many people seem to take water for granted or are not as concerned with their water quality as they need to be. Since many municipalities have been providing water services to their citizens for a long time, we've become somewhat accustomed to having our water on demand. So, it is understandable why some people have become complacent and presumptuous about their water needs.

It goes without saying that we must be mindful to have a back-up water source. Beyond that, it is also vital that we have a solid solution for water filtration and purification. In looking for a Water Filter System as part of your preparation efforts, there are some important things for you to consider.

Of course, there are multiple issues with dependency on our current water provisions. In addition to the concerns of water disruption, what happens if the local reservoir is contaminated?

You may be tempted to buy the lower priced water filter system that retails for around $50, since that sounds like a reasonable price alternative for a family on a limited budget. But there are several problems with filters at that low of a price scale. Most are really only chlorine filters and not actual purifiers. Although chlorine removal is fine, that in and of itself is not enough anymore. Water

the cheaper models. In some cases, lead, which is toxic, is not even removed. Lead contamination is a big problem for many cities; not because the city water treatment facility isn't doing the job, but because the pipes that run into homes are old and contaminated. Bacterial cysts are another type of contaminant that a cheaper drinking water filtration system typically cannot remove. They cause parasitic infections in the gastrointestinal tract and have been known to cause serious health problems and even death in the elderly, children and people with compromised immune systems.

contaminants including hormones, drugs, herbicides, pesticides, benzene and gasoline additives are present in groundwater and come through the tap straight into your sink - and ultimately into your body. Among water filters, reverse osmosis is the most expensive choice for home use. RO filters are used in large industrial applications as well as in public facilities. In certain home applications, reverse osmosis filters are the right choice, but for the most part the price and lack of filtration of certain contaminants means you are better off choosing another filtration method. The best application for RO systems is desalination, which is the process of removing salt from water. The more reasonably priced reverse osmosis systems top out in price at around $450. They generally include some form of micron filter combined with carbon filtration, RO and some sort of filter to balance pH levels and mineral content. You can get other water filter system devices that are the same quality or better than reverse osmosis for less than $150. The big difference is the mark-up by certain reverse osmosis distributors. Many harmful contaminants, such as trihalomethanes and volatile organic chemicals, which have also been linked to cancer, are not blocked by

If those reasons are not enough to invest a little extra cash into a water filter system, then here's another fact: cheap water filters cost more to use in the long run. They use, on average, more than 25 cents per day, as opposed to the 10 cents per day that more expensive filters use. The companies draw you in by charging a lower price up front, but then charge more for replacement filter cartridges that need to be replaced at a higher rate. They also manufacture the cartridge to have a very short lifespan. Either way you look at it, you end up spending more when you purchase a cheap filter system.

Review: Excalibur Dehydrator By Vickilynn Haycraft of Real Food Living The Excalibur is available in several sizes, colors, materials and options. Choose from 4-tray, 5-tray, 9-tray, clear doors, stainless steel body, stainless steel trays, timer and assorted colors. The model for this review is the 9-tray black dehydrator with black trays and timer. (#3926TB)

What makes the Excalibur dehydrator different? Features: Made in the U.S.A. Heavy duty materials Excellent workmanship Highly rated customer service Made since 1973 Dehydrating foods is an excellent option for making jerky, or for food storage, travel, camping, and preserving the harvest and making dehydrated raw foods. Dehydrated foods take up less space and are a fraction of the original weight since all the moisture is removed. Dehydrating foods at home is a frugal, wise and very simple choice, as your home-dried foods are much less expensive than buying the already-dried foods. You can choose organic and home-grown foods to dry. Dehydrating foods at home can be accomplished in many ways: just using the sun and air outside on a screen or clean surface, hanging herbs inside a home, food placed near a dry heat source, using solar dehydrators and electric dehydrators. We've been dehydrating for more than 25 years and have used all the methods above. For simplicity and ease, as long as we have power, we prefer to use an electric dehydrator. We've used several popular brands of electric dehydrators, but our all-time favorite is the Excalibur Dehydrator. Caveat: I do not support oven dehydrating because the temperatures are too high to actually dehydrate instead of cooking the food, thus removing the enzymes we are trying to maintain through "low and slow" dehydration. Ovens are not accurate, consistent or even-drying. I would air-dry or sun-dry before I used an oven. For raw foodists, dehydrating below 118 degrees is considered to be raw.

BPA-free screens Factory direct 10-year warranty Can raise bread or make yogurt in the Excalibur Dry pasta, bread crumbs, spouted grains, nut pulp into flour, leftover meals and more. Fan in the back, not the bottom or top, creates even drying with no need to rotate trays. ONLY the Excalibur has this patented air flow system. This explanation comes from the Excalibur website: "The Excalibur Parallex Horizontal Air Flow was developed and patented by Excalibur. This Air Flow combined with our heavy duty fan creates an air circulation that draws in cool air, heats the air, and distributes the air evenly over each tray. This air flow combined with our Adjustable Hyperwave Thermostat causes the air temperature to rise rapidly to a high point, so moisture is quickly evaporated off the food’s surface. As the temperature lowers, the dryer surface pulls moisture from the center of the food and becomes saturated again. Because of the up and down fluctuation of air temp and constant evaporation, the food temp remains at a lower temperature. After all the food moisture is evaporated, the food temperature will rise and equalize somewhere in the middle of the air temperature fluctuation. "

enough not to harm the enzymes (2) elevate the air temperature high enough to remove moisture quickly to stop the growth of mold or bacteria. The air temp rapidly rises to the high point, so moisture is quickly evaporated off the foodâ&#x20AC;&#x2122;s surface. As the temperature lowers, the dryer surface pulls moisture from the center of the food and becomes saturated again. Because of the up and down fluctuation of air temp and constant evaporation, the food temp remains at a lower temperature. After all the food moisture is evaporated, the food temperature will rise and equalize somewhere in the middle of the air temperature fluctuation. This will not kill the enzymes. Remember, the enzymes are only susceptible to damage in the wet state. Once food is dehydrated, the enzymes become dormant and can withstand much higher temperatures. We spoke with Viktoras Kulvinskas about this and he confirmed we are right â&#x20AC;&#x153;dry enzymes can survive well up to to 150F.â&#x20AC;? Viktoras tested our Excalibur and found it high in enzymatic activity. We have done our own tests with various seeds, dehydrating them at different temperatures, soaking them again, to see if they sprout and they did. Proving the enzymes are alive."

Testing Pros: Compared to other methods and several other brands of dehydrators, the Excalibur is extremely well-made, using heavy-duty parts and employing excellent workmanship. The Excalibur dehydrates more evenly, consistently and faster (even at the lowest temperature) than any other method we've used.

Thermostat and heat settings from 95 to 155 degrees F to accommodate low temp items such as herbs all the way to safe temps for meat Excalibur explains their thermostat and dehydrating process on their direct website: "Through our research, we have found that in order to preserve the enzymes and reduce risk of mold and bacteria, there must be a fluctuation in temperature. Enzymes and microorganisms thrive at the same temperature, so during dehydration we have to accomplish two things: (1) keep the food temperature low

The features (above) only found in the Excalibur and in our testing, we've found the Excalibur to perform as advertised even with the unique features. We've used the Excalibur to dehydrate a wide variety of fruits, vegetables, herbs, meats, sprouted grains into flour, fruit puree for rollups, granola, almond and coconut pulp (leftover from making nut milks) into usable almond and coconut flour, pet treats and much more because of its versatility.

Cons:Â The Excalibur models (4, 5 or 9-tray) are not expandable due to the design.

possible, even if you think you won't be filling it up. Once you experience the ease, joy and plain fun of dehydrating, those trays will be maxed out.

Conclusion: Highly recommended.

Also, we recommend purchasing the silicone fruit rollup sheets from Excalibur. Other sheets contain the non-stick coating Teflon, which we don't recommend coming in contact with food and heat.

Based on our extensive experience in dehydrating and in comparison to other methods, the Excalibur is our recommendation for a quality dehydrator that will work hard and last many years. Note: Because the Excalibur dehydrators are not expandable, our suggestion is to purchase the 9-tray if

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Additional resources: Vickilynn's post on Making and Dehydrating Zoodles (Zucchini Noodles) Vickilynn's video on Dehydrating and Rehydrating Zoodles (Zucchini Noodles)

Readers of PREPARE Magazine receive 5% off any Excalibur at Millers Grain House by using the code: PREPAREMAG at check out. Offer Ends April 30, 2014

Turmoil is Changing Families By Joseph Miller, CVO of PREPARE Magazine In the difficult and turbulent times we are facing, families are changing. In many ways the change is ultimately going to be good. I believe it is pushing families to be more cohesive and sensitive to each other. Families are somewhat forced to draw closer together in order to work through the tough times and fears. Obviously, family congruency is an important part of the preparation process. I have heard many stories of how my grandparents raised their children to help around the homestead. It seems to have been common practice (and necessity) that families worked together to maintain the farm – and to survive. Times were tough, and families drew on the strength of each other to get through the toils and turmoils. With our modern improvements and advancements in technology (such as television, internet and cell phones), family ties have been impacted. Also, there is a catastrophic falling-away from the moral principles, teachings, and values that once governed our homes. The divorce epidemic in our society has destroyed the peace and stability of the family unit. Children who once had the influence of their mother and father, now too often are getting influenced and guided by care-givers outside of the home. As a result of our moral decline, today many adults are simply ill-prepared for the difficulties that we now face – and those difficulties will become increasingly intense. The first devastating impact will occur as our economy continues to deteriorate and force us to make difficult choices for our survival. The modern family that has been flush with entertainment options and toys will likely find new economic challenges. A growing number of families will be forced to alter their entertainment habits (out of necessity) which may actually bring families together for alternative activities. Another factor is the growing need for families to work together on multiple-family living space. Every week, I

am hearing more-and-more families that are being forced to have relatives move-in with them in order to cut expenses. Adult children are returning home in order to save on expenses. Certainly, it creates some discomforts – but, it does force families to revisit their relationships and work together for survival. The fears of the unknown are creating stress and hardship on everyone. Parents are struggling to hold things together, and kids are wondering what will happen in the future. It’s a painful time, but… a great opportunity for families to draw closer and feel the security of their love for each other. Things are not quite as difficult when you feel like you have someone with you, regardless of how tough it gets. That’s where family comes in. The most important part of all is to bring the family together with God as the priority. He will never leave us, or forsake us – regardless of how scary things may seem. Parents, and especially fathers, right now it is vital that you find God and dwell in His Peace. “I will lie down, both in peace and in sleep for You alone, Lord, make me dwell in safety” Psalm 4:8 As God’s children, we possess a powerful gift that we must call on during this difficult time. We possess the Peace of God. We can rest in that Peace and lie down at night after a long, hard day with the knowledge that the Lord is going to take care of everything that is troubling us. That is a wonderful gift. As the world will become increasingly difficult, many people will be searching for rescue from the troubles of life. We have an answer in the care of a loving God. Although we can’t escape every problem, as Christians, we can be assured that we serve a God who is big enough to take care of us in every way! Even as the world around us becomes consumed in turmoil. Fathers, mothers, bring your family together today. Hold your kids, as they are trembling with concern and fear. Reassure them of your love and give them the strength of a solid family foundation. There is no doubt that the turmoil that is upon us will change families. Let us commit to making it a positive change.

“I will lie down, both in peace and in sleep for You alone, Lord, make me dwell in safety” Psalm 4:8

THANK YOU! The Launch of PREPARE Magazine has been a labor of love, sharing of helpful training and ideas, and a partnership with some wonderful people. We are so thankful for the support and kindness of so many people who have joined with us in the journey and contributed to the creation and growth of PREPARE Magazine. We want to share our sincere and humble gratitude for everyone who has shared their support and encouragement. We simply could not have launched PREPARE without you! On behalf of our readers, subscribers, advertisers, and staff, we wish to extend our heart-felt appreciation to all of you. We believe there is a very special mission for PREPARE Magazine, and are so pleased to be yoked with wonderful people who wish to sow encouragement and help to others in the Preparedness Journey. Again… To all of you who have contributed and shared financial resources, preparedness training, advertising, testimonials, and encouragement, please know that we greatly appreciate you – and look forward to serving on your behalf. Joseph and Donna Miller

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Dr. Bones and Nurse Amy Ronald G Wittig H Michael Rauscher Kirk Illian Joe and Amy Alton Tracy Singer Steve Mileusnich Karyn Rios Jonathan Violassi Donna Henken Rats Overton Shannon Dulawan Douglas Drury Kelly and Stanley Gaddy CoolBrees Designs

Raymond Freeman Heather Balentine Frank Gregg Joy walker Leslie Moore Peter Sedlak III Mark Firehammer S. Ryerson John Fairchild Bryan Van Hook Kathleen Roberts Bobbie Nelson Bill Liebsch Gail LaCroix Vaunell Temple Velda Solomon Jared Novotny Seth Johnson Vickilynn Haycraft Benjamin Geleynse Steven Jones Brandon Rains Rebecca Sanchez Teri Roberts Jeff Rowland Dr. Kaly Sellers Jim Kennard

Special Thank You Footsloggers – for Sponsoring our friends at Turtle Island Preserve

Trent Powers Ken Youngquist Jason A. Hunt Vickilynn Haycraft Rick Austin Evan Folds Bryan Miller Bill & Janet Liebsch Pierce Jacobson Vina8 Eric Waters Charles Belitz Lynette Frye Kelly Thomas Nigel Jones Dale W.Montgomery Kim Lippy Steve Mistretta Aaron Berwick Valarie Brown Scott Angell Caryn lee Wayne Spencer N. Campbell Judith Hooley Founding Subscribers

Our Contributors... Desere

Since 2006, Desere has lived and taught at Turtle Island Preserve. As office manager and Co-Director of Girls Camp and Young Boys Camp, she brings 10 years of experience as an outdoor educator having worked at various camps and educational institutions throughout the Nation. She has a wide and adventurous background in travel, art, and woodworking. She received a Bachelor’s Degree in fine art from The Rochester Institute of Technology and Associates in Visual Communications at the Art Institute of Pittsburgh.

Snake Blocker is a member of the Lipan Apache Tribe of Texas, is an accomplished martial artists and Apache Historian. He has served in the U.S. Navy since June 2001 and did tours in Kuwait, Iraq and Afghanistan. He is the featured instructor in several videos and promotes his signature line of survival products and knives. Snake has been featured on Deadliest Warrior “Apaches versus Gladiators” and Doomsday Preppers “In the Hurt Locker”. He hosts “Snake Blocker Survival” on Preparedness Radio Network.

Gordon Tessler

PhD is a nationally recognized author, teacher, and natural health practitioner in the fields of clinical nutrition, bioenergetics, biostress management and Biblical health. He was personally mentored by both Paavo Airola and Dr. Bernard Jensen, two well-known nutritional pioneers. Dr. Tessler has authored several books including The Genesis Diet, Breaking the Fat Barrier, The Lazy Person’s Guide to Better Nutrition and co-authored Cooking For Life with his wife Laura.

Joseph Miller heard the call to PREPARE well before it gained any popularity. For over 25 years, before the current climate of our time, before any evidence pointed to the contrary of an affluent future, Joseph was preparing his family for times such as these. With over 20 years of current experience as a CEO for Non-profit corporations and a sought after consultant for numerous multi-million dollar For-profit entities, Joseph is also the Chief Visionary Officer for PREPARE Magazine.

Craig L. Johnson works in EMS as an EMT-B in Texas. He attributes his knowledge of the outdoors, survival, prepping, and self-reliance to many years in the Boy Scouts and working for more than a decade for both Arkansas and Texas State Parks and Wildlife as a park ranger. He is an Eagle Scout, a degreed Forester, Wildland Firefighter, and is currently pursuing his paramedic certification. Craig enjoys teaching others about firearms, plants and gardening, survival skills and more. His Blog: http://rangermedicnurd.wordpress.com.

Keith Iton graduated from Syracuse University with a Bachelour’s Degree in Political Science. He is a former employee of the FOX network affiliate WSVN channel 7 in Miami, Florida. Keith has been interviewed on national television on the 700 Club concerning emergency preparedness as well as numerous radio interviews. Keith owns the emergency preparedness website www.foodsurvivalstore.com , the only preparedness company that accepts full barter as payment. He is also a managing partner of Addai Investments Precious Metals. (828) 371-9018

Tom Miller is a blogger and operates the website ThePreparedNinja.com that focuses on disaster preparedness and survival for the individual and group. He is a family man, military veteran and lover of the outdoors who uses his military training, combat experience and practical knowledge to prepare for the unexpected. In addition to his website, connect with Tom on Facebook at ThePreparedNinja, on the Twitter handle @preparedninja, and as Tom Miller on LinkedIn.

Sonja Upham Wellness Educator has been serving the public since 2002. A graduate of the Global College of Natural Medicine, she is now studying to obtain her doctorate in Natural Medicine. In their health ministry, HeavenScent Wholistic Health, Sonja along with her Husband Dave, use simple natural remedies and lifestyle counseling to address client health concerns, believing that education is key. Sharing her passion for helping others, she is also an author and educator, providing classes on country living and wellness.

Vickilynn Haycraft

is the hostess of the Get Real – Get Prepared radio show on PRN. She is the author of: “Wrapping It Up!” and co-author of “Naturally Healthy Cuisine, Real Food for Real Families”. Vickilynn is a sought-after independent product tester and book reviewer delivering accurate, honest, and trustworthy reviews on products and books for the whole family. Subscribe to Vickilynn at: RealFoodLiving.com, National Product Review Examiner, National Family Preparedness Examiner.

Community Connections These groups have meetings in April

PACIFIC California Prepardness Group Modesto, CA Make arrows and talk about planting seeds Saturday, April 19, 2014 11:00 AM

SOUTHWEST Houston Emergency Preparedness Houston,TX Field Trip to LDS Cannery Saturday, April 12, 2014 - 10:00 AM

NORTHWEST North Sound Preparedness 101 Marysville, WA Next Meet-up: April 13, 2014 Dates and times only shown to members

MIDWEST Cincinnati Survival/Preparedness Group Cincinnati, OH Gearheads - Show & Tell Prepper Gear Review Saturday, April 12, 2014 - 7:00 PM

SOUTHEAST WNC Preparedness Group Asheville, NC Let's tailgate to Turtle Island Preserve! Saturday, April 26, 2014 - 7:00 AM until you want to leave.

NORTHEAST N. Central Mass. Disaster Preparedness & Survivalists Group Gardner, MA Alternative Fire Starting & pot luck luncheon Saturday, April 12, 2014 - 12:00 PM

OUTSIDE USA

"Plan C" - A Canadian Emergency Preparedness Group: Alberta Calgary, AB Meet & Greet - Presentation on Preparedness Essentials Saturday, April 26, 2014 - 1:00 PM

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