Being curious about shelf fungus I
collected a local shelf fungus and cut it open but was disappointed to find no “trama layer” referred to as amadou because it wasn’t the right kind of fungus. Upon further research I learned that fomes formentarious grows on dead birch and beach trees that resemble a horse’s hoof and there are scant finds outside of my area.

I did learn that he bottom layer of shelf polypore funguses known as hymenium contain minute tube-like structures that can have a capillary effect and a narrow slice can be used for a wick in a slush lamp so I decided to try it out.

I used an empty sardine can for my vessel and poured in vegetable oil for fuel. I cut a slice of the bottom layer of my fungus and initially soaked it briefly in the oil. When I removed it, I wiped off the excess oil then lit the flat bottom edge until it took flame to prime it for use.

As with any wick, the exposed length of the wick determines the size of the flame. Excessive length will produce a large flame but will also exhibit much smoke and soot.

I’ve used slush lamps mainly for light but I wanted to see if I couuld cook, much like a Inuit qulliq stove so I positioned a metal cup containing some shallow water above the flame. The wick stayed lit for over a half hour but it only managed a pre-boil. It was enough though for a delicious instant oatmeal meal.

Old downed pine trees are a great source for fatwood that is found where the branch emerges from the trunk and when the outer wood is removed it reveals the darker hardened resin that resides at the core.

As an alternative, many major grocery or big box stores carry fatwood fire starters next to the charcoal and briquettes where barbecue supplies are displayed. This would be a convenient resource for experimentation to gain experience of fatwood properties.

As I pursued experimenting with fatwood for cooking I learned that it is best to be conducted in a wind-free environment. I soon discovered that it needed a thicker/wider piece than shown in the photo. I tried to make a fuzz stick at one end but the material was too brittle and wouldn’t hold a curl, so I took another approach by laying the stick on it’s side, then taking the tip of my knife and plunged down to split the end several times, creating a small fringe. That worked well to lite and sustained the flame while heating up my cup. My cup was hand-held to maintain a constant distance above the flame as the fatwood was consumed and shortened in the process.

The cook-time is limited but a small packet of instant coffee added or just hot water can be very satisfying. One negative side effect is that the resin is very smokey and coats the bottom of the vessel that you cook in.

Canned goods require some way to be opened. Many cans now have pull-top rings that make it easy to open but not all cans are manufactured that way. The majority of food cans have plain metal lids. The smart move is to have some openers available on hand.

There are kitchen style hand operated models that can be stored along with the canned goods but if you’re on the go, something portable is advisable. I carry a P38 on my keychain and a P51 on another, but I also have an integrated opener blade in my Leatherman that I use quite often. Some folks use a Swiss Army Knife.

Without a can opener more drastic measures can be used to open a can such as punchering the lid with a field knife or by grinding off the lid’s rim by rubbing it on concrete. That’s why I keep one as an “Every-Day-Carry” and recommend that you find one that works for you.

The immediate use that comes to mind is that the inverted shell can be used as a cup for containing water or just to hold other things such as berries or other food items. I have used some natural materials in which to boil water (see “Boil Water In A Cabbage Leaf” and “Coconut Bowl Boiling Techniques“) so I prepared some coals to see if I could accomplish this with the turtle shell.

 
In the end, I did not get the water to reach a boil but I could see the water convection turning and a lot of steam rising. Because of the small size of the shell the water would evaporate and as the exposed shell would burn down to the water level the shell would diminish in size. It would appear that adding hot rocks to the water would be more effective to heat water inside.
 
 
 
It was a fun project and as usual there are lessons to be learned that are best accomplished before emergency situations occur.

There is a basic safety rule to not use wet rocks in or around a fire because a hot fire will cause the moisture within the rock to expand, thus causing the rock to explode. When selecting rocks be sure that they are dry and preferably non-pourous. Although I collected rocks along a creek I selected ones that were not in the water and elevated off the ground where possible.

There is an old saying “the White Man builds a large fire and needs to step away from it’s heat, whereas the Native Man builds a small fire that he can hover over to keep warm”. With this in mind I decided to build a small fireplace with small fires having the advantage of using less fuel and less materials for construction.

I began by selecting an advantageous site to construct the fireplace. I chose a spot behind a large tree on the leeward side so that the tree would help to provide shelter from inclement weather. It needed to be set out a bit from the tree so as not to harm it. I made a hearth floor of flat stones to somewhat protect the roots from the heat but also to keep the fire elevated off of the ground so if it rained the coals wouldn’t get wet from the soil.

Next, I placed flat supporting rocks on edge in a pattern similar to the outline of a baseball home plate, meaning, two stones were placed in a “V” at the rear with two parallel stones for the sides. I placed a flat stone on the top, leaving open space over the “V” area for the smoke to vent. This I hoped would create a draw for smoke when I pushed the firewood and coals toward the back. Behind that I placed a flat stone as a shield to the tree but also leaned it forward over the “V” beneath it to protect it from rain.

After my fireplace was constructed I momentarily removed the flat top rock to more easily assemble the tinder and sticks to start the fire and once the flame was established replaced it.

Years ago I wanted to fry eggs on a slab of rock but it was heated it too fast and it cracked so this time when I used one to cover the fireplace I initially made a small short term fire that would dry out any moisture that might be present. It was successful in not cracking and I was able the following day to cook some bannock on it.

It rained that night and I wondered how the fireplace would fare. Would it be wet in the morning? Nope! Although there were puddles present in the surrounding ground the ashes were dry inside!

As always, be careful on your site selection and what materials that you select to build with. An initial small fire to dry out any moisture is a good idea before you make a hotter and longer burning fire.

I have enjoyed learning about wildcrafting or foraging for food but there are seasons when these edibles are scarce. When acquiring provisions for emergencies such as power outages, inclement weather, or food chain interruptions, dry goods are preferred as they have a good shelf life and seeds can provide greater nutrition. A sprouted seed is like taking a “live” vitamin. When you can’t grow plants in a field you can sprout seeds indoors any time of year.

Sprouted seeds include broccoli, celery, chia, clover, fenugreek, radish, kale, and onion. Beans or legumes can be sprouted as well and include adzuki beans, chickpeas, green peas, lentils, mung beans, and soy beans. It is best to buy seeds specifically sold for sprouting as they are untreated and chemical free. Ordinary seeds can sometimes be used but are more risky.

There are two methods for germinating seeds, one is in water and the other is in soil. Seed and bean sprouts that we see in the store are germinated in water and “Micro greens” are germinated in soil. The sprouts take about a week and micro greens can take 1 to 3 weeks but are more developed. You can eat the seed and stem of seed sprouts whereas micro greens are harvested above the soil so you can eat the stems and leaves.

I have only raised seed sprouts and find it fascinating. One teaspoon of alfalfa seeds will fill a whole quart jar when it is ready to eat! I began by soaking the seeds in water overnight then rinsing them a couple times a day. I kept the jar in a kitchen cabinet so they were in a warm dark place. Because bacteria grows in the same environment it is important to keep the seeds rinsed throughout their germination. You can use a coarse cloth or strainer to cover a jar to retain the sprouts while emptying the water.

The sprouting process makes it easier for a body to absorb nutrients because it breaks down a seed and that means less work for your digestive system. I use mine in sandwiches or salads but they can also be cooked. In any event they are a nutritious food that can be raised in an emergency or just because you enjoy them during good times.

LIGHT – Most folks keep flashlights for various needs but it’s important to make sure that the batteries are fresh. Most smart phones have a flashlight app that works quite well. I buy prayer candles at a dollar store that provide long term light and a feeling of hope in darkness. You can make slush lamps using small cans with vegetable oil and a wick.

HEAT – The first line of keeping warm is layered clothing and blankets. Conserving body heat is primary. You can make a room heater by placing a roll of toilet paper in a tin can and pouring isopropl alcohol (denatured is better) into the roll and place it on an open oven door to isolate it and light it. A personal heater is quite effective when using a lit tea candle at the bottom of a tin can that is placed between your feet where you are seated and wear a poncho or wrap a blanket around your neck and cover your knees like a tent to capture the heat.

WATER – In an urban setting city water will most likely be available vs. well pumps in rural areas that need electrical power to operate. It’s a good idea to keep bottled water on hand. A house’s plumbing system is actually a reservoir of water and can be accessed at the lowest valve and used sparingly. A water heater is also a reservoir that has a drain valve at it’s base. If you use this source, be sure to turn off your circuit breaker first to avoid burning out your heating elements for when the power is restored. If you have a creek or other natural water source it can be filtered or boiled. Snow can be melted.

FOOD – Food that is stored in a refrigerator or freezer in the short term should have limited access to keep the cold in and heat out. If you have snow you can simply fill a plastic bin or cooler with snow and pack the food items in it. Cold water can also serve the same function. It’s best to keep food stuffs on hand in a pantry that are either canned or dry like beans or noodles.

COOKING – A gas grill is an easy way to cook or boil water. Charcoal grills can be used in the same way. On a smaller scale a chimney charcoal starter can be used with a baking rack to cook on. There are various types of camp stoves from gas canisters to wood gasifiers. A rocket stove can be made from concrete blocks. Then there’s always a classic campfire using grills or pots. It is also possible to make and use an alcohol burner.

COMMUNICATION POWER – Some land-line phone services carry their own independent power but cable service phones do not work when the power goes out. It seems that the majority of phones in use today are cell phones that can access transmission towers that are independently powered or outside of an outage area. However, cell phones run on a battery that eventually will need recharging. They are usually charged using a USB cable that can use various power sources. I recently used my laptop computer to charge our cell phones. A vehicle usually has either built-in USB ports or 12V adapters. A 12V to AC converter can charge laptops or other electronic devices. I have a hand crank charger that works on my phone. A 9V battery can be used in conjunction with a 12V USB adapter by placing the adapter’s tip on the positive terminal and using a paper clip to touch the battery’s negative terminal to the side terminal on the adapter.

These are just some of the things that I have experienced during an occasional Winter power outage but for some folks this is an annual event. I would welcome comments on other tips that can be helpful during their Winter power outage.

 
Before I broke into the package I decided to do some on-line research to learn about MREs and what to expect. I learned that MREs were developed in the ’80s by the military but the manufacturers have in more recent years developed civilian MREs aimed towards disaster relief and outdoor camping. The military MREs are a little more robust in it’s offerings of food and accessories but all MREs contain at least 1,200 calories and come in a variety of menus. In 1990, a Flameless Ration Heater (FRH) was added that uses a water-activated exothermic reaction pouch that creates enough heat to warm it’s entrée.

 
 
My MRE was a civilian product with “reduced sodium penne with vegetable sausage crumbles in spicy tomato sauce” (sounds good, huh?). The packaging is designed to be opened by hand and each pouch displays the nutritional information of it’s contents. Only a small amount of additional water (not included) is required to activate the FRH that displays instructions on how to activate and apply it for heating the entrée. 
 
 
Here are the contents of my package:
– Penne pasta entrée
– Crackers
– Apple jelly
– Grape jelly
– Toaster Pastry (commercial brand – frosted brown sugar)
– Candy (Tootsie Roll)
– Utensil packet (napkin, spoon, pepper, herb salt substitute)
– Flameless Ration Heater (FRH)

I began to open up the various packets to examine their contents and finally attended to heating up the entrée. The recommended heat time is 12 minutes but I flipped the entrée packet over for an additional 5 minutes. When I opened the retort pouch I measured the heat and found that it had reached 170ºF… very impressive!

Sometimes food, like jellies, that have been stored in pouches over time, often require a little kneading to reconstitute it’s contents that may have separated over time. Although eating out of a retort pouch may not be glamorous, I found that the contents tasted quite good, and if I were real hungry it might even be delightful!

These meals are only intended to be eaten for a maximum of 21 days and not for a sustained diet. They are however great for short bivouacs and emergency situations. I’m grateful that there are a number of menus available. A military veteran friend said that the contents of each pack would often become trading items among soldiers to satisfy their particular tastes.

I still enjoy preparing food over fire or coals but this flameless meal has it’s place and can be stored for years in a cool environment for future use when needed.

Taking stock of my situation I pulled out my keys and examined them. I looked for one that was jagged that I could use as a saw to cut a groove into the outer skin. After some persistence I was successful in penetrating the skin and was able to pull it apart to reveal a very tasty inner fruit that had sections much like a mandarin orange.

It’s amazing what a simple tool like a key can accomplish. You can even use a key to open a corked wine bottle by pressing it down the center of the cork at a slight angle all the way to the uncut portion then twist the cork slowly while pulling upward and out. I suggest that you use the key that has sharp varied cuts instead of a worn key that is smooth.

So next time that you are without a knife for cutting fruits or vegetables, or even a need for a bottle opener, try a key to get the job done.

Learning that this plant was edible I went back to the site and picked several blossoms to cook. Before I cooked them I decided to take a small bite to taste and WOW! it was terribly bitter! I hoped that cooking them would make a difference. I cut each one lengthwise and tossed them into a pan containing pre-heated “faucet hot” water then put it on the stove top burner to bring it to a boil for ten minutes. After draining it I repeated the process another two times before I was ready to sample the finished product. Although it had reduced the initial bitterness, it still was significant. I took a knife and scraped off the scaly outer blossoms down to the core which had become slightly mushy from the repeated boilings. This made a slight improvement.

I went back into the woods to get a second harvest and decided to peel off the blossoms first before doing the triple boil method. It seemed to make a difference and made the bear corn tolerable to eat. The next morning I peeled some more to the core and fried them in butter… butter makes anything taste better and yet the underlying bitterness was still present. The stalk can also be dried and brewed into a tea.

Bear Corn / Squaw Root has a long history of medicinal use, particularly for female maladies whose applications and details can be found from various sources online. Like most medicinal herbs it should not be taken for an indefinite period of time. Excess intake can act as a laxative.

I would say that palatability is an important factor in the edibility of food and this would not be a first choice to eat but I can see how this can be a possible backup food source in an emergency.