Trekking nearly a whole day by plane to Australia might seem like a long-haul flight‚ but that’s got nothing on what the common swift is capable of.Lots of us get pretty restless after just a few hours‚ and we’re just sat on our asses. Imagine having to hold your arms out to the side for 10 straight months in order to stay in the air – that’s how long the record-breaking common swift can fly for without landing.Though Welsh ornithologist Ronald Lockley had suggested that common swifts might be capable of such a feat back in the 1970s‚ it wasn’t until 2016 that a group of researchers from Lund University in Sweden were able to confirm this theory.To do so‚ the team followed 13 adult common swifts‚ tagging the birds with tiny data loggers set with accelerometers to record their flight activity‚ and light-level sensors for locating them. Some of the birds were tracked for multiple years as they migrated from Sweden to the south of the Sahara in the winter and back again.Study author Anders Hedenström described the tiny data loggers as "small backpacks".Image credit: A. HedenströmThe results showed what had been long suspected – common swifts spend much of their time in the air. The tracked birds stayed consistently on land for only two months of the year‚ settling down to breed. Though some birds occasionally landed for short periods in the remaining 10 months‚ they still spent more than 99.5 percent of their time flying. Three of the swifts were up in the air for the whole 10 months of their migration‚ a particularly impressive achievement when you consider that these are pretty small birds‚ weighing only around 40 grams (1.4 ounces). The researchers suggest that the difference between the long-haulers and those who landed might be in their feathers; the birds that landed had not molted their wing feathers‚ whereas those who stayed in the air the entire time had molted and gained new flight feathers.“Whether they moult or not could indicate small differences in their general condition or burden of parasites‚ and explain the flight behaviour of individual birds within the species‚” explained study author Anders Hedenström in a statement released at the time.But how on Earth do they manage to stay up in the air for so long? Physical activity costs energy‚ after all‚ but common swifts have adapted to use relatively little during their extended flights.“Common swifts have evolved to be very efficient flyers‚ with streamlined body shapes and long and narrow wings‚ generating lift force at low cost‚” Hedenström told Nature. This helps them to use less energy‚ though they can get a quick boost from insects that are also up in the air.Alongside in-flight snacks‚ us humans might have a nap to recharge our batteries whilst flying‚ but whether common swifts do the same remains unanswered. “They might do as the frigate bird and sleep while gliding‚” said Hedenström in the Lund statement. “Every day‚ at dusk and dawn‚ the common swift rises up to an altitude of about two–three kilometres [1.2–1.9 miles]. Perhaps they sleep during a declining glide‚ but we’re not sure.”What we can be sure of is that flying non-stop for 10 months is no mean feat – call us common swifties‚ because these birds have just gained some dedicated fans.The study is published in Current Biology.

Who needs Google Maps when you can just use your buddies' electrifying aura? New research suggests that some electric fish may utilize their comrades' electric fields to navigate the world in a shocking form of “collective sensing” that’s never been seen before. Peters's elephantnose fish‚ also known as the African weakly electric fish‚ are equipped with a specialized organ that can generate an electric field (no batteries required). Along with being a handy weapon to zap prey or predators‚ the electricity can also be used to navigate in a similar fashion to sonar‚ radar‚ or echolocation. The fish sends out electric pulses and then detects changes in the nearby electricity field using an array of sensors on its skin‚ allowing it to perceive its surroundings in the dark and murky rivers of Africa.This isn’t just a solitary effort‚ though. As if their “biological Bluetooth” wasn’t smart enough‚ it appears that close-knit gangs of elephantnose fish create a collective “pool” of electricity around the group‚ providing them with a much wider perception of their local environment.This example of collective sensing was recently studied by two scientists from Columbia University in New York who started exploring the idea upon noticing how some human-made technologies work.“In engineering it is common that groups of emitters and receivers work together to improve sensing‚ for example in sonar and radar. We showed that something similar may be happening in groups of fish that sense their environment using electrical pulses‚” Nathaniel Sawtell‚ a principal investigator at Columbia’s Zuckerman Institute and a professor of neuroscience at Columbia’s Vagelos College of Physicians and Surgeons‚ said in a statement. To start‚ the duo ran a computer simulation of the electric fish behavior and found that collective sensing could extend their electro-location range by up to three times. To pry deeper into this‚ they monitored the brain activity of elephantnose fish and found that they responded both to their own electric discharges as well as external electrical signals. Finally‚ behavioral observations showed that elephantnose fish swim in formations that the computer model suggested are favorable for collective sensing. These three strands of evidence led the researchers to conclude that elephantnose fish demonstrate a form of electrified collective sensing.“These fish seem to ‘see’ much better in small groups‚” explained Sawtell.Elephantnose fish are not the lone pioneers of collective sensing. This fascinating form of navigation and communication is also seen in schools of fish or flocks of birds‚ which appear to move with collective intelligence rather than as a chaotic bundle of vying individuals. However‚ this recent research may have uncovered the first evidence of collective sensing using electricity.“These fish have some of the biggest brain-to-body mass ratios of any animal on the planet. Perhaps these enormous brains are needed for rapid and highly sophisticated social sensing and collective behavior‚” added Sawtell. The study is published in the journal Nature.

Baltimore’s Francis Scott Key Bridge collapsed at 01:27 am EDT (05:27 am UTC) on March 26. The Singapore-flagged container ship "Dali" collided with one of the bridge's pillars leading to a catastrophic collapse of the whole structure. At the time‚ there were workers on the bridge and the Baltimore City Fire Department stated that at least seven vehicles fell into the water. At the time of writing the number of casualties is unknown.The bridge‚ named after the author of The Star Spangled Banner‚ connected the two banks of the Patapsco River and was the third longest continuous truss bridge in the world with a span of 366 meters (1‚200 feet). Continuous truss bridges have been popular since the 19th century and like any bridge design have advantages and drawbacks.Unlike cantilever bridges‚ which require a structure projecting horizontally from sturdy supports‚ a truss bridge is made of a superstructure of trusses – the usually triangular units that allow the distribution and spread of the tension‚ compression‚ and stresses a bridge is bound to experience. In the case of a continuous truss bridge‚ the truss superstructure extends without hinges over three or more supports.Content Warning: A live stream from the port of Baltimore recorded the collapse of the bridge. Some viewers might find it distressing.The support in this case was hit by an object carrying a lot of momentum‚ destroying it. Without the support‚ the whole structure became unbalanced – the superstructure was no longer able to hold the weight of the bridge.“The support is a very‚ relatively‚ flimsy structure when you look at it‚ it's a kind of trestle structure with individual legs‚” Ian Firth‚ a structural engineer and bridge designer‚ told BBC News. “So‚ the bridge has collapsed simply as a result of this very large impact force.”Continuous truss bridges are known to be statistically indeterminate – in structural mechanics that means that even knowing all the forces and moments acting on the bridge in equilibrium is not enough to determine the internal forces and reactions of that structure. Computers have been instrumental in making these bridges more common‚ as they can better calculate the stresses in the bridge.This is a developing story. 

Just days after Department of Homeland Security data showed more migrants crossed the southern border last month than in any February before‚ Mexican President Andres Manuel Lopez Obrador presented…

(NewsNation) — An affiliate of the Islamic State Group‚ or ISIS‚ has claimed responsibility for the attack that killed more than 100 people in Moscow last week‚ raising concerns about future possible…

The remnants of an ancient village known as "Britain's Pompeii" are offering archaeologists new insight into the Bronze Age inhabitants who lived there‚ including how they seasoned their porridge and…

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One of the most important aspects of getting ready for a major disaster scenario is to stock up on food and to learn methods for preparing meals that do not involve kitchen appliances. That’s because when the grid goes down‚ you may not have power to run your appliances in the first place. You’ll have […] The post Just-Add-Water Recipes (2+Years Shelf-Life) appeared first on Ask a Prepper.

Survival bread used to be a common staple and it still is popular today as survival food. There are many types of bread and crackers that can be considered ‘survival bread’‚ like hardtack‚ pilot bread‚ and army bread. No matter which kind you get‚ survival bread is a timeless food that can provide you with cheap rations in emergencies. Contents (Jump to a Section) Types of Survival Bread Hardtack Pemmican Field Bread Garrison Bread Damper Flatbread Bannock Bread Ezekiel Bread Roosterkoek Beer Bread Potato Bread Cornbread Sourdough Bread Sprouted Grain Bread Acorn Bread Canned Bread The Many Types of Survival Bread Food storage can be a major problem‚ and survival bread is just one of the many solutions to that problem. Our ancestors figured that out‚ as you can tell by survival bread’s storied history. Why reinvent the wheel when it comes to long-term food storage? Survival bread usually has a long shelf life which makes most of these recipes great in any prepper pantry. Hardtack Hardtack is a type of hard‚ dry biscuit that has been used as survival food for centuries. It can last for years when stored properly‚ and was a staple for soldiers and sailors during times of war and long voyages at sea. It is also sometimes known as Roman Army Bread‚ pilot bread‚ ship’s biscuit‚ kommissbrot‚ iron ration bread‚ commissary bread‚ or sea biscuit. Here’s a recipe for hardtack: Ingredients: 3 cups of flour 1 cup of water 1 tsp of salt Instructions: Preheat your oven to 375°F (190°C). Mix the flour and salt together in a bowl. Gradually add the water and stir until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Roll the dough out to a thickness of about 1/2 inch (1.3 cm). Cut the dough into small squares or circles (about 3 inches or 7.6 cm in size). Poke several holes in each piece of dough with a fork. Place the pieces of dough on a baking sheet and bake for 30 minutes or until they become hard and dry. Store the hardtack in an airtight container in a cool‚ dry place. Here is Kris‚ from the well-known prepper YouTube channel City Prepping making a slightly reduced batch of hardtack: Pemmican Pemmican is a traditional Native American food made from dried meat and fat. It is high in protein and calories and can be used to make a hearty and nutritious survival bread. Here’s the recipe: Ingredients: 2 cups of pemmican (dried meat and fat) 1 cup of flour 1 tsp of baking powder 1/2 tsp of salt 1/2 cup of dried berries (optional) 1/2 cup of chopped nuts (optional) 1 cup of water Instructions: Preheat your oven to 350°F (180°C). Mix the pemmican‚ flour‚ baking powder‚ and salt together in a bowl. Add the dried berries and nuts (if using) and stir to combine. Gradually add the water and stir until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Form the dough into a loaf shape and place it on a baking sheet. Bake the bread for 30-40 minutes or until it becomes golden brown and firm. Allow the bread to cool before slicing and serving. Clay Hayes makes a pretty good batch of Pemmican: Field Bread Field bread is a type of bread that was commonly used as a ration by soldiers in the field‚ particularly during wartime. Field bread is designed to be a portable‚ durable food that can be easily carried and stored by soldiers in the field. It is similar to a type of bread known as hardtack or pilot bread but is usually a little softer and more palatable. Field bread can be eaten on its own‚ or used to make sandwiches or other meals. Here is a recipe for field bread: Ingredients: 3 cups of flour 1 cup of water 1 tablespoon of vegetable oil 1 teaspoon of salt 1 teaspoon of sugar 1/2 teaspoon of baking powder Instructions: Preheat your oven to 350°F (175°C). Mix the flour‚ salt‚ sugar‚ and baking powder together in a bowl. Gradually add the water and vegetable oil to the bowl‚ stirring constantly‚ until the mixture becomes a thick dough. Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic. Divide the dough into small portions and shape each portion into a round‚ flat disk. Place the disks on a greased baking sheet and bake them for about 25-30 minutes or until they become golden brown. Allow the bread to cool before storing it in an airtight container. Garrison Bread Garrison bread is a type of bread that was commonly made in military garrisons during the 18th and 19th centuries. Garrison bread is a sweet‚ cake-like bread that was often served as a dessert or treat in military garrisons. It was typically made with ingredients that were readily available in the garrison‚ such as flour‚ butter‚ sugar‚ and dried fruits. While it is not a traditional survival bread‚ it can be a tasty and satisfying addition to any emergency food supply. Here is a recipe for garrison bread: Ingredients: 1 pound of flour 1/2 pound of butter 1/2 pound of sugar 1/2 pound of currants 4 eggs 1/4 cup of milk 1 tablespoon of baking powder 1/2 teaspoon of salt Instructions: Preheat your oven to 375°F (190°C). Cream the butter and sugar together in a bowl until they become light and fluffy. Add the eggs one at a time‚ beating well after each addition. Sift the flour‚ baking powder‚ and salt together in a separate bowl. Gradually add the flour mixture to the butter mixture‚ stirring constantly. Stir in the currants and milk to form a stiff dough. Divide the dough into small portions and shape each portion into a round‚ flat disk. Place the disks on a greased baking sheet and bake them for about 25-30 minutes or until they become golden brown. Allow the bread to cool before serving. Damper Damper bread is traditionally made by Australian bushmen over an open fire‚ but this recipe allows you to make it in a conventional oven. Ingredients: 4 cups of self-rising flour 1/4 cup of butter‚ chilled and cut into small cubes 1/4 cup of sugar 1 cup of milk 1/2 cup of water Instructions: Preheat your oven to 375°F (190°C). In a large bowl‚ mix the flour‚ sugar‚ and chilled butter together using your fingertips until the mixture becomes crumbly. Make a well in the center of the mixture and add the milk and water. Stir the mixture with a wooden spoon until a dough forms. Turn the dough out onto a floured surface and knead it lightly until it becomes smooth. Shape the dough into a round loaf and place it on a greased baking sheet. Use a sharp knife to make a cross-shaped cut on the top of the loaf. Bake the bread for about 40-45 minutes or until it becomes golden brown. Allow the bread to cool before slicing and serving. Here is some authentic damper being made in the bush: Flatbread Flatbread is a simple‚ unleavened bread that can be made quickly and easily over an open flame. Here’s the recipe: Ingredients: 2 cups of flour 1/2 tsp of salt 3/4 cup of water Instructions: Mix the flour and salt together in a bowl. Gradually add the water and stir until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Divide the dough into several small balls. Roll each ball out into a thin circle. Cook each flatbread on a hot‚ greased skillet or griddle for a few minutes on each side until it becomes golden brown. Serve the flatbread warm. Bannock Bread Bannock bread is a traditional bread that has been made by Scottish indigenous peoples for centuries. It’s a simple‚ unleavened bread that can be cooked over an open fire. Here’s the recipe: Ingredients: 2 cups of flour 2 tsp of baking powder 1/2 tsp of salt 1/4 cup of oil 3/4 cup of water Instructions: Mix the flour‚ baking powder‚ and salt together in a bowl. Add the oil and water and stir until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Divide the dough into several small balls. Flatten each ball into a thin circle. Cook each bannock on a hot‚ greased skillet or griddle for a few minutes on each side until it becomes golden brown. Serve the bannock warm. Ezekiel Bread Ezekiel bread is a type of bread that’s made with sprouted grains and legumes. It’s a highly nutritious bread that’s often used in religious ceremonies. Here’s the recipe: Ingredients: 2 cups of sprouted wheat flour 1 cup of sprouted spelt flour 1/2 cup of sprouted barley flour 1/4 cup of sprouted lentil flour 1/4 cup of sprouted soy flour 2 tsp of salt 1 tbsp of honey 1 1/2 cups of warm water 2 1/4 tsp of active dry yeast Instructions: Preheat your oven to 375°F (190°C). Mix the sprouted flours and salt together in a bowl. In a separate bowl‚ dissolve the honey in the warm water. Add the yeast to the honey water and stir to combine. Let the yeast mixture sit for 5-10 minutes until it becomes frothy. Add the yeast mixture to the flour mixture and stir until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Form the dough into a loaf shape and place it on a greased baking sheet or in a greased bread pan. Allow the dough to rise for about 30 minutes. Bake the bread for 30-40 minutes or until it becomes golden brown and sounds hollow when tapped. Allow the bread to cool before slicing and serving. Ezekiel bread has plenty of ingredients but isn’t that hard to make. Roosterkoek Roosterkoek is a type of bread that is traditionally made in South Africa over an open fire or braai (barbecue). Roosterkoek is a delicious and versatile bread that can be served as a side dish or snack. It is also a popular choice for outdoor cooking and camping‚ as it can be cooked over an open fire. While it is not a traditional survival bread‚ it can be a tasty and enjoyable addition to any emergency food supply. Here is the recipe: Ingredients: 4 cups of flour 2 teaspoons of instant yeast 2 tablespoons of sugar 1 teaspoon of salt 1 cup of warm water 1/4 cup of vegetable oil extra flour for dusting Instructions: In a large bowl‚ combine the flour‚ instant yeast‚ sugar‚ and salt. Add the warm water and vegetable oil to the bowl and mix until a sticky dough forms. Turn the dough out onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Return the dough to the bowl and cover it with a damp towel. Allow it to rise in a warm‚ draft-free place for about an hour‚ or until it has doubled in size. Once the dough has risen‚ punch it down and divide it into small portions (about the size of a tennis ball). Flatten each portion of dough into a disk about 1/2 inch thick. Lightly dust each disk with flour and place them on a greased grid or over a fire. Cook the Roosterkoek for about 8-10 minutes on each side‚ or until they become golden brown and cooked through. Serve hot with butter or your favorite topping. Here is some Roosterkoek with a twist: Beer Bread Ingredients: 3 cups of self-rising flour 3 tbsp of sugar 1 can of beer (12 oz) Instructions: Preheat your oven to 375°F (190°C). Mix the flour and sugar together in a bowl. Pour the beer into the bowl and stir until a dough forms. Pour the dough into a greased bread pan. Bake the bread for about 50 minutes or until it becomes golden brown. Allow the bread to cool before slicing and serving. Potato Bread Potato bread is delicious but the yeast requirement can be limiting. Ingredients: 2 cups of warm mashed potatoes 1 cup of warm milk 1/4 cup of sugar 2 tbsp of active dry yeast 1/2 cup of melted butter 2 eggs 6-7 cups of flour 1 tbsp of salt Instructions: Preheat your oven to 375°F (190°C). In a large bowl‚ mix the mashed potatoes‚ warm milk‚ sugar‚ and yeast together. Add the melted butter and eggs to the bowl and stir to combine. Gradually add the flour and salt to the bowl‚ stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a damp towel. Allow the dough to rise in a warm‚ draft-free place for about an hour. Punch down the dough and knead it again for a few minutes. Divide the dough into two equal parts. Shape each part into a loaf shape and place it in a greased bread pan. Allow the dough to rise again for about 30 minutes. Bake the bread for about 40 minutes or until it becomes golden brown. Allow the bread to cool before slicing and serving. Cornbread Most people know and have had cornbread and there are countless recipes. Here is the recipe I go with: Ingredients: 1 cup of cornmeal 1 cup of flour 1/4 cup of sugar 1 tbsp of baking powder 1 tsp of salt 1 egg 1 cup of milk 1/4 cup of melted butter Instructions: Preheat your oven to 400°F (200°C). Mix the cornmeal‚ flour‚ sugar‚ baking powder‚ and salt together in a bowl. In a separate bowl‚ whisk the egg‚ milk‚ and melted butter together. Add the wet ingredients to the dry ingredients and stir until a batter forms. Pour the batter into a greased skillet or baking dish. Bake the cornbread for about 20-25 minutes or until it becomes golden brown. Allow the cornbread to cool before slicing and serving. Sourdough Bread Sourdough bread is made with a sourdough starter‚ which is a mixture of flour and water that has been fermented by naturally occurring yeast and bacteria. It can be easier to maintain than yeast in a survival situation since it doesn’t require store-bought yeast. Here’s the recipe: Ingredients: 1 cup of sourdough starter 3 cups of flour 1 tsp of salt 1 cup of water Instructions: Preheat your oven to 375°F (190°C). Mix the sourdough starter‚ flour‚ and salt together in a bowl. Gradually add the water and stir until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a cloth. Allow the dough to rise in a warm place for several hours (or overnight) until it has doubled in size. Punch down the dough and shape it into a loaf. Place the dough on a greased baking sheet or in a greased bread pan. Allow the dough to rise again for another hour or so. Bake the bread for 30-40 minutes or until it becomes golden brown and sounds hollow when tapped. Allow the bread to cool before slicing and serving. Sprouted Grain Bread Sprouted grain bread is made with grains that have been sprouted to increase their nutritional value and make them easier to digest. Here’s the recipe: Ingredients: 3 cups of sprouted wheat flour 1 tsp of salt 1 tbsp of honey 1 1/2 cups of warm water 2 1/4 tsp of active dry yeast Instructions: Preheat your oven to 350°F (180°C). Mix the sprouted wheat flour and salt together in a bowl. In a separate bowl‚ dissolve the honey in warm water. Add the yeast to the honey water and stir to combine. Let the yeast mixture sit for 5-10 minutes until it becomes frothy. Add the yeast mixture to the flour mixture and stir until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Form the dough into a loaf shape and place it on a greased baking sheet or in a greased bread pan. Allow the dough to rise for about 30 minutes. Bake the bread for 30-40 minutes or until it becomes golden brown and sounds hollow when tapped. Allow the bread to cool before slicing and serving. Acorn Bread Acorn bread requires a ton of prep work to get the tannins out of the acorns. Acorns themselves are all over the area I live (North Carolina) so they are a little-known survival food since most people don’t know they can be made edible. Ingredients: 1 cup acorn flour 1 cup all-purpose flour 2 tablespoons baking powder ½ teaspoon salt 3 tablespoons sugar 1 egg beaten 1 cup milk 3 tablespoons oil Instructions: Preheat oven to 400 degrees. Grease a loaf pan to prevent sticking. Combine acorn flour‚ all-purpose flour‚ baking powder‚ salt‚ and sugar in a bowl. Combine egg‚ milk‚ and oil in a bowl. Stir the wet and dry bowls together to create a lumpy batter. Pour the lumpy batter into the greased pan. Bake at 400 degrees for 30 minutes. Remove the pan‚ turn off the oven‚ and let cool. You’ll probably need some help figuring out what acorn flour is and how to make it‚ so check out our entire guide on How to Make Acorn Bread. Canned Bread It used to be widespread‚ but finding canned survival bread these days can be elusive. There are a few very different options from pilot bread to brown bread‚ but not many options in between. Pilot Bread Crackers Future Essentials Pilot Bread These crackers don’t have the same ingredients as hardtack but still have a massive shelf life and are protected in a vacuum-sealed can with oxygen absorbers to boot. Ingredients Flour Vegetable Shortening Sugar Corn Syrup Whey Leavening Salt They aren’t cheap‚ but care is taken in packaging to make them last on the shelf ridiculously long. Here are the specs on the crackers packed tightly in the can: #2.5 can with 12 crackers 100 calories per cracker (1200 per can) 9.9 ounces vacuum sealed oxygen absorber desiccant Made in the USA 30+ year shelf life If you can find some online it may be worth picking up since it is so easy to add to your food storage plan. In a world of fast-perishing foods‚ survival bread in a can must not make much of a profit for food producers since it is a scarce commodity now. Brown Bread B&;M Brown Bread This is the survival bread with the most moisture on the list. So moist‚ in fact‚ that it can crumble apart if you try to make a sandwich out of it. Ingredients Water Wheat Flour Molasses Rye Flour Whey Corn Meal Baking Soda Buttermilk Salt Corn Oil Being canned molasses bread‚ it is very moist‚ crumbly‚ and sweet. Older folks will recognize this bread as it’s been around a while. Here are the specs on it packed in the can: 1040 calories per can 16 ounces per can Made in the USA (Portland‚ Maine) 3+ year shelf life They recommend you open both sides of the can to more easily slide the loaf out‚ and then heat it wrapped in an oven for 30 minutes at 300 F. Many people claim this is really good with baked beans‚ though I haven’t personally tried it. The Final Word Survival bread is a great inclusion in any long-term food storage plan. You can tweak any of these recipes to your and your family’s liking to be sure that everyone enjoys the bread. Pair survival bread with peanut butter for a great emergency snack. It is easy to make‚ tastes good‚ and is shelf-stable; add both to your plan. Here are some more guides our subscribers find useful: The 10 Best Canned Foods to Stockpile for Survival The Best Freeze Dryer for Drying Food at Home Survival Food List | Pantry Stockpile Plan and Checklist Keep exploring‚ stay prepared‚ and be safe. You’ve Been Missing Out Join the 2+ million preppers that rely on our prepping advice by subscribing to TruePrepper. Practical guides and tips Useful survival giveaways Free‚ forever <; 0.4% of people unsubscribe Thanks for subscribing‚ reading‚ and welcome to the club.             The post 17 Types of Survival Bread: How to Make Hardtack and More appeared first on TruePrepper.