Interview on the Survival Mom Radio Network

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I was the guest on Angela Paskett’s show on SurvivalMom Radio this week and we discussed Dutch oven and off-grid cooking.

To listen to the show, click on off-grid cooking, then go to the show for June 12, 2013.

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Peter Kummerfeldt Book Review: ‘Open My Eyes’ by preparedness expert Brian Webb

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Peter Kummerfeldt is an internationally-known wilderness survival expert (and a really nice guy) and when he comments on a technique, tool or book, I listen. Here Peter reviews the latest book by Brian Webb: “Open My Eyes.” 

 by Peter Kummerfeldt

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Brian Webb spent many years working in a number of capacities for the U.S. government.  His duties took him to many parts of the world – some friendly and many not so friendly!  In the course of his travels, often alone, Webb’s safety was totally dependent on what he did to keep himself safe.

Open My Eyes captures the lessons he learned while on the road – lessons that kept him safe in some of the world’s most dangerous places.

open my eyes
Chapters in Open My Eyes include:
– Understanding the dangers
– Perceptions and Intuition
– Pre-Travel Preparation
– Hotel Safety and Security
– Situational Awareness
– Foreign Travel
– Basics of Hostage Survival

…………and many more. 

Webb’s concise, personal writing style makes this book “an easy read.”  If you adopt and practice the advice he gives, you will be far less

Brian Webb

Brian Webb

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likely to have a problem when next you travel. Should something unpleasant happen, you’ll be better equipped to handle it.  

Unfortunately,  many people fall into the trap of believing that nothing bad is ever going to happen to them and if it does, they will be able to muddle through somehow.  They believe that if they get in trouble in the U.S. or overseas, someone is always going to come to their assistance. 

In the “real world” bad things do happen to good people and sometimes no one comes to help.  Take responsibility for your own safety – no one cares more about you than you do! 

  Webb specializes in conducting training sessions for those people about to depart on overseas Mission Trips.  He can be contacted through his website IHS Training LLC

Peter Kummerfeldt has walked the talk in the wilderness survival field for decades.

Peter grew up in Kenya, East Africa and came to America in 1965 and joined the U.S. Air Force. He is a graduate of the Air Force Survival Instructor Training School and has served as an instructor at the Basic Survival School, Spokane, Washington; the Arctic Survival School, Fairbanks, Alaska, and the Jungle Survival School, Republic of the Philippines.

Peter Kummerfeldt has taught wilderness and urban survival for four decades.

Peter Kummerfeldt

For twelve years, Peter was the Survival Training Director at the United States Air Force Academy, Colorado Springs, Colorado. He retired from the Air Force in 1995 after 30 years of service.

In 1992, concerned with the number of accidents that were occurring in the outdoors annually and the number of tourists traveling overseas who were involved in unpleasant and sometimes life-threatening incidents Peter created

He is the author of “Surviving a Wilderness Emergency” and has addressed over 25,000 people as the featured speaker at numerous seminars, conferences and national conventions.

Check out Peter’s blog at: OutdoorSafe.blogspot.com

 

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Video: The A-Frame Tarp Shelter: Simple, Lightweight and Effective

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It was a bad time for the weather to get really nasty. The angry, black clouds threatened snow and boiled over the nearby mountains as they headed toward us.

By Leon Pantenburg

My brother Mike and I were on an elk hunt, and had backpacked miles back from any road into Idaho’s Clearwater National Forest.

This emergency tarp shelter is quick to set up and the componants are easily-carried. In an emergency, you will probably not have the time and necessary skills to make a waterproof shelter out of native materials.

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Because we had to go light, our only shelter was two blue plastic tarps. We looked around quickly, tied a line between two trees that were about 15 feet apart, and quickly set the 10-by-12-foot across it in an A-Frame fashion. We set the tarp so the uphill tree’s dripline would hit it about two feet downhill. We anchored the edges and corners with rocks.

The other tarp was placed inside as a ground cover. The uphill edges were raised with rocks, so water would flow around the sleeping bags, backpacks and rifles that were stacked on it.

TV survival shows to the contrary,  it is virtually impossible to make a waterproof shelter out of natural materials, even if you have the time, tools and practice! Even with a tarp, you must have some idea or plan on how to fashion a refuge from the elements.

Setting up our tarp shelter took less than five minutes, and then the wind and rain hit. For the next 15 hours, as the rain fell steadily, we slept, snoozed and talked. There was no interior condensation problem, and we could cook without danger of asphyxiation. Neither of us got wet or cold at all, and I doubt a tent could have served us as well.

I hiked the more than 200 miles of the John Muir Trail; two weeks and 100 or so miles through the Yellowstone backcountry, and completed several shorter mountain trips with only a tarp as my shelter. On these trips, my choice of shelter was made deliberately to lighten my backpack.

If you decide to go tarp camping, and use the A-Frame style, here’s what you need to take along:

A tarp, 50 feet of parachute cord or light rope and four aluminum tent stakes are the basis of a quick shelter.

A tarp, 50 feet of parachute cord or light rope and four aluminum tent stakes are the basis of a quick shelter.

  • Knowledge: Learn functional knots to secure the cord at each end.
    Know your trees: find two about 15 to 20 feet apart, with a slight elevation difference, so any moisture will drain. Stand between these trees and look up to check for dead branches that could fall. Know how to improvise if there aren’t appropriate trees. Practice setting up this shelter before you head out!
  • Large (My favorite size is about eight by ten foot) tarp with sturdy grommets at the corners and middle for the covering.
  • Smaller, waterproof tarp, groundcloth or poncho for the floor. Remember to elevate the edges for water runoff
  • Lots of parachute cord or light rope. Take a minimum of 25 feet. I always take about 100 feet. The cord is light, compact and you’ll always find a use for it!
  • Four aluminum tent stakes. These can be used if there is a shortage of rocks in the area. They can also be helpful if you decide to modify the basic design

This tip came from my college roommate, Bob Patterson, of  Mankato,  Mn. Bob camps year-round in the frozen north!

Place a smaller tarp or poncho inside the A-Frame, with the edges raised. This will provide a dry sleeping area, and will keep water from draining downhill onto your gear.

Place a smaller tarp or poncho inside the A-Frame, with the edges raised. This will provide a dry sleeping area, and will keep water from draining downhill onto your gear.

“One cold weather wrinkle on the A-Frame with no poncho is to stack pine boughs and moss on the outside and line the floor with pine boughs,” Bob wrote. “Then stuff it full of leaves, moss, or whatever, and burrow down inside of it like a squirrel’s nest.  It’s better than sitting up all night under a tree!”

If wet or nasty weather is anticipated, take along a tent appropriate for the season. If you are headed on a winter campout, or into an area with mosquitoes and/or the potential for creepy, crawly visitors at night, take a tent with mosquito netting

In other instances, though, the A -Frame tarp shelter may be all you need, and sometimes may be the best choice!


 

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Review: Camp Chef Explorer Double Burner Propane stove

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I bought both of my Camp Chef double burner camp stoves, was not compensated for this review and at the time of publication, Camp Chef is not an advertiser on SurvivalCommonSense.com

I like stuff that works. Among the preparedness products I wouldn’t be without is a Camp Chef Double Burner. It can’t be beat for preparedness, camping and any number of outdoor activities.

by Leon Pantenburg

This Camp Chef double propane burner stove will work well, as soon as the snow is brushed off.

This Camp Chef double propane burner stove will work well, as soon as the snow is brushed off. Check out the video below. (Pantenburg photo)

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When I bought “Old Reliable,” my first Camp Chef stove about 1992, I had heard vague mention of the internet, had no intention of doing a review and never dreamed I would be writing a wilderness survival/preparedness blog. Come to think of it, I’d never heard of a blog.

So when I put down my $100 for the double burner, I was buying a stove to use outdoors and my concern was reliability and durability and it had to be sturdy.

I would ask a lot from it. The double burner would be the primary cooking utensil at hunting and fishing camps, as well as on family camping trips. I intended to fry fish and bacon on it on the back deck. I fry fish in a cast iron Dutch oven, and my 14-inch Lodge weighs in at 28 pounds empty. I also process four gallons of water for shrimp boils, and that is 32 pounds before you add any shrimp and sweet corn.

Also, in the wilderness, a stove is a survival tool. If you have to thaw out a hypothermic outdoorsperson, a hot drink  can be very, very useful. All drinking water, even in the backcountry, should be purified, IMO, and boiling is usually the quickest method. In those circumstances, you don’t have time to mess around with a cranky stove. 

For preparedness, the double burner setup can’t be beat. In the aftermath of  a flood or tornado, drinking water will be a priority, and pure water at a premium. You won’t dare use tapwater, most likely, and a double burner can crank out boiled water. A 20-pound  propane tank reportedly will provide about 15 hours of burn time.

Fuel should be plentiful for awhile – just borrow all the neighbors’ propane tanks from their barbeque grills.  You will be able to cook large amounts of food, in the likelihood that gas and electricity will be shut off.

The two burner has several accessories I like, such as the grill box. This works great if you want to barbeque chicken, brats or whatever on a campout. The griddle is made-to-order for producing  large quantities of  pancakes, eggs and sausage for breakfast.There is also an oven I haven’t had a chance to try out. Camp Chef has gotten on the preparedness bandwagon big time, and they have all sorts of  personalized things you can add to the basic double burner.

I’ve seen some of the Camp Chef three burners in use, and while they work fine, they are bigger, bulkier, heavier and overkill for my needs.

For the last 20 years, my double burner has performed magnificently. I’ve used mine to cook chili on the tailgate of a pickup in a blizzard, fry fish for the neighborhood, do a shrimp boil, and fed gamebird gumbo over rice to  25 people. It’s also my stove for making charcloth and firestarter.

Here are the Explorer Double Burner specs, according to the Camp Chef brochure:

Features

  • Two 30,000 BTU burners
  • Three-sided windscreen
  • Fully adjustable heat-control dials
  • Regulator and 3 ft. hose included
  • Removable legs for portability

Product Specifications:

  • Cooking Dimensions: 14″ x 32″
  • Cooking Area: 464 sq. in.
  • Cooking Height: 29″
  • Total Output: 60,000 BTU
  • Weight: 31 lbs.
  • Warranty: One Year

Old Reliable was never covered up, even in the snow, since we use it year-round. Over the years, it acquired a little rust here and there, and the inevitable dings and scratches associated with hard use and traveling in the back of a pickup.

Anyway, like I mentioned, I wouldn’t be without one, and had no intention of replacing Old Reliable. But last week,  my wife Debbie came home with a new Explorer Double Burner. She had found a deal she couldn’t pass up.

“You need to get rid of that nasty-looking old stove,” Deb said. “It makes the back deck look trashy and no, we’re not going to keep it in case we might need it sometime.”

She advertised the stove – free – on Craigs List, and within half an hour the new owner, a young man named Mitch, showed up at our house. Concerned that the stove would have a good new home, I asked a few questions before hand. Mitch is an experienced camper, he said, and his intention was to take Old Reliable home, work it over with a wire brush, and then paint it black again with stove paint.

Mitch is an artist who does a lot of traveling to shows and fairs, and he frequently ends up cooking for large groups of people. For the cooking needs he will have, Old Reliable will be perfect. I foresee another 20 years of faithful service.

 

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A Peek into an Organic Prepper's Pantry – Off-Grid

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A Peek into an Organic Prepper’s Pantry
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Social Prepper’s Trade Show and Expo features companies and vendors in the industries of survival, solar/power, food, protection, disaster preparation, hunting and more. Folks showed off their products that can be used for everything from survival to

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Video recipe: Try this no salt, heart healthy fish fry

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You don’t have to give up all your favorite foods to stay heart healthy, but you may have to cook them differently. Here is how to do a healthy fish fry.

by Leon Pantenburg

Quadruple heart bypass surgery a few months ago caused a change in my diet. No more bacon (sob). A favorite snack of hard boiled egss sprinkled with salt is off limits. Butter is gone (Alas, poor butter, I knew you well…) Meat intake is greatly reduced. No more bratwurst and sauerkraut.  All this stuff is kryptonite to people with my  genetic predisposition to heart disease.banner-300x2502

trout-in-cooler-c1

A firm, white fish works best for frying, but just about any kind can be used. (Pantenburg photo)

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But nationwide, heart disease is the number one killer.  It doesn’t hurt anybody to cut back on the cholesterol and fats. But it does hurt to have some favorite foods become off limits. That’s why this heart healthy fish fry food will gladden your palate and your heart (pun intended).

The good news is that fish is a mainstay of most low calorie diets. Many fish, such as salmon, have Omega-3 fatty acids which lower your risk of heart disease mainly by lowering triglycerides and countering inflammation.

These Omega-3 fats come from a variety of sources, including spinach, mustard greens, wheat germ, walnuts, flaxseed (and flaxseed oil), soybean and canola oil, and pumpkin seeds. But the best source is fish.

I won’t have to give up my beloved summer fish fries – it’s just that the fish may be cooked a little differently, and the sidedishes have changed.

Here’s how to make your fish fry heart healthy.

  • Use healthy oil: I fry fish outdoors, on my Camp Chef double burner propane stove, using a cast iron Dutch oven. This won’t change. But you may want to change the frying oil. My standard has become canola, but I’ll use any vegetable oil . Avoid oils that add cholestrol, such as those that come from animals.
  • Breading is where the bad stuff can get added. Use the breading recipe below, and substitute spices and seasonings for salt.
  • Make healthy sidedishes. Nobody loves French fries, hush puppies and fried dill pickles more than I do, but these must be taken in real moderation. Check out the veggies recipe – it’s delicious.

When it’s all said and done, it’s possible to eat healthier and still enjoy many of the foods you love. You just have to be smart about  preparing them.

Heart Healthy Fish

  • Use firm white fish fillets, about one to two pounds, depending on how hungry you are and how many people need to be fed.
  • Lay the fillets in a glass dish and sprinkle with smoked paprika, garlic powder and a ground pepper blend. Drizzle with lowfat milk.
  • Dredge in a fish fry dry mix. (There are many on the market – read the label before getting one. Stay away from any with more than 4% sodium, MSG etc. Straight white flour can be used  if you don’t have a dry mix.)
  • Roll in Japanese-style Panko bread crumbs, mixed half and half with fine ground corn meal.

Put about one inch of canola oil in a cast iron Dutch oven, and heat to 400 degrees. Put the fish in the hot oil so the pieces are touching, but not too crowded. Cook about one to two minutes on each side, or until golden brown. Drain on a paper sack.

Stir fry veggies

 The beauty of this dish is that you pre-cut the veggies at home, and put them in a plastic bag in the cooler. When you’re ready to cook the main dish, these are ready to go.  All you have to do is put them in the pan.

I use bell peppers, mushrooms (and if morels are in season, definitely use them), onions, squash and sweet potatoes. Pre-season these with no salt seasoning and paprika.

Heat canola in a skillet, and add vegetables, pressing them down slightly, so they cook evenly. Let them cook about three to four minutes, then turn. Cook until the vegetables are soft and slightly browned. Remove from the pan and serve.

 

 

 

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