Good idea redboat, thanks for the input. A working water well would go a long way in helping a family to survive having fresh uncontaminated water. A shallow well could even be used with a handpump. Most well pumps are 220V and unless you have a generator that can deliver this much electricity, the water will set in the bottom of the well.

I used to fish with a guy at Twin Lakes west of Shawnee that was from Thailand. He kept every fish he caught, regardless of size, even fingerlings.

One day I asked him why he kept those small fish and he explained that he used a cooking process like they do in Thailand. His family was mailing him a package from Thailand periodically that included some spices grown in that area.

He would coat the small fish in a mixture of spices, then bake them in his oven at 160 degrees for at least 12 hours until the were completely dried. He then stored them in an air-tight jar or canister without the need of refridgeration.

When he wanted to eat the fish, he would deep-fry them until they were dark brown and crispy. He smiled and said they were delicious.

I realized that in his part of the world, people were desperate for protein sources and often their survival was dependent on their ability to eat stuff us Americans would push away. I'll pass on the grubworms.

But I am glad to know about his method of preparing fish for later use without the need for refrigeration. Keep telling myself I am going to experiment someday and try this technique. I think a mixture of seasoned salt, pepper, and maybe a little garlic powder will work.

I'd like to know how to cure a ham and smoke meats. Beef jerky is not a real tough trick, but I want to know how to do other meats, larger meats. Occasionally I see a ham hanging openly in the meat market section and I would like to know how they do that. I know they use different methods, smoking, salt, sugar curing.... I'd like to know the process.

I'd like to know how to build a smoke-shed where a person can cure an entire pig or side of beef, even fish. Knowing the process is the key, building the smoke-shed wouldn't be that difficult.

I don't understand how these farm gals know how to can veggies from the garden and then have them setting in the cellar or pantry all winter ready to open and cook.

If I had a 100# sack of whole wheat, I'd like to know how to mill that wheat and turn it into a loaf of bread.

I guess I'd like to have a time traveling machine and go back to around 1875 and spend time learning how people lived their lives without electricity. Who knows, I might just opt to stay there.