SNAP Cards

The SNAP of Doom

gc2smFrom the keyboard of Thomas Lewis

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famine-e1465572093287

Famine, as visualized by sculptor Rowan Gillespie on Custom House Quay in Dublin, Ireland. Famine is what the food stamp program prevents. And the food stamp program is showing signs of breaking down. (Photo by William Murphy/Flickr)

Published on The Daily Impact on June 10, 2015

 


There are stories that confirm our worries that the whole industrial system is about to come apart; and then there are stories that scare the crap out of us because they indicate that the collapse is ongoing and accelerating. This is one of those latter stories, one of those pre-apocalyptic cracks of doom that, like thunder, tell you it’s time to get ready. A Google search this morning finds no mention of this story in the industrial media, but it rages in the alternative sources (many of whom are weaving it into their previously established conspiracy theories as a deliberate act, not another triumph of  ineptitude).

The story? All over the country, especially since June 1, the SNAP card system, which is how we get food stamps to people now, is failing. Curiously, the failures seem to be selective, not blacking out areas-or states or regions, but cherry-picking individuals all over the country. Hundreds of people all over the country so far this month, and thousands this year, are experiencing late funding of their SNAP cards — some people are still waiting for funds that were supposed to be available on June 1. Many hundreds more are finding their SNAP cards won’t work at all.

According to a website that tracks these things, people are reporting problems at a rate that for parts of the day exceed 200 per hour. Fifty million individuals, including one out of every five American children, receive food stamps. If you know any families who rely on them — personally I mean, not through the viewpoint of the snarling “get-a-job” trolls who populate every online discussion of this subject (including, amazingly, the website designed to collect reports of problems in the system) — you know that the last few days before the stipend comes through are often hungry days. (The trolls sneer at that, but would you really be unaffected by a one or two week delay in your paycheck?)

But you do not have to be a bleeding-heart liberal to find this problem appalling. The SNAP, or EBT, card is how we deliver food assistance to people who otherwise would be in line at some government agency, lines whose size and desperation would dwarf anything seen in the Great Depression. There is virtually no margin for error here before people start to starve. (What’s that you say? A huge government computer system with no margin for error? What could possibly go wrong?)

And if you have no pity for the starving (because obviously if they had good character they would be successful like you), consider this:before they starve they are going to burn your country down around your hard of hearing ears.

People who have not read history and who have no empathy and are childishly simplistic in their comprehension of the world — you know, people like Donald Trump — have no idea what has happened in the past (“Let them eat cake!”), what is happening right now (People are dying in massive riots around empty grocery stores in Venezuela.) or what could happen any minute if another lit match is thrown into that tinder box (“Drug test them!” “Reduce and restrict benefits!” “Make ‘em work for it!”)

So move the second hand on the doomsday clock a little closer to midnight, and pray that the government that designed and built a computer system for the FBI that had to be scrapped entirely on opening day — the government that designed and built the original Obamacare website — can fix this problem before….

Oh, never mind. I gotta find my bugout bag.


Thomas Lewis is a nationally recognized and reviewed author of six books, a broadcaster, public speaker and advocate of sustainable living. He also is Editor of The Daily Impact website, and former artist-in-residence at Frostburg State University. He has written several books about collapse issues, including Brace for Impact and Tribulation. Learn more about them here.

Gumbo Recipes: Uncle Ben Camps Out at Bear Creek

Bear_Creek_Soupgc2reddit-logoOff the keyboard of RE

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Published on the Doomstead Diner on December 6, 2015

http://i5.walmartimages.com/dfw/dce07b8c-5a5d/k2-_e7876a86-2c2b-47ee-af50-8f1212adc974.v1.jpg   https://www.unclebens.com/images/default-source/products/long_grain_wild_rice_original_recipe.png?sfvrsn=0

Bear Creek Soups and Uncle Ben's Long Grain & Wild Rice:  A Marriage made in Doomer Heaven

Discuss this recipe in the Diner Pantry

I've put up a few Gumbo Recipes for the SNAP Card Gourmet series over the last couple of years, but since there are endless possibilities right now while the shelves are still chock full of food goodies at your local Food superstore, I thought this week I might clue the Cheap gourmets here on a new recipe I came up with this week.

To review the Rules here on SNAP Card Gourmet recipes, they have to come in at $5/day or under for enough calories for an individual to make it through the day without getting progressively skinnier, unless of course you were obese to begin with in which case you should only be spending $1/ day for vitamins and some roughage until you slim down.  LOL.

The other rules of SNAP card recipes is you have to be able to cook them up on simple cooking apparatus, as simple as a single burner propane or kerosene wick  or rocket stove if absolutely necessary.  Open campfires also can be used for SNAP card recipes, and Solar Ovens too.  The main thing for a SNAP card recipes is it is not dependent on all the conveniences you find in a typical McMansion Kitchen.  You can of course cook up these recipes in such a kitchen, you don't HAVE to be foreclosed on and Stealth Van living to enjoy these Epicurean Delights! 🙂

http://www.offroaders.com/reviewbox/data/90/Coleman-Fold-N-Go-2-Burner-Stove.jpgUsed for this recipe were my two usual cooking apparati, the Two Burner Folding propane stove and the portable grill.  In this case the grill was not used over the open flame, I dropped an Iron Skillet on top of it to sizzle some bacon.

The Base of this Gumbo is a package of Bear Creak Tortilla Soup, a dried soup mix in a vacuum sealed bag which will last until you personally go extinct if it is under 20 years or so before you normally would get your final Ticket to the Great Beyond.  Said soup comes in ON SALE here at 3 Bears Food Warehouse for $3.00/package, when it does I usually buy around 10 of different varieties.

http://barbecueorboogaloo.com/wp-content/uploads/2012/01/Weber-1520-Propane-Gas-Go-Anywhere-Grill.jpgSecond major base of the soup is Uncle Ben's Long Grain and Wild Rice, one of the first Seasoned Rice packages of which now there are a bazillion varieties, but this is one I made in my youth and remains a favorite.  I haven't made it in a few years though, and I never thought to include it in a Gumbo before.  As I was cruising 3 Bears I spied this also ON SALE for $1.50/box.

Now, this is really expensive for rice and you could do a similar Gumbo just using regular rice and it would only cost you maybe 25 cents.  However what you also get with the package is the flavorings and spices, and you would need several different bottles of spices to mimic that, which if you are homeless or Van Dwelling is generally not practical to do.  So you pay a premium for the rice for the package of spices, and as a bonus you get the Wild rice in there which has a nicer texture IMHO than regular white or brown rice.

Next ingredient is your can of beans for some good vegetable protein, in this case I used black eyed peas instead of my usual Black Beans or Red Kidney Beans.  Doesn't matter which one you choose though.  Can of beans costs around 80 cents.

For your Fresh Vegetable/Vitamins in this gumbo, I used two large Alaska Grown Carrots.  The whole bag costs $1, there are about 8 carrots in the bag so 2 carrot is about 25 cents.  Cheapest ingredient in the gumbo and probably the most nutritional value in vitamins.

Finally in this Gumbo the Anmal Protein & Fat choice was bacon, which doesn't come too cheap most of the time these days.  However, I didn't use that much, just 3 slices.  Call it $1 for the bacon.  So total cost for the Gumbo:

Bear Creek Tortilla Soup: $3

Uncle Ben's Long Grain & Wild Rice: $1.50

Can of Beans: $.80

Carrots: $.25

Bacon: $1

Total Cost:: $6.55

Now you are going to say, "But RE, you exceeded your SNAP Card Budget of $5/Day!".  That would be true if you ate it all in one day, but you don't, it is 2 days worth of Lunch (cup) and Dinner (Bowl).  So actual Daily Cost is $3.25 roughly. This leaves over $1.75 for your Breakfast.  Total calorie count here per day for the Gumbo is around 1100 calories.  Add in my traditional Breakfast of Smoked Ham, an Egg and a Slice off the Sharp Cheddar Cheese block on a half a French Roll and you are now at 1500 calories, which is generally plenty for me.  What's the cost of that?

French Roll $.60 (Cut in half, $.30/day)

Egg: $.25

Cheese $.25

Smoked Ham Slice: $.50 (High Estimate)

Total: $1.30

So the total Daily cost for the 2 days eating this delicious Gumbo and staying well fed is $4.55.  The $.45 you saved on thhese two days of eating goes in your Monthly savings for a Premium Meal each month of your choice.  If you average saving $.50 each day for 20 days of the month, that is an extra $10 to spend with the normal $5, for a total of $15.  You can buy a nice thick and juicy Ribeye Steak to BBQ for that!  In fact, about half the time I actually only spend $3-4 just having my breakfast sandwich and some Ramen Noodles or a Baked Potato with some sour cream or something like that.  So in the monthly budget there is more like one Premium or Semi-Premium meal in there each week.  Semi-Premium substitutes something like a Hamburger with all the fixins on a Kaiser Roll for the Ribeye Steak.

OK, so what is the cooking proceedure for the Gumbo?

It depends if you are working with 3 burners as I was, or if you are doing it all on one Burner.  In the latter case you work sequentially, frying the bacon in the skillet first, simmering the rice until done 2nd, then simmering the Tortilla Soup and beans, and finally combining all the ingedients at the end.  Takes more time this way obviously, so I do it on 3 burners since I have 3 burners.  No difference in fuel usage either way.

Step 1: Fry Bacon in skillet until crisp, remove and plac on paper towel to cool.  Reserve the fat in the frying pan.

Step 2: Slice and Dice the Carrots into small chunks of about 1/4" in size.

Step 3: Add 2 cups of water to a small pot and the Uncle Ben's Rice and the diced Carrots.  Bring to a boil and then turn down the heat and let simmer until the water is absorbed by the rice and the carrots are softened.  About 20 minutes.

Step 4: In a large pot, add the tortillam soup mix and 8 cups of water and simmer around 30 minutes on a low flame or in a Slow Cooker.  Add the beans and let simmer another 20 minutes, then add the rice.

Step 5: Crumble the bacon into the pot, then take the reserved Bacon Fat and pour that in the pot also.    This makes the gumbo much richer and calorie dense, and also more flavorful.  You can however instead make it a gumbo lite without adding the fat to it.  Save the bacon fat though if you don't use it in the Gumbo, it's great for frying your morning egg.

Step 6:  Let simmer another 15 minutes for the flavors to blend, then ladle into your Bowl and ENJOY!

Total cooking time with the 3 burner method is around 1.5 hours, add an extra hour or so if you do it all on one burner.

Eat Hearty and Eat CheapTM, the SNAP Card Gourmet Way!

 

 

The SNAP Card Gourmet 001

Off the keyboard of RE

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Published on the Doomstead Diner on October 31, 2014SAMSUNG CAMERA PICTURES

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A while back I wrote an article called The Starvin’ Diner Cookbook, which I intended on becoming a series with Recipes for meals you can cook up on the cheap, but it’s one of those ideas that got lost with all the rest of the stuff going on in Doom, along with all the other projects we are always undertaking on the Diner to get the message out about the Collapse of Industrial Civilization, Podcasts, Vidcasts, yadda yadda.  These days, just Blogging Text doesn’t reach enough people, because they simply do not READ.  You have to use the whole panoply of media to capture an audience.

However, I recently moved to New Digs, and took the opportunity last weekend to do some Home Cookin’, which I rarely do anymore since it is much easier to just buy prepared foods or microwaveables, and I’m not really on a SNAP Card budget, although I don’t usually spend too much more than the SNAP allotment each week on food anyhow.

http://www.zerohedge.com/sites/default/files/images/user5/imageroot/draghi/may_foodstamps.jpg

With some 47 Million People in the FSoA now living on a SNAP Card budget, developing good recipes with the current food available that you can access either low priced at Food Superstores or sometimes free at Food Pantries is very important.  So over the next few months, I will be keeping my Food Purchases under the typical SNAP Card allotment for the individual of around $140/mo, $35/wk or for simplicity sake here $5/day.  File this under the idea that even if you are currently flush, it’s a decent idea to learn how to live CHEAP BEFORE you actually are faced down with the challenge for real.  Not the $2/day many folks in the 3rd World live on, but the economy here is different and making it on $5/day in food is something of a challenge in the FSoA.

FoodDonationsIn order to be better connected to the people who actually are currently in this situation and to become more active Locally, I have begun Volunteering at one of the local Food Pantries that serve the folks around here who have already fallen off the Economic Cliff, people for whom Collapse is  not a “Someday it Might Come” thing anymore, Collapse is already here for them.  I hope over time to be able to develop connections between my friends who own Local Farms and who are Commercial Fishermen and the folks already off the cliff or soon to be in need of sustenance to develop a comprehensive food distribution system ready to drop in place when JIT shipping and the Dollar fail.  I am in a unique position to do this for many reasons, and it is probably the most “real” way I can be of service, beyond writing on the Internet.  While I still believe it is important to try and work on the Grand Scale of the Global Internet and Blog the Collapse, I also realize that most solutions will need to be local, so ya can’t just Blog on this stuff, you gotta do something in your neighborhood too.

I decided to change the name of the Series from “The Starvin’ Diner Cookbook” to “The SNAP Card Gourmet” for a few reasons.  One is to highlight how large a segment of the population is already in the situation of needing Food Security Assistance here in the FSoA.  The other reason is it is an Homage to my favorite TV Chef from my youth, Graham Kerr, The Galloping GourmetWAY better than Julia Child! 😀

If you watched about the first 2 minutes of this, you should be able to tell Graham generally did his Cooking Show 3 Sheets to the Wind, and often enough would consume an entire bottle of wine in recording the show.  LOL.  He had a ton of fun doing Galloping Gourmet, and it was hilarious because it was all impromptu.  I’ll be trying to do my Doomstead Diner Cooking Show in the same tradition. 🙂

I’m not going to try recording 20 minute shows yet, this biz will take some practice.  However, I will include a few clips along with the recipes and an accounting of the costs and cooking means, which I am going to adapt for Doom.

For this Week’s Episode, the two Dishes are Grilled Peppered Steak RE and Slow Cooked Baby Back Ribs & Alaska Veggies RE.

SAMSUNG CAMERA PICTURES SAMSUNG CAMERA PICTURES

Now the first thing you are probably going to say is “RE!  There is NO WAY you could afford to make meals like this on $5/Day!  That Steak BY ITSELF cost $23!!!!”

http://www.scuffproductions.com/scuff/wp-content/uploads/2007/10/mban490l.jpgYou would be right also, if you tried to eat this stuff EVERY day, and if you consumed all of it in one day at a single sitting like the typical patron of an All You Can Eat Buffet like Golden Corral.  You also can’t buy such stuff the FIRST week you start eating on a SNAP Card budget, you have to work your way into it by eating cheaper than $5/day for a couple of weeks, then use the savings to start buying some Premium Foods to sprinkle into your diet later.  I’ll demonstrate how to do this in succeeding episodes of The SNAP Card Gourmet, here on the Doomstead Diner.

Let’s begin here with the Pepper encrusted USDA Prime Ribeye, which is a very typical BBQ preparation utilizing a Dry Rub, a little BBQ Sauce, a couple of days marinating and about 20 minutes on the Grill.

The reason the price comes in so high here for this piece of beef is that it is USDA Prime, which generally you only get in Fine Dining Restaurants that serve the 1%, or in Gourmet Markets serving the same crowd.  However, here on the Last Great Frontier, at 3 Bears Food Warehouse, they occasionally get USDA Prime in their huge meat section, and this one looked so perfectly marbled and the right thickness for a good grilling I just HAD to buy it in Celebration of my move to the new Digs, which I chronicled recently in The Great Moving Adventure I & II.

Here is what the Steak looked like after a couple of days of marinating, but before being seared on the portable propane fired BBQ.

SAMSUNG CAMERA PICTURESOriginally I was going to go the full 9 yards with this and fire it up on a traditional Charcoal BBQ with a soaked Hickory Plank, but I got lazy and besides I have so many canisters of Propane in my preps I might as well use them.  Overall the improvement in flavor doing it this way is marginal, and it’s a pain in the ass so I just screwed in a canister and AWAY we go!

As you can see, this piece of beef is Picture Perfect with just the right amount of Fat Marbling, which is what gets it that USDA Prime designation.  If you scope out the Meat racks regularly though, you can often find USDA Choice cuts that are just about as nice, at about half the price of Prime.  I just about always buy Choice cuts for the BBQ, this was just a Special Celebration so I splurged on the Prime Beef.  NEVER buy Select Cuts for the BBQ, unless you really like chewing a lot.  Select is only good for the slow cooker.

Far as Spicing it up goes, here you do need to rely on Preps because some stuff like Peppercorns are going to be hard to come by when JIT fails, so you need a good supply of Spices laid in here.  Fortunately, Spices are one of those Preps that last a long time without Refrigeration, and as long as you Vaccuum seal them they will be good for years.  Salt will be good FOREVER.  Your main spices are Salt & Pepper of course, this I am good for 5 years at least.  Garlic after that is pretty easy to grow, and then many other spices like Rosemary, Thyme etc can be grown indoors hydroponically, so you can have a continuing source of those.

http://www.mccormick.com/-/media/McCormick/Categories/Products/GM_Bottles_289x194.ashxNo need for this right now though, I just used some of my copious prep supply of McCormick Old Monterrey Spice, one of my favorite meat spice mixtures.  Basted on a little hickory flavored BBQ sauce and let it sit a couple of days so the flavor penetrates into the meat and doesn’t just sit on the outside surface.

As you can see from the Cooked Picture above, the Ribeye is pretty well Blackened, so you might think it is burnt.  No, this is how I like BBQ meat, it’s called “Pittsburgh Rare“.  Black on the Outside, Still MOOING on the inside.  I came pretty close to perfect on it, just maybe 2-3 minutes longer than I should have had it on the grill to be perfect for me.  If you like a less black outside and pink inside, use a lower flame or move the grill surface higher off the flames.  Here’s the Taste Test of this BBQ:

In terms of Meals out of this Steak, I got 4 of them.  I can’t eat a Steak this size with all that FAT at one sitting anymore, I ate about 1/3rd of it right off the Grill and the rest went into Steak Sandwiches I had for lunch the rest of the week.  You can do all sorts of things to make them their own Gourmet meals, to one I added herb infused Brie I picked up on sale, to another I added some grilled onions and mushrooms, etc.  Still beyond the daily budget of $5, but not by too much, and within it if you buy a more economically priced Choice Cut.

OK, on to Dish #2, Slow Cooked Baby Back Ribs & Alaska Veggies!

As you can see in the background of the Steak Taste Test Vid, there’s a bunch of Batteries, a Slow Cooker, rechargeable Diode Lights and a Power Inverter (converts 12V DC to 120 V AC).  This is my “Battery Corner” with stored Power for short 1-2 Day power outtages, generally coming from weather related phenomena these days, but in the future possibly coming fro Rationed Electricity and Rolling Blackouts.  The main battery storage here on the counter is a 12V Lawn Tractor Battery, and one of the Battery Packs from my EWz Electric Scooter, which runs on 36V but is actually 3 12V deep cycle batteries in series which can be separated to work with a 12V Inverter.  Not necessary for this experiment, the Lawn Tractor Battery was sufficient.  Besides these batteries, I also have a much larger Deep Cycle battery in the Bugout Machine and its starter battery, and of course the starter batteries that are in my 2 Carz, a 1983 Mazda MPV and a 2003 Ford Explorer, and the other 36 Volt battery pack that is aboard the EWz.  Altogether, without recharging this is enough electric juice for a couple of weeks well rationed easily.

Why was a small 12V Lawn Tractor Battery sufficient in this case?  Because Slow Cookers have a VERY low power draw overall, not much more than an incandescent Lightbulb.  You can’t run an 1100 Watt Microwave Oven off a small SLA battery like this, but it will do a Slow Cooker no problemo.

Slow cooking is great for numerous reasons besides the fact it is low power draw.  Overall it retains the Vitamin content of the food better than when you cook rapidly at high heat.  It also blends flavors better, plus the broth you end up with makes fabulous and very nourishing Soup as well.  Besides that, you are by no means limited to doing it off your stored battery power, you can quite easily do the same thing by digging a hole in the back yard, burning some charcoal or wood and heating some rocks, then cover with some dirt, drop the Crock in on top of that and cover up the whole thing with more dirt.  Dig it out after 5 or 6 hours, same result as using the electrics.

http://www.sunoven.com/wp-content/uploads/2011/06/G-cooking-rice-and-beans3.jpgYet another way to do the same thing is to drop the crock into a Solar Oven.  Even here in Alaska, for most of the year if you do this on a sunny day, if you drop your Crock in the Cooker in at 10AM, the food is ready by 4PM.

The only downside of Slow Cooking is that except for stews and such, it doesn’t present all that well, so in this case with the Slow Cooked Baby Back Ribs, I threw them on the grill for a few minutes after the slow cook to caramalize the sauce and blacken the meat a bit.  This is tricky because the meat is pretty much falling off the bone at this point.  On the upside though, the veggies you cook along with the meat absorb all the flavors, and are as good or better than the meat itself!  They also really fill out the meal with both Calories and Vitamins.

Anyhow, without further ado and explanation here is the Taste Test on the Slow Cooked Baby Back Ribs and Alaska Veggies RE dish:

For those of you wishing to try this dish on your own Doomstead, here’s the Ingredients:

1/2 Slab Baby Back Ribs

1/2 a Large White Onion

4-6 Large Cloves of Garlic

Enough Carrots and Potatoes to fill the rest of the Crock Pot (1.5-2 Quart size)

2 Soy Sauce Packets (I save these so I never buy Soy Sauce)

1/4 Cup Teriyaki Marinade (you can substitute other marinades, whatever you got on the shelf)

1/2 Can of BEER! 🙂 (drink the other half while loading the Crock)

Salt & Pepper to taste

Cooking Instructions

Cut the slab up to size to fit the Crock.

Chop the onion into about 1/2″ size pieces

If the Potatoes are Large, cut to around 2″ cubes.  I use small potatoes though even though they are a little more pricey

Use Baby Carrots or cut the carrots into 2″ long sections

Throw in the whole cloves of Garlic or chop them up, your choice.

Throw everything into the Slow Cooker and go Surf the Net looking for Doom Storiez for 5-6 hours

Fish out everything with a Strainer Spoon, and take the Ribs over to the Grill for about 3 minutes on each side to caramalize.  Do it carefully or the ribs will fall apart and through the grill and you’ll lose some tasty meat.

Conserve the remaining Broth to make Onion Soup with Stale Bread and some Swiss or Gruyere Cheese.  Another meal there.

——————–

Now, as mentioned, you can’t start off on your SNAP Card Budget with these kind of meals, you have to get very BASIC at the beginning.  Your nourishment for the first couple of weeks on the SNAP Card Budget is going to be pretty dull if you don’t have at least a few spices and other basics in the cubbard when Da Goobermint courtesy of JP Morgan Chase issues you your first month’s SNAP Card.  Obviously I have a ton of stuff to perk up meals stored, but for the purposes of demonstration here I won’t use them as we begin this exercise.

Next Week here on the SNAP Card Gourmet, we’ll start with the basics, and work our way up the Culinary Ladder from there.  By the end of the month, I should have enough saved up for at least 2 meals worthy of a $100 Ticket at a 1% Restaurant.  Not sure what I will go for with this yet, first I gotta see what I can conserve and what ingredients I can find on sale over the course of the month.

In the mean time, eat well, enjoy the Plenty while you can.  This is bound to get more difficult as time goes by.

RE

Knarf plays the Doomer Blues

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MbS, the personification of the age-old pre-revolutionary scenario in which an expiring regime attem [...]

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Sustainability

  • Peak Surfer
  • SUN
  • Transition Voice

Nothing Again - Naomi Klein Renews Her Climate Prescription"By now we should all be well aware by now of the havoc being caused by climate change." I [...]

Leaves of Seagrass"Seawater is the circulatory system of Gaia"In 1855, Walt Whitman penned the free verse, “ [...]

Treeplanting Olympics"Withdrawing 700 gigatons of carbon from the atmosphere could be accomplished by as early as mi [...]

The Dark Cloud"Skynet needs to send a terminator back to 1984 and take out Mark Zuckerberg’s mom before he ca [...]

Accelerating Climate Solutions"When politicians set a lofty goal like zero emissions, engineers scramble." In 1834, Alex [...]

The folks at Windward have been doing great work at living sustainably for many years now.  Part of [...]

 The Daily SUN☼ Building a Better Tomorrow by Sustaining Universal Needs April 3, 2017 Powering Down [...]

Off the keyboard of Bob Montgomery Follow us on Twitter @doomstead666 Friend us on Facebook Publishe [...]

Visit SUN on Facebook Here [...]

What extinction crisis? Believe it or not, there are still climate science deniers out there. And th [...]

My new book, Abolish Oil Now, will talk about why the climate movement has failed and what we can do [...]

A new climate protest movement out of the UK has taken Europe by storm and made governments sit down [...]

The success of Apollo 11 flipped the American public from skeptics to fans. The climate movement nee [...]

Today's movement to abolish fossil fuels can learn from two different paths that the British an [...]

Top Commentariats

  • Our Finite World
  • Economic Undertow

It certainly feels that we are circling the drain faster and and faster - Brexit, Draghi's ECB, [...]

Bin Laden was a student of history. He noted that great empires fell not from military defeat, but f [...]

Hopefully this will bring an end to a really stupid war. USA/EU/Russia/China should have a grand sit [...]

Rich men having multiple wives is natures form of socialism [...]

It is hevel. My sister is the one who came up with entropy. I was thinking it was more the energy/br [...]

Hi Steve. I recently found what I believe is a little gem, and I'm quite confident you'd a [...]

The Federal Reserve is thinking about capping yields? I don't know how long TPTB can keep this [...]

As some one who has spent years trying to figure out what the limits to growth are. let me say that [...]

Peak oil definitely happened for gods sake. Just because it isn't mad max right now is no indic [...]

@Volvo - KMO says he made some life choices he regrets. Not sure what they were. And I don't th [...]

RE Economics

Going Cashless

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Simplifying the Final Countdown

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Bond Market Collapse and the Banning of Cash

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Do Central Bankers Recognize there is NO GROWTH?

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Singularity of the Dollar

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Kurrency Kollapse: To Print or Not To Print?

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SWISSIE CAPITULATION!

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Of Heat Sinks & Debt Sinks: A Thermodynamic View of Money

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Merry Doomy Christmas

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Peak Customers: The Final Liquidation Sale

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