Survival in Uncertain Times

I wrote yesterday of Screaming Lord Robertson’s alleged fear of a societal breakdown and the preposterous story of him hoarding food to survive the coming catastrophe. But let’s suspend our scepticism and take the possibility seriously. After all, we live in an era of geopolitical tensions, economic instability, and the looming spectre of a Globalist provoked global conflict. It is, therefore, entirely possible that the Globalists will engineer, accidentally or otherwise, the collapse Robertson says he’s preparing for by stockpiling food and essential supplies in anticipation of blackouts, infrastructure attacks, or even war. So, taking it seriously, how should we prepare for survival in a world where supply chains can falter overnight?

So yes, we should stock up on food and keep a supply of cash, but we should also shift from reliance on governments and supermarkets to individual resilience. It’s not easy, but there are things we can do, so in this piece I make some suggestions, which are open for discussion and addition, centred on food security, water management, cultivating survival crops, and foraging in the UK ‘wilderness.’ By integrating these we can achieve a degree of self-sufficiency that provides not just sustenance but also psychological fortitude in turbulent times.

No discussion of survival stockpiling is complete without addressing water, the cornerstone of human endurance. In a crisis access to clean water could vanish swiftly. The human body can survive weeks without food but only days without water, making it a top priority. ‘Experts’ advise storing at least one gallon (about 3.8 litres) of water per person per day for drinking, cooking, and sanitation, aiming for a two-week supply as a minimum: fourteen gallon or fifty-four litres. Commercially bottled water or food-grade containers filled from municipal taps are ideal for initial reserves. However, for long-term survival, reliance on this alone is insufficient, so mastering sourcing and purification methods is vital.

Natural sources in the UK, such as rivers, lakes, streams, and rainwater, abound but often harbour bacteria (e.g., E. coli), parasites (e.g., Giardia), or chemicals from agricultural runoff. Boiling water for at least a minute kills most pathogens, but for clarity and taste, filtration through cloth or commercial devices like Waterdrop camping filters is essential. Chemical treatments, such as iodine tablets or chlorine dioxide drops, offer portable alternatives, though they may impact taste. In urban settings, collecting rainwater from roofs (avoiding lead flashing) or condensing moisture from plants via solar stills can supplement supplies.

For those in rural areas, digging shallow wells or accessing springs provides a renewable source, but testing for purity is crucial. In any survival preparedness, water isn’t just stored, it’s planned for. Integrating rain barrels or cisterns into home setups ensures a buffer against disruptions. Moreover, understanding dehydration symptoms including dizziness, dry mouth, reduced urine output, allows positive management. By combining stockpiling with these techniques, individuals can extend their survival window, turning a potential vulnerability into a strength.

In a prolonged crisis, where supermarkets empty and imports halt, a garden becomes a lifeline. By focusing on hardy, high-yield varieties suited to the UK’s climate we can cultivate crops that provide calories, nutrients, and versatility for preservation. Key crops are courgettes, spaghetti squash, potatoes, climbing beans, butternut squash, tomatoes (for paste and preservation), sunflowers for seeds, peas, cabbage, and parsnips, all with ease of growth, storage potential, and nutritional density.

Starting with courgettes, these thrive in the UK’s mild summers, requiring full sun, well-drained soil, and regular watering. Plant seeds indoors in April and transplant outdoors after frost risk passes in May. A single plant can yield 6-10 fruits per season, harvestable young for tenderness, but for survival best left until they are marrow sized. Nutritionally, they are low-calorie (17 kcal per 100g) but rich in vitamin C (17mg/100g, 28% DV), vitamin A (200 IU/100g, 4% DV), potassium (261mg/100g, 6% DV), and fibre (1g/100g), supporting immune function, eye health, and digestion, with antioxidants like lutein combating oxidative stress.

Spaghetti squash, a winter variety, offers a pasta-like flesh when cooked, ideal for low-carb meals. Sow seeds in May-June in fertile soil; vines need space to sprawl but, like courgettes they can be grown vertically. Harvest in autumn when rinds harden, storing up to 3 months in cool conditions. Per 100g, it provides 31 kcal, vitamin A (120 IU, 2% DV), vitamin C (9mg, 15% DV), manganese (0.1mg, 5% DV), and fibre (2.2g). Its beta-carotene boosts vision and immunity, while low glycemic index aids blood sugar control.

Potatoes, a staple survival crop, are calorie-dense and versatile. Plant chitted tubers in March-April in deep, loose soil; hill up stems to encourage tuber growth. Varieties like King Edward or Maris Piper suit UK conditions, yielding 10-20 potatoes per plant. They store for months in dark, cool places. Nutritionally, a medium potato (148g) offers 110 kcal, vitamin C (27mg, 45% DV), vitamin B6 (0.3mg, 15% DV), potassium (620mg, 18% DV), and fibre (2g), supporting energy production, nerve function, and heart health, with resistant starch promoting gut microbiota. They can also be grown in tubs to save space.

Climbing beans, such as runner or French beans, maximize vertical space. Sow in May-June against trellises in sunny spots. They fix nitrogen, enriching soil. Harvest pods young for tenderness, or dry for seeds. Per 100g, green beans provide 31 kcal, protein (1.8g), vitamin C (12mg, 20% DV), vitamin K (14mcg, 18% DV), folate (33mcg, 8% DV), and fibre (2.7g), aiding blood clotting, bone health, and cell division, with plant proteins contributing to muscle repair.

Butternut squash, another winter squash, is drought-tolerant once established. Plant in June in mounds for drainage; harvest in September-October. Stores up to 6 months. At 45 kcal/100g, it delivers vitamin A (10,649 IU, 213% DV), vitamin C (21mg, 35% DV), vitamin E (1.4mg, 7% DV), and potassium (352mg, 10% DV). Beta-carotene enhances skin health and immunity, while antioxidants reduce inflammation.

Tomatoes, versatile for fresh use, paste, or preservation, prefer greenhouse or sunny outdoor spots. Start seeds indoors in March, transplant in May. Varieties like Roma suit paste-making; can, dry, or ferment for long-term storage. A 100g tomato contains 18 kcal, vitamin C (14mg, 23% DV), vitamin K (7.9mcg, 10% DV), potassium (237mg, 7% DV), and lycopene (antioxidant), supporting cardiovascular health, reduce cancer risk, and provide hydration (95% water).

Sunflowers for seeds should be sown in April-May in full sun; harvest heads when seeds plump. Seeds store indefinitely dried. Per 28g (1 oz), seeds offer 165 kcal, protein (6g), vitamin E (10mg, 50% DV), magnesium (92mg, 23% DV), and selenium (15mcg, 21% DV). Healthy fats (polyunsaturated) aid heart health, while nutrients boost immunity and thyroid function. Like courgette/marrow and squash seeds, they can be roasted.

Peas, including sugar snap or shelling types, are cool-season crops. Sow in March-April or autumn for overwintering. Pods or seeds provide quick harvests. At 81 kcal/100g, peas deliver protein (5.4g), vitamin C (40mg, 67% DV), vitamin A (765 IU, 15% DV), vitamin K (25mcg, 31% DV), and fibre (5.7g), supporting protein synthesis, wound healing, and blood sugar regulation.

Cabbage, hardy and cold-tolerant, suits UK winters. Plant in spring or autumn; varieties like Savoy store well. Ferment into sauerkraut for preservation. Per 100g, it has 25 kcal, vitamin C (36mg, 60% DV), vitamin K (76mcg, 95% DV), folate (43mcg, 11% DV), and fibre (2.5g). Glucosinolates offer cancer protection, while vitamins enhance bone density and immunity.

Parsnips are frost sweetened. Sow in April-May in deep soil; harvest after first frost. Store in ground or cool storage. At 75 kcal/100g, they provide vitamin C (17mg, 28% DV), vitamin K (22mcg, 28% DV), folate (67mcg, 17% DV), potassium (375mg, 11% DV), and fibre (4.9g). They aid digestion, reduce cholesterol, and support foetal development – just in case.

Other garden staples, like Nasturtiums and Marigolds are also edible and are packed with nutrients and, like all of the above, remember to keep some seeds back, dried for next year, as seed merchants will either go down the drain or be overwhelmed. You might also think of growing microgreens.

These crops collectively furnish a near-complete dietary foundation. Carbohydrates from potatoes, squashes, and parsnips supply energy (e.g., 15-20g/100g). Proteins come from beans, peas, and sunflower seeds (5-6g/100g or more). Vitamins abound: C (immunity) from tomatoes, peas, cabbage (up to 67% DV); A (vision) from squashes (up to 213% DV); K (clotting) from greens like cabbage (95% DV); B vitamins (metabolism) from potatoes and peas; E (antioxidant) from sunflowers (50% DV). Minerals include potassium (heart) from most roots and fruits (200-600mg/100g), magnesium and selenium from seeds, and fibre (gut health) across all (2-6g/100g). Fats are healthy unsaturated from seeds. While not covering every micronutrient (e.g., vitamin B12 from animal sources), they provide 80-90% of daily needs, supplemented by foraging or minimal animal protein. Calorie-wise, a diverse garden yields 1,500-2,500 kcal daily per person from a small plot, promoting balanced health and reducing deficiency risks like scurvy or anaemia.

Get a shotgun (now increasingly difficult) for animal supplements. Wood pigeons, rabbits, even squirrels can make a big difference.

When cultivated gardens fall short, foraging bridges the gap. The UK offers abundant wild edibles, but success requires knowledge to avoid toxins. Survival guides are invaluable here. Ray Mears’ “Essential Bushcraft” and “Wild Food” emphasize ethical, sustainable harvesting, teaching identification via leaf shape, habitat, and seasonality. John “Lofty” Wiseman’s “SAS Survival Handbook” provides military-grade tips, including plant tests (rub on skin, taste small amounts) to check edibility. Richard Mabey’s “Food for Free” catalogues UK-specific flora with recipes, while apps like PlantSnap aid modern foragers. Always cross-reference multiple sources and start with guided forays from organizations like the Woodland Trust.

Key foragables include nettles, ground elder, and dandelions, each nutrient-packed and widespread. Stinging nettles (Urtica dioica), found in disturbed soils year-round (best in spring), are blanched to neutralize stings. Rich in protein (2.7g/100g), iron (1.6mg, 9% DV), vitamin A (2,000 IU, 40% DV), vitamin C (30mg, 50% DV), and calcium (481mg, 48% DV), they rival spinach, supporting anaemia prevention and bone health. Use in soups, teas, or as greens.

Ground elder (Aegopodium podagraria), an invasive herb in gardens and woods, mimics parsley. Harvest young leaves in spring-summer. It offers vitamin C (high), potassium, and fibre, aiding hydration and digestion. Steam or stir-fry to enhance mild flavour.

Dandelions (Taraxacum officinale), ubiquitous in lawns, provide leaves, roots, and flowers. Bitter greens (spring) contain vitamin A (10,161 IU/100g, 203% DV), vitamin K (778mcg, 973% DV), iron (3.1mg, 17% DV), and calcium (187mg, 19% DV), boosting liver function and detoxification. Roots roast for coffee substitute; flowers for wine.

Other notables: wild garlic (Allium ursinum) for vitamin C and allicin (antibacterial); blackberries for antioxidants; elderberries (cooked) for immune-boosting vitamin C; and hazelnuts for healthy fats. Look for: vibrant colours, no wilting or spots; avoid polluted areas (roadsides, sprayed fields); harvest sustainably (take 10-20% max). Cautions: misidentification risks (e.g., confuse hemlock with wild carrot); allergies; overharvesting. With practice, foraging supplements crops, providing variety and wild nutrients like unique phytonutrients absent in domestics.

Maybe best avoid wild mushrooms, unless you really know what you are looking at, but here’s a good introduction to mushroom picking for those who dare: Wild Food UK Mushroom Foraging Guide.

Screaming Lord Robertson’s stockpiling revelation is almost certainly a load of fearmongering bollox, but it might serve as a catalyst for broader survival strategies, from water mastery to crop cultivation and foraging. By integrating these, we can forge a resilient existence, covering nutritional essentials and fostering independence. In a world of uncertainties, this approach not only sustains the body but empowers the spirit, turning potential adversity into opportunity. Preparation is essential. Start today – well, after the New Year – and thrive tomorrow.

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