If a natural disaster cut your area off from the rest of the country for weeks, what would you eat? Do you have food stored for such a scenario, and just as importantly — a plan for how to prepare it so it’s worthy of eating?
Many of the residents of the small coastal town of Manzanita, Oregon, have given this scenario a fair bit of thought. The town sits squarely in a tsunami zone, prone to catastrophic flooding and landslides when the next Cascadia subduction zone earthquake strikes. Disaster preparedness is not far from the surface of daily life for many residents, but it’s not all doom and gloom.
Back in February, the first “Apocalypse Cookoff” put three creative local chefs to the test to see who could create the best meal using only storable food. No heat. No water. They could only use shelf-stable ingredients, 20 minutes and a lot of creativity.
The “Superabundant” crew filmed the action as each chef brought a different philosophy, from using home-harvest and preserved ingredients like canned bread, to making the most of lowly but ubiquitous ketchup packets. The takeaway? With a little planning you can still eat well — even in the end times.