Preparing for climate change is not just about prevention but includes disaster preparation like MRE (Meal, Ready to Eat). Each of these packages is specially dehydrated by the artist to make them shelf stable. MRE should be kept away from sunlight, moisture and should last for a year from the date in front. You can rehydrate the food by adding boiling water and cover with a lid for 20-30 minutes to expedite the process and continue cooking until the desired texture.
For centuries, dehydrating food has been seen as a survival necessity. Many believe this preservation method is the safest, most affordable and best way to preserve flavors of foods. The dehydration process removes moisture from the food so that bacteria, yeast and mold cannot grow. The added benefit is the dehydration process minimally effects the nutritional content of food. In fact, when using an in-home dehydration unit, 3%-5% of the nutritional content is lost compared to the canning method which losses 60%-80% of the nutritional content. Additionally, vitamins A and C, carbohydrates, fiber, potassium, magnesium, selenium and sodium are not altered or lost in the drying process. Therefore, the end result is nutrient packed food that can be stored long term.
Campers and hikers are used to purchase store bought dehydrated food without knowing the actual contents and chemicals ingredients that goes into the production of these packages. New Earth MRE advocates that each individual can take control of the food that they consume, paying utmost details and care to the needs of their body. This group of customers already spending time doing healthy activity like hiking, camping and trekking, why counter all those efforts by putting junk food into their body? New Earth MRE can be a model how everyone can prepare their own dehydrated food before their trips.
Aftermath of Hurricane Sandy, here in New York City, food supplies are cut off. The local supermarket was flooded and food was destroyed and had to be thrown away. The National Guards was handling out food ration in some places and the queue was long and time waiting inline can be better spend. If everyone can take some efforts to stock up their own emergency food ration, it will help the authority in their recovery efforts.
The modern society are so used acquire their food from supermarket, deli or from restaurant by a phone call or click away. We had to have provision for time of emergency both for ourselves or our community at large. This is a wake up call. When disaster happen, there will be no food, and no road, no petrol, no car to buy any food anywhere. Why place ourselves in a position of helplessness. We should not be despair, but be prepare.
Don't Despair. Be Prepared.
#teotwawki #shtf #apocalypse #mre
New Earth MRE is Food Design Professional Winner of the
Recognizing excellence in all areas of design enterprise, the Core77 Design Awards celebrates the richness of the design profession and its practitioners. In 2013, there are 17 categories of entry, providing designers, researchers and writers a unique opportunity to communicate the intent, rigor and passion behind their efforts. From client work to self-initiated projects, entrepreneurial to pro-bono engagements, the Core77 Design Awards embrace a wide diversity of enterprise: commercial, cultural, social, environmental and discursive.
As the jury explained in their comments, the New Earth MRE, a project that combines well one of the most difficult design challenge: designing macroscope and microscope at the same time. It draws inspiration from the global topic (food supply during natural catastrophes and emergency situations) and proposes a simple, almost elementary but clever solution. An example of what design could mean within a complex world. This year’s Food Design jury team is based in Milan, Italy and consisted of Francesca Sarti, Jury Captain, Creative Director at Arabeschi di Latte, Marco Velardi, Juror, Editor in Chief at Apartamento magazine, Stefano Paleari, Juror, Graphic Designer and Creative Director at Gnam Box, Riccardo Casiraghi, Juror, Designer at Gnam Box, Evangelia Koutsovoulou, Juror, Founder of Daphnis and Chloe. The Food Design Category honors excellence in the fields of service of eating, cooking, serving, distributing or experiencing food.
A truly global effort, the Awards program embraces a fresh and transparent judging process. A selection of international design leaders, based in various cities around the world, served as jury captains. Each of these individuals recruited judging partners to work with them on a particular design category. These teams judged simultaneously in different locations and time zones worldwide, and then participated in a live broadcast in their home city announcing the honorees.
The Core77 Design Awards announced their 2013 Winners, Runners-up and Notables during the week of June 10-17, 2013. This was their third annual program.
For more information about the full awards program please go to Core77DesignAwards.com
"By failing to prepare,
- benjamin franklin
Marfa Dialogues/NY is a collaboration between the Robert Rauschenberg Foundation (RRF), Ballroom Marfa (a leading cultural arts center in Marfa, Texas) and the Public Concern Foundation (a New York-based non-profit dedicated to the advancement of progressive values and public education on social themes). Throughout October and November of this year, the Marfa Dialogues/NY program partners will present a variety of projects that examine climate themes via public conversations, community forums, art exhibitions, performance art, panel discussions, publications, theatrical productions, musical performances, film exhibitions and more. RRF has provided grants to 18 organizations and we are looking to add additional associate partners who have climate change-related programming occurring this coming October and/or November to a common Marfa Dialogues/NY calendar.
Marfa Dialogues/NY will produce a website featuring a calendar of these events taking place in NYC during the run of the project, as well as providing ongoing context and discussion for participants – the involvement of artists and the integration of cultural activities help to broaden the conversations, expand the audience and make the themes more accessible. We'll be hosting and promoting the online events calendar, we'll provide links to other participants and their sites, and we'll be sharing content across digital platforms including social media.
Miso Vegetables Soup
Fried Rice with Beans, Corns and Snow Peas
Four Colored Bellpeppers Pasta
Three Beans Chili
Mash Potato with Bacon and Leeks
Beet with Onions, Anchovy, Fennel and Balsamic Vinegar
Carrot Soup with Ginger and Sun Dried Tomato
Apple Sauce Proscuitto