I’m down to my last few days before starting Project 31. I’ll be going on what will likely be my last supply run on Monday. I’d originally planned on “starting” Project 31 three days before the official Day Zero, so that I have a few days during which I could still leave if I think of anything missing. But, if current weather forecasts are accurate, I may be snowed in after Monday, so whatever I get on that run might end up being all I’ll have for a month.
Fortunately, I’ve got all my gear, so I’m down to just picking up a few odds and ends at the hardware store, then going on a big grocery trip to buy a month’s worth of food. This is easier said than done, as I’ve never planned a grocery list to last me a month. In fact, I don’t really even plan a week at a time, because I know I can go to town if I need more (though, generally, I buy enough fresh provisions to last me 5-7 days, and have weeks’ worth of non-perishables as backup).
The other limitation is that I’m not using my fridge/freezer, which means I need to buy food that won’t spoil in weeks of sub-freezing temperatures (which could be tough on vegetables), or above-freezing temperatures (which could limit the shelf-life of meats). Stocking up on non-perishable foods would be easy, but I don’t want to eat out of cans everyday, and having fresh food and diverse options is pretty important to me from a quality of life perspective. So part of the exercise is anticipating the kinds of foods I might crave, and to ensure I have the ingredients to cook them, and to make sure the ingredients last me as long into my stay as possible.
Obviously, there are trade-offs there. For example, in addition to fresh meat, which may not last longer than 2 weeks, I’ll have salted and cured meats that will last a month if kept cool (and I ignore “best before” dates). Instead of my favorite leafy vegetables, I might add root vegetables that have a better chance of surviving freezing temperatures without going bad. Instead of fresh milk, I’ll have canned milk and dry milk. And so on and so forth. There are some things that simply won’t last past the first week or two, and that’s ok too. At least if I can have, say, yogurt during week two, I’d only be without it for a couple of weeks thereafter. In some cases, it’s hard to guess what the shelf life would be (as advertised shelf lives are all super conservative), so finding out how long things actually last would be an interesting experiment in itself.
So, with all that said, here’s my list so far:
10lb bag of rice, 3 loaves of bread, 80-100 tortillas, one bag of bagels
4lb carrots, mushrooms, 2lb zucchini, kabocha squash, 5lb onions, 5-10lb potatoes, 3 bags mixed “southern greens”, 2 heads garlic, fresh ginger, 2 heads of cabbage, 3 bags brussel sprouts, 3lb beets, 2 tomatoes, 3 avocados, 4 bell peppers, cauliflower
3-5lb pork, 1-2lb chicken, 1-2lb ground turkey, 2lb sausage, 2lb sandwich meats, 3lb salted pork or bacon, 6 cans of fish, 3 pouches of chicken meat, 36 eggs
2 boxes dry milk, 4lb cheese, tub of yogurt, cream cheese, 2lb butter (salted & unsalted)
Dry goods, non-perishables, misc
canned soup, canned chili, ready-to-eat indian food, chef boyardee, canned coconut milk, energy bars, chocolate, peanut butter, jam, honey, maple syrup, flour, sugar, baking soda & powder, yeast, dried fruits, nuts
I’m sure I’ll add more when I’m at the grocery store, so this is kind of a baseline. Ultimately, I’m also not terribly worried because this is mostly a quality of life problem, not one of survival. I’ll have plenty of calories to survive off of — it’s mostly a question of whether I’ll have a high enough quality diet to be reasonably content. I also realize that no list will ever be complete, and that by day 15 or 20, there will be something I’d want that I simply don’t have. And that’s okay too, because the whole point of Project 31 is to discover the things I’m missing. In fact, I’d be pretty happy if by day 15 or 20 what I’m missing most is sushi, and not something actually more critical.