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- - Mary Jane Kilos (http://goldismoney.info/forums/showthread.php?t=57483)

TheSimpleton | 08-23-2006 02:48 PM
Mary Jane Kilos I just have to post this: http://www.maryjanesfarm.org/pfoshop...roductID=40903 $4,000 for the year's supply pre-box foods. Gourmet in this case, so you may actually eat and rotate the goods without hardship. BTW, check out the whole site and foods. Good stuff here. TS Hey, what were YOU thinking?

TheKingsSon | 08-23-2006 03:06 PM
Re: Mary Jane Kilos 1 Attachment(s) "Not only will you eat healthier than you ever have before, but you'll spend less money than you ever have before." Those pans look teflon lined? but you'll eat healthier?? puzzeling :confused: Attachment 18253

TheSimpleton | 08-23-2006 03:31 PM
Re: Mary Jane Kilos Chill Winston... Those are not teflon coated, they're anodized. http://www.maryjanesfarm.org/pfoshop...uctID=50040013 She and her market are largely backpackers, which rules out cast-iron woks. If you don't like it, don't use it. Like flouride and chlorine or whatever, not everybody is aware/is sure of science on whatever the latest health warning is. If you're concerned, write her. TS !

goddess | 08-23-2006 03:59 PM
Re: Mary Jane Kilos .....................................

TheKingsSon | 08-23-2006 04:07 PM
Re: Mary Jane Kilos The food looks pretty good, I may give some a try. I'll stick to my cast iron (hugs skillet)

lhslancers | 08-23-2006 04:13 PM
Re: Mary Jane Kilos What was I thinking? :D

TheSimpleton | 08-24-2006 10:40 AM
Re: Mary Jane Kilos Forgot the link, although I can't prove it, I believe that it is this one: http://www.gsioutdoors.com/products/...zed/50116.html GSI is good stuff anyway. Certainly anodized must be used with care. Probably like anything else, good anodization is very hard and releases little active aluminum, but I've seen cheap process burn through immediately. I'll stick with cast-iron when I can. Stainless is not good either: the metals leach. Put mayo on a SS knife and let it sit. You'll see a little gray on it which is probably the nickel. Nickel is said to be a limiting factor for bacteria. Give it good supply of nickel, no limit. But any metal is probably bad, even iron. Check the iron-heart disease link. It's more a matter of what we know and what we risk. Clay pots traditional societies use, with stomach/bladder storage containers are your all-natural solution. Are you game for that level of non-metal safety? And fight sanitation/bacteria instead? Maybe not. We does our best. I have tried their goods. They're what you expect: kitchen-grade food made of gourmet organic ingredients. However, anything you reconstitute isn't as good as fresh. They use brown-paper packages lined with a plastic film. That's good for disposal, but bad for storage. However, it is good for lunch at work, college, late arrivals home, etc. It's fine to store 50L of red wheat, but hard to rotate because of the work involved in using it. These won't keep very long, but are easy to use. Make your judgements. If you spend $2.50 with a pack vs $5 for lunch every day, it kills two birds: moderate daily expenses while keeping long-term storage goods ready and rotated. Give it a whirl. For survival: too expensive. But if you had a 30-day lockdown, a little falafal and dill with chocolate mousse would make a nice break from rice and beans. TS

sam | 08-27-2006 06:04 PM
Re: Mary Jane Kilos 'Not making any predictions, just going by history..... click here What are these people waiting in line for? Another item that is often highly coveted during hard times is bar soap. The bar soap I am using now is probably almost ten years old, .... it is in like-new condition. dtnwn

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