If the grid went down, I’d put my energy into food preservation, hands down. Been canning, dehydrating, and fermenting things for years—there’s a huge sense of security knowing you’ve got shelves full of jars and crocks that don’t need electricity. Root cellaring’s another big one, even if all you’ve got is a cool corner in your basement. I’m convinced a lot of folks underestimate how quickly perishable food goes bad without a fridge or freezer, especially in warmer months.
Water management is a close second. Setting up rain barrels and simple filtration systems (think sand and charcoal) isn’t hard but makes a world of difference, especially if you can’t count on
