Doomsday prepper has enough food to survive five years in case of disaster
Doomsday is something most of us normally manage to avoid thinking about.
The idea of a global cataclysm is closer than usual to the front of people’s minds today, with the announcement of the time on the Doomsday Clock coming this afternoon.
But for one woman called Gubba who lives just outside Seattle in Washington, USA, worrying about the end of the world is more than a once-a-year thing.
She keeps the pantry on her 30-acre farm packed with cans, rice and pasta at all times, deploying oxygen absorbers and freeze-drying techniques to keep it all edible for as long as possible.
And to keep the offering as nutritious as she can, she also taught herself how to grow fresh fruit and vegetables.
Gubba’s inspiration to become largely self-sustainable came at the point when most of us came closest to our own doomsday prepping: the early days of the Covid-19 pandemic.
She said: ‘Before I was living in the city and lived on supermarket food.
‘In the pandemic, I saw the empty shelves and saw people fighting for food and wanted to be self-sufficient.’
Gubba, 23, added: ‘I started reading gardening books and grew a tiny little garden.
‘Now I am mostly self-sufficient.’
She now cans her own food in her 1940s house, which she heats using locally sourced wood in a stove.
There’s a flock of 13 chickens on her land, as well as vegetable beds where she grows garlic, tomatoes, lettuce and cucumber.
Gubba also has apple, pear, peach, tangerine and cherry trees growing around the place, alongside raspberry, blackberry and blueberry bushes.
She claims to be ready for any disaster – a hurricane, a flood or another pandemic – thanks to a three-tier food storage system.
Gubba's disaster-proof food storage system
Short-term storage
Fresh vegetables, fresh fruit, canned or jarred goods used every day like peanut butter
Medium-term storage
Extra canned goods, boxed and freeze-dried goods
Long-term storage
Pasta, beans and rice in plastic bags, her own canned goods, number 10 (extra-large) cans
She said: ‘I keep pasta in Mylar bags with oxygen absorbers, they can last up to 20 years.
‘Freeze dried items can last up to 30 years and be just as fresh as when they were frozen.’
Gubba shares her tips for prepping with the thousands of followers she has collected on social media, presenting streams between her chores on the farm.
She said: ‘I have plenty of food for myself and my neighbours.
‘I am ready for any situation.’
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