(via @xdissent) - I can now add tactical bacon to my shelf of recession vittles thanks to Twitter today. As soon as I read about this canned bacon, I realized I had all but forgotten my recessionista series of blog posts. First, the bacon:

Whether it’s a hurricane, blizzard, or zombie uprising that’s left you shut in, you can still get your daily dose of pork with Tactical Canned Bacon ($16). Each can holds about 50 slices of tasty pre-cooked bacon, and has a shelf live of more than ten years, or way longer than you’ll be able to hold off on eating it.

This December will mark two years that America has lived in a deep recession. It wasn’t until the last months of the Bush Administration that we were officially told we were actually in a recession since December 2007, but you and I knew that already.

Despite the constant reminders that the tax cuts were doing a heck of a job and that President Bush’s stimulus checks had kept our economy on the up and up, the American people knew better, and many of us started preparing for a spectacular crash landing.

As I read my “recessionista” series of blog posts, I was reminded of just how bad things got under the best examples of conservative fiscal policy.

on using fire wood:

Despite the lack of heat, I got the best sleep I’ve ever had over the past week or so. It’s the one silver lining to the possibility of living in a depression without electricity.

on the horror of downgrading cheese:

I don’t know what planet Publix is on, but they need to get with the recession. Whole Foods had cave aged gruyere on sale for $15 a pound. Publix? Try $22 a pound. The tax cuts are finally working.

on where to plant crops:

At dinner we decided my sister’s property would likely be where we plant crops if it came to us needing that. Part of me wants to do it anyway, but even an acre of farm can be very demanding. I can’t imagine keeping pigs, but if that’s where the ham comes from I’ll figure it out.

on how to kill hogs:

I came across a decent resource called Old Time Hog Killing, Sausage and Lard Making by Thurman Dwight Lane. I reckon I should know how to turn a hog into breakfast if it comes to that. I can imagine it now.

on storing food in the ground:

The book Camping & Wilderness Survival by Paul Tawrell had a couple of good ideas for quick ways to keep food cool in case we find ourselves needing to dig holes in the ground like a bunch of squirrels.

on the shelf life of vittles:

If you don’t want to be left planning your meals from a government rations menu, consider slowly stocking up on the following staple foods while they are still in supply. The list below should get most of you through months without needing much more.

on the wonders of Spam:

Before you decide in these hard times that you can no longer afford the better cuts of pork or beef from your local butcher, can I suggest an American product that lets nothing go to waste?

on generating our own power:

Now I’m researching electric motors and how to turn them into human-powered electric generators. The last thing I want to do in another great depression is sit around in the dark waiting for someone else to turn on the lights.

on churning our own butter:

Last night, David Letterman said it takes 20 cups of milk to make a pound of butter. That’s a good thing for a recessionista to know.