How do I prep for famine?

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Forget the "what food should I buy" angle, first concentrate on "what kind of things can I cook and cook WITH" first. After that, you'll find the answers appearing without trying.
 
Learn to identify whatever grows wild in your area that you can eat, as well, including any steps you need to make the stuff safely edible. Waste of time knowing baby fiddlehead ferns are edible if the nearest patch of them is 2000 miles away.
Start practicing your cooking with foraged stuff and whatever you decide to stock up on now. Don't wait until you need to do it.
Spend a few days learning how to butcher - @NekoRightsActivist is right, but you'll need to cut that meat up into managable chunks.
Spend another few weeks learning how to preserve stuff. It's not difficult, since nogs and wogs do it on the regular, but it does take some practice to not poison yourself.
On that note: stock some charcoal tablets. You will get food poisoning sometimes.
 
Do not buy prepper food. Buy and store food you eat. Assuming you are in the USA, you are not going to starve because the USA is a breadbasket.

What is going to happen is that because the US Government has declared economic war on its citizens, you need runway to win the war economically. You are being economically blockaded, so you will get through it the same way any war of attrition is won.

Keep a deep pantry. When you run out of something and you are at the store check the expiration date and compare that against the amount of that item you use in that timeframe, and then buy x amount of that item.

Learn to cook. This is absolutely paramount. Bulk calories are still very affordable but you need practice composing meals with them.

Buy food grade buckets, gamma seal lids, and oxygen absorbers. Flour for example; buy 25lb bags, freeze for 48 hours, fill into a five gallon bucket with oxygen absorbers and that flour can sit on a shelf for up to a decade. Between that and salt and a sourdough starter you can have years worth of fresh bread for a few hundred dollars. And critters can't spoil it.

Garden. Whether that is a backyard plot or a hydroponic indoor grow, you can insulate yourself from shortages and price spikes on perishable foods.

Buy meat in bulk. I buy whole beef primals and foodsaver them and freeze after breaking them down. I am currently paying $10 per pound for ribeye steaks, half the supermarket price. I haven't bought ground beef in years because I grind it myself.

Keep everything stocked up. Toothpaste, dishwasher detergent, laundry pods. Everything. Remember, this is an economic war, and food isn't the only thing you need to survive. You should never buy 1 of anything at the store.

This is all stuff you should be doing anyway. Do you know how freeing it is to run out of garbage bags, and I can just walk into my basement to get more?
 
Despite all of the memes about soy, a bag of dried soya beans are always useful to keep around. It is very easy to make tofu for protien should you not be able to hunt for meat. That and dried rice. With protein and carbs covered as others have said learn what plants are edible in your area.

What people tend to forget about is how to actually cook the food. If you are too poor for food chances are you are too poor for fuel. I am currently building an outdoor stove that uses wood for fuel to help solve this for me.
 
Learn to identify whatever grows wild in your area that you can eat, as well, including any steps you need to make the stuff safely edible. Waste of time knowing baby fiddlehead ferns are edible if the nearest patch of them is 2000 miles away.
Start practicing your cooking with foraged stuff and whatever you decide to stock up on now. Don't wait until you need to do it.
Spend a few days learning how to butcher - @NekoRightsActivist is right, but you'll need to cut that meat up into managable chunks.
Spend another few weeks learning how to preserve stuff. It's not difficult, since nogs and wogs do it on the regular, but it does take some practice to not poison yourself.
On that note: stock some charcoal tablets. You will get food poisoning sometimes.
nah I meant cannibalism, why learn shit when you have plenty of fresh high calorie fatty food available?
 
The correct way to do it at this point is to assemble a time machine and go back to before literally everyone else had the same idea. You're going to be paying the highest prices for small quantities of low-quality material. Frankly, you'll probably be fine. Practical advice:
- Multivitamins: you want adequate quality, but more important will be quantity and shelf stability.
- Specific vitamins: prenatal has folic acid and some neat stuff that you might wind up deficient in. It won't harm a dude to pop these. Vitamin D/Potassium: important ones, if direct sun exposure may be in question, get a small full-spectrum grow light to sit under.
- Water purification: depth, breadth, and variety. Tablets, filters, ways to boil it, or even a foot of clean sand to filter it through: the more options you make available the better.
- Processed, shelf-stable, empty calories. My personal preference is pop tarts, they last years in terms of safety. You'll eat your way into shit like scurvy subsisting on this, that's what the vitamins are for.
Vitamin deficiencies or similar issues are far more likely to kill you than a complete lack of available calories. This shit can fit in a small backpack and buy you months of not-starving.
 
Dried rice, beans and lentils. All of them are cheap, versatile, easy to portion, easy to prepare, and last forever.

Anything marketed to preppers is a scam. You don't want to be that guy who's constipated when the end of the world comes because you fell for the $15 canned hamburger meme.
 
A rifle, a good hunting dog, and a garden can feed you for the rest of your life.
 
A rifle, a good hunting dog, and a garden can feed you for the rest of your life.
That long pork...
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I already do this, but look into food preservation techniques like drying, salting, smoking, canning, and fermenting. Root vegetables are good for drying and using in soups. Canning works great for vegetables that don't work well with drying. Pickling/fermenting also works, but I've never done long term storage but it would definitely work. Like other's said, knowing about wild plants would help as well.
 
Something everyone needs but everyone forgets to stock up on: salt. There's a reason it was used as a currency in ancient times. It's inexpensive, has a shelf life that goes until the end of time, makes literally everything taste better, and can be used for food preservation. Go grab a 50lb bag for the apocalypse.

Secondary under-recommended item is some kind of fat to cook with.
 
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