Introduction: The Mandate of the Watchman
The world is embracing digital tyranny and economic fragility. As believers, our duty is to be the Watchmen—not just spiritually ready, but physically prepared, separate from the fragile, failing systems of man. This manual is your blueprint for creating a secure, 100-day food supply using the timeless, proven methods found in scripture.
Our guide is based on the ultimate security principle: Independence from the Power Grid and the Supply Chain.
Chapter 1: The Secret of Joseph’s Granary (Drying & Storage)
The Biblical Principle: Dehydration is the oldest, simplest, and most effective method of long-term storage. God’s grace allowed Joseph to utilize massive storage of dried grain to save two nations (Genesis 41, KJV). Dried staples last for years, requiring only a dry, dark environment.
I. Lentils and Grains: The Staple of Survival
- The Food: Dried Lentils (Esau’s pottage, the most rapidly cooked staple) and Whole Grains (Barley or Wheat).
- The Goal: To secure the foundation of your caloric intake.
Method: Sun/Air Drying (For Field-Harvested Grains)
- Cleaning: Inspect all raw grains (or beans) meticulously, removing any debris or damaged kernels, as contamination will ruin the entire batch.
- Drying (The Crucial Step): Spread the cleaned grains/lentils in a thin layer (no more than 1/2 inch thick) on a large, clean, porous surface (e.g., a straw mat or woven linen). Place the mat in a dry area away from dampness.
- Ancient Use: Grains were spread on rooftops or flat, sun-baked earth.
- Modern Adaptation: Use a dry, clean garage floor or attic. Turn the grain daily for 3–5 days until completely hard and moisture-free.
- Storage: Store only in airtight, opaque containers (e.g., thick ceramic jars or modern five-gallon buckets). Darkness and air-tight sealing are paramount to preventing pests and moisture absorption.
II. Ancient Lentil Stew (Nezid) Preparation
This is the fastest, most nutritious meal you can make from your preserved staples.
Ingredients
| Ingredient | Quantity | Notes |
| Dried Red or Brown Lentils | 1.5 cups | Sun-dried staple. |
| Water | 6 cups | The necessary liquid for cooking. |
| Olive Oil (Shemen) | 3 tablespoons | For starting the base; stored in clay jars. |
| Onion and Garlic | 1 medium, 3 cloves | If preserved via drying or storing in dry sand. |
| Sea Salt | To taste | Essential for seasoning and mineral content. |
| Cumin or Coriander | 1 teaspoon | Dried spices for flavor. |
Steps to Prepare
- Sauté: Heat the olive oil. Sauté the chopped onion and garlic until fragrant. Add spices.
- Simmer: Add the rinsed lentils and water. Bring to a boil, then reduce heat to a low simmer.
- Cook Time: Cook for 45–60 minutes until tender. Serve hot. The biblical warning: Do not sell your spiritual birthright for a bowl of this pottage!
Chapter 2: The Enduring Provision of Abigail (Pressing)
The Biblical Principle: Complex calories were preserved by pressing dried fruits into dense, durable, and highly portable “cakes.” Abigail’s wisdom saved her household with provision that lasted the journey (1 Samuel 25:18).
Recipe: Ancient Fig Cakes (D’velah)
Ingredients
| Ingredient | Quantity | Notes |
| Dried Figs (Sun-dried) | 2 cups | Long-lasting, high-caloric fruit. |
| Honey (D’vash) | 2 tablespoons | The natural, non-perishable binder and sweetener. |
| Walnuts or Almonds | 1/2 cup | Added for essential fat and protein. |
Steps to Prepare
- Softening: If the figs are too hard, place them in a small amount of warm water for 10 minutes, then drain completely.
- Mashing & Mixing: Mash the softened figs into a thick paste (use a stone pestle or a simple grinder). Mix in the honey and chopped nuts until uniform.
- Forming: Press the thick paste firmly onto a clean, flat surface. The density is the key to preservation. Cut into small squares or rounds.
- Storage: Wrap tightly in linen cloth or wax paper and store in a cool, dry place. The high sugar content of the honey acts as a natural preservative.
Chapter 3: The Power of Salt (Curing)
The Biblical Principle: Before the refrigerator, salt was the ultimate tool given by God to preserve food and purify the temple (Mark 9:50; Leviticus 2:13). Its mineral density draws out moisture, arresting decay.
Method: Dry Curing Meat (The Simplest Preservation)
- Preparation: Use a clean, lean cut of meat. Cut the meat into thin, manageable strips (1-inch thick max).
- The Salt Rub: Coat the meat entirely, aggressively, and thoroughly with coarse sea salt or rock salt. Every surface must be covered.
- Curing: Place the salt-covered meat in a clean, non-metallic dish and allow it to sit in a cool, dry area. The salt will draw out the moisture.
- Drying: After 2-3 days, wipe off the excess salt and hang the strips in a very dry, dark area with excellent airflow. The meat will lose moisture and become extremely hard and preserved. Consumption requires careful preparation (boiling/reconstituting) but the meat is stored.
Chapter 4: The Watchman’s Final Checklist
- Container and Environment: Always use ceramic or thick, opaque containers for long-term storage to block light and control temperature. A cool, dark closet is the modern-day equivalent of the ancient cellar.
- The Spiritual Mandate: The goal is not merely to survive, but to be a light to those who are unprepared. When the crisis hits, your provision will be your platform for the Gospel.