Since Bill Harsey opened the door with the “Tofu Chili” thread in “The Gourmet Guerrilla” forum, I’ll offer this here:
Relying on local edible plants while crossing the continent could be problematic, so I would take a mix of beans and seeds for sprouting en route. At least until I learn to identify plants that I can reliably recognize and find in the South and Southwest. (Dang, there was no Kudzu in the 1700s.
)
In our sailing days we used sprouts to fill out the
Vitameatavegamin pyramid. I’ve learned that some through-hiking backpackers use loose weave, moisture retaining, bags, attached to their packs, for sprouting.
I would also take, or acquire, a couple of laying hens. My guess is that they would not work out in the long run and would probably be consumed early on, but it’s one of those things that can’t be known in advance. Who knows, they might prove to be a good early-warning system.
Bon appetit.
Pat