Chefpocalypse
Courtesy of Honjo

F&W asked chefs around the country how they would prepare for an apocalyptic situation, à la The Road. Some went for luxury goods—others focused on survival.

Chef Kevin Butler from Iowa City’s Devotay would pack a lot of seeds to grow food, salt for curing any meat he came across and oil to prevent spoilage. “Canola would be perfect to coat food and keep oxygen from getting in there,” he says. “And I’m not very good at making fire, so I would bring a Bic lighter.”

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