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Chef Nancy Silverton’s emergency pack sounds more like a shopping list at a high-end Italian market than a survival kit.
F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.
Chef Nancy Silverton’s emergency pack sounds more like a shopping list at a high-end Italian market than a survival kit. She would take a jar of ventresca (tuna belly packed in olive oil), borlotti beans, extra-virgin olive oil, an onion, a knife and some radicchio. “I probably wouldn’t need sea salt,” she says. “But let’s put that in, too.”