- James Winberg’s End of the World Plan
- Chris Pandel’s End-of-the-World Pigs
- Kevin Gillespie Really, Really Likes Beans
- Ryan Lowder’s Spicy Survival Snack
- Why You Should Camp with Canola
- Don’t Mess with Kyle Bailey’s Spoon
- Dale Talde’s Retro Sugar Fix
- Guy Savoy’s Luxe Last Meal
- Zak Pelaccio’s Giant End-of-the-World Backpack
- Mike Brown’s Emergency Tortilla Plan
Chef Jasper White of Summer Shack in Cambridge, Massachusetts, wants to go out in style and on his own terms.
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 Jasper White of Summer Shack in Cambridge, Massachusetts, wants to go out in style and on his own terms. If he could take only one backpack of supplies, “I’d fill the whole thing with caviar and bread and butter,” he says. “It might get a little expensive. But I wouldn’t take seafood because it gets smelly in a day. I’d fill it with ice and caviar. When the caviar’s gone I’ll kill myself.”