Naked But Hardly Afraid: Survivalist EJ Snyder’s advice for surviving COVID-19.

Did you know your reusable grocery bags may not be the best thing for your groceries right now? Extreme Survivalist, Adventurer, and Retired Army Combat Vet EJ “Skullcrusher” Snyder from Naked and Afraid and Duel Survival shares his Skullcrusher Sense tips on how prevent the spread of the virus when you need to go out in public and what you actually need to prepare for the COVID-19 struggle or any crisis.

“Tadpole soup is the worst thing that ever crossed my palate in my life and is still the worst thing I ever ate on the series.”

EJ Snyder

About EJ Snyder

EJ SNYDER from the Discovery Channel series Naked and Afraid and Dual Survival is an Extreme Survivalist, Adventurer, and Retired Army Combat Vet. He is an expert in leadership, tracking, trapping, building shelter and equipment, primitive weapons, navigation, security, self-reliance, and self-defense.

Snyder is highly decorated Army Combat Veteran with 25 years military service under his belt, serving Ranger positions in Infantry and Airborne units. He joined the armed forces at 19. He moved up the ranks quickly, seeing combat in both the Gulf War in 1991 and a 15-month tour during Operation Iraqi Freedom 2 in 2004 to 2005. EJ earned two Bronze Star Medals, the Legion of Merit, the Order of St. Maurice (Centurion), and over 40 other Medals and decorations while serving the Nation. During his time in the Army, EJ attended a vast number of schools highly increasing his diverse set of skills, deployed on training and missions all over the world, and received many accolades throughout his career. He stepped up as a Ranger Instructor, Survival & Tracking Instructor, and Drill Sergeant, EJ was a renowned athlete and fighter during his time, earning the nickname “Skullcrusher.”  EJ retired at the Rank of Sergeant Major/E-9. Get more info on Snyder at ejsnyder.com.

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Best meals on Naked and Afraid: The first time Snyder had catfish was in Tanzania and “It was delicious!” In the Amazon, the memorable meal was Wolf Fish stuffed with guava fruit and wrapped in banana leaves and clay and then slow baked for about 25 minutes. And in Columbia, Snyder channeled the Extreme Chef Terry French and made Mango and Eel Shish Kebabs.

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