Food storage is the Queen of Survival Topics on most sites and forums because, I guess, people are naturally drawn to food. That’s a good thing! Another reason so much attention is given to the topic is because food storage isn’t simple like, say, storing water. I’ve heard it describes as both a science and an art.
In my most recent webinar, “Food Storage Basics”, we covered the topic thoroughly, from reasons why to store food, stupid reasons to NOT store food, and beginning steps.
You can access the recorded webinar by clicking here.
In addition to the webinar, however, I wanted to answer a handful of frequently asked questions because there is always more to learn when it comes to food storage.
Q: My kids are quite young, ages 2 and 3. Should I store food in amounts appropriate to their ages now or later when they’re eating more?
A: It’s really, really smart to think about this ahead of time. As an older mom of two kids, ages 10 and 13, I can tell you that time will fly and before you know it, their appetites will surpass yours! I recommend looking ahead and storing larger amounts of food, as though your kids were already those ages. A crisis may hit later this week and cause you to rely on your stored food and with extra, it will just last longer. It won’t go to waste. However, if some horrible event happens 5 or 6 years from now and you’ve stored your food correctly, there will be plenty for those older kids.
Q: My husband wants us to store just the basics, saying that our family will eat anything if we’re hungry enough. I disagree but am not sure how to counter his argument. What do you think?
A: Your husband wants to provide for his family and like a lot of men, just wants to get the job done and move on to something else! I can’t blame him. You, on the other hand, realize that there’s more to food than just filling tummies and holding off starvation. If you think about a time when your family has to rely on stored food, I can guarantee that it’s because of some very scary scenario. It could be an economic collapse, riots in the neighborhood, food shortages, a personal tragedy. Whatever the case, life is already going to be off the scale in terms of stress. Do you really think it’s a good idea to fight food battles every night, trying to get the kids, and yourself, to eat something barely palatable?
Instead, follow the directions given in this webinar and in my book. Start by making a list of foods your family enjoys eating right now that are healthy and require only shelf-stable ingredients. If your family loves, loves, loves scalloped potatoes, you can easily store dehydrated potato slices, dry milk, and cheese powder and make the same recipe no matter what is happening outside the four walls of your house.
When it comes to food storage, you can have it both ways: plenty of the basics AND delicious, comforting meals in a time of crisis.
Q: Our family doesn’t eat much bread and yet most every food storage book and website claims that I need huge amounts of wheat? Why? Can I get by with less wheat or none at all?
A: One of the misconceptions about wheat is that it is only used to make bread. Tortillas, crackers, biscuits, cookies, brownies!, and more require wheat! That’s why it’s smart to stock up on plenty. Additionally, wheat can be sprouted and eaten as sprouts or used to grow wheat grass. Cooked wheat kernels can be added to salads, soups, and other hot entrees. There’s way more to wheat other than baking bread, and we don’t eat all that much bread, either.
During tough times, though, bread becomes literally a “staff of life.” It provides nutrients, calories, and fills tummies. There are all types of wheat that I’ll talk about in my webinar, “Everything you ever wanted to know about wheat,” but generally people buy hard wheat for recipes containing yeast and soft wheat for all other recipes.
Be sure to check my webinar schedule to see upcoming classes and recorded, on-demand webinars.
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