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stocking-up - anne

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i try to keep a small stockpile of food and water in

my house at all times. i see no harm in being

prepared. after 9/11 i started trying to be more

prepared for emergencies. i live 45 minutes south of

d.c. and we've gone through snipers, snowstorms, and

hurricanes...you just never know what will happen.

 

one of my best friends is mormon and their church

teaches them the importance of being prepared. they

strive to keep a years worth of supplies (food,

tolietries, clothing, fuel, etc...)in their house, not

only for themselves but for neighbors too. i learned

so much from her about storing food.

 

i think the most important thing to keep in mind when

storing food is to store food you actually eat. you

have to rotate it to keep it fresh. also, it can be

expensive to start up a stockpile of food, so do a

little at a time ($10 a week). if something is on

sale, i usually grab a few extra.

 

here are some things i keep on hand (in the pantry):

flour (unbleached all purpose and whole wheat)

cornmeal

sugar

baking soda, baking powder, salt, yeast, spices

oils

vinegars

dried beans and legumes

canned beans

a variety of rices and grains (barley, quinoa, etc...)

canned tomatoes (diced, sauce, paste, spaghetti sauce)

cereals (oats, oat bran, wheat bran, flax seed,

etc...)

soy milk

dried milk

coconut milk

pastas, noodles, asian noodles

sauces, flavorings, soy sauce, thai curry paste,

etc...

canned fruits and vegetables

veggie broths and bouillon

pudding

popcorn

chips and crackers

peanut butter and cashew butter

jelly

pickles

juice and juice boxes

dried fruits

chocolate and hard candies (i get vitamin c drops)

nuts and seeds

bottled water

coffee and tea

root vegetables and garlic

 

i could probably go on, but i'm sure you get the idea.

another thing i do, make something called 3-day bags.

for each member of the family, i fill a bag with

small bottle (or 2) of water, juice box, packets of

instant oatmeal, nuts, granola bars, chocolate bars,

vitamins, coffee and tea bags, dry soups (there are

veggie ones out there), ramen, crackers, etc...),

napkins, salt and pepper packets, plastic spoons,

etc..... it's something we can grab real quick if we

have to evacuate fast and should have enough food to

get us by for 3 days. i make new ones every 3 to 6

months. i give the older bag to each family member

and they can eat what's inside (it's great for

roadtrips, trips to the park, or to fill lunch boxes).

 

well, i hope this gives you some ideas. let us know

what else you find out. :)

 

susie

 

 

--- jandemommy <jandemommy wrote:

 

> Does anyone here keep a small stockpile of food in

> case of

> emergencies? I was reading on another board about it

> and was wondering

> about any thoughts? I have thought it would be nice

> to have 3-6 months

> of stock in case of natural disasters, financial

> crises, etc but have

> really no idea where to start as a veggie. Does

> anyone know of any

> good websites for stocking a vegetarian pantry? I am

> going to do some

> more looking this week and attempt to formulate a

> plan for our house.

>

> Anne

>

>

>

>

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

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--- Susie,

 

we live where our biggest worry is a brutal winter. I'm not sure

terrorists would find much here : ). they wouldn't stand a chance

with 2 small towns chock-full of elderly women who make it their

business to know everyone else's : ). but tons of snow and not being

able to drive anywhere is a possibility as are job layoffs, etc. I

really like your idea of making 3-day food bags for everyone is

house. even if it didn't get used for an emergency per say they

might come in handy for a impromptu road trip where veg dining might

not be possible. I actually just started making a list of dry goods

that we use that are in the cupboard and started with estimating

what we would eat in 6 months to possibly a year. With a organic

grain farm within 40 minutes driving I can get ~215 lb of our

favorite grains/flours/soybeans for soymilk & tofu for ~$200. They

also sell dried beans, carob chips, and dried fruits very

reasonable.

my goal would be to get to the point of having a very well-stocked

dry goods pantry/deep freeze that only requires a few trips for

fresh fruit/veggies and odd ingredients that may occasionally pop up

in a recipe. I am busy reading to see how to make our little garden

more efficient for canning/freezing and networking with a few

friends who garden to do our own produce-sharing. So many plans so

little time it seems : ).........thanks for the ideas--it got the

wheels turning.............

 

Anne

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I have a great guide to storage up that might be useful to read:

 

" Making the Best of Basics: Family Preparedness Handbook " by James

Talmage Stevens...

(http://www.amazon.com/exec/obidos/tg/detail/-/1882723252/qid=1127744732)

 

The basic categories it lists are water; wheat, other whole grains,

flours & beans; powdered milk, dairy products & eggs; sweeteners -

honey, sugar & syrup; cooking catalysts (salt, oil, leaveners); and

finally sprouting seeds & supplies. Obviously, these should be things

you are familiar with cooking and eating before you need to rely on

them from a storage program, but it's great at giving you guidelines,

things to think about and plan for....

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