Yesterday and TodayPosted: January 14, 2011
People have been storing food for thousands of years and for many different reasons, which leads me to believe that it’s not an odd notion to do it now. Church leaders have counseled us in the past and recently to be prepared by storing food. A few days ago I found a dusty old food storage book printed in 1974 with the following advice, “If you store nothing else at least be prepared to prevent starvation and maintain health by storing”: Wheat – 300 lbs, Honey – 100 lbs, Milk – 100 lbs, and salt – 5 lbs. This was good advice, but unfortunately . . .
That was the kind of food storage that ended up hidden under beds and in out of the way recesses of the house which eventually got thrown away by children cleaning out their aged parents homes. Today’s counsel has changed making food storage more like a way of life.
“Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. A portion of these items may be rotated in your three-month supply.”
I found a great worksheet at iPrepared to help get started with a three month food supply. The first thing on the list – Think about the meals that you regularly eat. Check out the chart at iPrepared.