Up until now we’ve talked about having preparations that revolve around being used whether you stay at home, or if you have to hit the road. The 72 hour kit, durable shoes and clothing, and having them in a pack are great starts.
What about if you’re not forced to leave your home? What if whatever you’re weathering lasts more than 3 days? Wouldn’t it be nice to not have to try and get out and restock?
In recent events we can see tornadoes, flooding, blizzards and more. Each of these can and has taken out vital infrastructure, essentially shutting down local commerce. No power can cause the stores to close. Road issues can keep you from getting where you need to go, and keep resupply from reaching its destination. The list goes on and on, so as you can see it’s perfectly feasible that you wouldn’t want to get out into the mess if you didn’t have to.
So, this is why we believe that it’s important to have supplemental preparations. At one point there was a recommendation of keeping 3 weeks of food on hand, and we tend to agree. Of course, having more is never frowned upon, but once the 72 hour kit has been completed 3 weeks of additional food and water on hand would be a great move.
This is where we want to share our philosophy, which is shared by many others, and that’s to store what you eat and eat what you store. This will allow you to rotate through your preparations keeping them fresh while allowing you to eat familiar food during any emergency that has you cooped up at home. This is sure to help you keep your spirits up. We believe far better than if you were eating pork and beans or freeze dried food for every meal.
We see a lot of people who go out and spend hundreds of dollars on prepacked freeze dried long term storage kits. While we agree that long term storage is important in the long run, we don’t think it is the best place to start. Many times these preps will sit, unused, and even though they are for long term storage they will go bad. This is why we continue to suggest people start with the store what you eat and eat what you store program. Once in place, you can build upon it and allow it to progress at a natural pace.
Here’s the kicker. When you store what you eat, and you eat what you store you can build up your stock with vary little effort. Simply pick up an extra couple of items every time you go grocery shopping. Before you know it you’ll have a day, two days, a week, and more in the pantry should you need it. One thing to keep in mind is that the extra items you buy shouldn’t be removed from the next week’s shopping list. That said, if one of your storage items is an ingredient in your meal for the week, rotate out the older item and put the new purchase in it’s place.
“Stock up your pantry and your freezer with things that aren’t perishable: Your favorite jar of tomato sauce that lists ‘tomato’ as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.”
~Giada De Laurentiis