Every so often I completely panic about food storage.
The process usually goes something like this:
- See a news segment on a disaster somewhere.
- Wonder if my family is prepared for that or any disaster.
- Get serious about food storage for about a week, or until I forget about the news segment or get way too overwhelmed reading about something called a sun oven.
- Repeat in 6-12 months.
I’ve been on step 4 for about a week now, but I’m determined not to repeat my vicious cycle yet again.
I even surprised myself this time because during my panic mode (see step 3), I was convinced I had no rhyme or reason to my food storage and that we would all end up eating raw cans of pinto beans and Oreo cookies to survive.
But I found a spreadsheet I had made during my last big food storage rally almost two years ago. This spreadsheet is from Food Storage Made Easy (find it here), and it helps itemize each meal you might cook during a disaster. I didn’t even remember doing this because I was in a pre-baby nesting frenzy that included preparations for an Armageddon-style disaster.
So this week I’ve been finding new shelf-stable recipes and taking another inventory of what we have, what we need and what expired three years ago.
In the midst of all this canned-food hoopla, my husband told me something he learned about food storage: It’s more spiritual than physical.
Sure, the canned goods and recipes are important. You may actually eat those pinto beans at some point and be grateful you have them. But being prepared is really a spiritual process. It ensures that if there is a disaster, you don’t have to fear. You don’t have to panic. And you don’t have to possibly compromise your morals to obtain food for your family in a dire emergency.
I liked his perspective on food storage, and it made me realize that every little step helps. I may not know how to grind wheat or have a lifetime supply of military MREs, but I am making progress so that one day I will see that disaster reel on the news and think, “Yea, I got this.”
Any tips (or recipes) for building up a practical food storage? How have you built your storage, or used it?