Looking at my stacked up boxes of food storage a few years ago I thought I was doing great and that I was prepared. It didn’t matter that I didn’t know specifically *how* I would pair up the various cans of food when it came time to use it — “we would figure it out” I told myself. “If we get hungry enough and as long as I have a basic cook book with food storage recipes in it, we’ll survive and we’ll be grateful to have it.”
Then something happened. Sherida, a close friend of mine, decided to put her food storage to the test to see if she could feed her family with six kids on only food storage items for 6 months ( you can read more on her blog *or* listen to Sherida on this radio interview). It was then that I realized how naive my previous plan had been.
She relayed to me her day by day report of meals she prepared that her children simply refused to eat. I stepped back and re-thought my original opinion of “if we’re hungry enough we’ll eat it”. Watching it happen first hand woke me up to the fact that I’d been completely wrong.
Another awakening I hadn’t thought of, my friend spent practically all her time in the kitchen cooking and preparing food for the next meal! Cooking with food storage was nearly 100% “from scratch”, a never ending job with hardly a break in between the next meal. There was no such thing as a “fast food” food storage meal. I wondered how I would ever be able to manage that! Later on I’d discover “pantry meals” or meals where I’d pre-measure the ingredients ahead of time and store “ready-to-make”. These would become my food storage convenience meals.
Beyond all of this, my friend discovered there were some key foods that she wished she’d stored but hadn’t. With it being a trial run she went out and bought these things but if it had happened with no stores to turn to her family would have gone without. “What had I forgotten to store for my family?” I thought.
Oppositely, there were some foods she’d already stored (and invested a lot of money in) that she found out the family didn’t like and wouldn’t eat! She ended up having to throw these foods away.
There was one more big eye opener. I realized by watching this that I hadn’t planned well enough to provide for our son’s severe allergy to nuts and beans. She used beans all the time! It was her primary source of protein and I realized that I had another problem to deal with. I’d later find that there was a whole world of storable grains that contained amazing amounts of protein while also contributing new tastes my family would love.
With all of this in front of me, I had a serious “what was I thinking?!” moment. I had my food storage, or so I thought, but the problem was that I was *not* organized and I didn’t know how I was going to use my various ingredients. The task of getting it right seemed overwhelming to say the least, so then and there I prayed a very desperate prayer for help. I firmly believe it’s only been with God’s help that I’ve been able to find a way to feed my family using food storage if I ever had to.
Two years later, I know how difficult it is to put a solid (and edible) food storage plan together. In the same breath I adamantly see how essential it is for a family to have one –specialized to their own family’s needs and tastes–and I want to help in any way I can. Thanks in part to the many authors who have given permission to share their recipes here, I’m hoping the process will be made significantly less difficult for others since finding good recipes was definitely my biggest challenge!
My hope is that this blog will become a valuable resource to those who are struggling to plan a way to feed their family in times of need.