Comments about ‘Food Storage Essentials: 4 reasons to have the basics in your food storage’

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Published: Friday, March 4 2011 7:00 a.m. MST

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Allen
Salt Lake valley, UT

Thanks, DN, for the article. Leslie Probert's comment are excellent if the food storage is planned for things like work-layoff, where plenty of water is available. But, if the food storage is planned for natural disasters, like earthquakes, the lack of a year's supply of water will seriously limit the use of beans and whole grains. Hopefully, the DN will have an article about the storage of water.

terra nova
Park City, UT

Food storage is a good idea. But rotation is a major pain. We simply don't use much in the way of whole grains, dry beans or number ten cans of anything.

It is irritating to throw out old food storage. The waste makes me crazy (to save sanity, I've come to view it as an insurance premium). Pay for the food - if you don't have to use it by expiration, say a prayer of thanks and throw it out. That 1972 can of Sam Andy butter substitute really isn't edible, no matter how nice it looks on the shelf. Nevertheless, it really irks me to see the waste. If we are honest with ourselves we wouldn't eat it four days after we put it on the shelf, let alone four decades.

Best bet is to stock up on the things you really do use... and maybe have some wheat and beans on the side. Oh yeah, and don't forget the salt, baking powder and yeast unless you are going for whole grain cereal for the duration.

nanniehu
Wendover, UT

Sure, it's good to stock up on the things you use, but also learning to use what is recommended in this article will only help when or if the time comes that you have to rely on it. Make your own bread using the wheat on hand. Try wheatberry salads, or using cooked wheat berries in soups. Crack the wheat and add to an oatmeal breakfast. You can also use the cracked wheat by soaking a portion of 1/2 cup cracked wheat to 1 cup hot bullion and use as a filler in meatloaf, taco filling and so on. Be creative and you will find that you can use your wheat all sorts of ways. Plan on using beans in a meal twice a month. Rice could be on the menu once a week. It doesn't have to be a pain if you take a few moments to plan. As for water, that would be a great topic, especially for the desert states.

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