Food Storage: It’s the Little Things!!!

I’m sure you’ve heard the saying, “the little things make a big difference.” That’s true in preparedness and really true when we consider food storage! Let me walk you through a scenario.

The “hammer” has finally “dropped” and America is in the middle of TEOTWAKI. Chaos ensues and it is not pretty! After a while, depending on where you are located in the country (some places might take longer than others), things finally die down (maybe literally) and eventually a “new normal” emerges in American’s everyday life!

Maybe it looks agricultural. Maybe it looks industrial. Who knows? But one thing that everyone will have to do is eat!

Now, imagine putting in a long day of…working in the field, patrolling, working in a factory or whatever. Imagine working a long day and then coming home to sit down to eat…the same old, bland food.

Many people say that if someone is hungry, they will eat whatever is in front of them. I actually believe that. But, remember, we are now in a “new normal.” People aren’t necessarily hungry. It’s just that the food sucks! Can you imagine what that would do to morale eventually?

Now, what if the person responsible for making the food knew tricks and tips and knew how to make things that tasted good? What would that do for morale? Just imagine, dinner time would once again be the centerpoint of the day. Families would come together to eat a good meal and enjoy each other.

Now, many of us have food storage. Some of your food storage might include MRE’s and dehydrated Mountain House meals. But the bulk of most preppers food storage would include basic staples like rice and beans. After your MRE’s and Mountain House is gone, how will you cook your rice and beans and other long term food storage in a way that won’t eventually get boring?

The truth here is that cooking, knowing how flavors come together, knowing what to use and when, is an important skill, not only when the poop hits the fan, but it can also be very useful now!

I would like to announce that I’m partnering, as an affiliate, with Chef Keith Snow and his new cooking program that has been designed for preppers!

Many of you know Chef Keith Snow from his own cooking podcast and his appearances on The Survival Podcast with Jack Spirko. He sits on Jack’s Expert Council when the topic is food.

In realizing the frailty of our system, he got serious about prepping and food storage. He also realizes the challenges that many preppers have when it comes to making their food storage taste good over a long time. He has developed a course to help his fellow preppers!
Keith has put together a course with 17 modules that covers everything from “What Food to Store” to the equipment you need to the specifics on food storage staples. He is just now launching it and adding to it weekly.

But, this isn’t just a course. When you learn how to really cook well, you are learning a valuable skill. You will use all your preparedness skills at some point. But you will eat everyday!

And, this course will help you save money because many of the main ingredients in the recipes are from food storage staples, which means they will be very affordable!

Good food at a great price…and learn a valuable skill?????? It’s a win-win-win!!!!

The cost of the course covers a lifetime membership and includes access to all of Chef Keith’s written materials as well as videos. The written material includes recipes and even items that you will want to purchase to add to your food storage.

Since the course has just launched, but isn’t completed yet, Chef Keith is offering an introductory offer to join his new program – $169. Again, this includes a lifetime membership and unlimited access to all of his materials, including a forum.

To sign-up for his course, CLICK HERE!

If you’re not convinced yet, and would like to get a little more information, subscribe to his mini-course which will get you access to a 45 page ebook in PDF , two written recipe with everything you need to know how to make these recipes and information from Keith’s perspective and rationale of the course.

To sign-up for the mini-course – CLICK HERE!

To put my money where my mouth is – I signed up for the course myself! I am excited to improve my cooking skills. I plan on putting out some of the recipes I try on my social media channels. Be on the lookout for them!

Peace,
Todd

This article first appeared on Ed That Matters.

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Todd Sepulveda

I'm the owner/editor of Prepper Website, a DAILY preparedness aggregator that links to the best preparedness articles on the internet. I'm also a public school administrator and a pastor. My personal blog is Ed That Matters, where I write about preparedness and from time to time, education. Connect with me on one of my social media outlets below.

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One thought on “Food Storage: It’s the Little Things!!!

  1. poorman

    The term spicing up your food is what apply here. Everyone should store spices such as salt,pepper,garlic,chili powder ect. All should also store some form of seed and container for growing herbs and spices. You can grow them in a window even in the winter. Another thing to do is try experimenting NOW on how to cook and season basic’s like beans and rice so you know what you like or don’t like. It isn’t going to cost much to try making a rice or bean dish from scratch and having to throw it out as unpalatable today ( can be as little as penny’s) as opposed to finding out in a SHTF situation. Myself I store # 10 cans of veggies as condiments to use in making different dish’s . A couple of pounds of rice,a cup of mixed veggies and some bullion will make a great meal. if you have a little meat to add so much the better. Take some beans,chili powder and dehydrated onion with a little garlic and again bang you have a different meal.

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