I've had several questions about sprouting and how to do it. I'm certainly not an expert but I have done it and I'll share what I know about it. Most grains can be sprouted. The only grain I've had personal experience with is wheat and it's very easy to do. I take a quart jar and put about 1/4 to 1/3 cup of wheat kernels into the jar and cover with water. Leave the jar overnight on the counter and the next morning take a nylon stocking or tight woven strainer and cover the top of the jar and dump out the water. Then lay the jar on its side on the counter, somewhere out of the way. Two or three times throughout the day you rinse by filling up the jar with water and then dumping it just like you did earlier. Within two or three days you should have sprouts to enjoy as a vegetable, on salad, in soup, or even added to your baking recipes. If you continue with the sprouting method for another day or two (making four or five days altogether) you'll have wheat grass which has excellent health benefits. You can simply clip the grass off and add it to smoothies or anything else you desire. You can also blend it in a blender and drink it by itself if you like. Someone in class mentioned when she grows wheat grass that she will simply use a large, clean sponge and sprinkle the wheat kernels on that and keep them (or the sponge) moistened until the wheat grass is ready. Another great idea!
Someone mentioned plastic lids that are specifically for sprouting. They are plastic, screw-on jar lids that have holes for straining. The lids come in a variety of hole-sizes depending on what you're sprouting. I'm not sure where to find them but I know I've seen them around. If anyone knows a specific place to find such things, please feel free to post and let us know!
(photo from providentliving.org)
Saturday, March 14, 2009
Thank You
I just wanted to thank everyone that came to my class. I learned a lot from all of you and enjoyed all of the comments, suggestions, and questions. So thanks again! Please feel free to post comments and ideas as you check out the blogspot. I also welcome questions you may have. If I don't know the answer I might know where to find it and if not, hopefully someone else will know the answer and will post it. I'd really like to continue learning from all of you and we can keep sharing ideas.
Friday, March 13, 2009
Now What do you Do with It?
Now that you've started to obtain your food storage you need to use it. It can be challenging to start cooking with wheat and beans and such if you haven't been doing so. There are many methods and ideas to help you use it regularly. The first thing I would recommend is obtaining quality cookbooks that address using the basics, then you'll always have a reference on hand. Next, just START USING IT! Learning how to cook is best learned by just doing it and experimenting as you go. Another interesting reference is a booklet put together by Wendy DeWitt. You can find a link to download this booklet by clicking on The Idea Door up in the links section of this blogspot.
Here are my own personal ideas and some things that have worked well for our family:
Wheat it the #1 thing we use and what people ask about using the most.
*Sprouting--grains become vegetables when you sprout them. This increases their nutritive value and adds freshness which is especially helpful if you don't have access to fresh fruits and vegetables. Sprouted wheat can be added to recipes (bread, cereals, pancakes, soups, etc.) to make it easier to digest the wheat flour and may even help those with allergies to wheat be able to handle it better in their systems.
*Grinding--when you grind wheat, it's a good idea to grind small amounts at a time (maybe 20-30 cups or less) and freeze what you don't immediately use. That way the wheat retains most of its vitamins and minerals. We use the flour for bread, all kinds of baked goods, pancakes, waffles, egg noodles, etc. Having some white flour on hand is a good idea because it is nice for dessert type things and lightens bread recipes, etc. However, it is certainly not a staple.
*Cracked--used as a cereal, you would cook it in water with 3 parts water to 1 part cracked grain. We like to mix it with other cracked grains as well, including oats, rye, brown rice, etc.
*Pre-cooked whole wheat kernels--this will store in the fridge for a week or so and can be added to different meals such as soups, chili, salads, etc. To see how to prepare just look in the recipe section to the left.
*Bulgur--a dried form of cooked wheat and will last several months. Bulgur may be re-hydrated quicker than cooking wheat in the first place. To see how to prepare just look in the recipe section to the left.
Other grains such as whole oats, rye, brown rice, ground corn, etc. can be used similarly to wheat and work well with wheat in various recipes to add nutrition and variety to you diet.
Beans are probably the second most puzzling thing for people to get used to cooking. They add a lot to your diet, however, so don't be afraid to work with them. When preparing to use dry beans for cooking, you will want to soak them first. You can soak them overnight for 12-18 hours, changing the water once or twice and then cooking them. You can also do a "quick soak" by using a pressure cooker and then cooking them in your selected recipe. Some great ways to use beans include:
Here are my own personal ideas and some things that have worked well for our family:
Wheat it the #1 thing we use and what people ask about using the most.
*Sprouting--grains become vegetables when you sprout them. This increases their nutritive value and adds freshness which is especially helpful if you don't have access to fresh fruits and vegetables. Sprouted wheat can be added to recipes (bread, cereals, pancakes, soups, etc.) to make it easier to digest the wheat flour and may even help those with allergies to wheat be able to handle it better in their systems.
*Grinding--when you grind wheat, it's a good idea to grind small amounts at a time (maybe 20-30 cups or less) and freeze what you don't immediately use. That way the wheat retains most of its vitamins and minerals. We use the flour for bread, all kinds of baked goods, pancakes, waffles, egg noodles, etc. Having some white flour on hand is a good idea because it is nice for dessert type things and lightens bread recipes, etc. However, it is certainly not a staple.
*Cracked--used as a cereal, you would cook it in water with 3 parts water to 1 part cracked grain. We like to mix it with other cracked grains as well, including oats, rye, brown rice, etc.
*Pre-cooked whole wheat kernels--this will store in the fridge for a week or so and can be added to different meals such as soups, chili, salads, etc. To see how to prepare just look in the recipe section to the left.
*Bulgur--a dried form of cooked wheat and will last several months. Bulgur may be re-hydrated quicker than cooking wheat in the first place. To see how to prepare just look in the recipe section to the left.
Other grains such as whole oats, rye, brown rice, ground corn, etc. can be used similarly to wheat and work well with wheat in various recipes to add nutrition and variety to you diet.
Beans are probably the second most puzzling thing for people to get used to cooking. They add a lot to your diet, however, so don't be afraid to work with them. When preparing to use dry beans for cooking, you will want to soak them first. You can soak them overnight for 12-18 hours, changing the water once or twice and then cooking them. You can also do a "quick soak" by using a pressure cooker and then cooking them in your selected recipe. Some great ways to use beans include:
Sprouting
Adding to salads
Using in soups
Chili
Using the ground up bean flour
in soup bases and even in baking
recipes like cookies and breads
Rice is another staple that we sometimes under use. It is a great compliment to most bean dishes and when combined with beans the protein in each is better utilized. Long grain white rice and Whole grain brown rice are cooked in 2 parts water to 1 part rice. When cooking brown rice you will need to cook on a lower temperature for a longer period of time (about 30-45 minutes). Rice is wonderful to add to soups, enchiladas, stir fry, many bean recipes and just as a side dish.
Getting Creative and Making Room
In "Use It or Lose It" by Rebecca Low and Deloy Hendricks (click on the title of this blog to download this useful book) there are some great ideas for making the best use of the space you have. Apartments, small homes, mobile homes, manufactured homes, etc. can all limit the space you have to store food but food storage is important and is worth getting creative about. If your storage is spread throughout your house be sure to keep an inventory of what is stored and where so that you can effectively rotate foods.
"Begin by searching out the nooks, crannies, insets, gaps, next to's, and spots above/below existing storage.
**Place cases of food in tops of closets.
**Store food underneath hanging clothes in the bottom of closets.
**Store items under stairs.
**Place storage in corners of rooms.
**Store food under furniture and beds.
**Move books forward on bookshelves and place food storage behind the books.
**Place less used water storage in hard to reach corner cupboards.
Create Space
**Organize and de-junk other storage to allow for food storage.
**Move seasonal clothing and replace with storage in clothes closet.
**Fill empty fruit jars with water or other storage--it's the same jar space empty or full.
**Cut holes in the side of boxed canned food, boxes become the shelves.
**Stack storage and use as a support for tables, book shelves, bed frames, etc.
**Add shelves to small alcoves or halls.
**Rather than a traditional coffee table, use chests and trunks--store food inside.
**Reassign space, move kitchen utensils into the open and store food in their place.
**Add shelves to the back side of doors.
**Add shelves to the back side of each stair riser.
**Move non-food items (toilet paper, etc.) to less desirable storage locations like the attic.
**False floors in closets. (Arrange storage of equal height in a single layer on the floor, then cover storage with a board, and piece of carpet.)"
(pg 10-5 and 10-6, "Use It or Lose It" by Low and Hendricks, published by USU Extension, SLC, UT).
"Begin by searching out the nooks, crannies, insets, gaps, next to's, and spots above/below existing storage.
**Place cases of food in tops of closets.
**Store food underneath hanging clothes in the bottom of closets.
**Store items under stairs.
**Place storage in corners of rooms.
**Store food under furniture and beds.
**Move books forward on bookshelves and place food storage behind the books.
**Place less used water storage in hard to reach corner cupboards.
Create Space
**Organize and de-junk other storage to allow for food storage.
**Move seasonal clothing and replace with storage in clothes closet.
**Fill empty fruit jars with water or other storage--it's the same jar space empty or full.
**Cut holes in the side of boxed canned food, boxes become the shelves.
**Stack storage and use as a support for tables, book shelves, bed frames, etc.
**Add shelves to small alcoves or halls.
**Rather than a traditional coffee table, use chests and trunks--store food inside.
**Reassign space, move kitchen utensils into the open and store food in their place.
**Add shelves to the back side of doors.
**Add shelves to the back side of each stair riser.
**Move non-food items (toilet paper, etc.) to less desirable storage locations like the attic.
**False floors in closets. (Arrange storage of equal height in a single layer on the floor, then cover storage with a board, and piece of carpet.)"
(pg 10-5 and 10-6, "Use It or Lose It" by Low and Hendricks, published by USU Extension, SLC, UT).
How to Store
(Click on the title of this blog to be directed to providentliving.org)
Food Storage is an investment and we should protect that investment through proper storage. My personal ideal for storing my grains and beans and such is in food grade plastic buckets with lids that seal tightly. Another good method, especially for things like dry milk is to store in #10 cans such as those you can obtain from the LDS cannery. This method will take up more room because you will need so many cans but especially if space is limited, it may be what you need to be able to spread your storage throughout your house.
"Unacceptable containers for storage include garbage cans, garbage bags, cleaning containers, bleach bottles, kitty litter containers, etc. New galvanized garbage cans lined with a food-grade liner (the liner must say it is acceptable for food on the package) is an acceptale way of storing large quantities of grains and other foods."
"Be cautious when using containers which are food grade, but once held food which had a strong odor or flavor. For example: empty pickle bottles collected from food service establishments (restaurants, schools, etc.) are acceptable storage containers but they may make the food stored in them smell and taste like pickles."
"Mylar bags are easy to stack and (if carefully opened) may be resealed. Bags may develop pin hole perforations allowing storage conditions to be sacrificed and bags are not rodent proof." (pg. 10-2 of "Use It or Lose It" by Low and Hendricks, published by USU Extension, SLC, UT)
"Ideal storage conditions will help extend quality of food stored. The ideal situation does not exist in every home. When the ideal is not available--do the best you can. It is better to have some food stored in poor conditions and rotated than no food stored.
1. Cool--Usually a range between 50* to 70*F is acceptable.
2. Dry
3. Dark
4. Well-ventilated--Place items 6 inches off the floor, away from walls, away from heating vents and ducts, pipes, etc.
5. Secure shelves in case of earth quake.
Food Storage is an investment and we should protect that investment through proper storage. My personal ideal for storing my grains and beans and such is in food grade plastic buckets with lids that seal tightly. Another good method, especially for things like dry milk is to store in #10 cans such as those you can obtain from the LDS cannery. This method will take up more room because you will need so many cans but especially if space is limited, it may be what you need to be able to spread your storage throughout your house.
"Unacceptable containers for storage include garbage cans, garbage bags, cleaning containers, bleach bottles, kitty litter containers, etc. New galvanized garbage cans lined with a food-grade liner (the liner must say it is acceptable for food on the package) is an acceptale way of storing large quantities of grains and other foods."
"Be cautious when using containers which are food grade, but once held food which had a strong odor or flavor. For example: empty pickle bottles collected from food service establishments (restaurants, schools, etc.) are acceptable storage containers but they may make the food stored in them smell and taste like pickles."
"Mylar bags are easy to stack and (if carefully opened) may be resealed. Bags may develop pin hole perforations allowing storage conditions to be sacrificed and bags are not rodent proof." (pg. 10-2 of "Use It or Lose It" by Low and Hendricks, published by USU Extension, SLC, UT)
"Ideal storage conditions will help extend quality of food stored. The ideal situation does not exist in every home. When the ideal is not available--do the best you can. It is better to have some food stored in poor conditions and rotated than no food stored.
1. Cool--Usually a range between 50* to 70*F is acceptable.
2. Dry
3. Dark
4. Well-ventilated--Place items 6 inches off the floor, away from walls, away from heating vents and ducts, pipes, etc.
5. Secure shelves in case of earth quake.
(pg. 10-5 "Use It or Lose It" by Low and Hendricks, published by USU Extension, SLC, UT)
What Else?
In addition to our basic food storage we should also store some convenient foods as well as comfort foods to add variety and nutrition. Remember, though, "Don't place all your eggs in one basket." You'll want to store these items in different ways to ensure some food and supplies are available no matter what the circumstances.
1. Fruits and vegetables
Bottled/canned
frozen
dried
2. Meats
bottled/canned (tuna, chicken, beef, etc.)
livestock (chickens, cows, pigs, etc.)
frozen
3. Canned beans (in addition to your dried legumes)
chili
beans
refried beans
4. Toppings/condiments
ketchup
salsa
hot sauce
jam
peanut butter
BBQ sauce
salad dressings
spices and flavorings
etc.
Don't think you need a year's supply of all these things but having them in your storage will make your basic storage more practical and usable so some is better than none. But if you are just beginning, begin with the basics--especially wheat--and go from there.
Basic Storage
What should we store?
(Click on the title of this blog for basic storage information on providentliving.org)
First of all, we should store a variety of grains.
*Wheat is the most important. It is called the "staff of life." D&C 89 tells us, "wheat for man." Wheat contains calcium, copper, iron, flourine, iodine, magnesium, manganese, phosphorus, potassium, sulphur, chlorine, sodium, silicon, cobalt, zinc, cholin, and other trace minerals plus vitamins A, B1, B2, B6, C, E, G, Biotin, Folic Acid, Calcium Pantothenate, Inositol, Niacin, Choline, and others. (refer to page 8, Kitchen Magic by Deanna Sudweeks, published by Kitchen Magic 1974).
*Rye "According to some nutritionists, wheat and rye combined give you all the essential amino acids your body requires." (pg. 15, Kitchen Magic)
*Oats "Oats also contain 10 to 12% protein. This grain can be used as a substitute for white flour. Since it has a bland flavor it can be mixed with other grains to make a strong flavor more mild. Mixing wheat and oats will give a more bland tasting bread." (pg. 15, Kitchen Magic)
*Rice "Whole brown rice is considered to have excellent protein value, and all 8 essential amino acids are balanced. It has 37.5 grams of protein per pound against 53.5 for wheat. Wild rice contains twice the content of protein as natural brown rice. Rice has approximately 10% protein value." (pg. 15, Kitchen Magic)
White rice has much less nutritional value because it has been stripped of its bran, etc. White rice will store for much longer but if you are using your storage it would be more beneficial to have brown (at least a fair amount) on hand. Stored properly in a cool place in an airtight container with oxygen packets, it will store for a few years without problem. If any rice begins to have a rancid odor or taste, it can be rinsed before it is prepared and that should help with flavor.
*Corn "It stores well, and after it is dried out, you can bring it back to a tasty fresh vegetable, just by sprouting it and cooking it with butter, salt, and pepper. Corn can also be ground into flour to make corn bread and tortillas or added to any flour recipe, by using 1 part corn flour to 2 parts regular flour. Corn can provide a welcome change for mixed grain breakfast cereals." (pg. 14, Kitchen Magic)
Corn can also be stored in the forms of corn meal and corn grits, as well as Masa (a corn flour used for making tortillas).
Next in priority would be a variety of beans and legumes. Some of the most common varieties of beans include black beans, blackeye peas, garbanzo beans, great northern beans, kidney beans, lima beans, mung beans, navy beans, pea beans, pinto beans, red and pink beans, and soybeans. Dry peas and lentils will also add variety and nutrition and include green dry peas, yellow dry peas, dry split peas, dry whole peas, and lentils.
Beans are inexpensive, nutritious and if stored below 70* in a tightly covered container in a dry place will keep indefinitely (according to Country Beans by Rita Bingham, published by Natural Meals in Minutes).
Nonfat dry milk and evaporated milk are also recommended items to store. They are good in baking and with the right recipes can be used to make many things from cream soups to mock sour cream to cottage cheese, not to mention using the reconstituted milk as you would fresh. Instant dry milk is easier to mix but more expensive than non-instant. Non-instant is a better money value because you will use less of it to accomplish more. It can also be used without scalding in recipes that call for scalded milk.
Sweeteners can be an important addition to your basic storage making the above items more user friendly. White and brown sugar are nice to have but not as valuable as honey and molasses. Honey is better for you and contains trace vitamins and minerals and has some food value. Molasses has nutritive value as well but is less expensive than honey and can easily be used to extend your honey in recipes.
Salt is essential to life. The best kind is sea salt which is natural and retains all of its nutritive value but it is more expensive than plain salt.
Fats and oils are also an important part of your basic storage. Vegetable oil will store for at least two years. Olive oil is one of the best for you but can be expensive. Canola oil also has benefits. Regular vegetable oil is fine to store. It is not as nutritive as the other two but is less expensive.
Some sources recommend storing shortening because it will store for longer periods of time. Shortening, however, is unnatural and hydrogenated. It is not healthy and contributes to heart disease. Some studies have linked it to cancer as well. I personally do not recommend this item as a part of your storage or your daily life.
Butter can be frozen and stored that way. There is also information on bottled butter but I don't have any personal experience with it myself.
You would also want to have on hand some basic baking items to make your basic storage more useful; things such as yeast, baking powder, baking soda, cocoa, etc. These things will help make your food useful in a larger variety of ways and will make some things more palatable. Baking powder mixed with water can also serve as an egg substitute in some recipes such as muffins, pancakes, etc. (1 tsp. baking powder to 2 TBSP water).
Don't forget to have a variety of garden seeds on hand. Fresh vegetables are delicious and nutritious and extras can be preserved and stored in your food storage.
(Click on the title of this blog for basic storage information on providentliving.org)
First of all, we should store a variety of grains.
*Wheat is the most important. It is called the "staff of life." D&C 89 tells us, "wheat for man." Wheat contains calcium, copper, iron, flourine, iodine, magnesium, manganese, phosphorus, potassium, sulphur, chlorine, sodium, silicon, cobalt, zinc, cholin, and other trace minerals plus vitamins A, B1, B2, B6, C, E, G, Biotin, Folic Acid, Calcium Pantothenate, Inositol, Niacin, Choline, and others. (refer to page 8, Kitchen Magic by Deanna Sudweeks, published by Kitchen Magic 1974).
*Rye "According to some nutritionists, wheat and rye combined give you all the essential amino acids your body requires." (pg. 15, Kitchen Magic)
*Oats "Oats also contain 10 to 12% protein. This grain can be used as a substitute for white flour. Since it has a bland flavor it can be mixed with other grains to make a strong flavor more mild. Mixing wheat and oats will give a more bland tasting bread." (pg. 15, Kitchen Magic)
*Rice "Whole brown rice is considered to have excellent protein value, and all 8 essential amino acids are balanced. It has 37.5 grams of protein per pound against 53.5 for wheat. Wild rice contains twice the content of protein as natural brown rice. Rice has approximately 10% protein value." (pg. 15, Kitchen Magic)
White rice has much less nutritional value because it has been stripped of its bran, etc. White rice will store for much longer but if you are using your storage it would be more beneficial to have brown (at least a fair amount) on hand. Stored properly in a cool place in an airtight container with oxygen packets, it will store for a few years without problem. If any rice begins to have a rancid odor or taste, it can be rinsed before it is prepared and that should help with flavor.
*Corn "It stores well, and after it is dried out, you can bring it back to a tasty fresh vegetable, just by sprouting it and cooking it with butter, salt, and pepper. Corn can also be ground into flour to make corn bread and tortillas or added to any flour recipe, by using 1 part corn flour to 2 parts regular flour. Corn can provide a welcome change for mixed grain breakfast cereals." (pg. 14, Kitchen Magic)
Corn can also be stored in the forms of corn meal and corn grits, as well as Masa (a corn flour used for making tortillas).
Next in priority would be a variety of beans and legumes. Some of the most common varieties of beans include black beans, blackeye peas, garbanzo beans, great northern beans, kidney beans, lima beans, mung beans, navy beans, pea beans, pinto beans, red and pink beans, and soybeans. Dry peas and lentils will also add variety and nutrition and include green dry peas, yellow dry peas, dry split peas, dry whole peas, and lentils.
Beans are inexpensive, nutritious and if stored below 70* in a tightly covered container in a dry place will keep indefinitely (according to Country Beans by Rita Bingham, published by Natural Meals in Minutes).
Nonfat dry milk and evaporated milk are also recommended items to store. They are good in baking and with the right recipes can be used to make many things from cream soups to mock sour cream to cottage cheese, not to mention using the reconstituted milk as you would fresh. Instant dry milk is easier to mix but more expensive than non-instant. Non-instant is a better money value because you will use less of it to accomplish more. It can also be used without scalding in recipes that call for scalded milk.
Sweeteners can be an important addition to your basic storage making the above items more user friendly. White and brown sugar are nice to have but not as valuable as honey and molasses. Honey is better for you and contains trace vitamins and minerals and has some food value. Molasses has nutritive value as well but is less expensive than honey and can easily be used to extend your honey in recipes.
Salt is essential to life. The best kind is sea salt which is natural and retains all of its nutritive value but it is more expensive than plain salt.
Fats and oils are also an important part of your basic storage. Vegetable oil will store for at least two years. Olive oil is one of the best for you but can be expensive. Canola oil also has benefits. Regular vegetable oil is fine to store. It is not as nutritive as the other two but is less expensive.
Some sources recommend storing shortening because it will store for longer periods of time. Shortening, however, is unnatural and hydrogenated. It is not healthy and contributes to heart disease. Some studies have linked it to cancer as well. I personally do not recommend this item as a part of your storage or your daily life.
Butter can be frozen and stored that way. There is also information on bottled butter but I don't have any personal experience with it myself.
You would also want to have on hand some basic baking items to make your basic storage more useful; things such as yeast, baking powder, baking soda, cocoa, etc. These things will help make your food useful in a larger variety of ways and will make some things more palatable. Baking powder mixed with water can also serve as an egg substitute in some recipes such as muffins, pancakes, etc. (1 tsp. baking powder to 2 TBSP water).
Don't forget to have a variety of garden seeds on hand. Fresh vegetables are delicious and nutritious and extras can be preserved and stored in your food storage.
Thursday, March 12, 2009
Provident Living
"Personal and family preparedness should be a way of life, a way of provident living. Being provident involves being 'wise, frugal, prudent, making provision for the future while attending to immediate needs.'
"Home production and storage is a very necessary element of personal and family preparedness; however, it is not the only element, nor is it necessarily the most significant element. Some people have reacted to the theme of preparedness as if it were a doomsday matter. In reality, all six elements of personal and family preparedness are to be emphasized so that the Latter-Day Saints may be better prepared to meet the ordinary, day-to-day requirements of successful living . . . Our emphasis on this subject is not grounds for crisis thinking or panic. Quite the contrary, personal and family preparedness should be a way of provident living, an orderly approach to using the resources, gifts, and talents the Lord shares with us. So the first step is to teach our people to be self-reliant and independent through proper preparation for daily life." (Essentials of Home Production and Storage)
So we can live the letter of the law and purchase a one year's supply of the very most basics and put them in a forgotten corner until an emergency arises or we can practice "provident living" by building up our food storage, especially the very most basics and USING them as part of our daily life.
If you read Doctrine and Covenants 89: 10-17 it sounds kind of like basic food storage, doesn't it?! Then read verses 18-21 in the same section and you'll hear the promises that come from obeying the Word of Wisdom. President Benson taught us that "God has never given any TEMPORAL commandments--and that which affects our stature affects our soul." This is true in application to the Word of Wisdom and it is true in application to the commandment to store food. If we will store the basics and use them in our daily diet we will be blessed temporally with better health, temporal security, etc. as well as spiritual blessings--wisdom and "treasures of great knowledge". These treasures will include knowing or learning how to store the things we need, what to store, and how to use it on a daily basis.
"It is prudent and wise for every household to have some food stored for use in time of need . . but a word of caution--any food storage program must be used. No food will last indefinitely. If food in storage is not used and rotated with fresh items it will become a waste of time, money, and resources and the very reason the food was stored (security, obedience, investment, etc.) will be lost. JUST BECAUSE THE STORAGE IS IN THE HOUSE DOES NOT MEAN THE STORAGE IS COMPLETE. USE IT!" ("Use It or Lose It" by Rebecca Low and Deloy Hendricks)
"Home production and storage is a very necessary element of personal and family preparedness; however, it is not the only element, nor is it necessarily the most significant element. Some people have reacted to the theme of preparedness as if it were a doomsday matter. In reality, all six elements of personal and family preparedness are to be emphasized so that the Latter-Day Saints may be better prepared to meet the ordinary, day-to-day requirements of successful living . . . Our emphasis on this subject is not grounds for crisis thinking or panic. Quite the contrary, personal and family preparedness should be a way of provident living, an orderly approach to using the resources, gifts, and talents the Lord shares with us. So the first step is to teach our people to be self-reliant and independent through proper preparation for daily life." (Essentials of Home Production and Storage)
So we can live the letter of the law and purchase a one year's supply of the very most basics and put them in a forgotten corner until an emergency arises or we can practice "provident living" by building up our food storage, especially the very most basics and USING them as part of our daily life.
If you read Doctrine and Covenants 89: 10-17 it sounds kind of like basic food storage, doesn't it?! Then read verses 18-21 in the same section and you'll hear the promises that come from obeying the Word of Wisdom. President Benson taught us that "God has never given any TEMPORAL commandments--and that which affects our stature affects our soul." This is true in application to the Word of Wisdom and it is true in application to the commandment to store food. If we will store the basics and use them in our daily diet we will be blessed temporally with better health, temporal security, etc. as well as spiritual blessings--wisdom and "treasures of great knowledge". These treasures will include knowing or learning how to store the things we need, what to store, and how to use it on a daily basis.
"It is prudent and wise for every household to have some food stored for use in time of need . . but a word of caution--any food storage program must be used. No food will last indefinitely. If food in storage is not used and rotated with fresh items it will become a waste of time, money, and resources and the very reason the food was stored (security, obedience, investment, etc.) will be lost. JUST BECAUSE THE STORAGE IS IN THE HOUSE DOES NOT MEAN THE STORAGE IS COMPLETE. USE IT!" ("Use It or Lose It" by Rebecca Low and Deloy Hendricks)
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