Weather forecasting for more than 10 days out is increasing in accuracy and because of this accuracy and the media warning people to prepare, the food supply at local grocery stores can be quickly vanish.
The recent (1/6/2014) Arctic temperatures in Northern Indiana caused bread, milk, Juice, eggs, frozen pizzas, lunch meats to disappear from the shelves. Re-stocking was hindered by a state of emergency and road closure this cause stores to close or if open were unable to restock due to lack of employees able to get to work. This event will last less than a week but it makes it clear to me that preparing for a emergency starts with a week plus supply of easy to prepare foods.
Temporary repair blog will post a series of Catastrophe Chow recipes to make storm more interesting and easy to prepare no matter what inconvenience the weather causes.
Even though it is unlikely that an emergency would cut off your food supply for two weeks, consider maintaining a supply that will last that long. You may not need to go out and buy foods to prepare an emergency food supply. You can use the canned goods, dry mixes, and other staples on your cupboard shelves. Be sure to check expiration dates and follow the practice of first-in, first-out.
PREPARING AN EMERGENCY FOOD SUPPLY
As you stock food, take into account your family’s unique needs and tastes. Familiar foods are important. They lift morale and give a feeling of security in times of stress. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, water, special preparation, or cooking are best. Individuals with special diets and allergies will need particular attention, as will babies, toddlers, and the elderly. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices, and soups may be helpful for ill or elderly people. Make sure you have a manual can opener and disposable utensils. Don’t forget nonperishable foods for your pet.
· Keep food in a dry, cool spot—a dark area if possible.
· Open food boxes and other re-sealable containers carefully so that you can close them tightly after each use.
· Wrap perishable foods, such as cookies and crackers, in plastic bags and keep them in sealed containers.
· Empty open packages of sugar, dried fruits, and nuts into
· Screw-top jars or air-tight canisters for protection from pests.
· Inspect all food for signs of spoilage before use.
· Throw out canned goods that become swollen, dented, or corroded.
· Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
SHELF-LIFE OF FOODS FOR STORAGE
The following provides some general guidelines for replacement of common emergency foods
Temporary repair 'the green tarp team' travels the country after catastrophe storm events to TARP damaged roofs.
Blog excerpts from FEMA publication 477 - permission granted from FEMA