December 2011

2011 Year End Review

JANUARY – 3 Month Food Supply

            This month we learned about the council of a 3 moth food supply and step we can

take to obtain one.

FEBRUARY – Meals in a Bag

            This month we learned about Meal in a Bag System, a different twist on food

storage.

MARCH – Food Storage Shelf Life

This month we learned about factors that determine food shelf-life.

APRIL – Earthquake Preparedness

This month we learned the importance earthquake preparedness after witnessing

the earthquake in Japan.

MAY – Super Nutrition

            This month we learned about the great benefits of sprouting.

JUNE – Honey

            This month we learned about the types and benefits of honey in our food storage.

JULY – Fire Extinguishers

            This month we learned the importance of having and know how to use a fire

extinguisher.

AUGUST – Beans

            This month we learned about the types and benefits of beans in our food storage.

SEPTEMBER – Wheat

This month we learned the basics of wheat in food storage.

OCTOBER – Preparedness Survey

This month, we took a survey to test our preparedness and learned where we can 

improve in our homes.            

NOVEMBER – Home Storage Centers

            This month we talked on the purpose of and how to use our local Home Storage  

            Center. 

DECEMBER – Review our preparedness status.

We have reviewed the years preparedness topics and now have an opportunity to work on those items that need attention in our homes. Christmas gifts of food storage and preparedness are always helpful and needed. Thank you for your efforts this year!

November 2011

Home Storage Centers

The Church has provided home storage centers help members become prepared for adversity by having a basic supply of food. The First Presidency declared, “We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water” (in All Is Safely Gathered In: Family Home Storage [2007], 1).

To help care for themselves and their families, Church members should:

·         Build a three-month supply of food that is part of their normal diet.

·         Store drinking water in case the water supply becomes polluted or disrupted.

·         Establish a financial reserve.

·         Gradually build a longer-term supply of food that will sustain life. 

Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like wheat, white rice, and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.

Home storage centers provide food products and equipment to help Church members package food for longer-term home storage. Members purchase bulk commodities at the center and then package them in #10 cans or foil pouches. They may also purchase some products that have been prepackaged in #10 cans. Home storage centers (as well as our Stake) have portable can sealers and pouch sealers available for members to check out if they wish to package food at home. Home storage centers can also provide meaningful service opportunities for those desiring to serve missions or to volunteer. 

Using the Home Storage Center

Church members may come to a home storage center by themselves or in groups to package and purchase products. A home storage order form is available to download to assist you in planning your next purchase from a home storage center. Members can download or print a copy of the form at www.providentliving.org. http://www.providentliving.org/content/display/0,11666,7977-1-4352-1,00.html

 The prices are effective as of the date printed in the lower-left corner of the form. Copies of the form are also available at all home storage centers. The home storage order form can be filled out using the computer if you choose. As you enter desired quantities, the form automatically updates your total cost. The form can then be printed, saved for future reference, or even e-mailed to a friend. Bring the form with you when you visit the home storage center. Appointments days and times vary. Some days require appointments while other days are open (no appointment necessary, first come first serve).

Our local home storage centers are:

Layton Home Storage Center Phone: (801) 336-3230 930 West Hill Field Rd, Ste F
Layton, Utah 84041 Ogden Home Storage Center Phone: (801) 393-0210
1525 Lincoln Avenue Ogden, Utah 84404

October 2011

Preparedness Survey 

We just finished our city emergency drill. Are you ready for a real one? Please use this check survey to test your preparedness. It will teach you what your weak areas are.

FOOD

•   I have enough food for my family for 14 days
•   I have enough food for my family for 3 months
•   I have enough food for my family for 1 year
•   I know how to use and prepare my stored food
•   I have many recipes for my stored food
•   My stored food is little adjustment to my current diet
•   My stored food is properly kept and rotated regularly
•   I have used the Family Dry Pack in Layton/Ogden
•   I have an alternative cooking source

WATER

•   I have 1 gal water/person/day for 14 days
•   I know water purifying techniques
•   I have a water purifying system
•   My stored water has been changed in the last 2 years

FINANCIAL

•   I have a financial reserve to last 3-6 months
•   I have sufficient cash at home

FAMILY

•   I know what should be in my Family Plan
•   My family each has an emergency contact list
•   My family has an out of area/state contact list
•   My family has a local/area meeting place
•   I have important information secured and copied
•   I have current photos of my family

SAFETY

•   I know First Aid/CPR skills
•   I have flashlights that work
•   I know how to shut off my water/gas/electricity
•   I have and know how to use a fire extinguisher
•   I have an emergency radio (battery/solar)
•   I have an alternate source of safe heat/warmth

EVACUATION

•   I have a 72 hour kit for each family member
•    My 72 hour kits are rotated every 6 months (summer/winter)
•   My cars all have car emergency kits
•   My cars are always 1/2 full of gas
•   We have a fire escape plan for our home

Question: If you could not purchase anything for 2 weeks, what 3 things would you need/miss the most?

Now you know what you need to work on. You don't have to panic or go in debt to get everything ready by tomorrow. Just make goals and try to accomplish something each month as you are able. Doing something gets you farther than saying one day I'll work on it and then do nothing. Some of us may need to re-evaluate our priorities. Make your families first and sleep well at night.

September 2011

Wheat 101

Let's explore the basics about wheat in our food storage. When most people begin to store food they begin with wheat. Why is that? We know that it is good to store but many of us really do not know how to use wheat. Today we will discuss the types of wheat available, how should it be stored and things you can do with it and why wheat is so great to store.

What kind of wheat should I store? Red wheat vs white wheat, hard wheat vs soft wheat, spring wheat vs winter wheat? Here is the run down that I've found:

Red vs White: Red has a stronger wheat flavor and produces a heavier denser bread than white wheat.

Hard vs Soft: Hard is more common and versatile. Hard wheat has  a higher gluten (protein) than soft wheat. It is better for making breads, pastas, pancakes, etc. Soft varieties have lower protein  and nutrients but are better for pastries.

Spring vs Winter: This indicates the time of harvest. The only differences here are Spring wheat has 2% more protein than winter and Red Winter tends to be better for baking than Red Spring.  (http://foodstoragemadeeasy.net)

 How should it be stored? Wheat is one of the longest storing food items around. Whole wheat kernels will store longer and better than in flour form. It is important that wheat doesn’t have a moisture content level higher than 10 percent. A higher moisture content than this causes damage to the wheat and exposure to oxygen may cause some forms of bacteria to grow. Storing wheat in a cool, dry place is the easiest way to keep moisture content low. A properly used oxygen absorber will also keep exposure to oxygen minimal. A storage temperature of 40-60° F results in fresher wheat. However, 60° F and above is still acceptable. Food storage containers should not be stored directly on a cement floor to prevent rusting and pest contamination. Wheat should also be stored away from apples, onions, potatoes, etc., since the odor or flavor may transfer to the wheat.

What can be done with it? Wheat adds variety to your food storage. Most people think only of using wheat as flour in bread products. But wheat can be used for much more. Wheat can be cracked, sprouted, ground into flour, and even grown as wheatgrass. Try the flour in noodles, pie crust, pastries, muffins, cookies, or anytime a recipe calls for flour. Cracked wheat by itself makes a great hot cereal. Try it as a meat extender for hamburgers, meatloaf, lasagna, pizza, spaghetti sauce, sloppy joes, chili, or soups. Simply crack the wheat in a blender, grinder, or mill on a coarse setting. Cook your hamburger, drain the fat, then add 2 cups of water and a half cup cracked wheat. Stir and simmer for 20 minutes, then add to your favorite recipes. Sprouted wheat can be added to top off sandwiches and salads. Flour can also be used as a thickener in soups. Anyone who invests in wheat as part of their food storage program should also invest in a grinder. If possible, obtain both the quick electric mill and the less expensive hand mill which can be used with just hand power. Now all you need to do is select a recipe, grind your wheat to the desired texture, and you're ready to go.

Why is it so great? Wheat in considered the Staff of Life. Wheat is packed with vitamins and minerals. Unfortunately, processing used to produce and refine white flour removes most of the valuable nutrients. Wheat kernels have three main divisions; the bran, the endosperm, and the inner embryo or wheat germ. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. For this reason, it makes sense to put whole wheat back into your diet. Pound for pound, wheat is one of the least expensive foods available. If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein.

About Wheat Grinders.

Wheat grinders are either manual or electric. The manual wheat grinder has a suction cup or clamp attachment to attach to the kitchen counter. A bowl is placed underneath and a hand crank is used to grind the wheat. An electric wheat grinder does most of the work for you. All you have to do is pour the wheat grain in the top of the machine, turn it on and select how course or fine you want the flour. Manual wheat grinders are simple kitchen tools. But a manual grinder does have some features that an electric wheat grinder cannot provide. A manual wheat grinder is a good tool for those that only occasionally want to grind wheat since it is inexpensive ($20-$75). Manual grinders can also be used when no power source is available. Electric wheat grinders ($150 up to $1,000) can grind wheat typically in less than a minute. These grinders also have a wide range of size options for how course or fine you want your flour. Electric grinders can also be used with other types of food including nuts, oats and beans.

So what if I don't have a wheat grinder? Jodi and Julie of Food Storage Made Easy suggest 7 great ways to use wheat WITHOUT a wheat grinder! They are: Thermos Wheat, Wheat Berries (boiled), Popped Wheat (fried), Wheat Grass, Cracked Wheat (blender), Wheat Sprouts and Wheat Flour (blender). For more detailed information, see their post at http://foodstoragemadeeasy.net/2009/10/23/7-great-ways-to-use-wheat-without-a-wheat-grinder/

Look for a great whole wheat pasta recipe on this site. Best wishes with Wheat!

August 2011

Learning about Beans

Out of all the foods we eat, beans are considered one of the best nutritional values we have. Dry beans average about 22% protein in the seed, the highest protein content of any seed crop. They contain all essential amino acids, except one (methionine). However, when combined with rice, corn, wheat or meat, complete protein is obtained. Nutritionally, most beans are a source of Calcium, Vitamin A and C, Thiamine, Vitamin K and E. Beans are also an excellent source of Fiber. One cup of beans provide the same amount of fiber as 3 standard doses of Metamucil. Not only do they give you the fiber, they are much more pleasant to eat and can be prepared with endless variety of tastes. Beans are low in calories and nearly all beans contain only 2-3% fat!

Please see our web blog for some bean recipes from the USU Extension Service.

KINDS There are four types of beans that store well for an emergency food supply:

·         Kidney beans are usually dark red in color. They are really high in anti-oxidants which make them a great idea for storing for the long term. Kidney beans are often used  for making chili.

·         Black beans are (just like they sound) black in color. They have a somewhat nuttier flavor than other beans and are fairly small. They make a really good addition to soups and once again these beans are fairly high in anti-oxidants.

·         Pinto beans are somewhat mottled in color and are great for using in burrito's or even mashed up as re-fried beans.

·         White Beans have a delicate flavor and tender texture. They are used in baked beans, soups and stews.

When buying beans, be aware that there is a quality difference. For the most part, dry beans are graded U.S. No.1 (best) through U.S. No. 3, based on defects. Lesser quality beans are generally graded “substandard” or “sample”.
STORAGE Beans can store a long time. When stored in #10 cans with oxygen absorbers beans can last 20-30 years with substantial nutritional value. Make sure to keep them in an area that is as cool as possible and store them in appropriate containers. The older they are the longer you have to soak them to get them to soften. If they're not properly packaged or stored, they will begin to lose their flavor and nutrients after a few years.

AMOUNTS 

• A pound of beans measures about 2 cups.
• Beans triple in volume when soaked and cooked.
• A pound of dry beans yields 6 cups cooked.
• A pound of dry beans makes about 9 servings of baked beans.
• A pound of dry beans makes about 12 servings of bean soup.

COOKING

Cooking beans involves 2 steps, soaking and cooking. Below are the most common ways recommended, or you have your own favorite way.

Soaking

·         Quick soak: After rinsing and sorting dry beans, place beans in a large pot with 3 cups of water for every cup of dry beans. Bring to a boil; boil for 2 minutes. Next, add 3/8 teaspoon of baking soda (sodium bicarbonate) for each cup of beans, cover, and soak for 1 hour or more. More baking soda may be required for older beans. Remove from heat. Cover and let sit for 1 hour. Drain and rinse beans. 

·         Slow soak: After rinsing and sorting dry beans, place in a large pot with 3 cups of water for every cup of dry beans. Let sit overnight or 6-8 hours. Drain and rinse beans. 

Cooking

In large pot, add 3 cups of water for every cup of dry beans. Bring to a boil; simmer with lid tilted until tender, about 1 ½ to 2 hours. Beans are done when they can be easily mashed with a fork or between two fingers. You can also cook dried beans in a crock pot. Start them early in the morning,  put 5 cups beans in a 5-6 quart pot, put meat and seasoning, fill the pot the rest of the way with water. cook them on high all day and they will be done when we get home for dinner. A small pressure cooker is yet another way to cook and is great investment if you use a lot of dried beans. You can go from soaked beans to dinner in a half hour and the final product is usually superior to beans done in the crock pot. Cooked beans should be refrigerated or frozen.

How to minimize the bean/gas effect (from Mike Barr)

·         Discard the soaking water when preparing dry beans from scratch and rinse beans thoroughly before cooking them.

·         Gradually increase the amount and frequency of beans in your diet.  This will give your body a chance to adjust to them.

·         Try Beano™, a non-prescription product available in the pharmacy section of many stores.