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Wendy Dewitt — Food Storage Seminar Part 3 of 9. Possible Worst Case Scenario

The system that I have is based on a worst case scenario and that’s because I am a negative person. I am very positive but as I am doing that food storage, I am thinking “Well, what if there is an earthquake, what if there is a…”, all these ‘what ifs’, what ifs’ and finally said “Let’s just make it the worst case scenario – there is no electricity, there is no running water, no government is going to come and help me. I am on my own with my backyard and this is all I have got. Can I still do this?” and with this kind of a system, my family can not only survive but we are going to be eating chocolate brownies while we do it.

So, (inaudible) get you attention, this is kind of a cool system. The first thing you are going to do is decide how much you want to store. If you want to do a three-month supply, a six-month supply, you want to do a year’s supply, it’s exactly the same, the system is going to work exactly the same. The only thing that’s going to change are the numbers that you use and this is what we are doing. You are going to choose 7 breakfast and 7 dinners that you would like to have once a week and I want you to pick things that you really like, pick your favorite dinners and sweet and sour chicken and tomato pie and whatever it is that you like, pick your favorite meals – 7 dinners and 7 breakfast – and you are going to have it once a week.

Now, if you are going to have a year’s supply, there are 52 weeks in a year. So, you are going to have this meal 52 times. My personal food storage – just to throw this out to you – I have 14 dinners because I like the variety. I didn’t like the thought of having spaghetti every Sunday. So, I have 14 dinners. I could not come up with as many breakfast, so I do have 7 breakfasts. My husband said “Where is lunch?” Men always – I am sure all you guys are going “Where is lunch? Where is lunch? You are skipping a meal.” We are not. If we are in a worst case scenario and there is no electricity, I am going to do all of my cooking in solar oven which needs no electricity and I can cook everything, every recipe that’s in this book was cooked in my solar oven. So, it’s great because you don’t need the electricity, but in solar cooking, you can’t start dinner at 5 o’clock and expect to eat at six – not going to happen. So, what we are going to do what our ancestors did – have breakfast in the morning, we will have a big meal in the middle of the day, the 10-2 time, when the sun is nice and bright, you can get your cooking done and then during that time period, I am going to bake local bread everyday and I am also going to bake muffins and cakes, apple pies, different things like that. When nighttime comes so there is no cooking time, we will bring out that homemade bread, we will have chicken sandwiches or bread and butter, bread and jam, maybe some of that chocolate cakes. So, we will not be skipping a meal, we are just sort of moving them around a little bit.

So, we have got 7 breakfasts and 7 dinners. What are you going to do is you are going to take your card, you are going to take 14 note cards and you are going to write your meal on each one of those cards – here is your spaghetti, here is your beef stew. Every one of your recipes, you are going to write one recipe on each card and you are going to put everything that it takes to make your family a spaghetti dinner. If it takes one jar of spaghetti sauce, one pint of sausage, one pound spaghetti, three cups of water to cook the spaghetti and a dash of salt, everything to make your family a spaghetti dinner. If you have got four teenage boys, it’s going to take more than one jar of spaghetti sauce. You know what your family eats, that’s what you write on this left hand side of the card. Then if you are doing a year’s supply, 51 weeks in a year, 51 times – you multiply everything by 52. Is that just so easy? If you are doing a three-month supply, you are going to multiple everything by 13 – yes, there are 13 weeks in three months, trust me. So, you have 52 pounds of spaghetti, 52 jars of sausage, you have got 10 gallons of water and 13 teaspoons of salt. This is everything it takes to make spaghetti dinner for my family once a week for a year. You do the rest of your cards, you have an entire year’s supply on these 14 cards – everything it takes to feed your family for an entire year down to the teaspoon of salt.

I am a detail person and this is as detailed as you can get but it’s nice because if you don’t make it detailed – for instance, I would always bring cases of dehydrated apples, I like them, they taste good, it’s a nice snack but it is never enough. You know what I am talking about. You are thinking “Oh! Do I have enough powdered milk? I have got 9 children and I better buy more powdered milk” and I was always buying the dehydrated apples; but when I started the system, I realized what I really want was apple pie and it takes 8 No. 10 cans of dehydrate apples to have apple pie once a week and then also we are going to in flour and sugar and spices, everything it takes to make an apple pie. So, I have gone from chewing dried apples to having homemade apple pie. This is cool. This is going to make your food storage real food and it’s everything that you want and it’s as much as you want.

My husband really like oatmeal and he wants to have it three times a week. Okay. And I store for him and he can have oatmeal three times a week. There is no way I am eating oatmeal three times a week. So, I have multi-meal and other things but you can do that, the individuality is great. If you have food allergies, this is fabulous because you now decide exactly what you are going to eat and the things that are good for your lifestyle. So, the individuality is great in this system.

So, you got your 2 x 5 cards and you have written everything it takes to have that meal for a year. Now you are going to make a master shopping list and it’s probably going to be separate pages but my master shopping list looks like this and what it is, it’s an alphabetical listing of everything that’s in my food storage – from almonds to yeast, every single food item. I am transferring the information from my 14 cards on to this alphabetical list.

Let’s say rice is the first item that I am looking at. The first column is the food item – whether it’s almonds or sugar; we will take rice for instance. If there are five columns. The next column is going to be every meal that has rice in it. I have 36 cups on my sweet and sour chicken and I have 36 cups of rice in my salmon and rice for a total of 72 cups. The third column is that total. I have an equivalency page in your booklet and that’s going to tell you there are 12 cups of rice in a No. 10 can. So, I am going to say “Well, I have got 72 cups divided by 12 – I need 6 cans of rice, 6 No. 10 cans.” In the next column – the fourth column – how much do you already have. It’s likely you already have a lot of these things. So, I got 4 cans of rice and in that column I am going to say where it is in my home, it’s in the master bedroom and when I purchase it, whatever the date was. And in the last column it’s what I still need to buy. If I need 6 cans and I have 4, I still need to buy 2 more cans of rice. So, everything that you need to know about your food storage is in this master shopping list – every item, what (inaudible) it’s in, how much you need, how much you have, how much you still need to buy. You will take this with you whenever you go grocery shopping and when you see something on sale, you are going to go “Oh, look, I need 5 cans of that to finish my food storage” and you buy it, you mark it off, you (inaudible) your food and you put it in your food storage.

So, that’s pretty much the system. It’s very simple choosing the 7 notes. Let me warn you, if you don’t do this part of it, if you don’t choose the meals and make the shopping list, you are going to just end up buying lots and lots of food because it’s never enough. You know that, don’t you? You just keep buying food because you think it’s just not enough, it’s not enough and with this, I know exactly what it’s going to take to have an entire year’s supply down to the teaspoon of salt. I am going to save time and money and effort because I am no longer buying foods that I don’t eat and I never buy more than I need and I am not going to buy too little either – that’s important.



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