Food storage challenge of the week:

Take inventory of what you have.   Include your fridge,  freezer,  pantry,  basement, ... wherever you have food on hand.

Years ago,  Elder Vaughn J. Featherstone suggested three steps to building your food storage:
1- Inventory what you have

2- decide what you will need to bring levels to where they should be.  That gets broken into a couple steps because now the Church recommends having a 3- month supply of your everyday food,  in addition to the long - term storage foods for a year's supply.   More on that later.

3- Work out a time schedule for when you'll have that 3- month and/or year of food.   I'll send more on how to afford that,  next week.

Then,  of course,  begin.   Or, rather,  continue: you already have begun if you have even one can or box of food on hand! 

- Rhonda

"The Lord will make it possible, if we make a firm commitment, for every Latter-day Saint family to have a year’s supply of food reserves…. All we have to do is to decide, commit to do it, and then keep the commitment. Miracles will take place; the way will be opened… We will prove through our actions our willingness to follow our beloved prophet and the Brethren, which will bring security to us and our families.” 
-Vaughn J. Featherstone

https://www.lds.org/general-conference/1976/04/food-storage?lang=eng

 


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