September is National Preparedness Month, a good time to reflect on what’s happening in your life. Time to assess how you prepare for natural disasters, cold weather, financial challenges, and illness. And even civil unrest.

One of the easiest ways to prepare for the cold months is a well-stocked pantry.

It’s not even about being a full-blown prepper. It is about being able to create food without worry and not relying on others. When you are fed, you can reason (not melt down) and do labor if needed. You can handle not having heat. Being hungry makes everything so much worse to deal with.

When we lived on the island, power outages were widespread due to windstorms that took down trees, which in turn took out the power lines. We’d often find ourselves behind a closed road, with no way to get out to the store. Moreover, going out meant we were in the streets when they were a mess. Better for us to stay home and not be a burden on the already overstressed society.

I would often see people posting how they had nothing to eat – and no way to get it. They hope others will do it for them. But why should others risk their safety because you didn’t plan? It isn’t right.

If it were a true emergency, and you lost your food, then that is different. But a lack of preparation doesn’t constitute an emergency for others.

Two cases stuck out to me: The storms are often well forecasted now, but in each case, they didn’t pay attention to the weather.

One was a young mom wth no formula or diapers. Yes, neither are cheap; however, had she seen the weather, she could have gone to the non-profit near her that helps moms in town. They’d have found her some. She was going to run out, no matter what. But now your child could literally starve. She not only needed help, but she also had no car, and the area was deeply blanketed in snow. Now, someone had to risk their safety to help her.

Another was a mother living far out in the country. She had multiple children and no food. The truth is, she should have gone to the food bank and asked for help before the storms hit – it was deep snow – but now they were stuck with no food. That required someone to drive in the snow and ice. Had they asked at the emergency food bank, they’d have been helped BEFORE. And the local place would deliver to folks who were rural.

Yes, I do realize I sound judgmental. But we have to plan, especially if we need extra help.

It would be good if we knew our neighbors, and asked them if they are OK and if they need anything. Young parents and elderly/disabled people might need a ride to town to non-profits that offer help. They might not even know help is available. But better than they starve. If we are prepared, we can always bake a couple of loaves of bread and share as needed.

Let us instead do some planning. It doesn’t have to be huge, nor expensive. You don’t have to stock up on freeze-dried food (though it is definitely a good choice – and it should be part of your prepping plan – but let’s start as simply as possible). Buy extras of the things you usually consume, and keep them in rotation. Repackaging the ingredients into mylar or mason jars is a good idea, as it will extend their staying fresh.

Having these five categories will let you create many meals. You will notice it is vegetarian. That is on purpose. Meat is the most expensive thing you can prep. You do want it, but realize that in a long-term prepper scenario, you will need to find fresh meat. You can only store so much meat, unless you have tons of money. In comparison, beans (legumes) are very affordable. You can store them raw, cooked, and precooked/dehydrated. They stretch meals, even with meat added. And they last a long time (and if the beans are raw, you can plant them as well).

Learn to cook outside, not just in your kitchen. There is always a way to make bread over a fire, and you can also easily cook rice and beans. In the event of a long-term power outage, a safe fire might be your only way to cook. And it is fun to learn how.

The Top 5 Categories:

• Grains: Oats, Rice, Wheat, and Corn. You can make a variety of dishes if you have these grains on hand. Being able to make tortillas, pasta, and bread can really motivate people. If you store whole grain (for the longest shelf-life), a hand-powered grain mill is critical to have on hand. Pro tip: Whole wheat berries and corn can be planted as seed.
• Legumes: Think of what beans and pulses you like. Lentils cook quickly, especially red ones. Pinto, black, and chickpeas store well as raw beans. They can be soaked and cooked over a fire if need be. For true prepper storage, cook the beans and then dehydrate or freeze-dry. Now you have “instant” beans that can be added directly into a pot of soup and are ready to eat in just 15 minutes. If you like canned beans, be sure to rotate your stock, as most cans are good for about 2 years.
• Fat: Shelf-stable oil/fat is essential to good meals – it provides calories and needed fat. It makes food more palatable, especially when using dehydrated and freeze-dried ingredients. I would suggest avocado oil, ghee, coconut oil, and, while I don’t use it, shortening (you can get palm, which is at least not cheap seed oils). You will want to use your oils in the kitchen to prevent them from going rancid, but keep a backup on hand always.
• Dairy: Dry milk adds calories, fat, and protein to many meals. Add it to bread dough to enrich it. Sprinkle into soups. Add to sauces. It is inexpensive, and if stored sealed, it stays fine for a very long time.
• Sugar: For long-term storage, consider white sugar (brown can get hard and go bad), honey, and molasses, which both last long. Neither needs to be chilled after opening. Maple syrup isn’t as good a choice for long-term storage, unless you buy maple sugar and have it stored tightly sealed. Honey kept sealed will last forever.

~Sarah