This is the first in a monthly series of blogs on recipes that you can easily prepare in a disaster or emergency without power.
If you’re like me, you have dozens of gallons of water and food stored in a number of places. You could probably last more than a week without power, but you might not have thought through what that would be like. Is your stash of emergency food balanced in terms of nutrition, energy needs, and palatability? What factors should you consider to minimize any loss of your precious supplies? How might you supplement and extend your shelf-stable goods, once you’ve used up the fresh food from your fridge? Find out, as we discuss these day-to-day considerations in this blog series, Eating without Electricity. We start with Day 1, the power has gone out, and it may be out for days. What supplies do you use up first?
Karen Ronning-Hall, Disaster Preparedness Evangelist, living in beautiful Portland, Oregon, with hubby Bill, daughter Geneva, Bean dog, Thumper kitty, and Terry the turtle.
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