Improving upon home food storage

Monday , March 24, 2014 - 4:07 PM

Valerie Phillips photoCabin Stew can be quickly made in an emergency situation, by mixing together...

Valerie Phillips

Long before the “Doomsday Preppers” reality TV show, Utahns were into food storage.

But buckets of wheat and powdered milk aren’t very palatable on their own.

“We want to help people see that food storage can actually taste good,” said Karen Sunderland, of Roy, co-author of a new cookbook, “Feasting on Food Storage” (Cedar Fort, $18.99).

“Our book isn’t just about food storage; it’s a wonderful cookbook for everyday cooking and a preparedness book as well. We want people to see that it’s easy as 1-2-3.”

Some of Utah’s penchant for food storage goes back to rural farm life, when harvested crops were stored for the long winter. For others, it’s the frugal factor, to stock up when canned goods are on sale. Another major factor is that The Church of Jesus Christ of Latter-day Saints encourages its members to build a reserve of food for use in an emergency or financial setback.

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