LDS Food Storage
Years ago, a plumber needed to shut off our main water line. I took him into our storage room and showed him the shut-off valve. He shut down the water, did the work required, then returned to our storage room to restore water flow. As he left that afternoon he asked me a sincere, but simple question.
“Are you planning to open a grocery store?”
Knowing he referred to our food storage located in the store room, I had to laugh at his obvious shock upon seeing all that food, some still wrapped in pallets. Then I took a few moments and explained to him the LDS principle of being prepared for an emergency. Living in Montana, where blizzards can last for days and shut down entire communities, he understood. Nodding in approval he commented that he ought to do something like that, too.
A few years later a non-member friend kept making strange comments about the LDS principle of food storage. I had previously explained the principle to her yet recently she began to make comments that bordered negativity. Not sure why she suddenly seemed fixated on food storage, I asked the Lord to guide me in explaining, again, the principle. I found the surprising answer she needed lay in the comment that we are not ‘dooms-dayers’, that we are not fanatics stocking up for the end of the world. Our food storage is there to help us and our neighbors through economic downturns, natural disasters or setbacks. We store our needs so we can be free to help others without becoming a burden on society ourselves.
“If there is a community crisis or natural disaster,” I told her, “an LDS neighbor who has put in a supply of food, clothing and fuel will be the first one capable of helping you. Our food storage puts us in a position to help and serve others in the midst of an emergency.”
She liked that answer and has never made a negative comment since.
Yet, with rising food prices, how can faithful members of the Church establish or improve their food and fuel storage? As a stay-at-home mom on a single school teacher’s salary, I fully understand the pinch of rising expenses; yet we have been able to build our storage without financial pain. How? For years I have used the example of tithing.
I tithe our budget.
By using 10 percent of our food budget for food storage, I have been able to add to our growing supply easily and without struggle. For example, if I walk into the store with $100 to spend on groceries, I spend the first $10 on food storage items—looking specifically for things we need that are on sale. I may pick up $10 worth of toothpaste or canned goods. The remaining $90 is then spent to purchase the other regular items on my list and rarely do I notice a difference. It is amazing how quick food storage can grow simply by using the tithing principle in the grocery budget.
Another way to easily build your food storage is to rotate excess non-perishible items from your kitchen cupboards and move them into your food storage. I do this each time I shop. It keeps my cupboards clean and allows me a simple system of rotating food while building my storage.
Though I do regularly add to my food storage, I know it is not perfect. A few years ago I felt the need to inventory our supplies. I spent several days in our storage room with paper and pen, counting, labeling and grouping everything together. I discovered we have a full-year supply of shampoo and conditioner, toothpaste, deodorant, soap and hairspray! If disaster strikes at least we will all look and smell good!
I’m not sure what that says about me, but last week I added pasta and canned milk to our storage.
“Are you planning to open a grocery store?”
Knowing he referred to our food storage located in the store room, I had to laugh at his obvious shock upon seeing all that food, some still wrapped in pallets. Then I took a few moments and explained to him the LDS principle of being prepared for an emergency. Living in Montana, where blizzards can last for days and shut down entire communities, he understood. Nodding in approval he commented that he ought to do something like that, too.
A few years later a non-member friend kept making strange comments about the LDS principle of food storage. I had previously explained the principle to her yet recently she began to make comments that bordered negativity. Not sure why she suddenly seemed fixated on food storage, I asked the Lord to guide me in explaining, again, the principle. I found the surprising answer she needed lay in the comment that we are not ‘dooms-dayers’, that we are not fanatics stocking up for the end of the world. Our food storage is there to help us and our neighbors through economic downturns, natural disasters or setbacks. We store our needs so we can be free to help others without becoming a burden on society ourselves.
“If there is a community crisis or natural disaster,” I told her, “an LDS neighbor who has put in a supply of food, clothing and fuel will be the first one capable of helping you. Our food storage puts us in a position to help and serve others in the midst of an emergency.”
She liked that answer and has never made a negative comment since.
Yet, with rising food prices, how can faithful members of the Church establish or improve their food and fuel storage? As a stay-at-home mom on a single school teacher’s salary, I fully understand the pinch of rising expenses; yet we have been able to build our storage without financial pain. How? For years I have used the example of tithing.
I tithe our budget.
By using 10 percent of our food budget for food storage, I have been able to add to our growing supply easily and without struggle. For example, if I walk into the store with $100 to spend on groceries, I spend the first $10 on food storage items—looking specifically for things we need that are on sale. I may pick up $10 worth of toothpaste or canned goods. The remaining $90 is then spent to purchase the other regular items on my list and rarely do I notice a difference. It is amazing how quick food storage can grow simply by using the tithing principle in the grocery budget.
Another way to easily build your food storage is to rotate excess non-perishible items from your kitchen cupboards and move them into your food storage. I do this each time I shop. It keeps my cupboards clean and allows me a simple system of rotating food while building my storage.
Though I do regularly add to my food storage, I know it is not perfect. A few years ago I felt the need to inventory our supplies. I spent several days in our storage room with paper and pen, counting, labeling and grouping everything together. I discovered we have a full-year supply of shampoo and conditioner, toothpaste, deodorant, soap and hairspray! If disaster strikes at least we will all look and smell good!
I’m not sure what that says about me, but last week I added pasta and canned milk to our storage.
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