Today we are joined by Barbara Salsbury, author of “Preparedness Principles.” I reviewed her book earlier today, and if you’d like to read that review, click here.
Barbara, thank you for being here with us today. Now, you are considered a preparedness guru. How did you come to acquire the knowledge you have?
I’m sure I was born with a deep interest in being prepared. It has to be part of my DNA. A lot of experiences and trials in our lives also proved that it does not necessarily have to be THE BIG ONE in order to require the ability to be self reliant. The alternatives to not being prepared when a crisis arises are not pleasant to consider, let alone live thorough. Many years of research in addition to being the virtual visual aid have given me quite a bit of hindsight. (I started when I was two.)
As I’ve spoken with members of the Church about preparedness, I’m sorry to say that some of them don’t believe that we really will be called upon to endure great hardship, and that the counsel to gather food storage is nice, but not necessary. What would you say in response to those people?
This kind of attitude is always amazing to me. All one has to do is look around, listen to the news or talk to a few neighbors to realize that hard times are hitting pretty close to home. When you combine the clout of an angry Mother Nature and an economy that is spiraling downward extremely fast, in addition to the cost of just one visit to the ER, I would think that it would just be common sense. It is not hell-fire, doomsday and brimstone, just common sense.
I’ve recently been put on a special diet, much of which is comprised of fresh fruits and vegetables. What advice do you have for persons like myself who might not do well on the traditional food storage items?
I would suggest that you thoroughly check out fresh frozen or canned produce. The nutritional value is very good in these kind of products with the processes used today. Consider a course in Indoor Farming to make sure that you have some greens available at all times. The mild grains such as rice, oats, millet and barley are not as harsh on the system as wheat is. Take advantage of fresh while it is available, but make sure you have something on hand to get you through – just in case.
What would you say are the biggest mistakes people make when it comes to storing their food?
Most likely one of the biggest villains is thinking that their food will last forever and it is “stored” instead of being worked into every day meals. This habit brings about a lot of waste, with both foods and money. The other problem it creates, especially if it is just grains and beans kept under the stairs, is that the body has a terrible time adjusting quickly from Twinkies to wheat. (An exaggeration, of course, but a very visual example.)
What would you say are the five most important nonfood items we should have in our food storage?
A source for emergency cooking, whatever style of foods we have on hand
Light, sufficient to last long enough to get us through – whatever
Warmth – the ability to stay warm without a furnace
Necessary medication to fit individual requirements
Morale boosters – you must be able to be comforted and occupied during stressful times
And a way to take care of hygiene and sanitation for a lengthy time span…
and of course chocolate.
And so much more…it is so much more than “food storage” and it can be a fun challenge and it is affordable and you can find pantry space.
Thank you so much for sharing your wisdom with us, Barbara! With all this great information, we’ll be left without excuse and should just go do it!
If you’d like to learn more about Barbara and her sights into preparedness, click here.
Related Blogs:
Food Storage: Dealing with a Food Shortage