GUEST BLOGGER: MELANIE JEWKES

Recommendations for food storage are to have 72-hours’ worth of food and water to tie you over until water supplies, roadways and help can reach you in the event of an emergency. BeReadyUtah.gov spells that out to be one gallon of water per person per day for at least 3 days and a 3-day supply of non-perishable food. However, the American Red Cross recommends having a 3-day supply of food and water for emergencies that require an evacuation, AND  a 2-week supply for emergencies where you are confined to your own home.
 
Don’t let that 2-week supply of food and water be too daunting. Here a few tips on establishing a food storage for emergencies on a budget.

GUEST BLOGGER: MELANIE JEWKES

​Many of us are experiencing the hot-hot-hot heat of Summertime! I want to shout “hallelujah” from the rooftops for this season...until the awful heat falls upon me and I THEN want to melt away to winter again. During this time, I avoid turning on my oven at all costs and am always looking for no-cook meal options, like green salads and sandwiches. Thankfully there is a huge variety of each beyond PB&J and chef salad. 
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​I often think that maybe, just maybe, the “manna” in Moses’ time was really potatoes. At least I hope it was something like a potato, because if I had to choose just one food to eat every day for 40 years the ingenuity of a potato is wonderful. There are so many ways to cook and prepare potatoes that I hardly grow tired of them. In addition to the thousand and one ways to eat potatoes, I also love them because they are healthy budget-stretchers. Wait! Did I just say a potato is healthy? I know, I know...those poor little tubers have a bad reputation, but most of the time we can blame that on the butter, salt and sour cream commonly associated with potatoes.