December 7, 2008
Talk given in Relief Society along with instructions on how to approach home production and storage in a different, more usable way, including hand-out for that lesson. Homework was assigned, blue folders were given to each sister. The folders are still available for those who do not have one yet. In the pocketed folder was the pamphlet: "All is Safely Gathered In", a copy of the order sheet from the cannery in Logan with the storage life of all foods highlighted, and the worksheet.

The Talk
1. The following scriptures were read silently by the sisters, and then they were asked to tell how the two situations were similar (1Nephi 1: 18-19 and Helaman 13: 5-6, 11). What happened when the people did not listen?

2. Next we went over a variety of reasons that families do not already have a home storage program: money, storage space, don't know what to store, don't know how to use what is already stored, don't know how to package it, procrastination.

3. We read the following scriptures: Amos 3:7 (JST); D&C 1: 14; D&C 82:10. The Lord doesn't do anything but that He first warns the prophets. As in the days of Lehi, Noah and other prophets, when the people listened, they received the promised blessings. When they didn't listen, they could not partake of the promise and suffered greatly and/or died.

4. THE chief reason we have a home production and storage program is because our prophets have been warning us to do so. All other reasons are secondary to this one. We also spoke of the fact that when Noah prophesied and admonished the people that it was not raining at that time. Once the rains began, it was too late. There may be no disaster in your life at the current moment, but tomorrow is another day.

5. We looked at a different way to view home storage. Instead of just storing the recommended amount of long-term storage foods in terms of pounds, we looked at a method I have worked out for myself over 20 years ago that deals with storing a number of breakfasts, lunches and dinners. We began by turning to the worksheet and the first question which asked how many of these meals do you currently have stored. Most, if not all, could not answer this question, so the assignment was made to see if this could be determined during the week.

6. Next, the sisters were asked to make a list of the long-term storage foods they already have stored and to give the amounts stored.

7. Next, and most importantly, the sisters were asked what kinds of meals they could serve from the following list of long-term storage foods: sugar, wheat/flour, beans, rice, powdered milk, oil/shortening, salt and water. We determined in a short amount of time: cracked wheat hot cereal, a bowl of beans, a bowl of rice, a bowl of beans and rice, pie crust, rice pudding and a few others.

8. The sisters were then asked to add some things to the long-term storage list that would make the list of foods above more usable and enjoyable, and then to list the additional meals they could make. They listed the following: baking powder, baking soda, yeast, powdered eggs, tomatoes, onions, maple flavoring, vanilla, oats, etc. We came up with a long list of meals or foods that could be made, e.g., bread, French toast, pancakes, maple flavored syrup, scrambled eggs, quiche, sandwiches, oatmeal, cookies, cakes, pasta, pasta with tomato sauce,etc. You get the idea.

9. Finally, the sisters were asked to inventory their current home storage at home and list the amounts of each item. They were also asked to begin keeping Post-It Notes with a pen handy so that when they opened a new bottle of ketchup, tube of toothpaste, roll of toilet paper, bottle of syrup, jar of jam or peanut butter that they could either mark right on the container the date put into use or put the date on a Post-It Note and tape it to the inside of their kitchen cabinet. When the bottle, jar, bar or roll was finished, they were to note the date and could then approximate how long each item lasted. For instance, an 18 ounce jar of peanut butter might have lasted for two weeks in my household, therefore: I would need 26 of that size jar for a year's supply. This is one way of determining how much of an item you need to store to have a year's supply. The worksheet #1 follows, please read it and do the work. All other talks and assignments are based on this information that you will gather.

Worksheet #1 from December 7, 2008

1. Number of meals you have in your home for:
Breakfast Lunch Dinner

2. Make a list of the long-storage items you have in your personal home storage (including the amounts of each):
For example: hard red wheat – 100 pounds









3. What other foods do you need to have stored with those listed above to be able to make many more recipes than you currently can: Examples would be: powdered eggs, yeast, baking powder, baking soda, oats, tomatoes, onions, vanilla, maple flavoring, etc.










4. What recipes or foods can be made from the list of foods in #2 and #3 to make your home storage more compatible with your eating habits using the long-storage items and with good nutrition?














Homework: Complete this page and place it in your red folder. Also, begin marking foods and other items in your home storage with dates to determine how long a particular food or item lasts to help you determine how much to have in a year’s supply. Example: mark the laundry detergent bottle with the date you begin using it to see how long it lasts. Where you can’t mark the actual item, keep a Post-it Note handy and attach to inside of your cabinet and keep track of it there, or just tape a piece of paper to the inside of the cabinet door. Keep a pencil or pen nearby so that you will remember to mark the date you finished with the product to help you with the calculations for determining a year’s supply. Example: Jar of peanut butter – 18 oz. Started using it November 1 and finished jar November 14. It took 2 weeks to use the entire jar. Year’s supply: 52 weeks divided by two weeks = 26 jars of 18 oz. peanut butter are needed for a year’s supply.