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Preparedness Moment: Everyday Food Storage Every Day-Week 2

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Kathleen OMeal

Kathleen OMeal

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Congrats, you did it!!!!!   OK, now the change will become a little more apparent

Week 2 Assignments:

Week 2 seems magical, in that you get the feel for meal time processing in a new way (at least for most of us).

OK...you now know what you have on hand, except for spices and flavorings, you have learned about or revisited food dehydration, and you have some cash in a jar. You also have a notebook and some information in that notebook

  1.  Inventory spices and flavorings (you may want to group these according to ethnic foods)
  2. learn how to store most bulk spices and where to puchase bulk spices or grow your own
  3. restructure your kitchen (listen to podcast on kitchen restructuring)
  4. put 10% of your week's food spendings in a jar

Here's some references:

Bulk Spices ( a few sites)

http://www.frontiercoop.com/prodlist.php?ct=dfmbc

#http://www.bulkfoods.com/content/51-categories

http://spicebarn.com/bulk_spices_a_to_m.htm

http://www.americanspice.com/spices-dry-goods/

Education materials:

http://www.nal.usda.gov/fnic/pubs/ethnic.pdf

http://www.bing.com/images/search?q=Free+Printable+Spice+Chart&Form=IQFRDR

 

 

 

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