“I receive letters from many of my friends stating they “Don’t get it why store food.”
Here is the reason why. This Is the reason why.
________________________________________
This morning I received the following letter from Glenn Beck, Off the Grid News letter.

Dear Emma,

About 6 weeks ago, we brought you a disturbing report about how the government is stockpiling survival food at unprecedented levels. Typically, FEMA (the Federal Emergency Management Agency) keeps 6 million meals on hand for any kind of emergency or natural disaster. But recently, they put out RFPs (Request for Proposal) indicating their interest in buying, literally, hundreds of millions of emergency meals to the tune of about a billion dollars. This is a huge purchase for a minor government agency. And they’re not the only government agency getting in line to buy.
Government orders have now locked up the capacity of all the major manufacturers of emergency food supplies. If you’ve tried recently to buy a larger quantity, you probably had trouble finding anyone who could fill your order.

And it’s only going to get worse, for several reasons.

Global food shortages are having an impact on the survival food market.

There’s almost no surplus food anymore that can be preserved for emergencies. As fast as most crops are ready for harvest, they’re being used to feed people. Food reserves are at alarmingly low levels. Emergency food manufacturers are having trouble getting what they need to produce emergency food supplies.

And then there was Japan.

The Japanese triple disaster – earthquake, tsunami, nuclear power plant meltdown – has been a huge blow to the dehydrated food industry. Why? Because Japan has a robust, food-processing industry. Many U.S.-based emergency food suppliers send their food to Japan for processing and then ship it back here for packaging. With radioactive contamination now detected on inbound cargo ships and airline passengers, it’s anybody’s guess as to how long it will be until these emergency food shipments are deemed unsafe. Everything coming out of Japan is suspect, and will be for a long time to come.

By the way, you may be relieved to know that our suppliers never have their food processed in Japan. It’s all done here in the USA. But that’s cold comfort, because to be honest, we aren’t quite sure where we stand with our supplier. (More about that in a minute.)

How should you prepare for “the new normal?”

Three words: get in line.

Three more words: get a lot.

Industry shortages will persist for months, if not years, to come. Emergency food supplies operate outside the normal “just-in-time” economy we’re used to, for all the reasons we’ve talked about. That’s why, if you hope to have any emergency food stored, you absolutely must plan ahead.

In the past, we have been able to keep supply lines open and fulfill all our customers’ orders for emergency food supplies. But unfortunately, that’s no longer the case. Our supplier has been approached by an anonymous buyer to purchase any and all remaining inventory – including future production. The good news: we still have orders in the pipeline, and those orders will be honored.

After that? … Well, let’s just say that we’re doing some hard negotiating so that we can continue to receive at least some supplies of emergency food, even if it’s less than usual. But there are simply no guarantees. We live in a time of great uncertainty.
If you’ve been putting off your decision to buy survival food, you can’t afford to put it off any longer. When you finally decide to get some, it could be too late. That’s why we suggest you consider getting our Safety Net package. The Safety Net food package contains a full one-year supply of food for four adults, or two adults and four children. This amount of emergency food will keep you well-fed in just about any emergency situation.

Here’s the thing, though. We don’t have any to sell you right now. However, we do have those pending orders in the pipeline with our supplier, and we expect to be able to begin selling again to our customers in a few weeks. When we do, you’ll want to be first in line.

This video, from our own Brian Brawdy, reveals how you can ensure you have your own personal food Safety Net. Click here to view the video now.
________________________________________
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Risk factors in heart disease are NOT something that should be dismissed as unimportant. Nor should the negative consequences associated with them be considered something that only visits your neighbor and not yourself. Every single risk factor is important and having a group of them is critically important.

The good news is that most of the risk factors for most of the people can be turned around with simple modified behaviors. Now, we didn’t say easy; we said simple. Losing weight is simple; not easy. Eating more cold water fish is simple; not easy.

Ok, let’s say that you know you have too many risk factors and you want to live a very long time. You need to take a simple, general approach immediately and then you need to take a specific approach as you get control of the general changes. What does that mean?

Here is what you need to do generally – no exceptions.

1. If you drink, stop. No more than 2 drinks a day on any day.

2. If you smoke, stop.

3. If you don’t exercise, start. Choose some activity, even a simple walk, and do it for at least 20 minutes more days per week than not.

4. Stop eating high glycemic foods, egg yokes, high fat dairy and processed foods containing sugars, high fructose corn syrup, cooking oils other than olive, saturated and trans fats.

5. Start eating more vegetables and fruits.

6. Cut back on meats and foods prepared with high heat and eat more fish and foods prepared with low heat or served uncooked, fresh.

7. Try to sleep at least 7 hours a night and take time out daily to practice relaxation skills.

8. Consider taking, as a minimum, the following supplements. D3, an Omega 3, a fiber, a non denatured protein and an excellent anti-oxidant such as resveratrol or cacao.

If are able to modify most of the above, at least a good amount of the time, you will begin returning yourself to better general health. You will lose weight, feel great and improve the functioning of important body systems such as the immune system.

That takes care of things generally. Moving on to specifics, it is important that you isolate the specific risk factors that you score high on and work on turning those around. For example, if you are overweight, have high LDL (low density lipo-protein) and elevated blood pressure, you need to research these specifically and make sure to modify the specific behaviors that can cause change. Begin with the information we gave you and drill down deeper from there. It’s not easy but it is simple. There is nothing here that is difficult to understand. It’s just a matter of knowing the changes that need to be made and then making them.

The bottom line is that MOST heart disease is completely preventable. Yes, there is a genetic component to heart disease but it is not even remotely as powerful as your lifestyle choices are. Heart protective behaviors are not easy but they are simple. Remember that and begin changing your negative behaviors, today, one small step at a time.

http://www.tampogo.com/elhglobal

You and Your Family’s Food

Are you one of this country’s homemakers — and trying to do a blue-ribbon job of feeding your family well? If so, you know that your task is vital to family health and important to happiness, and it isn’t easy. You have a 4-point food program:

To serve enjoyable meals.
To keep your family well nourished.
To practice thrift when need be.
To save time and energy where you can.

Nutrition up to date – up to you

Nutrition is the science that deals with food at work – food on the job for you.

Modern knowledge of food at work brings a new kind of mastery over life.
When you—and your family—eat the right food, it does far more than just keep you alive and going.

The right food helps you to be at your best in health and vitality. It can even help you to stay young longer, postponing old age. An individual well fed from babyhood is more likely to enjoy a long prime of life. But at any age, you are better off when you are better fed.

Food’s three big jobs

1. Food provides materials for the body’s building and repair. Protein and minerals (and water) are what tissue and bone are chiefly made of. Children must have these food materials to grow on; and all lifelong the body continues to require supplies for upkeep.

2. Food provides regulators that enable the body to use other materials and to run smoothly. Vitamins do important work in this line, and minerals and protein, too.

3. Food provides fuel for the body’s energy and warmth. There is some fuel in every food.

Food’s needs, A to Z

From vitamin A to the mineral zinc, a list of nutrients – chemical substances that the body is known to require from food – would total more than 40. And there may be some not yet detected.

You can put nutrition knowledge to use without being introduced to all of the body’s A-to-Z needs. When daily meals provide sufficiently for the following key nutrients, you can be reasonably sure of getting the rest.

Protein

Protein was named from a Greek word meaning “first.” Nearly a hundred years ago, it was recognized as the main substance in all of the body’s muscles and organs, skin, hair, and other tissues. No simple substance could build and renew such different tissues, and protein has proved to be complex and varied.

Protein in different foods is made up of varying combinations of 22 simpler materials called amino acids. If need be, the body can make its own supply of more than half of these amino acids. But the remaining amino acids must come readymade from food. And to get the best use form these special ones, the body needs them all together, either in one food or in some combination of foods.

The best quality proteins have all of these especially important amino acids, and worthwhile amount of each.

You get top-rating proteins in foods from animal sources, as in meat, poultry, fish, eggs, milk, and cheese. Some of these protein foods are needed each day; and it is an advantage to include some in each meal.

Next best for proteins are soybeans, nuts and dry beans and peas. When these are featured in main dishes, try to combine them with a little top-rating protein food.

Cereals, bread, vegetables, and fruits also provide some protein, but of lower quality. The protein value of these foods can be increased by combining them with foods from animal sources. Many an American—style dishes such as meat-and-vegetable stew, egg sandwiches, macaroni and cheese, cereal and milk, are highly nutritious combinations. For in the body’s remarkable chemistry the high-grade proteins team with the less complete proteins in many companion foods and make the latter more useful than if eaten alone.

Calcium

Calcium is one of the chief mineral materials in bones and teeth. About 99 percent of all the calcium in the body is used for framework. Small but important, the other 1 percent remains in body fluids. Such as the blood. Without this calcium, muscles can’t contract and relax and nerves can’t carry their messages.

For calcium to be used properly, other substances are needed in right quantities—vitamin D and phosphorus, for example

Many people go through life with bones that are calcium-poor. If a child gets to little calcium in his food or if his bones fail to deposit the calcium properly, then the bones will be smaller than they should be, or malformed as when legs are bent in rickets. Older people who are calcium-poor may have brittle bones that break easily and mend slowly. Whether you are young or old, it’s a good thing to have a calcium-rich diet.

The outstanding food for calcium, without using milk in some form. You can hardly get enough calcium without using milk in some form. Next best foods for calcium are some of the leafy green vegetables—notably turnip tops, mustard greens and kale.

Iron

One of the essential materials for red blood cells is iron. Without its iron supply, the blood could not carry oxygen from the lungs to each body cell.

When meals are varied, you get some iron from many different foods. Liver is an outstanding source for iron. And one good reason for eating dark-green vegetables is their iron content.

Some of the other foods that add iron are egg yolks, meats in general, peas and beans of all kinds, dried fruits, molasses, bread and other cereal foods made from the whole grain or from enriched flour.

Iodine

Your body must have small but steady amounts of iodine to help the thyroid gland work properly. The most familiar bad effect of getting too little iodine is a swelling of the gland, called goiter.

Along the seas coast, and in some other parts of the United States, iodine is contained in the drinking water and in vegetables and fruits grown in local soil. But too little iodine in water and soil is the cause of a wide “goiter belt” across the country, particularly around the Great Lakes and in northwestern States.

It is well to plan for iodine, particularly if you live inland. Eating salt-water fish or other food from the sea at least one a week will help. But the best line of defense is to use iodized table salt regularly.

One point of warning must be added. Using iodized salt regularly can prevent simple goiter, but the cure of goiter is a medical problem. All persons with goiter should be under medical supervision.

Vitamins in general

Nearly 20 vitamins that are known or believed to be important to human well-being have thus far been discovered. A few more vitamins are known to be important to such creatures as fish, chickens, or insects, but not to people.

When you at a variety of food you are pretty sure of getting a well-rounded assortment of the vitamins you need – except perhaps vitamin D. And you may also be getting other vitamins still undetected in food, but serving you just; the same. Separate doses of one or more selected vitamins are best taken under doctor’s orders.

The following vitamins are of practical importance in planning family meals.

Vitamin A

Vitamin A is important to the young for growth. And at all ages it is important for normal vision, especially in dim light.

In one way or another, many vitamins help protect the body against infection, and vitamin A’s guard duty is to help keep the skin and the linings of nose, mouth, and inner organs in good condition. If these surfaces are weakened, bacteria can invade more easily.

You can get vitamin A from some animal foods. Good sources are liver, egg yolks, butter, whole milk and cream, and cheese made from whole milk or cream. Fish-liver oils, which children take for vitamin D, are rich in vitamin A besides.

From many vegetable foods you can get carotenes, which are yellow-orange substances that the body converts into vitamin A. Dark-green and deep-yellow vegetables are especially good sources. Margarine, a vegetable fat, is now fortified with vitamin A or carotene.

Some vitamin A can be stored in the body. A savings account of vitamin A savings account of vitamin A in your system may be drawn upon, if in any emergency this vitamin is wanting in the diet.

The B-vitamin family

Thiamine, riboflavin, and niacin are the most generally known and best understood of the B-vitamins. Getting enough of these in food helps with steady nerves, normal appetite, good digestion, good morale, and healthy skin.

When these B’s are seriously wanting in diet, ills such as beriberi and pellagra follow. But far more common in this country are borderline cases. The chronic grouch, the lazy bones, the nervous man, the housewife with vague complaints, may be showing effect of food providing too little of these important B’s.

Other B-vitamins are folic acid and vitamin B12, booth important for healthy state of the blood. They are being used medically with success in treating two hard-to-cure diseases—pernicious anemia and sprue.

Few foods contain a real wealth of B-vitamin, but in a varied diet many foods contribute some and so build an adequate supply.

One way to make sure of raising your B level is to use regularly bread and flour made from whole grain or enriched so as to restore important B-vitamins.

Getting ample milk in the diet is important for B’s, too—for riboflavin in particular.

B-vitamins play a part in converting fuel in foods into energy. It follows that anyone who eats large quantities of starches and sugars also requires more food containing B-vitamins.

Vitamin C

The first vitamin separated from food was vitamin c, also called ascorbic acid. Tissues throughout the body can’t keep in good condition without vitamin C.

When diet is very low in this vitamin, gums are tender and bleed easily, joints swell and hurt, and muscles weaken. In advanced stages of vitamin C deficiency, the disease called scurvy results. This misery used to attack sailors on long voyages when they got no fresh food. In time, they found they could fight scurvy with lemon, lime or orange juice added to rations. Much later, vitamin C, the scurvy-fighter itself, was discovered.

Scurvy is rare now in this country. But many people do not get as much vitamin C as they need for best health.

You need some food rich in vitamin C daily because the body can’t store much of this vitamin.

All of the familiar citrus fruits are bountiful sources of vitamin C. Half a glass (4 Ounces) of orange or grapefruit juice, fresh, frozen, or canned, goes far toward meeting a day’s needs. The same is true of half a grapefruit, a whole orange, or a couple of tangerines or lemons.

Other worthwhile sources of vitamin C include tomatoes and tomato juice, canned or fresh; fresh strawberries and cantaloupe; also raw cabbage and some green vegetables such as broccoli, green pepper, brussels sprouts, kale, spinach; potatoes and sweet potatoes.

Vitamin D

Vitamin D is especially important to the young, because it works with mineral to form straight, strong bones, and sound teeth. An individual should get some of this vitamin regularly, at least through the growing stage. It is also important for pregnant women and nursing mothers.

We get vitamin D from sunshine and from certain foods. The sun’s rays striking the skin change certain substances in the skin into vitamin D. Valuable food sources of vitamin D are egg yolk, butter, salmon, tuna, sardines, milk to which vitamin D has been added.

We get vitamin D from sunshine and from certain foods. The sun’s rays striking the skin change certain substances in the skin into vitamin D. Valuable food sources of vitamin D are egg yolk, salmon, tuna, sardines, milk to which vitamin D has been added.

From baby days on, children can make good use of sunshine. But they should be protected well against sunburn or sunstroke. They can’t get much vitamin D from the sun when they wear heavy clothes for cold weather, or when sunlight is cut off by clouds, smoke, fog, dust or ordinary window glass.

Young children sometimes need a supplement to the vitamin D they get from sunshine and food. This supplement may be a special vitamin D preparation or one of the fish-liver oils prescribed by their physician.

Fats

Fats play several roles in the body. They are a primary source of energy. Certain kinds furnish vitamin A or D, and some—fish-liver oils, for example—provide both. Moreover fats help the body make use of these vitamins. Several fats and oils, especially those from plant sources, furnish essential fatty acids.

Some fat is needed daily, but the total mount should be moderate. Vegetable oils may well be part of the total. Keep in mind that you get a good deal of fat from such foods as meat, whole milk and its products, and egg yolk, which contain fat naturally, and from many of the popular snack foods.

Fuel

For the body’s energy in work and plan, fuel must come from food. The value of foods for this purpose is figured in calories. Main sources are fats, starches, and sugars, but all foods furnish calories—some many, some few, in a given-size portion.

Your needs for food as fuels depend mainly on two things the size of your body and how active you are. An average-size middle-aged man who is a desk worker and is only moderately active outside the office needs about 2,700 calories from daily food. A fast-growing, lively teenager, boy or girl, may need more calories than this grown man.

If your body weight stays about right for your height and build, it’s a sign that fuel intake from food matches your needs. The calories are taking care of themselves.

But suppose you are overweight . . . . . . what then?

When the body gets more food energy than it can use, it stores up the excess as fat. Accumulation of too much fat is sometimes termed the most frequent malnutrition problem in this country. To put it more plainly, many people eat too much.

Controlling weight

If you are under 20 years of age, or are 15 to 20 percent over normal weight, don’t try to reduce except under a physician’s guidance. This is also advisable if you are a young mother, or have anything wrong with your heart or other organs. If you are not in these groups, and need to reduce, take it slowly. A loss of a pound or two a week is plenty.

To reduce calories without starving your body of its other needs:

Eat three balanced meals, including foods from each of the following basic groups every day—
Milk and cheese. — Fluid or dry skim milk and buttermilk and cheese made from skim milk are lower in calories than other types of milk and cheese.

Meat, poultry, fish, eggs. — Prepare and serve them without added fat or rich gravies and sauces. Trim fat from meats.

Vegetables and fruits. — Eat a variety — yes potatoes, too. But take them straight—vegetables without cream sauce or fat, fruit without sugar and cream.

Bread and cereals — Choose whole-grain, enriched, and restored kinds. Although these are no lower in calories than other kinds, they are more nutritious.

Avoid high-calorie foods like the fat on meat, cooking fat, salad oil, fried foods, gravies and rich sauces, nuts, pastries, cakes, cookies, rich desserts, candies, jellies, jams, and alcoholic and sugar-sweetened beverage.

Watch the amount of foods you eat . . . small servings mean fewer calories. If hungry between meals, have a piece of fruit or crisp vegetable or perhaps milk or a simple dessert saved from mealtime. This way you’re less likely to be tempted by high-calorie foods.

Choose a variety of foods for daily meals. If you do, there’s a better chance of supplying body needs than if you limit yourself to only a few.

If underweight you need three balanced meals, as overweight’s do. But to these meals you can freely add the extras shunned by the weight reducers—such as rich gravies and desserts, salad dressing and jams. And you can well take large servings and seconds at meals and some extra food as between-meal snacks.

Finding out what’s in foods

Taking foods apart chemically, scientists are learning more exactly, nutrient by nutrient, what each familiar food can provide for the body’s needs.

Up to you

To get all the nutrients needed, it’s wise to choose a variety of foods—but a well-planned variety. You will be off to a good start nutritionally if you use a food plan, such as the one given on pages 14 to 15, as a guide in choosing the kinds and amounts of food to include in a week’s meals. This plan, worked out by nutritionists, shows one way to be sure of getting needed quantities of protein, mineral, and other nutrients form food.

You are following through effectively when you cook by up-to-date methods that keep delicate vitamins and minerals from being lost.

And you can round out a family nutrition program by making mealtime interesting and food associations pleasant. For, after all, foods must be eaten to count for good nutrition. You can, for example …

• Make a collection of nutritious recipes that the whole family enjoys, and use them reasonable often. When re-using one of these favorites, vary the other foods that make up the meal.

• If an inexpensive dish seems dull, vary flavor with seasonings, or combine with other foods in different ways.

• Use contrast in food colors, flavors, textures. Some bright-colored food and something crisp, for example, can heighten the eye appeal and appetite appeal of a meal.

• Introduce a new food to a young child in sample tastes, and at the start of a meal when he is hungry . . . and if he doesn’t like it at first, try another day.

This is Your Answer – Why have food Storage

In response to one of my early articles a reader commented that she didn’t understand why food storage or what to do with it; but, she enjoyed reading about it.

I didn’t quite know how to respond at the time- I certainly do know why now, The answer is whatever happens to you, that prevents you from acquiring the necessary food, heat and shelter needed to provide for your family. We are not talking luxury here only basic life sustaining needs.

December 18, 2010 we ate dinner at a friend’s house. We drove home in the rain. The following morning it was still raining as we drove to church. We then drove home in the rain. The rain continued to fall. We spent the balance of the day reading and watching the fireplace.

We fell asleep in our warm bed listening to the rain. It continued raining throughout the night and all day Monday – Tuesday the 21st in the early morning hours I answered a knock on our door. To my surprise a neighbor was stand there in the rain.
This visit was his official notice that the Enterprise, Utah reservoir was nearing the overflow stage, and would we like to evacuate. We told him “NO”.

The dam did overflow on the day of the 21st, and the bridge crossing taking the spill water on its way safely, held. We stayed safely in our home, unharmed throughout this entire time.

To all of you who read my blog. This is your answer as to why we put food away. The answer is “In case we need it for what ever reason.” Flood, drought, terrorist attack, loss of income, inflation, poor heath, bad weather, crop failure, etc., whatever could happen. I hope that everyone reading this article lives there life’s as if nothing will ever happen and yet prepare and remain prepared for the very worst.

If there is a disaster, you do not want to sit helplessly by; waiting for help and food to arrive. It may not come — If it does arrive you may be very hungry before it does.
We had everything we needed to live in our own home for a long time and never need for any food, shelter or medication.

THE WAY GRANDMOTHER DID IT

We recently moved from our lovely seven year old home in a rural agricultural town in Southern Utah, to a twenty (20) acre parcel that spreads up along the side of a mountain from the highway. We can see roof tops of neighbor’s homes miles away, scattered among the trees in the forest. I love it!

Totally off the grid, we produce our utilities, water from a deep will, electricity form wind and solar. Trash is buried or burned.

Our garden and chickens plus food storage products provide our food. We dehydrate, freeze and can our produce in season. We have practiced food storage in our home for fifty plus years, as did our mothers before us. Also, we purchase freeze dried fruits, vegetables and meats. Freeze dried has the added advantage of easier rehydrating and a savings of time over dehydrated foods.

NEVER WASTE FOOD

Food is a valuable commodity. What do you do with all those leftovers? Never fail to take advantage of left over foods.

If it’s good food, don’t throw it away. Little or big leftovers fit into many dishes, A switch in recipes here or there or a novel dessert, and your leftovers are put to work in novel ways. Egg yolks can be substituted for whole eggs, for example, If bread is a bit dry, then it is just right for French toast. Other leftovers have a way of adding food value or a fresh new touch, such as a fruit in muffins or vegetables in omelets.

SOME OF THE DISHES IN WHICH LEFTOVERS MAY BE USED

Egg yolks, in
Cakes, cookies or muffins etc.
Cornstarch pudding
Custard or sauce
Eggnog
Pie or cake fillings
Salad dressings
Scrambled eggs

Egg whites, in
Cakes
Frostings
Fruits whip meringue
Soufflés

Hard – cooked egg or yolks, in
Casserole dishes
Garnish
Salads
Sandwiches

Sour milk in
Cakes, cookies
Quick breads

Sour Cream in
Cakes, cookies
Dessert sauce
Pie or cake fillings
Salad dressing
Sauce for vegetables

Cooked Meats, Poultry, Fish, in
Casserole dishes
Hash
Meat patties
Meat pies
Salads
Sandwiches
Stuffed vegetables

Cooked Potatoes, in
Croquettes
Fried or creamed potatoes
Meat- pie topping
Potatoes in cheese sauce
Stew or chowder

Cooked snap beans, lima beans, corn, peas, carrots, in
Casseroles
Croquettes
Meat and vegetable pie
Salads
Sauces
Soufflés
Soup
Stew
Stuffed peppers
Stuffed tomatoes
Vegetables in cheese sauce

Cooked leafy vegetables, chopped in
Creamed vegetables
Soups
Meat loaf
Meat patties
Omelet
Soufflés
Cooked or canned fruits, in
Fruit cup
Fruit sauces
Jellied fruit
Quick breads
Salads
Shortcake
Upside-down cake (Be certain to measure and include this as part of the liquid.)
Yeast breads (Be certain to measure and include this as part of the liquid.)

Cooked wheat, oat, or corn cereals, in
Fried cereal
Meat loaf or patties
Soufflé’s
Sweet puddings

Cooked rice, noodles, macaroni, spaghetti, in
Casseroles
Meat or cheese loaf
Timbales

Bread
Slices, for French toast
Dry crumbs, in ..
Brown betty
Croquettes
Fondues
Coating for fried chops
Soft crumbs, in
Bread pudding
Meat Loaf
Stuffing’s

Cake or cookies in
Brown betty
Cake balls, with fruit or chocolate sauce
Cottage pudding
Crumb crust for pies
Refrigerator cake
Trifle (cake strips with custard sauce)

Substitute One Ingredient for Another
For this You may use these
1 whole egg, for thickening or baking 2 egg yolks, or 2 ½ tablespoons water
1 cup butter or margarine for shortening 7/8 cup lard, or rendered fat hydrogenated fat (cooking fat sold under brand names) with ½ tablespoon fat.

ARTICLE TWO OF Family Emergency Preparedness Guide
PREPARE YOUR VEHICLES
One never knows when you may have to evacuate your home. Also, you may not know in advance why, when or if you will be able to return to your home again.
If you are evacuating an area or you are stranded in your vehicle, you should make sure your vehicle is prepared to help you survive. To the extent possible, we should all keep our vehicles prepared to such an emergency. Prepare now by storing these items in your vehicle and be sure to rotate the items periodically. Keep vehicles fueled and in good condition, and check weather and road conditions before a trip and in good conditions before a trip.

• First aid kit with manual
• Flashlight and extra batteries
• Cell phone and phone card
• Roadside assistance card
• Portable radio and extra batteries
• Fire extinguisher (5 lb. A-B-C type)
• Extra fuses
• Flares or hazard reflectors
• Jumper cables
• Properly inflated spare tire
• Jack, lug wrench, tire gauge
• Basic tool kit
• Windshield scraper and brush
• Small folding shovel
• Sand for traction
• Duct tape
• Gloves, rages, paper towels
• List of important phone numbers, local and out-of town
• Detailed maps
• Waterproof matches and candles
• Whistle and small mirror
• Pen, pencil, paper
• Cash (bills and coins)
• Drinking water
• Bleach (disinfecting)
• Cash (bills and coins) (small bills denomination – You may not be able to get change.)
• Drinking water
• Bleach (disinfecting)
• Non-perishable energy foods
• Can opener
• Medications
• Toiletries
• Pre-moistened wipes
• Good shoes
• Extra clothes, gloves and hats
• Blankets or sleeping bag.

(Keep first aid kit, food and water close to the driver’s seat if you are traveling alone. You may become trapped in your vehicle and would be unable to access your vehicle’s storage area. Most important, remain calm.)

(The following information comes from Southwest Utah Public Health Department
In partnership with Beaver, Garfield, Kane, Iron, and Washington
Emergency Management Department and is quoted in a serious of articles.)

YOUR FAMILY DISASTER PLAN – 72–HOUR KIT

Disasters happen anytime and anywhere. And when disaster strikes, you may not have much time to respond. A highway spill or hazardous materials incident could mean evacuation. A winter storm could confine. A winter storm could confine your family at home. An earthquake, flood, tornado, or any other disaster could cut water, electricity and telephones for days.
After a disaster, local officials and relief workers will be on the scene, but they cannot reach everyone immediately. You could get help in hours, or it may take days. Would your family be prepared to copy with the emergency until help arrives?
Your family will dope best by preparing for it strikes. One way to prepare is by assembling a Disaster Supplies Kit. Once disaster hits, you won’t have time to shop or search for supplies. But if you’ve gathered supplies in advance, your family can endure an evacuation or home confinement.

Prepare Your Kit
• Review the checklist below.
• Gather the supplies that are listed. You may need them if your family is confined at home.
• Place the supplies you’d most likely need for an evacuation in an easy-to-carry container.
• There are six basics you should stock for your home: water, food, first aid supplies, clothing and bedding, tools and emergency supplies, and special items.

Possible Containers Include:
• A large covered trash container
• A camping backpack
• A duffel bag

Water:
• Store water in plastic containers such as soft drink bottles. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. A normally active person needs to drink at least two quarts of water each day. Hot environments and intense physical activity can double the amount. Children nursing mothers and ill people will need more.
• Store one gallon of water per person per day.
o Keep
• R at least a three-day supply of water per person (two quarts for drinking, two quarts for each person in your household for food preparation/sanitation).
• Don’t forget water for your pets.
• Treat all water if unsure of its purity before using it for drinking, food preparation or hygiene. Before treating, let any suspected particles settle to the bottom or strain through layers of paper towels or cloth. Water can b e safely treated by:
o Boiling for 10-12 minutes; or
o Adding 6-10 drops of bleach per gallon of water (don’t use color-safe bleach or ultra bleach labeled to contain 5.25% sodium hypochlorite) more bleach is not better, too much can make you ill.
• Rotate your water storage every six months.

Food:
Store at least a three-day supply of non-perishable food. Select foods that require no refrigeration, preparation or cooking, and little or no water. If you must heat food, pack a can of Sterno or a backpacking stove (uses in outside areas only). Select food items that are compact and lightweight. Include a selection of these following foods in your Disaster Supplies Kit:
• Ready-to-eat canned meats, fruits and vegetables
• Canned juices, milk and soup (if powdered, store extra water)
• High energy foods – peanut butter, jelly, crackers, granola bars and trail mix
• Vitamins
• Food for infants/elderly persons or persons on special diets
• Comfort/stress foods – cookies, hard candy, sweetened cereals and instant coffee
• Disposable utensils, utility knife and can opener

First Aid Kit:
• Sterile adhesive bandages in assorted sizes
• 2-inch sterile quaze pads (4-6)
• 4-inch gauze pads (4-6)
• Hypo-allergenic adhesive tape
• 40-inch triangular bandages (3-rolls)
• 2-inch sterile roller bandages (3-rolls)
• 3-inches sterile roller bandages (3-rolls)
• Scissors and tweezers
• Epi pen (if allergic to bee strings)
• Sewing needles
• Moistened towelette/wet wipes
• Antiseptic soap
• Antiseptic solution – iodine compounds
• Antibiotic Cream (Neosporin)
• Thermometer
• Tongue depressors (2)
• Tube of petroleum jelly (Vaseline or lubricant)
• Safety pins in assorted sizes
• Cleaning agent/soap
• Latex gloves (2 pairs)
• Sunscreen
• Insect repellent
• Anti-itch Ointment (Caladryl)
• First aid manual
• Rubbing alcohol
• Cotton Balls
• Heavy String
• Prescription Medications
• Splinting Material
Non-Prescription Drugs
• Aspirin or non-aspirin pain reliever
• Anti-diarrhea medication
• Antacid (for stomach upset)
• Activated charcoal (use if advised by the poison Control Center)
Tools and Supplies
• Mess kits or paper cups, plates and plastic utensils
• Emergency preparedness manual
• Battery-operated radio and extra batteries, or solar powered/hand-crank radio
• Flashlight and extra batteries
• Cash pr traveler’s checks, change
• Non-electric can opener, utility knife
• Fire extinguisher; small canister ABC type
• Tent
• Pliers
• Tape/Duct tape
• Compass
• Matches in a water proof container
• Aluminum foil
• Plastic storage containers
• Signal flare
• Paper, pencil
• Needles, thread
• Medicine dropper
• Shut-off wrench, to turn off household gas and water
• Whistle
• Plastic sheeting
• Extra set of car and house keys
• Map of the area (for locating shelters)
Sanitation
• Toilet paper, towelettes
• Soap, liquid detergent
• Feminine supplies
• Personal hygiene items
• Plastic garbage bags, ties (for personal sanitation uses)
• Plastic bucket with tight lid
• Disinfectant and chlorine bleach
Clothing and Bedding
• Include at least one complete change of clothing and footwear per person.
• Sturdy shoes or work boots
• Rain gear
• Blankets or sleeping bags
• Rain gear
• Blankets or sleeping bags
• Hat and gloves and thermal underwear
• Sunglasses
Special Items
• Remember family members with special requirements, such as infants and elderly or disabled persons
For Baby
• Formula
• Diapers
• Bottles & Powered milk
• Medications
For Adults
• Heart and high blood pressure medication
• Insulin
• Prescription drugs
• Denture needs
• Contact lenses and supplies
• Extra eye glasses
For Pets
• Medications for heartworm, flea prevention, etc.
• Medical and registration records
• Sturdy leashes, harnesses
• Carries big enough to stand and turn in
• Pet beds, toys
• Litter and letter pan
• Current photos of pets
• Food and Drinkable water for three days and feeding schedule information
• Bowles and can opener
• Information sheet with pet’s name, medical conditions and behavioral concerns
• Veterinarian’s information
Entertainment
• Games and books
Important Family Documents
• Keep these records in a waterproof, portable container;
o Will, insurance policies, contracts deeds, stocks and bonds
o Passports social security cards and immunization records
o Bank account numbers
o Credit card account numbers and companies
• Inventory of valuable household goods and important telephone numbers
• Family records (birth, marriage, death certificates)
• Recent family photos for identification
Important Reminders
• Store your kit in a convenient place known to all family members. Keep a smaller version of the Disaster Supplies Kit in the trunk of your car.
• Keep items in airtight plastic bags.
• Change your water supply every six months so it stays fresh.
• Replace your stored food every six months.
• Re-think your kit and family needs at least once a year. Replace batteries, update clothes, etc.
• Ask your physician or pharmacist about storing prescription medications.

{Keep first aid kit, food and water close to the driver’s seat if you are traveling alone. You may become trapped in your vehicle and would be unable to access your vehicle’s storage area. Most important, remain calm.}

{I do not recommend that you take everything on this list. Prepare and store all items that are needed specifically for your families’ personal needs. Review your kits every 6 months are so; as your family changes so will your needs.}

EVERY INDIVIDUAL, FAMILY, NEIGHBORHOOD, OR COMMUNTITY NEEDS A DISASTER PLAN********

*(I have been ask why I want to store food. Beyond the fact that I like to eat, I like to eat no-matter how tough things may become, any number of things could happen, that could cause us to need our food storage, illness, unemployment or death of the breadwinner in the family.)

Winter Storm
Bomb Threat
Structural Failure
Wild land Fire
Transportation Failure
Earthquake
Utility Failure
Terrorism
Cold/Heat Wave
Hazardous Materials
Pandemic Influenza

FAMILY EMERGENCY PREPAREDNESS GUIDE

(The following information comes from Southwest Utah Public Health Department
In partnership with Beaver, Garfield, Kane, Iron, and Washington
Emergency Management Department and is quoted in a serious of articles.)

YOUR FAMILY DISASTER PLAN

Disaster can strike quickly and without warning. It can force you to evacuate your neighborhood or confine you to your home. What would you do if basic services – water, gas, electricity or telephones – were cut off? Local officials and relief workers will be on the scene after a disaster, but they cannot reach everyone right away. Medical help may not arrive at all. 9-1-1 will be totally overwhelmed in a major disaster.
Families can – and do – cope with disaster by preparing in advance and working together as a team. Follow the steps listed in this article to create your family’s disaster plan. Knowing what to do is your best protection and your responsibility.
Where will your family be when disaster strikes? They could be anywhere – at work, at school or in the car.

How will you find each other? Will you know if your children are safe?

FOUR STEPS TO SAFETY

1. Find Out What Could Happen to You

Disasters that May Affect Your Family
Natural Human Technological
Winter Storm Bomb Threat Structural Failure
Wild land fire Fire Transportation Failure
Earthquake Utility Failure Terrorism
Cold/Heat Wave Hazardous Material Pandemic Influenza

2. Create a Disaster Plan
Meet with your family and discuss why you need to prepare for disaster. Explain the dangers of fire, severe weather and earthquakes to children. Plan to share responsibilities and work together as a team.
• Discuss the types of disasters that are most likely to happen. Explain what to do in each case.
• Pick two places to meet:

1. Right outside your home in case of a sudden emergency, like a fire.

2. Outside your neighborhood in case you can’t return home. Everyone must know the address and phone number.
• Ask an out-of-state friend or relative to be your “family contact.” After a disaster, it’s often easier to call long distance. Other family members should call this person and tell them where they are. Everyone must know your contact’s phone number.
• Discuss what to do in an evacuation. Plan how to take care of your pets.

3. Complete This Checklist
• Post emergency telephone number by phone (fire, police, ambulance, etc.).
• Teach children how and when to call 9-1-1 or your local Emergency Medical Services number for emergency help.
• Show each family member how and when to turn off the water, gas, and electricity at the main switches.
• Check if you have adequate insurance coverage.
• Teach each family member how to use the fire extinguisher (ABC type), and show them where it’s kept.
• Install smoke detectors on each level of your home, especially near bedrooms.
• Conduct a home hazard hunt.
• Stock emergency supplies and assemble a Disaster Supplies Kit.
• Take a Red Cross first aid and CPR class.
• Determine the best escape routes from your home. Find two ways out of each room.
• Find the safe spots in your home for each type of disaster.

4. Practice and Maintain Your Plan
• Quiz your children every six months so they remember what to do.
• Conduct fire and emergency evacuation drills.
• Replace stored water every three months and stored food every according to the recommended. (This recommendation is made by the Southwest Utah Public Health department in their Family Emergency Preparedness Department. Other publications state longer periods of time. I believe the length of time for storage of water varies depending on how you store your water. (*Bottled water purchased from at the grocery store will have a use by date. Water that you store yourself will vary in the safe length of time that it may be stored depending on your method of storage. Also water may be boiled to kill bacteria. There are treatments for water on the market to make water you are uncertain of safe. These can be found at sporting goods shops and other places catering to hunters, fisherman and campers. Always, boil water you are uncertain of. Water that is stale but, not contaminated may be refreshed by shaking it. This will restore oxygen into the water. We will talk more about water in other articles. )
• Test and recharge your fire extinguisher(s) according to manufacturer’s instructions.
• Test your smoke detectors monthly and charge the batteries at least once a year. Every six months is even better.

*Comments made by blogger will be covered in depth in later articles.

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September is National Preparedness Month.

https://acrobat.com/#d=YM8xDvyUbT6w8anPpA9ajA

Click on the above link and you will be able to read the September 2010 National Preparedness Ready document.

This is a very useful document prepared for our use by the United States Government, to help us to be prepared for any emergency. We who have been blessed to have been born and raised here in the United States of American should truly be thankful for all our blessings and share these blessing with the less fortunate of the world. I truly believe that those of us who have been blessed to be born here in the United States of American have obligations to help the rest of the world and to share our abundance with the less fortunate.

In order to help others we must first be strong enough to do so. Work hard, take care of our own family, friends and neighbors. If we are not strong enough to take care of ourselves we will never be strong enough to take care of others.

Download the National Preparedness Council Toolkit, read it, put it in to practice in our everyday lives and then help others to do the same thing.