Take the amount of food you'd typically need to purchase to feed your family for a day, multiply by seven, and you've got a one-week supply. Each week (or month if you're low on funds), try to buy one extra week's worth of food. Gradually expand and build up to a one month stock, then a three-month supply, etc.
You will want to purchase cheap foods that are filling! Oatmeal, rice, beans, bread, and other starches are filling and will keep you full until your next meal. Beans and rice are also super versatile foods, and you can take them and transform them into easy meals you will actually enjoy!
Flour. White flour may not be the best for your health, but if you're relying on your food storage to feed your family, that shouldn't be your main concern. ...
According to the FSIS, canned foods with a low acid content, like meat, beans, peas, soups, or vegetables (or our favorite, canned tuna), will keep anywhere from two to five years. High-acid canned goods like tomato sauce and canned fruit will keep up to 18 months.
Household items like toilet paper, paper towels, laundry detergent, and diapers are some great items to stockpile first because you know you'll use them, they tend to be more expensive, and there are frequent deals available.
To prepare, pack at least 2,000 calories of food per adult per day. In addition, pack at least one gallon of water per person per day for drinking and sanitation in clean plastic containers.
However, there is no known food that supplies all the needs of human adults on a long-term basis. Since Taylor is determined to follow a one-food diet, then potatoes are probably as good as anything, as they contain a wider range of amino acids, vitamins and minerals than other starchy foods, such as pasta or rice.
Honey. Thanks to the magic handiwork of bees (they have special enzymes that basically inhibit bacterial growth) and the way it's processed for storage, honey is the longest lasting of the bunch. ...
Most chefs had standard condiments like Heinz ketchup, mayonnaise, mustard, soy sauce, bean paste, and sriracha. Aizpitarte's condiments included an extensive hot sauce collection, which earned its own call-out in the book. Says Solomon, "They don't realize their fridges are a reflection of who they are as chefs.
