The bottom line is that we are in a time of plenty, so it would be WISE to get what we need NOW. When you go to the grocery store, instead of one can of food, buy two or three and put one in the cup board for meals two on the back shelf pantry. The great thing about food storage over stock, you eat it. Here, we emphasize storing meat, then beans and etc. In nature, fats and high quality proteins are generally short, so storing these make for nourishing meals later. The lowest grade Corned Beef in a can beats the BEST salad, where survival is on the line. Proteins are your bodies' building blocks and animal fat is fuel. Don't forget to store salt and SPICES. Find and frequent, your local source of eggs (farms, 4H, Amish) . In my work in the third world, the difference between slop and 'delicacy' was generally a question of spice.
Garden, garden, garden. Diced peppers, onions, cabbage and garlic in a sauce with mystery meat = super food. "Peasant food" was a survival tool.
- Sir John Honeybucket