It’s not a good thing to do that based on stress levels as opposed to a practical space minded approach that keeps in mind actual risk
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smh@slrpnk.net 1 day ago
My partner and I are in conflict about food storage. I buy beans, pasta, and jarred foods when I’m stressed. He doesn’t like sacrificing storage space and I think just sees it as clutter.
Anyways, I’m going to pick up more pasta, pasta sauce, and canned soup. Boxed macaroni and cheese. Stuff I know we’ll cycle through and doesn’t need much effort to cook because I know when things get bad I won’t want to brain much.
Oh! LPT: textured vegetable protein is shelf stable dried soy protein and you can rehydrate it to add a ground beefy texture to things, like macaroni and cheese or pasta sauce.
Fredthefishlord@lemmy.blahaj.zone 1 day ago
smh@slrpnk.net 1 day ago
I don’t think I’m trying to over stock. It’s things like buying more pasta when we’re down to 5 boxes instead of 0. We go through it, we just disagree on how much we should keep on hand.
So far, the trick has been to keep the backlog out of sight and refill the main cupboard as needed. Like, he knows I keep extra, but he doesn’t look for himself because it’s in the low-down awkward corner cupboard.
I guess I’d rather stress-buy pasta than gacha toys or another multitool or something, and I’m stressed for various reasons my therapist knows about.
Agent641@lemmy.world 1 day ago
It’s easy to go overboard and make silly choices, but it’s also easy to plan a good contingency. I keep 1 year of dried food and 3 months of canned / jarred / frozen food. Any more than that and it gets wasteful for me. I have backup grid-independent solar power, and I also keep a small veggie garden going most of the year.
I like to re-pack my dried foods into emptied, washed, and dried PET bottles, because they store better. I use 1L Waterford’s bottles because their shape is perfect for maximizing storage and stack ability. I repack large bags of dried food into these with oxygen absorbers, and packed this way, rice, lentils, wheat berries, and barley will last 20 years. Rolled oats will last a couple years. Sugar and salt will last indefinitely.
Keeping a rigid system of labelling, inspecting and rotating your goods is as important as having them in the firstvplace
smh@slrpnk.net 1 day ago
I’m still in the “mark expiration year in big marker” stage of rotating food, but that’s been easy enough to keep up with.
Sadly, my condo doesn’t allow vegetable gardens on our porch because of the real threat of visiting bears. I sneak in some herbs because they’re not vegetables, but the HOA can be persnickety.
cecinestpasunbot@lemmy.ml 1 day ago
Personally I think it’s worth a little space to have peace of mind. Also depending on where you live having a few week supply of food and drinking water in storage is generally recommended in case of a natural disaster.
That said, if you’re in a western countries that produces most of its own food you’ll probably be fine. Those countries produce such an incredibly surplus that much of it gets diverted towards animal agriculture. If you can afford meat and dairy now you’ll probably be able to afford rice and beans if prices rise.