Thursday, June 01, 2006
Make preparing fun
You see it everywhere. The Red Cross, PandemicFlu.gov, FEMA. They all say, "Store non-perishable food and water." But no one tells you what to store.
I had lunch with my friend, Lisa, today. She told me that, after lunch, she was headed to Costco to stock up. I asked her what she was planning to buy. She said, "Tuna and canned chicken." She was about where I was in December of 1998. I had bought a lot of canned food and I thought we were prepared. Then we had an ice storm that left us without eletricity, water or heat and I implemented our plan. It didn't work! I didn't know what to do with the supplies I had purchased. My family rebelled at eating the gross food I put on their plates. I had just thrown cans in my cart with no thought about what to do with the contents.
Later, after much experimenting and testing, I discovered that some canned food is more edible than others. Since 1998, I've added canned food to our regular menus. I found that canned artichokes are wonderful. Canned crab makes a passable crab cake. Canned carrots are good in carrot cake.
If you want your employees to prepare, help them add non-perishable food to their regular menus. Give them cooking demonstrations and recipes. Make it fun. Have recipe contests with fun prizes.
For more information on how to prepare for any emergency, visit Emergency Kitchen
I had lunch with my friend, Lisa, today. She told me that, after lunch, she was headed to Costco to stock up. I asked her what she was planning to buy. She said, "Tuna and canned chicken." She was about where I was in December of 1998. I had bought a lot of canned food and I thought we were prepared. Then we had an ice storm that left us without eletricity, water or heat and I implemented our plan. It didn't work! I didn't know what to do with the supplies I had purchased. My family rebelled at eating the gross food I put on their plates. I had just thrown cans in my cart with no thought about what to do with the contents.
Later, after much experimenting and testing, I discovered that some canned food is more edible than others. Since 1998, I've added canned food to our regular menus. I found that canned artichokes are wonderful. Canned crab makes a passable crab cake. Canned carrots are good in carrot cake.
If you want your employees to prepare, help them add non-perishable food to their regular menus. Give them cooking demonstrations and recipes. Make it fun. Have recipe contests with fun prizes.
For more information on how to prepare for any emergency, visit Emergency Kitchen
