My church encourages its members to have on hand one year’s supply of food in case of emergency.  The Covid-19 pandemic affirmed that food storage isn’t a fool’s errand.  After being counseled my whole life, and after six months of Covid, I finally started acquiring food storage.  Not just staples, but things I would enjoy and that would be good for me.  Canned: refried beans; sweet potatoes; mackerel; sweet corn; green beans; mandarin oranges; spaghetti sauce; diced tomatoes; black beans.  Baking: flour; sugar; brown sugar; baking powder; corn meal; cassava flour; vegetable shortening; a gallon of vegetable oil; a gallon of corn syrup.  Spices: garlic; onion; cinnamon.  Bouillon cubes for chicken and beef broth.  Pasta: angel hair (my favorite).  Bottled water.  Powdered milk.  A stove in a can.  Two hundred tea candles and pint-jar lanterns.  I hope I don’t have to find out how long these stores, combined with their own, would last Mom, Dad, and me.  But I have them just in case, in boxes, on shelves in Mom’s basement cold storage room.