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.