Released: January 11, 2007

With Storm Forecast, Stock Up to Eat Well

GARDEN CITY, Kan. – With a wintry mix of snow and ice in the forecast, stocking the pantry with ready-to-eat foods – and a manual can opener – can ensure nourishment in the event of a power outage or inability to travel, said Linda Walter, Kansas State University Research and Extension family and consumer science agent in Finney County, Kan. She is among those who lost electrical power during recent storms striking the Plains.

Since often there is no telling how long it will be until power is restored or roads cleared, Walter suggested eating perishable foods such as sandwich meat, cheese, salad greens, and leftovers first, so as not to waste them.

The internal temperature of a refrigerator or freezer will rise each time the door is opened, however, so she urged consumers without power to minimize the number of times such doors are opened.

Having a well-stocked pantry with ready-to-eat shelf-stable foods that can satisfy hunger and help maintain energy levels is typically an asset, but particularly so when a storm prevents a trip to the store or interrupts traditional cooking methods, she said. Examples of such foods include peanut butter, crackers, canned fruits and juices, vegetables (three-bean salad, for example), cooked canned lean meats, poultry and fish, cereal (eaten dry or with reconstituted dry or canned milk) and processed cheese products. Cooked food in pouches, such as fish, and dried fruit, cereal bars, and snack packs also provide nutrition. She also recommends having bottled water on hand.

Using alternative cooking methods such as camp stoves, outdoor grills, fireplaces or sterno-powered fondue pots, can make a power outage seem vacation-like, Walter said.

Beware of potential risks of carbon monoxide poisoning (linked in some cases to portable generators) and the risk of fire, which can occur when using a charcoal grill inside the garage or home, she said.

K-State Research and Extension food scientist Karen Blakeslee, who spends her working hours answering food-related questions, recommends buying single-serve foods such as small cans of fruit that have pull tabs for easy opening. This reduces the chance of leftovers, she said.

If infants are fed baby formula, be sure to have extra on hand to keep them nourished. This tip also applies to individuals who require special diets such as nutritional supplement beverages.

Check also on supplies of medications, pet food and personal items, Blakeslee said. Having at least a three-day supply of food and other essentials is generally recommended.

The American Red Cross web site, www.redcross.org, has excellent information on how to prepare for a disaster, Blakeslee said. It also has information on water storage and other disaster supplies to have on hand.

More information on food safety and preparation is available at local and district Extension offices and at www.oznet.ksu.edu  and www.oznet.ksu.edu/foodsafety. Cooking tips during storms and a grocery shopping list of non-perishable foods are at the Mississippi State University Extension Service Web site http://www.msucares.com/pubs/infosheets/is1351.htm. and the American Red Cross Web site: http://www.redcross.org/services/disaster/beprepared/food.html.

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by:
Nancy Peterson
nancyp@oznet.ksu.edu
K-State Research& Extension News