Bunch of other stuff too, that's just what's down in the cellar.
Well that's already a good start
Some say you need a 3 month margin/buffer of supplies
We are planning on 3 months, all of the shelf stuff is mostly just to add protein and flavor to the 40+ kgs of rice and 40ish kgs of pasta. On special days we'll open a couple of cans of spaghetti loops, the boys really love those things.
Ultimately you might want to look for protein source supply outside of commercial supply chains
Because "what if"
I' starting to not be sure that 3 months will cut it, I'm starting to ponder a worse case scenario
Of course we're not there yet, that's a given, and chances are... Hm. "chances are". We don't know, that's for sure. There's the virus, there's the mostly foreseeable economic and financial ripple effect... And then, you have the unknown, the unforeseen worsening, in a too weak to handle it environment
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