Food Storage

Americans stockpile frozen pizza, causing potential shortage, amid coronavirus

It’s not delivery, it’s out of stock. The coronavirus pandemic has reportedly caused shortages on various items as people stock up on supplies as they shelter in their homes. This has created an increased demand for food items that can be stored for long periods of time without going bad. People apparently really like pizza. During the month of March, Americans bought $275 million worth of frozen pizza, Adweek reports. This is reportedly an increase of 92 percent from the same time period the previous year (some brands have reported increased sales of as much as 190 percent). According to Adweek, the increase in sales of frozen pizza is comparable to the recent rush of toilet paper. As news of the coronavirus and the impending shutdowns broke, Americans apparently stocked up on toilet paper, causing an increase in sales of about 104 percent. Ashley Lind, director of demand sciences at Conagra Brands which makes popular frozen pizza Celeste Pizza, told the outlet, “It’s not hard to imagine that many people are looking for easy, convenient solutions that are also crowd-pleasing family favorites. Also, when living in uncertain times—as many of us are right now—we’re seeing a rise in consumers turning to much-loved comfort foods. Frozen pizza checks a lot of these boxes for consumers.” The increased demand has caused some stores to struggle to keep the freezer section stocked. A spokesperson for Newman’s Own maker told Adweek that it doesn’t expect any major interruptions in supply in the near term, they did point that the company’s supply chain is stretched and that the supply chain’s supply chain is also stretched. The prospect of a frozen pizza shortage caused a reaction on social media, with some users seemingly jokingly comparing it to the same issues with toilet paper or hand sanitizer.

As more and more businesses and communities are opening up, this is probably water under the bridge now.  But, we’ll keep an eye on it..

A prepper reveals what she keeps in her pantry — and what you should have, too

Deborah D. Moore knows a thing or two about prepping her pantry for an extended period of time, having lived most of her life as a “prepper” before there was even a word to describe “prepping.” “When I was a newlywed, just 19 years old, we lived in Detroit,” explained Moore, the author of “A Prepper’s Cookbook,” in an interview with Fox News. “I heard there was a snow storm coming and we were to stay off the roads … I checked my cupboards and we had a half loaf of bread and two cans of soup.” As Moore told Fox News, she drove to a nearby market to pick up supplies, only to find chaos and enormous check-out lines. “I vowed that day to never have less than a week of food on hand at all times,” she said. “That was 50 years ago.” Shortly after that first wake-up call, Moore explained that she began tending a garden, and took up canning and preserving as a way to store her jams and produce. Since that time, she’s become something of an expert on the types of items everyone should have on hand, as well as in their “working” pantry (i.e., short-term pantry) and “retreat” pantry (long-term). So before you make another run to the grocery store, allow Moore to share a few of her top tips for buying and storing foods for an ideal pantry, as well as ultimately cooking those foods for a family dinner. “Everyone has a working pantry; it’s called a cupboard,” says Moore. “Once a person realizes the convenience of having food on hand, they graduate to a closet. I now have a room.” As Moore explained, the first things to think about keeping in a “working” pantry are the foods most commonly consumed within the house. “A person starts with what they like to eat,” she said. “’Store what you eat; Eat what you store.’ I coined that phrase over 30 years ago, and it still holds true.” That said, there are several items almost every pantry would benefit from having. In Moore’s opinion, that includes “flour, sugar, salt, yeast, cooking oil, and dry pasta,” the latter of which she calls the “most versatile” food in her pantry. (“It’s cheap and it stores VERY well,” she said.) “There should be foods ready to eat without cooking like beans, canned meats and fish, soup,” she added “A variety is essential to not getting bored. Add herbs and spices, cheese, jarred garlic, olives, pickles.” “The biggest difference is the amount and the method of storage,” explained Moore of her retreat — or long-term — pantry. “As an example, in the working pantry one might keep a 5-pound bag of potatoes; in the retreat pantry it would be a couple of boxes of potato flakes or dehydrated slices — shelf-stable food.” When allocating for a retreat pantry, Moore again explained that it’s best to start with preferred foods, but only if those are shelf-stable, and won’t be expiring for a very, very long time. To calculate what should be included, Moore recommended planning out a one-week menu, and then multiplying that by however many weeks one plans on “retreating.” “When I lived off-grid for seven years, we wintered in,” she explained. “I needed to have ALL my food supplies on my shelf no later than November 1. It took planning and it took keeping track of what we actually used.” In addition to kitchen supplies such as aluminum foil, plastic bags, paper plates, can opener, etc., Moore insisted people stock comfort foods, as long as those too are shelf-stable. “There’s nothing that says normal to me like Jell-O and fruit cocktail!” she said. “And popcorn.” And as a pet-owner, Moore urged anyone planning a pantry to remember that their furry friends will need plenty of supplies too. “Please, do not forget your pets,” she said. “My cat has his own storage space.” When it comes to crowd-pleasing recipes, Moore has more than a few ideas — which is why she shares over 100 of them in her new cookbook. But while she says pasta dishes and soups are the easiest for novice chefs, she says one of her favorite easy meals is “Chicken in a Nest,” which comes together in a flash. Click here to read the recipe, and more:

Some great info here!  Thanks Deborah!!  You can get her “A Prepper’s Cookbook” on in paperback.  In addition, here are a couple food storage sites we recommend:          🙂


Which foods should you stock up on in case of an emergency?

It seems like every time there are reports of a storm or any possible disaster or emergency that may leave people trapped in their homes for several days, the supermarkets understandably become crowded nightmares. Fortunately, it doesn’t have to be that way. Whether you’re waiting until the last minute or simply preparing in advance, there are plenty of items that every home should be stocked up on — just in case. And if you do have to venture out to the stores ahead of an emergency, you should at least know what to be looking for as you fight the crowds. According to, it’s a smart idea to stock up on certain types of non-perishable foods. The guidelines suggest stocking up on canned goods, dry mixes and other items that don’t “require refrigeration, cooking, water or special preparation.” The website recommends keeping obvious items like “ready-to-eat canned meats, fruits, vegetables and a can opener” — preferably a manual one — readily stocked. Other food items on’s list include peanut butter, dried fruit, canned juices, non-perishable pasteurized milk, high energy foods and food for infants. It’s also a good idea to have eating utensils handy, the experts say. The site recommends keeping these foods in covered containers for protection, adding that it’s probably not safe to eat food “from cans that are swollen, dented or corroded, even though the product may look safe to eat.” Lastly, if the power does go out, it’s recommended to leave the refrigerator and freezer shut as much as possible. “The refrigerator will keep food cold for about 4 hours if it is unopened,” the site states. “Refrigerated or frozen foods should be kept at 40° F or below for proper food storage,” explains. “To be safe, remember, ‘When in doubt, throw it out.'” Dr. Carl Batt, a professor of Food Science at Cornell University’s Department, had previously also detailed the five items he would choose to keep in his personal shelter, in terms of those that resist spoilage, or provide the necessary protein and nutrients. He also reiterated that canned food, while it does “last a long time,” is not safe to eat once the “can is compromised,” he said. “Sometimes they rust from the outside in because of moisture; other times the acids in the food cause the can to corrode,” Batta said, noting that this is especially the case with high acid/low pH choices like tomatoes. However, “once [any] can is open, all bets are off.” Click here for more info from

And here are a couple other sources we recommend: