Healthy, natural cooking with whole wheat and grains

Santee sisters "get back to basics,"
learn how to acquire, use food storage
The San Diego Seagull, May 2003

Pam Crockett and Sandy Phelps demonstrate wheat cooking.

As military troops marched across the desert to Baghdad, East County women trooped to the Santee Stake Center Saturday, March 22. Organized by Santee 1st Ward Relief Society President Andy Harrison, the women of the Santee Stake were taught, fed, inspired and motivated by mini-classes, displays, and presentations, all geared toward demystifying emergency preparedness and food storage.

For most Latter-day Saints, food storage is familiar counsel. However, the admonition to "be prepared" may not seem particularly relevant to those who have not experienced disaster, war, or hardship firsthand.

Sue Price, education counselor from Santee 2nd Ward, observed that in a previous Relief Society activity, sisters were asked to bring their wheat grinders. Sister Price was amazed that a vast majority of the grinders (not the sisters) were antiquated models from the 1970s. "We need to share with the younger generation how to get back to the basics," she commented.

One member of the younger generation that is doing just that is Anondi Sanchez from Santee 4th Ward. Anondi and her roommates make each trip to the grocery store an opportunity to buy one food storage item. They've started an inventory of existing groceries, rotate according to shelf life and then use them in weekly meals.

Anodi assisted Cristina Evans and Genoveva Dantes from the Spanish Branch in demonstrating how using basic pantry ingredients such as lentils, beans, and vegetables (along with a few well-chosen spices) can satisfy even the hungriest of eaters.

Debbie Klay from Fanita Ward made Seven-Layer Bean Dip using that food storage basic beans! Try serving this at the next Elder's Quorum gathering, and it's quite possible that stubborn skeptics will become food storage enthusiasts. If the bean dip doesn't do it, try Andy Harrison's homemade cinnamon rolls using freshly ground flour - yummy!

The stereotypical belief that food storage is beef jerky and various strange beans was dispelled by Pam Crockett and Sandy Phelps. Pam and Sandy, guest presenters who hail form Utah, demonstrated how to make pancakes, stir fry and chocolate chip cookies - sneaking in various forms of wheat in hearty amounts. Attendees reluctant to let go of the common malaise - food storage fear -were relieved when Pam shared her story of conversion. After inheriting 10,000 pounds of wheat from her husband. she turned to her good friend Sandy for guidance. It appears that Sandy raised her family on wheat, believing it to be an economical and healthy way to feed a large and active crowd, while Pam had very little experience with wheat.

Fast forward to 2003, and through their combined efforts, Pam and Sandy have produced a cookbook, developed a presentation that is being requested by various organizations throughout the United States, and created a website, crockettscorner.com.

Resurgent interest in emergency preparedness can admittedly be attributed to the tumultuous political climate of today. But for some of the presenters, food storage, preparedness and thrifty living is a natural lifestyle. Vicki Cronk, demonstrating how to bake without electricity, said, "My grandparents and parents always used food storage and had basic emergency items." Being the mother of a disabled son, she feels strongly that her family needs to be aware of the basic emergency rules: have a place to meet in case of crisis; have fuel and food and be prepared. "A family emergency plan is not a luxury, it is a necessity.

And after attending the workshop held March 22, the women in the Santee Stake share this belief.