Provident Living
Newsletter
February 2008
Volume 1; Issue 1

Dear Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.

We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.

We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve. 

We realize that some of you may not have financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow. 

May the Lord bless you in your home storage efforts. 

The First Presidency

Gardening Workshops
Thanksgiving Point is offering workshops taught by Utah State Extension Service Advanced Master Gardeners. Cost is $5 and each class lasts for fifty minutes.

Saturday, March 8th 
9:00 am - Growing Vegetables: Learn the basics of vegetable gardening, what to grow, when to plant and how to care for these veggies.

10:00 am - Vegetable Gardening in Containers: Don’t have room for a vegetable garden? Learn what you can grow in containers!

11:00 am - Starting Seeds: Learn the do’s and don’ts of seed starting.

Saturday, April 26th 
9:00 am - Vegetable Gardening: Learn the basics of vegetable gardening. Topics will include variety selection and planting times.

10:00 am - Starting Seeds: Save money by learning to start your own plants from seed.

11:00 am - Growing Herbs: Learn to grow herbs and some hints on using them to spice up your cooking.

12:00 noon - Growing Melons: There is nothing quite as delicious as a homegrown, vine-ripened melon. Learn the tricks to grow these great treats.

1:00 pm - Totally Tomatoes: Get great satisfaction out of being able to grow season great tomatoes.

For workshop registration go to www.thanksgivingpoint.com then click on education, or call (801) 768-7443
Three Month Storage 
Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.

Food Storage Tips 
  1. Build up a supply of high protein foods first, such as peanut butter, tuna fish, and beans.
  2. Store oil and peanut butter in the refrigerator.
  3. Store food on shelves or on raised platforms rather than directly in contact with concrete floors or walls to avoid moisture damage.
  4. Food storage rooms should not contain any appliances with running motors.
  5. If you have a meal that your family enjoys, buy double or triple the ingredients when you go to the store. This will build your food supply with things that your family likes to eat. 
Cannery Dates 
Welfare Square Cannery (801-240-7370)
Salsa March 31

Murray Cannery (801-266-1460)
Boysenberry Syrup Feb.27th
Cream of Mushroom Soup March 7th
Ground Beef March 25, 26, 27, 28

Sandy Utah Home Storage Center Dry Pack (801-561-8104)

Products available: 
Product            Weight - Price
Apple slices          1.3 - 5.19
Beans, black          5.6 - 4.26
Beans, pinto          5.0 - 3.30
Beans, white          5.3 - 3.39
Carrots                  2.8 - 7.06
Cocoa Mix, Hot      5.8 - 6.29
Flour, white          4.8 - 1.90
Fruit Drink Mix      6.6 - 7.06
Macaroni              3.4 - 2.84
Milk, non-fat, dry      4.1 - 12.09
Oats, quick              2.7 - 1.84
Oats, regular          2.7 - 1.84
Onions, dry               2.8 - 6.83
Rice, white              5.7 - 2.89
Spaghetti                  4.5 - 3.79
Sugar, granulated      6.1 - 2.78
Wheat, hard red      5.8 - 2.06
Wheat, white          5.8 - 2.00

LaRue’s Casserole 
1 Box Macaroni & Cheese
1½ Lbs. Hamburger
1 Onion (Chopped)
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
Grated Cheese

Cook macaroni. Set aside. Brown hamburger and onion. Add soups & cheese packet from mac & cheese package. Stir in macaroni. Pour into casserole dish. Bake 20-30 minutes @ 350 degrees. Cover with grated cheese.