A Recipe For Disaster

By Jessica Alpert (@jessprk)
Aug 13, 2009, 1:23 PM
1 Comments

Photo by Jessica Alpert

This week on Radio Boston, we are discussing emergency preparedness. When the “Big One” hits, whether it’s a hurricane, flood or even a earthquake, will Boston be prepared?

Yesterday two local representatives from FEMA came to the station to talk about their various public education programs as well as drop-off a backpack full of supplies and rations. Buried in the flashlights, ponchos, and thermal blanket (we go through the bag’s contents HERE), was a pack of bars wrapped in an air-sealed plastic bag. The “rations” are intended to keep individuals alive for at least a few days. The instructions definitely don’t inspire the foodie in me but at least they get to the point: “Eat one bar every six hours per person. Eat in small pieces.”

Makes me think: is there any way to create a delicious “shelter ready” snack? Perhaps a cold bean salad sprinkled with oregano and thyme? Or a simple, blender-free version of gazpacho?

Here is the scenario:

Boston has been hit by a vicious hurricane. Your house has no electricity or gas. Your emergency kit includes a healthy amount of canned goods and myriad spices. Since you are super prepared, you even have access to a mini camp stove that, in happier times, you lugged to New Hampshire for a weekend of hiking. Your family is hungry and all eyes turn to you. What’s on the menu?

Submit your dish suggestions below or email them to: prk@wbur.org Don’t forget to tune in to Radio Boston this Friday and Saturday at 1pm when we discuss Emergency Preparedness: Is Boston is ready for the “Big One?”

Previously On Public Radio Kitchen…

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Your Comments

It’s funny you bring this up. We’ve been through this type of planning several times in our own house and have made sure we have plenty of supplies.

We usually have warnings of hurricanes so if it were serious situation, like New Orleans, we’d evacuate. If it were something that would simply keep us holed up for a few days, it would be much easier.

In a crisis I wouldn’t be too worried about menu planning. I’d be more concerned about rationing resources so that there’s enough food for the duration.

First, we’d try to eat whatever is in the fridge or freezer before it goes bad. Then, we’d raid our garden and eat raw foods or maybe salads. Later we’d shift to dry foods like peanut butter sandwiches. We do a tremendous amount of canning in the summer so that would surely help.

I think a more difficult situation would be a several month voluntary quarantine for H1N1. You may still have electricity but you’d be sick and need a lot of supplies ranging from food to personal hygiene products.

I’m glad you brought this up. It’s extremely important to help families prepare for any type of hazard.

Posted by El on August 19, 2009, at 12:41 PM

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