May 3-9 is EP/DP Week in BC (Canada): Emergency/Disaster Preparedness week…
I’m not a fan of “weeks” or “days” because I think all should be prepared all the time, but let’s leverage on this and the fact that we had a huge earthquake just a few days ago in Nepal and take a few minutes per day this week to take inventory of where you stand:
Ask yourself, your family, friends, workplace colleagues and neighbours the following questions:
Apart from the above questions, why don’t you spend this week playing “games” with your family, co-workers and friends creating “what if” scenarios and hazard/vulnerability/assets hunt?
I’ll be reviewing my pantry (checking my rotating system to ensure I have enough of each food and I’m consuming the canned food in the right order); I’ll be checking the different bags/boxes where I have the emergency and disaster supplies, checking the water, the tools, the flashlights and the radios to make sure all are updated and work…I will also spend the week playing games with my children and partner and I’ll distribute a small brochure I made: both at work and around my neighbourhood.
If you have the time, try having a potluck at home and invite your neighbours: topic to discuss? How well prepared are we? Who is who and what are our assets and vulnerabilities? How would we signal others if we are in danger and need help? How can we ensure that our kids and other vulnerable people and pets are taken care of in case a disaster strikes home when we are away?
Have a wonderful week and report back how your EP/DP went!
Back to make feta cheese…time to cut it and salt it!
(another way to be “prepared, not scared” is to build resilience around your family by making things at home, such as the things we take for granted: I’ve been playing with canning, dehydrating, yogurt, cheese and bread-making for a few years now, and always find a new thing to tackle and involve my three boys…
BTW, I am always concerned about waste and how else to use the whey that’s left behind when I make either yogurt or cheese. I usually use it for fermenting food or soups, but found this today for those who make cheese at home: http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/