The LDS church definitely is adherent to one year of supplies on hand in the household. I have known a few families over the years and that is their goal. The church also has large warehouses of inventory in Utah to service the greater community. if a family loses their house, the church supposedly will lend them products out of the warehouse to cover the family until it gets back on their feet. They also have a very large investment fund that until recently was quite secret as it its holdings in case cash is needed. Tithing is mandatory in the LDS church so there is pretty good cash flow into the church. For folks like myself who backpack, much of the bulk dehydrated food comes out of Utah along with some of the MRE type products. My guess is the production facilities were built to service church needs but fill in with orders to anyone who is willing to buy the product and remote members. Its far less expensive to buy in bulk cans. In addition to the staples many outfit sell bulk premade meals. They are usually scoop and dump into pot of boiling water, high salt and simple carbs. I break down the cans with a vacuum sealer and oxygen absorbers. If kept dry the vacuum sealed stuff keeps for a long time. Note not all dehydrated products are great substitutes, dehydrated eggs being one of them. Nido which is full cream milk powder is pretty good for cooking but definitely not easy to confuse with fresh milk.
I understand keeping supplies around for a "shelter in place" situation in general is a good thing to do but not sure of the linkage of bottled water to the virus. I as a rule have the 14 day supplies in the house and have for years. I keep an inventory of bulk dehydrated foods from the years I was making frequent backpacks of the Appalachian Trail, that was over 10 years ago but I continue to do so. Buying fresh veggies for much of the year for one person is wasteful as most fresh products have limited shelf life. There is minimal loss of nutrition with properly dehydrated foods compared to fresh so I rotate the stock by using them to cook routinely. Note that I tend not to buy dried (versus dehydrated) veggies or beans as I have found that they take a lot time and fuel to cook with. Generally dehydrated veggies are precooked prior to dehydrating. Not much of an issue cooking over a woodstove but a big one when backpacking.
I understand keeping supplies around for a "shelter in place" situation in general is a good thing to do but not sure of the linkage of bottled water to the virus. I as a rule have the 14 day supplies in the house and have for years. I keep an inventory of bulk dehydrated foods from the years I was making frequent backpacks of the Appalachian Trail, that was over 10 years ago but I continue to do so. Buying fresh veggies for much of the year for one person is wasteful as most fresh products have limited shelf life. There is minimal loss of nutrition with properly dehydrated foods compared to fresh so I rotate the stock by using them to cook routinely. Note that I tend not to buy dried (versus dehydrated) veggies or beans as I have found that they take a lot time and fuel to cook with. Generally dehydrated veggies are precooked prior to dehydrating. Not much of an issue cooking over a woodstove but a big one when backpacking.
