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A NOTE FROM EPI How to Stock Your Kitchen for the Coronavirus Era Dear Epi Reader,
As a new coronavirus spreads across the world and government officials warn that things may get worse before they get better, it’s only natural that our minds will race. We worry about getting sick, and about our family getting sick, and we try to imagine what it would be like to take social distancing measures—whether that means working from home, or going into isolation for 14 days.
It’s a lot to think about. And at Epi, we’re thinking about the issues related to food and cooking. Should we all be stockpiling a 14-day supply of food? If we are asked to stay at home awhile, how should we ration our food? How do we make sure that we can feed ourselves for a couple of weeks without going to the grocery store, but not go overboard and end up with two hundred cans of chickpeas?
We developed a 14-day meal plan of pantry dinners to address that last question. As for the rest, we asked an expert and compiled her answers in a guide to preparing your pantry for times of emergency. Check it out, and remember: this is about planning, not panicking. GET THE GUIDE
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