Washougal, WA — If asked the question ‘what’s cooking’ at Washougal schools, the answer may surprise you.  Washougal School District (WSD) is implementing a new approach for school meal service, with restaurant style, scratch-made, healthy, and nutritious food available for students and employees. 

“At the end of the day it is really about the desire to provide our students with high quality, delicious, homemade meals,” said Mary Templeton, WSD Superintendent.  “This program builds on our efforts to achieve our mission to know, nurture and challenge all students to rise.  It is important for our students to know they are loved and cared for and we know food nourishes the body, the mind and the spirit.” 

The work toward this change began in early 2020 with Templeton along with WSD Business Manager Kris Grindy and Career and Technical Education Director Margaret Rice researching schools across the country who were moving in a similar direction.

Grindy and Rice met with a local chef to start a needs analysis and survey of school kitchens.

“The main goal was to create a transition plan based on his findings and help us work through this complex transition, which included hiring an Executive Chef Supervisor to lead our own Culinary Staff,” explained Rice.

At the end of July, the district hired Chef Chris Youngren to lead the new Culinary Services team.  Youngren has worked in the culinary business for more than 20 years. Her career started in restaurants, but she has worked extensively in schools, most recently for the Stevenson-Carson School District.

“Our goal is to transition our former Nutrition Service program into a Culinary Service Program that prepares meals with love and care for our students from scratch; meals we would be proud to serve our own families at home,” said Rice. “By doing this we will continue to work toward building a more inclusive culture/community, one where people sit down and eat together, share stories, and laugh while filling their stomachs.”

Meals
www.resultsfitnesstraining.com

Even without students in classrooms, Culinary Services is already working with fresh produce and scratch cooking to provide meals for the district children, which are free through December.  This program, funded by the Federal Government, is available at no cost to any child 18 or under. The District will return to charging students for reduced and full-price meals starting in January, unless the federal program is extended. 

In the past, the food program meals were created with previously frozen foods. Now the ingredient quality is better, and all the meals are fresh.  “This means we are starting with high quality ingredients,” explained Chef Youngren. “For example, we might purchase a ham and slice the meat for our deli sandwiches ourselves ensuring a higher quality product than what we might get if we purchased deli meats already sliced.  Everything is being cooked in our central kitchen at Gause Elementary and then cooled immediately and prepared for distribution.”

Adjustments were made to the take-out model of delivery so families can easily reheat the meals to eat right away or freeze it to be eaten later.  Meals include reheat instructions and are packaged in containers that can be used for reheating.  Take-out bags include handles, which makes it easier for students and their families to carry several meals at once.

Washougal families who have not yet completed a Free and Reduced-Price Meal application form for the 2020-21 school year are encouraged to do so.  This application needs to be resubmitted each school year.

“In addition, there may be families in our community who have never thought to apply, but who may qualify if their circumstances have changed due to the COVID crisis,” said Grindy. “Families are asked to apply before October 15, but can still apply any time during the year, especially if the family experiences a change in situation that may qualify them later.”  To apply or reapply, even for those currently receiving meals, go to http://www.washougal.k12.wa.us/food-services/.  The Washougal School District is an equal opportunity provider. 

And while students have not yet returned, WSD employees working in buildings or offices are getting the opportunity to order and buy these meals too.

“Staff are invited to pre-order and purchase meals that will be available each day in all buildings at lunch time (11am-1pm),” explained Rice.  “If they work in a District building other than a school, they come by the closest school to pick up their meals.”  Staff meals are charged at the adult price, and the additional participation provides additional revenue that the culinary program will use to continue future innovations and investments. 

Feedback from customers has been positive, with comments about how fresh and tasty the meals are.  “We are also getting good suggestions to improve the service,” said Chef Youngren. “For instance, we have been asked to include more condiments and plastic silverware.  We had in our minds that meals would be eaten at home and those items would not be necessary, but for instance, we are now serving staff in our buildings and they need those things.  We are taking this time to listen and adjust to be ready when we are all back together again in the schools.”

Meals
Preparing food.

According to Rice, a key to success will be providing an excellent product at an excellent value. 

“We want our food quality to match up with other restaurants, to be just as good but not as expensive,” she said. 

A regular priced lunch at Washougal High School is $3.40 and adult meal cost is only $4.50.

“Once our students return to school, they will be greeted with the smell of delicious food cooking,” said Templeton. “Meals will be a higher quality and more restaurant style food.”  

Menu items will include items such as teriyaki rice bowls, bento hummus boxes, pulled pork sliders with coleslaw, Taco Tuesday, and even chicken and waffles.  You only need to step into the school kitchen to experience the welcoming smell of fresh pizza coming out of the ovens to understand the difference.

Another change students will see is the Culinary Services staff wearing chef coats as they prepare and serve meals.  “We are professionals and we want staff to look like the professional team they are,” said Chef Youngren. “These folks work hard and deserve respect for making these meals with love and care. Our staff is extremely excited to be a part of this new Culinary Services model.  They are looking forward to the direction it is going and proud to be a part of it.  Everyone is excited, onboard, and willing to do whatever is needed to make sure we can meet our goals of this program.”

“It is exciting,” said Glenda Huddleston, Culinary Services Server 1. “It just feels better to actually be cooking and serving fresh food.  And it tastes good!”  Staff involvement includes the use of their recipes. Culinary Services Server 2, Linda Manire’s fresh pineapple salsa and pico de gallo recipes were used for a recent Taco Tuesday meal.  

Rice, as WSD CTE Director, is playing a large part in the development of the new meal service program.  “My role is to see the bigger picture as well as watch the fine details,” she explained. “I’m helping guide the program in the direction we want it to be in the future.”  Long-term, WSD would like to build in the opportunities for WHS culinary students to learn and grow their skills working with Culinary Services staff in partnership with their teacher, Chef Brenda Hitchins.  Eventually they would like to leverage partnerships to develop and establish a registered Youth Apprenticeship Program.

“We hope our students will enjoy the food more and that less students feel they need to bring lunches to school,” Rice said. “As a parent, I remember the added stress of trying to get a healthy, yet delicious meal together every day for my child and we would like parents to know that we have their backs. We want the food they eat here to be some of the best meals they had all day. We’re creating a food experience, one where folks look forward to what is on the menu for the next day and they are talking about it.”

“The highest compliment will be when students are posting photos of their school lunch on social media to tell others how yummy is,” Rice added.  

Meals
Getting pizza out of the oven.

Camas, WA — The Hammond Kitchen & Craft Bar isn’t quite letting go of the season just yet with a stunning late summer menu offering.

One of the most exciting of these offerings is the Vegan Spaghetti + Meatballs, which is a completely plant-based dish made with mushroom and rice meatballs, herb roasted spaghetti squash, vegan smoked Gouda, pesto, shallot blackberry gastrique, harvest vegetable marinara, and vegan Parmesan. $23.

The Kalbi Chicken salad comes with natural wood grilled chicken breast, a Kalbi marinade, late harvest fruits and berries, Napa cabbage, arugula, Portland creamery chèvre, toasted almonds, mango dressing and toasted seeds. $18.

The fresh ora king salmon is wood grilled with sweet pepper butters, and comes with roasted corn avocado relish, jasmine rice, and fresh vegetables. $30.

For starters, the coconut prawns are coconut flake and macadamia nut crusted, served with mango coulis, sriracha aioli, and sweet chili sauce. $16.

Also on The Hammond small plate menu is the tomato jam toast, made with house made focaccia, Portland creamery chèvre, roasted garlic, slow roasted heirloom tomatoes, basil pesto and pecorino. $9.

For desserts, try the vanilla bean ice cream with fresh peaches, Peach Buckle or the Grasshopper, which is a pot de crepe, made with marshmallows and a a rich chocolate ganache. The Hammond chefs really delivered on these decadent desserts.

And the H Speciality cocktails include the Fall Manhattan, Flower Power, Unicorn Tears, The 2020 Remedy, Midsummer Night, and Holding On To Summer.

The Hammond offers dine-in service, as well as takeout. You can order online at https://thehammondkitchenandcraftbar.com — they are located at 4857 NW LAKE RD #200 — CAMAS WA 98607 — 360-954-5620

Hammond
Vegan Spaghetti.
Hammond
Grilled ora king salmon.
The Hammond
Vanilla Bean Ice Cream and Fresh peaches.

Salud Wine Bar has some great specials this week — through Saturday. 

Chicken Marsala:

“I like to make my Chicken Marsala a little different than everyone else. I first take some golden, crispy, pan-fried chicken, then mix with my mushroom-filled creamy Marsala wine sauce and a good kick of garlic.  Served over a bed of penne pasta, this Chicken Marsala is a delicious treat,” said Salud’s Chef Tony. 

This dish is accompanied with their Salud Side Salad and House made Bread: $15.00

Saturday Smoked Meat (served while supplies last): 

This Saturday, Salud will be serving their ever popular Bacon Wrapped Smoked Meatloaf.  Served along side sweet corn, and a dash of mashed potatoes, as well as the Salud Side Salad and their House Made Bread: $20

You may want to get reservations in ASAP.

For their menu, go to: www.saludwine.com/menu

Please make reservations: www.saludwine.com/online-reservations or call 360-787-2583.

Each dish is available for takeout.

Starting next week they will be open on Tuesdays, as well.

Don’t forget they ALWAYS have Wine Specials, Every Week!! 🍷

Lastly, Please help them by practicing proper CDC guidelines.

They ask that you please wear a mask into the establishment, and wear it anytime you aren’t seated. Also please use hand sanitizer and practice proper social distancing.

Coming Soon – 👨‍👩‍👦‍👦 Family Dining in our Main Dining Room – Mid to End of September!

There are many people who for health or fitness reasons are turning to a gluten free diet, and these almond flour paleo tortillas are an excellent substitute for my favorite homemade flour tortillas.

Rolling out homemade flour tortillas has been a family event for my sons and I since they were toddlers, but in an effort to eat better, I continue to search for healthier eating options. We’ll still continue rolling out flour tortillas, which we make with olive oil, but these almond flour versions are very tasty.

These thin soft shell paleo tortillas are made in five minutes, and require no rolling. They are made by blending almond flour, tapioca flour, avocado oil, salt and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a favorite breakfast burrito! It’s easy, versatile, fool proof, and delicious.

I got this recipe from www.paleoglutenfree.com and made some tweaks that work better for me.

Ingredients:

  • 1 cup almond flour — recommend Bob’s Red Mill
  • 1 cup tapioca flour can sub with arrowroot — recommend Bob’s Red Mill
  • 1 cup coconut milk or any other milk
  • 1/2 cup olive oil or avocado oil (avocado oil tastes a bit better)
  • 1/2 teaspoon sea salt
  • Olive oil or avocado oil for cooking

Blend in the ingredients together. Turn on your stove to medium heat, and in a cast iron skillet, or skillet of your choice, place some oil. Once properly heated, pour the batter onto the skillet. Turn the tortilla when the top side bubbles up, and watch it closely so it doesn’t burn.

This recipe yields 8 medium size tortillas. We love it!

The batter can keep for up to a week in the refrigerator in a tight container.

Sjostrom
www.champpizza.com

What is Paleo Diet? Information from the Mayo Clinic …

According to the Mayo Clinic, a paleo diet is a dietary plan based on foods similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.

A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts and seeds — foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These foods include dairy products, legumes and grains.

Why you might follow a paleo diet

You might choose to follow a paleo diet because you:

  • Want to lose weight or maintain a healthy weight
  • Want help planning meals

Details of a paleo diet

Recommendations vary among commercial paleo diets, and some diet plans have stricter guidelines than others. In general, paleo diets follow these guidelines.

What to eat

  • Fruits
  • Vegetables
  • Nuts and seeds
  • Lean meats, especially grass-fed animals or wild game
  • Fish, especially those rich in omega-3 fatty acids, such as salmon, mackerel and albacore tuna
  • Oils from fruits and nuts, such as olive oil or walnut oil
Tortillas
Almond flour paleo tortillas.

Salud Wine Bar in downtown Camas is offering two specials this week: Gnnochi with creamy gorgonzola sauce and Smoked London Broil.

You can see their full online menu at www.saludwine.com/menu and make reservations at www.saludwine.com/online-reservations or call 360-787-2583. Each dish is available for takeout, as well. These specials are served Wednesday through Saturday while supplies last:

Gnocchi with Creamy Gorgonzola Sauce, Mushrooms and Ham

“Just writing this post makes me hungry,” said Salud chef, Tony Dotson. ”I love Gorgonzola or any blue cheese for that matter! I know it is not for everyone but if you are into blue cheese then you definitely have to try this. I first make a creamy Gorgonzola sauce and add in some sauteed ham and mushrooms. It’s then all tossed with the gnocchi for a bit of creamy deliciousness on your plate.”

The gnocchi dish is accompanied with the Salud side salad and house made bread: $15.00

Saturday Smoked Meat (served while supplies last)

This Saturday, Salud will be serving Smoked London Broil. This tasty meal comes with their garlic mashed potatoes and green beans with bacon (bacon makes everything better!). It’s accompanied with their Salud side salad and house made bread: $20. You may want to get reservations in ASAP because when they’re we’re sold out, they’re sold out.

Don’t forget they have weekly wine specials.

Reservations are recommended for any of these specials.

Lastly, Please help them by practicing proper CDC guidelines: They ask that you please wear a mask into their establishment, and wear it anytime you aren’t seated. Also please use hand sanitizer and practice proper social distancing. Thank you and Salud!

Coming Soon: Family dining in the Salud main dining room — mid to end of September!!

New flavors are coming to Downtown Camas! To bring some extra culinary excitement to the community in September, participating downtown restaurants will be offering Fair Food Week from September 4th – 11th and The Secret Menu Event from September 15th – 30th

Fair Food Week:

Since Camas Days and the Clark County Fair couldn’t happen this year, Downtown Camas restaurants are offering nostalgic and much-missed fair foods and treats on their menus for a full week starting on First Friday, 9/4. Funnel cakes, mini corn dogs, ice cream, caramel apples, cannolis just to name a few. There will even be cotton candy margaritas and Smoked BBQ ice cream to add unique twists to traditional fair options.

“We’re wanting to bring some fun and unique dining options to downtown and add a little extra zest to late summer,” says Carrie Schulstad, Executive Director of the Downtown Camas Association. “We have amazing restaurants and coffee houses that are working so hard to serve the community during these challenging times. We want to take advantage of the good dining weather and we truly hope people enjoy all the food options and have fun with it. You can have something new to try every day in September!”

The Liberty Theatre will also be serving their famous popcorn on First Friday and Saturday (9/4 – 9/5from 5-8pm and Caps N’ Taps will kick off the Fair Food Week with free fair games out front of their taproom during the evening. Cedar Street Bagel Co will be selling “Clark County Fair” scent candle wax melts with notes of cotton candy, funnel cakes and deep fried twinkies.

Fair Food Week participating restaurants and offerings:

  • A Beer At A Time – Giant pizza by the slice and giant pretzels with beer cheese and stone ground mustard
  • Adams Street Bar & Grill – Ribs with beans and Pulled Pork Mac & Cheese
  • Caffe Piccolo – Nachos (with jalapenos or salsa)
  • Cake Happy – Cake in a Jar, ice cream sandwiches, caramel apples
  • Cedar Street Bagel Co. – Peach hand pies and organic lemonade made with lemonade-ice cubes (add mango or blackberry as desired!) 
  • Feast 316 – Smoked BBQ ice cream with corn flake crusted chicken tenderloins
  • Grains of Wrath – Cotton Candy Margaritas
  • Hidden River Roasters – Cold brew floats, root beer floats
  • Liberty Theatre – Popcorn served First Friday and Saturday (9/4 – 9/5from 5-8pm
  • Mesa – Churro fried ice cream with chile infused caramel and Mexican spiced chocolate topping options
  • Mill City Brew Werks – Mini corn dogs, funnel cakes, churro-doughnuts
  • Natalia’s Cafe – Candied bacon on a stick
  • Salud Wine Bar & Italian Restaurant – Mini cannolis, zeppole (filled Italian donuts)
  • Squeeze and Grind – Chocolate malt milk and Oreo cookie shakes
  • Tommy O’s at the Camas Hotel –  2 offerings: Kalua pork loaded fries all week and Malasadas (Hawaiian donuts similar to elephant ear flavors) on Saturday 9/5 from 10am-2pm

For all the details, visit https://downtowncamas.com/event/fair-food-week or https://www.facebook.com/events/767789633978388/

Camas
www.lilyatelier.com

The Secret Menu Event:

For two weeks starting 9/15, participating Downtown Camas restaurants will offer secret menu items. Just ask for the secret menu offering and it will be a surprise until it is brought to your table. Items will be available for takeout as well. The goal is to bring new flavors, fun engagement for customers and some culinary adventure to the community.

Secret Menu Event participating restaurants:

  • A Beer at a Time
  • Cake Happy
  • Feast 316
  • Grains of Wrath
  • Nuestra Mesa
  • Mill City Brew Werks
  • Natalia’s Cafe
  • Salud Wine Bar & Italian Restaurant
  • Tommy O’s at the Camas Hotel

For all the details, visit https://downtowncamas.com/event/the-secret-menu-in-downtown-camas or https://www.facebook.com/events/952797335195521

Wednesday afternoons in Camas are special during the warmer summer months because of our Camas Farmer’s Market. It’s a weekly event booked on my iPhone calendar as I look forward to greeting local farmers, florists, and vendors because everyone is so friendly, the fresh produce and products are treated with care, and its organizers work so hard to make it all happen.

The farmer’s market is a non-profit that has grown over the years to a successful seasonal enterprise that is typically filled with live music, food vendors, farmers, and other merchants who are dedicated to serving fresh food and a fun time. For years, typically, the market has fun events to entertain kids and tables to sit and relax. For years, it’s typically been a well-attended activity.

Then the virus hit.

At first, the City of Camas was reluctant to issue a permit for the market to event start in 2020 given the corona virus. But, after much lobbying and demonstrating they could do this safely, farmer’s market organizers made it work, and they opened in June, about a month later than planned.

Does the market resemble what it typically looks like? Kinda.

The booths are physically spaced, the traffic is re-routed to maintain personal space. Face masks are required, and there are just 15 vendors.

Farmer’s
www.artfuljuxtaposition.com

But its heart is still there.

The hard-working farmers, bee keepers, florists, picante sauce makers, and sweet treat specialists are there each week ready to serve you quality food. And, even though attendance is lower, the market organizers say the vendors are making more money this year than in years past.

The typical food vendors aren’t there out of respect to the existing downtown Camas restaurants who hav

It’s an event I enjoy. I love greeting farmers and buying up strawberries, blueberries, zucchini, cauliflower, beets, carrots, applies, and peaches. It’s a weekly bounty for which I am very grateful.

The Camas Farmer’s Market is open each Wednesday from 3-7 pm on 4th Avenue in front of the Camas Public Library. Pay them a visit, buy some fresh produce, flowers or treats, and tell them THANK YOU.

Sincerely, Ernie, the Editor and Publisher.

Farmer’s
Lots of fresh produce.

Tommy O’s at the Camas Hotel is offering a new Happy Hour menu now, and it includes some fan favorites like the Kalua Pork Quesadilla.

Tommy O’s, which has stayed open throughout the pandemic with takeout and delivery services, has resumed dine-in service while meeting all COVID-19 state-mandated safety guidelines. They also offer outdoor seating.

Happy Hour is from 2-5 pm Monday through Saturday, and the HH menu comprises the following:

  • Kalua Pork Quesadilla: $5
  • Coconut Crunchy Shrimp: $6
  • Meatballs: $5
  • Kalua Pork Sliders: $5
  • Caesar Salad: $5
  • French Fries: $4

Happy Hour drinks:

  • HH White Wine: $5
  • HH Red Wine: $5
  • HH Tap Beer: $5
  • HH Cocktail: $5

Tommy O’s at the Camas Hotel is located at 401 NE 4th Avenue, Camas, WA 98607.

Visit https://www.toasttab.com/tommy-o-s-the-camas-hotel/v3 to order takeout.

Phone: 360.833.0115

Tommy
Coconut Crunch Shrimp.

Salud Wine Bar continues their third anniversary celebration this week by holding over the Pasta special, due to high demand. Also what’s a better celebratory smoked meat than Prime Rib? Wait until you try Tony’s special twist.

Please make reservations: www.saludwine.com/online-reservations or call 360-787-2583.

Following are this week’s (August 10th) Dining Specials at Salud: (Full Menu always available as well Wednesday through Saturday) www.saludwine.com/menu

Each Dish is Available for Take Out/To GO.

Italian Dining Special – Served Wednesday thru Saturday while supplies last:

Penne alla Vodka – A fantastic and authentic Italian cuisine that I (Tony) love!. Like its name suggests, this is a pasta dish made with Vodka and Penne pasta. It is prepared with Garlic, Prosciutto, Tomatoes, and finished with my own Vodka/Cream/Parmesan Sauce. .Accompanied with our Salud Side Salad and House made Bread $15.00

Saturday Smoked Meat (served Saturday while supplies last):

This Saturday, Salud will be serving their wonderful, juicy, Prime Rib. First, they take the Roast and deep season it with fresh roasted garlic and rosemary. They then coat and rub with celery salt and pepper, and then it’s smoked for hours with a sweet cherry mesquite wood mix, smoked to a nice medium rare to hold all the juices in. Meal is served with Roasted Baby Potatoes and Mini Carrots, House made Au Jus, and for a kick, horseradish. Meal also comes with the Salud Side Salad and House made Bread. All this for $25.00 – You may want to get reservations in ASAP, when it’s sold out, it’s sold out.

Don’t forget, they ALWAYS have Wine Specials each week!!

Reservations are recommended for any of these specials. Please let them know when making reservations if you’d like one of these specials and which one.

Lastly, Please help us by practicing proper CDC guidelines. Salud asks that you please wear a mask into our establishment, and wear it anytime you aren’t seated. Also please use hand sanitizer and practice proper social distancing.

Salud
Penne Alla Vodka

This is Part 2 of our Being Prepared series, which focuses on water storage. Provident Living provides some great insight on being prepared.

Do you have enough water stored for you and your family in the event of an emergency? If so, is it stored properly? Adults need to drink at least two quarts of water each day. There are four quarts in a gallon. And, if you add in other needs, such a water for cooking, cleaning, etc. you really need one gallon per day per person. Children, nursing mothers, and ill people may need more. Additional water is needed for food preparation and hygiene—for a total of one gallon per adult per day. Experts recommend storing a two-week supply as a minimum. For an adult, that’s 14 gallons (53 liters).

A gallon of water weighs about 8.3 pounds. Water is not easy to transport because it is so heavy. That means your emergency water plan should account for that.

Keep these items in mind when you are planning. For example, you may want to put a gallon of water per day in your 72-hour kit. But, that will weigh about 25 pounds. Are you and your children strong enough? Will it even fit?

How do we do this? An approach

Here is an approach to water storage. The Ready Store says you need to have three ways of getting to clean water:

1. Store water. Every shelter-in-place supply should have water storage. A small word of caution: Don’t try to go cheap on your water storage. Buy a food grade water storage container like a 55, 30 or 5 gallon container and use that. Don’t fill up your old juice bottles or your old milk jugs. They’ll crack more easily and they’re not designed for long term storage.

The barrels and water containers are not very expensive and when the time comes that you need the water, you will be glad you stored water you can actually use. Also, have a variety of sizes of storage containers. Don’t just have a 55 gallon barrel that you never move and never clean out or fill up. Use smaller, easier to transport containers like a 5 gallon stackable.

2. Have a portable water filter. If you do have the water stored but you are not sure if it is safe or you come across water in an emergency and you don’t know if it is safe, portable water filters are extremely handy and will allow you to clean suspect water that you come into contact with and make it drinkable.

These portable micro filters will remove bacteria and protozoa from the water, but won’t kill viruses. If you have a stream, lake, pond, river or well by your house; you will be able to clean the water from those sources using these filters. Each filter will clean up to 500 gallons of water. That is nearly ten 55 gallon drums worth of water. They are also great for camping or hiking.

3. Have water purification tablets. These are very handy to have around and a small bottle will chemically treat up to 25 quarts of water. They work fairly quickly (typically in less than a half an hour) and will kill bacteria, protozoa and viruses.

Remember that if you don’t have any of these three things, you can still clean water by boiling it. As a matter of fact, boiling is most effective way to clean water except it won’t take out the floaties like a filter will. The problem with boiling water to drink is it uses a lot of fuel that you may not want to use for that purpose. Also, don’t forget to have portable water pouches in your emergency supplies. They have a 5 year shelf life and are very handy to have around.

Water
www.artfuljuxtaposition.com

According to providentliving.org, water storage containers should be thoroughly washed and should be airtight and resistant to breakage. Plastic soda bottles are commonly used. If the water has been treated with chlorine by a water utility, you do not need to add anything before storing it. If the water is not chlorinated and is clear, add eight drops of household bleach (5 percent sodium hypochlorite) per gallon. If the water is not chlorinated and is cloudy, add 16 drops per gallon. Seal the containers tightly, date them, and store them in a cool, dark place. Since many containers are clear, and light can permeate them, you may want to cover them or store them in dark plastic bags. Replace water every six months.

Other water sources in your home include the water heater and water remaining in the pipes, but in the event of contamination, this water would need to be purified. Having ready, potable water available for immediate use is one of the most important ways to help your family be prepared for an emergency.

If more families and homes are prepared for an emergency that places less burden on local governments and first responders.

Water
Water storage containers.