Good Eats at the TEOTWAWKI Café Audiobook By Jennifer Rader cover art

Good Eats at the TEOTWAWKI Café

Making the Most of Powdered Milk in Your Food Storage

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Good Eats at the TEOTWAWKI Café

By: Jennifer Rader
Narrated by: Virtual Voice
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About this listen

 This isn’t just another cookbook. It’s a reference for preparing for the challenges our new normal presents—rampant inflation, supply chain and just-in-time delivery issues, unemployment, natural and manmade disasters, political unrest, and more—while trying to feed our families well, helping them transition from our former prosperity to what will be poverty and malnutrition for many. It may even be TEOTWAWKI—The End of the World as We Know It. But not for us if we plan accordingly and utilize our resources well.

To avoid that malnutrition in our children, they require milk with all the essential vitamins and minerals their growing bodies need. Fresh milk may become contaminated or unobtainable for a variety of reasons. We need to be prepared to incorporate dry milk powder—powdered milk—into their diet. And the only way that’s going to happen is if we can make it taste good. Because many of us have had the "blessing" of drinking powdered milk sometime in our lives, we don't even want to think about going there. We know Jesus performed the miracle of changing water into wine, but making dry milk palatable... well, that requires true faith.

Have faith!

Powdered milk is definitely the ugly stepchild of food storage. Nobody wants it. Just thinking about it is probably giving you the willies.

Let's change that!

Not only can we make reconstituted powdered milk tasty for drinking, we can also incorporate it into our regular diet in hundreds of ways—from granola to Grape-Nuts, from yogurt to cream cheese, and from biscuits to gravy. Good Eats at the TEOTWAWKI Café includes over 150 awesome recipes because when it starts, that's where we'll all be dining.

What’s it take to get a reservation there? Prepping up with all the basics—including dry milk powder—and some of the extras (like vanilla extract and coconut oil). Those who fail to prepare will be dining at the Barely Better than Roadkill Grill down the street. If they’re lucky. That place will be packed, the service poor, the prices high. And the food? Well, let’s just say it doesn’t sound good.

Good Eats at the TEOTWAWKI Café presents recipes utilizing long-term storage foods—not the gourmet stuff of Michelin restaurants. But that doesn’t mean we don’t want fabulous food. We’ll need good eats now more than ever. Unfortunately, we may not have access to a well-stocked grocery store. We may find ourselves using substitutes when feasible—eggs will have to be conserved for protein, not the luxury of making a really nice pudding or cheesecake. (Fortunately, you probably already have some good egg substitutes on hand.) Coconut oil can substitute for butter in about 95% of recipes without any noticeable change in texture or flavor—and you’ll learn exactly how to do it. And, just as importantly, when not to do it.

Now grocery stores are rarely as fully stocked as they were before 2020. Lack of product is blamed on people not wanting to work, whether it’s the truckers, food processing plant employees, or those stocking the shelves. We’ve also heard about problems sourcing packaging supplies, carbon dioxide, crop failures, and the inability to transport the harvest to the warehouses. And then there are the issues of maintaining the correct temperature for perishables whether during transport or in the stores. Shoppers purchase what they think is fresh food only to get home and find it already spoiled.

The necessity of being prepared to make our own dairy products, essentials like baby formula, and convenience foods whether for short-term disruptions or long-term catastrophes becomes more apparent each passing day. Having the supplies and skills to do so brings peace of mind in an increasingly chaotic world. And in inflationary times such as these, it will also save money. Food & Wine Nutrition
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