I recently spent two weeks in Ocean City, NJ. This coastal town is lovely and very peaceful, but susceptible to battering from storms. Hurricanes are possible from June through November 30, and Nor'Easters are more common in cold weather. This time, the island was hit with both: a rare September Nor'Easter, and the severe rain & winds from the remnants of Hurricane Isaias in early October. The weather between these two storms was absolutely lovely. I just delayed my arrival by a day and left one day earlier than planned. However, sometimes we just need to weather the storm. A friend who lives in Florida says that every year she restocks her pantry before the hurricane season. After November she begins to use up the non-perishables, then starts to purchase new items in the spring to rotate stock. Although the Delaware Valley can be affected by hurricanes, power outages due to flash floods, high winds, or snow storms. Other emergencies can happen at any time. We need to have pantry items on hand through all the seasons, and possibly plan to rotate stock spring and fall.
Rather than re-invent the wheel, I am sharing a link to an article in Better Homes & Gardens that lists essential pantry items to have on hand for an emergency:
What Foods to Stock for an Emergency: A Complete Guide
I would modify the supplies in this way: (1) 2,000 calories is a standard used on nutrition labels. For children, check with the medical provider at the annual physical. Nursing mothers usually need 3,000 calories. (2) Lean heavily toward foods that do not require heating, especially if your range is electric. Loss of power is one of the most common problems that happens. (3) Store the items above ground level, or on shelving to raise them should flooding affect lower levels of your home.
Here are links to other blog posts related to preparing for emergencies:
6/25/25 Emergency #1 Power Outage
8/20/25 Emergency #2 Critical Supplies
