YOU HAVE 6 WEEKS LEFT TO BUILD YOUR FALL BUFFER

Labor Day is September 7th. That is six weeks from today — and it is historically when the summer pantry building window closes, domestic produce seasons wind down, and fall food prices begin reflecting the structural pressures we have been tracking all month.

Today I am giving you the week-by-week action plan: six weeks, five category focuses, specific quantities, specific reasoning, and a realistic budget for each week. This is not a list of things to eventually buy. It is a calendar.

https://www.suttonsdaze.com/thestackedpantry/
Download the 6 week plan: https://www.mediafire.com/file/04np1v6xs8tjeiu/YOUR+5-WEEK+PANTRY+BUILD+CALENDAR.pdf/file
ForJars —Save 10% using the code SUTTONS10 https://forjars.shop/ — my go-to for canning lids, tools, and now their pressure canner! 
Thrivalist — https://thrivalist.com/?ref=LEISASUTTON — high-quality survival kits, ponchos, and practical gear 
Wallaby: https://wallabygoods.com/?rfsn=7783301.3d11aa6 — Mylar bags & oxygen absorbers for long-term storage made easy 
 Palouse Brand: https://www.palousebrand.com/SUTTON — non-GMO grains, beans, and lentils straight from the farm 
Azure Standard: https://www.azurestandard.com/?a_aid=f6fcb8c6eb — my favorite source for bulk pantry staples, organic foods, and natural household products 

Canning Tomatoes:  https://nchfp.uga.edu/how/can

Transcript

SPEAKER_00 0:00

Grabbed my calendar, took a look, and I was trying to plan out my week, uh, seeing where I had to be when all that other fun stuff, and and the date caught me by surprise, and it really shouldn't, but it did. It's July 27th. Yes. And the minute I realized that, the next thing that popped into my head was, oh my gosh, Labor Day. Labor Day. Labor Day is, you know, it's historically when the summer pantry building window closes, when domestic produce seasons wind down, and when fall food prices begin reflecting the full weight of everything that we have been tracking this month. Labor Day, September 7th. That is six weeks from today, my friends. Six weeks. Now, six weeks is not a long time when you have specific things to do, you know, but it is also not a short time if you know exactly what to do each week and you start today. That's the key right there. I have spent months now uh walking you through why this summer matters more than most. There's so many things. It's it's the perfect storm. We are really in the middle of the perfect storm between the uh wheat shortage and the beef issues and the produce issues and the El Nino issues and the crop issues, and I mean there's just everything, absolutely everything. And then you add on top of that things like shrinkflation and reformulation, and you know, all the different things that the manufacturers and the companies are trying to do to pull the wool over our eyes so that uh we'll keep buying their products, you know, even though we're getting less of it. Oh, but it's the same price, but it's less of it. So, you know, all of that research, all of those numbers, all of that context today. I want to distill into one simple thing, a week-by-week action plan for the six weeks that we have left before this window closes. Not a list of things to eventually think about, you know, to add to the list of other things you're eventually going to think about, um, but an actual calendar, week one through six, specific categories, specific quantities, specific reasoning for why each category is sequenced the way that it is. If you do nothing else from the videos that I have put out over the last few months, I'm I'm asking you to do this plan, okay? Six weeks, one category focus per week. And when Labor Day arrives, you will be in a fundamentally different position than if you had not. Let's get started. Hello, everybody, and welcome to Sutton's Days. If you're new here, my name is Lisa. We are all about pantry preparedness. Now, before I give you the week-by-week plan, which I will, it's coming. Let me spend just a few minutes in case you're new here or you missed a couple videos, right, on why this uh specific six-week window matters because the sequencing of what to do first depends on understanding which pressures are the most time sensitive. And they they really do have different timelines for this. So I'm going to keep this brief, you know, just a very brief synopsis. I have covered all of these in detail over the past few months, and I have a playlist that I will link at the end of this video in the description box and in the pinned comment down below. So if you have not seen them, I encourage you to go take a look so that you can understand the who, what, why, where, you know, so that you are not surprised when you go to the grocery store. Now, the supply pressures that are already locked in, there's there's a few of them because there are just some things, there's no escaping. Uh, some of what is coming for fall prices cannot be changed by anything that happens between now and September. The wheat crop crop was confirmed on uh July 10th, uh, the smallest since 1970. Uh the hard red winter wheat down 29% from last year. Just just amazing. Now that crop is already in the field. The damage is done. The supply shortfall, it's it's locked. It is what it is at this point. Now, the tariff lag on canned goods packaging, steel and aluminum tariffs imposed over a year ago, has been absorbing in manufacturer margins for 12 to 18 months now. That absorption period, it's ending just like everything else. That window's closing, okay? So, named analysts have specifically said brands and retailers will need to raise prices in mid to late 2026. That window is right now, right now is when that's happening. The cattle herd is at its lowest in 75 years, and that is not something that gets rectified overnight. That takes years to rebuild, and you know, there's a ton of people in the comments that have been priced out of beef now for months. So it's something that we need to be aware of as we move forward because it's not going to get much prettier, especially with the screw worm and all of that fun stuff. Now, there's a specific date uh that I want you to know August 12th. Yeah, we're just a few weeks away. That is when the USDA releases the August WASDE report. That's the World Agricultural Supply and Demand Estimates. Wednesday's video, I'm going to go into that more in depth than right now, but here's what you need to know for the purpose of this video. The August 12th report, it delivers the first field survey-based yield estimates for coin, corn, corn, and soybean, okay, uh, replacing the model-based uh forecast that they've been doing, you know, the the initial guesses that have been driving prices all summer long. So we will find out August 12th, where we stand for real. If that report shows lower expected yields on corn or soybeans, which is a real possibility with, you know, the summer heat and the El Nino conditions, everything, commodity prices will move. That movement will eventually reach your grocery shelves. Your grain storage should be substantially done before August 12th. That is something to keep in mind. That is why grains are in week one of this plan. So, week one. Why first? Mainly the date, mainly the August 12th date. Okay, out of everything else in your pantry, grains are the category under the most specific, documented, time-sensitive price pressure right now. I mean, that window's super short, okay? The wheat crop shortfall, the corn, the soybean data coming August 12th, and the tariff lag on packaged grain products all point in the same direction. All of it. Grains that you uh seal this week, that you put up this week, whether you buy them in buckets or whether you buy them and put them in mylar bags and store them in buckets, okay? Um, they are priced at today's farm stand values before any August 12th data surprise shows up. This is why I don't like surprises. Now, mylar is something to seriously consider for all of this, okay? Um, I will have links to where I get my mylar. I find them to be very good quality, they come with oxygen absorbers, which is very helpful. It's one thing you don't have to worry about, you know. And hopefully you'll check them out if you need mylar. So if you add up the math, some people will be like, Oh, I don't have money for mylar. Do you have money to waste the food that you're that you're buying? Because if you don't put it up right, it will go to waste. Either bugs will get to it, or rodents will get to it, or moisture will get to it. Mylar is the one thing that it it just it's fine. You take it and you put it into mylar bags, and you put those bags into buckets and and you're good. And your food is safe. That's important because this is you know not something that we're doing because we have nothing else to do with our time and our money. Now, week one, the plan for week one, okay, is a uh shopping list of all of the fun stuff, but not too much. Now, this is based at roughly a family of four. So you do the math. And even though it's on my list, just because it's on my list does not mean you should buy it if you do not currently eat it today. Something to seriously factor in. Now, all-purpose flour, 25 to 50 pounds. Buy this week at current prices before the wheat shortfall reaches retail. So you want to make sure that you're getting the better price now than in six weeks, you know, and possibly in three weeks. So you can take that, and if you're going to go through it in a fairly quick time frame, then put it into buckets and seal it. Put it into airtight containers of any kind and seal it. That will keep it dry. That will keep anything from getting into it, and it will be safe. Cool, dark, dry. That's the way you want to go, okay? Um, if you want to put flour into mylar, that's fine. I don't know that it's worth it, you know, at roughly, you know, 50 to 75 cents a bag to do that for the short term. I tend to use mylar for longer term stuff, but if you feel better doing it that way, then do it that way. But stick with the smaller bags, like the one-gallon bags. That's more than sufficient. That holds like five to six pounds per bag. Put in a 300cc oxygen absorber, it comes with it, and seal them up. You only need a hair straightener. Find the cheapest hair straightener you can. Go to the Dollar Tree, you know. Next is white rice. Figure 25 to 50 pounds of it, depending on how much you eat. Okay. So you can take that white rice, put it into the one-gallon Mylar bags, put in the oxygen absorber, seal it with a hair straightener, put those bags into a bucket, close it up, put it up. It's good for 30 years that way. That's all you have to do. So I highly recommend that. Um, either way, get it. Airtight containers are the way to go. Uh, but if you're looking at longer term, mylar is fantastic. And by long term, I typically mean a year or more. Okay. So if you're not stocking out that far, then just find airtight containers. I'm not trying to have you spend money that you don't need to, you know what I mean? Long term to me is a year or longer. Short term is six months to a year. Working pantry is six months. So depending on where you are in this, that's you know, that's what I recommend. Airtight containers, cool, dark, dry area, you're good to go. Rice ending stocks dropped 28% in one month in the July USDA report. Domestic supply is tighter than it was 30 days ago last month. Okay, so rice is it's volatile right now. It really is. Now, rolled oats, 25 pounds, separate it up in mylar or put it into airtight containers, whichever one. Um, a separate grain from wheat, you know, not directly affected by the wheat shortfall, but currently priced well, and it's a foundational pantry staple. You can do a lot with rolled oats. The next one is pasta. You want 10 to 20 pounds of pasta, and as most of you may know, pasta has gone up. It has definitely gone up. Just your basic everyday cheap, you know, box of pasta has gone up about 25 cents or more a box. So don't wait longer. Um, pasta is made from Durham wheat, which is a separate class from bread wheat, but also under yield pressure. So that's something you want to, you know, pay attention to. Buy the standard weight packages, check for 16 ounce versus the shrinkflated 12-ounce boxes. You know, I covered that in the shrinkflation video. Um, next on the list is cornmeal. If you eat cornmeal, anything with cornmeal, 10 pounds, store it in Mylar, oxygen absorbers, you know, put it up, you're good to go. It's an overlooked grain staple that's versatile and expensive, and it stores excellently. So for week one, roughly, and obviously these prices are going to vary depending on where you are in the country, right? But for a family of four, uh buying toward the higher end of these quantities, so you know, 50 pounds of flour, you're looking at 18 to 25 dollars, 50 pounds of rice, you're looking at $35 to $45. Uh, 25 pounds of oats, you're looking at $18 to $22, 20 pounds of pasta, you're looking at $18 to $24, 10 pounds of cornmeal, $8 to $12. And if you add in Mylar bags and oxygen absorbers, you know, $25 to $35. So the total week one investment is approximately $120 to $165. This is your most important week and your highest volume purchase. It's worth front loading. It is absolutely worth front loading. So make that week number one. Again, links for my Mylar and you know everything else uh will be in the description box and in the pinned comment. Now, week number two. Week number two is uh gonna be proteins because I have been asking you to make proteins a priority for the last few months now. So we're getting down to the nitty-gritty, you know. Proteins are your most financially significant pantry category, and it's the one where buying now versus buying in the fall represents the most dramatic cost difference. Beef prices are at a 10-year high, you know, with absolutely no relief in sight. Canned fish prices are trending upwards, and week two ends just before the August 12th USDA report, meaning you want your protein strategy substantially executed before any commodity market reaction to that data. You you definitely want to be ahead of the data so that you are not responding to it. You know what I mean? So, uh, by category, you want to look at ground beef. If you pressure can, this is your week number two canning session for protein. Buy ground beef on sale, watch for anything under $650 a pound this week and pressure can it immediately. 10 pounds of ground beef produces uh roughly 11 pint jars, depending, of shelf stable, ready-to-use meat at today's prices. You don't want to miss that, especially when you're eating it in February and the prices are higher. Now, if you do not pressure can, I gotcha, no problem. Buy your ground beef on sale and freeze it. The freezer has limitations. I, you know, described this in the in the fruit video. Electricity dependency uh primarily is the limitation. But frozen ground beef is dramatically better than paying October prices for fresh ground beef in October. You don't want to do that, okay? Now, canned fish, you want to get that this week also. Two cases of canned tuna. That's 48 cans. You know, that's it's a lot of tuna. Uh, and one case each of salmon and sardines if you eat them. Canned fish is currently your best protein value per dollar in the grocery store. And the terra flag on steel and aluminum packaging means that you know, commercial canned goods are heading towards price increases in the back half of this year. It's gonna hit. It's gonna happen. Every case you buy now is priced before that increase completes, and that's our goal here is to beat that clock. Dried beans and lentils, 20 to 25 pounds, you know, depending uh across two to three varieties at least, uh, sealed up in mylar or airtight airtight containers. Thank you. Dried legumes are literally your 25-year protein foundation. They are the category least exposed to the fertilizer crisis I covered, you know, earlier, because legumes fix their own nitrogen from the atmosphere. I love it. They are also the most calorie dense, most affordable protein available at any grocery store. Peanut butter, cuz peanut butter, I mean, come on. Six to eight large jars, high protein, high calorie density, no cooking required, that's a bonus. And uh they currently are still well priced. A jar of peanut butter is emergency protein that requires nothing but a spoon, which is honestly my favorite way to eat it. Now, canned chicken and other shelf stable meats, you don't want to ignore those. One to two cases of canned chicken specifically. Uh, canned chicken is really one of the most versatile shelf-stable proteins. You can do anything with chicken. I have a video showing you how to make it into a pizza crust, okay? So it works in soups, casseroles, tacos, salads, sandwiches, pasta, and at the current prices, it was it represents a better pantry value than you know most other alternatives for households. So the week number two cost estimate. It's gonna be a bit more, okay? Uh, ground beef, 10 pounds for a canning session or freezer session. You're looking at, you know, 60 to 70 dollars. Canned tuna, two cases, 40 to $55. Canned salmon, one case, $35 to $50. Sardines, one case, $25 to $35. Dried beans, $25 pounds, figure $30, $35. Uh, peanut butter, you know, six jars, $28 to $36. And canned chicken, figure a case of it is $30 to $40. That two-week total investment, approximately $250 to $330. This is your highest cost week. Absolutely. This is the week that costs you the most, which is why I've been saying for months to make it your top priority, okay? If the budget requires spreading it, spread it. Prioritize beans first, canned fish second. Treat the ground beef as a bonus, okay, if you find a good sale price. Don't make it a priority at top price. Okay, next up is summer produce, number three. And why is it third? Why is summer produce third? Because this is when it's all coming in, right? So we're gonna be up to our eyeballs in produce. But this week's timing is specific and important for two reasons. First, week three ends just before, and week four begins with the August 12th USDA report, Wednesday of you know that week. Your grain storage is done in week one. Uh, your proteins are in in week two. So, whatever the August data shows: good, bad, ugly, indifferent, whatever, you are already substantially protected. Protected. That is the whole purpose of this. You can follow the report without needing to act urgently on it. You aren't you are following it, but you are not reacting to it. And that is probably the biggest, you know, that you can that you can do. On it just gives you that real sense of accomplishment to know that you don't have to react to it. Second, uh domestic summer produce seasons are peaking right now and will be declining towards the end of August. So you want to keep an eye on that. Week three is the last full week when tomatoes, peppers, corn, green beans, peaches, even blueberries, you know, are simultaneously in season. I mean, that's just the perfect time. So, you know, they're abundant, they're priced at their summer best. When September arrives and domestic outdoor growing ends, these categories shift to import dependency. And because everybody wants what they want when they want it, importing it is the only way to get it. So that import dependency, in addition to the you know, the tariffs on the metal and in in you know, conjunction with the El Nino, it's it's a lot, and it's going to impact us. So, what do you preserve this week? All the good stuff, tomatoes. I've been saying tomatoes since day one practically, right? This is your most important week three project. A 25 pound flat of fresh aromas at farm stand prices produces 15 to 18 pint jars of crushed tomatoes that will be available in November when commercial canned tomatoes are priced after the full tariff lag has. Reach the shelf. So, I mean, not only do you have the import prices, you've got the metal price tariffs, you've got, you know, all the stuff. For the complete canning tutorial on tomatoes, I will link the National Center for Home Food Preservation and it will walk you through it. You guys, it's it's so easy and it's so good. So, as long as you follow that, you have safe tomatoes on your shelves. Yes, you do. Now, peaches and summer fruit. I covered this uh last week. And uh peaches and blueberries, you know, they're there. If you have not done summer fruit yet, this is the week to do it. Absolutely. Uh, peach season peaks in August if you can get your hands on them, and is substantially over by September 15th in most of the country. Now, peppers. I love me some peppers, roast and freeze bell peppers and strips, they're awesome. Dehydrate hot peppers, pack salsa from you know USDA tested recipes. Peppers are one of the most dramatic price swing produce items between summer and winter. If you go grocery shopping ever and buy peppers, you see it. You it could, you know, it kind of makes your jaw drop. What costs 79 cents in August is 249 in January. So peppers, you want to get them while you can. Green beans, corn, zucchini. If you have a garden or access to a farm stand, this is the week to put up your last batches of summer vegetables. Seriously. Pressure can your green beans and your corn. Freeze your zucchini after blanching it. Each jar is a winter side dish at summer pricing. That's what we're doing here. Now, the week three cost estimate is not as bad as last week, okay? So Roma tomatoes, 25 pounds, 18 to 28 dollars, you know, depending on where you get them. Peaches, 18 to 28 for 25 pounds. Blueberries, 10 pints. I don't know who only gets 10 pints, but figure 10 pints, 12 to 18 pounds, or 12 to 18 dollars, okay? Peppers and other produce, you know, 20 to 30 dollars. Now, if you're a canner, don't forget to get your lids. And if you use the code SETENS10 when you go to four jars, then you save 10% off your entire order. You don't want to miss getting your lids before prices could potentially go up due to all this tariff stuff. Now, four jars is what I use for all of my canning sessions. It is what I have used exclusively for the better part of six years now. I trust them implicitly. So if you're interested in those, the link will be in the description box or the pinned comment. So week number four is cooking, staples, and fats, because those are important too. Why week four though? Okay. By week four, your grains and proteins are substantially in. They're just they're in. Your week overlaps with the August 28th uh USDA, WSD, WASDE report. Uh, your grain storage is done. So, whatever the data shows, you're already, you know, protected. You're already set up. Now focus on cooking staples. What you are building this week is the infrastructure that makes all of it into actual meals. That's the important part. Having the food, you know, great, you got food, but how do you turn it into a meal? The oils, the sugar, the baking supplies, the salt, and the spice basics. They turn your stored food into food that your family will actually eat. That's important. This is also the week when you will be the most ahead of the curve. Because most people who are beginning to think about fall preparation are just now starting to shop for grains and proteins and you know, all of that stuff. You are four weeks in, you're four weeks ahead of them. That's that's the kicker right there. You are thinking about cooking infrastructure while they're buying rice, so you are ahead of the game, which is the entire purpose here. Not that you have a year's worth of food if you're just starting, but that you are weeks ahead of everybody else because that takes the pressure off of you. Now, the cooking fats, you want to look at refined uh coconut oil by one to two gallons, and the refined coconut oil has a neutral flavor, and it also has a three-year shelf life stored at room temperature. Most oils do not have that shelf life. Olive oil, if your household uses it regularly, I know we do. Uh, you want to buy a three to six month supply right now. If you buy more than that, yes, you can put the entire container in the freezer. Okay. Now, the supply disruption uh story for olive oil is separate from and older than the El Nino story. So it's not all one and the same. It is a structural multi-year issue. Buying now is rational regardless of the fall outlook. Shortening and lard for baking applications specifically, uh, a couple cans of shortening or rendered lard, you know, round out your pantry at the end of the day and provide ingredients for pie crusts and biscuits and any recipe that calls for a solid fat. Now, your uh sugars and your sweeteners, sugar look at 25 to 50 pounds because they are uh forecasting sugar and sweet prices to rise 6.7 percent uh in the last part of this year, and because the El Nino is threatening sugar cane production in India and Thailand. So, honey, I love honey because honey lasts forever and it tastes really, really good. Uh, four to eight jars depending on the household use. You know, honey is the only food with essentially infinite shelf life, literally forever. Okay, it is also a natural preservative, a sweetener for tea and baking, and a comfort item that matters during stressful times. It really does. Baking and cooking supplies, salt, 10 pounds. Just get 10 pounds of salt. You know, if you don't use a lot of it, drop it down to five. But 10 pounds of salt never hurt anybody. Salt stores indefinitely uh and is used for canning, cooking, preserving. There are different kinds of salt. Trust me, I have most of them. Uh, it is the lowest cost, highest utility item on this week's list. Salt, yes. And we need it. We do have to have some. Baking powder, baking soda, vanilla extract. Look at three to six months, you know. These are the ingredients that make everything else in your pantry into baked goods. Without them, they will not work the same. Vanilla specifically has been subject to significant price volatility. Uh, buy a large bottle or make a large bottle or two now. Now, uh, cider vinegar and white vinegar, two gallons of each at least. I'm a big white vinegar, you know, on hand person, so I think I have 10 left now. Uh, vinegar is essential for pickling, for canning acidification, and you know, as a general purpose cooking and cleaning acid. I mean, you can use it on just about everything. It stores indefinitely. So, vinegar, dry powdered milk, non-fat, non-fat, powdered milk will last you a very long time. I think it's about 10 years in an unsealed bag. Okay, so definitely you can't go wrong having that on hand. If you can't get out to get milk, at least you've got it there. Having powdered milk in the house kind of gets you a get out of jail free card. You don't have to do the milk and bread run because you are smart enough to store powdered milk. Now, the week four cost estimate is you know, it's up there, but it's gonna depend on on what you use and uh what you actually go through. So you want to consider that, okay? But two gallons of coconut oil could be fifty to seventy dollars, olive oil for three months, thirty to fifty bucks, sugar, fifty pounds, thirty-five to forty-five dollars, six jars of honey, that's gonna cost you a pretty penny, depending on where you get it from. But I'm gonna say from the grocery store, so thirty to fifty dollars, uh, ten pounds of salt, six to ten bucks, baking powder, baking soda, vanilla, you're looking at twenty to thirty dollars, your vinegars, uh $16 to $24, powdered milk, figure about six pounds of it, $25 to $35. Total week investment, approximately, if you were to buy all of that, okay, $215 to $315 spread across your weekly grocery trips. This is 120% manageable if you don't buy it all at once. And because most people I'm thinking are not gonna get all of that at that quantity, so that number will come down. So don't let that number scare you. It's just kind of a rounding out, you know. The coconut oil and the honey are your biggest single purchases this week. So if you're gonna focus on any, do that first, then the sugar. Now, week number six. What a ride it's been, right? Week number six is not a new category week, it's your assessment and completion week because that's important too. The goal by Labor Day, which is September 7th, is a pantry that does not need September or October prices to be functional. So, first thing that you want to do in week six is you want to take inventory. You want to walk through your pantry, identify the gaps that remain after you know, four or five weeks of intentional building. What categories are lower than they should be? What did you run out of time for in previous weeks? Because you're gonna want to revisit that. Now, second, finish your beverage supply, your coffee for three to six months. If your household depends on it, tea, drink mixes, anything that you're you know, your household consumes daily that's a beverage, because those prices are going up. Coffee is strongly driving that percentage, but it's still something that you want to do. Number three, which is three, but it's also one because I tell you all the time it's the most important thing, right? Water. Water, water, water, water. Every pantry conversation eventually arrives here. Get your wada, figure out a way to store some water, to purify some water, to you know, uh filter some water, because you're going to need to do all three to be completely secure with water. So a family of four needs 28 gallons. That is the absolute, you're doing nothing but consuming it amount of water that you need uh for one week. Double it if you want to get my minimum. If you do not have water storage, week six is you know, where you get it, where you where you handle it. Now, next is uh the medicine and the hygiene layer because those are important too. Not food, but essential to your household resilience because nobody wants to be around you if you stink, you know. Over-the-counter medications that you use regularly, vitamin supplies. Uh, you know, you want to make sure that you've got the stuff that you're going to use for about three months at least, because you want to, you know, cold and flu season. It's coming. Yes, it is. These categories they face the same tariff and packaging cost pressures as food does. And I think a lot of people forget about that. So buying ahead applies here too. Now, fifth is to label and date everything that you have built over these six weeks, you guys. Trust me, I've been there, done that, got the t-shirt, burnt it, okay? Because if you don't label it, you are not going to remember it. It's a guarantee. There's going to be that stuff that you end up pitching because you have no idea what it is. So label it. Number six is a great time to consider things like Thrivalist, okay? The freeze-dried food company. Uh, you can assess what they can do for you after the Labor Day, you know, deadline. If you want to continue the systematic monthly approach beyond this five-week sprint, uh, that is exactly what Thrivalist is designed for. And the link is in the description below. And if you have any questions, I would love to be your consultant. You know, I'm your consultant when you go to that link and you see my name along the top. Okay. So on September 7th, Labor Day, this is the utopia that I'm looking for and I'm hoping that you can do. Your pantry should contain six to 12 months of grain staples sealed in whatever, okay? Three to six months of protein, canned, pressure canned, dried, frozen, whatever. Uh, summer produce preserved in jars from your own summer canning sessions, hopefully. Three to six months of cooking fats, sweeteners, and baking supplies, beverages for three to six months, meaning coffee, tea, you know, and a meaningful water supply. That is my picture of utopia for you. That pantry does not need September or October to be functional. It doesn't. And when the fall food price environment that I've been describing for months now arrives, when the you know, wheat shortage shows up and the El Nino effects import supply, and you know, you name it. There's there's so many things. Uh, your household is operating at July prices, not fall prices. And that has been this goal for months now. Now I will have everything linked for you in the description box and the pinned comment down below, but you've got six weeks, and you can do it. I know you can do it, okay? Uh there's there's absolutely no way that you can't do it. Because where there's a will, there's a way, and I've seen people with nothing pull this off, and I've seen people with everything turn around and walk away from it, and then have to suffer at the consequences. So, regardless of where you fall, you can do this. This is not too much to do in a six-week time period at all. I put this plan together because the math only works if you start now. Every week you delay pushes you one week closer to that window closing without one category done or more. Six weeks is generous. If you start today, week one starts today, grains first, everything else follows. Everything else does. It just falls into line. Okay. So I hope that you'll join me on Wednesday when we go over the uh August 12th USDA WASDE report and what we can potentially look at expecting. And until next time, everybody, be safe. Keep stacking it to the rafters, my friends.