A Micro-History Lesson To Better Prepare for the Future
I'm not a doomsday prepper or anything, but I'd feel less anxiety about this coronavirus epidemic if I were confident my family was food-secure and self-sufficient. The initial food shortages we're seeing make me look back at other times in U.S. history when we've faced food scarcity and how we handled it. You know the old saying "Those who do not learn history are doomed to repeat it." I like to look at similar situations in the past to help plan for the future.,,
During World War I (WWI), America’s troops and their allies in Europe were facing starvation- Most of their farmers had enlisted in the war, leaving their farms to languish or be turned into battlefields. To meet the need for food overseas, the U.S. urged its citizens to reduce their personal consumption of meat, wheat, fats and sugar. Slogans such as “Food will win the war” compelled people to avoid wasting precious groceries and to eat more fruits and vegetables, which couldn't be transported overseas. Likewise, promotions such as “Meatless Tuesdays” and “Wheatless Wednesdays” implored Americans to modify their eating habits in order to increase shipments to the soldiers. The U.S. also urged them to keep hens & raise chickens. As a result, food shipments to Europe were doubled within a year, while consumption in America was reduced 15 percent.
During World War II (WWII), it became apparent that voluntary conservation on the home front wasn't enough. The U.S. set price limits and issued food ration books in order to discourage hoarding and ensure equitable distribution. Americans couldn't purchase sugar, coffee, meats, cheese, fats, canned fish, canned milk and other processed foods without food ration stamps.
It's reasonable to imagine if this pandemic continues to grow and our world spirals, food shortages could worsen and rationing may become necessary. I'd rather be prepared and start increasing my self-sufficiency now before that happens. There's no negative to growing your own fruits & vegetables and canning some of them. Start bee-keeping for the honey or collect sap from your maple trees to make maple syrup and trade for other goods with neighbors. Raise your own backyard chickens and be sure of eggs/meat. We should learn from the past to help us better prepare for a potentially significantly different future. Up until now, our "homesteading" lifestyle of self-sufficiency has been just a fun hobby... but it could quickly become a real necessity and the new normal.
With the coronavirus changing life so drastically, I've found that our homesteading ways have really helped with weathering this storm. My penchant for cooking foods from scratch and resourcefulness has become a lot more essential. I've made a list of the times I've felt fairly well prepared for self-isolation and reduced food security:
Homesteading Fails that I'm seriously regretting!
Worried about food shortages and preparing for the new-normal? Learn from the past to prepare for the future! Read my newest blog post Food Shortages and Rationing.
Warning: Once you make alfredo sauce from scratch, it's pretty much impossible to go back to jarred alfredo sauce ever again. This is what alfredo sauce is supposed to taste like. #LifeChanging
I've got two versions that I make, depending on what I've got in the fridge. The first version "Alfredo Cream Sauce" is faster and very rich.
ALFREDO CREAM SAUCE INGREDIENTS
ALFREDO CREAM SAUCE DIRECTIONS
VERSION 2 VERSION 2 VERSION 2 VERSION 2 VERSION 2 VERSION
GARLIC ALFREDO SAUCE INGREDIENTS
GARLIC ALFREDO SAUCE DIRECTIONS
I like to make a roast chicken (it's so cheap and easy!!) and make a big batch of chicken bone broth (aka chicken stock) from the leftover skin & bones. Those times when I'm short on time and I pick up a rotisserie chicken instead, I still make sure to use the leftover skin & bones to make my bone broth. It extends your dollar so much further. Waste not, want not and all that.
Basically every ingredient listed below is optional besides the chicken itself and the water obviously. There's really no going wrong.
The Brits call pop-overs "Yorkshire Pudding," which I think is a bit odd, since it doesn't look/taste anything like pudding... So I'm going to go with calling these pop-overs. They're my favorite "bread" side dish at meals and totally up your game so guests will think you're fancy. They'd never guess how easy they are to make!
I make a big batch of marinara sauce and can use it in 1-3 recipes that week (lasagna, spaghetti, pizza, etc).
This is a family-favorite dish that the kids love to help with the making of. I usually buy pizza dough from trader joe's and make this an easy dinner night.
My husband isn't a big fan of horseradish, so I leave it out of his half of this dish. I on the other hand adore it and this is my favorite sauce to pair with any red meat dish. It's incredibly simple -- enjoy!!
Cooking & home projects galore! My secret inner-designer revealed.