Food has become more of a global and personal focus in the context of the global Covid-19 pandemic. Some food supply chains are threatened, and for a variety of reasons thousands more people are now food insecure.
For generations bread has been known as the staff of life. In some form or another bread is a staple in the diets of most societies across the globe, and it is definitely an essential in our household.
When the lockdown period commenced here in South Africa, there was a shortage of wheat flour in the local shops and because I bake most of the bread that we eat, this shortage focussed my mind on how central wheat is to my sense of self sufficiency. What an illusion that self-sufficiency is! The global wheat supply chain is complex and I understand there may be interruptions in the trade going forward and in a further complication, some wheat-producing regions have had bad harvests.
As a home baker I am fortunate to be able to access locally grown and milled stoneground wheat flour from a relatively small-scale enterprise. But the growing, harvesting and milling of wheat at an industrial scale, and its distribution and retailing add up to an entirely different matter.
Although wheat is grown in several regions in South Africa, including parts of the Western Cape illustrated in the above photo, South Africa is a net importer of wheat and so we are vulnerable to the challenges facing the international supply chain.
Covid-19 is often compared to a war, and World War 2 in particular is frequently invoked as a kind of metaphor for fighting the virus that is depicted as a merciless enemy. There are several leaders out there who in this situation like to pluck more than a few fibres from war leader Winston Churchill’s mantle with which to adorn themselves.
In the light of the wartime comparisons I was interested to come across a newspaper article published in Britain during World War 2, which dramatically illustrates how food and particularly wheat was such a precious and vital resource during the war when food shortages and rationing shaped civilian lives. I found this article in a Millenium Supplement in an English newspaper, The Ross Gazette (6 January 2000) when going through my late mother’s substantial collection of newspaper clippings and old photographs. Ross, now known as Ross-on-Wye, is a small town in Herefordshire where my mother grew up.
Below is the article in full; it tells of two tragic airplane crashes that occurred near Ross during the war. What attracted my attention in the story of the second crash, was that the pilot – of a bomber that had lost its way on a training flight – was about to make a forced landing when he “realised he was over a field of growing corn (an extremely precious commodity in wartime England). He attempted to make height but struck an oak tree in the churchyard”. (In Britain the term “corn” refers to grain, most usually wheat.) Had the pilot not heroically tried to avoid landing in the corn field, one wonders whether the plane might have landed intact with no loss of life.
Sadly, not only did the pilot and the navigator lose their lives in the crash but so too did two civilians who witnessed the crash: the organist at the church collapsed and died while she was hurrying to the scene of the crash, and the vicar who assisted at the crash site, died while he was cycling home afterwards.
Here is the paragraph from the above article that refers to the pilot trying to avoid landing in the corn field.
The shortage of food for civilians during times of war is not always understood by those who have not experienced it. Recently I phoned a friend of my late mother who lives in England. She is in her late 80s and she currently lives under lockdown at home, and neighbours assist her with grocery shopping. She said rather acerbically that although the pandemic and living under lockdown is hard it is not nearly as bad as it was during and after the war; “We were hungry during the war, and for several years afterwards too when food rationing remained in force. Nowadays people don’t realise that,” she told me.
When she and my mother first came to South Africa as school teachers in 1954 they were stunned at the food they found widely available after the privations back in Britain. Although the war ended in 1945, shortages of food and other commodities continued. Petrol rationing was lifted only in 1950, and rationing of food was completely lifted only in 1954. My mother used to recall how during her first weeks in South Africa, she bought a pound of butter just because she could. She had not seen butter available in the shops since the beginning of the war.
During World War 2, as in other wars, civilians had a very intense relationship with food – or rather its lack. Rationing commenced in 1940 and the allowance of food per individual was very little indeed. Consequently, people were encouraged to grow their own food to supplement their rations. Parks and private gardens became transformed into vegetable allotments, and these allotments contributed substantial amounts of food across Britain.
The Dig for Victory campaign was started as early as 1939. I found this promotional advert reproduced in the supplement in The Ross Gazette.
Also in the newspaper was a copy of an wartime advert that was published in support of the ‘National Food Economy Campaign’.
The text exhorting gardeners to regard their spades as anti-submarine weapons, probably because German submarines (U-boats) were deployed to prevent supply ships from reaching Britain, reads:
To assist with food production on farms with so many men away in the armed forces, the civilian Women’s Land Army (WLA) was formed to place women to work on farms and in related work such as vermin control and land reclamation. In 1944 more the 80,000 women, who were known as ‘land girls’ were in the WLA. Initially the ‘land girls’ were volunteers but conscription was later introduced. Below is a clip from The Ross Gazette supplement featuring a ‘land girl’ from Ross. The photo was used on a recruiting poster during the war.
Today when I went out to buy groceries, the local shop had a full stock of wheat flour, including wholemeal flour that I rely on to bake bread. When I made bread this afternoon I reflected on how it adds a sense of security to my life. For me bread is the ultimate comfort food.
I made two loaves today using commercial yeast, shown above when the loaves are shaped but prior to the second rise. I also make sourdough bread with starter that I first made about three years ago and have kept going ever since. Making sourdough bread takes time but it is satisfying both as a process and a product. Lately, because I could not get wholemeal flour for a time, I have been making sourdough bread with predominantly white bread flour.
I baked the sourdough loaf in a casserole dish – in imitation of a Dutch oven – at a high temperature, initially with the lid on as the captured moisture assists with a good rise and a good crust.
I realise though that making bread is not for everybody, even though living under lockdown might provide one with sufficient time. So I decided to share not a recipe for bread making, but a recipe for another of our favourites: biscotti.
Before the outbreak of the pandemic, we were booked to go away on holiday in mid-May to three nature parks in the more northern parts of the country, including spending time in the northern section of Kruger Park. Had we been going, this week I would have been baking a few loaves of biscotti to take with us, as the dried almost rusk-like biscotti are excellent to take on a journey. In fact their durability as a travel food is thought to date back to the times of the Roman legions, when biscotti was a staple for the soldiers even in times of war.
And for us, in former times on camping trips, waking early and enjoying coffee with a couple of biscotti to dunk while watching the sky lighten as the sun rises was to experience a most perfect combination. Even though we have had to cancel our planned holiday, we can still have biscotti.
This recipe is adapted from one I saw a long time ago on the Martha Stewart website. It contains nuts and dried fruit. I have made it egg-free, which is useful if one is vegan, allergic to eggs, or simply trying to use eggs more sparingly. If preferred 2 eggs can be used instead of the linseed (flaxseed) replacement.
Fruit and nut wholemeal biscotti
Ingredients
2T – ground linseeds (flaxseeds) as egg replacement or 2 eggs
¼ tsp – vanilla essence
¾ cup – whole wheat flour, spooned and levelled
½ cup – all-purpose flour or white bread flour, spooned and levelled
1/3 cup – sugar (can reduce amount slightly to taste)
1 tsp – baking powder
¼ tsp – salt
½ cup – nuts almonds/walnuts/pecan (no need to chop them)
¼ cup – raisins (or dried fruit of choice)
Method
If using ground linseed as an egg substitute, in a small bowl, mix 2T ground linseed (flaxseed) with 5 to 6 T water. Whisk with a fork and set aside for at least 15 minutes.
Preheat oven to 180°C (360°F). Cover a baking sheet with baking paper and/or sprinkle liberally with flour.
In a medium bowl, mix together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
If using eggs, in a small bowl, whisk the eggs and vanilla essence. If using the linseed mixture instead of eggs, mix the vanilla essence into the mixture.
Add the wet ingredients to the flour mixture and stir with a spoon or palette knife until just combined, then use floured hands to press the mixture together.
On the lightly floured baking sheet, with floured hands, pat the dough into a loaf at least 2.5 cm (1 inch) thick, 6 cm (2 ½ inches) wide and about 18 cm (7 inches) long. Bake for 20 to 25 minutes and remove from oven and cool completely on baking sheet.
When ready to do the second bake, preheat the oven to 150°C (300°F).
Place the cooled loaf on a board, and using a serrated knife, cut it into about ¼ inch-thick slices, cutting through the nuts as you go.
Place the slices in a single layer on baking sheet. Bake the slices, turning them once halfway through, for 25 to 30 minutes, then leave oven door open to dry them a bit more.
Cool the slices on a wire rack before storing them in an airtight container.
These biscotti keep well in a sealed container and make an excellent gift. They are best enjoyed with coffee or tea, as in the picture below when we were camping in Botswana.
A pair of blue cranes on the stubble of a recently harvested wheat field in the Western Cape
References
Carbonaro, Giulia. 2020. Can we compare the COVID-19 pandemic to a world war? CGTN, May 8th. https://newseu.cgtn.com/news/2020-05-08/Can-we-compare-the-COVID-19-pandemic-to-a-world-war–Qhw25Ig9Fe/index.html; Mason, Amanda. 2018. What was the Women’s Land Army? https://www.iwm.org.uk/history/what-was-the-womens-land-army; Wikipedia. 2020. Biscotti. https://en.wikipedia.org/wiki/Biscotti; Wikipedia. 2020. Rationing in the United Kingdom. https://en.wikipedia.org/wiki/Rationing_in_the_United_Kingdom
Posted by Carol
May 23, 2020 at 7:04 pm
Wonderful history and storytelling, Carol! I am inspired and humbled by stories of personal sacrifice, community, and sharing. The world is a different place since WWII. Globalization, mobilization, technology, and exploration have changed the world. But some things are staples for surviving any emergency — kindness, generosity, empathy, and sharing bread. Be safe and well. Your bread and biscotti look beautiful. I’m baking an apple pie today.
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May 16, 2020 at 4:38 am
When the virus first got going here, I thought about baking bread again, but there was no flour or yeast to be found anywhere. Fortunately, there’s a very good bakery in a nearby town and we can pre-order our needs so It’s just a matter of going in and picking it up when we do a shop there.
The shortages here and elsewhere are nothing like the war. Many foods simply weren’t available back then. Now the shortages are mostly due to people panic buying when it’s just not necessary. But then, people seem to get most excited by stories that aren’t true, shortages that aren’t real, and conspiracies that don’t exist. Don’t know whether that’s due to instant, unfiltered social media or just that people aren’t willing to make any effort whatsoever to evaluate the information they consume.
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May 18, 2020 at 6:25 pm
How nice to have a good bakery accessible.
It is extremely concerning how rumours and conspiracy theories attract the attention of so many who, completely uncritically, then pass it on. Perhaps such devotees like to think they have some kind of inside track. I wish they would extend their scepticism of evidence-based science to include the bizarre they apparently have no trouble believing!
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May 19, 2020 at 4:12 am
I know, but if you saw it on the internet, it must be true!
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May 21, 2020 at 9:05 am
🙂
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May 15, 2020 at 1:23 pm
When the pandemic first began to bite and people were stripping the shops bare in their panic buying sprees, I came across an article which listed the adult ‘rations’ for a week. No wonder obesity has become such a problem these days! Food stocks are more or less normal here now with the exception of flour which became a huge shortage, not because the country was short of it but because there was not the facility to package it for domestic purchase in quantities to meet demand. One could buy industrial sized packs but nothing smaller – ordinarily the home market for flour was tiny. An example of the complexities of ‘shortages’ which, along with seeing how little people lived on during the War, certainly gave me pause for thought.
Love your post, Carol, and having just acquired some bread flour, I’m very tempted to try making those biscotti!
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May 18, 2020 at 5:34 pm
Hi Sandra. Yes it is sobering to see how little those wartime rations were.
I have also gathered that most flour is packed for bulk buying, and that contributes to the “shortages” in the supermarkets here too.
Glad to hear that you have some bread flour. I use whole wheat and white bread flour for the biscotti even though the recipe calls for “all purpose” flour, which is mysteriously American to my ears. Initially I would include a bit of cake flour to mix in with the white bread flour to better approximate to “all purpose” flour, but then found that using white bread flour to add to the whole wheat is fine. I hope you try it and enjoy the result.
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May 15, 2020 at 10:41 am
Reading about the food shortages during and after the war, and then seeing the photographs and reading the descriptions of your bread and biscotti baking has made me very hungry. Luckily it is nearly lunch time and we too have homebaked sour dough bread in the house. (Nothing to do with me — The Woodworker has become an expert bread maker. He too uses a casserole pot as a dutch oven and managed to get a starter going at the start of lockdown). Thank you for another fascinating post
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May 18, 2020 at 5:26 pm
Great that the Woodworker is making sourdough bread for you to share – it is very satisfying on several levels. I am interested to hear that he also uses the casserole pot method! Thanks Mariss.
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May 15, 2020 at 10:26 am
Thanks for the biscotti recipe carol Always liked them when I come for a visit I can do that soon again.
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May 15, 2020 at 4:38 pm
Thanks Edith. I hope you give making the biscotti a try. Yes one day we will be able to resume visiting …
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May 15, 2020 at 7:26 am
This is a wonderful post, with British wartime stories that were unknown to me. I no longer make our own bread as we really don’t eat enough to warrant it (I prefer to make two loaves at a time) and our local baker is so wonderful: her sourdough is second to none. But I’m a sucker for good biscotti, so maybe that’s a treat in the offing. You’d have made a good land girl in the war, wouldn’t you? I think I’d have been OK too.
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May 15, 2020 at 4:37 pm
Lovely to have a good bakery nearby. I hope you try the biscotti recipe and you like it. When I make it I usually make two loaves at a time. Not sure about being a land girl depending on the tasks at hand. I would not have liked to have been a vermin exterminator!
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May 15, 2020 at 7:18 pm
Ah. Hadn’t thought of that,
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May 15, 2020 at 6:20 am
Lovely story and great recipes. I once wrote a story about our lovely local flour if you are interested – https://plantabundance.wordpress.com/2015/04/30/stone-ground-in-the-champagne-valley/
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May 15, 2020 at 4:35 pm
Thanks Nikki, and thank you for the link. Somehow I missed that one.
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May 15, 2020 at 6:19 am
Interesting post. I notice that you don’t broach the topic of climate change – too depressing?
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May 15, 2020 at 4:33 pm
Thank you Paul. Yes climate change is impacting crop production including wheat. It is odd that the Covid-19 crisis and attendant anxieties is providing a bizarre kind of remission from the omnipresence of the climate crisis. If there ever is the hoped-for morning after the pandemic, we will wake up to the ongoing nightmare of the climate crisis. Too depressing indeed.
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May 15, 2020 at 4:12 am
A really interesting and informative post. I agree with Eliza we are definitely not as bad off as those dire war times. Carol I can smell that sour dough bread from here! It’s a favorite of mine. I have learnt to make gluten free bread now and bake mainly using gluten free flours. Usually a combination of gram (chickpea flour) and Tapioca flour. This is out of necessity as my partner is severely affected by gluten. I think I shall try and adapt your Biscotti recipe using those flours. Thank you for sharing!
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May 15, 2020 at 4:27 pm
Thanks Carol. I have made biscotti using gram flour and it was good, but I have just looked and can’t find the recipe! However, the following website has really good gluten-free recipes, including several for biscotti. I hope you find something you like https://www.powerhungry.com/recipes-3/
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May 17, 2020 at 6:07 pm
Thank you I shall have a look! Made gram flour savory rosemary crackers today.. very easy and tasty.
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May 18, 2020 at 6:26 pm
Those crackers do sound tasty!
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May 15, 2020 at 4:10 am
Pause for thought. This is what runs through my head while reading this interesting piece. I have become more mindful of the food we consume for I do not enjoy grocery shopping at the best of times and now that we face long queues at the supermarket – unless one gets ones timing absolutely right – I find it a nightmare. Several quite ordinary items were unavailable this week and I was informed that the stock in the warehouses are thinning out as manufacturing is not yet in full production. I bake a lot more regularly than I used to and so flour is usually my first port of call!
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May 15, 2020 at 4:15 pm
I also dread grocery shopping although we have been able to miss the busiest of times. Interruptions to the food chain are worrying and there is a lot we can’t take for granted anymore. Keep safe.
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May 15, 2020 at 2:31 am
Another very enjoyable and informative read, Carol, and I must say you have my mouth watering now!
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May 15, 2020 at 4:13 pm
Thanks a lot – and I hope you have something snackable at hand.
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May 15, 2020 at 12:12 am
Nice post, Carol. Your bread and biscotti look so delicious!
My parents grew up during the Depression and my father served during the War, and like you, I have been reflecting on their deprivations in comparison to these past two months. Even as tough as folks are finding this pandemic, it isn’t as bad as the years that they had to face. I look at those years as much more challenging and feel that so far we are not nearly as bad off, and that is a blessing. If they did that, we can do this.
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May 15, 2020 at 4:13 pm
I agree that in these challenging times, we can draw strength and resolve thinking about how our forebears endured the hardships of the Great Depression and of the world war each over many years.
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May 14, 2020 at 11:44 pm
Although I do not bake bread, I thoroughly enjoy visiting a local sandwich shop that offers fresh baked bread each day. In the face of Covid 19, they were forced to close their doors for over a month. Now that some restrictions are being loosened, they could reopen, if they were able to survive the financial glut closure brought. I am hoping to soon smell that heavenly aroma of fresh baked bread once again!
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May 15, 2020 at 4:05 pm
I hope that the bakery is able to reopen soon and get back on track and bring people their fresh baked bread. Very tough times for small businesses in particular.
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May 15, 2020 at 7:50 pm
It truly is.
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May 14, 2020 at 10:06 pm
Cool title! Cool content! Keep it up. Greetings from London.
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May 15, 2020 at 4:03 pm
Thank you very much and greetings to you in London.
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