Hunger is exclusion. Exclusion from the land, from jobs, wages, income, life and citizenship. When a person gets to the point of having nothing to eat, it is because all the rest has been denied.
I keep Josue de Castro s words pinned near my desk, lest I be tempted to believe I m really hungry instead of casually so. De Castro was chair of the Food and Agricultural Organization (FAO) council in the early 1950s.
As World Food Day approaches this Sunday, October 16, we are reminded of our planet s most deplorable irony hunger in a world where there is plenty of food, feasting in the midst of famine, people suffering all the health problems that go with malnourishment, even as mountains of food are tossed.
Almost a billion people in the world don t have enough to eat, according to the United Nations World Food Program. The World Bank says in 2010-11 rising food costs pushed nearly 70 million
Ration Meal Recipes
A ration, according to the World Health Organization is typically 450 g of cereal, 50 g of pulses, 50 g of oil and five g of iodized salt per person per day.
What do those in refugee camps
or facing food emergencies actually prepare with the dry rations distributed among them? The following two very simple recipes are examples for a meal of rice and beans or a flatbread. Flatbread, the website notes, is what many people in Pakistan were eating following the people into extreme poverty. Think about that for a moment. Then try to imagine what kind of world we d be living in instead, if every one of those men, women and children were living well and eating, good, wholesome food every day like us.
John Longhurst, director for resources and public engagement with the Canadian Foodgrains Bank has posted a story on the agency s website this month of how he and his family show solidarity for those who don t have food.
The Longhursts, a family with children, decided to eat a very simple meal each week for a month and save money they d have spent on meals in a kitchen jar to donate for hunger relief. They talk, before these simple meals, about food needs in the world, pray a grace of thanks for having enough, and ask for help for those who are hungry. You can read John s entire story on the CFGB website: www.foodgrainsbank.ca/.
You ll also find on the website the two following recipes, posted as suggestions for any family wishing to try a similar small act to remind themselves how so many in the rest of the world eat. Think and talk about who you re sharing these foods with, if you decide to prepare and eat them on or around World Food Day.
2010 flood. It was eaten as breakfast, and used later to scoop sauces made from lentils, meat or vegetables.
Send your recipes or recipe request to:
ManitobaCo-operator Recipe Swap
Box 1794, Carman, Man ROG OJO
or email: [email protected]
Red Beans and Rice
2 c. dried red beans 1 qt. water
1 large onion, chopped 1 bay leaf
Pepper, to taste Salt, to taste
1 tbsp. vegetable oil
3 c. rice
Soak the beans overnight in cold water; drain. Heat the beans in about a quart of water, add all ingredients except salt, and boil for at least two hours. When beans are tender, mash them up with a tablespoon of oil and add salt. Serve on boiled rice.
Serves 5 to 6. Source: Canadian Foodgrains Bank
Flatbread, also called chapatti, is commonly eaten in East Africa and northern India.
2 c. whole wheat flour
2 tbsp. oil or ghee* 3/4 to 1 c. warm water
1/2 tsp. salt
Mix the flour and fat together using your hands. Stir the salt into the water and add the water, a little at a time, until you have a soft, kneadable ball. Remove to a floured surface and knead for 8-10 minutes, or until smooth and elastic. Remove the dough to a lightly greased bowl, cover, and rest for at least 30 minutes (and up to two hours). Return the dough to a floured work surface. Roll the dough into a long piece and cut it into 12 separate balls. Dust the dough balls with a little flour and roll each one out into a very thin round about six inches in diameter. Heat an ungreased, heavy skillet over medium heat. Add a dough round and press down gently with a spatula or the back of a spoon. Cook until lightly browned, flip and brown on the second side. Repeat with all rounds.
Makes 12 flatbreads. *Ghee is butter, with the fat and moisture separated through heating. Ghee is commonly used in Middle Eastern, Indian and Asian cooking. Source: Canadian Foodgrains Bank.
Food Prices From crisis to stability
This has been chosen as this year s World Food Day theme to shed some light on this trend and what can be done to mitigate its impact on the most vulnerable. On World Food Day 2011, let s look seriously at what causes swings in food prices, and do what needs to be done to reduce their impact on the weakest members of global society. Source: Canadian Foodgrains Bank
We re always glad to get your favourite recipes. To contact us by mail write to:
ManitobaCo-operator Recipe Swap Box 1794,
Carman, Man. ROG OJO
Or email: [email protected]
A typical ration as outlined by the World Health Organization Or- is 450 grams of cereal, 50 grams of pulses, 50 grams of oil, and five grams of salt per person per day.ABOVE PHOTO CRWRC, (CHRISTIAN REFORMED WORLD RELIEF COMMITTEE) LEFT: JENNIFER CLARK/CLWR (CANADIAN LUTHERAN WORLD RELIEF)