#42 What We Can Learn From World War II about Food and Nutrition – Part 2

 Today, we're going to talk some more about what we can learn from World War Two about food and nutrition. One of the biggest takeaways for me is realizing how resourceful people became when they had to be. They grew the victory gardens. They substituted certain foods for other foods. When things were rationed or not available, they made their meals simpler. They cooked more from scratch. If ingredients weren’t available, they learned how to adapt and edit recipes. For example, they made cakes without eggs if eggs weren't available. They were really rising to the challenge, and I admire that. 

Often today, we have many challenges with our shopping and our cooking, and having time to do those things in our families. It's amazing if we can figure out how to be adaptable; how to edit recipes when needed, how to be able to cook on a cheaper budget, and how to be able to use certain ingredients when others aren't available. We can learn not to have to pop to the grocery store for the smallest thing, but learn how to do without it, and to change and be adaptable in our cooking.

It’s also good to learn how to eat more simply, in ways that cost us money and time, like having a meal of simple meat with a side vegetable, and not always needing the fancy. We should balance the fancy with the simple and wholesome food. 

I'm going to talk a bit about rationing, and about what people did if a food was rationed, or it was not available. Then I'm going to talk about the kind of things that the soldiers and the people ate during that time.