Long gone are the rocks — and the intrepid rockers who
partied on at the barbecue championships, the Logger Sports Show in Squamish
and at the clubs and party houses that wouldn’t, couldn’t let a good pun down.
The boulders themselves that crashed from the flanks of Highway
99 last week have been blasted to smithereens and pushed into Howe Sound (how
sound was that?). Now all that remains are the memories of inconvenience and
panic in the face of shortages real and imagined. Yes, there were issues with
missed flights and meetings and a lack of fuel supplies, but when it came to
real food supplies, reaction outweighed reality.
“It was a real mental case — people thought they weren’t
going to have food for five days,” commented one local grocery store cashier.
But in fact, the food distributors’ trucks rolled on and on, with suppliers
even bucking up loads of milk and bread and meat together to make sense of the
7- or 8-hour trip from Vancouver through Hope and Lillooet and up over the
Duffey Lake Road.
Whistlerites are nothing if not intrepid — and ingenious
— so now, in the calm of the aftermath, is the perfect time to consider
what the heck you
do if the food
stopped rollin’ in.
Given the long distance from our collective hunter/gatherer or
even relatively recent pioneering past, we can barely imagine food that doesn’t
come from a store shelf. Maybe James MacKinnon and Alisa Smith, the originators
of the 100-mile diet, come closest in recent memory when they ground 100-mile
grain for their own flour to bake bread. But that’s a rarified exception. Most
of us wouldn’t even know where to buy a hand-operated flour mill, let alone
which is the business end.
So not to encourage stock-piling — lord knows we have
enough of that in our shopaholic world — but to plant a seed or two in
the brain-chambers of eaters everywhere, here are a few tips on food that might
get you through an unexpected shortage:
All hail the biscotti
“Biscotti” means “baked twice,” originally from the French
“biscuit,” also meaning “twice cooked.” Along the same dried lines, there are
rusks from the Dutch, mandelbrot from Jews, zwieback from Germans, and biskota
and paximadia from the Greeks — all made to last.
The idea of drying out biscuits so they’ll keep from getting
stale or mouldy was a very good one in pre-IGA times when long journeys, war or
simply an extended trip to fish on the Mediterranean without refrigeration or
an Igloo cooler entailed using your imagination and some time-tested techniques
to keep supplies edible and safe.