Although not from the UK, I grew up listening to my grandfather and my older relatives retelling the years of rationing during the great war.
First things first, it wasn’t equal, as who had money would find ways to get more food to their houses. My grandmother often mentioned the pantry in the houses she served at were always stocked, regardless of rationing.
The average citizen would get their ration of goods but although you could live on it, you would be somewhat uncomfortable if you didn’t had any way to suplement your diet. Rasing pidgeons in the city became common fare, more than what already was, and many people started raising rabbits, that can sustained on hay, to eat and sell.
Gardens in every space available became common, to put more vegetables and potatoes on the plate.
It was in the country where people felt the rationing less, being accostumed with surviving from what they farmed, raised and collected. And these were people used to hard work, hand labour. The basis for their day to day living was made up of large quantities of vegetables, dry salted fish (cod), salted and/or cured meats from the yearly pig families would raise, eggs and olive oil and bread. Fresh meat was an event often reserved for special occasions.
Let’s learn and teach how to eat. No need to ration; we already produce more than what is really necessary.
We should teach people how to eat properly.
Although not from the UK, I grew up listening to my grandfather and my older relatives retelling the years of rationing during the great war.
First things first, it wasn’t equal, as who had money would find ways to get more food to their houses. My grandmother often mentioned the pantry in the houses she served at were always stocked, regardless of rationing.
The average citizen would get their ration of goods but although you could live on it, you would be somewhat uncomfortable if you didn’t had any way to suplement your diet. Rasing pidgeons in the city became common fare, more than what already was, and many people started raising rabbits, that can sustained on hay, to eat and sell.
Gardens in every space available became common, to put more vegetables and potatoes on the plate.
It was in the country where people felt the rationing less, being accostumed with surviving from what they farmed, raised and collected. And these were people used to hard work, hand labour. The basis for their day to day living was made up of large quantities of vegetables, dry salted fish (cod), salted and/or cured meats from the yearly pig families would raise, eggs and olive oil and bread. Fresh meat was an event often reserved for special occasions.
Let’s learn and teach how to eat. No need to ration; we already produce more than what is really necessary.