Hunger
by Alison Linnell
by Alison Linnell
My
Hunger
As I lay on the floor, light-headed, fatigued, and famished, I thought incessantly about food. I couldn’t say that I knew what it would be like to be a prisoner of war wondering if and when my next meal would come, or how the pioneers felt crossing the plains with only a small handful of flour to feed the entire company. You see, my pantry was overflowing. My hunger was of the self-inflicted kind. I wasn’t Gandhi, either. My starvation wasn’t about a higher purpose.
I was simply on day eight of a ten day “health” cleanse, and my mind was reeling with thoughts of food—any food. In fact, I think at that moment I might have killed for just one bite of my son’s microwaved frozen burrito slathered in ketchup —a feeling I had never had before nor hope I ever experience again.
Real Hunger
Hunger pains are a daily occurrence for residents of Nouakchott, Mauritania, located in West Africa. Mauritania is like many other poor nations; they do not produce enough food to sustain its residents. Mauritania relies mostly on imports because only 30 percent of its food supply is produced within its borders. And while the cost of food imported into their nation has increased, wages have not. In 2008, prices escalated dramatically and have remained high. Wheat rose 67 percent, rice 25 percent, and oil soared 117 percent.
Likbir Ould Mohamed Mahmoud, a 39 year-old day laborer, earns only a $1.50 per day to support his family of four. With the rising food costs, Mahmoud has been forced to sell his livestock – his only source of income – in order to feed his family. He explains, “Everything – the wheat, rice, sugar, and animal feeds – is higher priced than I have ever seen them before. What will we do? Soon we will have nothing left to sell.”[1]
Cravings
A variety of expensive sandwich spreads can be purchased at any store. However, homemade is always best. With ingredients already in one’s refrigerator, a delectable Copy Kat spread from Kneader’s Bakery and Deli can easily be made. Whip together 1 ¼ cup mayonnaise, ¼ cup sour cream, 1/8 teaspoon salt, 1/8 teaspoon sugar, and 2 teaspoons yellow mustard. Use in place of mayo or Miracle Whip on any sandwich. Each 1 Tablespoon serving of spread contains 80 calories and 9 grams of fat. It is not a significant source of dietary fiber, Vitamin A, Vitamin C, calcium, or iron. This is an ideal spread for a sandwich with your holiday turkey leftovers.
The Cleanse
It was just after the holidays, and I was feeling bloated from the overabundance of fats, sweets, and meat I had consumed. And whether it was a moment of brashness, weakness, or insanity when I agreed to do the cleanse with my daughter, is still something I’m uncertain about. Purging my body seemed like a good idea at the time. And how hard could it be to drink freshly squeezed lemon juice mixed with maple syrup and a dash of cayenne pepper for each meal. It was only ten days.
By day four, I was adding less cayenne pepper. On day six, I was plugging my nose as I drank. And on day seven, I was gagging it down. I usually coughed and grimaced after swallowing the bitter drink. Gratefully, I could supplement the lemon drink with herbal teas. I love herbal tea. And yet, by day eight, I dreaded those too.
The thought of failure kept me going; I intended to finish what many had not. But, I longed to hold some whole wheat bread between my hands, admire the richness of the grains, take a bite of a sandwich, and simply chew, and chew, and chew.
How will we eat this year?
Very little chewing is done in Bouta. Starvation is the only thing in abundance. Bouta is a destitute village of about 70 families in West Africa. Most people in Bouta earn less than a dollar per day. Metouna Mint Mohmaud, a 29 year-old mother, earns only $3 per week weaving golden lapels used in traditional bub robes. Her 11 month-old twins are severely malnourished, and her husband, like most men of her village, has left to find temporary work in neighboring towns. With no electricity or phones, she does not know where he is, or when he will return.
Mohmaud says that obtaining food has always been a struggle, but she is filled with anxiety with the problems her village is experiencing now. The sorghum seeds which they plant each year have doubled in price. She wonders, “How will we eat this year? We cannot afford the seeds to plant.”[2]
How to select an avocado
Avocados are most affordable from late March to early September, but they are usually available in grocery stores year round. When choosing an avocado, it is best to remember that color does not always indicate ripeness. One should hold the avocado in the palm of the hand and gently squeeze. Avoid applying pressure with fingertips as this can cause bruising. Avocados that yield to gentle pressure are ripe and ready to eat. Unripe, firm or green fruit can take four to five days to ripen at room temperature. They are perfect for celebrations that are a few days out. Just be careful to watch the fruit to make sure the temperature in your kitchen does not cause them to ripen too quickly. If they begin to yield to gentle pressure, carefully place them in the refrigerator to slow the ripening process.[3] Ripe avocados are perfect for guacamole dips. Avocados can also be sliced or diced and served on a variety of soups, salads, and sandwiches.
My Meal
Many were curious what my first meal would be when I finished the cleanse. My answer was always the same, “A Kneader’s Veggie Avocado Sandwich and a mixed green salad tossed with raspberry vinaigrette dressing.” It had been my last meal—and the thoughts of sinking my teeth into all of its deliciousness had been permeating my brain with each agonizing hunger pain.
I could smell the goodness of the fresh baked whole wheat bread and see each individual ingredient meticulously stacked with care. The avocado was ripened to perfection, firm but not too hard. The freshly sliced cucumbers and hand- torn lettuce added a crispness to the sandwich that presented an almost audible snap each time a bite was taken. The tomato’s splash of color amidst the greens added splendidly to the picture perfect creation. Of course, no sandwich could possibly be complete without the zing of special sauce and a slice of yummy provolone cheese.
And then there was the salad—a beautiful array of greens. The leaves were snowflakes, each one with its own unique shape. Sprinkled with shredded mozzarella cheese, bite-size cucumbers, cherry tomatoes, and topped with the most delightful vinaigrette, each forkful presented an incredible burst of the most delectable flavors.
Nadia’s Meal
Nadia’s taste buds experience very little. She lives in one of the most vulnerable regions of Niger. Her tiny village, Touqfine, is located in the desert near the Mali border. Nadia is five years-old. Instead of playing with friends or attending school, her morning is spent helping her mother collect leaves for their lunch and dinner.
They walk to an area about 6 kilometers from their village where Nadia’s mother climbs the trees while she waits at the bottom with a bowl. Upon returning to their village, the leaves are boiled for several hours and then consumed. They might relieve some hunger pains but offer no nutrients. Nadia, like many other children in her village, is malnourished.[4]
The Perfect Salad
Pick only the freshest greens for a salad. Use a variety of leaves – red leaf, romaine, butterhead, and green leaf are excellent assortments. Or, a lovely spring mix by itself is also a good choice. A salad tastes best when served on a chilled plate. Selecting the right dressing to compliment a salad is essential. A homemade raspberry vinaigrette is a nice option. In a blender combine 3 tablespoons chopped red onion, 3 tablespoons raspberry jam, ½ cup plus 2 tablespoons red wine vinegar, 1 tablespoon honey mustard, ½ teaspoon salt, and ¼ cup sugar. Blend until combined. While blender is running, slowly pour in ½ cup vegetable oil. (If you add the oil all at once, the dressing will be thin and runny.)Add 1 tablespoon poppy seeds. Don’t blend them; just give them a nice stir.
The Cost
As I drove past my local Kneader’s last Saturday evening, their brightly lit marquee was beckoning me. “You’re hungry. We’re open. Let’s get together.” I would not be enjoying their scrumptious salad or avocado sandwich that night; I wasn’t hungry. I was returning home after dining with some friends at a quaint, little Indian restaurant. It was pricey, but I didn’t think it extravagant until I did some calculations. Our table of four had spent the equivalent of 51 days of Likbir Ould Mohamed Mahmoud’s wages on the food. The tip was an additional $20 – or 6 ½ weeks of Metouna Mint Mohmaud’s income. We devoured three appetizers, three meat – two chicken and one lamb – entrees, two vegetable side dishes, and some delicious flat bread. All this food was received with little effort on our part.
Well, it was a 17 minute drive from my home to the restaurant. Interestingly, along that 7 ½ mile stretch, which just happens to be the same distance Nadia walks each day to pick leaves for her food, one could choose among 43 different dining experiences to satisfy their cravings. And anyone of those meals would be unimaginable to Nadia.
As I lay on the floor, light-headed, fatigued, and famished, I thought incessantly about food. I couldn’t say that I knew what it would be like to be a prisoner of war wondering if and when my next meal would come, or how the pioneers felt crossing the plains with only a small handful of flour to feed the entire company. You see, my pantry was overflowing. My hunger was of the self-inflicted kind. I wasn’t Gandhi, either. My starvation wasn’t about a higher purpose.
I was simply on day eight of a ten day “health” cleanse, and my mind was reeling with thoughts of food—any food. In fact, I think at that moment I might have killed for just one bite of my son’s microwaved frozen burrito slathered in ketchup —a feeling I had never had before nor hope I ever experience again.
Real Hunger
Hunger pains are a daily occurrence for residents of Nouakchott, Mauritania, located in West Africa. Mauritania is like many other poor nations; they do not produce enough food to sustain its residents. Mauritania relies mostly on imports because only 30 percent of its food supply is produced within its borders. And while the cost of food imported into their nation has increased, wages have not. In 2008, prices escalated dramatically and have remained high. Wheat rose 67 percent, rice 25 percent, and oil soared 117 percent.
Likbir Ould Mohamed Mahmoud, a 39 year-old day laborer, earns only a $1.50 per day to support his family of four. With the rising food costs, Mahmoud has been forced to sell his livestock – his only source of income – in order to feed his family. He explains, “Everything – the wheat, rice, sugar, and animal feeds – is higher priced than I have ever seen them before. What will we do? Soon we will have nothing left to sell.”[1]
Cravings
A variety of expensive sandwich spreads can be purchased at any store. However, homemade is always best. With ingredients already in one’s refrigerator, a delectable Copy Kat spread from Kneader’s Bakery and Deli can easily be made. Whip together 1 ¼ cup mayonnaise, ¼ cup sour cream, 1/8 teaspoon salt, 1/8 teaspoon sugar, and 2 teaspoons yellow mustard. Use in place of mayo or Miracle Whip on any sandwich. Each 1 Tablespoon serving of spread contains 80 calories and 9 grams of fat. It is not a significant source of dietary fiber, Vitamin A, Vitamin C, calcium, or iron. This is an ideal spread for a sandwich with your holiday turkey leftovers.
The Cleanse
It was just after the holidays, and I was feeling bloated from the overabundance of fats, sweets, and meat I had consumed. And whether it was a moment of brashness, weakness, or insanity when I agreed to do the cleanse with my daughter, is still something I’m uncertain about. Purging my body seemed like a good idea at the time. And how hard could it be to drink freshly squeezed lemon juice mixed with maple syrup and a dash of cayenne pepper for each meal. It was only ten days.
By day four, I was adding less cayenne pepper. On day six, I was plugging my nose as I drank. And on day seven, I was gagging it down. I usually coughed and grimaced after swallowing the bitter drink. Gratefully, I could supplement the lemon drink with herbal teas. I love herbal tea. And yet, by day eight, I dreaded those too.
The thought of failure kept me going; I intended to finish what many had not. But, I longed to hold some whole wheat bread between my hands, admire the richness of the grains, take a bite of a sandwich, and simply chew, and chew, and chew.
How will we eat this year?
Very little chewing is done in Bouta. Starvation is the only thing in abundance. Bouta is a destitute village of about 70 families in West Africa. Most people in Bouta earn less than a dollar per day. Metouna Mint Mohmaud, a 29 year-old mother, earns only $3 per week weaving golden lapels used in traditional bub robes. Her 11 month-old twins are severely malnourished, and her husband, like most men of her village, has left to find temporary work in neighboring towns. With no electricity or phones, she does not know where he is, or when he will return.
Mohmaud says that obtaining food has always been a struggle, but she is filled with anxiety with the problems her village is experiencing now. The sorghum seeds which they plant each year have doubled in price. She wonders, “How will we eat this year? We cannot afford the seeds to plant.”[2]
How to select an avocado
Avocados are most affordable from late March to early September, but they are usually available in grocery stores year round. When choosing an avocado, it is best to remember that color does not always indicate ripeness. One should hold the avocado in the palm of the hand and gently squeeze. Avoid applying pressure with fingertips as this can cause bruising. Avocados that yield to gentle pressure are ripe and ready to eat. Unripe, firm or green fruit can take four to five days to ripen at room temperature. They are perfect for celebrations that are a few days out. Just be careful to watch the fruit to make sure the temperature in your kitchen does not cause them to ripen too quickly. If they begin to yield to gentle pressure, carefully place them in the refrigerator to slow the ripening process.[3] Ripe avocados are perfect for guacamole dips. Avocados can also be sliced or diced and served on a variety of soups, salads, and sandwiches.
My Meal
Many were curious what my first meal would be when I finished the cleanse. My answer was always the same, “A Kneader’s Veggie Avocado Sandwich and a mixed green salad tossed with raspberry vinaigrette dressing.” It had been my last meal—and the thoughts of sinking my teeth into all of its deliciousness had been permeating my brain with each agonizing hunger pain.
I could smell the goodness of the fresh baked whole wheat bread and see each individual ingredient meticulously stacked with care. The avocado was ripened to perfection, firm but not too hard. The freshly sliced cucumbers and hand- torn lettuce added a crispness to the sandwich that presented an almost audible snap each time a bite was taken. The tomato’s splash of color amidst the greens added splendidly to the picture perfect creation. Of course, no sandwich could possibly be complete without the zing of special sauce and a slice of yummy provolone cheese.
And then there was the salad—a beautiful array of greens. The leaves were snowflakes, each one with its own unique shape. Sprinkled with shredded mozzarella cheese, bite-size cucumbers, cherry tomatoes, and topped with the most delightful vinaigrette, each forkful presented an incredible burst of the most delectable flavors.
Nadia’s Meal
Nadia’s taste buds experience very little. She lives in one of the most vulnerable regions of Niger. Her tiny village, Touqfine, is located in the desert near the Mali border. Nadia is five years-old. Instead of playing with friends or attending school, her morning is spent helping her mother collect leaves for their lunch and dinner.
They walk to an area about 6 kilometers from their village where Nadia’s mother climbs the trees while she waits at the bottom with a bowl. Upon returning to their village, the leaves are boiled for several hours and then consumed. They might relieve some hunger pains but offer no nutrients. Nadia, like many other children in her village, is malnourished.[4]
The Perfect Salad
Pick only the freshest greens for a salad. Use a variety of leaves – red leaf, romaine, butterhead, and green leaf are excellent assortments. Or, a lovely spring mix by itself is also a good choice. A salad tastes best when served on a chilled plate. Selecting the right dressing to compliment a salad is essential. A homemade raspberry vinaigrette is a nice option. In a blender combine 3 tablespoons chopped red onion, 3 tablespoons raspberry jam, ½ cup plus 2 tablespoons red wine vinegar, 1 tablespoon honey mustard, ½ teaspoon salt, and ¼ cup sugar. Blend until combined. While blender is running, slowly pour in ½ cup vegetable oil. (If you add the oil all at once, the dressing will be thin and runny.)Add 1 tablespoon poppy seeds. Don’t blend them; just give them a nice stir.
The Cost
As I drove past my local Kneader’s last Saturday evening, their brightly lit marquee was beckoning me. “You’re hungry. We’re open. Let’s get together.” I would not be enjoying their scrumptious salad or avocado sandwich that night; I wasn’t hungry. I was returning home after dining with some friends at a quaint, little Indian restaurant. It was pricey, but I didn’t think it extravagant until I did some calculations. Our table of four had spent the equivalent of 51 days of Likbir Ould Mohamed Mahmoud’s wages on the food. The tip was an additional $20 – or 6 ½ weeks of Metouna Mint Mohmaud’s income. We devoured three appetizers, three meat – two chicken and one lamb – entrees, two vegetable side dishes, and some delicious flat bread. All this food was received with little effort on our part.
Well, it was a 17 minute drive from my home to the restaurant. Interestingly, along that 7 ½ mile stretch, which just happens to be the same distance Nadia walks each day to pick leaves for her food, one could choose among 43 different dining experiences to satisfy their cravings. And anyone of those meals would be unimaginable to Nadia.
[1] Anthony Faiola, “Global Food Crisis: The New World of Soaring Food Prices,” Washington Post, 27 Apr. 2008, http://www.washingtonpost.com/wp-srv/world/globalfoodcrisis/ (30 Nov 2013)
[2] Faiola,“Global Food Crisis: The New World of Soaring Food Prices.”
[3] Avocado Central, http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados,(15 Nov 2014)
[4] Denise Brown, “In Niger: A Tale of Two Villages,” Huffington Post, 2 July 2012, http://www.huffingtonpost.com/denise-brown/in-niger-a-tale-of-two-villages_b_1640254.html, (30 Nov 2013)
[2] Faiola,“Global Food Crisis: The New World of Soaring Food Prices.”
[3] Avocado Central, http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados,(15 Nov 2014)
[4] Denise Brown, “In Niger: A Tale of Two Villages,” Huffington Post, 2 July 2012, http://www.huffingtonpost.com/denise-brown/in-niger-a-tale-of-two-villages_b_1640254.html, (30 Nov 2013)