Word: flours
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...they need for a bag of rice. "There are so many expectations on us to come up with some solutions." Money is not the only problem: most food is imported, and last week Adeang learnt that the cargo ship due to arrive this week with supplies of flour, rice and sugar has decided to skip the island because of the meager volume, and won't be back until January. "There will be food shortages around Christmas," he says...
...refugee camp that operated on the outskirts of Tawila, less than 50 of the town's 515 families remain. Dead cattle, their teeth bared in final agony, litter the camp, and residents scrounge the looted food depots for spilled flour and grain or forage the wasteland for something to eat. "We will have to stay because we don't have the money to go anywhere else," says Babakir Abdullah Abdurahim, a displaced man. "We are very hungry. Tell them to bring us food," he pleads...
...mark the bicentenary of his feat by reenacting a segment of it - has all the tools of modern bushwalking. When one of the group injures his leg in a fall, there are mobile phones to summon a car along a fire trail. Caley may have put up with flour, dried beef and the birds the party's dog caught, but these walkers have freeze-dried kangaroo korma and bolognese, fresh snow peas, peanut butter and macadamia nuts. Whenever he gets a chance, Wyn Jones - an expert naturalist and a raconteur known to burst into snatches of song as he ploughs...
THREE YEARS BEFORE John Fitch began contemplating the absurd--a boat powered by steam, not wind or men with oars--a warring band of Delaware Indians seized his raft, which was heading up the Ohio River with flour for settlers. The Indians scalped two of his companions; Fitch narrowly escaped a tomahawk blow to the head. This was his second brush with death at the hands of the Delaware tribe, whose swift canoes in 1782 often rendered the settlers' plodding rafts easy prey...
...Wiggin, 48, an attorney from Columbus, Ohio, who's been baking artisanal bread for almost a year, has already reworked a sourdough recipe to match his tastes. "I like my sourdough fairly strong and chewy, with a fairly sour acidic taste, so I add wheat gluten to the flour," says Wiggin, who bakes about once a week. It takes him two days to prepare the dough, but the payoff, he says, is a sense of exultation when the bread comes out of the oven...