What to focus on in a pandemic

What to do when crazy viruses hit? That’s what everyone is trying to figure out since none of us can remember the Spanish Flu epidemic of a century ago. One thing I’ve been told by more than one friend is boost your immune system.

That’s probably why Wolfville-based herbalist Angie Oriana Jenkins is so busy. Jenkins, who calls her farmers’ market booth ‘Sister Lotus’, says she feels like her “purpose here is shining its brightest light. It's possible herbalists are the busiest they have ever been during this pandemic.”

Recently Angie sent parcels to various regions of the province and as far away as Newfoundland. One item that her customers are keen on is elderberry syrup.

Many people believe the elderberry plant has a powerful effect in terms of preventing and treating colds and flu and some swear by its antiviral properties. The results of studies show that elderberries do have significant benefits against cold and influenza symptoms. That’s why Angie is filling orders.

Meanwhile my friend Chris is calling her personal Covid-19 challenge: baking a gluten-free loaf or two of bread using wild sourdough starter.

Historically sourdough bread goes back close to four thousand years in Europe, but it probably dates even earlier in the Middle East. It was interesting to read that baker’s yeast became common less than 150 years ago.

Chris, like my spouse, has been experimenting with sourdough for some months. “I’m not a hockey mom,” she chuckles, “nor am I a sourdough mom getting up at 3 a.m.” (to fire up the oven).

That kind of can-do attitude, plus having the right gear helps too. Dutch ovens are essential and banneton proofing baskets help lead to perfection.

Recently Chris turned out a beautiful round, crusty loaf of lemon oat wheat bread. She says she only posts pictures of the successes on FaceBook.

I understand that. We’re had our share of bread loaves disguised as curling stones. If one keeps at it though perfection is possible.

My hubby finally got his sourdough rye right, made with flour from Longspell Farm. It’s delicious. White came next and it needs just the right amount of salt. Like Chris, he’s focused on experimenting with gluten-free right now.

I know this isn't possible for lots of people, Chris says, but baking bread is her way of being less stressed in a pandemic. “Trying to keep our family nourished, she adds, so we can also be of service.”

This week I want to close my column with words from a one-time refugee Habib Zahori who spent time in Wolfville. He says, “I hope this viral pandemic has taught all of us one very important lesson: the people that really care about our lives and well being are not the rich, mega-billionaires, the politicians, the movie stars, and celebrities that the dominant culture tells us to worship. The real heroes of our lives are the doctors, nurses, hospital staff, the paramedics, the activists, the aid workers, the people that work in the food industry, the cashiers at the grocery stores and drugstores, the workers, the farmers, the truck drivers, the ordinary people in the neighborhood that fix the pipes, clean the windows, collect the garbage, our family members and friends whose lives and love we take for granted… and the animals who are our family members and companions in these hard times. I hope we all reevaluate our life priorities and who we look up to as role models and sources of inspiration.”

Published initially in the Valley Journal Advertiser