In these times of economic turmoil it's important to remember that famine is a recurring part of human history. And that time and time again, people have turned to wood as a solution.

Properly prepared, sawdust in particular, is a great way to stretch out those lean meals. Whether it is as a filler in meatloaf and burgers, or as a thickening agent in soups and stews.

It has also been used historically for bread making. https://selfsufficientprojects.com/people-used-to-eat-these-during-famines/

Now it is important to properly prepare your wood, so as to avoid intestinal injury. What you want is sawdust, not a block of wood, and not splinters and twigs. Be sure to sift the saw dust through a screen to remove larger pieces and splinters. The finer the grind the better.

Also, be sure to pick the right tree for the right job. Maple is quite sweet, while oak, with its tannins is quite bitter. While walnut can be quite aromatic, and fruit trees will taste like their respective fruits. The needles of the pine tree can be made into a tasty tea high in vitamin C. The Sassafras tree has its own unique flavor, and use to be used for making root beer.

Avoid using unidentified trees and shrubs. Some can be poisonous, like hemlock and the American chestnut (often called a horse chestnut). Always check your pocket edition edible wood guide before consuming questionable shrubbery and trees.

I hope this handy guide can be useful in this trying times.

Humor should not be mistaken for dietary advice.

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