Opinion: Patience and creativity is the only way we can continue to manage COVID, particularly in the kitchen

When the shelves started to look scarce and there was always no chicken left at my local Coles, I made the budget-friendly yet protein-conscious choice to limit my meat-eating and delve into the wonderful world of tofu. I get it, tofu is kinda gross. But I’ve been busy researching and testing a whole range of tofu-related recipes over the past couple months and I’m actually surprised in what I’ve managed to come up with. The creativity in the kitchen has kept me sane as I continue this slog of working from home. I have come to terms with calling tofu my friend. However, this week I had a very frustrated shopping experience, like I’m sure like pretty much every West Aussie this past couple months. As I made my way to the back corner of Coles to the “meat-alternative” section, I was struck in horror because every last tofu packet and marinated tempeh pouch was stripped bare, leaving the artificially lit white shelves glowing back empty at me. I understood the lack of mince and chicken breasts, and I got why people were trying to stock up on as much pasta and rice as possible, but I never thought these soggy, soy, flavourless blocks would ever be in such high demand. But I’m not alone in my lack-of tofu debacle, because I know West Aussies around the State would also be struggling to source there favourite groceries because our supermarkets have gone into a distribution crisis. Long-life consumables like canned beans, rice, pasta and flour were the first to disappear, along with all the toilet paper and tissues from people who could help but hoard everything away for a rainy day. But now WA is facing a different issue, with one of WA’s biggest freight distributors recently unable to enter the State because of major flooding. The 300km of track of the Trans-Australian Railway was damaged in a severe flood on January 21, ceasing all distribution until it was restored on Tuesday. Now our shelves are also missing the pleasures of gluten-free food alternatives, olive oil, body wash and cat and dog food. Along with all the other difficulties we have faced in the past two years learning to live with COVID, this train seems like a kick in the guts. But here in the South West it might be a perfect chance for us to look towards our local markets, butchers and bakeries instead. And although I remain frustrated about my lack of tofu in this week’s stir-fry, I am satisfied knowing the train will arrive and so will the end of this pandemic some day. I will remain patient and I will get creative, just as we all have in our job capabilities and travel plans. So if anyone has any great recipes for SPAM, I am open to the challenge and I will appreciate the help.