6 Friday, November 5, 2021brooklintowncrier.com Remembrance Day is an important day to recognize the sacrifices made by veterans during times of war. While there are many veterans in our community, there are only a handful from World War 2 left across the country with stories to tell. Such is the case in Brooklin, with our community icon Steven Cosgrove. His story begins like many who were born during the Great Depression. The youngest of three siblings, Cosgrove and his family grew up with very little. Born in Liverpool, England in 1926, Steven was only 13 when war broke out with Germany. By 1940, he, along with his sisters and mother, faced daily attacks from German air raids, especially in his strategically important hometown. Liverpool a target While they survived hundreds of air attacks, much of Liverpool was destroyed. The widespread destruction, coupled with the capture of both of his sister's husbands during the war, left Cosgrove with only one option. In 1944, after reaching the legal enlistment age of 18, he followed many of his friends by enlisting in the British army at Carlisle. After completing basic training, he travelled to Lancaster to enlist with the legendary Seaforth Highlanders, joining the 51st Highland Division. He landed in France in the fall of 1944 and immediately went into the line in Belgium. His memories of the time at the front are filled with stories of "how many friends you had and how everyone looked out for each other." Crossing the Rhine After months of hard fighting, Cosgrove and his division were set to become the first Allied soldiers to cross the Rhine River into Germany, a feat so monumental that Winston Churchill himself came to see it. During the Rhine crossings, Cosgrove's unit was constantly under heavy fire from fierce German resistance as the Allies pushed into Germany. The last town his unit reached was Kleve, the furthest Cosgrove would go in Germany since the war was soon to end. Following the German surrender, he continued to serve in the army until 1948 when, at 23, he left the service. Shortly after returning home, a good friend introduced him to Joan who would later become his wife for an astounding 73 years and counting. Moved to Canada That same year, the newlyweds decided to move to Canada, first landing in New York before eventually settling in Ajax. After many years, the couple ended up in the small village of Brooklin, which they still call home today. In the decades following their move to Brooklin, Steven and Joan Cosgrove made a name for themselves with their involvement in the local legion, community, and their business, Cosgrove's Variety. The couple enjoys spending time with their extended family and friends as well as visiting the cottage in the summer. When asked what advice Steven Cosgrove would give to those who didn't have to experience such hardships as he did, he answered, "Appreciate what you have." A Local Veteran's Story By Thomas Power I did some research on what Canadian soldiers ate while overseas during World War 2. They were supplied some or all of the following: one lb. of meat (dried or canned), oatmeal, dried vegetables, and beans. They were also given chocolate to lift their spirits. Beans and oatmeal carry well; the beans were tinned and oatmeal was dry. They are both good sources of protein. Navy beans were commonly used and were a good source of both protein and fiber as was oatmeal. While neither was a complete protein, along with the other foods they would have provided an adequate protein source since the body stores all the different proteins we eat, and completes it in our body. Rationing Back home in Canada, food was rationed. We were not only feeding ourselves and Britain but we were sending enormous amounts of food to our overseas forces, prisoners of war, and starving refugees from war-torn countries. Canadians stretched their war rations by planting Victory Gardens, canning and preserving foods. Wartime rations could be boiled down to one word: vegetables. The shortage of meat, sugar and alcohol possibly resulted in healthier eating habits. As a child in the 60s, I was raised on canned meat and lots of turnips, which may have been influenced by the wartime way of eating. My grandmother, who grew up during World War 2, was so careful with food. Nothing went to waste. If an orange started to go bad she would cut the bad spot out and eat the rest. She washed bread and milk bags to reuse, long before reducing plastic was even a thing. She canned, made jams and had a root cellar underneath her home to store home grown potatoes, cabbages and turnips. Resurgence Over the past 10 years or so, I have seen a resurgence in planting vegetable gardens and getting back to basics such as reducing waste, reusing and not over purchasing. In honour of my grandmother and others from her generation, here's a classic recipe for glazed turnips, which I've "veganized." Glazed turnips 1 lb. young turnips 2 tablespoons earth balance 1 tablespoon sugar 1/2 tablespoon flour 1/2 cup vegetable stock Method: Pre-heat oven to 350 degrees Dice turnips into one-inch chunks and cook in salted water for 10 minutes. Drain well, then sauté in hot earth balance for a few minutes. Sprinkle the sugar and flour over and continue to fry until browning. Place into ovenproof dish and add half cup of stock. Bake in oven for 15 minutes until further browned. Sheree's Hack: If being frugal and reusing food interests you, I recommend @plantyou on Instagram. She does a series of "scrappy videos" with tips on how to reduce your food waste. And finally, in honour of Remembrance Day, I would like to thank anyone involved with the Canadian Armed Forces, both past and present. Freedom is not free. Wartime Food Plant-Based Eating by Sheree Nicholson