disaster special

This was possibly just an excuse for sister Michael to play lots and lots of clips and songs from his favourite old disaster movies, but we did try to get serious from time to time.

Sister Michael is going to fill you in on what the lovely SES recommends you stash away to be ready for emergencies, and how to plan a dinner worthy of the Titanic. I’ve got a simple little recipe below based on ‘eggs argenteuil’. And a bit of advice and war stories from Barry and Luke of the veg/grocery store Baz n Shaz in Suffolk Park, which has coped with quite a few major floods, even though Suffolk Park is far from the most duck friendly environment in the Northern Rivers (that may have to be Billinudgel, we’d love to hear some of your stories).

AUDIO _ Barry McQueen and Luke Joyce from Baz n Shaz

barry n luke

BELLY LAB RECIPE (with help from Larousse Gastronomique) – SPUD SALAD ARGENTEUIL

by sister T

PREPARING FOR EMERGENCIES

by Sister Michael

A Big thank you to the State Emergency Service and especially to the Byron Shire Local Controller, John Farley who was a special guest on our recent “Belly Disaster” show. Noel gave us some wonderful tips on handling emergencies, including these:

A full freezer should keep the temperature for 48 hrs (half full -24 hrs.)
Keep the doors closed as much as possible.
If, at any point, the food was above 40 degrees F. for more than 2 hrs. discard it.
If frozen food has partially thawed it should be eaten as soon as possible.
Have handy a stock of canned foods, a small fuel stove (available at camping stores) or BBQ, and a productive herb and vege garden!
For emergency planning visit their website at www.ses.nsw.gov.au
The emergency number for SES is 132 500
To request a ‘survival pack’ call your local SES on 6684344
To volunteer for SES or for FloodSafe and StormSafe information call 1800201000.

CAPTAIN MICHAEL BRINGS YOU TASTES OF THE TITANIC

We brought you some recipes and music from the last day on the Titanic and here are the luncheon menu and dinner menus‭ (‬first class‭) ‬served on‭ ‬14th April‭ ‬1912.‭ ‬On the evening of April‭ ‬14,‭ ‬1912‭ ‬.A‭ ‬number of first-class passengers on the Titanic revelled in a privately hosted feast in the first-class‭ ‬á la carte restaurant.‭ ‬At the same time in the‭ ‬first-class dining saloon other first-class passengers‭ ‬-‭ ‬some who had paid the equivalent of‭ ‬$124,000‭ ‬in today’s dollars for the ocean voyage‭ ‬-‭ ‬settled in for a sumptuous,‭ ‬if over-filling,‭ ‬ten-course extravaganza.‭ ‬Food was rich and fatty,‭ ‬and courses were accompanied with wine and liquor.‭ ‬Meanwhile,‭ ‬in the‭ ‬second-class dining saloon,‭ ‬second-class passengers ate a less elaborate but beautifully served dinner.‭ ‬And on F deck in what would be called‭ “‬steerage‭” ‬in lesser vessels,‭ ‬third-class passengers ate simply prepared,‭ ‬hearty meals served in their own spartan dining saloon.

http://www.the-titanic.com/Gallery/Videos/Titanic-s-First-Class-Dinner.aspx