Himmler reacted with comments in a twenty-two-point list—a veritable
explosion of ideas—which he passed on to Pohl: ‘The attention of all units
must be drawn most vigorously to the toasting of bread. In all circum-
stances, even in marshland, bread can be sliced, warmed, and toasted on an
open fire as on a hunt, and in the form of rusks would be an easily digested
diet for those with intestinal problems.’ After the war, he continued, the SS
would have to create its own sources of food, if only for use in the east and
for specific types of food:
It is only the specific types of food that influence our species that we must provide
for ourselves: fruit and in particular pomaceous fruit, nuts (limitless supplies,
especially for the winter), mineral water from natural springs, fruit juices, oat flakes,
and oil for cooking [ ...]. Exaggerated stockpiling inside the borders of the Reich,
as practised by the church in the Middle Ages, must absolutely be avoided. It is,
however, our task, by promoting hand-operated mills in some of our own bakeries
and in manual bakeries in the areas where we live, to influence and determine the
preparation of these foodstuffs.
All in all, he placed great emphasis on accustoming the SS man and his
family ‘to our natural food in national-political training centres, in barracks,
officer-training colleges and team houses, and in Lebensborn homes’, ‘so
that later the boy will never eat anything else’. ‘Slowly, imperceptibly, and
in a sensible manner’, the ‘consumption of meat’ was to be ‘restricted for
future generations’. Himmler’s wish was ‘a steady growth into a better
future after centuries of aberrations and false starts. Only when meat and
sausages are replaced imperceptibly by equally tasty foods that satisfy the
palate as well as the body can there be any hope of success. Moral sermons
are of no use here. We know ourselves that only good, cheap mineral water
and excellent fruit juices, as well as good cheap milk can displace alcohol.’
In peacetime he intended, furthermore, ‘to design and order the provi-
sioning of the entire SS and police and their families, first for five years and
then for all time’. It might be possible also to consider setting up ‘nutrition
supervisors’ in the SS units, though the possibility that some kind of soldiers’
council or commissar might emerge from this institution, even if only in the
distant future, was to be avoided.
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Standard menus were, in addition, to be
planned for the SS: ‘These menus must contain hot meals, in the form of
soup, jacket potatoes, and a cold side-dish, at least three times a week and
five times in the winter. A good herbal tea must be provided every evening.
[ . . . ] Boiled and salted potatoes are to be strictly avoided.’
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himmler as educator 335