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what to eat in troubled times

A friend, an indefatigable defender of human rights and environmental causes, writes to me and asks what to eat in troubled times.

I reply,

You should eat the foods of the people from around the world who now need your strength of resistance.

Rice and beans, collard greens
Tzimmes, hummus, dahl
Fatteh, dolma, kibbeh
Chicken soup with tortilla or matzoh ball.

 

 

 

 

 

 

Figs, plantains, chiles, dates                           Guacamole, and holy mole

Spooned upon the plates.

Of course, some xocolati
I mean chocolate, dark
Lots of tea, a handful of nuts
All strengthening for the heart.

And, don’t forget the grits. You will need them for the soul.

Please click on the links in the captions of each food photo. These will lead you to the amazing food blogs of three incredible women who are not only very talented cooks with fascinating (and mouth-watering) recipes, but also writers, photographers, educators and cultivators of cultural cuisines and relationships. Also, explore some of the other foods mentioned here if you are not familiar with them. This will take you to both far off lands and perhaps kitchens right in your own neighborhood!

Stay strong. Say hi.

In health, Elyn

my plate

MyPlate Plate

MyPlate Poem

The world’s spinning madly, it drifts in the dark

Swings through a hollow of haze

A race around the stars, a journey through

The universe ablaze with changes. by Phil (Ochs)

where has all the produce gone?

Perhaps it is due to the recent one year anniversary of the passing of Pete Seeger that has this title coming to mind–but this is something I have been thinking about for a while.

I have had a few experiences lately, where a brilliant idea of mine that I have kept gestating in some corner of my mind, waiting for just the right labor to bring forth, is birthed by someone else–and I read about it somewhere. I hate when that happens, especially as brilliance is not my forte and such ideas are few and far between. And, so now I must act quicker to share–and thus take credit–for these rare flashes of genius. 

As you may know, I have been swimming around in this primordial soup for many years–somewhat akin to, um, yes, let me see, ah yes, the great Soviet biologist Alexander Oparin–father of the primordial soup theory–seeking answers to some of life’s most pressing questions. While Mr. Oparin had been searching for the origin of life on Earth, I am anxious to find solution to this little problem of sanely feeding the carbon-ignited populace of whom he divined the spark.

I was already concocting my own brilliant idea when a friend sent me this article, Can America Learn to Love Misshapen Veggies? by Elizabeth Segran. It is about the vision of Doug Rauch–the former president of Trader Joe’s– to create markets for oft misshapen produce and other food that might otherwise be headed prematurely and unnecessarily into the waste stream. Having seen the high degree of such waste and the exorbitant cost of such a loss while hunger is rampant in our country, he is experimenting with opening grocery stores that would sell such abandoned produce at low-cost in high-need neighborhoods. He seems to know a thing or two about the grocery business, and I am glad to learn of his concern and his efforts. Maybe he’ll like my idea–it is along the same lines.

You see, kind of like Sisyphus, I am among those dedicated to rolling a giant Hubbard squash up to the top of a mountain, only to have it roll back down again–ceaselessly repeating the effort. Sisyphus’ fate “as much through his passions as through his torture”–is similar to the plight of the modern-day nutritionist. “Eat your vegetables!”, we implore. “Three cups a day!” “Eat all the colors of the rainbow!”  We beg, we cajole, we try to be cute. We strive mightily to bring the veggies to the people, but we can’t make them eat. (Horses on the other hand accept them rather well.) Undaunted, like Sisyphus, we perforce keep trying.

Albert Camus, in The Myth of Sisyphus states that the gods had condemned Sisyphus to his labor, reasoning that there is no more dreadful punishment than futile and hopeless labor. But, he continues, “If one believes Homer, Sisyphus was the wisest and most prudent of mortals.” Ah! My personal interpretation of the text provides some vindication for our insanity.

Vegetables can be daunting to buy, prepare and cook. They can be expensive. When they go bad they look quite sad. Certain vegetables require strong muscles, a good set of sharp knives, and a certain finesse to commandeer properly. As a food group they are complex and complicated, and many times a relationship with them must be carefully nurtured. Some challenge the taste buds with a propensity to be bitter or earthy. Plus,they often carry baggage from our collective childhoods.

But, they are so gooooood! And, rich in vitamins, minerals, fiber, Omega-3s, enzymes and phytonutrients to help our hearts, bones, skin, hydration and mood–they are good for us! The benefits of a plant-rich diet are well established, and with so many different types, including what I might like to think of as starter kit vegetables for the disinclined, there are plenty for all to enjoy and benefit from–in spite of early experiences. But, with so many real and perceived obstacles, to the chagrin of Mr. Rauch and myself–many march needlessly to their unconsumed demise, after much time, love, care and commitment was dedicated to their growth by hard-working farmers. Some, just because they do not meet the standard definition of beauty.

So, my basic idea is this: In an effort funded and supported by health care collaborations, corporate and/or governmental subsidies–grocery stores, and other appropriate establishments should create space for the preparation of freshly made, nutrient-blessed vegetable-based juice–oh, and yes, soup–for sale to the public at an affordable cost. Incentives for purchase by SNAP (Supplemental Nutrition Assistance Program formerly known as food stamps) recipients could be implemented, similar to those being offered at Farmer’s Markets. These products can be available year-round in frequented food environments.

Vegetable juices and soups (made with well-prepared broths that can also utilize other ingredients that might otherwise be wasted–such as meat bones) are perhaps the simplest health-promoting and disease-preventing foods available. Increasing the exposure to and ease of access and consumption of these may be a powerful antidote to the scourges of our chronic health ills. Call me naive, but my experience informs me that many appreciate the taste of health–particularly when health has become an elusive concept. Returning health to our food establishments is mildly becoming a not so foreign idea. In my nearby city, a local health insurer and the YMCA has partnered with a food chain–and health classes and services are offered right in the grocery store. And golly, our supermarkets often house pharmacies–so, why not grandma’s penicillin?

The benefits of my little “Primordial Soup and Juice” Program include opportunities to expand vegetable education, improve the visibility of nutrition specialists, eliminate barriers to vegetable purchasing and intake, and affirm the age-old wisdom of food as medicine. Plus, it can contribute to the reduction of food waste and spare the feelings of those poor misshapen vegetables. What well-intentioned juice or soup maker would not warmly welcome them? Right, Mr. Rauch?

Oh, and Pete, Where has all the produce gone? Thirty-one percent of it into the waste stream, everyone. When will we ever learn? When will we ever learn. New verse: Assimilated well into our cells, everyone.

Please drop in and say hello. Any thoughts to help embellish this vision? Send word.

In health, Elyn 

Addendum–March 8, 2015. Just elaborating by suggesting that this idea can be implemented in our schools as well as in all of our subsidized food programs serving both young children and adults in group care facilities.

my plate

My Plate Haiku       Did you really think That you could hide fish in rice?              Oh, the green paste burns!   By a cat            from I Could Pee on This and other poems by cats collected by Francesco Marciuliano