Old Grains

Back when I was somebody—a professor is somebody, even if only a seminary professor—I was invited to meet with a group of Seattle writers and intellectuals.  I was in Seattle already because driving all the way out here was possible when you live in the Midwest and your summers are basically open and free.  (Professor’s privilege.)  One of the group members, the one who invited me, asked me about grain.  When the club met they ate.  With a bent toward history, one of them brought period-appropriate bread.  What kind would be fashionable for a night of ancient Near East talk?  (I was still researching and writing on Ugarit at the time, before Ugaritology passed away.)  Without stopping to think I replied “Einkorn.”  I didn’t know if einkorn was still around or not.  All I knew is that it was the earliest (at least as understood at that time) domesticated grain.  The loaf that arrived that night was a more accessible grain variety.

All of this came back to me as I stood in the local health-food store.  We don’t shop here for regular groceries—it’s expensive to eat healthily—but we’d been invited to someone’s house and said we’d bring appetizers.  The health-food store had vegan cheeses, so we needed crackers to go with.  Then I spied the word “einkorn.”  The Seattle discussion had to be well onto two decades old by now.  I was finally able to answer my question, einkorn was still alive.  The craze for ancient grains did not exist in my professorate days.  Some companies, according to occasional news stories, were trying to brew the beer of ancient Egypt or Sumer, but the health conscious hadn’t gone so far as to trying to replicate the diet of the earliest agriculturalists.

Ancient grains cost more because the yields are smaller.  Although the grain heads look disturbingly like those house centipedes that scamper in the basement when you flip on the light, they aren’t nearly the size of a current wheat head.  It stands to reason that it takes more of them to make up the same amount of flour, and appetites have grown over the millennia.  Like most vegans, I read boxes.  Another ancient grain cracker, apart from brown rice, included amaranth, flaxseed, millet, quinoa, sesame, and sorghum.  Never mixed this way in antiquity (for amaranth and quinoa were part of the “new world” and the others “old”), modern mixologists have devised new ways of using ancient grains.  Einkorn nearly went extinct with the development of wheat, rye, and barley.  But it hung on, and now, as a dozen millennia ago, it has a way of sustaining both dreams and fantasies.

Burger Impossible

On the way home from Ithaca, we’ve learned the hard way to avoid I-80 through the Poconos on a holiday weekend.  Past experience indicates that about 80 percent of the population of New Jersey (to be fair, a percentage of that may be those from New York City) tries to squeeze through the Delaware Water Gap at just about dinner-time the day before work starts again.  There is a longer alternate route, I-476, the turnpike, which you catch north of Scranton and exit in Allentown.  The only issue with this plan is that, unless you want to exit the turnpike to try to find food in rural Pennsylvania, there’s only one travel plaza between our entrance and exit.  It’s a nice enough stopping point, but for a vegan on the road options are limited.  As we pulled in we noticed there was a Burger King.  Would they have the much touted “impossible burger”?

It turns out that they did.  Having last had a whopper well over two decades ago, mouth memory may have faded a bit, but I can honestly say this was like the whopper I remembered.  If you hold the cheese and mayo, you have a vegan version.  This discovery made me strangely happy.  For years at remote locations (and some urban) we’ve stopped when the only other options are meat based and had the BK veggie burger.  It’s not too bad most of the time, but if you want to think you’re eating meat while not contributing to the massive environmental degradation of industrial farming, the impossible burger seems like a reasonable option.  This is one area of technology that I’m glad seems to be catching up with ethics.

I often ponder how much our western point-of-view is based on the Bible.  Our reluctance to include animals in our ethics is another example of how the hard line between species has been applied.  Even scientists are susceptible to worldview bias.  When we realize we’re all part of a continuum of biological relatedness, it’s a lot more difficult to argue for our special place in the divine eye.  At the same time, insisting one’s ethics be applied to all is a form of fascism.  I’m just glad my conscience can be assuaged with some plant-based food options.  After all, I’ve been on the road for a few hours and I’m sitting here happy to be eating at Burger King.  It’s a matter of perspective.