Sole Food

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Perhaps its the pandemic.  Or at least the knock-on effect of shipping delays and supply-chain interruptions.  I can take it.  Unless, that is, it interrupts my soul food.  You see, my father was from South Carolina.  I grew up eating things like grits and black-eyed peas.  Then I probably went for a good two decades without eating either.  Like most people, however, I experience breakfast malaise.  Cold cereal every single day gets old after five-plus decades.  If we have reasonably healthy leftovers in the fridge I’ll sometimes have those.  Several years ago I started cooking breakfast for myself on weekends.  (My family wasn’t interested in my concoctions.)  When I became vegan I couldn’t keep cooking my usual weekend egg, so I turned back to soul food.

On a typical weekend I’ll have grits and black-eyed peas.  As a vegan, I really like beans.  There are so many varieties of legumes and each has its own charms.  Although we don’t eat all of them, there are over 40,000 different types of beans.  Even of those cultivated for human consumption I’m probably still pretty much a novice.  But lately our local grocery store has been having bean trouble.  Since the pandemic began we’ll occasionally go in and find the canned bean shelf bare.  Last week they had no black-eyed peas.  I fretted about it all week.  Was there a national bean shortage?  Was this the new toilet paper for a new year?  As the weekend drew near I decided I’d walk a mile on a snowy Friday to a local health food store where, I was pretty sure, there would be at least organic beans.

Dried beans are, of course, available.  I don’t trust myself to cook them properly.  It takes hours of soaking and boiling and always ends with some uncertainty.  Something about toxins and digestion just don’t mix.  Early on in the pandemic we didn’t horde, but slowly collected necessities, just in case.  Then in the summer it looked like Covid was over so we ate our supplies.  Bemused, I realized how many cans of black-eyed peas I’d storehoused.  Perhaps I had more foresight than I thought.  Supply chains are still stressed.  Backlogs take a long time to clear.  I have accepted that new appliances, cars, electronics might take quite a bit longer to get.  Specialty food items too.  I accept such things with a certain stoicism.  But my soul food, well, that’s a different matter entirely.  Don’t take my soul away!

Plants Saving Planet

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Dot mx is not a normal extension for me to see.  Sometimes being north of the border can skew your view.  Then someone pointed Desserto out to me.  This is the kind of thing that benefits from sharing (see that share button below?  Why not click it?).  Desserto produces leather made of cactus.  Not only is industrial cattle raising the most polluting industry in the United States, it also involves great cruelty.  Cactus leather, however, is renewable, requires no irrigation, and actually decreases the carbon in the atmosphere.  A typical north of Tijuana attitude is that such a brilliant idea should occur here.  The fact is, those who live in the desert may well be the voices crying in the wilderness.

Photo by Ashim D’Silva on Unsplash

Desserto doesn’t make leather items.  They produce the leather and sell it to manufacturers of durable goods.  I would kick my shoes off right now and buy a pair made from cactus leather.  For years I’ve been trying to find something to replace the leather that seems to be the only option.  Faux leather made of plastic isn’t environmentally friendly.  It seems that the best we can do is find something that will do the trick without the pollution both of cattle raising and of tanning.  To me this idea seems absolutely brilliant.  There are otherwise unarable deserts aplenty.  There are limited lands in the drought-ridden west where huge cattle lots create fear, terror, and tremendous waste.  If ever there was a case for putting two and two together, I’d say this is four.

I’m delighted to see this happening in Mexico.  I don’t have much skill in the manufacturing department, but I would be happy to purchase items from those who do.  Too often we look at land that doesn’t fit our paradigms for “good land” and assume there’s no use for it.  Perhaps we should start encouraging cacti and allow American Indians to have some of their former land back.  Everybody wins, except maybe big agra.  Large corporations may qualify as persons under the law (which to me is only asking for trouble for all people except those on the top of the false humans, legally recognized).  Their interests are more equal that the interests of the rest of us.  It’s easier to degrade the environment than it is to change.  Still, looking at a really good idea that could save the planet and provide something useful seems, to me, like an idea worthy of sharing.

Hot Breakfast

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Cooking in a pre-dawn kitchen has a certain appeal as the weather cools.  Knowing that something with warmth will set you right before the nighttime cold forces the furnace on for the next six-to-nine months.  After a recent tooth extraction I was told to keep on a soft diet until the wound healed.  A fan of crispy breakfast cereals, I faced a new dilemma—what to eat before work?  Being vegan means bacon and eggs won’t do (there is passable vegan bacon available, but so far the plant-based eggs haven’t managed not to taste like mung beans).  On a recent frenzy of nostalgia I had purchased a box of (now mostly empty) farina.  Often known by its commercial name “Cream of Wheat,” farina is more like flour and milk (many vegan options available) but with a better texture than paste.  It reminded me of childhood Saturdays.  Then the box was empty and grocery day was the better part of a week away.

Grits seemed a little more challenging.  The particle size is larger and might cause problems in the healing wound.  Still, I gave it a try.  Since my father was from South Carolina I grew up eating things like grits and black-eyed peas.  This makes for a hearty breakfast as long as you keep the grits on the other side of your mouth.  When the black-eyed peas were gone, I turned to oatmeal.  Bigger pieces yet, but still soft.  Oatmeal works best with some kind of sweet accompaniment.  Brown sugar and cinnamon is a standard. Sweets bother my teeth, however, so I need to be careful there.

The problem with all of these options is that one serving of these hot cereals was too little to keep me going.  I wake early and eat breakfast early, so I need about six hours of energy from this meal.  Two servings are too much.  Ratios are beyond me.  So I turn to my religious roots.  Whenever I think of breakfast I’m reminded that our cereal-eating culture (hot or cold) was largely influenced by Seventh-Day Adventist sensibilities.  Adventists are vegetarians, and some prominent among them by the name of Kellogg launched massive, religiously motivated campaigns to have the day begin with grains, back in the day.  It stuck.  I suspect Kellogg was good with numbers.  I wish I could figure out how third-cups and quarter-cups relate to one another.  Like most things in life, it’s falling midway between that is difficult.  It’s chilly in here and I too hungry to do math.  At least the religion part I partially understand.

Bonded

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It happened this way.  When my daughter was young she was interested in dinosaurs.  Most kids are.  In fact, my wife and I went to a public lecture by a paleontologist in Edinburgh where he pointed out that the real experts on the subject in the audience were generally twelve or younger.  I took an interest in what my daughter found fascinating, and you can’t study dinosaurs without knowing a bit of geology.  Now, the professor’s lifestyle is a thing of wonder.  You may have a heavy teaching and publication load, but the freedom to spend your unstructured summer time pure learning was (still is) a huge draw.  I began studying geology.  I joined the Wisconsin Geological Society.  I was even made an officer.  My, a biblical studies professor.

At one point I bought a jeweler’s loupe.  Many geologists have them.  To get down to the level of the crystalline structure of most rocks you’ll need something more powerful, but for fieldwork (and I’ve got a garage full of rocks to prove it) your average loupe will do.  When Nashotah House decided I should no longer be a professor (and the rest of academe acquiesced) I seriously considered going back to school to study geology.  Time was against me, however.  I had to find a job with a family needing support, and so here I am in publishing instead.  And not only that, but I’m a Bibles editor.  Most people have no idea what that means.  Some days even I don’t.  But one thing I have learned is that you’ve got to know your leather.

This is a bit uncomfortable to me as a vegan, but I have learned that many people want their Bibles wrapped up in animal sacrifice.  I’ve also learned there are many different kinds of leather.  The typical leather Bible is pigskin.  Yes, that’s right.  In the trade you can call a Bible with any animal hide leather.  Bonded leather means that it’s pieces glued together.  The most expensive Good Books are “genuine leather.”  Cut from whole cloth, as it were.  I keep my jeweler’s loupe in my work desk.  Sometimes I need to look at something closely, off screen.  My loupe came in a leather case.  One of the sides peeled off during our move and I could see clearly what bonded leather means.  In fact, the “nded” part of “bonded” is clearly visible like a secret Bible code on the underlayer of my case.  Nothing, it seems, is ever wasted.

Nothing To Eat

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Some stories are unsettling to the point of spirituality.  That’s my impression of Han Kang’s The Vegetarian.  My wife wanted my opinion of it and when she used the adjective “Kafkaesque” I knew I had to comply.  The comparison is eerie in that Franz Kafka essentially starved to death because no way could be found to feed him with his underlying medical condition.  The Vegetarian shifts focus in its three parts, but the protagonist, Yeong-hye, is a young woman who finds her life run by other people in her family after she decides to become a vegetarian (in actual fact, a vegan).  Basing her decision on disturbing dreams she has, those in her Korean culture cannot accept vegetarianism and attempt, by various forms of coercion, to change her decision.  Throughout the account, Yeong-hye becomes silent—we’re never given her point of view—but those around her can’t accept her decision.

This is a challenging book to read, given my own personal history, but after scratching my head a bit when I finished it I came to reflect on this spiritual side of it.  My own vegetarianism was an ethical decision.  I realize that I can’t and shouldn’t impose my ethics on others, but I’ve not had much resistance from others (apart from colleagues who occasionally make reservations at eateries with no hint of the concept).  Likewise, I became a vegan a few years back based on further reflection of an ethical kind.  This is actually a spiritual practice.  I don’t often express it in those terms, but clearly it is.  In the novel when Yeong-hye’s brother-in-law tries to direct her life, he takes her to a Buddhist restaurant because he knows nowhere else to find vegetarian offerings.

Yeong-hye believes herself to be becoming a plant, and that leads to the next logical step in this progression of thinking.  Eating is, or at least can be, a spiritual exercise.  Many religions advocate fasts of various durations to derive the benefits to the soul.  Daily life is a matter of routine for many, often based around our culturally driven mandate of three meals a day.  I’m not alone at working through lunch while trying to get more done at my job.  By the final meal of the day I find myself exhausted.  It’s about more than food.  This strange little book has put me into a reverie about the ethics of eating.  I don’t know if Han Kang is a vegetarian or not, but she does understand the soul of one.

Old Grains

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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

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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.