October 2009 - Cheryl Brunette

2009-10-192017-05-19

Saying grace before meals. . .

Catholic Church

I grew up in a Midwest Catholic household. Dad was from French-Canadian stock. He seldom went to church but his sisters were zealots. They frowned a lot. Ma was devout but not as strict as her sisters-in-law. She went to Mass every Sunday, made hundreds of rosaries “for the missions” out of nickel wire and plastic beads and made her children go to church and catechism every week. Also . . . no meat on Friday, not even for Dad, who laughed a lot.

I spent much of my childhood worrying that Daddy would go to Hell for not going to Mass on Sundays. In the 1950s, this was a “mortal sin.” Ma explained it away by saying he had “a heart condition,” which he did, but even as a kid I wasn’t buying that excuse. He could go to work. That meant he should go to Mass according to Sister Mary Joseph. But Dad was a generous man. The priest would come to our house to have a drink and solicit a pledge for some drive or another. Dad would write a check. I believe these contributions gave him an exemption from eternal damnation.

I left the Church when I left home to go to college mostly because I thought it was sexist and I found the doctrine contradictory. That and I was adamant that I was going to use birth control until I wanted a child.

I am, however, grateful for having been raised Catholic. There was beauty and drama and ceremony and ritual that served my soul. The archaic Latin . . . candles . . . incense . . . changing the priests’ vestment colors with the seasons . . . Midnight Mass on Christmas Eve. I still value ritual and a sense of reverence.

One of our rituals at home was saying grace before meals: “Bless us Oh Lord, and these Thy gifts, which we are about to receive from Thy bounty through Christ, Our Lord, Amen.” It rolled out of our mouths like a single word.

My current favorite grace was introduced to me by Beloved Son several years ago. Whenever he and I eat together, we say it and I try to say it as often as I remember. It is from Thich Nhat Hanh.

This food is the gift of the whole universe, the earth, the sky, and much hard work.

May we live in a way that makes us worthy to receive it. May we transform our unskillful states of mind, especially our greed, our judgmentalness, our fears, our aggression, and our defensiveness. May we take only foods that nourish us and prevent illness. We accept this food so that we may realize the path of love and compassion.

I’m not “religious,” but I am connected to Spirit every day. Water and food, our most essential elements of survival, are gifts. I like to say thank you for them. I don’t remember to do it all the time. But when I do . . . my world feels clear and grounded.

2009-10-162017-05-19

Food . . . it’s more than what you put into your mouth

Humans are animals. We need water, food and shelter. Our skin is tender, we’re slow moving, our offspring need years of care before they can fend for themselves, we can’t fly, and our teeth and fingernails are lousy weapons. But we have BIG brains. And we use them to figure out how to cover our skin to protect ourselves from temperature extremes and how to make tools to kill animals. We figured out which roots and leaves and berries were safe to eat. We learned to harness fire. We’re pretty darned smart.

Humans, like dogs and wolves and most other animals, need connection with our own kind. There is a whole catalog of words that describe communities of particular animals. My favorites include:

a murder of crows
a scold of jays
a convocation of eagles
a clutter of cats
a covey of partridges

Human groups have names like family, clan, village, community, sorority, fraternity, congregation, neighborhood. . . city. Hmmm . . . cities. How were they formed? What is their relationship to food sources? Huh? Food and cities are related? You betcha!

Carolyn Steel is an architect. Here she talks about how food has shaped our cities. It’s a brain-stretcher if you’ve never thought about it before, but why do you think you have a brain? It’s the best tool you have for survival and it needs exercise as much as your legs do if you want to keep walking.

My passion right now is to empower young people to feed themselves nutritiously, deliciously and inexpensively when they go out on their own . . . but food is way more than just putting fuel into a body. Food connects us . . . to ourselves, our family and friends, our community, to our species and to our home planet. It connects us to our history and DNA.

Heck . . . understanding our relationship to food may uncover some of the most important keys to ensuring the survival of our species.

Tomorrow I’ll travel for hours to Seattle to eat a vegetarian Greek dinner prepared by a close friend. I’ll spend the night at her place and we’ll play a little the next morning. I love and miss her company so just going to see her would be enough . . . BUT . . . (or maybe it’s AND) . . . it’s a dinner party. She is creating an event to bring together friends from different parts of her world. It will be delicious (she’s a killer cook), elegant (and a very classy lady), and the conversation will go on for hours over food. She’s bringing together parts of her community that are geographically scattered and building new connections. She’s using food as the glue. She is a Wise Woman.

Connecting to others by sharing food has been an important experience for humans for thousands of years.

How do you connect to yourself and others with food? What does food mean to you?

2009-10-042017-05-19

Beauty is Food, Food Beauty (with apologies to Keats)

There is a story told about Albert Einstein. He was asked by a reporter something to the effect of, “What do you think is the most important question facing us today? “His answer was close to this: ‘The most important question a person can ask is, ‘Is the Universe a friendly place?'”

My answer is yes, this is a benevolent universe . . . and here’s a piece of evidence to support that choice:

Romanesco. It’s a broccoli/cauliflower of sorts. I think I’ll roast it . . . probably over 3 or 4 days as it’s quite large. But for now . . . I’m just going to admire it.

Beauty is truth, truth beauty,—that is all

Ye know on earth, and all ye need to know.’

Beauty is truth, truth beauty,—that is all

Ye know on earth, and all ye need to know.

from Ode on a Grecian Urn John Keats

2009-10-032017-05-19

The 21st century North American hunter-gatherer . . .

“Hunter-gatherers hunt game and collect plant foods (called foraging) rather than grow or tend crops. Hunter-gatherers is the term used by anthropologists to describe a specific kind of lifestyle, that of all human beings until the invention of agriculture about 8000 years ago.” (About.com)

Unless you “grow or tend crops” that provide almost all of your own food, you are a hunter-gatherer. The important questions for you are . . .

where do you hunt and gather your food and . . .
what do you find?

I’ve lived in the same place for almost 30 years but prior to settling here I bounced around like a ping-pong ball. And one of the first things I did at each of the dozen+ places I lived as a young adult was to find my local food sources. I’ve been a hunter-gatherer most of my life and I suspect you are too.

So what are your food sources? McDonald’s? Safeway? Kroger? The Saturday morning Farmers’ Market? Costco? Your neighbor’s garden? Your mom’s cupboards? The dormitory cafeteria? The cafeteria at your work? Whole Foods? Family Market? Elevated Ice Cream? Ralph’s Pretty Good Grocery? Don’s Pharmacy (which has a lunch counter)? Starbucks? Pedro’s Fiesta Jalisco Restaurant? The convenience market at the local gas station?

I decided to look back at my food sources for the past couple of weeks. The variety and abundance of my sources are stunning.

Let’s see . . .

I visited 2 friends in 2 days and each gave me food. Get a load of these beautiful gifts:

The eggs and tomatoes are teeny-tiny and were given to me by a dear woman who is, herself, teeny-tiny.

The Asian pears (two varieties) and corn (two varieties) were from a married pair of friends. He grew the corn, she tends the orchard. The pears were juicy and sweet and the corn . . .

The red one was so beautiful (look at the red in the corn silk) that I shucked it . . .

sat down in the sunshine next to my porch angel . . .

and ate it raw. It was sweet and delicate and tender.

I roasted the other ear with some zucchini and the rest of the purple cauliflower

and. . . FOR THE FIRST TIME IN ALL MY VEGGIE ROASTING EXPERIMENTS I FOUND ONE THAT DIDN’T ROAST WELL. Roasting the corn after it was shucked made it tough and not so good. I have eaten this same variety roasted on the barbecue in the husks after it had been soaked in water and it was delicious.

You can try it and see what you think, but I’m going back to my Midwest family way of preparing it. Grandma put the water on to boil before Grandpa went out to pick the corn. By the time they shucked it the water (which had a pinch of sugar, not salt) was boiling. Drop the corn in. Bring the water back to a boil. Let it boil for only 3 or 4 or 5 minutes and you’re done. Take the corn out of the hot water and put it on a platter. Roll it in butter. Salt and pepper it and . . . enjoy a taste of Heaven.

But back to the point . . . looking at food sources.

I have two neighbors on the island who grow fruits and vegetables and sell them from stands. Neither is certified as an “organic” farm, but both use organic, non-chemical practices to grow their food. That, and a lot of love.

One is self-serve (put your money in the cigar box) and at the other, which is right next to their house, you get a mini-visit and some conversation. This is my haul from both a couple of days ago:Three kinds of tomatoes or more (I’m very fond of tomatoes), mild peppers (like poblanos but I forget their names), a couple of zucchinis and a couple of small and wonderful “winter” squashes and a large bunch of parsley (I’m embarrassed to say I don’t have parsley growing at home . . . I mean I have over 3 acres . . . but that’s another story and I’m grateful I can buy very fresh and very local.)

OK . . . those are my quaint and colorful sources . . . but within the past couple of weeks I’ve also gotten food from the Port Hadlock QFC , the Nordland General Store (I go here almost every day because this is also the home of my post office where I receive my mail and daily connection to my community), the Food Co-op, Costco, Sunny Farms , World Peace Produce and at least one restaurant.

This is a lot of resources. Part of it is that I’m over-buying food right now. It’s high harvest time and I come from a family that “put up” most of their own food to last through the winter. I’m freezing and storing and years ago I was making sauerkraut with my ma and grandma and aunts at this time of year.

The other part of over-buying is that I’m feeling anxious. I”m researching and writing about food and even giving advice which I generally do not like to do, and I feel myself drifting toward a vegan diet. Yet I’m still teaching people how to make chicken soup. In fact . . . I bought two chickens on a deep sale yesterday ($.69 per pound versus the regular $1.79 per pound), put one in the freezer and will make a BIG pot of chicken soup with the other and will post about it.

This conflict will resolve itself, I’m sure. Meanwhile, I’m not sleeping as well as I usually do. Change is never comfortable. Not ever. And yet, if we don’t change and grow we are, essentially, dead. And sometimes change feels more dramatic than at other times. I’m in one of those “big shift” phases.

But about you . . . where do you get your food? Do you even think about it? (I didn’t until I wrote this post.) What about the quality of that food? How much do you prepare? How much is prepared for you? How much is real food? (Let me reiterate . . . real food does not come in a box and chemicals are not a food group.)

For the next week (or even two or three) please pay attention to your food sources. Then tell me about them in your comments. I am curious about how you experience your hunting and gathering. This is such a fundamental part of being a human and yet we usually do it on automatic pilot . . . at least I did until I started getting serious about this project to help young people feed themselves inexpensively, simply and nutritiously when they go out on their own.

Thank you for being willing to help me understand the complex relationship we have to food in this time and place.