Posts Tagged ‘politics of food’

Small rant

Part of me is still hasn’t recovered from the abrupt realization that the FDA is owned/run by massive pharmaceutical companies, and when I drove by a large, almost billboard-sized sign in a local farmyard (on my way to pick up some yummy, organic, locally grown produce) telling me that the country was going the wrong way and that I should do something about it come November 6th or God help us all, I risked driving off the road as I blinked in disbelief.  It was another “Seriously?!?!?!?” sort of moment.

I guess it is a sort of backwards way of saying God helps those who help themselves, but somehow I doubted that was the message intended by the sign.  Perhaps I should drive back and ask.

Here was a local farmer growing food and selling it to local consumers, which is a grand and glorious thing.  And yet this farmer thinks that a politician, any politician is going to improve his lot in life?  Really?

When did the amnesia epidemic break out?  Was it when elections weren’t really won but rather decided in the courts after much wrangling and hemming and hawing and noise and bluster?  Every four years, and often it only takes two years, there is all of this screaming about how those who are in office are terrible and horrible and never did anything worthwhile and we should throw the bastards out.  And then if the bastards do get thrown out, they seem to only be replaced by new bastards.

Federal and possibly even state level government has ceased to be effective in any kind of widespread way.  What is good for or works in Maine is not necessarily good for Nebraska or Arizona or Hawaii.  It just can’t be.

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One of the benefits to cooking — and I think especially to cooking new recipes — is a lack of homogeneity within each dish.

I have become a fan of green beans and black quinoa salad.  Well, I use regular quinoa rather than black, but the basic plan is the same.  By using fresh green beans and preparing the dressing myself, I am assured that each bite will be slightly different.  Some beans are crunchier, others are sweeter.  Some bites are more garlicky while in others the balsamic vinegar is more prominent.  Not every bite includes green onion.  It is a lovely little adventure to keep eating in order to see what the next bite may bring.

Plus, it is a lovely starting point.  Since my first experience with the recipe, I have prepared it with zucchini instead of green beans, and I am pretty sure that there is an asparagus variation in my near future as asparagus was on sale at the grocery store (and early spring is asparagus season).

Cooking classes tell you that you want to cut up ingredients into equally-sized pieces so that everything cooks evenly.  That reasoning is all well and good, and perhaps with practice I will eventually achieve uniformly cut potatoes or carrots or celery or whatever, but until that day I plan to enjoy my inconsistent, varied results.

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