bread-line or maître d'hôtel

A soup kitchen in Kansas City is fighting the usual stigmatisation associated with such charitable operations by having all the trappings of a formal dining experience, as Bad Ethnography reports. Volunteers act as hosts and servers and patrons are seated and given menus of the day’s offerings to consult. These small dignities are surely rare for the homeless and destitute and the chance to be treated instead of just handled probably returns in spades for the community. A local culinary institute has also joined with this project to give diners who also want to help out in the restaurant training that might lead to gainful employment at some of the city’s other fine establishments. I suspect the measure of satisfied customers—taking pictures of one’s meal—have already been surpassed.  Everything’s up-to-date in Kansas City and I hope that this model spreads.

hey mister tally man

Via the inestimable The Browser comes a really fascinating piece on the supply chain logistics of the banana trade and the demands it manufactured to satisfy. Like the Egg Council, Juan Valdez and the California Raisins, who really can be bullies and not just advocates for farmers, Big Fruit created various banana republics in the process of perfecting its delivery techniques, inciting coups throughout Central America and even precipitating the Cuban Missile Crisis and enduring tensions, all in the name of ripeness and minimal flecking.

The other aspect to this drama lies in the monoculture of the produce—at least as it’s presented to shoppers in the West. Whereas we might have an embarrassment of choice when it comes to apples and oranges, exotic bananas are all clones of one cultivar—threatened with extinction with the irreversible march of one fungal disease. The way bananas are marketed and grown make them especially susceptible to being wiped out by pandemics, and interestingly the type of banana consumed just one human generations had vastly different characteristics—fruitier and creamier and with a much slicker peel, and hence all those jokes about slipping on a discarded skin that seems physically impossible in the supermarkets of today.

fungiculture

Spargelzeit (Asparagus season) with all its fanfare and focus is a distant memory by now but one up-side to the change of seasons and the cool and damp days ahead is the advent of Mushroom Time. Pfifferlinge, a savoury scalloped fungus found on tree trunks, is my favourite—celebrated with just as much intensity, and while any foraging for these gourmet delicacies, such work is best left to seasoned experts, many keeping the faithful locations of the appearance of this heritage fruiting a secret guarded as well as that for a prized vintner, since there are many more varieties that are deadly poisonous than edible. This time of year, many restaurants adjust their menus—Tageskarte, Speisekarte—to showcase this time-honoured mania.

vermicious knids or many mouths to feed

Although my Venus Flytrap seems to be thriving quite well—despite the dietary restrictions I’ve enforced and certainly don’t want it to suffer any malnourishment in the meantime, it is rather presenting me with a moral dilemma.
To begin with, I wonder what my ward might think of me being a vegetarian, not a carnivore—however passively, but a committed planter-eater, ravenous even. The opportunity to sacrifice an annoying indoor housefly, usually a persistent and irritating occurrence but presently the apartment is strangely silence, has not yet presented itself and I am not sure, unable to swap a pest but only shoo it away, if I could avail myself to the task. I admit that it’s probably a silly thing to rend my hands over, but I’m hoping that I might get away with a crime of omission, that the balcony might an adequate environment for insects in transit or find some unfortunate bug dead or dying of natural causes or not wholly splattered and disintegrated on the car’s grille. I don’t know if that would work. I bet the other, more sessile plants are getting a little jealous of this sort of doting and negative attention. What would you do?

big fat surprise

A study, heavily laden with footnotes and cross-references, from the British Medical Journal suggests that all the lies the public have been fed regarding diet and nutrition over the last five decades or so was more or less experimental in nature—with the subject of study being more marketing, agricultural surplus and farming lobbies rather than health and well-being—and could neigh equate with mass-murder. This rather short analysis has been bantered about in the news for the past few days and subject to quite a bit of elaborate and imaginative conclusions, which was the stuff of the fringe-community previously, for going against the rubric of the Food Pyramid.

The article is not a summary dismantling of the pseudo-science, sponsored studies and poor sampling techniques that launched a thousand fad-diets and ensured that despite what appear to be good-faith remediation, we are as a whole, much unhealthier than ever before, but it does open the way for rigourous and humbling studies to follow. What do you think? Were we just naïve in believing that we not are surrounded by touts and hucksters—untouchable even in more wholesome rackets? Is this bit of righteous arson just clearing the stage for the next round of opportunists, as usually what’s quality isn’t worth the investment?

candida or grist for the mill

This is somewhat of a delicate subject, especially coming from those who are not exactly sympathetic to the matter, but I learned that the germ candida, a species of yeast, that’s responsible for infections in women also presents itself as diaper-rash in infants, thrush (a particularly nasty coated-tongue that young children get), acne in adolescents and most interestingly the dry patches of skin that usually attributed to psoriasis and dandruff (glands in the skin and hair folicals are designed to prevent these out-breaks but are often compromised by other factors). This yeast travels with us as part of our gut flora all our lives but is mostly kept in check by other beneficial bacteria that complement our digestive tracts that compete for space and nutrients, symbiotically breaking down those foodstuffs that we can’t handle whole ourselves. Though not the only cause of fungal infections, repairing too quickly to antibiotics or other such non-discriminatory treatments that, like a wrecking-ball, kill off those good germs that keeps us balanced.

across the pond

While the media focus on European economic policies and tax accords from the perspective of the States seems more preoccupied with the potential spillage and knock-on effects of the proposed Tobin Tax, a levy on financial transactions and market trades, the burgeoning talk of a trans-Atlantic Free-Trade-Agreement, urged by both the US administration and European commission president seems an idea comfortably, tantalizingly far away.

Though it is probably true, for both optimists and pessimists, that reaching any kind of meaningful and functional compromise, aligning US and EU standards on safety, quality and transparency, can only be achieved in a receding distant future, displaced by politics and protectionism (by those current players who would be excluded, too), the notion and the will for such an arrangement is not a Fata Morgana that one can never meet. Naïvely, perhaps, but not without hope as there have been plenty of examples of Bridges to Nowhere over trade and tariffs, like the bickering over the aerospace giants or the fact that one cannot purchase a Silver Lady in the States but embassies of genetically modified organisms, untested drugs and wage inequity are equally unwelcomed, the mutual benefits have been articulated, of substantial increases for the gross domestic products of European nations through fewer administrative and process barriers and greater job security for American export industries.
Those sound positive on balance, but I fear that consumer protections will suffer through compromise. Instead of meeting half-way or adopting the more stringent standards of one partner, existing safeguards, like employment rights, food labeling requirements, safety standards and protection for the environment and livestock will be relaxed, diluted in order to meet industry imposed milestones. I hope that this is not the case, because risking health and security is no lubricant for trade, and to prevent these attitudes from prevailing, one cannot take the stance that procrastination and off-putting is acceptable, any more than in the here and now surrendering one’s sovereignty and self-determination to creditors is.

type o-negative or captain caveman

Quite a bit of fad diets and spindled advice come and go, and while the best home-spun recommendation usually run don’t skimp on food and know one’s constitution, some candidates, I think, remain enticing and sensible, and without disparaging the strength of motivation and paying attention to one’s body, one’s habits, earn more credit than is due. It’s no Jedi mind-trick to present any comer with an array of caveats where one is bound to find enthusiasm, either for or against. Validation and challenge to one’s palette or approach is equally fixing and offer the same such bait for consideration.
Seeking out a healthy mix of second-opinions can raise a lot of incompatible ideas and contradicting advice. Reinforcement with chiding is a situation that one is more accustomed to than even pure success of failure, regardless of the estimation. Some dispensaries are more effective than others, and if not loyalists, franchises like eating for one’s rH factor, like one’s great grandparents, or like a Neanderthal have garnered much interest, which is a quality as compelling as any visceral emotion—just so with homeopathy and training to become a confirmed optimist. To have a kernel of truth, a bit of solace is a hook, enough and enduring when there’s a bald hint of reaffirming rightness and knowing one’s misguidance was common enough to merit correction. Maybe the new packaging has more to do with processes than any inherent weakness, without condemning the bulk and body of the industry to willing prospecting, maybe the explosion of allergies and sensitivities is more attributable to lifestyle and shortcuts in production. It is immature cheese that has the highest lactose content, and maybe the vogue of intolerance is more because of how it’s cut, even in polite company, than any new epidemic or any revelatory remediation.