Every two weeks or so, a movie shows up in our mailbox (the wonder of Netflix!) and the excitement of the red envelope quickly turns into bewilderment when I realize that this is yet another movie that I have never heard of. Sometimes, it's the other way around, and it is Anna who says, "Why did you put this in our queue? This happens because Anna and I like to add movies that we hear referenced on This American Life, from friends who are even deeper into the world of arts and culture, and from an insatiable desire to watch movies that are amazingly depressing, but also - so we believe - very important.
Last night, I watched one that falls in that last category, what may be called "Depressing Documentary" (the Oscar winner in this category may just be "Deliver Us From Evil" about sexual abuse within the Catholic Church). The one I watched last night is right up there with "Deliver Us ...": The Cove - the story about the slaughter of dolphins in Taiji, Japan.
I am not typically upset by much, but - boy - this was disturbing, especially the ending. I am planning to never visit a "family-friendly" dolphin park again, and - yes - that includes SeaWorld, kids. Shoot: I even found myself at 11:15 pm last night thinking, "I'm not sure I can eat another piece of sushi."
For me, that's huge.
But, even with that warning, I want you to watch it.
I want you to watch it, specifically, because I think this movie is an incredible lesson on what "social justice" honestly looks like. I believe it heart-wrenching-ly shows you the struggle that any conscientious, concerned individual has to go through in addressing a wrong in the world (and, yes, there are still plenty of those). It makes you realize how truly sadistic and fallen can be the ways of industry, and how inconspicuously communities, nations and even you and me can get caught in the death-dealing gears of productivity and progress.
Plus, you cannot watch this movie without realizing how this is indeed one of the enduring legacies of human civilization: the slaughter of innocents for the sake of human comfort and gain. I know: not something you want to watch with a bucket of popcorn!
But, this is how wrongs are righted. And maybe that would be reason enough to watch it: maybe it would spark some desire within you to make a change. As one of the heroes in the movie said, "Either your an activist or an inactivist."
Wes
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, April 08, 2010
Tuesday, March 02, 2010
Spring Chickens
March 2nd: and all of a sudden there is the promise of spring lingering in the air. A week ago, there was still a significant portion of our land covered in snow. Two weeks ago, ice cycles hung in lengths of two and three feet from our gutters. But, today, the snow is only present in remnants, packed hard into ice by tires and feet. Winter’s hold – begrudgingly – is beginning to loosen. I’m sure somewhere a witch has been eliminated and gone too is her ghastly spell.
Accordingly, Anna and I are emerging from the winter doldrums. I was sitting on the couch this past Saturday, consumed with the coming Sunday, when Anna came to me with the calendar in her hand. “Look at this,” she said exuberantly, pointing at one and two word messages written in tangerine. “Monday is March 1st, and you know what that means.” I smiled; if I didn’t know I couldn’t help but see the words “plant peppers” scribbled in that first box of the month.
The entry to our house, which serves as mud room and art room and nursery, now has over two dozen old yogurt cups full of deep dark soil, and in each cup of dirt a seed is planted. They are collected upon a changing table that once used for changing the soiled diapers of Wyatt and Elise, and they sit underneath the warming glow of a heat lamp. Much to the dismay of our neighbors that lamp’s bulb is red, which makes the northeast corner of our home radiate like an Amsterdam brothel. Indeed, there is the promise of sex, but only the botanical kind. Soon – we hope – we will be overrun with the prosperity of life.
Meanwhile, I am afraid that Anna has forgotten her first love. She thumbs through the pages of a magazine that royally displays every different breed and species of laying hens and broilers. She has marked the pages with multi-colored stars, noting special birds like a scout exploring hidden talent. I finally divulged her growing passion the other evening, taking a seat next to her on the couch while she ogled over the poultry. “See, I’m thinking this one will be good for laying eggs, but what’s great about it is that they also can be butchered.” I felt, for the first time, the warm body of a chicken in my left hand, my right holding a knife firm against its ruby throat – trying to steady myself to spill its blood. And I thought digging into the wet muck of a spring garden was going to teach me about the carnality of life!
The chicks are set to arrive on March 28th, which means we have less than a month before we reach the point of no return. The same room that now houses the yogurt-cup planters will eventually house twenty some odd pulsing, squeaking, pillows of fluff. Anna – of course – could give you their names (all derived from our deceased relatives) and their descriptions.
From the day they arrive, we will have essentially two months before we will have to provide them both shelter and forage. The second necessity will not be much of a problem given the open acreage. We also have hopes of using them around our garden – feeding their growing appetites and scratching talons with the bugs and pests that could lay waste to the crops.
Shelter, hopefully, will also be fairly easy to provide. Anna – when she is not looking through the chicken magazine like I use to look at the JC Penny catalogue before Christmas – has been investigating the most efficient, most economical and most resilient forms of movable chicken coops. She has been greatly aided by the experience and tutelage of Joel Salatin, about whom many of you already know and the rest of you would be wise to discover. Anna’s modified design of his transportable coops measures around 10 ft. by 5 ft., and is complete with a back half for the birds to roost and lay in individual houses.
We talked a fair amount about what materials to use the other evening – keeping our mind attentive to both weight and durability. Any of you with experience are welcome to add your thoughts. Actually, that last sentence may as well be applied to the whole of our adventure as we move forward into spring. We are fresh with optimism as the days grow longer and warmer … and very much in need of ongoing guidance, encouragement and wisdom. It won’t be long before those pretty little birds, which have already flown off the pages into Anna’s heart and mind, will land in our laps.
~Wes
Accordingly, Anna and I are emerging from the winter doldrums. I was sitting on the couch this past Saturday, consumed with the coming Sunday, when Anna came to me with the calendar in her hand. “Look at this,” she said exuberantly, pointing at one and two word messages written in tangerine. “Monday is March 1st, and you know what that means.” I smiled; if I didn’t know I couldn’t help but see the words “plant peppers” scribbled in that first box of the month.
The entry to our house, which serves as mud room and art room and nursery, now has over two dozen old yogurt cups full of deep dark soil, and in each cup of dirt a seed is planted. They are collected upon a changing table that once used for changing the soiled diapers of Wyatt and Elise, and they sit underneath the warming glow of a heat lamp. Much to the dismay of our neighbors that lamp’s bulb is red, which makes the northeast corner of our home radiate like an Amsterdam brothel. Indeed, there is the promise of sex, but only the botanical kind. Soon – we hope – we will be overrun with the prosperity of life.
Meanwhile, I am afraid that Anna has forgotten her first love. She thumbs through the pages of a magazine that royally displays every different breed and species of laying hens and broilers. She has marked the pages with multi-colored stars, noting special birds like a scout exploring hidden talent. I finally divulged her growing passion the other evening, taking a seat next to her on the couch while she ogled over the poultry. “See, I’m thinking this one will be good for laying eggs, but what’s great about it is that they also can be butchered.” I felt, for the first time, the warm body of a chicken in my left hand, my right holding a knife firm against its ruby throat – trying to steady myself to spill its blood. And I thought digging into the wet muck of a spring garden was going to teach me about the carnality of life!
The chicks are set to arrive on March 28th, which means we have less than a month before we reach the point of no return. The same room that now houses the yogurt-cup planters will eventually house twenty some odd pulsing, squeaking, pillows of fluff. Anna – of course – could give you their names (all derived from our deceased relatives) and their descriptions.
From the day they arrive, we will have essentially two months before we will have to provide them both shelter and forage. The second necessity will not be much of a problem given the open acreage. We also have hopes of using them around our garden – feeding their growing appetites and scratching talons with the bugs and pests that could lay waste to the crops.
Shelter, hopefully, will also be fairly easy to provide. Anna – when she is not looking through the chicken magazine like I use to look at the JC Penny catalogue before Christmas – has been investigating the most efficient, most economical and most resilient forms of movable chicken coops. She has been greatly aided by the experience and tutelage of Joel Salatin, about whom many of you already know and the rest of you would be wise to discover. Anna’s modified design of his transportable coops measures around 10 ft. by 5 ft., and is complete with a back half for the birds to roost and lay in individual houses.
We talked a fair amount about what materials to use the other evening – keeping our mind attentive to both weight and durability. Any of you with experience are welcome to add your thoughts. Actually, that last sentence may as well be applied to the whole of our adventure as we move forward into spring. We are fresh with optimism as the days grow longer and warmer … and very much in need of ongoing guidance, encouragement and wisdom. It won’t be long before those pretty little birds, which have already flown off the pages into Anna’s heart and mind, will land in our laps.
~Wes
Saturday, April 12, 2008
Food in America
David Beckmann from Bread for the World was on PBS last night - being interviewed by Bill Moyers. You can see the interview at the following link:
http://www.pbs.org/moyers/journal/04112008/watch3.html
Congress and the Bush Administration are currently working a new farm bill. The old farm bill is set to expire on April 18, 2008. Hopefully, the new farm bill will cut some of the farming subsidies that go towards large farmers and begin to help smaller, locally focused farmers.
Watching the video will help you understand more of the current American food/farming realities.
Wes
Thursday, March 27, 2008
Momofuku Noodle Bar
Many of you may recall that I have sworn off Ramen for a few years now (although, I must confess that I fell off the rickshaw a few weeks ago, since there was some extra ramen laying around after we made an Asian cabbage salad). Well, hallelujah, my life may yet end with a heaping bowl of noodles to close out my winter days.
I read an article recently in The New Yorker about chef David Chang, who has successfully opened a number of eateries in New York, including the one showcased below, "Momofuku Noodle Bar." Be careful when you say that (by the way, "Momofuku" means lucky peach in I'm-not-sure-what language; it also happens to be the last name of the man who invented packaged ramen noodles, which again is like crack). You can discover more about Chang's restaurants by clicking here.
For a quick tour of the way ramen should be prepared and served, just click play.
Monday, November 12, 2007
Chowdown Town
Below you can read an article that appeared today in the local Owensboro newspaper. Apparently, the Big O is a hot spot for restaurants (specifically chain restaurants). Now, keep in mind that living in Pasadena gave Anna and I something like 430 restaurants to choose from - almost all of those being locally owned and operated (many of them ethnically based). Then, there's Owensboro, which has a handful of local places to eat, and a gazillion chain stores.
What can I say? Some notoriety is damnable - including being told you like to eat in a nation of over-eaters.
One last thing: the same magazine also handed out a "clean plate" award to various restaurants who served an outstanding dish or entree. Not surprisingly, most of the winners on this list were from bigger cities such as Chicago, NY, Washington D.C. and New Orleans. And, much to my delight, Pie 'N Burger in Pasadena made it for a burger and a slice of pie (In 'N Out also made the stingy list for their burger, fries and chocolate shake delights).
I guess it's a question of quantity versus quality. If you want more food than you can stomach, come to Owensboro. If you want a fine meal that will keep you coming back for more, ... well ...
We do have Famous Bistro, Old Hickory, House of Canton, and Skeeter's, which are - truly - wonderful places to eat in Owensboro. But, come on ... Pie 'N Burger. What's better than that?
What can I say? Some notoriety is damnable - including being told you like to eat in a nation of over-eaters.
One last thing: the same magazine also handed out a "clean plate" award to various restaurants who served an outstanding dish or entree. Not surprisingly, most of the winners on this list were from bigger cities such as Chicago, NY, Washington D.C. and New Orleans. And, much to my delight, Pie 'N Burger in Pasadena made it for a burger and a slice of pie (In 'N Out also made the stingy list for their burger, fries and chocolate shake delights).
I guess it's a question of quantity versus quality. If you want more food than you can stomach, come to Owensboro. If you want a fine meal that will keep you coming back for more, ... well ...
We do have Famous Bistro, Old Hickory, House of Canton, and Skeeter's, which are - truly - wonderful places to eat in Owensboro. But, come on ... Pie 'N Burger. What's better than that?
Survey finds city 'chowdown town'
11/12/2007Owensboro 7th best restaurant market
Messenger-Inquirer
The self-proclaimed "Barbecue Capital of the World" -- also known as "Chowdown Town" -- is getting some national attention for its appetite.
Restaurant Business magazine's November issue ranks Owensboro as the seventh best market nationally for restaurants -- right behind Las Vegas.
Myrtle Beach, S.C., topped the list, followed by Fort Walton Beach, Fla.; Flagstaff, Ariz.; Ocean City, N.J.; and Honolulu.
The Owensboro metropolitan area -- Daviess, Hancock and McLean counties -- has 188 restaurants, the magazine said.
That's the fewest of any of Kentucky's five metros.
But local restaurants will take in an estimated $273.9 million this year -- an average of $1.46 million each, the magazine said.
That's nearly double the $751,704 in sales the average restaurant in Louisville sees, the magazine reported.
Even Las Vegas, No. 6 in the survey, reported smaller average sales per restaurant -- $1.2 million -- than Owensboro. But that city has 4,266 restaurants to share its $4.8 billion in restaurant sales.
"We're about to close two restaurant deals in Highland Pointe," Brad Anderson, a partner in Gulfstream Enterprises, said Wednesday. "Neither is in Owensboro now."
That company is developing Highland Pointe, Woodlands Plaza and Gateway Commons in the Kentucky 54 area.
Anderson said he's working with six to eight restaurant chains now, trying to negotiate deals along that corridor.
"Owensboro is getting a lot of attention already," he said. "And this should help."
Culver's Frozen Custard and ButterBurgers, a national chain with more than 340 stores, opened a Highland Pointe location six months ago.
Work is nearing completion on Roca Bar, a pizza restaurant next door. And a Louisville group is developing a Japanese restaurant in the strip center next to Kohl's in Woodlands Plaza.
"Business has been great," Tyler Shookman, co-owner of the Culver's franchise, said Wednesday. "Our sales are above average for Culver's locations. And we're looking at an even better future with the new hospital, hotel, arena and convention center coming out here."
Restaurant Business wrote: "Owensboro, on the Ohio River 100 miles west of Louisville, is also gearing up for development. Underway is a $40 million riverfront development with a marina and river walk; a $400 million medical center and the $390 million Gateway Commons, with a hotel, convention center and arena."
"That's great advertising," said Nick Cambron, chairman of the Greater Owensboro Chamber of Commerce. "There's a lot going on in Owensboro."
Cambron, a Realtor, said he's working with several restaurant chains that are looking at the Kentucky 54 corridor now.
"This area is a retail mecca," he said.
The magazine's Restaurant Growth Index studied 363 metropolitan areas, looking at total sales, total number of restaurants, per capita income and other factors.
Tuesday, October 16, 2007
Falafel
During this year's multicultural festival at our church I had the good pleasure of talking to a few middle eastern gentlemen who were operating a booth in our "food court." They had some great falafel and tabbouleh ... just wonderful. Anyhow, I gave a few of them a card with my email address and phone number - never thinking it would lead anywhere.
Well, tonight I receive a call from one of the gentlemen. Honestly, I cannot remember his name given its complexity to my western ear and mind. He tells me that there will be an international food festival at his mosque in Evansville on Sunday, October 28th from 1 to 4 pm (1332 Lincoln Ave ... next to a large Catholic church and the University of Evansville). This - I believe - is extremely fortuitous given that some good friends are hoping to join us for a brief stay in these parts.
This also reminds me that I need to explain to all of you another great culinary experience in Evansville: Vietnamese food where the ingredients are picked up twice weekly from Asian markets in Chicago. But, that's another story.
Wes
Well, tonight I receive a call from one of the gentlemen. Honestly, I cannot remember his name given its complexity to my western ear and mind. He tells me that there will be an international food festival at his mosque in Evansville on Sunday, October 28th from 1 to 4 pm (1332 Lincoln Ave ... next to a large Catholic church and the University of Evansville). This - I believe - is extremely fortuitous given that some good friends are hoping to join us for a brief stay in these parts.
This also reminds me that I need to explain to all of you another great culinary experience in Evansville: Vietnamese food where the ingredients are picked up twice weekly from Asian markets in Chicago. But, that's another story.
Wes
Sunday, October 14, 2007
Evansville's "Westside Nut Club Fall Festival"
Last year, I blogged about the "Westside Nut Club Fall Festival" - a week long festival of absurd amounts of food. This year, we went back ... and I headed straight to the Unitarian Universalist Church booth - not because of a spiritual crisis. No, the Unitarians are the only booth that had a decent selection of food, including an African peanut chicken to die for.
Anyhow, here are some other pictures from the trip:
A Cincinnati chili dog ... which while not Skyline quality was pretty good.
Just a random picture ... Nothing says fall festival than pigs in overalls eating corn on the cob. Obviously this pig is tremendously pleased to eat corn ... and you should be happy to eat pigs that eat corn ... and cows that eat corn and chickens that eat corn.
Gall, I wish this sign was a joke. You might think so. But, no, this was real. And so was this fact: the longest line at the fall festival was the line for brains.
Sorry folks, no cow brains this year. Not with the mad cow disease. Gonna have to eat pork brains instead. Which comes out looking like this ...
And, I'm pretty sure the brains came from these plastic tubs ... mmm. Need I even mention the amount of flies swarming around these "left over" grey ... er, make that "pink" matter?
You all should come next year. It's awesome.
Wes
Anyhow, here are some other pictures from the trip:
A Cincinnati chili dog ... which while not Skyline quality was pretty good.
Just a random picture ... Nothing says fall festival than pigs in overalls eating corn on the cob. Obviously this pig is tremendously pleased to eat corn ... and you should be happy to eat pigs that eat corn ... and cows that eat corn and chickens that eat corn.
Gall, I wish this sign was a joke. You might think so. But, no, this was real. And so was this fact: the longest line at the fall festival was the line for brains.
Sorry folks, no cow brains this year. Not with the mad cow disease. Gonna have to eat pork brains instead. Which comes out looking like this ...
And, I'm pretty sure the brains came from these plastic tubs ... mmm. Need I even mention the amount of flies swarming around these "left over" grey ... er, make that "pink" matter?
You all should come next year. It's awesome.Wes
Monday, September 17, 2007
TJ's
Top ten things I love to get at Trader Joe's ... in no particular order ...
Wes:
1. Salty and sweet trail mix
2. Red curry sauce
3. Chili verde chicken burritos
4. Pizza dough
5. Salsa especial
6. Tuscan marinara
7. Fettucini alfredo
8. Vanana yogurt (as of today)
9. TJ's orange juice
10. Corn tortilla chowder
Anna:
1. Vanana yogurt
2. chocolate
3. breaded cod
4. cheese
5. tuscan marinara
6. dried figs
7. California complete protein bread
8. Morning Lite cereal
9. edamame
10. spinach and tofu eggrolls
And one of every kind of bottle of wine available
Wes
Wes:
1. Salty and sweet trail mix
2. Red curry sauce
3. Chili verde chicken burritos
4. Pizza dough
5. Salsa especial
6. Tuscan marinara
7. Fettucini alfredo
8. Vanana yogurt (as of today)
9. TJ's orange juice
10. Corn tortilla chowder
Anna:
1. Vanana yogurt
2. chocolate
3. breaded cod
4. cheese
5. tuscan marinara
6. dried figs
7. California complete protein bread
8. Morning Lite cereal
9. edamame
10. spinach and tofu eggrolls
And one of every kind of bottle of wine available
Wes
Tuesday, April 17, 2007
The Great Sea Harvest
"In America, you have the steak. In Japan, you have tuna." - Robert Wiedmaier, chef
If you have ever eaten sushi or if you simply enjoy eating Chinese food in the middle of the United States, this is a worthwhile read about the pleasures and risks that come from global markets:
Rare Tuna.
Wes
If you have ever eaten sushi or if you simply enjoy eating Chinese food in the middle of the United States, this is a worthwhile read about the pleasures and risks that come from global markets:
Rare Tuna.
Wes
Subscribe to:
Posts (Atom)
Posts
