Dear All,
I am looking forward to this semester and this class. This blog will provide us with an informal class meeting at any time and any place. For some structure, I will want you to post your responses to the week's readings (or any reading up to that week) in the form of a short (100-200) word essay here on the Wednesday morning before class. You may also add images or links, but you do need to write. I will check it Wednesday at one pm and respond to the posts.
Our first weeks are spent on food -- food as a system, food as nurture, food as subject and object. I look forward to your thoughts on food, ecology and art. As a starter, yeast, culture, let me ask "what food nurtures your practice?"
yrs,
Catherine
I am rather dependant on rice. I have heard that the majority of the world eats rice as a primary food group. In terms of mythic reputation and such one could say rice is the stuff of legend. It is certainly an intriguing grain. Within folklore it spurned the legend of the never ending pot. The very idea of sustainability therefore inherent in the enjoyment of this delicate bit of fluff.
ReplyDeleteIn particular, I enjoy the variety of rice. Rather a lovely thing to eat delectables known as golden rose, jasmine, basmati in India and Oroborio in Spain. When I prepare rice I always feel as though each singular piece is important and I am thankful for the noise poured rice makes as it falls into steel. I like best to eat it plain, perhaps with a bit of amino acid, Brat's, seasoning. I wrap pieces of dried seaweed around it like pockets and I just really love that meal.
As part of the practice of life I am admittedly partial to ancient grains. I put into play an appreciation of practice as I eat rice and this extends into my painting philosophy as a practiced art as well. It is a lasting motion, the preparation, consumption and awareness of rice. I eat slowly and simply and I derive maximum nourishment therein. Rather like ritual, really.
Lois Bradley
ReplyDeleteThe food that nutures my practice is not a specific food, but a group of recipes from my childhood. I grew up in a rural home that raised/grew the bulk of our food. We had an acute awareness of not only the nutritional value of what came to our table, but the time and labor that it took to bring it to the plate. As a child, I did not have an appreciation of the value of that experience.
The foods that feed my soul as well as my body are the foods of my childhood: fresh eggs for breakfast, tomatoes and corn (still warm from picking and eaten in the garden), soups and stews that have been simmering all day (filling the house with indescribably aromas).
All of my experiences as I matured form the foundation of how I express myself in my artwork. And during this process, I have realized that it is important not to take myself too seriously.
One week and two days ago, I came off of a fasting cleanse, in which I did not eat any food for just over a week. My intention was to detoxify myself of any lingering toxins from a heavy metal poisoning I suffered two semesters ago as a result of perpetually working in both a lithography lab and a small metals lab. Not only was I interested in cleansing my organs, but more importantly I had wanted to change my vibration, my perception, my habitual awareness, my understanding, and my consciousness as a being on this planet.
ReplyDeleteI was completely surprised as to how the acquiring, appropriation, consumption and general clean up takes up a very large portion of our day, not only in real time, but in planning, craving and eliminating.
Having been a vegetarian for four years and eating organic foods and conscious foods for over seven years, I wasn’t looking to change the foods I eat, however, I was curious about my relationship with food. I actually thought I wouldn’t miss food at all.
Although my partner joined me in this cleanse, we both still had to shop, plan, prepare and clean up meals for our children. As it was the tail end of summer and school was out, this meant three meals a day and two snacks for a total of three children. The agony of walking in the produce and deli section of La Montanita was almost unbearable, but nothing compared to chopping garlic, watching broccoli steam, and emptying my compost bin (I must admit, I never before looked at my compost pile as edible, but suddenly….).
As a result of not eating, my senses were heightened tenfold. In the store I could smell the rotting tomato underneath the other beautiful ones. On a bike ride, I could smell a woman ten feet away: smoker, perfume, dog as pet, laundry softener. My friend’s dog had an issue and as I sat with it, pet him, listened to him, I discovered his kidneys were sore and swollen.
I washed food very delicately and precisely. I couldn’t even taste things, but there was an instinct, or perhaps a deeper visual connection, letting me know the quinoa pasta was done.
I only bought what I needed and I found myself not letting the kids be picky and throw things away.
I discovered that I deeply loved food, more than I had anticipated. I had always gave gratitude for all involved in the process of bringing food to my table, but never had I thought so deeply about the food itself.I looked at every leaf of lettuce penetratingly, curious about its days and nights, its home and travels.I find myself treating food like a small child.
The hunger pains allowed me to connect to others who suffer for various reasons of hunger. I thought about everyone’s eating habits, food issues, abuse and neglect. I thought about the polarities of feast and famine. Honestly, although I wasn’t eating, I was absolutely obsessed with food.
When I was finally able to ease myself out of the fast and eat soup, I cried. I bowed down before the bowl like it was a deity and cried. Each bite was amazing. I found myself afraid that I wouldn’t get to eat again and pondered why had I felt that way? I meditated on it later, and discovered that the interconnectedness of food is a direct metaphor for the interconnectedness of existence. Without that link, the hole in the web causes everything to be effected.
Before this fast I would have picked a certain food, but as a result of this fast, the entire embodiment of all that food is, from seed to soil, history to politics, tradition to invention, garden to grocery, all things food,nurtures my practice.
Water. Obvious, isn’t it? I mean if we do not consume water we dry out and die, mummified and dehydrated, organs shutting down etc. An eventual outcome I have no wish to hurry along any more. Yet for me water nourishes my eyes, my ears my soul as well as my cells and tongue.
ReplyDeleteI grew up mostly on the East Coast and one of my mother’s first acts, after ensuring to herself that all my parts were attached and worked, was to take me to Gay Head on Martha’s Vineyard (now returned to the original Wampanoag name of Aquinnah) and raise my little fat naked body to the clay cliffs and the Atlantic ocean and announce my presence, both an offering and a declaration: “Here she is, help her on her journey.”
I don’t know as I have a practice per se. When I hear that word I think back to the days I practiced Karate, rigorous schedule not to be missed, set physical tasks to accomplish, a tiny fierce sensei watching and evaluating and inspiring joy and fear in so many ways, or when I was an equestrian and there were horses to groom, shows to attend, actions in set patterns with the wonderful addition of the chaos of performance and the dream of transcendence when left alone to ride in the wild. Maybe closest to now would be the practice of acting, but I was always easily annoyed by actors who constantly talked of their craft, their process, their method. There was already enough ego flotsam and jetsam in the theatre, why continue to add by talking? But maybe it was just me. I didn’t find it nourishing to dissect the minutiae of being a sacred vessel, especially when called upon to perform in a living room drama comedy.
When the frustrations of expression, creativity or existence get to me I am always compelled to find a body of water, or to dream of rain, or to long for the days of living in London where it seemed the be permanently wet. A glass of cool water is lovely; a glass of sparkly mineral water a divine treat, faux champagne that can be far more rewarding.
I actually spent several years in Concord, Massachusetts and the lore and lure of Emerson and Thoreau pervade the area. There is certainly something transcendent about the New England woodlands and even more so when you happen (not that easy in a tourist town but you can get off a beaten track if you try) upon a body of water, be it a marsh, a pond or a stream. Personally I prefer the ocean for the salt smells and the play of light out in the open, the passion and the ferocity, but a loamy, hummus-rich, smelly muddy marsh is also a sensory delight. You can lose your sense of importance quickly when confronted with the range of other creatures who need this water to survive and who can delight and transport you out of your head (something I struggle with) by flying by or letting out a bullfrog belch.
So water nurtures me in the overtly physical as well as the metaphysical and sensual ways.
Also, I would be very hard pressed to make a decent cup of coffee without it.
Pinto beans would probably be the most common food I've been exposed to. Beans and chili, beans in a burrito, and any other combination that includes beans, chili and a hungry appetite. They are rich in antioxidants, protein, and are a good source of fiber. Aside from all their nutritional values, they are also very affordable.
ReplyDeleteMost recently Kaz Dziamka, an English Instructor at CNM, introduced me to a new food called quinoa. It is an ancient whole grain that can be either cooked or eaten raw. Ancient peoples called it "the wonder food" because it provides an extended energy boost. Indigenous tribes fed their tribe messengers (runners) and warriors quinoa because it allowed them to run longer distances at efficient energy consumption levels. It is a complete protein an It is an abundant source of protein, omega fatty acids, fiber, phosphate, and potassium. In fact, I have been told that the reason it isn't more commonly known by people is because it was made illegal to cultivate and harvest by the invading/exploring governments from the old world. Spaniards noticed the physical differences between their soldiers and the native warriors they were invading so they outlawed the grain instead of adopting it.
I also use hemp protein in my morning fruit protein shakes. Its a complete protein so it is completely digested. contains high levels of vitamins, protein, fiber, and amino acids.
What food nurtures my practice huh
ReplyDeleteLike maybe stronger what practice nurtures my food?
How do I embrace and sustain the ways of food?
I think stronger to be like this maybe that is what Levi-Strauss meant – eat well think strong
But
“My body never left the Pleistocene” and I hunt at La Montanita Food Coop. Rich richy rich coffee beans from other islands,
cool succulent cucumbers that my garden did not grow
Ernest pinto beans, just one little piece of chocolate …expensive and mean.
Brown Rice I suppose if this is about me.
(At Vadana Shiva’s mention of tampering with the genetics of rice, I brought my hand to my mouth involuntarily as Japanese etiquette would have me do for something unsightly ,-’disgusting: desgouster, to taste’
For the Japanese, a taste of destruction would be the loss of rice. Would it destroy me too?
Beans Corn and Squash and Chili I guess,
if this is about the home in New Mexico,
if this is about the soil_ plant_ animal chain, Aldo.
Meeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee mouth in
Youooooooooooooouuuuuuuuuuuuuuuuuuu mouth out
“Pay heed to the providing of nourishment
And to what a man seeks
To fill his own mouth with”
“For whom do I bathe and make myself beautiful.” This can be about me until the boat tips over and we all fall out I guess.
The ground is sometimes soft.
What I really would like to know is -what food makes you laugh?
Really laugh
Out loud.
Octopus cocktails for me.
I definitely enjoy a wide variety of food, but what foremost nurtures me is pasta. I love all kinds of pasta and sauces.
ReplyDeleteI enjoy the ease of cooking pasta.
Its probably not a good thing since I rarely exercise, but I love carbs.
Close runner ups though would have to be beans and rice also.
Beans and rice are also easy to make, they also can be eaten in various ways with various spices creating various cuisines.
On the readings...
Richard's short response on Thoreau's unfinished Wild Fruits was too short. I found myself getting annoyed with Richard, as he kept interrupting Thoreau. I think I would have rather read Thoreau uninterrupted.
I really enjoyed Fallen Fruit. The idea of fruit trees being public property in way, is so smart. I loved the idea of people letting others help themselves to their excess.
The Omnivore's Dillema was very good reading. I enjoyed the perspective.
I thought the correlation between diet variety and brain size was interesting, though I question it.
Also, sorry this is late I completely forgot.
-Victoria Gonzales
Additional comments:
ReplyDeleteI realized I did not respond to the readings in the first post (simply responded to the question, what food nutures your practice.
I have mixed feelings about the Omnivore reading. Yes, I can relate to the emotions and dilemma that the author is experiencing. However, I think he is articulating what most thinking, educated people have contemplated at one point or another. As a result, it is not clear to me if the writing is to educate, to convince or to shame the reader. I do not take issue with the message as I have wrestled with the same thoughts. But I had to wonder exactly how he expected the reader to respond.
The other two readings were much more straightforward. I love the Fallen Fruit concept. My parents/family have been involved in an international hunger (Heifer Project) since I was a small child so we were raised in an environment that was acutely tuned into food and effects of hunger on the individual. The wonderful thing about Fallen Fruit is that it utilizes resources that are already place. I am appreciative of ideas that are not only practical, but affordable for anyone who wants to contribute (most can afford to plant a single tree or some seeds).
Lois Bradley
@vng27-I completely agree with the Thoreau reading. I would have rather had more insight to his own experience than have someone chop it up and analyze it cutting the passionate experience out like flaying fat.
ReplyDelete@lois-I think Pollman's intention was to explore his own myths, test his own paradigms, and if he wanted the reader to do anything, it was to explore their own belief systems, literally. It is kind of a spiritual approach to what seems like a superficial conundrum we have turned food into. He seemed, to me, to be sure that his speech and action was in line with his intention. I think along the way, his intention began to shift to a more primal pondering trapped in a modern system. Internal conflicts playing themselves out externally, like a dialectical response to his personal philosophies.
realized I did not respone to what feeds me in the food area. . . ALL, I love the color, texture and taste of all food. The fresher the better.
ReplyDeleteIn spite of numerous forays into vegetarianism, I remain an omnivore, though I haven't eaten beef in two, possibly three decades now. This year I expressed a neophiliac urge to take a risk on bison burgers. I've had two, with fries, this year: one in Rapid City, South Dakota, and one at the Mineshaft Tavern in Madrid, New Mexico. On both occasions, I put off lunching as long as I possibly could to encourage a ravenous appetite and wolfed the burgers down (with help from a glass of red wine). This impulse was met not with neophobic disgust (deguster), but with atavistic pleasure, until the indigestion set in at least. It was my short happy life with indigestion filling in for death by stampeding beast. Of course, Hemingway shot himself in the head, but I think Ortega y Gasset would have approved my small step into the gastronomic present tense. If only I had shot the woolly beast before I et it.
ReplyDeleteI am in love with sushi. Aside from all the politics and bad practices surrounding the fishing industry, I feel energized when I eat raw fish. The other foods that nourish my soul are ones that are made with love. I love anything from hot and spicy Thai to a crisp caprice salad. I love to cook and eat. Sadly, many times I won't eat all day simply because I'd rather go hungry than eat unhealthful food, but then I'll get home and be too tired to make myself a nutritious meal, so I snack on whatever I can find... I end up full and dissatisfied. I ran into a friend of mine at the Sunflower market the other day. She helped me procure the necessaries for a good complete protein shake. At least I will have something to keep me going for the day now instead of just tea with milk and vitamins in pill form.
ReplyDelete