If it wasn’t for Halloween, this grotesque and useless gourd would be extinct. And good riddance.
Let’s. Review.
Somewhere dotted about the fruited plains of America something like lebenty-leben gazillion acres of pumpkins are planted every damn year. Then care and water and chemicals are slathered on these fibrous tumors causing them to grow big. Some very big. Some so big that they can be hoisted into the air, dropped onto a car and obliterate said automobile.
Many are midget pumpkins. This year I’m seeing teeny-weeny baby pumpkins ripe for pumpkin abuse. But most are middle to large hunks o’ pumpkin by the time they are “ready for the harvest.”
Sounds so pastoral, doesn’t it? “Ready for the harvest.” Except that when you actually “harvest” a plant the assumption is that, somewhere, somehow, some people are actually going to eat the thing.
This is the fate of only a smidgen of the pumpkins harvested. And even among those that actually eat of the pumpkin almost all are lying through their seeds when they say they like it. Pumpkin soup, pumpkin bread, even (shudder) roast pumpkin — all foul concoctions fit only for the martyr mothers among us.
I know that many will claim to adore pumpkin pie, but that too is mindless. Give me any thick paste and let me pour tons of cream, evaporated milk, pounds of sugar, scoops of cinnamon and nutmeg into a butter-laced and crisp pie crust and you’ll love it even if the base plant was black mold from the basement.
No, the pumpkin is not an acceptable food. But do we plow it under and eradicate it from our list of things we use farmland for? No. Because anything worth doing in America is worth overdoing, we expand the acres devoted to this parasite.
Gerard Vanderleun, “The Big Pumpkin (Dump)”, American Digest, 2018-09-22.
October 31, 2018
QotD: Pumpkins
October 16, 2018
Fast food outlets cluster in poorer areas – because they’re low-margin businesses
Tim Worstall debunks the “fast food restaurants are preying on the poor” myth:
Contrary to the musings of Rod Liddle in the Sunday Times there is a cause and effect going on over the placings of fast food restaurants or outlets in British towns. The provision of burnt chicken and maybemeatburgers to the hoi polloi is a hugely competitive business. This means that it is also low margin. So, where do you put the places that are in a low margin line of business?
[…] this is about clustering of those nosh joints. Why are they in the poor areas? Well, for the same reason the poor are in the poor areas. They’re cheap. This being rather the defining point about poor people, they look for cheap places to live. The two are therefore synonymous, poor and cheap. And what is it we’ve just said about nosh? That it’s a low margin business. Therefore purveyors of the deep fried and battered saveloy – that joy of the ages – are going to be clustered in the poor part of town where they can afford the rents.
And that’s our cause and effect. Some poor people are poor because they’re, or have been, ill. They’re in the cheap part of town because they’re poor. Fried gut shops are in poor areas because they don’t make much money therefore they’re in the poor part of town. Absolutely any analysis of the phenomenon which doesn’t account for this is wrong. And no analysis done by anyone does take account of it – therefore all current analyses of the point are indeed wrong.
There are also other factors to consider, including the fact that poor people are less likely to have the ability or facilities to prepare their own meals (or the habit of cooking for themselves), so the easy availability of high-calorie fast food or snacks is rather important to them. When you’re hungry and don’t have a fridge or freezer full of food at home, a burger or fried chicken has a much stronger appeal than it does to more wealthy folks with well-stocked pantries. If you’ve been raised on high-fat/high-salt foods, the “healthier” alternatives may not appeal, as they also are less flavourful than their fast food options.
September 11, 2018
Is this what true love used to be?
Megan McArdle recounts a story of a couple who lived through the depression (well, the Great Depression … in culinary terms, they may never have emerged from the ordinary depression of lunchbag letdown):
QotD: Debunking the “company store” story
First, company stores flourished in many parts of the USA, especially in the coal regions and other places with many isolated work sites, long before any legal minimum wages were put into effect. Second, Alchian is right that the workers understood perfectly how these stores worked (how could they not have when the stores were so common?): they provided basic consumption goods — flour, bacon, beans, kerosene, matches, cotton cloth — at the work-and-living site on credit, as advances against the workers’ future pay. Yes, the prices were higher than in, say, the closest towns. But the closest towns were often much too far away to allow the workers or their wives to go there easily, frequently, or cheaply. So, what the stores actually did was to reduce transaction costs for the workers, who otherwise would have been unlikely to accept employment in remote, isolated places far from stores.
Robert Higgs, letter to Don Boudreaux, 2016-11-06.
September 5, 2018
Mind Your Business Ep. 1: Breaking the Mold
Foundation for Economic Education
Published on 4 Sep 2018Join host Andrew Heaton as we profile the stories of interesting entrepreneurs from around the country for FEE’s newest series, Mind Your Business.
In this episode, we’ll meet Jeremy Umansky. He’s a chef with a true passion for unusual food and his unique brand of cuisine is making a big splash in the culinary world.
August 23, 2018
Cultural Appropriation Tastes Damn Good: How Immigrants, Commerce, and Fusion Keep Food Delicious
ReasonTV
Published on 1 Aug 2018Writer Gustavo Arellano talks about food slurs, the late Jonathan Gold, and why Donald Trump’s taco salad is a step in the right direction.
———-Reason is the planet’s leading source of news, politics, and culture from a libertarian perspective. Go to reason.com for a point of view you won’t get from legacy media and old left-right opinion magazines.
—————————
The late Jonathan Gold wrote about food in Southern California with an intimacy that brought readers closer to the people that made it. The Pulitzer Prize–winning critic visited high-end brick-and-mortar restaurants as well as low-end strip malls and food trucks in search of good food wherever he found it. Gold died of pancreatic cancer last month, but he still influences writers like Gustavo Arellano, Los Angeles Times columnist and author of Taco USA: How Mexican Food Conquered America.
Arellano sat down with Reason‘s Nick Gillespie to talk about Gold’s legacy, political correctness in cuisine, and why Donald Trump’s love of taco salad gives him hope in the midst of all of the president’s anti-Mexican rhetoric. The interview took place at Burritos La Palma, named by Gold as home to one of the five best L.A. burritos.
August 21, 2018
Celebrity chef accused of cultural appropriation
Tim Worstall explains why, despite jerk chicken being something like the national dish of Jamaica, accusing Jamie Oliver of culturally appropriating it makes no sense whatsoever:
Well, here’s a recipe for that jerk chicken which does seem to be close to being the Jamaican national dish.
Ingredients
8 -10 pieces of legs and thighs
1 lemon/lime
Salt and pepper to season
½ tablespoon cinnamon powder
1 sprig of fresh thyme
3 medium scallions (green onions) chopped
1 medium onion coarsely chopped
2-4 habanero pepper chopped
1 1/2 tablespoon Maggi or soy sauce
1 tablespoon bouillon powder optional
3 tablespoons dark brown sugar
6 garlic cloves chopped
1 teaspoon freshly grated nutmeg
1 tablespoon allspice coarsely ground
1 1/2 tablespoon fresh ginger chopped
1 tablespoon coarsely ground pepperAs far as I can tell those ingredients coming from, in order – the chicken, SE Asia via land cultural exchange to Europe and then the Americas by the Portuguese and Spanish. Sure, some evidence of Polynesian delivery but on West Coast only. The lemon, SE Asia, salt everywhere, pepper India or perhaps Indonesia. Cinnamon, SE Asia but introduction to European thus Caribbean cuisines through Ancient Egypt and thus into Greece. Thyme, the Levant and Ancient Egypt, scallions at least as far back as Ashkelon and further east than that. Onions, definitely Eurasian, habaneros definitively Latin American. Soy sauce, think we’ll allow Nippon to claim that, maybe China. Bouillon powder, industrial civilisation somewhere. Sugar, Indian subcontinent, garlic central Asia we think. Nutmeg and allspice the Spice Islands, now Indonesia. Ginger, South and SE Asia.
So, someone who makes this is accusing us of cultural appropriation if we make it?
Oh Aye?
All of which is, of course, to misunderstand the basic point about human beings. We’re apes, ones with a special and remarkable talent. We’ve this readin’ an’ writin’ stuff meaning that when we spot something that works we’re able to tell other people about it. In a manner rather more efficient than just teaching junior to do what we’ve learned to do. This is the secret of our success. That things once learned can be passed onto millions, billions, of other people. If we had to go reinvent the wheel each generation then we’d not all be rolling around in cars now, would we?
The very essence of our being the successful tool using species we are is that we copy. Appropriate that is. So insistences that we don’t “culturally” appropriate are demands that we stop being us, stop being human. Well, you know, good luck with that, however delightful the concept of cultural appropriation is as a method of having something else to shout about.
QotD: Coffee
It occurred to me this morning that coffee is like Viagra for the brain. After you drink coffee, your brain may still be small and ineffective, but at least it will function.
Steve H., “Coffee: Viagra for the Flaccid Brain”, Hog On Ice, 2005-01-12.
August 12, 2018
Garum, Rome’s Favorite Condiment (Ancient Cooking)
Invicta
Published on 12 Jul 2018As Rome’s military expanded the Empire’s territory it also expanded the kitchen pantry. Today we take a look at one of Rome’s favorite condiments, Garum fish sauce! Credit to: http://www.karwansaraypublishers.com/…
Support future documentaries:
Patreon: https://www.patreon.com/InvictaHistory
Facebook: https://www.facebook.com/InvictaHistory
Twitter: https://twitter.com/InvictaHistoryLiterary Sources
“Logistics of the Roman Army at War” by Jonathan P. Roth
“Garum, Rome’s Favorite Condiment” by Erich B. Anderson
(Ancient History Magazine Issue 8)
July 28, 2018
Pellagra – A Medical Mystery – Extra History
Extra Credits
Published on 26 Jul 2018Pellagra can cause depression, dementia, and diarrhea, eventually leading to death. Dr. Joseph Goldberger was put on the case to crack it.
QotD: “And are we doing okay?”
“And are we doing okay?”
Waiters have all started talking like preschool teachers in the past several years. It is perplexing. It makes me want to do something shocking and violent, but instead I usually just reply with something like:
“Well, we are, last we checked, not, in fact, plural. And we are therefore slightly confused by our insistence upon addressing us as though we had a mouse — or mice? — in our pocket.”
(I only do this if I am alone, inasmuch as it tends to make dinner conversation awkward when your date shrinks into her seat in mortification.)
Kevin D. Williamson, “You and Who Else?”, National Review, 2016-10-02.
July 27, 2018
QotD: All pizza is local
When it comes to pizza, you like what you like; and the weird regionalized nature of pizza suggests that we are most likely to like what we know. Real travellers are aware that it is almost impossible to anticipate what you might get ordering pizza outside its twin cultural homes of Italy and North America. Try it in the U.K.: any sort of two-dimensional horror might materialize. Is that yogurt? Endive? Are those eggs? To the depraved British, it makes sense, like Marmite.
Colby Cosh, “The Edmonton pizza hypothesis”, National Post, 2016-10-03.
July 20, 2018
No end in sight for our national fake poutine crisis
A few key posts from the Twitters to illustrate the problem:
I'm sorry to say, nine months after this story, the National Post did not get action. https://t.co/yuYS7QSymO
— Jake Edmiston (@jakeedmiston) July 18, 2018
Like out west and in BC, people really have no idea what we mean by squeaky curds and why it is pointless to buy them there.
— wheatie (@wheatie4) July 18, 2018
As @perreaux just discovered, this is untrue (if only because, for starters, plenty of westerners have been to Quebec). You can obtain squeaky curds from individual dairy farms or lots of places in the Ottawa Valley; there’s just no supply infrastructure for urban poutine.
— Colby Cosh (@colbycosh) July 18, 2018
You're both right. I was surprised to hear how many people weren't aware cheese curds were supposed to squeak. So without a discerning cheese curd public – of the kind in Ottawa and Quebec – you're not gonna have the demand to support daily shipments from rural dairies.
— Jake Edmiston (@jakeedmiston) July 18, 2018
But also, [dairy supply management is a crock of shit dot macro]
— Colby Cosh (@colbycosh) July 18, 2018
The legacy dairymen all assure me that there is no market for niche or innovative dairy products, such as [checks notes] what is now the defining item of our national cuisine?
— Colby Cosh (@colbycosh) July 18, 2018
July 5, 2018
QotD: Vegetarians
Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It’s healthier, they insist, though every vegetarian waiter I’ve worked with is brought down by any rumor of a cold.
Oh, I’ll accomodate them, I’ll rummage around for something to feed them, for a ‘vegetarian plate’, if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine.
Anthony Bourdain, Kitchen Confidential, 2007.
July 4, 2018
QotD: “The world is rich and will become still richer. Quit worrying”
Not all of us are rich yet, of course. A billion or so people on the planet drag along on the equivalent of $3 a day or less. But as recently as 1800, almost everybody did.
The Great Enrichment began in 17th-century Holland. By the 18th century, it had moved to England, Scotland and the American colonies, and now it has spread to much of the rest of the world.
Economists and historians agree on its startling magnitude: By 2010, the average daily income in a wide range of countries, including Japan, the United States, Botswana and Brazil, had soared 1,000 to 3,000 percent over the levels of 1800. People moved from tents and mud huts to split-levels and city condominiums, from waterborne diseases to 80-year life spans, from ignorance to literacy.
You might think the rich have become richer and the poor even poorer. But by the standard of basic comfort in essentials, the poorest people on the planet have gained the most. In places like Ireland, Singapore, Finland and Italy, even people who are relatively poor have adequate food, education, lodging and medical care — none of which their ancestors had. Not remotely.
Inequality of financial wealth goes up and down, but over the long term it has been reduced. Financial inequality was greater in 1800 and 1900 than it is now, as even the French economist Thomas Piketty has acknowledged. By the more important standard of basic comfort in consumption, inequality within and between countries has fallen nearly continuously.
Dierdre N. McCloskey, “The Formula for a Richer World? Equality, Liberty, Justice”, New York Times, 2016-09-02.
