Lee Love on tue 8 jul 08
On Tue, Jul 8, 2008 at 11:46 AM, Kelly Savino wrote:
>
> Only like many "modern, scientific advances", we've been left with a
> largely sterile diet.
And food refined or leached of its nutrition.
So much of commerce today is for the profit of the seller
and not the buyer. Corn Syrup, white flours of all sorts and sugar
are primarily empty calories, as plastic as the wrapper it comes in.
I seriously believe our factory food is more hazardous to our health
than our pots could ever be.
It is part of the reason I became a potter. To help folks
live a more substantial life and not to fear non-regimented things in
their lives. In Japan, they call the movement, "Slow Life."
--
Lee Love in Minneapolis
http://mashikopots.blogspot.com/
http://claycraft.blogspot.com/
"Let the beauty we love be what we do.
There are hundreds of ways to kneel and kiss the ground." --Rumi
Kelly Savino on tue 8 jul 08
If we found a way to wipe out bacteria and other live cultures that
grown on/in food surfaces, we'd have to give up a lot of good stuff.
Wine, beer, any and all forms of alcohol
cheese
sour cream
any bread or pastry that rises with yeast
yogurt
kefir and an array or drinkable yogurts
cheeses or all kinds
buttermilk and the associated dressings
vinegar
pickles and all pickled things
sauerkraut
kim chee
kombucha tea
The list is a lot longer than this.
Up until the last couple hundred years, we lived on foods that were made
"preservable" by healthy bacteria, and those kinds of flora (like
acidophilus in yogurt, and all the live cultures now being marketed to
us in the food-as-medicine approach) live happily in our own bodies,
helping us digest things and fend off the bad cooties.
Only like many "modern, scientific advances", we've been left with a
largely sterile diet. Unlike the barrel of pickles at the country store,
the jar of pickles at the supermarket have been sterilized at high
temperatures. We drink pasteurized milk and eat "pasteurized processed
cheese food".
A lot of folks are reintroducing healthy living bacteria into their
diets, finding that it helps with digestive problems and offers some
protection from germs in general. Just as the boiled bottles of formula
failed to offer infants the germs AND the immunities that came from
nursing, the sterile options in today's groceries have left us sitting
ducks for the salmonella-du-jour.
I am stopping here before I go off on a rant about dangerous cooties
coming out of CAFO farms, produced in the now-acidic bowels of
herbivores fattened on protein and corn... "Omnivore's Dilemma" and
"Animal, Vegetable, Miracle" tell that story better than I can.
Meanwhile, the pots from my MFA show ("Culture") are in my kitchen, no
doubt with yogurt and kefir cultures, or sourdough culture, or
buttermilk culture hiding out in the tiny crazes in the glazes. I'm good
with that. Ditto for the pickle crock, the Kombucha jar and the
sauerkraut crock.
Instead of eliminating the bad stuff in life -- (because we can't) --
maybe we should work on culturing more good stuff. ;0)
Yours
Kelly in Ohio... still elbow deep in pie cherries and gooseberries,
headed into raspberry days.
| |
|
