Brie at last
By Russ Imrie August 30, 2013
I am disturbed and I am concerned about the recent uptick in warmed-over meals and re-animated fast food appearing at the table. I had been so looking forward to something fresh.
Make no mistake about it; I am in awe of the utensils and recipes that make American cuisine influential around the planet. It’s often the choice of both emerging foodies and of the established “Colonels” class.
Locally though, a fundamental quality of food, that it be securely rooted in tradition (and thus reflect upon our character,) is at risk today.
Discovering and then reheating last week’s “war on diet” pizza slice has always been a pleasant interlude. But when a savory home-cooked vegetable soup is reduced to a thick mish-mash and the onions, mushrooms, carrots, and delicate GMO free chicken lose “their way” in a pot of leftovers, I get a bad feeling about it. Times change.
Do not get me wrong. My [tribal] ancestors created a food that often served as well days or weeks along, if not better, than as a warm family main course: Kahnata. Dutch traders and settlers in what is now New York referred to this as “a kind of large corn dumpling.”
Warriors carried these heavy nourishing meals ready-to-throw along on canoe voyages in pursuit of beaver pelts and sometimes scalps. With some dried pre-GMO meat, it sustained and in a pinch could be heaved in the face of an enemy (or raiding bear.) Our French allies in those days could take along their hapless rations on raids against the rival Colonials south in New England but we packed a secret weapon that is tasty and nourishing to this day.
So is the source of my unsettled thoughts this morning. Lest we forget what food is (and a particularly tasteless stew is on today’s “revisit”menu) let’s say grace and think deeply about what’s important.
Copyright Russell Imrie