Ripening fruit, Apples: August


David Abram: “Becoming Animal”

“This old notion, deeply layered into our Western language, neatly orders the things of the experienced world into a graded hierarchy – “the great chain of being” – wherein these phenomena composed entirely of matter are farthest from the divine, while those that possess greater degrees of spirit are closer to the absolute freedom of God.  According to the dispensation of spirit, stones have no agency or experience whatsoever; lichens have only a minimal degree of life; plants have a bit more life, with a rudimentary degree of sensitivity; “lower” animals are more sentient, yet still stuck in the instincts; “higher” animals more truly aware – while humans alone in this material world, are really intelligent and awake.

This way of ordering existence, which depends upon an absolute distinction between matter and spirit, has done much to certify our human dominion over the rest of nature.  Although it originates in the ancient Mediterranean and reaches its height in medieval Christianity, this old notion was never really displaced by the scientific revolution.  Instead it was translated into a new, up-to-date form by a science still tacitly reliant on the assumption of a limitless human mind (or spirit) investigating a basically determinant natural world (or matter).

Yet as soon as we question the assumed distinction between spirit and matter, then this neatly ordered hierarchy begins to tremble and disintegrate.  If we allow that matter is not inert, but is rather animate (or self-organizing) from the get-go, then the hierarchy collapses, and we are left with a diversely differentiated field of animate beings, each of which has its gifts relative to the others.  And we find ourselves not above, but in the very midst of this living field, our own sentience part and parcel of the sensuous landscape. “


Richard Manning: “Against The Grain”

“The effects of modern industrial agriculture range from pesticide pollution to freshwater depletion, energy consumption, erosion, and salinization.  We can, nevertheless, trace the Green Revolution’s swath across the planet, especially in marine systems, by focusing on a single element – nitrogen.  Beginning in about 1950, the use of nitrogen fertilizer ballooned from less than five million tons annually worldwide to about eighty million tons today….

Most of the nitrogen leaves farm fields with runoff, so the most apparent damage is to rivers, wetlands, estuaries, and seas where it causes eutrophication, anoxia, and hypoxia, various types of oxygen depletion as a result of excess nitrogen.  Dots of these water-borne problems pock the globe, wherever farming touches water, but the problem is most easily read in the Gulf of Mexico, which now bears a twenty-thousand square-kilometer hypoxic Dead Zone.  Fish and shrimp have disappeared from this area; 85 percent of the gulf’s estuaries are affected.  The nitrogen causing this all comes from the Mississippi River, which drains a vast region of the United States, but an Army Corps of Engineers study was quite specific about the source.  Seventy percent of the Mississippi’s nitrogen comes from a relatively small six-state area that is the heart of the nation’s corn belt.”


Rachel Carson: “The Sense of Wonder”

“Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts.  There is symbolic as well as actual beauty in the migration of the birds, the ebb and flow of the tides, the folded bud ready for the spring.  There is something infinitely healing in the repeated refrains of nature – the assurance that dawn comes after night, and spring after winter.”


Henri Matisse: “Jazz”

“Happy are those who sing with all their heart, from the bottom of their hearts.  To find joy in the sky, the trees, the flowers.  There are always flowers for those who want to see them.”


Thomas Merton: “Thoughts In Solitude”

“Society, to merit its name, must be made up not of numbers, or of mechanical units, but of persons.  To be a person implies responsibility and freedom, and both of these imply a certain interior solitude, a sense of personal integrity, a sense of one’s own reality and of one’s ability to give himself to society.”


William Coperthwaite: “A Handmade Life”

“I want to live in a society where people are intoxicated with the joy of making things.”


4th of July with Pastrami Smoked Turkey

“Turkey?!?” I gasped when the idea of a 4 July BBQ was tossed around.  But as a practical matter it made sense.  With the fields beginning to show abundance, this is a time to make space in the chest freezer.  Farmer Martha had a bird stashed away and so why not?

And then again, Benjamin Franklin had argued for the turkey as the symbol of the United States: “For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. …For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true and original Native of America…He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a Red Coat on.”

So maybe turkey really does belong on the 4 July menu, but roasting was out of the question.  This is grill season.  Smoking the whole bird seemed a savory solution and – never having tried anything like this before – I adapted two recipes from Steven Raichlen’s “Barbecue! Bible”.

Not being sure the weight of the bird, I mixed up a pastrami dry rub by taking:

6 Tablespoons coriander seeds

Toast them and then grind coarsely in a mortar and pestle or coffee grinder, and combine with:

6 Tablespoons cracked black peppercorns

12 cloves garlic, minced

1 Tablespoon yellow mustard seeds, toasted

1 Tablespoon ground ancho chili

1/2 Cup kosher salt

1/2 Cup brown sugar

1/2 Cup sweet paprika

2 Tablespoons ground ginger

Mix the ingredients well, and then cover the bird completely, including beneath the skin on the breast, with the rub.  Wrap the turkey and let it cure for 24 hours.

Before smoking, mix up an injector sauce using:

1/2 Cup chicken broth

3 Tablespoons butter

2 Tablespoons lemon juice

1 Teaspoon of the pastrami rub

Put everything in a sauce pan and heat just until the butter melts.  Then using a kitchen syringe, inject the turkey at the drumsticks, thighs, and three or four places on both breasts.

I don’t have a smoker, and in a fit of frugality years ago I purchased the 18.5″ Weber Grill instead of the larger model.  Today, the size really made a problem as the bird just was too big for the indirect smoking set-up.  The bird was too close to the coals

and the top wouldn’t fit.  So I tried to adapt with foil.

The apple wood smoke was intense and the air flow too great.  The temperature roared.  After 45 minutes I opened the lid and the side closest to the flames was getting charred.  Egads!  I finished it in the oven at 350 degrees for about one and one-half hours, until the internal temp was 175.

I am hoping that the injector sauce helped keep it from drying out but I won’t know how it all turned out until the picnic.


Strawberry Ice Cream

This recipe comes from Alice Waters’ “The Art of Simple Food” and makes about 1 quart.  In a small bowl, whisk briefly, just enough to break up:

3 egg yolks

Measure into a heavy-bottomed pot:

3/4 Cup half-and-half

1/2 Cup sugar

Heat the half-and-half over a medium heat, stirring to dissolve the sugar.  When hot, whisk a little of the half-and-half into the egg yolks – this is called “tempering” the eggs – and then whisk the warmed yolks back into the hot mixture.  Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon.  Do not let it boil.  Remove from the heat (you can strain it, but I never bother) and add:

3/4 Cup heavy cream

Cover the mixture and chill.  Meanwhile, wash, dry and hull:

3 Cups fresh picked strawberries

Mash, and then add:

1/4 Cup sugar

A dash of lemon juice

Let the strawberries macerate in their own juices, stirring occasionally, until the sugar has melted.  Add the berries to the cold cream mixture and flavor with:

A couple drop of pure vanilla extract

A pinch of salt

Chill thoroughly, then freeze in an ice-cream maker.

This recipe will work with any berries, and you could add or substitute peaches and nectarines.


Ananda K. Coomaraswamy: “A Figure of Speech or a Figure of Thought?”

“Plato, for example, remarks that ‘the expert, who is intent upon the best when he speaks, will surely not speak at random, but with an end in view; he is just like all those other artists, the painters, builders, ship-wrights, etc.’ and again, ‘the productions of all arts are kinds of poetry, and their craftsmen are all poets,’ in the broad sense of the word.  ‘Demiurge’ (demiourgos) and ‘technician’ (technitnes) are the ordinary Greek words for ‘artist’ (artifex), and under these headings Plato includes not only poets, painters, and musicians, but also archers, weavers, embroiderers, potters, carpenters, sculptors, farmers, doctors, hunters, and above all those whose art is government, only making a distinction between creation (demiourgia) and mere labor (cheirourgia), art (techne) and artless industry (atechnos tribe).  All these artists, insofar as they are musical and therefore wise and good, and insofar as they are in possession of the art (evtechnos, cf. entheos) and governed by it, are infallible.  The primary meaning of the word sophia, ‘wisdom’ is that of ‘skill,’ just as Sanskrit kausalam is ‘skill’ of any kind, whether in making, doing, or knowing.”