The Low Hanging Fruit

Published by Wednesday, December 12, 2012 Permalink 0

by Alice DeLuca

As the Mayan-predicted end of the world is upon us, I am sitting on the precipice of civilization, looking at seemingly the last remaining pay phone in the world.  Pay phones used to be easy to find. They weren’t perfect. Some coin-operated telephones had broken cords, no handset, no phone book. Many phone booths had been used for unspeakable activities. Others were like a dream, with all parts intact, clean and working, the kind of place that Superman and Dr. Who might step in to, in an emergency.

When pay phones ruled the sidewalks, anyone with a dime could make a call, and if you had a pocketful of change you could talk for minutes, clanging in additional coin-of-the-realm whenever the operator “horned in” and threatened to disconnect the call.  College students shared the one pay phone on their dormitory hall to phone home. Women walking alone could seek assistance at any functioning pay phone. We knew where the pay phones were, even if we were a bit afraid of the voice of the operator, interrupting, in that all-powerful voice like Lily Tomlin’s Ernestine.

You could game the system if you were short of cash. If you called “collect” and hung up quickly after saying your name (“Will you accept a collect call from Fred?”), your friend could call you back “on their nickel.” Expats living in Paris knew that a long line of waiting immigrants standing in line by a phone signaled a phone that had been broken (now we would say “hacked”) so this special pay phone could be used for free to call home in some faraway country.

Today, the American pay phone industry claims there are just a one and a half million pay phones in existence. One hundred and forty million Americans have no cell phone, and fourteen million have no home phone either. That’s a lot of people who must still know where the pay phones are.

The pay phone was the automat of communication, but instead of opening a little door to pull out a piece of pie, as was possible at the Horn and Hardart automats in New York City, you put in your dime and presto! there was a person talking at the other end of a line. The automat, that magical drive-up window for pedestrians, is a thing of the past. So is the omnipotent “phone company,” and so is the shared experience of the pay phone.

The IPhone 5 is available now, and who doesn’t lust after its shiny, sleek profile holding a box of mysteries and enchantments? It will only cost you  $1,000 a year, all told, or ten thousand dimes. These phones work, their phone books don’t have pages missing, and they are personal and clean. But where do recent immigrants go to make a call at low cost?

And, where is the common experience that binds us all together in today’s America?

I find hope for the common experience at the increasing number of local diners run by recent immigrants, often from Central America and Brazil. At these local diners the coffee is hot, the plates are mismatched because there are no matching plates, not by design, and the prices are reasonable. The waitress prices your meal as “sides” to save any diner a few bucks.

You can tell you are in the right place because the menu includes an option of a large bowl of fruit.  Rich and poor, we all come in for the fruit. The fruit is uniformly fresh and juicy, never defrosted from a bag of institutional frozen fruit salad. Frozen melon has a squishy, spongy consistency because all the cell walls have been compromised by freezing. Frozen melon is not good, and there is nothing more to say about it. The local diner fruit bowl is truly the “low-hanging fruit”, to use a horrible term from business-speak, and I am picking it now, just before the end of the world.

To be continued…..

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My Favorite Hanukkah Foods: Grandma’s Latke Recipe

Published by Saturday, December 8, 2012 Permalink 0

by Warren Bobrow

From the archives

Hanukkah recipes are passed down from generation to generation. There are hundreds of recipes floating around on the Internet, but I thought it best to consult a friend with trained taste buds. Here is what Warren Bobrow has to say.–Jonell Galloway, Editor

My Favorite Hanukkah Foods

Of all the holiday foods I look forward to, there are two dishes that clearly connect my stomach to the past. The first is a rousing bowl of matzo ball soup. The other, specifically a Hanukkah dish, is a plate of crispy potato latkes, cooked in a heavy cast iron pan.

Ur-Bubby’s Latkes

I forewarn you. This is a Jewish story, so it is repetitive and sometimes fahklumpt (a confused story, for those who are not in the know), told by a kvetch (a complainer) who secretly loves life and food and words and work, and tells a story full of fond memories.

My great-grandmother Yetta made excellent latkes. During these eight days of Hanukkah (eight chances to get it right . . . to be exact), we celebrate the past by reliving these flavors and the stories that go with them each time we bite into a steaming morsel of grated potato, egg, onion and a bit of vegetable oil, made straight from her recipe.

Generations of cooks have grated potatoes for latkes in celebration of Hanukkah. You will not be the first or the last. And every family has their own special recipe, their own special stories.

Bubby Yetta was particularly interested in not scraping her knuckles. Even so, she used to say that if you don’t catch your knuckle on the potato grater, the latkes couldn’t possibly taste good. Something about the physical act of grating potatoes already connects me to the old days when Bubby made the latkes every evening during Hanukkah.

Onions also resonate in my memory:  the tears that ran down her cheeks as she grated the onions were not tears of joy. We heard the same kvetching every year, and carry on as we make our own history.

Every day of Hanukkah, Ur-Bubby Yetta would scrape and grate until the job was done. Much hushed conversation would follow. Were the latkes going to be good?  If not, what would we do, there was no place in those days to buy frozen latkes in the supermarket!

And with each potato and onion grated, each tear fallen, each latke fried, another memory was made. Years of latke conversation would follow . . . How about the ones we made twenty years ago? Did potatoes taste differently then, or was it a specific taste that stuck in our memories?

So careful with the grater, and accept that you’ll invariably catch your knuckle at least once, and that you may well have the battle scars to prove that you made them from scratch. And stories to tell.

Recipe

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Salone del Gusto versus Good, Clean, and Fair: Part 2

Published by Monday, November 26, 2012 Permalink 0

by Diana Zahuranec

In Salone del Gusto versus Good, Clean, and Fair: Part 1, I’ve already mentioned some healthy skepticism about the presence of two big Italian names at Salone del Gusto: Lavazza Italian coffee, and the supermarket Coop.

Lavazza takes on the responsibility of Fair Trade coffee, but wearing a label doesn’t necessarily prove honest actions behind it. There are loopholes to be jumped in any policy. Without venturing beyond the comfort of online research to the plantations in South America, however, I couldn’t say with utter certainty how good, clean, and fair they are. My main conclusions? Don’t check off the Good Deed Done for the Day box just by buying Fair Trade, without knowing all the facts behind it.

It just doesn’t look Slow Food-y

As for Coop, I was very surprised to see this popular Italian supermarket in a haven of small-time producers at the Salone. Coop is no WalMart nor, on this side of the Atlantic, EuroSpin; shopping in my local Coop store, I’ve noticed very high quality, Alpine mountain cheeses, for example, alongside the added-preservatives-colors-skim-milk-binder, generic salumi; and I suppose I notice more organic produce overall. As far as the realm of supermarkets is concerned, my limited observations earn Coop a dull gold star. But a place at Salone del Gusto? Hardly, I thought.

Asking fellow Slow Food members what they thought, a Swiss friend informed me that it was in large part thanks to Coop, a charter member of Slow Food, that Slow Food Switzerland was initiated and is running strong today. Polish that gold star!

In fact, Slow Food and Coop have a partnership, with Coop supporting and promoting Slow Food values through selling local products as well as over 100 Presidia products (a Presidia labeled food being the equivalent of a protected or endangered animal in the food world).

Coop’s powerful, positive presence in the world of local producers and Presidia was brought home when I sat in for a tasting of some products during Salone del Gusto. Not that I wanted to taste anything. By the end of one of Salone’s last days, I had done as much tasting as my belly and buds could bear. But my legs were tired, and Coop had set up a booth lined with dangling Prosciutto legs, plastic chairs in rows, and a tasting of jam and juice. I didn’t resist.

The tasting was introduced by a Coop Quality Control employee and a representative of a Bosnian company based in Bratunac called Frutti di Pace, or “Peace Fruits.” Together, they told a story of how the Coop employee traveled to Bosnia for this product, met with the Bosnian woman, and formed an instant friendship that was strengthened, as in all cultures, over an abundant welcoming meal.

The employee found that the hardworking spirit and community of the women of Frutti di Pace were as charming as the incredible, all-natural flavors of their products were delicious.

Frutti di Pace was established after the Bosnia and Herzegovina War in 1992-1995. The members of this cooperative, mostly widowed women or women with husbands injured from the war, wanted to spur growth: of the local economy, of a long-held tradition ground to a halt from the war (raspberry production), and of a sense of community and confidence.

The first product we tasted was a thick raspberry juice. No colors, sugars, or conservatives were added – just water and red raspberry. It was exactly like plucking a handful of raspberries from a bush, squishing them all into your mouth, and squeezing out the juices with your tongue. The jams were next, and equally impressive in their bright, strong raspberry flavors. It lacked seeds, but that’s a personal preference of mine for raspberry jams.

Frutti di Pace spent ten years trying to get into the European market. The speaker was overwhelmed almost to tears when she recalled how happy they had been when Coop began selling their products. “’To hope’ is still difficult after everything we’ve been through,” she said.

My knee-jerk reaction to “supermarket” is “too much fluorescent light!” and then, “against all things Slow Food.” But this is not true (well, the second one). Today’s food market is pulled in two directions: one towards a global system made of imports, exports, and oil, the other towards local, small production, trends, and being organic. It’s important to consider the possibility that, between these two polar opposites, not everything is black and white. The grey areas will be necessary to marry two things that won’t go away for better or for worse: supermarkets in many parts of the world, and the importance of strong, local economies and good, clean, and fair food in all parts of the world.

Selling local food (or organic, or from a small producer, etc.) through a medium that everyone uses and will continue to use as long as it exists is ethically responsible and also quite genius.

The question remains: Does Coop Italia earn the good, clean, and fair award? It is still a supermarket that sells items ranging from low to high quality, from all parts of the world, and at prices too low to actually be profitable for the producer. But the answer is nevertheless yes – just, in a rather grey way.

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Our Word of Thanksgiving: Thanks to our readers for their loyalty

Published by Thursday, November 22, 2012 Permalink 0

We would above all like to thank our readers for supporting us in our efforts to build a site that joins the voices of people from around the planet who care about cooking, farming, health and everything related in a responsible, ethical manner. We think of our readers as part of our community, a sort of family that cares about the way food is grown, cooked, eaten; the mark it leaves on the planet; the health of our children.

So to all our readers (and contributors) around the globe:

Jonell Galloway, Editor

 

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An Ode to Thanksgiving: A Poem by Mark Manning

Published by Wednesday, November 21, 2012 Permalink 0

by Jonell Galloway

While there is an abundance of Christmas songs, both religious and simply festive, there aren’t many Thanksgiving songs to remember, so Mark Manning decided to take a stab at one. It’s a jolly effort!

Randolph the Red-beaked Turkey

by Mark Manning

Randolph the red-beaked turkey
Had a very shiny beak.
And if you ever saw it,
It would be Thanksgiving week.
None of the other turkeys
Ever laughed or called him names.
(That’s just because they’re turkeys —
Turkeys all have tiny brains.)
Then one bright Thanksgiving eve
Th’ farmer came to say,
“Randolph with your beak so bright,
You’ll be on the plate tonight.”
Then all the diners loved him,
And they shouted out with glee,
“Randolph the red-beaked turkey,
You taste great with mom’s gravy!”

 

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In Europe, sometimes it has to be sweet potato pie instead of pumpkin for Thanksgiving

Published by Wednesday, November 21, 2012 Permalink 0

Tom and Maggie’s Thanksgiving Sweet Potato Pie

We’ve been making Thanksgiving dinner together for oh so many years — ever since we were in college in Paris. Since the pumpkin in France is always too watery, no matter what method of cooking we used and what type of pumpkin, we had difficulty getting it to set, so we decided to use sweet potatoes, which give a much more predictable and reliable result, which is absolutely necessary when preparing a Thanksgiving feast for a crowd of 20 or 30 convives. In addition, we’ve grown to like it better (perhaps because we know it will always set, unlike pumpkin?).

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Thanksgiving Turkey News: Tips on Choosing, Buying and Cooking

Published by Tuesday, November 20, 2012 Permalink 0

by Jonell Galloway

How to Choose, Buy and Bake a Turkey in the U.S. and Europe

The USDA gives useful facts about about turkey hygiene and cooking, all based on the assumption that you’re cooking frozen turkey. If you live in the U.S., you’ll most likely be cooking a frozen turkey, so this information is spot-on.

Julia Child’s The Way to Cook still rates top on my list for detailed, illustrated explanations of how to prepare and cook a turkey and lots of other tips.

If you live in Western Europe, there are plenty of free-range, grain-fed turkeys. I order mine months ahead from a farmer near me, since in Europe they only eat turkey at Christmas and they won’t be fattened otherwise.

In Paris, in the 7th and 16th arrondissements in particular, many butchers have fattened turkeys for Thanksgiving, and they are often free range and natural. One of the most prized origins in France is dinde de Bresse, which of course comes from Bresse and is free range. In Geneva, you can buy these, stuffed or unstuffed, at La Boucherie Molard across from the Globus during the Thanksgiving period.

If you live in other cities in Western Europe, you may not have a lot of choice. I’ve had a number of bad experiences ordering turkeys through the butchers in the provinces. They are never sure whether they’ll actually receive a fattened turkey or a scrawny thing which was intended to be fat for Christmas. If you live in the country, however, try and find a turkey farmer near you. They will invariably be cheaper and often better.

Free-range, organic turkeys will never weigh as much as the supermarket variety, but the ratio of meat to bone is greater. It’s amazing how much meat there is on a 9 or 10 lb. turkey.

I have never tasted Mary’s Turkey in California, but they sound appetizing. Mary certainly takes her poultry seriously. They are free-range, vegetarian-fed, gluten-free, and free of all antibiotics, preservatives and hormones. They are also USDA-certified organic. You can order them online, or find a store near you that sells them.

Click here to watch an entertaining but helpful video about the dangers of frying turkeys.

Chowhound has a great discussion board about whether free-range, heritage turkeys are worth the price. I would always vote for free-range and natural. They have more meat and less bone, probably due to the fact that they’ve not been gorged with antibiotics, steroids and we probably don’t want to know what else. In addition, they don’t taste like meal.

The wild turkey population is growing in much of the U.S., so I’m sure many are tempted to shoot a big one for Thanksgiving. That’s all fine, but keep in mind: cooking a wild turkey is an entirely different bag of worms. If they are large, they risk tasting gamy. Here is some good common-sense advice for preparing and cooking them.

Truth About Turkey” gives an excellent layman’s explanation about how the various kinds of turkey in the U.S. are raised.

Have a Slow Food Thanksgiving” gives a list and directories of where to buy heritage, organic and free-range turkeys in the U.S.

Whenever possible, buy directly from a local farmer. When buying fresh turkey, always ask about the “use by” date. It will depend on packaging as well as when the turkey has been slaughtered. If bought fresh and unpackaged, The New York Times and Seattle Times suggest you can keep it one or two days maximum in the refrigerator, so plan your pick-up time carefully.

 

 

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Thanksgiving and Christmas Recipes: Cranberry-orange Relish

Published by Sunday, November 18, 2012 Permalink 0

Spontaneous Cuisine, by

From the archives

A healthier, tastier recipe than the traditional cranberry sauce

Cranberry sauce is of course a mainstay of any Thanksgiving dinner. In Switzerland, we eat a lot of game, so it is good to always have some on hand to eat with deer, wild fowl, boar, or whatever the hunters bring in.

This is a variation of the very plain, classic recipe. I’ve been using it for years. It’s easy, quick and a no-brainer. You can make it ahead of time (in fact, it’s better to make it a day or two before Thanksgiving). In addition, it keeps for ages, just like jelly or jam.

Recipe

Cranberry-Orange Relish

Click here for Imperial-metric converter

12 oz/375 g fresh cranberries
1/2 cup light brown sugar (if you like it really sweet, you can double the quantity)
1 tablespoon water
1 large navel orange
1 small sliver of ginger, finely grated (optional), or 1 stick of cinnamon (optional)
1/2 cup shelled walnuts (optional)
  1. Place cranberries in a large saucepan with sugar and water.
  2. Juice the orange and remove any white pith that lingers. Cut peel into small juliennes or zests, carefully removing any pith that is sticking to them. Add zests and juice to cranberry mixture.
  3. Add ginger (optional) or cinnamon stick (optional).
  4. Bring to a boil, then turn down heat, cover and cook until all the berries have popped open. This can take 20 to 30 minutes. Just be patient and keep an eye on them. If liquid evaporates before all the berries burst, add a just enough water to prevent them from sticking. Remove from heat.
  5. Taste and adjust sweetness if necessary.
  6. Pour into bowl you plan to serve it in and let it set. This can take a couple of hours, so it is advisable to make it well ahead of time, even 2 or 3 days. It keeps well in the refrigerator.
  7. When ready to serve, shell and chop walnuts. Add at last minute, right before serving (otherwise, they tend to get soggy).

This recipe was originally published on GenevaLunch.

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Sicilian Orange and Fennel Salad

Published by Thursday, November 15, 2012 Permalink 0


//

Sicilian Orange and Fennel Salad Recipe

by Diana Zahuranec

As fall slips into winter, the open air markets in Turin, Italy push nature’s seasonal fruits and vegetables to make early appearances in the crates and boxes stacked inside each bancarella, or stand. Oranges, grapefruits, and clementines from Calabria and Sicily showed their waxy globes in the middle of October; bitter turnip tops called cime di rapa were available by the end of September; spiky artichokes, still not technically in season, have been around for weeks.

The sweet, crispy finocchio, or fennel, one of my newly-discovered favorites, entered the scene two weeks ago at the beginning of November. Last year’s discovery that I’ve waited impatiently for since the end of September is the sweet, soft kaki vaniglia, the persimmon, which has a designated corner in my refrigerator. These bombs of juicy, fruity sugar are an after dinner treat that could almost replace autumn pies. Almost.

According to the illustrated and finely detailed wheel of seasonal fruits and vegetables that I bought at Eataly, citrus fruits have just begun their yearly cycle in November. I pat myself on the back, since I resisted buying these until a few days ago. There was one mysterious exception in the form of yellow-green skinned citrus fruits, easy to peel and sour-sweet inside. They came from Calabria, and the hulking, big man that sold them ensured me they were sweet and ripe, never mind their greenness. The man who sold them seemed to have been plucked from another time and place, where people can and still do pick oranges in the fields all day for decent wages, the weakening winter sun warm on their backs. His nails were dirty and his accent thick (presumably Calabrian).

Once at a food photographer’s studio in Emilia-Romagna, the chefs and food stylists there prepared a tangy, salty, sweet salad from the South. It had been inspired by the chef’s Sicilian roots. It’s now one of my favorite meals, and I have to wait for these seasonal fruits and vegetables before I can enjoy it. It evokes flavors from a land where the sun shines across fields with rows and rows of citrus trees, bright orbs decorating the branches in a warm Christmastime.

The traditional olives to pair with this are black ones, but I had green, which I might actually prefer. Being the salt queen that I am, a shot of capers hits the spot, but I don’t know how “traditional” that is. Also, blood oranges knock the pretty factor up a notch for this already aesthetically-pleasing plate.

Recipe

Sicilian Orange and Fennel Salad

For 2-4 people (depending on if using as a light lunch or as a side dish)

 

Ingredients

1 large fennel
1 medium orange
¼ red onion, sliced finely (or less)
¼ cup black or green olives, pitted and sliced thinly
Salt and pepper to taste
Extra virgin olive oil
Optional: 1-2 Tbsp capers, hot pepper
  1. Slice the fennel in half, and then core each half by cutting out the tough triangular sections at the bottom.
  2. Trim the ends, reserving green fennel leaves for garnish. Trim any bruised parts. Slice finely and set aside. Note: I also slice the very end green stems, because they’re strong in flavor and very crunchy. They may be too astringent for some tastes.
  3. Peel the orange. Setting it on its side, slice it very thinly so that each piece is divided into segments. Keep them as full round slices, or break them into halves or double segments.
  4. Layer the fennel, orange, and onion, then scatter the sliced olives over the top. Sprinkle with salt and pepper, drizzle with olive oil, and garnish with the fennel leaves. Add a dash of hot pepper and a sprinkling of capers if you so choose.
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From Tokyo: Quirk of Fate after the Quake

Published by Wednesday, November 14, 2012 Permalink 0

by Nancy Singleton Hachisu

From the archives, in celebration of Nancy Singleton Hachisu’s new book Japanese Farm Food, already on its way to becoming a classic

My Surreal Dinner at Les Créations de Narisawa Restaurant after the Quake in Tokyo

Just moments before the Great East Japan Earthquake began to shake I was thinking about food.

While making my way towards Tokyo Station to catch the bullet train back to my local area 100 kilometers northwest of Tokyo, I was toying with dropping by my regular sushi shop near Tokyo Station for a palate cleanser (to chase away a disappointing sushi lunch earlier). Though really, I was wishing I could stay in town for dinner. Alas, I knew this would not sit well with my husband as I had just gotten back a couple days earlier from a quick trip to the U.S. And I had been gone way too much this last year.

Nonetheless, the idea took hold.

That morning I had sat in on a brain storming session exploring logistics of bringing the next edition of Cook It Raw to Japan. As the talk flowed around me, my nascent desire to “experience” Yoshihiro Narisawa’s provocative Japanese-influenced French “food” swelled into an obsessive urge to eat at his Minami Aoyama restaurant, Les Créations de Narisawa that night. Impractical, crazy, costly…impossible. Or so I thought.

When the ground of the massive station building where I stood stopped rippling and the initial terror had passed, the other passengers and I all waited quietly with backs leaning against the station walls. All eyes were fixed on our cell phones in hand, trying unsuccessfully to get a signal. No one said a word.

I emailed my 14-year-old son, home sick from school that day, and got a return email immediately. The house and family were fine.

At that point I still thought the trains would be running again, because the JR announcements were telling us there had been a “big earthquake,” and to wait as they checked the train lines. I dutifully waited for 45 minutes before realizing it was pointless. And so I made my way through underground walkways to Tokyo Station and began to realize the enormity of what had just happened.

Student groups trapped on their way through Tokyo for the annual School Trip were seated on the floor as teachers gave instructions. The bullet train would not be running that day (or the next).

My first thought was getting a hotel (and that I could stay for dinner). I had already squandered a crucial hour waiting for the trains to run, so the streets had swollen with commuters by the time I surfaced outside of Tokyo Station. I only knew of a few hotels and was not sure which side of the station they were located. Tokyo Station is a massive behemoth spanning multiple city blocks. When I finally got my bearings, it was getting on towards 5pm, already 2 hours after the earthquake. The hotels were full, so I lined up for the payphone to call Les Créations de Narisawa. My iPhone battery was dying, I was getting cold, and I knew I needed to get to a safe haven to recoup my energy before the night ahead of me. I needed food and I needed good food.

It was now about 6pm. I glanced over at the hoards waiting for taxis and optimistically told the restaurant I would try to get there by 7:30, but gave them my email for contact.

I now had a destination and nothing would deter me from getting there. Nothing.

The line for taxis looked insanely long and seemed to feed in from different directions. I dithered. I stood in line for a while, still unable to commit: wait it out or find another way. I tried to gauge how long it would take by talking to others around me in line—I’m not sure what we were thinking. We somehow believed that if we stood there long enough, the taxi would take us where we wanted to go. But what exactly was, “long enough?” One hour…five?

The alternative was unthinkable. Walk.

But I didn’t have all night to passively wait. I had less than 2 hours to get to my asylum away from the massive surge of humanity that had filled the sidewalks and streets. I knew I could handle a night on the floor of Tokyo Station, but desperately needed something to ground me in the chaos. And the only thing that does that for me is a quiet room and thoughtful food.

So I set off walking. Power walking, that is.

Thanks to a fellow “traveler” met early on in my trek, I got to Minami Aoyama in about an hour and a half. We stopped one time on a pedestrian bridge over Aoyama Dori (a main thoroughfare). The vast sea of lights before us was from the cars that barely inched forward. No taxis were getting through that night. Walking had been a good decision.

A flute of champagne in hand, my iPhone charging, I heaved a huge sigh of relief. I was “home.”

For the next two hours, a surreal dinner like I had never had before unfolded. It almost seems obscene in retrospect: tree bark, tree sap…bread baked before my eyes in a small stone capsule. Unusual and whimsical morsels from land and sea played together on the equally fanciful “plates.” I was the only customer that night. Perhaps I was the only one crazy enough to take refuge in such a place. Shut off from the outside world, none of us in that hushed room of Les Créations de Narisawa really knew or understood the gravity of the earthquake and all the horror and devastation it had brought. Nor had any of us imagined the unthinkable happening as it has happened at Fukushima Daiichi.

That night at Les Créations de Narisawa, I was caught in a soft little bubble, coddled by the staff. All of us unaware of what awaited us when the bubble burst.

At 10 o’clock, I stepped back out into the brisk night and started my return voyage. Long (useless) waits for trains, a night spent shivering on the marble floor of Tokyo Station, and more endless lines later, I finally got home late the following day. And for now we are safe, though 215 kilometers does not seem far enough from Fukushima Daiichi. But hundreds of thousands of Japanese are still in shelters and many will not be able to go home for many years to come.

And in the aftermath, we try to pick up our lives. I am planting seeds for the summer and looking towards the future. I am trying to organize food for a shelter in our prefecture and to offer a family the vacant teacher apartment at our school, but the wheels grind slowly here and accepting help from outside sources means someone has to manage that. There seems to be an absence of organization to deal with donations and the shelter contacts prefer money or instant ramen over real food like a big pot of stew from farm chickens and local (non-irradiated) vegetables. But that’s Japan, it’s all about the face-to-face meeting, not phone arrangements. I suppose a road trip is in order.

 

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