For as long as Earth lasts,
planting and harvest, cold and heat,
Summer and winter, day and night
will never stop.
Genssis 8:22, The Message
Additional Readings
From Simply in Season: “Savoring the tastes of each season” (2005 p. 182 / 2009 p. 188); “A ritual of fall: cider-making” (2005 p. 214 / 2009 p. 224); “Entitled to lettuce?” (2005 p. 196 / 2009 p. 203); “Slow food in a fast food culture” (2005 p. 193 / 2009 p. 200); “Sabbath for field and farmer” (2005 p. 195 / 2009 p. 202)
It’s About Time
Today’s guest post is by Heather Bixler who blogs at http://heatherbixler.wordpress.com/
As Americans, we have a strange relationship with time. Most of us understand time as time as rigid, segmented, limited and linear, where as many other cultures, particularly agrarian cultures, recognize time as flexible, elastic, relaxed, unlimited and circular. For us, time is tangible and extremely valuable, like a commodity (“Time is money.”) We can save it and spend it and (heaven forbid) waste it. And we dedicate time to those things we care about. We take time to be with our friends and family. We carve out time to spend with friends. We make time to complete a project. We give time to causes we care about.
In the words of Syed and Joyce Zafar, intercultural experts from the Compass Diversity Group, “Americans have internalized the clock to a degree which is beyond the comprehension of many cultures around the globe.”(http://www.sietarhouston.org/articles/articles2.htm) Our lives are literally run by the clock. Frankly, we can’t imagine life without it. Because eating is such a necessary part of our everyday life, we shouldn’t be surprised that our relationship to food has been affected by our time obsession, as well.
Good food takes time. It takes time to grow, time to cook, and time to eat. But really, who has the time? As a full time graduate student who is going through the ringer of finals week, taking the time to cook can easily become a tiresome, mundane chore. I would rather spend my time doing things that I care about. But more often than not, the time I “save” by eating something prepared by other people (either in a factory, a restaurant or a grocery store), is spent sitting on the couch with my laptop surfing Facebook or reading food blogs.
My sister recently attended a parent support group meeting in which the topic of once-a-month cooking came up. The idea involves dedicating one day to cooking and freezing all your dinners for the month in order to save time and money. For many families with very busy schedules and hectic lives, once-a-month cooking is a welcome relief. As a full-time student with suppers waiting in the freezer, I can speak from personal experience! But I do worry that our seemingly insatiable desire to save time is contributing to our ever-growing separation from the process that brings food to our tables. Poet and farmer, Wendell Berry, laments the way our fast paced culture has privileged the convenience and efficiency of food over its quality and care. And this has radically changed the way we think about food. Where it comes from and how it was made doesn’t even cross our mind. We no longer grow our own vegetables or slaughter our own animals. Instead, we rely on a vast network of farmers, laborers and workers to pick, process, package and prepare our food.
Cooking is the one part of the process of the food cycle that demands our time and attention. And in our extremely busy lives, cooking can become a sort of Sabbath from our weekday habits of hurried, careless eating or pre-prepared, processed food. In many ways, cooking can and should be considered a spiritual discipline. The slow and careful process of washing, peeling, dicing, stir-frying and seasoning are all ways of thanking God for the wonderful gift of food. And as anyone who has ever eaten the seeds directly from the rough hide of the pomegranate knows, food tastes sweeter when you work for it.
This past Lent, I gave up prepared foods (i.e., eating out). Or, to put it another way, I took on the disciplines of slow food and home cooking. The experience opened my eyes to how much I depend upon other people to prepare my meals. Before Lent, it was easy to leave the house without a packed lunch, knowing I could buy something at school. It was convenient to swing by my favorite taco joint on the way home from class or grab a burger from the grill truck parked on the side of the road. I saved a lot of time eating food prepared by some anonymous person with unknown ingredients from distant places. But should ease, convenience and efficiency really dictate our eating habits?
Committing to home cooking involves patience, care, commitment and planning. During Lent, I would need to eat breakfast at the crack of dawn before heading to class. I would need to pack my lunch, even if I was running late. I would need to spend some time in the afternoon making my dinner instead of catching up on the latest episode of Lost. My entire life had to change. But, in my opinion, it changed for the better. Here’s how.
1) I waste less: Unless you are fine-dining, many (affordable) places give you food in throw-away containers. There’s no way around it. Add it all up, and you are throwing away tons of plastic and paper every week. But as I started cooking more at home, I was consistently using reusable, washable containers (i.e., plates for dinner, tubberware for a packed lunch, etc.). Furthermore, the food I would buy at the grocery store would go bad before I could use it. Cream would curdle, apples would go grainy, lettuce would rot. Now, I eat everything I buy. Grocery shopping is actually a meaningful, useful activity again!
2) I know where my food comes from: Along with this discipline, I’ve made a commitment to buy much of my produce locally and in season. So, most Saturday mornings, I head to the farmers market where I buy sweet potatoes from the woman who dug them out of the ground, and raisins from the man who grew the grapes! I buy bread from the baker, chard from the farmer, and ground pork from the butcher. I know their faces and they know mine. I can ask them about their ingredients and how their crops are holding up. There’s something deeply right about that.
3) I’ve become more self-sustaining: I usually hate mundane tasks (cleaning, organizing), so I was surprised to find that cooking is, in fact, a pleasurable experience! Being fully dependent on my own cooking has taught me a) that preparing food is a gift, not a burden and b) that cooking is a joy. In a small way, baking your own crackers or cooking your own stew is empowering. I don’t need to rely on massive food corporations like Kraft to feed me. I don’t need to eat Nabisco crackers made in a plant a thousand miles away. Cooking embeds me in the holy, everyday work of the household. And that’s worth my time.
4) I’ve learned not to eat alone: In my own cooking, I find it difficult to prepare food for just one person, which is the way it’s supposed to be. When I made my own granola and crackers a few weeks ago, I had a ton left over to share so I sent some off to friends. Eating is most satisfying when done with others. This is what companion means – a friend with whom you break bread. Starting a few months ago, some friends and I began meeting together every other week for a locally-sourced potluck. At our meals, friends gather to share their gifts of time, attention. We feast upon freshly baked bread, sweet potato fries, arugula salad and white bean chili, all made with attentive, caring hands.
The truth is, if we want to embrace slow food and good eating, we need a radical realtering of our concept of time. We must embrace every moment as a gift, rather than a commodity to be saved or spent. This means developing a heightened sense of gratitude for God’s gifts, including the gift of food. And I cannot think of a better way of thanking God than the common act of cooking, which brings us into closer connection with God, our neighbors and creation. The practice of cooking as a discipline helps us embrace the miracle, mystery and sanctity of food in our everyday lives. As Wendell Berry writes, “The miraculous is not extraordinary but the common mode of existence. It is our daily bread. Whoever really has considered the lilies of the field or the birds of the air and pondered the improbability their existence in this warm world within the cold and empty stellar distances will hardly balk at the turning of water into wine – which was, after all, a very small miracle. We forget the greater and still continuing miracle by which water (with soil and sunlight) is turned into grapes.”
Wendell Berry, “Christianity and the Survival of Creation,” in Sex, Economy, Freedom, and Community: Eight Essays (New York: Pantheon Books, 1993), 103.
This Week’s Challenge
Questions for Reflection (share your response below for any one of these for an entry in this week’s drawing)
- Do you or your family have eating rituals that are linked to the seasons (not just to particular holidays?) How about weekly rituals?
- If we embrace the idea of “slow food,” how can we make sure that preparing it doesn’t become a burden?
Challenge to Action (post one of these on your blog and add a link below to the specific post about this challenge or email me before Friday for an additional entry into this week’s drawing).
- Make a slow meal; soak beans, simmer soup, knead bread. Invite friends to share it–or make the meal a potluck.
- Make a list to share of creative ways you can cut down on time cooking without using processed / convenience foods.
- Get local: Are there resources in your area for those who want to learn how to preserve food? Extension offices, community-supported agriculture farms, food co-ops and others often offer seminars in canning, drying, freezing, etc.
The prize: This week’s drawing is for an apron made by my friend Debi. It’s made from a vintage 1950’s 100% cotton tablecloth. It will show some love marks, but there are no holes and it has been soaked to clean to the max. Isn’t it beautiful? And I love the idea of recycling.
This post linked to Fight Back Friday
cindy50.blogspot.com/
For years, when our 5 children were younger and still living at home, we would have a “Vidalia Onion” party every spring when the 1st of the Vidalia’s would hit the market. We would invite several other families for a picnic style potluck with homemade potato salad, coleslaw, and giant burgers grilled to perfection, topped with huge slabs of Vidalia’s. Sounds really yummy! Perhaps it’s time to bring back the old tradition!
.-= cindy50.blogspot.com/´s last blog ..GOT MILK??? =-.
Jamie
Being single, it’s especially difficult to muster the motivation to cook for myself. But when I do, and turns out good (usually), it is EMPOWERING! I get bored of the same food easily, so leftovers often go bad. With my CSA share in previous years, I found food going bad OFTEN. This year, I invested in a FoodSaver, and am being more dilligent about meal planning. I’ve often wanted to have regular potlucks with friends, but think I’ll really try to start it this year. Thanks for the encouragement!
jacquie
i try to eat “local” as much as possible – so go to the farmer’s market and go to pick at the orchards. takeing the time to bring home the fresh produce and prepare it is very important to me. it also brings a seasonality to what is consumed in the house. i wish i could get others to understand that a strawberry picked from a sun drenched field is a very different being than one grown in a hydroponic system. and that making the effort to go the local route is important on many different levels. it would be “nice” to have more support for this point of view from w/in the household – but it’s not there – i’m glad i found this forum w/ some like-minded people. thanks.
Michelle
It’s not spring for me without a strawberry-rhubarb pie. I look forward to that first crop of rhubarb because to me that means it’s spring. In the summer, I am pretty sure we eat corn on the cob 4 or 5 times a week!
Jen
I can and freeze a lot of food, so we eat it whatever is season like crazy; until we get sick of it, then in a few months we defrost or open an can, and are able to enjoy it again.
I am doing a post on dried beans – they are pretty slow – I’ll link back on Thursday, ok?
Amy
I share my new tradition of shopping for menu items at our local Farmer’s Market in my latest post here: http://three30three.blogspot.com/2010/05/market-bounty.html
I am dedicating a certain percentage of our family’s food budget to fresh, local products so I am more motivated to cook from scratch and serve a nourishing meal. Cooking is not a chore when I know I am helping to support our local farmers AND keep my family healthy and away from processed foods.
Thank you for all of your work with the Food and Faith Challenge!
.-= Amy´s last blog ..market bounty =-.
stephanie
The seasons definitely dictate what we eat. Strawberry-rhubarb, asparagus, and eggs are plentiful “easter” foods. The ordinary time of summer is full of fresh produce from our garden and grilling out. We harvest and preserve to sustain us through the winter, and lent is a time of necessary fasting until spring arrives.
Heather
Super good info!
I find that meal planning and list making help me out a bunch in preparing wholesome, well thought out food. Knowing that we are having pancakes for breakfast in 2 days helps me to remember to soak my flour. Knowing we are having chicken on Tuesday and I need a veggie helps me to think about what is in season and available to buy rather than the last minute, “I guess we’ll just have this.”
Thanks for the article and for the giveaway! I LOVE aprons!
Alicia
Once a person gets into a routine of cooking on a regular basis, I think it becomes less burdensome. Also incorporate the whole family. I enjoy cooking so much more when my husband and children help me out in some way. It is also very satisfying to make a homemade version of a processed food and have my children absolutely love it. Planning is pretty much the key for me. If I will take the time to meal plan and do all the shopping, then the time is cut down for the preparation. It is not always easy to do this, but is becoming more of habit for me.
Kelly
I posted some tips for “saving” time while preparing dinner on my blog. This was a great post…Thank You!!
Jen
Seasonal rituals…I had to think about this but I guess we do…strawberry rhubarb pie every spring; lots of grilling and fresh produce in the summer; pumkin breads, muffins, and pies in the fall; and lots of stews and chilis in the winter. I’m am trying to stick to seasonal produce more and more.
Susie
Beautiful post, thank you for sharing those sentiments. When I was a junior and senior in college (many, many years ago), I also frequented open-air farmer’s markets, shopped, and cooked my meals. Friends would be astounded to know they could drop by and be offered a chicken salad sandwich made from home-baked bread and leftover roast chicken, or fresh baked muffins. This post made me remember my little studio apartment and the warmth and satisfaction of cooking for myself and others.
The apron is beautiful, too, with the faint, ghostly marvelous hints of lives already lived with it. I’d be honored to cherish it…:)
Keep on with your inspired work,
Susie
Debbie
Because we do have a garden and grow a lot of our own food we do eat seasonally to some degree. I have discovered if you take time to enjoy cooking. To revel in the creativty and productivity of the process it is so worth the time. I have discovered such a respite in making bread.
And our family turns some involved food tasks into family time. We have such great memories from making apple sauce, freezing sweet corn, making salsa… Often we have 4 generations working together. Once you try it, you’ll find efficiency is often overrated.
Zoe Dawn
We have a huge garden and can/freeze tons (almost literally!) of food each summer. Then in the winter, I really don’t buy much fresh produce…just the occasional head of lettuce or bag of apples. And gardening for us is a family activity. We are truly the happiest when planting and weeding! As for seasonal rituals, it’s always fresh strawberries and asparagus that we look forward to the most in spring time and of course the tomatoes in August!
Jenny
Thank you for the reminder…this is something I have always tried to do, and that I enjoy. But getting the kids to eat sometimes tempts me to buy a little too much in the frozen section of the store….
Dawn
We belong to a CSA, so our summer/fall meals are inherently seasonal. This last year our CSA had TONS, literally, of winter squash, so I had to create a space to store the squash, and learn a bit more about how to store them through the winter. I have also been learning more about putting food by, and froze enormous quantities of tomatoes, carrots, and zucchini, as well as cooking greens. It seems that based on this annual cache of food, we eat from one set of recipes in the summer, and another in the winter, and we sort of evolve through them throught the season. THis year I hope to begin some small scale canning, so ultimately I can improve my ability to store food through the winter.
I think that once cooking from scratch becomes routine, it becomes easy. Eventually, as you create more meals, it becomes easier to create meal plans, reducing waste, and thus the cost of the meals. Meal planning is my current challenge, but I’m getting better at it everyday. And I have put together a small group of recipes that are really fast (soups, tacos, casseroles, etc.), so when I need something fast, I can still provide good food.