Category Archives: Food

The Men Who Could

Sure there were skeptics.  Sure there were the non-believers.  There were those who said it couldn’t be done.  But we didn’t do it for them.  We did it for us, for our integrity, for our manhood.  Tyler and I made cookies and we did it as men.  It started several nights ago when the ice cream ran dry, and we longed for the taste of sweetness but there was none to be found.  So we set our minds on cookies. I went down to the computer room and printed out what the Internet said was the biggest, moistest, chocolate chip cookies ever.  Unfortunately we didn’t get to test the claims of sizableness or moisturasity due to the fact that it was snowing lions and wolves, which caused the power to go out and our gas oven to cease working.  We tossed around the idea of putting the cookie dough into a pan and placing it atop the fire to try to bake them but it got too late and we were forced to retire to our quarters having only snow covered in peanut butter to ease our cravings.  We waited patiently bundled in our layers waiting for the opportunity when we could prove wrong the room full of women who had mocked our cookie baking ambitions, and that day came shortly after.  We pounced on the opportunity when a chance came for the men to once again take hold of the kitchen.  Tyler began rounding up supplies and cleaning the kitchen while I returned again to print the Internet’s best.  I searched the web for the recipe that would produce those sizable cookies but I couldn’t find it anywhere.  This frustrated me and I was forced to settle with the best chocolate chip cookie recipe. But this still wouldn’t produce the large cookie goodness we wanted, so I did what any logical sugar deprived 17-year-old male would do. I quadrupled the recipe.  I returned with a recipe that called for 7 ½ cups of flour and 5 cups of chocolate chips and this is when the real mudslinging began from the women.  They thought we didn’t have what it took to make chocolate chip cookies.  They thought that just having a Y chromosome somehow diminished our culinary skills.  We ignored the insults thrust our way and began “creaming” the butter with the sugar.  The butter was as hard as a rock so we baked it for a few minutes and after a little melting and some burned hands we agreed we wouldn’t use that approach next time.  Now that our giant block of butter was soft I added the sugar and Tyler took his potato masher and started “creaming.”  I took the reins and started instructing how to go about the next step in the procedure following the recipe exactly.  Some might say my demeanor was “controlling” or “bossy,” but it had to be done to keep kitchen order.  We added five eggs and dissolved some baking powder in hot water, which sounds unconventional, but it worked.  We got our flour, vanilla, chocolate chips and walnuts all in and whipped out the largest baking pan I’ve ever seen.  After putting the cookies in the oven at 350 we put on our favorite Kid Cudi and got to work baking.  We baked for maybe two hours only stopping to eat dinner and by the end we were almost sick from dough.  The last pan was ready to go in and it looked like it could get filled but instead of making yet another pan of regular cookies I devoted half the pan to one beast.  It took 20 minutes to cook this one and while it was in the oven Tyler and I assembled a great pyramid of cookies with the big one going on top.  The cookies were golden brown and tasted amazing.  After the daunting task of baking had been defeated we sat there for a minute and stared at the tower of cookies and thought: If we men could bake better than anyone ever thought possible, what else could we do? Did we have limits? I don’t think there is really anything women can master that men can’t replicate.  Who knows, maybe the next piece will be about our adventures breast-feeding.

-Forrest Blair

4.27.2010 Chaffin Family Orchard

Honeybees suck nostalgia from orange tree blossoms; I’m not from around these parts, but the smell is similar to Kentucky summer honeysuckle on some vibrant and windy back road.  They say the snout is the quickest route to your memory, and I am a firm believer, living the past and the present simultaneously on a citrus spring day.   In the 100 year old orchard, I simmer somewhere in this century, perfectly content.

Josh, the youngest member of the Chaffin/Albrecht family, knows more about the natural world at 8 years old than most.  As we walk out of the olive orchard and onto the open path, towards the goats and their wobbly newborns, we embark upon a search for clover and chamomile.

“Josh,” I say, “how do I dry the leaves for tea?”

“Well,” he explains, “Hang them up for a month or two.  I guess you could put them in the oven if you wanted, or you can dehydrate them.”

“Josh, how do I separate the clover seeds?”

“Put them on a piece of paper to dry for a couple of weeks.  Then, shake out the seeds and sift them through a colander.  And remember, the colander must be very fine.  My Dad planted all these clover last season.  Soon, there will be so many flowers that they will be all that you can see.”

“Josh, how do I tame a feral cat?”

“I am currently working with two right now.  You need to put them in a cage in a room you most occupy in the house.  They need to get used to you being around.  They will get better accustomed to their new environment when you regularly feed them.  You should also get them out and pet them, even though they won’t like this.”

I am in constant awe that no question goes unanswered.

We collect our bounty of purple, red and yellow, making sure to only pull the largest flowers while keeping an eye out for rattlesnakes.  We found three this morning while moving the orchard ladders, and Josh wasn’t taking any chances, nor was I.

“You have to be careful, especially with the baby ones, they don’t have control over the amount of venom they release, and thus they are the most dangerous,” he explains.

We see his father Kurt at the end of the farm truck path; he is requesting our presence.  His figure is perfect symmetry with his leather boots, leather belt and perfect posture straddling the center of the road; wild flowers and perennial grasses frame the whole scene.

He waits for us, patient and serene, even while Josh decides to lose his sandals in a muddy divot created by the farm trucks bustling with trailers and tools.  Because Josh is still eight, no matter how much he naturally knows, and today, I am however old I want to be.

By: Kristen Houser

Food

A part of the semester was to work with one subject appealing to you, and finding my one subject was more difficult than I figured possible. So, I settled on what was on my mind: my stomach. Getting hungry and exploring the endless possibilities of food became quite the experience, one that was fun and easy to share with others. The ‘Finding the Good Food’ piece turned into an accumulation of all I went though over the semester while following my gut.

Click Here to Listen:  Food-H.264 100Kbps Streaming

Ode to Olive Tree

The wind whispers through the leaves,

Through the leaves of 100 year old olive trees.

The black bits litter the ground,

The gnarled trunks don’t make a sound.

You walk through this beautiful place,

Don’t eat the olives you wont like the taste.

The black and dried beauties crunch under your boots,

They stretch their tendrils, sagacious roots.

So much time has these trees seen,

They’ve seen the word dirty-and watched it run clean.

They don’t grow too tall, but offer some shade,

We sat under this myriad for over three days.

The colors so bold but cold in their truth,

To want anything more, would be simply uncouth.

You lie down to rest, the pits on your back,

Expressing your soul, these trees have a knack.

The small family is happy, feel blessed for what they keep,

Life is not always so smooth, sometimes it’s steep.

But keep keepin’ on just doing their olives,

These trees are so old they’re really rock-solid.

And once again we learn a lesson from the wild,

You just need to slow down and live like a child.

I think the whole world could take a page from the Book of Chaffin,

Just shed your skin, start playin’ and laughin’

And when you see those trees,

Give yourself a pinch and a squeeze.

Cause I’ll promise you this,

You will give that sweet dirt a kiss.

You will feel as though you’ve ascended

Before your life has even ended.

By: Alex Depavloff

Food Porn

Despite our wholesome meals and constant exposure to good ethnic food, what we eat back home is constantly pined for. One particularly in depth conversation on the matter came up one night during a meeting. The processed, fast food and chain supermarket products we so happily reminisce about are certainly not better than the organic and natural substances we receive on the trip. We still yearn for it, and someone pointed out it was like an addiction and as we fantasized about it so much and took so much pleasure in describing our favorite dishes it was like porn.

Food porn.

A new phrase which we jumped on with relish. What foods played what part? Several dishes came up during our talk. Obviously fast food was quite slutty, cheap, unsubstantial and selling itself to your base desires. The simple bean and rice dish was placed as tightly clad Victorian- hardly fitting in a sleazy industry. So what was above the fast food? Chocolate covered raspberries? If they were organic or not could change the whole deal, but their role was placed as a high class escort.

I got to wondering if all organic foods would be the sweet homey family oriented community, while fast food would be the major player in the industry. Who runs this industry and regulates the prostitution?

Corporations.

They raise up cheap useless mono-crops in order to sell its children into the mass market of mastication without giving them the proper tools to give nutrients. This cheap sell from big corporations is so appealing to people because it feeds their addiction to fat, salt and sugar. Our addiction explained.

Where did that train of thought leave our amusing conversation? Were we using a cheap dial-up connection to get access to an image that was part of a much larger site- one full of food thoughtlessly flaunting its deep fried and reheated contents? Were we supporting the prostitution of food, and paying the cooperate pimp?

Not quite, but we wanted to.

By Natasha Alston