taste.

i came across a published collection of literary excerpts from the late 18th century, kind of like a condensed library, that had been scanned into the internet. i don’t know how it was organized, but next to an excerpt on Quaker theology was an account of the daily diet of the common Scottish farmer. i am not kidding when i tell you that it was entirely made up of oats and kale. oatmeal for breakfast, oatcakes for lunch, kale and a different oatcake for dinner, occasionally served with red meat or perhaps fish if the farm was near a body of water. oats and kale: day in, day out.

to some, the modern vegan diet appears to be a reversion to this gustatorially miserable era (i have, for sure, made oatburgers to go along with a kale salad several times). the modern economy has provided an enormous amount of people with access to foods that the Scottish oatfarmers of yesteryear would never dream possible: fresh, tropical fruit for pennies a piece; frozen, peeled shrimp for less than $10 per pound; free hamburgers with a valid coupon and a purchase of a regularly priced hamburger. a taste for trifles (at any hour of the night) is no longer stifled, so why would a person voluntarily revoke their pastry privileges? what’s wrong with draping my thanksgiving turkey with bacon? why are you criticizing my mozzarella sticks? these eggs are cage-free, but so expensive, so what’s wrong with making my quiche lorraine with the cheap eggs?

the chickens understand your fiduciary tight-fistedness.

to me, a plant-based lifestyle is a revolutionary and rebellious statement against outdated cultural trends. ecological scientists are largely in agreement: this planet we all call home cannot support our population for much longer. sure, one person’s resolution to consume with less cruelty will not impact this bloody milieu, but in an innovative community that person can develop some fiscal force to make lasting impressions on today’s meaty market. as the saying goes, “be the change you want to see in the world.” we live in a world where our cuisine is killing us, but we set ourselves apart in anticipation and readiness for the edible eschaton.

this blog has developed from years of culinary stumbling and prodding encouragement from K and is built on the shoulders of pioneers. with VeganDad as bastion, i also make few claims about my food. much of what will be presented will be first attempts and experiments, and i encourage everyone to attempt and experiment with me. while, in my moments, cooking can be food for the revolution, ultimately cooking is cooking and is very fun to do. let’s not forget that eating is often (hopefully) the result of cooking, which is always fantastic.

even when i’m cooking oats and kale.

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