Category: Reflections

  • Sojourn to the Arctic is Over

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    Our eight day sojourn to the arctic is over. Yesterday morning we woke up and all the snow and ice were gone. Just a few dying wisps of snow remained in the shadows, and a few remaining shards of grand icebergs wept themselves away in the bright sun.

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    Day lily shoots stayed green, waiting for enough warm sunshine to send their shoots high into the spring air … next month perhaps? Onion shoots and kale greens, the week plus long freeze didn’t damage them at all.

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    Hazel and her sisters are back out in the garden, greeting me when I come outside from making tofu, bearing gifts of okara for them. Okara are the mashed soybean solids that are left over when you make tofu. Chickens will mob you if they see you carrying okara, just warning you if have chickens and decide to make tofu one day. Though, think hard about it, because if you do it once, they will expect it often, and will look funny at you when you visit them empty handed.

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    When I think about it, okara resembles the manna from heaven I heard about as a child. Maybe Yahweh was making tofu up there and tossed his okara down for the sojourners in the desert who were complaining about not having enough to eat. I think a lot of believers are in for a big surprise when they walk through the pearly white gates and find out that all Yahweh makes is tofu. If you want to be happy in heaven, eat tofu every day.

  • Arctic Sojourn

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    Our sojourn into the arctic continues. The boy fishing on the dock ponders the meaning of an icy pond. Russel, our flame-orange rooster can’t hide in the snowy woods. Like a flame flaring out in the open, he’s visible from a mile away. He was destined for the oven a month ago, but he has the most unusual comb, a triple comb as flashy as any hat from the court of Versailles, so until he passes it on to offspring, his life is spared.

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    An unexpected reward of this arctic blast has been the discovery that soaking soybeans overnight under a trickling faucet, yields the purest, plumpest soybeans for making tofu. Under the crystal clear water, the beans rest quietly, all their impurities washed away.

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    The resulting tofu cried out to be eaten right away. No matter how many times you have done something, you can do it slightly better the next time. One tiny improvement upon one tiny improvement over time is a stress free way to reach perfection.

    There is a saying in Japan that it takes three years to learn how to cook rice, and eight years to make sushi. There is a lot of truth to that. I’ve been baking bread for decades, tofu for 15 years, and still I keep getting better.

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    In the woods, the ripples of the wind are frozen solid. The ice looks like a babbling creek, frozen in time. Underneath the cold hard ice, ghostly air bubbles, trapped in an icy purgatory, wait for a thaw to be free.

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  • A Time of Firsts

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    It is a time of firsts, the first egg of the New Year, one I gathered yesterday morning. Do I eat it? Do I sell it? Do I hatch it? The possibilities are endless if you let your mind go wild.

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    The first bread of the New Year, baked yesterday morning. One loaf is already gone. Each baking is an opportunity to experiment. One loaf is made with commercial yeast, the other with my levain. Are my loaves good enough to sell at this year’s farmers markets? They are getting there.

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    The first soybean soaking for the first tofu of the year. This cold snap and the first tofu making coincided to let me test if beans soak better under a trickle of running water. I’ve been tempted to try it before, but it seems wasteful so I haven’t. Since I need to let the water run anyway, I’ll grab the chance and try it. I like the idea of beans soaking under a slow stream of water for hours and hours to wash away their sins all night long. Maybe I can call the resulting tofu Pureland Tofu, or Jesus Saves Tofu, you know, to capture that market.

  • Year Passing, Year Coming

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    It’s still a virescent world, moss soft and fern green. But not for long. A light snow is falling, turning everything white.

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    In the woods a brilliant, yellow Heterobasidiomycetes caught my eye. I went looking to see if anything was in bloom, and spotted it, as flashy as any summer flower. It looked like someone had spilled a jar of lemon curd in the woods.

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    It was a good day for friends to drop by and leave a gift of shrub, also known as a switchel. According to our friends, a shrub is a sweet and tangy syrup made by combining three basic ingredients, fruit, sugar, and vinegar. They left a bottle of homemade pumpkin pie schrub, which has been delightful to sip as a warm beverage on this snowy New Year’s Eve.

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    The pumpkin pie schrub was the perfect thing to drink while watching NHK’s, “Yuku-toshi, Kuru-toshi”, “Year Passing, Year Coming”, a program which visited different places around Japan as the New Year arrived. The picture is of ByoDo-In, a temple near Kyoto dating back to the 11th century.

  • Lab Girl

    labgirlcoverI haven’t laughed so hard in a long time. Lab Girl is an autobiographical book by scientist Hope Jahren. She intermingles chapters about growing up and the challenges she faced in her career as a woman scientist, among chapters about plants, especially trees, that she has been studying for decades.

    I could relate to her description of her life growing up in a Scandinavian family. My background isn’t Scandinavian, but Mennonite culture shares similarities:

    … silent togetherness is what Scandinavian families do naturally, and it may be what they do best.

    Throughout the book are many observations about plants and trees, such as:

    There are about as many leaves on one tree as there are hairs on your head. It’s really impressive.

    and:

    In order to prepare for their long winter journey, trees undergo a process known as “hardening.” First the permeability of the cell walls increases drastically, allowing pure water to flow out while concentrating the sugars, proteins, and acids left behind. These chemicals act as a potent antifreeze, such that the cell can now dip well below freezing and the fluid inside of it will still persist in a syrupy liquid form.

    and:

    It is the gradual shortening of the days, sensed as a steady decrease in light during each twenty-four-hour cycle, that triggers hardening. Unlike the overall character of winter, which may be mild one year and punishing the next, the pattern of how light changes through the autumn is exactly the same every year.

    In between the chapters about roots and leaves, wood and knots, and flowers and fruits, she describes hilarious scenes like the time when one of her students decided to become a veterinarian in order to work with endangered animals, only to discover during an internship at the Miami zoo, that what zookeepers mostly do is routine animal hygiene, such as applying anti-inflammatory cream to monkey genitalia. It is Hope Jahren’s description of what that student had to do that had me on the floor, laughing in stitches.

    The genius of her writing is that laughing opens the mind to learn, so when she describes how scientists discovered how trees communicate with each other over long distances, you remember the details.

    She ends on a somber note about what we humans are doing to this planet:

    Our world is falling apart quietly. Human civilization has reduced the plant, a four-hundred-million-year-old life form, into three things: food, medicine, and wood. In our relentless and ever-intensifying obsession with obtaining a higher volume, potency, and variety of these three things, we have devastated plant ecology to an extent that millions of years of natural disaster could not. Roads have grown like a manic fungus, and the endless miles of ditches that bracket these roads serve as hasty graves for perhaps millions of plant species extinguished in the name of progress. Planet Earth is nearly a Dr. Seuss book made real: every year since 1990 we have created more than eight billion new stumps. If we continue to fell healthy trees at this rate, less than six hundred years from now, every tree on the planet will have been reduced to a stump. My job is about making sure there will be some evidence that someone cared about the great tragedy that unfolded during our age.

    We’ve all witnessed this. When I used to live in Seattle, I was a member of a hiking group. Every Sunday we gathered at a Denny’s on Mercer Street, had breakfast, and headed out into the mountains for a hike in the mountains. When we decided to go for a hike in the central or northern Cascades, a highlight was getting north of Everett. Just on the other side of the Snohomish River, you drove out of urbanity and into the forest. For a long stretch, on both sides of the freeway, towering firs beckoned you into the wilderness beyond.

    In 2003 or so, I was devasted when one summer, we drove north, and on the west side of the freeway, the entire forest was mowed down. It is now 250 acres of paved parking, casino, hotel, box stores, and an outlet mall.