food

WaPo’s Environment Scold Earns a “Jacques Brel” For Halloween!

/ Jack Marshall / 24 Comments

As the Ethics Alarms glossary explains, the Jacques Brel is a special Ethics Alarms award bestowed on those who evoke the late, great French troubadour’s observation, “If you leave it up to them, they’ll crochet the world the color of goose shit.” Seldom have I encountered a more deserving recipient than Washington Post environment reporter Allyson Chiu, who was allowed by apparently standard-less editors to inflict on the world her essay, “How you can make more socially conscious Halloween candy choices.”

To be fair, it isn’t quite as obnoxious and deranged as the article I encountered a while back that instructed climate change phobics to carefully divide the plies in each roll of toilet paper to double the utility of each roll (and save trees, see), but its headline is funnier. What has to happen to someone—indoctrination, a bad experience at Willy Wonka’s chocolate factory—to think like this?

Here are what some of Allyson’s fellow travelers tell her to relay to readers:

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Has “The Great Stupid” Reached Its Zenith With Anti-Putin French Fries With Cheese Curds And Gravy Sanctions?

/ Jack Marshall / 24 Comments

I really thought punishing Russian cats to show solidarity with Ukraine was as ridiculous as anti-Putin virtue-signaling mania could get. I was wrong. I stupidly forgot Heinlein’s Law: “Never underestimate the power of human stupidity.”

It is time to officially declare “The Great Stupid” a world-wide pandemic. Woodrow Wilson set the Spanish Flu against the world by sending infected doughboys out to fight in a pointless European war, and now social media combined with Americans’ narcissism and addiction to serial pandering “in these difficult times” has done it again.

Poutine, a strange gloppy dish popular among some in France and Canada, is being pulled from some restaurants in those countries to protest Russia’s invasion. In French, the word for the french fries, cheese curd and gravy recipe, from the French-Canadian pronunciation of the English word “pudding,” is pronounced like the Russian dictator’s name. That’s close enough to justify, in the “minds” of some protesters, punishing the food and its fans.

Removing poutine from menus, it is safe to say, will have as much effect on Putin’s conduct as President Biden slashing U.S. oil production will have on the course of climate change. It’s that stupid.

The move did at least spawn a good formulaic joke on Twitter, as one wag wrote, “Please stop confusing Putin and poutine. One is a dangerous and unwholesome mix of greasy, lumpy and congealed ingredients, the other is a delicious food.”*

_________________________

Pointer: Curmie

  • [I’ve eaten poutine. There’s a reason it hasn’t caught on in the United States.]


Cowardly, Culture-Betraying Grovel Of The Month: Karen Taylor Of Breakfast Cure

/ Jack Marshall / 19 Comments

breakfast-cure-karen-taylor-congee

Breakfast Cure, an Oregon company, was attacked on social media by Asian Americans and the Woke Mob of culturally-appropriating congee, a traditional Asian rice porridge. The company sold its version of the dish in pre-packaged meals, and asserted that they were yummy. The problem is that the company was run by…a white woman.

How dare a white woman’s company claim to make a version of congee to fit the ” modern palate” and “improve” a recipe beloved by Asian cultures for centuries? So, as we have come to expect. company exec Karen Taylor begged for forgiveness:

“Recently, we fell short of supporting and honoring the Asian American community and for that, we are deeply sorry. We take full responsibility for any language on our website or in our marketing and have taken immediate steps to remedy that and educate ourselves, revising our mission to not just creating delicious breakfast meals, but becoming a better ally for the AAPI community.“

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And The July 5 Comment Of The Day Trifecta Concludes With Arthur In Maine’s Delicious Analysis of “Your 4th Of July Ethics Quiz: Food Racism?”

/ Jack Marshall / 7 Comments

鮟肝

Finally, in the last of today’s opening trio of outstanding and varied Comments of the Day, Arthur in Maine, whom I did not know until this comment was a former chef, whips up a filling and pleasurable examination of of the issues raised in “Your 4th Of July Ethics Quiz: Food Racism?”...

There’s no longer any doubt in my mind: people are actively looking for ways to be offended. In the case of BLM, for example, the belief is clearly simple-minded rage at the rank-and-file level, but among those further up the chain it’s obviously about power and the grift. Calibrate your outrage correctly, and one can lead quite a handsome life.

Racism (and its first cousins misogyny and homophobia) is the perfect charge to level to achieve this (lucky souls like Lori Lightfoot can, and do, score the trifecta by claiming all three).

As a recovering professional chef (I haven’t lifted a pan for a paycheck in more than 30 years, and still miss it almost every day) I can tell you that serious pro cooks may be able to wow you with the complexity of their offerings. But the foods most of them prefer to eat generally trace back to poverty foods – those developed in poor cultures, where most people ate what the rich folk wouldn’t.

Most Americans, regardless of when or how their ancestors first showed up, simply don’t understand that in most other parts of the world NOTHING goes to waste. We give our scraps to cats and dogs. But very few other places do that. Thus, it’s little wonder that someone figured out a way to make duck feet in a way that actually tastes good. For the record, I would order those in a heartbeat, with full knowledge, just to try them! But in a place like China centuries ago, wasting protein like that was unthinkable, so you did what you could to make them tasty and that’s what’s for supper.

This doesn’t mean I like everything – not by a long shot. I find tripe revolting, and it’s extremely popular in first-world France. As a true afficionado of sushi, I’ll try anything – and just about the only thing I’ve ever been horribly disappointed in at a great sushi bar was ankimo – which is steamed monkfish liver. [Above] It was described to me as the “foie gras of Japan,” and I can see why. But it was still vile. I like foie gras, but not when it’s overlayed with the aroma of a cod-liver-oil-based ointment my mother used to use on us when we were small.

Some cultures happily eat grubs – no thank you. Others eat various insects; again, I’ll pass, but you’re welcome to my helping. The fact is that every culture has its culinary oddities and we’ve all got different tastes. This doesn’t mean our distaste for something is racist. It merely means that it’s so far outside of our culinary comfort zones that we just can’t get our heads around the idea. Many cultures find the American fondness for huge slabs of meat served up with starch baffling, for a variety of reasons.

This, by the way, extends beyond ingredients. There are those only too happy to make accusations of “cultural appropriation” when it comes to food. It is not. When I cook Chinese or Thai or Indian or Mexican food, I do so as a student, not as an appropriator. I do it because I’ve had the good fortune to taste these wonderful cuisines done properly. I want to understand how they’re done, partly because cooking professionally makes you fascinated by differing techniques and ingredients, and partly because I love to eat them and access to these foods locally, prepared by those from that region, is sharply limited. In the case of Chinese, especially, Chinese-American food has been so heavily adapted to North American tastes that it bears little resemblance to the real thing – and almost all of the adaptation has been done by Chinese cooks and restaurant owners. I really want to try the real thing.

Far as I’m concerned, when I make up a dinner of low-country shrimp and grits, the last thing on my mind is contempt for the poor Blacks for whom this was subsistence food. Rather, I’m thinking “this is absolutely ingenious. They took cheap stuff (grits) and free stuff (shrimp) and whatever else they had lying around and made it transcendent!” For me to cook it is not appropriation – it is the deepest possible respect.

I could make a similar argument with music, but I think you folks get my drift. This is “The Great Stupid” and “A Nation of Assholes,” to use Jack’s terms, colliding head-on to form a Great Nation of Stupid Assholes. We’d better come up with a way to pull out of this dive, and quickly.

Your 4th Of July Ethics Quiz: Food Racism?

/ Jack Marshall / 26 Comments

duck_leg_wrap

Let’s play the ever more popular quiz show, ” Is It Racist?”!

Today’s topic: Late-night television host James Corden has long featured on his show a food-centered “Truth or Dare” variation called “Spill Your Guts or Fill Your Guts.” Celebrities choose to either answer personal questions or take a bite of a food that most viewers would deem nauseating or not properly food at all. Recently the cherubic British comic employed a table in the bit filled with Asian delicacies like chicken feet, pig’s blood and thousand-year eggs.

That was too much for the online outrage squad, apparently. An online petition condemning Corden’s use of Asian foods as disgusting has attracted than 46,000 signatories. The premise is that making fun of Asian food is racist.

Kim Saira, 24, a Los Angeles activist who organized the petition, told an interviewer, “James Corden is a white person and is actively using ingredients from Asian cultures and profiting from it and showing it in such a negative light. There’s a way to not like foods and still be respectful about it.”

The New York Times interviewed Lok Siu, an associate professor in the Department of Ethnic Studies at the University of California, Berkeley who agreed that Corden’s joke is indeed racist because it disrespects people’s cultures. The choice of Asian foods to highlight as disgusting to typical Americans makes Asian Americans feel more vulnerable or marginalized.

Really, Professor?

Oh yes indeed! “You use food as a metaphor to describe that distance, the kind of strangeness between a group of people that you don’t understand and their habits, the way they’re eating, the smell that comes with the spices,” she said. “There’s something around the way we discuss food, the way we think about food in our acceptance or rejection of it, it’s a rejection of a culture and the people that’s associated with it.” Siu regards the food as a metaphor for Asians not qualifying as “normal.”

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The War On Dollar Stores

/ Jack Marshall / 25 Comments

The problem–well, one of them—with trying to control how other people choose to live their lives is that nobody’s smart enough to do it without making things worse. Still,a lot of sociologists and politicians think they are smart enough.

Oklahoma City, Tulsa, Fort Worth, Birmingham, and Georgia’s DeKalb County have passed restrictions on dollar stores, and other communities are debating whether to follow their example, where laws and zoning regulations limit how many of these small stores can open within a particular area. Other laws dictate what they can and can’t sell, most notably fresh food. You see, the antipathy to dollar stores is based on the narrative pushed by activists that they saturate poor neighborhoods with cheap, over-processed food, squeezing out other retailers and lowering the quality of nutrition in poor communities. An analyst for the Center for Science in the Public Interest makes the argument, “When you have so many dollar stores in one neighborhood, there’s no incentive for a full-service grocery store to come in.” Dollar stores, like Dollar Tree and Dollar General, the researchers say, make neighborhoods seem poor, and scare away better stores,  “locking in poverty rather than reducing it,” as one told the Washington Post.

Ah! Poor nutrition  is the fault of dollar stores!

Oops! Continue reading →

Ethics Dunce: WeWork

/ Jack Marshall / 29 Comments

I wonder: how many of the sensitive progressives doubtlessly applauding the fear-monger about President Trump being an “authoritarian” see the obvious hypocrisy on working for a comany like the shared workspace company WeWork, that uses its power of its employees to force them to accept the company’s social values in their personal choices?

On July 13,  WeWork announced that it is banning red meat, pork, or poultry at company events like its “Summer Camp” retreat and internal kiosks, called “Honesty Markets.” (Yecchh. Do you dislike this preening company already like I do?) It also announced that WeWork’s 6,000 global employees won’t be reimbursed if they eat meat at their business meals, except for fish. Eating fish is OK, because…well, just because. The owners didn’t like “Finding Nemo,” or something. You know, fish have mothers too.

The company boasts that these policies  will save 445 million pounds of carbon dioxide emissions, more than 16 billion gallons of water, and the lives of 15,507,103 animals by 2023. 15,507,103. Wow—those are some precise statistics. Of course, the policy makes no sense. Why are eggs acceptable to WeWork, when egg-raising causes as much theoretical environmental damage as raising chickens to eat? Oddly, WeWork doesn’t impose strict environmental controls on the buildings it uses for offices and work space.

Could it be that this is just blatant, shameless, cynical virtue-signaling? Of course it is. Continue reading →

Comments Of The Day (3): “An Especially Ugly Ethics Quiz: Cam Betrayed”

/ Jack Marshall / 10 Comments

There have been many excellent posts on the Ethics Quiz about the couple that executed their apparently loving therapy dog, a Staffordshire Bull Terrier named Cam. Three comments stand out (I could easily have selected twice this many, however) , one by Paul W. Schlecht, another by slickwilly, and a third by Elizabeth II. They cover some common ground, and together show the complexity and breadth of this issue, which goes beyond mere animal cruelty to our society’s emotional connection, confusion and hypocrisy about animals generally. I decided that they complement each other, and am posting them as a set.

First, here is slickwilly’s Comment of the Day on the post, “An Especially Ugly Ethics Quiz: Cam Betrayed”:

Growing up rural, animal management is a way of life. You care for ‘commercial’ animals and you care for ‘pets.’ Confusing the two causes problems with regards to ‘final disposition.’ You never torture the animal (as this was considered a lack of character and a sign of a dangerous person) but attempt to make the act as painless as possible. (Note this is why you never hunt deer with an insufficient caliber, or take low probability shots that may wound but not quickly lower the target’s blood pressure to induce unconsciousness. Not only is is more humane, but also prevents the meat from being tainted or lost.)

A good working definition of a commercial animal versus a pet is driven by what type of profits are earned on the animal. We (generally) keep and pay for pets for emotional reasons (a type of profit), and do not expect monetary profit. Commercial animals are for food and profit. The line can blur, as in the case of military bomb dogs or ‘barn’ cats, but this generally is the case. It is a pet if you cannot bear to think of eating it. Cows can be pets. Dogs can be junk yard guard animals. The owner’s feelings make the difference.

I remember some folks who were unable to kill their show chickens, pigs, sheep, (or whatever) for delivery to the buyer (who did not bid on a live animal, and paid well over market value to support the college aspirations of the seller.) The Ag teacher’s advice was to never name a meat production animal, if you intend to sell it. Reluctance to complete the life cycle of such animals indicated the person was not suited to that sort of rural agricultural activity. Go grow corn if you like, but don’t raise beef. There was no shame in this: find what you like to do and do it. But make no mistake: anyone who has cared for 20 pigs knows they are NOT pets, and they EAT a lot, which has to be paid for.

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Along With All The Other Critical Issues Ignored In This Presidential Campaign, What Completely Neglected Crime Robs American Consumers Of An Estimated $25 billion A Year?

/ Jack Marshall / 12 Comments

fish2

Why it’s fish fraud, of course!

Ethics Alarms covered the problem way back in 2011, in a post called “Getting Scrod in Boston: The Ravages of Seafood Fraud. I just checked: almost nobody has read it, and those who have almost certainly have 1) forgotten about it and 2) been ripped off buying seafood since.

Now the guys at “Stuff You Should Know” have done an excellent  podcast about the issue. It really is infuriating that with all the regulations we pay for, and all the attention the government focuses on fads, politically correct crusades (how many Americans are affected by limitations on which public rest rooms can be openly used by transgender citizens?) , and out-and-out trivia, something like this goes not only unaddressed by officials, but ignored as well. The news media, meanwhile, would rather use its limited daily space to tell us how Stephen Colbert just skewered Donald Trump last night than to warn us about our pockets being picked.

Well, not me: I almost never buy seafood unless it’s raw oysters, whole shrimp or crab,  and if I’m in New England, Ipswich clams and lobster, all hard to fake. Continue reading →

The Ethical Dilemma Of The Successful, Failing, Local Small Business

/ Jack Marshall / 55 Comments

Now THIS is a gyros sandwich!

Now THIS is a gyros sandwich!

The little restaurant opened the same year my wife and I moved into the neighborhood. It specialized in yummy Greek fare like gyros, souvlaki, and Greek salads, but also made terrific hamburgers, subs and pizzas, and quickly became our reflex fall-back when we were too tired to make dinner or wanted a treat for lunch. The place was a family operation: the tiny, spunky middle aged woman who seemed to run the place—taking the orders, filling bags, taking the payment—had a Greek accent that reminded me of my grandmother and all of my relatives from her generation; her husband, silent, imposing, who was the chef; and over time, the two children, both of whom worked there when they weren’t in school.

The food was consistently delicious, fresh and authentic, but it was also satisfying to see an old-fashioned family business growing and thriving. A restaurant consultant would probably have said it was too old-fashioned, for the menu never changed, the faded prints of the Parthenon and the Aegean coast were the only decorations in the place, and it dealt only in cash. Still, the little Greek lady greeted you with a knowing smile when you walked in the door, and you knew you were going to be treated like a neighbor.

Then suddenly, the family was gone. The couple decided to sell the place and retire, and a long-time employee who had worked in various jobs over the years took the restaurant over. I knew him, of course, and we talked often. He’s a nice guy, determined, ambitious, hard working. He threw himself into the job of making the business boom. Now the restaurant accepts credit cards and delivers, is open on Sundays, has daily specials, and sports a newly-painted and (somewhat) less austere decor. He also jacked up the price on everything.

The new owner’s formula for success worked almost immediately. The restaurant, he told me, has almost doubled its business. The problem is, as my family gradually discovered, is that the entirely non-Greek staff, including the owner,  has no idea what their food is supposed to taste like. You know you’re in trouble when the entire staff mispronounces everything on the menu, (It’s GIR -Os, hard G, not, ugh, “JY-row,” like the name of the goose inventor in Donald Duck comics), but it’s worse than that. The feta cheese in the Greek salads, which are suddenly mostly iceberg lettuce, is scant and low quality. The once-marvelous cheese steak subs are bland; the onion rings are charred, and every now and then a carry-out order includes something inedible, like the freezer-burned veal parmigiana I had a few months ago. The owner was apologetic, but his candid “I thought that meat looked funny when I microwaved it” didn’t inspire confidence. Continue reading →