Showing posts with label sustainable living. Show all posts
Showing posts with label sustainable living. Show all posts

Tuesday, January 19, 2016

Providence and Seasons

In life, things do not always occur as planned. If you have been alive past the stage of an obstinate toddler, you know this. Yet, so many of us receive this lesson with agonized shock each time it is imparted to us. We question, we shake our fists to the sky, we weep into the chasm of chaos; as Jobs in all of humanity, undone, we cry out, "What is my strength, that I should hope? and what is mine end, that I should prolong my life?" (Job 6:11). Somewhere up in heaven, God is just shaking his head, maybe facepalming a little. For though the tested may, like Job, be among the faithful of the earth, each of us settles during these tribulations into a narrowed scope of "Nothing in life is worth this misery". The cause of it, perhaps, is a fundamental misunderstanding of seasons.

When I was two, I didn't understand why there just couldn't be snow in summer, or why God didn't slap bullies across the face with their own personal hurricane. My thought was that if I brought an umbrella, it had to rain. Many of us go through life like that. But I think now, that God gives us things like day and night and these four seasons to teach us profound and essential spiritual lessons about His ways. Life, inevitably, is an obstacle course of ups and downs that, like the hands of a potter on wet clay, mold us into what we are meant to be. When things are going smoothly, we see a perfect plan in everything-- each harrowing disaster in the past becomes a "bump in the road", and the future could not be anything but lovely and gentle. But the bumps do return, and as you go over them, they jostle, your clay chips, and you start to believe that any possible good in the future isn't worth this present torment. Is it?



I used to (and maybe still do) hate it when people said, "Oh, you need shadows to see the sunshine" or something else to the effect of "no appreciating the good without the bad". Believe me, I know chocolate is fantastic even without tasting broccoli first. That being said, it is true to some effect-- we learn to appreciate more what we are in danger of losing, and in comparison to the darkness, light seems to grow brighter still. Yet I think it's more accurate to say this; sometimes you have to endure the thunderstorm to have the joy of jumping in puddles later. And when you're terribly frightened by the booms and cackles, you learn that the house is safe and that your Daddy will always hold you close as you tremble. So it is that a three-year-old may understand more of God than the adult who gnashes their teeth and denounces faith in every poor circumstance.

As someone who struggles with bipolar disorder, I am unfortunately/fortunately intimately acquainted with this premise.

I won't play it like I've learned my lesson well. Without fail, each time I'm depressed I begin to draw a fantastic parallel to the book of Job. Cursing the day I was born, believing God must hate me for being terrible, the whole 'why is this happening', I'm unworthy of all goodness, general lack of perspective, etc. This presents a very real question on the case of optimism: Is it wrong to feel down? Does God condemn the times we stumble into the tarry pits of "woe is me"?

Let's take a look at the seasons.

Each is beautifully unique. Each is necessary for life. Spring heralds, "out with the lion, in with the lamb", promising gentleness, new life, and clearing of the storms. Summer brings bounty, and what feels like endless sun. In the fall, the produce is swept up, clouds begin to loom in the sky, and leaves scatter from the trees. Winter is barren and dormant, seeming impregnable and as endless as the summer before (though, you know, sledding always livens the days). And yes, too, we see the days pull longer and shorter. Leave it to God to turn a simple axial tilt of a planet into an allegory for all of life.
Galatians 6:9 says, "And let us not grow weary of doing good, for in due season we will reap, if we do not give up."
1 Peter 1:6 says, "In this [salvation] you rejoice, though now for a little while, if necessary, you have been grieved by various trials,"

And,
Psalm 40:1-3 says, "I waited patiently for the Lord, He turned to me and heard my cry. He lifted me out of the slimy pit, out of the mud and mire; He set my feet on rock and gave me a firm place to stand. He put a new song in my mouth, a hymn of praise to our God. Many will see and fear and put their trust in the Lord."
As Job is reprimanded by God for his blindness in the current situation, it's easy to forget in reading that the very first verse of this book states that Job is among the righteous. He is "blameless and upright; he feared God and shunned evil." Two important things may be gleaned from this: The righteous are not exempt from suffering, and, it is possible for the righteous to be soul-shatteringly depressed.

The shortest verse in the Bible speaks volumes: Jesus wept. (John 11:35)

The Bible also says, in 2 Corinthians 1:3-4, "Blessed be the God and Father of our Lord Jesus Christ, the Father of compassion and God of all comfort, who comforts us in all our affliction so that we will be able to comfort those who are in any affliction with the comfort with which we ourselves are comforted by God." Which is a mouthful, but a very wise mouthful.

We have a wholly loving and gracious God, our Providence, who blesses us with the trials of seasons so that we may reap their joy, grow strong in Him, and mature our hearts to gratitude in all things good and righteous. The moments of anguish here on Earth are not ignored by Him, nor are we condemned for the ill of depression. He does not waste our suffering. God tells us not to lack faith in these times, not to assume we know better (Job 33:4, 38:4); but He also tells us to heap our burdens upon him:
"I have told you these things, so that in Me you may have peace. In this world you will have trouble. But take heart! I have overcome the world." ~John 16:33
The earth itself, in every trail, is but training to trust in Him, for He upholds us with His mighty hand (Isaiah 41:10) and carries our every anxious burden (1 Peter 5:7). We are children in thunderstorms, and in our desperation, we cling to our Father or the protection, salvation, and love He always, unconditionally, irrevocably offers.

Sow righteousness for yourselves,

    reap the fruit of unfailing love,

and break up your unplowed ground ;

    for it is time to seek the Lord, until he comes

    and showers his righteousness on you.

~Hosea 10:12 


Monday, November 30, 2015

The Egyptian Queen of Thanksgiving

Allow me to explain to you the series of events that lead to me being out in the below-freezing landscape of my frosted backyard at some unholy morning-ish hour, in my pajamas and muddy slippers, stoking a fire made almost entirely of fizzled matchsticks, and roasting a charred lump of mystery substance embedded with wood and ash.

The night before, I had been sitting in a crowded theater watching Mockingjay: Part Two of the Hunger Games series, with my sister, boyfriend, and dad. The show (which was to be amazing) hadn't even started yet, though there was a considerable dent in our tub of popcorn, when the trailer for Gods of Egypt came on. I don't really need to explain this. The title is much like that of Spy Kids-- it is largely self-explanatory and leaves little room for actually watching the movie. There are gods, and they are of Egypt. That's it. Cue tension and CGI and cinematic music. The important thing about this trailer actually has to do with a book I had when I was 8, or something. It was thin and outrageously pink. In it were various articles such as how to make homemade lip gloss or acorn boats or successful attempts at flirting (I never got the hang of that one). If variety is the spice of life, this book was that Taco Bell tamale that clings to your intestines until it erupts in a fiery inferno of agony.

One of these articles was titled "How to be an Egyptian Goddess". I think you know where this goes.

What I didn't understand, at the time, was that the page on being Cleopatra incarnate was utter satire. It was as if the adults writing the book were simply experimenting with what unsavory activities they could inveigle small children into. I was too busy worrying about how to procure gold and slaves for my pyramid production. Additionally, bat feces, for the signature swoop of mascara-- I was a little less enthusiastic about that one, but you know, whatever it takes. Anyways, after many, many, many failed attempts to cajole my sisters into fanning me with palm leaves and feeding me grapes (somehow, they were a little less than thrilled at this idea), I finally conceded and let my dreams of glorious queenship die.

Or so I thought.

Watching this commercial in the theater, my mind started to do this weird scheming thing that I don't know quite how to explain, besides the fact that it's completely illogical and often concludes with me doing something completely ridiculous, like pouring glitter on my head.

See what I mean? It doesn't follow any rational pattern, and it doesn't make sense to anyone else. But I realized, in that most vital moment, that to fulfill my wayward childhood dreams I would have to, 1) Write solely in ancient hieroglyphs, 2) Wrap myself in toilet paper like a mummy, 3) Beg my sisters to fan me with palm leaves, exploiting their guilt for not doing so in the past, or 4) Make ancient Egyptian food from scratch. Number four seemed easy enough. I was pretty set on the whole paper mummy thing, though. More on that later.

So, anyways, of course there came first and foremost the preliminary research. I had checked out just one book from the library which happened to pertain to this subject.

And four on physics, three on reflexology (one of these in Spanish), one on time theory, three fiction, one on meteorology. Oh, and that one ornithology journal. Librarians fear me.

I will be honest. I didn't even research that much. It was 7 in the morning and I, goshdarnit, was going to be a certified Egyptian princess before that afternoon. The recipe I used was derived from the images on the walls of the tomb of Senet, illustrations meant to carry living memories and experiences into the afterlife, that now in the future produce a vivid picture of ancient life. Crush the grain with sticks. Remove the husks through a sieve. Using a grindstone, crush the grain finer until you have a heap of white flour. Mix the flour with enough water to form a soft dough. Knead the dough by hand or by treading on it gently. Tear off pieces of the dough and shape into rounds. Cook directly over ashes-- Once the bottom of the bread starts to brown, turn over and cook the other side. 

Oh goodness. I had no idea what a sieve was and and could not even be remotely persuaded to walk on my food, which only serves to further confirm my theory that I would have quickly died of starvation in ancient Egypt. If the whole "frogs everywhere" thing didn't send me packing before that. Well, anyways, if the Homeowners Association happens to ask you, that's why I was outside looking for sticks this morning and returning only with soggy tumbleweed (Gotta love Eastern Washington).

I got out a mortar and separated the chaffs before pounding the grain to pieces and feeling like a horrible, heartless monster. Picture an orphan baby grain separated from its mama wheat plant. And I, the merciless villain, just crushed it. Give me my callous psychopath badge now, because I surely deserve it.

Those little baby wheaties deserved a peaceful, swift end, with all their pyres (that comes later, in baking the bread..... Too soon?) Instead, for fifteen minutes, I ground with the arguably useless pestle and delivered a lifetime of torture within their last moments. My arms were sore and probably about to fall off, yet still, the little grains were intolerably stubborn. The nerve of them. Impeding my ability to become Remenkīmi royalty. I hadn't slept enough to achieve rational thought and contemplated crying to sway the wills of the obstinate grains until I just gave up and used a blender. Far less torturous, for everyone involved.



At this point in the escapade, I am standing in the kitchen wearing fuzzy, pink earmuffs and feeding wheat to a ferociously growling Vitamix blender. I am jumping up and down in my toesie socks to "encourage" the wheat to flour-ize faster. My face is puffy from suffering a cold, and I'm so doped up on cough medicine that I can't keep my eyelids from drooping, and my stuffed sinuses are rattling like kazoos as I hum "Eye of the Tiger" (again, to motivate the wheat). Oh, but wait. I haven't even gone into the abyss of Arctic ice outside yet. It gets more fun.


With that, my flour's made. It's a heap of off-white powder in the blender and it's wafting up through the air like smoke. Except not. Because it doesn't smell as nice, and doesn't make you cough as much, even though you're still coughing. My lungs were spasming a little and I felt like I'd just murdered thousands of grain babies, but.... Yeah, there's no but. Heartless monster, etc. When I looked outside, I honestly thought it was going to be far warmer than when I was collecting tumbleweeds earlier. I don't know why I claimed this obstinate, unfounded belief, but looking back on it the following turn of events seems rather obvious.

I was going to build the best fire the world had ever seen. And in that moment, the world snickered. I would most definitely not be doing that. Not only was the fire going to be a miserable catastrophe, I would get frost nip and a mild case of the grouchies. I trooped outside with all my materials, and suddenly-- the temperature.

I am a frail person with a 5'2" frame whose primary reliance in cold is in her ability to borrow her boyfriend's hoodie, through a lot of begging. It's November, and I've yet to acclimate to the cold. Vaguely Californian in spirit, I cannot handle when my home's internal temperature dips below 65 degrees, let alone the polar wasteland beyond the door. Let alone wearing thin pajamas, toesie socks, a sparkling personality, and perfectly white slippers. I am also very stubborn, which will probably get me killed eventually, but not today. I hope this explains, for the most part, why I locked myself outside in this boreal desert to experience "the realities of living in nature" (which apparently is a suburban backyard in the late fall).

Well, really.... I just had to go back in the house to survive. But I wasn't about to give up.

Just like that, I was trapped in a glacial tundra wearing nothing but pajamas. I have done far more imprudent, arguably foolish, things, but this was pretty rash of me. Honestly, the only reason I did it was because the whole time I was keeping up an internal dialogue of "this might make a good story". Why did I run off in the woods that one time? Plot development. Nobody should ever, ever trust me with even the slightest amount of decision-making. I am extremely misguided.

So there I am, kneading the flour into freezing cold water, the melting frost seeping through my pajamas into the goosebumps plastered all over my skin. My fingers are almost too stiff to continue working the dough as blasts of icy wind shred through my body and whip my hair over my eyes. It's too early for this crap! But then I remind myself-- this is how they used to do it, and unless I want to earn my wuss patch, I'll have to put on my big girl boots and cope. Eventually, I do complete the task, albeit significantly less ebullient than when I began. I toss some dough to the ducks, who aren't quite sure what to do with it.
In case you aren't familiar with my hometown environment, it's like the wild west, minus the cacti. There are tumbleweeds, rolling hills, deep valleys, and the occasional rattlesnake. Lots of people wear cowboy hats. And, we're either amidst a horrific windstorm or recovering from one, constantly. Add windstorm as the girl in her pajamas searches wildly for more tumbleweeds that aren't covered in frost to use in her sorry little excuse of a campfire. The girl only finds one tolerable brush before she realizes, that in a distraction involving approximately 10 minutes of chasing wild birds, that she is halfway down the hill, in someone else's yard, and the sprinklers are turning on. In frumpy pajamas, and once white slippers that are stiff with globs of mud.

Yes, as you know already, that girl was me. I sprinted back to my yard, tripped, got up and kept sprinting, and finally returned to checkpoint wielding only one moderately damp tumbleweed. It was measly and a tad embarrassing, but I set up a tiny fire structure of wood chips on the concrete patio anyways. At this point I discovered that my trusty old strike anywhere matches were all duds. All of them. Of course, since I'd locked myself out of the house, I couldn't really get anymore, which seemed quite foolish to me at that moment as I could practically feel the hypothermia creeping up on me bit by bit. Thankfully, as a small child, I wanted to be an action hero and taught myself how to 1) run in high heels, which has proved very useful and 2) pull off screens, pry open windows, crawl through an opening several feet off the ground, borrow my grandmother's keys, forcefully unlock the house only to find that there was another unlocked door, etc.

Okay. New matches. As it turns out, I need exactly sixteen of them for this procedure, because of the wind and my desire to smother the fire to absorb its warmth into my cold, dying little body. I was past the point of no return. My fingers were so numb that I didn't feel my thumb get burnt.

But then, out of the depths, the clenching jaws of despair.... fire. Bestowing gentle light and radiating warmth upon the weary, hope to those of frozen hearts, loving charity to all that accept the generosity of this precious gift of life. So beautiful. So resplendent. So forgiving of the cold.



My grandpa probably had no idea that he would walk outside that morning to see globs of gelatinous, charred bread-like substance heaped atop a miniature pile of coals and failed matches, tended to by me. Okay, let me rephrase that-- he's vaguely aware of my partial insanity, but he definitely had no idea that I was camped out burning half baked goo on the patio. For this, he responded fairly well. Just like the usual; shrugging to admit defeat and backing away slowly. He didn't comment at all on the fact that I was wearing "BFF" footie socks (that I bought for myself), or that I had soggy slippers solidifying by the fire, or that my eyes were swollen shut and my face was blotchy with the shade of a tomato that won the county fair. A most unwelcome scene.

He did tell me to go inside. I said, "Never." How dare he suggest that I succumb to the elements and give in to failure. How could he not see that my destiny for royalty hinged upon this very moment?! Never mind that my fingers couldn't move or feel! Never mind wood pieces and ash were stuck to the soft underside of the bread! Never mind that a lock of my hair was dangling in the fire! THIS WAS DESTINY, AND DESTINY NEVER GIVES IN! (I went inside).

The rest of the baked bread I topped with mozzarella cheese, spinach, and sliced olives (a bit tastier than the recipe that was provided, I must say). This whole "just flour and water" and "worsening cold symptoms due to 'prolonged exposure to below-freezing temperatures'" thing has got me thinking. The generations of the past command respect simply by existing. If I had to mortar grind all my wheat, I would quickly be sorted out as a weaker specimen. I would, for many reasons, hypothermia among them, be very dead. Without modern conveniences, I doubt the vast majority of us would last in any measure of the same luxury or ingratitude. Look at this. We've got stoves, packaged flour-- grocery stores!-- running water, indoor heating, access to books... Thanksgiving has passed, and in its place is the avarice of the shopping season. Black Friday is to appreciation as the Black Death was to human life. It's so inconceivably shallow and hypocritical that we turn in one day from giving thanks for everything we have to craving an insatiable amount of "more".

We've been blessed with the ability to take things for granted.


But let's not do that. Let's be grateful for the glorious wonder that is a Vitamix blender. For shoes, for family, even for locked doors (because, hey, that's a sure sign that there are doors). Thank goodness that we don't have to cook turkey over coals. Yet, with privilege comes opportunity to extend our blessings onto others. This holiday season, I'd encourage you to give the plunders of a dollar store trip to something called Operation Christmas Child. There are those far less fortunate, children who have never experienced the joy of a gift, and through one small act we can impact countries away, for the better. These shoe boxes filled with even the most inexpensive of presents can bring joy to the life of little ones whose countries are home to turmoil and distress. What better way to celebrate the meaning of gratitude than by giving?

And who knew my 8-year-old aspirations to become Cleopatra would lead to this?

Yet, since I failed at making the bread exactly as the recipe on Senet's tomb intended, or without a whole lot of episodic complaining, I am forced to resign to option two of my diabolical Egyptian princess scheme. Let me tell you something about human nature: No one likes to be woken up at 2 in the morning by a person who, for whatever unspeakable reason, wants to be wrapped in toilet paper. Additionally, other people do not want to receive a text that says simply, "I feel like I'm allergic to excessive amounts of hemp pulp. Is that normal?"

Please do not do these things.

I am begging you.

You will perhaps say that you've never thought of doing such things, but then I suppose you'd also not be the kind of person who tumbles down staircases in zipped suitcases, so shame on you. Anyways, I was a toilet paper mummy for the extent of time it takes to dance to both "This is Halloween" and "What's This?" and with everything considered, I feel like that grants me the official title of a Princess. Finally. After years of insatiable agony, my childhood dreams have been actualized and I can now go on to live a fruitful exis-- Hey, I wonder what it takes to become a Duchess?

Wednesday, November 4, 2015

The Curious Case of my Outdoor Ineptitude

When I was little, I sustained fanciful visions of living alone in the woods in my Hobbit hidey-hole. That was a pipe dream, and I very much thank my strange little four-year-old self for it. Well, I also had some ideas then that were not so fantastic-- for one example, part of that whole "living in the woods" thing included me being a captive princess, adventurer on an exotic undiscovered island, or a cat. Possibly a caticorn.

Anyways, what I'm trying to say is that I've always loved the idea of peaceful solitude in nature, of existing free from societal conventions and interpersonal toxicity. Once, on a "where do you see yourself in ten years" paper, I wrote, quite literally, "living alone in the woods with my pet green conure, named Rue, and a baby hedgehog." Now I have the conure, but she's named Tango. And much to my chagrin, no hedgehog. Additionally, I've realized that I'd die of agony in under a week if I didn't have access to strawberry milk or takeout Chinese food.

This, of course, was an extremely distressing realization. I'm plenty skilled in the art of cooking, as it pertains to preparing my boyfriend a different strain of pasta each week; but in terms of outdoor survival skills, I'm the kind of person who sets priority on decorating the stick tepee and tries to snuggle the fire because it's just so warm and cozy. Now, if you know me personally, you'd laugh at me being tormented by this because I've also studied herbal sciences rather extensively and would be reasonably adept in a survival situation, with that and my general study of outdoor skills.

But to me, it just isn't enough.

To be outdoors, out in the wide expanses of earth's embrace, the ground trembling with the heartbeat of all existence, and unconstrained air in your lungs; you cannot feel more alive than when you are one with the world. It isn't, for me, a matter of survival-- it is of mutual growth. Fighting against nature grants us the possibility to survive, but immersing ourselves within it inspires us to truly thrive.

If I sound vaguely like a Druid by now, I can honestly say that I have practiced as one. This philosophy of oneness within the self and the world is intrinsic to my view of life. Withdrawing from the universe pulls me into grueling bouts of depression and a lack of connection to my inner self utterly destroys me. That being said, and knowing that some existence of solitude at the least is of the utmost importance to me, I do find incredible value in reflections with others. My general thought is this: The purpose of the soul is for true, authentic connection, and verbal expression is but a sometimes necessary means. Nevertheless, I'm possessed with this "living alone in the woods" vision. Maybe I won't be alone alone, but I definitely get a little snappy when someone else invades the quiet serenity of my morning walk.
My point is, if I want to exist in this natural world, I have to know how to. My one big problem is that while I can basically forage for any edible plant and discern or apply its medicinal properties, I am downright AWFUL with plants. Honestly, I write up hundreds of garden plans but I can't keep one little sprout alive for more than a few days. The root of this problem (*humorous snort*) is that I treat plants like sentient beings (Trees of Cheem) and have a propensity to over-water so they "won't be hungry". I've combated the soil quality issue with my little worm farm, but I still have that nasty residual proclivity to smother every living thing within a mile radius with affection and warm cookies. With plants, this kind of doesn't work. Whatsoever.
So, there are a few things I want to do to acquire skills in this particular area of passion: grow a mini garden, renew my first-aid license, make homemade cheese, spend the night sleeping under the stars without a tent, go solo hiking, and create a collection of herbal remedies to store for later need. My little explored mission in life, the desire of my heart, is to immerse myself completely into the beauty and peaceful entropy of nature. I hadn't realized until lately how strong a facet of my personality this is-- until I noticed that my idea of an amazing life is and always has been existing in perpetual awe of the world around me (or, of course, being a caticorn).

From my fixation on naturopathy to my possible non-violent pyromania to the bizarre impulse to get truly lost in the forest- if only for a few hours-- it is evident that my greatest happiness comes from harmony with nature. In both solitude and close connection I find my joy. It's the paradox of human nature, the craving to be at once so close and distant from those around us. Perhaps in the delicate balance of this, our hearts are most aligned to all the world around us and to ourselves. It is in this equipoise that our souls are set free, unburdened, and we are most truly alive.

Monday, October 5, 2015

"We'll Call It Vermicompost Because That Sounds More Sophisticated"

(Building a Worm Farm)

I've been doing more posts lately about sustainable living... And by that I mean, I did one once, it was cool, and now I'm pretending to be an expert. That being said, I have conducted a fair amount of research into fertilizer. I don't want to explain how "worm humus" got into my search history, but anyways, here we are. It's obvious that a compost highly saturated with nutrients will prove more beneficial to plant life. The issue is the expense of such quality soil. Never fear! In one fell swoop you can dispose of your fruit and vegetable waste in a way that benefits you agriculturally and is favorable to the environment.
How so? Well, I hope you read the title. It's called vermicompost-- to be a teensy bit less verbose, it's worm manure, and it's an unbelievably powerful, natural fertilizer. Worms, particularly the favored species Eisenia fetida, are built for decomposing decaying organic material into less contaminated, nutrient-dense soil. It's like a superpower no one wants, because hey, they've got to eat that stuff!

For a long time, worms went largely thankless for their good deeds towards humanity. Now, they're utilized in both large-scale factories and backyard farms to churn out nutrients that ultimately benefit their entire ecosystem on the whole.
It's all wibbly-wobbly squiggly-wiggly stuff, but you get the idea.

In the following video, I'll walk you through the steps to harnessing the incredible power of these gifted decomposers in the form of a mini worm farm. Happy gardening, y'all! <3





Wednesday, September 23, 2015

Back to the Roots

As a society, we're severely un-involved with the production of food. Many of us- like me-- just much on whatever happens to just "show up" in our fridge. The other day, I was eating one of those frozen chimichangas when I stumbled across the realization of two horrifying things: One, I had no idea who had purchased these burritos or where I'd even acquired one. I didn't realize I was eating??? Two, I would definitely not have the skills necessary to produce the ingredients to make such a burrito myself, if there came a crisis where knowledge of that kind would be necessary. I was completely, utterly inept.

It's definitely time for me to start considering what I'm putting into my body.
According to the US Department of Agriculture, 155 people are fed annually per 1 farmer. That's a bit of a weightily imbalanced ratio. The majority of those people will not have the skill set to produce their own food. On top of this, the average age of the American farmer is rising. Cited from the United States Census of Agriculture-- back in 1945, it was 39. In 2007, it was 58. Unemployment in rural America is rising, as is the net agricultural import of our country (balanced against export). So, what are we to do with this information? What does it mean?
Well, for me, it meant to have a teensy anxiety attack. And by teensy, I mean-- "HOW AM I GOING TO SURVIVE ONCE THE APOCALYPSE REACHES ME. I CANT EVEN RUN FAST ENOUGH FROM THE ZOMBIES AND NOW I'M AGRICULTURALLY WORTHLESS" Maybe it's a bit much to equate not having a garden to becoming a zombie, but if that's what I need to threaten y'all with, I'm not above it.


There we go.
Anyways; America got its start as an agricultural wonderland, and since then, in many decades gone by, that expanse of free land and hard-earned virtue of work ethic has faded from existence, as well of our knowledge of where food comes from. This all began when our ancestors made the merciless, greed-motivated decision to massacre Native Americans by the thousands. Actually, that's not necessarily true-- Even before that, Columbus practiced mass extermination of the Taino; killing over five million withing the course of three years. After Columbus, the "Indian Removal" policy was set into place to clear the land (via genocide) for the white settlers. You've doubtless heard of the Trail of Tears; the brutally forced, evocative march of the Cherokee Indians resulting in the decimation of their population. If you haven't heard of this, you've probably been raised on the US school system; which omits all our horrifying wrongdoings so that no one has to feel guilty about the death tolls resulting from white supremacy! But, as much as I love debating against Donald Trump's supporters, that's not the point of this article. Maybe another time (Oh, there will be another time. Trust me.)

Let's see if I can get through this without getting sidetracked. Basically, I set myself our on a mission to make tapenade bruschetta from scratch and trace all of its ingredients back to their sources. It gets a bit complicated, given the sheer number of components in the recipe. Speaking of, it'll be at the end of this article, so stay tuned or just skim it ;)



The ingredients of my bruschetta are pretty straightforward-- tapenade bread, mozzarella, olive oil, balsamic vinegar, cherry tomatoes and basil. Where it gets to be more difficult process is the bread itself; being homemade, from scratch, I needed to research every ingredient within the bread. That leaves me with this protracted list: pitted black olives, mushrooms, sardine fillets, garlic cloves, dried thyme, dried marjoram, olive oil, granulated yeast, Kosher sea salt, bread flour, mozzarella cheese, fresh basil leaves, cherry tomatoes, balsamic vinegar. First things first, let's start with the ingredients of the tapenade.
Pitted black olives. In retrospect, it was very much my fault for getting these canned and not locally. I can't even express how hard it is to track down the origins of an exact can of olives. Not only that, but to have to call a busy company for no other reason than to ask what farm their olives are grown on. Plus, I sound like the world's biggest idiot when there's a big, all caps, "CALIFORNIA" stamped onto the label. However, I did find it, and now it's on my little map of origin that you can find below.
Chopped mushrooms. Also, from the can. It turns out that I was remarkably lacking in foresight. Anyways, same company. They're going to block my contact. It turns out, these little slicey 'shrooms hail from China, in the Fujian providence. This bread is constituted from an around the world adventure! (At least for a few cans of ingredients. It has been a noble journey).
Sardine fillets. Part of me didn't want to know at all where from and how these little fishies got to me. That in itself shows a tad bit of American complacency, doesn't it? Anyways, I tracked them down a bit, and they're from Thailand. Instead of coming directly from "Chicken of the Sea", the brand based in San Diego as is on the label, they source from a company called the Thai Union Group that produces and sells to brand names various seafood based food products. They're the largest producer of shelf-stable tuna in the world. The fishing grounds for my particular sardines were located in the Andaman Sea southwest of continental Thailand. And now, it's got a little marker on my map!
Garlic cloves. Thankfully, these were purchased from a local produce stand in our town, whose owner my dad happens to know. With a little phone call to him, I could easily trace back these white garlic cloves to their farm of origin. Turns out, they're from Christopher Ranch in Gilroy, California.
Dried thyme. Our garden. Thank goodness.
Dried marjoram. This comes from our garden as well. So relieving, honestly. I didn't think I could ever be so overjoyed at not buying something from the store.
Olive oil. After a little digging (aka just reading the super helpful label) I found that this was packed in Spain. Unfortunately, however, it's a mix of oils from Italy, Greece, Spain and Tunisia. My marker is on the packing city of Lorca, Spain.
Granulated yeast. The way that yeast is manufactured is really quite fascinating. I may have to do one of my science-y posts on it. They have to culture little yeast cells in a lab completely away from outside influence, sterilized, in little flasks. Everything is measured, from the acidity to the levels of ammonium salts added to the exposure of air. It's all very precise. Also, there's molasses in your bread! The yeast is fed by sugar, and that's the preferred medium. I'm going to have to run a ton of experiments on this. I didn't end up hearing back as to where the yeast in my package came from, but suffice it to know how it was produced ^.^
Kosher sea salt. The salt I used was harvested off of the northern coast of Brazil. This map is starting to look like a lovely bucket list-- hey, I could travel to all these places! Produce my own materials to make bread! :3
Bread flour. For this company, wheat is purchased from smaller farms around the state of Kansas. My bag of flour was milled in Kansas City. Boop! There it is on the map now.
Mozzarella cheese. This is getting easier and easier as I go alo-- oops. Spoke too soon. It's bizarre to me, how one company produces and sells to another, who then gets to slap their label onto something they weren't even involved in the making off. The brand presents itself as certified Italian but actually sources from Wisconsin xD Oh, well. That just shows what big corporation does to the integrity of trade.
Fresh basil leaves. I purchased a starter plant from a little farm along the Snoqualmie river. Since I love caprese and make it often, I definitely need a little basil plant of my own for fresh pickings whenever. Now, I'm downright awful with plants, but this one is my darling (NOTE: I need help deciding upon names. So I can become emotionally attached before it dies, of course.)


Cherry tomatoes. These little beauties also came from our garden. Whew, that's a lot less research for me! A lot healthier, too ;)
Balsamic vinegar. Finally. At the end of the list. We bought this vinegar at Trader Joe's, and it comes directly from Modena, Italy. It's so lovely that they have that right on the label *sigh of relief*


It's incredible how much we rely on transportation to get our food to us. Imagine the chaos if the security of our reliance shattered with a fuel crisis! Some of the ingredients for my recipe came from over three thousand miles away. As an American, citizen of a first world country, I don't bat an eye at insanely processed and preserved foods (they have to be, in order to survive that kind of a voyage). A few years back, I took a trip to explore the inner-workings of an apple orchard plant. Apple transportation is especially interesting because these fruits emit large quantities of an organic chemical, a gas, called ethylene. This chemical causes other surrounding fruits (including the apples themselves) to ripen incredibly quickly. Of course, this presents a problem in transporting fruits hundreds of miles. The chemical is released in plant tissue in more volume as a response to the stress of heat and pressure-- handlers must take care to cool the apples to a certain temperature, and then not to jostle them. They are stored in large cooling rooms at temperatures just above freezing-- I know this from personal experience, having accidentally been locked in one on said apple plant trip. But that's another story. Carbon dioxide and oxygen levels in the air are carefully monitored, even during the shipping process. In addition, most apples are picked still partly green so that they may continue to ripen while they are transported. This damages the flavor of the apples, but it works to keep them fresh (not "overripe", or ethylene rotted) for sale in other areas.
We go to great lengths to preserve and transport our foods not only from state to state but country to country. I, for one, didn't know before today how yeast was produced! I'll have to create a whole segment in my blog dedicated to the science of food and its handling, at this rate :P But I'm sure you're getting anxious as to the real meat of this post, the dish I created from scratch-- Caprese Bruschetta. Without further ado:

Tapenade Bread

For the tapenade sauce:
6 oz pitted black olives
4 oz sliced mushrooms
2 tsp capers, drained (optional)
2 sardine fillets
2 cloves of garlic
1/4 tsp dried thyme
1/4 tsp dried marjoram
2 tbs olive oil

For the dough:
1 1/2 cups lukewarm water
3/4 tbs granulated yeast
1/2 tbs Kosher salt
3 1/5 cups bread flour
White cornmeal (optional)
Tapenade sauce, see above

  1. Mix the yeast and salt with the water in a large bowl. Then, mix in the other ingredients for the dough (excepting the tapenade sauce) without kneading, using a spoon. Incorporate the last bit of flour with wet hands.
  2. Coarsely chop and add in the ingredients from the tapenade sauce and fold in with your hands or with the spoon. 
  3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses, flattening on top. This should take approximately two hours. It can be used immediately afterwards, or stored for up to seven days. 
  4. On baking day, cut off a pound (half) piece of the dough and sprinkle with flour. Roll into a ball by stretching the surface around to the bottom on all four sides. Allow to rest and rise on a cornmeal or flour covered pizza peel for thirty minutes.
  5. Preheat the oven to 450 degrees (Fahrenheit), with a baking stone on the middle rack and boiler tray on another shelf that won't interfere with the baking bread. Sprinkle the loaf liberally with flour and slash an X on the top. Leave the flour in place for baking.
  6. Slide the loaf onto the hot stone. Pour 1/2 cup of tap water into the boiler tray and quickly shut the oven door. Bake 35 to 40 minutes, or until browned and firm.
  7. Allow to cool and tap off some of the flour before slicing or eating



Great! Now, let's get started on the caprese bruschetta (this is the easier part, don't worry)

Caprese Bruschetta

1 loaf of tapenade bread
4 oz balsamic vinegar
8 oz fresh mozzarella 
Several leaves of freshly chopped basil
1 1/2 cups cherry tomatoes
  1. Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
  2. Chop the mozzarella, tomatoes, and basil into small, bite-sized pieces. Slice the loaf into long, slender pieces with average thickness. 
  3. OPTIONAL: Heat the over to 400 degrees (F) and cover a cookie sheet with tin foil. Lay the slices on the foil and butter, then sprinkle with olive oil. Bake for 8 minutes or until crispy and golden.
  4. Serve the slices of bread with the mozzarella, tomatoes and basil piled on top and sprinkled with the balsamic glaze.
  5. Enjoy!