A work drain triggered my needing some emotional nourishment today. I found it in a loop of self-practice that began with meditation and the opening invocation of the ashtanga practice and continued with comfort food in the form of a delicious vegetarian sandwich made with out of this world challah bread. I couldn’t help but think of this nourishing loop as exhaling halahala and inhaling . . . challah! (Sorry, I really couldn’t resist — in the same exact way I couldn’t resist this sandwich.)
On the restorative front, it helped that I had the chance to eat dinner outside, with the sun warming my skin — something we do not take for granted here in Michigan, because you never know when spring and summer may mean overcast, chilly (for me, anyway) days. My husband and I had never eaten at Marie Catrib’s of Grand Rapids, but I had heard rave reviews from friends.
The restaurant has a focus on local farms, and it offers plenty of vegan and vegetarian fare. Why the menu was particularly exciting to me now is that fresh off of plowing through Salt Sugar Fat and The Omnivore’s Dilemma, I am now listening to the audiobook of — thanks to the suggestion of Omiya — Jonthan Safran Foer’s Eating Animals.
This is the book description:
Like many others, Jonathan Safran Foer spent his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood—facing the prospect of having to make dietary choices on a child’s behalf—his casual questioning took on an urgency. This quest ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong.
This book is what he found. Brilliantly synthesizing philosophy, literature, science, memoir, and his own detective work, Eating Animals explores the many stories we use to justify our eating habits—folklore and pop culture, family traditions and national myth, apparent facts and inherent fictions—and how such tales can lull us into a brutal forgetting. (Here’s an excerpt of this
It’s a perfect time for me to be reading this book. Nourishment — of all kinds — is what I’m thinking about most these days, and while it has been nourishing to dive deeply into the stories these books have to tell, there can be a bit of what I think of as shitty food fatigue. Even more than with The Omnivore’s Dilemma, I find myself, as I get deeper into this book, questioning why I ate such crap for so long — and what exactly got me to quit. I recently hashed out my meat thoughts, but perhaps what I have thinking about even more of late is the vibration of the food — both meat and dead and denatured processed food — I ate all those years and the effect it was having on me.
To be a bit more concise than I was in the last blog post, perhaps what ultimately got me to stop desiring meat in particular was that the combination of the six-day-a-week ashtanga practice, the daily meditation practice, and the Ayurveda program got me quiet enough and receptive enough to tune in to the vibration of the meat and the eggs I was eating. The scale of the animal suffering experienced in factory farms is so immense that I simply don’t believe the final products that arrive on our plates can escape it. The vibrations have to transfer on some level, right? But it’s easy to build a protective wall of avoidance and denial to block that kind of information from seeping in. (As I’ve said, I think my days of enthusiastically eating seafood are numbered too, but there are a few reasons I’m sticking with it for the moment.)
Never yuck someone else’s yum (yucking your own is OK though)
Eat Taste Heal reminds its reads of the vegetarian etiquette: “Never yuck someone else’s yum!” I’m not at all trying to do that; this is about coming to terms with my decades-long lack of mindfulness about what I’ve put into my body. I think it’s perfectly legit to yuck on my own past yums, and I’ve been finding that deconstructive process informative and even a bit cathartic. The flip side of this deconstruction — and the shitty food fatigue that can accompany it — is the constructive process of cooking in my own kitchen and seeking out establishments that are passionate about having guiding principles (farm to table/vegetarian-friendly/gluten-free/etc.) that look beyond the easy formulation of salt, sugar and fat to amp up a diner’s dish — not to mention the restaurant’s bottom line.
So when I have a wild rice and lentil burger patty on the most delicious piece of challah I can ever remember having, it’s about a lot more than ingesting fuel for my body or lighting up my taste buds. It’s about supporting an overall practice of nourishment.
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