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Published on 1 Comment on Book Review: The Omnivore’s Dilemma
The Omnivore's Dilemma by Michael Pollan
The Omnivore's Dilemma by Michael Pollan

by Michael Pollan

A while back I was having dinner at a new place with colleagues after a particularly grueling week of work. Exhaustion and wine had combined to make me lose my focus in the conversation and I only came to attention when I heard someone say, "They have really good food here, I wonder how you can scale an operation like this to make some serious money." I smacked my hand down on the table and shouted, "You can't scale good food."

Awkward silence, everyone in the restaurant looking at me. My friend asks, "Why not?" If I had read this book, I would have had a good answer, but I would have tempered my opinions somewhat. How food is created in America is a complicated story. There are clearly some bad guys who do not care for good food or the health of those who eat it, but it's not obvious who wears the white hats.

First of all, this book is a great read and in a format I greatly enjoy: one part a deep dive into an interesting subject and another part travelogue. He breaks it down into four stores: Industrial production with a tour of the Midwest, Industrial Organic on the west coast, a process he calls beyond organic in the Shenandoah Valley and finally an attempt at living the Hunter-Gatherer existence in California. Each one of these stories could stand on its own, but the combination truly brings America's perplexing relationship with food to light. I took these lessons from the book:

Do Not Look to Corporation for Dietary Advice

Given that eating is something everyone does, the food market can only grow as fast as the population does. This means the only way for a corporation to profit at a Wall Street acceptable rate is some combination of lower cost of production and convincing consumers to spend more for the same thing or to eat more of it. The former means ruthlessly standardizing the production of food. Mr. Pollan ably demonstrates why this is destroying the environment and making us less healthy. As for convincing us to spend or eat more, that's not hard. We seem to be prey to all kinds of marketing gimmicks and health concerns which Corporate America has no problem stoking as they have just the antidote to sell us.

Organic Processes Are not a Panacea

The only way large organic concerns such as Whole Foods can work is to scale things up. This, ultimately, requires a standardized (there's that word again!) distribution network. Small farmers cannot reliably meet their demand, so only the large concerns succeed. Yes, it is true that this is healthier than regular industrial food production, but it is not environmentally sustainable and, arguably, uses more energy than non-organice food production.

Doing the Right Thing is Hard

Part of the reason many farmers have gone industrial despite it being a losing business is that it is extremely easy. You only have to work for a small fraction of the year and you don't have to think much, industry tells you what to do and when. Sustainable farming that produces healthy food requires a lot effort and thinking in order to balance the diversity of plants and animals that a sustainable concern needs to manage. Those willing to do this deserve our support. I shall seek them out and give them my business. And why not? Sure, it will cost more money, but the food will taste so much better.

A Well Thought Out Animal Rights Philosophy

I love meat. I always will, but that doesn't mean I condone maltreatment of animals. I have had difficulty arguing against folks such as the People for the Ethical Treatment of Animals. They seem to provide a good moral argument that's difficult to contradict. Mr. Pollan, though, does this well. I agree with his statement on page 328 of the paperback version of the book: "What's wrong with eating animals is the practice, not the principle." We can humanely raise and slaughter animals. Moreover, a healthy environment demands that animals are eaten. It's part of the cycle that we break at our own risk.

A Losing Battle?

The weak arguments that I did make to my workmates as to why good food shouldn't and can't be scaled were met with a shrug of their shoulders. "Why bother, then?"

A good meal should be more than just a business proposition, more than just the sum of the ingredients that went into it. It's the appreciation of the effort, wonder at a magical combination of flavors and the joy of the people you share it with. I hope this wins out.

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Published on 4 Comments on TEotWaWKI Alert: Possible Zombie Outbreak in Minnesota

Cops believe teacher ate piece of ear she bit off man

I want to urge caution here. Enough time has past since the Zombie Wars that the risen dead are quite rare. Odd behavior is not enough to indicate someone is a zombie. Play it safe, follow the standard protocol:

  1. Clear the premises.
  2. Alert the authorities.
  3. Monitor all exits.

Don't risk going to jail on a murder wrap if you can keep everyone safe without resort to violence.

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Published on 1 Comment on TEotWaWKI TV Review: After Armageddon
After Armageddon on the History Channel
After Armageddon on the History Channel

Aired on The History Channel

I DVR'd a bunch of stuff that aired during "Apocalypse Week" on the History Channel back in January. I was reluctant to watch this one since it's a talking-head-SMEs-with-reenactors show typical of the History and Discover channels. I was pleasantly surprised, however, that it was both informative and entertaining.

The show posits an outbreak of a virulent disease that wipes out the vast majority of humankind. We follow the experiences of a family during and after the pandemic, through multiple cycles of delay, deliberation and action stretching over years. Their experiences clearly demonstrate fundamental aspects of a survival mentality as well as practical advice.

The show reinforced some basic skills that we should all be familiar with now:

  • Don't be a picky eater
  • Look for water where ever it may be
  • Beware of strangers

I was bemused to learn a new way to gather fuel that would have saved me many a foul mouthful of gas: Puncture the tank and drain it. Why didn't I think of that? I feel like a n00b. If you don't need the vehicle containing the gas, this is much easier than siphoning. I would imagine, though, that you'd need to be careful not to create a spark.

More important than the tactics of survival are the approaches they recommend:

  1. If you have a valuable post-SHTF skill, it's probably best that you hide that fact until you'r certain of your position. You wouldn't want to be held against your will just because the town you passed through doesn't have a doctor.
  2. Don't be stingy with your help, but remember your priorities. Lending aid when it would cost you little may pay you back many times over later.
  3. Understand that the old way of life is over. We were nice back then because we were well off. We could rely on people's good behavior because there was a long term cost to screwing someone over. But when your event horizon is no more than a day or two into the future, those long term concerns evaporate. This makes bad behavior easier.

Those who fail to grok all of these points tend not last long when TEotWaWKI hits.

Finally, the show ably addresses the issue of scale. Knowledge of the extent of the problem — the area affected and how long it will last — greatly increases the chances of survival. However, most people do not have access to this information or reject it when they do. It is hard to part with the world as you knew it. Most people were strongly invested in it: a nice house, a good job and kids in school. I've heard many comments criticizing the family's failure to act in a timely manner. But I understand, it's hard to let go.

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I will usually applaud efforts to prepare for the worst. Even just thinking about what you might do in a given scenario can help you make the right decisions in a stressful situation. This is something all individuals and families should be doing.

I get a little leery, though, when larger groups of people or, especially, political entities do so. I'm not saying that it cannot be done right; with careful planning and a reasoned and transparent prioritization process, it can be most effective. However, it's been my experience that this is rarely the case.

First of all, who is or is not to be protected is a critical decision that is frequently not clearly spelled out. Of course, not everyone can be covered. No one has infinite resources, so you have to limit your efforts. The reason why these limits are not made explicit is because of the deal making in deciding who is included and the bigotry in the exclusions.

Secondly, the lack of training and skill in those implementing the plans can make the situation worse than if nothing at all was done. The last thing you need is some jack-ass shooting of his mouth or gun at the wrong time and you'll have mass panic on your hands.

A case that worries me: Louisiana Cops Plan for “End of the World” Scenario.

Deen’s plan is to protect Bossier Parish’s vital resources, like food and gasoline, in the event of a catastrophic event, such as war or a terrorist attack. Deen said he had been thinking of the plan since the terrorist attacks of Sept. 11, 2001, reports Drew Pierson.

Under Deen’s plan, the police will use volunteers, supplemented with active public safety personnel, that will be dispatched to vital areas in Bossier to protect them from looters and rioters. Deen listed as examples grocery stores, gas stations, hospitals and other public meeting places.

Instead of normal riot equipment such as shields and batons, the volunteers will be armed with shotguns and have access to a .50-caliber machine gun mounted on a vehicle dubbed “the war wagon.” On February 20, the volunteers were trained in hand-to-hand combat techniques.

I think I'd be a little worried if I lived in Bossier Parish.

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Olive Garden: Not Bad for What It Is
Not Bad for What It Is

I plead guilty to yucking other people's yums. To wit: I have mercilessly mocked Olive Garden and those who think it fine dining. I realize now that it was wrong of me to do so. I committed the sin of expressing subjective opinion as objective fact. Olive Garden just couldn't be good food, but who am I to tell you what is or is not good? More to the point, though, how can I pass judgement on the place if I have not eaten there?

Clearly, I have never had the desire to eat at Olive Garden. I like real Italian food and felt that this place would be an abomination. The only reason why I went was the $50 gift card I had won in a raffle and a guilty sense that I should know that of which I rant. Now, any restaurant can be a good restaurant (supposing it's run with a modicum of skill and a desire to do a good job). The key is to set the right expectations. I prepared myself for this meal by repeating the mantra: "This is not an Italian restaurant, it is Corporate American cuisine made in the Italian idiom." Oh, and I promised I would not complain about over-cooked pasta.

Long story short, it wasn't that bad. The four of us ordered:

  • For an appetizer, we chose to create our own sampler and selected stuffed mushrooms, toasted raviolis and the calamari. Surprisingly, the squid was well cooked, with only a hint of rubberiness. The mushrooms were a tad on the greasy side, but edible. Nobody else seemed to like the raviolis, but I noshed big time.
  • We cycled 3 bowls of soup and an overly large serving of salad amongst us. The soups weren't bad, if a tad salty. The salad was an uninspired assembly of greens headlined by iceberg lettuce.
  • My youngest and I both ordered the special: 4 cheese stuffed pansotti (hers with chicken, mine Italian sausage). The pasta was (tss, tss!), er, um, drenched in a tomato-y cream sauce that actually went well with the sausage. The stuffed pasta seemed almost an afterthought that I wouldn't have missed.
  • My wife and eldest went with items from the appetizer menu. I questioned their selection of steamed mussels, but was proven wrong. The liquid was half way decent, even if overly salty (alas, this was turning into a theme here). They also ordered the Lasagna fritta, which was a disappointment. It looked nothing like the picture on the menu.

As I waddled out, I felt like we got our money's worth (the additional $40 it cost us), but don't think we'll be coming back. For that amount of money (or just a little more), we can get better food elsewhere. The place is not cheap unless you stick to water and the unlimited soup, salad and breadsticks.

One conclusion I reached, though, is that it's no wonder we're an obese nation:

  1. Portion sizes are gigantic. Those weren't plates, they were platters!
  2. Everything is drenched in cream and/or cheese. Why? Perhaps to cover up the fact that the pasta is (Dude! NO!), um, not the best.
  3. There is way too much salt. Telling sign that the dishes weren't made in house, but somewhere else and shipped here.

I felt miserable for the rest of the day, like I had swallowed an indigestible rock. I then made the mistake of looking up the nutritional value of the meal we just ate.

  • We consumed enough calories for the whole day for all four of us.
  • We ingested over 350 grams of fat! The equivalent to 7 Big Macs and 7 large orders of fries.
  • The salt intake was equivalent to the recommend daily amount for nearly 7 people.

I'm still in shock over witnessing a women who had to have been half my size who had ordered something that looked to be twice the size of my meal and she was furiously shaking salt on to it.

Now, I can rationalize crappy nutrition if the food is really good (bypassing for the moment the argument that good food doesn't need so much salt or fat) and I had a good time. This was not the case for me, yet others seem to truly enjoy the place. I won't try to talk them out of it. I would suggest, though, that they might try other places.

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OK, before the first wise guy comments, I know winter is nearly over. I had considered writing this article in November, but I realized that it's too late at that point to prepare. You need to start now if you want to be ready for the next winter.

Stop and think!
Take Time to Plan!

These are some basic steps to help you make it through the cold, dark months:

  1. Plan for the long haul. Assume you're going to be isolated, without chance of resupply, for at least 6 months. Sure, this may be more than enough even for the Canadians, but you shouldn't count on a normal winter pattern. Make sure you have enough food, water, heating supplies, sheltering material and entertainment (don't forget about mental health). Even if you over plan, you have left over stuff. That's certainly better than the alternative.
  2. Establish more than one location. That effort you did up in step 1, repeat it at least once more. The last thing you want is to be forced to abandon your shelter in the middle of sub-zero temperatures with no other place to go. This is a very real possibility: You could be attacked by others or maybe you just got careless and burnt your house down. Having the option may save you from risking your life unnecessarily.
  3. Do not reveal your presence. Smoke discipline is a year-round skill you probably have already mastered. Snow tracking, though, can trip you up. Try your hardest not to leave any tracks in the snow around your shelter. I realize that this might not always be possible. Judicious use of hedges can hide your trails in such cases. If that doesn't work, then go to the other extreme. Leave tracks all over to make it appear that large numbers of folks frequent the area.

There is no guarantee when it comes to winter. The meteorological gods may be against you such that no planning would suffice. However, if you think it through ahead of time, you can increase your odds.

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Published on 1 Comment on The Curse of Boneless, Skinless, All White Meat Chicken

Coming from the south, I figured I knew fried chicken. Then I had my eyes opened on a visit to Asia. The whole eastern reaches of that continent knows chicken. From a high-end Chinese restaurant in Singapore to a local chain outside of Seoul, I was never disappointed.

I am heartened that this style is making it to the US. The Korean chain Cheogajip Chicken has a location in the Centreville, VA area. There is also BBQ Chicken and Beer, which widens the typically narrow Korean menu with more options. Even the local Grand Mart had an excellent spicy fried chicken.

Note that I used the past tense on that last sentence. Apparently, customers have been complaining about the bones, so the curse that is boneless, skinless, all-white meat (BSAWM) chicken has claimed another victim.

I don't understand this. When you strip out the skin and bones, and limit yourself to only the breast meat, you're stripping out all of the flavor. All a whole chicken really needs is salt and pepper. A sauce is never a bad thing, but you don't need too much. I can no longer eat the spicy fried chicken at Grand Mart. The meat is rather dry and there is way too much sauce which, I assume, is to compensate for the lack of flavor normally supplied by the skin, bones and dark meat.

This is what's wrong with BSAWM-ness:

  1. First of all, it lack's flavor. Try eating a chicken breast prepared with nothing but salt and pepper. Sure, if you brine it first, it will be moist, but it will still be flavorless. Look at how this is prepared in most restaurants: This type of dish is usually swimming in sauce or served with a side dish that has an intense flavor.
  2. Because of point 1, it's not as healthy. What do you think is in that sauce? I'll bet half a paycheck that it's loaded in sugar and salt.
  3. It encourages unhealthy eating habits. You eat boneless chicken much faster than a bird with bones. It's better to eat slowly. Your body will feel full with less food in your belly. I find it interesting that the BSAWM version of Grand Mart's spicy fried chicken had about twice the meat of the original dish.
  4. BSAWM encourages animal cruelty. A natural chicken does not have enough white meat to make for an economically viable business producing only BSAWM. The factory bird with large breasts cannot move, even if it was given a free range opportunity. It is a freak of the industrial process.

BSAWM is a lie perpetrated on a gullible public. I am angered and saddened that my yum has been yucked.

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Apocalypse Man starring Rudy Reyes
Apocalypse Man starring Rudy Reyes

Starring Rudy Reyes

The History Channel recently aired their Apocalypse Week. I had very low expectations, but surprisingly, they were exceeded. There is enough useful advice in the shows that I watched to make it worthwhile watching.

Case in point: Apocalypse Man. Rudy Reyes, a former Marine, walks you through the steps necessary to survive a general TEotWaWKI event. Since this was made pre-SHTF, he didn't know to include advice about the undead. Still, he gave some useful advice. This ranges from the general — make your shelter on the second floor of a building: high enough to be defensible, low enough to still escape if necessary — to the specific — steel wool and a 9-volt battery make for a great fire starter.

Still, not all of his guidance is tenable. I'm not talking about about instances where zombies render his suggestions invalid, like making for the hospital (truly, that would be the LAST place I'd've gone). Rather, he seemed to contradict himself by saying, on the one hand, keep a low profile, don't let others know of your existence, yet, on the other, literally broadcast your plans to anyone with a radio. Also, while he's transmitting his destination over the shortwave, he's telling you to get there 24 hours before anyone else so you can scout them out. Wouldn't that be a little difficult now that you've communicated your intentions to everyone within a 20 mile radius?

My daughter also raised the issue that it's fine and dandy if you've had the training it takes to be a member of a Marine recon platoon, but what about the rest of us? I nearly concurred, but realize that this is just the point. You need more than the knowledge of the strategy and tactics of survival. You need to be in shape, you need to have useful skills and a crisis shouldn't be the first time you're doing these tasks. Perhaps that is the real lesson Rudy is teaching.

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Shaun of the Dead
Shaun of the Dead

Directed by Edgar White

I'll be straight up with you: I hate zombie comedies. It's not just because they're overwhelmingly stupid, but they have no redeeming value. They're usually just a vehicle for idiot frat-boys doing things to unrealistically portrayed undead. In fact, I'd be willing to bet that today's teen-age male population would be wiped out should we have another widespread outbreak given that they probably believe everything they see in those movies.

Let me be clear: Shaun of the Dead is NOT one of those movies!

Yes, it is a comedy. It is hysterical on many levels, not the least of which is the realistic portrayal of how folks typically reacted to the fact that their world is overrun with the undead. But don't let the hilarity fool you. Beneath it lies good advice and excellent examples of how to act (or not) in a catastrophe. Allow me to use the format described in The Unthinkable to describe the movie.

Denial: I'm not talking about those who were thrown into a mental shut down by their inability to cope with the concept of the walking dead, though this was a majority of the deniers and, indeed, several characters in the movie. I'm thinking of people like myself who went on blithely with their lives despite what was happening. Is my behavior any different than Shaun's? He stumbled to the store in a hungover stupor, while I boarded a plane to New York for business. Both of us could have seen the news or even the stumbling corpses in our streets, but didn't connect the dots. It's not really denial, but rather blindness on our parts. Good thing it didn't kill us.

Deliberation: It sounds so simple, let's make a plan and execute it! As the movie shows, it rarely worked out that way. What are your objectives? How best can you achieve them? It's one thing if you're acting alone (which I was in many cases), but the complexity increases geometrically with the size of your group. This is how groups fall apart AND coalesce. I liked how, in the movie, various groups kept encountering each other, exchanging information. Since the period covered in the film was just the first few days of the outbreak, people were inclined to help each other. It would have been interesting to see how the interactions would have turned out if their crisis lasted longer. They may not have been so friendly.

The Decisive Act: What this movie clearly demonstrates is that you cannot judge how someone might behave in a crisis based on their everyday, pre-SHTF behavior. Let's face it, Shaun was a loser. However, when it came to it, he stepped up. I'd've been proud to number him in my group.

I just offed my mum, don't ask me to do my friend.

There's only so much one can take. Shaun proved more able than most, but he still had his limits. That just proves he retained his humanity.

This is an entertaining movie worth watching purely for it's artistic merit. The fact that it ably demonstrates how a good group should act is just icing on the cake.

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Green River by Credence Clearwater Revival
Green River by Credence Clearwater Revival

Hope you got your things together
Hope you're quite prepared to die
Looks like we're in for nasty weather
One eye is taken for an eye

These morbid lyrics are hidden behind seemingly happy music. The writer, John Fogerty, certainly had an ear for what was coming.

Though familiar with this song long before the SHTF, a specific incident locked it into my memory. I've always been a fan of rockabilly. The beat can't help but raise my spirits. And I was desperate for that. At the height of the crisis, I needed to make a night time foray. As you well remember, the dark is the worst time for a jaunt amongst the undead. CCR's playing in the background, I've pulled on my ass-kicking, steel-toed Doc Martens and I'm touching up the duct tape wrapping on my sleeves (a surprisingly effective defense against bites). I see rising from the eastern horizon a full, orange-tinged moon. I was ready