Canning is a craft.
It’s the art of taking what you’ve got in one moment and putting it in a jar to save for another moment.

This doesn’t have to apply solely to food, you know.

I recently read the book, “The Particiular Sadness of Lemon Cake” by Aimee Bender, in which the main character could taste the emotions of the person who made the food she was eating. She could taste spite, jealously, anger, love- you name it, she could taste it. That got me to thinking about how we view food.

Does an organic apple tastes better than a non organic apple because we know it’s organic, and therefore better for us?

Does an apple bought at Whole Foods taste better because the store is in many ways “more green” than other stores?

Does an apple bought from a farmer taste better because we’re taking it from his hand who grew it and we feel a human connection to our food?

And finally- does an apple taste the best when we nurtured it ourselves, picked it ourselves from the tree and set it to our lips?

I think so.

I think it tastes better in the same way that a plate of gorgeously set nigiri-zushi at a restaurant tastes better than a grocery-store plastic box of the same food. or imagine if you just took that hamachi on its bed of rice and threw it in the blender, serving it in a cup? Presentation matters! Our brain tells us if we should or shouldn’t like something before it ever hits our mouth. So that means our moral part of our brain must care, too!

Food we grow ourselves tastes better because we know exactly where it comes from.
Food we can ourselves tastes like love, because we know how much effort it took to can those peaches, apples, and pickles- we know it’s probably cheaper to buy aluminum canned products at the store, but we did it anyway.

Why?

Because we’re in the business of canning emotions in with our foods.
Have some love with your peaches.

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