NPR recently published a story about young people in California using poetry and spoken word to raise awareness about diabetes in their families. Some of the statistics the article mentions surprised me: Did you know that half of African-American youths born in the year 2000 are expected to develop Type 2 diabetes at some point in their lives?
I love to see public health campaigns that push the envelope and tackle issues in ways that aren’t part of the traditional tactics. This campaign does just that. Watch a few of the poems below.
Evidently, I love poetry about Southern food. Here’s another one from Gravy.
Mise en Place
by Melissa Dickson
It’s a routine mole removal, but he charts
the dark sweep of skin inside his patient’s forearm,
an oven burn long since healed to this calligraphy.
He sees them every day, four or five inches beyond the palm,
proof that when the timer chimes its impatient trill
these women grab dishrags instead of oven mitts
It’s written here as clear as the cookbooks
she’s long since stopped consulting: the toddler lurching
into the scent of an unleashed oven, the slick
of applesauce to mop up, the rice and butter beans
simmering stovetop, the little thing it is to scar
an arm, and the sin it is to burn the cornbread.
My post about Southern food yesterday reminded me of this great text-message conversation I had with my family recently.
Dinner tonight, hoppin’ John made with Anasazi beans. Oh yeah!
Sister #1 (literature teacher / history buff): Anasazi or Ashkenazi? 🙂 Either way, I’m jealous!
Me: Yum! Enjoy! I’m cooking up some beer-braised collards… Maybe we should join forces? They’d pair well.
Dad: Perfect combo. Low country gourmet.
Sister #2 (super-busy attorney): I had Chipotle.
Then, later, an email from dad: Note that collard greens are a traditional accompaniment to Hoppin’ John.
Me: We must be in a Southern State of Mind. 🙂
It’s true, guys. I had my one-year anniversary in Arizona last month and I think it made me a little homesick. Thankfully, my good friend Lauren is getting married in North Carolina in April, so I have a very good excuse to make a trip home. And believe me… I will be doing lots of eating.
I was flipping through the most recent issue of Gravy today and came across this gem of a poem. I sent it to my sister, who correctly pointed out that I should post it on my blog! So, here it is.
by Sandra Beasley
My father will never enjoy
the heavy, sunrise sweetness
of a golden tomato dashed with oil,
layered in basil. As with spinach,
as with olives, he tastes only
of salt his Texan mother
unleashed from a can
a half-century ago, feeding
four children on a budget.
We talk little of this:
the foods our parents
cook to mush, pepper to ash,
flavors forever rendered to chore;
that this too was a form of love.
What I remember is how,
during a snowstorm that stranded
our schoolbus, I hiked
to my grandmother’s instead.
And she made me not
chicken soup from scratch,
or a braise of bacon and cabbage,
but rather a tray of tater-tots
straight from freezer to oven.
They goldened like July.
We ate them with our fingers
while we played Scrabble, waiting
until it was safe to take me home.
Have you ever had a moment where you have a bite of something sweet… which turns into two bites… which turns into an entire danish/cookie/sheet cake? I know I have. Here’s a great explanation of why that happens, complete with colorful visuals!
99% of the time when Sweetheart asks me what I want to eat, I answer, “Vegetables!” (I know… I guess this is why I do what I do.) He alerted me to this song, which I never knew existed before.
In an article in The New York Times today, researchers show that sugar has a more profound effect on reward centers in the brain than the more commonly maligned fat. They have even shown how addictive sugar is with animal studies: mice demonstrate signs of withdrawal after large quantities of sugar that were previously available to them have been taken away.
This gives me even more motivation to engage in my annual January sugar-free cleanse. (And no, artificial sweeteners aren’t allowed, either!)
For more information on sugar, check out this and this.