No Time?
On one of my mommylists, for parents struggling with altering the family diet in response to child allergies, a woman stated that she was buying cartons of nut and rice milks, because she had no time for preparing food. This is my response to the idea that we don’t have time.
I wanted to address this some more, not to pick on anyone, but because it’s a really common refrain in our culture, and it’s something worth thinking about really carefully.
I used to be too busy to prepare food too. Amusingly enough, it was before I had kids. I lived on packages; top ramen, powerbars, mac n cheese.
Now, I work fulltime, I have a nearly five year old and a two year old, I’m the Publications Director for ICAN, I am in the process of fixing up my house and getting it rented while my family moves onboard a boat. I have two freelance editing contracts and two book contracts going right now, and I’m a moderator or leader/contact on four different email lists. And I make two or three meals a day, pretty much every day.
A very wise person told me, “either you spend time in the kitchen, or you spend time at the doctor, but one way or another, you’ll spend the time.” When I was young and invincible, I thought she was crazy, but now that I see the people around me going down for one health complaint or another, and I see westerners as a people accepting higher and higher levels of disease as “normal”, I see what she meant. What we eat, and how we eat, as a culture is killing us just as surely as the frog in the slowly-heated pot.
The Carol Flinders essay, “The Keeper of the Keys” that is the introduction to Laurel’s Kitchen has got to be, hands down, the best expression I have ever read, anyplace, for why spending time in food preparation is critical not only to your physical health, but to the mental health, and the heart, of a family. It’s worth the price of the cookbook, even if you can’t eat most of the recipes in there as a GH/CF/DF person. I keep the book for that essay alone, and I read it whenever I freak out about being the kitchen slave. Whenever the siren song of our culture, about being “too busy” starts telling me that I could just buy one, and then I’d have more time.
The learning curve involved with preparing food from scratch is really steep. I have been at this for five years seriously, although I grew up in the country, and I have in fact eaten a hamburger whose recipe started with :”first, go butcher the cow… then grind the meat… then grind the wheatberries for flour….”. I have bought cookbooks that rocked, and some that sucked. I have cycled through crap appliances and things I would not be without. Some recipes went from the bowl to the plate to the compost bin, and some have become family favorites. Our eating habits, our shopping habits, our kitchen supplies, the entire way we think about food has changed completely. It has been maddening, and frustrating, and intriguing, and enlightening. My entire relationship with food has been reworked, for the better.
This does not happen when one allows corporations to feed one’s family.
You know the whole saw about doing your chores, about “Do it happily, or don’t bother doing it”? Same deal with food. I don’t think that someone in an assembly line can make food for my family and have it be energetically the same as the food I prepare. I know that food prepared with care is totally not the same as food prepared for the masses.
There’s a selfish component as well. I have yet to meet commercial food that was even close to as yummy as what I can make. Fresh almond and rice milks are so superior to the stuff in the cartons, it’s ridiculous. Not to mention greener; no carton, no trash, no power to make the factory go. Making them, my process is down to five minutes; it takes way longer than that to earn the money to go to the store to pick up the carton to wait in the line at the checkout and to drive back home again. I think it’s a false economy to always buy what you need, but it’s a thought pattern that has been carefully nurtured in our culture for a very long time about all kinds of things.
I think that one of the finest things about this list of Monica’s is that we can help each other not have the hellish learning curve that I had, share tips for making it faster, more bearable, more accessible, when pretty much the whole rest of the culture is encouraging us to work more to get more money to spend it on suboptimal dietary choices so we spend more on doctors and pharmaceuticals and the whole economy keeps spinning on our graves.
Maybe I’m overly cynical. It wouldn’t be the first time. But if I can encourage you to do no other thing, please think about it really carefully, and see if you can’t find the time. Maybe we can start a revolution with nutmilks…