Papaya vs. Botox


The other day I was saddened to read an article on Bananot, an Israeli girl magazine, about botox injections. The author tells of her experience going to get the injection, her sadness at her lost youth, and finally – despite all the shortcomings of the process – the coveted award: a stranger in the street guessed her age to be five years less than she actually is.

I don’t know where to begin my arguments against this article; one has to applaud the author’s bravery at coming out and saying she got the injection. However, I see the fact that people are feeling comfortable to openly admit they get them as an indicator that these procedures have become more acceptable than before, and it’s quite possible that many women I see in Tel Aviv have gone through this. Which is why I’ll add my non-relenting, sanctimonious voice to the choir, and say things most of you have already heard, or said yourselves, in numerous occasions.

My main argument against botox is quite obvious, and simply involves the nature of the procedure: you’re basically injecting yourself with poison. You’re consciously and deliberatly introducing a dangerous, muscle-paralyzing poison into your very own precious body, for the purpose of, well, being something that some would define “pretty”. Have I already mentioned that botox is poison? The author seems to understand this, and nevertheless, the immediate effects on health somehow fail to register. She playfully tells us how one of her eyebrows “fell down” and was lower than the other, but this menacing occurrence does not trigger any deeper understanding about cause and effect. The fact that one might get sick if one drinks, say, ink, is easily acknowledged; why would introducing harmful substances through other means make you any better?

For some reason, this procedure scares me more than that old-timer pal, the facelift. Hideous as going under surgery to tuck in some face may seem, at least it’s expensive, and surgical, and you expect folks to give it careful thought before doing it (though the numbers of women getting plastic surgery, including facelifts, are getting alarmingly big). The botox craze is worse in the sense that it’s less expensive and the process itself is less lengthy. Of course, it is not cheap at all, and involves some readjustment of the face and some recovery, but all in all, the unbearable lightness of poisoning yourself makes everything seem so much more demonic somehow.

And why is that? the Weberian, Protestant-Ethos part of me is upset about the attitude that “easy fixes” are readily available for any inconvenience we encounter. Rather than thoroughly treating our wounds (or realizing they are not wounds at all) we stick cosmetic band-aids on them. Learning to be proud of our faces, which reflect the faces of your mothers, and grandmothers, and ancestors, is too much work. Yes, so much better for all involved if we just inject something. Observing how the corners of our eyes are lined from years of laughing with dear friends, and how our forehead is lined from years of thinking, and concentrating, and worrying about our loved ones, is too much work. Much better for us to erase our past and experiences. The idea that technology will be right next to us, lending us a helping hand whenever life becomes a tad more complicated, propels us to stop our inner search, to stick with the easy solution, to take the proverbial blue pill.

And what is this valuable asset that we wish to recreate by injecting poison into our face? Yes, of course, it’s youth – that wonderful, carefree time, when we were completely helpless in any way that could shape our future. That time when we were cruel to each other, incommunicado with our parents, busy conducting world wars across the social food chain in school, and devoid of any resources for taking control of our lives. Is that the period we wish to relieve? Is this equation of women with teenagers meant at making them as helpless and lost as teenagers? Ladies, do think of your life in your thirties, forties, fifties, sixties; yes, it’s more complex. You have jobs, and families, and dilemmas, and bills, and bureaucracy. But you can take matters into your own hands, and use your wisdom and experience (whose traces are on your wise, beautiful face) to solve your problems. With erasing the signs of your wisdom and experience comes a symbolic, and perhaps more than symbolic, negation of these very experiences and their value to your life. You once again relinquish control and place yourself in the hands of a dangerous chemical, which takes away your control over something which is extremely close to your personality: your facial expressions. You relinquish control of your face muscles, echoing the time when our faces were wrinkle-free and our control over our circumstances, relationships and future was nil.

The ultimate “award” for this dangerous and futile exercise in self-weakening is given in the form of a compliment from a stranger. If we are incomplete and unhappy until some man we don’t know tells us we look thirty-five and not a day older, what does it say about us? What does that say about our relationship with ourselves and with the loved people who have walked all these erased years beside us? What does that tell us about the source and strength of our self esteem? Self esteem, self empowerment, pride in the self, does not come in a plastic container; “for if that which you seek, you find not within yourself, you will never find it without”.

What to do, then? The most important thing is to take pride in who you are, in your age, in your experiences. Easier said than done in an era of aggressive advertisements, but important. No one, apparently, will facilitate this for us – we must do it ourselves. When people ask you how old you are, for heavens’ sake, tell them your right age. When you look at your lines in the mirror, acknowledge the joys and sorrows that shaped them, like small symbolic tattoos marking the stations of change and shift in your life.

This does not mean letting your body weaken. If we want to live and love on this planet, we must do whatever we can to be healthy and strong. The work needs to be done; the children need to be raised; the ideals need to be fought. To do that, you’ll need a robust musclo-skeletal system, a strong digestive system, clean and healthy lungs. Eat whole, organic, fresh natural foods. Cook for yourself and your family. Take a walk, or a swim, or a class on a regular basis. Forge a strong relationship of cooperation between your mind and your body.

And finally, want to be pretty? Your food can give you a hand with that. There is a variety of great resources out there on natural, harmless substances that can heal and enrich your skin. Two of the better books I use are Rosemary Gladstar’s Herbal Healing for Women and Dina Falconi’s Earthly Bodies and Heavenly Hair. This doesn’t have to be a cumbersome regime; you can use some of the vegetables and fruit you cook with to get the benefits.

Two good examples are papaya and lemons, both good for a combination/oily skin complection. Making tchina, vegetable salad, or anything that needs lemon juice? Take a piece of the lemon and slather its pulp over your face. Rinse out in ten minutes. Papaya, which includes the wonderful enzyme Papain, is even better, but be sure to rinse it off in five minutes, as the active ingredients are quite strong. If your skin is sensitive, there’s a variety of organic, hypo-allergenic products out there, and many of them do not experiment on animals (for a great list of cruelty-free products in Israel, see here). The lemon and papaya treatments are tried and true methods for mattifying the skin, cleaning the pores and absorbing excess oils. Naturally (no pun intended), they do not wipe off your laughter or worry lines. Assuming that as a live, vibrant woman, you occasionally worry, and sometimes laugh, we’ll just have to accept you, and your beauty, and your experience – the way you are.

Food Festival Addendum

Yesterday, while talking to a student about the food festival, I finally managed to realize and verbalize what was so bizarre for me in the whole experience. There was stark contrast between the survivalist, let’s-eat-’cause-tomorrow-there-ain’t-gonna-be-any-food attitude of the folks and the luxurious, toy-like dishes served. It was, at the same time, a feeling of apocalypse and decadence which made the festival into a military operation of fast gorging of delicacies, rather than the sort-of-Roman-feast it was supposed to be.

Tel Aviv Food Festival

Hiya, all; not much cooking this week, yet, except for some organic mashed potatoes. The reasons for this absence from the kitchen are quite complex, but they certainly include our visit to the Tel Aviv food festival, Taste of the City.

The idea is quite fun: many of the city’s wonderful restaurants open large booths, where they sell small portions of the best dishes in their menus for a relatively inexpensive price. For example, a set of four Dim Sum dumplings is sold for 20 NIS. The booths are located around Hayarkon park, and the very many visitors (more than three hundred thousand last year!) walk between them, making a meal out of various interesting entrees.

For the most part, folks behave in a civil manner and don’t push each other on the way to the food, which is also facilitated by the large number of service people on each booth. It is, however, a strange feeling to be part of a large picnic where everyone, including you, is stuffing their faces and standing in line for more. I can see how this pastime can really turn off those of us with more delicate tastes. It also raises the question of garbage, as this festival is based on a huge amount of plastic and paper plates, and there is no recycling structure in sight.

As far as vegetarian options go, things looked quite good. Almost each restaurant had some sort of a vegetarian option. Sushi places offered vegetarian sushi and agedashi tofu; various rice and noodle dishes, with vegetables, as well as veg and tofu stir-frys, were offered at the Thai and Chinese places; pasta places had vegetarian pastas; and there was plenty of fresh squeezed juices and smoothies for those who preferred to pass on the many beer varieties. The best part was a small and modest booth, bearing the sign “sun soya” or “soya sun”, which offered “meat” based on tofu and wheat gluten, with vegetables, silver noodles and brown rice. I think we’re going to experiment more with fake meats at home. And, of course, the nice neighboring booth sold little boxes of raspberries, so we had our breakfast for the following morning in hand. All in all, quite an entertaining way to pass the evening. The one thing that spoiled some of the fun was the commercial megacorp booths, with noisy music, dancers, and incessant flier-handing. As we were heading off (by foot – you would not believe the traffic!), a lady handed us some sugar-free gum samples, to finish off the experience.

When we got home, we found our vegetable box awaiting us, with tomatoes, cucumbers, lettuce, potatoes, carrots, beets, zuccini (in four different colors!), kale, parsley, cabbage and red peppers. It’s vegetable salad day, today, for both of us; but we promise to be more creative over the weekend.

Shakshuka

My vegan friends will have to excuse me for this one entry, in which we shall discuss a delicious and nutritious member of the animal protein: eggs. Eggs contain concentrated, high quality protein, and despite being maligned for cholesterol content, in fact, contain beneficial cholesterol which is essential for our bodies. Good eggs are also an excellent source of omega-3 acids. Naturally, there are various substitutes for eggs, and our recipe for today can be made with any of them, but this is a good opportunity to reflect on the egg industry.

Industrial production of eggs takes place in chicken coops, which are horrible, inhumane places. The chickens are placed in tiny cages, one against the other, with no room to move; many of them get sick standing there, and as a consequence are fed dreadful antibiotics. They are also force-fed things that are extremely harmful for them; given this situation, I’m not too excited about eating eggs that come from this industry.

There are other options, which, while not perfect, are substantially better. Free range eggs allow the hens to walk freely in the yard and eat organic, plant-based food. However, as in the regular egg industry, hens are often debeaked, and male chicken killed and discarded at birth.

Choosing to eat eggs is a very personal decision. For those who have eggs once in a while, choosing organic and free range diminishes the problems with the industry, though it doesn’t make them go away. Either way, you can have the following recipe with eggs or tofu, to suit your choices.

The recipe is for yet another Israeli staple, this time, originally, from Libya: Shakshuka. Shakshuka is an egg dish where the eggs are cooked in a hot skillet filled with spicy tomato-pepper sauce. It works really well as a breakfast; those of you who feel well combining starches and protein are welcome to wipe off the remaining sauce with some good bread.

Shakshouka (serves four)

3 red peppers
2 tomatoes
1 large onion
6 cloves garlic
1 can organic tomato paste
water or vegetable broth
fresh ground chili
8 organic, free-range eggs, or a block of firm, crumbled tofu
fresh parsley

You’ll need a large skillet with a flat bottom, which you’ll glaze with olive oil and heat up. Then, you chop the onion and garlic in and add chili. When the kitchen starts smelling like there’s something good happening, you chop and add the peppers and tomatoes; when they start getting soft, you add tomato paste, water or vegetable broth, and more chili. The liquids need to be added to the point when the mixture is quite diluted and watery. On a low fire, keep the sauce simmering until it reaches a viscuous quality – can take up to half an hour or more (why not do your laundry in the meantime? and while you’re at it, clean the kitchen!). When the sauce is nice and viscuous, you add the eggs or tofu. If you’re doing tofu, simply place the crumbs on top of the sauce. If you’re doing eggs, gently break them up and place them over the tomato mixture – DO NOT MIX (it’s prettier with the eggs whole). Then, cover the skillet and cook until the tofu absorbs the tomato sauce, or the eggs get hard to your heart’s desire. Serve in the skillet, or carefully slide onto plates.

Now that we’re out of tomatoes and peppers, we have only the sauerkraut, and a few cucumber survivors and some lettuce, to keep us until the good people of Chubeza bring us our new vegetables on Monday. But we shall be back with the new bounty!

The Beans Hummus is Made of: Chickpeas

Looking for something nice to eat yesterday, I looked at the zuccini drawer, disappointed to see that there were not as many left as I thought. It’s funny to think that we were concerned whether we’d be able to finish off our Chubeza vegetable box every week. Then, my gaze fell on a jar of chickpeas, just standing there on the shelf and asking to be used. The word “hummus” came to mind, immediately, but then I started to think.

Hummus is a staple in Middle Eastern cuisine, and has many local and excellent variations. Several regions in the country are well known for the quality of their hummus; those “in the know” can argue the merits and shortcomings of hummus for hours. Some of the best places to eat hummus in Israel are the village of Abu Ghosh, which also holds beautiful music festivals (one of them coming up soon); the city of Jaffa, sporting Ali Karavan’s legendary hummus eatery; and several places in the Gallillee, including the old city of Akko (Acre). One of Israel’s online portals, Ynet, even polled its readers to find out where the best ten places for hummus were located. Yes, Israelis are obsessed with hummus; the city of Tel Aviv even holds an annual Hummus Festival, featuring the best places from all over the country. This year, the city has announced the festival will take place on the 23rd and 24th of August (and will receive live coverage from yours truly).

Which is why, attempting to make hummus at home is no easy feat, competing with all those culinary giants making it at their restaurants. I tried once; the result was grainy, and decent enough to be called “chickpea dip”, but certainly not hummus. In fact, what I’d made reminded me of the stuff they sell in the US, which is nothing like really good hummus at all, and includes such yuppified transgressions as ‘roasted pepper hummus’, and garlic-overdosed varieties. Hebrew readers, read all about hummus abroad, and try to maintain your calm. All ye American folks eating what you think passes as hummus, you’ve been wronged, and I suggest you come visit the Middle East and taste what hummus should really be like. My friend Holi, who lives in Leeds, in his anguish and despair, learned to make magnificent Hummus, so I know it can be produced outside the Middle East; but until I can get him to divulge the secret, my hummus remains an incomplete feat. If your curiosity can’t be appeased, and you can read Hebrew, here’s a recipe that looks promising, paying appropriate attention to the alchemy of hummus, too.

So, for now, what I made with my hummus was a nice little chickpea think with tomatoes, onions, chilis, and Biriyani Masala. I shudder to call it “chana Masala”, particularly following my recent complaints about the transgressions of hummus’ cultural transplants; nevertheless, it was good and nourishing. Chickpeas contain a generous amount of both starch and protein, and when cooked right, are extremely tasty.

Chickpeas with Tomatoes and Onions

5 cups of cooked chickpeas (to cook’em: place chickpeas in a large bowl and cover with water; discard after an hour. Add new water and let soak overnight. Then, discard water again, place in pot, add fresh water to cover, and cook for about an hour or so, occasionally lifting the strange white foam that keeps rising to the surface. Drain and keep the cooking liquid).
3 fresh, ripe tomatoes
1 medium-sized onion
1 tbsp ground chili pepper
1/4 cup Biriyani Masala spice mix
1 generous tablespoon organic tomato paste

Cover bottom of large wok with olive oil. When oil is hot, add chopped onion, chili, and Biriyani Masala. Cook until onions are golden and kitchen is fragrant and happy. Then, add the tomatoes and drained chickpeas. Mix up and cook for a while; then, add tomato paste and some water from the chickpeas. Let simmer about twenty minutes, then eat with great joy.

Hot and Cold Foods

It appears that Chad is not well yet, though he certainly feels much better; he’ll try and go to the university today, and see how he feels. But he’s still coughing and sneezing like there’s no tomorrow. As is always the case, when Chad gets sick, we both take precautions – otherwise, I get sick, then he gets sick again, etcetera. My folks keep asking what pills Chad is taking for his illness; and are always surprised when we reply “ginger”, or “curry”, or “carrot soup”. In fact, what you see above is the lunchbox Chad’s taking to school today, with his vegetable curry and red rice.

The art of healing through food has been practiced for many ages in China, and it relies on a holistic type of diagnosis. Good Chinese medicine doctors do not just pay attention to the specific new symptoms the person tells them about – they “read the map” of the person’s body to tell them about the overall situation, which is related to – but not encapsulated in – the present ailment. When you go to a Chinese medicine clinic, the doctor will usually look for a while at your face, finding your shen – the spark in your eyes – and letting her or him know how you are. He or she will then look at your tongue, which is a wonderful instrument for assessment, then take your pulses. That’s right – in Chinese medicine, three pulses are measured on each hand, in different location; both shallow (on the skin) and deep (pressing in the hand) pulses are taken. Altogether, this produces twelve different bits of information, which help the doctor relate your ailment to the patterns of qi, blood and moisture in your body.

Your symptoms, general constitution and feelings, usually add up to a more general picture, telling the doctor whether your condition indicates deficiency or excess, yin or yang, cold or heat, moisture or dryness. There are many intricacies in these categories, some of which neatly map on Western medicine conditions and some don’t. What we call a cold, or a flu, can be “cold” – making us feel cold, moist, inactive and weak – or “hot” – accompanied by fever, flush and unrest. The illness is traced to a certain energy path in the body, which indicates which points should be gently pressed, heated or punctured with a needle, and which plants and foods should be consumed to correct the imbalance.

One of the basic distinctions is between cold and heat. The logic of Chinese medicine requires that you consume cold, or cooling, foods when you are hot, and hot, or warming, foods when you are cold. The definition of “hot” and “cold” food does not refer merely to the food temperature, but to its energetic properties. It’s important to look at the food and tell whether it is cooked or raw; what its color is; whether it’s spicy or bland. In his wonderfully informative book, Healing with Whole Foods, Paul Pitchford lists several cooling and heating foods; here are a few examples from the list with some modifications from my studies at the Berkeley Acupressure Institute. You can look at the list and see if you get a feel for the foods’ different energies:

Cooling Foods

apples
bananas
tomatoes
citrus fruits
watermelon
all leafy greens
broccoli and cauliflower
zuccini
soy milk, tofu and other soy products
mung beans
amaranth
wheat
seaweed
yogurt
peppermint
cilantro
lemon balm

Neutral Foods

rice
rye
corn
peas
lentils
large beans

Warming Foods

ginger root
oats
spelt
quinoa
sesame
nuts
fennel
anise
carob
cumin
all root vegetables
onions
garlic
spicy leafy greens, like jale and mustard greens
eggs
meats

We try to eat a diet that balances between warming and cooling foods, though we lean more toward the warming list, since we’re both vegetarians and relateively thin. Folks who are larger, or eat a lot of meat, need more cooling, raw vegetables in their diet, though this is just a rule-of-thumb and can be modified to fit your own condition. So, these days, when we both feel a tad cold and weak, our diet includes more warming foods. Hence our carrot-ginger soup, and the following beautiful curry made by Chad yesterday.

Actually, the curry is a good example for how “cooling” vegetables can be matched with “warming” spices to get a generally balanced (a tad towards the warm) and satisfying meal. The types of vegetables and other ingredients can vary; you can add any root vegetables, eggplant, or tofu cubes if you so desire.

Vegetable Curry with Coconut Milk

4 garlic cloves
2 stalks of green onions
1/2 white onion
10 large forest mushrooms
vegetable oil (we’re in the Middle East, so we use olive oil)
black pepper, powdered
red pepper, powdered
1 inch of ginger root
1 inch of galanga root
1 can coconut milk
5-10 inch long stalks of lemongrass
3-4 lemon leaves (we have a little lemon tree on our balcony)
4 tomatoes
5-6 large leaves of manguld, kale, collards, bok-choi, or any other leafy green vegetables

Start with a wok with some oil. In the oil, heat the ginger, garlic, and pepper. Be quite generous with the pepper. If you have a jar of curry paste, you can add a spoonful to the oil; if not, nevermind. When the spices are sizzling and aromatic, add the mushrooms and sautee a bit. Then, add about a teaspoon of coconut milk, and mix a bit so everything becomes nice and yellow. Then, add the rest of the coconut milk, and chop in the vegetables, the lemongrass, the galanga, and the lemon leaves. If curry seems too thick, add a bit of vegetable stock. Curry’s ready when the vegetables are ready. Serve with brown or red rice.

Save the Internet

Whoa, two days in a row without writing about food… but this is important, folks. Apparently, large corporations have been putting pressure on the government to make the internet work for large businesses so that they have access to faster speed, and individuals with websites will have to pay them astronomical fees in order for their sites to load at a reasonable speed. This could mean the end of blogs, personal websites, and much of the personal communication and joy we get out of the internet.

Read all about this here, and let your friends know.

But while we still have the rights to use this wonderful democratic tool, the Internet, we’ll still be talking about organic, healthy, delicious food. Tomorrow, we’ll be back on our scheduled program; expect zuccini.

Some Angry Words about Basic Behavioral Rules

I was planning to post something today about zuccini. But this morning I encountered something that enraged me to no end, and just had to say something about it.

Well, I went on my morning walk by the Tel Aviv beach, and could not believe my eyes. The entire beach – all the way from Tel Aviv to Jaffa – was full of unbelievable amounts of trash. Food, disposable plates and cups, utensils, bags and wrappers. You could barely see the grass. Of course, this must be the aftermath of Lag Ba’Omer, the bonfire holiday. Folks went to the beach, had their bonfires, roasted meat and potatoes and onions, and simply went home, leaving all their crap behind and not even thinking of picking it up.

This kind of behavior drives me nuts.

You know, when we came back to Tel Aviv from Berkeley, it took us a while to realize there was no infrastructure for recycling, save for a few areas for plastic bottles. No easy way to compost in the city, either. We don’t live well with that, and when we complain, we’re seen as a couple of whinebags. But throwing away your trash, rather than putting it in a plastic bag and disposing of it using the garbage cans is a violation of the most basic rules of behavior each and every one of the beach partyers was taught in kindergarten. It’s amazing to think of all these folks who bothered to shower, shave and put on some fragrant skin lotion before going to the party, then ate and drank and littered around like total pigs and couldn’t even see the irony of what they were doing.

Some folks might make an argument along the multicultural lines; this is, after all, the Middle East. But I would think that not littering, and using a garbage can, is such a basic norm. I mean, if those folks were presented with an array of the stuff they threw around, they’d be disgusted. I know, because I spent half of my morning walk picking after them. Bottles and bottles of corporate soft drinks. Half eaten nasty looking sausages. Packets of cigarrettes (do smokers realize how vile these things look and smell? surely they don’t, otherwise why would they do it?). And pools of vomit everywhere. Overdrinking and vomiting has to be one of the least classy forms of human self-expression. Nevertheless, folks overdrink and vomit. Everyone would agree that the aftermath of the bonfire craziness is hideous and gross. Nevertheless, it is us, humans, Tel Aviv residents, who created it. It is our waste that we now deem gross. Am I the only person who’s reflecting on that this morning?

I expect that, if folks gave any thought at all to what they were doing, they thought that the city somehow “owes” them something, and that the garbage workers will zealously pick after them in the morning, whistling a cheerful tune. Well, newsflash, littering filthy people: I talked to the garbage people this morning, and they were not amused by all the crap you left around. Nor were they paid extra this morning for clearing your hideous mess. How nice that we can dehumanize folks working to keep our city clean and just assume that, like androids, they will shovel away, without feeling, all the disgusting crap we leave behind. Yes, the city employs people to clean it. It’s great. It does not absolve any of us from the personal responsibilities of cleaning up after ourselves, same as we do in our homes.

The amazing thing was that the usual morning crowd – the folks walking and jogging on the beach – just went on as normal. Our city is defiled, our sea is filthy, but let that not stop our smug yuppie selves from working on our physique this morning. Does no one understand that, on a filthy planet, a neat trim body is completely meaningless?

Because, and here’s where this is somehow related to food, everything is connected, folks. Not in the New Agey, cosmic sense of the word. In the most daily and obvious way. The gross plastic plates and bags you leave behind find their way to the shore, where they are eaten by fish, who get sick, and then you eat them, and get sick too. They are eaten by birds who fly above the shore. They emit a smell of decay which influences the animal population on the beach, as well as the air we breathe. You are directly influenced by everything you did last night to rape Mother Earth, and the small strip of Her flesh which we call our city’s beach. Funny, tonight the city is planning to hold a giant fireworks event on the beach. We’ll all be sitting there, soaking in yesterday’s filth, and enjoying the lights on the giant skies, which will numb our brains and hearts and help us forget our disregard for the small piece of Earth we live on. Dammit, shame on us. Shame on us.

What should you do then?

1) If you walk on the Tel Aviv beach this morning, or anywhere, actually, any morning – for heaven’s sake, pick up a plastic bag (the littering people left plenty of those lying around) and clean some. You don’t have to leave the place sparkling clean. But help a bit. If everyone did that this morning, the beach would be clean in no time.

2) Write a letter to your city, or mine, about the salaries for garbage disposal folks. Their important services are not appreciated as much as they should be, and they don’t get extra bonuses for days when the city is filthy. This is no excuse for the citizens’ behavior, of course, but it’s annoying and should be rectified.

3) If you see folks littering around, don’t be afraid that someone will think you a sanctimonious fart if you say something. Speak up. It’s your city they’re raping and degrading. You have a right and an obligation to say something.

4) Organize some friends and go clean a trail, or a section of your city. You don’t have to be a bleeding heart left-wing yuppie to do this. You just need to have a bit of care about where you live.

Mostly, though, you should think. You should let those neurons work and give the minimum amount of thought to where your stuff ends up and what happens to it. Of course, if we all did this, we’d have the infrastructure for recycling, and many well-paid city workers to help us do it efficiently. But even if not, in the very least, our beach would not be a huge junkyard, and we wouldn’t put the beautiful words of Nathan Alterman, the “white city” poet, to shame.

Carrot Season

Apparently, it’s carrot season at Chubeza. We get lots and lots of wonderful, intense orange carrots every week. They come with the leaves (and we already know what to do with those). I think all this carrot consumption may have actually affected my eyesight; my optometrist reports that my prescription has gone down. Whether it’s due to the carrot or not, I have no idea; but the fact is that carrots pack an enormous amount of vitamin A, in the form of beta-carotene, which is said to improve night vision. Carrots also contain a variety of anti-cancer agents, and are also useful for preventing and treating lung inflammation.

In Chinese medicine, carrots are associated with the earth element, and beneficial for the spleen – which means, in Western anatomy, that they assist digestion as well as muscular issues.

And what better way to cook lots of carrots than a day when one’s loved one falls sick? Chad’s immune system, alas, leaves much to be desired, and he really feels awful today. His throat hurts, his sinuses hurt, his nose is leaking – and he feels drowsy and says extremely funny things. I don’t think he means to say them. They come out funny because of the fever.

Warming food is good for situations such as this, and the carrot pairs well with ginger to create an old favorite – carrot ginger soup. This version doesn’t have any cream, which, in Chinese medicine, increases dampness in the body (and we have plenty of that here, thank you very much). It does, however, have browned onions and garlic, and some fun Middle Eastern spices. Naturally, it can be made with the addition of potatoes, yams, or squash, if you so desire; our decision to be carrot purists today stems from the dry fact that we already had potatoes today, and that yams were not in this week’s box. I hope you enjoy the soup, and post your own versions of this favorite, if you like.

Middle Eastern Carrot Ginger Soup

10 nice organic carrots
a 3” or 4” chunk of ginger
1 very large onion
half a garlic bulb
1 tsp of the following: curcum, cumin, nutmeg, cinnamon (yes, trust me on this).
2 quarts of water or vegetable broth (you could make the broth out of the carrot leaves, thus using the entire vegetable and not letting nice leaves go to waste).

We start the way my grandmother started many of her culinary marvels: we peel and slice each garlic clove (this can help with the peeling, and believe me, it really works), we slice the onion into rings, we splash the bottom of a large pot with good olive oil, and we fry the onions and garlic. No “sauteeing” here. The stuff needs to be brown and fragrant. When it is, and there’s a lovely smell in the kitchen, we pour some broth or water into the pan and start deglazing. This may seem silly or unnecessary, but it improves the taste of the soup to no end. Scrape the brown stuff in the bottom of the pot, using a wooden spoon. It’ll be very good with the broth.

When you’re done scraping, add the rest of the liquid, and the carrots, and the ginger, and the spices, and let cook for about 30 minutes. Then, we do the following nifty thing: using a straining spoon, we go fishing. That’s right. We fish out all the carrots and ginger, and stick them in the blender, with a bit of the broth. We puree the carrots and ginger, and return them to the pot, mixing the puree with the broth. Now, we just sprinkle a bit of parsley on top, and we’re done. I hope Chad enjoys it and feels well!

University Food Court: A Microcosm of the Restaurant Industry?

Most of our days are spent at the Tel Aviv University campus. Which means we eat there. Often, we bring our own lunches – after having organic vegetables at home, nothing else tastes quite the same – but sometimes we don’t, and we’re presented with quite a dazzling array of choices.

Campus food has developed quite a bit since when I was a student. I remember the law school cafeteria had cheese, egg and tuna sandwiches; the central restaurant had cheap homelike food (meat, various carb options, and some cooked vegetables). In my later days there, there were coffee carts everywhere in addition to the restaurants, and one of the restaurants, in the education department building, served antipasti and couscous. In Berkeley, we were surrounded by a lot of inexpensive restaurants, some of which were very healthy and very tasty.

Tel Aviv University offers quite a lot of different food stalls. The central food court is a microcosm of the food industry, and, accordingly, it ; McDonalds have a restaurant there which, regrettably, has become quite a favorite with the students. It’s quick, and it offers something it calls “California salad” which is basically lifeless iceberg lettuce with some chicken on top. Next door to McDonalds is a local pseudo-Thai chain called Lemon Grass. Calling it Thai is almost a capital offense. It actually offers hideous sushi and other pan-Asian, fake, industrialized things.

Some chains are not that evil. The old Tel Aviv cafe, Alexander, started a new venture called Green Leaves, a salad bar on campus. Each person chooses which vegetables, whole grains, antipasti, cheeses and other fun ingredients go in the salad. Obviously, this option isn’t perfect, either; the vegetables are pre-cut, and the plastic containers can’t be recycled anywhere. But it’s a viable option.

The cafeteria also offers the usual fare of fish, carbs and cooked vegetables, as well as fresh pasta. The students’ metabolism never ceases to amaze me; having pasta with cream sauce day after day is something I can no longer deal with.

Coffee culture in Israel is pretty big, and each of the cafeterias will serve you a very decent cup of coffee, or a nice selection of herbal teas. Two places offer blended/squeezed juices, also a good breakfast option.

Finally, there is the price. A meal in the cafeteria costs an average of 20 to 30 NIS – between 5 and 7 dollars (equivalent to UC Berkeley prices, but with the salaries here so much lower, certainly something to consider). While we’re happy to visit the salad man once in a while, this is certainly not something that a student household can deal with on a daily basis. Nevertheless, I don’t see students with brown sandwich bags or containers from home; In a culture with such culinary savvy, it’s surprising that students don’t take time to relax from their books and cook for themselves.