I'm not sure I should be writing anything. Just had an argument with a very big boulder, unseen, while turning in a Hy-Vee parking lot and lost to its brute force.
Anyway, I just finished Bill Buford's Heat (An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany), at once funny, entertaining, informative, appalling. A former New Yorker fiction editor, Buford couldn't find anyone to write a biography of Mario Batali of "Molto Mario" on the Food Network, so he enslaved himself at Batali's three-star Babbo, a New York Times favorite, to learn about Chefdom, and "enslaved" is the operative word. My problem is that 25 years of judges and attorneys has left me surly and cold toward Giant Egos, and chefs are right up there with the other foul-mouthed, arrogant celebrities, tediously the media foci nowadays. I thought immediately of Gordon Ramsey out of BBC America and his F-word: the obscenity and its variants form about 40% of his splenetic speech as for Batali, but the coy allusion is to "Food," not his snarling, screaming, cursing humiliation of anyone working under him. None of the chefs in the book is any better, though we are meant to admire them for their furious egocentric creativity, their utter dedication to overpriced cooking, their ugly treatment of underlings in the sacred hierarchy of the kitchen. And I can't. When I discover that chicken stock is made of chicken feet, I decide I don't want to eat there, even if I could afford it--and I never could, so the issue is moot. I'm not sure that Buford meant a negative reaction, and clearly the rave reviews he's received means others relish the shriveling contempt chefs have for the rest of us, the secrets behind their successes. (I've already said that Buford is very funny and entertaining, stylish.) But there's my grandparents and what I learned on their farms, and I find the writing of worshipful food critics as excessively silly as ever, even as Buford goes to extravagant pains--pains, the real physical pains of cuts and burns, should be emphasized--to travel from amateur to master chef-master butcher.
Oddly, Buford ends up at a place where I just realized I had always had a sidelines seat. In his final chapter, he has this paragraph: "When I started, I hadn't wanted a restaurant. What I wanted was the know-how of people who ran restaurants. I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the planet works. They have preserved traditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, it's true, those who do have it tend to be professionals--like chefs. But I didn't want this knowledge in order to be a professional: just to be more human."
What he says was true of my maternal grandparents, like all the other farmers I knew growing up, self-sufficient with all the necessary staples around them. Cows for milk (cream, butter) and beef, chickens for meat and eggs, pigs for pork and lard; a huge garden including potatoes, carrots, peas, asparagus, cucumbers, pumpkins, onions, tomatoes, beets; at the Bloomfield farm an apple orchard and black walnut trees. I remember Gramma having honey but don't know whether it was from hives in the orchard or not. I think there were hives but a beekeeper tended them.
Grampa Koftan did his own butchering, storing the excess at the locker plant with its big walk-in freezers, so that the bacon was home-made and, to me, then, excessively fatty with too much "gordo"--pure white essence of fat--that Batali and other chefs seem to salivate over. He smoked/cured his own hams or had someone else do it and made his own sausage. (I was a bit grossed out by the pig intestines used for the casings, still used, as Heat made obvious and Alton Brown has mentioned on "Good Eats.") I think Grampa even pickled pigs' feet, another of Mom's favorites, though we also bought those at our grocery stores (I've rarely seen any in the supermarkets). Gramma rendered pork fat into lard and canned much of the beef, put with the rest of her canning in the fruit cellar dug into the hillside, cool, dark underground shelves at the bottom of a crude staircase for all those Mason jars. (Mom loved Gramma's canned meat. I didn't, finding the taste OK but the texture too, uhm, slimy, the way I feel about avocadoes.) Apples, carrots, potatoes were stored in burlap sacks or bushel baskets, sometimes sand used around them. I think it was cool enough down there for the milk and cream, too. Black walnuts were saved, safe in their shells, another taste Mom had grown up enjoying but too bitter for me.
Everything possible to be canned was canned: beets pickled and straight, carrots, peas, asparagus, pumpkin, small onions, dill and sweet pickles, tomatoes and tomato juice (which had a habit of spoiling easily). Likewise, milk went into the separator on the porch, where it came out as milk, cream, whey. Grandma churned her own butter, very pale, almost white, and saltier, not so sweet as store butter. (Churning our own ice cream was a wholly different matter and much more fun than churning butter, but rare, though just as hard work in those days before REA and electricity on farms.) As I recall, she also made her own cottage cheese, something else Mom liked. The whole idea was to not have to buy store products except when the home supplies ran out, in winter, say, or when the farm couldn't provide, as with flour, sugar, molasses, Karo syrup (for pancakes), nuts, lunch meat, Kraft cheese, oysters (for Christmas), whatever. And to cook with your own natural products, what we today call organic, so that when Buford's chefs start raving about natural eggs and their quality, I am remembering only that I collected such eggs and am not impressed.
As a townie, I found soft store bread superior to Gramma's baked aromatically several times a week, to my present shame, as I also preferred the leaner store bacon, Spam and minced ham to her canned meat, Crisco to her lard. I did like her vegetables and pickled beets better than the kind Freddie's had, and, as I've mentioned, we always had our own garden and did a great deal of canning--and, later, freezing--for the same economic and seasonal, rather than gastronomic, reasons. Besides being occasionally supplied by her parents, Mama also bought and bartered produce from farm wives living around Center, produce I do regret losing to government regulations and modern technology. Besides eggs and chickens, either live or dressed, we got cream that still seems unreal, so thick it had to be spooned out, could not be poured--ever. Whipping that or using it in sauces or on desserts was a pleasure I do blissfully recall. Dad would also have farmers pay him in meat, or he would buy a side of beef, a slab of bacon, for the locker plant freezer, bulk being far cheaper, as Buford learns when he buys a whole pig and butchers it in his New York apartment.
I know the processing was passed along generationally, farmers conservative sorts intent upon doing as their fathers and grandfathers did (no wonder they're too often Republicans), as Buford makes apparent is still occurring in Italy's veneration of its long history, though here our technology has thrown all heritage notions aside, and we now find ourselves trying to recover lost breeds and seeds. I learned from Mom as she learned from Gramma and Gramma undoubtedly learned from Great Gramma, and I presume much of Grampa's knowledge came from his Czech background. Certainly he taught Mom how to plant, harrow, thresh, and drive tractor. Of course, Dad came from farm stock, too, but Gramma Luckert died when he was a boy, and Grampa Luckert was a poor farmer, his sons carrying that burden till they could leave. Dad hired out after the eighth grade to various farmers, ultimately Grampa Koftan.
I learned about birth and death on the farm, naturally, chickens being stupid whether as fluffy little babies or giddy, squawking, pecking hens. Grandma bought big square cardboard boxes full of holes and peeping chicks to put in the henhouse under the heat lamps, to feed and water to adulthood. They weren't amusing little Easter toys, tending to panic and pile up in corners where those underneath would suffocate, so we always got scolded if we alarmed them. We seemed always to be cleaning out dead little bodies. Grandma preferred using a hatchet to kill her chickens, but Mom insisted I learn how to wring their necks off as part of her regimen for making me self-reliant (like sewing on my own buttons, ironing my own shirts, repairing lamps and faucets). I tried the hatchet, but wringing was actually easier, as the headless hens then hopped and flopped around, spraying blood from their necks, in those last muscular spasms, like putting frog legs in the frying pan where they "swim." Picking off the feathers was the hard, nasty part, holding the feet and repeatedly dipping the carcass in a pail of boiling water to loosen the smelly quills. We cut off and threw away the thin, dirty yellow feet and gutted the bodies, gizzards, livers, and hearts to be saved as delicacies. Knowing how chicken houses smell and the amount of dung produced, I was shocked that chefs would use the feet for broth and cook the red crests in Heat.
Dangerous pregnant sows would finally spit out baby pigs like farting, the little weakling runts rescued from the litter and kept in the house by the stove, fed and petted till they caught up with their brothers and sisters or died. Little pigs being spurted out was great fun watching, and I think I saw calves born, though I've seen so many documentaries of animals birthing and still remember the great public fuss over Disney's 1954 The Vanishing Prairie, showing the birth of a bison calf, that I'm not that sure now. I pointedly did not enjoy the hog butchering, which Grampa always did in a corn crib, those big open-slatted storage areas for the dried corn cobs to feed the livestock, including the pigs, and provide Gramma the cob fuel for her kitchen range. (You don't see many corn cribs now, except in movies of the South, where women are raped and men are tortured as watchers/voyeurs peek through the slats.) Hog butchering was a very noisy, an excruciatingly noisy affair, the pigs squealing horribly as they were murdered, their carcasses then hung as Grandpa and his helpers then proceeded to carve the remains into usable, edible portions. It was also very messy and bloody, especially as the hog was gutted, and I never liked much bloodiness, a family joke why I did not become the doctor Mom wanted me to be. I usually chose to stay in the house until the pig stopped shrieking, and I only watched part of the butchering because my cousins did.
I was running this all in my mind's movie as I read the chapters of Buford's butcher apprenticeship and his mentioning that ordinary people studiously ignore how meat is produced, deliberately refuse to think of where it comes from--or they become vegans. I thought that was accurate but somehow funny, at the least quirky, having grown up with my farm education. It reminded me of my sister, who refused to eat veal because she knew it came from chained-up little calves but loved her steaks. And it oddly reminded me of a fellow faculty member when I was teaching at Western Illinois in Macomb. A New Jersey Jew--I mention that only because he made such a point of it--who didn't know how to read a map or drive until we taught him, Jonathan asked me once, very sincere, very worried, if he left eggs in the refrigerator too long, would they hatch. The big difference between the City Mouse and the Country Mouse is that the latter's had a farm education.