I’ve started reading from its beginning the blog of a young father and artist, who makes his living being one, who is also a big foodie. I’ve known two other fine artists well who also lived to cook, and who were wonderful gardeners. I think it’s the same engagement with materiality rather, I submit, than sensuality. Hmm. Marxist materialism?
I was inspired to read this guy’s blog through Punk Domestics, which concept I’m much interested in. The PD blog is basically about DIY preserving — meat, jam, canning. I was hoping it would have more home-made household cleansers and tips. I am interested to know how it differs from the Gen X peak oil survivalist bunkerites and the competitive tiger moms intent on banning all germs, toxins, and vaccinations from the lives of their autistic children before they give up the SUV. One clue is the punks are urban and arguably exogamous.
Artisanal Brooklyn is strongly implied, with rooftop gardening and urban farming , food coops like Rainbow Grocery run by the grey spikes rather than the grey ponytails, ghetto green guerrillas and communitarian gardens implicated. As opposed to bunkers far away from the scary black people.
I am much concerned about humane meat and am pretty much not reassured by Jamie Oliver’s snuff films, the allegation that that famous empath, Zuckerberg, kills all his own meat and became a man eating chicken gizzards. Now it is alleged he wants to learn to hunt.
I am not reassured by urban farmers growing turkeys and pigs in their own tiny rowhouse back yards. I am often horrified in the punk/survivalist blogs at the ignorant inhumanity with which domestic animals are treated, exposed to every disease and predator by people who don’t have the money for proper feed, fences, pasture, waste management, and veterinarians. And brag about it. I actually called the humane society in a rural Montana county to sic them on people shamelessly abusing goats. I’m trying to figure out how to do it in France.
I am curious about the punk canning mentality.
This young man now makes his own salami and Edam or Gouda cheese, in the tradition of the hippie generation of chefs like Paul Bertolli, who Italified Chez Panisse, and the Gen X granny chefs like Mario Batali, Manhattan’s hot chef, whose father retired after 30 years at Boeing to make salami. Punk Domestics had a year-long Charcutepalooza based on Ruhlman’s new meat-curing Bible. These are not your hippie grandpa’s peace-to-all-beings vegetarians. I would suspect their ethics less if they were nicer to their ghetto rowhouse animals, and if they ate more tripe.
I am reassured that Ruhlman et al., if not the punk domestics, have engaged with, and give recipes for, the Marxist materiality of pig’s blood, heads, and ears. It’s not just about the killing, Zuckerberg, or the Ozzy Osbourne machismo of biting the head off something besides a Whopper. It’s about the dead and respecting every part. It’s about authenticity.
The earliest parts of the young man’s food blog are interestingly concerned with the transformation of leftovers into something else, vegan onion soup into calzones, for example. There was a brief post on the composition and color of the plating of the leftover risotto balls he’d made into arancini. This suggests more an upcycling, hoarding, thrifting, transsubstantiation, magpie, collageur mentality than an actually discriminating palate.
We’ll see. The question is, how much salami do you need in the apocalypse, and whether or not this DIY everything is a full employment mandate scam, as I suspect attachment parenting/breastfeeding the ambulatory is for SAHMs.