Starting
Point Gods blessing is our pleasure
By JACK JEZREEL
The matter of food is endlessly
interesting to me. I spend most of my waking time growing food or reading about
growing food or thinking about growing food. A good chunk of time is then spent
in anticipation of and in the act of eating. As much as I like to grow food, I
love to eat food.
Food and its distribution are a measure, on one hand, by which to
describe and discern justice and injustice. Food is also an occasion for
repeatable variations of celebration and delight. Eating is just great! There
is a saying: Eat to live. Dont live to eat. The saying is
surely trying to correct the excesses of our culture; however, the devaluation
of foods authentic pleasure is the most cynical of suggestions.
The profound importance of food stands at the heart of our
religious tradition. The connections between shared food and community and
justice and redemption are rich. Eucharists many layers of meaning are a
testimony to the spiritual significance of food. Food shared represents
generosity, community, justice and mutuality. Food and the earth from which it
comes are gifts from God. We recognize almost immediately the practical and
spiritual significance of food. But at the heart of this significance, often
unrecognized, is pleasure. And spirituality depends on the touchstone of
deepest pleasure to define what is valuable and what is not.
As a nation, our spirituality is a bit lean. With food so readily
abundant and varied, one would think that we Americans would have access to
satisfactions and spiritual insights in spades. But not so. I would propose
that it is exactly our distance from the pleasures of food that is, in part,
responsible.
The pleasure of food, like many pleasures, depends on its absence
to define the occasion of its presence a pleasure. Food is just about the
greatest experience when were really hungry. Daniel Berrigan quips,
Our spiritual crisis is three square meals, which speaks to the
problem of being oversatiated. To be constantly full of food is to know neither
deprivation nor satisfaction -- only anesthesia. Part of the problem of not
fasting, of not getting really hungry, is that the real and simple pleasure of
food is minimized. Food becomes just part of the schedule, is taken for
granted, becomes disassociated from pleasure.
On a related note, feasting and celebration in which someone goes
to special expense to provide rich food is enjoyable and meaningful only if
those occasions are interruptions of a diet in which rich food is an exception.
Part of the crisis of the American diet is that it is too full of daily
feasting on foods that ought to be consumed only on occasion: meats, sugars and
alcohol.
Over the last 100 years, our relationship to food has changed
dramatically, a change that has no historical precedent on a societal scale.
This change has meant the disassociation of the household -- of everyday life
-- from the growing or raising of food. Where our great-grandparents probably
raised a great deal of their own food (80 percent of the U.S. population lived
on farms in 1870), few of us today know even how to plant a tomato. Our
relationship to food is short-term: We buy it one day, eat it the next, without
any understanding of the complex and potentially wonderful process that brought
it to harvest.
A hopeful development has been the swelling interest in gardening
over the last decade. Growing ones own food is frequently described not
only in terms of hobby but of spirituality. Growing ones own food is fun,
interesting, puzzling, challenging, empowering and skill building. It is
spiritually satisfying to do work that is obviously useful. It is spiritually
and physically satisfying to use ones body in a productive way.
Growing ones own food can also be delicious. One of the
diminishments of pleasure afforded by supermarket cuisine is the absence of
freshness and, consequently, flavor. Last winter, we harvested carrots that
were exceptionally flavorful and sweet. The fall frosts had changed some of the
protein in the carrots to sugar. Never had I eaten such carrots!
I suspect, too, that the disassociation from growing our own food
has meant the diminishment of the pleasure of hospitality. Inviting friends to
the table used to be an invitation to the gift of a meal that represented a
season of work. Meal discussions certainly included the expertise of the cook,
but also of the gardener and the techniques used to grow and preserve the
gardens bounty. Somehow the intimacy between us and our food plays into
the intimacy of sharing it. I love sharing food that I have grown. I love
receiving food that others have grown.
To be related to food as it is being grown means we are in some
kind of knowledge-building with creation. That should mean that we become
students of soil health, plant health, human health. It is satisfying to begin
to understand ourselves in the context of what keeps us alive. To grow a tomato
plant is to begin to understand soil fertility, insects both harmful and
beneficial, seasons, weather, biology and nutrition. It is to be introduced to
the craftsmanship of good tools, the study of minerals, and the relationship
between death (compost) and life (a healthy garden). It is interesting, complex
and delightful.
This evening, Maggie and I and our daughters will share food we
have all worked on. Some of us will have planted it, some will have helped to
weed it (despite protests), some will have cooked it. It is simple food but it
is food we have known, have worked at, have enjoyed looking at as it has grown,
and now share. Gods blessing is our pleasure.
Jack Jezreel is currently the director of the JustFaith, a
justice education project sponsored by Catholic Charities USA. His e-mail
address is justfaith@email.msn.com
National Catholic Reporter, May 18,
2001
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