Week 47: Don’t Refuel, Take the Time to Recharge

By July 20, 2014Newsletter

Volume 7, Week 47, July 13–19, 2014

We have different motivations for what we do at different stages of our lives. We might work to buy ice cream when we’re little, a car when we’re in our teens, an education, a house…The greatest motivation for me right now towards organizing and continually improving Abundant Harvest is the vision of all of you gathered around dinner tables from San Diego to Redding, trying new flavors and tastes—pass me some more rutabaga please—and finding delight in old favorites paired in new ways.

That same vision is also the motivation of our chefs for creating six brand new recipes each week around what us farmers are harvesting and those become part of the ever expanding library of AHO recipes. Rachel Oberg makes it all fun.

But Uncle Vern, I only see Carol’s recipe here at the bottom! Chill baby; just click the recipe tab on our website to the kitchen blog. Wham bam, you’re welcome ma’am. Type in your email to the subscribe box and those recipes will be delivered hot and fresh to your inbox. Or, before the end of summer, it’ll be a big ol’ button on your AHO app; oh yeah, inspiration at a touch. Recipes were whatcha said you wanted last summer, and recipes are whatcha got; available, and searchable in so many categories.

I personally hate unsolicited email so we’re respectful of your inbox as well. That’s why we offer a menu of communication options from Abundant Harvest so you can choose what you want (including an e-version of this Fresh Facts newsletter.)

Sure is easy to get off track isn’t it? Back to the motivation of families around dinner tables.

I think we’ve gotten a bit off track with our concept of food and eating in America. I think we’ve come to see food as the necessary function of refueling and so many calories and nutrients. Refueling is something we do with an Indy car so it can get back out there and make some more laps. In fact, it happens while the tires are being changed; speed, efficiency with the only enjoyment being how quick can I get this done, or what else can I be doing while I’m refueling? Return a text, post to Facebook, read an assignment? Other people around would be a distraction…

Well, we know that if we can control the VERNacular, we can control the outcome, so what we need to do, is quit thinking about food as refueling, and start thinking about and calling it “recharging.” My pick up wouldn’t start yesterday—must have left something on—so I put it on the charger for a few hours.   Recharging takes time. You can’t be in a hurry if you want a complete charge.

And we need to think of food as a collection of pleasurable tastes and textures to be sampled and enjoyed and experienced and discussed along with the day with family and friends. We’re recharged as much by the discussion as the food, but the food—interesting, fresh, healthy food—is the magnetic catalyst. Did I mention recharging takes time? But as refueling morphs into recharging, dinner moves from a necessary task to the day’s highlight. “Who’s at the front of the pack?” dims in comparison to the much more important, “Who’s around the table.”

And that’s our motivation here; providing the magnetic catalyst for pleasurable recharging.

Author AHO Kitchen Team

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