Monday, July 9, 2012

Numb? Exhausted? Seek out more, not less stimulation—here's why


You know that challenge that says "Do one thing that scares you every day?" Let's tweak that to "Do one thing that vexes you every so often, just to build up your tolerance." For textbook introverts like me, that one thing is mingling in a rowdy crowd.

Caught in a crowd, an introvert's main defense is the tune-out. Out come the earphones, smartphones, and Kindle. Come to think of it, introverts, teens, and exhausted-at-day's-end people all resort to the tune-out. But what if you went the other way and tuned in instead?

Better yet, what if you turned the tune-in into a quest for full-on stimulation? This is blasphemy to the overstimulated, I know. But now the hunted becomes the hunter. Rather than retreat from the noise, garish lights, and assaults on the olfactory and tactile senses, you could seek them out. Rather than cloister yourself in a darkened bedroom with your aromatherapy candle, you could plunge into the middle of the hubbub. 

Crowds are not hard to come by. Public places are crawling with crowds. Amusement parks, mosh pits, and Black Friday midnight sales come to mind, as do mad-dash bridal gown grabfests and any peewee sport that brings out the parentzilla in otherwise sane big people. And of course there's always public transportation during commute hour (shudder).

The next time you find yourself in a situation that normally causes you to tune out, pay close attention. Use your cameraIn the hands of an observant person, a camera becomes at once a cloak of invisibility and a fly-on-the-wall device. You are there, not your annoyed, self-conscious self, but a detached version of you, your senses like a sponge, your stubborn preferences suspended.

Why do this? For the experience. More precisely, to record and reframe it later, and to be transported while still immersed in it. With a camera you have both a purpose for allowing the intrusion, as well as a buffer from the brunt of it.

Let's say you try this at a county fair. You are not just strolling from kiosk to kiosk, trying to decide between the Thai barbecued chicken on a skewer or the all-American corndog for dinner. This is not just you glancing up at a ferris wheel against the backdrop of ominous clouds. You are attempting to capture what it sounds like to hear the screams from the Midway rides, what this feels like to have the stickiness of cheap cake on the roof of your mouth, what it is to have envy creep into your heart when you spy the painfully exquisite detailwork of a quilt on exhibit and the fragile curve and faint color of a floral display. You are capturing the breadth and depth of this moment, in this spot, for someone you may never meet, who will come across your snapshot on the Web unexpectedly and unearth a buried childhood memory and a yearning to recapture the experience for his or herself. 

Or it might arouse a renewed aversion to all the aforementioned. Ah well. Let this blogger do all the work, then. Sit back and immerse.

Behold: the County Fair—the cool, the colorful and the creepy through my camera, amateur that I am.

















Where will you tune in next?

Saturday, June 30, 2012

Au revoir, foie gras—a nightmare ends in California

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Would you forcefeed your pet to make his liver swell up so you can feast on it with fava beans and a nice Chianti? No? But are you OK that it's done to ducks and geese to make foie gras? We had pet ducks growing up, and I recoil at the thought. In fact, some years ago I had to fight the gag reflex just to taste foie gras in the interest of research.


It was unremarkable. It had the consistency of deviled ham. And I couldn't get the image of a tortured duck out of my head. How can people think it's delicious?


Who the hell invented foie gras? (Hint: I've linked to one possible answer at the bottom of the post.) Who, one day, said, "I know, I'll take this hapless duck and..." Well, I'll let someone else paint the picture for you.


"...to produce foie gras, factory farm workers shove long pipes down the throats of ducks and geese multiple times each day to force-feed the animals unnaturally large quantities of corn and fat. The process causes the birds' livers to become diseased with hepatic lipidosis and swell up to 10 times their normal size. The birds are then slaughtered, and the diseased, engorged organ is sold as foie gras." ~ ASPCA
The French have a word for the process: gavage, which means to gorge. I don't think it's a coincidence that it's merely one letter away from "savage," although it's pronounced more like "garage." It's downright medieval.


How does a duck feel about this? Do you ever wonder? Or have you been looking away?
"Cramming pipes down ducks' throats is both physically painful and psychologically terrifying for these poor ducks." ~ Farm Sanctuary senior director for strategic initiatives Bruce Friedrich.
Just because they don't have a gag reflex doesn't mean they like it.


Understand, I'm not against eating meat, fish, fowl or eggs. I'm against deliberately harming, distressing or inhumanely confining animals prior to slaughter or laying eggs, with the intent to increase production and profit.


So HURRAY! Foie gras is banned in California starting Sunday, July 1, 2012. Phasing out gavage here was a long process that began in 2004.


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Now let's set aside the foie gras issue itself and look at what usually happens around a point of contention.


Quite often, the knee-jerk reaction to deeply felt convictions such as this is an arrogant attempt to redirect. There are people who behave as though they have the right to tell you what you should feel strongly about. If it's not about something they personally deem the world's biggest problem, they will not hesitate to set you straight. I read a comment on one site that said, "Before you try to save the ducks, go rescue the humans living under the bridge." If you are of this opinion, here's what I have to say: Condoning cruelty isn't going to better the world. At the risk of sounding like Marie Antoinette ("Let them eat cake"), do feed the homeless, just not with foie gras.

Really and truly, dear reader, just because I occasionally isolate one thing that gets my goat and choose to blog about it on this here blog which is mine mine mine doesn't mean I have completely unplugged from the Extremely More Important Problems of the Big, Bad World that people of this ilk will trip all over themselves to point out to me. How much more useful are they being, giving orders to get over it?


It's one thing to express your opinion, which might differ from mine, and quite another to tell me I'm wrong to feel the way I feel about something. That's called overstepping your boundaries. Notice that the inarticulate are more prone to this, as if to compensate. You'll find plenty of examples here.


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All right, here's the answer I promised you. Who invented foie gras? One theory is that the Jews did. Old Testament Jews, that is. The story is that once Pharaoh tasted foie gras made by Jews the non-forcefed way, he demanded it year-round. Trouble is, geese only fatten up in the fall, to make it through the winter. So the Jews had to forcefeed them to keep the Pharaoh rolling in foie gras.


Listen to chef Dan Barber tell the tale here. He also talks about Spanish farmer Eduardo Sousa's natural, humane way to get his beloved geese to pig out of their own accord. Barber calls him the goose whisperer.


Sousa: "I'm just here to give the geese what they want."


Bravo. Paddle away, ducky.


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