When I was in my sophomore year of college I spent a semester on a experiential learning term in LA — taking classes, interning, and living with a family from a different cultural background. It’s where I met most of my favorite people. For our urban religious movements class, I chose to do my research project on Judaism mostly because of this book: Traditions in a Rootless World: Women Turn to Orthodox Judaism.
In her book, Lynn Davidman explores the resurgence of Orthodox Judaism among modern American women through the experiences of two distinctly different groups of single Jewish American women as they return to their secular roots at a contemporary Orthodox synagogue (Lincoln Square) in New York City and a Lubovitch Hasidic community (Bais Chana) in St. Paul, Minnesota. The book is comparative throughout and seeks to communicate to a lay audience why traditional religious forms are attractive to contemporary women who have come of age since feminism.
You could, and I will, say that the slow food movement is a parallel battle/journey. From the compost of customs a new plant will rise. Again and again, from structure to unstructured, unstructured into new form. Each phoenix, with it’s own virtues, meets it’s end and is reborn. The post-feminism orthodoxy is new and unable to exist outside of it’s own context; the slow food movement is similarly marked and born from history.
With each ancient practice relearned, we inevitably encounter. The intersection of time and movement is a strange place.
If not for the health benefits, the environment, the farmers, or the pure ecstasy of taste… make things to encounter. You will be better for it.
There is magic in welcoming outsiders and integrating ourselves into the community of The Other, no? Perhaps this is the heart of my attraction to culturing foods. And so, with each opportunity, we welcome microorganisms and are thus transformed by/through our collaboration. Food becomes easier to digest and convert to energy, we become stronger and more resilient — our palates are rewarded by the wonder of tang and earth. We are better for being open.
Looking for water, we sink out roots deeper. We remember that feelings of rootlessness are a vehicle and not a place.
I think it was back in September when we made out first batch and we have never looked back. Store bought butter tastes like nothing and earth balance, while deliciously nutty, just does not compare – where even are all of those ingredients sourced from? when were they harvested? how much energy has gone into producing it? Anyways…
So here’s the drill:
1. Get yourself the best quality cream you can. We usually get 2 bottles/cartons of these little dudes.
