There is a new generation of coffee aficionados in Thailand growing and spreading the value of single origin, organic, Arabica coffee. It’s a transformation and business opportunity in the making. Only discriminating coffee lovers need apply.
Unfortunately, this week’s title is due to catching unwanted downtime, along with a tad of unpreparedness. There is no good excuse for not doing something you’ve committed to do. So if you check this blog with any frequency, then I’m honored and thankful. And I also apologize for skipping a week, due to time off.
P.S. I’ve started wearing a tie while writing posts, invested in a new hairstyle, and had 30+ years of wrinkles removed from my forehead.
It greeted me New Year’s day, 2018, by nagging me non-stop.
At the garment factory I frequent, a couple of Indian boys visit periodically at the request of their employer (our customer) to perform random quality inspections. With them, they bring their own eating utensils, including plates. They are strict vegetarians and won’t eat off of dishes that have ever served dead animal, even if the remnants have been thoroughly washed off. They also lightly sweep in front of them as they walk so as not to kill any insects. It’s part of their religious culture and belief. Continue reading
I first ran across the word gestalt in my early 20’s reading an Ayn Rand book. I may have tripped over the term a couple of times since, not sure. The last time of note though was from the surgeon who performed my delicate ‘foot in mouth’ transplant (actually leg in mouth).
Pain can be a welcome feeling. It tells us when, and where, corrective action needs to happen. During the time I submitted to a couple of surgical operations, each involving trach holes and feeding tubes, it was important that I was able to describe the pain. The surgeon told me that I was unique among his patients in that I distinguish pain with gestalt. When I asked him what he meant, he said, that unlike most patients, I could explain in detail, the pain composition of an area of discomfort. Maybe that was his way of telling me I was making a mountain out of molehills. Continue reading
In more ways than one.
As a generalization, the Thai people are more outwardly sweet than most cultures. It’s evident in the way they greet others, including their own, by folding their hands while slightly bowing their heads. They are typically smiling, pleasant, and respectful. Compared to other societies, the sweetness of the Thai people stands out. The Land of Smiles, while it may be an outward appearance, is one of the many charms of Thailand.
One of the other attractions is the distinctiveness of their food. But, and it’s a big but, over the past couple of generations, Thai’s have embraced the use of sugar in most of their meals. Almost every prepared dish has sugar as an added ingredient. Even sautéed vegetables are sugared. Most savory dishes have added sugar. It’s a phenomenon.
When I see young school-age Thai folk, it’s evident that a large chunk does not appear in ideal physical condition. A bulk of them look out of shape, with more extra weight in the wrong places than young people should have, especially youthful Asians. If I didn’t know better, I’d predict that Thailand is headed for a health crisis in the next few generations.
Out of interest, I took several Thai cooking courses at different Bangkok schools. In each, the students prepare and eat their individual dishes. In each, I declared that I wanted to cook without sugar. I was the oddball out in every workshop. In one class, six students were grouped together to prepare a dish, but I was castigated on my own due to my sugarless request. The chef in that school tasted the sugar-free chili paste, peanut sauce, and Tom Yam soup I had prepared and liked them all. Of course, she could have been fibbing to be polite. But then again she admitted she had eliminated sugar from her diet the prior year to slim down. An instructor in another school disclosed that her sister, a doctor, recommended that she stop cooking with sugar because it was unhealthy. (Hmm,…yet she continues to instruct cooking with sugar).
When I ask Thai chefs/cooks why they add sugar to most dishes, the answer almost uniformly is “it makes the food tastes better.” Really? Adding sweetness to already flavorful food so it tastes even better? Couldn’t that be considered a form of crafty trickery?
As a fan of Thai food, it’s more than a little disconcerting to know that sugar is being added to most dishes. To be clear, I’m not referring to desserts and sweet treats, of which, as in most cultures these days, there are plenty. In Thai dishes, sugar is added to main meal dishes, those that typically don’t have, or need, added sugar. Popular dishes such as Pad Thai and green papaya salad, (Som Tum) — both have added sugar. Peanut sauce used for sauteés — added sugar. Stir-fried vegetables — added sugar. Savory soups — added sugar.
The Thai food on the street is damn tasty. But to order a dish with no sugar is a challenge. When I do, the smile is replaced by forehead wrinkles. If sugar is left out, the tendency is to add more msg, Maggie seasoning, and/or honey. It’s become reflexive to add processed flavoring to the food. There are so many natural spices available that adding a tablespoon or two of sugar and msg seems like overkill. And indeed it might be.
Smart people who study cognitive neuroscience know that sugar is a deceptive drug and acts on the brain the same way that cocaine, opioids, and for that matter, any other pleasure substance does. The more we have, the more we want, and the more it takes to satisfy us. Credible researchers have shown that the world’s consumption of sugar has grown almost exponentially over the last few hundred years. Concerning evolution, that means we’ve just started gorging (overdosing?) on sweetness. During that same time, we’ve seen a parallel increase in lifestyle diseases, as well as epigenetic disorders (which we now know are hereditary).
In a savory dish, it can be hard to detect the addition of a teaspoon of white sugar. Sure the dish tastes good. Everyone in the world loves a subtle touch of sweetness. We gobble down good tasting food without a second thought. But if we are to believe an extensive body of recent evidence showing that processed sugar in our diet promotes toxicity and has detrimental long-term health effects, then it may be prudent to pay attention. All foods have natural trace amounts of sugars. So if food can’t stand on its own without the added sweetness, then the results may eventually turn slightly sour.
In the ideal world, we’d see a revolution in Thailand with the elimination of sugar as a key ingredient. But given that won’t happen anytime soon, the Thai’s will stay double sweet.
But don’t fret, you’ll still be able to travel later. It will just be more crowded.
In the year 1500, the world population is estimated to have been less than 500 million. It took 300 years for that figure to double to one billion. In 1960, the world pop was three billion. By the year 2000, 40 years later, it had doubled to six billion. You could call that explosive humping. Today we are at 7.5 billion. The rate of growth has eased a fraction, but still, given current trajectory, simple math puts us around 10 billion by 2050, a short 30 plus years from now.
When I first visited Cancun, Mexico, and Phuket, Thailand decades ago, they were beach outposts, minus the proliferation of high-rise hotels and the antiseptic feeling of an overrun tourist destination. Similar outposts are fast being built to attract newer avid travelers. And they will come. Most major airports around the world are bursting at capacity, thick with worm-hole lines to check-in, security, customs, and immigration, while short of gates for arriving planes. Many flights are delayed for takeoff because of congestion at the destination airport. When I flew out of LAX in April, as we were sitting on the runway approach going nowhere, the pilot announced that we were number 12 in line and it would be another 20 minutes or so before takeoff. As we turned the corner to liftoff, there were another 12 behind us.
There are may places in the world, like the Inca trail between Aguas Calientes and Manchu Picchu, in the Andes of Peru, a typically four-day hike, that was independently treck-able not long ago. Because of its mushroomed popularity, the only way now to hike the old stone path built by the Incas a millennium ago is with a guided group tour. (It is still a spectacular hike)
Not only will we be adding another 30% to the world’s population over the next generation, but consider also that two most populated countries, China and India, together more than 1/3 of the world’s pop, have been experiencing highly dynamic economic growth during the last decade resulting in hundreds of millions rising out of poverty and joining the middle class. Tens of millions in these two countries are now financially wealthy. These millions with new money will eventually be looking for destination feathers to stick in their travel hats.
A couple of generations ago, those who traveled wrote letters, books, or passed their travel exploits by word of mouth. Today we have instant information streaming at our fingertips for virtually every spot on earth, complete with photos and detailed instructions how to get there.
By adding up the following:
- the earth’s ballooning population of homo sapiens resulting from our relatively recent insatiable urge for planting human seeds
- instant access to information about anywhere
- significantly improved infrastructures coupled with more developed trade relations among most countries
- the swelling class boom in China and India and their eventual yearn to spend,
and a solid long-term business may be owning a hostel or hotel in a lazy, soon to be overrun, tourist ghetto.
When I was younger, one of the jokes my then 80-year old grandmother delightedly told me was: A woman was just waking up from an operation in the hospital recovery room, still drowsy from the anesthesia. She lifted her head slightly and looked around the room. There were two men dressed in white standing against the wall talking to each other. After a few minutes, one of them walked over to her bed, lifted the covers, looked her up and down, then returned and continued talking to the other man. A minute or so later, the second guy approached her bed and did the same thing. As he lifted the covers, she said, “hey, what am I here for, an operation or observation?” The guy said, “I don’t know lady, we’re just the painters.”
Call me simple-minded, but the joke still gives me a mild kick. (As an aside, in high school, two of the many jobs I had were 1) as a porter in a hospital, where I swabbed the deck of the main parts of the hospital, including the recovery room, and 2) as a painter. I never had such an observation.)
There are different reasons for being observant. When my brother and I rode bicycles across part of the country, he would observe things that passed me by. Our attentions drifted on different aspects of the trip. Various observations, different perspectives, and neither right or wrong. They just are. No conclusions were drawn.
Not to overdo posts about the country where I’m living, but I’ve observed something that does not require lifting any blankets. Observation: a significant portion of young Chinese children, especially girls, need to wear eye glasses.
Requiring glasses to see well early in life sure seems like a genetic defect. It’s not natural. Some have drawn the conclusion that the unusually high percent of myopia is due to the social environment of studying too much and being indoors. That theory doesn’t float my logic boat.
The author of Deep Nutrition, mentioned in a post a few weeks ago, makes a convincing case that the two most widely used toxic food ingredients — sugar and vegetable oil, are having damaging effects on not only us but also our offsprings.
Most of us have heard that processed sugars are not good, but we still eat sweet stuff in humungous amounts. The Chinese have kicked Western habits into high gear and have started to sweeten everything, to a sickening degree. And, they use massive amounts of vegetable oil as a staple kitchen item. These oils have been used now for decades. Vegetable and seed oils are sold in every mini-market in 3-liter containers. They cook everything in this oil, including sugar.
The production of vegetable and seed oils requires about 20 different processes including the use of high heat and deodorization, which alters the molecular makeup. Consistent consumption of these toxic oils, the author argues, negatively affects our chromosomal makeup. (Oils from olive, coconut, and peanut are extracted without heat.)
I’m not making a connection here. It’s just an observation, with a dash of logic. But then again, I’m just the painter lady.
I’m talking to you foreigner.
Yesterday I was the recipient of the impromptu “hello” three times. First while walking to the park, one in a group of school age boys across the street yelled “hello.” Then inside the park, an old man, a park worker, gave me a “hello” as I passed by. Then again on a backroad, as I was biking to the factory where I work, a young man belted out “hello.” Yes, the urge seems to strike all ages, except that it’s exclusively the male gender who displays the extroverted verbal gesture. Depending on the distance, I either wave, smile, nod, or return them with a hi or howdy, or sometimes a combo.
The yen here to shout out hello is usually done by someone who’s english vocabulary does not extend beyond that word. Perhaps the compulsive expression just feels good — connecting with a foreigner in their tongue. The locals here do not use that greeting among themselves.
I can’t help but wonder if I lived in a small town and an oddball Chinese person walked by if I’d impulsively yell out ni hao even if I knew no more of their language. Or if I passed a Mexican would I blurt out hola, or marhabaan to an Arabic looking dude. Anyway, the Chinese have got to presume I’m english speaking. I could be French. They are not saluting me with a “salut.” Then again, we all look alike and english is the universal language.
Truthfully, I’m glad for the daily salutation from an always unknown and varied source. It’s certainly better than many alternatives, like a version of catcalling. I take the extemporaneous acknowledgment as a form of welcoming a foreigner into alien turf. I’m chalking it as a net positive for humanity.
Conclusion: If you’ve read this far, consider giving the next foreigner you see in your town a big hello in their language. Hello! There’s really no downside.
Spend any time in Asia and you become accustomed to the mask as part of the (dress) culture. In my younger years, we only saw them worn only in hospitals, by doctors and nurses, to protect those they were working on from germs they might be carrying.
Riding motorcycle trips throughout the Southwest USA, I frequently wore a bandana which hung from my upper nose and covered my face. It was a mask for sun protection and doubled as a wet cloth when I need it. In the Middle East, some tribes of Arab women wear masks for religious reasons.
Now though, it’s become a trend to wear them as prevention from sucking in undesirable particles. Airborne epidemics, pollen, and pollution have spread their popularity.
In China, where I am today, there is a pollution alert. It’s a breezy, hazy, sunny day. Perhaps because cigarette smoking is so common, (in all eating establishments including the kitchens and elevators, precious few places are smoke-free), a surprisingly small percent of people wear masks. But in major cities like Shanghai and Beijing, much larger portions of the population sport the surgical mask look. Thing is, for pollution, unless the mask is airtight with a quality filter, the thin fabric typically worn doesn’t filter the dangerous, smaller particles.
In Japan, an even higher percent wear masks, not for pollution, but rather to prevent sickness, either from a virus or allergic pollen. Many in that culture are more comfortable wearing masks in public as a habit, no worries about facial appearance (no makeup needed), less chance interaction with a stranger, and in the process, might even prevent something contageous. A good portion of the younger generation are content with ear plugs and eyes glued to a smart phone and face conveniently covered by a mask.
Sure there are times when it’s prudent to make sure we don’t accidentally breath or swallow something nasty. It’s surely nice to see food prep folks wearing them so as to prevent the otherwise inevitable and unintentional shared spittle that would end up as part of what we consume.
On the other hand, it seems that prolific use of this mouth and nose shield is a little neurotic that it has become a common wardrobe accessory.
As a (human) race, the face is the principle method of non-verbal communication. It’s kind of ashame that we are slowly covering up that connection.
It comes in many forms, psychological, physical, emotional. We all know what it is to resist. There are times to resist and times to go with the flow. It’s pretty much futile to resist a forceful water current when you are head deep in a raging river. On the other hand, resistance is helpful when we are up against regretful temptations.
But one area where we always want to invite resistance, is exercise.
Most of us don’t have jobs that involve tons of resistance activity, like shoveling cement into wheelbarrows, or being a mover, sanitary “engineer,” or package delivery person. We lead relatively physically resistance-free lives. Yea, it’s great to walk, jog, run, do yoga, meditate, and stand on your head. All of those activities, done with purpose, can be considered forms of localized resistance. But as we age, our anatomy responds well to resistance using a kind of brute force, for an added dimension of strength.
Loosely defined, resistance is a forced skeletal musculature contraction. This isn’t bodybuilding, although it is. Resistance training, the pushing and pulling to reach a point of slight discomfort, tones muscles, making us more agile and responsive. By exerting muscle contraction, resistance exercise, done right, causes microscopic damage, which the body quickly repairs, making the muscles stronger. After we reach our physical peaks in our 20’s, the muscle growth process slowly reverses. Resistance minimizes muscle loss. A resistance exercise habit also has a side benefit of increasing resting metabolism.
Where I live the gyms don’t open until 9 a.m., besides I’m gymed out. Fortunately, there are plenty of parks with bars for body-weight resistance exercise. But the routine was getting stale, boredom had been seeping in. By good fortune, nephew Triple S, a young, but nevertheless master resister, a trainer of trainers, visited and introduced me to resistance bands, which fortified and expanded my limited routine.
The challenge to resistance exercise routines is actually resisting the resistance — battling the sound logic of the little voice which inevitably finds its way into our thoughts convincing us why today (any day) is a justified break from the discomfort of resistance. It’s not easy to thwart awesome rationalism as to why we’d be better off not being uncomfortable.
If you don’t believe that a resistance workout habit is important, then maybe it isn’t. So I’ll end these grainy thoughts by saying, ‘smartly done resistance hath hurt no man.’