Life In A Word

Intangible Cultural Coffee

I like stories to demonstrate the American Dream is alive and well. Ten years ago a New York City husband and wife scraped together their savings (borrowing even more from friends) to open a coffee shop called Maman. The couple put in eighty-hour weeks, passed up vacations, and kept paychecks to a minimum to give their little cafe a fighting chance. A decade later, Maman is doing pretty well, with 34 locations and annual revenues of fifty million dollars.

In Vienna, Austria, just a short walk from the magnificent cathedral of St. Stephen, you’ll find another coffee shop called Conditorei Sluka (or “Sluka” for short). It’s the only location and its revenues are nowhere near $50 mil. But Sluka doesn’t care about making a fortune. They’re focused on delivering the quintessential Viennese Coffee House experience instead, which my wife and I were lucky enough to sample on our recent Danube River cruise.

With all due respect to the American Dream, sitting down to coffee at Maman will never come as close as a whisper to a cup at Sluka, no matter the amount of money invested or the number of locations opened. Consider, Vienna opened its first coffee house in 1685, almost three hundred years before Starbucks landed in Seattle. How can you possibly replicate that kind of history in a modern-day franchise?

What makes the Viennese Coffee House experience incomparable? For starters, the best of the Houses are still in their original locations in the city, which means surrounds of grand eighteenth-century architecture: high sky-lit ceilings, soaring columns and arches, elegant mirrored panels on the walls, and softly lit rooms. The marble-topped tables are furnished with upholstered couches and dark wooden chairs of the period. And the classical music you’ll hear – never too loud to be distracting – is often live from a nearby piano.

You could remove all of this “window dressing”, and coffee in Vienna still might be unmatched. My wife and I went to Sluka on our tour guide’s recommendation, after several hours of sightseeing on foot. We were just looking for a snack and a few moments of rest. On our guide’s suggestion, we sat down at a table way in the back, in a cozy nook of a room that felt miles from the streets outside.

A smartly-dressed waiter took our coffee order from the several pages of the menu, then guided us to the nearby pastry case so we could point to our choices; Apfelstrudel, Linzer torte, or dozens of other cakes and tarts looking as if they’d been made just moments before in the nearby kitchen. A short while later our order arrived; the coffee in china cups, the pastries on matching plates, all dolled up with tall glasses of water, logo napkins, and individual silver trays. It was the most elegant presentation of coffee we’d ever been served.

The kitchen at Sluka, steps from our table

At our waiter’s insistence, we relaxed at our table after paying the bill so we could wait out a passing thunderstorm. We watched nearby patrons enjoying their conversations or reading one of the many newspapers the coffee house makes available. We listened to the music. Instead of pulling out our phones we simply breathed in the atmosphere of this most satisfying respite. In a nutshell, this is the Viennese Coffee House experience, as it has been for hundreds of years. Stop in and take a seat. Enjoy exquisite coffee and pastries. Socialize or read. And forget about the world beyond the windows for a little while. It’ll be there whenever you’re ready to go back.

The Viennese Coffee House experience is so distinctive it earns a place – per the United Nations – on a listing of Elements of Intangible Cultural Heritage. For other examples, think Swiss watches, French perfumes, or German church organs. We’re talking about physical representations here; those which you might naturally associate with a country or people. America likes its coffee (and food) fast and to-go, while Austria prefers it slow and sit-down. I’m not claiming one approach is necessarily better than the other. I’ll just say instead; I can’t wait to go back to Vienna someday.

Some content sourced from the CNBC Make It article, “Couple spent ‘all of our money’ to open a New York cafe…”, the Conditorei Sluka website, and Wikipedia, “the free encyclopedia”.

Monk Fruit

Let’s talk about apricots. If you read my last post, apricots are the last topic you’d expect in a series about a Viking River Cruise. But fate played a hand when our ship only got a taste of the Danube River (while others were literally underwater), so I suppose we needed to satisfy our appetites on something else instead. Like apricots.

I don’t associate apricots with Austria at all (how about all the “a” words in that sentence there, huh?) Austria is more about snowy Alps, Mozart, and the hills coming alive in The Sound of Music. So it was something of a surprise to find myself on a hot, sunny day, standing in an apricot orchard in Krems, Austria. Almost floating above this little riverside town, you’ll find the fruit trees on the property of a Benedictine monastery known as Göttweig Abbey.

Göttweig is an impressive complex of buildings, and even more impressive for its lengthy history. The Abbey was built in the 1100s, rebuilt larger after devastating fires in the 1500s and 1700s, and survived relatively intact after the Nazi occupation of WWII. Its library contains 150,000 books and papers, and its main structure houses the largest Baroque staircase in Austria. But who cares about all that, I hear you saying. Tell me about the apricots, Dave!

Let it be said; Göttweig brought apricots back to life for me. The Abbey tour starts in its apricot orchard, where we saw the trees up close, on the verge of harvest time. The tour ended with a short class on making apricot dumplings (unquestionably as scrumptious as they sound: a whole pitted apricot wrapped in puff pastry, topped with vanilla-apricot sauce, served hot). And the gift shop… oh my, the gift shop. Shelf after shelf of everything apricots, from syrups to jams to cookies to candy. Even better, you’ll find a tasting bar for several varieties of Göttweig apricot wine and brandy (also available for purchase, of course).

When the tour took us to a little theater for a short film on Göttweig’s history, one of the monks (at least, I think he was a monk) served us apricot juice in tall glasses as a refreshment. It was the proverbial nectar of the gods… and I time-traveled to my childhood instantly. My mother served apricot juice at breakfast occasionally, and I remember never really caring for its sweet/tart taste. Guess I’ve grown up since then. This juice was so delicious my wife and I are already in hot pursuit for a bottle here in the States. Not something you’ll find in your ordinary grocery store.

[Blogger’s note: Don’t take “Göttweig” for a spin on Google Translate. Our tour guide said they’ve never known the meaning of the word. Google Translate doesn’t either (but its guess is a little ironic).]

Here’s a strange word you should associate with apricots: drupe. It’s another word for stone fruit; as in, fruit where the flesh surrounds the pit. So apricots are drupes, as are cherries, peaches, nectarines, and plums. Even dates join this pit-y party.

Here’s another word you should associate with apricots: orchard. There’s nothing more frustrating with the English language than two words with essentially the same definition. So it is with orchard and grove. Technically there’s a difference. If your apricot trees are planted in neat rows with the intent of commercial production, you have an orchard. If you’re walking through the forest and come across a natural stand of apricot trees, you’re in a grove. But c’mon, if all that is true then why do we say “apple orchard” but “orange grove”? Sigh…

I wouldn’t care if I had an orchard or a grove as long as I had apricot trees. I’m not really a peach or plum fan, but man I love the taste of apricots. As a kid I also loved them dried, because they were so sweet they might as well have been candy. But the adult version of me chooses the fresh fruit instead. And now the juice.

The views from the Abbey are spectacular

Some of you more adventurous (and/or Christian) souls may be interested to know Göttweig Abbey lies on one of the routes of the Camino de Santiago, the soul-searching network of the Way of St. James. A tall glass of apricot juice would be most refreshing along the 1,100-mile pilgrimage to the coast of Spain. Of course, you don’t need to walk that far for the taste of apricots. Just mosey down to your local grocery store, because they’re in season now. Maybe you too will discover newfound appreciation for “monk fruit”.

Some content sourced from Wikipedia, “the free encyclopedia”.

Go(ing) With the Flow

In the camping days of my youth, I’d get a kick out of dropping little sticks into the water and watching them float lazily downstream. I’d imagine them as little boats, navigating uncharted waters on their way to some exotic destination. I’d see how far those sticks could go, sometimes removing obstructions to create clear channels. Perhaps it’s no surprise then, all these years later, I’m drawn to the adventure of Viking River Cruises.

Maybe you’ve seen their commercials. Viking River Cruises advertise by showing you one of their elegant white ships cruising slowly down a pristine river, with dramatic terrain sloping up and away from the shorelines. Viking “longships” are low, flat, and narrow; a wholly refined version of my stick in the stream. Take your pick: the Nile in Egypt, the Rhine in Germany, or the Mississippi in America, to name a few. Viking has you covered when it comes to cruising the world’s rivers.

My wife and I just completed our second Viking cruise (well, “completed” doesn’t really cut it but I’ll get to that in a moment). Our first, in 2019, down the Rhine River from the Netherlands through Germany to Switzerland, was so satisfying we were ready to sign up for another as soon as we were done. Then the world went a little off the rails so we had to wait until the waters calmed again, so to speak. A week ago then, we returned from Viking’s Danube River cruise; Hungary through Austria to Germany.

There are at least two reasons why Viking River Cruises don’t appeal to those who seek a vacation on the water. First, you’ll find little more to do on the ship besides eat and sleep. Yes, you’ll find live music in the lounge and an occasional cooking demonstration by the head chef, but for the most part a Viking ship is a floating hotel. Second, the daily excursions off the boat are fast-paced guided looks at whatever is worth seeing, with only a little free time at the end for shopping and such. Best to bring a comfortable pair of walking shoes to keep up.

Those same reasons are why Viking cruises do appeal to us. We’ve been on one of those floating-city ocean cruises before (Carnival – ick), and everything from the buffet to the entertainment felt cheap and mass-produced. A Viking river ship caters to only two hundred passengers, in rooms as nice as most anywhere we’ve stayed on shore. As for the excursions, the tour guides are carefully chosen for their knowledge and personalities, adding so much more to the tour than if you were to go it alone. Yes, you’re only getting a “taste” of each locale, but this means you see a lot in eight days of cruising, leaving you to choose if and where you might come back to for more in-depth looks.

Eight days is plenty of time to be on the river (at least in our book) but Viking offers several options twice as long, including a fifteen-day Grand European Tour covering the Rhine and the Danube. You can also add “land-based” days to either end of a cruise, exploring the cities from where you embark and disembark. Finally, Viking tailors its menus (and I do mean menus, not buffets) to the cuisine of the region you travel through. From our experience, the food is excellent.

Passau, Germany (one of our destinations)

If this sounds like a ringing endorsement for a Viking River Cruise, let me silence that bell for just a moment. Perhaps the only thing Viking can’t control is the water itself. Unbeknownst to most Americans, the Danube River flooded its banks earlier this month, forcing the powers that be (and who exactly are those powers?) to “close” the river. Residents in destinations downriver found themselves wading through four feet of water. River ships couldn’t fit under low-flying bridges, let alone dock at the shores. As a result, our cruise came to a premature halt in Vienna, Austria, with the remaining itinerary carried out with busses and hotels.

I’ll take the next several posts to dive deeper into our “Romantic Danube” Viking cruise. We missed out on the time we expected on the river, but the destinations were no less impressive. Budapest is a heck of an interesting city. Gottweig Abbey (outside the Austrian town of Krems) is keeping apricots relevant. So stick with me the next few weeks and you’ll find out more about what the Danube has to offer. After all, river cruising is a whole lot more adventurous than floating a stick down a stream.

Flying Fur

When we take our aging dog for a drive, we go through a set routine to get him on board. Prop the back passenger door of the truck wide open and position the homemade ramp against the threshold. Get him into a running start so his momentum carries him up the ramp and onto the seat. And don’t forget the water bucket, a couple of large poop bags, and a leash that doubles as a lead line for a horse. With all that in mind I can’t imagine ever getting our St. Bernard onto an airplane.

You’re seeing furry friends on passenger laps more frequently these days (which creates a delightful image with a St. Bernard) so perhaps it’s no surprise to read about a commercial airline designed for “dog-first travel”. BARK Air completed its inaugural flight last week from New York City to Los Angeles, hosting six dogs, six owners, four flight crew, and BARK Air’s CEO. The ticket for each dog + owner cost an I-can’t-afford-it $6,000. One way.

BARK Air’s mantra is “… to deliver a white-paw experience” and my jaw didn’t drop much when I read into the details. Your dog only has to be leashed on takeoff and landing; otherwise he/she is free to romp around the plane and socialize with the other dogs and humans. Your dog receives treats, toys, and calming scents and sounds along the way. And “potty time” is anywhere – anywhere your dog wants it to be on the airplane. The flight crew is trained to be at the ready for clean-up after every “accident”. Would you want that job ?

I can see how BARK Air appeals to the one-percenters. For the money they can’t seem to spend fast enough, they and their dogs fly in style instead of on “people planes” with the rest of us commoners. Their dogs travel off-leash instead of in crates, which BARK Air speaks to repeatedly in its advertising. In fact, BARK Air’s CEO traveled in a dog crate the entire inaugural flight, a nod I suppose, to their “dog-first travel” slogan.

Pretending to be rich/famous, I decided to book our St. Bernard and me on one of BARK Air’s New York-Paris flights next month. I figured, why not take our boy to France, then on to Switzerland, where he could strap on a barrel of brandy, meet up with a bunch of other St. Bernards, and frolic in the Alpine snow?

The booking process was easier than I expected. A few clicks on the website and BARK Air was ready to accept the $6,000 for me and my St. Bernard to fly. Okay, so Paris isn’t one of their options yet (that’ll cost $8,000 when it is) but of the four flights in June, two were sold out and two were about half-full, so clearly dog lovers are going for the concept. And unlike hotels, BARK Air doesn’t have the weight limit my St. Bernard always exceeds.

Still, I just can’t picture it. My St. Bernard wouldn’t be coaxed, let alone be able to navigate that narrow steep ramp up onto the plane. His constant panting would drown out BARK Air’s calming sounds. His drool would be flung onto every other dog and passenger after he slurps from his water bucket. And no amount of BARK Air’s calming scents could cleanse his breath, which my wife and I still back away from after all these years.

We’re heading out on a two-week trip today, leaving our big boy behind for my daughter to take care of. Gonna miss him big-time, which is probably why BARK Air somewhat appeals to me, crazy-expensive as it is. But our St. Bernard’s in good hands while we’re gone, and he’ll do an adorably clumsy doggy dance when we walk back through our door. Yep, I’ll leave BARK Air’s dog-first seats to someone else. Maybe I’ll reconsider when they start flying to Switzerland.

I’ll be back in touch after our vacation.

Some content sourced from the NPR article, “Air travel has gone to the dogs – literally…”, and the BARK Air website.

Berry Expensive

When it comes to fruit, berries top the list of my favorites. I’ve always been a fan of grapes, apples, and pears – probably because I ate a lot of them when I was a kid – but over the years I’ve come to appreciate berries as much for their taste as for their healthy benefits. Now don’t ask me to choose a favorite berry because I’d struggle between strawberries, blueberries, and raspberries. And where-oh-where would I rank pineapples?

That’s no berry blunder I just made there. Pineapples – go figure – are a berry. I meant to start this post from a wholly different angle but I couldn’t get past this juicy tidbit of trivia. As a pineapple plant grows, the individual flowers fuse together to create a cluster of “berries”, which go through an extraordinary evolution to end up as the cohesive pineapple you and I know and love. Grow one in your garden sometime and watch it happen. For the most part, all you have to do is slice off the top of the fruit and plant it.

I could’ve guessed pineapples fall among nature’s sweetest fruits. In fact, on a list of the top ten the pineapple rates second-sweetest of them all (only mangoes contain a higher concentration of fructose). For perspective, grapes, cherries, and strawberries are further down the list and each of those are plenty sweet. We might as well be talking about candy here instead of pineapple.

I do love pineapple, and I’m guessing part of the appeal is the nostalgia of childhood eats. My mother liked to serve pineapple chunks on top of cottage cheese as a side salad. She occasionally broke out a can of Del Monte “Fruit Cocktail”, a concoction of pineapple and other fruit pieces submerged in a sickly-sweet syrup. My mother also baked whole hams with pineapple rings dotting the surface. I won’t claim baked pineapple tastes as good as a fresh slice, but the slightly-burnt taste comes to memory like it was yesterday.

There was a pineapple upside-down cake or two in my childhood but I was never really a fan. Fruit belongs in pies if you ask me (hence my dislike of Easter hot cross buns and Christmas fruitcake). Admittedly, he or she was a clever soul who realized fruit could be nestled into the top of a cake if placed at the bottom of the pan first (followed by the cake batter, followed by a flip of the pan after baking). And who knew: prunes, not pineapples, were the first fruit to grace upside down cakes.

My favorite pineapple story comes from our honeymoon. Through a travel agent we booked several days at an all-inclusive resort in Hawaii. The first morning we ordered fresh pineapple from room service. It was so delicious we ordered more every morning thereafter, enjoyed on our private balcony as we gazed out to the Pacific. But at check-out, my jaw dropped when I saw every one of those (overpriced) breakfasts on my bill. I promptly asked the hotel manager to look into it and he goes, “Oh, that all-inclusive package your travel agent booked was discontinued years ago. You have to pay for the breakfasts now. Might want to take her back an updated brochure”. Whoops.

Speaking of pricey pineapple, a new spin on the tropical fruit will set you back almost $400. Say that again, Dave. Okay, you’ll pay $400 for a pineapple if you really want to. One of Del Monte’s unique “Rubyglow” pineapples costs that much (and yes, I did say one). Those who have already indulged say the only difference is the lack of bitter aftertaste you get with a regular pineapple. Otherwise, you’re paying more for the distinctive look (and the fancy box) than you are for the fruit inside. My first thought when I saw the photo: the Rubyglow looks like pineapple and ham all in one food.

At the start of this post I was stuck on “berry”. Now I’m stuck on “berry expensive”. $400 for a piece of fruit is bonkers. I’ll never pay it. For my hard-earned dollars I’ll take forty overpriced piña coladas instead.

Some content sourced from the Medium.com article, “Top 10 Sweetest Fruits”, the CNN Business article, “$400 for one pineapple: The rise of luxury fruit”, and
Wikipedia, “the free encyclopedia”.

Ear Plugs Recommended

I try to avoid topics causing thoughts of negativity or fear. After all, who wants to read about invasions when they can find plenty about them in their daily news feed? But one particular assault has been relentless, both in the media’s coverage and the anticipation of its arrival. They’re coming… I know they’re coming. One day very soon I’m going to be surrounded by buzzing, mating, disgusting cicadas.

Until we moved to the South, I admit to knowing virtually nothing about cicadas. Sure, I could pronounce the word and probably had a vague idea of what they looked like, but I’d never heard, let alone seen the insect in locales further to the West. Well, Mother Nature has decided to address that deficit of knowledge this year, in spades. The forecast infiltration of B-flick bugs is projected to run into the billions (as if anyone could possibly count how many). And they’ll be here in the next week or two.

To prepare for this overwhelming assault, I decided to learn a little more about the humble cicada. It is one of God’s more bizarre creatures, both the look and the lifecycle. Cicadas live underground almost their entire lives. They feed on the sap of plant roots. The only time they surface is to mate, about fifteen years after birth. The females lay their eggs in slits they make in the branches of trees. After birth their little “nymphs” plunge to the ground, where they burrow down deep to begin their subterranean lives, and the cycle starts over again while Mom and Dad promptly enter the pearly gates of cicada heaven.

It’s the stuff of horror movies, this bonanza of bugs. The problem is, a realistic depiction on the big screen has to include a soundtrack loud enough to make the viewing unbearable. THIS is what your local reporter is so jazzed about. The male cicada makes a shrill sound to attract the female, which can only be described as an incessant scritch-scritch, scritch-scritch. Now multiply the sound by billions, and the better descriptor is “lawnmower” or “jet engine”. Best get a set of earplugs while the stores still have them.

The “buzz” (ugh) about this year’s offensive is the overlapping emergence of two broods where there would normally only be one. It’s a doubling-up that hasn’t happened since the days of Thomas Jefferson. There’s enough membership in both clubs to adjust the forecast from “billions” to “trillions”. Brings a new meaning to “take shelter”.

Let’s build the horror film script, shall we? Cicadas make their skritch-skritch sound with vibrating membranes on their abdomens [pausing here to allow stomachs to settle]. Cicadas shed their exoskeleton as they transition from juvenile to adult (time to grow up, little ones), and leave those shells all over tree trunks for us humans to find afterwards. Finally, cicadas are chock full of tree sap. For a wish-I’d-never-read-it analogy, just think of cicadas as nature’s Gushers… the bright green variety of the candy.

Birds will be thrilled with the arrival of trillions of Gushers. They’ll feed on them to their heart’s content. Okay, so now we’re talking about two cicada invasions followed by one bird invasion. Oh, and throw in several poisonous copperhead snakes while you’re at it. The copperheads like to hang out at the base of the trees, to feed on any falling cicadas. I told you this would be a horror movie.

The rumors are flying on the when and where of this year’s cicada onslaught. America’s Midwest and Southeast regions seem to be sure things. More specifically, Illinois and Georgia, although one report includes several counties here in South Carolina. Seriously, the thought of untold numbers of these winged nightmares living below the very ground I walk my dog on puts some serious shakes into my legs.

Despite the headlines and anticipation (and the inevitable movie due out next Halloween) there’s very little “horror” to expect from the cicada raid. They don’t bite, they don’t move around much, and they die pretty darned quick after they mate. I’m guessing they don’t care much about the humans walking underneath them either, because they’re too busy making trillions of nymphs.

Normally this time of year I’m complaining about a wholly different invasion of insects. Out in Colorado – where we still have a “For Sale” sign on the property of our former ranch – we’re about to get a visit from the wretched miller moth (which I blogged about in Late Night Racquet Sports). Like the cicada, miller moths don’t bite and don’t care much about humans, but man do they migrate. Like, from the Midwest to the Rocky Mountain states and on into Utah. They’re so messy I’d almost prefer a double dose of trillions of cicadas instead. Like I have a choice.

Some content sourced from the Mercer University article, “What’s up with all the cicadas?…”, and Wikipedia, “the free encyclopedia”.

Going for a Spin, Spin, Spin

My wife and I enjoy popcorn after dinner, probably because we’re watching more movies at home these days. It’s easy prep thanks to our Presto air popper. Dump in the kernels, plug in the popper, and “presto”; a delicious snack in an instant. Of course, one of these days our air popper will break and we’ll have to buy another one. Unlike our KitchenAid stand mixer, which will spin,spin,spin until the end of time.

If your kitchen is like ours, the cupboards are full of appliances that only make an occasional appearance. Our Breville panini press hasn’t made a “melt” in months. Our Marcato pasta maker last saw action in the early 2000s. And our George Foreman grill is retired for good, because it’s just as easy to fire up the barbecue. But our KitchenAid stand mixer spins to our “Aid” time and again, always ready to make bread dough, cake batter, or cookies.

Stand mixers date to the early 1900s. KitchenAid’s version came along in the 1930s, and it wouldn’t surprise me to learn some of the original models are still spinning almost a hundred years later. The appliance is just that good. The KitchenAid was designed to be as simple, efficient, and robust as possible, and with only one task in mind: to spin ingredients in dizzying circles until they’re thoroughly mixed. Sure, you can add dozens of specialized attachments but none change what the stand mixer does at its core. Spin, spin, spin.

When I make a batch of cookies, I stand back in wonder as our KitchenAid does its thing. As I add the ingredients, the paddle blade works harder and harder to blend them together. By the time I get to the last of a dozen ingredients; say, chocolate chips, the mixer is practically bouncing across the counter as it struggles to plow through the dough. You’d expect the mixer to break down at any second in an explosion of flying gears and sizzling smoke. But it never does.

I know a lot of people who own a KitchenAid stand mixer, and I’ve never heard of one that stopped working. Even if it did break, the appliance is designed for easy repair. The parts can be swapped out individually and quickly, eliminating the need for a repair person or a new mixer. It reminds me of the old Maytag washers, and how their repairman was described as “the loneliest guy in town”.

Like most appliances, Maytags aren’t what they used to be. We yearn for the models from the 1980s or earlier, which could wash anything and never break down. Today’s Maytags are a shadow of their former selves. They don’t do as good of a job, and every five years you’re thinking about replacing them. Not so the KitchenAid stand mixer. I have no doubt ours will be a part of our kids’ inheritance someday.

Speaking of kids, our daughter has her own KitchenAid and it sits proudly on her kitchen counter. Counter space in the kitchen is precious so only a few appliances deserve to be full-time residents. A coffeemaker. Some sort of toaster oven. And a KitchenAid stand mixer, which somehow manages to look appliance-elegant with its curves and swoops.

“Mixmasters” (a popular nickname for the KitchenAid) aren’t cheap. Most models run about $300 USD for the basic setup. Consider though, it’s the only stand mixer you’re ever going to need. KitchenAid even admitted they expanded their color selection and limited-edition models in an effort to generate more repeat customers. (This year – and only this year – you can buy one in “iridescent periwinkle blue”.)

Our Colorado kitchen had a very cool below-counter cabinet, designed specifically for a heavy stand mixer. You opened the door, pulled a shelf handle, and your Mixmaster rose effortlessly out of the cabinet on special hinges, snapping into place at counter level. An appliance has to be awfully special to justify a custom cabinet. Or a spot in the Smithsonian Museum, where the KitchenAid stands as a part of the Julia Child exhibit.

I don’t need to go to the Smithsonian to see a stand mixer (nor do you). I have my KitchenAid right here in the kitchen cabinet. I can put down the laptop and whip up a batch of cookies anytime I want. Like, right now. Time for my Mixmaster to spin, spin, spin again, just like it’s done a thousand times before.

Some content sourced from The Atlantic article, “KitchenAid Did it Right 87 Years Ago”, and Wikipedia, “the free encyclopedia”.

Fresh Food for Thought

When it comes to healthy lifestyle, the chatter seems to have shifted from diet to drugs. Instead of “you are what you eat” you could say, “you are… the product of whatever prescription you can afford”. A regimen of Ozempic, the trendy weight loss injection of celebrities, will set you back $1,000 USD a month. So with this kind of pharmaceutical spending in mind, it was refreshing to read an article about the Atlantic Diet, a fresca (fresh) foods spinoff of its more famous predecessor, the Mediterranean.

Because it’s a common way to eat in Spain and Portugal, the Atlantic is formally known as the Southern European Traditional Atlantic Diet (a real “mouthful” there). But you can just call it “The Atlantic” because it’s so simple. A lot of fresh fish, a little meat and dairy, vegetables, whole-grain bread, and the occasional glass of wine. To contrast, the Mediterranean demands more plant-based foods like fruits, vegetables, and olive oil on top of just about everything.

No surprise, the Atlantic improves your health by lowering blood pressure, insulin resistance, total cholesterol, and the circumference of your waist. It’s not rocket science but it still takes fortitude to pass up the other temptations of, say, the American diet. Soft drinks. Processed foods. Just about anything with sugar in it. The usual sacrifices that come with a healthy diet.

There’s a more challenging aspect of the Atlantic diet besides whole foods. The meals are meant to be home-cooked and served family style, encouraging social interaction. Accordingly, an Atlantic dieter should a) turn off the TV, b) put away the cell phone, c) focus on meaningful conversations, d) chew slowly, and e) pause between bites. Talk about overhauling the way you eat, huh? So I ask, especially to you fellow Americans, which of those five would be the hardest to achieve? You’re forgiven if you answer “all of the above”.

Admittedly, my wife and I would be challenged by the Atlantic approach. We enjoy making dinner together, but after a long day there’s nothing more appealing than plopping our meals on trays and sitting down to another episode of mindless streaming TV. And the cell phones are always nearby in case a text chimes in. We’re so immersed in our show in fact, who knows how fast we chew or if we ever pause between bites. Heck, do we even taste what we’re eating?

At least we’re not tempted by Ozempic. “Miracle drug” perhaps, but don’t ignore the side effects. Dropping the weight through injections can gift you with blurred vision, gallstones, allergic reactions, and a constant state of exhaustion (just to name a few). Worst of all, you might literally wear your results with “Ozempic face”, a hollowed-out look with sagging skin and signs of premature aging. No thanks. Those couple of countries on the other side of the Atlantic have a much better approach.

Some content sourced from the CNN Health article, “A cousin to the Mediterranean Diet: the Atlantic Diet explained”, and Wikipedia, “the free encyclopedia”.

Feeling Better by Phone

My wife is recovering from a nasty eye infection, one where I’ve lost count of the visits we’ve made to the doctor and the pharmacy. She’s taking prescription eye drops and a strong antibiotic, and covers her eyes with hot compresses instead of her usual contact lenses. We’re hoping today’s appointment is the end of this ordeal. Odds are however, all of our scurrying around won’t be necessary in a year or two. Instead, my wife will simply seek relief from a digital prescription.

You knew it was coming. The FDA approved the first smartphone app designed to address a diagnosed medical condition, and it’ll be ready for download in just a few months. Rejoyn (don’t ask me where they come up with these names) is a digital prescription designed to combat depression. The patient’s six weeks of self-administered tapping and typing trains their brain back to a healthier state. Or at least, that’s what’s supposed to happen.

My first thought here was, an app used to address a diagnosed medical condition sounds kind of silly, like playing Tetris or something. But then I realized a prescription of Rejoyn would be one less dose of drugs. Pills removed from the equation is a good thing. But then I read how the results of a Rejoyn beta group were no more successful than those of a group prescribed a sham app. Finally, Rejoyn only works in conjunction with a regimen of traditional medication.

You can see why I’m struggling with the concept. I mean, you still have to take the meds you were already taking and there’s no guarantee the app will improve your condition. So why invest the time and money in your phone? According to an authority from the Division of Digital Psychiatry (which couldn’t have existed even ten years ago), “If the benefits are minimal but the risks are [also] minimal, perhaps there’s no harm in trying it.” Does that strike you as a glowing endorsement of the technology?

Rejoyn is the beginning of a wholly different approach to healing. One of these days you’ll find yourself at the pharmacy looking to fill a prescription, and instead of a receiving a bottle of pills you’ll hand over your phone for a download. Then you’ll go home to your couch and – doctor’s orders – spend more time on your phone than you already were. Oh, the irony. Experts say spending too much time on your phone causes depression. Now, the cure for that depression will be to spend more time on your phone.

A digital prescription gives a whole new meaning to “overdose”. What happens if you indulge in twelve weeks of screen time instead of six? What if you get so addicted to your electronic cure you can’t pull your eyes and fingers away from the screen? Will the app timeout after so many uses, forcing you to plead with the pharmacy to “renew your subscription”?

Then there are the side effects. Headaches, loss of sleep, loss of appetite; maybe the same ones you’d experience if you took a pill instead. Maybe the same ones you experience from any use of your phone. And what about your email, social media, and games. Will they be neglected because of all the time you spend on Rejoyn?

Electronic medication is a novel concept, I admit. It’s like having an IV drip of something that makes you feel great, only it’s “wireless” and you don’t need the nurse to give you a dose. You have a little doctor right there in the palm of your hand. But is that little doctor really going to make you feel better?

There is one indisputable positive to a digital prescription. If you fill your meds at a grocery store pharmacy you’re going to save money. After all, those fifteen minutes while you wait for the pills to be bottled are spent wandering up and down the food aisles. A digital prescription can be downloaded instantly. Now you’ll no longer buy the impromptu groceries you never needed in the first place.

Some content sourced from the CNN Health article, “FDA clears first digital treatment for depression…”

Loco for Cocoa

In the last few weeks a purchase of pure gold reached a record high of over $2,400 an ounce. Thanks to uncertain global markets and a stepped-up demand from China, the precious metal is a more popular investment than ever. I find it amazing you can stroll into your local Costco and add gold bars to your shopping basket. The promo was so popular however, Costco ran out of their allotment in a couple of months. But here’s an even bigger concern. I’m worried Costco’s going to run out of chocolate.

It takes a bold headline to get me to read the article, and here’s a recent example: Chocolate Might Never Be the Same. What I hoped would be several paragraphs about a newer or even healthier spin on my favorite confection was anything but. Instead, I was stopped dead in my reading glasses when I saw the words “global shortage”. It seems the world’s supply of cacao beans, which come primarily from West Africa, has been threatened by climate change.

What I found interesting in the story was not so much the reasons for the shortage (drought, disease, aging cacao trees) but rather the speculation on how chocolate as we know it will change. Right away, of course, the cost of high-end products will increase (chocolate was already up 10% in 2023). Down the road, the powers that be may even relax the definition of “chocolate”, which currently requires (only) 10% of a product’s weight in cocoa. And further down the road you’ll find faux chocolate, which doesn’t contain any cocoa at all. Kind of like an Impossible Burger.

My relationship with chocolate, one that has matured beautifully over sixty-plus years, feels a little threatened. Like most kids growing up in the 1960s, I loved Hershey bars… and a lot of other candies that gifted me a mouthful of cavities. Then as a teenager, most of those candies fell by the wayside in favor of chocolate bars like 3 Musketeers, Milky Way, and Snickers. But technically each of those is a “candy bar”, where the only chocolate to be found is the outside coating.

I credit three products for developing my taste for “just chocolate”. First, Nestle’s Toll House Morsels, a bag of which could always be found in my mother’s pantry. Second, Chunky’s foil-covered blocks, which brought appeal to, literally, consuming chunk chocolate. Finally, Ghirardelli’s “Flicks”, colorful foil-covered tubes of what can only be described as oversized Toll House Morsels, sold alongside the popcorn and boxed candies at the movie theater.

Little did I know at the time, I was nowhere near the best that chocolate had to offer. A college year in Europe introduced me to more exotic brands like Perugina, Lindt, and Toblerone, and my taste for chocolate quickly matured from the milk to the dark varieties. Here’s how far I’ve come since then. The percentage of cocoa in a pure bar of Lindt chocolate starts at 70% (and goes all the way to 100% if you’re so bold). My preference? 78%, a far cry from the minimum 10% definition of chocolate. And a far cry from the chocolate bars of my youth.

We’re fortunate to have an authentic Belgian chocolate shop here in our small town. Its proprietor was trained as a chocolate artisan in Belgium, and her creations start with Callebaut chocolate (also from Belgium). Her truffles, as you can imagine, are exquisite. The pure chocolate nibs she sells by the pound are even better. And yet, as if to underscore today’s topic, her shop’s website now warns in a big, bold font: … at this time we are no longer able to accommodate wholesale prices. Meaning her big buyers are now paying as much as we smaller ones. Meaning chocolate is getting more expensive.

If the quality chocolate I’ve learned to love rises to price points I can’t digest, I might be forced to relive my childhood and settle for the “satisfaction” a milk chocolate Snickers bar claims to provide. It’s a regression I don’t look forward to, but at least it beats faux chocolate. Come to think of it, I should pick up a few of those gold bars at Costco. Maybe my Belgian chocolate shop takes more than cash or credit these days.

Some content sourced from The Atlantic article, “Chocolate Might Never Be the Same”, and Wikipedia, “the free encyclopedia”.