Essential watching/listening (or reading… here’s the transcript) for anyone interested in Syria and President Obama’s threats to get involved in that civil war.
Hailstorm, Walla Walla, Washington, late June 2012.
Wallowa County Grain Growers, Enterprise, OR, August 31, 2013.
Joel P. King. My friend went and left us.
Rosalia, Whitman County, WA, August 2013.
Northbound W&I Railway freight about halfway between Palouse and Garfield, Whitman County, WA. June, 2013.
Crites Seed Co. Moscow, ID, August 2013
A photograph by one John Sanderson that I believe is titled “Lackawanna”. More here. Seems very much of a piece with David Plowden's View looking toward blast furnaces, Bethlehem Steel, Johnstown Works.
Washington & Idaho Railway locomotives tying up for the night between the elevators in Palouse, Washington. July 24, 2013.
ROAD TRIP
Every Friday this summer we’re posting artist images inspired by the American road trip.
“U.S. 285, New Mexico”, 1955, Robert Frank
© Robert Frank, The Americans http://ow.ly/mf2sT
“It took us several years before we realized that we were always describing the place we weren’t as “home.””
A non-satirical article about the engineering behind the Taco Bell Doritos Locos Taco, one of the most successful satires of food ever unleashed on the masochists who eat at these f***ing places.
Some quotes:
“So we had to get that formula changed, then we had to find a way to deliver the flavoring, and then the seasoning. I mean, it was actually important that we left the orange dusting on your fingers because otherwise, we’re not delivering the genuine Doritos [experience].”
He gave his staff until March 2012—slightly under three years—to pull off a complete rethink of traditional Mexican cuisine.
In fact, the companies ended up creating a proprietary seasoner in the process, not least because for workers on the manufacturing line, the plumes of Doritos seasoning would create an almost Nacho Cheese gas chamber. “We realized pretty quickly that we had to seal that all in, because in the facilities, we couldn’t have all that stuff in the air,” Creed says. “It would’ve been too much seasoning and flavor for our workers…
Customers began blogging about their experience; a slew of video reviews hit YouTube; and one Taco Bell addict even drove 900 miles from New York to Toledo, OH for an early taste of the DLT.
Like Android is to Google or iOS is to Apple, Doritos-based flavors represent a whole new framework for Taco Bell to build on. "It’s not just a product; it’s now a platform–Nacho Cheese, Cool Ranch, Flamas,” Creed beams. “We’re going to blow everyone away in the next few years in terms of how big this idea and platform will become.”
Coming and going. McCoy, Whitman County, Washington.
For the freshest Gatorade at the best price, you can’t beat Crossett’s Food Market in Oakesdale, Washington.
“Pardon me for being so reactionary, but religion itself was never as shaming nor as degrading as this society we’ve built for ourselves. At least the Christian religion (in its original form) had a mechanism to cope with these pressures; you speak to a priest, you confess your sins, you do penance and are forgiven of those sins so that you may live your life. But nowadays we’re not just asked to be our own priests; we’re told implicitly by society that if we do anything wrong whatsoever, we’d better damned well keep it a secret, because if the public finds out, we will be forced into a kind of shame and self-loathing that will make life so unbearable that death will seem preferable. And every single person we know, everyone we meet, everyone we see will encourage this perception of ourselves. We tell ourselves that we’ve freed ourselves from morality and moralism, that we’re no longer held hostage by those ideas from the past; what we’ve really freed ourselves from is mercy, forgiveness, compassion, and love. And disturbs me in a way that I have trouble adequately expressing.”
“It happened one day when we was coming on to some holy feast or other. I was in the kitchen yard helping cut up a pig they’d slaughtered for it the day before. I’d been there for the slaughtering as well, catching the blood in a pail for black pudding when they shoved a knife in its throat and helping drag it over to the pile of straw where they got twists for singeing off the bristle. We poured water on the carcase and scraped it and singed it again and finally with a gambrel between the hind legs hoisted it up to a crossbeam. Then a monk with yellow braids sliced open its belly and groping around up to his elbows delivered it of a steaming tubful of pink slippery insides I carted off to the kitchen in my two arms. They left it hanging overnight to cool with a sack wrapped around its long snout to keep the cats from it and the next day after matins the yellow-braid monk and I set to cutting it up, Ita being at her quern across the yard from us. Hams, trotters, eyepieces, ears for making brawn with, brains, chops—we was laying it all out in the straw when Ita come over and drew me aside to where we kept a black stone on the wall for whetting. She told me with Jarlath’s leave she wanted me to go with Brendan though she didn’t so much as know my name then.
“It’s a smirchy sort of business you’re at with that pig, some would say,” she said. “There’s many a monkish boy either he’d beg out of it or turn green as a toad doing it. But it’s neither of those with you, I see. You could be laying the holy table for mass the way you set those cuttings out. That’s the deep truth of things no matter or not if you know it.”
Ita’s eyes disappeared entirely when she smiled.
“Smirchy and holy is all one, my dear,” she said. “I doubt Jarlath has taught you that. Monks think holiness is monkishness only. But somewheres you’ve learned the truth anyhow. You can squeeze into Heaven reeking of pig blood as well as clad in the whitest fair linen in the land.””
From Frederick Buechner, Brendan, pages 34-35.
Smirchy and holy is all one, my dear.