Sunday Indulgence

The trumpet vine in summer

The trumpet vine in summer

We spent the weekend at one of our largest spring chores, trimming back the trumpet vine that surrounds part of our house. It requires a very high ladder, various shears, and patience. Planted just after the end of WWII, the vine provides an entire ecosystem on our south-facing wall. Birds’ nests, lizards, ants, various other insects I don’t care to think about but which leave me alone, even a beehive at the very top which we can never bring ourselves to remove because, well, the bees don’t bother us and they seem so happy there. The trumpet vine, left untrimmed (as it was when we bought the house many years ago), will climb right up and lift the tiles off the roof. Pruned, it provides shade to the front entryway and a waterfall of flowers. The dried vines make for some of the best fire kindling I’ve ever used.

Today, in celebration of the beginning of spring and the completion of the annual vine tending, I decided we needed to have an Indulgent Brunch. Two of the main components will be one of my top ten favorite cheeses, Brillat Savarin, and paired with that, some champagne. A half-round of triple-creme Brillat Savarin instantly classifies any meal or snack as indulgent, and not just because it has a fat content of 75%. It has a delicate mushroom flavor mixed with buttercream, and a snowy edible rind. Invented in the 1930s and produced year-round in Normandy and Burgundy, it was named for famed 18th century gastronome, Jean Anthelme Brillat-Savarin – who just happened to be born in Belley, a little over an hour from our house (by car, of course). He wrote The Physiology of Taste (1825), and led a life of various ups and downs, fortune and loss, that saw him exalted in France, exiled in Switzerland and living from violin lessons in America (although not necessarily in that order).

We have friends visiting from out of the country, and I asked them what they would like to have. Cheese, they said, lots of cheese. So, an indulgent brunch of cheese it is, starting with the luscious Brillat Savarin.

As Brillat Savarin said, “The senses are the organs by which man places himself in connexion with exterior objects.” We will be doing just that – placing ourselves in connection with cheese, champagne, fresh spring strawberries and best of all, friends.

Renewable Spring

Polyethylene strand

Polyethylene strand

In the spirit of eternal renewal, on this first day of spring I thought I’d talk about plastics. Infinitely adaptable, modern plastics are integral to modern life more than almost any other material. Plastics are the very stuff of modernity. Take away the excessive packaging, the unnecessary plastic bags, the plastic drink bottles and even the plastic baby diapers (none of which will ever really leave us, long after we have stopped producing and using them), we would still have a life based on some kind of plastic.

What is one of the best ways to know we are watching a film about old-timey times, or to make light of a backward culture? Everything is made or being done with wood, metal, horn, stone. No plastics.

A 17th-century definition of plastic describes something that is “capable of shaping or molding,” from Latin plastics, and from Greek plastikos “able to be molded, pertaining to molding, fit for molding.” Our human inventiveness has demanded nothing less than materials which can be shaped to our demands. It has only been during the last fifty years that the term ‘plastic’ has come to mean ‘false’ or ‘artificial’ in a perjorative sense.

We used to produce plastics that were based on natural materials we could mold. Horn, and later hard rubber. But, like all natural things, these have the tendency to break, to deteriorate, to lose their form.

So we adapted, and made better plastics. And now here we are, with a vast array of plastics based mainly on polyethylene, a material that is made from one of our other favorite elements of modernity, petroleum. Not only do we have plastics that do whatever we want them to, we also have them forever because even when are finished with them, they are not finished with us. We have mountains of plastic trash on land, vast , island gyres of plastics in the oceans, plastic molecules in our water and in our food.

It is impossible to think away plastics, no matter their immense downstream costs. At an annual production rate of 80 million metric tons (2008), plastics are big business, and they make big business possible wherever they are used.

Still: We can cut down our production and consumption, even if that process tends to come up against our stony stubbornness as humans rather than our plastic adaptability. We can find new materials to mold to our needs, ones that are lasting but also fall into their respective components after a reasonable amount of time has passed.

So, on this vernal equinox of 2013, I salute our ongoing ability to renew, to mold and adapt our expectations, to grow and find our way ahead even after a long, dark winter.

Oceans of GarbageVia: stokereport.com

Oceans of Garbage
Via: stokereport.com

 

More:

Plastics Are Forever website

TED2013: The Young, The Wise, The Undiscovered – Plastic Eating Bacteria

Mother Jones Magazine article – Biodegradable Plastics

Addicted to Plastic (documentary preview)