Oh, I see! moments
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An OIC Vegetable Moment

by Meredith Mullins on November 8, 2012

Endive for sale in a Normandy vegetable market gives the author an "Oh, I see" moment about the endive growing cycle

Endive for sale in a Normandy vegetable market
© Meredith Mullins

Endive Indeed

How could I have eaten endive for so many years and have no idea how it looks “in the wild” or how complex its growing process is?

How could I be so uncaring about a vegetable’s life cycle or take such a crunchy treat for granted?

It took the convergence of a Saturday morning market in Normandy and a stall dedicated solely to endives to lead me to an endive ephiphany. What is that I C?

The Bizarre Life of an Endive

I recognized the finished product easily enough, as it sat on the scale waiting to be weighed and bagged, looking like plump little rolled white cigars.

But what was that off to the side in the big red tub? It was something completely alien. The endive “bud,” perched on its root throne, looked so bizarre that I had to ask the friendly endive seller if this was normal . . . or some sort of weird mutant.

Tub of endive attached to its root, creating an "Oh, I see" moment about how the vegetable grows

Endive attached to its root
© Meredith Mullins

He looked at me as if were some sort of weird mutant—as if the crusty root stalk and the scraggly feeder tendrils, with a proud crown of cream-colored tightly packed leaves was something every schoolchild would recognize.

Endive is in the same botanical family as chicory and is sometimes called witloof (white leaf). After the initial plant is grown in an open field, the roots are “harvested.” They are taken to storage, somewhere completely dark, to allow the endive bud to sprout in second growth. The dark room keeps the leaves from turning green.

Endive attached to its long root, providing an "Oh, I see" moment on its growth process

An “alien” endive?
© Meredith Mullins

A History as Long as Its Root

The edible endive was born by accident. The story goes like this:

  • A Belgian farmer was storing chicory roots in his cellar so that he could dry and roast them for coffee.
  • He was called to war and, when he returned, he found that the roots had sprouted small, white leaves.
  • Curious . . . he ate one. It was tender and crunchy.

Immediately, visions of endive salad (with tangerines and caramelized walnuts) and baked endive with ham danced in his head. OK, probably not. He was probably just craving coffee.

But, eventually, the taste of the slightly bitter endive leaf caught on and the rest is culinary history.

My Endive Epiphany

I left the market in Normandy with a memorable Oh, I see moment: I will never take another vegetable for granted. When I really stop to think, the preparation of any vegetable takes a lot of time and care. The flavor should be savored.

And when I pay 50 cents for a tasty, crunchy endive, I’ll think to myself—a two-part growing cycle that took 150 days— “50 cents is a real bargain!”

Comment on this post below, or inspire insight with your own OIC Moment here.

Life’s Choices in Disasters Like Sandy

by Janine Boylan on November 5, 2012

Clean-up after LA riots showing a life's choice to help

Cleaning Up After the LA Riots
© Janine Boylan

Coming Together to Help

As I see photos of the mess that Sandy left behind, my thoughts go out to all of those who have suffered and lost and to those who have made one of life’s important choices: to help.

From Fear to Action in the LA Riots

During disasters, life choices stare you in the face. I had that Oh, I see moment in 1992 when another kind of disaster struck my hometown, Los Angeles.

Videos of Rodney King being beaten by police sparked riots during which neighbors rose up against neighbors simply because they had different ethnic backgrounds. People made destructive choices: they smashed windows, set fires, and ransacked local small stores.

As the news reporters covered this event in progress, I chose to huddle fearfully in my apartment behind locked doors.

The next morning, I heard that people were gathering in the middle of the city to clean up what had happened the night before. Something had changed. I needed to be there and help, and that’s when I made a bolder, different choice.

I pulled my truck into the gathering area and saw scores of people of all races and ages already there. I didn’t know a single other person, but within a few minutes, my truck bed was filled with people carrying shovels, brooms, garbage bags, and gloves. We drove slowly around the city and searched for places to clean up.

But this city, which only a few hours before had been blaring with fire-truck sirens and filled with shouts and crashing glass, was already quiet and clean. Early in the morning, hundreds of people had come out to clear away the rubble. There were so many of us, in fact, that my group struggled to find anything to clean up. We ended up pulling weeds from a vacant lot in an effort to do something to beautify the city again.

And then, as quickly as we had come together, we went our separate ways, leaving behind a cleaner, more caring community.

It certainly wasn’t the last time disaster struck the city, and the local shopkeepers still had to overcome the devastating loss that the previous night had brought them. But it showed me how, when a community needs help, especially in the darkest times, other people make the tough choice to lend a hand.

For me, participating in this brief LA clean-up was one of life’s choices that I will never forget because I learned, in this OIC moment, that making the choice to help others in my community was the best way to get through tough times: together.

Pitching In After Hurricane Sandy

I know the clean-up from Sandy will take much longer than a few hours. And while some people are taking advantage of the chaos to commit crimes like looting or soliciting money for fraudulent “charities,” there are already many stories of people making choices to stand up, clean up, and lend a hand.

  • In Hoboken, New Jersey, people who still had power offered fresh coffee and extension cords to their neighbors who needed to recharge themselves and their cell phones.
  • In several storm-ravaged cities, including New York City,  restaurant owners set out tables of food for anyone in need.
  • The New York Times reports that the volunteer organization New York Cares has about 800 people helping in affected areas right now, and there are 6,000 more who have volunteered and are waiting for assignments.

And then this weekend, according to the Associated Press, hundreds of runners made a life choice: instead of being disappointed and leaving when the New York City Marathon was cancelled, they decided to stay in the city and help.

In Queens, one group ran up and down stairs in buildings that still are without power. These runners delivered water, blankets, and food to people who could not get out on their own.

Another group put on backpacks brimming with supplies and ran through devastated Staten Island neighborhoods where they delivered batteries, clothing, food, and more to the people there who have lost so much. 

As New York resident Esther Pan Sloane donated supplies to a relief center, she told The New York Times, “It feels like we all had the same impulse: This is my city and I want to do something to help it.”

There’s so much more to do, but it’s heartening to see so many who have decided to help. It’s one of life’s most important choices.

If you wish to help the victims of Sandy, learn more here.

Comment on this post below, or inspire insight with your own OIC Moment here.

Food Carving Puts Creative Expression on Your Plate

by Meredith Mullins on November 1, 2012

Jack-o'-lantern faces, made by food carving

Pumpkins carved into jack-o’-lanterns for Halloween
© Thinkstock

It’s OK to Play with your Food

Doorsteps, stores, and fields bask in the glow of orange at the moment. It’s pumpkin time again. Good for pie making. And good for carving.

The art of creating scary jack-o’-lanterns for Halloween has been a longstanding tradition for food carving fans. But pumpkins are just the tip of the garden. Now I see creative expression in a whole genre of  food art, and it’s evolving at a rapid pace.

Have Your Art and Eat It, Too

O yes, I C a whole new world. We make art out of wood, stone, metal, animal hair, hide, cloth, paper, canvas, water, mud, snow, and more—just about every element you can think of. So why not food?

Watermelon in the shape of a rose, made by for carving

Watermelon carving
© Thinkstock

Fruit and vegetable carving has been an art in Asia since ancient times. Now we have chocolate sculptures, biscuit cities, life-size butter figures, bok choy fish, eggplant penguins, and linguini portraits gracing our art and culinary worlds.

Pumpkin with a fish bas-relief made by food carving

Pumpkin bas-relief
© Thinkstock

Food artworks are fleeting. A natural decomposition, of course, takes place. This transience makes the work all the more beautiful.

For example, like British artist Andy Goldsworthy’s magnificent environmental sculptures, which last only as long as gravity, wind, and rain permit—time changes everything.

The Imagination Ingredient

The variety of materials in the food art medium is limited only by the imagination. And, as you can see by the creative work of the Hungarian artist Tamás Balla in this video, the imagination has no limits.

 If the video does not display, watch it here.

While you watched, did you hear your parents saying, “Don’t play with your food”? Or, did you marvel at the the creative expression of an artist who works with food?

For me, in this tug of war, the artist won out, and my  Oh, I see moment was clear—search for the artist within and carve away.

Comment on this post below, or inspire insight with your own OIC Moment here.

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