Oh, I see! moments
Travel Cultures Language

Do You Know Your Onions?

by Joyce McGreevy on November 26, 2019

Allium flowers reflect the surprising beauty of a staple of every world cuisine, onions. (Image by Sheila Brown, CCO Public Domain)

Take time to smell the . . . onions?
Sheila Brown CCO Public Domain

Crossing Cultures: Peeling the Layers of a Truly Global Food

Quick—what food is a staple of every global cuisine?

Wheat? Nope.  Rice? Guess again. Uh, potatoes? B-z-z-z! Game over!

It’s the onion.

Piles of fresh onions, a food known for crossing cultures, showcase the appeal of this staple of global cuisine. (Image © Joyce McGreevy)

Americans eat 22 lbs. of onions per person per year, placing 5th after Libya (66 lbs).
© Joyce McGreevy

It’s grown in over 175 countries—twice as many as wheat, according to United Nations estimates. The UN Food and Agriculture Organization lists China as the world’s largest producer of onions, followed by India, the United States, Turkey, and Pakistan.

Oh, I see: The vegetable that makes eyes water also makes mouths water across cultures.

Put on your goggles as we peel away the layers to see why onions are the apple of every culture’s eye.

Older Than Thyme?

Onions have been cropping up in recipes for more than 5,000 years. Originating between present-day Iran and Pakistan, they could be grown in all kinds of soil and stored for long periods. As a result, onion farming spread quickly around the world.

How quickly? So quickly that when European explorers ‘”introduced” onions to the Americas, they discovered that onions were already there.

The Chicago River reminds a writer that the city’s name derived from the river’s wild onions, one of many varieties crossing cultures as a staple of global cuisine. (Public domain image by Image by bk_advtravir/Pixabay)

Chicago’s name derives from a Native American word for wild onions that grew along its river.
Image by bk_advtravir/Pixabay

Nature’s Ninja

Experts recently declared onions “nutritional powerhouses,” but many world cultures have known that for thousands of years. Egypt’s pyramid builders ate them every day. So did the armies of Alexander the Great.

Onions also crossed cultures as an early form of medicine. From ancient Rome to early India, onions became a cure-all for everything from blisters to battle wounds.

According to Dioscorides, a first-century Greek physician, Olympian athletes fortified themselves by eating onions, drinking onion juice, and rubbing onions all over their bodies. That’s one way to keep the competition—and everyone else—at bay.

A fresco from Pompeii shows that onions, originally from Asia, have been crossing cultures to become a staple of global cuisine since ancient times. (public domain image)

A fresco from Pompeii reflects onions’ prominence in Roman cuisine.
[public domain]

A faded painting by Vincent van Gogh shows that onions, even aside from being a staple of global cuisines, have inspired art across cultures. (public domain image from Van Gogh Museum, Amsterdam (Vincent van Gogh Foundation))

In 1887, onions and cabbages inspired this now-faded still life by Vincent van Gogh.
Van Gogh Museum, Amsterdam (Vincent van Gogh Foundation) [public domain]

Speaking of Onions

Onions have rooted themselves across cultures, sometimes in surprising ways. Take food idioms, for instance:

  • In Britain, “You know your onions” praises someone’s expertise.
  • But in France, S’occupe-toi tes oignons (“Take care of your onions”) means “Mind your own business!”
  • And in Iran, Mam na sar-e piâzam na tah-e piâz (“I’m neither the top nor the bottom of the onion”) means “It doesn’t concern me at all!”
A thick-skinned red onion, believed to predict weather, signifies that, even aside from being a staple of global cuisine, alliums have influenced ideas across cultures. (public domain image from Pxhere)

Can onions predict weather? An old English rhyme says yes: “Onion skins very thin,
/Mild winter coming in./Onion skins very tough,/ Coming winter very rough.”

The Global Prime Ingredient

Today, most world cuisines are built on a base of onions.  Several countries feature their own distinctive version of a “culinary trinity”—a three-ingredient combination used to establish a culture’s signature flavor. Now check out the common denominator:

  • Italian Battuto: onion, garlic, parsley
  • Lousiana Cajun base: onions, bell peppers, and celery
  • Spain’s Sofrito: onions, tomatoes, garlic
  • Portugal’s Refogado: onions, peppers, tomatoes
  • Hungary’s top trio: onion, paprika, lard
  • India’s top trio: onion, garlic, ginger
  • West Africa’s top trio: onions, chili peppers, tomatoes
  • Chinese Xiang Cong base: green onions, ginger, garlic
  • French Mirepoix: onions, carrots, celery
Containers of French mire-poix is one example of a “culinary trinity” with onions, a global food base crossing cultures in a variety of ways. (Image © Joyce McGreevy)

It’s my mire-poix and I’ll cry if I want to! But tear-free options are easy to find.
© Joyce McGreevy

A Gallivanting Globe

For travelers who love to cook, onions at farmers markets offer the affordable pleasure of broadening one’s palate.

Produce at Copenhagen’s Torvehallerne market includes alliums like onions, a culture crossing staple of global cuisine. (Image © Joyce McGreevy)

Shop Copenhagen’s Torvehallerne market to cook Denmark’s famous
Bløde Løg, pan-fried onions.
© Joyce McGreevy

From the Tokyo Long White to the golden German Stuttgart to India’s rosy Arka Bindhu, onions are edible globes that embody global cuisine’s variety.

In Italy, cipolline, flat purple or white onions have a surprisingly buttery taste brought out by simmering or roasting. Cook them low and slow with a dash of espresso and a splash of Montepulciano to make rich gravy for an Italian-style pot roast.

Sautéed ramps in a pan reflect the wide range of the allium family, which includes onions, a staple of global cuisine across cultures. (Image © Joyce McGreevy)

The Allium family includes the onion’s wild cousin, ramps (above), scallions, shallots, garlic,
leeks, and chives.
© Joyce McGreevy

In France, “gray” shallots, (échalotes grises/griselles) are more colorful than their name suggests. Count on them to add complexity to a creamy vinaigrette.

North American farmers markets are also rich in choices: New York’s potent “Black Dirt” onions, Texan and Georgian Vidalias,  Washington’s Walla Walla and Siskiyou, Hawaii’s Maui onions.

Why Did the Onion Cross the Road?

For sheer global expansiveness, there’s the Egyptian Walking Onion, also known as the Welsh Onion, native to India or Pakistan, and introduced to Europe by the Romans. It’s also the world’s most unusual onion: Bulbs grow up top like fruit on a tree and then topple over, causing new plants to grow—hence the effect of “walking” across a field.

Chive blossoms reflect the delicate side of a pungent staple of world cuisine, onions. (Image © Joyce McGreevy)

These are onions? Edible chive blossoms show onions’ more delicate side.
© Joyce McGreevy

A Multi-Layered Experience

Whether you chew it or eschew it, the humble onion has moved across cultures and earned worldwide recognition. It has even moved in and out of the food scene, obsessed over by ancient Mesopotamian cooks, used as European currency, and made into eco-friendly dyes in many countries.

In India, this staple of global cuisine has affected economic policy. In the U.S., onions figured into federal law—after two rapscallions cornered the onion market, causing a nationwide stink. Just listen to the wild, true “Tale of the Onion King” and you’ll really know your onions.

In short, the onion dips into history, runs rings around other veggies, and really stands up to a grilling.

An onion-topped slice of Italian pizza shows why onions are a staple of global cuisine, crossing cultures from Italy to India. (Image © Joyce McGreevy)

In Comacchio, Italy, onions add bite to a slice. How do you like onions?
© Joyce McGreevy

Ready to peel some onions? Our downloadable PDF offers a world tour of recipe ideas for using this most versatile vegetable.

 

Comment on the post below.

Green Grow the Alleys, O!

by Joyce McGreevy on November 11, 2019

A ruelle verte, or green alley, in Montréal, Canada reflects creative problem-solving that helps the planet. (Image © Joyce McGreevy)

THIS is a public alley? In Montréal, a ruelle verte (“green alley”) basks in autumn’s glow.
© Joyce McGreevy

Creative Problem-Solving, One Alley at a Time

What does the word alley bring to mind? Most likely someplace gray and utilitarian, a narrow passageway behind buildings. Perhaps it evokes unpleasantness, even menace, as in something “you wouldn’t want to encounter in a dark alley.”

But what if alleys reflected creative problem-solving? In a growing number of cities, they do. Presenting the “green alley,” an urban oasis created from what was once a concrete desert.

The seeds of this eco-friendly concept were sown in Montréal, where green alleys are known as ruelles vertes. 

Two ruelles vertes in Montréal, Canada show how creative problem-solving helps transforms desolate alleys into urban oases. (Image © Joyce McGreevy)

Over 80% of Montréal residents surveyed have said “Oui!” to the Ruelle Verte project.
© Joyce McGreevy

From No-Go to Where Flowers Grow

How did gray alleys first go green? The road from urban crisis to urban oasis was long, winding, and pot-holed with missteps.

In the 1840s, Montréal’s first alleyways emerged as farmlands were subdivided into small properties. By the 1960s, 300 miles of asphalt alley snaked along the margins of the densely massed buildings. As in most cities, Montréal’s alleys were dreary corridors by day and desolate no-go zones by night.

An urban alley cluttered with trash cans and utilities is a far cry from the green alleys and show the need for creative problem-solving. (Image © Alex Borland)

This is what most of us picture when we hear the word alley.
© Alex Borland [License: CC0 Public Domain]

A Road Paved with Good Intentions

In 1968, five Canadian architecture students with utopian visions set off for an alley in an impoverished Montréal neighborhood. They would install a flowerbed! Paint the walls! Inspire residents to sustain the makeover!

Alas, like the proverbial road paved with good intentions, the results were less than heavenly.

A 1969 documentary film, Les fleurs c’est pour Rosemont, captures the social and class tensions between privileged outsiders who meant well and hardworking locals who were focused on meeting primary needs, not adding primary colors.

Without grassroots engagement, the goal of green alleys had hit a dead end.

Or had it?

Autumn leaves covering a city street humorously suggest that nature’s presence is a reminder to apply creative problem-solving to urban spaces. (Image © Joyce McGreevy)

In Montréal, nature has a way of making its presence known  . . .
© Joyce McGreevy

A Grassroots Response

With every showing, Jacques Giraldeau’s documentary raised the topic anew, prompting lively discussion and engaging diverse perspectives.

Over time, this inspired a more considered approach at a grassroots level. Residents of the same block began talking things over. Who knew better than they the problems and potential of their alleys?

A group of people carrying flowering plants to a city street evokes our need to apply creative problem-solving to urban spaces. (Image © Joyce McGreevy)

As neighbors met, ideas began to flower.
© Joyce McGreevy

Together, they came up with proposals and secured the support of city officials. Together, they pooled their resources to turn creative thinking into practical magic.

In 1995, Montréal’s first official ruelle verte opened.

Today, Montréal has 350 green alleys—urban oases where children play, neighbors gather, and visitors find inspiration.

And just as the wind scatters seeds to create new growth, the Montréal model spread to cities around the world.

A collage of plants from a ruelle verte in Montréal, Canada shows how creative problem-solving through green alleys supports wildlife and biodiversity. (Image © Joyce McGreevy)

Green alleys bring biodiversity into tight urban spaces.
© Joyce McGreevy

More than a Pretty Space

The reasons to revitalize urban alleys go way beyond “outdoor décor.” Green alleys replace asphalt with permeable paving and organic materials. So along with beautification, green alleys make city life better by

  • reducing the “heat island” effect
  • allowing storm water to filter back into the ground
  • improving air quality
  • increasing plant biodiversity
  • providing habitat for birds and insects
  • reinvigorating pedestrian activity
  • encouraging bicycling
  • reducing traffic
  • providing places for children to play
  • fostering increased sociability
  • supporting urban agriculture, one of the factors in erasing “food deserts,” areas where it is difficult to buy affordable, fresh food
  • improving a city’s global livability rating
A collage of children’s toys and invitations to come play, seen on a ruelle verte in Montréal, Canada show how creative problem-solving through green alleys improves children's quality of life. (Image © Joyce McGreevy)

Hand-painted signs in a ruelle verte invite neighborhood kids to come and play.
© Joyce McGreevy

Green Alley, U.S.A.

In the United States, Michigan is home to one of the most remarkable green-alley transformations. Detroit’s Green Alley, created in 2008-2010 as the city was emerging from bankruptcy, turned a desolate “stretch of pavement, dumpsters, and dreams that had long since broken down” into an oasis that brings together people, nature, and the arts.

Several other cities are following suit—among them Chicago, Los Angeles, Omaha, Austin, and Nashville.  You can see a Los Angeles neighborhood “green team” in action here.

Colorful laundry in a ruelle verte, or green alley, in Montréal, Canada reflects creative problem-solving that makes everyday life better. (Image © Joyce McGreevy)

The goal of green alleys is not to gentrify, but to make life better citywide.
© Joyce McGreevy

Seeds of Possibility

Given the vastness of public lands and waterways, how important is it to make better use of alleys? By 2050, 75 percent of the world’s population will be living in cities.

How much of an impact could green alleys make? Consider that Chicago alone has 1,900 miles of alleyway to work with. Now factor in that nearly every city in the world (with notable exceptions) is crisscrossed with alleyways.

Yes, cities still need somewhere to put out the garbage. More to the point, say urban environmentalists, we need to reduce waste itself. This has become another focus of creative problem-solving.

According to Daniel Toole, author of Tight Urbanism, Alley Architecture in the U.S., Australia, and Japan, “As waste collection becomes more effective . . . [alleys] present a ridiculous amount of space to be used simply for waste conveyance.”

Oh, I see: For Earth’s sake, even an alley is too precious to waste.

An old metal tub used as a planter and a wall of painted bricks on a ruelle verte in Montréal, Canada show how creative problem-solving through green alleys promotes recycling. (Image © Joyce McGreevy)

Found objects & recycled resources dress up an alley.
© Joyce McGreevy

Is there a “green alley” near you? Have you seen green alleys in your travels? Have you and your neighbors ever worked together to transform a common outdoor area into a greener, more inviting public space? If so, please share your experiences with our readers!

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

It’s Homecoming—at the TWA Hotel!

by Joyce McGreevy on October 28, 2019

Carolyn McGreevy stands beside a TWA Constellation, or “Connie,” an airplane at the TWA Hotel at JFK Airport that evokes travel memories of Trans World Airlines. (Image © Joyce McGreevy)

The TWA reunion at JFK puts a spring in the step of pilot’s daughter Carolyn McGreevy.
© Joyce McGreevy

Part 2: TWA Travel Memories Reveal Vision of Tomorrow

(Part 1, “Growing up ‘TWA’,” here.)

Heard the one about 700 people spending several days at the airport—on purpose? As storms drench New York’s JFK Airport, Trans World Airlines alumni gather for a TWA reunion, and travel memories come flooding back.

The TWA Hotel at JFK New York on a stormy night seen from the Constellation, or “Connie,” evokes travel memories of Trans World Airlines. (Image © Joyce McGreevy)

Not even a storm can dampen our excitement about the TWA reunion.
© Joyce McGreevy

TWA Time Machine

Amazed, my sisters and I stare at the TWA Terminal, then at each other to make sure it isn’t a dream. For 18 years, the terminal lay vacant. Now all is restored. Once more we enter the familiar tubular walkway with its cherry red carpets and marshmallow walls, reliving memories of childhood travels with our TWA pilot dad.

Three sisters arriving at the TWA Hotel at JFK Airport New York for the TWA Reunion share travel memories of growing up with Trans World Airlines. (Image © Margie McGreevy)

Margie captures the moment as Joyce, Carolyn, and Erin savor a sense of homecoming.
© Margie McGreevy

Flights of Fancy

“I want the greatest airline terminal the world has ever seen and I don’t care how much it costs.”

That’s what TWA visionary Howard Hughes told Finnish designer Eero Saarinen in the late 1950s. By 1962 the architectural wonder was complete. Forty years later, TWA and the terminal shut down.

Then along came Tyler Morse.

As a boy, he’d often visited the TWA Terminal with his dad. As a developer, Morse, like Hughes and Saarinen, had a bold, blue-sky vision for the terminal and the means to carry it out. In May 2019, following a three-year, $265 million restoration, the terminal soared gloriously back to life—as the TWA Hotel.

Spotting Morse at the reunion, former TWA flight attendant Yvonne Greenwood asks why he chose this particular airline. Says Morse, “Because it’s always been the best!”

Former Trans World Airline flight attendant Yvonne Greenwood meets TWA Hotel developer Tyler Morse at JFK Airport New York during the TWA Alumni Reunion. (Image © Jim Greenwood)

TWA alumna Yvonne Greenwood meets TWA Hotel developer Tyler Morse.
© Jim Greenwood

High-Flying Hotel

Emulating TWA, Morse has transformed going to the airport from mere necessity into marvelous experience.

TWA Hotel’s 512 ultra-quiet guestrooms reflect retro chic and offer aviation geeks exhilarating views of JFK’s runways and the iconic TWA Flight Center.

A swimming pool becomes part of the travel memories of the TWA Hotel, JFK Airport, New York. (Image © Erin McGreevy Bevando)

There’s nothing unusual about a dip in the hotel pool, unless . . .
© Erin McGreevy Bevando

A TWA Hotel swimming pool with a view of the runway and airplanes evokes Trans World Airlines travel memories at JFK Airport, New York. (Image © Erin McGreevy Bevando)

. . . it features runway views!
© Erin McGreevy Bevando

A Trans World Airlines Constellation, or “Connie,” airplane parked outside the TWA Hotel, JFK Airport NY, evokes travel memories at the TWA Reunion. (Image © Joyce McGreevy)

A 1958 Constellation, or “Connie,” has been transformed into . . .
© Joyce McGreevy

The interior of the TWA Constellation, or “Connie,” an airplane at the TWA Hotel, JFK Airport NY, now fitted out as a cocktail bar evokes travel memories of the glamorous Trans World Airlines. (Image © Joyce McGreevy)

. . . a lush cocktail bar.
© Joyce McGreevy

Trans World Airlines alumni flight attendant Yvonne Greenwood, TWA pilots Mike Fliniau and Ron Kleiboeker and TWA pilot’s daughters Erin Bevando, Margie Cozad, Joyce McGreevy share travel memories at the TWA Reunion. (Image © Jim Greenwood)

L to R: TWA alumni Yvonne Greenwood, Mike Fliniau and Ron Kleiboeker,
McGreevy sisters Erin, Margie, Joyce. (Carolyn must be in First Class!)
© Jim Greenwood

The restored Paris Cafe at The TWA Hotel, JFK Airport New York, evokes travel memories of Trans World Airlines. (Image © Joyce McGreevy)

The historic Paris Café offers fresh takes on TWA First Class gourmet classics.
© Joyce McGreevy

Like Kids Again

Immersed in TWA history, my sisters and I become carefree kids again.

TWA pilot’s daughters playing dress-up at the 1962 House of the TWA Hotel, JFK Airport New York, during the TWA Reunion share travel memories of Trans World Airlines. (Image © Joyce McGreevy)

McGreevy sisters dress up as 1962 housewives, a playful contrast to . . .

Helen Collins McGreevy on board a Trans World Airlines Constellation, or “Connie,” in 1958 evokes travel memories of the glamour of TWA. (Image @ McGreevy Archives/ Margie Cozad McGreevy and Joyce McGreevy)

. . .the real-life glamour of our mother, Helen Collins McGreevy.
© Joyce McGreevy/© McGreevy Archives

Heavens Above

The heart of the TWA Hotel is a soaring, light-filled structure, with wing-shaped roof,  fantastically vast windows, a sunken lounge, and overhead walkways.

The newly restored TWA Terminal of the TWA Hotel at JFK Airport New York seen during the TWA Reunion evokes travel memories of Trans World Airlines. (Image © Joyce McGreevy)

This renovation is the nerve center of airline nostalgia, yet in 1962 it was futuristic.
© Joyce McGreevy

The newly restored Solari board at the TWA Hotel at JFK Airport New York seen during the TWA Reunion evokes travel memories of Trans World Airlines. (Image © Joyce McGreevy)

To recreate the Solari split-flap message board with authentic mechanical operation,
Morse found the original manufacturers in Udine, Italy.
© Joyce McGreevy

It All Just Clicks

“I love hearing the clicking again!” TWA alumnus Steve Bonniwell grins, recalling New Yorkers who’d gamble on which destinations the board would reveal after each round of clickety-clacks. “You’d hear someone say, ‘I think the third line will be Paris’, and then they’d bet on it!”

Trans World Airlines alumnus Steve Bonniwell attends the TWA Alumni Reunion at the TWA Hotel, JFK Airport New York. (Image © Joyce McGreevy)

Steve Bonniwell was TWA’s Marketing Director for the International Division in London.
© Joyce McGreevy

Recalling his career with TWA, he beams. “Greatest company I ever worked for. Great people! It was a family. I spent so much time going through this terminal during my 20 years at TWA. Seeing it the way it was is unbelievable.”

Bonniwell’s family reflects the influence of the airline. Son Mark Bonniwell is a pilot, flying 737s for United Airlines.

Trans World Airlines pilot’s daughter Margie McGreevy Cozad meets former TWA pilot Derwin “Dee” Grimm at the TWA Reunion, TWA Hotel, JFK Airport New York, where they share airline travel memories. (Image © Joyce McGreevy)

Margie meets TWA alumnus Derwin “Dee” Grimm. In 1974, Dee flew co-pilot with our dad
to Madrid, Lisbon, Rome, Cairo, and New York.
© Joyce McGreevy

Sky’s the Limit

As a kid in Kansas City, TWA’s original headquarters, Tracy Briggs dreamed of flight.  Given the family’s tight finances and Tracy’s physical challenges, Briggs’ mom worried that “such dreams were not meant for people like us.”

But Briggs persisted. “I soloed in 1977 and had so much fun I decided to make a career of it.”  Today, Captain Briggs has 40 years of experience in the cockpit. A veteran of TWA, he’s now a pilot for American Airlines. “This is my life, my joy, my passion!”

As for his love? That’s Myra Briggs, the spirited woman who’s been with him every mile of the way.

Myra Briggs, former Trans World Airlines pilot Tracy Briggs, meet other TWA alumni at the TWA Reunion held at the TWA Hotel, JFK Airport New York, and share airline travel memories. (Image © Joyce McGreevy)

L to R: Myra Briggs and Capt. Tracy Briggs reunite with TWA alumni.
© Joyce McGreevy

TWA Hotel crew model TWA vintage designer uniforms. L to R: Pearls Daily in 1965 Balmain and Sarah Conrad in 1970s Valentino. (Image © Joyce McGreevy)

TWA Hotel crew model TWA vintage designer uniforms. L to R: Pearls Daily in 1965 Balmain
and Sarah Conrad in 1970s Valentino.
© Joyce McGreevy

Beyond Nostalgia

Coined from ancient Greek, nostalgia combines “homecoming,” with “pain,” as if revisiting the past must always be bittersweet. But what my sisters and I witness among alumni at the TWA reunion is joy, gratitude, and zest for new adventures. No wonder everyone looks hale and hearty.

Oh, I see: The glory days of travel are not confined to travel memories, but available to all who travel through life with curiosity, appreciation, and a sense of service to one another.

The realization deepens as we meet the TWA Hotel staff. There’s something familiar about the high standards and heart they bring to their work. Something familiar about .  . .

  • Stephanie Villada reporting for duty on her day off . . .
  • Gail Martin, Tony, Chelsy, and Catalina’s  pride and joy at learning about—and becoming part of —TWA’s history. . .
  • The finesse of Chef de Cuisine Amy Sir-Trevino . . .
  • Sam’s warm welcome at check-in, Donna Lopiccolo’s daily greetings, and Jennifer Jacks’ seamless problem-solving.
Portraits of TWA Hotel staff, JFK Airport New York, remind sisters attending the Trans World Airlines Reunion that the future will create new memories to celebrate. (Image © Joyce McGreevy)

The TWA Hotel crew are top-flight!
© Joyce McGreevy

Then it dawns on us: What we loved in the airline is now taking shape at the hotel. Beyond our personal travel memories, a promising  new generation of TWA family is forming at the TWA Hotel. We wish them a sense of homecoming and a lifetime of TWA adventures all their own.

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

Copyright © 2011-2025 OIC Books   |   All Rights Reserved   |   Privacy Policy