First, I know I'm being a neglectful blogger. But, it's not my fault, it's because my job is eating my soul again. I apologize. I need to buy some new soul spray.
So we watched "Into the Wild" this weekend -- it's out on DVD so you can rent it now. It was really good. I'd read the book, by Jon Krakauer and really enjoyed it. It's a true story about a rebel kid who's sick of his parents and mainstream life so decides to go off the reservation and go on a Great Alaskan Adventure of his own making. He meets all of these characters along the way and you get to see him living off the land as a novice hunter-gatherer. It's very compelling. Hubs was at first irritated with the movie when it was over, but that was only because it made him feel his Man Feelings, which he does not like to access unless absolutely necessary.
By the way, Krakauer also wrote "Into Thin Air," another awesome book & true story about a Mount Everest climb he took part in.
So I also FINALLY finished "The Omnivore's Dilemma." Good God, that was a hard book to get through. Not because it's not good, it's just, damn. I'm not sure how interested I am in detailed explanations of how mushrooms grow and how to hunt them (all interesting, by the way) and I also need to take frequent breaks from explanations on how to properly kill and dress chickens & wild boar, in addition to the customary practice of slaughtering cattle in factory-like slaughterhouses.
I am now definitely a proponent of grass-fed, free range beef and I feel that "farms" with cattle standing shoulder to shoulder in their own filth are disgusting concentration camps and nothing good can come of them. You end up learning that corn-fed beef is not the wonderful thing we are supposed to think it is. Cows can't even naturally digest corn so they have to pump them full of antibiotics and hormones just to get them to eat it.
Anyway, the author, Michael Pollan, takes us through three different types of meals so you can see what's in it, where it all comes from, how to get it. It's all rather enlightening. I encourage reading it, but only with a passion for wanting to learn about your food.