grandpa ray’s tidbits
Food for thought in 2024
We are proud to give you access to Grandpa Ray’s tidbits. Each week, something new and interesting is posted for your enjoyment.
THE UGLIEST BIRD ON THE PLANET: BUT IT’S WHAT’S INSIDE THAT COUNTS—
Thanksgiving is right around the proverbial corner. The centerpiece, of the Thanksgiving repast we are all eagerly awaiting, is the peculiar poultry fowl known as the turkey. Out of curiosity, I decided to learn a bit more about the most well-known member of the Grouse family. Prior to that, the totality of my knowledge can be summed up as “a big bird we eat once a year.” In this week’s Tidbit, I include just a handful of interesting facts, that hopefully, will give you a better appreciation for this gobbling tom.
Here we go. First of all, the turkey is the largest game bird in America. There are five sub-species of turkeys. The Eastern wild turkey is the largest and can weigh as much as 35 pounds. The domesticated variety has been around for two-thousand years; however, there are still many wild turkeys in the U.S. and Canada. Surprisingly, prior to domestication, turkeys were not used for food; they were killed solely for their feathers (probably because they are so ugly). Speaking of which, Toms will grow five to six thousand beautifully iridescent feathers. Their courting prowess has everything to do with the strutting display of their plumage, very similar to male peacocks—“how do you like me now?”
Males are referred to as toms or gobblers (this is because only the toms make the characteristic gobbling sound, which can be heard as far as a mile away). Females are known as hens; the juveniles are called jakes; and the chicks are called poults. Turkeys are “social” animals; a group of them is referred to as a “rafter.” In addition to gobbling, which only the toms do, rafters communicate with each other by using purring and clucking sounds. A typical Tom has a lifespan of ten years (for obvious reasons, many don’t make it that far).
I hope this gives you a better appreciation for these magnificent (but ugly) birds.
Believe it or not, the turkey came very close to becoming America’s National bird. Ben Franklin wanted it to be the turkey, but lost out to George Washington who chose the bald eagle.
One particularly interesting aspect of the turkey is their visual acuity. As well as having near 360 degree peripheral vision, they see in color and have excellent depth perception (I’d like to know how researchers figured that out). Last but not least, everything in their field of vision is always in focus—no adjustments necessary!
THANKSGIVING AND GRATITUDE: FAMILY, FRIENDS, FOOD, AND FUN
The beginning of the month of November is an anticipatory wind-up leading up to the gathering of families all over the country, for the most awaited meal of the year—the turkey-centric feast called Thanksgiving. The coming together of loved ones, friends, and others at this time is rich in significance beyond the amazing assortment of delicious food we will enjoy. As the name implies, Thanksgiving is an expression of gratitude for something wonderful that happened in the formative stages of our Republic.
We all know the story. Thanksgiving commemorates a historical event; it also, more specifically, represents a profound expression of the human heart—gratitude. Gratitude is not to be taken lightly. Unfortunately, like other important aspects of life, the din of modernity has relegated gratitude to something less than it is. However, it’s importance wasn’t lost to peoples of the distant past. For instance, Cicero the famous Roman orator noted that, “Gratitude is not only the greatest of virtues, but the mother of all others.” This season let’s express our gratitude, not just for the commemorated event, but for all of life’s blessings.
The month of November is National Gratitude month, which makes it the perfect time to do this. I might add that studies have been conducted on the health benefits of gratitude. The findings indicate that the sincere human expression of gratitude has multiple beneficial aspects; physical, emotional, mental, and spiritual. So, do yourself a favor— BE GRATEFUL!
I would like to revisit the overarching theme of this holiday, gratitude. This time from a personal perspective.
PRACTICING WHAT I PREACH: I want to extend our heartfelt gratitude to all of you (our senior family and friends) from all of us at Senior Supper Services…THANK YOU! As for myself, I am both grateful and gratified to have met those of you on my route. It is my continuing pleasure to know and serve you. May God’s blessings overwhelm everyone of you this season!
WRAPPING UP OCTOBERFEST MONTH
Oktoberfest is celebrated in Munich, Germany and is the largest folk festival in the world, drawing over six million attendees every year. It marked its 200th anniversary milestone in 2010 and continues to break records in attendance, not to mention beer and chicken consumed. (you would think the German tube steak, Bratwurst, would be alongside the beer in this statistic??).
Before it came to be known as Oktoberfest, it was a celebration of a Royal wedding between Prince Regent Ludwig of Bavaria and Princess Therese of Saxony-Hilburghausen. Besides the wedding, the only other celebratory event was a horse race—no beer tents or carnival rides. The wedding took place on October 12,1810; the celebration (or first Oktoberfest) took place five days later on October 17,1810.
Two-hundred-plus years and counting, it has had a great run. Of course it has had its share of setbacks and disruptions—primarily, wars and disease outbreaks. Speaking of wars, during the Vietnam war, I was fortunate enough to have been stationed in Germany for two of my three years of service. Shortly after my deployment, I was able to bring my wife over. During the course of our stay, we attended an Oktoberfest. As foreigners , it had a surreal or otherworldly feel to it; the scale and the novelty was overwhelming. Any way, I digress.
Each year the celebration is officially launched midday at 12 o’clock when the presiding mayor of Munich taps the first beer barrel, and proclaims, “Ozapft ist!”, which means…”it is tapped!” Over the years, Oktoberfest has taken a family friendly turn; each day of the month-long celebration, it’s a family oriented affair until 6pm, then the adults take over. Prost!
AMUSING HISTORICAL SIDE NOTE (MORE LIKE HYSTERICAL): In Brazil, the country of Carnival, the city of Blumenau hosts the world’s second largest Oktoberfest celebration. Actually, Blumenau is a German enclave of about 300,000 people. Try to imagine (if you can) dancing samba to a Bavarian brass band! Again, I say Prost! Oops! In this instance…Saúde!
rAY dURAN
QUEAZY CUISINE: PIONEER (OLD WEST) DIET
The resourcefulness of the hearty lot of folks that ventured Westward cannot be overstated. When it came to eating, their resourcefulness was a life-saving strategy. When their initial provisions were exhausted en route, they resorted to what was immediately available in their surroundings. In these austere circumstances, “waste not, want not” was their mantra; therefore, any and everything was candidate for consumption. Anything that was marginally edible was eaten.
What follows is a list of some of the things that kept the early pioneers alive on their westward trek, and continued even after they arrived.
—Roast skunk: “tasted better than raccoon or possum.”
—Bear headcheese: the meat on the bear’s face made a welcome meal.
—S.O.B. stew: made of the least desirable parts of an animal—fat, liver, heart, brains, bone marrow, and sweetbread…What!…no tongue!
—Calves feet jelly: a gelatinous desert made from calf hooves, sugar, and eggs…Jell-O eat your heart out!
—Prairie mountain oysters: animal testicles (here comes the queazy) were considered a delicacy… no thanks, I’ll just have another helping of roast skunk!
—Acorn flower: ground acorns were resorted to when traditional flour was unavailable.
—Sweet potato coffee: coffee was even more rare than flour; chicory and acorns were also used for that “necessary” morning cup of Joe.
CELEBRATING OUR HERITage
Senior Supper Services in acknowledgement of our indigenous population will be providing a sampling of the “indigenous cuisine of the Americas” in this week’s menu. The official date for the event is always the day after Thanksgiving. This is very fitting since, in the American psyche, Thanksgiving is associated with our Native American family—Pilgrims and Indians dining together on this historic event.
What are some of the foods that characterize the Native American diet? Of course, we naturally associate; wild turkeys, and roaming herds of bison, blue-corn meal, and fry bread with the Indian diet. The truth is that their diet has always been dependent on locally available animals, fruits, vegetables, and herbs. (there are 574 federally recognized tribes which occupy different regions of the continent). Their diet has evolved over time; today they can boast of a “new and modernized cuisine.”
In some cases, aspects of Southwest cuisine have been incorporated into the newer iterations. Ancestral ingredients with contemporary regional adaptations have yielded an amazing array of unique dishes. Here are just a few of the more noteworthy restaurants operated by indigenous chefs: TOCABE in Denver, Colorado; BLACK SHEEP CAFÉ in Provo, Utah; and in California, CAFÉ OHLONE.
I am curious to see (more like curious to eat) the commemorative meal, Amber, our SSS chef will prepare, to highlight the occasion—bon appétit!
NOTE FROM CHEF: We acknowledge that many Native Americans have a different feeling about celebration of Native Culture mixed with Thanksgiving. Thanksgiving is a reminder of the beginning of our land being bribed from us with barrels of ale, the start of major movement from our homes, a truly hard and unfortunate time for our ancestors. So Gill and I want to Celebrate our heritage at the start of the Fall season this year. And share with you a very popular recipe from His tribe. We hope you enjoy a taste of our culture.
COFFEEHOUSES:
THE “OPIUM DENS” OF CAFFEINE—
Even though, coffee was already in use in the Middle East, when it eventually arrived in Europe it took it by storm, and became so popular than it competed with alcohol as the favorite drink. Vienna is where the first coffeehouse, as we have come to know them, opened for business. Alcohol had its bars; coffee had its coffeehouses. Coffee was considered a drug, but it was viewed favorably because it made people more productive. Coffeehouses became the go to public forum to hear the issues of the day discussed.
Overtime, coffeehouses became intellectual havens where one could hear the greatest minds pontificate. Because of this “social and intellectual chemistry” the coffeehouses broke the universities’ monopoly on knowledge and became known as “penny universities.” During the Enlightenment period, coffeehouses were laboratories for its development.
Fast forward to today: coffee has become the most legally traded commodity in the world next to oil; over 500 billion cups are consumed every year; 25 million people earn their living with it. Starbucks has become the “flagship” of today’s coffeehouses. The intellectual “air” of the coffeehouse continues with clusters of them around colleges and universities; Laptop wielding students drink their daily fix of caffeine to fuel them up for their next round of intellectual endeavors.
This benign addiction is worldwide; It has become part of everyone’s morning routine—heaven help us if coffee beans were to magically disappear.
THE WESTERN DIET:
BURGER DIPLOMACY GONE BAD?—
The exporting of the American lifestyle to the world, for the most part, has been well received writ large: Levis, Hollywood, pop music, and McDonald’s, etc. What could go wrong? (after all we are the envy of the world).
Hamburger “diplomacy”, or the exporting of the American diet has recently come under scrutiny because of its fast food aspect. Fast food, meaning, fast but unhealthy. In the long term, the Western diet may be dangerously unhealthy. The immune response may be where the damage is done.
Autoimmune disease is on the rise worldwide. Incidents of autoimmune disease have increased over the last fifty years or so. Its prevalence was initially in the West; now it has become more and more prevalent in Asian and Middle-eastern countries as well. What has changed? Our DNA hasn’t changed—an external factor must be at play here. The culprit according to researchers may be the Western diet.
Aurelio Duran
Autoimmune disease causes the immune system to wrongly see it’s own cells as invaders and attacks them. The lack in the Western diet of essential health-promoting ingredients results in our gut bacteria (our microbiome) being altered and depleted, thus, directly affecting our immunity in this self-destructive way. It is important to note here that having a genetic predisposition to autoimmune disease plays a significant role in who gets it and who doesn’t. In other words, it doesn’t matter how bad your diet is—without being genetically predisposed, you won’t get it. Play it safe. You can watch a good movie while wearing your favorite jeans, just don’t eat fast-food while doing so.
What will become of cows as we know them? First their milk, then their beef—I suppose that they will figuratively be “let out to pasture.” “
IMPROVING ON MOTHER NATURE?
BY: AURELIO DURAN
In the past, I briefly touched on the up-and-coming faux proteins and their increasing prevalence. 2022 seems to be on track to accelerate the availability of a host of these substitutes—case in point: Animal-free dairy. Apparently, bovines have fallen out of favor with some groups; vegans, vegetarians, and Flexitarians, to name a few. (not to mention environmentalists)
A specialized fermentation technique is used to create these animal-free products which are, in their own right, legitimate proteins, but are not plant-based. People with milk allergies will also be allergic to animal-free dairy products. That aside, as the taste and affordability improve, the higher the likelihood of their overall acceptance.
Already, Animal-free dairy ice-cream is in circulation and gaining in popularity. Smitten Ice Cream brand debuted in 2020, and followed shortly there after by the Brave Robot brand. In 2021 Modern Kitchen introduced its patented form of cream cheese. Later this year, a whey protein ersatz is expected to hit the market. It appears that we are in the throes of a food revolution. I just hope it ends well—“it doesn’t pay to fool with Mother Nature!”
“ORGANIC” FOODS: REAL OR FRAUD?
Unfortunately, the hyper-politicization of everything in our culture, has given rise to confusion and uncertainty about issues that should be exempt from partisanship. Case in point, while researching for this week’s Tidbits, I found conflicting and contradictory information about all things “organic”. Glaringly on display, was advocacy for sustainability and “green” concerns in the pro-organic camp. The contrarian view insists that the majority of the pro-organic information is mostly hype. Both sides, all the while, adamantly proclaiming that “science” supports their position.
After a brief period of contemplating the conflicting data, I arrived at a personal conclusion which makes sense for me. If such things as the weather, health, and food are seen through an ideological prism, we have a bigger problem than the negative affects of pesticides. I have never knowingly eaten (or have sought to eat) anything organic my entire life. As far as I can tell, eating non-organic produce hasn’t ill-affected my health in any appreciable way (the same goes for parts per million ingestion of; rodent parts, plastic residue, and heavy metals). The bottom line here is you decide for yourself, if eating “organic” is essential to your health and well-being—even if it’s only psychologically comforting…it’s your call!
Some products such as snack foods are designated as organic—this is where suspicions arise. The fact that some “organic” foods aren’t subjected to the same rigorous processing that produce undergoes is problematic. The coveted designation of organic on labels is, often, justification for higher prices.
NOAH’S ARK FOR SEEDS
— In the biblical account of Noah’s Ark and the Great flood, a faithful remnant (or “seed”) was saved via the ark in order to re-seed humanity in a postdiluvian world. Over a few millennia, the multi-generational offspring of the “original seeds” burgeoned into a worldwide population approaching 8 billion souls—and they all have appetites!
In the future, should there be a man-made catastrophe that poses an existential threat to humanity, guaranteeing the replenishment of the food stocks would be of paramount importance. Accomplishing that is only feasible at the level of seedage —a store of seeds that could repropagate the food supply. The likelihood of such a cataclysm is taken very seriously—enter seed arks, otherwise known as seed vaults.
Seed vaults are repositories of seeds from many geographic regions—there are currently 1500 such regional vaults worldwide. The mother lode of all seed vaults is the Global Seed Vault in Svalbard, Norway. Situated in the side of a mountain (somewhere above the Arctic circle) this gene bank is the most impervious to natural disasters and is the “back-up of last resort.” The interior is cooled to -18 degrees and houses nearly a million different seeds of every variety. Pray we never have to invoke their use.
Scary fact: the source of much of the world’s “food seeds” is in control of four corporations.
PRESERVATIVES: THE EMBALMING OF FOOD—
The inevitable growth of microbes in most foods is the primary reason food spoils—with air being the primary enabler. In this week’s Tidbits we will take a brief look at what has historically been done to slow down this aerobic assault. Our primary focus will be on the three basic types of additives used in the preservation process.
Microbial breakdown of food can be arrested to varying degrees by drying, salting, use of air-tight containers, and by chilling. (yes, salt is number one in the preservative pantheon).There are three primary reasons why preservatives are incorporated in food—there are preservatives that; extend the shelf life of food, others enhance its flavor, and some cosmetically augment it—make it pleasing in appearance. Let’s take a look at the premier example in each category.
-Monosodium glutamate, or MSG: is a common food additive used to intensify and enhance the flavor of savory dishes. MSG is used to enhance the flavor of many processed foods. Some people may have a sensitivity to MSG, but it’s safe for most people when used in moderation.
-The most widely used dyes are Red 40, Yellow 5, and Yellow 6 – accounting for 90% of all dyes used. They contain carcinogens and may cause allergic reactions. Each year, about 15 million pounds of synthetic dyes go into the U.S. food supply (actually, the “processed” U.S. food supply).
-Sodium Nitrate—Frequently found in processed meats, sodium nitrite acts as a preservative to prevent the growth of bacteria while also adding a salty flavor and reddish-pink color.
Perhaps the most famous single example of a long-lasting processed food still on display is the last McDonald’s Big Mac ever sold in Iceland; McDonald’s closed its only restaurant in the country in 2009.
got sour milk – say cheese!
One of the oldest processed foods known to man is cheese. Historically, the use of cheese by early farmers predates pottery, writing, and the use of tools, but not the domestication of sheep and goats which these protofarmers harvested for milk. These ancient farmers soon discovered that milk soured when left in warm conditions. (the lactic acid in the milk congeals the proteins into edible curds.) It was just a matter of time that curds would be creatively processed in various ways to form a variety of cheeses—the byproduct of this process became known as whey. The most auspicious characteristic of cheese was that it could be preserved, stored, and eaten in the winter or when times were lean—think of it as the beef jerky of dairy products.The minerals, fat, and protein in cheese made it a valuable life-supporting commodity.
Over time, through maritime exchanges, this newfound commodity soon became the object of trade and commerce throughout the then known world. As the knowledge of cheese making spread, each culture that adopted it added its own peculiar variation. The most influential and impactful of all the cheese practitioners were Europe’s medieval monks. Their nonstop experimentation with different milk types and aging techniques yielded amazing results—Roquefort, Munster, Parmesan, and early varieties of Swiss.
After the perfecting of cheeses through the Renaissance and the manufacturing advances of the Industrial revolution, cheese making became so profitable that in the modern era, worldwide consumption approaches 50 billion pounds of cheese annually.
This is a picture of 2 of our seniors eating our Food at a Fund Raiser this year 2024
RESTAURANT INDUSTRY OVERVIEW
Up until recently, fast food (i.e. McDonalds) and fine dining (i.e. Olive Garden) were the mainstays of the restaurant industry. Fast food is characterized by affordability, quick in-and-out service, low quality ingredients, and food loaded with preservatives. Fine dining, on the other hand, offers fresher ingredients and an ambiance with table service—and let’s not forget the customary gratuity. However, “Things they are a-changing.”
Now, there is a new and rapidly expanding phenomenon in the industry—fast casual dining. Fast casual dining is a hybrid of fast food and fine dining—the fast casual concept incorporates affordability with quality and convenience. Chipotle grill and Panera are examples—with the emphasis on fresh and healthy food in an upscale fast food setting. “Fresh” is the industries new mantra, with “organic” a close second. Typically, any menu offering which touts fresh and organic is inevitably more expensive. Understandably, fast food chains have caught on to the trend and their renewed focus is on freshness—with a token cut back on preservatives. Wendy’s and Subway are examples of fast food chains with multimillion-dollar Ad campaigns proclaiming their newfound dedication to freshness—primarily because of fast casual cutting into the fast food market share.
So where does Senior Supper Services fit in the scheme of things? Our menu is what sets us apart from all of the fast casual players. For starters, we offer one-meal-a-day in our multiethnic menu, which on a rotating basis includes all the various popular cuisines. For example, high quality; Italian, Mexican, Chinese, Thai, German, French, et al on a constantly rotating basis—with the exception of hamburgers and pizzas, which we don’t consider fine dining. Secondly, others utilize delivery services as an adjunct to in house dining; whereas our model does not currently include in house dining—and we do our own meal deliveries. Thirdly, most places do not offer the convenience of accommodating individual dietary preferences. And most important of all—Our exclusive “Seniors only” business model, in no uncertain terms, renders us as unique in the marketplace.
Location
Senior Supper Services
2055 Elks Dr.
San Bernardino, CA 92404
Contact
Need additional assistance? Please contact us:
sssdelivery@yahoo.com
909-915-5765
Hours
We are open Monday to Friday, from 8:00 am to 6:00 pm.
Saturday from 11am to 6pm
Sunday: Closed
Senior Supper Services an exclusive meal Service for Seniors
WE DELIVER TO:
CALIMESA, YUCAIPA, MENTONE, REDLANDS, HIGHLAND, DEL ROSA, SAN BERNARDINO, COLTON, GRAND TERRACE, LOMA LINDA, RIALTO, BLOOMINGTON & FONTANA
