Posts Tagged ‘Mendocino’


It’s Only Water, Right?

 

A week or so ago, I found myself in a room full of people talking about water. It sounds like a simple idea, but the more listened, the more I began to realize that beyond the tired cliché that “our bodies are over 70% water,” water is a subject that, pardon the pun, underlies everything. It is interesting that the deeper you go into discussions about water, the more that water metaphors inhabit the language. This is only the tip of the iceberg (here we go again…) of how much water is a part of our everyday manner of being.

Growing up in northern California, water was always there. In fact, much of the time, there was just too much of it! Remembering the 1964 Humboldt County flood, I can still see the vista of the entire Ferndale valley looking like a lake, with the old stone and concrete bridge sitting out in the middle, apparently unanchored as if it somehow floated down the river with the huge logs that seemed to be everywhere. After that, my parents moved us to dead center in the Sacramento Valley, ostensibly a drier place. Yet, when riding in a schoolmate’s father’s private plane, our little town, surrounded by vast rice fields, was surrounded once again by water. There was even another small nearby town aptly named Grand Island. The land all around was barely above sea level, and the massive river that bisected the valley was cautiously encased in tall, sturdy levees. In many places, the level of the river was higher than the surrounding farmlands, even in midsummer.
 
After moving to the city, water became something we all took for granted. You turn on the faucet, and out it comes. In this land of plenty, we were not even charged for it. A water bill was something you read about in a novel, and not a part of everyday life. This was California, after all, and swimming pools and lush landscaping were part and parcel with the territory. And who could forget the Pacific Ocean, limitless by anyone’s standards, and just over the mountain.
 
It was not until I moved back to Mendocino County, ironically, another place where, in the winter months, there was so much water it brought down hillsides and covered roads for weeks at a time, that I began to have an appreciation for how vital and yet how limited this resource is. For the first time in my memory, there was no local salmon in the markets or on the tables. The intricacies of “in-stream flow” and “baseline ambient temperature” and “turbidity” were beyond anything I had encountered, yet I know something had shifted. This spring’s twenty-one days of freezing temperatures had emptied the numerous catch ponds that dotted the vineyards and provided much needed water to the vines through the dry summer season. Though the floods had closed the roads in January, an annual occurrence, rainfall was below normal and some coastal homeowners were already at the bottom of their wells. Everyone was murmuring about where the water went, and who used too much, neighbors grimacing at neighbors, and then the fires came.
 
On a humid June Friday evening, a freak lightening storm peppered our bone dry hills and forests with over one hundred fires. Smoke choked the canyons and the valleys, and people walked the farmers market with masks covering their nose and mouth. Thousands of fire fighters from all around the world converged on our small towns, and miraculously, began to beat back the flames that had become a part of our everyday lives. The helicopters dipped water from the rivers, from the ponds, from the already shallow reservoirs, and even from the ocean itself. The communities pulled together with the help of the armies of fire fighters, and suddenly, it didn’t matter whose water it was, as long as it went to help quell the fires. Almost a month later, the fires are almost out, but we are left wondering what to do next.
 
If Mendocino County is to survive, much less thrive, we must answer to this core issue. This is why I again take up the textbook to learn the lexicon, to explore the questions, and most importantly, to reach out across ideological and geographic lines to find solutions to this new dilemma. Farmers, foresters, loggers, environmentalists, politicians, grape growers, ranchers, and all the myriad of people in our towns and cities who depend on the fact that the water will come out of the faucet must set aside their difference and forge alliances. All of our other issues will be moot unless we can address this one. I hold out hope for gatherings such as the conference I attended, sponsored by an organization called, appropriately, MendoFutures. If we can all sit down in a room together, setting aside our differences in support of our common future, then I know that we will succeed. My father always taught me that if I were not part of the solution, it was likely that I could be part of the problem, and it is in that spirit that I dedicate time and energy to sustain this place that I love, not only for myself, but for those that follow.
 
If you think it is “just water,” try spending a full day with limited or no fresh water. Write down each time you reach for the faucet, the handle on the toilet tank, or the hose. The results may shock you, and again, they may not. At the end of the day, ask yourself what each one of us can do to ensure that water will be there to meet the needs of the communities of the future. It is time to begin to frame our future rather than just reacting to it. For more information on how you can get involved, go to www.mendofutures.org.
Post by Julia Conway on July 21st, 2008

Making Mole

 

The mid-June afternoon is the warmest we have had in a week or two, and I find myself standing next to the stove stirring the lava-like mass at the bottom of the big kettle. It spits and pops and sends small jets of dark red grease upward to catch the unwary forearm. A simmering pot of broth steams on the left burner, making the small hairs around my face curl from the humidity. This is not the type of cooking where one can leave the room and pursue other tasks, no matter how urgent. We will serve this chocolate-laced savory concoction of ground nuts, seeds and both fresh and dried chiles over rice at the annual Taste of Wine, Chocolate and Ale to benefit the Mendocino Music Festival.

The recipe for this complex and labor-intensive stew comes from the state of Puebla in Mexico. It has been lovingly and awkwardly translated from its original Spanish, and modified to reflect the types of chiles available at my local Mexican market. As most of the Mexican immigrants here on the coast hail from either Oaxaca or the Yucatan, substitutions from the original are mandatory. The actual types and proportions are a guarded secret, but the process itself is the real story.
 
One begins by charring the fresh vegetables, tomatillos still in their husks, white onions, and fresh Poblano chiles. Traditionally, this is done on a comal, a cast iron griddle the size of a garbage can lid. To hasten the process while still preserving the flavor, I roast each of the items in a very hot convection oven until the skins are blackened and the juices ooze and caramelize on the pan. Fresh corn tortillas and a torn-up stale bolillo (soft roll) are fried in pork lard and set aside to cool. The dried chiles are soaked in boiling water to soften them for handling. Blanched almonds and pumpkin seeds are also fried until toasty brown and fragrant, and whole cinnamon sticks, fennel seeds, cloves and allspice are toasted in a dry pan.
 
The first ingredients to be pureed are the onions and the tomatillos, husks and skins removed. Next the tortillas and fried bread are ground to fine crumbs and stirred into the vegetable mixture. The nuts and spices are combined and processed to a powder, taking care not to process so long that almond-pumpkin butter results. When combined with the other ingredients, the mixture looks like some type of dough. The roasted Poblanos are stemmed, pureed and added as well, darkening the mixture with their almost black-green hue. The soaked dried chiles are also stemmed and carefully seeded so the finished stew is not fiery hot. Plastic gloves are required for this procedure, as it is too easy to inadvertently touch lips or eyes with fingers infused with the potent oils. A handful of the seeds are toasted and added back to the chiles for just a bit of heat. The mixture is drained and then fried in more lard until the dark red chiles turn almost black and their pungent oils fill the air. The thick paste is scooped into the food processor with water to thin, and pureed until it resembles brick colored paint. When everything is combined, the raw mole is faintly reddish and flecked with darker specks of chiles and spices.
 
Though this process takes over an hour, it is not the most time consuming part of preparing mole. The woman that gave me the recipe told me that the most important part is when the love is added to the stew. Heating more pork lard in my biggest kettle until it froths; I prepare to finish the mole. When I add the raw paste to the fat, everything boils and bubbles frantically. I must stir almost constantly at this point, so that the paste browns but does not burn. Soon I add large ladles of hot chicken broth, alternately thinning and thickening the mixture as it cooks over a period of hours. Halfway through, I add several rounds of chopped up Mexican chocolate, allowing it to melt into the paste. Now stirring is non-negotiable as the chocolate will burn if left sitting on the bottom of the kettle. This is where the love comes in, as the mole must be nursed along, stirring constantly, as it darkens and continues to thicken. I imagine Mexican women, mothers, daughters, sisters, and grandmothers, taking turns stirring the mole through the afternoon as they laugh and talk and share the joys of the kitchen. Unfortunately, my only companions this day are my dogs, sitting patiently at my feet hoping for a small taste of what is to come. The final ingredient added is a glass of white vinegar, the acid providing a necessary counterpoint to the richness.
 
Dishes like this take much too long for most of us to prepare in our modern, hurried world. Even the Mexican grocery store sells mole in a small glass jar, to be seasoned with the cook’s own variations on spices, often reminiscent of her mother’s recipe. There is something elemental about preparing a dish that takes most of a day to cook. There is an intimate connection between the cook and the kitchen, and the love and attention that is required to transform the mundane ingredients of an everyday salsa into a complex and heartening Mole Poblano. Spicy, savory, bitter, sweet, and sour; the flavors that punctuate every region’s culinary traditions meld together in a dish that warms the hearts of all of those who partake of its magic.
Post by Julia Conway on June 13th, 2008