Monday, November 25, 2019

Lessons I Learned From The Immigrants



And if I sing let me sing for the joy 
That has born in me these songs
And if I weep let it be as a man
Who is longing for his home.

I spent my childhood in the company of immigrants and refugees. Dichondra and Bermuda, chlorine in pools; the neighborhood. Settled in. Life in the San Fernando valley. Yet our parents still smelled the salt water. Our parents; family names like Mitrevics, Oeffinger, Cardella and Fusillo. Fleering other lives to live this one; leaving pogroms, property and riches for the new world.

We observed like kids do. I told my close friend I could barely understand his mom because her accent was so thick. “What about your mom’s accent,” he asked with emphasis. I assured him that my mother had no accent. He swore his didn’t either. 

The accents are an echo of a land no longer lived in. A home that day to day life keeps at bay. Comfortable at get-togethers. Almost home again. Laughing in native tongue, breaking traditional breads; pirogi and Rupjmaize (dark rye). At times; quiet, lonely times, the pain is palpable. James A. Smith gives this example of what it feels like to be an immigrant, “You lose something of your upright bearing if you no longer have the soil of your own land beneath your feet; you feel less confident, more distrustful of yourself.” What’s my takeaway as the child of an immigrant?

Freedom is a painful process. Hardship is part of the process. Moving forward (a myriad of meanings) entails going from the comfortable known to the questionable unknown. Always trading something; cigarettes and soap buy the next border crossing. The journey isn’t about escaping pain. It’s about grasping freedom—inching forward in small increments toward greater fullness. 

There will always be a transient tension; the homeland behind you, hunger for all that ‘home’ implies ahead of you. Home is comfort not permanence. Being home is having a sense of ‘place.’ In a broader sense just as Jesus had no place to lay his head, he was able to find sleep wherever he laid his head.

Be hospitable to strangers. As God reminds us in the first testament, “Do not oppress a foreigner; you yourselves know how it feels to be foreigners, because you were foreigners in Egypt.” By culture, compassion or both the mothers in the neighborhood were mom to their own children and their friends. They, my own mom included, often took in the outcast as well. As the sojourner is blessed he blesses others.

By faith Abraham lived as an alien in the land of promise, a seed of blessing to many. Freedom, tension, movement and pain are part and parcel of the process. This is the transient tension, setting out then settling down. Losing self, finding self, giving. Such are the lessons learned from the immigrants.

Photo by Alexandra Kikot on Unsplash



Thursday, November 07, 2019

Pistachios and Pretzels




A hint of cerulean clarity, scant sight of cobalt blue,
Through sliding glass, marred ocean view.
Stars hiding behind halide beams,
Pacific high caresses dreams,
Of pistachios and pretzels.

Duke Kahanamoku greets sunseekers all, tanning with flesh laid bare,
Coppertone zone, plastic chaise chair.
Coconut hides the salt-sea breeze,
Ocean billows roll smooth and tease,
Like pistachios and pretzels.

Mai Tais crave saliferous companions, not to drink but to chew,
Crisp finger-food, it’s what bars do.
Crunch hides in salty carapace,
Carb and protein a sweet embrace,
In pistachios and pretzels.

Sea of dark blue with gold authority, perused with fine tooth comb,
Full body check, not going home.
Rucksack hides detritus and goo,
TSA moves me from the queue,
For pistachios and pretzels.


Saturday, November 02, 2019

Moving Forward When Stuck




Stuck in the mud, stuck in the middle, stuck up—being stuck is never good. Stuck fermentation is a thing that happens in brewing beer or in winemaking. The yeast becomes dormant. The yeast just stops doing what yeast is supposed to do. Not rising to the occasion.  It’s yeast burn-out, a yeast mid-life crisis. Perhaps overwhelmed by world events; constantly consumed with comparing itself to others on its’ Instagram feed.

Does yeast feel like a failure when it’s stuck? Because we all know it is frustrating to not be doing what you think you should be doing, to not arrive at those goals you’ve set---or to not even have goals! “I’m just going through the motions anyway; what’s the point?” The tiny yeast feels no motivation. Losing sight of purpose; no longer motivated by creating Cabernet or other varietals? Forgetting what he knows—that he would create robust reds, creamy Rieslings and peppery, violaceous Malbecs. It’s just about alcohol today,”---stuck again. Soaking and sulking he wonders, “How do I get unstuck?”

Move the temperature! You are static or erratic. Create a temperature suitable to growth. Set a goal, set a deadline, get the heck out of the house! Comfortable can kill! Motivating self is tough. What to do?

Shake it up! Aerate, add nutrients! The enjoyment quotient for yeast is small. I, however, am invigorated by many things. Focus outside helps unstuck me inside. Eating right is obvious. Not so much is surrounding self with other healthy yeast. How encouraging to surround oneself with other yeast that sing day long, “Oh Sugar; honey, honey…”

Make lemonade. Easy to berate oneself for a lack of discipline, movement, tiredness; whatever. Could be that good stuff will flow from a stuck season. Here’s a little yeast-inspired trivia: When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period. The longer the skins are left in contact with the juice, the more intense the color of the final wine. In 1972 Bob Trinchero of Sutter Home salvaged a stuck fermentation of his red Zinfandel wine by releasing a paler, sweeter rosé colored wine that he labeled as "White Zinfandel.” Though he wasn't the first Californian winemaker to make a white wine out of Zinfandel, he was the first to aggressively market it as a new wine style and Sutter Home saw sales of
"White Zin" soar from 25,000 cases in 1980 to more than 1.5 million in 1986.  From stock-still to best-selling, it wouldn't have happened without a stuck fermentation.

So you’re crushed today, feeling like just a single-celled organism stuck in a rut that’s not going anywhere? Enough sour grapes! Set those juices flowing again; do that thing only you can do. It’s a time for new wine, a new harvest! Release the inner-you, see what sweetness ensues! 

Photo by Liubov Ilchuk on Unsplash