Of course, ya git!

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[Editorial comment: I have very little control over Wode Toad’s posts.]Wode Zombie

Even the Bleeding New Yor Times can be sensible once in a while.
http://www.nytimes.com/2013/10/06/opinion/sunday/dogs-are-people-too.html?pagewanted=all&_r=0
It does, however, raise the disturbing question: if personhood is limited to beings who show similar brain activity patterns to humans, are we limiting it to beings we can coax into a huge machine?
The question is also easy for dogs, whom we already consider junior family members, but what of pigs, who seem to have as high or higher intelligence than dogs, and seem to have as rich an emotional life?
What of elephants, who may excel either (even humans–I haven’t noticed that memory or empathy are really practiced all that commonly in humans)?

“Ave, Jeff Bezos, morituri te salutant!”

Bezos.

bez0-008I’ve been thinking about Jeff Bezos this week, in part, because I was also trying to teach about Plato’s Philosopher Kings.

Bezos, for those of you who don’t know, is an evil Sith Lord ruling an all-powerful empire bent on destroying anything that is beautiful and of value to us.

No, of course not. He is, however, the founder and CEO of Amazon.
What he managed to do was found a company which could take advantage of the strength of the internet—ease of ordering, convenience—and couple that with the ability to manage a huge amount of inventory—including inventory he did not actually have to  possess or control—and the new possibilities of rapid shipping. By coordinating all of these parts better than anybody had managed before him, and by using the volume and the lack of actual inventory to keep costs incredibly low, and by coupling these with amazingly good customer service, he managed to build an unequaled on-line bookstore, and then a larger on-line market place, and become the first realistic leader in the electronic book business—a business which played to Amazon’s strengths, eliminating the problems of delivery and inventory, but adding the challenge of actually having to design, build, and maintain a physical product: the kindle.

This is a charitable interpretation, but, I think, an accurate one.

I’ve been a book customer since before I can remember.Shakespeare & Co stairs
I’ve worked in several book stores.
I want to disdain Mr. Bezos, because Amazon is driving bookstores out of business.

But I can’t; he is getting books to people—either electronically or in the mail—with great efficiency, and at a lower cost. How are we to fault that?
Besides, he can get me stuff nobody else can, and Wow! Does Amazon have great customer service!

As I said, I’ve been teaching a seminar class on Plato’s Republic, his utopian vision where decisions are made for us by wise, benevolent rulers.
So, perhaps, we should allow businesses to be dominated by those wise folks who can figure out how to make it work better, how to make it work best, and let them do what they do best. Bezos is sharp, he has read the market well, he offers a quality service, and he does something that is dear to my heart: he gets the written word to people.

However, in doing so, he has forever changed the business of books.

BooksThere are unintended consequences to any series of choices, but with a shift of this magnitude there will be even greater consequences.
We no longer browse shelves in the way we used to—there is no longer the serendipitous moment when we  pick up a random book because it strikes our fancy, and begin to leaf through it. Sure, we can find new books on-line, perhaps even sample some pages, but it is harder to get captured in the ruffling of pages that brings us to a sentence or story that captivates us.
There still can be folks to discuss and recommend books—chat rooms, recommendations, posts, etc.—but these are read in the same way the sample is read: not with the enthusiasm of a flesh & blood human being handing us a book and saying “You have to read Helene Wecker’s The Golem and the Jinni!” (http://www.youtube.com/watch?v=msy1ctlRh4Q) I have a friend who actually remembers the names of booksellers at a local Indie and looks for recommendations from her favorites. This is the kind of interaction a local brick & mortar store can give. I have seen it happen on-line as well, but I still think it happens best face to face.

Furthermore, Amazon is primarily a distribution company, and because of its success has been able to dominate the companies which actually produce the product, companies which have greater risk in accumulating inventory, and greater expenses up front. Although Amazon has taken its toll on chain booksellers like Borders (rest in peace) and Barnes & Noble (bless their hearts)—as they, in turn, wiped out smaller bookstores, its greater long term impact—as well as the impact of the move to digital books in general—will be upon publishers, because this will affect the way books are actually produced, eliminating editors and other ways of cultivating talent.

The greatest danger, however, might be one inherent to success and centralization: pb 001markets dominated by a single or even just a few corporations are unwieldy and unstable.  Having the decisions about the future of an entire industry made in one or two board rooms—whether Amazon or Monsanto—is not very different from having decisions made by a centralized Politburo committee.
Freedom aside, a corporation as big as Amazon cannot turn on a dime. It would be nice if those leaders were self-less, all-wise philosopher kings who were capable of making good choices, but they are humans, like we are, and it is hard to judge the unintended consequences of the decisions they make. Unlike the humans who are actually interacting with local customers daily, and have small enough operations to make changes, corporations change slowly, and react slowly.

What can we do?
Well, support alternatives!
Buy local.
If you have to choose, buy regional, since they are more likely to be in touch with the local economy, and with local producers.
Buy Indie.

Independent booksellers and food producers are outside of the decision making process of the corporations, although they are still influenced by it. They are closer to you, and able to adjust their courses based upon what is happening “on the ground” rather than having to wait for decisions from a detached board room. They are also more likely to cultivate diversity, leaving room on their shelves (or in their fields) for genetic variation, so that we won’t just be stuck with pasty golden delicious apples and 50 Shades of Gray.

So buy local. Drop by CSAs like Trosley Farm or a road-side produce vendor.
Share a local microbrew at a local restaurant like The Acoustic Coffeehouse or the Philosophy Bistro.
If you can’t find what you need locally, find an independent dealer like Malaprop’s Bookstore not too far away, or find an independent business on-line like Glynne’s Soaps and use Amazon’s tools against him.live local live grand 10.3

Beautiful Sensibility

Beauty 1I’ve been thinking about beauty this past week, thanks, in part, to my friend Ben. This is a good time for this, because Tennessee is about to turn its most beautiful, so I am sitting behind an abandoned restaurant, listening to, feeling the spray from, and watching an old fountain, watching the sun play, and thinking about beauty.

There are a lot of theories out there, and then there are people who create beauty and people who enjoy beauty without any needed assistance from philosophers like me.
Among the theories, a powerful one is what I will call the Classical Ideal.snow angel It finds a high expression in Plato, but also owes a great deal to Pythagoras, and, outside of them both, animated ancient art. For these lovers of beauty, beauty is an ideal, a perfection, something we try to capture in art, we aim for in art, and which we cannot find in nature. We have an innate sense of what this ideal beauty would be, and we consider things beautiful to the extent that they come close to reflecting this ideal. This ideal is closely tied to balance and proportion and harmony, and can, in many cases be expressed mathematically. The sculptures of Polykleitos are an example of this; in a pleasing, beautiful face, the distance between the eyes is a set proportion to the face as a whole, and a certain position in the face, and the length of the body, the size of the chest, the width of the hips, the length of the legs…

Oh, Mathematics: you naughty bugger!

OLYMPUS DIGITAL CAMERABy contrast to this calm balance of rules, the Romantic view of art aims precisely to tear loose, to suggest power and passion that is not even expressible in conscious thought, let alone within the surgical precision of math. The wild emotion of beauty in art or in nature takes us beyond the calm, placid, everyday, into the cosmos as a whole, the mind of God, or our own subconscious.

I’m not sure which of those is bigger, or which of those is darker; my subconscious, however, requires less storage space.

I find beauty in the cool, crisp, rational lines of Greek architecture, and I also find beauty in the stormy passionate upheaval of Wagner’s Liebestod. They are both beautiful, but beautiful differently.

What, then, is beauty? What makes both of these beautiful, as well as “an exhilarating sunset, an expressive smile, a tranquil view,” or good company, or rest at the end of the day, or even, Joe Frogger ginger cookies?

I don’t know what it is in the objects themselves that makes them beautiful, although somehow it seems to be in the object itself, so that we can expect it to have that effect upon others. Beauty affects us deeply in the mind, so that we can talk about balance or about movement, or about color or about tone. It also affects us deeply in the heart, and can move us to tears or euphoria, to laughter or to passion.
However, it affects us through the senses; beauty is not a thing of the mind or of the emotions, but something we experience through sight and sound and touch, perhaps even through smell and taste and other senses.

A rose is beautiful.Beauty 2

A rose looks beautiful–the gradual fading of colors into different shades, the gentle folding and unfolding petals turning in upon each other, turning out towards the world, circling into a tight center.

A rose smells beautiful–the soft clean smell of the lazy, sunlit life within the folds of the petals, a sweetness more complex than sugar, a smell perfumists try to capture, but which becomes cloying and sickening if imitated.

A rose feels beautiful–the pink, red or white surfaces so soft to the touch, resisting yet falling back, so soft to each caress, so milky smooth, and yet so fragile.

Certainly, a rose can represent or be a simile or be a symbol of something else, but its beauty is not suggestive of something absent, but of the present, of the here and now. The beauty of the rose acts upon our senses–it itself is beautiful, and this beauty strikes us to the core.

Beauty may seem like it has a purpose, but it can be an end in itself, because it really is one of the few worthwhile ends we can find.

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Apple Nests

Spun Sugar final 2The theme of the week is beauty, so I tried to come up with something that was aesthetically pleasing on several levels. I don’t think it is complicated, but it is difficult, and may take several tries to get right.
Be careful with the hot sugar–it is sort of like a cross between super glue and lava if it gets on your skin. This is not a task for multi-taskers.

 Ingredients:

  • 2 cups sugar
  • ½ cup of sliced, toasted pistachio nuts
  • 1 Tbsp kosher salt
  • Several (one per guest?) apples, peeled, cored, and sliced
  • 1 Tbsp lemon juice
  • 1 Tbsp butter
  • Spice or flavorings to taste (cinnamon seems obvious, but cardamom is a possibility, as are cider, or rum or brandy, I suppose; I used a tablespoon of my apple butter)
  • 1 cup heavy cream
  • ½ tsp vanilla
  • 1 tsp sugar or powdered sugar

Equipment:

  • Clean stainless steel pan
  • Several steel soup ladles
  • Several forks
  • baking sheets and baking parchment

Step 1, Prepare Ye the way: Get all the stuff you will need ready, especially the first three ingredients, and the equipment. Make sure you have a clean, clear work space, and the time to work un-interrupted. Take a deep breath.

Step 2, Heat that Sugar! Put the sugar in the steel pan, and put Spun Sugar 010it over a medium to high heat. At first, it will do nothing, then it will smell hot, and then, the edges will start to melt and to turn slightly brown. The less you can stir this, the better, but it is also good to sort of swirl it around so that it doesn’t scorch or get to burnt around the edges. After 10, maybe 15 minutes, it will be a very thick brown syrup. Take it off the heat and let it cool slightly.

Step 3, Shape it: You will be using this sugar by dipping a fork in it and drizzling the syrup over things to form the nests. If you drizzle it over a wooden spoon dangled over a pan on the floor, it will form long, spider-web like strands. You could drizzle Spun Sugar makingshapes in it on the parchment paper and let them cool and get hard.
What I am doing is making little nests by drizzling the sugar over ladles.
Coat the ladles with cooking spray, and maybe sprinkle a little bit of the nuts and the salt on them. Take a fork-full of the melted sugar and drizzle it in a pattern of your choosing on the back of the spoon. After each swipe, sprinkle a little more of the nuts on the nest.Spun Sugar nest
Continue until you have a solid enough basket to put the desert into. Reheat the sugar mixture if it gets too thick.
Note: you will want these to cool before handling them, but it is best if they are still a little warm, because the pliability will make it easier to peel them off the ladles. If you are not using them immediately, store them in a dry, airtight container, maybe even with Spun Sugar toppingthose little moisture absorbing vitamin packets–humidity makes these really sticky.

Step 4, Another path: After you have enough nests, sprinkle the remaining pistachio nuts and a little Kosher salt on a parchment sheet, then drizzle the remaining sugar mixture over them. this will give you little sheets of pistachio praline which you can use to decorate the dessert (or just to eat).

Step 5, Meanwhile, back at the apples: Fry the apples in the butter. Spun Sugar applesAdd whatever sweetener you like if the apples need it (or if you need it, which is really more likely), and whatever spices or flavorings you would like. I kept mine simple, but you could go whole chai or spiced rum punch.

Step 6, Whip it good: In a largish bowl (4 cups or more), combine the heavy (whipping) cream, the vanilla, and the sugar. Whip with a mixer until peaks form.

Spun Sugar final 1Step 7, Plate: On a small plate, set the nest, then fill it with the fried apples, and top it with the whipped cream. you can set a chunk of the praline on top of the cream, and, if you prefer this for presentation, either draw in caramel sauce on the plate, or dust the plate with pistachios.

Step 8, Serve it up: This Doctor isn’t telling you to feed anybody shortening bread; have some of these and share them with a dinner party.

Codetta

Slow night at the Bistro.
No Customers; everybody must be getting ready for the Rhythm & Roots Festival in Bristol. We’re leaving Peirce to close up, and Wode Toad is taking me to a firing range.
Peirce has Sinatra playing as we leave.

No customers, and I’ve run out of things to say, or I have just tired of talking to myself.
Writing is like engraving love letters on feathers, casting them into the wind and wondering if someone will read them.

Send me questions; at some time I’ll come back around.315signature