Fruit and Veggie Speak

remembering our post from Thursday, I guess that we do seem to be on a weird kind of fruity trip the last coupla
days …

— maybe we’ll throw some
veggies in there today,
and see if we can get
some kinda pyramid
going, I dunno……

it sounds kinda fun,
when ya put it like that…. 

As I said…..

Our post today features
some Fruit and Veggies —

But, it’s not of those
ponderous health-based
tomes on why you should
eat all the broccoli in
your favorite take-out
Stir-Fry dish —

— despite the fact that
the place you get it
from puts five times
more broccoli in the
dish than beef —

and that they should
call it “Broccoli and Beef”
instead of
“Beef and Broccoli”
if they’re gonna do that —

(hey, don’t blame me-
— I won’t touch the stuff)


today we’re going
much weirder-

— as we ask the
hard hitting questions
that’s on everyones’
mind these days —

What’s the language
of vegetables?

And : 

Does your favorite
fruit describe aspects
of your personality
bad habits
and/or love life?

Well, according
to several hundreds
of different
vintage postcard designs-

— yeah, sorta.

It’s all very
tongue in cheek,
you might say-
and some of the references
get pretty obscure.

Well, you can see
for yourself.

Mushrooms and Love —
” Thrive Best In The Dark” 


I dunno,
maybe they have
a point there.

Among the artists who
created postcards based
on this rather unusual
anthropomorphic theme
was the British illustrator
George Studdy, known
for his ‘Bonzo’ the dog

His vegetal postcards,
called “Fruity Fables”,
were so popular that
they ran into several
series over the years.

A favorite of mine is
“Aunt Gooseberry
Runs True To Type” —

Hey, we’ve all been
there, haven’t we?

You’ll find puns galore —

this card about
the language of apples —

true to the corps ?

Oh man,
that one makes you want
to start throwing them.

But I’m sure somebody
must have found it
a-peel-ling, I guess.


Now, whether anyone
can really learn anything
important about humanity,

-however botanical in nature-

from these cards,
or others like it,
is still up for question.

Collecting them
is fun, though —

They’re colorful and
speak to a much simpler time….

Even if you don’t
lose your leaf over them.

!!!!!! HOY !!!!!!!!





Rationing in the 1940’s

Some of the things
that we often forget
about the World War II
generation are the
type of hardships
they had to endure
on a daily basis —

— and,
a good example
of this is rationing.

Just about everything that
we would consider to be
necessities of daily life
were subject to some
kind of war-time rationing,

–not just in the United States,
but even more especially
in Europe, Asia and Australia.

In 1945 Britain,
for instance,
the bacon ration was less
than 4 ounces per week
(per person), while the
cheese ration was a
mere 2 ounces.
8 ounces of sugar
and 2 ounces of tea
and butter would
also have to suffice.

Clothes, soap, paper,
and fuel were also
tightly controlled.

Actually, some of these
controls got even tighter
for several years after
the war ended.

Bread was rationed
until 1948, and clothes
in Britain were still
being rationed in 1949.

Consumers in the United States
generally had much lighter
restrictions as far as
quantity was concerned,
but there were very strict
controls on items like fuel,
tires, and sugar.

An example of this would
be the fact that a person
could only own 5 tires –
4 on his car, and 1 spare,
and they became next
to impossible to replace.

Any extra tires- like on
a second car, were confiscated
for use in the war effort.

Of course, there was very little
incentive to own a second car,
since gasoline was rationed
with the use of “A”, “B”, “C”
and “X” sticker system —

–the average Joe with an
“A” sticker would qualify
for no more than 4 gallons
of gas per week.

( And you had to take
good care of the car you had —
because the U.S. auto industry
had stopped manufacturing
civilian cars by 1942–
so you couldn’t buy a new one )

Sugar was limited to
half a pound a week,
and the coffee ration,
which was issued every
five weeks, was 1 pound.

Some medicines, like penicillin,
were almost completely
unavailable to civilians.

Fats, meats, cheeses,
and processed foods
were also tightly controlled.

When one looks back
at all the rationing coupons,
charts, tables, and cards
that were in daily use by
the average citizen,
it’s mind boggling —

— how the American mother
of 1944 fed her family and
functioned with such bureaucratic
red tape and limitations —

but it worked surprisingly
well, considering.

As a part of keeping
the whole system running,
price controls were instituted
on daily staples, which helped.

But of course, there was
still a large black market,
through which almost
anything could obtained,
for a price.

This was frowned upon
as unpatriotic – but it was
a common enough thing
for a consumer to use/acquire
ration stamps fraudulently
(especially the ‘red’ stamps,
which were to be used for
butter and meat,
or to buy steaks and chops
‘from behind the counter’.)

Fortunately, all war rationing
in the United States ended
in 1946 —

By then, the system had become
so complicated that it was getting
to be impractical, anyway.

And who knows what would
have become subject to rationing,
if the system had been continued.

So, be thankful for
what you got, man !

!!! HOY !!!!!!

Organic Makes A Difference

not just for hippies anymore.

Call me a tree-hugger
if you want,
but I like organic foods….
especially produce.

( what’s wrong with hugging
a tree once in a while, anyway? )orange

I like organic,
not just because
it’s better for you,
or the planet.

If pesticides and herbicides
are kept to a minimum,
and you wash your
produce well,
most of what was used
in the growing process
is either gone or
relatively harmless.

Eating most non-organic
grown produce
is still much better than
eating no produce at all.beet

And there is governmental
oversight in most countries
to keep the most harmful
adjuncts out of the soil/food.

No— what I really care about,
when I bite a cucumber,
or a tomato, or an apple —–

…………. is whether it TASTES
like a cucumber, a tomato, an apple.

A lot of folks scoff when they see the word
“organic ” in the grocery store.

And I can’t say as
I blame them, sometimes –
– as long as they are not under the delusionbeeta
that organic and non organic foods
taste the same.

They don’t.

Ever get to thinking that food today
tastes kinda ‘washed out’ or flat?

If you’re over 35, think back to
what food tasted like
when you were younger–
then, go get yourself
some organic butter
and tell me what
it reminds you of.

But, it is kinda hard to knowcaret
just when that word
is just being used to
describe a product
that was grown in
less-than organic conditions-
– until you get it home and taste it.

In the United States,
there is a law called the
“Organic Foods Production Act”
which regulates under what
conditions a food product
may be labelled “organic”-
and this has helped maintain
some meaningfulness in the phrase.

Before the act, it was used
pretty much interchangeablyonion
with adjectives like “healthy” and “delicious”,
and had little bearing on
the type of hormones, chemicals,
and the like that were used in their production.

The argument was that all things
that grow are organic
by their very nature,
no matter how they are grown-
–but the food industry used the term
as if
it meant something different.

Today, it does.

But does it really make a difference?


….particularly in food that doesn’tpeach
require a lot of further processing.

Try this experiment.

Go to a store like Trader Joe’s –
that carries both types of produce —
….. and buy two yellow bananas,
each about the same color.

One organic, one “conventionally” grown.
Take one bite of one,
and one bite of the other.

Then tell me you can’t
definitively taste the difference.
You will taste the difference.


Well, lets talk about tomatoes for a minute.

A ‘conventionally grown’ tomato
is exposed to a number of herbicides,
growth hormones, insecticides,
and even genetic modifications,
in order to increase their YIELD ( profit )
not their FLAVOR.

And chances are good
that nice red non-organic tomato
you picked up at the grocery store
is actually an unripe tomato
— ‘ripened’ using a chemical process
involving hydrocarbons.

They’re gassed.

It makes em nice and red,pippin
but doesn’t actually speed
up the ripening process….
…. so what you’re eating is actually
a tomato that looks ripe, but isn’t.

Maybe that’s why that tomato
on your hamburger has so little flavor.

Of course, producing organic produce
is more expensive than
producing ‘conventional’ produce–
and obviously,
these costs are borne by the consumer.

So, you might select ‘conventionally’ produced produce
for recipes in which the vegetable in question
is not a major flavor component,
and use organic for salads, soups, etc.pul

But- what about meats?

Many people feel that here
you have less differences
in what you taste,

but more in what you’re exposed to–
as far as hormones,
and antibiotics are concerned.

I’m not so sure —

The flavor of organic angus beef
is very much better
than it’s conventional
counterpart —

and the organic butter and eggsshucks
I use is also consistently better, too.

Ever had Kobe beef or free range chicken?

You know exactly what I mean, then.

As far as spices,
I like organic if I can get them.

Bay leaf, oregano,
(allspice) pepper,
and parsley are examples
where I can definitely taste the difference.

In cereals, flour, pasta,
coffee and other stuff
that gets more processing,
the differences are minimal,
and perhaps don’t compensate turnip
for the added costs.

Still, there are impacts
related to the environment
and species diversity
that may convince one
that all-organic might be the way to go.

So head on out to your local grocery,
and have some fun experimenting
and taste testing.

Then, be sure
and lemme know
if you can tell the difference !