Liberation via Microwave

Liberation via Microwave

February 24th 2008 Raul Castro, Fidel Castro’s brother, was officially chosen unanimously to succeed as the President of Cuba. Though many thought of him merely as an extension of his brother’s power, he proved to change some major freedoms. These radical changes have proven to increase productivity as well as increase the value of life with in the public of Cuba. Some included cell phones, vacations in tourist hotels and, most importantly, microwaves.
In the last couple decades microwaves have gained a negative reputation in the United States, while in truth the public might as well degrade the scanning machine because it decreases the importance of dictionaries. Microwaves are not only a way to quicken cooking and make healthier meals, but also further freedom, prosperity and women’s rights.
Before the turnover from Fidel to his brother, many of Cuban citizens would scrape together as much money as they could to by microwaves on the black market, even though the punishment might mean death. The microwave was not a just machine to prepare pop corn, but also a way to show status. If you visited a neighbor that had a microwave you would know that they had enough money, and nerve to go against their cherished communist leader to get it. After guest entered their small front room they would offer some food and then walk over to their awe-inspiring criminal machine to show off how little work they needed to produce a new patch of hot pasta.
Though not important to the brave Cuban citizens, microwaves actually are good for you as well. New research from Dr. Cristina García-Viguera shows that it is actually more nutritious to microwave in the majority of situation. It cooks food more quickly, without losing as many vitamins and nutrients (such as Flavonoids) and also provides a separation between fat and meat. Little do they know that the very item that has been held from them, for fear of revolution, is actually healthy. The small size of the microwaves makes them much easier to hide from police than a true oven while also allowing food for a family to be cooked within it (preferably not at the same time).
This new power of the people may permit Democracy and capitalism to enter into the communist hell hole of Cuba. Microwaves may be the start, and it is certainly not the end. With this addition to the kitchen many families will also want toasters, prepackaged foods, sweet cereals, and more. Though personal freedom is limited the kitchen has become a place to express yourself as well as show the importance of family in your life. A family with a microwave knows that it is worth the expense to be able to prepare food more quickly and safely than with an open flame, or gas oven. This is a commitment of love for the family and a gift from the heart. The new machine also allows for many more choices of food preparation. No longer will mother and sisters be limited by the amount of gas they can use, or how long it takes the food to cook, or even the danger of an open flame. Instead each woman has the opportunity to cook many different meals in much shorter time spans. This also allows more time to be placed in other topics, such as furthering education, reading to children, and most importantly possibly having a job. This new liberation by the microwave could allow women to hold more occupations and be better at the jobs they hold, therefore creating pride in work and a respect for the work that they do. This would help to stop gender imbalance and female harm in the communist country.
You may be thinking, ‘really a microwave could create more women’s liberation in communist countries?’, and I would respond, ‘didn’t you just read the article?’. Yes! Women are fastened to the demands of the family and home but loosening these restrictions can create not only a better functioning economy, more productive family, but also a new way of thinking of women in general. So the next time you pop a cup of tea in the micro, or zap some mac’ & cheese remember that you have been given a freedom and an amazing opportunity. Liberation.

Source
http://www.cnn.com/2008/WORLD/americas/04/26/raul.castro/

3/3 Funky Fooder

Cowboy boots to California sunsets. Tofu wraps and turkey meatloaf. Singing in the car to zoo visits to see capybaras. I am no normal dork. My interests lay somewhere between metaphysics, unique music, modern art, and interesting foods. Trying different kinds of foods has been breed into me. My jazz loving, people-person of a father and accent faking trouble maker of a mother made a point of expanding my culinary horizons at a very young age. Actually the first restaurant I ever visited was a traditional Japanese bar, where I crawled on the floor as a child. My favorite foods include tako sashimi (octopus), tofu, meatloaf, applesauce, and even sourdough bread. If my tastes tell you anything about my craziness I might as well be the alien in the china shop. I also love the different cultures, and way of eating. From with my fingers, to chop sticks, forks, or large spoons; I will try anything that doesn’t look like it will crawl off my plate. There are crazy scientific, artistic, cultural facts all around the internet that pertain to food! I plan to search the internet high and low for the most interesting, shocking, Alton Brown-esc food facts to wow your friends, your boss, your tax attorney, and your mom.

2/3 Art in my Potatoes

Art is everywhere, and it is definitely on my plate. Ever since I was old enough to hold I fork in my soft little hand, I have sculpted, mixed and separated my food into elegantly thought though pieces of artwork, little did I know that this party faux pas would one day shape the way that I looked at my future profession. I am a Studio Art major. I specialize in painting, but find all art forms interesting, and interesting. From the moment I awaken to the dreams that overcome my unconscious at nightfall, art is on my mind. That includes all the time I spend eating, which happens quite in excess in some situations. I have often been asked what I was looking at, when staring into my dining hall plastic plate, the truth is I am looking for the art. How potatoes create craters for my tofu mountains to arise, how the ham mixes in perfect 4 to 5 ration in my mac & cheese, and even how my salad dressing slowly drips off my cucumbers into a beautiful pile of tomatoes and spinach. So follow the landscape of how I perceive food, as I explore what cooks, pastry chefs, and artist all have interest in: the design of food.

1/3 New Cooking Degree

Before last year I was not allowed to close to the stove, and now I am expected to cook my own food! Freshman year of college teaches much more than entry level math and English research papers, it also examines the challenging questions “Can I put this is the dryer?”, “How long does popcorn go in the microwave?” and “Can I eat this if it’s been in the fridge for more than a week?” After a few months of eating at the dining hall, snacking on old chips, and buying raw cookie dough but never cooking it, I feel as if there must be a better way to eat, and live! This blog will follow my adventures into the mysterious world of learning how to cook, when a visual of a fire extinguisher pops into your brain when someone says ‘grill’. I will not only search for great microwave tips and tricks, but also fast, easy, and healthy alternatives to the greasy take-out pizza that is oh so easily binged on. I have not real background and no real space to cook a masterpiece, but while I watch my waistline for the freshmen fifteen, I know that cooking fresh is the way to go! So follow me as my adventure unfolds and maybe you will learn a few tips as I burn my way to a cooking degree!

3/3 CupCakes Galore!

Food sites do not just have to focus on cooking and gadgets, actually some are more specific like http://cupcakestakethecake.blogspot.com/. Cupcakes Take the Cake, founded by Rachel Kramer Bussel, Nichelle Stephens and Stacie Joy, take a fun and girly look at the most petite dessert around, Cupcakes! Daily updated, this all pink site provides a feminine touch to excited and interesting facts about their favorite sweets. The founders describe themselves as "true cupcake fans", and speak like experts. Posts with high definition pictures and tantalizing descriptions provide mouthwatering effects, while also providing a smile. Though the site is specific in topic they span in different views and subtopics, covering international cupcake delivery, cupcake designs, cupcake recipes, cupcake gizmos, cupcake calendar or the best cupcakes to eat out! I appreciate the enthusiasm and ever interesting articles that they provide. The audiences probably consist of casual female readers that have quite a sweet tooth. This great use of casual content allows for readers to check the sit ever couple of days and still feel updated. I think this use of casual structure, personal ideas, and interesting articles will be perfect of my blog. So check out, http://cupcakestakethecake.blogspot.com/

2/3 The Food Section

Another food site is http://www.thefoodsection.com/, where the blogger takes a more technological view of cuisine. Josh Friedland, editor of the food section, is more formal than other blogs I have read, creating an expert feel. He has a constant feed of ‘what’s new’ that includes food websites, updated foodie tech, and odd facts. This white background, straightforward site also includes ‘appetizers’, a recipe section, ‘agenda’, different food activities and conferences, and even a weekly quote. He writes technically but still causal and with some slight humor. The highlight on kitchen cookery and new scientific information creates a focus that many other food sites lack. The information is well organized and clear, though the style appeal is lacking. Friedland’s logical approach supports an organized and somewhat serious membership to the blog. This means that the readers are more likely to be middle class men with a flair for cooking, than a soccer mom looking for a quick fix. His Alton Brown scientific explanations lack the clever humor and fun that could bring a larger audience. The Food Section is very intellectually stimulating, but not a perfect choice for the new cook, or those looking for dozens of fan favorite recipes. Instead take a look every so often for new gadgets and gizmos that might spark your interest, or even some weird food news from an economic standpoint. Check out: http://www.thefoodsection.com/

Original Recipes Part 1/3

Before I begin a new Blog on food, I will hold a three part post looking at some current successful Food Blogs. One of the most impressive and expansive cuisine blogs is SeriousEats.com. This large site not only has posts about recipes and restaurant suggestions, but also pictures, fads, food news, and even videos. Though the site has expanded in the last few years to a giant search engine for different food blogs, it has not lost its ability to create a cozy and hospitable atmosphere. Serious Eats also is connected with many other specific food blogs, such as Photograzing, A Hamburger Today, and Slice. While very informative the staff writers hold a comfortable, humorous, and excited tone about their food adventures. Bloggers set themselves up as interested, yet average cooks that want new easy, fun ideas about cuisine that can be shared. I appreciate that each blog entire is willing to hear different ideas and tips, while not being afraid to explain how their last cut of roast beef was overcooked and became dinner for their dog. Humor makes something as daunting as cooking (at least for me) into an enjoyable and un-frightening experience. This is a great start to a food blog exploration!

Check out: http://www.seriouseats.com/