Other Recent Articles
Hunting In France
Every country has it’s outmoded Historical traditions. Protected by equally outmoded laws. And France is no exception.
Foremost among these “Historical Dinosaurs” is “Le Chasse.” (The Hunt.) This is the Emperor-given right of every Frenchman to slay all manner of four-legged non-human creatures whenever the mood strikes.
Taken in the context of it’s time – a reasonable case can be made for “Le Chasse.” More forests. More creatures running wild.(And isn’t that the best way?) Often chowing down on, or otherwise shredding farmer’s crops.
But today, even tho’ France is still sufficiently forested, the penetration of “civilization” runs headlong into the elemental right granted by “Le Chasse.” That being – the right to cross any and all private land in pursuit of your four-legged trophy. You can understand why this gets some French panties in a knot. Particularly those who have private land. (And that would be…uh….most froggies with a house and a backyard?)
Especially, one would surmise, those whose house and backyard borders woodland? Imagine yowling dogs and crimson clad shotgun toting “Chasseurs” crashing your Sunday afternoon bar-b-que. Not exactly the picture postcard view of Chabrol’s “Dimanche Dans Le Campagne.” (Sunday In The Country)
So -what can be done about it? (Other than shooting the hunter and saying you mistook him for a (rare, two-legged, crimson) deer? Like a good trial attorney, let me answer by posing a question to which you already know the answer : “To your knowledge, as anyone, anywhere, ever successfully sued a government?” You’re getting my drift, dear reader, are you not?
The object of the majority of this “animal cleansing” is a reclusive beast called “Le Sanglier.”(pro – lee sang-lee-a) The French wild boar.(Think small, hairy pig with rhino tusks.)
Although ferocious in appearance, the Sanglier’s timidity makes Woody Allen seem aggressive. It sleeps during the day. (My dream.) And scours the forest from dusk, for berries, wild greens, and supermarket coupons.
Naturally the big S. will chow down on M.Farmer’s goodies if they’re available, but is generally more than content with wild forest fare. And the anonimity it provides. Like most species of bear, when the Sanglier gets a whiff o’ Human – it runs the other way.
For that reason, you’ll find what appear to be wooden “high chairs” dotted through the forests of France. More elaborate versions resembling a kid’s treehouse. These are the lookout towers and blinds of the “chasseurs.” Who with the dedication borne of their genetic/historical obsession – will endure untold hours in contorted positions. (comforted by a few sips of you-know-what, bien sur!)
All this to mount a hairy faux rhino head in the rec. room. And chow down on the headless portion. While Sanglier is not in the same culinary stratosphere as truffles, (But then, who wants to mount truffles on their wall?) – it is the “raison d’etre” for a variety of country time recipies. All of which involve marinating for 24 hours or more in some “secret sauce.” (“secret” except for the principal ingredient.)
But in the three or so times Sanglier has appeared on my plate – I’ve endured – rather than enjoyed it. But then – I put whipping cream in my coffee. So, maybe I’m just not able to appreciate the subtle nuances of this rustic delicacy.
What I can appreciate and understand, is that the French cling ferociously(and isn’t that the best way?) to their “rights.” Real. Imagined. Or presumed. Hours in the work week. Yearly vacation time. Retirement age. And, supremely – the genetic rights. The ones that prevail against all logic, reason , and where necessary, governments. Cheese. Wine. Fishing. And “Le Chasse.”
It’s not the purpose or the intention of this rant to oppose or approve “Le Chasse.” Everyone obviously has the (Yes, I’ll say it) “right” to their own opinion. Unless they attempt to force it upon others. But – hey – let’s leave Religion outa this – ok?
BOTTOM LINE : Like the tourists who flock to gawk at the Eiffel Tower – “Le Chasse” shows no signs of ending.
Are you not thrilled with this cutting edge info?
THROW ME A BONE HERE, PEOPLE!
What are ya thinkin’?
French Cuisine – Bio?
While French Cuisine has always been fresh, (it’s major “secret”), and is often “organic”, nowadays it as ascended to “bio.” Short for “biodynamic.” As in grown according to biodynamic methods
So what exactly, you may well ask, are ‘biodynamic methods? And how do they differ from “organic methods?”
To paraphrase a famous line from Groucho – “Let me answer the second question first.”
“Organic”, as any card carrying Californian will tell you, is agriculture free from chemicals. Which, additionally uses companion planting to keep the bugs away. (ie – marigolds planted next to the tomatoes,)
“Biological” is agriculture adhering to the principles espoused by the Austrian philosopher Ruldoph Steiner. The main principle being to aid plant growth by the application of heavily diluted natural fertilizers, at specific phases of the moon. in essence “biological” agriculture is homeopathy for the soil.
Now while “planting by the phases of the moon” may, to some, sound like new age voodoo, your grandfather will confirm that this is a pratice savvy farmers have always followed. For the best of reasons. it works. It produces the desired results.
However These precise differences between “organic” and “bio” are lost on the average froggie in the street, who regards them as two labels for the same thing.
Thus you find truck farmers hawking their wares as “bio” – simply because they were grown without chemicals. Not clear on the concept.
Which, of course is great news for the monoliths of food commerce, Confusion? – allllrighty then! We can exploit that. We can be “greener” than our competitors.
And so, like everything that starts out new, good, and good for you, there are always those who will jump in with both feet to package it, and, bien suir, flog it mercilessly to fill their wallets.
Ergo, as you would expect the World of French commerce is all over “bio” like a cheap suit.Fruits, vegetables, dairy products, meat, wine have all been elevated to “bio” status. Likewise, their prices.
The giant embrace the French have given “bio”, is, I think, rooted in a conciousness and a tradtion which is uniquely French. That is the concept of “terroir.” (pro – “tear-wahr”) A regard for the land that approaches reverence for the French. Whose pride in their country is unquestionably reflected in it’s products.Thus the great majority of the French treat the land with respect. Not chemicals.
Without question – biodynamic agriculture has raised the bar for food quality standards. And that’s a good thing. But the confusion arising from the lack of “average joe/froggie” info about exactly what it is, it’s properites and methods, needs to be addressed.
Otherwise, it risks becoming just another arrow in the food marketing quiver.
That’s my rant. And I’m stickin’ to it!
THROW ME A BONE HERE, PEOPLE!
What are ya thinkin’?
French Wine Treasure Bonus
French Wine Treasure BONUS…..now what could that possibly be? After all the up close ‘n personal, been there-done that- wine info I’ve already sent your way?
WWWWell……it’s something so up close ‘n personal…..I never imagined I’d be sharing it……UNTIL I’d done it.
But, Life, as you know all too well dear reader, as a way of re-arranging your priorites. And thus, now – “vous gagnez!” (you win)
As I give you the once in a lifetime opportunity to do what I have always meant to do, but have not yet done,,,,,,,(drum roll…)
BG’s Ultimate Wine Treasure Tour!
(disclaimer: This tour is not for the faint of liver.)
You will need a camping car/large van crammed with empty(but not for long)plastic containers.A designated driver/and/or several terabytes of restraint,resistance and resolve.(ie – If you can resist anything except temptation– best to pass on this adventure.)
The Next Step…Start in the South.(Languedoc,Provence)Where the grapes are filled with sugar first.
Next , follow the harvest.(“le Vendange”)
Arriving at the vigneron’s cellar door in this period, gives you an excellent chance of scoring a “win/win” deal. As the new grapes come in, the old grapes, at”kinfolk price” must go out. Into your waiting containers. And the prevailing festive mood of this event usually results in an invite to chow down/raise a glass or three with the assembled multitude.
This, dear reader, is the “United Nations of Wine.”If you’re lucky enough to get up close n’ personal here, you’ll meet all ages, all lifestyles, from all over.
The curtain falls on this carnival of culture,commerce,history,tradition and merriment
sometime(depending always on the weather,bien sur)around the last two weeks in October ,in Alsace, with the “Vendage Tardive.”(Late harvest.)
These are the grapes destined for sweet wine.Left on the vines as long as possible, to increase their sugar content as much as possible.
OK – let’s say you ARE loaded for wine adventure .Let’s say you do fill you heart, your containers and your digital camera until the last cork is popped. What then?
If you’re not a European(or a zillionaire)shipping gignormous quantities of wine back to East Essex/East Akron is not going to be (ahem)”cost effective” is it?
Where are ya gonna go with a winter’s plus worth o’the best French grape juice? Italy? Spain? Greece? Portugal? I’m thinkin’……………it could work.
And You?
THROW ME A BONE HERE, PEOPLE!
What are ya thinkin’?
