On food and connections
Every year, during Lent, we try to use up as much as possible of the food that we’ve accumulated over the years (things bought in too-big amounts, or for some long-lost purpose). I’ve finally used up a very large container of caraway seeds that must be at least seven or eight years old (by putting a quarter cup in each batch of bread), and some Japanese pickled plums that came with us from Champaign in 2004, and weren’t newly bought then.
This year we also decided to give up meat for Lent, which was an interesting connection with the traditions of this fast. Trying to use up all the meat in our freezer before Lent (which we almost succeeded in doing) was interesting, and suddenly the tradition and name of Mardi Gras makes complete sense (in a time before refrigeration, you would really need to consume your meat supplies before Lent began). Looking slightly further, I see that the word “carnival” comes from “farewell to meat,” something that would have been clearer if it were spelled “carnevale” in English as it is in Italian.
Modern life in the U.S. affords relatively few opportunities for seasonality. Obviously that’s a good thing, but I think that seaons are built deeply into our psyches.