Other Side of the Counter

Customers from Indo Euro Foods British and Indian grocery in Phoenix, Arizona

On occasion, a friend of mine, Sonal, requires a little bit of help. Today was one of those days. Sonal had to take her mother for outpatient surgery and needed someone to cover her small Indian / British grocery store. Indo Euro Foods is located at Bell Road and 16th Street in Phoenix, Arizona, and opens at 11:00. It was me who was unlocking the door this morning as Sonal was running late. One aspect I love about watching her store is the people I meet there. As customers came in, there were a few faces I recognized from other times I’ve watched the store, and then there were some new faces. The first customer of the day was a man from Pakistan. We talked about his upcoming month-long vacation up near the Afghani / Pakistani border where he still has family. Strangely the next three customers were all from New Delhi. A man from Oakland, California who had picked up a taste for British chocolate stopped in, as did customers from Mumbai (Bombay) and the Punjab. You can guess from looking at the portraits above who was from Ireland – look for the clover. A regular and a funny guy I’ve gotten to know just a little came to America from Afghanistan, he loves Hindi films but rarely returns them on time. A real Native Arizonan stopped by; thirty years ago, when I arrived in the Valley, they were quite rare as it seemed most everyone in Phoenix was a transplant.

Maybe the most interesting customer of the day was 86-year-old Ronald Coach. Ronald is English, he left London in the ’50s after having survived being in Chiswick on September 8th, 1944 when the first German V2 rocket dropped on England. He told me of a friend who actually saw it falling from the sky thinking it was a telegraph pole. Ronald’s real claim to fame though is that he worked for Technicolor in the editing department back in England while they were doing work on John Huston’s version of Moby Dick with Gregory Peck. He lamented how alone he is these days with his wife now passed away and how infrequent it is that someone wants to hear the stories of an old man. Well, I loved listening to Ronald for the better part of an hour. At this little grocery, I have had many an opportunity to meet people from around the world. On any given hour I have filled in, I have listened to, learned from, and been amazed at the stories of people who have left Afghanistan, Iraq, Iran, Ghana, Bhutan, Sri Lanka, Indonesia, Zimbabwe, and all points in-between. Customers from across the Indian subcontinent come to Indo Euro for the flavors of home that our western groceries do not cater to, while many others visit the store because some time ago, somewhere on earth, they became familiar with English sweets or other Brit foods and are now desiring a taste that might bring back fond memories. Maybe most surprising has been the breadth of cultural backgrounds of people looking for Bollywood movies. It seems that even in the most remote corners of the globe people have grown up watching Amitabh Bachchan sing, dance, cry, laugh, kick butt, and grow older to become the most recognized actor alive. For more than a few hundred years, these lands first inhabited by Native Americans have become a land of transplants. I think we have lost sight on the whole about how great a nation can be when peoples from diverse backgrounds and lands come together to share and form new ways of seeing ourselves, creating a culture in which all these wonderful facets can mesh to influence, enhance, and enlarge a world view that is uniquely American.

The Kraut

Caroline Wise holding a quart of fresh homemade sauerkraut and a glass of sauerkraut juice

Cheers to the sour German kraut! I don’t mean my German wife Caroline, I’m talking about the stuff in her hands. On the left is one of seven quarts of homemade sauerkraut that back on February 23rd was just 8 heads of raw cabbage that I shredded and stuffed into a traditional ceramic crock where they would sit and ferment for the next 47 days. As the temperatures begin to rise past the range needed for successful fermentation, it was time to empty the crock and refrigerate this traditional German gastronomic delight. This is our fourth year of turning perfectly good cabbage into this sour, slightly salty, and super healthy food. In her left hand Caroline is holding a massive 16oz glass of freshly poured sauerkraut juice she is about to drink that wasn’t needed for the quarts we put up, in Germany, sauerkraut juice is a popular and powerful LAXATIVE, which is also high in vitamin C!

Out On The Farm

Caroline Wise digging in our plot at Tonopah Rob's Vegetable Farm prepping the ground to plant beans

Started the day out at Tonopah Rob’s Vegetable Farm helping Rob and Jerry with the Saturday morning Farm Stand where they sell veggies picked during the previous few days. In between chatting and restocking, helping Rob’s mom in the kitchen, and checking out the progress of the farm, Caroline picked up a shovel and helped turn over half of our plot. For my volunteering out on the farm, Rob gave me a 12 foot by 14-foot plot to grow what I wanted to. Besides the garlic which should be done next month and a small row of chard I’m leaving to see if we might get one more cutting from it, the plot has been cleaned. I began sowing seed on September 21st and made my first harvest on October 27 – some radishes and greens are quick to grow. Since that first harvest Caroline and I have enjoyed the following:

  • 25.5 lbs of Lettuce
  • 10.3 lbs of Radishes
  • 18.5 lbs of Carrots
  • 10.3 lbs of Spinach
  • 17.7 lbs of Cabbage
  • 10 lbs of Chard
  • 10.5 lbs of Turnips
  • 14.5 lbs of Arugula, Bekana, Mizuna (salad greens)
  • 2.75 lbs of Beets (crop failure)
  • 1.7 lbs of Broccoli
  • .75 lbs of Broccoli Greens
  • 1.0 lbs of Turnip Greens
  • 2.6 lbs of Bekana
  • 4.25 lbs of Collard Greens
  • 1.6 lbs of Cilantro
  • 1.0 lbs of Fenugreek
  • .9 lbs of Chervil
  • .5 lbs of Chual (a desert southwest green)

Nearly 135 pounds of all-natural veggies came out of our tiny plot! This coming week I’ll be out planting beans. After the garlic is picked and I finish with the beans, that will be it for the season as it is simply too hot over summer to be out working the soil. Over the course of summer I’ll be posting a series of stories on Tonopah Rob’s website detailing what went into my plot, when and how much I harvested, and the shelf life I was getting while storing the haul. Obviously, there were times we couldn’t eat the amount of food picked in a few days. I do hope to take the lessons learned these past six and a half months and apply them at the end of this year to see what kind of yield improvement I can get if I do things better the second time around.

Blood Spaghetti

Hand dyed yarn with Madder by Caroline Wise in Phoenix, Arizona

MMMMM…Yummy blood spaghetti. A delicacy popular in Germany that goes well with Blut Wurst (blood sausage) was on the menu for Caroline and me this evening. While this is typically made of pig blood we had to substitute fresh chicken blood as that was all that was available locally. With a little vinegar in the blood and some time to set in the refrigerator, the blood was soon congealed and ready to be worked through our pasta cutter. In moments we have a huge bowl of blood spaghetti. Normally I would have cooked up a pot of meat, bread crumbs, spices, and blood to make my own sausage but time was short and we were hungry. Instead of parmesan, we substituted ground chicken feet….oh wait a minute, this is actually a bowl of yarn Caroline had dyed at home using madder – sorry about that.

Roller Derby

Roller Derby babe Hate'cha Face from the Schoolyard Scrappers out of Phoenix, Arizona

The first match of the season for the Arizona Derby Dames was held tonight at the Arizona Veterans Coliseum in Phoenix and we were there for all the action. We’d never been to roller derby, a matter of fact, Caroline had not even seen it on TV. With VIP tickets we took our seats not far from the girls’ new banked track that was promised to deliver faster skating and way more fun than last year’s flat track play. We weren’t disappointed but deciding if I should watch more of the derby or of the audience was at times a difficult choice. As pierced and tattooed as the teams are, their audience ranges from the young and old to the screaming enthusiasts, moms, dads, and their kids, to nerds, Asians, blacks, whites, and Hispanics and all those young men infatuated with their favorite skater such as this derby dame from the team Schoolyard Scrappers, Hate’cha Face.

The Farm Video

Less than two weeks ago I semi-retired my old Canon Rebel XSI with an upgrade to the new T2i that shoots 1080p digital video. Yesterday I went out to Tonopah Rob’s Vegetable Farm and started recording the flowers, bees, turkeys, chickens, the windmill, and a little bit of anything else that looked kind of interesting. After about four hours of unscripted shooting, I left for home and transferred the footage to my hard drive, and start importing it into Adobe Premiere. Don’t do something for 15 years and you are sure to get rusty and more certain than that, the software you may have once known to some degree has probably undergone some radical changes. I struggled some, watched more than a few tutorials on YouTube about editing video with Premiere, and by midnight I had a rough cut. Looking at my cut footage this morning there was some obvious need for further massaging of the video. But by the middle of the day, I felt that this was the best I was going to do after introducing myself to Hi-Def video and reacquainting myself with editing and so less than 36 hours after I embarked on this experiment, I am done. Here is the result with music by Joe Hisaishi.