About Dr. Bear

Lived many places, love food, unable to not have a conversation, earned PhD in Philosophy.

Biology, Community, and Identity

Community & Individuals, part 2

Roan Mountain Walk 022In discussions of human nature, one of the central questions that soon appears is how much of who we are is determined by our biology, our genetic code, how our brains, nerves, & bodies are wired, and how much of it is shaped by our culture, the deliberate and accidental conditioning of our upbringing, the communities to which we belong?

To borrow a phrase I heard our mutual friend Mike use, “It’s a ‘both/and’ sort of thing, not an ‘either/or’ sort of thing.”

Although my area of research is much more focused upon the cultural community social side, I cannot deny that it is closely tied to, even dependent upon, a hard-wiring that makes us capable of being adapted by our environment. Our genetic heritage also seems to make us pre-programmed to live together with others. By nature, we have a long developmental period, which leaves us dependent upon others. Most of the evidence suggests that we have an inborn drive towards interaction with others; we are pulled to nurture and to be nurtured. We are naturally drawn to others like us, and pulled towards living in community. With the exception of some unusual conditions causing sociopathy or developmental delays or other issues, we are capable of empathy and language.
Although we have capabilities for interacting with our world, most of the tools we humans have to make sense of it are derived from our community. Even those that aren’t—those fundamental categories such as time, space, motion, color, cause & effect—these are all skewed and adjusted to fit the tools our community gives us, as well as to meet the need our community presents us with.

Since thinkers first started looking at human nature through the theoretical tool of evolution, the relationship between the individual and their community has proved difficult to deal with. While clearly humans survive as individuals to pass on their DNA to the next generation, is our survival as a species more due to our persistence in groups, much like the survival of other social animals like ants, bees, and termites?

We are, as Aristotle said, sociable creatures, and we areHipsters in Washington Heights drawn to the society of others. That is our genetics, our conditioning, and our habit. However, as Kant pointed out, we are troubled by a human nature marked by “an unsociable sociability;” we want to be with others, but we also want to be alone. As a species, we seem to be designed with an inner dichotomy of occasionally conflicting ends: we are individuals with individual needs, pleasures and desires, and, as a species, we are also communal, needing to be part of a community’s needs.

It’s not even really a “both/and thing;” it is a both/and & more thing.
Persons and groups are constantly engaged, constantly influencing and changing each other. Individuals and communities are in constant conversation, sometimes in a open dialogue allowing both to flourish, sometimes one of control and resistance, mostly somewhere in between. However, just as a community is always more than just a conglomeration of its parts, an individual is always more than just a member of a community.

Since the 80s—ironically, as a pathological individualist in one of the most individualistic decades imaginable—I have been a researcher of, a theorist of, an advocate for, and a member of communities. It seems to me after the isolation, individualism, selfishness, lost-ness and fragmentation of the last few decades, I see many more people moving towards living in community—either accidental communities or intentional communities.

However, as my last post indicated, my 25 years of experimentation have left me uncertain of community as an end in itself. Theoretically, human needs are rather similar and consistent, and forming communities within which these needs are satisfied,
allowing, as my friend Jeffery Nicholas puts it “human flourishing.” However, in practice, humans in groups large or small seem much more complex, and we might consider more flexible social groupings.

It seems to me, instead of being deeply bound to community, instead we have moved towards an individualistic serial sociality, where we connect ourselves to the orbit of a community for extended periods of time, form bonds and relationships, work together towards common goals, but then can shift or even move on. We are not monadic, but we remain nomadic. I think that 25 years ago, I would have critiqued this trend as just another form of individualism—which it is—or as boutique communitarianism or niche tribalism—which it can easily become. I think, however, that serial sociality does satisfy our basic human needs to be part of a group without compromising our own individuality. It also prevents the insularity of belonging to a group and the tendencies to start dealing with other humans through the dualist lens of us and them.

Greenleaf, NYCHealthy socialities form just as easily at workplaces, coffee shops, bars and on the trail as they do in colleges, churches, families, and intentional communities. One might argue that they are not as nurturing or as stable as groups that have a stronger commitment to each other, but I’m not sure that is the case; a bar is as likely to take up an offering for a member in the hospital as a church is.

I have no doubt we need each other; the question is: how?

French Lentil Soup

IMG_2021

I realized that I had not done a proper entree for a while.
I am also coming to realize that the bit of philosophy at the end of my recipes might be the best I produce all week.

 

Ingredients:

  • 1 lb green french lentils (about 2 cups), washed and picked over
  • 2 qts vegetable stock (add more liquid if you like a thinner soup)
  • 1 or 2 bay leaves
  • 2 Tbs olive oil (olive, canola or peanut)
  • 1 onion, finely minced
  • 2 carrots, finely minced
  • 2 stalks celery, finely minced
  • 2 garlic cloves, minced
  • 1 medium peeled raw sweet potato, chopped or shaved into large bits (it cooks really well if you shave it with a vegetable peeler, but this is time consuming.
  • 1 Tbsp. either fines herbs or Herbes de Provence.
  • Salt to taste

Step1, Low Boil: Put the lentils, stock and bay leaves in a large pot. First, bring it to a boil, then reduce the heat to a low simmer and cover the pot. Let this simmer for an hour or more, like bitter resentment.

Step 2, Low Sauté: We are making a Mirepoix here mirepoix(I like mirepoix; mirepoix are cool). Heat the olive oil in a large, heavy soup pot (or pan if you don’t own two pots) over medium heat. Add onion, carrots, and celery. Stir the mixture until it begins to cook, then turn it to low and let it slowly cook for an hour or so. About 20 minutes before the lentils are ready (or you are), add the sweet potato; about 10 minutes before they are ready, add the garlic.

Step 3, mix it up: Add the lentils to the mirepoix (unless you used a pan, then add the mirepoix to the lentils). This is a good time to fish out the bay leaves.

Step 4, fiddle a little: Add the herbs and more salt to taste, if desired, and cook 15-30 minutes more. Add more things or other things until it seems right.

Step 5, share it with other people around your table: Add some freshly baked bread, maybe some salads, some good cheese, and share it. As always, there may be leftovers for monks, students, et.al.

IMG_2025Is this the basis of community? No, not really. It’s not a bad place to start, but this is hospitality. Friendship is when others bring cheese (or wine). Community would involve helping with the fine mincing, or washing & drying the dishes together.

Communities and Individuals

My Dear Ben,

Yes, Modern Individualism has its problems. It has made us more self-centered. It has made us less connected to others, maybe even colder towards others. It is possible that, as your question suggested this focus upon ourselves has given us a “decreased threshold for discomfort, pain and suffering.”
It seems to me the implied part of your question is to move away from our “increased individualism,” and towards an increased emphasis upon community. Well, community is good, more or less, but it can have its flaws as well.
The individual culture we have produced…

Wait a minute: are we actually individualist? We are such a mass consumer culture marked by group trends and fads that we are constantly conforming to, so much pressure to be part of a group, are we really all that individualistic?WT-black-white-blue2.jpg

ahem.

Sorry, Wode Toad. You’re right; I’m getting off track.

The individual culture we have produced has its flaws, and might have made us more self-centered, perhaps even selfish, but individualism has its strengths as well, especially for those of us who are individuals.

By this, of course, I mean all of us.

There is a core to each of us, something that is our self, which lies outside of the embrace of the community, even outside of the formative powers of our social environment.
If community really does shape us, then why is it that so many of us fit so abysmally into those communities?

I’m thinking of a young man I know who was raised in the verdant fields of the American mid-west, part of an extended family, an active participant in his schools, member—an active member—of his community of faith. He grows up trying very hard to be a part of this community, and working to do what the community needs. He is committed to the values and goals of his community—family, God, soybeans, heaven—whatever it is that Midwesterners believe in.
Yet he still might, and did, grown up to be someone the community has at every step actively worked towards preventing him from becoming. That core within him that can’t quite be explained by genes or environment finds itself attracted to other men, and by the disconnect, the psychic pain, he is aware of two things: the power that the community exerts over him, and the resistance of his own individuality that can not conform to the demands of that power.

So, what am I to say to him?

Should I extol the virtues of community and preach the moral bankruptcy of modern individualism?

What should I say to the High School student whose teachers discipline her when she colors her hair or whose classmates taunt her when she wears black finger-less gloves? Should I talk to her about the nurturing power of community?

What should I say to the 13-year-old Afghan girl whose family sells her to be the wife of a 70-year-old man from the neighboring village? Should I talk to her about how our identity is derived from the community that raised us? Should I talk to her about ubuntu, and how “I am because we are?”

Given the choice between Sartre’s and De Beauvoir’s individualism on the one hand and MacIntyre’s and Hauerwas’ (or Pope Benedict’s) communitarianism on the other, which should I recommend to any of these human beings? Philosophies that say choose who you want to be, but accept the full responsibility for your choices, or philosophies that say find your value within the community?
I would most certainly say read Sartre. Read Nietzsche if it gives you strength. Read Thoreau. Read Virginia Woolf and find a room of your own. Read Carol Gilligan or bell hooks and find a voice of your own.

I would say that Socrates should have left Athens before his noble community killed him, even if that meant facing the world alone.

Rhubarb Strawberry Muffins

IMG_2029On a drive back from Asheville, my food and photography consultant Grace and I were discussing something new to do with muffins, or something new to do with rhubarb, or both–I’m not quite sure which. Either way, it was a lively discussion, and this recipe is the result.

 

Ingredients:

  • 2 cups flour (Whole wheat, white, both, as you wish)
  • ¾ cup of sugar
  • 2 tsp baking soda
  • ½ tsp cardamom
  • ½ tsp salt
  • ½ cup brown sugar
  • 1 cup diced rhubarb
  • 1 cup chopped fresh strawberries
  • ½ cup rolled oats
  • ½ cup walnuts
  • 2 cup cooked sweet potato (I like it baked, but I assume canned will do)
  • 3 eggs
  • ½ cup buttermilk or Greek yoghurt
  • ½ cup oil (it might work without this; I liked making it with coconut oil.)
  • 2 tsp. vanilla
  • ½ cup brewer’s yeast (optional)

 

Step 1, Prepare Ye the way: Preheat the oven to 350°, chop the rhubarb and the strawberries, either grease the muffin tins or put in the cupcake liners (I usually spray a little canola oil in the bottom of these to make things come out easier). I get 2 dozen medium sized muffins out of this mix.

Step 2, sifting the dry ingredients: In one bowl crumble up the brown sugar, then sift (mix if you don’t have a sifter) in the flour, white sugar, baking soda, cardamom, and salt. Mix thoroughly.

Step 3, mixing the wet ingredients: In another bowl, mix the oatmeal, rhubarb, strawberries, walnuts, sweet potato, eggs, buttermilk, oil, and vanilla.

Step 4, combining the big mess: Add the dry ingredients to the wet ones and mix well. You want to make sure the individual bits rhubarb & berry are each coated to keep them from getting too clumpy. The consistency should be much firmer than batter, but a little more liquid than cookie dough.IMG_2026

Step 5, baking: Fill two dozen or so muffin tins. Bake at 350 degrees for 30 minutes. See how they look. Stick a toothpick in one and see if it comes out battery.

Step 6, sharing: I think that muffins are an ideal sharing food. Sure, they are a great breakfast to hand to a family member as she rushes out the door, late for work, but they are even better to share for a liesurely breakfast with black coffee or strong tea sweetened by conversation. Of course, they work just as well for an afternoon tea. As always, they are a great gift to share at work, or to mail, or otherwise sneak to lovely people.(Note: if your only means of postage is messages in old bottles, they are a bit awkward.)

Turing, Touring, Turn, Turn, Turn.

One of the most important ideas of the 20th Century came from a rather odd but terribly brilliant man, the Cambridge Mathematician and Philosopher Alan Turing.WT brownies2

Normally, I would spend a few minutes telling you stories about Turing, but Wode Toad is holding a tray of brownies with peanut butter cream frosting hostage. (Thanks, Jodie—we stand in awe to your magical skills. The lemon bars last month were great, too)

The problem this mathematician was facing was how to design a machine that could answer your mathematical questions. His solution was to rethink the problem. Most of us would have thought of trying to program answers into the machine, so that you had a huge number of answers like “2+2=4.”
The problem is that the amount of information to be programmed in is not just huge, it’s prohibitive.

TuringIn a paper “On Computable Numbers, with an Application to the Entscheidungs problem,” Turing rethought the problem. Imagine a movable machine and a long line of squares laid out on paper strip. We call this imaginary device a Turing Machine. Put the machine at the second square, and teach it that “+2” mean to travel two squares, which put it at the fourth. Put another way, what the machine needs to know is not that “2+2=4,” but that if it is on second and somebody yells “Plus Two!” it needs to hustle two spaces, which puts it on the four.
If, instead of the infinite line of squares, we can allow the machine to have an astronomically high number of binary combinations, we have the basis of modern computing.

The key here is this: don’t think of the machine as knowing an infinite amount of little things; it only needs to know one thing, one very important thing.
It needs to know what to do next.

At roughly the same time and the same place, the philosopher WittgensteinLudwig Wittgenstein applied a similar idea to how language works. Languages are not logical representational structures; to use a language is to understand that when Wode Toad mutters “Order Up,” my response should be to finish the presentation (he ignores that) and get it to one of our guests.
What I need to know is what to do next.

This week, I have discovered that this fundamental question seems to be vexing a large number of my close friends, and the Bistro’s staff and patrons, and seems to be at the core of my own perplexity. What to do next?

Passage DifficileOur world keeps changing, and all the plans and dreams we thought we have keep shifting. Everybody I know seems to be either at the beginning of adulthood looking for how to start or in the middle looking to start anew. The ground beneath our feet, the markets and workplaces, even the professions themselves seem to be at least shifting, and possibly evaporating. This next week, a brand new crop of graduates will be cast out into the world (geworfenheit, where there is wailing and gnashing of teeth).
The challenge is knowing what to do next.

We are all in the uncomfortable position of knowing we must move, Shakespeare & Co stairsbut not knowing to where. We found ourselves thrown, but are still figuring out where to go, perhaps even still spinning and trying to figure out which direction to stand up. If we knew what we wanted, we might be able to figure out how to get there, but we don’t even know that.

At this point in my weekly entrée, I wish I had an answer to neatly tie this up, serve you dessert and coffee, and send you back into the night like the proverbial existentialist sparrow.

I wish I did.

I do not.

At best, I have two observations.

Remember that there is the dream and there is the plan.
The dream is not the plan, but may shape it. Since the plan may or may not fail, you had might as well make the dream big. The dream will tell you what you want, so don’t be a Jeff-says-I-can’t with your dreams. Plans will always be cut down to size by the actual circumstances, reality will force you to improvise, so don’t begin by cutting the dream down to size.
Let it be grand and glorious and very much you.

You don’t need to have figured out everything, just what to do next.

…and if you can’t figure out what’s next, sometimes if you just start you will figure out where you are going before you get there.
It’s how I got to the Philosophy Bistro.

We don’t know how Wode Toad got here; I think he is a fugitive from something, but is quite vague. He also denies having manipulated the Asian currency markets, whatever that means.

Myself, I haven’t figuredRoan Mountain Walk 013 out the next step. I seem to have become boxed in a dead-end, or rather trapped like a wolf in a pit. So, I have decided to take a step back. This summer, I will be backtracking to the city I lived in for a big chunk of the 70s, Tübingen in Germany. Once upon a time, I assumed that I would either live there or in New York or London. Maybe the open road will give me an idea of where I am going before I get there.

One dream I have accomplished though, I managed to become who I 44signatuream, and I have had the good luck to be,  your affectionate friend,

White Bean and Rosemary Dip

White Bean DipMy daughter acquired this recipe while staying at and working with the community at Koinonia Farms in Americus Georgia. They are a wonderful group of people, and also grow great pecans.

 

 

Ingredients:

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, peeled and minced
  • 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans) or the equivalent of dried cooked and drained.
  • 2 tsp salt
  • 3 sprigs fresh rosemary, rinsed
  • 2 large or 3 small tomatoes, chopped
  • Basalmic vinegar and freshly ground pepper to taste

 

Step 1, in the beginning: All origin stories should begin with olive oil, onions and garlic. Heat the olive oil sauté the onions until semi-translucent, add the garlic and rosemary and sauté until fragrant, being careful not to brown garlic, about 1 minute.

Step 2, the dip thickens: Add white beans and warm and soften them through. Add the salt and balsamic vinegar and mash the mixture to get it somewhat smooth.

Step 3, finishing: Remove from heat, the tomatoes and more balsamic, salt or pepper to taste. Garnish with rosemary sprigs.

Step 4, to the table: Serve to friends, preferably on the terrace IMG_2019or in the garden, with pita chips and a fine chilled white wine. We served it with home made pita vread (forthcoming recipe), my roasted beet salad (also forthcoming), and a green salad.

Why Cook?

Sing to me, oh Muse!

Sing fireto me of fierce fire tamed,
      and made to humbly do our bidding;
Of strangers drawn unto its warmth,
      to make and eat and become a people.

 

 

Sing to me of sweet earth’s bounty,
      harvested and shaped and changed;
Of food upon the open table,
      to fill the gut and feed the heart.

salt spiceSing to me of precious salt,
      wrested from deep earth and sea;
 Of herbs and roots, of leaves and spice,
      to season the plate and gladden the sense.

 

 

Sing to me of spoiling turned tool,
     and rot to flavour and preserve; 
Of fermentation in riotous rot,
     bringing bread and beer, pickles and cheese.

Sing to me of roasting and baking,
     of stewing and frying.

cherrypistachio 013Sing to me of bread, precious bread,
    combining fire with plant and salt and yeast.

Sing to me, oh Muse!

Sing to me of the cook.

 

Around the Bistro this week, we have been keeping busy. Wode Toad has been hazing/harassing the new guy, Brandon, we’ve been doing some spring cleaning, and Pierce brought in a new book: Cooking, by Michael Pollan. He is probably the most influential food writer of our times, and a champion of real food as opposed to processed food–both from factories and factory farms. It seems strange that it has taken him this long to establish a connection between food and the cooking of food, but in this lively, entertaining, and occasionally overstated book, he examines cooking and learns to cook. This has generated a great deal of discussion in the Bistro’s kitchen, and it occurred to me that, in spite of the fact that we are a bistro and I share weekly recipes and many of my illustrations center around food, I hadn’t actually written about cooking.

It occurred to Wode Toad that my weekly essays have been Wode-Toad-color-miffed.jpgsteadily growing longer, or, as he says about brevity: “Och, I don’t know abou’ the soul of wit, Bear, but with your writings as with briefs, the less I see of them, the better, Aye?”

Observing that I loved to eat (a doctor once pointed out that my sister as an infant displayed tremendous “hand to mouth coordination”–a family trait), my mother convinced me that there was a natural relationship between cooking and eating, and that if I wished to eat well, I should learn to cook well. I agreed, and asked if she’d teach me. She said yes, the first thing you need to learn is how to wash dishes, which she then made me do.

The lesson, however, was not lost on me; I learned to cook because I wanted to eat. After my first kidney transplant, I had to control my diet (and my budget), so I learned to bake my own bread and to cook from scratch and from fresh ingredients. Because my daughter likes good food, she learned to cook, and will probably soon surpass my skills. With a few exceptions, most of my friends cook, and cook very well.Wode-Toad-color-miffed-150x150

ahem.

I cook because I need to eat.
I cook healthy food because I need to eat healthy food.
I cook well because I like to eat well.

I cook because I need to create.
Most of us work jobs that don’t actually produce anything, and where nothing is actually ever finished–it just keeps starting over again. Most of us live in worlds that our outside of our control. In the kitchen, I have control, I am producing something, and, at the end of it, I am actually done. I can look at it, and–Godlike–say: ‘it is good.’

I cook because it keeps me busy.
Due to a variety of circumstances last fall, I spiraled into a deep blue funk, a slough of despond, a dark night of the soul, a dark forest, a depression. To keep me from sitting and staring, I made myself cook every day, even though I had lost my appetite. Because of this, I gave a lot of it away. “Well,” my friend Amy said, “even if you are still depressed, at least you’ll be very popular and depressed.”

I cook because it is handiwork.
I live in a world of words. I sell words at one job, and guide students through words at the other. Everything I do is so verbal. Don’t get me wrong, I am at home in the world of words. But one of the great pleasures of cooking is that it is working with my hands (and smell, and sight and taste, etc.) rather than with words. It is to me what Zen meditation and running are to many others. Because of this, however, it is hard to explain why I love it so: like music, it defies words. It is my own quiet time.

This doesn’t mean that I would not occasionally like help.
In fact, one of my greatest regrets is that I have never really figured out how to cook well with others. I have worked in commercial kitchens, and I love the camaraderie, but I tend to be alone in the kitchen. Even when I do get a chance to cook with somebody–usually my daughter–we tend to bump into each other because we each are used to having the kitchen to ourselves. If you are just starting to cook, or if you are just starting a relationship, my advice would be to learn to cook together.

I cook because it connects me with our food.
I know each piece, because I found it, brought it home, cleaned it, and prepared it. My food belongs to me, and is not just a product; I know it intimately.

But I also cook because I love.
I am not a person who feels comfortable expressing affection–or even emotion, for that matter–but cooking is an acceptable, safe way of telling somebody that I love them.
There is something strangely satisfying in getting up several hours before I need to in order to cook my wife breakfast for her birthday, or to make muffins for the intrepid New York travellers to take to Brooklyn, or to leave bread on somebody’s mailbox, or lean in and hand it to them in the middle of a conversation. I think of the people I am cooking for, and this happiness permeates the experience of cooking.

So, go cook something yourself.
Make yourself something to eat,
then make someone you love something to eat,
then convince that person to cook with you.

And remember to drop by the Philosophy Bistro for recipes and discussion.