Archive for August, 2011

London Burning

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LONDON — The rioting and looting that convulsed poorer sections of London over the weekend spread Monday to at least eight new districts in the metropolitan area and broke out for the first time in Britain’s second-largest city, Birmingham, in what was developing into the worst outbreak of social unrest in Britain in 25 years.

Despite going its own way 234 years ago, in some ways the brash young outsized scion that is the United States continues to follow in the footsteps, down the same garden path, of its aging progenitor, the United Kingdom.

Specifically, since before the financial collapse of 2008, England has been dealing with the basic fiscal problem at the root of the current global convolutions – spending more than you’ve got coming in, followed by visits to some sort of street financing, payday loans, followed by organized thugs dedicated to illicit enrichment who take vows of silence and colorful names like The Cheese Man or Fannie Mae.

Even before the outbreak of violence, the police have been deeply demoralized by the government’s plan to cut about 9,000 of about 35,000 officers and by allegations that it badly mishandled protests against the government’s austerity program last winter and failed to properly investigate the phone-hacking scandal that has dominated the headlines here for much of the summer.

Britain was ahead of the curve in getting tough in government spending,slashing its budget in many of the areas about to be snipped across the Atlantic; education, social services, jobs programs, local government. Today, across this weary and worn world financial capital, the smoking ruins of working class neighborhoods stand in eloquent testimony to the effects of depriving angry adolescents of purchasing power now or even the hope of things getting better in the future. The police are being outmanned and outmanuevered, and if this thing continues to spread a military intervention may be inevitable.

Despite an additional build-up in the number of riot police officers, many of them rushed to London from areas around the country, gangs of hooded young people appeared to be outmaneuvering the police for the third successive night. Communicating via BlackBerry instant-message technology that the police have struggled to monitor, as well as by social networking sites like Facebook and Twitter, they repeatedly signaled fresh target areas to those caught up in the mayhem.

They coupled their grasp of digital technology with the ability to race through London’s clogged traffic on bicycles and mopeds, creating what amounted to flying squads that switched from one scene to another in the London districts of Hackney, Lewisham, Clapham, Peckham, Croydon, Woolwich and Enfield, among others — and even, late on Monday night, at least minor outbreaks in the mainly upscale neighborhoods of Notting Hill and Camden.

Wild, out of control youths, with nothing to lose, running rampant through the streets of London. Not really protesting anything, just pissed off and full of hormones and in the grip of a desperate, liberating mania, a spasm of destruction and acquisition. They are not out to make a political point, or to confront the police in a macho mano-a-mano. The are into old-fashioned smash and grab, as much for the smash as for the grab, but the first shops looted were cell phone and electronic stores. Of course, eventually they took out whole blocks, stripping stores and torching the scene of the crimes.

Sitting in his swanky flat in Chelsea, the Dowbrigades briefly debates visiting the scenes of some of last night’s rioting. From curiosity, as a citizen journalist, for old times sakes. But we aren’t quite as spry as when we were on the other side of the barricades, and we promised the wife to try to snag half-priced tickets to Billy Elliot in Leichester Square after class. We only have another week before the U calls us back to Boston for the fall semester.

Will the rioting continue? Will this same miasma of want and need spread to the States, fueled as here by the stark contrast between the obscene opulence of store windows and almost everyone featured on TV and the grinding hopeless struggle of everyday life in immigrant and minority neighborhoods? Will the United States follow her emminent predecessor into eccentric and doddering decline as the ex-richest and most powerful Empire in the world? A once-was, last millenium museum of freaks and performers, isn’t-it-a-shame Celebrity Rebab candidate, a la ex-heavyweights Rome, Egypt and Greece, or Babylonia (aka Iraq)?

Hardly slept last night, watching shops and cars burn across London and financial markets fall across the globe. These are the news days we live for. Fiction can’t compete. Stay tuned……..

article extracts from the New York Times

Riot Redux

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RICHARD SENNETT and SASKIA SASSEN from the New York Times say it much better than I did:

 America is in many ways different from Britain, but the two countries today are alike in their extremes of inequality, and in the desire of many politicians to solve economic and social ills by reducing the power of the state.

The term repeated here over and over again is “mindless thuggery”. If that describes a potent mix of electronics envy, unemployment, lack of appearant exits and the sheer thrill of breaking glass, I guess it covers it. The true test will come the next time the police shoot an unarmed protester or passerby. Have we reached the point where any protest gathering will turn into a raging mob? And what’s up with the word “Yob”? Where did that come from?

article extracts from the New York Times

 


Authentic Ecuadorian Viche

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A typical viche from Manabi

This is the true, original recipe for shrimp “Viche”, a superlative seafood soup found only in the Ecuadorian province of Manabi, on the Pacific coast of South America. Although this version uses fresh shrimp, it is also made with crab, fish and mixed seafood. The ingredients are all easily obtainable in most supermarkets, except for the peanut paste. I have been told that unsweetened, organic peanut butter makes a decent substitute, and will undoubtably give it a try when I run out of the packages of paste I brought back from Ecuador run out.

I have been carrying this recipe around in the leather jacket of my Nook ebook reader since I wrote it down, while observing minutely my sister-in-law prepare a full family shrimp viche for 20 on Mother’s Day, 2011. We were in my mother-in-law’s house in Chone, a dusty river-run agricultural city in Manabi, and the place was full of siblings and cousins and significant others. In the morning a gang of us went to the local Sunday open market for the shrimp and fresh vegetables. At about 11 we started to cook.

This shot of the market was taken with my iPod camera.

Since then the recipe, scrawled on an unlined sheet of spiral notebook paper, somehow still unstained, traveled tucked into the Nook, up the coast to Guayaquil, back to Boston for a two-week family emergency, then back to Ecuador for a tour of the provincial beaches, back again to Guayaquil and then Boston, and finally across the Atlantic to London, where I have finally fished it out of its leather-bound nook and set about transcribing it below, for posterity.

Somewhere on this hard drive are the photos I took that day, of the family and the preparation of the viche. Hopefully bu the time anyone reads this, they will be below. Enjoy.

Here are the carrots, corn, lima beans and green beans

Ingredients (20 servings)

1 medium carrot

1 cup lima beans

2 ears sweet corn

1 cup green beans

4 large stalks green onions

1.5 cups achocha (a cucumber-like veggie, “stuffing cucumber” in England-foto below)

1.5 cups sweet potato (cubed)

1.5 cups white cabbage

2 cups yucca (peeled and boiled)

2 platanos (mature – i.e. yellow – cooking bananas)

4 platanos (immature -i.e. green – cooking bananas) (pre-boil 20 minutes)

4 packets peanut paste (can substitute unsweetened peanut butter)

1 head garlic

2 lbs fresh shrimp (or crab, fish, clams, etc.)

1 large head purple onion

1 green pepper

black pepper to taste

achoite paste  

(Achote paste is a derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring. Its scent is described as “slightly peppery with a hint ofnutmeg” and flavor as “slightly nutty, sweet and peppery”)

Two lovely nieces filled out the kitchen crew

Preparation:

1) Boil a large pot of water (the only one we have big enough was a lobster pot). As it heats add the green pepper, purple and green onions, and the garlic, from a garlic press.

Sold in small packets, use organic, unsweetened peanut butter as a substitute

2) Mix the boiled green platano with 2 packets of the peanut paste (about 8 tablespoons if using peanut butter) and mush them together by hand. Make round balls about the size of big marbles. Set aside.

 

3. Add the corn to the pot, cutting each ear into four or five pieces or pucks with kernels attached.

 

4. Clean and de-vein the shrimp while the pot boils (20 minutes)

5. Scoop the green onions OUT of the pot and discard. Leave the other vegetables in

This is the cabbage, sweet potato and achocha

6. Add the achocha (zucchini as a possible substitute), the sweet potato, and the cabbage

 

7. Withdraw and set aside 1.5 cups of the broth to mix later with the rest of the peanut paste

8. After another 20 minutes on a low boil, add the mature platano cut in disks, and the yucca, cut in 3 or 4 inch pieces, like fat french fries

 

9. In a blender, mix the rest of the peanut paste (2-3 packets or 8-12 tablespoons of peanut butter) with the 1.5 cups of broth you separated earlier. Blend until smooth.

Mushing up the platano and peanut paste

10. When pot returns to a boil after step 8, add the balls of green platano you made in step 2, and the shrimp

 

11. When the pot returns to a boil after step 10, add the rest of the

This show the size and number of platano/peanut balls

peanut sauce and broth from the blender

12. Bring to a final full boil for one minute.

13. Season with parsley of cilantro, serve. Enjoy.