Heritage

The six-year-old spotted it first
From the back seat on the back road;
White, blue, and red, waving from the
Pole on the back corner of the
Back stoop of the house with the
Roll roofing and the laundry tree
Creaking in the backyard. “What’s that?
“A broken American flag?”

I see it there, yes, but those same
Stars and bars adorn the front porch
Of the fine house on the front street
With magnolias in the front yard,
And the front of the ball cap and
The front bumper of the Camry
And the coin shop on Frontage road.

I suppose I should be proud that
My child lived six years in the South
Before noticing the banner,
Or that I now no longer think
It a thing to hold in tension,
Tweeting justice from the drive-thru.

But all I can discern is how
My great-great-grandfather followed
This hand-stitched flag to a hell his
Sixteen-year-old self thought righteous.

Image: Chattanooga from Lookout Mountain, September 2017

August, or Walking Through the Field Before Work

Light in August is too playful
To sit, dust-crusted, on a shelf.

Balmy, pink glaze between trees, not
The holy darkness Faulkner saw.

Longish shadows portend autumn,
But clenched humidity lingers.

It adds up to the need to go
Walking through the field before work.

Musky August light hits snakeroot,
Joe-pye, and rabbit tobacco.
Chickadees wheeze, partridge-peas tease
Bees, goldenrod, and ironweed.
Deer rise, turkeys take affront at
Tangled steps through dewy grasses
When that same soft light casts my frame
Walking through the field before work.

Image: Walking through the field before work, Chattanooga, Tenn., August 2018.

Greens, Forgotten Means of Grace

It’s January in the mid-South, that time of year when it actually gets cold here—right before it gets warm again. For the joyful eaters among us, it’s also the time of year when our region’s normal array of fresh, seasonal vegetables goes dark. The tomatoes, cucumbers, yellow squash, sweet corn, green beans, okra, eggplant, ad infinitum that color our cuisine are hibernating, and we’re flirting with a breakdown at the thought of one more meal of meat and potatoes.

In God’s good design, however, there is a bright green lining to this culinary cloud: leafy vegetables. You know, Brassica oleracea and all his rowdy friends. They’re rich in calcium, vitamin K, iron, and more, and reaching peak form right as midwinter rolls in. Southerners subconsciously know that this nutrient-packed foliage is keeping us alive, serving up a ritual meal of greens on New Year’s Day, and assigning a superstitious value to it. As the story goes, one’s prospects of prosperity in the coming year directly correlate to the volume of greens ingested on January 1. Because they look like money. Makes perfect sense, right?

If the idea of greens isn’t your concept of delicacy (or even sustenance), I have some sympathy. My self of New Years’ Past was more than willing to forgo all that income to avoid eating something so slimy and bitter. There wasn’t enough cornbread in the world to choke it down.

Times have changed, though. Greens are enjoying a renaissance. Kale (which, in my childhood, was only used to decorate the buffet at Shoney’s) is practically the shibboleth of the hipster lifestyle. All sorts of preparations are cropping up on menus. Celebrated chefs from the South, like Vivian Howard, have elevated the profile even of collards, the lowliest of the family.

Gone are the days when “greens” meant a big pot of pungency percolating on the range. Now they appear in recipes braised, creamed, folded into gratins, shaved into salads and slaws, even slowly baked into chips. Everyone is tinkering with cooking methods, experimenting with seasonings, and bringing every conceivable cultivar to the table in all its glory.

Of course, collards must still be done the old way. Even if you want to do something creative with them, you first have to give them the two-hour spa treatment on the stove. Before you even begin, the whole sink must be cordoned off for a ritual washing that would make pharisees proud. That bunch of verdure, so princely in its stubbornness, then demands that you manufacture the liquid you cook it in—two quarts of water, a split ham hock or other piece of seasoning meat, salt, pepper, and chili flakes. Then the stems must be removed and put in the pot first, lest they be found tough and stringy at serving time. Hardcore traditionalists even suggest macerating the finished product in the pot with a purpose-built tool.

Unlike with most other vegetables, this labor of love results in the best possible outcome. Boiled brussels sprouts, turnip greens, mustard greens, kale, etc., are reduced to flavorless slop, but collards are nearly inedible in any other preparation. Their bitterness becomes a defining note in a resolving chord of salty, spicy, broth as rich as any soup. Once all the greens are gone, that potlikker is a beverage without parallel. I personally ladle it off into a glass for more mannerly slurping.

I’ll fight anyone (as politely as possible—how about a cook-off?) who still refuses to try a helping of greens based solely on childhood overcooking trauma. Still not convinced? Let’s go a step further and say that greens are at the epicenter of the future of healthy lives on a healthy planet.

When you eat greens, meat is only a seasoning or condiment, not the main attraction. A little goes a long way, stretching the useful life of a slaughtered pig well beyond the festal tenderloins and chops, and even the slow-smoked shoulder of barbecue-stand fame. Almost everyone agrees that eating less meat would be better for us all. The reason greens tend to be associated with low-income cuisine is that they made it possible to feed a whole family with a tiny piece of preserved meat, usually the scraps from what a butcher might’ve sold to furnish a wealthier family’s fine dining. The only reason we all expect meat at every meal today is the artificial cheapness of modern meat thanks to industrial farming and government subsidy of feed grain. Greens can be your gateway to a less-but-better meat regimen.

Buying greens is a great first step to supporting local agriculture. They’re often among the least expensive options at your local produce stand or farmer’s market. They’re a win for local farmers, too, growing fast, requiring minimal maintenance, and coming to market in a season when income streams from more popular produce options dry up. If you want to eat healthier while breaking down the monoculture monopoly of American farming, diversify your palate with some of these unsung veggies.

Perhaps best of all, though, cooking greens requires patience and intentionality. Collards should be the poster-ingredient of the slow food movement. You can’t have them if you aren’t willing to work for them. It takes advance planning. But what thoughts and meditations could you have when you put down your screen, take up your knife, and attend to a mess of collards?

Slowing down to cook helps us slow down to savor, slow down to share. Greens remind us how fragile life is, how much we depend on unseen processes to keep these bodies going. Someone somewhere is always taking this kind of time to grow and prepare every meal we eat, whether at home, in a restaurant, or at a cannery. When we partake of this good work ourselves, we can only rejoice at the goodness and provision of the Lord of the Harvest and marvel at the abundance of His garden.

Photo: Still Life with Collards and Sink, Chattanooga, Tenn., January 2018. Collards courtesy of the only vendor open on a frigid New Year’s Day at the NC State Farmers Market in Raleigh.

 

Into the Woods: Roan Mountain

Nothing dredges up memory as quickly and thoroughly as smell. A subtle scent unleashes a flash of thoughts, feelings, and experience from various points in our lives. This connection is well known to literature, and brain science seems to point to this being a design feature. The parts of the brain that process smell (the olfactory bulb) are in close proximity to those responsible for emotional memory (the amygdala and the rest of the limbic system). It’s supposed to be this way.

For me, one of the most powerful of these “smell markers” is the peculiar perfume of the Southern Appalachian spruce-fir forest. Part Christmas tree, part mushroom, part skunk, part grass, and all wrapped in a lightly chilled cloud. If you’ve sniffed it, you know what I mean. If not, there is really nothing else like it. Part of the charm is its relative rarity…there are only a handful of spots in North Carolina, Tennessee, and Virginia that have all the right ingredients.

These spruce-fir pockets are islands in the sky, little corners of Canadian climate poking up above the rest of the subtropical South. Their altitude (generally north of 5,000′ above sea level) and isolation makes access difficult, helping with preservation. Of course, that same uniqueness has always fed visitor’s curiosity, and many such outposts have vehicle access (if you can stomach the curves) nearly to the summit—Cligman’s Dome, Mount Mitchell, Grandfather Mountain, Black Balsam Knob, Whitetop, and Roan Mountain, among others.

Roan, a long massif straddling the N.C./Tenn. line was one of the first to attract tourists, with the long-since burned down Cloudland Hotel bringing a select clientele to the mountain “for their health” when the Great Smoky Mountains National Park was barely a gleam in Horace Kephart‘s eye. Among hikers, Roan is known more for its expansive balds and their 360° vistas than its forests, and this interplay of two such uncommon ecosystems may account for its early and continued popularity.

Today, the mountain’s long, green backbone is well protected by Cherokee (in Tenn.) and Pisgah (in N.C.) National Forests. The Appalachian Trail traverses the ridgeline from West to East, and the shelter at Roan High Knob (6,285’) is the highest spot to sleep anywhere on the trail. To further add to its allure, the western end contains a “heath bald” so thick with catawba rhododendrons that it is marketed by the forest service as a garden. This section is even handicap-accessible, with gently sloping paved trails weaving through thickets of wind-pruned shrubs. In mid-June, when these fully bloom, the effect is nothing short of magical.IMG_6620

To return to nostalgia, I lived for many years (and my family still does) in Watauga County, North Carolina, and Roan was always one of my favorite spots for a day hike. I’ve seen bathed in artist’s-palette sunsets, in hailstorms, buried under feet of snow, and wrapped in fog so thick you can barely see where to put your next footstep. It never disappoints. If there is a beau ideal of Appalachian wildness, this is it.

It’s been several years since I last visited, and I wanted to bring my daughters to share in my love for the place. We spent last week at my family’s house, and were able to pay our respects to the mountain (N.B. – Tempting one’s children with a trip to the state park pool at the bottom of the TN side is a great hiking incentive). Hoping to catch the rhodie bloom, we opted to park at the gardens area. Though things peaked early this year, we were still rewarded with mounds of magenta flowers. Plenty of other plants were likewise in bloom: purple-flowered raspberry, hawkweed, bluets, gray’s lily, and more.

From the gardens (which, for those keeping track of family-friendly hikes, are seasonally equipped with restrooms and running water), we took a 3-mile round trip walk along the Cloudland Trail to Roan High Bluff on the far west of the massif. This is an easy walk, unless you’re not used to the altitude (laugh it up, Coloradans. Some of us live at only 700′!), and mostly forested. Mountains have a way of creating their own weather, so the bright green moss and plentiful mud we encountered are typical. The viewing platform at the end of the trail is well worth the trek. Once back at the gardens, we sealed the deal with a fine picnic.

As every parent will attest, there is a special joy attached to seeing your offspring revel in one of your own childhood haunts, sharing in your story in a new and deeper way. I hope this is one in a long line of visits that lets this incredible place sink deep into their souls.

If you’re ever in the area (the peak is about an hour’s drive from either Boone, N.C., or Johnson City, Tenn., and just shy of 2 hours from Asheville), make sure to let the Roan work its magic on you as well. Just don’t all show up at once, OK?