Reading Uncertainly? ‘The Medusa and the Snail’ by Lewis Thomas

medusa&SnailStep back, once again, to read the questions posed by a thoughtful physician. Dr. Thomas presents us with some 29 brief, challenging, curious, skeptical, and often humorous essays on the human condition. They inevitably raise more questions than answers:

  • Why do we feel euphoria when watching small animals going about their work? (I ask this after sitting on our deck, wondering why our squirrels and chipmunks are forever so industrious.)
  • Do ants as a group “think?’ (Edward O. Wilson may answer than one)
  • Where do we fit in this “inter-collaborative system” called earth?
  • Why are mistakes the essential elements of life?
  • Should we play Bach before all committee meetings?
  • Why do we meddle so much?
  • Why are commas useful?

Those questions along should encourage a re-reading of the good Dr. Thomas, who died in 1993 after serving many years as head of Memorial Sloan-Kettering Cancer Center in New York.

Some further jewels:

  • “All the forms of life are connected.” The earth is a “system of interacting, intercommunicating components that, as a group, act or operate individually and jointly to achieve a common goal through the concerted activity of the individual parts.”
  • “We are components in a dense, fantastically complicated system of life; we are enmeshed in the inter-living, and we really don’t know what we’re up to.”
  • “We are … worrying animal. We worry away our lives, fearing the future, discontent with the present, unable to take in the idea of dying, unable to sit still.”(Doesn’t this describe our responses to world events in 2015?)
  • “Man has always been a specifically anxious creature with an almost untapped capacity for worry; it is a gift that distinguishes him from other forms of life.”
  • On human surprise: “ … we have a whole eternity of astonishment stretching out ahead of us.” “It seems to me the safest and most prudent of bets [is] to lay money on surprise.”

If these brief quotes intrigue you, read this book, plus some of his other works: The Lives of a Cell: Notes of a Biology Watcher (1974) and Late Night Thoughts on Listening to Mahler’s Ninth Symphony (1983).

Editor’s Note: ‘The Medusa and the Snail’ by Lewis Thomas is published by Viking, New York 1979.

Felix Kloman_headshot_2005_284x331-150x150About the Author: Felix Kloman is a sailor, rower, husband, father, grandfather, retired management consultant and, above all, a curious reader and writer. He’s explored how we as human beings and organizations respond to ever-present uncertainty in two books, ‘Mumpsimus Revisited’ (2005) and ‘The Fantods of Risk’ (2008). A 20-year resident of Lyme, he now writes book reviews, mostly of non-fiction that explores our minds, our behavior, our politics and our history. But he does throw in a novel here and there. For more than 50 years, he’s put together the 17 syllables that comprise haiku, the traditional Japanese poetry, and now serves as the self-appointed “poet laureate” of Ashlawn Farms Coffee, where he may be seen on Friday mornings. His wife, Ann, is also a writer, but of mystery novels, all of which begin in a bubbling village in midcoast Maine, strangely reminiscent of the town she and her husband visit every summer.

Talking Transportation: Is Uber Really a Bargain?

In the almost two years since Uber rolled into Connecticut, the state’s car/taxi service business has been rocked to its core. But is Uber competing on the same level as taxis and car service companies? Of course not, which is why it’s so successful.

I spoke with Uber’s Connecticut Manager Matt Powers and Drivers Unlimited (a Darien car & limo company) owner Randy Klein to try to get an objective comparison of the services. (Full disclosure: I have been a customer of both firms.)

While Uber does offer a “black car” (premium) service, my comparisons are with their more popular Uber X service … private cars driven by non-chauffeurs, 7,000 of whom have signed up as drivers in CT, according to Powers.

VEHICLES: Car services opt for Lincoln Town Cars and SUV’s. Uber X just requires drivers have a 4-door car, less than 10 years old with a trunk big enough to carry a wheelchair.

MAINTENANCE: Klein owns and maintains his own fleet, inspecting all cars weekly. Uber relies on its X drivers to do upkeep.

DRIVER SCREENING: Klein does his own background checks on top of the DMV screening required for a CDL (commercial drivers license). Uber says it does “rigorous” screening of drivers, including terrorist watch lists, but requires only a regular driver’s license. Klein’s firm also does random drug testing of his drivers.

INSURANCE: Klein has coverage of up to $1.5 million for every driver. Uber relies on the individual driver’s personal insurance but layers a $1 million policy on top when they are driving Uber customers.

RATINGS: Uber asks drivers and passengers to rate each other after every trip. Klein asks passengers to rate drivers but says it’s unfair to allow drivers to rate customers. “We’re in a service business,” he says.

BOOKING: Klein says most of his reservations are made two to three weeks in advance. Uber doesn’t do advance bookings, though, in personal experience, I’ve never had to wait more than 10 minutes for a car.

FARES: Though not an apples-to-apples comparison, an average car service ride from Darien to LaGuardia Airport is anywhere from $130 – $180, one-way. Uber’s quote for an X car is about $75.

SURGE PRICING: When demand is highest, Uber adds a surcharge to fare quotes, sometimes doubling the fare. Klein says his rates are the same 24 x 7.

IF YOU HAVE PROBLEMS: Klein says his office can be reached anytime by phone, toll-free. Uber’s website offers a template to file complaints online.

So, is Uber really a bargain? Let me answer with a hotel analogy. Sometimes I love staying at the Ritz Carlton with its plush rooms and fabulous service. Other times, a Motel 6 or LaQuinta is fine, though there’s always the risk of a “surprise”.

I see car services the same way. With a plush Lincoln SUV and chauffeur you get what you pay for. But sometimes all you want is to get from home to the airport and an Uber X is just fine … and a lot cheaper!

Jim Cameron

Jim Cameron

Editor’s Note: Jim Cameron is founder of The Commuter Action Group, and a member of the Darien RTM. The opinions expressed in this column are only his own.

You can reach him at CommuterActionGroup@gmail.com

For a full collection of “Talking Transportation” columns, see www.talkingtransportation.blogspot.com

Letter From Paris: The Trump Phenomenon – a View From Europe     

Nicole Prévost Logan

Nicole Prévost Logan

Editor’s Note:  With a pivotal day happening today in respect of the Republican Presidential Primary, we feel this latest article by our columnist from Paris is perfectly timed.  Nicole Prévost Logan lives in Essex, CT, during the warmer months and winters in Paris, France.  For these reasons, she is ideally placed to write a commentary on the ‘Trump Phenomenon’  through European eyes … but with American understanding.  She also she has a lifetime of diplomatic service behind her and we venture to suggest that she understands the complexities of foreign diplomacy significantly better than several of the current US Presidential candidates!

Public opinion in Europe continues to follow the US 2016 elections in real time.  The interest went up a notch after “Super Tuesday” — for election analysts, it is a campaign unlike any other.  They describe it as a contest between moderates and radicals rather than between Democrats and Republicans.  Donald Trump’s performance intrigues every one and is being closely scrutinized by both seasoned and brand new election-watchers.

Donald Trump

Donald Trump

Trump does not fit in with the traditional image of a GOP candidate.  Commentators here label him as a “national populist” combined with a vision of the American dream, i.e., you too can become rich like me.  French ambassador Bujon de l’Etang writes that Trump is not a real Republican since he advocates an interventionist government which would take such protectionist measures as taxes on imports.

Journalist Andre Bercoff, interviewed on France-Inter, described Trump’s campaign as an “Uberization” of the society — or elimination of the middle man and rejection of the Establishment and along with that, of course, Washington.

According to the French observers, Trump is a demagogue and as such, does not want to leave anyone by the side of the road.  His discourse is full of contradictions and vascillates, depending on the situation.

Just a few examples …  he wants to build a wall to stop mass immigration from the south but not at the expense of the Hispanic votes, and besides, he is now leaning toward selective immigration in order to attract brains.

Is he pro-life or not ? The answer is yes and no.

To win over the workers, he will help them by stopping the outsourcing of jobs.  He feels the middle class has not profited from the growth of the economy stating that only 1 percent of the population did.

He does not seem to have worked out a foreign policy with any resemblance of the subtlety of diplomacy.

Thus far, his black and white remarks are rather frightening.

His tax plan is a mixture of unrealistic and sound ideas.  He thinks that hedge fund managers should be taxed more and forced to repatriate the billions of dollars they have stashed away in off-shore accounts.  He declared that couples earning less than $5,000 per month should not be taxed .

How long will Donald Trump be able to keep his lead in the race ?  If he does, would he have a lasting power?   An analyst here commented that Silvio Berlusconi (the former Italian Prime Minister) – a very comparable politician – lasted eight years in power.

Trump is the mirror of the rising populist movements in many countries: Viktor Orban in Hungary, increasing populist opposition in several German ‘Landers’, 40 percent of favorable votes for the  ‘Front National’ in France,  Recep Tayyip Erdogan in Turkey and many others.  The surge of migrants is the main cause of the closing of borders within the European Union (EU).

Professor Nicole Gnesotto, Board President of the National Defense Graduate School, “It would be a catastrophic scenario if  the next presidential elections were to bring populist leaders in the US, France and Germany.”

Nicole LoganAbout the author: Nicole Prévost Logan divides her time between Essex and Paris, spending summers in the former and winters in the latter. She writes a regular column for us from her Paris home where her topics will include politics, economy, social unrest — mostly in France — but also in other European countries. She also covers a variety of art exhibits and the performing arts in Europe. Logan is the author of ‘Forever on the Road: A Franco-American Family’s Thirty Years in the Foreign Service,’ an autobiography of her life as the wife of an overseas diplomat, who lived in 10 foreign countries on three continents. Her experiences during her foreign service life included being in Lebanon when civil war erupted, excavating a medieval city in Moscow and spending a week under house arrest in Guinea.

A la Carte: Chicken Salad from Poached Chicken Tenders

chicken salad photo 2

In early February, the members of Groton’s Board of Education met for its retreat. Since I am a new member, I was truly excited to sit with my fellow members along with the superintendent and assistant superintendent. I didn’t actually realize that many of us are new members, since some are two-year members and some four-year members. Each is elected and, in many cases (including mine), the roles changed from Democrats to Republicans.

I thought there might be some partisan bickering (see Trump and all the Republican skirmishes and Clinton-Sanders disagreements), but in Groton it was non-partisan before the election and after. I liked the concept of a retreat, off the record and into a new venue, this year at the Submarine Museum. For four hours we newbies asked questions for which the superintendents and the veteran members had answers.

Best of all was the food. I agreed to make the desserts, which everybody enjoyed. (Restaurant owners know that if the meal is mediocre, delicious desserts can save the day.) But Andrea Ackerman, former Groton teacher and principal, handled the savories. I think it is fun to make pastries and sweet stuff, but when I smell cabbages and quiches, I begin to salivate. I especially like standby dishes that include twists and turns that I never thought would work.

Andrea’s chicken salad was my favorite. For me, chicken salad (and I do love chicken salad) is always the last thing I make with the roasted chicken that goes from Sunday dinner, to a chicken and gravy sandwich, to an omelet with vegetables and chicken, and, three days later, chicken salad. For Andrea, it is the first meal, which begins with poached chicken tenders. And she says it is even better the next day.

Chicken Salad
From Andrea Ackerman, Ed.D., Noank resident and assistant chair of the Groton School Board

As with most savory dishes, this is approximately how Andrea makes it. If you like more of one thing or less of another, taste as you go.

Yield: serves 2 (for dinner) or 4 (for lunch)

1 pound chicken tenders
Sprinkle with garlic salt, steam and let cool. Cut into ½-inch cubes.

Dressing:
1 cup mayonnaise (she likes Cain’s but I’m sure Hellman’s would be fine)
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
Garlic salt/garlic powder/pepper
1 full teaspoon celery seed

Mix:
Cubed chicken
1 small onion, diced
1 or 2 celery stalks, diced
¼ cup dried cranberries (or Craisins)
¼ cup chopped pecans
¼ cup chopped walnuts
Season to taste with garlic salt/garlic powder/pepper

Fold in dressing. Add more mayonnaise if it seems dry.

Again, these measurements are good guesses, and everything tastes better the next day.


Nibbles: New (to me) Restaurants

I don’t write restaurant reviews anymore. Mostly I cook, write about cooking and eat my own food. I do go out to eat, but often only to restaurants I love. But in a one-week span, I ate at two new restaurants and one I reviewed almost 25 years ago.

The nearly-three-decades-old restaurant is the Willimantic Brewing Company in Willimantic. It is bigger, as is the menu. We shared barbecued pork sliders and chicken pesto sliders. Both were luscious.

At a new place in Norwich, These Guys, I had a superb Caesar salad, a roast vegetable grilled cheese sandwich and, instead of fries, I had a side of Brussels sprouts. All terrific.

At Smokash, in Uncasville, I had pierogis, kielbasa and sauerkraut. Two days later I ordered it again and took it to a Polish friend who was in the hospital.

Restaurants are alive and well, even north and west of the shoreline.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.

Nibbles: Curried Vegetarian Shepherd’s Pie – Terrific Winter Comfort Food

Curried vegetarian shepherd's pie

Curried vegetarian Shepherd’s Pie

I bought a 10-pound bag of russet potatoes, planning to make scalloped potatoes for Super Bowl Sunday. Then I didn’t. I looked at the amount of food I made, which included pink beans (because I love pink beans), kidney beans and black beans for chili; lots of tortilla chips for guacamole; cheeseburger pie; and Velveeta and Rotel tomatoes; plus a pie for dessert. We didn’t need any more starch.

But I still have all those potatoes and I want to make mashed potato bread, so I looked for a recipe I could use up at least some of it. In the new Food Network magazine, I spied recipes for Shepherd’s Pie. One called for just veggies. I made it. It is terrific.

As with winter comfort food, I would add more carrots, maybe more mushrooms, maybe more peas. I find turnips a bit sweet (although I’m not sure many other people find that to be true). I like curry so I might add more. I might use some winter squash …

Curried Vegetarian Shepherd’s Pie
From Food Network magazine, March 2016

Yield: serves 6

2 pounds russet potatoes, peeled and quartered
Kosher salt
2 bay leaves
3 sprigs fresh thyme
2 carrots, chopped
1 small rutabaga, peeled and chopped
1 medium turnip, peeled and chopped
2 leeks (white and light green parts only), sliced one-inch thick, rinsed well
6 tablespoons unsalted butter
8 ounces button mushrooms, quartered
3 tablespoons all-purpose flour
1 teaspoon ground coriander
¼ cup freshly ground nutmeg
1 ½ cups half-and-half
1 cup frozen peas
Grated zest and juice of 1/2 lemon
¼ cup chopped fresh parsley
2 teaspoons curry powder

Preheat oven to 400 degrees. Put potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce heat to simmer until tender, 20 to 25 minutes.

Meanwhile, fill a separate large saucepan with 6 cups water; add bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add carrots, rutabaga, turnip and leeks; reduce heat to medium low and simmer until vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard bay leaves and thyme. Pat vegetables dry; set aside.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved vegetable liquid and ¾ cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrots mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.

Drain the potatoes and let cool slightly Return to the pot and add the curry powder and the remaining 4 tablespoons butter and ¾ cup half-and-half. Season with three-quarters salt and mash well.

Spread mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with back of a spoon. Bake until bubbling around the edges and the topping browned in spots, about 20 minutes. Let rest before serving.