CAPTAIN'S BLOG
The year is 5000 BC. Somewhere in Central Asia, someone pulls a funny bulb out of the ground with green leaves and bunches of purple flowers.
Garlic. This would prove to be a pivotal moment for humanity - over the course of thousands of years, garlic would proliferate its way around the globe - spreading from its home in Central Asia to, eventually, all corners of globe. It would eventually define the cuisines of entire cultures, and would similarly define some of the most recognizable dishes from other cultures. And yet, some people refuse to embrace the humble garlic clove. They look on with judgemental eyes - refusing to partake in the spicy, inimitable flavour of the noble garlic. Still others reject the less-proximate family members of the garlic plant, like shallots, chives, onions, and other key and critical flavours in various cuisines all across the world - but that is a story for another day. Attempts at educating people who reject the cultural power and culinary importance of garlic have largely failed - some of them claim to be ‘allergic’, while others claim to find the taste too strong, and all kinds of other excuses, despite how such beliefs fly in the face of common culinary and cultural logic and tradition. Given their willful ignorance in this manner, I suggest we implement a series of efforts to solve this problem.
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AuthorChristina Hitchens is a trans female writer living in BC, Canada. She loves computers, animals, and a good argument. Archives
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