Inverted Double Quotes

Our society does reward beauty on the outside over health on the inside. Women must not be blamed for choosing short-term beauty "fixes" that harm our long-term health, since our life spans are inverted under the beauty myth, and there is no great social or economic incentive for women to live a long time. A thin young woman with precancerous lungs [who smokes to stay thin] is more highly rewarded socially that a hearty old crone. Spokespeople sell women the Iron Maiden [an intrinsically unattainable standard of beauty used to punish women for their failure to achieve and conform to it]and name her "Health": if public discourse were really concerned with women's health, it would turn angrily upon this aspect of the beauty myth.

There was a muchacha who lived near my house. La gente del pueblo talked about her being una de las otras, “of the Others.” They said that for six months she was a woman who had a vagina that bled once a month, and that for the other six months she was a man, had a penis and she peed standing up. they called her half and half, mita’ y mita‘, neither one nor the other but a strange doubling, a deviation of nature that horrified, a work of nature inverted. But there is a magic aspect in abnormality and so-called deformity. Maimed, mad, and sexually different people were believed to posess supernatural powers by primal cultures’ magico-religious thinking. For them, abnormality was the price a person had to pay for her or his inborn extraordinary gift. There is something compelling about being both male and female, about having an entry into both worlds. Contrary to some psychiatric tenets, half and halfs are not suffering from a confusion of sexual identity, or even from a confusion of gender. What we are suffering from is an absolute despot duality that says we are able to be only one or the other. It claims that human nature is limited and cannot evolve into something better. But I, like other queer people, am two in one body, both male and female. I am the embodiment of the heiros gamos: the coming together of opposite qualities within.

But these facts are not very useful to women, because there is a double standard for “health” in men and women. Women are not getting it wrong when they smoke to lose weight. Our society does reward beauty on the outside over health on the inside. Women must not be blamed for choosing short-term beauty “fixes” that harm our long-term health, since our life spans are inverted under the beauty myth, and there is no great social or economic incentive for women to live a long time. A thin young woman with precancerous lungs is more highly rewarded socially than a hearty old crone. Spokespeople sell women the Iron Maiden and name her “Health”; if public discourse were really concerned with women’s health, it would turn angrily upon this aspect of the beauty myth.

SHORTY JOHNSON’S BISCUITS AND GRAVY Serves 4 (Double these recipes for hearty appetites!)   BUTTERMILK BISCUITS 2 cups all-purpose flour* 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/3 cup Crisco, chilled ¾ cup buttermilk   COUNTRY SAUSAGE GRAVY 1 pound loose pork sausage meat (or diced links) 3 tablespoons flour 2 cups whole milk Salt and pepper to taste   For biscuits: Preheat oven to 450 degrees. Into sifted flour*, stir baking powder, soda, and salt; then cut in Crisco until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball and transfer to a lightly floured work surface. Knead about 6 times (too much kneading will make tough biscuits!). Roll to ½-inch thickness. Cut into 2-inch disks with biscuit cutter (or inverted drinking glass). Arrange on a lightly oiled baking sheet so that the biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden-brown.   For gravy: While biscuits are baking, prepare sausage gravy by browning sausage in a heavy, well-seasoned iron skillet over medium-high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer browned sausage to a bowl and set aside. Discard all but 3 tablespoons of pan drippings. Return skillet to medium heat. Sprinkle flour into drippings and whisk 2–3 minutes until lightly browned. Whisk in milk. Increase heat to medium-high and stir constantly, 2–3 minutes, or until it begins to bubble and thicken. Return sausage to gravy, reduce heat, and simmer 1–2 minutes, until heated through. Season with salt and pepper to taste. (Use lots of black pepper!)   NOTE: Gravy can be prepared using drippings from fried bacon, chicken, steak, or pork chops too! For those on a budget, you can even make gravy from fried bologna drippings!!!!   *If using unbleached self-rising flour, omit the powder, soda, and salt.

My favorite idea to come out of the world of cultured meat is the 'pig in the backyard.' I say 'favorite' not because this scenario seems likely to materialize but because it speaks most directly to my own imagination. In a city, a neighborhood contains a yard, and in that yard there is a pig, and that pig is relatively happy. It receives visitors every day, including local children who bring it odds and ends to eat from their family kitchens. These children may have played with the pig when it was small. Each week a small and harmless biopsy of cells is taken from the pig and turned into cultured pork, perhaps hundreds of pounds of it. This becomes the community's meat. The pig lives out a natural porcine span, and I assume it enjoys the company of other pigs from time to time. This fantasy comes to us from Dutch bioethicists, and it is based on a very real project in which Dutch neighbourhoods raised pigs and then debated the question of their eventual slaughter. The fact that the pig lives in a city is important, for the city is the ancient topos of utopian thought. The 'pig in the backyard' might also be described as the recurrence of an image from late medieval Europe that has been recorded in literature and art history. This is the pig in the land of Cockaigne, the 'Big Rock Candy Mountain' of its time, was a fantasy for starving peasants across Europe. It was filled with foods of a magnificence that only the starving can imagine. In some depictions, you reached this land by eating through a wall of porridge, on the other side of which all manner of things to eat and drink came up from the ground and flowed in streams. Pigs walked around with forks sticking out of backs that were already roasted and sliced. Cockaigne is an image of appetites fullfilled, and cultured meat is Cockaigne's cornucopian echo. The great difference is that Cockaigne was an inversion of the experience of the peasants who imagined it: a land where sloth became a virtue rather than a vice, food and sex were easily had, and no one ever had to work. In Cockaigne, delicious birds would fly into our mouths, already cooked. Animals would want to be eaten. By gratifying the body's appetites rather than rewarding the performance of moral virtue, Cockaigne inverted heaven. The 'pig in the backyard' does not fully eliminate pigs, with their cleverness and their shit, from the getting of pork. It combines intimacy, community, and an encounter with two kinds of difference: the familiar but largely forgotten difference carried by the gaze between human animal and nonhuman animal, and the weirder difference of an animal's body extended by tissue culture techniques. Because that is literally what culturing animal cells does, extending the body both in time and space, creating a novel form of relation between an original, still living animal and its flesh that becomes meat. The 'pig in the backyard' tries to please both hippies and techno-utopians at once, and this is part of this vision of rus in urbe. But this doubled encounter with difference also promises (that word again!) to work on the moral imagination. The materials for this work are, first, the intact living body of another being, which appears to have something like a telos of its own beyond providing for our sustenance; and second, a new set of possibilities for what meat can become in the twenty-first century. The 'pig in the backyard' is only a scenario. Its outcomes are uncertain. It is not obvious that the neighbourhood will want to eat flesh, even the extended and 'harmless' flesh, of a being they know well, but the history of slaughter and carnivory on farms suggests that they very well might. The 'pig in the backyard' is an experiment in ethical futures. The pig points her snout at us and asks what kind of persons we might become.