How Fresh is Fresh

In the last 5 years Dauntless has visited almost two dozen countries.  While, I’ve been in couple dozen more in the last 40 years. That’s a lot of different languages and cultures.

Chicken, Rice, a green vegetable, some pickled vegetables

It was 42 years ago, that I first set foot in Italy and it would begin a life of living and experiencing new languages, cultures, foods, etc. Sitting on a bus, passing thru the middle of Milan, in just looking out the window, it was obvious this was not the Italy I had expected, nor was it the Little Italy of New York either or the Italy of Italian-Americans. Not one cannolo was in sight. In fact. It would take me a year to find one and that was further south in Florence.

Passing a billboard advertising skin cream which depicted naked women, I vowed then and there to leave my perceptions behind and reboot my expectations. For effective cross-cultural communications, this can be the only starting point. When in Rome, Do as the Romans.

No phrase probably sums up a successful expatriate experience better. I was/am always amazed at the number of Americans I would meet living overseas like I yet complaining that it wasn’t Kansas.

Living so, accepting the people and cultures I’m immersed in, allows me to enjoy my travels and adventures with Dauntless, or like this month, without her, in Vietnam.

Even when speaking a common language, understanding and accepting cultural differences is crucial for good relationships of any sort.

Trinh speaks pretty much fluent English. When she doesn’t understand a word, it’s usually because of my pronunciation. Our miscommunications center around different understandings of the same word or sometimes, while the words are understood, the background isn’t.

Thus, began our discussion about “fresh” chicken. A little question about fresh chicken, became a bridge to cross cultural communication.

Trinh is the best cook I’ve ever had the pleasure to know. I’ve always prided myself on my own cooking and for most of my life, I’ve done most of the cooking in the household. Over the past year, I tried to analyze what makes her cooking so good, even better than almost any restaurant I’ve eaten here in Vietnam. And should we try something new to her, if we like it, she will recreate it at home. I’ve concluded that it’s her meticulous preparation and wholesome ingredients she uses.

By far my favorite dish is her fried or sautéed chicken.  I’ve never had such delicious fried chicken any place or any time in my entire life. The skin cooked to almost a hard, crunchy shell, with moist, tender chicken underneath and flavors that just melt in your mouth.

Chicken to die for.

I knew she always bought the packages of chicken wings at Co-Op Food. Co-Op is owned by the government of Vietnam. They have two retail stores that are everywhere in Vietnam: Co-Op Mart, which is like a large supermarket, familiar to any westerner and Co-Op Food, a small, convenience store style store. I like both, initially, I had to leave my preconceived ideas at home about Co-Op Food. When I think convenience store, I think packaged snacks, old hot dogs, mystery meat burritos heated up in microwaves and gallons of colored water, chemical based drinks in large plastic cups.

But Co-Op Food is the place for everyday items and fresher foods than Co-Op Mart (the supermarket) offers and why Trinh only buys the chicken at Co-Op Food, not Co-Op Mart.

Now, if you know me at all, you know I’m skeptical of almost everything I hear and half what I see. So, I pressed Trinh on the difference, why was this package of chicken wings better than that one?

What do you mean the chicken at Co-Op Mart is not fresh? When was it killed in the last week or so?

She looks at me, like I have two heads (because she wouldn’t touch chicken killed last week. Who knew?, not I).

No, she responds, the chicken at Co-Op Food is killed that night.

What do you mean that night? I ask, still not able to get my mind around her expectations of freshness.

She explains: Chicken at Co-Op Food is killed, plucked, packaged at 01:00 a.m. on the morning I buy it. It’s on the shelves around 06:00 a.m.

She doesn’t know how old the chicken is at Co-Op Mart, she guesses a few days at most, but it’s older and she’s not buying it, ever.

For a boy grown up in a supermarket culture, with foods routinely shipped thousands of miles and processed and packed ages ago, it’s fascinating to realize that while the outside package looks the same, the behind the scenes processing is totally different. These supermarkets and smaller food stores are competing with local markets that are everywhere, literally every quarter mile.

Supermarkets do as local markets

Who knew that fresh could be that fresh.

Lotte Supermarket in District 7, Ho Chi Minh City

I can’t fault the results.

Author: Richard on Dauntless

I’m an eclectic person, who grew up in New York, lived overseas for many years and have a boat, Dauntless, a 42 foot Kadey Krogen trawler yacht. Dauntless enables me to not only live in many different parts of the world, but to do it in a way that is interesting, affordable, with the added spice of a challenge. Dauntless also allows me to be in touch with nature. As the boat glides through the ocean, you have a sense of being part of a living organism. When dolphins come to frolic, they stay longer if you are out there talking to them, watching them. Birds come by, sometimes looking for a handout; sometimes grateful to find a respite from their long journey. I grew up on the New York waterfront, in the West Village, when everything west of Hudson St. was related to shipping and cargo from around the world. For a kid, it was an exciting place of warehouses, trucks, and working boats of all kinds: tugs and the barges and ships, cargo and passenger, they were pushing around. My father was an electrical engineer, my mother an intellectual, I fell in between. I have always been attracted to Earth’s natural processes, the physical sciences. I was in 8th grade when I decided to be a Meteorologist. After my career in meteorology, my natural interest in earth sciences: geology, astronomy, geography, earth history, made it a natural for me to become a science teacher in New York City, when I moved back to the Big Apple. Teaching led to becoming a high school principal to have the power to truly help kids learn and to be successful not only in school but in life. Dauntless is in western Europe now. In May and June, I will be wrapping up the last two years in northern Europe, heading south to spend the rest of the year in Spain & Portugal. Long term, I’m planning on returning to North American in the fall of 2017 and from there continuing to head west until we’re in Northeast Asia, Japan and South Korea, where we will settle for a bit. But now, my future lies not in NY or even Europe, but back to the water, where at night, when the winds die down, there is no noise, only the silence of the universe. I feel like I am at home, finally.

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