nI re-discover again how kale’s ki1 very clearly takes it into the form of a fractal2. Quite a thing for the first meal of the day, breakfast.
(Yes, I did just see Jurassic Park 3D, for anyone who might wonder).
I once read about crocheting a fractal, and it fascinated me. Never tried it yet, though maybe I will be inspired yet to do so, one day.
But almost as fascinating to discover how the curls in curly kale get ever more numerous and small as you approach the periphery, or edge of the leaf. This makes it quite an interesting vegetable to chew, because each little fold is kind of a microcosm of the whole thing, and it is most dry and dense at the very edge, when you’ve just got the frilly fringe (or tiny bits of the frilly fringe) left to chew, you’ve still got quite the piece of work ahead of you to completely mash it to liquid with your teeth. . .
Part of the work and the pleasure of chewing can be the intimate discovery of the nature of whatever food you happen to be chewing, in both form and ki, noticing how it feels in your mouth, how it tastes, what you have to do to chew it thoroughly, and how it makes you feel as you are doing it, and afterward.
1 pronounced “key”, the Japanese for chi, a word meaning life force)
Other posts on Chewing:
For anyone who would like to sample what it’s like to practice chewing, whether for a mouthful, a meal, or a day, or anything in between, or longer, please find, in my comment below “Invocation to the Chew”, a link to Jessica Porter’s Chewing Tutorial, as well as her Facebook page, if you’d like to try chewing with the support of an online group, it happens every Tuesday/Chewsday on Jessica’s page.