Pumpkin Spice Season

iced pumpkin spice latteMy favorite Starbucks Reward is my free birthday drink.

Outside of that, I can’t be bothered with how many stars I’m going to earn for buying this or that.

I really like pumpkin spice. Since the weather was quite warm on the day I decided to get my drink, I enjoyed an iced pumpkin spice latte with soy milk. It was heavenly.

I’ve written about how it is so strange to me that the seasonal conversation about pumpkin spice centers around it being a thing for white people.

A recent blog post about pumpkin spice on Black Girl Dangerous gets to the heart of matter about how this conversation has seriously twisted the truth. It really makes me think about how for many years, as a person of color, I was made to feel strange for enjoying pumpkin spice.

The writer of the post, Sasanka Jinadasa, a Sri Lankan American, gives us a short history of the ingredients that make up pumpkin spice: cinnamon, ginger, cloves, nutmeg, allspice.

Below is a taste of her post, but I hope that you’ll click over and read the entire thing and learn why she wants to #decolonizepumpkinspice.

Sri Lankans are proud of their cinnamon, a natural crop with a violent history, in which Portuguese traders, Dutch “allies,” and British colonists used a combination of guns and debt to monopolize the cinnamon trade in my parents’ homeland. …

The same culprits (Portuguese, Dutch, British) monopolized South and Southeast Asian nutmeg through the spice trade. The same thing happened to ginger. …

As for pumpkin? A squash native to the Americas? Who do you think grew that first, the Pilgrims? Think just a little further back. …

It’s not pumpkin or pumpkin spice that’s the problem; it’s the commodification of our resources as somehow exotic when used in non-white foods and comfort when used in white foods. And when we mock certain foods as “white foods,” particularly in America, we’re capitulating to a lie—the lie that anything we eat in the diaspora isn’t touched and flavored by people of color.

Hanson Farm + Sugar Hill Dairy in Bridgewater, MA

Hanson Farm Sugar Hill DairyThe last few days have felt like fall and now it’s official. Autumn arrived today. While summer is probably my favorite season, there is a definite beauty to fall and a certain coziness that comes with a bit of chill in the air.

Last week, my mom and I enjoyed one of those precious last days of summer by visiting Hanson Farm, which is about 25 miles south of Boston in Bridgewater. The farm has a dairy, so we decided to treat ourselves to some ice cream.

My mom had the frozen pudding, which she said was the best that she has had in years. I couldn’t pick just one, so I combined some seasonal favorites, apple crisp and pumpkin patch. They were delicious! Besides the wonderful flavors and texture, the portions are big, so a small ice cream was still a lot.

If you’re in the area, stop by and enjoy some scoops at Hanson Farm!

One Year in 2 Minutes

This time lapse video by Eirik Solheim is pretty amazing. While I’m all about mindful meditation and appreciating the present, this video has me ready to dive into just over a minute.

All that green looks good! It’s nice to imagine a time when there will be no snow on the ground.

If you have a couple of minutes to enjoy views of the four seasons, I hope you’ll take a look!

Quote of the Week: Desmond Tutu

covered bridge

“Hope is being able to see that there is light despite all of the darkness.”  ~ Desmond Tutu

This week we have the least amount of daylight for the year. Sunday is the Winter Solstice — the first day of winter. After that, we start back toward longer days and more sunlight.

While winter is not my favorite time of the year, there is beauty in the season and a certain coziness with coming inside out of the cold. So I’ll appreciate the gifts of winter and look forward to spring.

Happy Solstice!