Or what a bowl of soup can teach us about saving the Amazon.
Certain humans have plotted for centuries to kill the Amazon. Photographic evidence confirms that this scheme is now reaching a flaming, thundering crescendo, with tens of thousands of intentional fires and bulldozers tearing through the Amazonian rainforest, destroying acres every second.
We hasten to add that other humans are innocent bystanders, while yet other humans go further and have a plan to save that vast ecosystem.
But we have gotten well ahead of our story; first let’s enjoy a delicious bowl of peach-palm soup. For us, the soup’s richness dominates the culinary experience. In both aroma and color there is a suggestion of squash, but that hint of sweet flavor is secondary to the dense, opulent texture that coats one’s mouth like whipped butter.
Or when we’re ravenous and need survival calories, we just stew the fruits in salted water, peel them, and eat what seems like the world’s finest roasted chestnut. We have a farm on the Caribbean slope of Costa Rica, and in that nation it’s easy to find stewed peach palms on street corners or in mercados. Just don’t call it a peach palm. In Costa Rica it’s called pejibaye (pay-he-bah-jhay), but we don’t try to pronounce it when our mouths are filled with the delicacy.