LONG LONG HOURS

Dear Spike:

If I could bequeath to you one thing that I, myself, do not possess, it would be patience.

It will come in handy, should you ever decide to make an insurance claim, cash in a warranty, register a car or pay your taxes.

I guess the best advice I can give you for the long, long hours you will no doubt be spending in bureaucratic purgatory is to try to always keep a sense of humor about things.

Things could always be worse — even if it might not seem that way at the time.

Love,
dad

LOSS FOR WORDS

Dear Spike's Friends:

A lot of you have e-mailed to ask about Cuba. At the moment, I'm still at a loss for words to describe the geopolitical pit of poppycock that Fidel Castro, in cooperation with every American President since JFK, has managed to make of such a beautiful country — one with such enormous economic promise.

I'm working on several articles about Cuba which I'll link to at dearspike.com when (if?) they are published. Among my subjects: The resurrection of Cuba's sex trade; the explosive growth of protestant churches in Havana's poorest quarters; life in the long, dark shadow of the U.S. Naval Base at Guantanamo Bay; and the precarious return trips being made by Cuban exiles.

In the meantime, I've posted a slideshow of photos of the trip on YouTube. You can watch it here.



Thanks for all of your kind words in the wake of the burglary, during my time away, and while I've been recovering from my nasty case of Fidel's Flu. As always, you can reach me at dearspike+at+gmail+dot+com

Love,
spike's dad

p.s. — Yes, I'm still planning on posting the letters from the Dear Spike project here. Stay tuned.

YOU GLORIOUS YOU

Dear Spike:

I'd intended to record one more video for you before leaving for Cuba on Monday, but the burglary sort of got in the way.

And so I give you: You. Glorious you.











I miss you and I love you. (Even though you're kind of weird.)

Love,
dad

OUR OWN FUTURE

DOWN UP SPIKE

THE WHOLE BOWL

Dear Spike:

There’s plenty great about being an American.

Freedom. Democracy. The Bill of Rights. And so on an so forth. Yada yada yada.

You know what I like best about being an American?

The food.

Not the American food — although, truly, there is little better than a thick and juicy bacon cheeseburger or a hot and sloppy chili dog.

No, if there’s something wonderful about being the most multicultural nation in the history of the world, it’s the diversity and availability of food from every nook and cranny on the globe.

Salt Lake City is by no stretch of the imagination the food capital of this country, but within four blocks of our home we have access to Lebanese, Thai, Vietnamese, Chinese, Indian, Hawaiian, Italian, Brazilian and four or five different kinds of Mexican food. If you wanted, you could eat the regional food of a different country every single day for a month and never have to leave the city limits.

I’ve traveled around a bit. And yes, the tacos are better in Puerto Vallarta. The schnitzel is better in Saarbruken. The tapas are better in Madrid.

Actually, that last part is a lie. The tapas sucked in Madrid. I mean, really, anchovies and raisins on white bread? What the hell is that? True story: Your mother and I found it difficult to find food we liked in Spain. On the second night of our honeymoon, we went to a Spanish buffet that boasted 100 items on the menu. “Great,” I said. “We’ll find the items we like and we can order those for the rest of the trip.” Ninety-nine items later (neither of us were brave enough to try the sheep brains) we were still hungry. So the next day we decided to follow the locals. And they led us to McDonald’s.

But the gastronomic circle of hell that is the city of Madrid not withstanding, it stands to reason that if you’re looking for the best Italian food in the world, it might be best to go to Rome.

But if you’re looking for the second-best Italian food? Or the second best Cambodian food? Or the second best Greek food? And you want to find them all within a few minutes of one another? This is the place, my darling.

I’ve been thinking a lot about food because you had your very first meal of rice cereal today.

Dr. Schriewer told us that we would know when you were ready to eat when you started paying special interest to us when we were eating. We thought those instructions were a bit vague because you seem to pay close attention to everything we do.

But sure enough, just yesterday as we were eating dinner, you began watching every biteful of food that went from my fork to my mouth. A few minutes later, when you began making chewing movements with your mouth, we understood what Dr. Schriewer had meant.

So this morning we headed to the store to purchase some baby-sized spoons (we already had the box of rice cereal on hand — an impulse buy from a few weeks ago.) And this afternoon, with your great grandparents on hand as witnesses, your mother scooped up a little cereal and gave you your very first mouthful of something other than breast milk.

At first you squirmed and spit up — but then you really seemed to get the hang of it. We all took turns shoveling rice cereal into your adorable little mouth. You ate the whole bowl.

I really liked the determination I saw in you today. It was strange at first, but you stuck to it. And ultimately, I think, you got to liking it.

I hope that becomes a habit for you.

It’s amazing what diversity there is in what different groups of our species considers food. Some of us eat sheep brains, others consume ants. Some enjoy snails and others dine on pig intestines.

There are even groups of people who eat dirt. (The practice is called geophagy, not to be confused with geology, which is the study of dirt.)

I’ve chowed down on Guinea Pig, rattlesnake, muskrat, alligator and camel. I’ve eaten seaweed, dried squid and pickled bok choy.

I didn’t like all of it, but I’m glad I tried it.

You don’t have to try everything, but I’d encourage you to try as much as you can possibly bring your stomach to try. There’s a whole wide world out there — but, if you're willing, you won't have to go far to taste it.

Love,
dad

This video is also on YouTube.