🔬 The Science of Fasting Where Ancient Siddha Wisdom Meets Modern Nobel Prize Research 🌿 Introduction What if the secrets of cutting-edge science were already known thousands of years ago? Imagine a Tamil Siddha meditating in a mountain cave and a modern scientist observing cells through a microscope—both arriving at the same truth. In 2016, Yoshinori Ohsumi won the Nobel Prize for discovering Autophagy , a cellular self-cleaning process. Yet, this concept mirrors the ancient Siddha practice of fasting, known as Lankanam . This blog explores how fasting is not starvation—but a powerful internal healing mechanism , almost like performing “surgery” without a scalpel. 🔥 1. Two Perspectives: Jatharagni vs. Autophagy 🪔 The Siddha View: Burning “Amam” In Siddha philosophy, health revolves around Jatharagni —the digestive fire. Constant eating = dumping wet wood into fire Weak digestion = formation of Amam (toxins) These toxins accumulate in joints and organs → disease 👉 When you fast, ...
✍️ By CRA | https://craarts.blogspot.com
“In every rustic recipe, there lives a story of survival, invention, and taste.”
— CRA Reflection
Each year on November 9, Americans—and curious food lovers worldwide—celebrate National Scrapple Day, a unique tribute to one of the oldest regional breakfast foods in the U.S.
Born from colonial frugality and German culinary roots, scrapple is more than just food—it's heritage on a plate.
🥘 What is Scrapple?
Scrapple, sometimes called “pan rabbit,” is a savory loaf made from finely minced pork scraps (yes, the leftover bits!), cornmeal, flour, and spices. It's chilled until firm, then sliced and pan-fried until golden brown. Crispy on the outside, creamy inside—it's a texture-lover’s delight.
Originating with Pennsylvania Dutch settlers, scrapple reflects the “waste not, want not” philosophy, transforming scraps into a beloved breakfast staple.
🍽️ How It’s Eaten
Traditionally served at breakfast, scrapple is:
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Fried till crisp and golden 🍳
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Paired with eggs, pancakes, or toast 🥚🍞
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Topped with ketchup, syrup, or applesauce—yes, really! 🍎
Modern foodies experiment by:
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Adding it to breakfast sandwiches
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Serving as bites with dips at brunch
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Mixing it with hashes or grits
🌍 Scrapple Goes Global?
While deeply American in origin, scrapple’s spirit lives around the world in similar dishes:
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Black pudding (UK)
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Haggis (Scotland)
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Head cheese (Europe)
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Goetta (Cincinnati, US—another German-inspired dish!)
Each dish tells the same story: make the most of what you have—and make it delicious.
🎨 CRA’s Food & Art Reflection
As an artist, I see scrapple as a metaphor: transformation through creativity. Taking odds and ends and making something comforting, soulful, and rich in culture—that’s culinary art.
Imagine a still life of a simple country table: a pan, some eggs, and a golden slab of scrapple steaming beside black coffee. That’s not just food—it’s morning poetry.
💬 Did You Know?
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Scrapple dates back to the 1600s.
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The largest scrapple producer is based in Delaware and Pennsylvania.
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There's even a Scrapple Festival in Bridgeville, Delaware!
🧑🍳 Try It or Fry It
If you're new to scrapple, November 9 is your chance to explore a historic, homegrown taste of America. Whether you’re a traditionalist or a culinary adventurer, one bite might surprise you.
📝 Final Thought
Scrapple is a reminder that every dish has a backstory. It's a food born from need, elevated by culture, and loved for generations. This National Scrapple Day, let’s honor food that nourishes both body and memory.
📌 Explore more food tales and cultural art at 👉 https://craarts.blogspot.com
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