Recently
the
art
director
at The
Desert
Advocate
alerted
me to
an article
on square
watermelon.
Has
nature
upended?
No.
Of course
not.
Some
Japanese
“farmers”
have
begun
growing
watermelons
in square
Lucite
containers
so the
ubiquitous
summer
fruit
would
better
conform
to the
shelves
of the
average
refrigerator.
How
dare
nature
be so
...
natural
to offer
us the
juicy
melon
in an
inconvenient
shape.
But
then
again,
I’ve
long
been
a proponent
of round
refrigerators
with
lazy
Susan‑type
shelving
(they
do exist,
but
they
are
pricey).
At
first
the
vine‑ripened
oddity
struck
me as
heresy.
But
then
I began
to think
of foie
gras,
veal–geese
and
calves
have
beating
hearts,
brains
and
feel
pain–and
we manipulate
their
natural
growth
to suit
our
appetites.
So why
not
form
a fruit
that
better
conforms
to the
constraints
of our
cold
storage
space?
And
why
stop
with
watermelon?
Most
fruit
is round
by nature’s
design,
but
how
much
better
would
it be
if peaches,
apples,
tomatoes
and
squash
came
in squares?
They
could
be boxed,
stacked
and
stored
much
more
efficiently.
And
how
about
leeks?
Try
finding
the
proper
space
for
leeks
in your
fridge.
Talk
about
fitting
a round
peg
into
a square
crisper
drawer.
What
about
that
Thanksgiving
bird?
Is there
anything
more
commanding
in your
ice
box
in late
November
than
a 20‑pound
bird?
Thick
in the
middle,
slightly
tapered
at the
ends.
If you
have
a regular
ice
box
like
I do,
the
bird
occupies
an entire
shelf,
thereby
necessitating
the
use
of a
cooler
to store
other
Thanksgiving
dishes.
But
how
to raise
a square
turkey
...?
I
would
be pleased
if chips
came
in a
box
like
most
crackers
do.
They
would
fit
more
neatly
on pantry
shelves
and
breakage
would
be minimal.
Why
haven’t
the
marketing
geniuses
at Poore
Brother’s
and
Frito
Lay
figured
that
one
out?
Perhaps
it’s
a matter
of economics.
But
I would
gladly
pay
a bit
extra
for
more
dippable
chips
per
purchase.
Canned
goods
are
cylindrical,
with
the
exception
of Spam–but
who
wants
to eat
that?
Think
about
the
condiments
you
store
in your
fridge
(And
why
do we
call
it “fridge”
for
short
when
there
is no
letter
“d”
in its
proper
name?).
Hot
sauce,
salsa,
fish
sauce,
soy
sauce,
vinegar
and
most
jams
and
jellies
come
in cylindrical
containers.
For
some
reason
steak
sauce
bottles
have
corners
and
I can’t
explain
that.
My best
guess
is A‑1
began
the
trend
and
competitors
felt
the
need
to conform
to the
standard
set.
With
ice
cream
we have
an option–it
is packaged
in both
round
and
square
containers.
Milk
is squarely
stored,
as is
butter
and
much
cheese
(all
dairy
with
the
notable
exceptions
of cottage
cheese
and
yogurt).
Perhaps
the
dairy
industry
is ahead
of the
game
on the
storage
conundrum.
I
notice
lately
that
humans
are
becoming
increasingly
rotund,
yet
most
homes
remain
fairly
square,
although
they
do seem
to be
getting
more
spacious
to make
room
for
this
country’s
ever‑expanding
body
type.
Most
plates
and
bowls
are
round.
So how
come
cabinets
are
square?
Because
kitchens
have
corners.
I know,
I know.
But
it strikes
me as
odd
that
we sometimes
alter
nature
to meet
our
desires
rather
than
adapting
our
living
environment
to accommodate
nature.
To
what
lengths
should
we go
to force
the
shape
of nature?
And
aren’t
food
items
with
dips
and
curves
and
bends
simply
more
seductive
and
sensual
than
their
cornered
counterparts?
I
ponder
the
egg–highly
symbolic–which
is,
in some
ways,
the
perfect
food:
nutritious
and
tasty
with
countless
methods
of preparation,
no killing
required,
a pure,
self‑contained
piece
of nature,
and
although
it is
not
perfectly
round,
its
enticing
curves
and
delicate
shell
render
it highly
susceptible
to breakage.
So much
so,
that
eggs
are
packaged,
shipped
and
stored
in convenient,
rectangular
containers–not
square
exactly,
but
close
enough.
We
humans
tend
to put
things
into
boxes–both
literally
and
metaphorically.
I wonder:
if we
just
begin
to accept
nature’s
designs
rather
than
manipulate
them,
resist
harsh
angles
in favor
of gentle
arcs
and
sloping
curves,
might
we somehow
become
more
in tune
with
the
circle
of life?