It’s sometimes followed by, “Could be worse. Has been worse.”
It is a sardonic version of “Count your blessings.” I don’t think we appreciate what we have often enough.
I wish some reporters on National Public Radio would heed that advice.
I listened to two segments on strawberries on mid-May.
One was titled “The Secret Life Of California’s World-Class Strawberries.”
That segment was fairly evenhanded. They said California produces 80% of the strawberries marketed in the U.S., and the accomplishment was a “miracle of agricultural technology.”
Were they being sarcastic?
No, it’s just a fact. Pat the industry on the back for its “success in producing more strawberries, for a lower cost, than anywhere else in the world.”
It is a marvel.
The article wove around to discussing methyl bromide, and the industry could have been in for it. What’s it say about me that I expected someone about to land a haymarker and was relieved when it was only a nudge?
Just to answer two of the commenters on the online version of the story: Yes, the berries are tasty after being shipped 3,000 miles, and, lady, your garden-grown alpine strawberries are so tiny it would take an hour of picking to fill a cup.
We’ve got ‘em, we grow them, and we love snacking on them in the garden, but for strawberry shortcake for the family I am serving Driscoll’s, Well-Pict or Naturipe.
Bigger not better?
A side article followed the first, and it was a sharper attack on our strawberry-growing bretheren.
“I bet you know this feeling: You bring home a box of perfect, plump, ruby-red strawberries from the supermarket, then you bite into one and you taste absolutely nothing. Close your eyes and you might not even know it’s a strawberry at all,” said host Melissa Block.
No, I don’t know that feeling, Miss Block.
She was talking to Marvin Pritts, berry crop specialist and horticulture professor at Cornell University.
He went along with her thesis.
“We’ve seen that size has increased. We’ve seen that yield has increased. We’ve seen that firmness has increased. But we’ve seen that sugar content and flavor has somewhat decreased,” Pritts said.