My dad was a surgeon at the Cleveland Clinic for 35 years or so. Anyone that knows anything at all about the medical field knows the Cleveland Clinic’s reputation as one of the world’s most respected medical facilities. And my dad was one of the pioneers of staple surgery. He seriously has made a mark on the world regarding medicine, no doubt.
Naturally, I suppose, it would rub off on home life as well. My dad is in many ways, a man of science. And he’s definitely a teaching father as opposed to the warm, cuddly friend fathers. So, we’d go down to the Farmer’s Market in Cleveland where the mayor of Strongsville (the town where we lived, and he was a friend) had a butcher shop/deli. Dad would buy meats from him and he would proceed to point out all the anatomical structure of the animal from which the meat was cut. “Here’s the tendons that connect the thigh to the knee”, or “here’s the heart and gizzard of the turkey”. All that kind of thing. I was only half interested in any of it, really. I didn’t care that much about the specifics of what I was eating, I just knew I liked steak, or mostly white meat turkey, or shrimp, or flounder. I didn’t want to see its’ internal organs.
But alas, my father’s a surgeon. And if there’s anything he likes to discuss, it’s his bread n’ butter. So one time he bought some fish; maybe bass or something, and he took me out to the picnic table and put down some newspaper, and he proceeded to give me a filet knife and taught me to gut a fish.
Yeah, I wasn’t all that happy about it. I guess I was about 12 or 14 years old. I didn’t want to get my hands all over this dead fish. But dad was quite persistent about things like, “go on, get your hands in there!” Probably thought I was some little pussy, not wanting to get my hands dirty. Hell, my dad did grow up during the depression, so growing up to do this kind of thing was just second nature. Then on top of that, he rummaged around inside of bodies for a living, so I suppose that’s a natural way to look at it.
I half-heartedly got into it and through the chopping off of the head, the scraping of the insides (ack) and pulling out the intestines. Oh, but of course dad had to stop me at every item removed: “Now Neil, if you look here, this is the small intestine, and this is the large intestine. And here is the liver, the stomach, and the spleen…”. yeah, we analyzed every little thing. Sometimes it’s obvious why people become vegetarians. But no, I didn’t. Go throw a fit somewhere else, please.
I’d say the most memorable experience was the making of the haggis. I’ll explain.
for those of you not familiar with haggis, it is a traditional Scottish dish. My step-mom is Scottish and her father born and raised in Edinburgh, Scotland. So my dad got the idea that he’d like to make a traditional haggis for his father in-law.
Haggis consists of various meats and oats ground up together and then stuffed into a sheep’s stomach, then boiled. The sheep stomach is only a container of sorts; you don’t eat it. Sort of like sausage, but it’s not long shaped and with haggis, after it’s done cooking, you cut open the stomach and spoon out the haggis content. You eat it with “‘neeps and tatties”. that translates to “turnips and potatoes”.
So once again, my dad goes to the Farmer’s Market and asks the mayor if he knows anyone selling…sheep stomachs. And of course, he does. So one Saturday afternoon in January my dad comes home with a couple big black trash bags with sheep stomachs in them. And much to my glee (not), he involuntarily volunteers me to come out to the garage to help him CLEAN THEM.
A couple things to keep in mind: It’s REALLY cold out. We’re in the closed garage in the middle of winter. And the stomachs were NOT empty. Honestly, there is nothing quite like the stench of fresh sheep stomach in a closed garage in the dead of a Cleveland winter. That leaves a mark on a teenager, let alone anyone else. Wow, when we opened those bags and got the first whiff of those things…Holy crap, I didn’t know if I was going to pass out and puke or the other way around. Didn’t phase my dad at all, or if it did, he never showed it.
Then came the cutting. My dad had a couple pair of shears, or maybe they were tin-snips, something like that. He and my step-grandfather had a wood shop in the garage there, so there were tools galore. But even before we started cutting, dad was telling me “look, here’s the top of the esophagus where it connects to the stomach…”, and as we were cutting, “here- look at all the villi in the lining of the stomach”, and “here’s the various linings of the stomach wall”. Wow, it was a cornucopia of education. Yet, all I could think of was, “Fuck this- stomachs are made to put food IN, not eat food FROM”.
Needless to say, after cleaning all those stomachs (six), the last thing I wanted to do was eat something out of one. But, it life was all about being an ‘adventure’ to my dad and step-mom. So, I tried it at dinner and didn’t really care for it. But I was a teenager and was really into foods I couldn’t identify (or could identify too well). : )
Many years later, however, while traveling in Edinburgh, Scotland, I made it a point to have some haggis, ‘neeps, and ‘tatties, and found them to be quite good. Go figure. Turns out something in my youth actually paid off.