Thai(ish) Turkey Burgers with Quickle

Salty, Sweet, Hot, Sour...in your mouth.
I was a camp counselor for many years at an amazing summer camp in the foothills of the Cascade Mountains in Washington State. Camp Huston works with an international company that matches young people abroad with camps in the States that want foreign staff members. Huston ends up with a number of amazing exchange counselors each summer (though exchange is a misnomer, as few Americans go abroad for similar reasons, since “summer camp” is an almost uniquely American conceit). The kids love it, the staff love it, and I’ve personally ended up with some amazing friendships as a result (shoutout to my best Dutch pal, Ivo).

One year, we had a lovely young man from Ukraine named Alex. Alex mostly wore too-short nylon running shorts with tank tops and had a real enthusiasm for American culture. We worked together one session and, on a rainy campout, set about making a vegetable stew for supper. I asked one camper to dice the potatoes and toss them in the aluminum cooking pot; Alex fairly flew off his tree-stump stool. “You must peel them first!” he insisted. I shook my head. “No, don’t peel them. We want the peel! The peel is where the nutrients are!” Alex shook his head gravely. “No, the peel is where the radiation is.” Alex had grown up near Chernobyl, I discovered, and his relationship with food from the ground was very, very different from mine. This is my best example of the way “edible” means different things to different people. My uncle eats apple cores. As kids, my brother and I met someone who ate the frilly green tops of strawberries so we took up the practice in what I can only assume was a state of half bravado and half contrariness. Someone once told me that kiwi peel is edible so I learned to rub the fuzz off and eat the whole fruit at once, out of hand. The prospect of all three of these things has horrified countless people in my life.

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