Post graduation, given the economic recession and my flustered scramble to find a job, I found myself doing that thing that I had promised myself I would never do again, work in a fine dining restaurant—face to face with some of that mutual exploitation we find in the market of lavish consumption and financial gain—somewhat akin to those relationships which I had struggled to dissect in my Honors thesis “Disconnections of Desiring: Consumer Society and Global Labor Exploitation”—those relationships in contemporary capitalist society that excessive consumption and the manipulation of consumer tendencies manifest—massive amounts of perpetual and often shared exploitation; this, to me, now more than ever, is apparent in the world of hundred dollar bottles of wine in an economic recession.
As a fine dining employee one is at once the exploited and the exploiter—simultaneously sweatshop slave and financial opportunist/manipulator (a car salesman is another example of this)—I was living my own personal hell.
But what is it about the restaurant business that always has its labor force crawling back. “The money is just so good,” we say. “It’s the only way to make money around here.” etc. etc.
During this recent but brief stint I realized that I was only living out those unfair tactless assumptions made about philosophy students by either concerned or judgmental peers and elders. “What are you going to do with a degree in philosophy? Wait tables? Ha. Ha.”
Luckily, something has saved me from fulfilling the cynical prophecy of philosopher turned bus boy and thus from aiding and abetting the unapologetic mockery that is our system. That thing is the acceptance to an organic farming apprenticeship in Northern California—the chance to work for a purpose—an un-alienating labor—non-abstracted or problematic food production—while living a lifestyle that greatly reduces my own needless personal consumptions.
So, I am off. Back to the land! As they say. In just over a week I will be living on an organic off the grid farm in Boonville, CA. There I will be running a c.s.a. (community supported agriculture system) with by girlfriend Tasha and doing exciting things like building solar showers and frolicking around the beautiful terrain of Northern California.
In my down time (fingers crossed) I will be continuing Professor Kaitlin Briggs’s ever-helpful “Think and Writes” (from Hon100 and the Thesis workshops) , working on my freshly inspired paper, “On Warfare and Fine Dining, or the Art of Exploitation”, and applying to grad schools.
In the mean time we are driving across America to get there; the epic journey has begun as we speed through the deserts, plains, and mountain terrains of the U.S.A; for, as Jean Baudrillard writes, “Driving is a spectacular form of amnesia. Everything is to be discovered, everything to be obliterated.”
If the next time you see me I am back in Maine bussing your table, splash some water in my face.
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Jacob Chamberlain is a Philosopher, an Honors graduate, a musician and an organic farmer. He graduated from USM in 2009. He loves nature so much, he’s willing to hug a cactus to prove it.