BACK IN THE DAY, DENTISTS WEREN’T DOCTORS! Toothache? Go Find the Barber ...
Mankind has always made its best efforts to heal the sick and repair the broken. The same is true of dentistry, but like all medical history, there is a strange dichotomy. When we look at the history of medicine, we may find ourselves thinking of Civil War-era field medics performing savage operations with little anesthetic — and perhaps little experience to boot. Then again, many are aware of the ancient roots of some of our modern medical practices. The Staff of Aeschylus, for example, is a very old symbol of medicine. Two snakes wrapped around a rod (itself a motif known as the caduceus) have signaled help for the injured and sick since the days of the Romans and Greeks, and that continues today on the sides of ambulances and in the logos of hospitals. Dentistry is no different, at least until the late Middle Ages. Some of our modern dental procedures, like the use of precious metals for fillings, have been around for millennia. Italy was long a bastion of medical thinking (the oldest filling known to man was found in a
6,500-year-old skeleton in a cave there), and during the Renaissance, medical practitioners began to do what the Romans and Greeks had done before them: write down their knowledge for the physicians of the future. While medicine transitioned to the realm of doctors and trained physicians, dentistry was going in a decidedly different direction. Royal physicians and a few select experts were treating dentistry as a medical field, but the vast majority of people didn’t have access to that sort of dental aid. They had to rely on “barbers,” a catch-all term for a catch-all practice. Often untrained and with mobile practices, the barber was able to serve many people — and also able to leave town to avoid the fallout of his malpractice. Today we benefit from dentistry returning to the fold of medicine and from the standardization of medical training and practice. But it’s always good to remember the “barber days” and be grateful for our modern era!
TAKE A BREAK TAKE A BREAK
Mexican Corn
SALAD Inspired by JoCooks.com
Ingredients
• 4 cups of fresh corn, cut from 5 cobs • 1 tbsp olive oil • 1/2 red bell pepper, chopped • 1/2 red onion, diced • 6 green onions, chopped • 1 jalapeno, diced • 1/2 avocado, cubed • 1/4 cup fresh-squeezed lime juice
• 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and pepper, to taste • 2 tbsp sour cream • 2 tbsp mayonnaise • 1/2 cup fresh cilantro, chopped • 1/2 cup cotija or feta cheese, crumbled
Directions 1. In a cast-iron skillet over medium-high heat, add oil and corn. Cook, stirring occasionally, for 3–5 minutes or until corn starts to char. 2. Add the corn to a large bowl and let cool for 5 minutes, then add the remaining ingredients and stir together until well combined. Taste and adjust seasoning. 3. The salad pairs well with grilled entrees and can be refrigerated in an airtight container for up to 4 days.
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