Isaan Life – Harvesting RiceEli Sherman
BAN KU MUANG, UBON RATCHATHANI: Last week I found myself hip-deep in the sun-drenched rice paddies of northeast Thailand, 13,000 kilometers from the snow-covered fields of my home in Vermont in the northeastern United States. Overcome with curiosity about the labor-intensive, harvesting process that produces one of the world’s most plentiful crops, I decided to see how it’s done first hand. Well let me tell you, it’s back breaking work! I have a new found respect for everyone that works in those rice paddies. It was two of the more uncomfortable, difficult, backbreaking days of work I have every experienced in my life.
Aidan Curley an English teacher here in Isaan, contacted a family and asked if I could work for a couple of days in Ban Ku Muang, a small farming village encapsulated by rice fields. They were more than happy to have an extra pair of hands, even if they were unskilled. I had no idea what I was getting into. Waking up before seven a.m. for school back home had always been a struggle, but waking up at five a.m. to harvest rice seemed like a suicide wish. Bleary-eyed from lack of sleep, I trudged off to work at dawn and soon found myself surrounded and submerged in a sea of tan rice plants sticking up from the soggy earth. I wore a pair of mud boots, unfortunately too small for my feet, a hat to shelter my pale face from being burnt to a crisp, wool gloves to provide small protection from the razor sharp sickle used to cut the crop and a jacket to keep the sun off my arms.
My co-workers, all dressed the same, were part of an extended family including the mother, Youanji; father, Naiton; son, Naicheng and a daughter, Nangdam. They had twice the energy and resolve that I had that morning even though they had been working the fields for almost four months straight, every single day!
For the first hour of ‘Gee Ow Cow’, as the rice harvest is known, Naicheng guided me through the painstaking cutting ritual that is repeated a thousand times each workday. He spoke no English, but my Thai is good as I spent a high school semester in Ubon Ratchathani and studied the language intensively back home as well. As a first-time harvester my job was simply to cut the stalks and leave them on the ground for others to process. Using my sickle I would gather the rice plants into my hand and then slash the stalks just centimeters away from my fingers. I would repeat the process until my hands were full. Twice in the first hour I cut clean through my glove taking skin off of my hand. My co-workers were amused but encouraged me in my effort.
By the eight a.m. breakfast break I was fully awake and beginning to work into a rhythm. I was also exhausted. Breakfast was enjoyable, it included a dish called ‘Sok Lek’ which is raw meat soaked in blood, and ‘Lao Cow’ a white whiskey. Naiton explained: “The Sok Lek will make you strong, and the whiskey will make you forget about how hot it’s going to get.” This sent the other three into a fit of laughter causing me to feel nervous.
Sure enough the blistering heat came and so did a killing back pain. Bending down for hours each day for months, I wondered why my co-workers weren’t all hunchbacks. After only half a day I was beginning to feel ancient myself. Naicheng and his family had beautiful spirits; he turned to me after a while and asked, “Does your back hurt?” I returned his question with a smile: “A little bit.” He smiled back and asked: “Are you hot from the sun?” I laughed through the sweat pouring down my face: “A little bit.” Naicheng looked at me knowingly and said: “That’s why we must talk to each other because talking will make you forget about the pain in your back and the heat from the sun.” It was a very sweet thing to say and he was a right. After talking about my country and his, his life and mine, I began to forget the pain and heat. I was into the rhythm of the harvest. The back pain was unbearable however when we quit for the day at five p.m. I dragged myself onto Aidan’s motorcycle and collapsed exhausted in my bed. I was fast asleep by eight thirty.
The following day was much like the first however I moved a little faster. I was confident but still a novice. I was also foolish. I wore a short-sleeved shirt and by mid morning I had a horrid, painful sunburn. The conversation turned to food. Youanji was very interested in the foods I had eaten in Thailand. I love Thai food and back home am considered an expert by my friends. Even my brother, a professional chef asks me questions about Thai spices and cuisine. Youanji asked me: “Have you ever eaten field mouse before?” Thinking that she was joking I replied, “No, but I’d love to try it.” She seemed excited and invited me to dinner the next night. I was skeptical thinking perhaps she was teasing me.
To be polite I accepted but sure enough as soon as I arrived to her home a glass of whiskey and a big platter of roasted meat was placed in front of me. I could see it was a mouse or at least a rodent; it had a long tail that Naiton snatched and crunched into his mouth. My image of a field mouse was the tiny creature that hides in the lush green grass back home. This mouse was more like an oversized rat; it was the size of my forearm. Not knowing what to expect I picked up a meaty looking piece and slowly put it into my mouth. Bam! Steak, chicken, beef all thrown together into one delicious bite! I couldn’t believe I was eating mouse. I was converted from a doubter to an addict in one bite.
Harvesting rice is something I will not choose as my life’s work. I probably wouldn’t ever want to do it again; the long hours are too much for too little. However, the people that do this everyday, some seven days a week, are generous, hard working and fun loving and I respect them deeply.
Eli Sherman is a graduate of Montpelier High School in Montpelier, the capital of the state of Vermont, USA, and a “young blood writer” living in Ubon Ratchathani, Isaan – Northeastern Thailand. He’s been to Isaan four times in his short life. Once on a cross cultural exchange with Montpelier to Thailand Project; once coming for five months as an exchange student at Benchama Maharat school in Ubon; and again coming as a guide for Montpelier to Thailand Project. He now works as a volunteer at the Institute of Nutrition Research Field Station, Mahidol University in Ubon Ratchathani and is writing to present Isaan Life to the world, and especially KhaoSanRoad.com visitors.