A Story of Butterfat Cream

Pulling the tab on a small coffee cream, the last of the four I grabbed as a handful from the box in the fridge, my stainless steel half litre coffee mug sitting in the slot where it is receiving an individually brewed Columbian coffee, it breaks. I look at it in my hand, a butter yellow container of 10% cream, and think of getting a knife to pierce it. Instead I use my fingernail, pushing in one edge. The cream explodes, milk-white drops splatter the arm of my black jacket, slurps of thick cream slide across the faux green marble counter, and over the dark tile floor.

I think of the udder of the cow, of pastures, of bees, of lazy country days, even though I know the cows are milked by machines in highly proficient dairy farms.

Of Krishna, the butter thief who would steal and eat this cream by the thimble-full, even though I know the gods of India don't belong among the fierce warrior gods of capitalism.

Of the greening world flowing over its boundaries and seeping into the corporate surfaces of this high tech kitchen on the 20th floor of a skyscraper in the business core of downtown Toronto, even though nothing organic grows in this controlled environment.

Of gulping the pasteurized cream, the entire boxful, finger broken container by container, letting it pour down my chin, over my business suit, splattering, sliding, oozing.

But I don't. I contain myself, wipe my jacket, the counter, the floor, and pluck out one more cream, pull the tab off, pour it into my coffee.

It is enough that I tell the women that it takes me an hour and fifteen minutes to walk home through the city.

They keep coming and asking me each day how it went, my walk, the air, the sun like dreams in the trains they take to and from this building to homes in the outer suburbs.