Salt
Scripture: Fifth Sunday
after Epiphany, A.D. 2014 A
Sermon:
Grace, mercy and peace to you from God our Father and from
our Lord and Savior Jesus Christ. AMEN.
In our Gospel reading this morning, brothers and sisters, Jesus
speaks to us about three remarkable commodities: salt, light, and
righteousness. “You are the salt of the earth,”
He proclaims. “You are the light of the world. And your righteousness must exceed even that
of the Pharisees.”
Now what, do you suppose, are we to make of all this? It might seem a bit obscure, a bit confusing,
to modern ears, because these three things—salt, light, and righteousness—are
all very much taken for granted today.
Yet for the vast majority of human history their value was incomparable.
So, in order for us to understand what our Lord is telling us this morning, I
think we’re going to have to start with beer. Hear me out on this one.
Beer, like bread, is created using yeast. And all the beers of the world can be divided
into one of two categories: ales or lagers.
Ales tend to be brewed at somewhat higher temperatures, and the yeast that
does all the work floats on top. But a few centuries back, something
changed. Monks, it seems, were storing
their beer barrels in cold, wet caves, and this environment selected for a
yeast mutation that only ferments at colder temperatures, and works from the
bottom. This new strain of yeast produced a new kind of beer: lager. And it proved very popular in America. Alas, because it could only be brewed at
colder temperatures, lager was only available for the chillier parts of the
year. What to do?
Leave it to American ingenuity! In the 1870s, American breweries perfected
industrial refrigeration, meaning that we could artificially produce cold
temperatures for the first time in the annals of human history. Beer was just the beginning. Now we could
refrigerate meat. We could transport
food vast distances in refrigerated trailers.
Heck, we could even buy any sort of fruit or vegetable year-round, no matter
what the growing season! Millions more
people could now be fed.
Try to imagine life without refrigerators, freezers,
icemakers, or cold trucks. Food would rot
within days, even hours! What did people
use before refrigeration? How did we
keep all of our fish, meat, poultry and other food from spoiling instantly? Well,
for at least the last 9,000 years, we’ve used salt. I can’t begin to
describe to you how important salt has been to humanity. Civilizations were founded upon it, cities
were built around harvesting it, and vast empires used it for currency. Salt was humanity’s lifeblood; it allowed us
to eat.
What it does, you see, is suck the moisture right out of bacteria,
straight through their own cell walls.
Salt in a wound will sterilize the wound; for that matter, salt in the
ground will sterilize the ground. And
without bacteria, food stays fresh. Ancient people viewed salt with a reverent
awe, offering it to gods, exchanging it as money, treating it as magical. Here was this bizarre, astonishing substance,
dug out of mines or collected from the sea, that somehow stopped decay. Salt
seemed to freeze time, keeping meat fresh, keeping food good, keeping our
families alive. In a word where
everything rots—salt was the promise of life!
Excellent.
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