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Posts Tagged ‘vegan’

I love talking about food, so consequently I love writing about food. Between tight deadlines and the odd lousy interview, it’s not all ice cream*. But I do think there’s a place for intelligent foodspeak. Granted, there’s plenty of frivolous (‘Fun with Cilantro!’) and half-baked** (‘I Went Vegan For a Week and Whined My Way Through It’) content out there, but dismissing the genre as a whole is just as frivolous and half-baked—the equivalent of throwing the baby out with the bathwater.

So. Here’s why I write about food and why I think it’s relevant. In my case, it’s mostly about teaching. I love:

-Introducing or re-introducing people to the seasons. Years ago a co-worker told me she didn’t know watermelons grew in the summer. I can’t blame her; how could the average person know when they’re offered at Shop-Rite all year? But I’m still shaken by it. I write about food because I want to teach people when produce grows. And it’s not just because I’m an avid supporter of local agriculture, and because food will be cheaper, easier to come by, more nutritious, and tastier if purchased close to the source and in season. I want to teach them when it grows because it can help repair the disconnect between ourselves and the earth. Besides breathing, sleeping, and kvetching about politics, eating is at our fundamental core. Knowing where our food comes from can provide a deep sense of peace and balance…not to mention incentive to do right by the earth.

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Still available at farmers’ markets. Pull out the seeds, scoop the flesh into your blender, add lime juice and zest, and blitz. It’s a great thirst quencher—and has no added sugar.

Showing people that cooking isn’t beyond them. Most food shows are less about instruction than they are about entertainment, which means bravado and fancy knife work. They can be intimidating to first-time cooks or to those whose skills are rusty. I want people to know that our world’s most treasured recipes were likely made in a makeshift kitchen with crappy light, over a fire or smoky coal or wood stove, with dodgy equipment, and with leftovers. The common denominator, by a long shot, was a woman determined to feed her family. If she can do it—without All-Clad or track lighting—you can.

-Being able to share what I learn in the kitchen or in the field. I absolutely love trying new (in my case, that usually means vintage) recipes, tweaking, and tasting. And I love taking a walk and spotting something edible. It always feels like a present, and I giggle all the way home. I suppose in another life I’ll be into Christian Louboutin shoes, but this life granted me a thrill in wild discoveries. It’s a cheaper pastime, if nothing else. For what it’s worth, I hope you’re enjoying the ride with me.

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Wild peppermint, which I found down by my lake in Spring 2015.

L’shana tova tikatevu, chaverim. Hope it’s a sweet one.

 

*Ha! I slay me.

**Did it again. 😀

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