Food is nourishment. Food is connection.
Good days, bad days, celebrations, mourning. Food is there. It can be a burden, an obligation met by busybody, overstressed workers, parents, caregivers. It can be a relief, a comfort, a joy; a refuge to hide away, to spend all the time one’s heart desires to craft the shapes, and flavours, and undertones of a remembered but distant dish–of remembered people, places, experiences.
And of new ones.
Food can be the poverty of an empty table. It can be the extravagance of waste and excess.
Food can be dreaded. It can be hoped for.
I attended a [food-]storytelling workshop yesterday. Parts of the words above came from my scribbled thoughts to the free-write prompt: What does food mean to you?
Food is fundamental and vital for life. We need it (and we need to grow/gather/cultivate it) to survive, to live, to thrive. Food can be a source of nourishment not only physically or biologically, but also for the soul. Traditional foodways and meals can bring back good memories and warm fuzzy feelings. We like to eat.
These things we know. And often we hold them as universally applicable to all. After all, everyone eats, right?
Talking with a friend at the storytelling workshop about our personal stories of food and “food stories” in general, the topic emerged of Hey, wait a minute. Not everyone has a positive relationship or association with food.
1 bunch Fresh Roots carrots
1 bunch Fresh Roots turnips
2 cloves Fresh Roots garlic, minced
2 tbsp. butter
Salt and pepper to taste
Bring turnips and carrots to a boil until tender. Drain. Add garlic, butter, salt and pepper. Mash. Sprinkle with parsley if desired. Enjoy!
3 tablespoons olive oil
1-1/4 tablespoons red wine vinegar
1-2 cloves minced Fresh Roots garlic
3-4 Fresh Roots beets, with greens
1/2 cup water
1 tablespoons chopped drained capers
1/3 cup crumbled feta cheese
Salt and Pepper to taste
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in a baking dish; add the water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
It’s a Pro-D (professional development) Day at David Thompson today. Oh, how calm it is.
Guess what? I got my rainbow carrots photo!
These past two weeks, we’ve had a bounty of these colourful root veggies. I can’t help but be in awe of their beauty.