My Food Story

Photo courtesy of Kunal Chandra

This week we were so unbelievably fortunate to have Barny Haughton, a brilliant and inspiring figure in gastronomy, teach and guide the course of the week, which was Sustainable Gastronomy.  I could go into his history and achievements, but I really just want to mention the way he impacted my week.

I was literally writing down his exact words from his lectures all over my notebook page.  The way he thinks and lives speaks to me, not only because of his high achievements, but also because of what I imagine in my life and the lives of others.

He set the stage of the class with the mention of a book called A New Earth.  With this introduction he talked about the future of food and our direct impact on it.  He believes that the future of food we want will come from "the imagination, courage, and enterprise of small groups with big ideas."  With that thought, he had us divide into groups and perform and present our hypothetical models for food education in practice.  The themes varied, but each one of the workshops was something I could see myself doing someday.  Not only that, but these were situations in which I have seen throughout my schooling and professional career, and circumstances in which I know need the most attention and have the highest priority in our world today.

We have done a lot of group work so far, but this particular type of work was far from easy.  We are all from different backgrounds, cultures, upbringings, and we all have our own priorities as well.  That, coupled with highly motivated, and "go-getting" attitudes from all members proved to be challenging, but successful in the end.

After getting to really dig deep into each other's points of view and genuinely learning from each other, we were able to see from where those beliefs stemmed from.  Barny wanted us to explore the significance and value of our individual relationship with food.  He wanted us not only write about it, but also present it to the class.  He stressed that this exercise should be heartfelt and real.  Here are some of the pictures from the day:

The last part of his vision for us was to have each person prepare and cook a meal which reflects our food and cultural identity.  This was to be done after class and brought for the next day to share with the rest of the class.  This would also be presented and explained to each other, in order to know and understand one another on a different and personal level.

Barny did these activities as well, in front of us, just as we did for each other.  He made a "salad for all seasons" and it was simple, yet remarkable.  He talked about ingredients as being of high importance, and how we sometimes need to separate ourselves from the entire cooking process from beginning to end--he suggested instead to just "be" with the ingredients, almost as if in a meditative state.

The dish I chose to cook revolved around ingredients and aroma.  I was unsure of how exactly I would put it all together, but I knew that I needed apples, sweet potatoes, cinnamon, cardamom, nutmeg, and cloves.  I also knew that it needed to be warm.  The flavors and spices all spell comfort for me.  The fact that the ingredients work together is what amazes me the most; how all of my favorite flavors and foods can all be put in one dish and actually work is almost destiny.  The meaning behind all of these ingredients can be explained, which is what I presented on, but it is easier to explain in speech than in writing (which is usually opposite for me)!

Something I will share is what I wrote about for my Food Story.  And here it is:

To write about my relationship with food is a tricky task.  There are many connections I could recall upon.  I have studied the science and nutrition of food in my undergraduate degree, and now I am in a Master program, studying the culture and art of food.  When asked to speak from the heart and talk about what rings true to me, there is only one route to go.  I believe my existence on this earth is to be in contact with people.  I have been challenged with this calling at the times I have felt I wanted to be more introverted and independent, but I now know my life purpose involves people.  Life can be a challenge, but without each other there is no overcoming.  An important thing I have realized and experienced in my life is that in this interconnection of people, food is a direct and understood link.  It connects us with one another: it is associated with different holidays, it identifies with all cultures, and we even each have our own relationship with it.  Food truly couples with every detail of life on earth, and is what sustains every living thing: sunlight is food for the plants, insects for birds, nectar for bees, plants and animals for humans.  And there are not only coupled links, but truly a chain of connections between all existence thanks to this sustenance.  Connections, relationships, and common ancestry are what I have felt a draw toward.  Charity and gratitude not only for people, but for all of life is what my call in life revolves around.  To value all of life I in turn respect and feel indebted to that which sustains and binds it, and that is food.  


I have a lot of respect and a newly evolved appreciation for all of my classmates after this week.  I am grateful for having had Barny instill this knowledge of our place here and the strength we have to make a difference, and in a sense become a wake-up call for the sometimes sleeping world we live in.

He left us with the thought of "staying with the positive" and when things don't always go in the way we want them to go, we need to remember that "the best things in life are those that somehow just fall into place, like the falling autumn leaves.."

Cheers!

--A special thank you to my classmates for the pictures--

(Especially Kunal Chandra)