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CW: if talk of dieting or ED is triggering or even just annoying to you, please close and move on!
Do other people who work professionally, or side-professionally, in food also have a complicated relationship with food?
I don’t have an insecure romantic attachment style, but I do have a weird relationship with food, made more strange by the fact that it’s apart of my professional acumen today.
Some people grow up in households with mediocre meals, where a primary caregiver made overboiled brussels sprouts served with a well-done, leathery pork chop with a Capri-Sun to drink. Their motivation, if they are into food or cooking now, might be remedial — to make up for 18 years of joyless food.
I grew up in a household of people obsessed with food. Good food. Foodie food. White European-centric, rustic, Italian/Spanish/Mexican/California home cooking.
Caregivers awakened to the gospel of Julia Child and Alice Waters, we made frequent Sunday morning farmer’s market trips. Creamy brie and Chardonnay was snacked on while cooking. Heirloom tomatoes and basil were grown in the garden, harvested in the summertime, and drizzled with rich olive oil and good balsamic. We weren’t super rich – privileged yes, 1% no – food and cooking was just the priority, the main hobby, the thing that time and money was invested in.
My motivation for writing about the world through the lens of food and sharing recipes comes from this abundance, but lately it has felt more loaded.
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