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Sixty to seventy percent of my mental bandwidth is taken up by thinking about a) what I just ate b) what will be for the next meal c) what else I could possibly cook with rhubarb during the 17 minutes of rhubarb season d) if Whole Foods might have ramps, or should I try the farmer’s market?
But I’m fascinated by picky eaters, apathetic eaters, and by people who actively hate to cook.
Since quarantine started, home cooking has taken on new levels. All of my food blogger peers report skyrocketing traffic. King Arthur Flour said in an interview that they’re selling flour at higher-than-holiday-baking-season rates. Rancho Gordo, the heirloom bean company, told Evan Kleiman on Good Food that sales are up 860% year over year. It’s a good time for home cooking, but it’s not a good time for home cooking if you *hate to cook*.
It feels like cooking is a pre-requisite to adulthood, but one that ends up in clear camps of have- and have-nots.
Cook- and cook-nots.