A Community Pot: Cooking Up Compassion
A plate of love with a side of understanding the "who," "what," "why," and "how" of our food journeys.
Happy Saturday, Love!
How was your week? How’ve you been treating yourself? What've you been eating?
It's been an interesting week for me, to say the least, which is why this issue is hitting your inbox today. I know I'm a day late, but I'm never a dollar short. I'm currently recovering from a minor health procedure, so I haven't been cooking, but food has been top of mind in many ways.
For us at RECIPE'D, food is rooted in community. No matter how financially challenged my family was growing up, my mother and grandmother would never refuse anyone in need of a plate of food. It was the least we could do because we always had food.
About a week ago, it was announced that we—Trinidad and Tobago—are under a State of Emergency due to soaring COVID-19 cases and a rising death toll. As such, many nonessential workers are forced to stay at home. Without a paycheck, many people will/have been going without food. I've partnered with a friend of mine, Abby Charles and her local fashion brand, Bene Caribe to help affected families by providing locally grown organic produce and basics from the Alliance of Rural Communities (ARC). You might know that I am an artist— I'm currently selling a small 8x8 inch print of a work entitled Circle Meditation 7 ($10 USD). Fifteen percent [15%] of ALL of the proceeds will go to buy food boxes. If we reach our goal of 1,000 prints, we'll be able to feed up to 50 families. With a $10 purchase, you get a beautiful print and the satisfaction of helping a family in need.
Speaking of goals; our goals, motivations, and philosophies about food are deeply personal and rooted in culture, lifestyle, etc. One cannot observe these nuances by simply looking at someone's plate. Sometimes, it takes listening to their story to really get it.
In our RECIPE'D original series, Food Stories, that's what we seek to do—explore the “who,” “what,” “why” and “how” of different people 's food journeys to earn a greater understanding of them and ourselves through food. So far we've been to New York by way of Trinidad, Jamaica by way of New York City, and Iran by way of Australia.
In our latest episode—episode 4— we feature Jan McKell, a Trini writer, as he explores the food memories that pull him back into childhood. The episode premieres today (May 22nd) at 3 PM on our RECIPE’D IGTV channel. See links below for all other episodes.
Other Food Stories:
What does food mean to you? What's your food story?
Until we cook together again, contemplate these questions and take a lil’ time to eat well with your loved ones.
XOXO
Mel
Follow RECIPE’D on:
Instagram:@reciped_sub
Facebook:@foodandfoodstories