Idon’tknowwhenhobbiesandinterestsbecameaggrandizedto“passionprojects,”buthereweare. I’venoodledanewfoodwritingprojectforawhile. OnespecificallyaboutCanadianfood—notwhat’sfoundinglossymagazines,notfashionableeatinghitchedtocelebrities,fadsandmarketingschemes—butactualfoodspreparedinactualkitchens.It’sprettyeasytobecomemyopicandfollowherdmentalitiesaroundthenormalcyof“localeating,”“cleaneating,”andCSAsmaskhouse. It&39;salsojustaseasytoassumefaddishfoodsandingredientssuchascoconutoil,slowcoffee,andbonebrotharethecentreoftheeveryone’skitchen(orworse,anykitchenthatdoesn’ttoutthemissomehowalesserspacethanakitchenthatdoes).Then,mythoughtsmeanderedtomybackyard.Here,inWaterlooRegion,weareknownasbothaGermanandaMennonitecommunity—butthat’sonlypartofwhoweare.HalfclaimGermanorBritishbackgrounds,butthebalancearrivesfromtherestoftheworld:theCaribbeantourismwebsite,CentralAmerica,China,EasternEurope,India,Portugal,SoutheastAsia,WestAfrica,(etc.). Severalprojectsaddresscurrentfoodcultureorhavecookedthroughhistoriclocalcookerybooks—andtheyarefabulous.I’minterestedinhowwegottowhereweare. HowthelandinfluencedpeopleandfoodageLOCMe. Thewavesofnewanddifferentcultures.Theevolutionofourfoodanddrinkindustry.Tome,understandingapeople’schallenges,timeandopportunitiesareessentialtounderstandingthatpeople’sfood.
