February's Stuff + Such.

It’s the end of February! Where has the time gone? Not sure, but I’ve been spending my time cooking, writing, reading, and working on some exciting ish. 

WRITING

My work is being featured in The Pandemic Post’s No. 5 Issue. Super excited about my piece being featured in their Food Issue. All proceeds of this particular issue are donated to Soul Fire Farm, which is a Black-owned farm in upstate New York that is working towards ending racism in the food system. My piece is an extended version of my newsletter from a while back, Travel in the Kitchen

COOKING

I’ve been cooking A LOT. Washing A LOT of dishes. I need a dishwasher. Here are some pics of what I’ve been devouring in the kitchen:

READING

I like to stay abreast of what’s going on in the world of food. Here are some of my top picks of articles that I thought were interesting:

Food groups fight to save one Trump virus program

After Another White Food Blogger Whitewashed An Asian American Dish, People Want More Than Just Damage Control

Atlanta creates the nation's largest free food forest with hopes of addressing food insecurity

The Birria Boom Is Complicated, but Simply Delicious

WORKING ON

Been working on so much stuff recently...it’s kinda exhausting. Still in research mode for my cookbook. It’s actually going really well. Will definitely write another newsletter on that process with maybe some more insight into what my book is about.

I will be speaking on culinary appropriation at the 2021 Joint Annual Conference for four major academic institutions of food: Association for the Study of Food and Society, Agriculture, Food & Human Values Society, Canadian Association for Food Studies, The Society for the Anthropology of Food and Nutrition. WHAT A MOUTHFUL! The conference will be hosted by the Culinary Institute of America + NYU in June. I’ll post those dates for folks interesting in registering closer to the date.

March is next Monday and I’m excited but also terrified by the number of things I have to do. I’m sure I’m not the only one. I’ll be back next week with a regular newsletter. 

Cook, Eat, Repeat.

Natalie