Eating in Community

As you know, I spend quite a bit of time contemplating and writing about food as it relates to people. I find it fascinating that food is one of the only substances that can transcend culture, demographics, and inequalities. I mean, seriously, you can sit down to a meal with someone completely not like you and have an amazing experience.

Because I don’t get out much to test my theories, I really like to watch travel shows. Learning about different cultures and how people around the globe are so different from my Midwestern conceptions is a humbling and eye-opening experience. I have noticed, however, that the commentators always delve into the local food movements. In order to “get to know” the local populace, you go eat with them! Every professional traveler will tell you that the best thing to do while traveling is to find a cafe that you like and to go there every day while in that city. You may not be there very long, but wait staff and regular customers will recognize you and their attitudes towards this stranger will change. You become part of the “in” crowd. Just by eating food around others. That’s a fascinating concept.

What is it about food-specifically sharing a meal- that causes us to open up to others? Why do I feel more comfortable and accepted if I’m eating? Why, when I want to hang out with friends, do I feel the need to either share a meal or at least have snacks? I’m sitting in a cafe, waiting for a friend, so that we can have coffee and talk about life. Why didn’t we meet in the park? Why is coffee a required part of meeting up?

I don’t really know the answers to these questions. I have given a lot of thought to these questions, but there isn’t a single point where everything comes together. Like so many things, there are roots deep in the historic and generational memory. I’m still ruminating, so I’ll just leave this open ended for now. I’ll be contemplating this topic frequently, so as I come up with new insights, I will keep you apprised. 

Better than chicken noodle soup

Linds,

I have found my new favorite 30 minute meal. It should not surprise you that this meal has beans. What might surprise you is that it contains something fried. Are you ready for this?

My new favorite meal is...a Honduran platter!

Alright, so I don't know if it's technically Honduran, but based on my experience at a Latin-style foods restaurant and some preliminary Internet research before naming this meal, it is Honduran.

The best part about this meal is I almost ALWAYS have all of the ingredients: black beans, brown rice, canned diced tomatoes with green chilies, avocado, whole wheat tortillas, and plantains. The plantains are the thing I don't always have (in case you hadn't figured that out).

What amazes me about this dinner the most is that I didn't use any special techniques or use any recipes. It was all just instinct. It felt good not to have to constantly consult the computer screen.

I used a ripe plantain so I only had to fry the pieces once. I also fried in butter. Ack!!! However, since this picture, I have come across some coconut oil. I have a feeling plantains fried in that will be too awesome for words.

The picture below is from the first time I made my Honduran platter. I now have a few variations of it. My first time I mixed the black beans, brown rice, and canned tomatoes together with some cumin and garlic. The last two times I made this meal, I did the black beans alone with some sauteed onions and cumin and a healthy dose of lime juice. I then cooked the rice with the canned tomatoes on the side of that too; it had more of a Spanish rice feel that way.

Now I know you are all about the protein; so, this is what you're gonna do when you INEVITABLY make this meal: fry an egg.

Perfection.

I made this picture extra big so you can see all of the wonderful components. 

Nutritionally this recipe has a few downfalls. It is not low calories. That picture shows about 780 calories. It also lower in protein with only 16 grams. BUT the good news: it has 1/3 of your daily potassium needs, 17 grams of fiber (proceed with caution), 40% vitamin C, almost 50% of thiamine and niacin, and finally 661 micrograms of copper (73% in case you were wondering).

I mention copper because you mentioned being sick AGAIN and all the time this winter. Low copper intake for a prolonged period of time might manifest as a reduced immune response. Copper deficiency can also appear as anemia which can cause fatigue. Besides the incredible copper content of this recipe, you've also got the vitamin C and fiber for your immune system and the thiamine and niacin for energy.

See? It is the perfect meal.

I don't really feel like this meal needs any recipes. Just follow your heart. And your nose. And use butter.

--Kit