How I'm Thinking About Food In 2024

We've entered the third week of January, and let me tell you, it's been quite a rollercoaster. Unfortunately, I received some disheartening news this month, so I'm eagerly anticipating some positive news in February! 

Thank you to the 2 people who have joined us since the last post! Welcome! I truly hope you enjoy it!

In breaking away from the tedious New Year's tradition, this year marks a departure from the past 11 years of waking up with the intent to set ambitious goals and resolutions, only to find myself abandoning them by mid-February. It's time for a shift. As I turn 22, my focus is on building strong pillars—health, self-esteem, career, and relationships—and establishing philosophies around the habits I've formed. Particularly, I've been contemplating how I want to approach consuming and experiencing food in 2024.

In 2024, I've identified several themes and principles that I want to keep at the forefront of my mind. Additionally, I've experimented with Midjourney to create enjoyable images inspired by these themes. While I'm still a novice with the application, it's proven to be a delightful and creative exercise. Perhaps this AI technology isn't as bad as I thought! :))

Know Your Growers

While I recognize the privilege of easily shopping at grocery stores with abundant choices, I sense that this isn't the most natural way to approach buying food. I aspire to cultivate relationships that go beyond mere transactions, rooted in learning and appreciation for the food reaching our tables. My plan is to shift more of my grocery shopping to farmers' markets or mercados.

Leave It To The Pros

The marvel of living in the information age is having access to countless recipes and guides for creating anything you desire. Whether it's making croissants with 50,000 recipes offering shortcuts, techniques, and hacks, or embarking on a 20-hour Masterclass to cure your own jamon—information is at our fingertips. While I cherish engaging in weekend baking projects that fill my apartment with the delightful aroma of a favorite bakery, I equally appreciate visiting my local bakery for a quality baguette, batard, sourdough loaf, or a unique dessert to lift my spirits.

Adhering to the aforementioned mantra, I also want to take the time to truly appreciate the work of professionals who have dedicated their lives to nourishing people. Bakers, butchers, cheesemongers, gelato makers, cake artists, wine merchants, and specialty shops, in my experience, are enthusiastic about answering questions and sharing their excitement. I trust their expertise to guide my culinary choices.

Lead Into The Seasons

I make an effort to support local and organic sources, keeping track of seasonal produce. However, there's always room for improvement. While it's convenient to have year-round access to tomatoes, I believe appreciating produce at its peak enhances our world. This approach allows farmers to cultivate crops that are beneficial to the earth at any given time, rather than focusing solely on meeting consumer demand for specific items. Brightland, a California-based olive oil company, aligns with this philosophy by promoting the use of seasonal produce.

The Fridge Is Your Oyster

As someone who typically follows recipes diligently, I often seek guidance from culinary experts to elevate my home cooking. When I open the NYT Cooking app or flip through a cookbook, it's a serious cooking session. While I have a knack for selecting tasty recipes, I'm eager to step out of my comfort zone and cook based on intuition and vibes.

Motivated to challenge myself, I decided to make a few meals each week solely based on visual cues and the flavor profile I'm in the mood for. This week, I experimented and crafted a garden salad, pan-seared salmon with a delightful brown sugar mustard sauce, and golden fried rice topped with sambal goreng. It feels like a sustainable approach to cooking, allowing me to make the most of what's in my fridge while relying on my instincts for flavor combinations.

In 2024, my thoughts about food are expanding in various ways, and I must say, I'm genuinely thrilled about the prospect of enjoying meals this year! The multitude of opportunities emerging is not only inspiring but also a constant source of anticipation for me throughout the year.