Transcribing recent interviews for the most powerful piece I’ve written for Home Cookin’- The Stories Behind The Food, my POV should be noted.
Storytellers relate anecdotes and recite tales and their narration makes the audience identify with scenarios and characters. Creativity, humor, timing and merciless editing (aka “killing your darlings”) are important skills to possess. AKA chronicler, fabulator, raconteur, griot, spinner of yarns or anecdotist.
Did my “influencer” dinner. They were lovely, appreciative and fun. It went well- but it was also arduous and turned into more than I bargained for. 8 courses became 2 menus filled with substitutions as vegans were in the house and it had to be soigné. Add some last minute menu requests, a 2nd floor load in with a heavy cooler and kitchen equipment, no (requested and agreed upon) parking spot, and a “do you mind if we go to the liquor store?” as I’m plating the amuse bouche…
As a pleasure glutton that prefers collecting experiences over objects,
the Great Wall of China or sipping vintage port overlooking the Douro Valley wins over a Rolex or designer clothes. The rich tapestry that informs who I am over what I have gives me the mindset to draw upon as life enfolds.
As is wont to happen with Home Cookin’ profile subjects, after agreeing to participate some come on board almost possessed to share their stories and others, not so much.
They’re reluctant and in need of gentle reassurance as most know trauma recently, if not currently.
In writing about the food that interested me most, that resonates deeper and vibrates at a higher level- it was more home cooked than hip cheffed. Meals in homes not restaurants. Home Cookin’s global course is of its own making, ending up including numerous newly arrived that are now citizens of our world.
Hearing peoples’ stories humanizes them. Often their accounts are stranger than fiction. Each chapter is an intimate profile of everyman/everywoman subjects’ lives in addition to some of their prized recipes that they graciously share.