#17 it's been a year
The news cycle has been abuzz with *the* interview, restaurants behaving badly, and what exactly one can do once they're fully vaccinated. As someone who received their first shot a couple of weeks ago, my mind drifts back to and has centered on the anniversary of the lockdown. 2020, the year we never expected.
Since most of how I understand the world is through how we interact through food and drink, I think about all of the ways many of us have connected with food during the pandemic including the trends and movements that many of us participated in to find comfort, but also reflected on the food supply chain issues, and those fighting to combat food insecurity.
Suppose we want to support our food systems and communities as consumers. In that case, we need to be about it, and not just talk about it, and that can happen in a couple of ways:
Creating impact as a consumer can incremental, on-going support to your favorite food banks, farmers, food businesses, restaurants, and creators who help us find the places to eat and people to buy them from.
I also learned (or it was made even more apparent) that the challenges in our food system cannot be solved by money alone: whether it's regulations in the craft beer industry, state and local funding to food banks, restaurants workers minimum wage, and more, some of the changes in food and our food systems are not up to us but are grounded in government. Sometimes a Patreon and a bake sale isn't enough.
That being said, a person can make a difference, and that impact can be in the form of activism, action, telling a story, or contributing funds. Let’s do what we can to support our community. This is not over yet.
What I'm working on:
The nonalcoholic beverage space, or more specifically the alcohol-free or low alcohol alternatives to beer, wine, and spirits, is a category that I've been tracking for a few years and has major personal significance.
I'm excited to share my recent article for Wine Enthusiast about how some winemakers and brewers make non-alcohol equivalents for folks to enjoy.
Thanks to anyone who had a chance to tune in to my Black Food Folks interview with Suhayl Ramirez. If you're interested and watching the recap check it out here.
What I'm reading:
Are Those "Clearance" Meats Really Safe to Eat? By Su-Jit Lin
When One Fridge Is Not Enough from the wonderful Cynthia Greenlee for The New York Times
How I Came to Love the Banana by Rathina Sankari for Shondaland
In food news you didn't expect, Elf Cosmetics is releasing a palette inspired by Chipotle: "a limited-edition Eyeshadow Palette that includes 12 matte, shimmer, and metallic shades that are all inspired by the ingredients in your favorite @Chipotle meal.
I also encourage you to share what you'd like to see again on the Newsletter Feedback Form. If you have a spot you think should be featured, food news to share, or great food in the Berkshires or Capital Region, please email me at thestephanita@gmail.com or message me on Instagram at StephanitaEats.