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It’s Ok to Quit

5 Mar

I’ve wanted to learn how to knit since I was in high school. A friend started to teach me our senior year, but we never made it past the first few steps. For years, knitting was a “someday” hobby. Someday I’d learn, when I had the time, and when I had the chance. I held onto my needles and yarn and partially knitted scarf, planning to finish it whenever I could.

I got my chance this January, after years of anticipation. A friend invited me to join her knitting class, and I jumped on the class. I showed up to the first class so excited to finally learn how to finish that scarf.

And then, after all that time: I din’t like it! I enjoyed creating something, and that my effort produced something tangible right in my hands. But I didn’t like the process. I didn’t get sucked in and lose track of time. I didn’t find it relaxing. Practicing felt like a chore, rather than a hobby I’d choose to do for fun.

So, I quit.To be fair, I quit earlier than I would have liked. I had to miss class 3, which made class 4 pointless. But regardless, I just knew I wasn’t going to keep it up. Some might say I gave up too soon,  or that I’d like it more once I got the hang of it. But you know what? I simply didn’t like it. And that’s ok.

We don’t have to like everything we try. We don’t have to be good at everything we try. It’s 100% normal, in fact, to dislike some of the things we try, and to be bad at them. I think it’s human nature to want to excel at everything, to be a person of many talents. And it’s also human nature to beat yourself up a bit when you’re not good at something or don’t enjoy it. But sometimes, hobbies aren’t a good fit for your skills or your needs, and then it’s time to move on. There are too many amazing things this world to spend time on hobbies you don’t like.

It seems like it should be a letdown that after all these years, I don’t even like the hobby I’d been dreaming about. In reality, it felt like a tidy ending to a longtime dream. Telling myself that it’s ok to dislike something and it’s ok to quit actually felt really good. It was a nice reminder to focus my time and energy on the things I really like, rather than trying to make every little thing work.

Of course, the urge to try new hobbies won’t end here. I have plenty of hobbies already, from writing this blog to baking my way through every recipe possible. Still, there’s something so enticing about trying something new and entering a whole new world of possibilities. I doubt I’ll ever get sick of trying new things–just don’t expect me to like all of them!

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Don’t Walk and Eat

27 Nov

When I was in Japan a couple months ago, most mornings started at a local bakery. Every morning we’d stop by a different place to pick up pastries and coffee to fuel our day’s adventures. Naturally, we got more than 1 pastry a day: after all, we wanted to try as many local specialties as we could. From melon buns to red bean rolls to taro danishes, we nibbled our way through a whole new realm of baked goods.

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That green pastry is a melon roll, and it was divine.

Japanese neighborhood bakeries are “self-service,” with pastries laid out buffet-style. You walk around with tongs and a tray to pick your bounty, then an employee rings you up. You can opt to dine-in, or take away. We always opted for takeaway since we had a jam-packed itinerary and wanted to jump right into sightseeing.

But, our desire to hustle created a bit of a cultural conundrum. See, on Day 2, our chosen bakery laid down some rules for us. They had this sign posted right by the tongs and trays, specifically to school hurried tourists like us.

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We giggled at first. After all, it felt a bit silly that the bakery was trying to monitor how we’d consume their baked goods. So they didn’t want us to stand directly in front of their door? Well, ok, I guess that could look tacky to passerby. But why did they care if we ate while walking? How would that impact the bakery at all?

We assumed the sign was trying to steer us away from cultural gaffes. While eating and walking is a popular combo in the grand ‘ol USA, that’s not the case worldwide. When I studied abroad in France, my professor gave us a long list of tips to “blend in.” One tip was exactly what this sign forbade: don’t eat and walk. She was so right! I rarely saw locals eating and walking when I was in France, or when I studied in Spain later on.

So that does that make Americans heathens? Or are we simply different? Who’s to say which way is “right” and which way is “wrong?” When we’re abroad, is it automatically disrespectful to do what we do at home? And on top of all that: is it this bakery’s business to tell us how to act?

I like to think that the bakery was simply looking out for us, like my French professor, and counseling us on how to blend in (or, really, how to stand out less). It’s not like we were about to get ticketed for eating pastries in the streets. But, they were guiding us to act like locals do, perhaps to save us embarrassment, perhaps to save the locals disdain. We did notice that the streets were impeccable in Kyoto, and could imagine the bakery wanting to inspire respect for their beautiful public space.

It’s so hard to respect local customs when you travel, because you can’t know all the rules off the top of your head. Without context, this sign just sounds a tad judgmental. But there are so many little things about cultures that vary around the world. It’s so easy to offend someone simply because you don’t have the right context. And in that sense, I think this bakery was just trying to help us get by.

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Another morning find. This store didn’t lecture us about how to eat, but maybe they just never thought to do it 🙂

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Inside a high-end grocery store.

Much Ado About Toast

20 Nov

Midway through a recent flight, my seatmate turned and asked where I live. When I answered that I live in San Francisco, she started on a rant about SF’s fixation with high-end toast. Turns out: my seatmate makes her own bread, her own preserves, etc. So my usual “pricey toast is ok because you wouldn’t really make this kind of toast at home” argument didn’t work. Instead, she proposed that everyone should produce their own food. But that perspective doesn’t take into account the realities of how most people eat. Most people aren’t milling their own grains or making their own jams. They’re buying what’s easy to find, affordable to purchase and simple to use.

This is such an interesting time in American food culture. Still, we’ve seen some big shifts in mainstream food over the past few years. You can see which trends are going mainstream by looking at grocery store shelves. What you see at places like Target or Safeway reflects what most Americans have access to. Even the largest food companies are putting out products that emphasize “fewer negatives” or “more benefits.” That shift toward “better for you” products is a pretty significant change to the way people eat every single day.

Remember when Marilyn Hagerty made internet waves with her review of Olive Garden? Lots of people laughed at her review of such an “everyday place.” But couldn’t one argue that everyday meals are the most important? They may not provide our most treasured memories, but they do make up the bulk of what we eat. I love to follow food trends and read about new restaurants, but I think it’s equally important to understand what’s happening in mainstream food culture. America’s food culture is largely defined by what goes onto people’s dining room tables, and not just what happens on chef challenge shows.

The next time you’re at the grocery store, try planning a week of meals with products you wouldn’t typically buy. More expensive, less expensive, healthier, less healthy–makes no matter. Sometimes it’s just good to shake up your frame of reference and try to imagine a different day-to-day life. Try to imagine the everyday meals of someone not like you. What would they eat? What would their priorities be? What could you learn from them?

What’s Spaghetti?

30 Oct

I got into a debate about spaghetti the other day.

You might assume I got into a debate about the right type of herbs for the sauce, or how long to cook the noodles. But no: I got into a debate about spaghetti itself. What it even is, at its most basic level.

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From Kawaling Pinoy

It started with a dish called Filipino Spaghetti. This dish includes hot dogs and banana ketchup, adding up to a sort of sweet, sort of savory dish. I’d never had it before, and quite liked it. But then, my dining companion and I got to talking about spaghetti. He wasn’t a fan of Filipino Spaghetti, and said he prefers “Italian spaghetti” with a richer tomato sauce and savory herbs. Which is totally fine: to each their own. Still, we started wondering what makes spaghetti, well, spaghetti. Is it about the shape of the noodle ? The way it’s served? Who makes it?

Technically, “spaghetti” refers to a type of noodle. But when we hear the phrase “spaghetti,” we have specific associations of what that dish should look like. Same goes for most foods, really. What guacamole should be, what fried rice should look like, what ketchup should taste like. These ideas come from our individual food histories: what we’ve experienced so far and what we believe to be true about different foods. Coming up with a standard definition really isn’t that simple, though. There may be traditional ways to prepare foods, but who’s to say what the “right” way is, especially when variations persist across cultures? Where’s the line between “authentic” and “variation” and “reinterpretation?”

Defining dishes has been a hot topic lately because of chefs’ new takes on traditional foods. Recently I saw a discussion about paella that was altered so much, Spaniards didn’t think it should be called “paella.” I also saw a conversation about tacos that shouldn’t be called tacos, since their fillings were so non-traditional. I’ve seen people declare certain dishes a “mockery” of regional cuisine because of ingredient tweaks or technique changes.

When does something become a mockery, rather than a twist on a classic? Where is that line between “creative interpretation” and “offensive bastardization?”

Honestly, it’s sort of hard to tell. Something like Filipino Spaghetti is, in fact, authentic to a specific culture. It is an adaptation that happened over time due to local contexts and local ingredients. This is true with most foods we eat today: few look like the original dish that our ancestors would have consumed centuries ago. Earlier this year, I read a fantastic book called “The Language of Food,” which digs into the linguistic roots of popular dishes to explain how those dishes evolved over time. Most things we eat today morphed over centuries of human migration, crop changes and cultural nuances. Did you know the origins of ketchup are a fish sauce created in 17th century China? That ketchup looked and tasted nothing like our ketchup today. If a restaurant served you that take on ketchup, would you protest it wasn’t ketchup? Or should we rename our beloved tomato sauce something else, instead?

In my opinion, Filipino Spaghetti is equally spaghetti-like to something smothered in marinara. But what about when it comes to more liberal takes on traditional dishes?

And that’s where it starts to get murky. There is a difference between creativity, and disrespect. I often think that switching around ingredients shows creativity, not insult.  I’ll gladly eat your Korean BBQ tacos and your butternut squash paella. But I do think there is a line to watch about respect, about mocking an authentic dish, about claiming authenticity. Which brings us back to the original question: when is paella not paella? Is it about some proportion of ingredients that got swapped out? Is it about who makes it?

Personally, I am satisfied with someone modifying the name of a dish to express that it’s been altered. “Butternut squash paella” or “soppressata kugel” are just fine by me. But I hope that chefs always respect the origins of the cuisine they’re adapting, and that they call it an adaptation rather than trying to claim authenticity or superiority. What ruffles my personal feathers is when chefs get snobby about how they’re “improving” a dish by using different ingredients or techniques–implying that the original dish was not sufficient on its own.

It’s a gray area, to be sure, because lots of people do get offended when they see their traditional dishes “re-interpreted.” But given how much food changes over time, I think respectful creativity is a delicious addition to our menus.

Mapping Memories

7 Aug

It started with a sports bar.

A few weeks ago I was rounding a corner in Chicago’s River North neighborhood, rushing to meet some friends for dinner. As I looked up at the bar across the street, a wave of memories came crashing over me. Back when I lived in Chicago, I’d gone to that bar for a university alumni event. Seeing the bar again reminded me how happy I’d been to attend that event, how nice it’d been to see old friends and how good it felt to meet more alums.

The same sort of memory “flash” happened again the next day, when I passed a French bistro downtown. My thoughts flashed back to getting late night snacks there after a networking event, with people I’d just met that night, and never saw again.

Sometimes when I walk around a city, memories ripple through my brain in a series of bits and pieces. It’s small moments that I suddenly remember, prompted by a physical sight that takes me back to another time. Some of the memories are monumental; I think of my boyfriend whenever I pass the bar where had our first drink. But most of these “flashes” are made up of non-monumental moments. They’re those experiences you sort of forget about over time, but reflect on fondly when they float to your brain’s surface. They fill in the gaps between milestones and big life changes. They make up most of our day-to-day lives, and collectively form most of our life stories.

I’ve been wanting to create a “Memory Map” for a while to chronicle these sorts of moments. The things that make me smile, make me reflect, make me think back to a different point in my life. I’ll probably start with a map of San Francisco, since it’s where I’ve spent the bulk of my post-college days. Perhaps over time I’ll do the same for other places I’ve lived, and places I’ve visited. I love keeping track of different pieces of my life: it provides a good mix of nostalgia, reflection and general Type A geekery. And it just sounds so satisfying to draw all over a physical map, to “formally” associate spaces with thoughts, memories with markers.

 

When History Gets Personal

13 Jul

Like so many others, I’ve been swept up in “Hamilton“-fever. I’ve listened to the musical’s soundtrack on repeat, I’ve watched video after video of its cast, I’ve fawned over Lin-Manuel Miranda’s thought-provoking Tweets and speeches. I could sing much of the soundtrack for you at this point – though I guarantee you don’t want to hear me sing. I’ve read the show’s plot synopsis too, trying to envision what action accompanies the show’s masterful lyrics. But the other day, as I queued up the soundtrack yet again, I started wondering about the characters’ real-life stories, beyond the musical numbers and creative license of a Broadway show.

I started by Googling the Schuyler sisters, who comprise the female protagonists in “Hamilton the Musical” (and also sing one of my favorite songs from the show). Eliza Schuyler became Hamilton’s wife, so I figured I’d start there. Googling inevitably took me to Wikipedia, where I pored over Eliza’s biography. The story of how Eliza met Alexander caught my eye – but not for the reasons you might expect. It wasn’t the details of their courtship, or hard-won approval that I found interesting. Instead, it was where they met: Morristown, New Jersey.

Eliza Marriage.pngYou see, I spent time in Morristown too. I stayed there for a few months in 2010 to do a consulting project a couple towns over. In my personal history, Morristown is another marker on my “memory map”: a place I have summarized to represent a particular moment in time. When I think about Morristown, I remember the friend I made on that project, our attempts to get (good) pizza delivered to the client site, my first ever Tres Leches cake from a nearby restaurant. I think about the assignment I was on and what I gleaned from it. I never got to explore Morristown beyond my day-to-day life, so my associations with the town are purely personal, and relate to my own experiences.

But isn’t it sort of mind-boggling to think about all the things that happen at any given spot? 230 years prior to my discovery of Morristown’s best Tres Leches cake, Eliza Hamilton discovered her future husband in that very same town. Long before I made a new friend on my work assignment, Eliza befriended Martha Washington just a flew blocks over. Like Alexander, I was sent to Morristown for work. But my client’s technology didn’t even exist during Alexander’s lifetime!

I’ve always been fascinated by the way personal memory, collective memory and “history” overlap. It boggles my mind to think about all the things that have happened at a particular site. Not just the monumental moments, but the things that make up “normal” people’s personal histories.  Reading about Morristown reminded me of the many layers that make up every physical location we see. For every “history marker,” there are plenty more things that happened in that place, that mattered to someone, who maybe just wasn’t famous.

Think of all the mysteries that lie beneath the surface everywhere we step. What else happened there before now? Who else crossed that point? Who do we “share” that spot with? And in 200 years, will it be an important place for someone else’s story?

 

Candy for Lunch

14 Jun
Goo Goo

Old ad campaigns on display at the Goo Goo Cluster store

On a recent trip to Nashville, I stopped at the Goo Goo Cluster store to buy myself a treat. The store doubles as Goo Goo’s “history museum,” and an old ad caught my eye. “A nourishing lunch for a nickel,” it said.

I had to giggle. After all: Goo Goo Clusters are candy, a mix of chocolate, caramel, nuts and marshmallow. Delicious? Yes. Nourishing? I wouldn’t say so.

And yet, Goo Goo advertised their candy as a “nourishing lunch” well throughout the 20s and 30s. That slogan wouldn’t work today, for reasons that go far beyond ad regulations. The old ads position Goo Goo on this idea of sustainment, a filling meal that keeps you feeling good throughout the day. That might have worked back in the day, but today’s consumers have different perceptions of what’s healthy, and what’s “acceptable” as a meal. In today’s society, consumers simply wouldn’t accept the notion of a candy bar as a “sustaining” lunch.

The Goo Goo ad made me think about perceptions of health and sustenance, and how they shift over time. Words like “healthy” and “nourishing” sound like they should have concrete definitions – but their meaning evolves along with consumer understanding and beliefs. Just take a look at what’s happening with grains: in the last decade we’ve shifted from idolizing the low-carb Atkins diet, to idolizing whole grains, then ancient grains… and now 17% of U.S. adults actively avoid gluten altogether.

Today’s consumers root their food “truths” in a different story than we’ve seen before. There is significant pressure for big food brands to clean their ingredient decks, offer “healthier” options and enable smarter choices. We’re seeing a lot of big CPG brands struggle, while smaller “challenger” brands swoop in to meet evolving consumer needs. Smaller brands swoop in because they can – they’re nimble, with a strong sense of purpose that’s focused on meeting today’s perceptions of health and nutrition. Rather than trying to reverse old products into a health-focused strategy, they’re planning for today’s needs from the start.

Over time, Goo Goo started calling their product candy instead of lunch. That’s the right way to go for products that can’t fit into modern perceptions. But for a lot of big brands, there are in-betweens: taking out artificial flavors, adding trendy nutrients, creating new products with health benefits. Where there’s a consumer need, there’s a way. And as consumer conceptions of wellness continue to shift, classic packaged goods brands will need to keep an eye ahead of the tide. Simply knowing what today’s consumer thinks about health and wellness won’t suffice – because by the time you’ve reacted, public opinion may change.

This post was originally published on my company’s blog – check it out on the Sterling Brands site

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