Food = Community

I have recently met a lady. A very interesting lady. Lets call her Theresa, well, because that is her name. She is a Professor at the Culinary Arts program at American River College. She is a dynamo. I recently attended a class where the whole gamut was about old traditions in food. Lets face it, Food and Love go together. Traditions are formed by families and friends and those families and friends love each other (hopefully). A event surrounded by food and people creates a community.

Such festivities are weekly, monthly or yearly. Depends on the culture the reason and the season. A little over a year ago I went to a Auction put on by my son's school. Out on my own for the first time, I decided to go for a Catered Irish Dinner that was in the Live Auction. A mom, friend and part of my community was to be the cook and the donor. I was the highest bidder. The Catered Irish Dinner Party for ten turned into a Catered Irish Dinner Party for 30+. My Liza I love you. I decided to invite Women only. It must have been the time in my life, I don't know, but it worked. There was one man invited to catch our night on his camera. To this day, we remember this night and how we connected, how we danced, how we ate and ate and ate. It was inside my tiny home and outside in my huge backyard. The entire evening I kept saying to my self, "Is this real?" "Are all these wonderful, beautiful women in my home?" "Are we really able to see each other and become closer outside of the school community?" Yes and it felt so good.

I bring this up in hopes that this will start my own continuing event. One of the women that attended is from Iceland. Which is how I got on this subject in the first place. During the recent class about cultures and festivals and food, they focused on Iceland a tradition they have. Of course not everyone partakes but some do. Thorsmork Food Festival. Hákarl (Icelandic for "shark") is a food from Iceland consisting of a Greenland- or basking shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is often referred to as an acquired taste and has a very particular ammonia-rich smell and fishy taste, similar to very strong cheese slathered in ammonia. Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. It is readily available in Icelandic stores and is eaten year round. Back to Theresa, without her I would have never known this.

Until next time. “When baking, follow directions. When cooking, go by your own taste.” ~ Laiko Bahrs