Well, I tried to keep-up with my What I Learned series, and did pretty well for a couple of months but then, when midterms hit it all sort of fell apart and I never was really able to get back into the swing of it.
I have actually been feeling a lot of guilt for not keeping up with these posts, it did seem like there were some people out there who actually followed and enjoyed them, but it can be hard to tell when you don’t get a whole lot of feedback and you can end up feeling like you are just talking into a void. Once you fall off of the posting wagon this can make it very hard to get back on.
In an attempt to try to get back into the What I Learned series, I’m not going to try to post something every week anymore. I think that was a bit too ambitious given all of the other factors in my life.
Also, if I could ask a favor: please let me know what you think of my posts. It doesn’t have to be a comment or a share, but if you like something or it spoke to you, please hit the little heart button at the bottom of the post. Feedback is always appreciated as I work on trying to make this blog better.
Here are a few things that I have learned in the past several weeks:
1. A lot of the food practices that we consider to be “for our safety” (or they are at least sold to us that way) are actually about covering up poor practices on the part of the food producer. Food producers don’t have to worry as much about contamination when they know that the food will be irradiated or bleached or sterilized. This is not to say that we shouldn’t be diligent in trying to minimize the harmful bacteria in our food, but perhaps we need to look a little bit more closely at the way our food is handled in the first place instead of using methods that allow for sloppy practices.
2. There really are some people out there who do not cook anything for them selves. I had to take a basic cooking class and there were people in there who had practically no cooking experience. It was a little shocking. This got me thinking about what was once called “Home Economics.” I never had a “Home Ec” class per se, but everyone in my Middle School had to help cook lunch on Fridays (I went to a small Montessori school were that sort of thing was possible.) I think it is really sad that we are loosing this sort of information in our schools. Maybe the traditional role of “Home Economics” was to generally teach women how to be “homemakers,” but does that mean that the information provided in those classes was useless or should no longer be taught to all kids?
3. Even if you do cook for yourself a lot I recommend taking a basic cooking course if you can, specifically one that focuses on the concepts of cooking and not necessarily recipes. Clearly I cook for myself a lot and I am comfortable in the kitchen; and I had taken a one-night cooking course here and there, but I had never had a basic cooking class that focused on the concepts of cooking instead of how to follow a recipe. Understanding the general ideas behind different cookery methods - the best ways to cook different cuts of meats, the basics of a pan sauce, the chemistry of baking and proper knife skills - has taken my own cooking to a completely different level. If you understand the concepts, you don’t need a recipe and cooking suddenly becomes a fun, creative experience.
What have you learned recently?