For months now I've been telling myself that I am
going to start a blog.
If I could define the past year of my life in one
word, it would be hesitation. I've hesitated with starting this blog after reading many how-to guidelines claiming you must choose one specific topic and
focus on that subject only. I've hesitated with job applications because I’m
not sure what type of work will make me happiest. I've hesitated with moving from
my hometown because I know once I do, I’ll be forced to make the decisions I
fear. Well, I know fear will never go away, so I’m trying to use its challenges
to propel myself forward from here on out.
The publishing of this e-space marks the true beginning
of the unknown for me. I have officially signed a lease for an apartment with
my partner-in-crime outside of Columbus, Ohio where I know a total of two
people (including him). I haven’t secured a job and I really don’t know what
I’m going to do with myself. All I do know is that I’m finally embracing what I've been avoiding, and that to me, is an accomplishment in itself. Charles
Wheelan, a professor of economics and public policy wrote a quick read called
“10 ½ Things No Commencement Speaker Has Ever Said”, in which he asks “first
and foremost that you do not use your prodigious talents to mess the world up,
because too many smart people are doing that already”. I think we can all start there.
I am thrilled to use this space to share the
exciting new prospects I stumble upon during this transition, both personal and
professional. I will also discuss any and all things I see in my day-to-day
life that make me stop and think. I believe it is the fleeting moments and
minute details that most speak to the state of our society today, yet they are
often overlooked.
Of course, this project wouldn't be complete without
a deep discussion of food. My desire to start a blog initially stemmed from what
I like to think of as my great love affair. I have never considered myself to
be an artist, with sub-par skills in drawing and the like, but I only recently
came to the realization that cooking is an art form. My mother made the point
that she doesn't want to cook elaborate meals after a long day of making jewelry,
but when I get home, the kitchen becomes my creative outlet. I love that.
Possibilities are endless. There are many downfalls to social media, but I’m
grateful for its ability to connect people all over the world. I've slowly
accumulated a list of vegetarian food bloggers and yes, Instagram accounts,
dedicated to creating nourishing recipes that happen to reflect these
individuals’ positive outlooks on life. The food world is evolving at a rapid
pace into a multifaceted industry. We no longer view food as just something we
eat, but as a pathway toward a better life. We have established an element of
community through the sharing of recipes, discussion forums, food rescue
efforts, and in the most mainstream sense, “food porn”.
I have been a cook for an extension of a program
called Community Cooks for almost a year now. Once a month, a team of us are
each in charge of different segments of a meal that will feed 16-22 young
adults struggling financially. When I've had a chance to talk with the head of
the program, she’s emphasized how much these individuals look forward to not only the meal itself, but the creative thought that goes into it. This small
commitment is rather simple, but goes a long way. I've volunteered with other
great organizations such as a Food for Free, a food rescue program that relies
on their volunteers to package the donations being delivered to individuals who
live alone and can’t afford much in the way of groceries. The best part about
working with these groups, aside from the obvious, is meeting and seeing a
variety of other people taking time out of their schedules to assist. Food is
fuel, but a lot of times I think we take it for granted. The smallest
contribution of time helps to remind us of that, and introduces yet another aspect
of the global community that revolves around food.
It could very well
turn out that I am the only one who actually reads my writing, just like I tend
to be the only one to laugh at my jokes, or maybe a few others will give it a
whirl. Either way, I’m simply going to start writing.
