Food for thought

Food for thought, an idea based gathering over an old fashioned Sunday lunch;
an adult show and tell;
a non-book club;
a potluck of ideas.

First edition on Sunday 30 March 2014 at 2pm

Six guests, including myself, brought something to prompt a conversation: an essay, a piece of poetry, a book, a statement, a piece of art, a theory, a memory, a word, a series of words, a historical figure, an event, a piece of music, a place, a sense of place, a recipe, an idea rattling around our brains.

The conversation flowed, sometimes prompted by our prompts, but most often simply by our contributions. Although so many dinners have the same result, to have a group arrive prepared to discuss ideas, gave it an intentionality that was a new experience for me. Topics were varied, and segues pleasantly seamless. Dropped threads were picked up or let be. Tangible recommendations included Pilgrim at Tinker Creek, The Unknown Craftsman, Winter Morning Walks, Finding Vivian Maier, Elizabeth Bishop.

food for thought 1

Menu
dried dates, apricots and figs
hot or cold rhubarb apple cider, some with ginger beer and rum
baked grapes with camembert, old cheddar, thyme, sage and splashes of two vinegars
celeriac soup with cider, walnuts, yogurt, pistachios and thyme
water in milk bottles
cabbage, kale and fennel with a spiced butter
garlic and rosemary potato roses
pork loin roast with sage and apricot
red wine
dark chocolate and more dried fruit *too rainy for meringues
tea or espresso

Although it wasn’t a potluck, contributions to my larder, bar, or pocketbook were welcome to ease the strain and lead to future lunches. The results were lovely additions that I hope to incorporate into next month’s dinner. Goat’s cheese, almond butter, a woven sculptural basket, vanilla beans, an herbal electory, sunflower seeds, calendula flowers, creamed honey and coffee.

This project aims to cultivate ideas and environments that encourage practice. Will this link to my recording of market finds and picnics? Will this someday feature a pheasant dish? Will  colleagues make the dinnerware? Did the lunch inspire the guests?

Leave a Reply

Your email address will not be published. Required fields are marked *