Out like a lion, in like a well-seasoned lamb.
As someone who makes a living by recording other people’s voices, I am often told, “I sound so different.” No, I think you sound exactly as I know you.
But waking up this morning on this first Monday of the new year, I experienced a bit of that. I was listening to my local morning show on CBC Radio, and I heard my name being called. It was an interview I had recorded with the host, chatting about food trends and topics for 2016.
To be honest, I am used to hearing my own voice on the radio. I have recorded, edited, and heard my own voice quite a lot over the past few years, so it doesn’t phase me. Maybe it was because I wasn’t awake, but I listened to myself chatting away with the host, and thought, “I should be doing more of this.”
So that’s my resolution. To tell more stories that I am proud of. Stories like that of the Chen family, and how tofu was more than food, it was a way of life. Stories like that of Alexandra Mansour, and how an immigrant housewife came to change the palate of an entire community of rural Nova Scotians. Stories that speak close to home, whether home is in Nova Scotia, or 2000 miles away. Like the story I told in Gravy, the Southern Foodways Alliance’s podcast.
I've already started on things for the new year. New radio pieces. More stories. And most importantly, I'm working on a book project, one that will take me throughout Atlantic Canada, and through decades of dishes. Dishes likes the ones detailed in these recipe. But more on that later. Stay tuned.
They say years come in like a lamb, and out like a lion. I say this year went out with a roar, but this new one is coming in like a well-seasoned lamb. Tasty, indeed.