When you come to this site, I show you who I am. Sometimes it’s only a certain mood in a photo and a notation that I’m a little tired that week. Other times, I open up a little too much to the point of self indulgence. And on the odd occasion, I get paid by a third party to write about a recipe here in a way that only I can. This site is part of a complicated web of things that you could call “a job.” But like all things that are put on the internet by a person that people can identify with and go to for questions/commentary, it’s also an extension of my worldview. I attribute my platform to my human experience first, not my ability to craft an entity with a developed sense of brand awareness, or whatever.
If you have a food blog, a sports podcast, a wildly popular gardening Instagram account, or some other area of expertise manifest as a useful destination online, it’s fair to say that much of your self is present in the expression. There is conscious awareness of the world at large in every recipe, highlight reel, and snapshot of a tea cup on rumpled bedsheets. On the rare occasion that someone with a platform tries to show you their heart, telling them to “Stick to sports/food/whatever” seems a willfully ignorant deflection. The internet and social media weave our worlds together, however they collide, and whether we like it or not.
So, everything is political. Maybe you’d argue that, ideally, a food site gives you a break from the forceful deluge of divisive politics that are ever-present right now. I’d like a break too, but this moment is too critical. I dread checking my phone in the morning for fear of what hateful mindset has propagated further. When people of privilege fear for their rights merely because those same rights are granted to someone else, division ushers itself in without even the flimsiest of barriers. That protective mindset, one of “other”ness, has become difficult to sidestep.
I’m honestly not anticipating confrontational comments/messages here, but I am open to them when communicated in a way that isn’t dismissive or overtly antagonistic. If you are annoyed by this post, I would (with nothing but light and kindness) encourage you to examine how fortunate you are to be in that position.
So what am I getting at? I always hope for peace, compassion, unity with cognizance of our differences, and understanding when possible. I think you could gather all of that. This is a time for being direct though. I don’t make efforts to “try and understand” hate speech, sexism, or xenophobia. I refuse to meet that garbage halfway. To go on in silence for the sake of some kind of image seemed like a particularly chilling form of complacency.
Listening and channeling my efforts in the most productive of ways is my priority right now. I thank the universe that I have the right to respond like this. Next time I post here, I’ll probably just be talking about a recipe or life in the manner that I always do. I wanted you, as a person in my community that I appreciate, to understand exactly where my head is at right now though. I don’t let fear or hatred into my heart if I can help it. I hope that one day we will all be on that same page. That hope has to be followed up with work that aims straight at what we know to be right. Understanding and communication is where we start.
GINGER MAJIK TODDY RECIPE
NOTES: Have you tried Blue Majik? The pigment is out of this world–so true blue! This stuff is spirulina derived, so you can kind of get a vibe on the taste just from that factoid alone. It’s oceanic/algae-ish but! When mixed up into smoothies and flavourful toddies like this, it goes undetected AND you get all the benefits/pretty colour. This has been my afternoon pick-me-up of choice when I’m at home these days. It gives me a proper boost with a bit of a soothing effect, too.
1-inch piece of ginger, peeled and chopped
2 teaspoons virgin coconut oil
1/4-3/4 teaspoon Blue Majik powder (or other powdered greens that you’re into)
2 teaspoons fresh lemon juice
sweetener, to taste (maple syrup, honey, stevia etc)
1 1/4 cups boiling water
1 teaspoon tocotrienols (Obviously this one is optional, but it does make the drink slightly creamy)
In an high-speed blender, combine the ginger, coconut oil, blue majik, lemon juice, sweetener, water, and tocotrienols, if using. Blend the mixture on high for 30 seconds. Pour the toddy into a mug and enjoy with an extra slice of lemon if you like.