Hey there, I’m so glad that you’re here. Welcome to our weekly catch up. I want to be truly in and out today, but it all feels a bit off. An honest and somewhat raw reason? In this moment, the world seems extra dysfunctional, hostile, and dehumanizing. It’s sometimes strange to post this weekly feature with all these feel-good intentions knowing the constant, senseless harm being inflicted on others and our planet–like that clip from The Truman Show. It becomes harder and harder to accept that “this is just how it is.” We are not meant to carry all of this on our own
I think if you understand the privilege of being born on earth, you recognize that all we have is each other in this life. We are each other. You can never say that what happens in another part of the world could never happen to you. Wherever and whenever you can, please care for each other. I know that I just post recipes and pictures and whatever on here, but it’s also about working towards a compassionate culture that goes beyond dominion and otherness. An expression that is always reaching for WE. A better world is possible through our collective creation.
I hope that this message lands like love on your doorstep. All the usual below ♥️
5 Things I’m Reading:
- Simulacrum Blues via Michael Ventura
- To save endangered trees, researchers in South America recruit an army of fungi via Mongabay
- Welcome to the Era of Grocery Rot via Consumed on Substack
- Your Professional Decline Is Coming (Much) Sooner Than You Think via The Atlantic
- A Son, a Scientist, and the Secret of Bioluminescence via The Walrus
5 Things I’m Enjoying:
- I don’t need another graphic tee, but: ordered immediately
- A recent episode of The Ezra Klein Show: Our Lives Are an Endless Series of ‘And’
- Inside Brian Eno’s Studio (I just love Zane Lowe’s interviews so much)
- Hoping I can catch Pavements locally at some point
- Been making these pretty little mixed radish “carpaccio” kinda salads with fried capers, herbs, fruity olive oil, crunchy salt, lemon and bits of this pine nut “ricotta” that I make. That’s a lot of air quotes for one casual side dish, but it really is hitting. I think it’s a little weird to post here, but maybe I’m wrong?
5 Questions:
- There was a photo of you wearing a weighted vest recently, yes? If so, I would love to hear about your experience.
I am big on the weighted vest right now because it’s a nice compliment to my weight training. I usually just wear it when I walk the dogs or the odd time I’m doing a solo walk. I started with 10-12 lbs a few months ago, but have already gone up. I would definitely recommend getting one with removable/adjustable weights so that you can grow with it if that’s your primary form of weight-bearing exercise. I’ve been seeing a few ladies in my neighborhood wearing them on the walking path near my house, so the word is getting out! - Are you not posting on Instagram anymore? I loved Tip Thursday.
I do post there sometimes, but I’m detached from it now to be real with you. I don’t particularly enjoy the app as a user anymore. I think it’s possible that I’m just getting too old for it? There’s also this feeling of negligence and also sameness on there in the feed. I want to throw my phone when I see an Amazon restock haul with a bunch of goofy plastic sh*t to decant more sh*t into lol. Ditto if I scroll through 3 Reels in a row with the same trending audio and the same viral recipe. Of course there are a ton of incredible artists on the platform! And of course we have the ability to make these online meeting spaces more interesting, generative, and uplifting. And I am generally cool with people simply enjoying things. But every time I open it up, Meta loves to push the stuff that gets a rise out of me (gee I wonder why!), so I avoid it whenever possible. I still share a lot of cooking tips and whatnot here! I think I might need to figure out some form of mostly offline expression to bring that Tip Thursday energy back–maybe collaborating on a quirky little veggie zine or something? I don’t know I’m still working all of this out in my head, all of the time haha. - How’s your veggie gardens doing?
They’re okay. It hasn’t been warm enough and the multiple squirrel families taking up residence in the yard are definitely interested. They get bolder and bolder every day. My broccoli died (broccolini is still rocking), some of the lettuce is chewed up, and my one nasturtium is looking a bit sad. Higher temps and non-harmful animal intervention strategies are critically needed at this point. Let me know your tips on the latter in the comments! - Why does my browser always crash when I load your website?
It’s the ads–I know that they’re too much sometimes and I’m sorry. I contacted the ad network this week about reducing them significantly. I don’t like a hostile internet experience either! I will never put this site behind a paywall, but finding the right balance of user experience/making a living from the work is important. I always welcome feedback on this as long as it’s chill and respectful to me as a human being with feelings etc. - Have you ever thought about doing a YouTube channel?
Yes but not too seriously. YouTube truly is my favorite social media platform right now though. The algorithms understand what I want in a positive/productive way, people are generally pretty reasonable in the comments, and I just enjoy the longer format. I do have all of the beautiful cooking videos from October Creative up there on my channel, but I don’t have the personality to be a full-on YouTuber. Either too chill or too riled up and not much in between. It would have to be incredibly collaborative/fun/weird if it happened!
5 Seasonal Recipes:
- Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini
- Cherry Tomato & Butter Bean Skillet with Caramelized Fennel
- Vegan Ranch Slaw with Baked Crunchy Buffalo Tofu
- Sweet and Spicy Grilled Tofu and Pineapple with Herbed Cauliflower Rice
- Nutty Vegan Breakfast Cookies
Hi Laura!! Can you post a little recipe for your radish carpaccio?? I work for a farm and radishes are plentiful right now and it sounds amazing. I’m sure it’s a throw together dish but would love guidance. :) Thanks for this dose of happiness with all of the craziness in the world right now, it’s much appreciated!
I always enjoy your Saturday Sun, and your photo immediately caught my eye—I have a few Black Lace elderberries in our yard and I LOVE how beautiful they are even if they don’t produce the berries that the Mexican elderberry bushes do that grow wild in our area (which I LOVE!). Several of my veggie plants are doing well and we’ll be able to pick our first tomatoes in the next day or two… But something has been eating the leaves of the bush beans and persian cucumbers I’ve started from seed, which is really frustrating. Still, my garden is reminding me to stay in the moment and is giving me some sorely needed peace these days from all that is wrong in the world. And we all need to recharge from that insanity now and then…
Squirrels are the absolute bane of my garden! The only way I can stop them from digging up all my veg is by adding stakes and plastic or metal chicken wire around them for the smaller planters, or using netting. Have yet to figure out how to stop them getting to and eating my tomatoes and zucchini. For my flowers, regularly spraying diluted lemon oil (I buy the essential oils online) seems to help give them the ick. I’ve spent money on the ultrasonic movement sensors means to bother them. Does nothing. If you have any tips as you learn to co-exist without losing your mind, please share with to us!!
Thanks as always for your beautiful newsletter. This week it felt especially well timed. I felt lighter after reading it. Hope you’re having a lovely weekend!
Thank you for speaking the truth about the current state of our world and also sending out more love. I think putting love out into the world in any way always matters no matter how “small” it may seem.
Hi. I feel really overwhelmed lately with the news and what’s going on all over the world. Content like yours, with its links to thoughtful articles and sites, is a balm in these crazy times we are living in. Thank you for that. And I really very much enjoyed the Ezra Klein interview, so thank you for that too! Hang in there.
Thank you for putting into words what is driving my simmering anxiety these days. Even if it’s just to know I’m not alone in this. I also have quit Instagram – I miss it as a way of knowing what friends and family are up to and tips and tricks for cooking and crafting. But every time I go back in there – I know it’s just not right. Learning how to connect without social media is a skill I’m trying to relearn at 60-something years old……
Thank you for your honest words, Laura. They resonate and it is helpful to be reminded that many of us are sharing this experience right now. I think it’s obvious that your work is about more than “just recipes.” And I do love the recipes. But it’s also soothing to see others thinking about the greater significance and impact of our food choices and how we engage with our communities.
Your opening statement was PERFECT!! Written so well!!! Thank you !!!!!!
On your garden: I have squirrels and groundhogs and as a stop gap have put a chicken wire fence around my veggie patch and it has worked well. Still allows the birds and all of the pollinators access.
You could consider covering endangered plants with garden cloches. I have many of them protecting my plants from bunnies. They even ate the leaves off of red cabbage plants and some of my kale!
Thanks again Laura for a wonderful newsletter. I just love starting my weekend with your thoughts and recipes. Your words really resonated with me and you should know that what you do quietly through these posts has a big impact on those who read it. First for the amazing content about food and about life, but also for the gentle and loving vibe that emanates from them. It’s easy to get discouraged and overwhelmed about the state of things and we need things like this to create a balm, a safe gentle place in our lives, so that we can better deal with and act with power and positivity in the world that surrounds us. Thank you!
Thank you, Laura, for your thoughtful comments (I love this: “working towards a compassionate culture that goes beyond dominion and otherness” AND thank you for your recipes and pictures. I think that weird feeling of doing mundane, normal things when the world is on fire is a common one. I find it motivating to remember that even small things we can do that are out of the ordinary can make a difference if enough of us also believe our small acts can add up to collective good (such as: call or e-mail our MPs about Canada’s complicity in war crimes; call or e-mail our MPPs to discuss the undemocratic bills being passed – eg. bill 5, bill 17 in Ontario; join a rally (No Tyrants/No Kings this weekend, climate rallies); attend and support Pride events this month)
I have a few veggies growing amid a lot of squirrels and birds. I am using a netting fabric around my tomatoes and popular plants. It is a bit of a pain, but the tomatoes are so delicious that I am willing to deal with it.
Just love everything you do and your philosophy of life . Please keep up the great work .
I do have a question . Recently hearing that
Titanium cutting boards are the best . Trying to throw out all my plastic – sorry landfill .
I’ve also heard that there are many fake titanium boards . Any thoughts on this ?
Thank you – for everything
Thank you for your much needed and appreciated words in your intro today. A bright spot in the week, a reminder that not is lost, that is what your weekly posts are for me, thank you for that. Your side salad sounds delicious and interesting, love that you shared it here. We can retrain our brains, thankfully, make a habit of finding the glimmers. Also, loved a comment from last week where they appreciated your focusing on “enoughness”, so important and appreciated. Take care and be well. Melanie