'I am retraining myself to experience a joy that I hadn’t known in the kitchen before. That is what food does. It connects the past with the present.'
. My pantry was stocked, not ridiculously, as I’d grown tired of reading about in news reports, but just enough for a man who lives by, and with, himself.
I grew up with the spices of Indian origins, the cooking practices of West African lineage, and the superficial veneer born of colonial omnipotence. I made variations of what I knew from my grandmother’s kitchen: rotis , split pea soups . I cooked butterfish, and steamed my vegetables with salt and a little butter. I sliced tomatoes and potatoes for fish broth that reminded me of home. II began to wonder why I had told myself that I couldn’t do something I was so obviously adept at.
I used to design magazines. I spent 14 years creating the visual framework for countless stories, consumed by millions of readers. I left the industry eight years ago in silent protest of the practices I had witnessed. The repetition of a boring sameness, the same writers, decided by the same editors, focusing on the same stories. The same recipes. My own understanding was that it wasn’t just damaging to my own psychological health, but that magazines were also patronizing of their audiences.
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