Respect Your Food

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In an age when respect has become something that is not as common as it used to be, I thought perhaps that starting with food might help us all remember the importance of the general concept.

If you respect your food, you will be thinking of how to eat it at its peak. You will treat it as you would like to be treated, allowing it to show its best qualities. Sometimes this might just mean a sprinkle of sea salt on a garden tomato or carrots from the market just rinsed and eaten, with the tops still on! But everything from meats to desserts can be treated with respect by using fresh ingredients and adding sauces or condiments that match well with the intensity of flavour in the food.

Summer is an easy season to respect food, as there is so much that is fresh. The markets and gardens are overflowing with all colours and kinds of fruits and vegetables and herbs you can manage to eat fabulous food without even cooking in the summer!

  • Fresh basil leaves with sliced tomatoes and bocconcini cheese, drizzled with good quality olive oil and balsamic vinegar
  • Chicken pieces roasted on the grill with sprigs of rosemary and/or thyme under the skin (or stuffed into a slit in the meat if you prefer)
  • Peaches or plums and a few berries if you have them, tossed in a sprinkling of sugar and a squeeze of lemon juice, served over yogurt, ice cream or angel food cake

As we move towards autumn and everyone gets back to those routines of winter, think of respecting bag lunches too, with homemade pickles or some zucchini loaf pulled from the freezer to jazz up your day. I guarantee it will bring a smile to your face, and you will respect yourself more for having cared about your food.

I am including the recipe for pickles that we use, from an old hippie friend. It is simple and tasty. If you would like my zucchini recipe, just send us an e-mail!

Dave Zen’s Pickles

For each clean 1 quart jar, put the following:

1/2 cup vinegar
2 tsp coarse salt
1 tsp sugar or honey
a few dill sprigs
1-2 cloves of garlic, peeled and cut in half
OPTIONAL: 1 tsp chili flakes or a hot pepper if you like spicy pickles!

On top of these ingredients, place clean pickling cucumbers in jar. Pack them in, but treat them with respect – no squishing.
Fill the jar with boiling water.
Leave jar for 24 hours, then turn upside down for 12 hours. Shake gently and store for 3-4 days. (You can store them for longer if you prepare sealer lids and rings as instructed for canning and ensure seals are effective – the lids will be tight on the jar and will not make a noise if pressed.)

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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