#9. Exploring the World Through Food, Connections and Sustainable Choices
From Grandma's Kitchen to Global Insights.
Before you shout #TGIF or #SEXTOU in Portuguese, here's our weekly newsletter to kickstart your weekend! If you haven't already subscribed, don't miss the latest editions on Scandi Insights.
The past week has been a rollercoaster of emotions and fascinating discoveries. Last week, I had my first Swedish test. Surprisingly, I scored 100% in reading and listening, with only minor writing and speaking/pronunciation mistakes. Yesterday, I celebrated by opening a bottle of bubbles while cooking dinner because why not? Big and small wins deserve celebration!
The past weeks I was working on a project that delves into the realms of food, health, and well-being, and how these factors shape our daily routines and choices, especially in light of the changes brought about by the pandemic.
This week, I also had the pleasure of meeting Chloe Ruffray, one of the forecasters behind Pizza Futures. This report explores the impact of climate change on pizza and uses speculative design to envision possible scenarios. If you haven't read it yet, I highly recommend it.
I'm not sure if you enjoy cooking, but I have a deep love for it and enjoy experimenting with both old and new recipes. My heart beats for dishes that remind me of what my grandma used to prepare. Growing up, I loved her pasta creations – lasagna, spaghetti, gnocchi, polenta, cannelloni – and the mouthwatering oven-baked aubergines, stuffed with minced meat, breadcrumbs, and cheese. She applied the same culinary magic to zucchinis and bell peppers. Her desserts are to die for – Brazilian carrot cake, rice pudding, walnut tiramisu.
As you might have guessed, my grandma has an Italian background, a first-generation immigrant born and raised in Maringá, Paraná, in the southern region of Brazil. Oddly, I was never a fan of the most traditional Brazilian dish – rice and beans. I can already hear Brazilians cringing as they read this.
As a teenager, eating lost its joy for me; I felt disconnected from my body and lacked enthusiasm for it. Here you can read more about it - two very important texts from two brilliant women talking about mental health, the impact of the pandemic, mainstream media, and social media culture on self-image: "We have to ask about eating disorders" by Kelsey Stelle and "The Tumblr Algorithm Recommends Pro-ED Content" by Liv Pasquarelli.
My determined mother, however, enrolled me in a nutrition course during high school, and I had little say in the matter. This decision reignited my love and curiosity for food. It opened up a whole new world of knowledge, spanning from biochemistry and organic chemistry to anatomy, fungi, bacteria, botany, and horticulture, not to mention an education in farming practices and insights into population and public health.
What I'm trying to convey by sharing my story is that in a world that often feels rushed and constantly on the move, we sometimes forget the profound connection between our emotions and what we put on our plates.
Food is not just fuel for our bodies; it's an integral part of our emotional well-being. The act of cooking, too, is a deeply emotional experience that allows us to express creativity and share love with others. It's a powerful way to connect with our past, our culture, and our loved ones.
When we slow down and savor each bite, we engage in mindful eating. This practice encourages us to be fully present in the moment, appreciating the flavors, textures, and nourishment our meal provides. Mindful eating not only enhances our physical health but also strengthens our emotional well-being, fostering a healthier relationship with food.
This book, although the title may sound like it promotes diet culture ED, it does not. Focus on The Secret of Eating for Pleasure. It has helped me and taught me a lot about delicious and nutritious recipes that are easy to make and rich in proteins, which can be beneficial for those looking to gain muscle mass, especially women, and learn to enjoy every food you like without societal pressure. The author, Mireille Guiliano, is a French-American author and a former corporate executive at LVMH. She first began working with Veuve Clicquot.
When I lived in Brussels and Berlin, I was mesmerized by the richness and diversity of their farmers' markets and delicious flavors. Here's a funny anecdote: once in Berlin, I even bumped into Ai Weiwei doing his weekly shopping while I was enjoying a glass of Riesling.
Before I moved to Sweden, I asked my now husband to tell me about their gastronomy and food culture and it was the first time I heard about Husmanskost- traditional Swedish cuisine.
He gave me this book and even though this one is not super traditional, (I am open to more Swedish cooking book tips in English bear in mind I just started learning Swedish) Rachel Khoo gets very creative sometimes and that may annoy some of the Swedes reading it, and I understand, I’m also not a big fan of messing up with old loved traditional recipes. But I can definitely recommend it to my English-speaking readers, who might be curious to know more about what we eat here in the Nordics.
What I miss the most from Brazil is food obviously and our Farmer’s Markets known as #feiras also how we call our 5 working days. Segunda, terça, quarta, quinta e sexta-feira because of the markets.
Here is one of our most famous chefs and you can understand the farmer’s market experience. Let me know what you think about it, I am curious!🤓
For the Stockholmers reading send suggestions from farmers’ markets in the city! I’ve been to the one on Hötorgshallen and Östermalms Saluhall I love both, but the more the merrier.
Shifting our focus a bit to the farm-to-table movement. Embracing this approach means getting to know where our food comes from. It's about reconnecting with the sources of our sustenance and understanding the journey it takes from the farm to our plates. This knowledge empowers us to make informed choices that align with our values, as well as support local farmers and communities.
Sustainability in our food choices is paramount, not only for our bodies but for the environment as well. The impact of our dietary decisions ripples through ecosystems, affecting the world we live in. Eating sustainably means choosing foods that are produced with minimal harm to the environment. It's about reducing waste, supporting ethical farming practices, and preserving the delicate balance of our planet.
Why should we care about where our food comes from? Because it directly impacts our health and healthcare. Understanding the origins of our food helps us make choices that prioritize our well-being and that of our communities. A diet rich in locally sourced, sustainable foods not only nourishes our bodies but also reduces the carbon footprint, conserving resources for future generations.
Evan Marchman a friend of mine in Germany working in the sustainability field has a very interesting initiative called The Big Green Project- which focuses on transforming an urban area into a sustainable and environmentally friendly space. It includes renewable energy generation, urban farming, and waste management, using Nature Based Solutions (NBS) while promoting local economic growth and reducing environmental impact.
The project embraces permaculture principles, phytoremediation, and community involvement to create a resilient, eco-friendly, and economically viable urban environment. He is also a fashion creator and you can check his Urban vibes at Dope Spaghetti.
Small and large communities alike benefit from these practices. Small communities thrive when local farmers are supported, leading to economic stability and food security. In larger communities, sustainable practices can reduce the strain on healthcare systems by promoting healthier diets, which, in turn, lowers the prevalence of diet-related illnesses.
So, how can we ensure we're eating sustainably for our bodies and the environment? It starts with awareness and a commitment to making mindful choices. Support local farmers, choose foods that are in season, reduce food waste, and seek out sustainable practices in both production and consumption. By doing so, we not only enrich our own lives but also contribute to a healthier, more sustainable world for everyone.
👩🏻🚀 In case you missed this week:
Prada Group collaborates with Axiom Space to create lunar spacesuits for NASA's Artemis III mission, marking the first crewed moon landing in nearly 50 years. These suits, known as Axiom Extravehicular Mobility Unit (AxEMU), are set to redefine the future of space fashion with advanced capabilities and innovation.
IKEA's latest advertising campaign takes a departure from the conventional emphasis on aspirational aesthetics and, instead, embraces the chaotic, real-life scenarios that furniture typically encounters. This shift towards honesty and transparency in their messaging underscores that IKEA's products are crafted to address life's myriad challenges, both large and small, prioritizing practicality over mere visual appeal.
•What I'm reading now:
Lessons in Chemistry" by Bonnie Garmus. I've shared it on my Instagram, but I know that many people are looking to spend less time online. So I want to share a quite feminist book about a chemical researcher. This book has inspired me a lot. The story is delicious in both ways she writes about raising kids, shares her research, and how horrible men in a research institute robbed her ideas and published her work. I haven't finished it yet, but I am enjoying it a lot. Coming out soon on stream services.
•Spotify on repeat:
•Netflix and Chill:
‘Beckham' Documentary series - for football and Spice Girls fans like me it’s pure delight. It features a mixture of never-before-seen personal archive footage from the last forty years, candid current-day moments, and interviews with the family, friends, and footballing figures who have been part of his journey.
⚡️Thank you for joining us! We hope you found some fresh insights, inspiring stories, and helpful information that resonated with you.
We're all ears for your thoughts, ideas, and suggestions. Do you have any questions, comments, or topics you'd like us to dive into next? Let us know, we can't wait to hear from you!
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