I Need a Minute. Part 1

fermented shark“Sarah, you need to see this”. My husband says this quietly to me around the corner early this morning while I am in my office still waking up, but aiming to get the day ready for the kids and me. I am close to the kitchen where he makes his breakfast and reads the online news—always to himself—except for today. I slowly walk in thinking I am about to enter the twilight zone. I did. I knew something was up. We both knew I was already stretched after traveling this week and then hosting and cooking a networking event last night. He normally would not add more tension to the morning. “Should I sit down?” I ask. He does not make eye contact with me, but nods instead and then nods to the screen in silence.

Today is Friday, June 8, 2018. Anyone who has a worked in a professional kitchen—a.k.a-the back of the house-- or has traveled anywhere while appreciating the local foods knows who Anthony Bourdain is—and we are all mourning. I never really had a true professional mentor, but when his Kitchen Confidential book came out years ago, I devoured it. His writing about the kitchen life is spot on; he always translated that lifestyle spot on with a dash of inappropriateness, but truth. I can relate  I’m still working on my potty-mouth in the grown up world.

Then he started traveling and eating in front of a camera. Writing more cool books and working with broadcast shows-telling the story of each meal with a stint of history and wit. He really had me and every other foodie. Anytime in the past 12+ years of travel, I researched his point of view of any country or cuisine. God, he was talented at translating a country’s history to a meal with a punch of reality—and no bull—just be thankful for that meal you ate and thank the host.

I have many thoughts about moving forward without ‘Tony’. Here are my thoughts for now:
1. While Tony was amidst his tragedy, I was prepping, cooking, hosting and serving food to strangers—in my office. I genuinely loved it; even though I was tired. I will continue to prepare meals for others.
2. Today I was thinking—those of us who nourish others are always at the mercy of: food trends, requests of this and that in a recipe and current food preferences. It can be exhausting, but----
3. If you are the less adventurous eater, just try to expand your menu list. There are so many flavors to experience in this world. As a registered dietitian nutritionist (RDN) chef I want to create that for you, but you have to be open-minded to try a new flavor or cuisine.

I consider myself an adventurous eater. Just ask my RDN friends! If they aren’t willing to try a new food or recipe, they’ll say, “Sarah will try it!” Cue the fermented shark in the pic I tried in Iceland-it wasn't the best food I've tried, but now I know! I wasn’t always this way. I ate many of the same foods over and over in my teens and in my 20s. To me there are so many recipes and flavor combinations to try in a lifetime that it is possible to eat different fruits, vegetables, protein foods and desserts every day of our lives! So I challenge you to tackle foods you may dislike or haven’t enjoyed in a while. Take it one bite at a time until you find your winning recipe. Meanwhile, cheers to Tony and all of us who educate and nourish others.

I Need a Minute: Part 2
What is Wellness to a Public School Bus Driver?

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Sarah Krieger, a Registered and Licensed Dietitian

Provide in person individual assessments in Saint Petersburg Florida area. Services include Nutrition Assessments, one-time or on-going personal chef service, Pregnancy Consulting: Weight Control and Healthy Eating When you’re Pregnant, Remote Nutritional Consulting, Lap Band Surgery Consultation, Nutrition Education to groups or any age, Training Videos, Media Interview for print, live and taped media..