The international food: Brown Cheese and Beetroot dessert remains
Where to find it: Noma, Copenhagen, Denmark (Winter 2010 menu)
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Each week I approach the scene that all writers hate: a blank page, an empty text box. Writer’s block creeps into my fingertips. Next, a far worse sensation emerges. I begin to write; I put my lunatic musings towards a public blog post.
Sometimes I feel as alone and exposed as the above pictured plate when I write each #FoodFriday. I serve up posts that espouse a passion for international food and, hopefully, the readers devour and savor the words. Often I’ll write in a descriptive style that can be sing-songy at times and sexual in others. I offer very little ‘practical’ information to the reader besides a mere two-line description of the international food featured and where you can find it. When someone goes to the internet, she goes there to find information—usually practical information. So sometimes I fear that my culinary storytelling exists for no good reason.
Yet, my fears extinguish when I receive comments and fan mail from people inspired to try international foods and test their cultural and culinary limits.
I feel blessed when my posts motivate others to innovate—especially with their food. I hope to inspirit creativity and innovation with my blog’s medley of cultures, international food and locations. In fact, innovation is why I do a lot of things. Next week I will take Longa Travels Productions and the international food & travel TV show we are creating to Draper University, a Silicon Valley-based school for global entrepreneurs. There, I’ll have the privilege of working with many other innovators.
So, thank you, innovative reader. You’re a thinker. A doer. A dining da Vinci. You see beyond the next trend and the next sentence I write. If you read this blog, then you have a passion for the world, its innovators and its food. You know the expression: you are what you eat. Well, if you’re consuming innovative and forward-thinking food, then, well, I’ll leave the rest of this statement up to you, you go getter.
Thank you, my readers, for joining me in this journey. Or tak in Copenhagen, home to Restaurant Noma, which I still believe stands at the forefront of food innovation. Their culinary team’s approach to local food culture and foraging still has the ability to change how our meals, economies, diets and minds work.
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Sadly, since Draper University is a full-time entrepreneurial bootcamp, I will likely not have time to write full #FoodFriday blog posts each week. But, not to worry, you will still find international food photos each Friday.
On that note, for inquiries and bookings to photograph and/or write for your next food event, etc. please contact [email protected].