I grew up with a mom who was very curious about foods. If she cooked it my two sisters and I tried it and most of the time acquired a taste for it. We ate rutabaga, fish of every kind, duck, goat, lamb, Brussels sprouts, avocado, kale, collards, and my favorite fruits rhubarb, guava, mango, papaya, and lychees. As a teen in the 70s I got into sprouts, tofu, tempeh, and now I'm learning more about fermented foods. My family are primarily New Yorkers of Caribbean descent. We were influenced by the vastness of NYC's food variety and availability. If it looked interesting many times we'd ask the green grocer, the fish man or the butcher about the particular food and how to prepare it. I think my mom was an early foodie.
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