Food from the heart, with Skye McAlpine

Food from the heart, with Skye McAlpine

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Things We Talk About In This Episode:The world changed between the time Skye wrote this book and when it was published. We talk about how she faced the challenge of publishing a book about feeding the people you love, when you’re not allowed to be with them. (Spoiler alert: being apart from the people we love makes us value those times we do have together, even more)The creative ways we have responded to lockdown, finding unique (safe) ways to gather, and cooking with limited ingredientsHow lockdown is impacting our children, but not necessarily in the same way that it is affecting usThe positive ways in which lockdown encourages us to pause for meals and enjoy eating togetherReady-chopped onions!The difference between simply cooking to one recipe, versus pulling an entire meal togetherHow truly universal food can be (“everyone eats - if we don’t, we die!”) and the myriad cultural, historical and aspirational elements we bring to our cooking that make it so very personalHow to set up two kitchens in two different countriesOur guilty food confessionsAnd the market for someone to invent a ready-made choux pastry!Links mentioned in this episode:Skye’s new book, A Table for FriendsSkye’s first book, A Table in VeniceHive online (where Skye suggests you can buy her book - and others - while supporting independent sellers)Skye on Instagram: @skyemcalpineSkye’s range of tableware for AnthropologieMe on Instagram - @me_and_orla 
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Things We Talk About In This Episode:The world changed between the time Skye wrote this book and when it was published. We talk about how she faced the challenge of publishing a book about feeding the people you love, when you’re not allowed to be with them. (Spoiler alert: being apart from the people we love makes us value those times we do have together, even more)The creative ways we have responded to lockdown, finding unique (safe) ways to gather, and cooking with limited ingredientsHow lockdown is impacting our children, but not necessarily in the same way that it is affecting usThe positive ways in which lockdown encourages us to pause for meals and enjoy eating togetherReady-chopped onions!The difference between simply cooking to one recipe, versus pulling an entire meal togetherHow truly universal food can be (“everyone eats - if we don’t, we die!”) and the myriad cultural, historical and aspirational elements we bring to our cooking that make it so very personalHow to set up two kitchens in two different countriesOur guilty food confessionsAnd the market for someone to invent a ready-made choux pastry!Links mentioned in this episode:Skye’s new book, A Table for FriendsSkye’s first book, A Table in VeniceHive online (where Skye suggests you can buy her book - and others - while supporting independent sellers)Skye on Instagram: @skyemcalpineSkye’s range of tableware for AnthropologieMe on Instagram - @me_and_orla 
...Read More