A journey to comfort food.

I’ve always had an interest in cooking that started with flipping through cook books with appetizing pictures of decadent meals. Soon thought, this method quickly wore me down - looking through multiple supermarkets for obscure and often time expensive ingredients that only sells in a large quantity that I found little or no other use for except that same recipe and what if I didn’t like it!!

As life continued on, I decided to adjust my lifestyle to a more holistic approach and finding value in the things I decided to invest my time in. To apply this method to cooking, I decided to approach it in a way where I learn more foundational cooking methods or techniques and branch out what I’ve learned to experiment and create my own recipes. 

During this transition, I also started traveling and often times couldn’t find ‘standard’ ingredients or because it was an import it was very expensive. So this pushed me to learn substitutions or even how to make the one ingredient that I was missing from the resources around me.

For example when I was living in Thailand pancake mix and syrup was expensive. So I learned to make panckaes from scratch and simple syrups using the many fruits at the local markets. I also learned that honey is pretty universal and often used that as a substitute. 

This mixture of life and circumstances allowed me to focus on more traditional cooking. It was an amazing way to connect + immerse into the local culture. My favorite foods tends to be what would be considered comfort food - the simplicity of preparation, feeling of satisfaction and (gathering) not to mention the memories and experiences surrounding. 

I was learning so many amazing recipes + remedies within my pantry, but as I expanded my knowledge I started to notice other things too.

We don’t know about the roots of the traditional foods we eat all the time and worse we take it for granted - like we see packaged meat but have no idea about hunting. 
We see produce constantly filling the supermarkets but have no idea the growing seasons or how unusual it is I have these produce year -round and subsequently the strain it has on the land and our overall agricultural impact.  The most frustrating is that when we become aware of some of these issues and want to take part - finding information or ways to make an impact is often difficult or have to sift through all the noise to find something relevant. 

I became forlorn because it seems like people live a lot of life by what they ought to do, with little too no emphasis on what they want to do. We often fill this space with distractions rather than activities that are valuable to us.

Through these experiences Comfort Table was created. It’s my way to reconnect to our foundation of health and wellness through food; To rediscover what makes us feel fulfilled.