Who are we, you ask? We’ve come from quite different places:
“My grandfather was a chef and dining out always played a big role in our family. But while I enjoyed food as a kid, I wasn’t much of a foodie.
In fact, during my first visit to Japan, I spent four weeks eating nothing but rice and ketchup. Safety first - the local flavours were too overwhelming. Fortunately, I was there for a while and had to become more adventurous. I learned my lesson out of necessity - I’m now a very curious foodie and Japanese is one my favourite cuisines.
For me, there is no better way to experience a new country than tasting its food. It can be so intense and inspiring to challenge yourself and try flavours and textures you’ve never experienced before. I consider myself an omnivore for that reason. I could never live without these experiences.
More recently, I started to also care about the provenance of my food. Ever since I realised how big of an impact my choices can have on the environment, animals and my own health, I have been trying to eat less meat and avoid low-quality meat ”
Favourite cuisine: Mexican (the Mexican version, not the Texan one).
I reached my limit with: fried rat (so, technically speaking, I’m an omni-minus-rats-vore).
“I grew up in the country, walking in the hills, riding horses and helping at a farm. We took care of lambs, cows and chickens and I was no stranger to the idea of an animal I had cared for landing on my plate.
Our animals were happy, healthy and well cared for, the sort of meat you’d be happy to eat. I was conflicted. All this effort didn’t seem worth it for the limited enjoyment I reaped from eating meat. I’m one of the people whose genetic make-up means they don’t like meat (yes, that is actually possible!). Eating meat felt wasteful and so becoming vegetarian felt like an obvious choice. I’ve observed amongst my family and friends the connection they have with the taste, heritage and flavour of meat. I can see how much they enjoy it, so I support them in buying and eating prime-cut meat and offal. I just try to ensure that it is from farmers like the ones I know and love.
My own preferences, paired with a meat-loving boyfriend, soon meant that I became an expert in finding restaurants with balanced menus. I’ve always been on the lookout for places where all my friends will be happy. As it turns out: good chefs make good food – meat or no meat. I’m excited about a world where restaurant menus are more balanced in general and not eating meat is not ‘niche’.”
Favourite cuisine: Turkish (I like my vegetables every which way).
I reached my limit with: my 1,372nd Mushroom Risotto.