The best thing I learned on social media was how to slice through small fruit and berries by putting them between two plastic container lids. Otherwise, I want people to speak less, show more technique, and have a voice as soothing as Ina Garten. (Julia excepted.) Jacques Pepin is still a superior content provider. But then, I am old and easily annoyed.
This explains a lot about what happens when someone at work (all chronically on social media) tells me they found a great recipe and I (only occasionally on Substack) ask them to tell me it…they never actually know it.
I admit to watching one recipe content creator’s Instagram videos because her hands as she chops, scoops into a pan, stirs, and plates are like watching a dance. She also doesn’t shout or try to be funny. It’s kind of soothing.
Oh how I agree with this piece, Wil. I’ve grown quite inured to the repeated rip of sliced sourdough over a mundane pan of beans. And the dance they all do upon trying a bite of said beans. I’ve tried some of these bean “recipes,” when I had nothing else in mind to cook—none made my eyes roll back in my head.
There’s a reason I read Diana Henry’s “Roast Figs, Sugar Snow,” even though my lovely list of food intolerances keeps me from enjoying nearly any of her recipes: Her “life-writing” is so evocative, so engaging that I don’t care whether I can eat the dish. It’s a lived experience itself.
Praise the lord, Wil! Thank you--feel so less alone. I have given up/ turned away from almost all social media, some for reasons you noted, and increasingly because it does little to portray the life that happens around a table. Most of all, it just takes away too much time from writing. There just isn't enough time in the world to do both. Except for Sandwiches of History--I love that guy! And Vine....I so miss Vine and how vibrant it was.
The best thing I learned on social media was how to slice through small fruit and berries by putting them between two plastic container lids. Otherwise, I want people to speak less, show more technique, and have a voice as soothing as Ina Garten. (Julia excepted.) Jacques Pepin is still a superior content provider. But then, I am old and easily annoyed.
This explains a lot about what happens when someone at work (all chronically on social media) tells me they found a great recipe and I (only occasionally on Substack) ask them to tell me it…they never actually know it.
Thank you so much for the mention. I think you are doing a wonderful job as is, stay well clear of social for as long as you can ;)
I admit to watching one recipe content creator’s Instagram videos because her hands as she chops, scoops into a pan, stirs, and plates are like watching a dance. She also doesn’t shout or try to be funny. It’s kind of soothing.
Oh how I agree with this piece, Wil. I’ve grown quite inured to the repeated rip of sliced sourdough over a mundane pan of beans. And the dance they all do upon trying a bite of said beans. I’ve tried some of these bean “recipes,” when I had nothing else in mind to cook—none made my eyes roll back in my head.
There’s a reason I read Diana Henry’s “Roast Figs, Sugar Snow,” even though my lovely list of food intolerances keeps me from enjoying nearly any of her recipes: Her “life-writing” is so evocative, so engaging that I don’t care whether I can eat the dish. It’s a lived experience itself.
I'm sure I did not originate that comment!
Bravo 👊
Praise the lord, Wil! Thank you--feel so less alone. I have given up/ turned away from almost all social media, some for reasons you noted, and increasingly because it does little to portray the life that happens around a table. Most of all, it just takes away too much time from writing. There just isn't enough time in the world to do both. Except for Sandwiches of History--I love that guy! And Vine....I so miss Vine and how vibrant it was.
Nigela Lawson has a lot to answer for.