The first in a series of mini interviews - with some Women in Food who have inspired me over the past year in small and big ways. Either met them on-ground, or worked alongside; sometimes the best way!
Relationships, deep connections, evolving through conversations and the spaces you find yourself in are one of the most valuable things, I'm learning; in a world too fast - we may not be able to have a dedicated mentor or guru like old wisdoms advise, but we can find mentors collectively - guide each other, and take the time to listen.
At a time where 'entrepreneur', 'the gig economy' and 'going freelance' can often be overly celebrated perhaps we need to recognise that 'doing what you love' is not always the easy way out or something people have chosen. Maybe it's an act of resistance to grow new spaces for change, beauty and true meaning - not just for themselves but for others - outside of capitalist systems.
On Staying Focused.
"Having a clear understanding of what I’m doing and why has had the largest impact for me this year. Through my leadership course, I set a life mission - seems a bit scary! - but if you have a core intention of what everything in your wider life is leading towards then you stay more focused"
"This doesn’t need to be specific like being the CEO of a business by 45. Mine is to make the world a more fair and equal place; therefore every small thing I do points to that - like working on a community food project, educating through writing about veganism and animal advocacy, working on resources around diversity and discrimination, and supporting small ethical businesses to grow. My portfolio of work might seem random to some but it makes sense to me and the impact I want to have on the world. That's the most important thing".
"Success is really hard to define and I think it should be very personal. We can spend too long comparing ourselves to other people, or looking at stereotypical definitions of success (like mortgages, having children, career pay), but for me it comes back to the mission thing. I know that I’m being successful if I’m able to meet any part of my mission; if I’m inspiring or connecting with other people. That could be through making a meal, publishing a piece of work, creating a new recipe. I stay focused through bringing myself back to what it is I'm doing and why. At the end of the day, you're in control of your own life and your own success".
"I'm off to (currently in) Sri Lanka for a month! To take stock and bounce back into 2022 to continue working on my mission. I realised that after a very full on - and rewarding - 18 months, I need to reset.
I’m also about halfway through a diploma in Ayurveda Lifestyle and Nutrition so want to focus my energies on that and see how I can make connections between that, my yoga practice, and cooking.
Cooking-wise, I have a few small projects lined up including a residency and catering - can’t say too much more about those atm! Plus various classes, cook-a-longs and definitely more community-focused work".