Ep 1. Setting our intentions for the month-long food residency
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Ep 1. Setting our intentions for the month-long food residency
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About this listen
(Recorded on June 2, 2021)
In our first recording Parul and Marlon, talk about what inspired us to start the Thanks Auntie concept and set our container for the food residency.
We address whether we're related after getting that question A LOT!
Hint:
Marlon grew up cooking with his grandmothers in their kitchens in Goa and seeing how much love and labour went into each dish.
Parul's family found community with other Punjabi immigrants to Canada to find imported ingredients during her upbringing.
Retracing our roots reminds us about how our impressions of Indian food were formed and the many women (many lovingly called Auntie) that cared for us throughout our lives.
Noticing this also invites us to make Auntiehood a concept of care, rather than a gendered term, and helped us name our food residency.
For many, the impression of Indian food is that it is hard on the belly.
We're challenging ourselves to deliver something that feels good in the body and that features the richness of the local Costa Rican harvest.
Our meals aim to be paleo and vegan - nearly unheard of in traditional Indian cuisine and still rare in modern Indian restaurants.
-- Hit us up on IG at @thanksauntie