Margaret Sadler | Editor-in-Chief , news & views , ARTA

Cooking engenders stories — stories of my grandmother ’ s and mother ’ s cooking ; stories of cooking disasters ( given enough time has passed ); stories of communal cooking at the last family reunion and of cooking solo ; stories of pulling out all the stops to cook all the favourite little dishes I can for our annual open house .

Apparently cooking isn ’ t a love language , but it should be ! Cooking is my gift to others . I enjoy discovering others ’ favourite foods and relish setting a table overflowing with things I ’ ve cooked and baked for a particular group of people . Sharing food contributes to a greater sense of community , both within the family and outside of it . COVID-19 interrupted old habits of dinner party guests and potluck dinners , and we need to find our way back to opportunities to share of ourselves in this way . When we open our homes to others , when we share food we ’ ve made for an occasion , we give of ourselves and open ourselves to receive others .

One of my favourite activities in the kitchen is making bread — sourdough , soybean , multigrain , raisin , baguette . The act of kneading the dough , the aroma filling the kitchen as it bakes , and the joy of its presence on the table all foreshadow the gift of breaking bread together .

I love making filled doughs , which appear in almost every global cuisine whether boiled , baked , or fried — and sometimes using more than one method . I ’ ve made perogies , pupusas , Cornish pasties , samosa , kraut bierrock , calzone , and plum dumplings . Each recalls the experiences of earlier kitchens , gatherings , and celebrations . I welcome opportunities to make and share them again and again .

Food — a necessity and a pleasure , fuel for the journey and an entertainment , a quotidian intake and a celebration . I ’ m thankful for our abundant , nutritious , never-ending supply of this life ’ s essential and my opportunities to share it .

news & views WINTER 2023 | 9