stories to empower

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Es gibt viele Obst- und Gemüsesorten mit denen ich mich identifizieren könnte, aber der Apfel trifft es am meisten weil wenn ich richtig Lust habe auf was zu Essen und da ist ein Apfel und der schmeckt auch noch gut dann bin ich sehr sehr glücklich. … Einfach rein beißen, knack und …


Jede Menge Gründe zum Glücklichsein bot demnach Jans Stand am Bio-Wochenmarkt Ottensen.

Eine polarisierende Mandel

Womit kannst du dich identifizieren?

Ich glaub, ich wäre eine Nuss. Eine Mandel. Marzipan! So was Süßes kann man aus mir machen! Schaut zwar schrumpelig aus von außen, aber wenn mans mal verarbeitet, kriegt man leckeres Marzipan. Und dann außerdem, niemand hat nur eine Mandel. Ja, also ich bin eine … Gesellschaftsmandel. Und ich bin der Hit auf jeder Party. Und gut fürs Gehirn.

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Ich denke ich bin wie eine Süßkartoffel weil es ist süß wie ich (Lachen) und ist auch “down to earth”, so ich bin wirklich “earthly”, bodenständig. Just like a sweetpotato, it´s grown on the ground. Und es ist auch eine helle Farbe und ich trage normalerweise wirklich helle Kleider. Und eine Süßkartoffel ist ursprünglich von Amerika, wie ich (Lachen) und auch, es ist …. It´s … very nourishing. Nahrhaft. Und ich denke ich bin ein nahrhafter Mensch. … I like to be hospitable, be a good host. And so I think a sweet potato is a good, nourishing, hosting vegetable because it´s a superfood. So it gives you your iron, and it gives you your vitamin A, C and your fiber….
When I was in Switzerland I had to … so in their English class if you spoke German three times you had to come and bake a cake because you weren´t supposed to speak German. So then for me if I spoke English three times in a day at any point I had to bake something, bring something in. So I spoke English three times by accident so I bring something in, I baked a sweet potato pie. At that time you couldn´t find sweet potatoes very easily. It took me like three different grocery stores and so I felt I was really bringing something to represent my home so…
That way Katie became fluent in German within a year. I met her working at Phoenix Public Market.

[photo credit: Katie]

Why do you identify with yams?
Because yams are solid. …They are solid. And they are beautiful color and they are … so versatile. But they are solid.
Versatile in terms of…
You can cook them in a lot of different ways, you can put lots of different spices with them, you can cook them, you can put butter and sugar, you can eat them plain out of their wrapper, they are beautiful shape, you don´t have to peel them. They make a good soup, they make good slices, they roast up. They are wonderful.
Tisha, portrayed with butter-cinnamon-sweet potatoes, not only grows kale & Co in her garden but also brings all yet unknown fruits and vegetables to light: She is a midwife.

Why do identify with a watermelon?
Because it has always been one of my favorite and it has most recently become a huge part of my life. I eat probably two a week. It has been a part of my transformation. I guess, it´s the most important thing to me. My health transformation. It has been the cornerstone, I guess you could say of that. It has been my go-to food that keeps me happy. (…)
I used to be hugely over-weight. I was a couple of hundred pounds heavier than I am now and that has been like, figuring that out, in growing, getting rid of the bad food that I used to eat. This would be something easy to grab on to, something I always liked …it would always fill me up I guess, not just physically but emotionally and I guess that´s what I´m trying to say.

How do like to eat them?
I cut it in half and eat it all with a spoon. I had over 80 watermelons this year so far.
Kenny is part of Phoenix Public Market´s Community Exchange Stand, offering all kinds of local delights.

[photo credit: Kenny]

I would say I´d have to be a tomato.
How come?
Because most people think that a tomato is a vegetable but it´s really fruit. And also I´m like kind of red (laughter) …or mostly because you are making me laugh. So, okay I think I´m a tomato because they are a lot sweeter than they look.
A lot of people think I am more…. But I am not… I´m actually a Teddy Bear.

How do you like to eat tomatoes?
It depends. Depends onto my mood. I like them in a salad, sometimes just plain with salt, sometimes just plain. I mean, I like them on food, they are awesome as marinara. … Plenty of potential.

Larry has another sweet side: He lets you try different types of honey such as “Fall Desert Bloom” at Phoenix Public Market.

…the fruit I have always identified with is a pomegranate – for a number of reasons. First of all, the mythology story, the mythology of Demeter and her daughter Persephone (…) really spoke to me and the story of the mother having to rescue the daughter from the underworld, right. …I guess I´m identifying more with the daughter, Persephone who ate the pomegranate. (…) Plus I love the color and I love the complexity of it when you open it up and all the chambers and all the little cells. So there you have it! And I have a tree in my backyard.
Victoria also uses wonderful colors for her ceramics, called “Clay Madness”, presented at Phoenix Public Market.

[photo credit: Victoria]

I´m a tomato because it´s both a fruit and a vegetable. It is one of my absolute favorite smells in the world and one of my favorite flavors too. It´s like tomato and parmesan and dark chocolate are my favorite things. It´s meaty and juicy, … I don´t know, it´s both subsistent and delightful.

Any further questions?
(Geschichtsträchtiger Apfel) The raw tomato or the cooked tomato?
Oh, raw. Yes, although I do liked cooked tomatoes too. I do liked cooked too but I was thinking of raw.
(Geschichtsträchtiger Apfel) A red or yellow or green one?
Red. No question. Not a cherry. A proper tomato. (Laughter)
Rob sometimes also enriches his dishes, with or without tomato, with freshly picked basil leaves from the bathtub in his garden. Best pesto-maker.

Why are you identifying with a potato?
I come from Bavaria, I grew up there and I think my parents cook four times a week potatoes, in every kind of styles. In gratin, purré, most of the times it was salt potatoes, only cooked. And I think potato is a very special root and you can live only with a potato, I think. Every day you can do many things with it. Okay, you must cook it that´s one not such a good thing but it´s okay, and I think it´s a very old root and it´s the first time, it was the first thing I was thinking about when you asked.
And, yes, but it´s better to eat it together with other things (laughter).
Sebastian presents all different kinds of dishes, with and without potatoes, to his guests – he is a chef.

I am a radish – and I don´t know why. I remember as a child, in the garden in the back yard, which was not a luxury, it was quite necessary, my two rows I had to tend to were beets and radishes. And I hate beets. And possibly all radishes may hate beets, it could be a natural built-in prejudice, I don´t know … I just thought radishes. You know, that´s about it. I like radishes, I´m a radish.

How do you like to eat them?
Straight. I mean, I could just eat a meal out of radishes. I don´t want them to be in a salad. Everything else is distracting. … Just knock the dirt off them, don´t even wash them, a little bit of dirt is good for you. Especially on a radish.
Charlie is working together with a pomegranate: They are “Clay Madness”, ceramic artists. He also paints.

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