Issue 12: Cuisine by Continue The Voice

12 Issue

continue the voice Cuisine

10/10/21

CUISINE

Photo by Lucas Marulier on Unsplash

A letter to our Readers

s September goes and October arrives, the leaves begin to change colour and the weather starts to get colder. Along with that, October brings cosy cardigans, nights by the fire, hot chocolate, leaves to jump in and apple picking. Personally, I am most excited to wear my cosy cardigan as I drink my white crème brûlée hot chocolate (my favourite autumnal drink) and enjoy a Halloweentown movie to get myself in the spirit. Naturally, one of the things that comes to mind when I think about autumn is the food that comes along with it, as we move from salad to stovies, and iced coffee to hot chocolate, which is why this month’s theme is ‘cuisine’. I would advise eating before or during reading this issue as you are sure to get hungry throughout! I particularly loved reading Alan Bedford’s poem: ‘Wasteful and Needy’ in this issue. So grab a blanket, cosy on up and enjoy this food-filled issue! Also, as it’s our one year anniversary issue we are gifting you with a two part Gallery! Thank you for giving us such a wonderful year and we can’t wait to have many more with you! Kirsty Taylor She / Her

Front cover by Lael Salaets Magazine Design by Daisy Melnyczuk

Page 06–09 Page 10–13 Page 14–17

CONTENTS

Page 18–19 Page 20–23 Page 24–25 Page 26–31 Page 32–37 Page 38–39 Page 40–41 Page 42–45 Page 46–47 Page 48–49 Page 50 Page 51

Colourful Planes of Cabbage Poetry Corner 1 Lael Salaets’ Art Poetry Corner 2 Interview with an Author: Ely Percy A Sophisticated Palate The Gallery: Leah Gardner The Gallery: Justin Teo Things We’re Loving Playlist Restaurant Highlight: Halloumi Glasgow Coorie Moments What does ‘cuisine’ make you think of? Call for Submissions: Celebration Coming Soon…

Justyna Talik’s Art The reproductions are fully painted using natural dyes extracted from red cabbage. Each painting composition is an interpretation of the vegetable whose juice it is painted with; these are paintings depicting red cabbage painted using dyes from red cabbage. This is part of the artistic experimentation I am undertaking while studying for my PhD. The subject of cuisine is closer to me than ever before, as for almost a year the kitchen has become very much my art studio.

Colour Chart 2

Colourful Planes of Red Cabbage 7

Red Cabbage and Hydrangeas

Two Cabbages

By Justyna Talik. Justyna Talik was born on the 10th December in 1987 in Częstochowa (Poland).She is currently a student of the Doctoral School at the Jan Długosz University of Humanities and Sciences in Częstochowa. Since autumn 2012 she has been a member of the Association of Polish Watercolourists (SAP). Lately she creates mainly on miniature paper formats and arranges her compositions into vast multi-element pictures-mosaics. She is interested in ecological solutions, such as the creation of her own paints based on dyes of plant origin, as well as drawing and paper production. In painting she focuses on colour and light.

Poetry Corner Fruity Floral Punch

I bring you a delightful bunch Quite appealing on this warm summer’s day It is a magical fruity-floral punch made with a panoramic mix in the sweet way Of one single sip, the likeness of which, will wipe all your existing troubles and glitch and it has got in it, a glint of hazel witch with Arabian pomegranates as the main catch British berries of all kinds and shapes with Chinese peaches and Japanese pineapples to complement with European ruby red grapes Mixed with American sapphire green apples With garnet yellow oranges from Russia united with the fragrant, delicate essence of the freshest jasmine from South Asia and Canadian maple syrup for saccharine sense Garnished with African sweet jacaranda Finally poured into wild golden tulips from the floral gardens of Oceania Let me serve this drink to your waiting lips

By Aminath Neena. Aminath Neena, is an English lecturer from the picturesque archipelago nation of the Maldives. An avid lover of words, poetry is a hobby closest to her heart. Her poems usually revolve around themes such as love, relationships, spirituality, society, and global issues. Her poems are published or are forthcoming in a range of international platforms like the Trouvaille Review, Spill words, Muddy River Poetry Review, Impspired magazine, and Borderless Journal. Her poems also have been nested in some anthologies like Eccentric Or-bits by Dimensionfold publishing, Poetica 2 and 3 of Clarendon House publications and The Whole Wide World, by Sweetycat publishing. She believes her writings to be a reflection of her thoughts, her feelings and her life.

. . . Sticky Buns Sprinkle yeast over warm milk, watch foam bubbles dance about the glass measuring cup. Whisk with a wrist twist, crack eggs in too, and whisk some more. Funny how ingredients enter alone, swirl in without protest, become undetectable so readily. Flour, salt, sugar, and milk dive in. Bit by bit there’s butter. All. This. Gold. Knead the dough with fingers and palms into soft silk, luxuriousness left alone to rise and grow. Turn on the stove. Blue light leaps, beckons. Create the gooey glaze. Brown sugar, rich cream, raw honey, sea salt, and crunchy pecans-spread across the pan. Filling ingredients, too, line up boldly on the counter-top, ready to merge. A long rectangle of dough even-tually lies across the pan, awaits a caramel blanket. Roll it all into a tight log, pinching the seams to seal it. Slice and arrange, reshape to round edges, cup each bun with floury hands, swirl them into circles. Never let them touch. They rise again. Drawn to each other. When the universe holds you still for a single moment these days, my dazzling mother, I want to unroll your every layer, re-construct your honey, expand to twice your size, waft a little of your cinnamon everywhere I go.

By Dana Kinsey. Dana Kinsey is a writer, actor, and teacher with poetry published in Writers Resist, One Art, Broadkill Review, For Women Who Roar’s 2020 Anthology, Fledgling Rag, Sil-ver Needle Press, Porcupine Literary, Greatest City Collective, Sledgehammer Lit and prose in Teaching Theatre and Tweetspeak. Dana’s play, WaterRise, was produced at the Gene Frankel Theatre for the Radioactive Women’s Festival. Visit wordsbyDK.com.

. . . Template for Tempah ‘The culture that binds the beans together binds the people as well.’ – Scott Tibbott clothing’s woven, food can be, too, with patterns crafted in Java’s underground, earth’s finely carded fiber, planted with seeds, handed off to the sun, to twist, turn, spin water and soil’s richness into yellow, black and red soybean bobbins. post-major harvest, modest steam, nature lends a shuttlecock push, weaves soybeans into mushroomy tempeh mats. two thousand years ago, through matchmaking skills of Indonesian crafters: the friendliest of molds and heartiest of soybeans met and married. loom set, gregarious mold casts its social network over and through a tray of soybeans, warping and wefting into fermented whole. it’s not fake meat, but real tempeh, bean-shaped cobblestones deliciously close, mortared in edible white.

. . . thickly gessoed canvas absorbs splashes of tamari, flavors of ginger, garlic, chili pepper, and according to the whim of the chef, becomes sculpture cubes sautéed, rectangles grilled or grated slivers steamed, each breadth, a healthy hive, an ongoing agreement that agrees with you more than other soy, fritters away its own enzymatic woes, and even chew for you if it could, but then you’d miss out yourself.

By Cynthia Gallaher. Cynthia Gallaher, a Chicago-based poet, is author of four poetry collections, including Epicurean Ecstasy: More Poems About Food, Drink, Herbs and Spices, and three chapbooks, including Drenched. Her nonfiction Frugal Poets’ Guide to Life: How to Live a Poetic Life, Even If You Aren’t a Poet won a National Indie Excellence Award.

LAEL SALAETS’ ART By Lael Salaets. Lael Salaets studied fine art and design at the University of Oregon and Lane Community College, where he received an AAS in graphic design. He resides in Eugene.

. . .

Poetry Corner

Wasteful and Needy

Ah, the exclusive hotels, restaurants, and bistros, that create expensive dishes to eat. The artistry and flamboyance, needed to create those fine plates of food. Takes me back to my childhood, and being told not to play with your food. How much waste is created, by this artistic flare. when the hungry and needy are probably close to your doorstep. Yet consumers turn a blind eye. Oh if you ask them they’ll probably tell you, how sad famine is around the world. But they’re part of the problem.

By Alan Bedworth. Alam Bedworth lives in Knottingley, West Yorkshire, England. He’s 65 years old and retired. He’s been writing for two and a half years. He started submitting his work in February 2021. His work has been published by Open Door, Trouvaille Review, Ambrosia Literary Garland, Rhodora Magazine, and The Pangolin Review. His interests are writing, watching Rugby League, nature and the outdoors.

. . . An American Appetite Eating here stateside is hard to define. Much more than cheese wedgies, veggies and meat, or drive-thru fast foods on most any street. Choosing food from signs while waiting in line, we ‘dress to the nines’ with waiters and wine, snack between meal treats of anything sweet, on a bar stool seat, sit waiting to eat. It can be fine not to dine by design. We eat with our hands at hamburger stands. We graze the buffet while filling our tray. From various brands, from various lands, from breakfast soufflé, to evening sorbet, our waists expand as we ‘munch on demand.’ Eating ‘our way’ here in the USA.

By Carl ‘Papa’ Palmer. Carl ‘Papa’ Palmer of Old Mill Road in Ridgeway, Virginia, lives in University Place, Washington. He is retired from the military and Federal Aviation Administration (FAA) enjoying life as ‘Papa’ to his grand descendants and being a Franciscan Hospice volunteer. PAPA’s MOTTO: Long Weekends Forever!

INTERview with aN AUthor T

his month we spoke to Ely Percy, the author of ‘Duck Feet’ – a story about a girl called Kirsty, growing up in Renfrewshire. ‘Duck Feet’ follows Kirsty and her peers from first to sixth year of high school, with all the laughs, trials and tribulations that it encompasses.

How did you come up with the idea for ‘Duck Feet’?

quite fancied just writing some short stories. I hadn’t really put a lot of focus on short stories before and I thought I ought to do that and

I had been doing a master’s degree in creative

there was a call out from Myslexia magazine

writing and it was coming towards the end of

for new writing and it was on the theme of

it. And I had been working on a novel for the

shoes. So, I was at my parents’ house and was

best part of two years, and I thought that I

just sitting down and listing things like high

heels, brogues, that sort of thing. I realised that in order to get chosen, you have to think

The book is written in Scots. Was that a deliberate choice that you made?

outside the box and be original, and nobody wants ten stories all about the same thing. So,

I think Kirsty’s voice just came to me and that

I was writing about all the different types of

was just the way she sounded, and it wouldn’t

shoes you can get, and that’s when my dad

sound right if you tried to change that. It

came in from his work and had a basin of

wasn’t a conscious thing. However, once I

water and now my dad’s got bad feet. So, I just

was several stories in, then I knew that it was

wrote that down, and then I just kept writing.

important that she was speaking in that voice,

It was just like this wee girl’s voice came into

with a Renfrewshire accent, the place that I

my head. The whole story just came out. It’s

come from. Then I started to think once I was

never really happened like that before with my

about ten stories in, what else has Renfrew

writing. There was only one other time that’s

influenced? I started looking at how the other

happened with a short story. But with Kirsty’s

people sound and their stories as well. And

voice that was the first time that had happened,

thinking, how did this influence Kirsty and how

and I really enjoyed it. I just wrote the story a

do they not sound like Kirsty? Like Hardeep’s

couple of days later. I typed it out, tidied it up,

voice who’s more polite, I guess, because her

and sent it away to the competition. It did get

dad has an Indian accent and would have

published a little bit later on down the line.

learned English as a second language.

And I thought, ‘oh, that was good. All right, I’ll write another story. What can I write about now?’ And I thought, ‘what about something about the French class?’ So I wrote another one and just kept writing them, and had about ten of them and thought, well, maybe this is not just a short story. This is something bigger. It was the same voice, all the stories, and I just could hear her really clearly; I knew who she was. I didn’t sit down and do a character profile or anything like that which I’d done in the past for other things; she just came as a whole person.

Why do you think the story resonates with people so much?

I think when I had ten stories, I started to wonder if this is what other people’s high school life was like, because I was writing about people like myself, like people that I knew, and I wondered if other people feel the same thing. So I started to ask folk, can I interview you? Folk were really happy to do that and really got into telling me about the things that happened to them when they were at school. And it was the same kind of anecdotes that were coming up and everybody

. . . had the same, like the same best pal, the same worst enemy, teacher you liked or hated, wee person that everyone said smelled! They really were the same stories. If there was a story that was more unusual, I had to think about if that really belongs in there? Because that’s outwith everybody else’s experience, or should it go in there because it’s that little bit different. But when people were saying the same thing, I thought, okay, I’m on the right track. I also went to a thing called Reading Aloud. I’d read the stories and the feedback that I got helped me to write the next one. Because folk would come up and they would say, ‘oh, that was really good.’ Or they would say what they liked about it. I got so many [stories] in and then people would ask what’s going to happen with Charlene, what’s gonna happen with this character, or you should have this character in more. I guess that’s what people wanted at that time, but this is going back 16 years, you know? So you’ll always worry if teenagers now would get it.

Quite near the end of the book, it takes

what some people have termed an

‘unexpected turn’. I don’t want to spoil

it for anyone who wants to go on and read it, but how did you know that that was the way you wanted the story to go?

I think when I was about ten to 15 stories in, and I started thinking that I know what all these kids are going to do by the end of the book. Although I did ask people what they thought, I still had a pretty good idea. I could see how their characters were all unwinding. It was going so fast that I think it just couldn’t have gone any other way. Kirsty goes through high school and she has a pretty good time. She sees a lot of people getting bullied. She sees other people get into trouble. But she’s not really gotten any trauma. Her parents shield her from her dad being unemployed – they hide a lot of that from her. And for her to grow up and become her own person and get to where I needed her to be at the end of the book, I think that had to happen. She had to have something abrupt and something not that nice happen. That would really change her because that’s the sort of thing that changes you forever.

. . . What was it like publishing a book during 2020?

because I can’t go out on my own and find my way around because of my brain injury. Having the Zoom events made it so that I can just sit in

It probably worked out in my favour because

the house and I can take part.

I just stopped for a year, editing, so I missed most of the lockdown and everything that was

I guess a lot of people have had the same

happening. I had also broken my ankle on the

idea – to keep it up on YouTube for a month,

night of the launch. I had a digital launch in

and I’ve just been able to, tweet, retweet. ‘You

Paisley and I went jogging on the day cause I

missed a good one last night and you can see

was psyched up. And I fell and I broke it, and

it again.’ I think that aspect of it has worked out

nearly missed the whole launch. I think having

really well, and I’m hoping that Zoom events

a digital launch allowed more people to come.

and hybrid events will continue.

I’ve done events before that have had a good turnout and maybe a hundred people would

I’m hoping to do a ‘Duck Feet’ tour next year,

have turned up. But having a digital launch and

fingers crossed. So at the moment a lot of

about 300 people watched it because you could

my time has been filling in forms for Creative

see it over a month and people who couldn’t

Scotland, and it takes quite a long time to

see it live could still watch it later.

do that. So hopefully, I’ll be able to do that, but yeah, I think I just had to look at it from a

I just had to think, well, this is what we’re doing

positive angle and think, what did I get out of

now. This is the way it’s going and everybody’s

it that I wouldn’t have, you know? Go over if it

in the same boat. And a lot of people were sad

had just been one night and only forty or fifty,

and upset that the book didn’t get a launch. I

or however many people would have come. It

thought, well, I can’t do anything about it. All I

might’ve just been me and my three pals!

can do is make the most of it and think if it had been a physical launch, I wouldn’t have been able to go because I was in A&E. In the past, I’ve not been able to attend some festivals,

Interview by Grace Balfour-Harle

A SOPHISTICATED PALATE The phrase: ‘I like my men like I like my coffee’ ruined any expectations I had for a man. I had my first at fifteen; four of us squashed onto a two seater sofa in Starbucks. The last summer where nothing mattered. We could spend every other day in Starbucks, drinking in the air conditioning, and feeling; feeling like this caffeine fix was an adventure. Perhaps it was, like a coming of age. I remember my mother being so excited that I had found something to keep my attention off school during my free time. She always worried I wasn’t getting the full teenage experience. It was my first love, an acquired taste, that I’d only bought into to fit in with the girl whose laughter was the soundtrack to that summer. The flavour was long since discontinued, but, nothing compared to the sugar rush and brain freeze. I was without the company of caffeine until college, where I was introduced to the rush of espresso from the coffee stand, it was trendy, and a quick fix in the canteen. I fell in love with black coffee, how the heat scalded my tongue and left me breathless. My hands were always warm when I held cardboard cups. Pink cheeks were the staple of my college career, and for two years, I was rarely seen apart from the drink from which I clung. I yearned for the taste of black coffee at university. But no café could conjure the flavour that took over my senses in hallways past. There was always something wrong; too bitter, too watered down, one even tasted like the drink before, leaving a brief cappuccino aftertaste. I could never replicate how it would feel back then. No matter how much I wanted to.

Photo by Nathan Dumlao on Unsplash

I tried to find something to nurse a caffeine dependency but instead, only found familiarity in a glass. There was a newness that came with the experience of drinking, and yet, a nostalgia I had never experienced in my pilgrimage for good coffee. There was something about its weight, the tang of the booze that made it so easy. But I couldn’t handle my drink, I’d let words spill over and end up being covered in it. It was the perfume that lingered on my body and mind. And, each morning, after washing myself clean of residual alcohol, my head feeling like cotton wool, I would declare never again. Then another Wednesday, another night of pre-drinks, and I’d have my fingers entwined with the stem of a glass of espresso martini: a habit I never want to kick. Excess is part of the culture; but the aftertaste lingered long after graduation. After all, a brand experience can be found anywhere, leaning on supermarket shelves, beside you at a bar, or sitting on your mother’s countertop. It wasn’t about getting drunk anymore, it was about pleasure, and the companionship of feeling the weight of espresso martini in my hands. As long as she leaves lipstick stains on my glass, I’ll happily drink whenever I can.

By Imogen L. Smiley. Imogen. L. Smiley (she/her) is a twenty-three-year-old writer from Essex, UK. She has anxiety, depression and an endless love of dogs, especially big ones! You can support her by following her on Twitter and Instagram.

THE GALLERY : LEAH GARDNER Leah Gardner is a self-taught painter who lives and works in Chicago, Illinois. She first started playing around with painting in March of 2020, and has since transitioned to doing the art thing full time. Leah paints at least one painting per day and covers a wide range of subject matter, from landscapes, to still life, to pet portraiture.

THE GALLERY : JUSTIN TEO Justin is a financial risk specialist,

food

reviewer,

and a passionate supporter of the F&B industry. In 2015, he

started

instagram

account out of his love for food and photography, and that passion project took him to places and forged connections never

with

imagined.

people Besides

the established restaurants in Singapore, he was also invited to top restaurants and hotels in Tokyo and Osaka, including Imperial Hotel Tokyo, and Michelinstarred Ajikitcho. But deep inside, he’s very much a Singaporean boy, so local food and restaurants still remind as his first love. You can find Justin’s work on Instagram. 32

Things We’re

Loving! This month our features editor, Beth Ralston, is sharing some of the things she’s been loving.

Thanks to a long-standing obsession with shows about smalltown America (‘Gilmore Girls’ is my ultimate comfort viewing) I have recently devoured the first season of ‘Sweet Magnolias’ on Netflix. It’s about three women from South Carolina, best friends since childhood, who open their own spa in the sweetly-named town of Serenity and indulge in frequent margarita nights to de-stress. It’s light-hearted, easy viewing – which was exactly what I was after! Along the same lines, I was also sucked in by ‘Virgin River’, which tells the story of a big-city nurse who seeks a fresh start in a Northern Californian town, in the middle of nowhere. Yes, it’s a well-worn trope – but it is as adorable as it is ridiculous! Season 3 landed on Netflix back in July, so there’s plenty of episodes to binge during your next duvet day.

At the end of August, I submitted my master’s dissertation and then immediately launched into a house move. It’s an understatement to say I’ve had an eventful and stressful few weeks! As I’m writing this, I’m surrounded by boxes, I have no idea where any of my stuff is, and my to-do list is the length of a short novel – so it’s probably not surprising that my reading, listening and viewing habits have fallen into the ‘comfort’ category: books, albums and TV shows that I can escape into again and again to lift my spirits. So, without further ado, here are a few of the things that have bought me comfort lately… By Beth Ralston

Wat ch

In preparation for attending Bloody Scotland – Scotland’s annual crime writing festival, and my first in-person book event in *forever* – I’ve been listening to the audiobook of ‘Murder Under The Microscope’ by Jim Fraser, a forensic scientist and cold case reviewer. This one’s not for the faint of heart, but it might be up your street if you’re interested in the science behind your favourite crime thrillers. When it comes to music, it’s been comfort listening all the way. I’ve been reverting to some of my old favourites – like Brandi Carlile, Regina Spektor and the ever-reliable Taylor Swift. I’ve also returned to some staples from my childhood – like Queen, Genesis and, my mum’s favourite, Céline Dion. So you’ll notice a rather eclectic mix of tunes in this month’s playlist. Sorry not sorry.

My most recent read is ‘Kings of a Dead World’ by Jamie Mollart – a speculative tale (my favourite genre) in which the climate has deteriorated and human beings are put to sleep for months at a time to preserve the Earth’s resources. It’s imaginative, fast-paced and very compelling. Also, since the theme of this issue is Cuisine, I’d be remiss not to mention my most recent cookbook purchase! Rukmini Iyer’s ‘The Green Barbecue’ gave me plenty of inspiration for outdoor dining this summer – the crispy gnocchi skewers with charred pepper and basil pesto were especially tasty! As for what I’ll read next – with spooky season right around the corner, Kirsty Logan’s ‘Things We Say in the Dark’ and Riley Sager’s ‘Home Before Dark’ are next on my TBR.

Listen

R EAD 39

PLAYLIST

Listen on Spotify

Hard Way Home Brandi Carlile Better Regina Spektor ivy Taylor Swift re:stacks Bon Iver Under Pressure Queen & David Bowie

. . .

You Can’t Hurry Love The Supremes Every Little Thing She Does Is Magic The Police Follow You Follow Me Genisis It’s All Coming Back To Me Now Céline Dion

Resturaunt Highlight:

Halloumi, Glasgow

Since I moved to Glasgow a decade ago, the

Halloumi is one of my all-time favourite

city has become a hot spot for vegetarian and

haunts in the city centre – a Greek-Cypriot

vegan cuisine – recently being named one of

mezze restaurant that caters for vegetarians,

the top five vegetarian-friendly cities in the

vegans, and meat-eaters alike. With a cheerful

world, and the vegan capital of the UK. As a

cerulean colour scheme and Mediterranean-

veggie myself, I can confirm that the hype is

inspired decor, you can cross the threshold

*very* justified.

and forget about the grey Glaswegian weather for an hour or two!

Halloumi’s menu is streamlined, but there’s

their famous loaded halloumi fries (yes, these

something on there for everyone. Three

are as fantastically indulgent as they sound).

small plates are recommended per person,

But for me, it was the creamy, nutmeg-infused

and the dishes are brought out as and when

vegetable moussaka that stole the show – if

they’re ready – so it’s ideal if you’re looking

you happen to visit, I strongly recommend

for a casual meal, or if you’re in a hurry! The

that it makes an appearance on your table.

hummus and toasted pitta bread were the first to arrive – a starter that definitely hit

I only sampled the vegetarian dishes myself,

the spot – and this was closely followed by a

but I was reliably informed by the omnivores

refreshing Greek salad.

in my company that the meat and seafood dishes are also delicious – the stifado in

It won’t surprise you to hear that halloumi

particular. Regrettably, I also can’t speak

cheese features heavily on the menu, in all its

about the dessert menu, as we were all far

forms: halloumi gyros, a halloumi and sweet

too full to partake… But that is a sign of a

potato burger, Greek mac and cheese, and

successful meal if ever there was one!

You’ll find Halloumi at 161 Hope Street in the city centre of Glasgow, and there’s a second location at 697 Pollokshaws Road in the south side as well.

By Beth Ralston

Coorie Moments As the world opens a little more, we want to remind you to appreciate the little things in life so we are including a monthly feature of Coorie moments written by our editorial team and illustrated by our team’s illustrator. For anyone who may not know here, is the definition of Coorie: a Scots word meaning ‘to snuggle, nestle’. It has been appropriated and positioned as a ‘lifestyle trend’, similar to the Scandinavian concept of hygge, which involves ideas such as cosiness.

Sipping your favourite hot chocolate in front of the fire

A freshly cooked broth after a walk in the cold wind

Watching your mum create one of your family’s traditional recipes 46

That first bite into a dinner prepared with love after a long day

The moment when your hangriness subsides as you bite into your favourite food

Sharing stories across the dinner table

Travelling and experiencing a culture through the immense flavours they are able to create Losing yourself in a world of spices and flavours

A crème brûlée that cracks seamlessly

Finding an affordable restaurant with

after one tap

local ingredients and staff

Words by Kirsty Taylor & Illustrations by Shannon Gardner

Why Does cuisine matter? ‘The word Cuisine often quite esoterically takes me on a trip to the Arabian Peninsula and the Middle East, especially countries like Turkey, ‘CuiJordan and Egypt. Although, I have never been to sine makes me these exotic places in real life, they seem to delve an think of food and unusual desire for me to travel to these shores and inart and the skills to dulge in their festive signature dishes. I can almost smell develop those ideas the delicate pastries like Baklava and salivate thinking together.’ about enhancing my taste buds with Shawarma, deliLael Salaets cious falafel and the fragrant brew of unique Bedouin coffee. Perhaps, it could be because, I may have read quite a lot of Arabian literature, as a child. And maybe, just one day, I might ‘Comstill be able to make this a reality. pared to ordinary Aminath Neena eating establishments, how much waste is generated by the so-called posh restaurants and hotels, with their Haute Cuisine and artistic creations? When there’s poverty around the world, surely something can be done to help those less fortunate than ourselves, in easing the poverty situation around the world.’ Alan Bedworth 48

m t o

‘The kitchen is the heart of the home, the place where the family prepares meals, eats, spends time together and celebrates important moments. It seems to be a cliché, because many people think the same, but the kitchen space in its simplicity is indeed an intriguing and intimate corner of any home. The kitchen is a place full of secrets, nooks, crannies, lockers and drawers containing all sorts of trinkets that aren’t necessarily useful when it comes to cooking; the kitchen has its own rules. The beginning of October means another, third semester at the Doctoral School in which I am a student in the discipline; fine arts and conservation of works of art (Jan Dlugosz University of Humanities and Sciences in Częstochowa, Poland). This is an important piece of information, because when I started in my studies, I was in a way forced to move my artistic workshop to the kitchen. This change resulted from the choice of creative activities I undertook – I am looking into the dyeing potential of food products such as vegetables, fruits, spices, and I plan to create natural watercolor paints on the basis of the pigments obtained from them. At the moment I’m making more colorful inks than paints, I still have a long way to go with non-culinary experiments in the kitchen. The colors I acquire amaze me and inspire me to continue my creative endeavors. Partially moving the art studio to the kitchen is a surprising experience!’ Justyna Talik ‘The word ‘cuisine’ summons up the food culture of a country or region. Cultures of language and food are some of the most visceral elements central in defining ‘Cuia people. In addition, the word ‘cuisine’ as sine is my love lanof late has been sparked by my reading of guage and my heritage. There the book ‘Molecular Gastronomy’, which is nothing more pleasing than to explores the science behind some of ways prepare delicious food for friends and famfood is successfully cooked, whether ily. When my home is filled with scents from based on ancient or modern favourite dishes, lively music and good conversapractices.’ tion are inevitable. I pay homage to those I’ve lost Ellen Wagstaff through cooking; creating their signature dishes with care ensures they’re never forgotten. When I’m sad, there’s no better way to heal; when I’m happy, there’s no better way to celebrate. From the time I was a child, my world revolved around kitchens; nothing much has changed.’ Dana Kinsey 49

Continue The Voice presents

Issue 13:

Halloween Coming to a laptop, tablet or mobile phone near you on the 31st of October 2021 at 12pm. It can be found on Issuu or at www.continuethevoice.com/zine Next month will have all of our features that you know and love, but also a lot of art dedicated to the theme of Halloween with all things creepy, spooky and frightening. This issue will not be for the faint-hearted!

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Continue The Voice presents

Issue 15:

Celebration What does celebration mean to you? How do you like to celebrate? What do you celebrate? Do you have any celebration traditions? Why do we celebrate? Share your thoughts and submit your art to Continue The Voice’s zine. Deadline: 7th of November 2021 at midnight Head to www.continuethevoice. com for all the details or email continuethevoice@gmail.com with your work/proposal and a short (100 words max) ready-toprint bio.

Conta The Team at Con The driving forces

Head Editor: K Editors: Grace Balfour-H Graphic Designer: Illustrator: Shan Secretary and Writ Social Media Coordinat

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acts: tinue The Voice behind Issue 12

Kirsty Taylor Harle and Beth Ralston Daisy Melnyczuk nnon Gardner ter: Hannah Scott tor: Hannah Matheson

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