September always feels like a chance for a new beginning! Growing up, this was because of the new school year, while as I’ve grown older, it’s because of lease cycles, which usually start and end on September 1st here in Boston.
This “new year”, I’m thinking a lot about the habits that I’ve picked up over the past few years, and what I want to mindfully bring with me into the new year, and what to leave in the past.
This week, I’m thinking specifically about my eating habits!
I’ve consumed a TON of media over quarantine so far!
I thought about doing long, drawn-out reviews of everything I’ve watched/listened to/read, but I frankly don’t have the time or energy for that! So read on for paragraph-length reviews of every TV show that I’ve watched in quarantine so far – and look out for more posts in the coming weeks for more!
I’ve been experimenting with eating a more vegetarian diet for the sake of my health and for the sake of the environment (I hear you, blah blah blah, individual consumption comes nowhere close to the emissions generated by corporations – OK – I’m a big believer that if everyone reduced their meat consumption, however small, the meat industry would be done! But anyway!)
One huge obstacle for me has been reconciling my Filipino heritage, especially Filipino food, with a vegetarian diet. I love Filipino food, but many classic dishes are not particularly healthy, like white rice often taking center stage. The idea of giving up meat entirely also goes hand-in-hand with not being able to participate in social events, where meat-forward food often plays a starring role (see: lechon), or I’d not want to cause a stir, especially with older generations who, frankly, will make you feel guilty for not wanting to eat their food. Finally, at the end of the day, I’m just not willing to give up the flavors, smells, and memories of my childhood! So how can this work out?
To “fix” this, I’ve been experimenting with incorporating Filipino tastes with vegetarian ingredients. It’s definitely not straightforward, but it’s a fun (and delicious!) project to take on!
Trisha Serquina 