“Food tastes better when someone else feeds it to you, that’s what they say in Ethiopia. So before someone takes a bite they prepare the best bite and feed it to someone else,” you tell me as you prepare a fork of Indian food to feed me at a restaurant in New York City. It’s the gift of giving and receiving. Being willing to receive without quite knowing what you’re going to get. You were the first person to tell me that as we shared Indian food in a city far away from Ethiopia, far away from here. You told me stories about traveling in Latin America, sleeping in hammocks, sailing from Central America to South America, working at a hostel on the beach, teaching English in the Andes. You were the first person I met who traveled through Latin America, who followed your heart and the spirit of adventure.
You didn’t tell me the part about giving and receiving. I figured that out on my own later. But this act of feeding, of giving to another person, giving the best bite you called it, the best piece you can give, the best part of yourself. This Ethiopian custom became one I passed on to other lovers, to friends, to anyone I shared food and nourishment with. Passing you on everywhere I went. Now at a fermentation class in Asheville, 6 years later, this same Ethiopian custom comes out the teacher’s mouth.
Pulled between watching the cooking demonstrations and the greater need of sleep, I hazily remember that first night we spent together. I start writing before I even realize I’m thinking of you.
“In order for a seed to germinate it has to be warm, moist and slightly acidic,” every so often the teacher says something that speaks directly to my thoughts. A seed needs warmth in order to grow. We need warmth.
“It’s a wrap,” I just glanced at the worksheet and notice the title of the workshop. It’ a wrap: our story. Maybe not our story per see, but the romance between us, the things I’ve created in my head, the you I’ve longed for . I chuckle out loud as the reality of fermentation hits: slow process. Do something, create something and then let it sit and do its own thing. Slow food. Just like the drawn out process of our relationship: slow, over many moons and years, different lessons and growth with every encounter. Fermenting. Fermentation tastes better. It adds flavor. Fermenting grains lets you get the most nutrition out of them.
How can we get the most nourishment out of something? You could never give me the best bite, the best of yourself. But I’ve finally realized that it’s okay. I’ll give the best of me to others instead. I’ll give the best of me to myself.
Next I attend the workshop, “Gardens That Give
and Give.” A garden
relentlessly tangled around the idea
Perennials come back
year after year,
are more self-maintaining
over time. You’ve become
the perennial in my mind.
With deep root systems
I want to fall in love
and remain there.
“You’re helping me thrive; let me help you thrive,”
the teacher says and then shows us another slide. Strawberries.
You taste so bitter and you taste
so sweet. Love
ripped away at the seams.
Fresh and ripe and destroyed.
Always falling; I’m ready to land.
And still be on my feet.
Are these connections only meant to last in fleeting moments?
Six years. Six weekends. So many muddled thoughts in between.
it takes on its own life.
This is part of the Choosing Vulnerability Series. Read more about it here. This is an unedited excerpt from the notes I took while I was at the Organic Grower’s School in Asheville. Sometimes out of nowhere, in the most unexpected places, a former lover finds their way into my heart again.