This week M+K sits across the table with Dr. Anna Sulan Masing, Writer, Editor and Academic. She tells us about her latest project, SOURCED, and reflects on creating community and the power of kindness during lockdown.
1. My cooking inspiration…
My sister. I remember once, when I was finishing my PhD and I had nothing in my fridge but some old broccoli. My sister was over and she somehow made an incredibly delicious soup by finely cutting the broccoli and a mix of spices and of course onion and garlic. I opened the wine.
2. A meal that reminds me of home…
There are so many! I think at the moment I am craving chicken curry. And also toast with butter and vegemite.
3. A life lesson cooking has taught me…
That taking things slow is a good thing! I am often in a rush – with cooking as well, high heat does not get the onions nicely softened! I also think that people appreciate the effort of cooking, even if the outcome isn’t perfect, which is something that can also transfer over to life!
4. When I want to be creative I…
Have a nap. Or listen to Mariah Carey, call my sister, walk the dog – then post it all on Instagram! Creativity is about having space to think and ponder, and often you have to occupy your body in something unrelated to let your brain be free to wonder. I then sit with my notebook and free-write; hand writing articles allows me to link ideas with arrows, lines, drawings. It allows to cross out, but still see the thinking in case I need it again!
5. The most transformational book I’ve read is…
Probably poetry books. Most weeks I read poetry, and I try to do so everyday. Poetry kicks your brain out of thinking in formulas, or patterns; you can let the words wash over you, there is no need to understand, take in, ‘learn’ from poetry (I think), you can simply enjoy and be affected. In spring I was particularly into reading my collection of Rumi’s poetry – I found the way food and drink was written about was interesting. I am in between homes at the moment so most of my books are in storage so all I have is Surge by Jay Bernard, but I am staying with friends who have a few books which I am keen to read! So much of my reading is for research that I think I often find books that are transformational because I am purposely looking for books to change my work.
6. The routines that keep me grounded are…
Walking the dog. Having to go out each morning is super important for both of us!
7. I recently learnt…
Trust your audience. This is something I have always believed in, but after the 8 week panel discussions for Black Book on decolonising the food world, this topic kept coming up. There is an audience for good work, for diverse voices, mainstream media needs to trust this and be better. But more importantly, on a personal level, I need to trust my ‘audience.’ I have worked hard – for many years, I am not young! – and through thorough and engaged work I have built up a network of people who trust and engage in my work and that care about what I put out into the world. This has shown with SOURCED, a new project investigating food and drinks systems. We’ve had positive early engagement and I have faith that it will grow into something really powerful.
8. Favourite random act of kindness…
I am incredibly lucky and the last six months have really shown incredible kindness – from friends dropping off bread, to commissioning me to write (paid) for their blogs when I lost my work and my card declined when at the supermarket! And, during a very difficult few weeks friends couriered to me my favourite whisky! I was actually in bed, because it was all a bit much… I was in floods then! Not that I think booze is the way out of a dip in mental health, but the gift was incredible and a wee sip after dinner did give me a perspective and reminder of not being alone.
9. To make a difference in my community I…
You need to put yourself out there, you have to be part of the conversation. I don’t cook often so when Riaz Philips asked me to contribute to his Community Comfort Cookbook, raising money for UK BAME COVID-victims, I was hesitant. But you can’t do that, there are things too important to fight for and you have to offer everything you have. It turns out that my very simple cake recipe has been a hit – easy is a good thing! Recently I attended a ‘congee brunch club’ that Jenny Lau organised with the Hackney Chinese Community Centre. We discussed how to expand the community to include East and South East Asians and how to create a robust safety net and address the racism that the community has endured. I can get quite shy about being at events, but it is important to show up, in person despite a pandemic, and not just sit at a desk.
10. Right now, I’m grateful for…
Sunny days, for a wonderful network of friends that have let me stay in their homes whilst I find my new home! And gin, always; whisky and wine too.
“Storytelling and food has always gone hand and hand, I can’t seem to do the one without the other…” Anna Sulan began writing to tell stories through theatre, which grew into a freelance writing career, a PhD and developing projects around food and creating communities. She co-hosts successful food podcast Voices At The Table and is the co-founder of Black Book, London.
To connect visit:
Website: https://www.annamasing.com/
Twitter: @AnnaSulan
Instagram: @AnnaSulan
