Category: Quench

Looking back on the food trends of lockdown 1.0

Posted on by Sasha in Food and drink, Quench

Originally written for Quench Magazine

The one-year anniversary of Boris Johnson’s announcement to ‘Stay at home’ has come and gone, and so have most of those food fads. When I think back to lockdown, I can’t help but remember all the foodie trends that dominated every single social media platform. For me, it’s fond memories as I really enjoyed all the experimentation and new ideas! If you managed to swiftly move on, here is a few of our favourites to remind you of all the pleasures of lockdown 1.0!

Dalgona coffee

Photo by Leigh Skomal on Unsplash

Dalgona Coffee is a variety of iced coffee consisting of whipped instant coffee, sugar, water, and milk. The name comes from a Korean sugar sweet due to its resemblance in taste and appearance, although the dalgona coffee doesn’t actually contain the dalgona sweet. The drink was inspired by the Indian coffee ‘phenti hui’, but in this version, the milk is poured over the coffee mixture. I absolutely love this coffee and still drink it regularly, definitely one to try at home!

For two portions:

  • 3 tbsp instant coffee
  • 3 tbsp sugar
  • 3 tbsp boiling water
  • Milk and ice cubes to top

Whisk the coffee, sugar and water in a bowl for about five minutes until light and fluffy. Fill a glass with ice and milk and then top with the coffee mixture. Give it a stir and enjoy!

Focaccia gardens

Photo by Iñigo De la Maza on Unsplash

Homemade bread can be difficult and slightly complicated to make, but this bread is one of the simpler ones to master. During lockdown the trend to decorate the focaccia like a garden with tomatoes, herbs, peppers, onions, etc went crazy! Everyone was posting their own, beautifully decorated version for all to see on social media, encouraging others to give it a go. For many people, it was the perfect introduction to bread making and a great way to pass one of those long lockdown days. Although bread making can be a lot of effort, the return can be huge as, not only do you get to enjoy some delicious homemade bread, you can feel proud and satisfied with yourself for trying something new!

Banana bread

Photo by Celina Albertz on Unsplash

Banana bread was all the rage in lockdown as people went to put their creativity and spare time into a healthy snack. I loved seeing everyone’s different variations, whether it was adding chocolate chips, walnuts, apricots etc. This was my favourite recipe to follow!

  • 140g butter
  • 140g caster sugar
  • 2 large eggs
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 50g icing sugar
  • Dried banana chips

Heat the oven to 180 degrees and butter a loaf tin and line the sides with baking parchment. Cream the butter and sugar until light and fluffy, then add the eggs. Gradually fold in the flour, then the baking powder and mashed bananas. Pour the mixture into the prepared tin and bake for about 50 minutes. Stick a skewer into the bread to make sure it comes out clean and is properly cooked through. Remove from the tin and leave to cool on a wire rack. Mix the icing sugar with a couple teaspoons of water and then drizzle over the top. Sprinkle the banana chips on top and enjoy!

Fakeaways

With restaurants, pubs and takeaways closed, the regulars were left with little option but to attempt to recreate their favourite meals. From home-made beer battered fish and chips to chicken tikka masala, household’s all over the country were making it all! My ultimate takeaway craving is undoubtedly sweet and sour chicken balls, so, when lockdown hit, I scoured the web for a good recipe. This is the recipe that managed to tick all the boxes for me!

  • Sunflower oil
  • 100ml soda water
  • 140g self-raising flour
  • 25g cornflour
  • 4 chicken breasts cut into chunks
  • Spring onions finely shredded

For the Sauce

  • 1 red pepper, cut up
  • 3 red chillies
  • 425g can pineapple chunks
  • 4 star anise
  • 50g tamarind paste
  • 100g caster sugar
  • 100ml rice wine vinegar

Cut up the red pepper and one chilli into chunks and pineapple juice (from the can) into a pan and bring to the boil. Cover and cook for 10 mins before blending in a food processor. Return to the pan and add the pineapple chunks, the two left over chillies (halved), star anise, tamarind, sugar and vinegar. Simmer for half an hour or until sticky.

Fill a large pan 1cm deep with the oil and heat until simmering. Whisk the soda water and 100ml cold water into the self-raising flour and a little salt. Dust the chicken chunks with the cornflour, then dip into the batter. One at a time, lower the chicken into the hot oil and cook for 5-6 mins, turning once. Serve the chicken with the sauce on the side and scatter the spring onions over the top. Enjoy!

Instagram is shadow banning sex positive content and it’s not okay

Posted on by Sasha in Portfolio, Quench

Photo by Dainis Graveris on Unsplash

Originally written for Quench magazine

Shadow banning, also known as stealth banning and ghost banning, has been around since the 1980’s and is used to block comments and posts by certain users. Recently on Instagram, many accounts that use the platform for sex work and education have found their accounts have been shadow banned, limiting their reach and customer base. Despite the fact that this shadow banned content isn’t violating community guidelines, it’s deemed as “inappropriate” enough to be given a limited viewing due to its “sexually suggestive” nature. Users aren’t usually informed when their content is being limited, causing feelings of confusion and hurt when their posts generate no engagement.

Instagram refuse to comment on their explicit reasoning behind the blocks, making it even more of a struggle for sex workers to adapt their work to prevent shadow banning and still cater to their audience and business needs. The rules appear so vague and blurred, making us question; how do they differentiate between women in lingerie, or women in bikinis and even fitness models? I can’t count the number of times I’ve seen Savage x Fenty and other lingerie adverts containing scantily clad women on my Instagram, so what’s the difference between that and an exotic dancer promoting their stripping businesses?

So many people from all walks of life and all different professions rely on Instagram to promote their business and make money. From selling art to books, t shirts to cakes, there’s a lot of money circulating the social media app, and they are all supporting small businesses in the same way. Who should get the vote on which businesses are more important and which entrepreneurs have more right to gain engagements and sales?

Annie Brown is a digital marketer and feminist activist who is working to transform ‘Lips’, her sex positive magazine, into a social media site where users can feely embrace their sexuality. However, she has faced a lot of challenges on Instagram due to posts being deleted and demoted within the algorithm. She says that “Bots can’t tell the difference between erotic art and pornography. So now with Instagram [demoting] ‘suggestive’ content, they’re basically saying, ‘We don’t care if it’s art, we don’t care if it’s activism, we don’t care if it’s self-expression.’”

Photo by Dainis Graveris on Unsplash

This provides a really important insight from inside the industry as we can get to the bottom of the fundamental issues. The Instagram of ‘Lips’ is full of liberating posts from members of all communities, educating and empowering sexuality and it is important for young people to witness and learn from this empowerment in a positive way. The site also provides a form of education that gets missed in the general school curriculum, especially surrounding topics regarding LGBTQ+ sexuality. Due to the increasing number of dangerous and harmful sex information circulating various corners of the internet, it is even more important to provide good, trustworthy and educational sites, presenting young people with the full picture after a limited school education.

In September of 2020, an Instagram account for ‘School of sexuality education’ claimed that they were deactivated with no explanation other than that they didn’t follow “Community Guidelines” and that “sexually suggestive content isn’t allowed on Instagram”. These actions and allegations are against an account that prides itself on its fun, educational tone and anatomically correct language. They carry out vital education on a wide range of nitty gritty sexual topics that schools shy away from. For example, their Instagram is littered with reminders about consent, offering free resources and pointers for help. They offer a diagram entitled ‘3 ways to make inserting a tampon easier’ along with pro discharge and masturbation paraphernalia. These are vital lessons and reminders for all generations, especially those who missed out on a well-rounded sex education at school. It’s important for Instagram to distinguish between these sites and the negative ones, as they risk doing more damage than good.

The algorithms are catering against sex work and sex education and its harm is widespread. Whilst sex workers are unable to increase their customer base or sell their products, vulnerable people are being blocked from accessing the information they need. By taking away and blocking these accounts, many will remain unaware of the pleasures of sex, whilst members of the LGBTQ+ community will find it harder to access safe, informative accounts. It’s such an important issue and there is no question that Instagram needs to step up and address this in order to avoid any negative repercussions that they are inadvertently responsible for.

The History of Gay bars and Their story of liberation

Posted on by Sasha in Food and drink, Portfolio, Quench

Gay bars have always served as a central pillar to the LGBTQ+ community and have always taken their place as one of the few spots where the community could truly express themselves. Unsurprisingly, evidence of gay bars dates all the way back to the 18th century, but the first ‘official’ gay bar is assumed to be ‘The Zanzibar’ in Cannes, France, opening in 1885 and running for 125 years until it recently closed. Europe was at the heart of gay culture in the 19th century with Paris being known as a ‘queer capital’ along with other European cities such as Amsterdam, Berlin and London.

“Soho was able to become a firmly established gay capital allowing the community to party in peace”

We can get a feel for underground gay bars and clubs throughout the Victorian period as literature often gives us an idea of what the scene was like and how it has adapted. For example, London’s Soho was always synonymous with underground gay culture, acting as a basis for the dark deeds in gothic works such as ‘The strange case of Dr Jekyll and Mr Hyde’ and ‘The picture of Dorian Gray’. Oscar Wilde himself was well known to frequent Soho and he was made liable for his actions when he was arrested for ‘sodomy’ and gross indecency’. However, less than a century later, there was a real shift when homosexuality was decriminalized, and Soho was able to become a firmly established gay capital allowing the community to party in peace.

All over the world, underground gay bars sprung up and despite being widespread, they all contained the same values and were carried in the hearts of the entire community. Homosexuality was illegal in the UK until 1967 and the decriminalization in the US spanned from the 1960’s to the early 2000’s, resulting in underground gay bars acting as the only place to experience liberation and freedom. Visiting the bars were always a high-risk activity and those who attended faced the danger of public humiliation and loss of jobs, friends and family. This goes to show how important and liberating these bars were due to the risks that people were willing to take in order to express themselves.

“They felt like their only safe haven had been forcibly penetrated and that it was time to create places where members of the LGBTQ+ community could freely meet up and be themselves”

One of the most notable events for the US’s LGBTQ+ community was during the sexual liberation of the late 1960’s and the pivotal point of the Stonewall riots. After the police raided Stonewall Inn, a series of aggressive and violent riots were sparked in order to combat and demolish police brutality. They felt like their only safe haven had been forcibly penetrated and that it was time to create places where members of the LGBTQ+ community could freely meet up and be themselves. The lack of justice they had experienced had forced them to grow a thick skin so many of them were ready to fight for their freedom with violence, and eventually, they reached success.

For the community, the bars were not only places to feel liberated, they also became places to mourn and grieve. The AIDS pandemic of the 80’s devastated the world, but specifically the LGBTQ+ community, and their communal spaces became unique in that they were able to talk to people who felt the same anxieties and pain. The clubs became places for songs to be sung, dances to be performed, interviews to be held and money raised, all in aid of the AIDS crisis.

“Friends and family of the victims compared the attack to the invasion of a church or sacred space, and that truly expresses what these institutions represent for those who attend”

Despite all the progress that was made over the decades, from the illegal clubs to the legalization of homosexuality, the community still faces devastating blows. The 2016 Orlando shooting in Florida was an event that rocked the entire gay community and it originated at the heart of their club scene. The clubs, despite being their safe space, had been invaded and friends had been lost. Friends and family of the victims compared the attack to the invasion of a church or sacred space, and that truly expresses what these institutions represent for those who attend.

These bars are the bloodline of the community and have been for centuries. Even through times of need, they have been institutions where they can get together, laugh, cry and express themselves. The bars will continue to evolve and change with the times but their values and their meanings will remain the same. After all, everyone needs a room of one’s own.

Time to throw your own 70s dinner party

Posted on by Sasha in Food and drink, Quench

Photo by Jacob Thomas on Unsplash

The 1970’s, described as a pivot of change in world history, saw post war economic booms, fights for equality and strong movements towards environmental activism. The food was garish and often consisted of layers and show stopping looks. Dinner parties were all the rage, and it was all about who could throw the best get together. Want to have your own 70’s dinner party? Here’s how…

What you’re wearing

If you’re not wearing a pair of bell-bottomed pants, you might find yourself feeling out of place. Combine them with a turtleneck or flower print shirt and you have a completed 70’s look. Alternatively, you might feel more comfortable in a slick Travolta-esque three piece. Picture Saturday night fever, the famous white three piece, an oversized black collar and black boots and you’ve got the look. If you want to accessorise a bit further, you could add some sideburns or a platform shoe.

What you’re listening to

Depending on the crowd, you may be relishing the new rise of punk rock, enjoying bands such as The Sex Pistols, The Clash or The Ramones. ABBA’s success in the Eurovision song contest in 1974 sparked their long-lasting popularity so maybe this will act as the background of your evening? Or perhaps you’re more of a country fan? Dolly Parton, Glen Campbell and Willie Nelson for you!

What you’re drinking

If you are going all out with cocktails, you might decide to present your guests with a Tom Collins or a White Russian. A Tom Collins is a simple classic filled with gin, lemon juice, sugar syrup and chilled soda, perfect for a classier drink. A White Russian is a lot more exciting and interesting with its popular mixture of vodka, Kahlua and heavy cream. As for the wine, I think many would agree that Mateus Rose, imported from Portugal, was a popular choice. The bulbous, irregular, squat shaped bottle made a perfect centre piece and subsequent vase. A white zinfandel was an equally popular choice for the adults of the 70’s. Packing a similarly sweet and sickly punch to the Mateus Rose, there’s clearly a running theme here.

To snack

Everyone knows that the appetisers and pre-dinner snacks are the most important part of a dinner party as they set the tone of the party and let all of the guests know what they’re in for. The classic bought nibble like foods were undoubtedly twiglets, cheese footballs and salted peanuts. You might try some fancier canapes such as devilled eggs, mushroom vol-au-vents, devils on horseback or some mini baked potato skins. If the nibbles are the name of the game at your dinner party, you might step it up a level with a cheese fondue set. Cheese fondue was all the rage and if you owned a fondue set, you would have been popular. Dipping cubes of food into a pot of melted cheese… what could be better?

To start

It wouldn’t be a 70’s party if you didn’t start with a prawn cocktail. Hopefully you can get your hands on a set of martini glasses to serve them in, if not, wine glasses could be a suitable replacement. Divide the lettuce amongst the glasses and sprinkle over a few pink juicy prawns and season with black pepper. Mix (or buy) a pink sauce and spoon sparingly over the prawns. Dust with a little paprika, sprinkle with a few chives, top with a few extra prawns and serve. Don’t even consider trying to present your guests with a different starter… this is the only way forward.

For the main

There are a few options for the main dish, depending on what you fancy. Casserole type dishes were quite popular at the time, and to spice it up a bit, coq-au-vin or boef bourguignon frequently featured as the centre piece for a 70’s dinner party. Equally, something a little fancier like a salmon en croute or a Duck a l’orange is a suitable choice. You may notice a common theme of foreign names running through all of these dishes and it’s clear that French cooking was the name of the game. The 70’s hosts wanted to impress their guests with their exotic cooking skills, and, if you are throwing your own party, you have to do the same. It was also quite trendy to create a true show stopping centre piece to put in the middle of your dinner table using jelly moulds and elaborate and cohesive lay outs. You can always google 70’s dinner parry showstoppers if you want some garish inspiration.

To finish

There are a few options here but the most notable is the classic, German born, Black Forest gateau. Three layers of rich spongey chocolate cake separated by layers of whipped cream and morello cherries and topped with a chocolate cream and fresh cherries… this is a real crowd pleaser. Equally, you could try a few different examples of traditional 70’s fare such as a Baked Alaska or layered trifle. The main thing is that it has to look impressive to gain you the crown of top party thrower!

An Immersive History Lesson: Touring the Globe

Posted on by Sasha in Portfolio, Quench, Travel

Photo by Federico Scarionati on Unsplash

Travelling should not just be about a tan or memories, it should also be integral to your educational journey as you learn about the world’s history and culture. Everyone loves a beach holiday, lazing about in the sun, grabbing a beer or cocktail from the bar, but it’s important to register where you’re holidaying and recognise its rich, diverse heritage and lifestyle, whilst you reap its benefits. It’s easy to fall into the bias of educational travel as something you did on a school trip as you reminisce back on that wet and soggy trip to Ypres or the Berlin war memorial. Although, the vital thing to remember is that educational travel isn’t just about those traditional locations, but also about the culturally diverse corners of South America, Asia, Africa and Europe. There is more to learn from the societal developments across the world than anyone could comprehend or realise, whether it’s learning about an ancient tribe or a large array of incomprehensible animals. These lessons are vital to allow ourselves to grow and widen our knowledge of the world. However, it is of course still very important to take a trip to more educational sites such as Auschwitz or Chernobyl as they have the power to stir up an emotional response and realisation that is impossible when learning about the events in a classroom or detached environment.

The Menin Gate in Ypres Photo by Zieben VH on Unsplash

Visiting Ypres was one of my most memorable high school trips that we undertook when learning about the First World War. Referred to as “Wipers” by British troops, it was home to several battles between British, Canadian, French and German soldiers, including the well-known Battle of Passchendaele. Walking amongst the trenches and bomb craters provided a much more rich and full education of the First World War as it allowed me and my fellow classmates to truly appreciate the gravity of the situation as we came to terms with its reality. The Tyne Cot Commonwealth War Graves Cemetery and Memorial to the Missing offered an insight into the numerical value of lives lost. I believe that the sea of uniform white graves provided the best and most pertinent history lesson of the magnitude of the World War.

Pripyat, a city associated with the worst nuclear disaster in history, is rapidly becoming a top tourist destination. Located in northern Ukraine, it was home to the Chernobyl disaster, caused by a nuclear accident in 1986 and resulting in an exclusion zone of around 2,600 km2. There are many reasons why you should visit Chernobyl and its educational benefits range from learning about the risks of nuclear power to experiencing a culture that no longer exists. You can walk through a town frozen in time from the Soviet era, witnessing the architecture and getting a sense of the lifestyle that was led in these forgotten times. It is deemed safe to visit despite the historical radiation and you can pay $100 – $500 for guided tours which give you a historical and informative insight. If you’re into dark and educational tourism, this is definitely one for you.

Machu Picchu Photo by Federico Scarionati on Unsplash

On a more cultural context, the Inca trail to Machu Picchu can teach a traveller a lot about the 15th century Inca civilisation. The citadel is located in Southern Peru and remained unknown to modern society until 1911 when discovered by Hiram Bingham. The Inca trail normally takes about four or five days to complete and a tour guide will be able to educate you on the history of the Incas and their lifestyle and architecture. It’s important to visit sites such as these in order to preserve the history and learn about the grounds in which the modern day is based. Similar to the Ancient Egyptians and their Great Pyramids, Machu Picchu depicts the excellence of those that came before us and all that was achieved in their respective civilisations.

Booby Birds on the Galapagos Islands Photo by Andy Brunner on Unsplash

Conversely, places such as the Galapagos Islands allow an education on flora and fauna that is completely unique. Distributed on either side of the equator in the Pacific Ocean, the islands are known for their tortoises, iguanas, lizards, penguins and their 56 species of bird. The wildlife here was made famous by Darwin and his theories of evolution. When visiting you can learn about his theories whilst experiencing the environment in which they were born. Not only is the Galapagos incredible for learning about nature and evolution, the islands are filled with geological features, such as volcanoes, which offers a whole new educational aspect. The limited population of the islands means that the vast majority of the natural elements remain untouched, resulting in the Galapagos being the perfect place to educate yourself on nature and Darwinism.

Whilst all these locations and holiday destinations offer educational benefits in a multitude of areas, you can also weave a lot of fun into your trips. Of course, both the Galapagos and Peru’s Machu Picchu can offer sea and sun, whilst Belgium and Eastern Europe are filled with vibrant cities and nightlife. You can drink and party to your hearts content just about anywhere on the planet, but it’s important to brush up on their unique and individual cultural backgrounds to get a well-rounded and full experience!

Cheers! The 1980’s cocktail trend

Posted on by Sasha in Food and drink, Quench

Photo by Proriat Hospitality on Unsplash

The 80’s cocktail culture was characterised by sexual innuendo, neon colours, sour mix, Southern Comfort, Baileys, Peach schnapps and glasses that was either huge or tiny. The cocktails were sickly and lurid, adorned with rainbow coloured swizzle sticks and sparklers. Drinking was largely popularised by the American sitcom Cheers, as the 80’s youth followed the lives of the characters as they drank and relaxed in the iconic Boston based bar. The release of Tom Cruise’s Cocktail saw a new insight into the romantic world of cocktail mixing and the art of bartending, fuelling the 80’s love for a fun and sexy drink. My mum fondly remembers her regular haunt, the Covent Garden bar, Rumours, which she believes perfectly characterises the cocktail scene. With its neon purple logos, dark corners, vinyl bonkettes and C-list celebrities, the crowd would be swarming with their pitchers of mai tai and Long Island Iced tea. Many of the iconic cocktails drank in the 80’s were created in the 70’s but they were branded by the 80s consumption and lifestyle. Want to experience the perfect 80s evening? These cocktails will help you get there!

Mai Tai

One of the most famous tiki drinks in the world, this cocktail was famously served in pitchers during the 80’s. The name is said to come from the first person to try this cocktail as they called out “Mai Tai” which means “the best – out of this world” in Tahitian.

  • 1 ½ oz white rum
  • 3/3 oz orange curacao
  • ¾ oz lime juice
  • ½ oz orgeat
  • ½ oz dark rum

Add the white rum, curacao, lime juice and orgeat into a shaker with crushed ice and shake. Pour into a double rocks glass and drizzle the dark rum onto the back of a spoon so it floats on top. Garnish with a wheel of lime and sprig of mint.

Long Island Iced Tea

Born out of Prohibition when thirsty scofflaws wanted to disguise their booze, this Long Island cocktail was an 80’s favourite. As one of the most alcoholic cocktails ever, there is no surprise that the popularity of this drink has lived on.

  • ¾ oz Vodka
  • ¾ oz white rum
  • ¾ oz tequila
  • ¾ oz gin
  • ¾ oz triple sec
  • ¾ oz sugar syrup
  • ¾ oz lemon juice
  • Coke to top

Add all alcoholic components, sugar syrup and lemon juice to a glass filled with ice and stir. Top up with a splash of coke, garnish with a wedge of lemon and serve with a straw.

Harvey Wallbanger

This luridly coloured cocktail defines the tackiness of the 80’s. Easy to make, it is essentially a fancier version of a classic screwdriver. Drink this cocktail to channel the days of a classic disco.

  • 1 ¼ oz vodka
  • ½ oz Galliano
  • 3 oz orange juice

Fill a tall glass with ice and add the vodka and orange juice followed by a good stir. Float the Galliano on top by pouring on to the back of a spoon and garnish with a skewered orange slice and maraschino cherry.

Slow Comfortable Screw Against The Wall

This is a good summertime cocktail of the 80s. The sexy name can be broken down into parts to represent each ingredient. Slow – sloe gin, Comfortable – Southern Comfort, Screw – Orange juice, The wall – Galliano.

  • 2oz vodka
  • 1oz Sloe gin
  • 1oz Southern Comfort
  • 1oz Galliano
  • 2oz Orange juice

Add the Vodka, Southern Comfort and orange juice to a highball glass filled with ice and stir. Drizzle the Sloe gin around the surface and pour the Galliano onto a spoon so it floats on top. Do not stir.

Between the Sheets

The name of this sexually provocative cocktail accurately depicts the 80’s cocktail culture. This twist on a classic sidecar is a delicious cocktail to try!

  • 1oz Cognac
  • 1oz Triple sec
  • 10z Light rum
  • ¼ oz Fresh lemon juice

Add all ingredients to cocktail shaker with a scoop of ice and shake, strain into a martini glass and top with an orange peel.

Alabama Slammer

The Alabama Slammer was supposedly born at the University of Alabama and is intended to be slammed back to make a point. Initially created in the 70’s, it was popularised in the 80’s scene with its use of Southern Comfort and Sloe gin. You can shot it, or allow it to mix and blend in a long glass and enjoy all of its flavours.

  • 1oz Southern Comfort
  • 1oz sloe gin
  • 1oz amaretto liquor
  • 2oz orange juice

Add all ingredients to a cocktail shaker and a scoop of crushed ice. Give it a good shake and strain into a highball glass filled with ice and garnish with a wedge of orange.

The Fuzzy Navel

With the release of Peach Schnapps into the American market in 1984, bartenders were eager to incorporate it into their drinks. With equal parts schnapps to equal parts orange juice, this simple cocktail is a great one for beginners. Propelling peach schnapps into popularity, this questionably named, and luridly coloured cocktail is what the 80’s were all about.

  • 3oz Peach Schnapps
  • 3oz Orange Juice

Pour the Orange Juice and Peach Schnapps into a highball glass filled with ice and top with ice and an orange wheel. Serve and enjoy! Simple and delicious.

Remembering 9/11

Posted on by Sasha in Portfolio, Quench

Photo by Anthony Fomin on Unsplash

Written for Quench magazine

They always say that you remember where you were when you heard about a life changing event, and I think 9/11 is one of those occasions. I was just a one-year-old baby when it happened, cradled in my mother’s arms, as a breaking story suddenly bombarded all news channels. Having just heard something on the radio, she rushed to turn on the TV, just in time to watch the second plane slice into the south tower of the World Trade centre.

In just three hours, 19 individuals hijacked four US airlines, killed 2977 people, sent two of the US’s biggest cities into chaos, and brought the world to a standstill. Citizens of 78 countries were affected and it’s regarded as the deadliest terrorist attack in human history and the deadliest incident for fire fighters and law enforcement in the history of the United States. The scale of the attack stretched far beyond the US and the world is still reeling in its repercussions today.

For the new generations who were not old enough to experience its shockwaves, it’s easy to disassociate from the horrors that occurred. But the most important thing to realise is how many people are still affected today. Whilst a lot of schools teach their students about 9/11 in detail, there are a large number of informative books and films that have been released. Many of them are extremely heart wrenching and difficult to get through, but they challenge todays generations to understand the sense of loss felt by our parents, grandparents, and neighbours all over the world.

Extremely Loud and Incredibly Close (2011), although often criticised for using a tragedy for a heart string tugging effect, was nominated for two academy awards. The film focuses on a young boy dealing with the loss of his father after he fell victim to the attack on the World Trade Centre. It allows an insight into how many ordinary lives were affected and the extent that they had to live with their pain. It’s important to remember that the 3000 people that died would have created hundreds of thousands of grieving friends and family who would have all experienced differing levels of trauma and mental health issues.

Understanding the specific and long-term effects of the attacks on families not only increases our insight into the implications of terrorism, but it also sheds light onto those who have used their new influences to create public awareness and change. Thomas Burnett Jr is well known for his heroic actions on flight 93 as he and a few others managed to prevent the plane and its hijackers from creating further acts of terror in the US. He told his wife over the phone that “We’re waiting until we’re over a rural area. We’re going to take back the plane” and not to worry because they’re “going to do something…” He and three other passengers; Mark Bingham, Todd Beamer and Jeremy Glick went down in history as they successfully overpowered the hijackers and crashed the plane into a field in Pennsylvania. Thomas Burnett’s wife, Deena Burnett, went on to releasing two novels including ‘Fighting Back’ about her experiences of losing her husband and livelihood to such an awful event.

It’s people like Thomas Burnett and his wife who represent the innocent lives lost and the effect that terrorism had on the everyday citizen of the United Sates.

The Submission is a novel that takes a different angle on the aftermath of 9/11 and offers a completely different perspective. Based in 2003, a group of judges must agree on an anonymously submitted design that will become the September 11 memorial, built on the site of the World Trade Centre. Once agreed, they open the envelope and revealed the name of the architect. Mohammad Khan. The name created seismic shockwaves across the judging panel as they question whether they can still award his design. When I first read this novel a few years ago I was taken by the insightful perspective offered by the author, Amy Waldman, and it encouraged me to consider those who were affected by 9/11 due to the colour of their skin.

Since the attacks were made by the Islamic group Al-Qaeda, the whole of the United States turned against the Islamic community, labelling them all as terrorists. In 2001, after the attacks, President Bush announced the ‘War on Terror’ and declared that you were ‘either with us or against us’. These allegations have continued until today and innocent citizens of Afghanistan, Iraq, and Pakistan have been subject to bombing and war raging in their countries. A paper on the Cost of War estimates that around 480 000 – 507 000 citizens of those three countries have died as direct consequence of the post 9/11 wars. This is incomparable to the US losses of September the 11th and, whilst no death can be justified or disregarded, it’s clear that an incomprehensible number of innocent people have died. If there is anything the new generations should reflect on from the 9/11, it’s that, it didn’t start and end on that day with the 3000 lives in the US. It’s that the war has been stretched thin across our timeline and resulted in the deaths of hundreds of thousands of our neighbours in the Middle East, and their lives should be remembered too.

However, the war on terror is much more than the wars raging between opposing forces. It extends to every prejudice a brown person has faced as a consequence. Every single casual racist remark or inequality within the workplace is part of the problem and the reason why these wars are still going on.

The Do’s and Don’ts of kitchen sustainability

Posted on by Sasha in Food and drink, Portfolio, Quench

Photo by Markus Spiske on Unsplash

Originally written for Quench magazine

With hard hitting programs such as David Attenborough’s recently released ‘A life on our planet’, climate change and its impending doom has been successfully brought to the forefront of our minds. It is understandably hard to live a completely eco-friendly life when it is so easy to remain uneducated and unaware, but, as the new generation, it’s so important to lead the way and live a sustainable lifestyle. Of course, not all of us have the means or ability to make a big and noticeable change, but it’s the little things and mass awareness that can have the best long-lasting effect. We need to pave the road for a sustainable way of living with the hopes of a bright, stable and permanent future so that the new generations can live the lives they deserve. I know that it seems difficult and expensive to get started on your sustainable living, so I’ve comprised a budget friendly and easy do and don’t list of how to act in and around your kitchen in order to stay sustainable. Every little helps!

Do…

· Recycle! – It seems like an obvious one, but it never fails to amaze me how little green recycling bags have been put out on bin day. If you are still feeling confused about what you’re supposed to recycle, have a look on your local council website and you will be provided with a full list of what is meant to go in those green bags. It might be worth putting a list on your fridge to remind those who you live with. You could also benefit from popping a recycling bin in your bathroom to avoid all those cardboard toilet rolls going in general waste. It’s important to remind your housemates to recycle but remember to ask nicely!

· Share essentials – I am constantly buying a bag of potatoes that is way to big for my consumption and there is always one or two left that go rotten or mouldy. It’s the same for things such as bread and carrots. I’m not a big eater and I have found that sharing these food items is much more economical and sustainable.

· Meal plan – Far too often do people buy ingredients with no real plan of when they’re going to use them and the sell by date comes and goes. One way to resolve this food waste is to plan your meals at the beginning of the week and buy your ingredients accordingly. Equally, I often find that I buy an ingredient for a meal and then what I don’t use ends up going off and being thrown away. By meal planning, you can work out what to do with the rest of the ingredients without them going off!

· Swap meat for veggies – meat production is a massive strain on the environment for many reasons and the best thing we can do is reduce our consumption. You don’t need to go full vegan or even full veggie, just try and have meat free days 3-4 times a week. If everyone did this it would lower popular demand and reduce the need to farm and deforest massive chunks of land.

Don’t…

· Forget your bags! – Anyone else guilty of that huge pile of plastic supermarket bags in your kitchen? You get to the supermarket after forgetting to bring a bag, you reluctantly buy a new one and bring it home, promising to remember next time. But do you remember next time…? It’s super important as the amount of plastic waste that is building up across the world and in the ocean is something that needs to be urgently stopped.

· Buy ready meals – The steps that the ready meal takes from production to your kitchen table are horrific. Due to the fact that it’s precooked, there’s no way of inspecting the quality of any of the meat and veg. The meat is most likely mass produced in an unethical environment and the veg is very unlikely to being organic. Equally it comes packaged in mountains of unnecessary plastic which just ends up being thrown into the ocean. If you make your own meals, you can monitor how much plastic it’s packaged in and make sure the ingredients are ethically sourced.

· Use cling film – Keeping along the theme of plastic waste, cling film is among the worst of the single use plastics to come out of the kitchen. With so many different options to replace cling film such as silicone stretch lids, beeswax wraps and reusable sandwich bags, there really is no excuse to stick with the single use option. Have a shop around and thoroughly research all your options before you succumb to societal norms and purchase your next roll of clingfilm.

· Think you can’t make a difference – Too many people fall for the trap that their kitchen habits won’t make a positive change. The important thing to remember is that if we all manage to stay sustainable, we can change the norm and encourage a new generation of sustainability. Unity in the masses is the only option!

The art of charcuterie

Posted on by Sasha in Food and drink, Portfolio, Quench

Originally written for Quench Mag

In this day and age, the average cheese plate will no longer do. It’s all about the charcuterie boards.

The term charcuterie comes from France, directly translating to ‘delicatessen’ and involves a branch of cooking devoted to prepared meat products. Although the term specifically refers to the cooking of meat, the connotations of a charcuterie board have extended well beyond that. A charcuterie board of the 21st century would classically be bursting with cheeses, fruits and breads as well as the cooked meats, offering a diverse and complex meal. They are all the rage right now and we have to wonder why.

Over the past 5 years, you may have noticed a growing trend of artfully designed cheese boards on social media and I believe that it’s because of this that the art of a charcuterie board is the new way forward. Instagram accounts such as @cheeseboardandchill and @cheeseboardqueen have amassed thousands of followers whilst @thatcheeseplate has reached an incredible 260k. Tik tok has also become overrun with cheese board makers as they post quirky videos of the steps they take to create these beautiful boards.

“Cheese plates can be an important form of artistic self-care.”

The founder of @thatcheeseplate, Marissa Mullen has even gone on to releasing her own bestselling book called That cheese plate will change your life which delves into the art of cheese boarding. On their website they’ve even stated that ‘Cheese plates can be an important form of artistic self-care.’ The book also includes the method of ‘cheese by numbers’ which is a simplified formula designed to help an amateur foodie in creating a perfectly well balanced and bursting board.

The key steps are: Cheese, Meat, Produce, Crunch, Dip and Garnish and the idea is that you lay out your board following this order in a step-by-step, fool proof fashion. I decided the best way to test just how easy this method was to simply try it myself! I love cheese and charcuterie a lot and I’ve often enjoyed making up a board for my family, so I was excited to increase my skill level. But most importantly, who doesn’t want a great excuse to use cheeseboard making as a form of artistic self-care?

As I am a student and cheese can be very expensive, I knew this had to be a budget board. So I popped into Tesco in hopes of finding some cheap and tasty goodies and I wasn’t disappointed!

The photos above depict the steps I followed when making my charcuterie board. I started with cheese – Camembert, cheddar and manchego. Followed by meat – chorizo slices. Then produce – grapes. Crunch – The corner deli co’s smoked paprika corn and The artisan bread companies tomato and sweet paprika bruschetta. Dips – caramelised onion chutney. Garnish – sprigs of rosemary.

I was so pleased with the result, it looked almost as decorative as the ones I had seen online. I found that the numbers method worked so well as it offered a clear-cut way of arranging the board and fitting all the food items in. This method is easily applied to any ingredients you want, meaning you can adjust the price point and taste to your preference.

After making this board, I am aware of the things that I felt could be improved on. The colour scheme of my board was extremely orange, saved only by the rosemary, and I believe this is something that could be adjusted by adding to the produce. More colourful items such as cucumbers, figs and strawberries would have added a well needed pop to my board.

Of course we baked the camembert!

The effort involved was definitely worth it due to the impressive reactions of my friends and family, and the board itself was the perfect size for a lunch for two. It offered the variety that a regular cheese board does not, and the idea of produce means you can make it a lot healthier and justifiable.

So. Charcuterie boards… are they the way forward? Many people could have been put off by their complex and boujee look, but Instagram accounts like @thatcheeseplate and their @cheesebynumbers methods have opened this world up to basic foodies like you and me. I would feel confident to present the board I created at a dinner party and would happily bask in my guest’s compliments. They are designed well to offer a perfectly balanced meal/snack with each of the steps bringing something new to the table. I would definitely recommend trying to make one yourself by following this method, don’t be put off by it’s false bravado!

A sobering October

Posted on by Sasha in Food and drink, Quench

Written for Quench magazine

“The university climate can be brutal and intense, but nothing I couldn’t rise above”

On the 1st of October my co-editor, Indigo, pitched the idea of ‘Sober for October’ and for one of us to take up the challenge. This immediately piqued my interest as, due to my status as a university student, my alcohol consumption may be deemed as slightly unhealthy by the average person. I needed to cut back and make a positive and healthy change, but my motivation had been lacking. Was this the inspiration I needed? Was this the perfect excuse to test myself? I am someone that lives for goals and I really struggle to achieve without something to work towards. This was the perfect opportunity. I took up the challenge willingly and, on the 1st October, my sober stint began.

Within the first week of October I found myself constantly reflecting on my decision. It was safe to say that I wasn’t having any major issues so far. The current social climate of Cardiff and the lockdown measures definitely helped me due to the forced removal of all club suggestions. I watched my housemate enjoying a couple beers but I found it to be light work. I am someone who thoroughly enjoys a casual drink, so, for me to have no inclination to participate in the beer drinking was my first win.

Although its easy to stay sober when everybody else is, its much more difficult when your housemates are planning a heavy one. It was pre-national lockdown and my housemates wanted to go for a BYOB Indian. In my past experience, BYOB often results in a ridiculous amount of cheap alcohol and a lot of very drunk people.  A trip to Tesco left everyone with crates of beer and wine and my sobriety led me to make the decision to try a bottle of Tesco’s finest nosecco. I love sparkling wine a lot but nosecco is something that I had never tried before so I was eager to see if it would help curb my FOMO.

The Nosecco helped to Quench my thirst

I had never previously managed to master the art of interacting with drunk people whilst being sober, but I strongly believe it’s a key skill to possess so I was interested to see how enjoyable the experience would be. Turns out, sipping on a few glasses of nosecco whilst eating completely satisfied my alcoholic cravings. The energy was high, and the conversation flowed, and, although everyone was slowly getting more and more drunk, it almost felt like I was too. By instinct, I finished my bottle of sparkling grape juice and I felt a similar satisfaction as I would have from polishing off a bottle of wine.

The nosecco didn’t taste exactly like prosecco, but by drinking it out of a champagne flute, my mind was able to transport me to an alcohol-soaked destination. The carbon dioxide infused grape juice made my taste buds tingle as their cravings for alcohol were satisfied by the placebo effect. It was very sweet, and it was best to try to not smell it, but it was the perfect replacement as everyone else was drinking.

“I will definitely try a nosecco night again and I would even recommend it to others who are attempting to cut down their alcohol consumption”

I will definitely try a nosecco night again and I would even recommend it to others who are attempting to cut down their alcohol consumption. I was able to feel like I was joining in whilst maintaining myself and it’s fair to say, socialising with drunk people whilst sober is not nearly as bad as I thought it was going to be!

My family and friends were all massively supporting of my decision and encouraged me to stick to my goal. They promised not to peer pressure me and that helped me a lot. My sobriety even rubbed off on my friends and I managed to convince one of my housemates to go sober for the second half of the month.

The most important thing that I learnt from my month-long sobriety is that, if I put my mind to a goal, I can achieve anything I want. My final year is the time to put my head down, work hard and look after myself. The university climate can be brutal and intense, but nothing I couldn’t rise above.