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Good Food

Back to the Roots

How to Make Chocolate Sweet Potato Pie
dr Ryan Bromley
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dr Ryan Bromley:

is a food and drink industry maverick with fingers in many sauce pans – once a chef, always a chef. A scholar of the chemical senses and a curator of food in art, he is passionate about craft spirits, soul food and soulful living.

Even though I have lived with a traditional meat diet my entire life, I have now became a vegetarian. I’ve also worked with and consumed meat as a professional chef. Having occasionally flirted with the idea of quitting meat, I finally laid down my steak knife and embraced a greener and cleaner lifestyle. 

I’m a staunch believer in the Socratic method. If someone presents me with an argument that is better than my own, then I am duty-bound as an autonomous, rational individual to adopt their ideas until better ones come along. All the pieces were in place when I was presented with a strong case for changing my diet. I was faced with a choice to either abandon my devotion to

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dr Ryan Bromley:

is a food and drink industry maverick with fingers in many sauce pans – once a chef, always a chef. A scholar of the chemical senses and a curator of food in art, he is passionate about craft spirits, soul food and soulful living.

Publish date: 20.03.2020

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Carpe Diem

How to Make Polish Christmas Coconut Carp Curry
dr Ryan Bromley
dr Ryan Bromley:

is a food and drink industry maverick with fingers in many sauce pans – once a chef, always a chef. A scholar of the chemical senses and a curator of food in art, he is passionate about craft spirits, soul food and soulful living.

I admit to a certain degree of befuddlement over Poland’s annual Christmas ritual of the carp slaughter. I have developed ethical angst over the inhuman treatment of grocery store carp; watching the ‘dance of the plastic bags’ on the way from the fish section to the checkout, as schools of carp flop for freedom within grocery baskets while being carted away to Christmas tables. It all seems a bit un-Christian.

In an age where every purchase is entangled with ethical and ecological implications, the senselessly-slow suffocation of fish is an action that I can easily leave off my karmic credit card. I understand that fresh fish is a priority, but watching the same people purchase mushy, week-old salmon from the grocery store vendors every other day of the year makes the action seem disingenuous. While I wouldn’t go as far as to say that Poland’s carp ritual is on par with other annual slaughters, such as the Taiji Dolphin massacre or the beating of Canada’s seals, I do believe that it’s worthy of boycott. 

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