APRICITY

This most precious currency (and company). 

An always perfect meal at Ester.

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"What am I doing? I think the answer to that, and to what I'm capable of doing with the resources that I have, and the why of it — it took me a while to find it, but it ultimately has been about figuring out a way to maximise, or just to value my own time the best that I possibly can. And to share the message of how important time is for all of us. One way in which we can express that value, or share this most precious currency, with other people who we care about is by eating with them, or cooking for them, or cooking with them. But that doesn't have to be the only way. I think it's just about the act of sharing this thing that I will never be able to get more of."

"Something I have been thinking so much about is the value of making, and the things that are made for us. Especially when we're sitting under the shadow of an approaching AI world, where things will be more and more precious, and more and more expensive for us to acquire and consume and enjoy — things that are made for us by humans — with each passing day. One of the pleasures is eating in a restaurant, and I don't mean a fancy restaurant... One of the few remaining things available and accessible to most people is to go to a restaurant and eat something. That is one of the few ways we have right now to experience that something has been made you something from start to finish. Food is still here for us."

A meditation on time, making and food as our eternal link, by Samin Nosrat.

Also available via Spotify or Apple Podcasts:

https://open.spotify.com/episode/5Zi6eQ6TvqwqC9WFcdGKwW?si=372b6da5bf724bb3

https://podcasts.apple.com/us/podcast/samin-nosrat-salt-fat-acid-heat-cooks-these-good-things/id1100417601?i=1000779518757