Welcome to Pop Kitchen!
Pop Kitchen is a food blog. Food blogs are spaces for sharing recipes and ideas about food. A recipe is an assemblage of instructions on how to make something. An idea is a concept that exists in your mind. Food, grub, cuisine, pap is a material that one ingests into the body that provides nourishment.
Pop Kitchen is going to do these things while being silly and having fun.
If you are wondering if the name “Pop Kitchen” is a tip of the hat to pop art, pop culture, or pop fiction, I like the way you think. The recipes you will see here are evolving and trying to find themselves. You’ll have to follow along and see what happens as this infantile blog grows up.
Why I started Pop Kitchen
- I believe that the amount of care one puts into making a meal for someone has a direct correlation about how much they care for them, even if what you make is scrambled eggs and toast. I want to give people the tools necessary to lavishly care for the people they love.
- As a trained chef who loves cooking I become disillusioned by working in the food industry. I would rather spend my time exploring food through various creative outlets such as writing, photography, and sharing food with others.
- I religiously watch that popular, tear jerking, Netflix series called “A Chef’s Table”. No really, it makes me cry. And as a result of the fact that food, recipe development, and cooking, when it’s done extremely well, makes me cry is why I decided to go whole hog and start a food blog. Because I want be challenged. I want to write a cookbook, be my own boss, take risks and be silly. Most notably, I want to feed good people good food.
The Creator (Me)
If you didn’t catch my name somewhere on the way to this point, I apologize. Hi, my name is Stacy. Yes, my mom does have it going on. I was bred and raised in Grand Rapids, Michigan, where the beer really does flow like wine. I currently live with my family in Toronto (Oh Canada!).
When I am not working on this little creative den of gastronomical ideas, which is most of the time, I am doing very real life things. For instance making a weeks’ worth of dinners for friends so they don’t starve, going grocery shopping in running tights and a hoodie with my old lady cart (I really want to be an old lady), or scrubbing our tiny basement apartment from end to end. The glamour is all consuming. I try to be here at Pop Kitchen, skipping meals and showers in order to squeeze in a little more work, as much as possible. Every other waking and sleeping, moment of my life is spent with my 4-year-old daughter, Willow. She is kind of great. Sometimes I see my partner. He is writing his Master’s thesis in Philosophy. His name is Jazz and I like him.
Other than being a trained chef and general food enthusiast, I am also a musician and music fiend. To be honest I don’t have the time or current outlet to call myself a “real” musician. Nevertheless, this is a part of me that I find trés importante and therefore you will see this interest running through the veins of this space in various fashions. My current album on repeat is Big Baby D.R.A.M. by D.R.A.M.
My other hobbies include riding my bike, knitting between the months of October-December, reading Jonathan Safran Foer novels, and discussing/consuming all brewed beverages, but mainly coffee, with Jazz (and often with jazz). I really really like fashion and therefore spend all my money at thrift stores. My life goal is to someday own a Rachel Comey bag.
I am absolutely, 100%, a photography novice. No idea what I’m doing. I have read a couple books. My Canon Rebel T5 I purchased because it was on sale at Groupon.com. I use a Canon EF 50 MM lens because Minimalist Baker recommended it. And I adore that stubby little lens. It makes me seem so artistic. As I live in a basement, lighting can be an interesting thing. Cloudy days just don’t work. But I’m really starting to enjoy this new art and hope someday I can be average at it.
A little over 12 years ago, I decided to go vegan. And for 12 years I did not consume an ounce of meat. Recently, all of this has changed. I eat meat now, but I still have many of the same values about animals and farming that I did when I first went vegan. I somehow just became more ok with death. Therefore, I am a huge supporter of local farmers who raise humanely treated animals in an environmentally sustainable way. I am also a huge believer in using the whole animal. All the parts. This is something you will see reflected in my recipes. In light of this, I still make loads of veggie meals.
The Thank You’s
Special thanks to my friends and family who didn’t change the subject when I told you I wanted to start a food blog. You know who you are! Also, thank you to my favorite artist friend, Joash Tuinstra, who gave me some advice and did a lot of hand holding while I was putting together the aesthetic for this blog and for my friend Thyra who is my resident cheerleader and pro bono editor. Thank you to Jazz. This was basically your idea and you have done nothing but believe in me from the beginning. Lastly, I want to thank all the mothers, who for thousands and thousands of years have been developing recipes in their home kitchens and have received no recognition, accolades, or book offers. You have slaved over fires and worked tirelessly to preserve each year’s harvest. You are heroes and the sustainers of humanity that have been forgotten by history. We are indebted to you.
Want to work with me? Have a cooking or other unrelated question? Contacting me is easy. Just visit my contact page and I’ll write back. I am really looking forward to meeting you.
I am on all the social medias. Click on your favorite social icon on the right beneath my cute little face and you’ll find me.
Like my stuff and want to share a photo or a recipe in your creative space? Some rules: if you want to post a recipe of mine please give credit to Pop Kitchen along with a link back to this site. If you would like to use a photo, please send me a message first so we can chat.
I will never pretend to be an expert about a food culture that I do not understand (I will stay away from the words “exotic” or “authentic”). Everything I present here are my real opinions, perspectives, and abnormalities. I am going to be honest about who I am, the experience I have, and the food I love.