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A lot of material comes across our desks at CFIN, and we love to share new information with YODLers! This one in a series of articles highlighting what CFIN staff are reading, listening to, watching, and posting. This time we’re checking in with CFIN’s Communications Specialist Adrianne Assenheim.
What are you reading?
Lately I have been devouring Lenore Newman’s Lost Feast: Culinary Extinction and the Future of Food. Her books are as delicious as a beach read, and as filling as the OG Noma tasting menu!
I also spend a lot of time leafing through my cookbooks (which I never follow but am very inspired by) to soak up tips on zero-waste cooking, foraged/local/seasonal produce and preserving. Most recently I have been gravitating to Love and Lemons Everyday in preparation from what I hope will be a big heirloom veggie haul from our garden this year.
I’ve also been reading up on using foraged plants for pigments in art.
What are you listening to?
I’ll be honest, I spend most of my spare listening time turning my dogged curiosity to pondering cold cases, so lately it’s been a lot of Buried Bones, Tenfold More Wicked and CBC True Crime podcasts. Otherwise, you’ll find me on Spotify listening to anything I can belt out. Singing keeps me present.
Who are you following?
It’s officially veggie gardening time in Ontario, so I am mostly following heirloom gardeners like @poppy.okotcha. I can’t get enough of her content.
What are you watching?
When I need a hit of dreamy regenerative ag, I’ll watch The Biggest Little Farm again and again, but I’ve been catching up on Schmigadoon! and Only Murders in the Building lately as I get ready for a juicy summer of The Great and Bridgerton. I am always interested in how creatives choose to tell stories visually, so I tend to consume anything and everything I can, when I’m not chasing my two kiddos, shoemaking or gardening.
What are you posting about?
I’ve been turning to YODL for great advice on podcasts to listen to now that the weather is nice enough to walk the dog for more than a minute. Our members always have their fingers on the pulse of the food industry, and are so open with their advice!
