6 Questions- Precious Jennings
What’s your earliest food memory?
Eating cantaloupe and watermelon at family reunions and making ice cream in the cellar at my grandparents.
Your dream dinner?
Oh geez. Not necessarily a particular food being served or made. One that hits all the senses, and ends with feeding each other our earliest sense of being nurtured.
Your favourite piece of food writing/poem?
Food by Anne Sexton
“I want mother’s milk,
that good sour soup.
I want breasts singing like eggplants,
and a mouth above making kisses.
I want nipples like shy strawberries
for I need to suck the sky.
I need to bite also
as in a carrot stick.
I need arms that rock,
two clean clam shells singing ocean.
Further I need weeds to eat
for they are the spinach of the soul.
I am hungry and you give me
a dictionary to decipher.
I am a baby all wrapped up in its red howl
and you pour salt into my mouth.
Your nipples are stitches up like sutures
and although I suck
I suck air
and even the big fat sugar moves away.
Tell me! Tell me! Why is it?
I need food
and you walk away reading the paper.”
Your favourite music to listen to whilst cooking?
An underrated ingredient?
The unknown, using something you have never used before or paired together.
A dish that’s left a really good impression over the last 6 months?
Wild boar bitterballen!
Precious will be teaching the Food As Art natural dyeing workshop at the Women In Food retreat in May 2024.
