In recent years, retro approaches to food have come back into fashion in a big way. I’ve seen several food shops in my city offering canning and preserving classes, and keep coming across articles telling me that Aunt Mabel was totally on to something with her pickled onions. At TEDxToronto this year, I will admit that I was mystified when the audience’s biggest wave of anticipatory applause rose as Joel MacCharles of Well Preserved took the stage to talk fervently about his love of preserving and canning.
I blame hipsters. Their earnest nostalgia and revivalist zeal seems to have infected a broad swath of young urbanites with the desire to can food. Luckily the ‘lumberjack beard’ strain does not seem to be airborne…yet. But at TEDxToronto, as I sat in Koerner Hall, surrounded by many young urbanites dreamily imagining themselves tying on an apron and getting down to some good old fashioned pickling, all I could think was “Oh really?”.
I keep a long list of things that sound great, but in practice require a surprising amount of hard, messy work. Two things that I place on that list are canning food, and employee engagement. Read more