Hello, I need your help!
In this edition, I reviewed some of the most read articles from 2020 to 2021. I also would like to ask your help to keep this newsletter going: "What do you want to see in Dapur Saraswati?"
Question is the way to set an intention. And I have more than one to ask you and myself. (Hint: Leave your thoughts in the comment section below!)
This newsletter was started in late 2020 from my need to write in a bigger space; because https://www.instagram.com/dapursaraswati/ only has such a narrow space to hold the conversation I’d like to have with you. Since the first article in 2020, I’ve written 22 articles here. The articles have always been sporadic and organic as I’ve always wanted. I write when it’s necessary only - meaning when my mind has something to say. I did not want to push this newsletter to be as frequent as possible as it would lead to a bad-written newsletter. I want it to be engaging, sharing knowledge and stories, and sparking conversations - not gatekeeping or even masturbating on knowledge.So if you have a look back, the early articles I wrote were more personal and more like reflective essays. As Dapur Saraswati developed, I wrote interviews and historical essays too. In this newsletter, I’d like to review some articles that receive a good highlight and need to be read by more people, as well.
The Woman Before Me
Back in 2020, I celebrated Women Empowerment Day in Indonesia by writing this newsletter. It’s an ode to the women before me; my mother, my aunt, and my grandmothers. I wrote about their origin, how they enjoyed food, and sometimes, how they cooked.
Southeast Asian Food Writers, Bloggers, etc.
Right after the shooting in Atlanta last year, where 6 Asian women were shot, I compiled a list of Southeast Asian food bloggers, websites, and writers. During that time, the solidarity for Asians was high, however, much of what’s presented on the internet and news are those for East Asians. Yes, as a brown Asian, I felt left out.
Lesehan Talk with Audria Evelinn
The one reason I started an interview session here was because of Audria of Little Spoon Farm. She wanted to share her thoughts on how farming can be done with respect and for the love of nature - so why not? I’d like to know how farming was like during the pandemic; on the farm and at home.
What Makes a Food an Indonesian Food?
This is my first essay on food. I was driven to write about food, but I found it so difficult to get a publication. What makes it difficult was because pitching for an essay was not easy. Food writing was either about recipes, masturbating on cultural knowledge, or restaurant reviews; dominated by food from Java and Sumatra. In 2020, did not fit in - so I published it here. This essay did not try to find an answer, instead, igniting conversations that we could discuss together.
HOW TO MAKE TEMPE
I intentionally put vegan and superfood in the title so it got more reads. I know hahaha. In this article, I wrote about the history of Tempe, using some early evidence like Serat Centhini. In the end, you can find a tutorial on how to make Tempe at home.
Lesehan Talk with Siska Silitonga
Siska Silitonga is the chef and owner of Warung Siska , an Indonesian warung in California, USA, recently highlighted in Michelin guide. But a long way before that, Siska started from her mother’s warung in Jakarta, a pop-up since 2015, and beyond. Tap the title to read about her inspiring journey!
Seeing Indonesia Through Sayur Asam
Finally, this is the article that needs many more readers! Sate, Rendang, Nasi Goreng, and Soto are the gateways to Indonesian food. Usually, they’re highlighted as “so many cultures contributed to this food” (Dutch, Chinese, Indian), "it’s exotic as you want it to be” (so many spices), or it is a celebratory food. The questions, what about other food that people eat on the daily basis? Sayur Asam is that one food served on the dining table, lesehan spread, and warung shelf throughout many parts of Indonesia.
I cannot believe that I’ve written 22 articles here and recently, pay some illustrators to contribute. This newsletter wouldn’t achieve so much in less than 2 years without your support. Thank you so much for reading and sharing this small (but mighty!) food newsletter! Terima kasih banyak! Please keep reading. Please share this newsletter to your friends, sisters, brothers, and everyone you know! That’s easily one of the best ways to support and keep me going!
So, what more do you want to read? What do you want to see? Leave your thoughts in the comment section below!
Monggo sakeca’aken,
Prinka Saraswati of Dapur Saraswati