Yesterday night, I attended a shellfish cooking class that Chris gifted me for Christmas in Little Italy. It’s funny for me to even say that it’s in “Little Italy” because it’s just about two blocks away from the main Chinatown area I always shop in. I came in a little early and was the only person who was carrying massive canvas bags that were clearly stuffed to the brim with groceries. The teacher looked excited to see that I went shopping.

“Oh, yes! It’s so great to get your shopping done down here! Did you check out Eataly and Despana?” she asked.

I told her that I actually was shopping in Chinatown, and she didn’t have much of a response to that. It was like she had zero awareness that the majority of this surrounding area is NOT actually Italian, but mostly Chinese.

That was the first hint of the “white gaze” that I got even before the class started. I’ve been in a class at this same cooking school with this instructor, and while she certainly is not my favorite teacher, I never knew her to be so political during her classes. She made a number of random jabs at former members of Trump’s cabinet while he was president, and while I got all of them and chuckled a few times, no one else really had much of a reaction. When she made a joke about how incompetent Betsy DeVos was and how it was clear no one was in public school in this class during her reign and I laughed, she looked at me, then around at the other students, and said, “Well, at least one person here has been paying attention to politics!” I didn’t really mind these comments, but I’d imagine other people who might not agree with her would be bothered and caught off guard by these words, especially since this was supposed to be a cooking class.

The annoying parts came when she was talking about the production and farming of some of these types of shellfish, and she made some very big assertions that for seafood like shrimp, we should be buying “only” American shrimp caught in the Gulf because “it’s the best,” and she also made comments about how all farmed shrimp is questionable and produced with the equivalent of slave labor. It seemed like such a pro-American, anti-everywhere else in the world comment, plus she occasionally knocked seafood farms in Asia. First of all, I don’t think that Gulf-caught shrimp would be the undisputed “best” shrimp option one can eat or buy; that sounds not only ignorant, but also just racist against other places that produce it. Secondly, if you really want to have a conversation about slave labor, does she honestly think that the people working in seafood farms and catching “the best” Gulf shrimp are all paid fair wages that would afford them comfortable lives…?

We also talked about the eating of things like mussels and clams. She said that it’s customary, when serving bivalves, to always give diners an empty bowl to put their shells in after they finish. She mentioned how if we were in a country like Vietnam, you could just throw your shells on the floor, and some worker would rush to sweep them all up for you. A number of people (my class was 70% white, with one Asian (me), one Latino guy, and one Black guy) were shocked when the teacher shared this.

“Why?” some of them asked, truly astonished.

“Well, it gives someone a job, so why not?” she said, with a bit of an eye roll. It sounded a bit judgmental, and also disparaging to the Vietnamese businesses in that country for doing this. She also did not give off the tone that she approved of this being a job.

In general, I dislike commentary like this because it is almost always said with a “white gaze” in mind, the notion that the Western or American way is better or “the best,” and it doesn’t factor in cultural nuances at all. Plenty of judgment could equally be made about what we consider suitable jobs here in this country, or how people in different service roles are paid: Why do we have “bus boys” when wait staff could easily clear and clean your table? Why the hell should “front of house staff” have higher wages than “back of house staff” or kitchen staff when the kitchen staff are actually the people preparing diners’ food — you know, the reason people are eating out?!

I highly doubt she would consider the idea that seafood farm practices in countries like New Zealand, Australia, or Finland would yield higher quality seafood than in U.S. surrounding waters, or pay higher wages. I also doubt this instructor has probably ever even visited Oceania to make the statement that Gulf-caught shrimp are the best, just as another point of comparison.

At some point of my life when I was younger, I’m sure I was one of those same smart asses who thought I knew a lot, or at least, way more than I actually did. I have since gradually relented, and now, I’m more eager to say that every day, I realize more and more how little I know as I learn more things (sounds ironic, but it isn’t). But I do try to be intentional about sharing what I know and caveating it, and I rarely will make a statement like, “gulf shrimp is the best in the world” unless I’m just being hyperbolic — the best, according to… her?

While I was away on my work trip last week, Chris decided to defrost some of the chicken drumsticks in our freezer and make a Malaysian-style curry. There weren’t a lot of drumsticks, so he decided to ration them out to make them last at least five days. So when I came back with Kaia after picking her up from daycare, he had prepared our dinner bowls, but only his bowl had a drumstick in it, and mine did not. Kaia had a drumstick with some chicken pieces torn off it on her dinner plate.

“How come there’s only one drum stick you warmed up?” I asked him.

“Well, I want to make the chicken last because there weren’t that many drumsticks and we don’t have that much (cooked) food left, so we can share one,” he responded.

I always thought that wherever we lived was always “food rich.” It doesn’t matter what point of time you are referring to: we usually have a freezer brimming with frozen meat, seafood, and vegetables, amongst other ingredients I use for cooking, whether it’s frozen cubes of stock, tomato onion masala, curry leaves, frozen shredded coconut or purple yam. I have from-scratch made sauces and pickled things in our fridge, plus plenty of fresh produce in the vegetable and fruit drawers. Some food in the freezer is ready to eat once you pop it into the oven for 25 minutes, while others (like my zongzi and banh chung from Chinatown) are ready after you steam them for 15-20 minutes. Our pantry is stocked well with plenty of dried noodles, pasta, mushrooms, and canned goods. But this chicken drumstick incident honestly seemed completely ridiculous and made me feel like we were extremely food poor. Where the hell had our life gone awry where two grown-ass adults living in a luxury apartment building in the middle of Manhattan were sharing a SINGLE chicken drumstick for dinner…?

I gave Chris some grief about this and shared my sentiments above. He proceeded to not get another drumstick. Instead, he simply took one small bite of the drumstick, then put it in my bowl. No, that did NOT make a difference with my sentiments.

This is what happens when I am not here to cook regularly. We end up with faux food rationing, and I cannot handle it. It’s a good thing I am back to take care of the food preparation in this house.

One of the greatest communities I’ve ever joined has most definitely been the Facebook Buy-Nothing group within the walking radius of my apartment. In the last year, not only have I been able to give away plenty of things that we no longer needed or found useful, but I’ve also scored endless great things for the apartment, Pookster, and myself. The vast majority has been toys, books, and clothes for Kaia, but we’ve also gotten some occasional goodies for ourselves here and there, including Bundaberg ginger beer for Chris, and today: shrimp stock for me!

Hot Thai Kitchen recently posted a video a few months ago on her channel about how easy it actually is to make good laksa… as long as you have access to good shrimp stock. How do you make shrimp stock? With shrimp heads, shells, and tails! It’s difficult (nearly impossible) to find shrimp heads on shrimp when you buy them at places like Trader Joe’s or Whole Foods, but more likely if you buy them from Asian grocery stores. So I’d been collecting a few sparse shrimp heads, shells, and tails from takeout food we’ve gotten and throwing them into a small bag in our freezer for future stock. When I saw someone post that she had 7 1-cup cubes of homemade shrimp stock, I immediately raised my hand. I went to pick up the cubes from her apartment (very shrimpy smelling, so a good sign!), but she told me that she used random herbs like oregano, rosemary, thyme, and bay leaf (she said she didn’t cook much, so she basically threw her spice cabinet at the pot!). So now I’m not sure I’ll use this for laksa, as it may not have the right flavor profile I’m going for, but I can still use it as a soup base or a flavor base for grains like farro, quinoa, or even just plain rice.

Normally, I wouldn’t feel comfortable taking food like this from a stranger. But this particular Buy-Nothing group almost feels like extended family with how honest and considerate people are, and so I’ve really enjoyed being a part of it. The verdict for the goodness of this shrimp stock awaits when I come back from my Denver work trip later this week!