I once attended a virtual workshop about how to identify and pursue your purpose, the “one thing you’re here to do.” The content was great, but I couldn’t help but disagree with the concept. One singular reason you’re here? Telling people they’ve “arrived” once they do it? I’m not so sure. I want to live 100 different lives. I was once a student eager to study chemical engineering; I was a social media manager who wanted to spend my days on Instagram; I’m a product marketer now, and I know food will be a part of whatever comes next. Sure, there are values that guide me and things I’m known for, but those are so much broader than one personal brand can convey.
Instead of purpose, I’ve been more interested in callings. Something you can’t help but do, something your mind returns to even when you try to ignore it. Callings can change—maybe you do the thing you felt called to do, and it unlocks a new one. Maybe you realize that calling isn’t the right fit for where you are now. It’s so much more than defining and doubling down on one thing. I saw examples of this when attending Cherry Bombe Jubilee, a celebration of women and creatives in food and beverage, last month.
I heard from sisters-turned-founders, creators merging fashion and food, global writers, industry icons, and leaders across business types. Their work and stories were unique, but the idea of “I did it because I couldn’t imagine not doing it” connected them. Dr. Jessica B. Harris said she writes because she cannot not write; Jenny Nguyen felt called to build a space her younger self wanted; Grace Young told Chinatown stories that had to be told to help save their communities. These women were called to the work they do and, in doing it, made and continue to make enormous positive impact.
Their stories made me think about what I feel called to do: to feed people, feed them well, and make sure they can do the same for themselves long after I’m gone. At Jubilee, Janett and Erika Liriano, co-founders of INARU, shared their guiding words for starting their chocolate company: love, compassion, dignity, and stewardship. Later in the day, Janett encouraged me to share my maybe-one-day food dreams with everyone I met. With In Anya’s Kitchen, my guiding words have been community, openness, and connection. Putting them into the world when they still feel young was scary, but it was also exciting to think that by doing so, it could one day become a product of the thing I feel called to do. I’m a long way from hitting all 100 lives I hope to live, but for now, the inspiring words from women at Jubilee strengthened the next one.
There were so many other thoughts I loved throughout the day. Here’s a few I can’t get out of my head:
“Women everywhere are the keepers of culture.” –Von Diaz, documentarian + cook + writer
“The process of creating takes so long, you better love it.” –Peter Som, fashion designer
“We believe in the innate good in food.” –Janett and Erika Liriano, co-founders of INARU
“Come from a place of yes. Put yourself out there, be in the right place at the right time, and make connections.” –Susan Korn, founder of Susan Alexandra
“I spent most of my life separating what I love to do from what I have to do. And what I loved to do was feed people.” –Umber Ahmad, founder of Mah-Ze-Dahr Bakery
What I ate this week
All the spring produce! I made rhubarb coffee cake and ramp pasta with ramp oil this week.
A recommendation
If you’re going to make ramp oil (or any flavored oil), follow the recipe and use a neutral oil. I learned this the hard way.
A question
Think of a person, event, or idea that inspired you in your career—what was it?