Food

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It’s week three of our micro-memoir session and challenge. Time to read, write, and talk all about food. Please read the following micro pieces on food:

“Taste” by Judith Beck, published in Brevity using only 168 words
“Oatmeal” by Patricia Twomey Ryan
, published in Brevity
“Morning Ritual” by Virginia Foley, published in Five Minutes One Hundred Words written using exactly one-hundred words

For our discussion, we’ll focus on “Taste” by Judith Beck. Beck does an amazing job communicating emotions in so few words. Identify the emotions portrayed in “Taste” and be ready to tell what she did to convey each feeling.

After we finish our discussion, I’ll open the floor for brief comments on any of the other micro-memoirs in this week’s reading assignments.

Once you’ve read the selected micro-memoirs, write your own using 300 words or less, not including the title or your name.

IMPORTANT: Would you like to replace either our Inside Life Writers or Q&A/Help a Member sessions for the next few months with a micro-memoir feedback session? For this, you’d bring any one of your micro-stories to read and receive feedback. You’d be placed in groups of two or three people, similar to what we do in our monthly feedback session, but with this one, you would not need to submit your pieces in advance. Please complete this two/three-question survey, and let me know your thoughts.

This week, we look at the list structure of writing micro-memoir. You may not think you can tell a story simply using lists, but you can. There are books devoted to and written in list structures.

Even many newspaper and magazine reporters have taken to writing articles in list form, so much so that a new word was created to describe them, the listicle. 

It’s perfectly geared for today’s culture of skimming and absorbing content in bite-sized portions.

I love what Deborah Thompson says about the listicle in her piece in Brevity titled “Ten Things You Need to Know About Listicles,” which, of course, is written as a listicle. She writes, “Listicles can’t develop an argument, complicate it, revise and refine it.  It’s the mode not of cause-and-effect but of oh-and-another-thing.” I like that description because it depicts a type of listicle, but for our purposes, I believe a list can build and unfold into a coherent story.

The list structure of writing personal stories takes on many appearances.

The lists can be numbered like “What Bad Owners Say at the Dog Park” by Lise Funderburg or not, as in “The Shopping List You Left on the Counter” by Matthew Merson.

Each item in the list may begin with the same two or three words, such as “When You Meet My Father” by Jordan Wiklund or not.

Last week’s Life Writers vlog topic, I Remember, focused on writing stories in list form. I gave a prompt with instructions to write your response as a list. People came back with some great pieces, so if you haven’t watched it yet, you might want to do so.

Then, write a list that tells a story. You can double dip, write a list micro-memoir on food, and post it on the vlog and our week three page.

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Nancy Archibald
1 year ago

200 words. Story about food. List form.

Judy
1 year ago

You certainly handled the situation being only fifteen. Good use of list structure.

David Godin
1 year ago

Good use of the list structure. I liked the one-word entries for the ingredients.

Lorna Deane
1 year ago

Here is my story using the Scene structure.

David Godin
1 year ago
Reply to  Lorna Deane

it must have been beautiful inside your church based on your description.

Lorna Deane
1 year ago
Reply to  David Godin

It was beautiful in my eyes, Dave. The church was small. Harvest Sunday was a highlight for me.

David Godin
1 year ago
Reply to  Patricia

Was the magic passed down from your mother, secret knowledge carried in your Cajun DNA, and held in your magic pot? I won’t try your recipe.

Etya Krichmar
1 year ago
Reply to  Patricia

That is a cute story, Patricia. Like you, I learned to cook by eyeballing everything. I might try to cook you chicken. I hope my cast-iron pot is just as magical as yours.

Linda Peterson
1 year ago
Reply to  Patricia

Great job! I can almost taste the chicken on my upper midwestern palate. I like the reference to cast iron, too. A great way to cook.

Norma Beasley
1 year ago

Granddad’s Brain Sandwiches

Judy
1 year ago
Reply to  Norma Beasley

I could barely get through reading that Norma. Wouldn’t even want to try that.

Norma Beasley
1 year ago
Reply to  Judy

So sorry my friend. Maybe in another life. ❤️

David Godin
1 year ago
Reply to  Norma Beasley

My one-word answer to this is NO! I thought I would eat anything, but… I don’t know about brains. Great description of the process and care taken in preparation.

Etya Krichmar
1 year ago
Reply to  Norma Beasley

This is an exciting story, Norma. I probably would enjoy your granddad’s brain sandwich. I am always willing to try new things. I even ate an iguana once. I did not care for it at all, but my husband found it tasty. I ate nothing made with brains, but the beef tongue is one of my favorites. The way we cook it, it is really yummy—nothing like they sell at a Jewish delicatessen.

Norma Beasley
1 year ago
Reply to  Etya Krichmar

You got me there. I always want to know what I am eating and how it was prepared. To each his own I guess.

Etya Krichmar
1 year ago
Reply to  Norma Beasley

Oh, I knew I was eating an iguana. I tasted it to avoid offending my Jamaican host. My friend Eric proudly told us he hunted them this morning.

Linda Peterson
1 year ago
Reply to  Norma Beasley

Interesting…think I’ll pass.

Norma Beasley
1 year ago
Reply to  Linda Peterson

Linda, I died laughing at your comment. Thank you. Chicken? Don’t know what you are missing. ❤️❤️

Linda Peterson
1 year ago
Reply to  Norma Beasley

I have tasted tongue. That is close enough to the brain for me.

Judy
1 year ago

Here is my “Food” micro-memoir

David Godin
1 year ago
Reply to  Judy

I liked the “tips”. My mom hated liver but dad loved it. She would gag while cooking it.

Etya Krichmar
1 year ago
Reply to  Judy

My mom was not a good cook but she did her best to feed her family. That is all that counts.

Dar Lamb
1 year ago
Reply to  Judy

You reminded me of some of my Mum’s method about cooking meat until is was definitely DONE and only spices used was salt and pepper. We also had ketchup as a spice-it-up but perhaps that is a western Canadian thing.

Linda Peterson
1 year ago
Reply to  Judy

Great recollection of your mother’s cooking style.

THIERRY LAGARDE
1 year ago

A second,131 words, food story. This time more on the dark poetic structure side.

Lorna Deane
1 year ago

Fitting title to a scathing, yet comic review. But, I may be wrong.

THIERRY LAGARDE
1 year ago

Food scene story 300 words: DOOF OR THE DESERTED TABLE

Judy
1 year ago

Very revealing story about your dad. Sad you didn’t appreciate food and good fellowship until later in life.

THIERRY LAGARDE
1 year ago
Reply to  Judy

It took me a long time to get some confidence in life, but now it’s all good. Thank you Judy.
P.S.I read and loved your ”The Process” story. Left feedback on the 6 word memoir page. See you later.

Lorna Deane
1 year ago

Great contrast between paragraph one and two. You painted the atmosphere and pauciity versus plenty well. Did yout stick your ending? I woulld answer, yes

THIERRY LAGARDE
1 year ago
Reply to  Lorna Deane

Then it’s a Yes! Thank you Lorna.

David Godin
1 year ago

My favorite line:
“Where are the arrangements for future arraignments”

THIERRY LAGARDE
1 year ago
Reply to  David Godin

Like it to. Thanks David.

Etya Krichmar
1 year ago

Joyful smiles soothing a lifetime famished soul. I love how you ended it Thierry. What a horrible experience you went through as a child. Hugs.

THIERRY LAGARDE
1 year ago
Reply to  Etya Krichmar

It’s not always fun to remember or share, but at least it doesn’t destroy me anymore. And I had my good, even wonderful moments growing up. Hugs to you.

Dar Lamb
1 year ago

Comparing the two styles of nourishment brought a tears to my eyes. You showed the lowest form and the highest. Thanks,

THIERRY LAGARDE
1 year ago
Reply to  Dar Lamb

Thank You Dar.

Linda Peterson
1 year ago

178 words. List and scene story.

David Godin
1 year ago
Reply to  Linda Peterson

Are you sure it wasn’t “lutefisk nightmares”? Taste and smell are such strong triggers for memory.

Linda Peterson
1 year ago
Reply to  David Godin

As Billy Joel sings, You may be wrong, but then again, you may be right.

Etya Krichmar
1 year ago
Reply to  Linda Peterson

Linda, I just looked up lutefisk and can assure you, it is one thing that I would not dare to try. They preserve it by using lye. It scares me.

David Godin
1 year ago

296 words. Scene story. Food and family.

Lorna Deane
1 year ago
Reply to  David Godin

Well painted scene, David. I sense how disappointed and frustrated you felt.

Julie Folkerts
1 year ago
Reply to  David Godin

Enjoyed your story Dave. So many descriptive words. Yes, that would have been an Italian family thing.

Etya Krichmar
1 year ago
Reply to  David Godin

I got it, Dave.

Barbara Rawls
1 year ago

Here’s my micro memoir about food.

Lorna Deane
1 year ago
Reply to  Barbara Rawls

Barbara, Good description of your mother’s baking and of the unbearable waiting period for the items to cool. I can relate to all that with my mother’s baking. My baking skills can in no way compare her’s. However, I take great delight in taking a knife to my still hot baked products.

Etya Krichmar
1 year ago
Reply to  Barbara Rawls

Love it, Barbara. I could taste the bread your momma made.

Dar Lamb
1 year ago
Reply to  Barbara Rawls

My Mum baked the best bread, buns, cinnamon buns, pies, cakes and cookies too. Weren’t we the lucky ones.

David Godin
1 year ago
Reply to  Barbara Rawls

You brought back a cherished memory of baking bread with my grandma. Thank you for a great story.

Linda Peterson
1 year ago

Lutefisk Dreams

Julie Folkerts
1 year ago
Reply to  Linda Peterson

Great story with many descriptive words. I thought I was there, although I never tried Lutefisk. Thanks for sharing Linda!

Dar Lamb
1 year ago
Reply to  Linda Peterson

I remember being served lutefisk at a wedding in the 1950’s. It was something I never dreamed of ever eating again. I didn’t even know what it was. I tried one bite to be polite, My nose still turns up at the thought of it.

Linda Peterson
1 year ago
Reply to  Dar Lamb

I can totally relate!

Judy
1 year ago
Reply to  Linda Peterson

Would love to know what lutefisk is Linda.

Linda Peterson
1 year ago
Reply to  Judy

Lutefisk, A Norwegian delicacy, is nothing more than lye-soaked cod, which if memory serves well, goes back to a feud the Norwegians had with somebody. This rival decided they’d poison the Norwegians by soaking their beloved cod in lye. Leave it to those resourceful Norskies, they rinsed it or soaked it well in cold water, then baked it or cooked it in some other way, which is done to this day. It is served with copious amounts of melted butter, which, of course, makes it more palatable.

Judy
1 year ago
Reply to  Linda Peterson

Sure

David Godin
1 year ago
Reply to  Linda Peterson

Your title got me. I read yours first. I’ll bet you never forget that smell.

Linda Peterson
1 year ago
Reply to  David Godin

NEVER!!

Julie Folkerts
1 year ago

Here is my story about food – Distasteful Cans. I hope you like it.

Linda Peterson
1 year ago
Reply to  Julie Folkerts

Your list brings back memories, good and bad. Good story. I live about twenty miles from the flagship factory of Geo. A.

Hormel, where SPAM was first and continues to be produced. Can’t say I’m a great fan, but it was used in the soldiers’

rations during WWII. Would you believe Austin, MN. sports a SPAM museum?

Judy
1 year ago
Reply to  Linda Peterson

SPAM—Specially Prepared Aggragate Meat

Judy
1 year ago
Reply to  Julie Folkerts

I can relate to eating so many of those growing up Julie.

David Godin
1 year ago
Reply to  Julie Folkerts

Our childhood, when only farmers and gardeners had fresh veggies. I tried to think of a canned response but I couldn’t (sorry). Your list style brought back memories. That slimy mass of spinach was the worst. How did Popeye do it?

Barbara Rawls
1 year ago
Reply to  Julie Folkerts

Yes, throughout the fifties and sixties, cooking was all about creating dishes with canned foods.
We ate spam but I don’t like it now.

Etya Krichmar
1 year ago

Here is a story about food. I did not write in a list form. Enjoy! I hope I am posting it on the right page.

Julie Folkerts
1 year ago
Reply to  Etya Krichmar

Beautiful story of your mother and her pancakes. I love pancakes too. But I don’t think mine are as great as your mothers.

Etya Krichmar
1 year ago
Reply to  Julie Folkerts

Thank you, Julie. If you make them from scratch, they might be. I make them the way she did it.

Linda Peterson
1 year ago
Reply to  Etya Krichmar

Great Story! My sister makes pancakes like that from a recipe passed down from her mother-in-law.

David Godin
1 year ago
Reply to  Etya Krichmar

An extraordinary story of perseverance. She not only gave you a great memory of pancakes, she passed also her grit and determination to you.

Barbara Rawls
1 year ago
Reply to  Etya Krichmar

I liked your story. My mother wasn’t the greatest cook either, but in baking she excelled.
Those pancakes sounded mouth-watering.

Judy
1 year ago

Patricia said we could double dip so here is my story about food in list structure I used in the vlog.

Julie Folkerts
1 year ago
Reply to  Judy

Loved the story Judy. I love ice cream too!!

Linda Peterson
1 year ago
Reply to  Judy

I, too, remember our family buying pints of ice cram to share, graduating to half gallons. Brings up great memories.

David Godin
1 year ago
Reply to  Judy

double dip was a great choice of words.

Barbara Rawls
1 year ago
Reply to  Judy

Yummy. That was one of my childhood favorites, too,

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