A response and a reminder..
Please remember to save your favourite recipe before the blog is deleted. I would like to bump it up a bit to a month because I think that would give people enough time to copy and paste their favourites.
Again thanks for the emails and the messages….to be honest I was not looking to be a boo hoo cry baby victim. I am over those things! I just thought that you all deserved to know what was part of my root for not completing Vegan Francaise and why I was not really posting anymore. I wasn’t lazy, I just was turned off from everything and I kept it in for many years and that is not good. I should have been honest from the get go esp. since I annouced was writing this French book.
As for self publishing, one needs funds to undertake that. I have even seen some cookbook authors turning to kickstarter for that. I do not have the funds to take on this task right now due to losing my job last year and also hardly being compensated for my work in culinary arts.
Publishers take risks with talent and it is about numbers and market research. If they think that black people can only be limited to certain topics that is very sad( politically incorrect and borderline racist) but, it is their money at the end of the day. It is the market that has to change and peoples attitudes towards vegans of colour.
I do hope that one day that persons of colour whatever heritage they have would not be limited by these imaginary culture barriers that the world has put around us. My brief writing career started out with a salute to my culture but we do not always have to write about soul food, comfort food or Caribbean food. We can write other things and our voices are so unique and should not be dismissed because people will not understand. They will one day and it can start today. While my story of assimilation of French culture was different from the romantised stories of others Anglophones who have gone there and spent a year eating baguettes and riding their bicycle through Paris; it was a unique voice that would have brought fourth a new perspective on French food and food culture told from a different point of view to my big banquet dinners at my house with French guests to my summers driving around Brittany finding the best galette in the world cooked by a woman who was ready to deliver her baby in a small tourist town.
That passion died and I am sorry.
I am ready to start a new chapter and while there was more behind my smile I want to say there was a lesson learnt and there was growth, even if it may be latent. From the unscrupulous talent promoting company that I stupidly trusted ,to trying at something and not reaping benefits after many years. That was the straw that broke the camel’s back.
This is life and this is beautiful and I am optimistically looking fwd to the future.