Saturday, March 4, 2017 @ 9am
Food That Works
Malia has been exposed to a variety of cultural foods and cities having grown up in Chicago, Vermont, Massachusetts and Honolulu, where she was born. Her idea for this book began with her disapproval of the corporate office lunch culture, which pressures Americans to settle for mostly packaged or canned foods, pulled out of a bag, yanked from a desk drawer, and then microwaved, day in and day out. She saw the cumulative effects it was having on her and every single one of her coworkers. She knew there had to be a way to achieve fresh home-cooked meals from real ingredients Monday through Friday. In an effort to preserve her own health, this eager amateur cook turned to the kitchen.
She quickly came to the conclusion that organized shopping lists, prepared whole foods, and portable meals with minimal cleanup were essential to make homemade meals a reality with her 9 to 5 schedule. Malia began packing her delicious leftovers for lunch. No fail, every day her co-workers sniffed their way through the office and over to her desk. “What you got there? That smells good. YOU made THAT? Can I try it? Oh man! You have to send me that recipe!” Malia’s food system sparked curiosity in the co-workers she shared a cubicle farm with. Thus the idea for Food That Works was born!