50 years
Written: November 2009, Deliver: November 2059
Subject: What if
Dear Future Self,
When you get this I hope you are sitting down. This is Angie Wong writing to you from 2009. futuris.tk, a site created by futuristic postal workers will send messages up to 50 years in the future or at post-morterm, has delivered this email to you because I asked it to or because I died.
It’s the last days of 2009, and I’m having a bit of a reflection period looking backward and forward. This year has aged me, maybe by 50 years. As for the future, it never occurred to think so far ahead. Never was much of a planner, your former self.
I haven't thought about what the future me will look like since I was strapped to a chair for a tattoo at 18. I wonder what kind of person you’ve become. Do you remember the ones you’ve obsessed about or did time heal all? Did you marry for love, convenience or just to see what married life was all about? Have you spawned? Are you still climbing every mountain, swimming every ocean, crossing every desert? Who is making you do that? What's his name? Have you lived up to your potential like you had promised or have you forgotten what those were? Are you still a trouble maker? I hope you are doing exactly what you were doing 50 years ago, but maybe with a bit more grace. ; )
Here’s a slice of your past blissful and glorious life:
On Sunday Dave and I sat in a coffee shop to take in the weekend papers. I dived immediately for the soft core news and read about restaurants abroad while he went for the review and sports pages. I gave death eyes to the writer whose column I used to love reading as I had just discovered his words are paid for by advertisers. This was my only diet of current affairs as during the busy work week I have no time to collect thoughts about the state of the world today sadly.
At the back of FT's How to spend it magazine, I was staring at an advert, this season’s Tiffany's sell featuring the back of a well groomed man holding that internationally recognizable blue box, eagerly awaiting the door to open, and his answer. "You like that ad, don’t you?" Dave lowered his paper to ask. "It calls to me," I responded. He kissed my shoulder and we shared a fuzzy feeling. As we laid head to head all I could think of was how this moment was sponsored by Tiffany’s.
This angst is the reason why I’m banging away on my keyboard as we speak.
So many of life’s big moments are sponsored by brands now I don’t know if I naturally feel this emotion or if it was thought up by a really smart person from Madison Avenue. My worry for the future years is whether this life is actual or manufactured.
So what kind of life did it turn out to be Angie Wong? Did you follow in the Mercedes Benz life, or were you more the Volvo type? Burberry or Tom Ford? iPhone or Vertu? Boffi or XXX? Tiffany’s or Cartier’s? I feel a violent reaction coming on. If you can honestly say none of the above, then I am proud of you.
I hope you’ve read the books you wanted, and travelled to the places you’ve wanted, because, from where I’m standing, seeing the world, experiencing first hand experiences, and coming to your own conclusions through reading and listening may be the only chance we get to be a real, actual person with real, actual thoughts.
In closing, there are a few things you need to know, or rather be reminded of: Those lump bits, that's from eating straight pork fat in your youth. And all those obsessive tendencies turned out to be a good thing didn't it? Turns out you didn't need all those shoes, did you? Future Me, I hope I didn't forget what's their names. I hope we're all still on speaking terms.
Wish you were here. At 32. Loving life .
Me.
This romantic moment was sponsored by.. Tiffany’s.
Tuesday, November 24, 2009
Monday, November 23, 2009
Every Sunday Dave and I sit in a coffee shop and take in the weekend papers. At the back of FT's How to spend it magazine, I was staring at an ad, a Tiffany's ad on a handsome man holding that internationally recognisable aqua blue box, eagerly awaiting for the door to open. "Do you like that ad?" Dave leans over to ask me. "It calls to me," I respond. He kisses my shoulder and we share a warm feeling. What disturbs me is that this ad triggered our first communication about the idea of marriage.
What further disturbed me was that I wanted to live the message of that ad. My special moment will be sponsored by Tiffany's.
What kind of lifestyle do I desire? Do I want the BMW lifestyle? Or do I want the Volvo lifestyle? Do I feel French's mustard or am I more Grey Poupon?
What further disturbed me was that I wanted to live the message of that ad. My special moment will be sponsored by Tiffany's.
What kind of lifestyle do I desire? Do I want the BMW lifestyle? Or do I want the Volvo lifestyle? Do I feel French's mustard or am I more Grey Poupon?
Monday, November 16, 2009
Whole Foods
Todd scooped me up in his BMW convertible outside on Bonham Road then handed me a book of road maps, “What do I do with this?” I panicked as I haven’t seen a road map in decades. “You’re playing navigator,” Todd Darling, restaurateur of the newly opened Posto Publico, told me. “Where’s your GPS? Wait, I’ve got one on my iPhone…” I said hoping for a promise of actually getting to our destination. He threw me a yuppie brat look. “Nice BMW Todd,” I fired back.
Todd and I were headed for Yuen Long, into farm country to watch vegetables grow, and maybe kill a pig. As we cruised through fume-choked tunnels, he spoke about how he wanted to be a different kind of restaurateur, better than the model we currently have. His philosophy: There are many ways to make money, why not choose to be ethical while making cash?
We pulled up to Hong's Organics farm, and I stepped out to plant my driving loafers into fresh mud. There were butterflies everywhere and a sweetness in the air, perhaps fresh? Todd was arranging vegetable pickups for the restaurant’s opening. He has chosen this supplier because Thomas Fung, the owner, was one of the only farmers who wanted to work with a non-Chinese. It has been a struggle to source ingredients locally for his restaurant as the simpler option would’ve been to do what everyone else is doing: pick up the phone to a mass supplier. But “this is the only way I want to open a restaurant,” he said.
I’m well-read enough to know how to eat healthy and respectfully, but lack the time and commitment to this way of life full time. There are too many rules and inconveniences: buy only vegetables from certified organic farms from lands afar, find line-caught fish that isn’t on the endangered list (memorise the endangered list), eat eggs from birds raised on acres of land that pooped out eggs when it felt like and not forced with hormones. If this process was only made easier for the yuppie eat-gooder, say in the form of a restaurant, then I would subscribe. I’m also a cynic as I know how our supermarkets jack up prices for items labeled with marketing buzz words of the season (‘organic’, ‘free range’, ‘healthy’) when in fact it really depends on which bodies certifies it. My skepticism started early in life when I learned beef were cows, pork were pigs, and chicken fingers was from ground up chicken parts. Much like the line ‘green tea will prevent cancer’, I eat with caution.
I kept asking Todd what’s his gimmick? What kind of pony show will your restaurant have? As a food writer I need those talking points for my story. “Nothing,” he said over and over again. And it wasn’t until I sat down with him and his partners at his restaurant before I completely understood what he was saying. Serving fresh foods shouldn't be a hook or a sell point. It should be what every restaurant in the country is serving. Real, whole foods.
Inside Posto Publico’s kitchen, I was shocked this restaurant made their own breads, cheeses, and fish are from sustainable sources. They pretty much do everything themselves but milk their own cows (that might be in Q3). I had to stop and ask myself why this was shocking to see. It was only when seated in front a platter of roasted baby vegetables and chicken Francais that I knew this shouldn’t be a diner’s privilege, it should be every diner’s given right to be served such foods. This is how a real restaurant is supposed to run.
“We have a responsibility (in the food industry) to served people whole food,” Todd said. Other restaurant owners call him and his team idealists, and predict their end citing the high rent and food cost will buckle them. But I think they are onto something, here’s what Bostonian Restaurant has to say about going 100 per cent sustainable by 2010:
“We have seen a large increase in demand for sustainable eating this year. As people grow more concerned about the future of our environment and food sources, I think it is our responsibility to ensure we are sustainable where possible,” said executive chef Mark Bannon, of The Langham. They have been sourcing suppliers and making sure they can receive goods all year round. When budgeting cost factors, they found it not too huge of a jump from their nonsustainable supplier s. They also plan to educate the staff on why and where their fish will come from as they will ultimately educate Bostonian’s customer.
I was at the Sydney Food Fair a few weeks ago, and each restaurant we visited (Otto, Quay, Kables) had the names of the farms the vegetables grew in, names of the butchers who supplied the meats, and even the valley in which the fizzy water was bottled. Restaurants were proud to highlight their produce selection and suppliers, which in turns make them take the responsibility, and creditability, for what they serve customers. Pride and customer satisfaction from one line of ownership.
We forget eating isn’t a cuisine, or a dish, or even entertainment. It’s to feed our bodies. It is for enjoyment, and by that I don’t mean ordering from the alba truffles menu, I mean ingesting real food in which your body can enjoy its nutrients and healing benefits.
My Hong's Organic farmed carrot had a rotted hole running through its body, this doesn’t happen with industrially grown carrots. But it was simply roasted with a bit of oil and salt, and it tasted of sunshine. If you have never tasted a real carrot or tomato or fresh corn picked only hours ago, then you have not eaten. I realise this way of eating will have rots and bugs and worms and dirt. All of which I am looking forward to consuming if it means it tastes this good.
Todd and I were headed for Yuen Long, into farm country to watch vegetables grow, and maybe kill a pig. As we cruised through fume-choked tunnels, he spoke about how he wanted to be a different kind of restaurateur, better than the model we currently have. His philosophy: There are many ways to make money, why not choose to be ethical while making cash?
We pulled up to Hong's Organics farm, and I stepped out to plant my driving loafers into fresh mud. There were butterflies everywhere and a sweetness in the air, perhaps fresh? Todd was arranging vegetable pickups for the restaurant’s opening. He has chosen this supplier because Thomas Fung, the owner, was one of the only farmers who wanted to work with a non-Chinese. It has been a struggle to source ingredients locally for his restaurant as the simpler option would’ve been to do what everyone else is doing: pick up the phone to a mass supplier. But “this is the only way I want to open a restaurant,” he said.
I’m well-read enough to know how to eat healthy and respectfully, but lack the time and commitment to this way of life full time. There are too many rules and inconveniences: buy only vegetables from certified organic farms from lands afar, find line-caught fish that isn’t on the endangered list (memorise the endangered list), eat eggs from birds raised on acres of land that pooped out eggs when it felt like and not forced with hormones. If this process was only made easier for the yuppie eat-gooder, say in the form of a restaurant, then I would subscribe. I’m also a cynic as I know how our supermarkets jack up prices for items labeled with marketing buzz words of the season (‘organic’, ‘free range’, ‘healthy’) when in fact it really depends on which bodies certifies it. My skepticism started early in life when I learned beef were cows, pork were pigs, and chicken fingers was from ground up chicken parts. Much like the line ‘green tea will prevent cancer’, I eat with caution.
I kept asking Todd what’s his gimmick? What kind of pony show will your restaurant have? As a food writer I need those talking points for my story. “Nothing,” he said over and over again. And it wasn’t until I sat down with him and his partners at his restaurant before I completely understood what he was saying. Serving fresh foods shouldn't be a hook or a sell point. It should be what every restaurant in the country is serving. Real, whole foods.
Inside Posto Publico’s kitchen, I was shocked this restaurant made their own breads, cheeses, and fish are from sustainable sources. They pretty much do everything themselves but milk their own cows (that might be in Q3). I had to stop and ask myself why this was shocking to see. It was only when seated in front a platter of roasted baby vegetables and chicken Francais that I knew this shouldn’t be a diner’s privilege, it should be every diner’s given right to be served such foods. This is how a real restaurant is supposed to run.
“We have a responsibility (in the food industry) to served people whole food,” Todd said. Other restaurant owners call him and his team idealists, and predict their end citing the high rent and food cost will buckle them. But I think they are onto something, here’s what Bostonian Restaurant has to say about going 100 per cent sustainable by 2010:
“We have seen a large increase in demand for sustainable eating this year. As people grow more concerned about the future of our environment and food sources, I think it is our responsibility to ensure we are sustainable where possible,” said executive chef Mark Bannon, of The Langham. They have been sourcing suppliers and making sure they can receive goods all year round. When budgeting cost factors, they found it not too huge of a jump from their nonsustainable supplier s. They also plan to educate the staff on why and where their fish will come from as they will ultimately educate Bostonian’s customer.
I was at the Sydney Food Fair a few weeks ago, and each restaurant we visited (Otto, Quay, Kables) had the names of the farms the vegetables grew in, names of the butchers who supplied the meats, and even the valley in which the fizzy water was bottled. Restaurants were proud to highlight their produce selection and suppliers, which in turns make them take the responsibility, and creditability, for what they serve customers. Pride and customer satisfaction from one line of ownership.
We forget eating isn’t a cuisine, or a dish, or even entertainment. It’s to feed our bodies. It is for enjoyment, and by that I don’t mean ordering from the alba truffles menu, I mean ingesting real food in which your body can enjoy its nutrients and healing benefits.
My Hong's Organic farmed carrot had a rotted hole running through its body, this doesn’t happen with industrially grown carrots. But it was simply roasted with a bit of oil and salt, and it tasted of sunshine. If you have never tasted a real carrot or tomato or fresh corn picked only hours ago, then you have not eaten. I realise this way of eating will have rots and bugs and worms and dirt. All of which I am looking forward to consuming if it means it tastes this good.
Thursday, November 12, 2009
Wednesday, November 11, 2009
Women (!)
me: hi
Daniela: hey Angie :)
me: How is it going?
Sent at 11:13 AM on Thursday
Daniela: ok
this girl wrote a super rude email to me yesterday.
me: what did she say?
Daniela: in front of the board insulting me when I was just trying to do my job
Haha
Sent at 11:15 AM on Thursday
me: write her off
not worth worrying about
Daniela: well it was not the first time she sent out sarcastic emails
just makes her look bad
me: a colleague?
Daniela: but I was a bit offended
on Wokai volunteering board
It was totally unneccesary
me: oh no
egos
Daniela: It is a job for a cause but some people still feel the need to exert power she doesn't have
Yes
It is the perfect word
My friend told me a long time ago she was egotistic
Even as a friend
And at job
It totally shows
me: she'll learn one way or another
I'm sorry you had to deal with her
Daniela: yes because I hate dramas
sometimes I am hesitant to be close to a lot of girls because they are catty
me: YES
I disassociate from lots of girls
Daniela: I get emotional so I hate it when they do that
me: too much drama and fighting
well, learn to sort the good from teh bad, needy ones
Daniela: I suppose
me: I tend to stay away from girls in general
it is only now that I have a small pool of GFs
Daniela: yes but I enjoy this work but I always am afraid once u show you can do something, people are bound to attack you
My gfs are all very comfortable with themselves
me: yes, that's exactly right. Once you show confidence and ability they get jealous
Daniela: so I am more chill with them and we won't compete
me: I work in publishing.. I know
Daniela: Yes u must get that a lot
me: well, I've learned you have to create an atmosphere where they can chill with you
Daniela: Esp because you write
me: otherwise they attack
I'm trying to figure out how to handle women
we should share our findings
Daniela: haha. sure
me: Well, I was wondering if you and Brian have plans this Saturday evening?
Daniela: I don't think I am qualify
Bri will be leaving again till my dinner
:(
me: awww
Daniela: Yup
me: I have a wine dinner to go to on Sat and wanted to invite you both
Daniela: Which one
me: Press Room
Daniela: I see
Too bad
Daniela: hey Angie :)
me: How is it going?
Sent at 11:13 AM on Thursday
Daniela: ok
this girl wrote a super rude email to me yesterday.
me: what did she say?
Daniela: in front of the board insulting me when I was just trying to do my job
Haha
Sent at 11:15 AM on Thursday
me: write her off
not worth worrying about
Daniela: well it was not the first time she sent out sarcastic emails
just makes her look bad
me: a colleague?
Daniela: but I was a bit offended
on Wokai volunteering board
It was totally unneccesary
me: oh no
egos
Daniela: It is a job for a cause but some people still feel the need to exert power she doesn't have
Yes
It is the perfect word
My friend told me a long time ago she was egotistic
Even as a friend
And at job
It totally shows
me: she'll learn one way or another
I'm sorry you had to deal with her
Daniela: yes because I hate dramas
sometimes I am hesitant to be close to a lot of girls because they are catty
me: YES
I disassociate from lots of girls
Daniela: I get emotional so I hate it when they do that
me: too much drama and fighting
well, learn to sort the good from teh bad, needy ones
Daniela: I suppose
me: I tend to stay away from girls in general
it is only now that I have a small pool of GFs
Daniela: yes but I enjoy this work but I always am afraid once u show you can do something, people are bound to attack you
My gfs are all very comfortable with themselves
me: yes, that's exactly right. Once you show confidence and ability they get jealous
Daniela: so I am more chill with them and we won't compete
me: I work in publishing.. I know
Daniela: Yes u must get that a lot
me: well, I've learned you have to create an atmosphere where they can chill with you
Daniela: Esp because you write
me: otherwise they attack
I'm trying to figure out how to handle women
we should share our findings
Daniela: haha. sure
me: Well, I was wondering if you and Brian have plans this Saturday evening?
Daniela: I don't think I am qualify
Bri will be leaving again till my dinner
:(
me: awww
Daniela: Yup
me: I have a wine dinner to go to on Sat and wanted to invite you both
Daniela: Which one
me: Press Room
Daniela: I see
Too bad
FCC
Why would I want to go to a party with them? I hate them all. My friend Daniel says. Well why drag me to going with you? I asked. Because its my going away party?
It's a tradition in his office that everyone who resigns get a company paid going away party. The reason why I'm resigning is to get away from these people.
So I go to the FCC to meet the three witches, his soon to be former bosses.
It's a tradition in his office that everyone who resigns get a company paid going away party. The reason why I'm resigning is to get away from these people.
So I go to the FCC to meet the three witches, his soon to be former bosses.
Subscribe to:
Posts (Atom)
