Thursday, October 24, 2013

On Soup Night and Eating Together

Scenes from a Soup Night at Workman Publishing
I don’t know what you do for lunch when you’re at work, but I confess that my routine is pretty fixed: I eat standing at my desk. Occasionally I go for a walk with coworkers or run errands, but mostly, I am here, working. I’m guilty of ducking into the kitchen to grab food from the refrigerator without stopping to join the group sometimes large, sometimes numbering just a few that eats together at the big table. 

On the menu: Pumpkin Chicken Chowder, Mock Cream of Tomato Soup, Slow-Cooker Chili, and Granny Smith's Sweet Potato Soup

In Soup Night, author Maggie Stuckey writes that “The need for community, for feeling connected to our fellow human beings, is universal and timeless. But in the modern hurry-scurry world, it’s becoming harder and harder to achieve. It’s a nasty kind of catch-22: the more fractured our lives become, the more we yearn for that sense of connectedness — and the more elusive it seems.”

Breads and bowls for everyone
While the digital world of email, instant messaging, and social media allows us to engage with coworkers, sometimes without ever hearing their voices or seeing their faces, the people we work with every day are an intrinsic part of our lives, and the community of colleagues needs nourishing like any other community we might belong to.

Salads and desserts round out the meal
Two nights ago, Maggie joined some Storey employees and the staff at Workman Publishing in New York for a night of community and soup cooked up by the attendees themselves.

Maggie Stuckey, with Storey Publicist Matt, at Workman Soup Night
Today, October 24, is Food Day. Today is also a great day to step away from the desk and sit down with coworkers at the communal table for a meal and conversation.

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Don't forget to enter our Stir Up a Soup Night Giveaway! From now through October 31, enter for your chance to win everything you need to start a soup night of your own.
 The prize package includes:
  • a Le Creuset stockpot and trivet
  • a medley of dried beans and spices
  • a collection of favorite Storey cookbook titles
To sweeten the pot, a free recipe sampler from Soup Night is yours, just for signing up. Visit our Fresh Picks page to enter.

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