ONE LAST EMAIL . . .
For 2017, that is. But doesn't the finality of ending a year and starting another one lend itself to the satisfying notion that you can truly close the book on something?
This year, with some help from my friend, Ben Fox, I've thought a lot about the difference between 'finished' and 'complete'. Finished is tempting - even a little addictive. It keeps you going, on and on, until you may forget what motivated you to start going in the first place. 'Complete' is a different thing entirely. It's inward instead of outward. It's a call to stillness, rather than movement. And while I can't imagine ever being 'finished' with the work we do at GFJ, that same work absolutely makes me feel 'complete.'
This month, we've been following Gina's* path across the country in search of American food traditions. Gina's stories will usher us into the New Year, but today we are pausing in the stillness to feel the grounding warmth of a warm cup of Senegalese Spiced Coffee, or Cafe Touba:
Khalifa was kind and warm and wanting to spread a message of health and peace through a traditional Senegalese spiced coffee called Café Touba.
It’s coffee blended with cloves—to balance out the intensity of the caffeine—and African pepper (Uda Djar)—to clear your throat and settle your stomach.
A devout Muslim, Khalifah learned of the drink through his guide in the Sufi order. Café Touba, the name of the drink and of his business, was invented by spiritual leader Cheikh Ahmadou Bamba, who also founded the holy city of Touba, Senegal. He stood for peace, hard work, and humility.
What values do you want to communicate through your food?
Happy Holidays - no matter what you cherish or celebrate,
 Taylor + Dorothy + GINA*
Co-Founders, Good Food Jobs
Creator of American Heirloom Project + Maker of Heirloom Mail
*Gina Lorubbio, creator of American Heirloom Project and maker of Heirloom Mail, spent the past two months savoring and observing and sinking deeply into US food traditions on a cross-country road trip. This series highlights the traditions she had the privilege of experiencing on this trip and prompts you with tangible ways to revive, reflect, and start food traditions of your own.
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