I wasn’t sure how, where or in what capacity I wanted ‘Floffal’ to exist, and yet here we are (I am)…
This aims further to indulge and invest in the effort to revive, remind and reconnect its readers with the essential animal parts of our food, and ourselves. It is a space I want to fill with writing and reflection on the endless avenues to be explored when it comes to eating meat, sourcing and preparing food, and how all of those things can be reinvigorated by a ‘Floffal’ approach, which itself I further hope will continue to be developed and evolved in tow.
It’s all feeling like a rather perfectly imperfect process, much like all of its component parts - cooking, butchery, devising recipes and even to the extent of the core ingredients and materials themselves which are involved. Offal is quite often considered rough-around-the-edges, inelegant and uncouth, as is stumbling around to find food in the reduced section.
I’m continually humbled and comforted in being able to create Floffal, a thing which essentially comprises curiosity, art and escapism - the same I think so many people can relate to when it comes to personal endeavours. I’ve touched upon previously how a lot of this really does re-humanise me, and I really aim for this to be shared and opened up as an opportunity for others to as well. If any of us can find something that is both immersive and escapist, then that is something incredibly precious. So are we, the world we live in and ‘consume’, organs and organisms in all categories. I hope Floffal, in whichever form it takes, can communicate this.
With Love,
F x
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