![]() ![]() There is an Excel document involved in the tracking of the weekly order of the soups–essentially, the table of contents for the cookbook I was writing–for for the 32 consecutive weeks I had planned to run the club. My soup schedule was locked in weeks in advance based on the consistent availability of the beans and grains on the shelves of this very store. This particular restaurant supply store in the suburbs of Seattle was always my go-to spot for beans: the shelves were piled high with burlap and kraft feed-style bags that never diminished it was normal for me to go through a bag a week. As with each of my routine stores, I would walk through it purposefully, armed with a distinct list of what to buy, having memorized its aisles. ![]() The market would be empty, apart from me and, inevitably, a guy rushing around with a platform truck full of gallons of soy sauce and trash bags. I would waltz into the favorite of my routine stores, nod to the manager who had taken to asking me what I was making that week with a kind of small-town charm. They are also intended as healthful, filling vegan meals, so most of the soups contain beans.Ī normal soup week for me, before our world fell apart, involved a prescribed and fairly mechanical shopping, prepping and cooking schedule that spanned over the latter part of a week. To be clear, my soups are seasonal and most are playful studies of a certain vegetable or classic soup. Among other things, I’ve learned where to find enormous bags of beans and, until March of this year, thought that my spots were secret (and, more specifically, that I was the only home cook crazy enough to need them). ![]() I make and deliver vegan soup to my friends’ porches every week during the rainy months of Seattle’s winter. I run an underground soup club in Seattle, which involves a number of skills that I never would have considered a part of my dream job. ![]()
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