On a forgettable weeknight recently, I decided to get some Klondike bars. Klondike bars. It’s not that crazy deep, but the first thing that came into my head was how I used to eat them with Herman. And I do love Klondike bars.
I got to thinking recently how food is connected to so many core memories of ours. When I went to Florida recently (longer entry TK because I need to wrap a narrative around my pictures) I had to have some Krispy Kremes. Ok 12 to be exact. I even posted a survey on my Instagram about what the highlight of my summer trip was, the salt flats or the 12 Krispy Kremes. The Krispy Kremes won. And before you write me a long diatribe about how I shouldn’t be eating donuts., I really only eat them in Florida, despite living LITERALLY across the street from a Dunkin Donuts. The commonwealth demands that we all live within 200 feet of a Dunkin Donuts . This is the way.
Krispy Kremes are kind of special to me for a bunch of different reasons. A dear friend of mine grew up in Pensacola, Florida or as he has given me permission to call it, the Redneck Riviera. My friend lives in New York City and is the friend who is better at being a New Yorker now than I am. There are three Krispy Kremes in the city and I must inject some Krispy Kreme goodness into my bloodstream. To me, the Krispy Kreme is a unique treat. My friend sold Krispy Kremes to fund his childhood baseball team, so he fails to see this is a rare delicacy.
A lot of our time too at church is spent talking about food. I always joke that the Baptists got me in the door of a church with the cute kids and the food. The first night of this thing called Community Group that I attended in 2017, not even being sure what I was getting myself into, we sat there and talked about food forever. That nights ice breaker was “what is a food you don’t like that other people like?’ I’ll never forget this. We sat there and riffed on different kinds of food all night. I remember one of the other people at the community group said he didn’t like pizza and we all sat there describing every single pizza slice we had ever eaten. Of course I had to talk about the New York City pizza slice experience, where you walk down the street and wait for the pizza smell to envelop you and you go in and get that pizza slice on a paper plate. There probably won’t be seating and the spices will probably be attached to the counters in some way. I once saw a place with the parmesan was basically chained to the counter.
I think about that conversation a lot, that first night in the community group. It was a bunch of people, sharing their personal experiences with food. Food is fuel, but a lot of the time, it’s connected to core memories in our lives. I could not believe this was supposed to be bible study.
We eat this Polish salad on Christmas and Easter that has a really original name. It’s called…salatka. Mini salad. Even the ingredients, hold a core memory. I saw this HILARIOUS video recently made by these two guys who kind of explain Polish things to people.
The Poles are… specific. In the video, one guy sports the classic Polish dad look, with the full head of hair, bushy mustache and resting Polish uncle face. I have a theory that Lech Walesa, my dad and Bela Karolyi met up in like 1978 for a short meeting where they all agreed to keep the mustache and the full head of hair into old age. I’m thinking it was about a five minute meeting, given the talkative nature of that population bracket. Don’t believe me??? These are three different people. No really. They are. I would include my dad but he’s shy about media coverage. And Wrong Side of the Camera is a multimedia juggernaut. No really. We get like tens of views.
Again, these are three different people:



Unkie Roman is one of these three people above, but I’m not telling you which one. In the video, Unkie Roman talks about the greatest time of the year, the kiszenie of the cucumbers. For those who are not Polish, which I assume is probably most of you, Polish people brine the cucumbers to produce the single greatest thing on earth, the Polish pickle. Well, brined cucumbers. The video is deeply Polish, which includes Unkie Roman reading Krzyżacy by Henryk Sienkiewicz to the pickles. I mean BRILLIANT. At the end of the video, Unkie Roman’s compatriot Janusz has a pickle and says — it tastes like Poland. And these wonderful little gourds are a key ingredient in the wonderful Christmas salad.
The thing though is that I’ve shared the Christmas salad with other people and they think it’s a fine salad but aren’t as crazy about it as we are. Obviously, those people are wrong. A very dear friend, my beloved pastor, our fearless leader, does not like pickles.
To backtrack here for a second, I need to provide a little back story on Sienkiewicz, how he’s connected to the title and to show that he has one of those magnificent Polish father or uncle mustaches. Sienkiewicz is kind of super specific to about 40 million people in the world, so I need to explain him. Sienkiewicz is a kind of iconic Polish author. He was an itinerant wanderer, in the style of Mark Twain. And he wasn’t just a member of the bushy mustache club. He was likely its founder. Sienkiewicz, in all of his bushy mustached glory:

Sienkiewicz wrote a book called Krzyżacy about the defeat of Prussian Teutonic knights by the Polish-Lithuanian army. How this is connected to the kiszenie of the cucumbers is anyone’s guess. Maybe it helps the kiszenie along or something. I found this part of the video extremely funny but when I tried to explain the whole thing to my overwhelmingly non Polish friends, it kind of drew a blank. That’s when I thought about how to translate this to my audience. I thought — what if you went to Krispy Kreme and read Faulkner to the donuts rolling off of the conveyor belt when the “hot donuts now” sign is on. I guess this helps the donuts. This is the way.
The other thing I discovered of late is that crepes are fancy. Oh and that the people in my church community love them. The big debate among us is that I am firmly of the belief that crepes require no toppings. Our family ritual is standing around the stove while they are getting made and eating them right off the plate. I mean you have to try the first one and then the next one to make sure the batter is done right. And then all the crepes are gone. If you eat them as you cook them, no toppings needed. This is a core memory for me, a little ritual we always engage in.
The debate about the crepe toppings got me to thinking about what a core memory this is for me. The crepes fresh off the pan, us arguing about whether or not the batter needs more salt or milk. Emotions connected to food.
A couple of weeks ago, I attended this thing called Fluff Fest in Somerville. It’s a completely Massachusetts-esque type of event. The MC is a guy wearing two mismatched types of plaid and a fedora. He presides over an array of completely inane challenges, culminating in Fluff hairdressing. He mentioned something about his time teaching at MIT, which for Massachusetts, it tracks. I love marshmallows and anything sweet because I have the palette of a 12 year old. The whole thing was rip roaring good time.
It’s funny though that I don’t have a deep connection marshmallow fluff like I do a lot of other food things. It was something I bought with my little paycheck from my first job to make the occasional fluffier nutter.
Somehow the Instagram algorithm sent me an account for a podcast called “Explain Boston to me.” The podcast is hosted by a Massachusetts transplant that aims to explain our unique Boston and New England ways. In time for the fluff festival, she had on a guest named Sarah Dudek on, who it would seem explores all of the intricacies of native New England cuisine, with a special focus on…. Fluff. It’s a really funny episode, with the guests concluding that Fluffernutters are just a part of the core New England experience.
Well, congratulations. You’ve read down this far, so as a reward, you get to see Wrong Side of the Camera’s wall to wall coverage of Fluff festival. No need to thank me. And as a bonus, the tap dancing stylings of the Yellow Shed dance company.






































