Today we’d like to welcome Amanda (Ama) Scriver, Head Bitch in Charge at Fat Girl Food Squad – a blog space that encourages people (underweight, overweight, male, female, transgendered, humans) to love themselves, their bodies and learn to love eating food while feeling mentally, emotionally and physically great.
Offering their readers a unique perspective in the food blog world, Ama Scriver and co-founder Yuli Scheidt, generate innovative ways to see and engage with our food. In essence, they “make shit happen…attempting to prepare the squad for world domination”. How can you NOT love a tagline like that??
Ama, it’s great to host you here on the Culinary Exchange. Can you briefly tell us how you came to do what you do?
One of those cosmic things that just happened. I had been involved in the blogosphere for so long having by-lined at Toronto is Awesome, Pink Mafia, Here & Elsewhere and Little Red Umbrella (to name a few). I started out originally as a music blogger and spring boarded my love of food into a full-fledged blogging career.
Yuli Scheidt (co-founder of Fat Girl Food Squad) and I worked together as a writer/photographer duo for some time before we decided it was time to venture out on our own. So one morning, Yuli told me that she registered the domain and made all of our social media accounts and Fat Girl Food Squad was born.
What is it that inspires you about food?
I think what inspires me about food are the people who work tirelessly creating it for our consumption and pleasure. This includes everyone from the farmers, the food scientists, the mixologists, the baristas, the chefs and well, just everyone involved. It truly is a magical process.
And how do you fit in; where does your inspiration come from?
My inspiration and drive to keep Fat Girl Food Squad alive comes from the readers each and every single day who e-mail us, comment on our posts or send us messages via other social mediums telling us how much we’ve helped or encouraged them. I’m so happy we can provide this positive space for them and their stories/comments keep me (us) going.
What’s your most memorable food experience?
I would have to say that one of my most memorable food experience would have to be taking John Placko’s Molecular Gastronomy class at Nella Cucina in December 2012. The course was offered up a class as part of their “Professional Series”. I wanted to learn more about the art of cooking by enrolling in several different classes and molecular gastronomy was definitely a blast. The blast-chilled lime ice cream we made with liquid nitrogen was beyond anything I’ve ever had. Plus: it was nice to be in a class full of professional, working chefs and have them take me under their wing.
That sounds amazing! Molecular gastronomy is definitely an innovative field. What does food or kitchen innovation mean to you?
It means that we will keep being able to experiment and try new food magic every single day. For that, I am supremely stoked.
What’s one thing you just can’t live without in the kitchen?
My knives. I’ve had the opportunity to use and take part in some handy knife-skills workshops and I’ve come to realize that a GOOD knife in the kitchen is one of the most useful tool.
It’s funny how many culinary experts we talk to say the exact same thing. Note to self. So then what’s the one thing you CAN live without in the kitchen?
Dishes. It is the worst part after you have made an incredible meal.
Ha – we should just eat from the pot! And then hire someone to clean them for us! Do you have any food or ingredient obsessions?
Honest to goodness, I am a salt fiend. I am addicted to eating chips and dips. It’s like my go-to trashy comfort food. Which also leads to my love of bacon. I’ll take bacon on ANYTHING. I am also a fiend for avocados, brussel sprouts and kale.
Bacon really should be its own food group; it’s so good. Is there anything you refuse to cook with or eat?
I will eat pretty much anything you put in front of me. I think food is an adventure and you should try anything once. For example: I’m not a huge tartare person, but just recently I went to a restaurant – Trinity Taverna – and was served Lamb Tartare. It was one of the most magical experience I have had in my life. Thankfully, I put aside my (ahem) differences with tartare and decided to just take the ‘food’ plunge.
Are there such things as food aphrodisiacs?
I have heard many tales of how oysters and chocolate are suppose to spark this emotion, if you will. I have never experienced such luck but I have had pretty orgasmic times with other foods I have ate. Don’t know if it would be considered under the whole food aphrodisiacs umbrella.
I know what you mean – I get that way every time I get a really good mac & cheese! What’s the most interesting or important thing in your food world right now?
Just how much success Fat Girl Food Squad has seen in the last 8 months since we launched. It’s a little bit crazy how many opportunities we’ve had such as winning the Food Network Canada Scouts contest or being offered to organize a workshop for the University of Toronto. But all in all, it’s exciting and everyday is new & interesting.
Have you ever had a “WOW!” moment with food or in the kitchen?
I think it was the first time that Yuli and I made jams together. We had picked up a case of organic mangoes from The Sweet Potato in Toronto and decided to make jam and salsa. I had always been pretty nervous about jamming as it seemed like a pretty involved process. I thought for sure I would fuck it up. But sure enough, Yuli and I were like jamming warriors and what we made turned out to be fabulous.
What’s been the hardest (and most valuable) lessons you’ve ever learned?
If at first you don’t succeed, try and try again.
How do you define success in the kitchen?
A new challenge being taken on and conquered. Kind of like the time I decided to cook Saag Paneer from scratch. I always thought it was so difficult but it was incredible easy. I will never go back to ordering out again.
Every night we recommend a dinner idea for our audience with a drool worthy photograph. What’s your go-to dish for your supper?
I would have to say it goes between Thai Chicken Coconut Curry or Caldo Verde. Both have a sense of comfort and always have tons of extra. I really enjoy that about them. Plus: lots of flavour and veggies.
We also have a series where people tell us about the last meal they’ll ever eat (if given the option, of course). What would be your last meal ever? Why?
I would love to have Heston Blumenthal cook for me because I’m sure no matter what it was, it would be absolutely insane and totally memorable of a last meal.
What’s the one thing you would tell someone who is inspiring to follow in your footsteps?
It’s not the easiest process in the world and it is a lot of work. But if your heart is into it, then do it and don’t let anyone tell you no. Network your heart out and use social media for all its worth. You will make those connections and your blog can and will succeed. The people you meet at each and every event will not only be your potential readers but will be the people you potentially work with in business and that’s huge. It’s not just about being able to write or being able to do social media, it’s also about being able to be business savvy.
Thank you Ama – your perspective on food is truly inspiring. Imagine the new flavors, textures and experiences we could come up with by re-writing the rules of food. Whether that’s through molecular gastronomy or something more personal – like how we engage with food and our bodies – great and amazing things can happen.
To find Ama, visit Fat Girl Food Squad or connect with them on Facebook, Pinterest, Twitter and YouTube.
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