Flavor Maxiamalists and Minimalists in America with Pops

Making It Awkward

A gluten-flugen-dog? Social media has introduced us to those who want the most flavor, texture, color and creativity in their food and, conversely, those who avoid even salt and might not even cook their food to kill pathogens. Tiktok has given us a window into kitchens around the country. From jello salad to quinoa salad and raw chicken to hot dogs impaled with spaghetti noodles, boiled then painted with sauce and two different kinds of cheese before going in a toasted bun (the gluten-flugen-dog), Jessica has watched with amusement.

In more recent times she’s seen people cut alllll the way back on both flavor and food safety and are eating their animal products raw, and this just happens to coincide with the increasing interest in Wellness and a fear of anything processed in any way. She proposes that, especially among white folks, there are maximalists and minimalists when it comes to food. She decided to talk to her dad about her theories and introduce him to the recipes of maximalists and minimalists for his thoughts. The two start by drinking some farmer's coke.

Snickers salad

Jon Anderson

Raw milk

This is a great episode to watch on Spotify and https://www.youtube.com/@MakingItAwkwardPod

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Jessica Wilson's book: It's Always Been Ours; Rewriting the Story of Black Women's Bodies

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