William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-08-01 / 8. szám
jiunpfm Kftchett. with Főszakdcs Béla Change is a wonderful thin FARADJON BE A MAGYAR KONYHÁBA! The definition of "change" varies, but the one I like best is: "to make the form, nature, content, future course, etc., different from what it is or from what it would be if left alone; a transformation or conversion for the better." Keeping that thought in mind, The Hungarian Kitchen will start anew next month. While the technical layout is still a work in process, just like The HK website, many of the old features will present themselves in newer form. There are many reasons for this change, all inspired by you, the faithful readers of The HK. The intention was to end the column in April after nine years of publication. At that time, Chef Vilmos and I decided to pursue sharing our talents with Magyar food on another venue, namely the Internet. This project would take more time and effort than producing a monthly column for written publication. After that April column was published, many people expressed dismay over The HK concluding. Being reasonable men, Vilmos and I did not want to leave our dedicated readers on a low note. We meant no disrespect as it was purely a business decision based on information available at that time. While Chef Vilmos and I always try to give our best to the members of WPA, we were also extremely busy outside the kitchen. There were personal projects, including teaching school, finishing studies toward a graduate degree and attending seminars at culinary conventions to learn more about food, its origins and how we have come to enjoy the foodways of our Hungarian ancestors. There were times when we felt overwhelmed trying to assemble a column and meet a deadline. Those occasions were not fun and took the joy out of writing and cooking Magyar food. It became a situation where the tail was wagging the dog. Now, all of that has changed. The personal projects were completed, teaching school ended in May, and Vilmos was bored being out of the kitchen. We made a pact to share more with you in the months coming. Perhaps this idea of change is best summed up by author Spencer Johnson in his book, "Who Moved My Cheese? An amazing Way to Deal with Change in your Work and Life." Change, to paraphrase Mr. Johnson, is always a possibility and does happen. Change can be a good thing, not something to be feared or avoided. In order to change for the better, you must realize where you are and which direction you want to head. After you comprehend your options, the rest is easy. Chef Vilmos and I did just that. One thing we never considered was the result of ending this column. Once we saw how many people it would affect in a negative way, we adapted and made the decision to continue this column. Sometimes when a door closes, a window opens with opportunities, never leaving you outside looking in. There are not many fraternal publications that offer written articles on ethnic food or any food in general. William Penn Life offers not only ethnic food particulars but also healthy living advice from another contributor, a registered nurse. Now, as for the changes... The layout of The HK will expand to three pages every issue. Appearing every month will be "Nagymama's Recept," the "Culinary Corner," "Chef's Tip," a "Practical Pointer" and the monthly trivia question. The expansion will allow for more recipes, pictures and new features. "Celebrity Chef" will feature a recipe from a reader who wants to share something special with the membership. "Magyar Hot Spots" will list eateries and food establishments that specialize in Hungarian cuisine. Finally, "Magyar's on the Web" will list those sites where you can learn more about Magyar food, including how-to instructional videos. Foodways have changes dramatically over the centuries. We are the recipients of that knowledge, keeping ethnic food active and thriving in our lives. It is easy to prepare any recipe and serve it to family and friends. The real appreciation comes in understanding how and why our ancestors chose to keep alive many culinary traditions. For this reason, we start the next chapter of The Hungarian Kitchen in September. Until then, have a great month! Jé átváfl'ff ogza^ácf The Hungarian Kitchen is a trademark of William S. Vasvary. Illustration © Jamie Cross/ Dreamstime.Com 8 0 August 2012 0 William Penn Life
