I enjoyed how you highlighted the tension between being connected to the food we consume and the modern tendency to keep that process at arm's length.

It's a subtle reminder that in many cultures, the act of preparation and hands-on consumption brings a deeper respect for the meal.

Whether it’s roasting a sheep in the Sahara or a pig in a caja china, there's something raw and intimate about experiencing the food as close to its natural state as possible.

Thanks for sharing this culinary journey!