By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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One of the Top Food Parties! of all times remains this holiday piece. For the extended version, including a fun guessing game called Alluring Eyes of the Detroit Art Institute, go here.
If you raised a glass in celebration of the holiday or New Year, think back.
Did you actually look at the person whose glass you ching-chinged? Have you ever looked into the eyes of others at your table while toasting to their health and good cheer?
It's a new practice in my circles. I don't remember who started Eyesmeet
, but it's fast become a fun, silly, important part of the tradition. "Meaningful eye contact," someone called it. Friends still respond awkwardly with big eyes and silly faces, but clinking glasses wouldn't be the same without it.
We can see clearly now.
The Wall Street Journal reports nothing specific about the toast, but in a 2013 article it does say "adults make eye contact between 30% and 60% of the time in the average conversation, instead of the 60% to 70% (preferred) to create a sense of emotional connection." San Francisco-based Decker Communications suggests, "holding eye contact for 7 to 10 seconds in a one-on-one conversation, and for 3 to 5 seconds in a group setting."
I tried this all out on my family over the holiday. Wine, water, whiskey, milk - it doesn't matter.
"Meaningful eye contact everyone; look directly at the person you are toasting."
Every time, same response: wide eyes, nervous laughter, but with better connection somehow. Lasting. I want to do it more. Deep eyes reach in and touch souls.
So gorgeous... is that fun and joy I see sparkling up your 2017 eyes?
Here's lookin' at you kid.