Holiday Prep Series: ADHD, Meet More Food...and Real Thanksgiving Wins Something Shiny: ADHD! podcast

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Holiday Prep Series: ADHD, meet more food...and real Thanksgiving wins

7d ago 25:21

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What do you do when people are openly judging your food sensitivities (or the food sensitivities of your kid)? What's the difference between a soft and hot response to commentary? Why do we go to town over certain foods we love and then have such particular things we dislike and how much the Thanksgiving feast of it all can be about winning the feeling and vibe, rather than 'winning' at some carbon copy idea or expectation of what the holiday (and meal) should be. Filled chock full of food facts, favorite foods, and alternate ways to celebrate, this episode has David and Isabelle so grateful for you, Team Shiny!

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Isabelle wonders if her experience would have been different if her food sensitivities, then cast as being ‘too picky,’ ‘too sensitive’, had been more the norm in her family friend group growing up. She was the odd one out and that left room for so much judgment and commentary. Meanwhile, she sees her partner Bobby’s family and notes that pretty much everyone has food sensitivities, their yucks and yums, so they accept it and roll with it and stock up on what people like and seem to not be phased by it at all. David relates this to his experience being vegetarian for years and how he would feel when people would immediately show him the vegetarian dish on the menu—but he knows now that this was them looking out for him, verifying that this was a place he could eat. He couldn’t hear it then, but as he got older, he would just say “thank you.” The difference when you’re trying to advocate for your kid as a parent v. Others outside of that. David has his soft response—“if there’s ever a night to eat what you like, it’s with family” and his hot response is “should I follow you and talk about what you eat?” Isabelle noticed that she could change the texture of vegetables and thus reinvent her ability to eat vegetables, including the bitter ones she couldn’t handle for so long. There was so much labor put into the food of her Polish Christmas eve celebrations growing up, like pierogi, and there’s this sense of wanting to pass on food pushing and abundance and scarcity. David’s mouth is watering about pocket foods—pierogi, samosas, tamales—delicious. Which links up Isabelle’s fun fact about fried chicken—that frying preserves the food! And then, isn’t it technically a pocket food, too? But, as David points out—the bone! But, Isabelle counters, what about tenders? So is a chicken tender a pocket food with no other filling but chicken? And also foods on sticks. Isabelle likes the risk involved and also chewing on the stick. David doesn’t understand how to eat the food off the stick, but there’s a big difference between impulsive behavior and well thought out behavior. David and Isabelle are now very hungry. Isabelle asks if traditions really aren’t about transmitting memories, and if so, kids won’t remember the meal you served, but they will remember the feeling that someone stood up for them and their needs? David reframes this: are you trying to win an argument (about food) or win a feeling? Are you aiming for togetherness and connection—it’s not the day to argue about the food, or the screen, or the phone—give yourself that day. This brings Isabelle to asking David about jello with chunks in it, if he likes that kind of texture, and he doesn’t, he likes hard jello. Isabelle is confused by what he means and describes aspic served for Polish Easter, and furthermore, one of the most neurodivergent ways of relating to food, which can include eating copious amounts of the things we love repeatedly. For her, on another holiday with another food profile, she ate 27 eggs. In one day. Gave herself hives from the eggs. And that’s not including the mayonnaise. David meant hard jello like jello made with apple juice. Also as a former bartender, David cautions everyone about drinking and driving around Thanksgiving, a holiday notorious for stress and overindulging, and also about the dangers of alcohol soaked foods like jello shots. And he is grateful to Isabelle and to Team Shiny (we love you, Team Shiny!) For all we have made together, for all the people who now know more about ADHD or have new diagnoses: we’re sad you had to get a diagnosis and happy you had to get a diagnosis? We’re here for all of it. Have a great holiday!

The backstory behind Nashville hot chicken

Frying as a way to preserve food - "Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South." (Source: Wikipedia)

Fascinating rabbithole of a site that makes industrial fryers -- most processed foods are fried!

Recipe for ‘hard jello’ aka Jell-o jigglers (which sadly does not mention apple juice, but does specify the water to gelatin ratio)
And bonus: how to make gelatin out of any fruit juice (like apple juice)

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Cover Art by: Sol Vázquez

Technical Support by: Bobby Richards

89 episodes