Tag: cooking

  • So, Mark…where have you been?

    So, Mark…where have you been?

    Oh, I’m still around. Kinda.

    To be honest with you all, it’s been a really rough year for your best pal here. Essentially, since last summer, like June of 2024, I have been unemployed. That job I had with the farmers market organization did not happen the way not only I thought, but how they advertised the gig, would turn out.

    The position was banked “Market Coordinator” and after sending my resume and stating that I have written about half of the vendors at their markets, I was certain that I would be some kind of liaison, doing office stuff, helping with social media, etc. Nope. All I did, 2 maybe 3 days a week, was show up to a market early, help set up their info tent, work that info tent, break down the info tent and go home. That was it.

    At first I thought that it was just training before moving me up. Nope. That. Was. It.

    Around May things here in Tucson were heating up and the notion of working the markets in 100+ degree heat was not ideal for a 50-something food writer that mainly spent his hours indoors.

    One day at the big market at Rillito Park a woman approached the info tent saying that someone had spilled a drink by the band tent. Me in my usual humor said something to extent of: “Oh don’t worry about that. It’s like ninety degrees. It’ll evaporate.” I said this right next to my immediate supervisor, who didn’t find that funny.

    Then later that day I heavily criticized an app of a former employer who teamed up with the farmers market organization, that employer who just up and let me go one day saying they are ‘moving in a new direction and need to catch up financially’. That food focused app wasn’t synching with the farmers market app and it was just becoming boring and a pain. Anyway, I said something like “No surprise that app sucks. Because they suck.” Mind you, in my best “professional” totally hushed, behind the scenes voice.

    A day or two later I get an email from that supervisor with the heading “Unprofessional Conduct”. At first I thought it was a training tool on how to deal with customers with unprofessional conduct. Nope. It was directed at me and my “unprofessional conduct” that Sunday at the market. I cracked back saying the evaporating drink was supposed to be funny and the rip on the “app Incident” was said in confidentiality. Then I said I was being grossly underutilized, you’re sitting on a goldmine here, blah blah, and, yeah. That was that.

    Then the long dark days of summer hit and I spent my time mainly job hunting, throwing resumes and portfolios out into the ether of my laptop looking for anything close to my skills and experience. Nothing. Absolutely nothing.

    You’re going to suffer but…you’re going to be happy about it

    Well kids, if you don’t already know I’ll tell you all now:

    I have lived with depression and anxiety my whole life.

    As a kid I could remember telling my dad that I “didn’t feel good”. When he asked what was wrong I couldn’t give a tight answer. I just didn’t feel good.

    One day I told him it feels like I’m underwater in the deep end or like wearing that bulky vest the dentist puts on you before doing x-rays. It was that weight, that heaviness that came with my depression. It was the only way I could describe it at the time. Still is.

    So imagine having a condition you have to deal with and a situation you can’t get out of. The wife makes decent money so we are ok, but that overpowering feeling of having knife twisting guilt of not being able to land a job was, and is, sometimes absolutely crushing.

    Heck I couldn’t even get a part time job in a cute spice store, one where the owner has a seething hatred for Donald Trump and the GOP. This is a no brainer. They need help, I have retail experience, am a home cook, a food writer, a user of their products and I too have a frothing hate for Trump and the GOP. Easy.

    I thought the interview went great. Okay, let’s go. Put me on the schedule!

    Pretty sure it was the next morning, morning!, that I got an email saying they are moving on to other candidates. You have got to be joking me.

    Some days were, and are, better than others.

    Some days I see the wife off to work, I tidy up the kitchen or whatever from the night before, make coffee or tea, write a bit, clean a bit, tend to the garden, run errands, read some and before I know it she comes home and its family time.

    Other days, not so much.

    There are days when I can’t even get out of bed. The brain churning on about the dread of yet another day alone in a small dark house, doing chores, sending out resumes that mimic tossing pebbles into the Grand Canyon, trying to write, not being able to focus on words, completely uninspired on what to cook for dinner, freaking out about being middle aged and unemployed – it gets to a point where I do the bare minimum that day. If anything at all.

    Okay, that line about being “alone” is a bit dramatic since we do have our fabulous cat Franky. But he doesn’t speak English. And he sleeps on a patio chair all day.

    Most likely thinking “I’m sure by the age of 50 I’ll be rich and famous.”

    But I am trying my best to get back to being my best.

    I’ve started this new supplement called Gaba, which I take at night, and it seems to be helping with the anxiety. The depression is being fought by drinking a lot less and keeping active as much as possible. My park walks will continue by autumn when it cools down but I am now a member of the Reid Park Zoo, which is mostly shaded, so I hit that up now and then for power walks among the animals.

    The writing is slowly coming back but after being screwed yet again by a local food publication, the love of it has been sort of pounded out of me. I’m working on it kids. I miss typing and I miss you guys reading my stuff.

    Honestly I do enjoy being a house husband these days. I’ve taken up baking, love planning dinners, love cooking dinners, the garden has expanded and is doing well, nice to fix up bits around the house and, of course, being a stay at home cat dad.

    But the not working, not bringing in any income does not sit well with me. Sure I’ve gone through unemployment spells but this is on a whole new level of holy crap. I don’t even qualify for unemployment benefits. Its like, c’mon!

    Then I think the great magnet is trying to tell me something. What that is, I have no clue.

    Anyway, that’s the gist of my jive.

    Thank you to those that have reached out to me, talked me down via text talks or facetime or anyone that has asked “Hey, where have you been?”

    I’ve been here.

    But I sure haven’t been me.

    And that is something I miss most of all.

    Cheers.

    7/12/25

  • Lost Articles: Herculean Chicken and Yum Yum Pocha

    Lost Articles: Herculean Chicken and Yum Yum Pocha

    Much like losing the Tucson Weekly as their food writer when Covid hit in 2020, I had a good backlog of articles ready to go but never saw the light of published day when I and other writers were all let go by a popular Tucson food based website in late 2023.

    Okay, by “good backlog” I meant two.

    Its always heartbreaking when I have to send that text/email/whatever to whomever I had in the can and report “Hey, yeah, I was just let go so they’re not going to run my story on you.”

    After spending a decent amount of time with each subject, usually a few hours before or after a busy service, chatting and taking photos, we create a bit of an immediate bond. Normally, when an article gets published and I see whoever I featured out in the wild again, there’s always that happy memory glint of how we came to know one another in the first place. That article I wrote.

    But then there’s the other, the one where we see each other again and I have to give a shrug and apology before putting my order in. Its only happened like a handful of times. No literally. Like five times.

    Here are the two that didn’t make it into that popular Tucson Food sItE.

    Here’s the thing, each one had an extensive interview on my old phone with a transcription of our conversation. Those interviews are long gone. So basically what I am going for here are just uploading photos from each one with a little blurb explaining who they are, what they serve, how they do it, etc, without any real actual context from our time together.

    Lets get into it.

    Alberta and Jake serving up some Thai chicken realness

    1) Hurculean Chicken

      When I hung out with chef and owner Alberta Chu, along with her husband Kyle manning the fryer, they were doing a pop up on the back patio of Hello Bicycle. It was a beautiful warm day and there was a good turn out for their Taiwanese inspired fried chicken.

      All I can say is that Alberta and Kyle set me up! They had me try their popcorn chicken, which got them started in the first place, serving folks in bars and certain events, fried chicken served over rice, a huge chicken cut let served in a paper bag, and this super dope chicken sandwich.

      Everything was delicious. Flavorful, spicy, cooked to perfection and above all crispy on the outside and tender on the in.

      Here’s a great article about them from This Is Tucson.

      Enjoy!

      Herculean’s fried chicken platter
      Huge, and amazing, fried chicken cutlet
      Gotta season that popcorn chicken proper
      Alberta Chu with a platter of yes please
      So much chicken, so little time

      2) Yum Yum Pocha

      As the former food truck guy for the aforementioned food site, my gig was to hunt down new mobile eateries or celebrate some classics. When I got word about a Korean food truck called Yum Yum Pocha that was serving ramyeon (Korean ramen) and rice bowls I had to get on that.

      I caught up with Yum Yum’s chef and owner Miyou Wallace in the parking lot of the Foothills Mall as she and her husband John were set up on the cusp of an artisan market.

      They had me try their three meat ramyeon, vegetable ramen, and something called mandoo, which is a fried or steamed dumpling filled with either kimchi, meat or veggies. Ramyeon is normally a bit spicier than the ramen you are usually used to. Which is what I prefer. So good. Miyou’s ramen was delicious as well; lots of soft noodles bathed in a deeply flavored broth with tons of fresh greens swimming on top.

      The mandoos were crazy tasty. Potstickers and eggrolls are one thing, and one of my favorite things, but after trying Yum Yum’s mandoos all I can say is ‘Yahoo!”

      Anyway, This Is Tucson did a piece on them so you can read that here.

      Cheers!

      Let the Yum Yum yumminess begin
      Veggie ramen, in repose
      Ramyeon doin’ it thing
      Have you caught mandoo mania yet?
      House made fish sauce…delish
      Hello Miyou, and thank you!
      Find it because you need it
      Three meats ramyeon had me three times doing a happy jig

      Words and Pictures

      Mark Whittaker

      yeahwritemark@gmail.com