Food as Care: The Ethics of Now with Ricky Moore
On November 7, 2022, the Kenan Institute for Ethics hosted a conversation with Ricky Moore, founder of Durham seafood restaurant The Saltbox and a recent James Beard Award winner for Best Chef: Southeast. This event was part of The Ethics of Now series with Adriane Lentz-Smith.
Moore described how his relationship with food was shaped by his family and his life experiences.
[Moore] drew upon memories of his grandmother preparing food for him as a child in the military, where he came to understand that delicious food is a morale booster for soldiers, who are in “an environment where is sometimes ungodly.”
“I learned a lot about hospitality [there],” Moore said. “So I carried that with me as I left the military — what it means to provide service, take care of people, like my elders took care of us. And there is a terminology in the professional realm, a French word called ‘soigner’. Loosely translated, it means ‘to do with care,’ ‘to do with love.’ To nurture. A lot of times when I think about cooking, I think of ‘soigner‘ – take care of who you are cooking for.”
Read more on The Duke Chronicle.