Do you love quirky books like Eleanor & Park? I am such a fan of quirky literature and Kitchens of the Great Midwest combines good old-fashioned Midwest humor with loads of charm in this adorable fictional debut by J. Ryan Stradal. After I finished it, I immediately emailed J. Ryan to see if he might like to join me in our Sundays With Writers series and was so thrilled when he said he would. Today I am sharing a little behind his unique story and, since this story follows the culinary career of Eva, a peek at his own love affair with food.
When Lars Thorvald’s wife, Cynthia, falls in love with wine—and a dashing sommelier—he’s left to raise their baby, Eva, on his own. He’s determined to pass on his love of food to his daughter—starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva’s journey as she becomes the star chef behind a legendary and secretive pop-up supper club, culminating in an opulent and emotional feast that’s a testament to her spirit and resilience.
Each chapter in J. Ryan Stradal’s startlingly original debut tells the story of a single dish and character, at once capturing the zeitgeist of the Midwest, the rise of foodie culture, and delving into the ways food creates community and a sense of identity.
This book is perfectly quirky in every way. The reader gets to go on a journey chapter by chapter with different narrators who are all somehow connected to an incredible little girl named Eva, that grows into a woman of major culinary talent. As with any book with changing narrators, some chapters you are more drawn into than others, but it does not take away from the quirky hilarity written in each chapter.
Being a Midwest girl, there were many references that made me feel nostalgic about my own Midwest roots as Eva’s coming-of-age story unfolds. I had a hard time putting this one down!
FYI- There are some graphic scenes and language in this one.
I included this book in our September Must-Reads list this month and am excited to have J. Ryan join me this morning. Grab your coffee and settle in with another incredible writer!
The structure of your book is so unique because Eva and her life story are told through other characters and that is how we get to know her. Why did you think it was important to structure your book in this way?
When I decided to set a book in the Midwest at large, I knew I would never please everyone; it’s too large and varied for one book. Still, there are a range of Midwestern types I attempted that I don’t always see represented in fiction; I wanted as many points of view on the Midwesterner’s relationship to region and food as possible. I also wanted Eva’s adult career to be cloaked in mystery and hearsay, and I felt that telling the story from multiple points of view would both allow me to introduce a variety of Midwestern characters – while keeping Eva at a bit of a distance. It’s intentional that the reader will find Eva increasingly remote.
Eva even from infancy is passionate about food, but is raised by her aunt and uncle who don’t really understand her passions for the culinary world. Have you ever felt misunderstood by your parents or community for a passion you had and did you channel this in the character of Eva?
Absolutely. When I was Eva’s age, I sometimes felt alienated from the hockey and football-obsessed town I grew up in, and I didn’t share my family’s interest in hunting or motorcycles. I affirmed that there was a place for me in this world largely through books and music. While I had supportive teachers and good friends, I also attached myself to interests that were pretty far outside the realm of what was available in my corner of southern Minnesota, and that’s reflected in Eva’s passion for extremely hot peppers – which, obviously, aren’t commonly identified with Iowa.
As a foodie, I appreciated the humor and lightness you add to our obsessions with food. There is one line that I highlighted because it really gave me a moment’s pause. When your character Pat is made fun of by other foodies for a simple cookie bar instead of a vegan and locally sourced dish, the line says, “She suddenly felt sorry for these people for perverting the food of their childhood, the food of their mothers and grandmothers, and rejecting its unconditional love in favor of what?” Do you think there is some truth in Pat’s feelings when it comes to our obsessions with healthier living and misunderstanding the food of our parents & grandparents?
I think Pat would feel that way. She doesn’t see a place in the ecology of that setting for what defines her as a cook, so she views their values as not merely an abnegation of her bars or her ingredients, but of her as a person. She’s been devoted to doing one thing one way for a long time, and in her emotional reaction to these foodies, I also perceive a bit of a generation gap – a little bit of that LP enthusiast who decries CDs and MP3s as inferior. She’s not wrong, but given what she knows and what she doesn’t know, you can see why she takes rejection of her food personally.
The way you write about food and, in particular, describing dishes that Eva creates is so beautifully descriptive that it made my mouth water. “The venison, firm enough to meet your teeth, and soft enough to yield agreeably in your mouth, revealed subtle, steely new flavors with each bite, while the tomatoes were so full of richness and warm blood, it was like eating a sleeping animal.” I mean, REALLY! How do you develop this richness to your words and were there any people or books that aided in your inspiration for developing such incredible descriptiveness in these dishes?
Wow, thank you. I don’t really know if I can point to one book. I’m always reading something, and I’m also always looking for books that challenge my expectations and comfort level as a reader; seeing marvelous sentences makes me want to write them. Like most writers, I try my best to explain things in a way that I haven’t seen them explained before, but also in a way that’s visceral and descriptive, to the best of my ability, and relevant to the voice of the character. The sentence you just quoted came from a character who is a sommelier with restaurant experience. Had the character been a nurse or a President, it would’ve come out somewhat differently. This is probably a boring answer, and I feel bad because the question was so generous.
Have you ever eaten or been a part of any dining experience like Eva offers and were there any restaurants that served as inspiration for creating this pop-up dining experience you develop?
Sure, a few times. Some years ago I attended a pop-up in downtown Los Angeles that gave me some ideas in terms of how the principals behind the operation used the ephemeral location to their advantage. I’ve also read about a few (that I have yet to attend) that seem to demonstrate the chef’s passion for both fresh ingredients and a bespoke experience. Collectively, they made Eva’s operation seem somewhat plausible, though I admit at the time I wrote the book I thought Eva’s dinner seemed slightly far-fetched. I no longer think that’s the case.
Since I am a Midwesterner, I truly could appreciate so many of the references you made in this book. I understand that you live out in California now. Can you share what you miss the most about the Midwest?
The people, first and foremost. The environment – the air, the water, the trees, and their evolutions during the fiercely stark seasons. I think about Minnesota a lot; I still consider it home even though I’ve lived in California for seventeen years.
If you could tell anyone to read one book (other than your own) what would that book be (we list it with all the recommendations over the year HERE)?
This is monstrously tough. How can I choose just one? Debbie Graber’s short story collection Kevin Kramer Starts On Monday isn’t out yet – it comes out next spring – but it’s the funniest thing I’ve read in a very long time. Debbie is just brilliant; her humor, which often sends up the contemporary American workplace, is infused with plenty of heart, pathos, and intelligence. I read it in manuscript form and I can’t wait for it to exist in the world. Please pre-order it the moment it becomes available.
You can connect with J. Ryan Stradal on Facebook or through his website! I’m always thankful for these moments with writers and I hope you will pick up this amazing book! You can always connect with me on GoodReads,through our books section of our site, and you can read our entire Sundays With Writers series for more author profiles. Happy reading, friends!
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