— Melissa Bryant

I've been in settings, um, or created opportunities where I could turn around and teach, um, these topic areas of interest to me. And so having grown up in Japan and, and, uh, you know, learned a little bit about Japanese cooking and, and food culture, you know, I've been able to, to, uh, teach that in, in sort of specialized seminar settings for culinary students. And, um, you know, I, I had a, a keen interest in, in wine and, um, worked in a, in a winery, um, years ago and, and, and, um, uh, around wine and food and wine pairing and studied production of wine and, and global wine regions and this and that. And so there was a period of time when I taught, um, kinda an intro to a wine class. Um, and, uh, similarly for, uh, south Asian or specifically Indian, um, you know, food culture, you know, I, um, um, taught food anthropology, um, at the university level. And so, um, uh, and then on, on a less formal basis, uh, at the community level here, you know, I've, I've taught, um, smaller cooking lessons or cooking classes on, you know, like a one evening sort of a thing on, um, plant-based foods, you know, with a focus on, uh, whole food ingredients. And, you know, some of that, for example, was, was with the, uh, the Bob's Red Mill company, uh, which is on the other side of town here, and, and, and other venues too. And so those are, you know, some of the ways that I've been able to roll my interest into, uh, making, uh, some money, uh, either as a, as a mainstream or as a side gig. And so those are, uh, you know, uh, maybe a few ideas for you.