17: Challenges and joys in learning from Singapore's elderly | Patricia Chen, Founder of Sekel Kitchen

Patricia Chen: “We were talking about [my parents’] ailments and how they were feeling everyday, but because I started this, the conversation changed to, ‘Careful, your yam, you cannot do that ah’ or ‘You must remember to soak the cuttlefish.’ And because they taught me, I shared the fruits of their teachings with them and they would critique it. Eventually, when it was shared with everyone, I showed them what the public was saying about their recipes and it would bring them so much joy. It is this kind of exchange that I most enjoy.” Chen, an independent filmmaker and founder of Sekel Kitchen, shares about the intersection between film, writing and food, plus: *The beginnings of Sekel Kitchen* *Why it is difficult for brick and mortar businesses to prepare traditional food the way it should be* *The process of discovery and experimentation during COVID* *Learning to make abacus seeds* *How cooking became a way to bond with the older generation* *Using QR codes as a way to story-tell* *Sekel Kitchen wet market meal kits*