Is it over now? On getting rid of (kitchen) stuff

How long should you keep a cutting board? And other existential questions

Before we get into today’s newsletter, I wanted to share the work and donation link for Gaza Soup Kitchen, which is trying to feed people with scraps as food aid is blocked. The people of Gaza are being starved and our obligation to speak out, in whatever way we can, is clear.

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In classic me fashion, this newsletter started with a simple question from a reader (this is a PSA that I love to answer your questions, please send them in).

What cutting boards are we supposed to be using? Material? Brand? What’s the best frequency to replace?

I spent way too long thinking about this and looking around my own kitchen, realizing that I do not always practice what I preach.

I care about the impact my personal choices have on our broader world, however small that impact may be. It’s a big reason I’ve been a vegetarian since 2013, it’s why I compost, and it affects the stuff that’s in my kitchen, some of which is very old.

Old stuff is often very good stuff, as the vintage market will tell you. I have kitchen items that are older than me and so do my parents and grandparents. I hope my future kids will someday inherit some dishes or serving ware that makes them think of me.

Even if it’s vintage Ikea, like the tv stand from 1988 that I currently have courtesy of my parents’ first apartment, old stuff is likely better made than most stuff now, especially for the price point. Plus, there’s so much stuff that already exists. My apartment is full of Craiglist and Facebook marketplace finds, from my coffee table to my beloved kitchen island. I do love new stuff, like the perfume I just got sent that makes me feel fancy on my walk to work or the bag I bought this weekend. I lack the patience to thrift a ton and get very overwhelmed by online shopping, whether on the RealReal or for new clothing. I’m also bad at getting rid of stuff, especially if it still technically functions.

What this means is my kitchen is a mixed bag. There’s some stuff that I really love and feel good about, like the Le Crueset dutch oven from Facebook marketplace, the vintage wooden salad bowl Julia gave me as a housewarming gift, my Japanese knife I’ve had for years and my favorite shallow bowls and mugs, in cream and blue. I save my jars and use them for lots of leftovers (Bonne Maman jars were made for yogurt parfaits).

Then there’s the stuff that’s somehow here, which includes two plastic cutting boards that are far too old, a plate I’ve had since college with a large crack running down the center (it’s a perfect size), and so much tupperware with various lids.