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-Julia Turshen wants you to break the rules.
+A startling discovery made public in July that metallic rocks were apparently producing oxygen on the Pacific Ocean’s seabed, where no light can penetrate, was a scientific bombshell.
-Once she was ruled by weighing or measuring everything to the gram or teaspoon — due to her own self-described challenges with disordered eating and the requirement to be precise in the recipes she has developed for the cookbooks she’s penned or coauthored.
+Initial research suggested potato-size nodules rich in metals, predominantly found 4,000 meters (13,100 feet) below the surface in the Clarion-Clipperton Zone, released an electrical charge, splitting seawater into oxygen and hydrogen through electrolysis. The unprecedented natural phenomenon challenges the idea that oxygen can only be made from sunlight via photosynthesis.
-Over time, Turshen has learned to loosen up in the kitchen. And now she wants us to do the same. How? Through a series of charts.
+“Our discovery of dark oxygen was a paradigm shift in our understanding of the deep sea and potentially life on Earth, but it threw up more questions than answers,” Sweetman, the leader of his institution’s seafloor ecology and biogeochemistry group, said in a news release. “This new research will enable us to probe some of these scientific questions.”
-“Keep Calm & Cook On” is the mantra (and podcast/newsletter name) from the Hudson Valley, New York-based author and food equity advocate, who introduced the concept of recipe charts on Instagram and in her Substack in 2023.
+Sweetman said the initial goal of the new project was to determine whether dark oxygen production was replicated in other areas of the CCZ where the nodules can be found and then untangle exactly how the oxygen was being produced.
-“One-pot rice + stuff” was the title of the first chart she shared on Instagram. Take some cooked rice, she coached, then choose a meat, a vegetable, spices, a liquid and toppings. This template style of culinary instruction garnered such a positive response, she followed up with soup, salad and cornbread charts — and quickly realized she had the makings of a book.
-−
-“The charts have given me a way to show how I think about cooking rather than tell you how I think about it,” Turshen said. “This isn’t just a collection of recipes but also a blueprint for how the recipes work. Understanding that is empowering and unlocks so much space to explore.”