“When it comes to rice, I see myself as a master.” Bristol’s waste manager serves the “Owen Dish”

From Nigeria to Holland, Chicago to Bristol

Owen’s life is a wall carpet of cultures. Born in Nigeria, grew up in the Netherlands, trained in the United States and now settled in Bristol, his kitchen is as global as his accent. “I thought it would be nice to prepare a dish that is usually not British,” Owen said. “I love rice, I love chicken and seafood. So I thought, let us mix it together and do paella.”

But that’s not her traditional Spanish paella. Owen’s version – quickly renamed “The Owen Dish” – is a lively, high -flavored chicken and rice creation, which is completed with coconut milk, royal shrimp and a medley of spices that reflect its heir and his travels.

“My mother used to be a cook,” says Owen with pride. “She taught me her secret with perfect rice.” His self -confidence is contagious: “When it comes to rice, I see myself as a master.”

Life on the garbage route

Owen’s day begins for a long time until most of us have hit Snooze. “I have to wake up at four o’clock to be in the office at five o’clock,” he explains. As an operations supervisor for Bristol waste, Owen manages eight crews, each of which is responsible for collecting hundreds of houses. “It is a job that enables a lot of cardio,” he laughs, “you feel that you are training.”

But the work is anything but easy. From sorting the recycling to dealing with unexpected discoveries – “We find people in containers, especially in winter when it is cold, frozen and wet” – the role requires vigilance and empathy. New employees are trained to check trash cans for people who are looking for protection, a sobering memory of the hidden fights of the city.

Nevertheless, there is camaraderie and pride. “I love a team dynamics,” says Owen, giving his football background for his leadership style. “We work on bank holidays, weekends, overtime, just to make sure that Bristol is free and clean.”

Recycling realities: surprising facts and everyday challenges

While the onions sweat in chilli oil and the chicken teriyaki, soy and all -purpose spices, the conversation changes to the realities of the recycling. Owen is open to the challenges: “You would be surprised at how many people wasted food in the black trash can.” He estimates that the average household wastes around £ 1,000 a year for food that lands on landfills.

The risks of a false recycling are real. Mixing batteries with plastics or glass can cause explosions in the depot. “Part of our introduction is showing a video of a processing team, and then you can see that a big fire is currently appearing,” Owen reveals. It is a strong memory that what we throw in the trash can is important.

Food waste is processed in the depot if they are properly separated, but Owen admits that not all areas have food recycling schemes. “I moved around so much and lived in households together … We didn’t even have it until recently.”

Owens no-rules approach to cooking

Back at the stove, Owen’s approach is instinctive – not measuring a spoon, just a feeling for taste. “I like to use a little Maggi,” he says, an allusion to his Nigerian roots. The dish cooks with coconut milk that merge with spices, and King shrimp are added for a final flourishing.

Claire quickly indicates the beauty of such a merger: “So eat, do you? We can do it all we want.” Owen agrees: “You can experiment and at the end of the day you have to eat it yourself.”

Your conversation is full of practical tips – how to check whether rice is finished (“Insert a knife; when it comes out dry, it is done”), why the kitchen scissors underestimate and the joys of the food are prepared for the upcoming week.

More than just a meal

When the dish comes together – fragrant, spicy and full of personality – it is clear that Owen’s kitchen is a microcosm of his life: diverse, resilient and full of heart. “We will call this the Owen Court,” explains Claire and promises to reproduce it on her Instagram.

Essen is more than food for Owen. It is a way to share stories after a long, early shift, to find bridge cultures and to find comfort. “I love coconut milk,” he says unapologist table when he leaves the rich, steaming rice in bowls.

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