I cook because I love to eat. I garden because I love to cook.
As I took my daily walk on this early February morning, I couldn’t help but notice the green stalks of spring flowers already peeking through the ground. It left me conflicted. On the one hand I love that spring – my favorite time of the …
From growing and processing crops to transporting food and dealing with waste, food production has one of the biggest environmental effects of any human activity. Impacts include habitat destruction and loss of biodiversity when we clear land for agriculture, water pollution associated with animal waste …
We eat based on the weather. While some ingredients are at their peak only in certain seasons – think summer tomatoes – the atmospheric conditions also influence what we crave. In the summer, who wants a rich, heavy stew? Instead, we dine on much lighter …
Every weekday it’s the same. I go to work and eat breakfast while I’m getting organized for the day. My meal is unchanged; varying only a few times over the course of my career. It almost always starts with a banana. Years ago, that was …
I am fascinated by the way a food item appears in varying forms in different cultures. Take dumplings, for example. Every culture has a dumpling. Boiled, baked, or fried. Stuffed with a filling or not. It is especially interesting when you see a continuum of …
Children don’t always eat their vegetables. With my son it was no problem; he would sit silently in the back seat of the car during long trips, for example, munching an entire feed bag full of raw vegetables. My daughter Ariana…well, not so much. I …
I learned to cook mainly from my father, Bert, who was the primary cook in my family growing up. I cooked all kinds of dishes with him. I learned to make spanakopita (Greek spinach pie) and baklava, both with thin, buttery layers of phyllo dough. …
