Food Honesty

Believe it or not, this past Monday marked the end of my second 12-week cooking demonstration series with the Diabetes Prevention Program!  Time flies when you’re having fun and keeping busy, which I have been.  In fact, since the spring, I have gotten involved with two other community health and nutrition efforts: a farmers market and the new Elm City Market cooperative in downtown New Haven.

One of the best parts of being involved with these types of ventures are the people I meet and get to observe.  While some individuals like to challenge me, others refuse to try my vegetables, and a few ignore me completely, I have, nonetheless, had some really great conversations over the past few months.  One of the most common questions I am asked is, “Why do you do this?”

The first time someone inquired, it gave me pause and I had to think, “why exactly do I do cooking demonstrations?”

The reality is, not only do I eat to live, but I also live to eat.

1 For The Money...

2 for the grow; 3 to get ready; now go, veggies, go!

 

Greetings all!  After a particularly long hiatus during which I was preparing cooking demos, applications for medical school, and doing all of those other things that magically seem to steal my time, I AM BACK!  And what a great time it is to be back.  Despite the beads of sweat betraying the presumed power of the fan blowing full blast right next to me, that great, hot summer sun is also my best friend because it produces some of the best looking, best smelling, and--even more important--best tasting vegetables of the year!  So let's get cooking!

Eating In: Breakfast, Lunch, and Dinner

It is no secret that eating out is, more often than not, more expensive than eating in.  And when freshness, quality, and healthiness are on the line, how do you really know what went in to making a meal if you did not make it yourself?  How do you know if it is worth the price paid?

"C" Is For: _______

For many years, people have teased me about being a walking advertisement.  I hear about a new restaurant on the radio and I will repeat the ad verbatim and go try it.  I read about a chef doing something totally unique and cool and I will go check out their place.  Along the same lines, I am very receptive to what I see on Travel Channel, Food Network, and Discovery Channel.

This past summer, while job hunting furiously, I took to watching Anthony Bourdain's "No Reservations" every afternoon.  Since then, my appreciation for this Jersey boy, turned New York City Chef, turned writer, turned travel television foodie (and probably turned many other things as well) has continued growing exponentially.  Besides having what I deem to be a super cool job, an amazing repertoire of culinary experiences (some of which I, admittedly, would not touch with a 10-foot pole), and a group of *extremely* talented chef friends, Tony has the privilege of influencing what I do with my weekends.

Okay, so maybe that is not one of the top bullet points on his resume, but it is, nonetheless, the back story for the story I am about to share with you.

Several years ago, Tony did a show about his hometown state: New Jersey (Collection 1 of "No Reservations").  Beyond the amusing cliches surrounding the Jersey Shore, the mafia, and Italian bakeries, this episode really caught my attention when Tony headed for "middle of no where New Jersey" to Bobolink Dairy & Bakehouse.

Accordingly, so did I this past weekend.