I absolutely love food. I can wax poetic about a falafel ball with the same enthusiasm that Elizabeth Barrett Browning wrote about ” target=”_blank”>organic farm on campus for two years. We had access to fresh fruit and vegetables year round as long as we put in some time working on the farm. Not only that, but there was a spectacular industrial kitchen about 30 feet from my doorstep. It was there that I learned how to make homemade yogurt and cheese, home-brewed nettle beer, homemade limoncello and to blend the best vegan mushroom fondue this side of San Francisco.
I can spend hours poring over my favorite cookbooks–ones that are dog-eared and stained with the juices and drippings of the ghosts of meals past.
My food processor might be one of my most prized possesions (second only to my coffee maker and crockpot.) I chop and blend new concoctions like they're going out of style. Did you know that the secret to perfect cream of broccoli soup is green tea soymilk? ” target=”_blank”>goat farm, café and cookbook, I’ll continue cooking for myself, family and friends; my motto is “have olive oil, will travel.”
