The ChefI cook from the insides out, looking more for the connection between myself and the food, than a perfection of techniques. Although, like the poet’s craft there are intuitive bones behind me, a keen discernment, and sensory incantation.
I decided to be a food poet, because everyone must eat--but not everyone eats words. So I took my poet calling and translated it into chef. Having done both, I find them similar, although, maybe the transitory act of cooking is already what poetry captures to keep. I write to make meaning of what I find in food. Is there a world as rich? It’s our senses, and emotions; it’s communion, yet also starvation. It’s earth, angels and ancestors. I immerse myself in the craft of cooking, while living to write it, onion by onion. Practically, I earn my living by teaching others to cook. I own FEAST:foodways education at a sustainable table. It’s a blue dot way to reach out and share the culinary imagination of the world. I bring people together to create feasts from international menus, using local in season foods. Beyond that, I’m a countertop scientist exploring alternative baking methods, and a recipe developer. I’ve always grown gardens, and facilitate “Local Food” a 20/20 group. Basically, I spin straw into gold through a network of enterprises from community chef, activist, folk arts and food camps director, to writing culinary articles….I purposely keep my life simple, and un-hyped, so you won’t find any glamorous spins on success here; only a love for what I do, love of who I do it with, and a profound love and respect for the planet and life we share. |
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Youth • Family Feasts
• Chef Start • Folk Art and Food Camp • Culinary Choir |
Local Food• 20/20
• You Can Kitchen • Full Moon Feasts • Local Food Podcasts |
Kitchen Life Revisionist Baking
• FEAST • Recipe development • Fermentations |
Current Faves• Indian Dosa
• zaatar • our microbiome • magnesium |