Someone wise said to me recently, “Why do you turn everything you love into work?” Perhaps it’s because, through working at the things we love, we find a deeper connection than if those things were like treasures on a high shelf in our house, saved only for those special days that never come around as often as they should.
I love food. I work as a chef and nutritional therapist and as academic director of the Natural Chef cooking school at The College of Naturopathic Medicine, so in my world there is science as well as magic on every plate.
I obsess about all the ingredients in a dish. ...
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