Food is my very favorite thing. I know it may seem weird to say that since everyone, basically, likes food, I mean we all have to eat to keep going. Since I was a little person I have been fascinated with the alchemy that takes raw ingredients and transmutes them into something delicious which is then broken down in our bodies to become a part of our very cells. What could possibly be more magical than that? Something I made and shared with you will soon be a part of your blood moving through your veins, it will build neural pathways in your brain, it will repair wounds, it will nourish, it will heal.
This perspective is what I do my best to take into every meal I create. Food has been a vital component in my wife’s healing journey. I was joking with a friend today that she’s my favorite science experiment and biohacking project. I am constantly reading about diet, nutrition, supplements and food combining to give her body the things it needs to perform the daily magick of creating new, healthy cells that will build a completely new version of her magickal physical shell every 7 years. Having something go crazy haywire and build things that injure her brought an awareness of what few things I can control in our life, there is nothing like facing a loved one’s mortality for emphasizing what little control we actually have and clarifying that small acts of love, the way we slow cook a bone broth for days or how we cut an apple to the perfect size bite can mean everything. I’ve carried that lesson forward into our daily life now that we no longer live with the chill of death at the door I’m invested in finding ways to eat joyfully while healing and nourishing our cells.
I’m prioritizing farmers market runs again. The early mornings are rough some days since we’re often busy working but it’s worth the discomfort. For a lot of years we had various vegetable box deliveries, which were lovely but there’s nothing like actually picking out the vegetables yourself. This isn’t always easy with our schedule so it’s going to take some juggling. Being at the market helps to plan meals based on what’s in season and frankly, no matter how you eat, it’s healthier. The variety that seasonal eating brings helps you get a well balanced diet and keeps you from losing interest in eating well. When you only eat citrus when it’s in season and is it’s most delicious means it’s at it’s very best. The same with the richness of summer berries and greens or winter squash and root vegetables. I love the challenge of learning what’s coming to the market next and adapting our diet to fit it. Over the next few months I’m going to be going back and tagging all the recipes with the season that most ingredients they require fit. I’m in California so I have an extended growing season that is unlike most of the country (if you’re in the US that is), so it will be fairly general to help you figure out what might be the most seasonal and freshest (so the best tasting things) available. Our workshops will also be focused on what’s freshest and available in season. Check the events page for more info on what we’re cooking up.
I cook almost daily, not everything will make it here on the blog but I’ll do my best to get you the highlights. The What’s Cooking Tab here has a rundown on some of my food highlights and links to the recipes I’ve gotten up. I’d love any feedback, thoughts, recipes, contemplations you might want to share, email me through the contact page. More will be revealed, as my good friend Leslie says.