Facilitating Change

I don’t allow meat into my house and periodically go through militant vegan phases — but sometimes order a tartare or a foie gras when out with friends. I adore veggies, sprouts, whole grains, beans, tofu, tempeh, and seitan — but then fight with my son over who gets the marrow when my mom makes Osso Bucco. I prefer to eat things that are close to their natural state. Processing and packaging annoy me — except when it comes to fancy chutneys or crackers or chocolate or wine. I’m inconsistent, and not feeling bad about it.

When I travel — and this year I had the good fortune to visit every continent except Australia and Antarctica — I eat what’s put in front of me because it’s an important way to share and to learn about others. Eating together is precious. Making food for the people I love and getting together and cooking with friends are at the core of my being.

Recently I’ve been obsessing over TED. I loved this talk — What’s wrong with what we eat — by New York Times food writer Mark Bittman. We’re singing the same song.