We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what we were fed, to what food means to us. And so I find it a really powerful tool in storytelling and in opening people's hearts and their minds.
Things taste less salty when they're cool.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it.
People never used to look at me twice. That was my superpower: When I met someone, I could decide whether to care about them based on whether they cared about me.
I'm surprisingly squeamish.
The delicate sweetness of just-picked vegetables is always worth savoring.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
I wake up naturally and begrudgingly around 6:10 A.M. That's wired in so deeply that I wake up at that time no matter where I am, in any time zone. I wish I could sleep later.