I got started in pastry, probably when I was about three or four years old, with my grandmother and my father baking pies. I always had a love for getting my hands into what I was doing, and seeing the product from raw ingredients to a final result—and then being able to eat it.
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This is the kind of Green Goddess you actually want to eat — no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit.
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We believe that if you want to eat better, and you want to help change our food system, you need to cook. Maybe not all the time, but some. You don’t have to eat local foods every day; you don’t have to shop at the farmers market every week. But it’s good to try. We’re not extremists in a cult of purity, slow-foodness, or locavorosity. We’re realists who believe in applying the best aspects of those food movements to our everyday lives.
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