What you ate today isn’t likely what you ate yesterday. Or will eat tomorrow. Or will enjoy next year, or the year after.
Meals evolve. Diets change. Eating becomes an evolution: of habits and preferences, of trends and traditions, of single dishes and whole cuisines. This change makes eating fun, and it is my inspiration to write about food.
My own evolution didn’t start today; it’s been happening for a while. Pizza might be the best example. In 1990, “making pizza” meant buying a jar of Classico tomato sauce, Boboli pizza crust, and assembling the two with some cheese. In 2012, “making pizza” means kneading dough from scratch, preparing sauce with tomatoes and basil grown in the garden, adding some cheese from the local dairy, and baking it in an outdoor oven that we built ourselves, fired from wood split on the farm. In this evolution, my definition of cooking has changed, and with it, my idea of good food.
Ironically, this passion for food never came from eating food: it came from growing it. I grew up on Broadwater Farm, with an abundant garden and heirloom apple orchard. A flock of heritage chickens and herds of Black Angus cows and Dorset lambs ran around on our rolling Pennsylvania pastures. It’s hard to take the farm out of the girl, and I co-founded a farmers’ market when I got to Princeton’s campus. After graduation, I moved to Italy to study cheese as a Fulbright Scholar, and I’ve been traveling in pursuit of mouthwatering surprises ever since. There’s always good food somewhere, even when I return home to our family’s CSA, Charlestown Farm, and our local farmers’ market, the Phoenixville Farmers’ Market.
From a good parsnip recipe to a review of Mugaritz, from seasonal ingredients at the farmers’ market to multi-course dinner party menus, this blog marks a delicious evolution.