The Vegetarian Guy

Lamb’s quarters is one of those pesky plants farmers have been trying to eradicate since the beginning of industrial farming.  Probably used as a potted plant in the Victorian era, the edible plant commonly sprints in sidewalks and gardens.  It was only a few years ago that I started seeing it sold at farmers markets.  Up to that point it was used as a tender spinach-like vegetable in traditional foods around the world by herbalists, wild-crafters and foragers.

My first  encounter with lamb’s quarters was in 1971 during a trip to Crete where my aunt was using it in place of spinach in Spanikoptia and in her delicious horta (boiled greens).  I immediately fell in love with the buttery texture of the leaves and looked for it in markets for years afterward.  The next time it was on my plate, a banana leaf plate at that, was in rural India at my friends Pranava and Vanamali’s home.  She had made an unforgettable spinach-style dish using it.  Eventually, I began seeing it in farm stalls at local markets and began using it extensively in rice, sags, shaks, palaks, savories, raitas, breads and dahls.

Two types of Lamb’s quarters are usually sold at the farmers markets; the first is a green variety which farmers routinely treat as weeds and the second is Magenta Spreen, originally from India and often found in heirloom seed catalogs.  They can be found at the markets near the amaranth, red orach and kale.  I have been buying it in San Diego from Suzies Farm, mostly at the Hillcrest Farmers Market and the Little Italy Mercato.  It is best to purchase certified organic because the lamb’s quarters the normally very positive nutrient absorption in this plant makes it a repository for chemicals and toxins leached from the soil.

 

Last week, I was inspired to create an Indian-style dinner with my Hillcrest Farmers Market bounty of vegetables and grains.  The menu included the  Bolivian Red Quinoa I had purchased from Michelle at Conscious Cookery,  Lamb’s Quarters and Coconut Subji and Asparagus, Carrot and Red Onion Curry–there were no left-overs!

Bolivian Red Quinoa

2 cups water
1 teaspoon coconut oil
1 bay leaf
¼ teaspoon turmeric
1 two-inch cinnamon stick
1 teaspoon sea salt
1 cup Bolivian red quinoa, rinsed

In a 2 quart sauce pan on medium-high heat, cook water, oil, bay leaf, turmeric, cinnamon and sea salt until the water boils. Add the quinoa, bring to a boil, then turn down to a low simmer and cover.  Cook for 15 minutes, turn off the heat and reserve until ready to serve.

I wash the lambsquarters, carefully removing the larger stems.  Then peel the white spring onions assemble the remaining ingredients. One of the secrets for preparing Indian food is to assemble all the ingredients in little bowls and plates in order to cook with proper timing and technique. This subji has a buttery texture which is accentuated with the delicate crunch of cashew nuts.  Its enchanting mild flavor and texture wonderfully compliments the red quinoa.

Lamb’s Quarters and Coconut Subji

2 teaspoons coconut oil
½  teaspoon black mustard seeds
½ teaspoon cumin seeds
1 tablespoon ginger root, minced
1 teaspoon green chile, minced
1 cup spring onions, chopped
1 cup raw whole cashews
4 cups lamb’s quarters, stemmed
1 ½ tablespoons lime juice
½ teaspoon sea salt
½ cup organic coconut milk

Heat oil in saute pan on medium-high heat.   Add mustard and cumin seeds and cook until the mustard seeds start to pop.  Stir in ginger root and chile, then add the onions and cover.  After 30 seconds, stir in the cashews and cook for 30 seconds.  Add the lamb’s quarters, lime juice and salt, cover and turn heat to low.  Cook until the lambs quarters are tender then add the coconut milk and cook for another minute.  Serve hot.

This week, Sage Mountain Farm had beautiful fresh asparagus, heirloom multi-colored carrots and sweet spring onions. Asparagus is another springtime super food.  With so many micro-nutrient infused foods available at this time of year, it is a boost Mother Nature gives us to re-energize the body after the winter dormancy.  This dish is full of color and beautifully enhanced by the energizing spices. Served with the Red Quinoa and Lamb’s quarters and Coconut Subji, it adds color and flavor to the meal.  Both dishes have onions, but they are different, stimulating and very mild this time of year.

Asparagus, Carrot and Red Onion Curry

1 teaspoon coconut oil
½ teaspoon cumin seeds
¼ teaspoon crushed red pepper
1 tablespoon ginger root, minced
¼ teaspoon turmeric powder
1 ½ cups red spring onions, diced
2 cups carrots, sliced into ¼ inch thick rounds
1 teaspoon curry powder
½ cup water
1 tablespoon lemon juice
2 cups asparagus cut into 2 inch sections
½ teaspoon sea salt
½ cup cilantro leaves, coarsely chopped 

In a 12 inch skillet on medium high heat, cook the oil and cumin seeds until they start to brown.  Add the red pepper, ginger root, turmeric, onions, carrots and curry then turn down to low heat and cover.  After 30 seconds, add the water.  Cook for 5 minutes until the water is cooked out.  Add the lemon, asparagus and sea salt then cover and cook for another 5 minutes until the asparagus is tender.   Add cilantro and serve right away.

 

 

May 18, 1996 – March 3, 2011

Animal friends make a tremendous difference in our lives.  Often, they opitimize what is selfless devotion and love.  For me, their unrestricted, pure actions help to define the gifts we have as humans.   Animal companions are frequently healers in our lives; they respond to our pains and do not expect sacrifice for our part.  They bond with our emotional state, bring us joy and offer selfless devotion even when neglected.  For many people whose warmth is buried deep in emotional armor, animal friends often coax the kindness from within.

Tea was not a member of our household from the beginning.  She and her sister Roo grew up in my sister-in-law’s home.  I first met Tea and Roo in 2000 while visiting California.  The girls were young and energetic German Shorthaired Pointers, head-strong and full of life.  We came to know them well in 2002 when their family moved to London and we became foster parents.  Upon arrival in Michigan the girls immediately revealed their pointer instincts and became obsessed with squirrels and possums; they especially enjoyed the cool Michigan weather and the perks of being a part of a restaurant family. Because Roo was nervous around people and Tea was nervous around other dogs, they limited our social life but at the same time added love and affection as only endearing canines can do.  This was the beginning of our unique bonding as foster parents and from that point on, we knew we always had to be part of their lives.

Their family returned from London ten months later and, because we had sold the restaurant, we took the opportunity to drive the girls across country to reunite them with their biological family.

They enjoyed seeing the sites and did the typical tourist things: sitting in Neil Armstrong’s space capsule in Wapakoneta, Ohio, chasing geese at the Parthenon in Nashville and piddling on either side of the Continental Divide.

Along with our parents, Sara and l moved to San Diego and, by coincidence, bought the house right across the street from the girls (and their family).  For several years we portioned our time between Michigan and San Diego and when we were here,  the girls would spend most days with us because their parents worked full time.  We spent countless days walking the old Mission Hills neighborhoods and got to know the homes, landscape and people while the girls would check for pee-mail.

At the age of 12, Roo suddenly developed a brain tumor and passed away shortly thereafter.  While everyone was greatly saddened by her departure, Tea, who apparently fantasized about being an only dog, blossomed.  No longer having to compete with her sister’s perfect style and form, she became a model companion.

Nearly three years ago, a baby moved into Tea’s house and shook up her quiet world with noise and sudden movements.  Always afraid to squeeze through small spaces and over-sized doggy doors, she began crawling under the fence to escape to our house on a very regular basis.  We’d pull in the driveway and she’d be standing on the porch patiently waiting for us to get home.  Sometimes, we’d hear a knock at the front door.  After looking through the peephole and seeing nothing, we’d open the door, look down and there would be little Tea Bird.  It didn’t take long for the entire family to get the message that she preferred our quiet life to the livelier one with a new-born.

The last couple of years she became our constant companion and my sous-chef in the kitchen.  She loved everything about food and stuck very close to me while I prepared it, catching the random item that might fall.  She’d then sit next to us at the table to enjoy her portion of the dishes we had made.  She had a discerning palate and her devotion to cooking reminded me that the power of food carries beyond nourishment and into the role of nurturing–even to the point that how and what we eat defines our existence and how we commune with the world.

Tea  appeared frequently in my YouTube videos and blog, always enjoying the spotlight.  Over the last year, she gradually lost her ability to walk distances, see, hear and keep her balance; however, we found she still enjoyed her life through food, the constant attention she received and the loving moments of affection.  She never lost her spirit, trust and good demeanor even down to her last moments before departing.

Losing our friends is always traumatic.  I realized a significant piece of my daily emotional make-up is gone, but there is so much more she left with me; most memorably her quiet, calm and kind personality and her notable passion for food.

In honor of Earth Day, I chose a collection of previous blog posts as a tribute to the connection we all have with the planet.  A small reminder that everything we do can be a celebration of the earth.

How to Shop at the Farmers Market

Locavores Do It Fresher

Topsoil Tales …or Nourishing From the Ground Up

A New Victory Garden

Food and music have always been intertwined, both reflecting vibrations of life.  Our quality of life, health and longevity are determined to a great extent by the food we choose as well as the music we listen to.  I am reminded of this every time I enter the Hillcrest Farmers Market.  Markets like this have been around since man first began living in communities–a social setting where people congregate to swap wares, stories and ideas. Indeed, democracy was founded in the marketplaces (agoras) of ancient Greece; they were the center of every village, town or city.

The sounds of the market contribute to the atmosphere that makes it so appealing.  People talking and farmers hawking their wares are a melodic background to procuring the fresh produce of the day. Often, markets will invite musicians to play, adding a festive tone.

In Hillcrest, one musician stands out among the many talented people I have seen perform.  He is Santiago Orozco, a native of Columbia who resides in San Diego and brings his thoughtful music to the markets of San Diego each week.  The positive message of his music intertwines with the market sounds in beautiful harmony, uplifting spirits and enticing people to return.  It is not uncommon to see people spontaneously break into a dance upon hearing his well-crafted Latin inspired rhythms.

Santiago’s views of music, life, food and community are full of compassion and generosity which are felt each time he strums his guitar and sings his songs.  His music complements my cuisine as it is full of flavor and vitality, at the same time re-assuring and comforting.

In his own words, Santiago talks about his life and music:

Santiago Todo Mundo…

“Life is music. The World is music. This story started in Colombian when I was 13 years old.  I started jamming with a old guitar that was in my home, without any expectations or intentions. Since that time life began to take me down the music path. One day I just woke up and realised my whole life was about walking, swimming and flying into the deep of the music ocean. With music, a passion  for travel started to light my heart. Learning about cultures, people, places, colors, flavors, and views, I started to find myself, and build music from the roots of my travels and experiences.

My music talks about life, the social situation,the people, the experiences, the feelings, love, moments, dreams, in fact, talks about the huge life of every person. It talks about the big World that every human carries inside himself. The beautiful song that everyone is in this short life. I am a singer, guitar player and songwriter. Drawing from reggae and Bossa nova, to Rumba, flamenco, Colombian Styles, ballads and a little bit of rock. Singing songs in French, Spanish, English and Portuguese. My music is a mix of styles from all around the world, soft and calm or full of energy.

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I have worked many years in the music world, solo and with many bands. I am always mixing with the different rhythms of the world. I was born in Colombia, studied in Argentina, and have traveled in Brazil and the USA. I take music from every place and mix it to make a beautiful combination of flavors.

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The most important reason I make music is to give a message, a positive message for the crazy and hard moments of this life . I express many ideas and feelings in songs.  I find it wonderful to share music with travelers and people from different countries, to change the moment for them in their journey, but also for the locals too, for sure! Anyway, every person is a traveler and a walker in some way.  It doesn’t matter if  they go to other places or not.  I think it’s beautiful to share with people from other cultures. I am a traveler also, so I decided to make music with this spirit.  I feel that when you travel, your music get richer, full of colors and flavors. Always learning about the places where you are walking. I make music like a little trip, like a voyage.

My project its called “Todo Mundo” which means all the World, and that is just how I feel about the music, like it is all the World together, a mix, one heart beating, one air, one wave.  Playing from the organic street to stages, acoustic or electric, solo or with a band, my music invites the listeners to travel, dance, feel and think. We are Todo Mundo. We are music, our life is the best song play ever, the radio is the World……”

Opportunities arise throughout the year to celebrate.  Some of the biggest challenges a vegetarian host faces is developing a menu which will satisfy everyone–the carnivores and vegetarians alike.  Generally speaking, vegetarians are very easy to please.  They tend to be so food-deprived at parties, that when they attend an event where they can trust everything that is served, they are grateful beyond measure.  Sometimes carnivorous attendees who are new to my cooking decide they aren’t going to like anything.  I often hear cracks like “we stopped at McDonald’s on the way over” or “guess my diet will begin tonight.”  I’m proud to say, I never hear those cracks on the return visits!

With every event, I begin to “meditate” on the menu as soon as I know a party is imminent.  This past Christmas dinner is a perfect example to use in understanding my type of planning.  Because of the type of celebration it was, I looked to “tradition.”  In cooking, this translates into looking at where the dish came from and understanding what the original cook(s) intent was.  Over the years, this historical vision became a passion for provenance and a journey to discover vegetarian traditions in every culture I came in touch with.  The obvious Greek influence which came primarily through my grandmother and my aunt Irene, who were both excellent cooks, gave me a taste for the Mediterranean palate.  In my late teens and early twenties, I had the good fortune to visit and spend time in India, where I learned to cook dishes with ancient stories and also where every ingredient was connected to a healthy result.  All of this influences my menu decisions.  Even life changing events can play a part in menu planning.  My father passed away shortly before Christmas this year.  For me, he was a partner in celebration, always engaging and enjoying family gatherings.  I wanted to prepare a few things he would have enjoyed.

Once my menu and schedule for preparation is set, I prepare a shopping list to ensure I am not sending someone out for ingredients constantly, and then the cooking begins.  I began with the bread baking.  I made two different batches and proofed them together.  The first was a four grain loaf with oats, cracked wheat, quinoa and millet.   The second was a Tuscan baguette with home harvested fennel and corn meal which I sliced and used for a canapé base.

The next preparation was Eggplant bharta canapé.  A traditional Indian fire-roasted eggplant dip to which I added chilles, red amaranth leaves and lime. I served it on the sliced Tuscan baguette discs.

The centerpiece entrée was an Eggplant and Zucchini Parmesan with Cavolo Nero (Lacinato Kale) and an almond ricotta.  I made it the previous morning to allow the flavors to meld and make cooking dinner on Christmas day a simple affair.

The other entrée was Asparagus Strudel and was baked just before serving.  Ten layers of phyllo dough were coated with a red pepper oil and maple syrup mixture and enveloped around fresh asparagus with a caramelized shallot and cashew nut puree.  I served it with roasted red pepper sauce.

On the side, I made some choices that would balance the meal through flavor, texture and visual appeal.

Muli Kofta, traditional Indian gram flour cakes made with grated daikon radish and greens.  Garnished with bundi and sweet pepper relish.

Organic Rigatoni pasta salad with pistachio-lacinato pesto.

Swiss Chard horta, Cretan boiled greens with extra virgin olive oil and lemon dressing.

Fresh tomato salad drizzled with balsamic reduction (see first picture).

To add a sweet finish to the meal, Sara baked my vegan Pecan Tart recipe  (She never cooked before last year, when I had to leave her to help take care of my father.).   The tarts were delicious with the right amount of sweetness and without the fatty finish.  When the meal was over, everyone relaxed, shared gifts and spent the evening in a state of joyful satiation—as my father would have liked.

It was another beautiful day in San Diego and we decided to go to Nature’s Express for lunch.  Just a block away from Balboa Park it is a perfect location for a light meal after a stroll through the beautiful park.   In spite of a variety of past experiences restaurants here, we had a good feeling about it.

The location has had many incarnations in the last 20 years.  First, there was the iconic Kung Food, next, The Vegetarian Zone, then an empty building.  After a number of years,

seemingly as an answer to the whispered cocktail wishes of San Diegan vegetarians, Eatopia in OB moved into the space to resurrect the name Kung Food and proselytize their brand of veganism.  Heavy in soy based meat substitutes they served in an egalitarian format that removed service and placed all the food equally in hot and cold steam table bins.  We tried to forgo our culinary and societal egos each time, but it was difficult.  The hot food was not color-coded and, instead of presenting the food at the table, they had someone dish it out mess-hall style with the not so enthusiastic line of “what do ya want?” often difficult to hear through the blaring reggae music.  We would then trudge with tray in hand to the counter, place our plate on a scale and get financially judged for the amount of food we were about to eat.  They even opened a fast food drive-up window on the side of the building to serve a burger-and-fries style fast food.  This was an exciting alternative to try out.  Time and time again, we drove up to the window and had to park for 20 minutes before receiving our “fast food” order.  At that point, our undercooked fries and sit-in-your stomach burgers were anti-climatic.  We tried–really tried, but to no avail.  I do give them credit for giving it a go.  From my own experience I understand how much effort it takes to pull off a good restaurant.  Apparently there was some managerial disagreement with the owner and they left the location in a huff.  The next incarnation was a non-descript lacto-veg restaurant with table service.  It was just ok, with mediocre food and a heavy dose of dairy products.  Not our cup of tea.

A number of months ago, it was a pleasant surprise to discover Natures Express entered the picture and was entirely vegan.  I was particularly interested and managed to drag others to try it.  We started with the fast food window.  It was dressed up Boca burgers, wraps and fries that were passable.  Our 13 year old companion tea-bird (with her discerning palate) particularly enjoyed the fries.

The other day, we worked up the courage to enter the main restaurant.  It was nice inside, with a good aroma and enthusiastic people.  They still had the steam tables, but it was self serve and the food looked pretty good.  First was a simple, but very fresh looking salad bar, next was the cold raw food bar with eight or nine different preparations and the final bar was hot food with another eight or nine dishes.  All the food was colorful, identifiable (very important!) and well labeled.  I could also tell they use good ingredients on par with some of the best vegetarian restaurants.  The pricing was set up by the plate, which allowed light and heavy eaters to pay the same price and not feel embarrassment for copious helpings.  In addition to the food bars, a cooler with prepared sandwiches was nearby as well as the full menu from the drive through.  They also serve pizzas in the evenings.  The servers were enthusiastic, helpful and available.  “Mundo” especially went out of his way.  Our expectations were low, but the food was well prepared, nicely spiced and good to eat.  It was still egalitarian vegetarian, but they have done it right.

As a final note, noticed the Nature’s Express sign was painted over and the San Diego location has been removed from the Natures Express website.  Are we about to experience another incarnation?  A call to the restaurant confirmed they are indeed changing the name to Vegolution.  If the food stays this good, they could name it whatever they want and it would still be all right with me.

July 2010 Update:

The restaurant has evolved into the  fittingly titled Evolution Fast Food.   They help to fill a void in San Diego, which trails behind many other cites in dedicated vegan restaurants.

Pomegranate is a neighborhood style restaurant at the edge of University Heights.  As a change of pace, we decided to have a dinner out to celebrate the last day of my son Spyros’ visit.  Entering the restaurant, we stepped into another world, chock-full of a spirit and hospitality unique to Russia’s feisty neighbor, Georgia.

In ancient times, Georgians were the fabled Scythians Herodotus wrote about.  In modern times, most of what we hear about is strife and unfortunate news.  Some of the cultures in the area are renowned for their unusual longevity, such as the Abkazians,who have been victims of recent political power struggles, thus threatening the lifestyle which has made them a rare example on the planet.  But, what we rarely hear about is the strength of the people and the amazing cuisine that makes them that way.  As John Robbins points out in his book Healthy At 100, this cuisine is full of foraged wild greens, mushrooms, roots and tubers, along with seasonal cultivated vegetable crops and preserved foods.

The menu at Pomegranate starts with a warning of the experience to come:

“Once upon a time in the West … on the corner of El Cajon Boulevard and Louisiana Street, there appeared a Russian-Georgian restaurant.  Our food is robust, for heroes of the table, as our motto amply testifies: “Borscht by the bucket, vodka by the inch.” Our service is “Allegro ma non troppo!” As for parking, it is positively Darwinian:  survival of the fittest.”

Our experience at the restaurant did not disappoint as the food is flavorful and very generous in portions.  The walls are covered with graffiti by happy customers in languages from around the world.  One can imagine many of those scrawled quips were created under the influence of copious servings of vodka, Georgian beer or the special wines made from indigenous Georgian grapes.  The menu boasted 20 vegetarian items so we started with beautifully prepared vegan borscht, full of zest and a good texture.  Next, we grazed a salad sampler plate with a red cabbage slaw, a carrot slaw, a potato salad, a red bean salad and a green bean salad—all tasty.  We finished with a vegetable stroganoff and an eggplant “ratatouille” called Ajap Sandhali.  Both were outstanding.  Perhaps it was the spirit of the place that made everything so good, reminiscent of the family feasts I would enjoy in Crete with long tables of relatives.  Or, it could have been the feeling of authenticity–that we were in the midst of Georgians, celebrating their culture as participants, not just observers.  Whichever way I recall, it was a memorable dinner, for the food and the people.  I even took the opportunity to scrawl my own message, in honor of my father who loved this place.    On the way out, the owner and waitress both enthusiastically invited us to their Thanksgiving dinner, noting it will be home-style–family, friends and great food.

From About Georgia:

“Georgia is an amazing cluster of cultures, religions, fascinating landscapes and ancient history. The country where everyone can find something to his liking – from snowy peaks to subtropical shores, from deserts to lush forests, from cities to enchanting villages. Ethnic Georgians constitute a majority of the population. The official language is Georgian, one of the oldest languages in the world. Tbilisi is the capital and by far the largest city.”

“Georgian cuisine uses well familiar products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains, barberries and other spices combined with the traditional secrets of the chef ‘s art the common products do acquire a special taste and aroma, which make Georgian cuisine very popular and unique.”

“The Georgian table is conducted in a wise manner in accordance with the ancient ritual. The head of the table “tamada” is elected as proposed by the host. The tamada must be a man of humour with an ability for improvisation and a philosopher’s wisdom. If there are many guests at the table he appoints assistants who in Georgian are called “tolumbashis”. The tamada’s toasts follow one another in a strict never violated order. The guest is obliged to listen attentively to each toast and appreciate the beauty of style and the purpot of the worlds said. If is not allowed to interrupt the tamada when he is saying the toats. The tamada’s assistants and other guests may only add something to the toast or develop its ideas. If you wish to say a toast, you must by all means have the tamada’s consent or else you will find yourself in an awkward position. This table ritual does not put restraints on the guests but maintains discipline at the table. The feast proceeds among jokes and is accompanied by a dance competition, table songs and music, quotations and aphorisms from the works of poets and writers.”

Beside the quick single pot meal or sandwich, cooking a dinner during construction is a rare event.  This evening was a birthday celebration for our nephew Graeme.  An evening of food and a game of the Isle of Kattan were in store.  I decided cook mostly on the grill and developed a menu around it.

The first course was fresh fire roasted babaghanouj with grilled toast points, oil cured olives and spoon able grilled artichoke hearts with tomato caper sauce.  While serving the appetizers I stepped out to work on the grill and the next course: fire from the fire.

I stuffed Anahiem chiles with coconut, ginger and almond, marinated them in a lime sauce and slow roasted them on one side of the grill. On the other side, I placed Serrano chiles that had been stuffed with freshly shelled and cooked fava beans.  Along the front laid large shiitake mushroom caps marinated with mirin, toasted sesame oil, tamari, garlic and lemon.  I was able to steal away for a few minutes to join the conversation and grab a couple of toast points dressed with babaghanouj and artichokes.

The next course was served and we all savored life on the edge, teetering between intense searing heat of the chiles and sweet, balancing fillings.  The salty tamari entwined with the sweet tang of mirin made fire touched shiitake mushroom caps a delightful diversion.

The main course was BBQ panir burgers, made of organic fresh curds, basil and onions.  Soothing and comforting, they were accompanied by grilled zucchini and vidalia onions

A meal like this does not leave much to be desired, but it was a birthday after all.  Whole Foods started carrying frozen vegan puff pastry, so I decided to combine it with some beautiful local organic peaches, sweet as candy.  To start, I slowly cooked organic can sugar with vanilla beans and a touch of maple syrup.  As it candied, the thinly sliced peaches went in with a shot of Gran Marnier, which I immediately flamed.  The tall flame warmed the kitchen in anticipation while the sugars caramelized around the barely cooked peaches.  Layered with the puff pastry and garnished with maple-cayenne pecans, we all devoured the warm, sweet and delicate confection in a matter of minutes.

“June Gloom” in San Diego is defined by days of sea mist, refreshing glimpses of the sun and mild summer weather. In the garden and at the markets, it is easy to imagine this area as a land of abundance and endless repasts. Soon enough the illusions come to an end as the sun peaks around the clouds with greater frequency until the long stretch of hot summer is here. Then it is hot and dry with endless blue skies, only relieved by cool coastal salted breezes that lightly caress the sweat of the day.

Sara and I are in the middle of renovating a house and my cooking has reverted to the “food and shelter” mode that has been a way of life over the last seven years of historic restorations and renovations. Instead of daily culinary rhythms, my cooking requires greater planning. One cooking event will create two to three meals and we consume more ready to eat foods including avocados from our tree, salads with arugula, baby kale, lettuce and herbs from the garden. Journeys to the market also bring more fresh fruit, salad greens and cooking greens such as amaranth, lamb’s quarter, chards and rapini.

We enjoy creating restorative spaces for people. Through both aesthetic and practical design, a home can be a lifestyle facilitator as well as an integral source of happiness. Nesting tendencies are natural and inherent, but a home can be much more than that. When designing a living space, the approach is two-pronged.

First, we find nourishment and revitalization through food and social interaction as results of making the kitchen as the center of a household.  Good food and how it is shared is fundamental to every cultural tradition and a primary marker for discovering quality in life. Ancillary facilities such as dining areas and kitchen gardens play supportive roles. Altogether, the kitchen, dining areas (indoor and outdoor) and culinary gardens can facilitate health and well being. Not only by making food preparation and serving it easier, but also by inspiring one to cook and entertain. Home cooking was a victim of a modernized of society. For a number of reasons, which we will not delve into presently, it was left out of the mix, thus opening the doors to replacements such as fast food and similar culinary atrocities. The current movement to re-introduce cooking into every home is a symptom of advancement in society with increasing awareness of the importance role food plays in physical, mental and spiritual well being.

My Greek grandparents used to tell stories of Nastradin Hotsas, the Turkish fool who cleverly tried to take the easy road in life. One such story, which parallels modern food issues, had Mr. Hotsas training his donkey not to eat, so he could save money. One day, just as they reached the top of the hill, the donkey dropped dead. Mr. Hotsas exclaimed with exasperation: “Just when he was successfully trained to not eat, he dies!”

The second focus is on rejuvenation. These areas of the house are bedroom suites, entertainment and exercise rooms. Fueled by restorative food and sharing with friends, these spaces help to recharge and tone daily life.

Addressing the overt and subtle functionality of these areas is 90 % of the design. Most of what remains are storage and infrastructure. Lately, even once utilitarian rooms have become rejuvenating areas. Basements have workout rooms, family rooms, play rooms and home theater. Even the garage has become an entertainment area utilized for hobbies and toys, for both man and child. Every part of a house plays a role in cycles of nourishment and regeneration. When exiting to the outside would, one should feel satiated, refreshed and ready to take on what the world has to dish out.