Don't expect anything profound and you won't be disappointed.
I expect I'll be filling this space with discoveries revolving around food. I am not a food scientist, nor do I consider myself an expert on any aspect of agriculture or food preparation. Rather, I am an individual living with both genetic and acquired medical complexities who derives a great deal of sensual pleasure from eating.
We all need to eat; it's one of those things, like breathing, that we need to do to survive. I don't lay claim to any better method of consumption than anyone else. Rather, I have some specific and dynamic challenges when it comes to acquiring and consuming food, and I'm going to use this space to share the directions I take to face, overcome or avoid those challenges.
I like food, perhaps a little too much. I like simple things and I like complex compositions of flavor and texture. I appreciate a good burger and the dizzying array of small-portion dishes presented as part of a celebrity chef's tasting menu. I take pleasure in the tastes, in the aromas, in the textures of meals I eat, and in the way I feel afterward. Unfortunately for me, I am philosophically a trencherman in a personal era of enforced moderation.
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