Welcome.

My curiosity about how food interacts with the body started about 14 years ago, ironically from an article in the very first Woman’s Health magazine.  Since then it has been a processes of reading, experimenting with different diets (yes I was even a Vegan for a while, in diet only), and a lot of cooking to bring me to this point.

While on a crazy European road trip about 10 years back a friend suggested writing about these experiences, and so what started as a chronicle of lessons learned cooking through the book A Taste of the World has since followed me through a career change to attend culinary school.

As of late 2014 this site morphed again, and though the same food and experiences are still a part of it, I also wanted to start examining some of the big picture items happening to human beings in relation to food, the psychology behind how we approach it, parenting, and how we can control these things.

I am an Air Force veteran and a graduate of Le Cordon Bleu, trained in classical French cooking with a sub-specialty in butchery in addition to holding an AA in Culinary Operations, a BS in Human Factors and Systems, and five+ years of on-the-job experience as the primary caretaker of our daughter across several moves and continents.  I am also currently studying Health Education at ASU to gain a broader whole-person view on these concepts.

Enjoy, and please feel free to share your thoughts.  I am limited to writing from my own point of view, as we all are, and would love to expand that view.