I am an author, software engineer and architect, fermenter, health coach, real food activist, trained chef, raw milk drinker, motorcycle and scooter rider, and urban bicyclist. I write the blog, Feed Me Like You Mean It. I think that Ball jars are the ultimate glassware. My heroes include Sandor Katz, Sally Fallon, Vandana Shiva, Kurt Vonnegut, Anthony Bourdain, and Alan Turing.
My first book, Real Food Fermentation, came out in June 2012. It is the first fully illustrated, step by step guide to creating simple fermented foods at home.
My career has spanned internet giants (Yahoo!), supercomputer companies, financial companies, consumer electronics manufacturers, and food software companies. I studied math as an undergraduate at Harvard, and I have since been to school to study cooking and nutrition.
In my food and health work, I call myself a health strategist. I cultivate health through food and action, by helping people to set health goals for themselves, and meet them; advocating for real and healthy food; educating people and communities about health, wellness, food safety, and food preserving; and empowering people to retake control of their food. I do all of these things through my private health coaching practice; through my widely-read blog; through my service on the board of the Boston Public Market Association, which is creating a year-round local food market in the Boston area; through other projects, including cooking demonstrations and a food sustainability book club that I created; and through day to day interaction with people!
I have been featured for my work in numerous publications, including Harvard Magazine, Edible Boston, Stuff Magazine (Boston), and on public radio.
Andrew Weil was one of the first influences on my food consciousness. He taught me that pharmaceuticals are not generally the answer for chronic health problems. Barry Sears showed me that what we eat, and when we eat it, can have a huge influence on our energy levels. Others have shown me that the Standard American Diet is just that--SAD. For a long time, I read all the health and wellness books I could find. Many of them struck a chord, but I always felt like I was getting only a small piece of the story. Then Sandor Katz revealed to me the magic of fermentation, and Sally Fallon showed me how the rest of the puzzle pieces fit together.
My goal is to share with the world basic truths about how humans and animals are meant to live, hope for a long and healthy life on the earth, the legacy of Dr. Weston A. Price, and my love of food in general and of sustainable meat, fermented vegetables, and real dairy in particular. I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.
Nutrition and Physical Degeneration, by Weston A. Price: Rather that theorizing abstractly about human nutrition, the author sought out isolated groups of healthy people around the world (this was in the 1930s, when there were still isolated groups of people), and documented their foodways. Price's book is jaw-dropping (literally). He describes group after group of people who are healthy in isolation, and become sick, miserable, and toothless when they adopt a "modern" diet. Aren't you curious what they were eating when they were healthy? Full write-up coming soon.
Japanese Cooking: A Simple Art, by Shizuo Tsuji and Yoshiki Tsuji: A masterwork on the subject of Japanese cuisine, and by extension, Japanese culture.
Winning Bicycle Racing, by Jack Simes: A short, fascinating book on the subject of bicycling, published in 1976, when the majority of men still wore moustaches. And as with any bicycling publication, there are some great facial expressions.
The Secret History of the World: As Laid Down by the Secret Societies, by Mark Booth: A truly fascinating, meticulously documented look at the evolution of human consciousness and religion. What are some of the connections among different religions' creation myths and pantheons? Why are there astrological and other "pagan" symbols in Christian rites? Did you know that "elohim", the Hebrew word in Genesis typically translated as "God", is actually a plural noun? And so on. N.B.: the book describes an almost exclusively male experience. I think Booth could have done more in the front material to explain this, or at least to notify the reader of the orientation.
The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg: The history of sushi and the sushi supply chain, detailing the journey that your fish takes from the cold ocean to your neighborhood sushi bar, often by way of Tokyo. Sasha Issenberg focuses on the lives of the people involved in the sushi trade. Fascinating and well-written.
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson: The story of some students at a sushi academy—and more generally, the story of sushi itself. A wonderful book, entertaining, thorougly and carefully researched, and instructive. It makes me want to eat sushi. Or write about it. Similar, but only a bit, to The Making of a Chef, by Michael Ruhlman.
Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
I am not a doctor, nor do I play one on TV.
I have marketing connections to some of the brands, topics or products herein. Through the use of affiliate links contained herein, I may collect fees from purchases made.