At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future!

There's not a single chef I know of that does not think about the politics of the food they're serving.

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.