As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

Getting to a place of comfort can be uncomfortable.

One of the first things my father taught me was that the library was made for and available to me. It's a place where you not only learn from books but you learn responsibility - how to borrow, take care of, and give back.

I love Europe, but we are still struggling with that kind of development. First of all, we don't have a smart conversation about the difference between an immigrant and a refugee. A refugee can't go back. An immigrant is someone - I chose to move to America. And I also have the option of saying hey, didn't work out, I can move back. That's a completely different story than someone who is locked in.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.