I really enjoyed your conversation with Karen Shimizu—so many thought-provoking moments! I was especially struck by your comments on how the “health” and “flavor” camps often don’t overlap. Why can’t they? Why shouldn’t they? Why can’t we have both?
As a former specialty food shop owner who once had all the best flavor boosters at my fingertips, I’ve learned—through necessity—to create deeply flavorful food without them. After chronic illness upended my life, I had to give up many (so many!) of the foods I once loved. But I’ve discovered that incredible flavor is still possible, even within new limitations.
Honestly, I may have been naive to how deeply ingrained this divide is between health and flavor. As a debut (healthy) cookbook author, I’m passionate about changing that perception. Your conversation has given me so much to think about—thank you!
I love the love for magazine recipes!
So cold and grey in PDX today - June gloom! Might have to do that iconic Marcella recipe for dinner.
It straddles seasons! Man, wasn’t it just 90 in Portland?
Yes -! 95 last weekend and this morning we have the heat on... :(
So many good recipes mentioned in this ep!
This was a fun one! I was curious — are you tracking “most recommended” recipes/recipe writers?
I really enjoyed your conversation with Karen Shimizu—so many thought-provoking moments! I was especially struck by your comments on how the “health” and “flavor” camps often don’t overlap. Why can’t they? Why shouldn’t they? Why can’t we have both?
As a former specialty food shop owner who once had all the best flavor boosters at my fingertips, I’ve learned—through necessity—to create deeply flavorful food without them. After chronic illness upended my life, I had to give up many (so many!) of the foods I once loved. But I’ve discovered that incredible flavor is still possible, even within new limitations.
Honestly, I may have been naive to how deeply ingrained this divide is between health and flavor. As a debut (healthy) cookbook author, I’m passionate about changing that perception. Your conversation has given me so much to think about—thank you!
It's a challenge I think about so much, as I can't cook quite the way I used to. But still want to make really delicious, flavorful food!
Is it ok to ask more about this? What kind of changes have you had to make?
In general we've cut down on red meat, cheese, and butter in our day-to-day.
Oh, I see! Are you a fan of Bison? I've swapped Beef for Bison because it's higher in protein and lower in fat. I miss cheese too!!! :)
Always so happy to see your Dinner Plan in my inbox 🥰
yay, this made my day!