I’m a lazy cook lately, in part because I rely too much on my partner Rick, who makes really lovely things for his restaurant. Also, I have cooking anxiety, especially when Rick leans over me and says things like, “Why are you cutting the onion like that?” or, “Why didn’t you let the pan get hotter before you added the oil?” and so on. He does it with a sense of humor and lightness, but I find myself getting defensive nonetheless.
So, I have stayed in my lane if I’m cooking for both of us — which includes an eclectic yet small repertoire of salads and souffles, sometimes black beans and salsa, roast chicken, ma po tofu, and a handful but not a litany of other things.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.