My earliest memories of recognizing that food was more than just what went into the mouth to be savored was when I was still a little girl. Watching my restauranteur uncle cut, chop and toss a bunch of vegetables, meats, oils and spices around with a magician’s flourish, turning it all into something deliciously edible, had me transfixed and involuntarily mirroring his moves with my empty, little girl hands.
I didn’t ever think this would translate into anything more than a passing interest or momentary fascination. However, the interest didn’t wane; it morphed into a fixation with vegetables and fruits in particular.
Why that was, I’ll never be sure. Perhaps it was the visual delight and appeal of the various shapes, colors and textures of
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