Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal.
The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another.
That synchronicity is a kitchen ecosystem.
For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes.
Author of The Kitchen Ecosystem, Eugenia Bone, joins host Lisa Davis to share more about her philosophy on cooking.
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The Kitchen Ecosystem
Featured Speaker:
Eugenia Bone is a nationally known food and nature journalist and author. Her work has appeared in many magazines and newspapers, including the New York Times, Wall Street Journal, Denver Post, Saveur, Food & Wine, Gourmet, Martha Stewart Living, Wine Enthusiast, Sunset, Metropolis, New York Magazine, and the National Lampoon.
She is the author of five books. At Mesa's Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations From the Weird World of Mushrooms was on Amazon's best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem (October, 2014) was nominated for a Books for a Better Life award, and on many best cookbooks of 2014 lists. Here current project is Symbiotica (Rodale, 2017) a survey of the huge impact of the smallest things… microbes!
Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others. Eugenia has lectured widely, in venues like the Denver Botanical Garden, Georgia Center for the Book, the Rubin Museum, and the American Museum of Natural History, and many mycological and gardening societies, and has been the featured speaker at a number of mushroom festivals. She has judged food and wine competitions, and appeared on television, radio, and pod casts many times. She is the founder of Slow Food Western Slope in Colorado and is the former president of the New York Mycological Society, which was founded over 50 years ago by composer John Cage.
She writes the blog, kitchenecosystem.com.
Eugenia lives in New York City and Western Colorado.
Eugenia Bone
Eugenia Bone is a nationally known food and nature journalist and author. Her work has appeared in many magazines and newspapers, including the New York Times, Wall Street Journal, Denver Post, Saveur, Food & Wine, Gourmet, Martha Stewart Living, Wine Enthusiast, Sunset, Metropolis, New York Magazine, and the National Lampoon.She is the author of five books. At Mesa's Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations From the Weird World of Mushrooms was on Amazon's best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem (October, 2014) was nominated for a Books for a Better Life award, and on many best cookbooks of 2014 lists. Here current project is Symbiotica (Rodale, 2017) a survey of the huge impact of the smallest things… microbes!
Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others. Eugenia has lectured widely, in venues like the Denver Botanical Garden, Georgia Center for the Book, the Rubin Museum, and the American Museum of Natural History, and many mycological and gardening societies, and has been the featured speaker at a number of mushroom festivals. She has judged food and wine competitions, and appeared on television, radio, and pod casts many times. She is the founder of Slow Food Western Slope in Colorado and is the former president of the New York Mycological Society, which was founded over 50 years ago by composer John Cage.
She writes the blog, kitchenecosystem.com.
Eugenia lives in New York City and Western Colorado.