ABOUT US

     The “us” in About Us so far is only my son, Ryner, and myself. Ryner has a good background in Computer Information Systems, so he is responsible for the web site as it develops. Also, whenever a photo required that I have two hands in it, Ryner was the photographer of record. We are shown here in one of those rare photos that captures our likeness in a way we see ourselves.
     The pertinent information about me in relation to this website and the book it promotes is that in 1995 I returned to teaching, my favorite life experience out of many that I tried.
     That was a life changing and totally enriching experience. I was a long term substitute at Saint Monica Catholic High School in Santa Monica, California, and later accepted a chemistry teacher assignment there full time for most of the next ten years.
     What I enjoyed most in that experience wasn't the teaching of chemistry so much as the opportunity to train our seniors to prepare an evening meal each week for 100 in-transition homeless people at the Santa Monica Shelter of the Salvation Army. This was part of their volunteer hours through a service organization called Key Club.
     My students were often illiterate in the kitchen, even when they excelled academically, so it was not unusual for my volunteers to need instruction in cracking eggs, or peeling carrots.
     After eight years of weekly food preparation a glimmer of the need for this book occurred to me primarily for young people. When I was writing the book various friends and acquaintances either heard about it, or read the early versions, and most reacted favorable when one technique or other surprised them.
      That's why I now know that this book isn't just for the young student who wants to learn to cook, but also for anyone who wants to learn to be more than an “indifferent cook” as my Mother called herself.
     My other motivation was my love of Trader Joes's. Access to a Trader Joe's in my neighborhood has been a major reason for choosing my residence.  In my experience the quality and pricing of the best produce and products makes shopping at TJ's a no-brainer. You may notice that brand names are displayed in some photos in my book. It is no accident that they are all from Trader Joe's. That means that having this book and living near a Trader Joe's is a big plus for you.
     It certainly doesn't mean, however, that you cannot benefit from what is taught in the book no matter where you shop. If you cook with electricity, instead of gas, learning to control the heat as directed may present a challenge at first, but you will soon adjust to your stove.