My name is Karen, and I am a sophomore at the University of California, Berkeley. Ever since I was little I have been infatuated with healthy foods. No, I did not jump out of my cradle in search of a good turnip, but I was raised in an atmosphere that made foods like tofu and brussels sprouts actually look (and taste) appealing. This was in large part due to my nanny. Her enthusiasm for health has always inspired me and plays a great role in my love and appreciation of food.
As I grew older, I came to enjoy cooking natural and delicious foods just as much as I enjoyed eating them. My father, who has prepared dinner for our family every night since I was little, nurtured my interest in artisanal cooking and ingrained in me an appreciation for the freshest ingredients. After coming to Berkeley, my passion for food has grown exponentially. My experiences as a student here have opened my eyes to the dismal state of our current industrial food system and to a better vision of what the system could become. After taking a class taught by Michael Pollan this past Fall, with guest lecturers like Alice Waters, Joel Salatin, and Wendell Berry, I came to fully appreciate the consequences of this food system to our health and the environment, as well as the psychological and cultural consequences of being so distanced from our food and the processes that go into its production.
In general, my intention with these recipes is to spread ideas of simple cooking with whole foods. There is so much beauty in wandering around a farmers market overflowing with seasonal produce, picking a vegetable straight from its vine, or walking into a kitchen to prepare something completely from scratch with careful thought and appreciation. I hope that I am able to share the beauty of such experiences through OatsAndSprouts. If you have any questions please email me at email@example.com.