About Page Two

I have always loved to cook; some of my favorite memories revolve around being a toddler in the kitchen “helping” my mother bake holiday treats, such as fruitcake or preparing stove-top puddings which, while standing on a stool, I got to stir. So when I was provided the opportunity to write a cookbook almost 20 years ago, in many ways it seemed like coming home. I had enjoyed my career as a journalist and editor but shifting gears and pursuing my passion was one of the smartest things I have ever done. Writing cookbooks fully utilizes my skills, abilities and interests in one package. I love every aspect of cookbook writing, from researching ingredients, preparations and techniques, to developing and testing recipes, and, finally, sharing my discoveries with all the people who purchase my books. Few things give me greater pleasure than receiving a note from someone telling me how much they enjoyed a dish. I am truly honored when they tell me that a one of my recipes has been welcomed into their family as part of a festive meal.

In 2006 I published The Healthy Slow Cooker a book that combine recipes withan abundance
of information on health and nutrition.(That book sold more than 100,000 copies and
in 2014 I published a revised and expanded version to highlight the wealth of new research that was emerging in the field.)
Today, we know a great deal about the benefits of healthy eating and an active lifestyle. We also understand the links between the so-called “diseases of civilization”and nutrient-deficient processed food. I enjoy researching the health benefits of nutritious foods, including herbs and learning about their impact on lifelong health and I utilize as much of that information as possible in my books.

Another of my passions is the sustainability of our food supply. I am a long-time member of Slow Food Canada and am very concerned about the health and well being of our planet. The quality of our food supply has been declining due to unsustainable agricultural practices, such as the use of chemical fertilizers, pesticides and herbicides. These substances may be harmful to human health.
I make a point of sourcing organically grown fruits and vegetables, pasture raised meat and wild caught (or appropriately farmed) fish and seafood. And yes, I am anti GMO. Until I see definite proof, compiled over long-term usage, I am simply not convinced that these foods are safe. They didn’t come on the market until 1996 and they have not been studied in depth.

World travel. Few things get my juices flowing more than being in a new location. Suddenly everything is fresh again. People may be doing the same things but there are subtle behavioral differences. I love visiting art galleries, museums and famous sites but one of my favorite occupations is sitting in cafés watching people…and since I am crazy about canines, their dogs

Bob and Me at the Taj Mahal in 2009.