You_Doodle_2017-02-12T14_57_20Z

Hello and thanks for dropping by.

First things first so let’s start with my name which is Linn. That’s me and in the background you see the kitchen of the little apartment we stayed in on a recent trip to Paris. I grew up in California in the east bay area and I’m used to sun, warm weather, a growing season, and as many fresh fruits and vegetables as I can fit on the plate along with avocadoes, nuts, whole grains.  I am also used to estate bottled California wine and California extra virgin olive oil.

With a Master’s Degree from Berkeley in French, Italian, and English literature, my language skills let me live in France for a several years. Here’s the beautiful brass beam balance scale I learned to measure on.

 

My culinary skills improved. I also got used to metric recipes and learned to buy in kilos and cook in grams. I haven’t lived in Italy, but can cook wonderful dishes from La Cucina Italiana using recipes written in Italian. Never say a liberal arts degree serves no purpose!

Now I live in New York City. Variable sun, hot and humid summers, cold sometimes nasty winters, limited growing season, but access to this city’s vibrant food scene, greenmarkets, and some of the best Italian regional cooking outside of Italy.

To earn my living I had to go back to school and that’s how I ended up in nutrition. Dietetics has been good to me. I earned my living for 15 years doing clinical nutrition and rehab counseling. I also taught myself how to run nutrition numbers, got very familiar with regulatory language, and developed my ideas for healthy eating.

The reason I went back to school in the first place was because I believe nutrition belongs in the kitchen. But what I ended up learning is that healthy is a complex and nuanced construct.