I love zabiglione, even though it gave me major carpal tunnel syndrome from all the whipping I used to have to do every day to make it. I haven’t made it in years and my arm is doing much better so I should be able to make it again! Such a delicious treat, great article.

This is a great book. jam packed with recipes and tips and other great info so you can make your own most healthy food. I learned how to make delicious wild-foraged milkweed capers and I have a jar of burdock kimchi fermenting on my fridge at the moment. I highly recommend this book.

Here’s a wild theory: maybe there is something missing or something extra in the saliva of people who dislike it, maybe it is just a chemical reaction, which maybe changes with whatever is in the saliva-it could even be a bacteria, perhaps, but the memory of that terrible taste stays with a person so they don’t want to try it again. Maybe it is even certain body types that react this way?

This is beautiful. I love what you are saying here. As a chef who has worked in the industry and seen what food is like when empty, overworked hearts are preparing the food, I know food tastes, feels and responds so differently to the receiving bodies when it is created with respect and love. You are right, we need a term that conveys this and will bring people back to the home to create this vital energy for their family.