CHARRED CAULIFLOWER À LA TOMATE

CHARRED CAULIFLOWER À LA TOMATE

Cultured Tomato-Herb Fromage · Cherry Bomb Tomato Confit · Kale-Cashew-Basil Pistou · Chili-Pistachio Tofu Crumble

I went through my refrigerator yesterday morning without much of a plan.

I had a head of cauliflower. A ridiculous number of tomatoes. Some kale, cashew and basil pesto from Trader Joe’s. Tofu. A beautiful tomato-herb fromage from Rebel Cheese. And two different bags of flavored pistachios because, just like the Depeche Mode song, I just can’t get enough.

What came out of that refrigerator clean-out was a deeply charred cauliflower steak with an almost creamy center, sitting in a warm tomato-herb fromage, surrounded by sweet confited and blistered tomatoes, bright green pistou and a crispy chili-pistachio tofu crumble.

Creamy. Charred. Sweet. Acidic. Crunchy. A little spicy.

And somehow, with all of that going on, the cauliflower still owns the plate.

Which is exactly what I wanted.

And the word confit kept popping into my head.

Maybe it was because I’ve been thinking about French technique again.

I had just made my Orange Roughy à la Fenouil, and afterward I kept thinking:

Why shouldn’t I give a vegetable the same treatment?

Not a vegetable pretending to be meat.

Not a side dish relegated to the edge of the plate.

I wanted to take a head of cauliflower and give it the same attention we’d automatically give an expensive cut of meat.

And as I stood there staring into the refrigerator, I started thinking about Julia.

Julia Child—and, importantly, Simone Beck and Louisette Bertholle—were certainly not afraid of cauliflower. In Mastering the Art of French Cooking, they blanch it, sauce it with Mornay, cover it with cheese and breadcrumbs and gratinée it. They also pair cauliflower with fresh tomatoes.

Go back another generation and Escoffier was doing much the same thing in the language of classical French cuisine: cauliflower with cheese, béchamel, browned butter, breadcrumbs and gratin.

So apparently the French figured out a very long time ago that cauliflower and cheese are friends.

What interested me wasn’t recreating any of those dishes.

It was the technique underneath them.

Cook the cauliflower carefully. Control the moisture. Give it richness. Give it texture. Give it enough heat to develop real color. And, perhaps most importantly, don’t treat the vegetable like an afterthought.

My cauliflower steaks with chimichurri are already one of the most downloaded recipes on Kitchen Oracle, so clearly I’m not alone in believing cauliflower deserves a little respect.

But I didn’t want to make those again.

I had all those tomatoes staring at me.

Confit.

There it was again.

So I started borrowing ideas rather than recipes.

The cauliflower would get blanched, dried and deeply seared.

The tomatoes would slowly confit in olive oil and thyme until sweet and barely yielding.

And because the old French cooks would never dream of wasting flavorful fat, I certainly wasn’t going to throw away that tomato oil. It would go straight into the cultured tomato-herb fromage and turn it into the sauce underneath the cauliflower.

The pesto could become something closer to a pistou with olive oil and lemon.

And where Julia or Escoffier might have reached for buttered breadcrumbs, I had tofu and a bag of chili-roasted pistachios.

Fine.

There’s our crunch.

That’s how this recipe happened.

It has old French bones and a very modern refrigerator.

And somewhere between Escoffier, Julia Child and a half-empty container of vegan pesto, I ended up with dinner.

But there was one thing this dish absolutely needed.

A proper crust.

Not lightly browned. Not beige.  Think leather, not office casual.

I wanted that cauliflower deeply caramelized—dark at the edges, nutty and almost sweet, with a tender, nearly creamy center underneath.

And developing a crust isn’t complicated. You need a hot pan, a dry surface, a little fat and enough uninterrupted time for the Maillard reaction to do its thing.

That last part seems to be where we collectively lose our minds.

Because the second food hits a hot skillet, everybody suddenly develops trust issues.

Which brings me to something I’ve been meaning to discuss.

KNOW WHEN TO FLIP YOUR FOOD

There is a peculiar thing that happens when otherwise perfectly rational people put food into a hot skillet.

They immediately want to touch it.

Flip it. Peek underneath it. Scoot it two inches to the left. Flip it back. Press on it with a spatula. Maybe flip it again, just in case something important happened in the last twelve seconds.

I don’t know whether it’s fear of burning dinner or simply the deeply human need to feel like we’re actively cooking, but sometimes the best thing you can do at the stove is absolutely nothing.

For a minute.

Because there is another kind of cook.

My husband puts something in a pan and walks away.

Just…leaves.

Eventually he comes back, looks at the blackened underside and announces that it’s “caramelized.”

No, darlin’.

That’s burnt.

There is a difference between leaving food alone and abandoning it.

A good crust requires contact, heat, time—and attention. Much like broiling, you’re working on the clock here. High heat doesn’t give you an enormous margin for error. There is a window where pale becomes golden, golden becomes deeply caramelized and deeply caramelized becomes burnt.

Your job is to catch it somewhere in that beautiful middle.

The trick isn’t to constantly flip your food, and it isn’t to forget about it either. You have to know when to leave it alone and, just as importantly, when to flip it.

Too soon and you interrupt the browning. Too late and you’ve crossed the line from caramelization to carbonization.

And you don’t need to keep picking it up to know what’s happening underneath. Use your senses.

Listen to the pan. Smell what’s happening. Watch the edges.

The sound will change as moisture cooks away. The aroma will deepen as browning develops. The edges will begin to tell you what’s happening underneath before you ever pick up the spatula.

Your job isn’t to constantly interfere with the process, and it isn’t to wander off and hope for the best.

Your job is to pay attention without meddling.

So put it in the pan.

Listen to it. Smell it. Watch it.

Have a sip of wine. Do a dish. Wipe down your cutting board.

A clean kitchen is a happy chef.

Just don’t start a load of laundry.

***SIDENOTE: 

MAKE-AHEAD GAME PLAN

I know.

You looked at all those components and thought, Steph, this is a lot of shit for a cauliflower.

And depending on how much time you have, it might be.

But you absolutely do not have to make everything at once.

If I’m making this for dinner, I’ll happily knock out a few components earlier in the day—or even the day before—and leave myself mostly the cauliflower and final assembly when it’s time to eat.

Up to 2 days ahead: Make the tomato confit. Let the tomatoes and their oil cool, cover and refrigerate them together. Bring them toward room temperature before serving. Save every drop of that oil.

Up to 1 day ahead: Make the pistou. Cover and refrigerate it, then bring it to room temperature and give it a stir before plating. If it has tightened up, loosen it with a little olive oil or a few drops of warm water.

Earlier the same day: Make the chili-pistachio tofu crumble. Let it cool completely before storing it. When you’re ready to serve, toss it into a dry skillet for a couple of minutes to wake the crunch back up.

You can also prep the cauliflower ahead: Cut the steaks, blanch them for 3 minutes, dry them thoroughly and refrigerate them uncovered or very loosely covered for several hours. That extra drying time isn’t a problem—in fact, it’s doing you a favor. Just let the cauliflower lose some of its refrigerator chill before it hits the pan.

Wait until serving: Warm and loosen the tomato-herb fromage, blister half the tomatoes, and sear the cauliflower.

That last one matters.

Do not sear the cauliflower ahead of time.

We’ve spent half this recipe talking about crust. We’re not going to create a gorgeous one and then put it in the refrigerator to die.

If you’ve done the other components ahead, dinner becomes remarkably simple: warm the sauce, blister a few tomatoes, re-crisp the crumble and give the cauliflower your full attention.

Then plate the whole beautiful mess and pretend it was effortless.

I won’t tell.

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CHARRED CAULIFLOWER À LA TOMATE

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  • Author: Stephanie Bosch
  • Prep Time: 25 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 2
  • Category: Main Meal
  • Cuisine: French
  • Diet: Vegan

Description

There are a lot of flavors on this plate, but the cauliflower is still the star.

The idea is to take a humble head of cauliflower and treat it with the same attention you would give an expensive cut of meat: blanch it just enough to season it from within, dry it thoroughly, sear it until deeply caramelized, and finish it gently in the oven.

Underneath is a warm tomato-herb fromage enriched with the oil left behind from slowly confiting Cherry Bomb tomatoes. A bright kale, cashew and basil pistou cuts through the richness, while crispy tofu and chili-roasted pistachios provide the crunch.

The trick is restraint.

Every component has a job.


Ingredients

Scale

Cherry Bomb Tomato Confit

  • 1½–2 cups Cherry Bomb tomatoes
  • 3 tablespoons good extra-virgin olive oil
  • 2 sprigs fresh thyme
  • Kosher salt
  • Freshly cracked black pepper

Cauliflower

  • 1 medium, tightly packed head cauliflower
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper

Chili-Pistachio Tofu Crumble

  • 6–8 ounces extra-firm tofu, well pressed
  • ⅓ cup chili-roasted pistachios, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • Zest of ½ lemon
  • 1–2 teaspoons fresh lemon juice
  • Freshly cracked black pepper
  • Kosher salt, if needed

Kale-Cashew-Basil Pistou

  • ⅓ cup vegan kale, cashew and basil pesto
  • 1–2 tablespoons extra-virgin olive oil
  • 1–2 teaspoons fresh lemon juice
  • A few drops hot water, if needed

Warm Tomato-Herb Fromage

  • ½–¾ cup Rebel Cheese tomato-herb fromage
  • 1 tablespoon warm tomato confit oil
  • 1–3 tablespoons hot water, as needed

To Finish

  • Fresh basil leaves
  • Fresh lemon zest
  • Flaky sea salt
  • Excellent extra-virgin olive oil, if needed

For the Chef

  1. 1 glass dry Chenin Blanc*

*Optional, but recommended


Instructions

 START WITH THE TOMATOES

  1. Heat the oven to 325°F.
  2. Place the Cherry Bomb tomatoes in a small baking dish. Add the olive oil and thyme and season lightly with kosher salt and black pepper. Roll the tomatoes through the oil so they’re completely glossed.
  3. Roast for 30–40 minutes. You’re looking for wrinkled skins, a few splits and tomatoes that have softened considerably without collapsing into sauce.
  4. Remove the tomatoes carefully and set them aside.
  5. Do not throw away that oil.
  6. The olive oil left in the dish has now picked up tomato juices, thyme and all that slow-roasted sweetness. This is your warm tomato confit oil, and we’re going to use it to bring the fromage sauce together.
  7. For a little more tomato intensity, take one especially soft tomato and gently crush it into the warm oil. Swirl it around, then remove the skin and larger pieces.
  8. Leave the oil unstrained.
  9. Increase the oven temperature to 425°F.

PREP THE CAULIFLOWER

  1. Remove the outer leaves from the cauliflower, but leave the core intact.
  2. Cut directly through the center to create two thick steaks, approximately 1–1½ inches thick.
  3. Chef’s trick: Lightly trim the rounded side of each steak so it sits flat against the skillet. More surface contact means better caramelization. Contact equals crust.
  4. Bring a wide pot of generously salted water to a boil.
  5. Carefully lower the cauliflower steaks into the water and blanch for 3 minutes. That’s it.
  6. We’re not trying to cook the cauliflower here. We’re seasoning it and beginning to tenderize that dense center so the outside can later become beautifully charred without leaving the inside raw.
  7. Remove carefully and place on clean kitchen towels. Now let it dry. And then dry it some more.
  8. Wet cauliflower steams. Dry cauliflower sears. This is going to take a few minutes.
  9. Conveniently, that’s just about enough time to pour yourself a glass of dry Chenin Blanc. I don’t make the rules. French technique demands patience.
  10. Sip your wine. Let the cauliflower dry. Everyone has a job.

MAKE THE CRUNCH

  1. While the cauliflower—and possibly the chef—rests, crumble the well-pressed tofu with your fingers.
  2. Keep the pieces small and irregular. Think crispy breadcrumbs rather than tofu cubes.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  4. Add the tofu and spread it into a relatively even layer.
  5. Then leave it alone for 3–4 minutes. Don’t stir it. Don’t fuss with it. Let the bottom develop a deep golden crust before you start moving it around.
  6. Once that first crust forms, stir and continue cooking for another 5–8 minutes, stirring occasionally, until the tofu is dry, deeply golden and crispy around those irregular little edges.
  7. Add the finely chopped chili-roasted pistachios and cook for another 60–90 seconds.
  8. Take the pan off the heat. Add the lemon zest, 1 teaspoon lemon juice and several turns of black pepper.
  9. Taste it before adding salt. The seasoned pistachios may have already brought enough.
  10. Set the crumble aside uncovered.
  11. Covering it traps steam, and steam is the enemy of everything we just accomplished.

TURN THE PESTO INTO PISTOU

  1. Spoon the kale-cashew-basil pesto into a small bowl.
  2. Whisk in enough olive oil to loosen it from pesto consistency into a glossy, spoonable sauce.
  3. Add the lemon juice. Taste. This component should be noticeably bright.
  4. Remember what’s surrounding it: cultured fromage, cashews, pistachios, olive oil and caramelized cauliflower.
  5. We need acidity here.
  6. If necessary, loosen it with just a few drops of hot water. Keep it at room temperature.

SEAR THE CAULIFLOWER

  1. Heat a heavy ovenproof skillet over high heat until screaming hot—about as screaming hot Missouri asphalt in August.
  2. Lightly brush the cauliflower steaks with olive oil and season with salt and pepper.
  3. Carefully place them in the skillet. You should hear an immediate, aggressive SZZZZZZZ. If you hear nothing, your pan isn’t ready.
  4. Take the cauliflower back out and wait.
  5. And now comes the most psychologically challenging portion of this recipe: Leave. It. Alone.
  6. Give the first side 3–4 minutes without lifting it, scooting it, poking it, negotiating with it or asking how it’s doing. It’s doing fine.
  7. Go drink your Chenin Blanc. Do a dish. A clean kitchen is a happy chef.
  8. When you finally turn the cauliflower, you want a deeply caramelized, almost mahogany crust.
  9. Remember: Contact equals crust.
  10. Sear the second side for another 2–3 minutes.
  11. Transfer the entire skillet to the 425°F oven and roast for another 8–12 minutes. Test through the thickest portion of the stem with a small knife. It should slide through with just a little resistance. The interior should be tender and almost creamy.
  12. The exterior should look like you pushed it about thirty seconds beyond your comfort zone. That’s where the flavor is.

GIVE THE TOMATOES ONE LAST HIT OF HEAT

  1. For two plates, reserve 6 confited tomatoes—3 per person.
  2. Heat a small skillet over high heat until very hot.
  3. Take 3 of those 6 tomatoes and place them in the skillet for 30–60 seconds, leaving the other 3 untouched. Don’t move them around.
  4. Let one side make direct contact with the hot pan long enough to blister and pick up a little char. We’re not cooking them again. We’re simply creating two expressions of tomato on the same plate:
  5. slow, sweet and yielding; hot, smoky and blistered.
  6. When plating, give each person 5-6 tomatoes—some confited, some blistered.

MAKE THE WARM TOMATO-HERB FROMAGE

  1. Place the Rebel Cheese tomato-herb fromage in a small saucepan over very low heat.
  2. Add 1-2 tablespoons warm tomato confit oil and stir gently.
  3. Add hot water a little at a time until the fromage becomes silky and spoonable.
  4. Don’t boil it. Don’t even simmer it aggressively. We’re not trying to cook the cultured cheese. We’re simply relaxing it into a sauce.
  5. You’re looking for something thick enough to hold a swoosh on the plate but loose enough that the cauliflower can drag through it.
  6. Taste before seasoning.

PLATING

  1. Start with the warm tomato-herb fromage.
  2. Spoon it slightly off-center on a warm plate and make one deliberate sweep with the back of the spoon.
  3. Place the charred cauliflower partially over the fromage. Don’t bury it. We worked too hard for that crust.
  4. Nestle 5-6 tomatoes per plate, mixing the purely confited tomatoes with the blistered ones.
  5. Spoon the bright green pistou around the plate and let a little cross the cauliflower.
  6. Scatter the chili-pistachio tofu crumble over one section of the cauliflower and allow some of it to tumble naturally onto the fromage.
  7. Finish with a few small basil leaves, fresh lemon zest and several flakes of sea salt.
  8. Taste before adding additional olive oil.
  9. And then—Stop. Don’t keep garnishing until you can no longer see the cauliflower.  More is not better.
  10. Enjoy!

Notes

CHEF STEPH NOTES

The cauliflower: Buy a medium-sized head with tight, creamy florets and fresh green leaves. Giant cauliflower looks impressive at the grocery store but doesn’t necessarily make the best steaks. A compact head with a substantial core holds together better.

The tomatoes: Cherry Bombs are perfect here because we want concentrated sweetness and enough structure to survive the confit. Don’t roast them until they’re tomato jam. They should still burst when you cut into them.

The pesto: I use Trader Joe’s Vegan Kale, Cashew & Basil Pesto here, but if you don’t have a Trader Joe’s nearby, don’t make this complicated. Use any good pesto you like—including your own.

I particularly like kale pesto in this dish because the kale brings an earthy, slightly bitter vegetal note that straight basil pesto doesn’t have. That little bit of bitterness is important: it cuts through the richness of the cultured fromage and pistachios, balances the sweetness of the confited tomatoes and gives the pistou enough backbone to stand next to the deeply caramelized cauliflower.

But use what you have.

Old French bones. Modern refrigerator. Remember?

The tofu: Press it well. We’re not trying to make tofu taste like meat. We’re treating it as a textural ingredient—essentially creating a savory, crispy crumble.

The pistachios: Use the chili-roasted ones. The lime-jalapeño pistachios are delicious, but they’d pull this particular dish in another direction. Chili gives us warmth without hijacking the tomato, basil and cultured fromage.

The confit oil: Save it. Always. You’ve essentially created a seasoned tomato oil while making another component of the dish.

That’s free flavor.

The lemon: It isn’t garnish. It’s structural. Cashew, pistachio, tofu, olive oil and cultured cheese all bring richness. Acid keeps those flavors distinct instead of allowing them to blur together.

The char: Don’t be timid. Pale cauliflower tastes like cauliflower. Deeply caramelized cauliflower becomes nutty, sweet and almost meaty.

The wine: A dry Chenin Blanc is beautiful here—especially Savennières, Vouvray Sec or dry Anjou Blanc. Its acidity handles the richness while its apple, quince and subtle honeyed character work beautifully with roasted cauliflower, tomato and pistachio.

But most importantly, it gives you something productive to do while the cauliflower dries.

The goal of the finished dish is contrast in every bite:

hot and cool, creamy and crisp, sweet and acidic, deeply roasted and intensely fresh.

And somehow, underneath all of it, it should still taste unmistakably like cauliflower.

Orange Roughy à la Fenouil

Orange Roughy à la Fenouil

As a chef, I usually have an image in my mind of what I want to create before I know exactly how I’m going to get there.

This one started almost entirely in color and texture.

I could see white fish against a delicate white sauce—something silky and elegant, almost monochromatic. But I didn’t want delicate to mean boring. I wanted a pop of flavor, some acidity, something fresh and green, and what my friend Heather likes to call “toasty bits” to tie the whole thing together.

Then I started working backward.

A few years ago, I bought a first-edition copy of Julia Child’s Mastering the Art of French Cooking.

Then I did something Julia probably never anticipated: I started converting recipe after recipe to vegan.

What I discovered was that removing the butter, cream and animal proteins didn’t mean I had to abandon the thing I loved most about French cooking—the technique.

The browning. The braising. Building fond. Deglazing. Reduction. Layering flavor deliberately. Understanding that the liquid left behind in a pan isn’t something to throw away; sometimes it’s the most important ingredient in the entire dish.

Now that I’ve added seafood back into my diet occasionally, I’ve found myself returning to those techniques again.

But I don’t really want to go backward.

I want to take them somewhere else.

And that became Orange Roughy à la Fenouil: pan-seared orange roughy with caramelized braised fennel, red pearl onions and cannellini beans in a lime-miso cashew velouté, finished with pistachio-fennel gremolata.

It begins in France.

It just doesn’t stay there.

The architecture is French: caramelization, braising, fond, reduction, a velouté-inspired sauce and a carefully composed plate.

But it’s French without the heaviness.

Instead of building the sauce around dairy and roux, raw cashews give it body and silkiness. White miso brings Japanese fermentation, salinity and umami—not enough to announce itself, but enough to provide the bass note the sauce needs.

Lime replaces the expected lemon with something brighter and more aromatic. Cannellini brings Mediterranean earthiness. Pistachio brings richness and crunch.

And fennel ties the entire plate together in three forms: caramelized bulb, concentrated braising liquor and fresh frond.

And there are Heather’s toasty bits: the golden crust on the fish, the caramelized edges of the fennel and those roasted pistachios scattered across the top.

That’s the kind of fusion I love.

Not fusion for fusion’s sake. Not piling cuisines together simply because you can.

Each tradition solves a different problem on the plate.

Fennel and fish are the story.
French technique is the grammar.
Cashew is the body.
Miso is the bass note.
Lime is the high note.
Pistachio is the punctuation.

And because every story deserves an ending, I poured a 2025 Domaine Salmon Sancerre from Bué in the Loire Valley.

The Sauvignon Blanc brought acidity against the cashew cream, minerality against the miso and beans, and citrus and herbal notes right back toward the lime and fennel.

So the dish started as an image in my head: white fish, white sauce, something bright, something green and, of course, some toasty bits.

Then it started in France, wandered through Japan and the Mediterranean, passed through the plant-forward kitchen I’ve lived in for the last few years…

…and the Sancerre brought it home.

L’accord mets-vin parfait. 🇫🇷🥂

****This recipe is written in order of operation, because that’s how we actually cook.

We’re starting with the fennel because its braising liquid becomes the backbone of our velouté. While that reduces, we’ll make the gremolata. Then we’ll build the sauce and get everything else ready.

The fish goes into the pan last.

I want it going from pan to plate with that beautiful golden crust intact—not sitting around dying while we’re still fucking around with the sauce.

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Orange Roughy à la Fenouil

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  • Author: Stephanie Bosch

Description

Orange Roughy à la Fenouil

French technique without French heaviness.

Global influence without culinary clutter.


Ingredients

Scale

1. BRAISE THE FENNEL & RED PEARL ONIONS

  • 1 large fennel bulb, fronds reserved
  • 8–10 red pearl onions, peeled
  • 1 tablespoon extra-virgin olive oil
  • ½ cup good vegetable stock
  • Kosher salt
  • Freshly cracked black pepper

MAKE THE PISTACHIO-FENNEL GREMOLATA

While that braising liquid is reducing, make the gremolata.

  • ¼ cup roasted pistachios
  • 1½ tablespoons finely chopped fennel fronds
  • Zest of ½ lime
  • 1–2 teaspoons extra-virgin olive oil
  • Flaky sea salt

Lime-Miso Cashew Velouté

  • ½ cup raw, unsalted cashews
  • ⅓–½ cup very hot water
  • 2–3 tablespoons reduced fennel braising liquor
  • 1 teaspoon white miso
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice, divided
  • 1 teaspoon extra-virgin olive oil
  • Freshly cracked black pepper
  • Kosher salt, only if needed

Pan-Seared Orange Roughy

  • 2 orange roughy fillets, 5–7 ounces each
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plant-based butter
  • Zest of ½ lime
  • Kosher salt
  • Freshly cracked black pepper
  • 1 teaspoon fresh lime juice


Instructions

FENNEL & RED PEARL ONIONS

  1. Trim the fennel and save those fronds. We’re going to use them in the gremolata and again when we finish the plate.
  2. Cut the fennel vertically into substantial wedges, leaving enough of the core attached that the wedges hold together while they cook.
  3. Heat the olive oil over medium-high heat in a wide, heavy skillet or enameled cast-iron braiser.
  4. Add the fennel and pearl onions and season lightly with salt and pepper.
  5. Now leave them alone.
  6. Give them a good 3–4 minutes before you start moving things around. We’re looking for real caramelization here—not beige fennel.
  7. Turn and caramelize the other side.
  8. Once you’ve developed those gorgeous dark edges, add the vegetable stock and scrape up all the fond from the bottom of the pan. That’s flavor. Don’t leave it behind.
  9. Reduce the heat, cover and gently braise for approximately 8–10 minutes, until the fennel is tender but still has structure and the onions are soft, sweet and glossy.
  10. Remove the fennel and onions and keep them warm.
  11. And whatever you do: DO NOT THROW AWAY THE BRAISING LIQUID.
  12. Return the pan to the heat and reduce that liquid, uncovered, until only 2–3 intensely flavored tablespoons remain.
  13. That’s liquid gold. And it’s about to become the backbone of our sauce.

PISTACHIO-FENNEL GREMOLATA

  1. While that braising liquid is reducing, make the gremolata.
  2. Chop the pistachios by hand.
  3. We’re looking for little irregular pieces—not pistachio dust and definitely not pistachio butter.
  4. Combine with the chopped fennel fronds and lime zest.
  5. Add just enough olive oil to barely bring everything together and finish with flaky sea salt.
  6. Keep it loose and textural. This is not pesto.
  7. This is where we get what my friend Heather calls the “toasty bits.”
  8. Set it aside while you finish the rest of the dish.

LIME-MISO CASHEW VELOUT

  1. Into a high-speed blender go the cashews, ⅓ cup hot water, reduced fennel braising liquor, white miso, lime zest, half the lime juice, olive oil and several cracks of black pepper.
  2. Blend for 60–90 seconds until completely silky. Now look at it.
  3. Don’t blindly follow a measurement here. The sauce tells you what it needs.
  4. Add additional hot water one tablespoon at a time until you have a light velouté consistency—fluid enough to pool beautifully in the bowl but substantial enough to coat the back of a spoon.
  5. Taste before adding salt.
  6. The miso and concentrated braising liquor may have already done that job for you.
  7. If you want an especially refined sauce, pass it through a fine-mesh sieve.
  8. Transfer the velouté to a saucepan and warm it gently. Don’t boil it.
  9. Add the cannellini beans and allow them to warm through in the sauce.
  10. Return the fennel and pearl onions briefly, just long enough to glaze and rewarm them, then remove the fennel and onions for plating.
  11. Turn off the heat.
  12. Now add the remaining fresh lime juice.
  13. I want the sauce to unfold:
  14. Fennel first.
Silky cashew second.
Quiet savory miso underneath.
Fresh lime on the finish.
  15. Keep everything warm while we cook the fish.

NOW COOK THE FISH

Everything else is ready.

Now—and only now—does the fish hit the pan.

  1. Pat the fish really fucking dry. This matters. Water is the enemy of a beautiful crust, and we’re looking for golden, not steamed.
  2. Season both sides with kosher salt, cracked black pepper and lime zest. Save the lime juice for later. Adding acid before the fish hits the pan starts changing the protein and works against the hard sear we’re after.
  3. Heat a heavy skillet over medium-high heat and add the olive oil.
  4. When the oil is shimmering, lay the fish presentation-side down. And then leave it the hell alone.
  5. Give it approximately 3 minutes without poking, lifting or otherwise harassing it. When a proper crust has formed, the fish will release much more willingly from the pan.
  6. Flip.
  7. Reduce the heat to medium and add the plant-based butter. As it melts and foams, tilt the pan and continuously spoon the butter over the fish for another 2–3 minutes, depending on thickness.
  8. We’re looking for moist, delicate fish with a deeply golden exterior—not something cooked into submission.
  9. Remove the pan from the heat.
  10. Add about a teaspoon of fresh lime juice to those beautiful buttery pan juices and spoon them back over the fish.

 


Notes

Chef Steph Notes

Buying the fish: Look for thick, firm fillets with moist, translucent-looking flesh and a clean, mild smell—never aggressively “fishy.” Ask your fishmonger what came in freshest and what they recommend as a responsibly sourced white fish. Orange roughy works beautifully here, but don’t sacrifice quality just to follow the recipe literally. A good piece of fish wins every time.

Cannellini beans: Canned are absolutely fine—and honestly, that’s what I’d use for two people on a weeknight. Buy a good-quality cannellini, drain and rinse them gently so they stay intact. If you want to start with dried beans, go for it, but there’s no culinary medal waiting for you because you soaked beans overnight.

Pistachios: I love the chili-lime pistachios that come already roasted and seasoned in the bag for this dish. They give us heat, citrus and Heather’s beloved “toasty bits” without adding another damn step. Taste them before adding extra salt or lime to the gremolata—they may have already done the work for you.

Choosing fennel: Look for a firm, medium-sized bulb that’s pale and tightly layered without browning, splitting or soft spots. And pay attention to the top: I specifically want a bulb with plenty of fresh, feathery green fronds, because we’re using those in the gremolata and again to finish the plate.

Red pearl onions: Choose firm, smooth onions without soft spots or sprouting. If you can only find white pearl onions, they’ll work—but those little burgundy-red onions against the white velouté are part of what I pictured when I designed the plate.

Cashews & miso: Use raw, unsalted cashews so you control the flavor and seasoning. For the miso, use white miso (shiro miso). It’s mild enough to add depth and umami without turning our delicate sauce into a miso sauce.

And buy good limes. You’re using both the juice and zest throughout the dish, so look for smooth-skinned limes that feel heavy for their size. If you’ve got a lime tree in the backyard, even fucking better.

Wait. What?

Wait. What?

Last night Avery asked me, “Have you heard about the seven men who drugged and raped a girl at Cornell?”

Since it’s all over social media—and she’s almost 14—I figured it warranted a discussion.

When I referred to the woman as Jane Doe, Avery said, “I thought Jane Doe meant dead people?”

I explained that Jane Doe can be used for an unidentified deceased woman, but it’s also a legal placeholder when a woman’s identity is unknown or intentionally being protected. In this case, it protects the identity of the woman making the allegations.

Then we got into the much bigger conversation.

I explained that allegations this serious should absolutely be taken seriously.

But an allegation is not a verdict.

And right now, the evidence is complicated. New evidence and additional reporting seem to be emerging almost daily.

The Tompkins County District Attorney initially said the six-page sworn statement Jane Doe signed in 2024 described her participation in drug use and sexual activity as voluntary, conscious and consensual and did not allege that she had been drugged against her will or gang raped. That statement was central to the initial decision not to pursue criminal charges.

But now there is another important piece of evidence.

CBS obtained a transcript of Jane Doe’s original November 2024 interview with Cornell University Police—the interview from which that written statement was produced.

And the two apparently do not say exactly the same thing.

According to CBS’s reporting, during that interview Jane Doe distinguished between different portions of the night. She described some of the initial sexual activity as something she was “pretty OK with,” while also describing herself as extremely intoxicated.

She also told the investigator that she was being physically hit very hard.

Later in that same interview, she explicitly told police that she was certain she had been raped.

Here is where I would start asking a lot of questions.

According to the transcript obtained by CBS, the investigator prepared the written statement from that interview, read her account back to her word for word, gave her an opportunity to clarify or correct it, and she reviewed the revised six-page statement the following day before signing it.

Yet the DA says the explicit rape allegation contained in the interview transcript was not in the sworn statement his office received.

He also says his office was never given the full interview transcript.

Why?

Why didn’t that allegation make it into the sworn statement?

Was something omitted while the interview was being converted into a written statement?

Was she afraid to put certain things into a document she had to sign?

Was she under pressure?

Was she still processing what had happened?

Did she understand or characterize parts of the experience differently at different points?

Or is there another explanation entirely?

We don’t know.

And that is precisely why you investigate instead of filling in the blanks with whichever explanation supports what you already believe.

I also explained to Avery what we call contemporaneous evidence—evidence created at or near the time something happened.

CBS has reported on screenshots that a source says show texts exchanged between Jane Doe and one of the defendants two days after the alleged assault. Her attorney confirms that she exchanged texts with this defendant shortly afterward, but he has not authenticated those particular screenshots. He says she was traumatized, in denial and trying to understand what had happened.

That matters.

But so do the messages.

One does not automatically cancel out the other.

And THAT led us into another incredibly important conversation:

Consent.

Consent to one sexual act is not consent to every sexual act that follows.

Consent to one person is not consent to another.

Consent can be withdrawn.

And intoxication can affect someone’s capacity to consent.

Trauma can also affect the way someone remembers, processes or describes an experience afterward.

We also talked about an unfortunate reality for women: sexual behavior is still judged by an enormous double standard. A man with multiple sexual partners may be praised as a stud. A woman making the exact same consensual choices can be humiliated, labeled or slut-shamed.

It isn’t fair.

But pretending that double standard doesn’t exist doesn’t prepare our daughters for the world they actually live in.

So shame by itself doesn’t tell us what happened either.

Shame can accompany sexual assault and trauma.

Shame can also come from being judged for consensual sexual behavior.

People can misremember. People can have fragmented memories. People can process trauma later. People can change how they understand an experience. People can be afraid. People can be mistaken.

And yes, sometimes people lie.

We do not know which of those things, if any, applies here.

Her state of mind matters.

What did she understand was happening at different points that night? What was her level of impairment, if any? Was she frightened, confused, overwhelmed or trying to process events afterward? Did her understanding of what happened change as she remembered or learned additional information?

Those are legitimate questions.

But we cannot answer them for her.

That is why the chronology matters.

What did she say happened? When did she first report it? What did she tell investigators? What appears in the contemporaneous communications? What do witnesses remember? What physical, medical or toxicological evidence exists, if any? What corroborates the various accounts? What contradicts them?

And if there are meaningful differences between an earlier sworn statement and later allegations, those differences deserve examination.

That does not automatically mean she was dishonest.

Trauma, fear, intoxication, confusion, incomplete memory or information learned afterward can affect an account.

But neither should we automatically assume one of those explanations.

We should ask.

And the same standard should apply to everyone else involved.

What did the other people present actually witness?

What did each person know at the time?

Which statements are firsthand?

Which are secondhand?

Which details can be independently corroborated?

Multiple people repeating the same information isn’t necessarily independent corroboration if that information ultimately came from the same source.

Conversely, an inconsistency does not automatically disprove an allegation.

Evidence has to be examined both for where it fits and where it doesn’t.

But there is another question I keep coming back to.

And in some ways, it troubles me even more.

Where were the men willing to say, “Wait. What?”

The civil complaint alleges that a message was sent to a fraternity Snapchat group suggesting that a woman upstairs was sexually available.

If the evidence establishes that men received and understood such a message, I want to know what happened inside that group.

Did anyone stop and ask what that meant?

Did anyone ask whether she knew what was being said about her?

Whether she had agreed to it?

Whether she was capable of consenting?

Whether she was okay?

And if somebody recognized that something might be wrong, did he say anything?

That question exists independently of determining which men, if any, ultimately bear criminal responsibility.

Because there is something very human happening underneath all of this.

There is a concept in social psychology called the bystander effect. When other people are present, responsibility can become diffused.

Someone else will handle it.

Someone else knows more than I do.

Nobody else seems alarmed.

Maybe I’m overreacting.

If everybody else is going along with it, maybe it’s fine.

Sometimes what a group desperately needs is one person willing to interrupt that consensus.

Wait. What are we doing?

There may be an even older tension underneath the bystander effect: the tension between the atavistic and the altruistic.

Atavistic behavior pulls us backward—toward instinct, dominance, tribal loyalty, self-preservation, conformity and the safety of the group.

Altruism asks something harder of us.

It asks us to recognize another person’s humanity even when doing so is inconvenient, uncomfortable or socially costly.

Groups can amplify the atavistic.

When everyone around us appears comfortable with something, our threshold for questioning it can begin to move. Responsibility diffuses. Behavior becomes normalized.

And the question quietly changes from:

“Is this right?”

to:

“Is anyone else objecting?”

Those are not the same question.

The altruistic person interrupts that process.

He risks being the difficult one.

The humorless one.

The one who ruins the night.

The one whose friends tell him to relax.

And he says it anyway:

Wait. What?

At what point does another human being’s vulnerability become more important than belonging to the group?

That question made me think about Kitty Genovese.

Kitty Genovese was murdered in Queens in 1964, and her death became one of the most famous stories in American social psychology.

For decades, many of us were taught some version of the same horrifying story: 38 people witnessed a woman being murdered, heard her cries for help and did nothing.

Her murder helped inspire research into what became known as the bystander effect.

But there is another reason Kitty Genovese belongs in this conversation.

The story most of us learned about her wasn’t entirely accurate.

Later examinations substantially challenged the famous account that 38 people simply watched her murder and refused to intervene. Some people could not see what was happening. Some did not understand the severity of what they were witnessing. And there is evidence that people did attempt to intervene or summon help.

That doesn’t make what happened to Kitty Genovese any less horrific.

But think about the irony.

One of the most famous stories we tell about groupthink also became an example of what can happen when a compelling narrative is repeated so often that people stop examining the evidence beneath it.

And THAT is precisely why I am unwilling to do the same thing here.

I thought about another case, too: Rolling Stone’s infamous UVA story, A Rape on Campus.

Not because the cases are the same.

They are not.

And we currently have no basis to conclude that Jane Doe fabricated her allegations.

I thought about UVA because it demonstrated the consequences of abandoning verification when an allegation is so disturbing that people become afraid to question it. Rolling Stone’s story ultimately collapsed under scrutiny and was retracted after serious failures in reporting and fact-checking.

The damage went in more than one direction.

People who were accused or implicated suffered consequences.

And legitimate survivors suffered too, because a spectacularly failed story gave people another reason to be skeptical the next time a woman came forward.

But the opposite mistake can be devastating as well.

A truthful victim can be dismissed because her account isn’t perfectly linear, because her behavior afterward doesn’t conform to somebody else’s expectations, because she initially consented to something else, or because trauma affected the way she understood or reported what happened.

That is why we examine the facts.

Not because we automatically distrust women.

Not because we automatically trust men.

Because the consequences of getting it wrong—in either direction—are enormous.

There may ultimately be evidence establishing that crimes occurred here. If criminal guilt is proven beyond a reasonable doubt, those responsible should be held accountable under the law for every crime proved.

There may also be evidence that changes our understanding of some or all of the allegations.

We don’t know yet.

And saying we don’t know has somehow become confused with refusing to believe victims.

It isn’t.

It means recognizing the difference between compassion and conclusion.

And I explained something else to Avery that matters enormously:

Due process belongs to all of us.

An accusation deserves serious investigation.

Evidence deserves serious scrutiny.

And in a criminal prosecution, the accused are presumed innocent unless guilt is proven beyond a reasonable doubt.

We don’t get to begin with a conclusion and work backward.

That is why we investigate.

That is why contemporaneous evidence matters.

That is why discrepancies matter.

That is why corroboration matters.

That is why the accused are allowed to answer allegations against them.

And that is why an allegation—even a horrifying one—is not itself proof of guilt.

Taking an alleged victim seriously and withholding judgment are not contradictory positions.

So I am willing to keep reading.

I’m willing to change my understanding when new evidence warrants it.

I’m willing to ask uncomfortable questions of every account—including the ones that support what I might already believe.

What I’m not willing to do is fill gaps in the evidence with certainty simply because uncertainty makes us uncomfortable.

And THAT was really the lesson I wanted Avery to understand.

She doesn’t have to decide what happened because social media already has.

If somebody brings it up at school, she is perfectly capable of saying:

“I don’t know what happened. That’s what the investigation and the law are for.”

Take allegations seriously.

Understand consent.

Examine the evidence.

Respect due process.

Those things are not mutually exclusive.

But I hope there is another lesson here, too—one that has nothing to do with courts, prosecutors or standards of proof.

If you’re ever standing in a room where everyone else seems willing to go along with something that doesn’t feel right, don’t assume their silence means it is right.

Don’t wait for somebody else to object.

Don’t surrender your own moral judgment to the group.

Be willing to be uncomfortable.

Be willing to be unpopular.

Be willing to be the person who says:

Wait. Does she know about this?

Did she agree to this?

Is she okay?

What are we doing?

Because civilization isn’t demonstrated by having no primitive impulses.

It is demonstrated by what we do when those impulses collide with another person’s humanity.

Sometimes doing the right thing begins long before anyone knows whether a crime has occurred.

Sometimes altruism isn’t heroic at all.

Sometimes it’s simply one human being refusing to go along.

An Errant Voice Text and an Entire Universe

An Errant Voice Text and an Entire Universe

For those of you who have been following me for a while, you know that I take a lot of twists and turns.

I think that’s part of being a writer.

You see the world a little differently. Something catches your attention—a moment, an image, a sentence, a question—and suddenly it becomes something else entirely.

A dream about Justin Timberlake turns into a 325 page Southern Gothic novel.

A food documentary turns into a ten-year blog.

And an errant voice text turns into an entire universe.

I did not set out to create Tarot Headquarters.

There was no plan.

No outline.

No carefully constructed fictional world.

There wasn’t even supposed to be a Gary.

I was doing what I’ve done for decades: reading tarot, talking through a spread, and using voice-to-text because apparently typing had become too much of a commitment.

Then voice-to-text misunderstood me.

Somewhere in the translation, a tarot card became a person.

His name was Gary.

And Gary was the Ten of Swords.

That should have been the end of it.

It was not.

Gary developed a personality.

Then he got a job.

For reasons nobody—including Gary—can adequately explain, he works in the Kitchen.

He makes coffee. He feeds people after emotional disasters. And he is fiercely protective of the beignets.

The Ten of Swords traditionally represents endings, collapse, exhaustion, betrayal, rock bottom, and those particularly delightful moments when life appears to have stabbed you ten separate times and then left you lying face down in the dirt.

But once Gary existed, I started seeing something else in the card.

Not a different meaning.

A person inside the meaning.

Gary was the person who showed up after everything fell apart.

He didn’t need you to pretend you were fine.

He understood that sometimes the ending really was awful.

But he also understood that eventually somebody needed to make coffee.

And that made me wonder:

What if tarot were easier to understand if the cards were people?

That question changed everything.

Because once Gary existed, apparently he needed coworkers.

The King of Swords became Charles Bentley: intelligent, controlled, relentlessly logical, and increasingly irritated that nobody else seemed particularly interested in following procedure.

The Knight of Wands became Rocco, a man who has never encountered a boundary he couldn’t enthusiastically misunderstand.

The Seven of Wands became Perry, defender of people, principles, and occasionally hills upon which nobody actually asked him to die.

The Nine of Swords became Sean from Risk Management, who identifies everything that could possibly go wrong, organizes it by probability, cross-references it with several things that have gone wrong previously, and then worries about all of them simultaneously.

His reports have tabs.

Miranda arrived with possibilities.

Donna arrived carrying absolutely everything.

Veronica brought the truth.

Linda brought grief.

Luci brought community.

And before I quite understood what was happening, Gary’s kitchen had become part of an entire building.

There is a place that exists somewhere in the vast, expansive space of the universal collective unconscious called Tarot Headquarters.

 

Tarot Headquarters exists somewhere between the shuffle and the draw.

This is not a metaphor.

Carl Jung probably had theories about where it is.

The Akashic Records certainly know.

Google Maps does not.

On Mondays, the building may have seven floors.

On Thursdays, it may have nine.

The elevator has eleven buttons.

There are departments.

There are meetings.

There is an Incoming Reading Display.

There are unauthorized personnel.

There are reports with tabs.

There are beignets.

And absolutely nobody appears to be in charge of Human Resources.

The strangest—and most wonderful—part is that somewhere along the way, Tarot Headquarters took on a life of its own.

Characters began developing personalities before I had completely decided what those personalities were.

Departments appeared.

Relationships formed.

Running jokes developed.

People started walking into scenes where they weren’t supposed to be.

Rocco, in particular, developed a troubling awareness and I could not physically stop him.

Eventually, I stopped asking:

What should happen next?

And started asking:

What would these people actually do?

That’s when I realized there was something much bigger underneath the joke.

Tarot has always been about people.

I’ve been reading tarot for decades, and one of the things that has always fascinated me is that the cards aren’t simply definitions to memorize.

They’re patterns.

Archetypes.

Emotional states.

Human behaviors.

They’re the person who can’t stop worrying.

The person standing at the crossroads.

The person carrying everybody else’s problems.

The person defending a boundary.

The person staring at seven possibilities and becoming completely incapable of choosing one.

The person who needs the truth.

The person who doesn’t want the truth.

The person grieving what was lost.

The person who finally understands that it’s time to leave.

We’ve met these people.

Sometimes we’ve been these people.

And suddenly Tarot Headquarters became a way of exploring that.

Not by changing tarot’s traditional meanings or stripping away the history and symbolism that make the cards extraordinary.

Quite the opposite.

I wanted to take those meanings and let them get up from the table.

Let them become human.

Let them have personalities, jobs, friendships, arguments, questionable coping mechanisms, coffee mugs, office politics, existential crises, and occasionally very poor judgment.

In other words:

Let them become us.

And now there are seventeen of them.

Gary. Rocco. Charles. Perry. Sean. Miranda. Milo. Hank. Amy. Wanda. Luci. Linda. Victor. Veronica. Barry. Roberta. Donna.

So far.

I have learned not to make promises about staffing at Tarot Headquarters.

The Major Arcana haven’t even properly arrived yet.

God help us all.

What started as an errant voice text has become part fiction, part tarot education, part psychology, part workplace comedy, and part exploration of the strange and wonderful ways human beings make meaning from their lives.

And somewhere in the middle of all that ridiculousness, it became something I genuinely love.

My first episode is now written and published.

So if you’ve ever pulled a tarot card, stared at it for a moment, and thought:

What the hell is this trying to tell me?

Come meet the people who work there.

You may understand the cards a little differently afterward.

You may understand yourself differently, too.

Or you may simply discover why Charles Bentley would very much like someone to explain to Rocco that “You’re not in the spread” is a complete sentence.

Rocco remains unconvinced.

Welcome to Tarot Headquarters.

Same people. Deeper meaning. Same dysfunction.

→ Visit Tarot Headquarters and read Episode One:
https://www.tarotheadquarters.com


Episode Two:

Missing Hope

Coming soon.

Because apparently one episode was never going to contain these people.

And somewhere inside Tarot Headquarters, Hope is missing.

This seems like a problem.

Sean has already started a report.

Farm to Table, by Way of Mexico

Farm to Table, by Way of Mexico

Farm to Table, by Way of Mexico

There is a chef in St. Louis named Gerard Craft.

If you’ve eaten in this city with any degree of seriousness over the last twenty years, chances are you’ve eaten his food—or eaten food influenced by him.

I have.

I’ve been eating at Craft’s restaurants since Niche, the little Benton Park restaurant he opened in 2005 when he was only 25. I followed his cooking through its many incarnations—Taste, Brasserie, Pastaria, Porano, Sardella, Cinder House, Bowood and beyond. I watched restaurants open, close, transform and sometimes disappear altogether.

And in the process, I watched a young chef become one of the people who fundamentally changed the way St. Louis thought about food.

Through all of it, there is one thing I have always loved about Gerard Craft’s cooking:

He lets food taste like food.

That sounds ridiculously simple.

It isn’t.

There can be tremendous technique behind one of his plates—fermentation, preservation, handmade pasta, live fire, impeccable sourcing and a dozen decisions made before an ingredient ever reaches the diner.

But the technique isn’t the point.

The ingredient is.

A tomato gets to taste like a tomato. A vegetable doesn’t require twelve components and a pair of tweezers to justify its existence on a plate. Craft can do extraordinarily complicated things with food. What I’ve always admired is that he doesn’t seem compelled to prove it with every bite.

The chef does the work.

Then he gets out of the food’s way.

Craft won the James Beard Award for Best Chef: Midwest in 2015 for Niche, becoming the first Missouri chef to receive the honor. And then, remarkably, he closed the restaurant that had made his name.

Not because Niche had failed.

Because it hadn’t.

After nearly eleven years, Craft closed Niche while it was still successful and critically acclaimed. There is something I have always respected about that decision. Sometimes evolution means having enough confidence to stop doing something extraordinarily well and ask yourself what comes next.

Then came COVID.

Restaurants changed. Chefs changed.

We changed.

Craft’s restaurants were hit along with the rest of an industry suddenly facing circumstances none of us had ever experienced. Restaurants closed temporarily, concepts changed, and the definition of what it meant to feed people had to be reconsidered almost overnight.

And still, as St. Louis dining emerged into something different, I kept eating at Craft’s restaurants.

Because underneath all those incarnations, I kept finding the same philosophy that had drawn me to his cooking in the first place:

Start with something good. Respect it. Understand exactly what you’re doing to it.

And don’t screw with it just to prove that you can.

Which brings me to El Molino del Sureste.

Oh. My. God.

Chef Alex Henry Montes De Oca was born in Mexico’s Yucatán Peninsula and spent part of his childhood there. His path as a chef eventually brought him through Gerard Craft’s kitchens before he developed a culinary language entirely his own. In 2026, Henry was named a James Beard Award semifinalist for Best Chef: Midwest.

I knew about the acclaim when we went to dinner.

What I hadn’t put together was the Gerard Craft connection.

But something about the food felt familiar almost immediately.

Not the flavors.

Not the cuisine.

Not the plating.

The philosophy.

We sat at the bar at El Molino, which looks directly into the kitchen. For a chef like me, there may be no better seat in a restaurant.

Watching another chef work at their craft is like being handed a backstage pass at a concert. You get to see the rhythm, the timing, the concentration, the economy of movement. You watch the hundred tiny decisions that disappear by the time the finished plate reaches the dining room.

And then I saw what Alex Henry was working with.

A 36-inch flat-top griddle and a two-burner induction cooktop.

That’s essentially the stage.

I sat just a few feet away and watched extraordinary food come out of a workspace simpler than some home kitchens.

No enormous exhibition kitchen. No culinary theater. No flames shooting toward the ceiling for Instagram.

Just a chef, heat, ingredients and an extraordinary amount of intention.

Alex himself was kind, appreciative and almost shy when I complimented his food. There was no swagger coming from behind that bar. No sense that we were supposed to be impressed by how difficult any of it was.

The confidence was on the plate.

And nowhere was that clearer to me than in the Pescado al Papadzul.

The pescado of the day was red snapper, served with pipián de papadzul, a rich, earthy sauce made from ground pumpkin seeds; salsa frita, a deeply flavored cooked tomato and chile sauce; pescarrones, crispy fish similar in spirit to chicharrón; briny trout roe; and fresh herbs. My husband paired it with a Spanish Albariño, whose bright acidity, citrus and minerality cut beautifully through the richness of the fish and pumpkin-seed sauce.

What fascinated me was the thought given not simply to flavor, but to texture.

The trout roe provided those tiny bursts of briny salinity. The pescarrones did something completely different: they brought a crisp, savory bite against the tender snapper and silky sauces.

It would have been easy for all those flavors to simply blend into one another. Instead, Henry gave your palate something to move through: tender fish, creamy pipián, bursting roe, crisp pescarrones, fresh herbs.

Every component had a job.

That is the kind of detail that tells me how a chef thinks.

The crunch wasn’t there because the plate needed another garnish. The roe wasn’t there because roe looks impressive on a menu. One provided texture. The other provided salinity. The sauces brought richness, earthiness, acidity and depth. The herbs brought freshness.

Every element contributed something specific to the bite.

And that is a very different thing from making food fussy.

In fact, I think it’s the opposite.

Fussy food asks you to notice the chef. Intentional food asks you to notice the food.

El Molino itself begins with perhaps the most elemental ingredient imaginable:

Corn.

The restaurant’s namesake is an actual molino—a mill. Locally grown corn is nixtamalized and ground in-house into fresh masa for tortillas, tostadas, tamales, sopes and other preparations grounded in centuries of Mexican culinary tradition.

Think about that.

Missouri-grown corn. Ancient Mexican technique.

Farm to table, by way of Mexico.

And that, to me, is what makes Henry’s cooking so interesting.

This isn’t Mexican food transported wholesale to Missouri, nor is it Missouri food dressed up as Mexican.

It is a chef understanding both where he comes from and where he is.

There were beautiful sauces. Acid. Chiles. Herbs. Smoke. Fresh masa. Seafood. Vegetables that were still allowed to taste like vegetables.

There was plenty happening on those plates.

It simply never felt fussy.

Restraint should never be confused with simplicity. In fact, restraint may require considerably more confidence.

You have to understand technique thoroughly enough that you no longer need to demonstrate it. You have to trust an ingredient enough to let it remain recognizable. And you have to know exactly when you’ve done enough.

A locally grown ear of corn doesn’t have to become unrecognizable to become extraordinary.

A beautiful piece of snapper doesn’t need to disappear beneath the chef’s ego.

Sometimes the most sophisticated thing a chef can do is know when to leave the damn thing alone.

And then I learned that Alex Henry had worked under Gerard Craft.

I laughed.

Of course he did.

Because I hadn’t recognized Gerard Craft’s food in Alex Henry’s cooking.

I had recognized something far more interesting.

I recognized the lesson.

Do the work.

Know your ingredients.

Master your technique.

Respect where the food came from.

Think about what every element contributes to the bite.

And then have enough confidence to get the hell out of its way.

That may be one of the most beautiful things about mentorship in a kitchen.

A great chef doesn’t teach the next generation to reproduce his food.

He teaches them how to see food.

Eventually, the student decides what he wants to say with it.

Alex Henry clearly has.

Make no mistake: this food is his. It comes from his family, his memories, the Yucatán, the ingredients available to him in Missouri and the culinary voice he has developed for himself.

But sitting at that bar, watching him create it all on thirty-six inches of griddle and two burners, I could see the lineage.

Not imitation.

Inheritance.

Gerard Craft found his language in Missouri.

Alex Henry is speaking Yucatán with a Missouri accent.

And perhaps the highest compliment I can give him is this:

With all the thought, technique and painstaking detail that went into that dinner, I never once felt as though Alex Henry was trying to show me how talented he is.

He was too busy showing me what the food could do.

And holy shit.

It did.

Compassion Learns Where the Fence Goes

Compassion Learns Where the Fence Goes

Last week,  I was let go from my job.

I was numb.

And then I cried for four or five hours.

Not necessarily because I wasn’t going to be the Catering Manager anymore. Not because I couldn’t imagine my life without the job. The truth is, I had written my resignation letter on June 6 and held onto it for nearly three months.

I think I cried because what happened didn’t align with what I was told had happened.

And that mattered to me.

It still does.

I am deeply attuned to timing—to endings and beginnings, to the strange ways life tells us when something has run its course. I’ve learned to pay attention when something inside me starts whispering that a season is changing.

Sometimes I listen.

Sometimes, apparently, I need a little assistance.

Maybe that’s part of what happened here.

I knew in June that something wasn’t right. I knew it strongly enough to sit down and write a resignation letter.

But I didn’t send it.

I stayed.

I stayed because the problem was never Gateway.

The problem was Goddess.

I loved Gateway. I loved the work, the people, the pace, the production, the insanity of it. I loved walking into a building where three studios might be operating simultaneously and nearly 900 plates could move through the dining room in a day. I loved solving problems. I loved the relationships I built there. I loved discovering that I could walk into that kind of environment and not only survive it, but lead inside it.

So I ignored the letter sitting there.

Maybe that’s another thing I’ve learned.

Sometimes you know when it’s time to leave long before you’re willing to go.

You feel it. You write the letter. You put the truth on paper.

And then you stay.

You stay because there are still people you love. Because there are things you’re learning. Because there are pieces of the experience you’re not ready to surrender. You stay because you keep hoping something will change. Because maybe if you try harder, communicate better, give a little more, forgive one more thing, it will finally become what you keep believing it could be.

But there comes a point when staying in something that continually hurts you begins to hurt you more than leaving ever could.

And I believe life has a way of dealing with that.

Call it the universe. Call it God. Call it circumstance. Call it whatever you want.

I believe there are times when we know we’re supposed to leave something and refuse to do it ourselves, so eventually the decision gets made for us.

And sometimes it isn’t gentle.

Sometimes the door doesn’t quietly open and invite you to walk through it.

Sometimes it slams behind you.

Sometimes the ending is painful and humiliating and final precisely because you kept finding reasons to stay through every quieter opportunity you had to leave.

Maybe that’s what happened to me.

I had already written the resignation letter.

I already knew.

And I stayed anyway.

Maybe the universe didn’t take something away from me.

Maybe it finally removed me from something I couldn’t bring myself to leave.

That doesn’t make the way it happened hurt less.

But it changes what I think the pain means.

Maybe I wasn’t wrong to stay as long as I did. Had I left on June 6, I would have missed people and experiences I wouldn’t trade now simply because I dislike the way the story eventually ended.

Maybe I needed to stay long enough to get what I came there to learn.

But maybe I also needed to learn that once the lesson is over, staying doesn’t earn you extra credit.

Sometimes it just makes the exit harder.

And when I wouldn’t close the door myself, it closed for me.

Not gracefully.

Certainly not the way I would have chosen.

But completely.

And maybe that’s the lesson underneath all the others:

When something continually breaks you, leaving isn’t failure. Sometimes leaving is the boundary you should have drawn long before the universe drew it for you.

So after four or five hours of crying, I eventually found myself asking a different question.

Not Why did this happen to me?

But:

What was I supposed to learn from it?

And maybe the lesson wasn’t simply that shit rolls downhill.

Maybe Gateway was never just about Gateway.

There are places we enter believing we’re there to do a job, and only later realize we were there to learn something about ourselves.

Gateway became a classroom in competence, leadership, power, loyalty, communication, boundaries—and ultimately, letting go.

I learned the work there.

Not theoretically.

I learned it by doing it.

I learned how to walk into chaos and start organizing it. I learned how to make decisions when there wasn’t time to deliberate endlessly. I learned how to solve problems before anyone had time to ask whether they could be solved. I learned how to take care of people while still getting the job done.

And perhaps most importantly, I learned that I was good at it.

Sometimes, if you’re extraordinarily fortunate, the work also puts a teacher in your path.

That summer, mine was Colette VanLoon.

Colette doesn’t work for Goddess.

She works for Paul McCartney.

She has spent four decades in the entertainment industry and has been Paul’s backstage coordinator for eighteen years. In my world, that’s about as close to rock ‘n’ roll royalty as it gets.

She hadn’t planned on spending her summer at Gateway. She came in to help Goddess because her sister, Kim, works there.

And somehow, through that strange intersection of timing and circumstance, I got six weeks working beside her.

Six weeks of mentorship from someone with forty years of experience doing this work at the highest level.

You cannot learn that from a book.

You cannot read your way into forty years of knowing what happens backstage when the stakes are high. There is no textbook for the instinct that comes from decades of walking into rooms, reading them correctly and knowing what needs to happen next.

I got to watch it.

I got to ask questions.

I got to learn from it.

And Colette gave me something beyond the mechanics of the work.

She had the benefit of coming into the environment with decades of experience behind her and seeing it through a lens I simply didn’t have yet. Her perspective gave context to things I had already been noticing and feeling for myself.

She didn’t create my concerns.

Remember, the resignation letter was already sitting there.

But sometimes the most important thing a mentor gives you isn’t an answer.

It’s a lens.

Colette helped me trust what I was already seeing.

The illusion was no more.

There is something almost poetic about the fact that one of the greatest gifts Goddess gave me was bringing Colette VanLoon into my life.

For six weeks, I got an education I could never have bought.

And I’ll carry that one with me.

I also learned something about the kind of leader I never want to become.

I experienced a style of management that, from my perspective, relied heavily on fear and intimidation.

The problem with intimidation is that it only works when the person on the receiving end is willing to be intimidated.

I am not intimidated.

I’m not easily frightened by titles, authority, raised voices, posturing or someone else’s need to establish dominance. Unless you’re a serial killer holding me captive in your house of horrors, I’m probably not going to be afraid of you.

But underneath the joke is something I believe deeply:

Intimidation is not leadership.

There is a difference between having authority and needing someone else to feel small in order to prove you have it. There is a difference between commanding respect and demanding submission.

Fear can produce compliance.

Intimidation can produce silence.

Neither one produces trust.

And this summer taught me something else about what happens when you begin using your voice.

You can express yourself calmly. You can take accountability for your own part. You can say, Here’s what I could have done differently, and here’s what I need to be different going forward.

People respond to that in very different ways.

Some people hear you.

They may not agree with everything you say, but they recognize that you’re speaking in good faith. Sometimes they even appreciate it. They adjust their behavior. The relationship gets better because honesty has created room for mutual respect.

And then there are people who double down.

Your calmness doesn’t calm them. Your accountability isn’t met with accountability of their own. Your boundary isn’t received as information about how to work with you.

It’s experienced as a challenge.

That taught me something important:

You can communicate a boundary respectfully. You cannot control whether someone receives it respectfully.

And another person’s reaction to your boundary doesn’t automatically mean the boundary was wrong.

Sometimes healthy communication improves a relationship.

Sometimes it reveals one.

There was another lesson in all of this about loyalty.

I originally hired a staff of fifteen.

By the end, I was the last one standing.

I don’t say that as some declaration of martyrdom. Hospitality has turnover. People leave. Circumstances change. Seasons are hard.

But one particular experience stayed with me.

An employee walked out in the middle of a shift. Her departure left six uncovered shifts behind, and the responsibility for figuring out how to staff them landed with me.

And we did it.

My staff rallied in a way I will never forget.

People canceled doctor’s appointments. They came in on scheduled days off. They rearranged their lives. Some worked sixteen-hour days. I covered shifts myself.

Together, we filled every hole and kept things moving.

I was incredibly proud of them.

Later, the employee who had walked out was rehired because she was needed to work dressing rooms.

There was no conversation with the people who had absorbed the consequences of her leaving. There was no acknowledgment of what they had sacrificed to keep things running.

Not even a simple thank you.

Two of my employees quit after she was brought back.

That stayed with me.

Not because I believe every management decision requires consensus. It doesn’t. Leadership sometimes means making decisions people won’t like.

But leadership also means understanding that decisions communicate something.

My staff didn’t need a parade.

They needed to know that what they had done mattered.

They needed to be seen.

Never ask people for extraordinary loyalty and then treat that loyalty as ordinary.

People remember whether you noticed.

They remember whether you thanked them.

They remember whether you stood up for them after they stood up for you.

If my people show up for me, I will show up for them.

If they carry something heavy, I will notice.

If they give more than the job requires, I will never behave as though I was simply entitled to it.

And when they save my ass?

I’ll say thank you.

Every single fucking time.

And somewhere in all of that, I had to acknowledge something about my own loyalty, too.

I gave a lot to this job.

I missed vacation. I came in on my days off. I showed up with thirty minutes’ notice when I was needed. I was often the last person there at the end of the day.

I stayed when staying cost me something.

And I don’t believe any of that entitled me to special treatment. I understood the job I had accepted. I understood that leadership sometimes means being the person who shows up when nobody else can.

But there is a difference between expecting someone to do their job and treating their willingness to continually go beyond it as though it costs them nothing.

Sometimes all I needed was:

Thanks for coming in. I know this was your day off.

Or:

Thanks for staying. I know you had somewhere else to be.

Hell, once it could have been:

I know you had tickets to see Brandi Carlile at Madison Square Garden. I know what you gave up to be here. Thank you.

That’s it.

Not a bonus. Not an award. Not a parade.

Just recognition that there was a human being on the other side of the job description.

Because people will do extraordinary things for work they care about and people they care about.

But extraordinary effort should never become so expected that nobody remembers to say thank you.

That experience changed the way I think about leadership, too.

Never become so accustomed to someone’s dedication that you stop recognizing it as a choice.

Because God, did I learn something about carrying things this summer.

Responsibility. Expectations. Other people’s problems. The needs of my staff. The demands of production. The things that needed to happen because somebody had to make them happen.

There is pride in knowing you can carry a tremendous amount.

There is wisdom in knowing when to put it down.

Being capable of carrying something does not mean it was ever yours to carry.

And maybe this is where the lesson reaches beyond work.

I’m tired of giving and giving and giving and getting almost nothing back.

I’m tired of being the person who stays longer, tries harder, forgives more, carries more and keeps believing that if I just show up one more time, give one more chance or prove myself one more way, eventually someone will understand what I’m worth.

I’m tired of people recognizing my value only after I’m gone.

And maybe most of all, I’m tired of staying in places I already know are toxic because some part of me still believes I can love them into becoming something different.

Or that if I work hard enough, give enough or become indispensable enough, I can somehow earn the treatment I should never have had to earn in the first place.

That’s a hard thing to admit.

Because there is something noble about loyalty.

There is something beautiful about perseverance.

There is something admirable about being the person who doesn’t give up easily.

Until there isn’t.

Sometimes staying isn’t loyalty.

Sometimes it’s abandoning yourself in order to prove your worth to people who have already demonstrated that they don’t know what to do with it.

And I don’t want to do that anymore.

I don’t want to keep auditioning for a place in rooms where I’ve already proven I belong.

I don’t want my absence to be the thing that finally makes someone understand what my presence was worth.

I don’t want to keep pouring myself into people, relationships, jobs or situations that require me to become depleted before I finally give myself permission to leave.

Maybe that’s the fence.

Not a wall around my heart.

Not becoming cynical. Not withholding love. Not keeping score every time I do something for another human being.

Just finally understanding that reciprocity matters.

That being generous doesn’t require being endlessly available.

That compassion doesn’t require self-abandonment.

That loyalty doesn’t mean staying indefinitely.

And that knowing my worth means I have to stop repeatedly placing it in the hands of people who require me to prove it.

I don’t need to give less.

I need to become more discerning about where I give.

Because I don’t want to become someone who loves less deeply because I’ve been hurt.

I want to become someone who finally understands that loving deeply includes me, too.

This was also the first time in my life I’ve ever been let go from a position.

That was new.

But if I’m being truthful, I wasn’t entirely surprised.

For some time, I had felt the temperature changing.

I felt increasing pressure after I began pushing back—after I started questioning decisions, challenging things I believed needed to be challenged, and speaking up when I found myself dealing with the consequences of decisions I hadn’t made.

There were times when I felt I was cleaning up messes I hadn’t created.

Eventually, I stopped doing that quietly.

I pushed back.

I asked questions.

I challenged authority when I believed authority needed to be challenged.

And I understood that doing so might have consequences.

What I wasn’t prepared for was what happened when I was let go.

I have always understood that people make decisions I may not agree with. Businesses make decisions. Managers make decisions. Sometimes those decisions mean you lose your job. I can accept that.

What I had a much harder time accepting was being given an explanation that I did not believe was true.

Maybe that sounds naïve, but I genuinely never believed someone would look me in the eye at one of the most vulnerable moments of my life and tell me something untrue simply because saying it made the situation easier for them—or because it would make the ending hurt more for me.

And it did hurt.

Not because I believed what was said.

Because I couldn’t understand why it needed to be said at all.

Being fired was enough.

There was no reason to make me question my value on the way out the door.

There is a difference between being difficult and being unwilling to make someone else’s difficulty invisible.

I don’t know what role my willingness to push back ultimately played in the decision to let me go.

But I do know this:

I can live with losing a job because I spoke up.

I would have had a much harder time living with myself if I had learned to stay quiet.

That’s one reason an inquiry is underway, and I’m willing to let the facts establish what happened rather than pretend I know every conversation that occurred behind closed doors.

But I know my own experience.

I know when I began feeling the pressure.

I know when the dynamic changed.

And I would rather live with the consequences of having spoken up than keep a position by becoming someone who doesn’t.

I can learn diplomacy.

I can learn when to choose my battles.

I can even learn that sometimes being right isn’t the same thing as being effective.

But I will never learn to confuse silence with professionalism.

There is still an inquiry underway into what happened at the end, and I intend to see it through.

Not because I want my job back.

I don’t.

What I was subsequently told had happened does not align with what I experienced.

There is a discrepancy there, and I intend to understand it.

If the record is wrong, I intend to correct it.

Because this isn’t about winning.

It’s about integrity.

Mine.

There are things I can walk away from.

A job is one of them.

A title.

A paycheck.

An organization.

Even a place I genuinely loved working.

But my integrity, my work ethic and my heart are different.

Those are mine.

And if you call those things into question, I will fight you to the end of the fucking earth for them.

This isn’t a fight to get something back.

It’s a fight to set the record straight.

Sometimes boundaries aren’t about walking away quietly.

Sometimes integrity requires you to stand exactly where you are and say:

No. That is not an accurate account of what happened, and I will not allow someone else’s version of events to become the unquestioned record simply because it came from higher up the organizational chart.

I can hold compassion for the people involved and still demand accountability.

Those things aren’t contradictions.

And there is one fence in particular I know now:

You may take my position. You do not get to take my character with it.

I’ve been through the fucking thing now.

I know where the sharp edges are.

That’s not bitterness.

That’s experience.

There is a kind of compassion that exists before you’ve been tested, and another kind that exists afterward.

The first believes that caring deeply will somehow be enough.

The second understands that caring deeply without boundaries can get you chewed alive.

Compassion learns where the fence goes.

Maybe that’s the real lesson.

You can learn competence, authority and leadership without surrendering your heart and compassion.

You can become stronger without becoming harder.

You can understand hierarchy without worshipping it.

You can recognize politics without becoming political.

You can learn how power works without allowing power to become the thing that defines you.

You can forgive without volunteering for the same lesson twice.

And you can love something while acknowledging that something within it wasn’t right.

I don’t want to leave this experience carrying resentment.

I’ve carried enough.

Something doesn’t have to end well for it to have been worth something.

I can be deeply disappointed by how something ended without rewriting everything that came before it.

Both things can be true.

I can wish the ending had been different.

And I can remain profoundly grateful that I was there.

Because I still love Gateway.

I love the people there, and I will miss some of them deeply.

I also know that some of those relationships won’t end simply because my employment did. There are people I expect to stay in contact with, friendships I hope to carry long after this summer becomes a story about something that happened once.

Because those people were there.

They saw me.

They watched me work.

They saw my dedication, my compassion and my leadership. They saw the long days, the problems solved and the people cared for. They saw who I was when things were going beautifully and, perhaps more importantly, who I was when they weren’t.

So I’m not worried about what the people who actually worked beside me know about my character.

I know what I brought into that building.

And I know there are people inside it who know, too.

That’s one of the reasons I refuse to let the way this ended rewrite the summer that came before it.

I can be angry about the ending and still love the place.

I can challenge what happened and still be grateful for what happened there.

I can leave without pretending I never belonged.

A job can end without every relationship inside it ending with it.

And some of the people I met at Gateway are people I very much hope to carry with me.

I’ve done a lot of things in my life.

I’ve had the extraordinary privilege of being able to do almost everything I’ve ever really wanted to do, and I don’t take that for granted. I’ve reinvented myself more than once. I’ve walked into rooms where I didn’t know exactly what I was doing and figured it out.

And I leave this summer feeling as though I somehow accumulated ten years of experience in a single season.

Some of it was exhilarating.

Some of it was exhausting.

Some of it was beautiful.

Some of it hurt like hell.

I’ll take all of it.

I’ll take the lesson and move on.

I was offered a position as a tour caterer this fall.

It was an incredible opportunity, and I was genuinely honored to be asked.

But even as the offer was being made, somewhere in the back of my mind I already knew I wasn’t going to take it.

Touring would mean being gone for a month at a time, sometimes longer.

And I knew I couldn’t do that.

My children still need me.

Maybe they don’t need me in all the ways they did when they were little. That’s the strange evolution of motherhood. The job changes constantly, but it doesn’t simply disappear because your children get older.

At the end of the day, before the career, before the adventure, before the money and before whatever impressive thing I might be able to put on a résumé:

I take care of my people.

That’s who I am.

I spent twenty years as a stay-at-home mother.

I wouldn’t trade those years.

But now I want something that belongs to me, too.

My independence and autonomy are deeply important to me.

I want my own work.

My own money.

My own path.

My own name on something I built.

I don’t have to choose between being a mother and being ambitious.

I have to decide what kind of ambition fits the life I actually want.

And then my daughter reminded me what that life looks like.

When I told Avery what had happened at Gateway, her response caught me completely off guard.

“Oh, thank God.”

I laughed.

But I don’t think I fully understood until that moment how much my being gone had affected her.

I had spent the summer measuring the cost in sixteen-hour days, exhaustion, staffing problems and everything else that comes with trying to keep a complicated operation moving.

I hadn’t stopped to consider that someone else had been keeping track of those hours, too.

My daughter.

That night, Avery curled up next to me on the couch.

She gave me back rubs.

We snuggled together and watched a movie.

Nothing remarkable happened.

A

And somehow, after the summer I’d just had, it felt remarkable.

There were no radios going off.

No staffing problems to solve.

Nobody needed me in another studio.

Nobody was asking me to carry one more thing.

My daughter just wanted her mom.

And her mom was home.

I couldn’t have asked for a better Band-Aid.

But there was something else in that moment, too.

I want to be the kind of mother—and the kind of woman—who can look her daughter in the eyes and know that I lived in a way I would be proud to see her live someday.

I want her to know that being honorable still matters.

That honesty matters.

That integrity matters.

That sometimes doing what you believe is right will cost you something.

And that the cost doesn’t make it wrong.

If my daughter ever finds herself in a room where staying quiet would be easier, I want her to have seen a woman who was willing to speak.

If she ever has to choose between protecting her position and protecting her integrity, I hope she remembers which one her mother chose.

There will be other opportunities.

Other kitchens.

Other projects.

Other doors I haven’t even imagined yet.

But there will never be another season of my children’s lives exactly like this one.

My career can wait for another opportunity. Their lives won’t wait for me to come home.

And perhaps there is another reason I’m supposed to be home this fall.

I finished my novel just before I started working at Gateway.

Then Gateway happened.

For the next several months, the book waited.

Now I think it deserves what I couldn’t give it this summer.

My time.

My editor loves it.

She believes it could do well.

I guess we’re going to find out.

Because of all the things I’ve been fortunate enough to do in my life, at the end of the day, I think my heart has always belonged to writing.

Because writing has always been more than something I love to do.

It’s how I understand things.

When something happens that I can’t quite make sense of, I write my way through it. I put the pieces on the page and move them around until I can see the shape of what happened—and, more importantly, what it meant to me.

Writing gives me distance without requiring me to disconnect.

It lets me feel something completely and still step far enough outside of it to ask better questions.

In fact, that’s what I’ve been doing here.

Last week, I cried for hours.

Today, I wrote.

And somewhere between the first sentence and this one, the story changed.

I didn’t get my job back.

I didn’t get all the answers.

Nothing about yesterday became untrue.

I just gained perspective.

Maybe that’s what writing has always done for me.

It doesn’t change what happened.

It changes the distance from which I can see it.

And sometimes that’s enough to finally understand where the fence goes.

So this fall, I’m going to write.

I’m going to send the queries.

I’ll take the rejections if they come.

And I’ll keep sending them anyway.

I’ll give this book its chance.

And I’ll give myself mine.

Gateway taught me that I can do hard things.

Goddess taught me that being capable of carrying something doesn’t mean it was ever mine to carry.

Colette taught me to pay attention.

My staff taught me what loyalty looks like.

My children reminded me where home is.

And somewhere in all of it, I learned what kind of leader I want to be—and what kind I never want to become.

Tell the truth.

Put down the weight.

Rest.

Take the lesson with you.

I’ve been through the fucking thing now.

I know where the sharp edges are.

I know what isn’t mine to carry.

I know where the fence goes.

For twenty years, I gave my time to raising the people I love most.

Now I’m ready for some time that belongs to me, too.

Not instead of them.

Alongside them.

And I know exactly what I want to do with it.

I want to write.

There Are No Accidents

There Are No Accidents

For the last several days, something has been bothering me.

Food.

More specifically, the amount of perfectly good food I have had to throw away at the end of the night.

Working in catering, there is inevitably waste. You plan for people who don’t show up. You prepare enough because running out isn’t an option. And at the end of service, sometimes you find yourself standing over trays of beautiful food knowing exactly where they’re headed.

The trash.

We’ve worked with charities at Gateway before, and we’ve made efforts to donate what we can, but it has always been hit or miss. Inconsistent. And lately, throwing away good food has started to genuinely wear on me.

Because I know better.

I know there are people not very far from the building where I work who are hungry.

Maybe this bothers me so deeply because somewhere in me, I remember what an empty refrigerator looks like.

When I was a little girl, my parents divorced, and for a while things were hard. I remember opening our refrigerator one day and seeing almost nothing inside. There were condiments—ketchup, mustard—and I think some butter. That was it.

For about six months, my mother had to accept federal assistance to help us get through that time.

I was five years old, and I loved milk. I remember being so excited when I learned that a social worker was going to bring us some. In my five-year-old mind, I knew exactly what milk looked like and exactly what I was waiting for.

Then she arrived with milk in a box.

And I cried.

It’s such a small memory, but I have carried it all these years. A child doesn’t understand federal assistance or divorce or why a refrigerator that once had food in it suddenly doesn’t. A child only understands that she wants milk and that somehow even the milk doesn’t look the way it’s supposed to anymore.

Sometimes I wonder if that’s part of why I became a chef.

Maybe somewhere inside me, I have always needed to feed people. And when I say feed, I mean something much larger than putting food on a plate.

To feed someone is to nourish them.

To provide for them.

To care for them.

There is something inside me that is cared for, too, when I know someone else has been taken care of. Knowing that someone is fed, that for at least this moment they have enough, satisfies some deep need in me that I don’t think I fully understood until now.

Maybe that’s why it is so difficult for me to throw good food away. Maybe it’s why helping people who don’t have enough has never felt abstract to me. I know what it is to be a child who opens a refrigerator and doesn’t find food there.

And I was given an extraordinary gift in the middle of all of that: my grandmother taught me how to cook.

She gave me more than recipes. She taught me what you can do with food. You can take what you have and make something from it. You can put a plate in front of someone and, without saying a word, tell them: I see you. You matter. I want you to be nourished.

Perhaps becoming a chef was never only about loving food.

Perhaps it was always, in some small way, about making sure the refrigerator wasn’t empty.

And tonight, the universe did something interesting.

One of our runners came up to me.

“Are you the catering manager?”

I told him I was.

He hesitated.

Then he asked if I would ever be interested in donating our leftover food.

He works with an organization called All Hands On Deck: STL, an all-volunteer nonprofit whose philosophy can be summed up in one word:

S.H.A.R.E.

Share Health And Resources Equitably.

They rescue food that might otherwise be discarded and redistribute it through free grocery shares and pop-ups throughout St. Louis, particularly in communities where access to nutritious food and other resources can be difficult. Their work extends beyond food, too—connecting people with resources, supporting community health and working toward stronger, more sustainable neighborhoods.

As he was telling me all of this, I could hardly believe the timing.

“Yes,” I said.

Absolutely yes.

And suddenly the food I had been worrying about throwing away wasn’t going into the trash.

It was going to people.

The Question He Almost Didn’t Ask

He stayed late tonight to help me pack everything.

And he was grateful.

But so was I.

Maybe even more so.

Because somewhere along the way, while we were packing containers and standing around the kitchen after everyone else had gone, the conversation stopped being about food.

We started talking about spirituality.

About the natural world.

About what God actually is.

About what happens when human beings take something sacred and build institutions around it.

We talked about Robin Wall Kimmerer and Braiding Sweetgrass, a book we both dearly love—a book that, in many ways, is about reciprocity. About understanding that our relationship with the earth, and ultimately with one another, was never meant to be transactional.

We are supposed to receive.

And we are supposed to give back.

At some point, I asked him about his tattoo. Then I showed him mine—Om Mani Padme Hum, the mantra of compassion, rising out of a lotus. He showed me his in return: a lotus, too, but with the sword of knowledge rising from its center.

There was something quietly beautiful about that exchange, two lotuses carrying two different ideas that were not really so different at all—compassion and wisdom, the heart and the knowing.

He also had the Lakota words Mitákuye Oyás’iŋ—“all my relations”—an acknowledgment that the boundaries we draw between ourselves and the rest of the living world are not as absolute as we pretend: people, animals, plants, trees, earth.

All related.

All belonging to one another in some way.

And maybe that was why the conversation felt so familiar to me.

I had been telling him what I have come to believe—that while we are here, we are supposed to help. To ease suffering when we can. To stand beside those who cannot stand entirely on their own.

Christianity calls us to care for the least among us; Buddhism asks us to cultivate compassion for all sentient beings. And there we were, talking about these things while carrying pieces of the same philosophy permanently on our skin.

Different traditions, different symbols, different roads perhaps—but beneath them, the same quiet recognition: none of us is here alone.

At some point in the conversation, he said something so simple that I knew immediately I was going to borrow it:

“I get Jesus. I don’t get the church.”

Exactly.

There is something profound in separating the sacred from the structures we’ve constructed around it.

Maybe God is much bigger than religion.

Maybe God is generosity.

Maybe God is reciprocity.

Maybe God is the instinct that tells us food should feed someone instead of filling a dumpster.

Maybe God is the little voice that tells a man to ask a question he almost didn’t ask.

There Are No Accidents

Before he left, he invited me to join the Native Women’s Care Circle for a water blessing along the Mississippi River next Sunday.

I’m going.

Afterward, I learned that this wasn’t simply a small local gathering. The Native Women’s Care Circle is a grassroots, matriarchal, Indigenous-led prayer group devoted to the health and welfare of Native families and communities and to stewardship of the land and water.

The St. Louis circle is part of a much larger tradition of weekly prayer along the Mississippi inspired by the Nibi Water Walks.

Years ago, Ojibwe elder Sharon Day called upon people along the river—from its beginnings in Minnesota toward its journey south—to gather on Sunday mornings and continue praying for the healing of the water.

Here near St. Louis, Native women have been gathering along the Mississippi for years to do exactly that.

I asked Terry what time I should be there. He explained the timing to me as “Indian time.”

“Whatever time you get there, but around 9:00 AM.”

I loved that immediately.

He also began explaining what I will experience. You don’t simply walk down to the Mississippi and take water from it. You approach the water as something living and sacred. You ask permission to receive some of it.

A small amount is gathered into a vessel—traditionally, copper vessels are used in the Nibi water-walking tradition—and the water is held in prayer before ultimately being returned to the river.

There is something about that that already moves me deeply: you ask the water.

Not because the water belongs to us, but because we belong to a world made possible by it.

There is another Indigenous teaching Terry shared with me that I keep thinking about: water has memory. I don’t mean that as a scientific claim, but in the spiritual sense in which water is understood as more than an inert resource.

In Ojibwe teachings, nibi—water—is regarded as a sacred, living and moving being, something that carries stories and connection. In the Nibi Water Walk tradition, water gathered at the beginning of a journey is carried in a copper vessel and ultimately returned downstream, in part as a way of reminding the river of its original state.

I find that idea extraordinarily beautiful. The Mississippi flowing past St. Louis has already traveled through countless places and lives before it reaches us, carrying the story of the land with it.

And long after it passes us, it keeps going. If water carries memory, then standing beside the river in prayer feels less like speaking to an object and more like entering an ancient conversation already in progress.

We spend so much of our lives taking from the earth without asking anything. We turn on faucets. We divert rivers. We consume and discard. We behave as though nature is a collection of resources placed here for our convenience.

And here is a ceremony that begins with an entirely different premise.

Ask first.

Very Robin Wall Kimmerer.

Receive with gratitude.

Offer something back.

I’m so looking forward to standing beside the Mississippi next Sunday and participating in that prayer.

And as I drove home tonight, I kept thinking about how strangely these things happen.

For days, throwing away food had been bothering me.

Not intellectually.

It was bothering my heart.

I wanted another answer. I just didn’t know what that answer was yet.

And then someone walked into my dining room.

Someone I might otherwise have known only as one of the runners working in the building.

He asked me a question.

And he told me later that he almost didn’t.

That part stays with me.

Because how many moments in our lives hinge on something that small?

A question we almost didn’t ask.

A phone call we almost didn’t make.

A person we almost didn’t introduce ourselves to.

A door we almost didn’t walk through.

We tend to imagine that the important moments of our lives will announce themselves. That there will be some unmistakable sign telling us, Pay attention. This matters.

Usually there isn’t.

Usually it’s just someone standing in a dining room saying:

“Are you the catering manager?”

Tomorrow Morning

Tomorrow morning at 11:30, All Hands On Deck will hold a pop-up in the city.

And tonight, instead of throwing away perfectly good food, we packed it.

Tomorrow someone will pick it up.

Someone will bring it home.

Someone will eat it.

Maybe someone will feed their children with it.

Food that was headed for a dumpster will instead become nourishment.

And hopefully this isn’t a one-time donation.

We exchanged information. We talked about what we could do going forward. And for the first time since this started bothering me, I feel like there may finally be a relationship that allows us to consistently move surplus food out of our kitchen and into the hands of people who can use it.

That alone would have made tonight extraordinary.

But I think I received something else, too.

I met a kind soul.

I had one of those unexpected conversations that reminds me there are still people wandering around this world asking the same questions I am—about spirituality, purpose, nature, service and what we’re supposed to be doing with the short amount of time we’re given here.

Perhaps that’s why tonight doesn’t feel accidental.

I don’t know exactly what I believe about the invisible forces moving through this world. I’ve become increasingly comfortable admitting that I don’t need to know.

But I believe in paying attention.

I believe in synchronicity.

I believe there are moments when something we’ve been carrying quietly meets an answer coming toward us from a direction we never thought to look.

And I believe sometimes grace is much less dramatic than we’ve been taught to expect.

Sometimes grace doesn’t part the sea.

Sometimes it doesn’t arrive accompanied by thunder or revelation.

Sometimes grace is a man who almost doesn’t ask a question.

Sometimes it’s two people talking about God in an empty dining room.

Sometimes it’s an invitation to sit beside water.

And sometimes it’s simply taking something that would have been thrown away and putting it into the hands of someone who needs it.

Maybe there are accidents in the universe.

But tonight didn’t feel like one.

Sometimes Imitation Isn’t Flattery: Sometimes It’s Hunger

Sometimes Imitation Isn’t Flattery: Sometimes It’s Hunger

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Peaches, Pickles & Pistachios

Peaches, Pickles & Pistachios

My Mediterranean summer began with a simple intention: to slow down and savor life through beauty, pleasure, and, of course, good food.

Summer, to me, means no alarm clocks—just warm sun, open water, and days allowed to unfold at their own pace.

It is the season of effortlessness: lingering mornings, sun-ripened food, and the freedom to be fully present.

Perhaps that is my version of la dolce vita—not extravagance, but the luxury of time and the pleasure of simply being.

The Italians call it la dolce vita—“the sweet life.” It’s the art of recognizing pleasure in the everyday: a long meal, a ripe tomato, an afternoon in the sun, or a table surrounded by good friends and good wine. It isn’t about extravagance. It’s about being fully present for the beauty already around you.

Federico Fellini’s 1960 film La Dolce Vita gave the phrase its enduring glamour through its dreamlike vision of postwar Rome. And then there was Anita Ekberg—impossibly chic, statuesque, and luminous in that black strapless gown, wading through the Trevi Fountain as though it were the most natural thing in the world.

Anita Ekberg via The Guardian

That is the essence I’m trying to capture: effortlessness. Beauty that isn’t forced or overly arranged, but simply a way of being. Ekberg didn’t appear to be performing glamour; she inhabited it. Sensual, unapologetic, and completely present in the pleasure of the moment.

That same philosophy follows me everywhere, especially when I travel. I love discovering restaurants that reflect a place so vividly—whether through tradition, creativity, or both. I’m always thinking about how I can carry those ideas home and reinterpret them in my own kitchen.

Over the next few weeks, I’ll be sharing recipes inspired by some of my favorite restaurant experiences, along with a Southwestern-inspired four-course dinner I’m hosting for a few neighbors. There’s plenty of deliciousness ahead.

For now, we’re staying in the Mediterranean—at the sun-kissed peak of summer.

This brunch began with a JUST Egg omelette filled with creamy vegan feta and fresh chives, then topped with tender sautéed asparagus, dill and basil flowers from my patio garden, and minced dill-pickle pistachios.

The contrast is everything. The crunch of those salty, briny pistachios against the tender asparagus and soft, creamy omelette is unreal. Finished with lemon juice and cracked black pepper, it’s bright, citrusy, herbaceous, and perfectly balanced.

Then there’s the toast.

Ripe heirloom tomatoes and homegrown peaches melt beautifully into one another—juicy, sweet, tart, and just acidic enough to keep things lively.

Fresh mint and edible basil flowers from my patio garden ties it all together, while vegan ricotta adds creaminess, texture, and a gentle neutrality against the crisp edges and tender center of lightly toasted artisan sourdough.

A drizzle of hot agave brings one final spark of warmth and sweetness.

The heirlooms were locally grown, though my garden tomato plant is doing absolute gangbusters. With any luck, the next version will come straight from my own backyard.

Nourishing, vibrant, beautiful, and deeply satisfying—this is summer, layered. Nothing fussy or overworked. Just sun-ripened ingredients allowed to be exactly what they are.

La dolce vita, brought home.

 

 

 

 

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Asparagus, Feta & Chive Omelette & Peach & Heirloom Tomato Ricotta Toast

  • Author: Stephanie Bosch

Description

A celebration of summer at its sun-kissed peak—ripe peaches, heirloom tomatoes, fresh garden herbs, creamy vegan ricotta, and bright, briny crunch layered across a vibrant Mediterranean-inspired brunch. Sweet, savory, herbaceous, and deeply satisfying, it’s summer at its very best.


Ingredients

Scale

Asparagus, Feta & Chive Omelette

  • ½ cup JUST Egg
  • 2 tablespoons crumbled vegan feta
  • 1 tablespoon chopped fresh chives
  • 5–6 asparagus spears, trimmed and cut into bite-sized pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon finely minced dill-pickle pistachios
  • 1 teaspoon chopped fresh dill
  • A few fresh basil flowers
  • Fresh lemon juice
  • Freshly cracked black pepper
  • Pinch of salt, if needed

Peach & Heirloom Tomato Ricotta Toast

  • 1 thick slice artisan sourdough
  • ¼ cup vegan ricotta
  • ½ ripe peach, thinly sliced
  • ½ small heirloom tomato, sliced
  • 4–5 fresh mint leaves, torn or thinly sliced

Quick Hot Agave

  • 2 tablespoons agave nectar
  • ⅛ teaspoon crushed red pepper flakes, or more to taste
  • Tiny pinch of cayenne
  • Small squeeze of fresh lemon juice


Instructions

Asparagus, Feta & Chive Omelette

  1. Warm the olive oil in a nonstick skillet over medium heat. Add the asparagus and sauté until bright green and just tender.
  2. Finish with a squeeze of lemon and cracked black pepper, then transfer it to a plate.
  3. Reduce the heat to medium-low and pour the JUST Egg into the skillet.
  4. Sprinkle the vegan feta and chives over the top.
  5. Cook until nearly set, then gently fold the omelette.
  6. Transfer to a plate and top with the sautéed asparagus, fresh dill, basil flowers, and minced dill-pickle pistachios.
  7. Finish with another squeeze of lemon and plenty of cracked black pepper.
  8. Enjoy!

Peach & Heirloom Tomato Ricotta Toast

  1. Lightly toast the sourdough until the edges are crisp and the center remains tender.
  2. Spread with vegan ricotta, then layer the peach and heirloom tomato slices on top.
  3. Add fresh mint and a pinch of flaky sea salt.
  4. Finish with a drizzle of hot agave and cracked black pepper, if desired.

Quick Hot Agave

  1. Stir everything together and let sit for about 10 minutes so the heat can bloom.
  2. Drizzle over the finished toast just before serving.

 

From the Empress to The World

From the Empress to The World

August has always felt like a threshold, a proverbial Gateway.

This month marks nearly ten years since I became vegan.

Well…almost.

I made it exactly 9 years, 11 months, and 29 days longer than I ever thought I would.

When I first made that decision, I honestly wasn’t sure I’d last a week.

It became nearly a decade.

It shaped me in ways I never expected. It taught me compassion, intentionality, and that our everyday choices matter. It challenged me to live closer to my values and to consider the impact of even the smallest decisions.

That part hasn’t changed.

What has changed is me.

Age has a funny way of humbling us. Midlife has a way of reminding us that what worked for the body at thirty doesn’t always work at fifty-four.

Compassion

Age has a funny way of humbling us. Midlife has a way of reminding us that what worked for the body at thirty doesn’t always work at fifty-four.

Over the past year, my body began telling me it needed something different. Despite working out consistently, I wasn’t able to build or maintain muscle the way I once could. I began experiencing episodes of vertigo and other health concerns that led my physician and me to take a closer look at my nutrition.

After working closely with my nutritionist—and after more than one heartfelt conversation with a few good friends as I wrestled with the moral conflict of it all—I made the decision to add sustainably sourced seafood back into my diet.

If you know me, you know this wasn’t a casual decision.

It wasn’t a cheat day.

It wasn’t convenience.

It certainly wasn’t because I stopped caring.

If anything, I cared enough to sit with the discomfort, ask difficult questions, and make a decision that honored both my values and the reality of the body I live in.

Fish.

Shrimp.

That’s it.

No dairy.

No eggs.

No beef, pork, or poultry.

Tofu and tempeh aren’t going anywhere. Most days I’ll still eat exactly as I always have. My diet remains overwhelmingly plant-based.

For years, “vegan” wasn’t simply how I ate—it became part of who I was. And for much of that journey, I wouldn’t change a thing. It taught me compassion, intentionality, and that our everyday choices ripple far beyond ourselves.

But somewhere along the way, I realized I was becoming more committed to the identity than to the question that had created it in the first place.

The question was never, How do I become vegan?

The question was, How do I live with the least amount of harm while honoring both the world around me and the body I have been entrusted with?

Those aren’t always the same answer.

Living in a world that isn’t built around your values can sometimes make you feel isolated. For years, I experienced that whenever I traveled or shared meals with others. During our recent eleven-day trip through the Southwest, every menu seemed to offer fish or shrimp. Tofu? I found it once.

I realized I was spending more energy defending an identity than listening to my body.

My choices matter.

They matter because they shape the kind of world I want to help create.

I will still buy cruelty-free, PETA-approved products whenever possible.

I still won’t buy leather.

I still oppose factory farming, needless suffering, destructive fishing practices, the destruction of rainforests, and the kind of corporate greed that values profit over life.

Those convictions didn’t disappear because my doctor told me I needed more protein.

If anything, they’ve become more intentional.

But my choices also have to sustain the life I’m actually living.

Compassion that extends to every living thing except yourself isn’t compassion.

It’s self-neglect wearing virtuous clothing.

So I’m choosing something that feels surprisingly liberating.

Not abandoning my values.

Returning to them.

Lessons from the Canyon

One evening, standing at the rim of the Grand Canyon beneath a full moon, I couldn’t help but think about echoes.

If you speak into the canyon, your voice eventually returns to you.

Not because the canyon is speaking.

Because it is reflecting.

Life has begun to feel that way.

The love we offer.

The compassion we extend.

The judgments we make.

The forgiveness we withhold.

The prayers we whisper into the silence.

Somehow, they all find their way back.

Perhaps that’s one of the canyon’s greatest lessons.

We are always living inside an echo of the life we’re creating.

May my words become kinder.

May my choices become wiser.

May my heart remain open, but never at the expense of my own worth.

May I have the courage to release what no longer serves me, the humility to change when truth asks me to, and the compassion to remember that I, too, belong within the circle of my own care.

And if those prayers return to me someday, carried on the winds of time like an echo across the canyon…

May I recognize them as the life I was quietly building all along.

Discernment

And perhaps that’s the larger lesson.

This was never really about food.

It was about learning the difference between living by my values and living inside an identity.

It was about realizing that integrity isn’t rigidity. It isn’t clinging to a decision simply because it once defined you. Integrity is having the courage to let your values evolve as your understanding deepens.

That lesson has quietly found its way into every corner of my life.

Age has taught me that not all things that sparkle are gold. Some opportunities are expensive. Some relationships are costly. Some identities become cages. Wisdom is learning the difference.

I’m learning that growth isn’t just about what we add to our lives.

It’s also about what we’re willing to release.

I’m letting go of anything that asks me to compromise my self-worth.

Anything that causes me to question my value.

Anything that expects me to give endlessly while offering little in return.

I’m no longer interested in relationships, jobs, expectations, or even identities that leave me more drained than fulfilled.

The older I get, the more I realize that the healthiest choices—whether they’re about food, work, relationships, or the stories we tell ourselves—have something in common.

They nourish life.

Including my own.

For much of my life, I believed love meant endurance. That compassion meant sacrificing myself. That if I just gave a little more, understood a little more, or waited a little longer, things would eventually become reciprocal.

I don’t believe that anymore.

Real love—whether it’s a friendship, a career, a partnership, or even the relationship we have with ourselves—doesn’t require us to abandon ourselves to earn our place.

Growth Rarely Arrives Wrapped in Comfort

This month also marks my first anniversary with Goddess Rocks Catering and Gateway Studios.

What a year it has been.

I’ve been stretched, challenged, humbled, exhausted, inspired, and given opportunities I never imagined.

Like the old Timex commercials used to say, “It takes a licking and keeps on ticking.” Some years feel exactly like that.

They test you, wear you down, and ask more of you than you think you have to give. And somehow, when you look back, you realize you didn’t just endure them—you were shaped by them.

And then there is my son.

Many of you know he had planned to join the Navy.

We made the difficult decision to step away from that path—for now.

We’ve come to understand that anxiety isn’t always something to simply push through. Sometimes it is the body’s way of protecting us from a wound that has never fully healed.

When my son was thirteen, he expressed suicidal thoughts on social media.

Like any parent, I was terrified.

The response at the time was rooted in a “scared straight” approach. Police came to our home, hoping that fear would become a deterrent.

Instead, fear became the wound.

Looking back, I don’t believe anyone involved intended to cause harm. I believe they were trying to help with the understanding they had.

But trauma doesn’t measure intentions.

It measures experiences.

Years later, we can still trace much of his anxiety back to that day. His mind understands he’s safe. His nervous system isn’t convinced yet.

That’s why we’ve chosen a different path.

We’re choosing healing before achievement.

Not punishment.

Not fear.

Healing.

As I think about stories like Megan Meier’s, I’m reminded how easily we can underestimate what young people are carrying and how profoundly words, experiences, and the digital world can shape a developing mind.

Children don’t need to be frightened into wanting to live.

They need to know they’re safe enough to heal.

As part of that journey, we’re looking into Cognitive Processing Therapy (CPT), an evidence-based approach to treating trauma. Rather than simply revisiting painful memories,

CPT helps people identify the beliefs that trauma leaves behind—the quiet stories we begin telling ourselves about safety, trust, control, and our place in the world.

Those beliefs often outlive the event itself. The goal isn’t to erase the past, but to help the mind and body recognize that the danger is over, allowing old wounds to heal instead of continuing to shape the present.

Medication absolutely has its place, and for many people it is life-changing. But I also believe that whenever possible, we should ask why before we only ask how do we manage this? Sometimes healing begins by uncovering the wound instead of simply learning to live around it.

Integration

Looking back over this year, I realize that has been my lesson too.

Healing requires honesty.

Sometimes honesty asks us to change our minds.

Sometimes it asks us to soften.

Sometimes it asks us to release identities that no longer fit.

Sometimes it asks us to stop identifying with the person we were long enough to become the person we are becoming.

My tarot card for this month was actually two that came out together The Empress and The World.

The Empress teaches us to nurture life.

Not just gardens, children, or ideas—but the whole ecosystem of our lives.

She reminds us that what we feed grows.

If we feed resentment, resentment flourishes.

If we feed fear, fear expands.

If we feed compassion, curiosity, wisdom, and love, those take root as well.

The Empress doesn’t ask us to sacrifice ourselves in service of life.

She asks us to participate in it. To care for our bodies, our relationships, our work, our communities, and the earth with the same reverence. She understands that nourishment isn’t selfish; it’s the very thing that allows us to continue giving.

Perhaps that’s why she appeared for me this month.

She wasn’t asking me to become someone different.

She was asking me to tend more carefully to the life I’ve already been given.

The World is the final card in the Major Arcana—the completion of the Fool’s Journey.

After innocence and experience, after love and loss, after certainty and doubt, after building, breaking, and beginning again, the Fool arrives at The World.

Not because life is finished.

But because something within has become integrated.

The World teaches us what it means to become whole.

Not perfect.

Whole.

There is a profound difference.

Wholeness isn’t the absence of struggle. It isn’t getting everything right, never changing your mind, or finally arriving at a place where life becomes easy.

It’s the quiet realization that the pieces of your life no longer have to compete with one another.

Your values and your health.

Your compassion and your boundaries.

Your heart and your wisdom.

Your past and your future.

The World reminds us that maturity isn’t about becoming someone else. It’s about gathering every lesson, every heartbreak, every joy, every mistake, and every triumph into a life that finally feels authentic.

Nothing wasted.

Nothing denied.

Everything transformed into wisdom.

Perhaps that’s why this card appeared for me this month.

Not because my journey is over, but because I can finally see how every chapter—even the ones I would never choose to relive—has shaped the person I’m still becoming.

Wholeness isn’t perfection.

It isn’t getting everything you wanted.

It isn’t winning every battle.

It’s reaching a place where your values, your choices, your body, your heart, and your life are finally speaking the same language.

Maybe that’s what August is.

Not a month of endings.

A month of integration.

A reminder that growth isn’t measured by how tightly we hold onto who we were, but by how courageously we become who we are.

Here’s to another lap around the sun.

May we all have the courage to heal.

The humility to change.

The wisdom to release what no longer serves us.

And the grace to become whole.

One Thoughtful Choice at a Time

So…why am I telling you all of this?

Because I want to be real.

I’ve reached a place in life where authenticity matters more to me than consistency for its own sake.

If my understanding grows, I want to grow with it.

If my body changes, I want to honor it.

If new information asks me to reconsider an old belief, I want to have the courage to ask better questions instead of clinging to familiar answers.

That doesn’t mean my values have changed.

It means they’ve matured.

As I continue writing and sharing recipes, you’ll probably notice the occasional sustainably sourced fish or shrimp dish alongside the tofu, tempeh, beans, grains, and vegetables that have always filled my kitchen.

Don’t worry—plants aren’t going anywhere.

Neither is my commitment to living as thoughtfully and conscientiously as I know how.

For me, this has never been about perfection.

It has always been about intention.

About trying to leave the world a little kinder than I found it.

About making choices that honor not only the planet and the creatures we share it with, but also the life I’ve been given to live.

That’s the kind of authenticity I hope to keep practicing.

One thoughtful choice at a time.