That’s what my students say when they see green on the table: I’m allergic to salad.

It doesn’t matter if we’re making salad or not, they’re on auto-pilot.

This is my release from allergies. It is where I’ll be posting tidbits about my work teaching New York City public school kids how to cook healthfully. I’ll include a few of the recipes along the way, some pictures and maybe I’ll come up with some fool-proof tips to get your kid to eat something green without hiding it in a brownie. Better yet, I’ll find a dish your kid loves without realizing it’s “good for him” (or her).

As of June 2010, a mentor of mine believes I have worked with over 70,000 public school kids around New York City. I’m honored and mind-boggled by that number. I have worked with students from kindergarten through eighth grade for the past few years. During this time, I have helped launch nutrition and cooking programs in elementary schools, hospitals and farmers markets and worked with administration, teachers and parents. More recently (2009) I took a more hands-on approach and am now teaching after-school cooking classes, at camps and more.

I have another food blog I’ve been writing since 2005 ( To streamline my own thoughts, I’ll be moving some of my previous postings from there this way.

When I’m not blogging here, I’m often writing elsewhere (stories and recipe development). I have been honored to work with New York Times food writer Mark Bittman on his latest cookbook, Kitchen Express and freelance with the Food Network. My writing has appeared in WhereNY, Time Out Chicago, Edible Queens, Chile Pepper Magazine, IN NY, Queens Chronicle, and numerous online publications including Sustainable Table. I also lead culinary tours of Mediterranean eats in Astoria, Queens, NY privately and with the Institute of Culinary Education (ICE).

My first rules of the kitchen:
1. Try everything.
2. You don’t have to like it.

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