Food

What I know about preparing meals comes largely from two periods of my life:

• in 1988, when I was one of six workers at Sleepy Creek Farm in Berkeley Springs, West Virginia, and each of us cooked dinner one night a week;
• 1994–1997, when I was one of six members of a cooperative household in Mount Pleasant, Washington, DC; each of us cooked dinner five times in six weeks.

In each case, we were cooking vegetarian food from minimally processed raw materials. We were crunchy granola. I have been a declared vegetarian since about 1985.

Now that I live in Turkey, I have learned some new things.

Recipes

None of the following require animal products. One is fundamentally wheat; two are expressly wheat-free.

• Turkish Ezo Gelin Soup
• Kısır (Turkish tabouli)
• Sweet-potato cornbread
• Pancakes

Yogurt

Blogs

• Yogurt Land
• Zen in the Kitchen