I’ve been a subscriber and occasional contributor to Cooking Light magazine for years. I’m not necessarily a low-cal cook but I do value healthy eating.That’s how my parents raised us -- to eat balanced meals and cook at home (that’s where the good food is). Who’d know that such an ethos would evolve into a dream career for me? But it remarkable has, along with my interests in culture, history and heck, the human experience.
Last spring, Cooking Light magazine’s editor in chief, Hunter Lewis, invited me to be a regular contributor: Would you like to have a column in the magazine? Uh, YESSSS!
But then I countered: Would I have to talk about Asian food all the time?