Theo with the stunning purple cauliflower we got yesterday
I’ve mentioned my partner here and there over the years as they are such a huge part of my life. This is true especially when it comes to the food I make at home, so I wanted to take an opportunity to introduce them and share how our life together has shaped the way I cook.
Theo inspires me on a daily basis in a lot of ways, especially now as they navigate a career change and have gone back to being a student, getting their Master’s in Social Work. I find joy in preparing nutritious and fun meals for us and I look forward to cooking for them for the rest of my life. Theo is turning 40 this week so it’s the perfect opportunity to celebrate them!
Hi honey pie. Some people might recognize you from the days of working the Illuminate farmer’s market with me or seen our love story evolve over the years, but can you share a little bit about who you are?
Hi sweetie. I’m a 39 year old, trans-masc sober guy who is currently an MSW student living in Rockaway Beach with you and our amazing dog Ollie. I’m interested in continuing to learn about decolonizing social work as a profession at Silberman. A few of my favorite things involve going to Ft. Tilden with you & Ollie; Rockaway’s local Arverne Cinema + the Rockaway Film Festival; traveling the world and experiencing life (coffee + pastries) with you.
Now that we have been together for over two years, have been engaged since November and are getting married in June, can you share how we met?
The magical algorithm of Tinder! I wasn’t planning to meet anyone but there you were. Do other people know how when we’re feeling particularly in love we shout Tinder out of the window because we are grateful it brought us together? Tinder !!
Did you know I was passionate about food when we met?
The first time I met you outside of Paper Planes, you were finishing an Illuminate delivery day and had onion skin all over your jeans. Then you gave me a crate of produce so I’d say yes, I knew immediately.
How did I first impress you with my food?
In every way. You changed the way I think about supply chains, sustainability, cooking and so much more.
What is your favorite thing I make?
Probably ginger turmeric noodle soup or peanut stew.
What do you do when I make something you don’t like?
It’s been a process but now I just try to keep an open mind and stay rooted in gratitude for your willingness to try new recipes and show me your love via food on the table.
Do you like to cook or bake?
I like to bake because it’s like a puzzle and it’s exact. It’s pretty cool to take different ingredients and see how they assemble into a tasty treat.
I don’t like to cook as much because I feel less confident / I lack the magic that you have, which is looking at what’s in the fridge and finding a way to mix flavors and ingredients into a delicious and nutritious meal.
Thanks honey for sharing a bit with us, happy 40th we love you. ❤️
Gems of the Week 💎
This period of time continues to be challenging and thank you to those who read my newsletter last week.
Because we are celebrating Theo, I wanted to share some of their favorite things
Theo is a big fan of coffee and we have tried so many special coffee beans and brands since being together. Their love for coffee started at Local Coffee in Montclair and now they found the company Linea on a trip to San Franciso and we have been loving their Ethiopian coffee ever since
Theo is also an old soul and loves sending letters and birthday cards in the mail. Their favorite business is Greenwich Letterpress and we always love to support an independent business bringing so much joy
Theo is also a baker and when they make cookies they make Tate’s famous recipe and it’s amazing
News that caught my eye this week:
Sweetgreen Hires Kale-Shooting Robots to Speed Up Service - taking note of this development at Sweetgreen where robots are involved in making their salads at some locations, the human connection of food continues to slip away
‘We won’t serve it’: leading UK chefs join campaign to cast farmed salmon off menu - I enjoyed this article highlighting the power of chefs to influence what they serve on their menus
Did you hear about the 4 food additives banned in California? It’s sad but not surprising when we are reminded our food is no always safe.
Seasonal Cooking ✨
I got my box from Farm to People yesterday and here are some highlights. You can use code NJLOVESLOCAL for a discount.
Bread from Shewolf - I am going to make Cavalo Nero and White Bean Soup
Ithaca yogurt - Inspired to make salad dressing w/ my capers from Sicily
Inspired by
to try a homemade vegetable stock todayThis past week I made a take on Baked Rajma with Eatsimpli kidney beans
Had my magic carrot soup for breakfast sprinkled with granola and a touch of yogurt
Tried out a mushroom barley soup. I didn’t have barley at home and used farro but i think it absorbed too much of the brot
HBD Theo! 💛
thanks honey!! being loved by you is the BEST!!!