Q: Why are you “the beet reporter”?

A: Beets, carrots and potatoes are healthy foods for our bodies and minds, and are a great reminder of our roots in the earthen soil.  The best flavors and nutrients come straight from the ground, despite modern America’s attempt to distance us from the dirt. I love the idea of using whole, fresh ingredients to power my day, rather than fat and oil-soaked imitations that we get out of boxes.  Food is my passion, and there’s nothing better than a simple root vegetable. By writing about my meals, I want to share with my friends and loved ones the beauty of a delicious, hearty meal.

I expect this blog to be more of a recording of flavor-pairing experiments than recreating a regimented recipe. I’m interested in exploring the relationship between available ingredients, so don’t be surprised to find improvised concoctions of

unexpected flavors. I promise, if you cook through your hesitations, you might find unexpectedly marvelous results.

Q: Who are you other than being a foodie?

A: I’m currently a college student in Washington, DC studying international politics. Unlike the normal college student surviving on ramen and Kraft mac & cheese, for years I’ve found myself using cooking as a creative outlet. Because I’m limited by my time and budget (aka. $20/week and a paper to write), my recipes tend to be simple and affordable if there is any recipe at all.

I grew up in Minneapolis, Minnesota and am heavily influenced by heartwarming foods I might find at a midwestern potluck. After leaving the comfort of home, I spent significant time testing my tastebuds abroad. For six months I lived in Rabat, Morocco, and was an intern under the careful supervision of a rugged African mother to make traditional couscous, tajine and ghif, learning how to manipulate spices from local markets. I then spent six months stationed in France, where I learned to appreciate butter, cream, and chocolate; but I also was influenced by local cuisine in Brussels, Granada, Amsterdam, Berlin, Munich, Prague, Bordeaux, and Tours.

Q: What are your favorite ingredients in a meal?

A: The base of all my cooking is spices. Veggies and fruit might be the bulk of the ingredients, but they are a spring-board for a medley of spices.

I’m a vegetarian and do my best to create a balanced meal from local ingredients. I lean towards fresh veggies for fiber and nutrients, eggs or nuts for protein, and chocolate for my sweet tooth. You can expect my recipes (titled “suggestions” because I ulimately leave it up to your own creative impulses) to be straight forward, quick, and on a budget.