Cooking
I cook most nights, almost entirely plants, and I hold what comes out of my kitchen to the standard of somewhere I would happily pay to eat. These are the recipes that earned a place in the rotation.
The gap between eating out and eating in has closed. The test for anything I make is whether it could be served somewhere good. That means composition and intent, not assembled calories.
Whole food and plant-based, using Michael Greger's Daily Dozen as the operational checklist rather than a rulebook. Beans three times a day is a constraint that makes cooking more interesting, not less.
Selectivity over restriction. Stop at excellent instead of at full. A restaurant has to offer something I could not or would not make at home to be worth the trip.
The knowledge about what to eat has been settled for years. What was missing was the layer between knowing and doing it consistently: the planning, the inventory, the ordering, the timing, the hundred small decisions that make a week of good food happen. That layer is what I built, and it is the same thing I build at work.
Which is why this section sits next to the one about the company. Same problem, different kitchen.
Water boils at about 202°F in Denver instead of 212°F, so beans take longer, bread rises faster, and anything simmered needs more time and a lid. Where altitude changes a recipe, the recipe says so.
Recipes are unavailable right now.
Writing
Cooking with an AI sous chef, culinary wanderlust, and what happens when you point a systems habit at dinner.
Read the writing