Alan shifted his career as private chef to the rich and famous (he doesn't name names, except for Bill Clinton and Frank Sinatra) to a successful stint as the author of four vegan cookbooks. In this far-ranging conversation.
- Alan's journey from hedonic omnivore to even more hedonic vegan
- what really goes on in the kitchens of most restaurants, and why we should be cooking more at home
- why home cooks have advantages over chefs in the world's best restaurants, even if they lack experience and skill
- a philosophy of plant-based eating based on human rights as much as animal rights
- what Alan learned about cooking during his childhood in Mexico
- the five requirements of life, and why we should insist on making them the highest possible quality
- the real problem with the Standard American Diet: not pleasurable enough
- how and why to use joy and pleasure as the primary compass guiding us through life
- the wonders of Aleppo pepper, and where to get it cheaply
- the difference between the mind and the heart, and which one to listen to
- the real Paleo diet, and why it's crazy to aspire to it
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Leonard Cohen singing “Bird on a Wire”: