Nonfiction

· The Conscious Kitchen by Alexandra Zissu (‘92). Who of my former students might have written a book? Maybe Lexy Zissu. I googled her name, and indeed she had written several. The Conscious Kitchen could serve as a bible to anyone who values ethical and healthful eating. And like that other bible, it will make you feel guilty. It’s hard to be good, but here are a few take-aways that we all can do: shop at the farmers’ market, at the supermarket, shop the periphery and not the inside packaged lanes, and buy organic. This book raises awareness about what is in our food, what habits could injure the environment, and what kitchen utensils are hazardous. Never preachy, Lexy is categorical on fast food. I felt the brimstone on that one. This book is well-researched and informative. Our marketing behavior can influence the food industry to do a better job of protecting the public (particularly children) and the environment from harm. This book could go a long way in galvanizing shoppers and cooks. I’m the cook for a family of four, and I pledge to do a better job. Food produced closer to home is better; I am sure Lexy will be pleased to know that right now my mangoes and avocados are coming in, and you can eat them right off the tree.