What is L.O.V.E.?
My name is Jessie Damuck, and I am a cook, recipe-tester, aspiring food stylist/writer/editor, and the author of Food=L.O.V.E. I love to eat, I love to cook, but the title L.O.V.E stands for Local, Organic, Vegetarian, and Eco-friendly, and I’d like to explain why it’s so important to me.
Growing up on the East End of Long Island, I have always been fortunate enough to have access to the bounty of local foods. From produce grown on the farms of the North and South Fork, to fish and shellfish caught by my neighbor in the Long Island Sound, fresh seasonal flavors have always been a part of my life.
When I attended the Ross School in East Hampton, NY, I had breakfast and lunch every day at their Cafe, which focuses on Regional, Organic, Seasonal, and Sustainable cuisine. This unique experience was also extremely educational, as part of the mission of the school and cafe is to educate students on the importance of not only the nutritional benefits of eating locally and organically, but also the value of being part of a food cycle that is healthy for the environment. Being exposed to artfully prepared new flavors, I learned not only to love food, but to be adventurous. Since then I have been eager to try everything and anything, but I also pay close attention to what I’m putting in my body. Looking at food as fuel for an active life, I have the energy to do the things I love while eating deliciously. I’ve always seen it as a win-win situation.
Burlington, Vermont, where I attended the University of Vermont, is such a progressive city in many ways, but especially in the world of food. Always making use of the states many organic farms, and unique products, many of the most popular and well acclaimed restaurants focus on using what is in season, and can be found be found locally. Burlington and it’s many foodies was and is an inspiration to my cooking, eating, and food writing.
When I moved to New York City, I was excited to see the interest in Local, Organic, Vegetarian, and Eco-friendly eating. I plan to not only visit restaurants, but to seek out local brands and their products, as well as marketplaces, co-ops, and venders. I hope this blog can be used as a resource for New Yorkers looking to eat and live healthfully minded, as well as being a learning adventure for myself. I began the Classic Culinary Arts program at the French Culinary Institute in September of 2010 and also hope to pass on many of the tips, skills, and techniques I develop and utilize them in simple nutritious recipes that any reader will be able to cook at home.
Food is most definitely a passion of mine, and I owe this blog, my dedication, my inspiration, and my courage to pursue something I love other than what “makes sense.” To a friend of mine who will never get to taste my osso bucco. To R. Remmey Bumsted. An amazing cook, and an even better friend. You are always missed.