I really enjoy cooking. Mostly because I love eating. And recently, I’ve become very aware of what goes into my body. I like to think of myself as a “conscientious carnivore”; I prefer beef that was grass-fed and then slaughtered humanely, local and fresh fruits and vegetables, free-range chicken and eggs that never get couped up in cages or see the light of day… you get the picture. I appreciate the animals that I eat. (If you’re interested in learning more, I recommend the documentary Food, Inc.)