Scenes from (#001) the Hyde Park Farmers Market in Cincinnati Ohio.

As a child, the idea of serving others can feel more like a burden than a virtue. Often, we grow to resent it, having spent the first 18 years of our lives being told what to do.

Everything started to shift when I began questioning the whole point of living by trends and others' opinions. That soul-searching sparked a pivotal realization: staying true to myself wasn’t just good for my creativity; it was essential for my mental health.

Fatherhood was never part of the plan. At least, not initially. It just sort of happened. At 28, I was still very much ensnared in the grips of alcoholism.

I made this dinner with the help of my 7 year old. Its quick, seasonal and tastes good. That’s the most important thing. Go make something, anything. Bye!

It’s mid March and snowing in Cincinnati, Ohio. Make this and cheer up only slightly. Cheers friends.

Diving into "Buddhism for Beginners" by Thubten Chodron has been like discovering a secret ingredient that I didn't realize my life was missing. The lessons from Buddhism have opened my eyes to the deeper layers of cooking beyond just recipes and techniques. Here's how I see these Buddhist insights blending with the high-energy world of restaurant kitchens, complete with a straightforward Zen checklist for chefs and cooks.

In the world of hospitality, we rarely crack open conversations about mental well-being or the journey to sobriety. It's odd, considering our industry's rich tapestry of diversity, accepting folks from every walk of life.

Make these with your kids, your significant other or just when your real high. Thanks for reading.

See, I didn’t write a 7 paragraph story before you could get to the recipe and waste all your time. It’s so easy. Enjoy this recipe. Thanks for reading.

This is your call to arms, or rather, to pens, paintbrushes, and everything in between. It’s a well-known secret: those of us in the restaurant and hospitality game have talents that stretch far beyond the confines of the kitchen. You’re not just flipping burgers or mixing cocktails; you’re artists, writers, thinkers, and dreamers. Our industry has some of the most creative and interesting people I have ever met.

In the age of Instagram and TikTok, the rise of food influencers has been meteoric. But beneath the surface of aesthetically pleasing plates and viral trends lies an uncomfortable truth: these social media gurus are causing more harm than good to the restaurant industry.