FROM THE PUBLISHER WINTER 2015

fromPubWin15 

The greatest cooks seem to have two equal and opposite dimensions.

One side is obsessed with detail, precise technique and structure. The other side is spontaneous, instinctive and resourceful. In a highly skilled chef, the two hemispheres work seamlessly together, left brain and right brain, science and art, Einstein and MacGyver delivering amazing meals amidst organized chaos.

Food is the most essential intersection of art and science.

It’s a crossroads that we fi nd ourselves at daily. This harmony of art and science is embedded in many of our stories in this issue. Cutting-edge technology sprouts a stunning display of year-round local food at Scissortail farms. At Farrell Family Bread precise Old World traditions meet modern specialties. Yoga and spa paradise accompanies award-winning Oklahoma cuisine at the Canebrake.

The dichotomy of a cook’s mind is similar to our relationship with food during and after the holidays. Our love aff air with food intensifi es during the season’s festivities—until after the New Year, when we pledge to go on a three-day juice cleanse. This year, I plan to follow Mark Brown’s lead and give the paleo diet a try.

Every year many set their sights on becoming better, fi nding something more. I plan to improve on the technical side of cooking, although my instinctive side could use some help too. Whatever we hope to improve on or discover in the New Year, the key to getting it done is already within, on one side or the other.

Barry Jarvis

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