It’s easy to tell when something strikes a nerve out there in blogville; the comments start flying fast and furious. No one does that better, striking that common chord than Mr. Michael Ruhlman.

I’ve met MR once. Actually, a couple years ago, we spent a few days at the Greenbriar Symposium for Professional Food Writers together, with about 80 other people. I follow his blog and read his books. But considering that we’ll be sitting at the same table between two cleaver-wielding butchers at the IACP conference in PDX talking about Charcuterie in a few short weeks, I thought I better start talking to him sooner than later.

Michael, when you asked the world to answer “Why do I cook”, did you think there would be so many wonderful sincere and sweet answers? I love the little confessions of fear and ineptitude, the songs of passion, necessity, and pride. Most of all, I love the communal longing for something good to eat. Just that simple.  Something better than at a restaurant. Something at home. Made fresh. And …satisfying, really satisfying, body and soul.

So why do I cook? So I can practice what I teach.

I cook good simple satisfying food, everyday, usually twice a day because I live in a country that values food and its preparation as much as it does it’s less everyday arts- music, film, fashion, art. France honors its food by honoring its food producers, designating Culinary Conservation zones, Label Rouge protection for high quality products, and elevating the art of eating to a national sport. We cook in France because we want to eat well. I cook so that I can teach the lessons in culture, history and language that I have learned at the French table. I cook because it is a language of humanity. I have sat in kitchens along a dusty Africa road and learned the real meaning of hospitality. And I have eaten in 3-star Michelin restaurant kitchens tasting the creative passions of the chef.  I wouldn’t trade one for the other. I cook because I love to tell these edible stories that nourish our small circle around a kitchen table.

Looking forward to meeting you again in PDX. I’ll be the one with The French PIG and the man who raised it.

Thanks Tim Clinch for the lovely portrait of piglet & me!