I come from a family of really good cooks who started in the Southern Living tradition, traveled extensively, and came to age in the granola years. I have produced gourmet meals on boats, at campsites, and in kitchens the size of a bathtub. I cook for 2 most often, but once a month prepare with my kitchen sister a local foods supper for nearly 50. After over 20 years of observing and sometimes following a variety of food trends, my present cooking approach has evolved into a relaxed, eclectic style with an emphasis on fresh local ingredients. I read cookbooks like novels, but rarely follow a recipe. After 15 years of living vegetarian, I now eat meat ocassionally but only if I can get it directly from the small farmer who raised it.