I want to give you a plate with all different kinds of flavors. Now executive chef of the Ross School in New York, Cooper teaches the art of regional, seasonal, organic, sustainable food. If it isn't seasonal, we don't serve it. When the tomatoes are gone, there are no more tomatoes, and we look forward to next year. She lowers her voice to the hush of really good gossip.
White sugar has no flavor.
She drifts off for a second, then catches herself. If we need mayonnaise, we make some. Cooper's smart enough not to advise harried American consumers to do the same. You don't have to make your own mayonnaise, but make your own salad instead of buying those bags of Dole where the stuff's flown in from God knows where. If we shop at a farmers' market, we're supporting an entirely different worldview.