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Developing good taste begins at dinnertime

March 17, 2013
The OBSERVER

I'd say that on average, my family ate dinner together five nights per week when I was growing up. My mother, a cook, made everything from scratch; our plates were always colorful. I realize now that these meals were the Petri dish where our personal and shared tastes and identities were cultivated together. I can't overstate what a positive influence this had on my childhood. The significance of that foundation has inspired my eating habits as an adult.

 
 

 

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