I’ve been programming computers since the punch cards of 1977. I also worked on avionics and precision measuring equipment in the U.S. Navy, built robotics for R&D testing purposes in the automotive industry, developed web-based software for manufacturing and inventory control, completed technical writing for NAVAIR, and both written, and performed technical reviews of, computer programming text books.

Throughout all of the technical work, I’ve also accomplished plenty of restaurant work, from cooking on lines in long-term summer camps, to fast food and fast casual restaurants, to being a Kitchen Manager at a 50-year-old restaurant in an amusement park. Menu creation and artwork, customized monthly inventories, and restaurant web site design and maintenance has been a large of part of this.

My writing skills run from being heavily technical, to procedural development for industrial use or for use by both line and home cooks, to more conversational work for casual learning and blog posts.

I’m interested in where food comes from, where recipes come from, where the people who created those recipes came from, and if there’s a backstory to that.

I tell my kids “You can’t say you won’t like a food until you try it, actually put it in your mouth and eat it.” There’s nothing elitist about this. It’s simply about respecting the food, respecting the person it came from, respecting the culture and history. Too often, rejecting a food will result in insulting the person and culture it came from, especially in countries other than the U.S. But even if it came from a relative, a good friend, or a street food vendor, you respect them and what they’ve given you just the same.

When it comes to food, that’s who I am. I only wish to share that with others.

Luna Pier, Michigan