With a Masters in Anthropology from SFSU, it only makes sense that she would become an educational culinary entrepreneur.
“I was fascinated with people and essentially food is people.”
A love for culture drove her to Mexico where she gleaned the only ‘formal’ training in cooking she’s received.
Tonight she was in the city for Yom Kippur service.
Though imbued with an inspired curry, apparently it missed the spot and it’s looking to be a long twenty-five hours until this can be reconciled.
Until then, she modestly recites the fine art of banana-leaf wrapped tamales for me (free of charge).
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