Krasno - Wanderlust Find Your True Fork

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2017 by Jeff Krasno

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Illustrations by Rachel Garahan

Principal photography: Jake Laub

Note: Page numbers listed below refer to the print edition of this book.

Remaining photography: Mark Alston: 106; Erica Rae Brown: 39, 41, 4445; Brown Cannon: 58, 60, 62 (bottom left, center), 63 (top right), 6465; Blooming Bites Photography: 194 (top left); Colin Clark: 17; Zo Dehmer: 168169 (center, right), 170, 172 (top left, bottom left, bottom center), 170 (bottom right); Sarah Dorio: iiiii; Natalie Ford: 192, 195; Christine Han: 1617 (center), 18, 20 (bottom left); Louie Heredia: 3839 (center), 42 (bottom center); Ryan Hulvat: 128129 (center), 145; Meredith Klein: 194 (top center); Scott Kline: 63 (top right); Yasmeen Lee: 43 (top right); Mitch Mandel/Rodale Images: xiv, 16, 168, 190; Adrian Mueller: 40; Parker Peterson: viii; Mandy Rhoden: 148, 150; Tina Rupp: 128; Melissa Ryan: 2021 (top left and right, bottom right), 89, 190191 (center), 191; Jeff Skeirik: 129, 130, 132 (top left, bottom left); Laurie Smith: 2; Kylie Turley: v

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ISBN 9781623369651 hardcover
ISBN 9781623369668 e-book

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In college, my then girlfriend, Schuyler (now my wife), and I became vegetarians. The basis for this decision was murky. More than anything, vegetarianism seemed like a healthy and ethical choice for progressively minded youth. In reality, it looked like lots and lots of grilled cheese sandwiches. When I think of that period of my life, I picture squares of white bread sizzling in an awful chipped Teflon panthe enduring culinary image of my college years. We had some vegetables, too, stolen from the cafeteria salad bar for our weekly stir-fry. We got a wok for Christmas. Ah, the 80s.

I look back at photos of that time. I was puffy. I have always struggled with weight issues and harbor residual trauma from the cruel teasing I received as a chubby kid. Even now, as an adult, whether I am in a slender phase or a heavier phase, I always see that chunky kid in the mirror. When my daughter Lolli began suffering from bad skin and poor digestion, I had empathy. Three months shy of my 40th birthday, I needed a health reboot, so we jointly embarked on a gluten-free diet. Together, we cut out carbs, including alcohol (for me). We ate tons of delicious salads with nuts and cheeses, broiled carrots, and steamed broccoli with butter and sea salt. We grilled salmon fillets and chicken breasts and, occasionally, free-range sirloin.

Over time, Lollis acne and digestive issues cleared up. The effect on me, however, was drastic. I went from 200 pounds to 160 in 6 months. There was a bounce in my step. I had so much energy that my eyes were literally popping out of my head. My career blossomed and, in general, I began making clearer decisions. Even when I returned to having a beer or two, my body seemed better able to process it. After 40 years, I had optimized my vehicle. I had found my true fork.

Our mission at Wanderlust is to help people find their true north. Through creating experiences and recipes for living, we hope to navigate people along their path to cultivating their best selves: to living happy, healthy, and inspired lives. Finding your true north is not an end unto itself, its a journey of outward adventure and inward self-exploration.

Food is at the center of this journey.

Every day, on average, we devote 75 minutes to eating and another 35 minutes to preparing food. We spend precious time and money shopping for what we eat. Food can make us sick and food can heal us. It brings our families and friends together in community around a common table. Yet food can divide us, pitting agribusiness against the local farmer, offering its bounty to some and leaving others in food deserts.

There is no diet or approach to food that is right for everyone. The premise of this book is to create a guide for healthy and mindful food choices that can help you feel your bestto find your true fork! These approaches to food are expressed through the stories of exceptional chefs who have navigated their own personal journeys and have chosen a life dedicated to food and its incredible power to nourish us from the inside out.

You may not be a professional chef, but you will almost certainly see parts of your own personal journey reflected in their stories. Whether youre a yogi like Jason Wrobel or a surfer like Guy Turland, you likely relish feeling light, strong, and present. Almost all of us have suffered from allergies, digestive issues, depression, fatigue, or weight problems. Many of the great revelations around food in this book have emerged from these conditions. In her twenties, Summer Bock suffered from poor digestion. Seamus Mullen had rheumatoid arthritis. Meredith Klein had vitamin deficiencies.

Through optimizing their relationships with food, these chefs have used what they eat to enhance their lives and, in some cases, heal themselves. Along the way, theyve transformed cooking into a glorious art form, combining flavors and ingredients like a painter with a palette.

While these chefs represent a wide variety of food approaches, from Ayurveda to raw, vegetarian to paleo, over the course of compiling this book, some common themes emerged.

Eat more plants and fewer things with labels.

Know where your food comes from.

Eat and cook seasonally.

Gradualism and flexibility are favored over extreme dietary shifts.