Nina showed her culinary preferences early. As a kid, she’d regularly sample the mushrooms and berries that grew around her neighborhood, and she’s always loved to leave jars of vegetable matter around for months just to see what kind of mold it grows (much to the chagrin of anyone who’s ever lived with her).  Since reaching the ripe age of undisputable adulthood, she can assure readers she no longer goes to the hospital for eating random fungi.  Cooking and canning comestibles from parks and neighboring yards, lacto-fermenting veggies and brewing beer, Nina likes food that makes you wait a while. She’s spent seasons working on farms, tapping for maple syrup, and selling lamb meat, wool and all things biodynamic at the Union Square Farmer’s Market in New York City.  When she’s not chopping vegetables, kneading bread, or babysitting five-hour baked beans, Nina can be found in her cubicle at the University of Western Ontario, where she is studying for her PhD in English literature, and getting excited at every mention of compost and succession planting in an eighteenth century novel.


One Response to “Nina”

  1. Aunt JoAnn May 19, 2011 at 12:37 am #

    You are a rare and wondrous creature…. all the right ingredients and aged perfectly.

    love, Aunt joAnn

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