Cooking and food culture has greatly enriched my life. I still remember the first meals I prepared. My mom had enrolled me in a cooking class and from this came snoopy salad, beef in a cup, and carrot pasta. While these dishes were clearly very exciting, it wasn't until later that my cooking interest was renewed and challenged. When I first moved to California I found a job as a line cook at a fine dining restaurant in downtown Berkeley. The trial period was difficult, but growing up with a mother who is an exceptional cook had already began to cultivate my love of cooking. The trail period passed and I worked at the restaurant for three years before finishing school and getting a job in the animation industry. During that time I was introduced to an entirely new way of thinking about food. The bay area is an incredible food mecca and supports year round farmers markets with easy access to fresh, seasonal ingredients. Local food and organic agriculture has become a rapidly expanding movement that challenges the destructive consequences of industrial farming and heavily processed food. There are so many incredible benefits to eating locally and seasonally. Not just personal benefits, but for the environment, for the plants and animals, and for the people who dedicate their lives to producing our food. Here are some of my favorite tools and resources:
This book is full of useful health information and recipes. It also does a great job of breaking down nutritional myths. If you choose to own only one cookbook, this should be the one.
12" Cast iron pan
Probably my most utilized kitchen tool (besides the knife). This amazingly versatile cast iron pan can do it all. It's heavy, but that's what we want. It will retain heat and ensure a consistent temperature. Not only that, but it's also one of the cheapest tools you can buy and amazingly easy to clean. An important note about keeping it seasoned: avoid using soap to clean. For really messy cleanup, poor water into pan and bring to a boil, scraping food bits from the bottom. Soap will eat away the seasoning. After each cleaning, rub with a light coating of oil. This tool will last a lifetime.
Probably my most utilized kitchen tool (besides the knife). This amazingly versatile cast iron pan can do it all. It's heavy, but that's what we want. It will retain heat and ensure a consistent temperature. Not only that, but it's also one of the cheapest tools you can buy and amazingly easy to clean. An important note about keeping it seasoned: avoid using soap to clean. For really messy cleanup, poor water into pan and bring to a boil, scraping food bits from the bottom. Soap will eat away the seasoning. After each cleaning, rub with a light coating of oil. This tool will last a lifetime. 
