Pasta of Champions and Filmmakers


Lee and I at a Hindu temple in Trichy at sunset

Before we finally met in person on a muggy March morning at an airport in India, Lee and I spent countless hours on email and on the phone working on short videos for my previous employer, Accion. When I got the chance to go on a shoot with Lee, I was excited to spend time with her and see if she was as cool in person as she had been virtually. Not only was she an amazing travel companion – curious, energetic, adventurous, fearless – but, as I would later find out, she’s also an incredible cook.
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The Price of Being Vegetarian: How Making Stuffed Tomatoes Almost Killed Me in New York

herb stuffed tomatoes

I’m a closeted vegetarian, which for someone who grew up in Argentina eating good-quality beef on a regular basis is…well, unusual.

But over the last few years I’ve grown more conscious about animal welfare and have had the luxury of being more selective about the food I eat. The other day I was chopping a big hunk of beef for a stew and realized, with a pang of horror, that I was cutting a piece of an animal that had been dead for days, and had probably had a miserable life. The thought grossed me out and made me feel guilty.

Call it what you will—weakness, grandiosity, granola-crunchiness. It made me uncomfortable. So I decided to try being vegetarian for a week. The experience went well. I felt pretty self-righteous, even when I accidentally ordered a BLT and only remembered I was supposed to be vegetarian after finishing the meal and realizing how good bacon tasted.  Continue reading