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Florencia Zulberti
My passion for cooking began quite literally with a BANG. As an undergraduate in Canada, I roasted chestnuts without first scoring them. When they went off like gunfire, I dove under the kitchen table, convinced there was a shooting outside. That’s when I realised how disconnected I was from real food.
I have lived and worked in many countries. After getting a Masters in Public Health at Boston University, prevention and behaviour change became my profession for twenty plus years. Meanwhile in the background, I kept building my connection to food, visiting local markets (before museums!) and reading cookbooks like novels.
When motherhood made preparing real food at home a top priority, I enrolled in culinary school and mastered the French and Spanish classics. But it was the year I worked at a wellness centre rooted in macrobiotics that radically changed my view of plant-powered nutrition. Food can be medicine!
Today I combine my experience across public health, culinary, and plant-based sectors to help families and communities reconnect to real food because I know how lonesome the journey can be when you’re one of the few embracing this level of awareness.
Children today eat the same processed foods everywhere, narrowing their palates while starving their bodies of nutrients and fibre. The recipes matter, but the strategies and mindset shift matter more. Recipes feed a family for a night; strategies make families resilient against the convenience culture of the SAD (Standard American Diet), engineered to become addictive.
“I hope these recipes and strategies spark your own ‘sweet’ awakening, because what’s at the end of your fork truly matters. And if we never hand kids real food, how can we ever expect them to fall in love with colorful, seasonal foods?”
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