to carve out time and clear out the mental clutter. Attitude and relaxation in a sacredspace are the biggest chal- lenges," she notes. T he number and variety of vegetarian cookbooks on the market show just how appealing and accessible non-meat eating has become. Katzen likes to tell the story of a Nashville taxi driver who sighed when he heard she wrote vegetarian cook- books. "Sorry, that's not my thing," she recalls him saying. "I need my meat at least once a day." With a quick mental calculation, she responded, "Well, then, my recipes are for your other two meals." The cabbie liked that idea; Katzen sent his wife a book, and seven weeks later, got a note from her, saying her husband loved her soup recipes and even ate a vegetable pie. She herself was introduced to vegetarian cooking at 12, when she was invited to dinner at a friend's whose mother had a vegetable gar- den. She worked through high school flipping frozen hamburgers and turning out batches of french fries at the lunch counter of a department store. Then, in her col- lege cafeteria, of all places, she became "infatuated" with vegetables that were "fresh, wonderful and abundant." Searching for ways to cook interesting non-meat dishes, she found a job at a small macrobiotic restaurant and discov- ered the beauty of legumes and grains. She began an illustrated notebook filled with ideas, never thinking it would ever coalesce into a real cookbook. After a stint at another restaurant in San Francisco, her brother and a friend invited her to join them in opening the Moosewood Restaurant in Ithaca, N.Y., in 1973. Much of the cooking was done by feel, not by recipe. To standardize some of the cook- ing, she wrote down versions of what was being prepared. Customers began asking for recipes, and she offered them a small, hand-lettered, 78-page, spiral-bound cookbook, funded by a small loan from a local bookstore. She hesitated to seek wider publication because it seemed too commercial. Still, she approached a few publish- ers, and one major house was interest- ed, but insisted she would have to get rid of the whimsical drawings and hand lettering. Only Ten Speed Press offered complete artistic and editorial freedom — and the rest is culinary history. Though her name will ever be entwined with Moosewood, she sold the restaurant in 1979 and today is completely separate. Her cooking has become both simpler and more sophisticated, relying less on dairy and eggs to fill stom- achs than on "Enchanted "straight-from- Broccoli Forest" the-garden" cemented Katzen's ingredients. reputation as a 'A drizzle of key player in the extra virgin olive transformation oil, a sprinkling of American of crunchy eating habits. designer salt, a grind of fresh black pepper and voila," she says. She describes herself today as motivated, hopeful and loving, and calls compassion, strength, beauty and humor her "beacons." She is a wife and mother of two children: Sam, 15, who specializes in dips, and Eve, 9, who likes to spin salads and bake cup- cakes. Both like to make soups and blender shakes, although their interests focus on music and dance. Katzen's future projects include a breakfast book with more than 300 recipes, scheduled for fall 2001; devel- oping a line of kosher, organic prod- ucts; and creating a children's food show for public television. She was selected as a charter mem- ber and the only cookbook author of the Harvard School of Public Health's Nutrition Roundtable, espouses envi- ronmental causes and judges the James Beard and Julia Child cooking awards. "Make a commitment to enjoy and embrace food as a positive force," Katzen advises, hard as it is for women. "Meditate, exercise and breathe. Slow down around food, choose it wisely, but eat enough. Learn to let food be love for-yourself." ❑ • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • The Difference! • • • • • • • • Stage Carryout! • • • Real food, Real service! • • • • • • At Stage the Difference is our commitment to serve the • finest delicatessen...Anytime-Anywhere! EVEN AT HOME! • • • • the very best. We have it! • Our carryout staff You has expect only one goal, to provide you with the quality • • • • and service you expect. Guaranteed! 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