I have every intent to cook healthy, delicious, well-balanced meals for Josh (my husband) and Jude (my two-year old) but every time I venture off to the grocery store I end up with the same ingredients. I swear I make every effort to stop by the produce section and examine all of the colorful fruits and vegetables. I often admire those fearless shoppers who throw jalapenos, bok choy and kale in their carts. They seem brave. They seem to know what they are doing.

When I was a freshman in college, my Saturday running path led me right past a farmer’s market. Each week I observed patrons in the market, coffee cups in hand, canvas bags hanging on their shoulders, conversing with friends, neighbors or farmers, seemingly having a pleasant time.

This was my first impression of the connection people could have to really fresh food. At that time in my gustatory path, I ate uninspired dorm food – cereal at least two meals a day, some over-steamed vegetables and iceberg lettuce salads.

When my dorm time ended I had to make culinary choices for the first time in my life.