Food — catching it, growing it, eating it, writing about it — is interesting to me because there's always a story attached. Smelt on a restaurant menu takes me back to the streams where my father and I caught fish by the handfuls to fry. Kohlrabi in a salad reminds me of my grandmother, who raised ten kids on a farm and always had a homegrown vegetable to slice and serve raw. And rhubarb will always be best in a pie baked by my mother, made with stems plucked straight from her backyard. The most delicious dishes always come from a familiar place, and often that place isn't far from home.