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One of my clients recently gave me a cookbook as a gift, “Eat Like There’s No Tomorrow” written by Hans Rueffert, a friend of hers who is suffering from gastric cancer. Aside from the recipes, the book is about Rueffert’s own journey through dealing with his cancer and learning how to improve his nutrition which brought him into a whole new world of appreciating the purity of food in it’s simpler forms, enjoying the best and freshest local ingredients.

I came across a paragraph in his book that I wanted to share with you because it really illustrates how each of us saves and processes memories.

“I am a restaurant boy. Every childhood memory I have took place in a restaurant, above a restaurant, on the way to a restaurant or returning from a restaurant. Those memories, either good or bad, are forever linked to not only the restaurants, but the food itself, be it bad or good. So I guess I’m not just a restaurant boy…. I’m a food boy. Food has defined me. Some people have soundtracks to their lives and some have screenplays… I have a menu. Every smell and texture and taste evokes a strong connection with the first or worst or best experience I had with that food. When I eat gravlax, it’s 1982 and I”m with my Uncle Wolfgang in Trondheim, Norway; banana pudding or fried okra and I’m back in my grandmother’s kitchen in Atlanta. These collected eating experiences are the common threads that hold my timeline together.”

I have re-read that paragraph at least a dozen times and each time I read it, I come away with something different.
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