The 'take no thought' diet

THE OTHER EVENING my wife and I were having supper in a small, but very good, Mediterranean restaurant in Cambridge—just across the river from Boston. The food, as usual, was delicious.

When the waiter brought our food, I said to him, "What makes this food so good? Is it that it's all cooked fresh?" He responded that, yes, most of their food is cooked on the day it's purchased, and it is fresh—being cooked to order. But he went on to say, "You know, though, the real reason our food is so good is that it's cooked with love." As he said that, he gently placed his hand over his heart, signifying that love was the key to satisfaction in food preparation.

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June 23, 2003
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