welcome.
I’m Mel and this is my kitchen.
I work in technology and I’ve got a PhD in computer science. Aside from travel, tech, and locally-sourced experiences, I explore ways to procure local ingredients, to cook more seasonally, and to generally make my food healthier and more delicious at the same time.
OneandahalfSlices is a chronicle of that exploration.
There is much more to the name — this blog is more than a collection of recipes. It is continued exploration. It is something that will evolve as opposed to something that would be forever codified between a cover page and a conclusion. Experiences are curated, people are invited, and many different perspectives are welcome. Because food is much more than what we put in our mouths for energy. It is culture, sustenance, and identity all in one, with history as rich as the flavors that we taste.
OneandahalfSlices is about sharing delicious, simple recipes and curated experiences – from Northern Virginia farms to my table; from my kitchen to yours.
“When you are chasing after the best flavor, you are chasing after the best ingredients and when you are chasing after the best ingredients, you are in search of great farming” —Chef Dan Barber
Where else you might find me
at a gym picking up heavy things and setting them down again,
harvesting pixelated cabbages on a virtual farm using the Steam avatar Merigold,
indulging at one of Washington D.C.’s dozen or so Michelin star restaurants,
floating in the Atlantic Ocean off the Florida coastline where I left bits of my youth,
designing curated experiences around food, flavor, tech, and the people that make it all possible,
exploring my CSA and other Virginia farm stores.
Finally, these are my sweet felines, Ocean and Aspen (dubbed “The Muffin and the Terrorist” by my mother). They do not like any of my cooking.
