If I've been uncharacteristically quiet lately, it's for good reason: I've been helping vegan restaurateur Ann Gentry, of Real Food Daily in Los Angeles, with her next cookbook. (More details to come when it's released.) Through her restaurants and books and macrobiotic bent, Ann is showing people how delicious whole grains and veggies are, and I've been privileged to have a front-row seat as the ideas stemming from her experience, passion, and talent for the topic flowed out and took shape. Without realizing it, she has already impacted the way my family eats. The kids have some new foods on their plates, like quinoa (big bonus: it steams beautifully in a regular rice cooker). In the pantry, agave nectar. In the oven, homemade granola. I've been vegetarian for almost 20 years now, but I've learned many new things from her in the last year, and I look forward to sharing her book with you soon.