I’m Whitney, a 23-year-old college graduate who has spent many years researching and writing on environmentalism, sustainability, animal rights, and nature. I consider clean eating and clean living critical in establishing a more balanced dynamic between myself and the environments and beings that surround me. I am married to a wonderful man who shares my love of all life, and supports my sometimes goofy enthusiasm for natural alternatives to chemical and capitalist processes. I am inspired to cook and create by my mom, inspired by the outdoors and strength of my dad, and inspired to share the best of life that I have to offer by my brother and closest companions Scooby and Sunny.
Likes: Food (cooking, eating, and playing with), writing (academically, leisurely, playing with), reading (about food, nature, and otherwise), feminism (writing, reading, activism within), the environment (hiking in, swimming in, walking in, playing in, thinking about, fighting for), music (listening, playing), love (my partner, my friends, my family, life), laughter (witticisms, word play, Canadian comedians).
Dislikes: High fructose corn syrup, willful ignorance, “isms of domination,” peas, tummy aches, disrespect, the deterioration of society in general, snow.
Food quirks: I chew my food an average of 50 times a bite. I love tofu more than many vegetarians probably do. I’ve eaten boiled pigs’ feet, salted duck eggs, congealed blood, turkey and duck neck, raw Thai chiles, rabbit (sorry Sunny), horse meat, and countless other things. I won’t eat cold salsa. If I don’t cry or get a runny nose when I eat spicy food, it isn’t hot enough. I will eat the smelliest and moldiest of cheeses, but I won’t touch Swiss cheese unless it’s melted. I have only owned one bottle of ketchup. I have fallen asleep, and then woken up, with food in my mouth on two separate occasions in my life. I often cook between 11 pm and 2 am. When I eat tri-color pasta, I eat the regular (yellow) pasta first, then the tomato (red) pasta, and then heave the spinach noodles into my mouth with unmoderated fervency because they are just. the. best.
Biggest non-food-related quirk: I make a lot of faces. I’m pretty well-known in my group of friends and family for the faces I make. I’ve even included a small gallery of get-to-know-your-author photos for you to enjoy. They’re quite funny.
Anybody have quirks they would like to share?