I often enjoy my lunch at a small café named Holly Berry’s. It’s one of those places where people quickly know your name, at least your first name, where congeniality and food are offered with equal gusto. I was talking to Jack, who most folks would describe as a cook until they taste his food, at which point he’d be better described as a chef. Jack asked me if I was writing a book while on sabbatical and I said that I was, one about the concept of the balance of nature. Jack allowed as to how he had not given a great deal of thought to the.
