"The sounds of my knife striking kale unnerves my c..."

The sounds of my knife striking kale unnerves my cat asleep in the corner. He quickly runs over to examine the situation but becomes instantly uninterested when he sees green and smells bitterness. Unfortunately, my family has this same reaction every day of every week.

They question, “It’s bad enough that you’re going to eat kale, but do you really have to massage it?” I respond with a deep breath, during which I recall information from nutritionfacts.org. I begin to explain, “Well you see, it takes away the bitterness, because kale is composed of cellulose, so when you massage it with a strong acid–”but as I continue to delve into my rather scientific and oftentimes molecular rationale behind transforming myself into a masseuse to make a salad, everyone begins snoring. I guess no one has ever understood my immense love for the science behind cooking (and probably never will).

Sure, my family, friends, small, undiverse and traditional high school all look at me like I am crazy, but I guess that is because I am. I do not look at kale and think “dark green, bitter, disgusting plant.” Instead, I see proteins and anticarcinogenic properties--analyzing the anatomy of food seems to occupy my mind.

Cooking is an art, visual, creative and instinctive. My favorite nights are spent with knife in hand and sweet potatoes in the oven. Food is my artist outlet, and one of the few things to feed my soul (and my stomach, too).