I appreciate your article though I wish you started with a positive rather than a negative. Instead of 'Cooking isn't a bother' say 'Cooking is a joy'. The world need more positive reinforcement. Food is a connection to life. It is a medicine and a tonic for the modern world. It is a bridge to our mother culture. It is our collective history written in the language of ingredients. The beauty of food is that even in restaurants it is not precise. Food is a living organism that constantly evolves. The wild salmon caught in April is very different than the wild salmon caught in June. Any chef worth their weight knows they have to be fluid and thrive with the seasons and the ever changing face. The same applies to home cooks - we hardly eat the same food in each season but rather ignore the supermarket marketing geniuses who think we should have the same palate of colors all year long. This is why we home cooks connect directly to the farmers, foragers, and fishermen in our area to live a culinarily diverse life.