T o celebrate the beginning of our third year of publication, The Cook’s Cook: A Magazine for Cooks, Food Writers & Recipe Testers presents advice, inspiration, and encouragement from over fifty food writers. They include cookbook authors, bloggers, journalists, editors, and contributors to maga- zines, as well as writers whose fields encompass science, radio, teaching, and the writing of fiction.
For the writers, it was an exercise in brevity, with a limit of 75 words per submission. For the editors, it was
a great pleasure to read so many different voices all oriented toward the same interest – writing about what
we grow, how and where and why we grow it, what we think about it, how it nourishes us, and the seemingly
infinite ways in which we cook (or don’t cook) and eat or drink it.
RMDery has been a professional freelance artist for 40 years. Originally from New
York City, now currently residing in Cape May, New Jersey (a culinary mecca), Dery
is a graduate of the School of Visual Arts with a degree in cartooning. The Bird is
a thinly veiled portrait of the artist, whose life revolves around food. (Shallow but