Michael Natkin

One question *everyone* has is about the name, Herbivoracious. To make a long story short, when I launched the blog it was briefly called The Vegetarian Foodie, which I hated. I started looking for a new name right away, and a friend suggested Herbivoracious. I thought it was clever because it merges “herbivore” (which technically I’m not, I’m a lacto-ovo vegetarian, not a vegan, but most folks get the idea) and “voracious” – which I definitely am! I never stop cooking, eating and learning about food. Folks do have trouble pronouncing the name, but on the upside once they get it, they will never forget it. I’ve made the mission of both the blog and the book to provide vegetarian recipes that are delicious, satisfying, and attractive so that anyone looking to make a meatless meal will find something exciting. This book is for omnivores and vegetarians alike.

My book is just about to hit stores, so this is a great time to reflect on what I liked most about the process. And for me, I don’t think that has changed. What I love to do most is hit the great markets and stores around Seattle, see what is fresh and beautiful and create new dishes. I’m constantly reading about food, watching food shows, and eating at as many good restaurants as possible, so I keep my mental hopper full of ideas that I can play with to spur that creativity. So cooking, photographing the food, and sharing it remains the central spark.

As to what I didn’t like, well that’s easy: washing dishes. I’ve worked in a few restaurants, and let me tell you, being able to use whatever pots, pans, bowls and utensils you need and simply drop them off at the dish pit to be cleaned is a great luxury. Most of my recipe development for the blog and book has been done at home, often late at night, and I tell you, it is mighty disheartening to be done creating a dish, recording the ingredients and steps and getting a nice photo at 11 PM only to see the sink stacked high with pots that must be done before I can hit the sack!