AficioNada

I have long known that are cells are constantly renewing themselves, but I always thought cellular turnover happened in increments of years or months. Then, I stumbled upon this incredible - practically edible - fact in the editor's letter of this month's Self Magazine: "Taste bud cells are new every few hours." 

Or so says Dr. Lodge, the associate clinical professor of medicine at Columbia University in New York City. The editor's letter was meant to encourage exercise and healthier eating, but what my pregnant brain heard was, we sit down to every meal with a fresh set of tasters. 

Who else is thrilled by this lip smacking bit of news?! 

While I'm not planning to run a 10k anytime soon, Self's editor did succeed in inspiring me to be a less apathetic eater. Whether it's a bowl of the season's first tomatoes (with a little sea salt to make 'em sweat), the perfect pear or a juicy summer hot dog, I vow to slow down and savor each first, second, third and last dripping bite. 

Footnote: Speaking of first dripping bites, starting today Chef Rick Robinson of Gott's Roadside cafe in St. Helena, Napa and San Francisco's Ferry Building will spend every Monday posting the latest items from his Garden Grown Menu on the Gott's Facebook and Twitter pages. Each week, Robinson will introduce two summer menu items that come straight from the restaurant's St. Helena garden. 

This week:

1. Fried Zucchini, picked fresh from the restaurant garden, lightly dredged in flour, fried to a golden brown and then served...all in the same day. Note: San Francisco Gott-goers will have to wait until Saturday to see the menu changes.

2. Pesto Home Fries, made from Royal Viking Purple Potatoes and seasoned with fresh basil pesto, also from the garden. Only available at Gott's two Napa Valley locations.