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About Erik Ness

Somewhere around the age of thirteen I decided I wanted to bake a quiche. It was 1979 and people were already making fun of quiche, deriding it as preppy and foreign and not sufficiently masculine. But a close friend of my grandmother had just published a cookbook, and I wanted to know: What is a quiche? The resulting labors kindled a lifelong interest in cooking, as well as a capacity to destroy a kitchen in short order. I worked as a cook for several seasons at a campus café in college, then for one winter at a wilderness lodge.

In the more than 30 years since I’ve written about science, health, and the environment for a variety of local and national publications. I’ve even occasionally written about food. My professional website is here, and is a tad out of date.

Since 2010 I’ve been personally exploring the challenge of nightshade sensitivity. When I began looking into the details and possible scientific explanations, I found both the tell-tale signs of quackery and a few bread crumbs of evidence that suggested a few plausible hypotheses.

The No Nightshade Kitchen captures the lessons I’ve learned as I’ve reinvented myself as a cook and expanded my understanding of the complex science that connects food and health.

explore!

Sunset Honey Sweet Potato with Chickpeas and Spinach

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One of the great sorrows of nightshade sensitivity is the profusion of extraordinary Mediterranean dishes bursting with shafts of culinary sunlight. These rays travel...

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simple saag

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tamarind chutney

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carrot pakoras

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mango daikon salsa

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