Alan November explains how he would use the first five days of school to lay the groundwork for a year of learning that goes far beyond the test.
I am a veteran newspaper reporter who has transcended to the life of a kitchen slave. In April, I took a leave from The Sacramento Bee, where I work as a columnist and editorial writer, to intern at Oliveto, an Italian restaurant in Oakland. Until at least September, I will be working five days a week at the restaurant, learning basic culinary skills and helping Oliveto prepare its nightly dishes. What will happen at the end of my sabbatical? Who knows? At the very least, I'll be a far better chef than when I started. I've been a dedicated home cook for more than 20 years, largely because of the inspiration of my wife, Micaela Massimino. Mickie and I have been fortunate enough to travel extensively in Italy, France, the Deep South, New Mexico, Vietnam and Japan, and we enjoy cooking food from all of those places. I also have some experience in writing about food -- particularly the environmental consequences of food production. In the 1990s, I covered the rise of industrial hog farming in North Carolina, while working at the Raleigh News & Observer. Since moving back to California in 1999 and joining The Bee, I've specialized in coverage of water issues and threats to the state's fisheries. When I am not cooking, eating or writing, I like to take long rides on my various bicycles, which helps build an appetite for more cooking, eating and writing.
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