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Skewers in Greece

Athens, Naxos, and Santorini: I grilled fresh lamb skewers with family. The ingredients were simple: lamb meat (which we bought straight from the butcher who cut it right in front of us!), olive oil, and salt. Every meal was slow but nice because we cooked together and got to talk a lot while prepping and eating. And the flavors were indescribable. Is it the freshness? The lack of preservatives? Something in the wood, the water, or the air itself? This made be notice how food in these areas felt connected to place. Ingredients are local, cooking is slow, and eating isn’t rushed. I\’ve been wondering how pace affects health. Maybe slowing down matters just as much as what we eat.