Meet Tracy Lockhart
I just love Vermilion! I grew up in Lorain, where, at that time, everyone knew someone who knew you. I have always thought of Lorain as the biggest small town you could ever find in the Midwest. Vermilion is better. My husband moved to the Vermilion area two years before we were married, and since then we have had nothing but good things to say about our new town.
I have been a “foodie” for most of my life. I chose business to make a living as a single gal, but moved immediately to food as soon as possible. I’ve studied abroad and in the U.S. and taught at our local cooking school for nearly ten years. My specialty is really desserts and pastry – which is, of course the most important part of the meal. Consequently, you’ll find the food I prefer for the other portions of the meal to be simple and straight forward. Which is to say, I prefer fresh food, from seasonal ingredients that are interesting and satisfy the appetite and still leave room for a little sweet at the end.
Where our food comes from, how we choose to prepare it and why, are questions that help us to understand that food is more than just sustenance. While we can’t get around the fact that we have to eat three times a day, we can make it the most enjoyable process that it can be. For those of you from the microwave generation, fear not. You can cook and still have time, energy, and money left over to enjoy the fruits of your labor. In fact, one of my main focuses in this column will be to help you get dinner on the table without a major fuss.