So! Today's a Wonderful Day!

That's how Chef Vinita welcomes us, as she walks into the classroom at 6:50 am, the dawn not yet visible in the west-facing windows behind us. Traffic moves rapidly on 280 North, right behind the UPS building, but within an hour it's slowed way down. Our lecture and production today are vegetarian, but we digress briefly to discuss the requirements of hypertension (the DASH diet, simplistically "low sodium") and diabetes.

Chef is the most outwardly holistic of the chefs we've had so far: she speaks passionately about the connection between the mind and the body, and about the interdependence of, well, everything. "Remember one thing. You are not the only one with a brain!" She speaks about the innate intelligence of the body's cells, each developed for a precise function. "Wake them up! Let them do what they need to do!"

We get the "eight glasses of water" admonition, but Chef vividly compares the body's cells to sliced fresh eggplant, once it's been salted. "All the water runs out! The same thing is happening to your body." We are surprised to learn that a "healthy" day's worth of salt is 2400 milligrams ("a few grains over a teaspoon"), though average salt intake in the US is estimated at 3400 milligrams. A tablespoon of soy sauce contains over 1000 mgs. The pretzels now residing in the salty snack location in my kitchen contain 20 percent of a day's allowance in one serving. "Your tongues are being brined!" Chef announces. Dava insists that she cannot drink the RDA of water, or she'll be spending all day in the bathroom. Chef Vinita jumps on the comment: "You see! Your cells have dried up to the point that they no longer know what to do with water when you finally remember to drink it! You are like the doll, with the water going in one end and coming out the other." To prove her point, Dava refills her cup at the faucet throughout the morning, then ostentatiously excuses herself several times.

We are given free rein in the kitchen, guided only by today's themes of "Greek" and "vegetarian." Our buffet: falafels with roasted vegetables and pita; babaganouj; tzatziki and hummus; pita pizzas with feta, arugula, and fresh tomatoes; spanakopita; a chunky vegetable soup that Andy invented; and lemon bulgar with roasted winter vegetables, topped with marinated feta and chopped kalamatas. I made baklava with pistachios and honey. Hardly a stretch for me, I must admit.

We have once again managed to avoid tofu. But Chef Vinita ordered tempeh, and she's threatened it — I mean, promised it — for tomorrow.