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One Ingredient, Many Ways: Cherries

By Leah Koenig

My father and I don't have too many levels on which we can relate. He came of age in the 1930s, experiencing the harrowing lessons of the Great Depression; I grew up in the 1990s, feeling entitled to the whole world. He refuses to learn how to use email; I practically live online. But on a recent visit home to Chicago, when I set a bowl of red cherries between us for a snack, his eyes lit up. "I can't remember the last time I had fresh cherries," he said. "What a treat." He mused for a bit, remembering when, as a young boy living in Rochester, New York, he and his father would pick cherries from neighborhood trees. Keep reading »

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