Welcome to the Not Old Better Show. I'm your host Paul Vogelzang and this is episode number

272. As part of our Smithsonian Associates Art of Living Series, we're joined today by

author, chef, columnist for the San Francisco Chronicle, Nick Sharma.

We'll be discussing his new book, Season, Big Flavors, Beautiful Food.

What a pleasure it is for me to be talking with Chef Nick Sharma today.

When Nick Sharma immigrated from Bombay, India to the United States at 21, he quickly learned

to adapt his traditional Indian dishes to the new flavors he experienced in the Midwest.

When he married a southerner, the flavors of the American South became a part of his recipes as well.

Now, a Sunday columnist for the San Francisco Chronicle

whose own distinctive photography illustrates his recipes.

Nick Sharma has collected his globally influenced approach to eating in his first book, Season, Big Flavors, Beautiful Food.

So we're going to talk about the book, kind of what motivated me to write the book, why I wrote the book, what's in the book,

and it's also the story, like I say in the book, it's actually the story of what it was for me to move to America,

but I'm also kind of tying the ends. This is America and I grew up in India but this is how I cook and this is how I eat.

It's not traditional but it is what it is and it has a place in the world.

That of course is my guest today, Nick Sharma, whose first book, Season, Big Flavors, Beautiful Food,

and who will be appearing at the Smithsonian Associates Program October 11, 2018 at the Ripley Center in Washington, D.C.

For more information and tickets, please check out our website, but please join me in welcoming

today to the not old better show Nick Sharma

Nick Sharma. Nick Sharma welcome to the show.

Thank you Paul. It's nice to be here today.

It's great to talk to you. I'm excited about the presentation for the Smithsonian Associates coming up Thursday, October 11th.

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