Lynn and Carolee started cooking together in 1973 when they met in Honolulu, Hawaii. They were interested in whole, organic foods and together they volunteered time at the first organic food cooperative in Hawaii and only the second one in the country at that time. They were influenced by the diversity of the Asian inspired food and the abundance of seafood and fresh fruit found in Hawaii. Lynn spent time diving and fishing, bringing home harvests of fresh seafood, while Carolee tended the garden that provided fresh herbs and vegetables for the table. Their cooking incorporated the fish, vegetables and fruits into dishes like poke, mahi-mahi with papaya salsa, snapper with Galliano, green fish curry, fish steaks with mango sauce, and sweet sour uhu. They returned to California several years later and continued to expand their cooking techniques incorporating more poultry, meat and game into their vocabulary. Lynn began collecting wine to pair with the foods they prepared and they entertained family and friends, sometimes numbering fifty or more for sit down dinners. Their cooking reflects the diverse cuisines of the world as well as the variety of fish and game they harvest. LYNN POMEROY is a fellow in the American Institute of Architects and has practiced architecture for more than 40 years in the United States and Asia. . Lynn is the author of three previous books, "On the Sea of Cortez, The Building of Casa La Querencia", his home in Baja California Sur; "Pomeroy Brother's Architecture", a retrospective of thirty years of architecture that includes his two older brothers, also architects, Jon Pomeroy and Leason Pomeroy; and "Folsom Lake College, The Development of a Learning Environment"
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