Where excellence is ordinary.
People come here to live their dreams.
I’m dan, Welcome to IKnowTheCow.com.
I am a native New Yorker, a foodie, a sailor, a world traveler and an olive oil sommalier.
I live on a small island off the east coast of North America. While we are part of the United States, our sensibilities are really more like Europe than the mainland. My Island, Manhattan, was called Manahata by Native Americans. Manhattan and the western edge of the next Island east (“The Island” of Long) plus Staten Island and The Bronx (aka Da’ Bronxx) comprise “The City of New York”. Manhattan is referred to simply as “The City” <–notice the capitalization, this is extremely important. on the planet there is only ONE “The City“.
We have more jews than Tel-aviv, more greeks than Athens, more Irish than dublin, more than 800 languages are spoken here.
New York City predates the United States by several hundred years. On my island we live like people did 100 years ago. You don’t need a car, some New Yorkers don’t even have a drivers licence. There is sufficient density of population here to support small specialty shops. That density also creates a super competitive atmosphere. We don’t have supermarkets or superstores, they don’t really thrive. On my island, excellence is ordinary and expected. We go to the butcher for meat, the cheesemonger, and Pizza was invented here, comes in countless forms and is elevated to a religion and art form.
Speaking of art forms, like many small towns we have a street called ‘Broadway’, we go to theater there. We have a modest opera house, ballet, symphony and several great halls. Indeed NYC is a destination for people who are motivated to live out their dreams. Many do, and we natives get to discover, nurture, share, enjoy and live out their dreams with them. As Ric Burns states in his Epic video series, “New York, NY”, “The quintessential New Yorker comes from somewhere else.”
How to identify a foodie
- A foodie is passionate and cares about the food they eat what’s in it and its source.
- A foodie knows how food is created, produced, stored, transported, prepared, served and eating experience.
- A foodie WILL TRAVEL to get an authentic experience and freshest food at its source and its cultural place in a society.
- A foodie loves the entire experience.
- A foodie loves to eat real food.
I am a foodie since I was a little kid.
I ate homemade pizza for breakfast every morning for years as a child. I helped make that pizza from scratch from professional chefs and Italian nannies.
My ‘surrogate’ mothers were fantastic chefs,
- Vivan was a professional chef
- Ann was off-the-boat southern Italian purist.
- Mary was a professional chef from Poland – Christian objector holocaust survivor as a child.
- Mrs Boccito off-the-boat northern Italian
- Dag was my best friends mother – southern Italian off-the-boat taught me processes.
- Diane, my mother, who was smart, fearless and very much a foodie.
dLife is full of passion. I’m passionate about sharing great experiences. My favorite experiences are real. They tend to happen around food, history & cultural, travel and sailing. Those 4 elements represent four corners of the blanket that covers my life, keeps me warm and nurtures me. Here is the place I will happily share my experiences about these elements.
Hardly any of us know where our food comes from, how it’s made or the history of how it was created.
This is a site about real experiences with food, where it comes from, how it’s produced, transported, stored and cooked, served, celebrated and enjoyed. I travel around the world to find and experience the culture, history, production and visceral experience of eating real food in the place it was created and produced. then I share it with you.
When I travel, I believe in cooking and living like a local, no matter where I go. I’m an olive oil Sommelier I’m a life long resident of NYC. I love culture, history, travel, food and how they are entwined.
here, you can read about these topics, learn, join and participate in travel, culture, history and food. lots of food. How it’s created, processed and delivered to your table.
I was so interested after discovering personal food tidbits in my travels, that I became an Olive Oil Sommelier. I happily educate you in choosing the perfect olive oils to eat healthily and augment your food.