About ME!


My name is Susy Bando. You can call me a food lover but please do not call me  a foodie. Your definition of foodie is probably different than mine because in my mind, a foodie is pretentious about their food experiences. I think of myself as a person who loves to eat, cook, find amazing eating spots, browse interesting grocery stores, watch a whole lot of food tv and drive a hundred miles out of the way to visit a farmers market. I always have food on my mind. My first thought of the day is what am I going to have for lunch, (as I don’t eat breakfast), from there, I’m generally thinking about what I want for dinner and where I’m going to shop for it.

I like talking about food, taking food photos and planning my travels solely around eating. Up until I started Call Me A Food Lover, I’ve never been motivated to put my thoughts to words. But then I heard the 2 words that inspired me to start blogging. French Laundry.  As soon as I was able to secure a precious reservation to my “#1 places I wanted to eat at before I die”, I knew I had to start learning how to document my food adventures.  So I did, not knowing what would become of it or if I’d even enjoy it.  The results?  A meal that exceeded high expectations and Call Me a Food Lover has become my on-going excuse to eat REALLY well.

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Some chicken nuggets about me:

1st food memory – fresh sea urchin on a cucumber when I was 5 years old.

1st food tv show(s) – There were a couple. My mom and I watched the Galloping Gourmet, Wok with Yan and the Urban Peasant religiously.

I learned to love food when – I became a fake vegetarian for a boy in my 20’s. Before then, I was pretty anti-“Ethnic”. I was brought up on Japanese, Chinese and small town Italian. When I became “vegetarian” I became exposed to the flavors of India and Thailand. Those 6 weeks changed my life forever.

Best foie gras I ever had – pan seared on a crostini with Apricot jam at Alona Berri in San Sebastian, Spain.

Favourite “salad” – Nam Kao Tod aka crispy rice salad from Lotus of Siam, Las Vegas

If I could -I’d eat potatoes every day. French fried, chips, mashed, hashbrowned. Potatoes are my kryptonite, and thus I try to stay away.

Favourite chef quote #1 – “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” – Thomas Keller

Favourite chef quote #2 – “one must eat good food to know how to make good food” – Jiro Ono, Jiro Dreams of Sushi

Thanks for visiting, I hope you enjoy!

Thanks to my friend Mary from Frame Photography for taking these photos and making me look so good!

20 thoughts on “About ME!

  1. Hey Sus.
    Cool site. Browsing through just made me want to go down to Granville Island and get some good eats. Sounds like NYC was fun. Good to see you at ball this week.
    CD

  2. Hey Susie,
    I had no idea you were so into food! I love your site (funny that Chris commented on it, too!). Beautiful photos and great writing – I look forward to trying out some of the recepes! I’m gluten-free… any recommendations?
    xox J.

    • Thanks Jenny, your comments mean a lot! Nothing on the top of my head about gluten-free, although I hear there are better and better products out there lately. We all really need to get together to feast sometime soon!

  3. Hi! Great blog with awesome pictures. I heard about this through your father-in-law when my husband and I were on our European honeymoon :D We got to talking at the Jameson whiskey distillery in Dublin when he mentioned this blog. Pls tell him we say hi and we’ll visit often! Take care.

  4. Hi Susy! Your blog was highly recommended to me by Jo and Henry, who I met by chance at Woodland Smokehouse & Commissary. We shared some counter seating and some soup and had a great time chatting about food, so naturally your blog came up. I was advised also to let you know what wonderful in-laws you have. ;) Happy eats!

    • Lol, “highly recommended”, that’s what in-laws are for! What you’re doing Between Snacks is great and your travel maps made me smile because as Jo&Henry probably told you, that’s what I do too!

  5. They told me that we have a lot of similarities about the way we talk (obsess?) about food… so what made me smile is coming to your page and finding that we both used mochi ice cream desserts as a heading photo (it’s my avatar for betweensnacks). Where is your picture from?

  6. Hi Susy. Happy New Year. Thankyou for sharing your food and travel experiences. It’s been a pleasure reading your words and enjoying your images. Look forward to new and exciting stories this year. If you ever make it all the way to Sydney Australia happy to provide some recommendations! Here’s to a great 2013. Sharise

    • Happy New Year to you too Sharise. Thanks for your comment and for reading. Can’t wait to see what 2013 has in store for me! Australia’s definitely on the list, although it always seems so far away!!! I’m addicted to Masterchef Australia though, which does increase my interest in Australia immensely. :)

  7. Hi Susy, I really enjoyed your blog and wondered if you were interested in submitting an existing post to a new event called Our Growing Edge. The event aims to compile a monthly snapshot as to what bloggers are doing in terms of new challenges with food. This monthly event aims to connect and inspire us to try new things.

    A growing edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. 

    I hope you can make it. More info can be found here: http://bunnyeatsdesign.com/our-growing-edge/ 

  8. Hello. Sorry for my bad English but you should try to visiting Baja one day. The food here is different from the rest of Mexico and the seafood is top class. best tacos in Mexico as well jaja I’m sure you can find a thing or two on the internet about the culinary movement in Tijuana and Ensenada, its a food lovers Paradise.

    Hope to see more of your adventures across the world

    take care

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