I don’t like to leave what I’m going to eat in other people’s hands, so I’ll pack my own lunch. I chop up a salad with lots of greens – everything from spinach, baby spinach, arugula, cucumber, avocado, radish, cauliflower, and green olives to parsley and cilantro, all chopped really fine – with a piece of wild salmon. I even bring my own tea in a Thermos.
