Not many months before I suddenly left the country, I started a catering business with a young Australian woman named Bronwyn, who'd already run a successful one in New York City. We called our company the Organic Catering Service and our menus focused on lacto-ovo vegetarian foods with an emphasis on whole grains, fresh fruits and vegetables. While that sounds mundane by today's standards, it was a groundbreaking concept in Sydney back then. A popular Sydney television station did a 15-minute segement on our up-and-coming business, following us around with cameras and microphones as we shopped for the freshest ingredients at local produce markets.

Me (at left) and Bronwyn, from a 1972 newpaper article about our catering business

Forty years later, we meet again

Australian architectural embellishments
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