• A Floret to Broccoli

    by  • March 4, 2010 • Community Sherpa, Freelance Writing Samples

    brocc1My blogging nemesis Sassy has a thing about broccoli. Strange, but true. In fact, she’s taken to writing poetry about her broccoli aversion, which you can read by clicking this link.

    Now, I love broccoli. A lot. And I won’t stand idly by while broccoli is falsely defamed. And so, a Floret to Broccoli:

    Brock-oh-li, I love thee, intensely
    so bright green, no protein, good for me
    Vitamins: rich in C, K and A
    Three Three Diindolylmethane!

    brocc3Roasted, grilled, baked or fried
    Basted, boiled, steamed and dried
    Chopped, pureed, soupified or smashed
    Frozen, toasted, and raw a blast

    Eat it up, every day
    No matter what that Sassy say
    Her mother told her to eat her greens
    But all she wants is moldy beans.

    Broccoli evolved from cabbages in Europe and has been known for more than two thousand years. It has been a staple of Italian cooking since the days of the Roman Empire. It started becoming widely known in the United States only about 90 years ago.



    Michael has been writing professionally for print, television and the internet for thirty years. As a Senior Producer at CNN International, he examined the future of technology with dozens of brilliant scientists, philosophers and entrepreneurs on the acclaimed series Future Summit. Before that, in the CNN International newsroom, he helped lead the production of award winning coverage of news like the 9/11 attacks, the invasions of Afghanistan and Iraq, and the devastating 2004 tsunami in Asia. As a director, he has created a dozen short films in the last seven years. He lives with his wife, dog, four cats and two horses in the suburbs of Atlanta.