Jean-Mark Sens grew up in France and Belgium and has been living in the Southern United States of America for the past 25 years, except for a short stint in the deep East of Maine, which brought him back to New Orleans. He has taught culinary arts at the Chef John Folse Culinary Institute down the bayou, Eastern Maine Community College and for Mississippi University for Women on the Gulf Coast, and also worked with the Goldring Centre for Culinary Medicine in New Orleans. He has published a collection of poetry, Appetite, with Red Hen Press. He is currently exploring monastic life at Mepkin Abbey in South Carolina and a candidate for priesthood at Notre Dame Seminary in New Orleans. The present recipes are part of Leafy Greens and Sundry Things, a book on the arts and technique of composing salads in need of a publisher.