Cooking with Trinity Mouzon

Everyone has a subject they return to: a craft, a pastime, a passion. In this series, we step aside and let others share theirs, in their own words.

Trinity Mouzon, entrepreneur, author, and founder of wellness and superfood brand Golde, has spent a decade thinking about how small, values-driven choices shape a life well lived. Her book, Eating at Home, argues for slowing down and returning to the table. “Cooking is the most essential opportunity we have every day to say, ‘This is how we do things around here,’” she reflects.

Home, for her, is where everything begins: she lives and works from her house in the Hudson Valley, where her daughters were born and the rhythms of cooking, gardening, and writing unfold under one roof, close to the ground and quietly convinced that beauty belongs in the everyday.

Meadow Dining Table

$3,490

Hillside Dining Chair

$590

Spindle Dining Table

$2,490

Saddle 4-Piece Modular Sectional Right

$6,240

Let's start with the word “home.” What does it mean to you?

Home is where everything flows from. It's the origin point. My work is very proudly homespun. We work and live from here, our children are integrated and often underfoot as we're writing, cooking, discussing, playing. Both our daughters were born here in our home. I value being “of a place” at a time when we're all moving around so much. Home is the center from which everything I make is born and inspired.

Where does your love of cooking come from?

I didn't grow up in a household with big communal family meals. It was usually just me and my mom. I loved every opportunity we had to make an occasion out of a meal. I think my love of cooking comes from my love of mealtime, really. I like the process of bringing an intimate group together around the table, sharing something simple and good and fresh, and seeing how that plants everyone squarely in the present moment.

What's a dish or flavour that has special meaning to you, and why?

There's an apricot galette recipe in Eating at Home that's directly inspired by these little apricot tarts we made when our first daughter, Ruby, was maybe two days old. We had apricots sitting out on the counter getting soft, so that night my husband rolled out some dough and put together little tarts while I held the baby. We ate them the next morning with yogurt over the top. That flavor brings me right back to late July, the sweet magic of new familyhood still fresh.

Is there a small ritual outside the kitchen that helps you feel grounded during a busy day?

I love to be in the garden. My garden is filled with my failures and learnings and occasional triumphs. It's a perfect reflection of my process. I am always tinkering, always retrying. In the wintertime, when the garden is a brown wasteland, I make my plans for the next season. I think winter is actually the best season for a gardener. All planning, all dreaming, no reality to contend with yet.

What draws you to cooking with local, seasonal ingredients, and why does cooking at home matter to you?

I first got into visiting my local farmer's market because I was working to feed myself on $40 a week. I quickly found that my dollars went furthest going direct to farmers for “hard working produce,” like turnips, rutabagas, potatoes, leafy greens. As I got into the rhythm of things, I fell in love with the beauty of the process. Local produce tastes better, and it connects us back to the household. Cooking is the most essential opportunity we have every day to say, this is how we do things around here.