This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

I've teamed up with PetSmart Charities to celebrate the five million homeless pets who've found homes through their in-store adoption centers, and to spread the word about how we can work together to save millions more pets' lives and, ultimately, end pet homelessness.

On movies, you have a lot of stylists that get things too pretty. Everything gets steamed and ironed. It's just not the way we really behave.

I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.

I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.

The food I eat the most is probably steamed, plain white rice. I know its really, really, really boring, but that's honestly the food I eat the most. No, I like cucumber avocado rolls... I love that.

I like flavor - I could never stick to any diet that was steamed vegetables and low-fat chicken breast.

My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.

I've teamed up with PetSmart Charities to celebrate the five million homeless pets who've found homes through their in-store adoption centers and to spread the word about how we can work together to save millions more pets' lives and ultimately end pet homelessness.

On movies you have a lot of stylists that get things too pretty. Everything gets steamed and ironed. It's just not the way we really behave.

This June I'll travel once again to the Food and Wine Magazine Classic in Aspen Colorado. For many years my dear friend Julia Child and I have teamed up to teach classes together at the event for the past seven years my daughter Claudine has been my cooking partner on stage.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family when other kids were eating fried okra we were eating steamed artichokes. So I think it played a big part in my healthy cooking.