I am a 'survival' cook. I don't love it enough to be a chef; I don't hate it enough to feed outside the home; enjoyed it enough to keep my aging mother alive for over 11 years as I cared for her; and now I cook for one to survive.
Much of my food comes from a Food Bank so I don't have much choice or advance notice of what will be "available" so I became food challenged and that led me to becoming a Food Preservation (canning, dehydrating, freezing) guru and helping others deal with those issues.
Nowadays I love working in the kitchen with food that I don't have to eat right away (my waistline thanks me) and can stockpile food for the future. I also learned to enjoy making my own condiments and spice mixtures to not only save money but also eliminate a ton of salt and preservatives from the diet.
Support bacteria. It's the only culture some people have.