So, for those of you who are not aware, when I’m not blogging, I work for the Minnesota Zoo as their Sustainable Seafood Coordinator. What that means, is that I try to educate on the value of sustainable seafood and what it means in terms of global conservation efforts. It’s a really cool and unique job that I’ve been extremely privileged to be able to do over the course of the last few years, especially…"Small Shrimp, Big Story; My Talk at Ignite 8"
When 16 year old “Chef” Flynn McGarry hits the kitchens, most people are intrigued by his level of skill and focus. Media photos show him to be someone with a veteran’s hand; a kid with industry experience stemming from long before it could’ve physically been possible. His dishes appear to be fully refined, his Facebook page offering up glimpses of sea water brined uni with a lush looking puree of carrot, coffee, and micro-marigolds. It’s an exploration…"The Kid Who Would Be a Chef; The Controversy of Flynn McGarry"
Welcome back folks! Recently I had an amazing opportunity to sit down with New York Times best selling author and one of the countries leading food journalists, Michael Pollan. For those that may not know, Mr. Pollan is the best selling author of several books about food and food related topics which include such modern literally staples asThe Omnivores Dilemma, In Defense of Food and Food Rules. He recently just published his newest critically acclaimed…"One on One with Michael Pollan"
In case you haven’t figured this out for yourself yet, summer tomatoes are the absolute best. Forget winter tomatoes, or spring tomatoes; summer tomatoes are where it’s at. Their sweetness is incredible, especially when you’re dealing with the old school heirloom varieties and I do promise you, there is a distinct difference when it comes to flavor. Don’t let their awkward appearance pull one over on you because they’re WAY more flavorful and delicious than…"An Ode to Sexy Summer Tomatoes; Spicy Gazpacho"
[Originally Published on 08/16/2010] Attention has been brought back to the raw milk debate recently. A great deal of information tends to fly back and forth between both sides of the argument, but as with any debate the facts on the matter tend to get blurred by overheated levels of interest. Farmers and consumers alike want to buy and sell the products they want without hindrance by outside opinions. Private and government agencies try to…"RAW MILK; THE DEBATE UNFOLDED [REPUBLISHED]"