Seriously, as soon as the fall weather starts to set in, there’s really nothing better then roasting whole large pieces of meat (says the guy who just posted a vegan recipe). There’s just something about a comforting roast that warms the heart, mind, and soul in a way that’s not only self fulfilling, but it also has the fantastic ability to bring people together. While I don’t really have any set recipe for a roast…"Roast Beef: Tis the Season for Roasting Meats"
This is a little recipe that I came up with a while back for the folks over at the Herbivorous Butcher and for those of you who don’t know who or what they are, they’re the countries first ever vegan butcher shop. SAY WHA?!?! I know, some of you will insist that there’s no such thing as a ‘vegan butcher shop’ and some will insist that it’s a ridiculous idea, but instead I insist to all…"Vegan Polenta with Bacon, Garlic Pepper Havarti and Tomato Jam [Herbivorous Butcher Repost]"
Wow, it’s been a long time since I’ve done anything with this blog. Seriously, I haven’t written anything here in at least a year and before that it had probably been just as long. For those of you that don’t know, I started writing for a variety of different publications a few years back which commanded most of my time and most of my work can currently be found on Thrillist.com. With that being said,…"A Very Foodstoned Update: A Book is On The Way"
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"