cluni paluni

cluni-paluni

Life is full of changes, and all we can do is roll with them and ride the trail that life carves out for us. In this episode I talk about the changes happening all around us and the meat company I dreamed of starting, but never did. It was a novel idea that never caught…

kids & kombucha

episode-105

Well, that sucks. Your browser cannot play this audio. Please upgrade to Firefox, Safari, or Chrome. Download the episode here. Music in this episode by Chromatics and Volbeat. Buy the gear you need to make your own kombucha at home: 1 gallon glass jar cheesecloth SCOBY culture

Judy Joo

episode 104

Chef Judy Joo isn’t your ordinary chef. In fact, there’s not much that’s ordinary about her. After getting her degree and finding her way to the Wall Street trading floor, she settled into a career in finance. After a few years, her passion for food proved to be too much and she gave up Wall…

Beets

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In the Santa Ana wind blown months of Fall, our Summer garden begins to enter its true decline. The tomato plants begin to bear less fruit, the peppers, cucumbers, melons, and grapes have given all they have to give. Outside of herbs and potatoes, there’s not much else that will happen in our garden as…

Leftovers

leftovers

A study, posted recently in the Agricultural Systems Journal, has shown that almost half of harvested crops worldwide (over 2 billion tons) are being lost through a combination of consumer waste and over-consumption. In addition to this, livestock production amounts to 40 percent of the total harvested crop loss. “In aggregate, all livestock consume 1.08…

Fried Chicken with Trisol

fried-chicken

Everyone who loves fried chicken is always looking for an edge. I found my edge in two places: Thomas Keller’s Bouchon Cookbook, and the introduction of Trisol. Thomas Keller’s fried chicken is moist and delicious for many reasons, the main one being his overnight brine. This takes a lot of planning, so if you want…

Radishes

radishes

Have no doubt – I love the French. I love their food to be sure, but it’s their attitude toward life that I appreciate the most. Every July, I’m treated to a monthlong glimpse into the Parisian lifestyle as the Tour de France graces my television screen. Professional cycling and daily tours through the French…

Monkfish

monkfish

You’ve heard all of those sayings about first impressions, right? Don’t judge a book by its cover. Beauty is only skin deep. The best form of judgment is no judgment at all. I could go on for days, but it’s all true. How many times have you seen an attractive person with someone far less…

Making Kombucha at Home

kombucha

Kombucha, put simply, is fermented sweet tea that is touted to have many health benefits. Claims of health benefits are unsubstantiated however, and that’s not why I decided to make it at home. I made it because I like how it tastes. Any health benefits are a bonus. Kombucha is produced by brewing a batch…

The Heart of the Artichoke

artichoke

People tend to shy away from artichokes because they’re “too much work” – whatever that means. Cooking requires some labor, and fresh produce begs to be taken care of when you take it home to your kitchen. Plain and simple, I love the way they taste and the way they look. And like any produce…