Sure, I know people with 40 acres and a mule( a donkey actually), or a beautiful 13 acres and the best jersery cows ever. But how cam someone like me participate in the spirit of growing things, when my apartment is close to the highway and other people's windows? Shall I raise a hog in my spare bedroom?
How big is that spare bedroom? Ha ha. But even for people who live in urban areas, directly contributing to local food economies isn't out of the question. Container gardening on porches, balconies, back steps, or even a sunny window can yeild a suprising amount of sprouts, herbs, and even produce. Just a few tomato plants in big flower pots can be suprisingly productive.
There are a few new projects that I am supporting. Most urban areas host community gardens, using various organizational protocols, a lot of them that have been pratice in European cites have taken root here. So find your self a community-supported agriculture(CSA) rent some space and join in the spirit of local growing.
Monday, July 6, 2009
Animal, vegetable, miracle...
As I am standing in the produce section of PCC, scrutinizing the assortment of apples, and I'm wondering, is it really worth it to spend the extra money on organic apples? On one side of me sit the waxy, shiny, conventionally grown Gala apples, and on the other side I see the dull, speckled, organically grown copies. Both are packed with vitamins, minerals and fiber, and both are free of fat and sodium. So what's the difference?
Organic farming methods involve growing and producing agricultural products without the use of chemical fertilizers or other harmful agents. Rather than using chemical weed killers that could harm soil, water and nearby wildlife, organic farmers may spread mulch or manure. They also use special tools in order to weed.
Organic food is the fastest growing sector of the American food marketplace, available in more than 20,000 natural food stores and more than 73% of "normal" grocery stores. Amid growing concerns for the environment, it is no wonder that more and more people are choosing the organic route.
I, however, do not make a special effort to buy organic foods at the grocery store. Obviously, I am know of the pesticides used to produce conventionally-grown foods and the harmful effects that they have on the environment, but I'm not about to bend over backward to buy something just because it's organic. As popular as organic foods are these days, you may not be much worse off just sticking to the conventionally grown foods.
First of all, organic food is more expensive. For some people, paying the extra money may be a worthwhile sacrifice, but for me, it's a hassle I'd rather not make a habit. The main reasons for the sky-high prices are expensive farming practices, tighter government regulations and lower crop yields. Organic food growers simply can't produce the mass quantities of food at an affordable price like the conventional growers can. Organic farmers do not use pesticides, but the alternatives are very costly. They must purchase and maintain management tools in order to control weeds and pests. Because traditional weeding is a much more labor-intensive process than dousing the land with chemicals, it is more costly - a difference that is reflected in prices at the grocery store.
Secondly, organic farmers take more credit for being environmentally friendly than they deserve. It is true that organic farms do not consume or release synthetic pesticides into the environment and they also produce less waste per unit of yield; however, we also need to take into consideration the fact that the increased land needed to farm organic food could potentially harm the rainforests and wipe out even more ecosystems.
Another questionable aspect of organic foods is nutrition. Just because food is organic does not mean it's any better for you. According to the U.S. Department of Agriculture, these products are neither safer nor more nutritious. If you're eating organic foods purely for health reasons, then perhaps you should reconsider.
The best way to go if you do not want to pestisides and want to eat better go with SEASONAL and LOCAL... You will reduce you carbon foot-print, support local farmers, reduce emmisions and just eat things that are ment to be eaten at that time of the year, resulting in a more healthy living situation.
Organic farming methods involve growing and producing agricultural products without the use of chemical fertilizers or other harmful agents. Rather than using chemical weed killers that could harm soil, water and nearby wildlife, organic farmers may spread mulch or manure. They also use special tools in order to weed.
Organic food is the fastest growing sector of the American food marketplace, available in more than 20,000 natural food stores and more than 73% of "normal" grocery stores. Amid growing concerns for the environment, it is no wonder that more and more people are choosing the organic route.
I, however, do not make a special effort to buy organic foods at the grocery store. Obviously, I am know of the pesticides used to produce conventionally-grown foods and the harmful effects that they have on the environment, but I'm not about to bend over backward to buy something just because it's organic. As popular as organic foods are these days, you may not be much worse off just sticking to the conventionally grown foods.
First of all, organic food is more expensive. For some people, paying the extra money may be a worthwhile sacrifice, but for me, it's a hassle I'd rather not make a habit. The main reasons for the sky-high prices are expensive farming practices, tighter government regulations and lower crop yields. Organic food growers simply can't produce the mass quantities of food at an affordable price like the conventional growers can. Organic farmers do not use pesticides, but the alternatives are very costly. They must purchase and maintain management tools in order to control weeds and pests. Because traditional weeding is a much more labor-intensive process than dousing the land with chemicals, it is more costly - a difference that is reflected in prices at the grocery store.
Secondly, organic farmers take more credit for being environmentally friendly than they deserve. It is true that organic farms do not consume or release synthetic pesticides into the environment and they also produce less waste per unit of yield; however, we also need to take into consideration the fact that the increased land needed to farm organic food could potentially harm the rainforests and wipe out even more ecosystems.
Another questionable aspect of organic foods is nutrition. Just because food is organic does not mean it's any better for you. According to the U.S. Department of Agriculture, these products are neither safer nor more nutritious. If you're eating organic foods purely for health reasons, then perhaps you should reconsider.
The best way to go if you do not want to pestisides and want to eat better go with SEASONAL and LOCAL... You will reduce you carbon foot-print, support local farmers, reduce emmisions and just eat things that are ment to be eaten at that time of the year, resulting in a more healthy living situation.
Sunday, June 21, 2009
The highest function....
The highest function of love is that it makes the loved one a unique and irreplaceable being. The differnace between love and logic is that in the eyes of the lover, a toadcan be a prince, whereas in the analysis of a logistician, the lover would have to prove that the toad was a prince, and enterprise destined to dull the shine of many a passion.
Logic limits love, which may be why Descartes never married. Descartes are the architest of the of reason. But reason doesn't always stop lovers and for that matter chefs either. I as a chef as faced with what I want to do and what will the masses love!
The turning of something that is less appealing, a toad, into a prince is not always as easy as it may seem. I have put everyhing from pork cheeks, beef cheeks, pig totters on my menu, all have been great dishes, but also all have been hard sells as well. As with love consistency is the key, to sell these cuts that are often seen as toads. Also a lot of these dishes need a little bit more pampering, patience and a just re ability to take it slow. Be around and when the right combo of a great salesman, sense of adventure, dumb luck, and out right trusting in human nature/ ability of the chef, even descartes will toss reason out the window and eat to soothe there soul and not just for nurishment.
The highest function of love is that it makes the loved one a unique and irreplaceable being. Still, lovers quarrel. Frequently, they quarrel simply to recharge the air between them, to sharpen the aliveness of their relationship. To precipitate such a quarrel, the sweaty kimono of there sexual jealousy is usually dragged out of the hamper, although almost any excuse will do. Only rarely is the spat rooted in the beet-deep soil of a serious issue, but when it is, a special sadness attends it, for the mind is slower to heal thanthe heart, such quarrels can doom a union, even one that has prospered for a very long time.
Love for certian products such as foie gras, lobster, spotted owl, sea bass all bring up quarrels between chefs and the community. The bounty that this great earth has to offer sometimes is not met by the close minded of chefs and cooks. I have always prided myself on the ability to be able to take simple ingridenta and transform them into dishes that are ones to be remembered, and not bring up spats, rants, and a political debate at my door step.
Being able to take food stuff and makes other jealous of my ability is what I enjoy doing. But I have to at times put dishes on my me u that will excite the air, bring a conversation to the table. Just to keep it alive! To keep you comming back for more.
Logic limits love, which may be why Descartes never married. Descartes are the architest of the of reason. But reason doesn't always stop lovers and for that matter chefs either. I as a chef as faced with what I want to do and what will the masses love!
The turning of something that is less appealing, a toad, into a prince is not always as easy as it may seem. I have put everyhing from pork cheeks, beef cheeks, pig totters on my menu, all have been great dishes, but also all have been hard sells as well. As with love consistency is the key, to sell these cuts that are often seen as toads. Also a lot of these dishes need a little bit more pampering, patience and a just re ability to take it slow. Be around and when the right combo of a great salesman, sense of adventure, dumb luck, and out right trusting in human nature/ ability of the chef, even descartes will toss reason out the window and eat to soothe there soul and not just for nurishment.
The highest function of love is that it makes the loved one a unique and irreplaceable being. Still, lovers quarrel. Frequently, they quarrel simply to recharge the air between them, to sharpen the aliveness of their relationship. To precipitate such a quarrel, the sweaty kimono of there sexual jealousy is usually dragged out of the hamper, although almost any excuse will do. Only rarely is the spat rooted in the beet-deep soil of a serious issue, but when it is, a special sadness attends it, for the mind is slower to heal thanthe heart, such quarrels can doom a union, even one that has prospered for a very long time.
Love for certian products such as foie gras, lobster, spotted owl, sea bass all bring up quarrels between chefs and the community. The bounty that this great earth has to offer sometimes is not met by the close minded of chefs and cooks. I have always prided myself on the ability to be able to take simple ingridenta and transform them into dishes that are ones to be remembered, and not bring up spats, rants, and a political debate at my door step.
Being able to take food stuff and makes other jealous of my ability is what I enjoy doing. But I have to at times put dishes on my me u that will excite the air, bring a conversation to the table. Just to keep it alive! To keep you comming back for more.
Wednesday, June 17, 2009
Simplicity...
Simplicity is the hardest thing to come by! Espically when you are faced with so many options thatcan lead you down the road of "let it ride, let it roll, let it go" with a constant want to try to make everything I do the best, I sometimes get lost and forget that I just need to do what needs to be done.
Planning the summer menu I have taken the approach that less is more. That maybe me not being around Is a lot better than me being present. That the best way that I can take the lead is not be a supporting roll but just to disappear and let the food do what it needs to do. That if it it needs my help it will ask, but it never will, we as chefs really need to understand that we are truley a side note.
It is hard to step back and to take a second fiddle roll in the band. But when you really let the ingridenta speak for them selves and just be it is truley an amazing feet. To remember to "let go, there is more." A phrase I onced lived by and one of my favorite priest taught me but has been forgotten.
Simplicity is reached by having what you have always wanted but then letting go and just letting that thing do it's magic! Good bye..........
Planning the summer menu I have taken the approach that less is more. That maybe me not being around Is a lot better than me being present. That the best way that I can take the lead is not be a supporting roll but just to disappear and let the food do what it needs to do. That if it it needs my help it will ask, but it never will, we as chefs really need to understand that we are truley a side note.
It is hard to step back and to take a second fiddle roll in the band. But when you really let the ingridenta speak for them selves and just be it is truley an amazing feet. To remember to "let go, there is more." A phrase I onced lived by and one of my favorite priest taught me but has been forgotten.
Simplicity is reached by having what you have always wanted but then letting go and just letting that thing do it's magic! Good bye..........
Monday, June 8, 2009
Decadance
" Decadance is a difficult word to use since it has become little more than a term of abuse applied by critics to anything they do not understand or which seems to differ from there moral concepts" - Hemingway
Hear in Seattle I have been told that I live a decadant life style. That I am very "east coast" or "New York" really? I don't get it ... I was always told while on the other coast/ eastside that I was easy going, hmmm wonder what the mid west would consider me as!
Working in a restaurant, but more so a kithen, you have to have a thick skin I mean a really thick skin. Crass humor, brash statements, heat of the moment drama and the constant of being under the microscope by guest, critics, yelpers, owners, wait staff really can have a chef on edge.
I think I can speak for 75% of all chefs and cooks when I say that we, chefs, don't hold grudges. In the heat of the battle things are said, snide remarks are made, but hell your probably deserve it, cause you just rang in six tables all at onces and just realized one was miss ordered and you want your food faster! WTF why would we get mad?
Hear on the west coast, we should hold hands maybe have an intervention, or a 12 step program and hug it out before someone actually says what is on there mind. That does not and will not work in the kitchen! I need to get things off my chest, Hot pans, quick decisions have to be made, the differnce between medium and not fit to be served is not found in a 12 step program, but with in a matter of seconds, passive aggressive-ness doesn't work! Just as it would not work if your child was trying to stick a fork into a power outlet!
"let go there is more" don't hold back! If you have something to say say it to me! Don't be moody and pissy with me cause I have confronted you and asked what is wrong, but say nothing to me but air your laundry and bitterness to the rest of the world! Cause they way most chefs work we get it off our chest say what needs to be said, then by the time we see you,running through the kitchen it is all forgoten and we are ready to throw a few beers back and exchange jokes after service.
I am not decadant! Just misunderstood like most chefs... And to steal a quote from the Seattle Weekly "People In Seattle I my have two emotions self rightoueness and libreal guilt!" so come on and heckel someone Safeco Field, dont just walk out of the stadium cause we are in a rut!
Finding your Voice.....
There is a voice inside you that whispers all day long…
“I feel that this is right for me,
I know that this is wrong”
No Teacher, Preacher, Parent, Friend
or Wise Man can decide
What’s right for you- Just listen
To the voice that speaks inside
-Shel Silverstein
We all have it, that voice, hearing it may seem hard cause you may have it on mute, but that desire that resides inside of you is there, and in me it is what drives me. As Chef we have this voice, this inner person that speaks to use. Sometimes it is a summer squash or a beautiful filet of fish, that the voice is hiding itself as but it is speaking to us and most will never understand what goes through a mind of a chef, just as I will never know how a Doctor thinks, but we do have a translator, a babblefish that helps us find our voice, or helps the guest understand our voice, the menu, the dish you are eating is a pure translation of what we think and how we even sometimes view the world.
Menus and Seasons change, things come and go, but you remain you were when the year started. Yes a lot more laughs have come my way, a tear or two and maybe even a loss. I have learned I can not control every situation only the way I react to them. I honestly think that we remain the same person, through out life. I am the same as I was 6 months ago, when I opened Cantinetta. Yes I have evolved, my tastes have evolved but crassness, bluntness has not, my approach to food has not changed I still revel in simplicity. Take for example I would not eat an oyster or grapefruit to save my life before moving to Seattle. Now two things on my menu are these things and I love them. I have evolved.
Last week a customer and I were having conversation about a few menu items, asking my inspiration, and where it comes from, what brought about these dishes. From my mother to loved ones past present and future, my kitchen staff and a good nap are all muses to me. Then I was asked the dreaded question what is my favorite meal. And though my tastes have evolved and I like new foods it is still a roasted chicken. I can not get enough of this simple little bird, perfectly roasted. May it be eaten during the 4th of July weekend after getting soaked to the bone in the rain, or with a loved on in a quiet Bistro while visiting “the city beneath the sea,” this dish is one that hits my soul and I hold near to me, as I do the ones I have shared this meal with.
I am reminded that though my taste change and things I will always love. I always remember the one liners, and sage dating advice, my father gives me. “don’t bring a hamburger to a banquet…” But the one that always remains true is “you can’t go back home” in the meaning that we leave for a reason, I know I cant go back and work in NW FL cause there is nothing for me, though that is my home… relationships crumble and we do evolve in a sense, but when we try to go back home it is not always what we remember, or hope to be, or it is exactly what we remember and why we left! We must listen to the voice that speaks to us, and also to the others around us. Keep the ones who love and support you close, and remember that also not all voices inside should be translated! Hell I will never try blue cheese cheesecake again! YUCK…
“I feel that this is right for me,
I know that this is wrong”
No Teacher, Preacher, Parent, Friend
or Wise Man can decide
What’s right for you- Just listen
To the voice that speaks inside
-Shel Silverstein
We all have it, that voice, hearing it may seem hard cause you may have it on mute, but that desire that resides inside of you is there, and in me it is what drives me. As Chef we have this voice, this inner person that speaks to use. Sometimes it is a summer squash or a beautiful filet of fish, that the voice is hiding itself as but it is speaking to us and most will never understand what goes through a mind of a chef, just as I will never know how a Doctor thinks, but we do have a translator, a babblefish that helps us find our voice, or helps the guest understand our voice, the menu, the dish you are eating is a pure translation of what we think and how we even sometimes view the world.
Menus and Seasons change, things come and go, but you remain you were when the year started. Yes a lot more laughs have come my way, a tear or two and maybe even a loss. I have learned I can not control every situation only the way I react to them. I honestly think that we remain the same person, through out life. I am the same as I was 6 months ago, when I opened Cantinetta. Yes I have evolved, my tastes have evolved but crassness, bluntness has not, my approach to food has not changed I still revel in simplicity. Take for example I would not eat an oyster or grapefruit to save my life before moving to Seattle. Now two things on my menu are these things and I love them. I have evolved.
Last week a customer and I were having conversation about a few menu items, asking my inspiration, and where it comes from, what brought about these dishes. From my mother to loved ones past present and future, my kitchen staff and a good nap are all muses to me. Then I was asked the dreaded question what is my favorite meal. And though my tastes have evolved and I like new foods it is still a roasted chicken. I can not get enough of this simple little bird, perfectly roasted. May it be eaten during the 4th of July weekend after getting soaked to the bone in the rain, or with a loved on in a quiet Bistro while visiting “the city beneath the sea,” this dish is one that hits my soul and I hold near to me, as I do the ones I have shared this meal with.
I am reminded that though my taste change and things I will always love. I always remember the one liners, and sage dating advice, my father gives me. “don’t bring a hamburger to a banquet…” But the one that always remains true is “you can’t go back home” in the meaning that we leave for a reason, I know I cant go back and work in NW FL cause there is nothing for me, though that is my home… relationships crumble and we do evolve in a sense, but when we try to go back home it is not always what we remember, or hope to be, or it is exactly what we remember and why we left! We must listen to the voice that speaks to us, and also to the others around us. Keep the ones who love and support you close, and remember that also not all voices inside should be translated! Hell I will never try blue cheese cheesecake again! YUCK…
Friday, March 20, 2009
.... at my table
as i step out of my door at 7am for my normal trek to work (2 blocks) i recall that it is spring today, the lamb of march has arrived?Spring is an inspiration for me, as well as loved ones, music and large tables, a time to let go really see what is new and happening. Seattle is bright and teaming with such great talent and projects that just get the blood flowing in my veins, and makes me want to show of this craft that i have worked so hard at.
songs for eating and drinking... a concept that promotes amateur-ism, bring friends, food, large tables and there craft all together in a meaningful way.
"Get a bunch of insanely talented musicians together, and let them share songs, food, and drink. Many a musical career starts with small audiences, impromptu performances, late night mutterings; and then the lucky end up on large stages and tucked deep inside recording studios - often vastly disconnected from those that love their music. Our friends in the music industry have bellyached that industry folk hardly ever share food in a meaningful way – or rarely just get together and f’in chill. So we decided to create these evenings for our musician friends built around long tables, remarkable locations, sturdy drinking food, and bottles of wine and whiskey – with the hope that throughout each night songs would rise up from the table. Many a musical career starts with small audiences, impromptu performances, and late night mutterings.
This project is a collaboration between table guru Michael Hebb, and renowned photographer/director Chase Jarvis. Hatched from Hebb’s underground one-pot dinners, and documented with Jarvis’ unmistakable eye."
After hearing about this project it really embodies my own personal philosophy of cooking, it is about the table, the company, the evoking of memories, the one dish that reminds you of times fleeting, or the other dish that brings you back to reality. This craft that i have worked so hard on, the days in and days out, all brings me to one thing, the table, and who we share our dinner and drinks with!
songs for eating and drinking... a concept that promotes amateur-ism, bring friends, food, large tables and there craft all together in a meaningful way.
"Get a bunch of insanely talented musicians together, and let them share songs, food, and drink. Many a musical career starts with small audiences, impromptu performances, late night mutterings; and then the lucky end up on large stages and tucked deep inside recording studios - often vastly disconnected from those that love their music. Our friends in the music industry have bellyached that industry folk hardly ever share food in a meaningful way – or rarely just get together and f’in chill. So we decided to create these evenings for our musician friends built around long tables, remarkable locations, sturdy drinking food, and bottles of wine and whiskey – with the hope that throughout each night songs would rise up from the table. Many a musical career starts with small audiences, impromptu performances, and late night mutterings.
This project is a collaboration between table guru Michael Hebb, and renowned photographer/director Chase Jarvis. Hatched from Hebb’s underground one-pot dinners, and documented with Jarvis’ unmistakable eye."
After hearing about this project it really embodies my own personal philosophy of cooking, it is about the table, the company, the evoking of memories, the one dish that reminds you of times fleeting, or the other dish that brings you back to reality. This craft that i have worked so hard on, the days in and days out, all brings me to one thing, the table, and who we share our dinner and drinks with!
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