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This was a great piece about the BCFM and it’s history- we are so happy to be a part of it! For a link to the article or to see the video they did at our kitchen: http://bcove.me/ce3uw7z3 Boulder County Farmers’ Market celebrates 25 years as a growers-only marketplace This year’s season kicks of Saturday […]
In honor of simplicity I chose to make my own Ghee this week. I’ve often bought ghee from the store before and even though I have a middling tolerance for dairy products I seem to have no problem digesting butter or ghee. The smell of ghee on the frying pan is simply delightful and I’ve […]
Andrew Plotsky’s film on pork butchery. Caution: Some images may be graphic for some viewers. “His favorite cut of a pig? The trotter, or the foot. “If you have a trotter on a plate, you should feel blessed and not say ‘Ew,’” he says. “They’re kind of everything a chicken wing dreams of being.” I […]
If there were a food that should live and remain in my diet’s 1% it would be cheese. I’d be happy to keep it that way. Somehow, perhaps it’s my Asian genes but rich, creamy, funky cheese tends to set my digestive system on for a riot. It doesn’t stop me from loving it, relishing […]
Not only do brussels sprouts come on a stalk that inspires the imagination and look like teeny tiny cabbages but they also contain many of the good things that are found in other members of the Brassicaceae family. Yes, we have pickled them (Mara made a wonderful, very spicy brussels kim chi last winter) but tonight […]
Our recent trip to Honolulu found Desmond, my four and a half month old son ready for food. He was so absorbed in what everyone else was eating, no wonder, our family reunions are serious food experiences. My Grandfather’s 95th birthday celebration brought Wong family relations together from all over the globe. Large round tables […]
Today was just one of those days. Locked the keys in the car etc. etc. There was work and school and soccer and by the time we got to dinner we wanted it FAST. So: Brats (if you are brave enough to make your own, here is a little tutorial) buns, our Ozuké dill,caraway and […]
Well, school started last week and there is always that feeling at the end of the summer… I call it the “squirrel gathering her nuts” mood. There is lots of canning, preserving and fermenting to be done at the end of the summer growing season. This moment, this gathering, this bridling of the abundance is […]
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