Category: Italian

July 29 / Italian

Mint and basil pesto with avocado oilWonderful, unexpected things can come into your life and change you in an instant. An intoxicating scent. A random act of kindness from a stranger. A new ingredient.

Lately, I feel as if I’ve had a front row seat to a show of lovely and surprising moments. Unpredicted things reveal themselves to me and demonstrate in delightful ways that life lived with an open heart and open eyes can turn out to be truly extraordinary.

One such incident of unexpected treasures came in the form of a bottle of Bella Vado avocado oil.  The oil’s flavor is unmistakably derived from ripe avocados and has the ability to uplift the taste of a salad, an omelet, or even a handmade pesto. Ever since I started using it has changed the way I approach making lots of my every day meals. I never expected I’d find a flavor revolution in such a small bottle.

I discovered this unexpected treasure earlier this year at the first annual Big Traveling Potluck. I received two bottles —  avocado oil and an avocado oil with jalapeno — in our event swag bag. I had never seen avocado oil before — it’s no wonder, Bella Vado is the first avocado oil maker in the US — so I had no idea what to expect.

January 11 / Italian

sauteed chicken livers 1I stopped eating meat at seventeen. The bloody grease on the flat-top grill of my summer job was the initial motivator for my abstinence. Then a documentary about the abuse of our planet and suffering of feed animals sealed the commitment. I didn’t cook or eat meat for fifteen years after teenage resolution.

More than a decade after I swore off meat, I was hired to be part of the opening team at steak house in Los Angeles. During training, I decided to taste meat again for the first time in fifteen years. I put a thimble-sized morsel of dry aged steak in my mouth and felt my body chemistry change almost instantaneously. The warm and juicy meat, the aroma of smoke and earthiness, the fully rounded flavors of the steak made me tingle. I felt my face flush. I felt alive. I began to feel I needed to look past my politics and chew.

It took me some time to figure out my carnivorous stance, but thanks to a greater understanding of my role in the food chain, how to balance my consumption and be responsible and informed, I am able to make educated and ethical decisions at the butcher’s counter.

Mindful Meat Eating

My diet isn’t focused on meats–I eat mostly vegetables and grains–but when I do purchase chicken, beef, lamb, or pork, I purchase the meat from trusted sources.

I do my very best to maintain the same political and ecological views of my vegetarian years by seeking out humanely raised, free-range animals fed on a healthy and appropriate diet by small producers. I shop local butchers (Lindy and Grundy are a pair of bad-ass female butchers in Los Angeles who foster close relationships with their local purveyors) and, whenever possible, I buy directly from the people who raise the animals and slaughter them. I want to know as much about what I’m eating and what impact that purchase has on my local economy and planet.

December 21 / Chef Recipes
August 21 / Blogging Insights
March 28 / Chef Recipes
March 3 / Culinary landmarks
January 29 / Breakfast Food
January 7 / Chef Advice
October 30 / Farmers Market
June 3 / Chef Recipes

For some people, cheese is just a food. For others, it’s an addictive substance. Cheese…

May 15 / Breakfast Food
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April 11 / Italian
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