Diversity is the key to life, diverse cultures, ways of cooking, things to eat and — very importantly — diverse micro-flora in your gut. One of the things I love about food and cooking is that there is always another way to cook something, always a new dish or combination of food flavors possible. As a chef, I spent a lot of time freelance catering and had to learn quickly how to work for all kinds of different chefs, each one had their own particular way to cook a noodle, sear a steak, whisk a hollandaise, blanch a vegetable and they all wanted it done their way. Most of them were convinced their way was the only best way to do each thing. I feel fortunate to have learned so many different techniques, from so many brilliant minds, and to learn that there everyone has their own way to get to their goal.
Our slogan here at Hella Delicious is Local Food // Global Flavor. Food for Roots, Health, Peace and Community. For millennia greedy, unscrupulous people have adulterated food in order to make a bigger profit. This happens all over the world, in Myanmar, for example, since people there know that abo ...
I started making these aprons because I have a couple of very wonderful mothers, both my own and my mother-in-law, who are always providing me with a steady stream of material that are indigenous, handwoven or from some far away land with beautiful original designs. Some of these lovely material ...
The 17th of April is the International Day of Peasant Struggle. On April 17 1997, after three months of protest for the defence of Mother Earth and for the cultivation of the coca leaf in Bolivia, seven indigenous peasants, including a child and its mother, were massacred. Today is the day, around ...
A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish
1 small beet, raw, peeled and cut in slices
3-4 garlic cloves, cut into slices
1 T whey
2 Â ...
Diversity is the key to life, diverse cultures, ways of cooking, things to eat and — very importantly — diverse micro-flora in your gut. One of the things I love about food and cooking is that there is always another way to cook something, always a new dish or combination of food flavors possible. As a chef, I spent a lot of time freelance catering and had to learn quickly how to work for all kinds of different chefs, each one had their own particular way to cook a noodle, sear a steak, whisk a hollandaise, blanch a vegetable and they all wanted it done their way. Most of them were convinced their way was the only best way to do each thing. I feel fortunate to have learned so many different techniques, from so many brilliant minds, and to learn that there everyone has their own way to get to their goal.
