A blue dot kitchen
  • Kitchen Blog
    • Food Shorts Audio Sunday
    • Revisionist Baking Monday
    • Technique Tuesday
    • Foodwise Wednesday
    • Culinary Curiosity Thursday
    • Local Food Friday
    • Amandine Audio Saturday
  • About
    • Meet the Chef
    • Food Explorer
    • Food Philosophy
    • The Art of Food
  • Recipes
    • Baking >
      • Gluten Free Baking
      • Levain/Sourdough/Fermented
      • Rye
    • Chef's Touch
    • Fermentation >
      • Lactofermentation
    • World Foods >
      • Ethiopian
  • Activism
    • FolkArt and Food Camps >
      • bards and bread camp >
        • Painting and Pastry Camp

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There is only one recipe to care a great deal for the cookery. Henry James

The Chef

I cook from the insides out, looking more for the connection between myself and the food, than a perfection of techniques. Although, like the poet’s craft there are intuitive bones behind me, a keen discernment, and sensory incantation.

​I decided to be a food poet, because everyone must eat--but not everyone eats words. So I took my poet calling and translated it into chef. Having done both, I find them similar, although, maybe the transitory act of cooking is already what poetry captures to keep.

I write to make meaning of what I find in food. Is there a world as rich? It’s our senses, and emotions; it’s communion, yet also starvation. It’s earth, angels and ancestors. I immerse myself in the craft of cooking, while living to write it, onion by onion.

Practically, I earn my living by teaching others to cook. I own FEAST:foodways education at a sustainable table. It’s a blue dot way to reach out and share the culinary imagination of the world. I bring people together to create feasts from  international menus, using local in season foods. Beyond that, I’m a countertop scientist exploring alternative baking methods, and a recipe developer. I’ve always grown gardens, and facilitate “Local Food” a 20/20 group.

Basically, I spin straw into gold through a network of enterprises from community chef, activist, folk arts and food camps director, to writing culinary articles….I purposely keep my life simple, and un-hyped, so you won’t find any glamorous spins on success here; only a love for what I do, love of who I do it with, and a profound love and respect for the planet and life we share. ​
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Youth

 • Family Feasts
• Chef Start
• Folk Art and Food Camp 
• Culinary Choir

Local Food

• 20/20
• You Can Kitchen
• Full Moon Feasts
• Local Food Podcasts

Kitchen Life

  Revisionist Baking 
• FEAST 
• Recipe development
• Fermentations

Current Faves

• Indian Dosa 
• zaatar
• our microbiome 
• magnesium 

“One cannot think well, love well, sleep well, if one has not dined well.” 
― Virginia Woolf, A Room of One's Own


  • Kitchen Blog
    • Food Shorts Audio Sunday
    • Revisionist Baking Monday
    • Technique Tuesday
    • Foodwise Wednesday
    • Culinary Curiosity Thursday
    • Local Food Friday
    • Amandine Audio Saturday
  • About
    • Meet the Chef
    • Food Explorer
    • Food Philosophy
    • The Art of Food
  • Recipes
    • Baking >
      • Gluten Free Baking
      • Levain/Sourdough/Fermented
      • Rye
    • Chef's Touch
    • Fermentation >
      • Lactofermentation
    • World Foods >
      • Ethiopian
  • Activism
    • FolkArt and Food Camps >
      • bards and bread camp >
        • Painting and Pastry Camp