satay veggies

I love this satay with broccoli. The veggies can easily be switched to whatever veggies are available. You'll also want to increase or decrease the peanut butter, sweet chili, and soy sauce to your preference. Add 400g chicken if you like.  

On of my favourite jobs while I was working as an intern, was to go out into our garden and pick flowers to use as garnishes for some of our dishes. I loved to be out in nature as the sun slowly set over the ocean. At first it was a little scary to approach the voluminous basil bush. No…

Catalina View Gardens

Earlier this month I was able to visit a farm down the road from the restaurant I work at. This farm supplies a lot of the food we serve. It has the most incredible views of the sea. And what I enjoyed most about this farm is how they’re still exploring what they want to do and how they want…

In trying to understand the current food industry and how it works, taking a look a chicken is a good place to start. In broad strokes, the chicken industry does not paint humans in good light. From the time the egg is hatched, to what happens with the meat, there is so much wrong with the picture. The cost for…

When it comes to food processing and additives it’s so easy to think that surely adding vitamins to bread is a good thing? And reducing fat can’t be bad? The problem lies in the fact that we just don’t know enough to be able to meddle with nature. The relationships that exist, for example between nutrients in food and how…

I believe that food processing started from a very good place. Food scientists wanted to use what they had learned to help make people healthier. In about the 1950’s a report came out with the hypothesis that it was the fat in our that was causing cholesterol problems and heart disease. To help out with this scientists changed the make-up…

If you read about the history of food (or in my case Food in History) you’ll see that up until recently it was all about finding a way to get access to food. For a long time our ancestors lives revolved around finding food sources, growing food, making food. As agriculture, storing methods, and cooking methods developed people began to…

Pastries . . . can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, when the orgy of their sugary sweetness is not destined to full some primary need but to coat our palate with all the benevolence of the world.

Muriel Barbery, Gourmet Rhapsody
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