Cultured Life Food – Kate Brown

Kate Brown is from the south — as you can immediately tell by her soft southern accent.  How does a gal from the south end up in Arcata making ghee, quinoa flour and gomasio?  Well, the highest quality ingredients are certainly here and readily available.

Let’s start with ghee — yep, clarified butter (buttahhhhhh) with the solids removed to make it super shelf stable and also changing the consistency for many recipes.  It all starts with Rumiano butter (yes, my favorite butter), and heated so that all those pesky solids float to the top and are removed.  Put into a lovely jar and it is ready to go…I’ve heard somewhere that ghee would last for thousands of years but I go through it too fast to test that one out.

Next quinoa flour — if you’ve been following the Food for Thought film project, you can learn a lot about local farmer Blake Richard who has been bringing us locally grown quinoa for several years now.  That is the quinoa for the quinoa flour.

Finally the gomasio — a combination of sesame seeds (not local) and salt — yep, this one is from Bryon Duty at Pacific Flake.

As they say — if you got it, flaunt it — and of course Humboldt County does.

Listen here for the story of the ghee

Listen here for the story about the quinoa flour and gomasio

Cultured Life Food website

Cultured Life Food Facebook Page

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Daniel Draskinis, Gold Nugget Ghee

Talking with Daniel Draskinis I found out I needed a little hipness infusion.  Apparently young hipster professionals have been drinking up “bulletproof coffee” and I’ve never heard of it.  A little ghee in your coffee?  I guess so!  Apparently it helps the gray matter retain factoids — sort of makes sense — the brain is a big fatty deposit with occasional bouts of thought…maybe mine could use a boost too!

But putting ghee in my coffee?  It certainly doesn’t hurt that Daniel makes a chocolate ghee, why yes!  I think I will!  Daniel gave me a jar of ghee and next morning I scooped some into my coffee.  For those of you who say…as I did…won’t it be a little creepy to have an oil slick on my coffee?  It really didn’t bother me, it was in fact pretty darned tasty — and I did feel much more articulate and smarterer when I finished it (I did that for you!).

Daniel is whipping up gigantic batches — well, gigantic compared to things I do in my kitchen, he’s still small batch compared to the mega-corporations. If you want to know how much is in a batch I guess you’ll have to listen to the interviews — so much good stuff there are 2 parts!  You can also check out his website.

Part 1

Part 2

Alexandre Dairy and Eggs, Stephanie Alexandre

If you are like me, you were surprised to see our very own and very local Alexandre Kids eggs in our local Costco.  These Alexandre Kids are the children of Stephanie and Blake Alexandre, a couple living up in Crescent City who operate a dairy.  Their children began a more modest egg operation which has blossomed into a larger regional operation with the chickens being pasture raised on the sustainable farm.  So much to say — I suggest you listen to Part 1 and Part 2 of the interview.  There will be more to come as Alexandre Dairy expands services in the coming months!