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

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