Henry’s Olives, Henry Robertson

New short film about Henry’s Olives!

Oh Henry and I go way back — back to the days when he was a full time woodworker and I was taking wood shop classes at the College of the Redwoods.  I was pretty tentative with the equipment — and Henry was pretty patient trying to get me to be more confident and to finish my project (a shaker style cabinet…it took ages to finish…teaching me the importance of really loving a project if you are going to spend years working on it…)

So, of course, when Jessica Eden and I first started Food for Thought — he was one of the first people that was interviewed about his olive business.  Now, after 7 years — I figured it was time to re-visit Henry’s Olives and talk to him about many of the additional products he has added to his line.

Listen Here

Henry’s Olives website

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The Tofu Shop, Matthew Schmidt

One of the very first interviews I did for Food for Thought was with Matthew Schmidt out at The Tofu Shop — and here it is, about 7 years later and we figured we better catch up with Matthew and find out about the new fermented products they are selling.  While I’m here, let me include my favorite tofu marinade (it also works well for albacore tuna, and probably any cut of meat you can imagine).  It is inspired by a recipe on food.com called Tofu With Sweet Ginger Marinade and was first served to me by good friends Michele Harrison and Nathan Shishido — both are great gardeners and cooks!

3 package of The Tofu Shop extra firm tofu sliced into 10 slabs each

1 cup soy sauce

1/2 cup mirin

1/2 cup sugar

1/4 cup toasted sesame oil

1.5 tsp dry mustard

1/4 cup grated fresh ginger

1 head garlic finely chopped.

Put everything except tofu in a pot on the stove and simmer for 10-20 minutes.  Put the tofu in a bowl and cover with marinade and put in the fridge — it is best after 1 day and up to 1 week.  Fry it up and serve with rice and greens — yum!

Now for the interviews with Matthew — so much to talk about we actually had to break it into 3 different interviews.  Part 1 and Part 2 about The Tofu Shop — and then Part 3 is about their line of fermented products.

The Tofu Shop website

Pete Haggard, Sauerkraut

Pete Haggard is an author, entomologist, gardener, and an extreme cook.  I like extreme cooks, they push the envelope on food preparation and preservation — in some cases rediscovering the old ways of making food.  Pete has inspired me — to listen to his interview about making sauerkraut, listen here.

If you are interested in trying your hand at kraut making — you might want to start with an EdenCrock — made by Jessica Eden, co-producer of Food for Thought.  She throws these pots at Fire Arts Center in Arcata, some of these sweet crocks which will hold 5 lbs of cabbage are available for you to buy!

Frogs!  Check them out!

Frogs! Check them out!

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