Cookie And Kate | The Dinner Special podcast

109: Ali Ebright: Step-by-Step Cooking and Blogging Growth

February 10, 2016 by Gabriel Leave a Comment

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Gimme Some Oven

On Gimme Some Oven, Ali creates fresh, creative, quick and easy recipes for sharing, and does all the photo taking, recipe creating, food styling and taste tasting for her blog. Apart from her recipes, Ali shares plenty of beauty, craft, fashion and gift DIYs, as well as music and movies just to mention a few other things she writes about.

I am so happy to have Ali Ebright of Gimme Some Oven joining me here on the show today.

(*All photos below are Ali’s.)

On Her Blog:

I began the blog about six years ago back in 2009, and I began it just totally as a hobby, for fun. At the time, I was definitely in the process of still teaching myself how to cook and a bunch of my friends did not cook. So it was the sort of thing where I’d go to a party and people are always asking for recipes. So once I stumbled upon the idea and format of a blog, I decided it would be a great way to just organize my recipes and be able to share them with a half dozen friends. It ended up growing from there, but it began just totally as a fun, creative outlet and a place to just help myself organize recipes.

I was actually a musician prior to this.

I worked at a church for many years leading music and then I also taught music lessons on the side. So cooking was just a total hobby. I knew nothing about photography, and I’ve always enjoyed writing and reading. But no, I had zero experience in just about all of the major aspects of blogging especially the tech side. I knew nothing about how to create a website or any of that. But it’s been a fun thing to learn.

On Honing Her Skills:

Back in the day before there were just a ton of food bloggers on the scene and so many resources out there, I did a lot of Googling. I did a lot of research the old fashion way by talking to photographers or talking to writers or people who were much better cooks than I was, just trying to have them actually teach me one on one. But now, I can go to YouTube for any of that. I think I’m naturally somebody who loves to learn and teach myself things. So it was fun to be able to begin in all of these things like begin as a very amateur photographer and see where I needed to go and slowly inch my way there towards taking photos that I felt okay with.

It’s been step-by-step, like beginning photos on my blog, to beginning recipes, even beginning writing. I think most food bloggers look back on where they began and have a little bit of a cringe moment. On the other hand, I try and see it as progress. Any time that I get down on myself where I feel like I am not as good as I would like to be, I can always look back to some of those first years especially and be like, “Oh yeah, don’t forget, you’ve come a long way.”

On Her Curiosity Around Food and Cooking:

I think more than anything, I love to eat but also even more than that, I’ve always been just fascinated by the idea of what happens when people share a meal together. That life around the table. I feel like it’s such a special way that people connect in something that’s so fun and nourishing. Food has always been a very social thing for me, not that every meal is social but those are the meals that I’m really inspired to cook. And any time that you can have good people around and have good conversations, I’m all for any of that. Even back in the day, that was my main motivation, just to teach myself how I could cook a healthy meal.

On Learning How to Cook:

By trial and error. My mom is a fantastic cook, and she cooked really well balanced and pretty healthy meals for us growing up. Almost every night, we had dinner on the table and we sat around together, but she was also one of those moms that, for whatever reason, never really made me help her that much. So, somehow, I got to college and I knew a little bit but not much. And by the time I was introduced to cafeteria food and quickly realized how good I had had it, I also realized I didn’t know how to cook any of my mom’s special dishes.

And so it was definitely in college when I had my first apartment with a kitchen that I started just experimenting and figuring out how to make some of the basics. But then, from there, especially in my 20s, I just really enjoyed the process of following a recipe. With recipes, most of the time, they work. There are the occasional duds, but I felt like it was a pretty successful experiment learning to cook. Most of the time, things turned out the way I had hoped and so I really enjoyed it.

On Deciding on What to Cook for Her Blog:

A lot of the recipes on there are random cravings or foods that I wanted to learn how to make just personally. But as time has gone on, a lot of it is definitely geared much more towards my readers, and I keep a running log of the different requests that they make. We’ve had literally hundreds of requests now for a crock pot potato soup. Apparently, everybody loves potato soup, but they really want to know how to make it in a crock pot. So today, that was a recipe that was an example. I have a stove top potato soup that I love, but they really wanted a crockpot version.

So yeah, trying to find a good mix of things that different people want to eat and even with the different diets and such, that kind of goes back to my love of entertaining, too. I feel like whenever I have people over, I have lots of friends who are vegan or gluten-free or have different food intolerances. And I’ve always said that my blog is never going to be a niched diet blog. It will never be all gluten-free. But, I totally want to make sure that there are recipes on there that different people can enjoy completely.

On Her Food Heroes:

I’m actually that one weird food blogger who hardly ever watches food TV. I’ve never had cable, and I occasionally catch things on YouTube. But I think for sure, Rachael Ray was probably the first person, her 30 Minute Meals. That’s just how I cook, and I love that she is one of those pioneers in the industry who’s made cooking really approachable and easy and geared toward families. Just being able to make it possible to get a healthy and well-balanced meal on the table quickly. I am a big fan of hers. I saw her. She came through Kansas City, where I live, and did a book tour like a year or two ago, and I heard her speak. And I was like, “Man, the girl knows what she’s doing.” She was really impressive and I think, more than anything, I realize how hard she’s worked at her career and so I really respect her.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Honestly, probably the only one that I watch regularly is Chopped. I really like Chopped.

What are some food blogs or food websites we have to know about?

One of my best friends in Kansas City is Cookie and Kate who I believe was actually on your podcast before. Kate from Cookie and Kate, she has a fantastic vegetarian blog. For a vegan, I highly recommend Minimalist Baker. John and Dana are just fantastic, talented cooks.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

On Instagram, I am a big fan of Pumpkin the Raccoon. I don’t know if anybody follows Pumpkin. It’s literally a pet raccoon. It’s just the absolute cutest. I am also a big fan of the Two Sisters Angie on Instagram, which is also under the hashtag fashionbymayhem. It’s this really sweet little girl who makes these super creative dresses out of paper. It’s just a fascinating account. Other than that, there’s just a zillion food accounts out there that I also love to follow for inspiration.

What is the most unusual or treasured item in your kitchen?

I have a pretty normal kitchen. I do have a dehydrator that was my Christmas gift from Santa when I was 16 years old. I’ve always had a long obsession with beef jerky. So even as I’ve lived in teeny tiny kitchens, I’ve always made room for my little dehydrator which takes up more space than it should.

Name one ingredient you used to dislike but now you love.

Brussel sprouts. I am obsessed. I feel like they were given such a bad rap when we were young. They were always boiled or something super boring. They are so good roasted.

What are a few cookbooks that make your life better?

Anything from America’s Test Kitchen. I am 32, so I feel like I’ve been through a zillion weddings in the last decade of life, and I give America’s Test Kitchen’s New Best Recipe Book to all my friends who get married because I feel like it will never fail, and I love the research behind their recipes. They have a cooking for two. Yeah, anything of theirs, I just 100% recommend.

What song or album just makes you want to cook?

I have music on all the time when I cook. I mean, we’re always happy. Cooking makes me happy. So I feel like, any song that makes me want to dance in the kitchen, that’s always a plus. But currently, Adele’s new album is on full-time.

On Keeping Posted with Ali:

Anywhere on social media really. We’re all over Instagram and Pinterest and all that jazz. So yeah, anywhere on social media.

102: Erin Alderson: Moving From Fast Food to Healthier Eating

December 23, 2015 by Gabriel Leave a Comment

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Naturally Ella

On her blog, Naturally Ella, Erin shares seasonal vegetarian recipes that are pantry-inspired and favorite recipes that are simple, fresh and exciting for her family. She’s written two cookbooks, The Homemade Flour Cookbook and The Easy Vegetarian Kitchen.

I am so happy to have Erin Alderson of Naturally Ella here on the show today.

(*All photos below are Erin’s.)

On Her Journey From Fast Food to Fresh and Seasonal:

It’s definitely been a long journey, but one I’m glad I took. Through high school and part of college, we were a middle-class family who was always on the go. Had a lot of activities after school, during school and it just seemed like we never really had time to cook. Looking back I think we probably did have time. But like most people it’s just convenient to eat out and grab food as we go.

It wasn’t until in between my freshman and sophomore year of college that my father had a heart attack and had a quadruple bypass. He survived it all but it was definitely a wake-up call for my entire family. After that we changed our diets and we haven’t looked back.

On Getting Started to Eating Healthier:

Baby steps. Definitely baby steps. Instead of eating out every day I’d eat out three times a week. I just stepped back slowly but surely. There were things I didn’t like at first. I didn’t always eat a lot of vegetables as much as I should have. It took time. It took time to really grow and get the process down.

I thought it might have been easier than I expected. I definitely had it built up in my head thinking that, “Oh, I’ll be able to do it. It won’t be that hard.” But it definitely was a day-by-day experience and there were a lot of temptations and challenges around every corner.

I feel like a lot of time people think, “Oh, health food. That must mean salads.” And really I don’t know. I love eating whole grains I do a lot of noodles. Again everything in moderation. You can have a lot of fun with it.

On Some Good Resources for Starting to Eat More Healthy:

I think blogs are awesome. A lot of the healthier food blogs because there’s just so much inspiration. And a lot of times those I feel like are recipes that people can really dig into.

Any of the Michael Pollan books are really a kind of good, swift kick in the rear. Because you read them and think, “Okay. This is why I should be doing this.” Mark Bittman is also a good resource. I think he’s the one that has the cookbook, How to Cook Everything.

I feel like those books can really be go-to references. They don’t have to be something that you read cover to cover. It’s just something that you can say, “Hey. I feel like trying this.” And you can go and dig into it.

On Her Blog:

Originally I started as a healthy baking blog way back in 2007. This was towards the beginning of my healthy eating journey and I wanted to share. For whatever reason I thought blogging sounded like fun even back then.

But I soon realized I didn’t like baking. And I fell in love with cooking. And that really took hold when I joined a CSA. And it was one of the ones where I could go out and pick. Every week I’d go out to the farm and I’d get to pick the produce that was ready. So I was getting my hands dirty.

It just really felt like connecting me to my food more. And forcing me to… instead of making a list of recipes and then going grocery shopping it was forcing me to say, “Okay. This is what I have. What can I make?”

It definitely opened my eyes to different varieties of things. I tried new things. Like kohlrabi was something that I would have never bought at the store but because it was there I tried it. And you learn about it and while sometimes at first you don’t like it. You can try it a different way and prepare it a different way. I think it’s a lot of fun.

In fact in the early days I would come back from the CSA and photograph everything. And I’d say, “This is what I got from the CSA this week.” And then the recipes would be based on that. That’s when my blog really turned seasonal.

On Essential Pantry Items for a Healthier Diet:

I always say that people need a couple, two to three, different kinds of grains. If you’re a grain-eater. Obviously I know there are some diets out there that people don’t eat grains. But for my purpose I’m going to say a few grains. Quinoa’s always a nice one to have because it’s quick-cooking. I love brown rice. That’s a good base for things. I usually have some millet and oats on hand.

And then you need some legumes. I love black beans, chickpeas and lentils. I usually have one of each of those. When I say pantry-inspired, those are really the items that I’m thinking of.

On Her Cookbooks, The Homemade Flour Cookbook and The Easy Vegetarian Kitchen:

The first one the publisher actually reached out to me and said, “Hey, we think that you would be a really good fit for this concept we have. Would it be something you’re interested in?” At first I’m, “Oh my gosh!” I’ve talked about milling flour. I had a lot of grains but I’ve never really put the two together. The more I thought about it, I was like, “No, this is a really good extension of my brand because a lot of times these are the ingredients I have in my house anyway. So what a cool way to show a second use for them.” So that concept was interesting for me.

Then the second book was an idea that I had been playing around with for a while. Because it kind of goes back to that seasonal, “I have these things, what can I do with them?” And so for The Easy Vegetarian Kitchen, it’s 50 base recipes that you can build upon with whatever you have. And so I keep it really open-ended but I do give some examples of what to do per season.

On Being in the Kitchen as a New Parent:

I don’t blog full-time. I have never actually blogged full-time. Naturally Ella has always been my secondary thing that I do and I’ve kept up.

But as of January it’s going to be my full-time because with having Mack around I’ve found that I can’t continue to do about three different jobs. So I’m going to focus solely on the blog. I have been spending quite a bit of time in the kitchen. Primarily during nap times and on weekends when my husband’s home.

But he actually loves being in the kitchen. I put him in the bouncer and I set him up on the kitchen island. And he loves to watch and really enjoys just being there. So that’s nice. It’s been very helpful.

My husband and I’ll even put food up to his nose and say, “Hey, this is mint.” And there was one time that he accidentally got parsley in his mouth and that was a really funny experience. Because he was, “Wait a minute, what is this?” We’re really looking forward to when we can start solid foods and have him experience all of that.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

We don’t have cable. We only have antennae. AI still watch shows like MasterChef. I love Junior MasterChef just because I love seeing the eight-year-olds and the 10-year-olds just get in the kitchen. I think it’s really inspiring for kids to see other kids be in the kitchen. And hopefully grow a generation that’s used to cooking.

What are some food blogs or food websites we have to know about?

I love blogs. I’ve met a lot of friends through blogging. But the blogs I’m loving right now, who are doing some really creative vegetarian cooking, are, The First Mess, With Food + Love, Cookie and Kate, Love and Lemons. I’m sure there’s about a dozen more I could name, but those are the four that I really love.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

So on Instagram, I love following The Fauxmartha. She has a two-year-old at home who sometimes you see little hands in her shots. And I just love that.

What is the most unusual or treasured item in your kitchen?

I have a giant stoneware bowl that is made from a company where I used to live. And it’s a pottery place that’s no longer in business. I just love it. Because I feel like you can’t buy bowls like that anymore.

Name one ingredient you used to dislike but now you love.

Oh. So many. I’m going to have to say goat cheese. For the longest time I was scared of any cheese that was white because I thought it was goat cheese. But now I love it.

What are a few cookbooks that make your life better?

First and foremost, The Vegetarian Flavor Bible is pretty much how I develop recipes. It’s so great because you can look up an ingredient and get other ingredients. And I love both of The Sprouted Kitchen’s cookbooks. There’s a new cookbook out called, Rose Water and Orange Blossom. That’s a Mediterranean/Lebanese cookbook and it’s just wonderful.

What song or album just makes you want to cook?

Yo-Yo Ma did a collaboration with a few bluegrass artists. And it’s called, The Goat Rodeo Sessions and it’s my favorite one especially this time of year. It gets me in the mood to get in the kitchen and cook.

On Keeping Posted with Erin:

Instagram. I am all about Instagram these days.

082: Melissa Coleman: Tried-and-True Over Adventurous Foods

October 5, 2015 by Gabriel 4 Comments

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The Fauxmartha

Melissa admits to having a severe sweet tooth, and on her blog, The Fauxmartha, is where she shares her tried-and-true recipes that she brightens up to suit each season. She confesses to being an over-sharer, and believes that when you find something that works, and works well, it must be shared.

I am so excited to have Melissa Coleman of The Fauxmartha joining me on the show today.

(*All images below are Melissa’s.)

On Cooking:

I came out of the womb loving food. My mom said I was four years old, sitting at the breakfast table, and she said I would be asking what we were having for lunch and dinner while eating breakfast. And she always told me, “Melissa, eat to live, don’t live to eat.” And I still live to eat and I eat to live. I love food.

So it started with a love of food and as I grew up, probably even as a little girl I would go over to my neighbor’s house and make cookies. I even loved to bake as a young girl and then in high school, as soon as I could kind of clean up my own messes, my mom would tell you otherwise, but I started baking in the kitchen and experimenting with all sorts of crazy stuff. People were so nice to try my stuff. And that just kind of continued.

Once we went to Chicago and I was on my own, married, three meals a day, I needed to somehow prepare and I liked knowing how to do things. I liked knowing the science behind things, I liked knowing how things work and I think that’s kind of what fuels cooking: how does this work? How does baking soda work with liquid in the oven, at what temperature?

In college, I think I was probably the only one doing this, I was watching Martha Stewart on the weekends, that was really cool. And then that fuelled the interest, and she talked a lot about theories behind stuff, so I learned enough to be able to talk about it. And then one Christmas I asked for, I think it was King Arthur Whole Grain Baking Cookbook, it was this huge thick cookbook. I think it was a pale pink. I read that thing from cover to cover. I learned about wheat and the germ and the endosperm, and everything. I learned how wheat is bitter and how to cut the bitterness.

I liked food so much I had to watch myself, so when I baked I tried to use wheat flour and then tried to lighten things up for a long time. I still use a lot of wheat flour now. But I guess I would attribute a lot of that knowledge to the King Arthur Whole Grain Baking bible. It’s chunky, it’s thick.

I have not read through it in a really long time. I’m sure a lot of bloggers, and just home cooks in general experience this. You make a lot of other people’s stuff at first, a whole lot, until you begin to learn what the ingredients do together, and what you like. And so now I have my cake recipe, or my bread recipe, or my muffin recipe, like a base recipe, and then I tweak it from there. So they are my recipes, but it’s a long heritage of people and books that I learned from.

On Her Passion for Food and Cooking:

I always liked to create even as a kid, and I think that’s a little bit of what food is for me too, it’s creating. But my background is in design, so I’ve been a graphic designer for a long time. When we moved to Chicago I had a design job and I liked it for a while, and then I didn’t like it for a while, and I just kept thinking. I had these long drives to work and I would just think, “There has got to be a way to merge my two loves. There has to be a way to merge design and to merge food.” And at that point I was always blogging, and I didn’t really know that those two were so inter-connected. The way I think about food, the way I think about recipes and writing the recipes is the way I think about design. How do I communicate this in a really simple but beautiful and real fashion?

I talked to a couple of other people who were struggling to figure out what do I do? I don’t even know what I want to do. And I always tell them, “Just play.” And that’s what blogging was and cooking was for a really long time, and probably still is in a lot of ways. But just play, and natural things come out. And that’s what it was for me.

On Not Being Creative or Adventurous with Food:

(Who she thinks is creative.) It’s Molly, Molly Yeh. She’s just so fun in the kitchen. She has fun with her recipes. She’s playful with her recipes. She plays, she really plays in the kitchen. I like her approach and it encourages me. Also, through the years, I’ve followed Turntable Kitchen and I like the spices that they use in recipes. They turned me on to cardamom and so did A Sweet Spoonful. Her granola recipe, marge granola that she makes, she uses cardamom. So things I wasn’t used to trying, I never grew up with, looking at their recipes, and making some of their recipes encouraged me to add those things into mine and explore a little bit.

So I’ll just tell you a little bit about my embarrassing story that happens over and over again. I get to a meal. I am with other people who would call themselves foodies and food enthusiasts, and they bring out a plate of burrata cheese and I’m, like, “Oh no, not cheese.” A big pile of cheese turns me off big time. It’s a texture issue, and it’s a mental issue. I kind of have the palate of a child. But it’s embarrassing every time, and every meal.

I went to an event the other week and at multiple meals I had to talk about my distaste for cheese, or I had to tell them I like mild cheddar cheese. I like Parmesan, I like a certain Feta that I can get at my co-op. It’s super-duper embarrassing, but I’ve learned to own it. It’s like, I don’t like cheese. And that’s okay, and I like to bake, and that’s okay. So I think just figure it out, just own it.

My husband has taught me that. He tells everybody before we go over to their house, “She likes this and she likes that.” I’m like, “Don’t tell them that, that’s so embarrassing.” But it helps. It’s not awkward. It’s way less awkward. So just own it.

On Her Tried-And-True Recipes:

Most of the times, it’s the food that we make over and over again. I find myself with blogging, I try to think of recipes sometimes for my blog, and I’m like I should just post the recipes we make. And I need to figure out how to articulate this recipe. But we make a lot of bowls, like food and bowls which start with a grain and some vegetables and some kind of protein which is usually beans for us and then a sauce, and it’s the things that we make over and over and over again. I almost want to delete any recipe that I’ve only made once. Because most of the recipes, we make them. My blog is my resource, that is what I cook from. And then I add new recipes that we make.

A lot of the inspiration has come from things that we have eaten out, or some of our favorite things that we have out, how can we make them at home? And, probably, how can we make them better and cheaper ourselves? And that’s kind of where they come from. We’re just pretty basic people, like when I am thinking up meals for the week, I start with a grain and then build the recipe around that. I either start with a grain or I start with the vegetable drawer.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

None. None. None. I used to. We’ve just gotten Hulu. We were no cable people for a long time. I watch Rick Bayless sometimes on PBS because we can stream it through an antenna.

What are some food blogs or food websites we have to know about?

A new one to me is Renée Kemps; her photography is beautiful. I go to her site to just bask in the photography. And then Love, Cake. She is actually who I base my scone recipe off of. Her recipes are so good. It’s a baking blog. I think she even has a culinary background. Her photos are beautiful. Go to Love, Cake.

We make a lot of bowls, and they can get kind of mundane and redundant, so I go to Pinch of Yum because Yum has all the sauces in the world. They are quick and easy and they come together in no time, so go to Pinch of Yum for your sauces.

We eat a lot of vegetarian foods. We are not vegetarian, although people think we are, so I go to Cookie and Kate and Naturally Ella and A Couple Cooks for inspiration on that front.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

So, I’m a Pinterest delinquent. I’m barely on Pinterest. Facebook, I follow Cookie and Kate again. I love her recipes. She has roundups, which are so nice, because I just need a lot of ideas.

I like FoodieCrush on Facebook, she also has a ton of ideas. She is fun and playful.

Instagram is my time suck. I spend all my time there. I love Instagram. Again, I love Renée Kemps; her stuff is beautiful. Gosh, she’s the one that stands out the most to me. I love her stuff right now.

And then Snapchat, I am not going to join. I have to save my time somewhere. I spend it all on Instagram, so…

What is the most unusual or treasured item in your kitchen?

I am going to go with treasured; it’s not unusual, it’s very every day but it’s my chef’s knife. I have used it so much; I use it multiple times a day. The handle is starting to chip away, which it shouldn’t. It’s never spent a day in the dishwasher, but I use it so much that it is well loved.

Name one ingredient you used to dislike but now you love.

I would say I am working on cheese. Feta; I like certain Feta. It’s got to be pretty fresh.

What are a few cookbooks that make your life better?

Whole-Grain Mornings, it’s by Megan Gordon, I mentioned her earlier. I love that cookbook. It’s like a handbook for brunch, which is our favorite meal. And then naturally I love Erin’s new cookbook, The Easy Vegetarian Kitchen. It’s like a really resourceful vegetarian handbook, seasonal, so she’s got a base recipe and then how to make it across the seasons. I’d say those are the two dirtiest books in our house, which means they are well used and well loved.

What song or album just makes you want to cook?

I listen to Sylvan Esso. I don’t know if people know of her. We listen to her over and over again. Her song Play It Right is kind of a little too mellow, but it works for me, and my daughter walks around the house saying, “Play it right, play it right, play it right.”

On Keeping Posted with Melissa:

I am so simple. I find the one thing that works is Instagram. You can find me there always.

071: Kate Taylor: Whole Sustainable Foods and Healthy Eating

August 26, 2015 by Gabriel 10 Comments

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Cookie and Kate

Kate is a self-taught photographer and cook who daydreams about new recipes and devours cookbooks. She believes in eating whole, sustainable foods that delights the senses and nourishes the body. On her blog Cookie and Kate, she shares her vegetarian creations while keeping things fun and recipes flexible.

I am so delighted to have Kate Taylor of Cookie and Kate joining me today.

(*All images below are Kate’s.)

On Her Passion for Food:

It’s funny because when I was a kid I was the pickiest eater of all time. We’re talking peanut butter sandwiches, no jelly and no crust for a while. Before I got sick of that and then it was just like mac and cheese. So I think that my taste buds expanded exponentially once I went off to college and tried new things, and it was kind of a whole new world. We just live in this awesome time where we can sample all these different ethnic cuisines, and sample the world in any decently sized city. So coming from, like, a suburb in Oklahoma, I just hadn’t tried any of that and it was kind of a revelation.

I think that my learning how to cook was more just out of necessity. In college, I was trying to live really, really cheaply. Actually I spent a semester in France that really got me interested in cooking because we’d walk all the way to the grocery store and we’d just come back with what we could carry. And we did not have a refrigerator, we did not have a microwave, we just had a stove.

The two girls I was with were pretty content just eating spaghetti with marinara sauce every night. But I’d be like, “What would happen if I added these vegetables, or what’s that sauce taste like?” And so I’ve just always been a creative person who likes to make stuff, and I found, especially in that situation, that cooking could be pretty fun. It was like I had all those constraints and I just sort of played around with them.

On Her Blog:

I would say my blog kind of had a different story than most. Most food blogs start because the person already has a passion for cooking and loves to try recipes and share recipes with their friends. My blog just started when I was really bored at an office job, like, maybe a year and a half after college. I was working in online marketing, so I was learning a lot of stuff that was relevant to the more technical side of blogging. And I just felt sort of creatively stifled. I had always enjoyed writing and photography, I had taken several photography classes in college, and just wasn’t using those passions and skills. So when my friend introduced me to a lot of blogs that were out there I was like, “Oh, this is really fun.” And eventually it was like, “Hey, I can build websites and I like all the stuff that goes into a blog so why don’t I just start one?”

Cookie and Kate was just the only catchy name I could come up with for a blog that had no focus really. But I knew that myself and my dog would be involved somehow.

I wanted it to be really unique content that you could only get there. And when I started the blog I thought, “Oh, well, maybe I’ll dabble in interior design or, you know, some other topics that I enjoy, but there were other people out there doing a really good job with that.” It was like, “How do I add my own spin on this?” So one day I shared a salsa recipe that I’d been making at home and it was kind of a lightbulb moment, because I was like, “Oh, this is something I get to photograph, I get to wrap stories around it, I get to write about it. I kind of get to geek out because I really love projects that I can immerse myself in.” I also felt really, really good about sharing healthy recipes. You might not be able to buy that $200 top that I said was cute last week in a blog post I didn’t feel good about because I can’t even buy that $200 top, but you could probably stop by the grocery store and spend $4 on ingredients.

On Whole Sustainable Foods:

Whole foods, the basic definition, is just that they’re foods that are as close to the source as possible. In this day and age there are just processed foods everywhere you go. Even most breads out there have like 25 ingredients when there should only be five. So I just feel like somewhere in the last 100 years we’ve gone from whole foods, which didn’t even need definition, until now I just feel it’s really important to eat unprocessed, unrefined, whole grains. All the nutrition I have read reinforces the importance of getting enough vegetables and fruits and whole grains. It’s really just, we need more plant-based foods in our diet and less processed foods. If I have an agenda it’s just to try to get people to eat more healthy, whole foods and less processed foods.

I grew up in a pretty health conscious household. I mean, granted, for a while I only ate peanut butter sandwiches, but my mom was also really good about always just having a simple salad on the table, and fresh fruit, and she appreciated whole grain bread versus plain white bread. And I can tend to be hypoglycemic, so my blood sugar levels just get out of whack easier than other people, and so I learned very early on, if I just ate plain Bisquick pancakes with a lot of fake maple syrup on top for breakfast I would be seriously ill in a few hours.

For me I felt like the connection between what I ate and how I felt was more apparent than it is for other people. I guess my grandmother and my mom have been interested in healthy cooking and back then it was low fat so when I went to college I eventually picked up a book by Marion Nestle who’s a well-known nutritionist and I was just really surprised to learn, “Oh, maybe I don’t need three glasses of milk a day” and, “Oh, we need fat in our diet.” It’s not something I need to be scared of or avoid.

Another writer that I fell in love with his books is Michael Pollan. Very influential in convincing me to eat less meat.

On Misconception About Healthy Eating:

I think that the low-fat craze really did a number on everyone’s concept of healthy foods, because once you take the fat out of anything, it’s not going to be satisfying. So I would say don’t be afraid of healthy fats like olive oil or even some butter. They are fine, we need them in order to feel satisfied. I’d also say don’t even be too afraid to salt the recipes. I suggest to salt them, because I mean, really, you’re not going to get as much salt in anything you make at home versus the processed foods. And also just fresh flavors like fresh lemon, which I add to tons of stuff, like a squeeze of lemon juice or garlic, herbs, those aromatics just are bursting with flavor. There is no reason to think that healthy means flavorless. Also, vegetables are super tasty if you ask me, and if maybe you need to add some cheese to help you get there, go for it!

On Eating Vegetarian:

Well, I eat fish on rare occasions. I don’t have any problem in eating fish. I went vegetarian over five years ago. It was before I started my blog. I don’t really push vegetarianism much on my blog, it’s just that everything so happens to be meatless.

I think a lot of people that, maybe even most of the people, who follow my blog just appreciate healthy, wholesome, produce-driven meals like I do. I became a vegetarian, a lax one really, after reading Michael Pollan’s Omnivore’s Dilemma. I just felt like he presented a really well-balanced view on it and frankly when I went to college and my taste buds expanded I was still very picky about meat, so I never ate a ton of it, if I did it was like chicken. I eventually learned to like burgers just because there is ketchup on them. It wasn’t a lot of meat that I loved, and once I learned more about it, was like, “Okay, well this is a really relatively easy way for me to do the environment a favor, because meat takes a lot of energy to produce. It’s another way to avoid antibiotic exposure, and just the growth hormones and the stuff we put in the animals these days.” It was just easier for me.

For a while after I went vegetarian I decided I would eat some bacon and pepperoni every now and then, but I don’t do that anymore. Those are the only meats that I really missed just because they are really tasty. I never once missed chicken. I missed some comfort food, stuff that my mom would make like chicken enchiladas but now she just puts beans in mine.

On Some Resources for Learning More About Eating Vegetarian:

The book that I’ve been referencing most often is a new one that came out from America’s Test Kitchen called The Complete Vegetarian Cookbook. They just have a vegetarian version of almost anything you can think of. If you’re just dying for pad thai they’ll tell you how to make it. I think that would be a good book for anyone who wants to eat less meat. I really love Michael Pollan so if you want to learn more about food. I always feel like learning more about the reality of what you’re eating, makes it so much easier to make good choices. So I would recommend anything by Michael Pollan.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t have cable, but recently I’ve gotten into Mind of a Chef on Netflix. I’ve only seen season one so it’s all about David Chang and he’s just, like, kind of blowing my mind with his ideas, so that’s been fun.

What are some food blogs or food websites we have to know about?

Well my friend Tessa has a really awesome gluten-free baking blog. She has convinced me that gluten-free baked goods can be super tasty and she works really hard on them. So I would say Salted Plains, that is the name of the blog. And then I recently met with a researcher from Harvard and she told me about a newsletter that Harvard sends out that has like really solid nutrition advice in it. So I would say subscribe to that.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

I am kind of a sucker for Instagram accounts that are full of animals. So, I like The Dogist on Instagram, and I like Esther the Wonder Pig.

It’s this pig that these two guys adopted thinking it was going to be a little pig, but it’s like a giant pig.

They even moved to a farm so she would have more space and they dress her up. I watch my friend’s little girl some afternoons and we always catch up on Esther the Wonder Pig.

What is the most unusual or treasured item in your kitchen?

I have this little spatula with a little wooden handle that I inherited from my grandmother. My dad said she was always walking around with that spatula in her back pocket. So I’m pretty attached to that one.

Name one ingredient you used to dislike but now you love.

I use to dislike fennel, I really like it now.

I am so sure my mom never put fennel on the table. If you slice it super thin it becomes really palatable and kind of a surprising ingredient to add to salad.

What are a few cookbooks that make your life better?

Yeah well I definitely reiterate America’s Test Kitchen Vegetarian Cookbook. I also really love the Vegetarian Flavor Bible, which also came out recently, it’s like a flavor thesaurus and I use it for almost everything. If I’m wondering what to do with a tomato, I’ll open it up and see what goes well with tomatoes. Honestly, I just have the most enormous pile of cookbooks and it’s kind of just rotating inspiration.

What song or album just makes you want to cook?

I would say anything by Otis Redding just makes me want to move and hop around in the kitchen.

On Keeping Posted with Kate:

I would suggest definitely subscribing to my blog posts by email or RSS. I post everything on Facebook. You can get some behind the scene stuff from Instagram.

066: Andrea Bemis: Farming and Preparing Fresh Meals

August 10, 2015 by Gabriel 4 Comments

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Dishing Up the Dirt

Andrea and her husband are the proud owners of a six-acre organic vegetable farm called Tumbleweed Farm in Oregon. Her blog Dishing Up the Dirt is a way for her to document the meals made with the produce they’re growing and to inspire us to prepare fresh meals for ourselves and loved ones.

I am so happy to have Andrea Bemis of Dishing Up the Dirt here on the show today.

(*All images below are Andrea’s.)

On What Drew Her to Farming:

My husband grew up on a organic farm back East in Massachusetts. I did not have desires to work on a farm growing up so it happened organically. About six years ago, we decided to quit our day jobs. We were just working pay check to pay check, not doing anything that we felt was very important and decided to roll up our sleeves and go work on this organic farm back East in Massachusetts. And dove right in, head first, which was awful and great at the same time.

I did not realize how much work went into producing food and I didn’t grow up cooking or eating the types of vegetables that we grow. And now, it’s gone full circle and I absolutely love it. We’re going through a heat wave right now so I don’t love it but it’s gone full circle. I’m really proud of what we do.

I had this vision that it would be really romantic and it would be slow paced and we’d just pluck vegetables from the ground and it would be really lovely and it’s not. It’s go, go, go but it doesn’t matter if it’s 90 degrees out or 20 degrees out. Things need to get done. So that was an eye-opener.

On Their Farm:

The one thing that is different is it does not rain in Oregon in the summer which is ironic because Oregon is such a rainy state, but from June until October, we have to irrigate like crazy. Back East, almost every afternoon, we got a rain shower which is great. But aside from that, growing-wise, we can grow pretty much the same vegetables as we did back there. Our seasons are a little bit shorter here because in Parkdale, Oregon, we’ve got a little bit of elevation.

It’s a little different everyday but I guess I could start out with this morning which started at 5:00 a.m. running out with the toothbrush still in my mouth to yell at a couple of deer that were eating our strawberries. We’re on deer patrol all the time. The days typically start around 5:00, have coffee and go over a list of what needs to get done.

Tomorrow is the CSA day so today we’re prepping, trying to stay up with irrigation, planting, weeding. We do succession planting so we’re always planting all the time for 20-something days, so we’ll be planting.

We continue to plant but tomorrow is our big day, we harvest starting at 4:00 in the morning because we take our crop up to Portland. So Tuesdays are always a really long day. It depends on the day. We’re just at the farm if we don’t have restaurant deliveries or CSA deliveries. Then we try and stay on top of farm chores and keeping things happy and healthy and a lot of irrigating and weeding.

When you’re away from the farm, it’s scary because you’re away and anything can happen and so you have to make up for the hours that you’re gone when you’re back.

On What They Grow on Their Farm:

We do a combination of 50 different varieties of vegetables. We do all the really common and uncommon spring vegetables. We do basically anything that we know is going to do well and that we know people are going to be pumped to receive. So we don’t grow anything too crazy but we grow things that we know we can sell easily, and people want, and that they’re going to do well for us.

We’ll always grow kale. It does really well. It’s a pretty easy crop to grow. If there’s a really hot trendy food out there we might try a small little plot of it. But for the most part, we keep to the same vegetables year to year unless we have a huge crop failure and some things don’t seem like they’re going to ever work for us, then we won’t grow that. We stick to pretty much the same vegetables year in and year out.

On Growing Produce for Beginners:

My first piece of advice is to grow things that you would want to eat. I have friends who end up growing a bunch of bok choy. And they’re like, “I don’t know what to do with this. I don’t even think I like it.” I’m like, “Well, okay.” I would say pick a few things that you like to eat so if you want to have a lot of salads, lettuce is pretty simple.

My folks have done this. Letting things sit for too long. Things can turn bad pretty quickly especially in the heat. So even if something didn’t totally size up, I would grab it. I think people sometimes will let things go too long. Pay attention and think of the farm as your baby. I don’t know what people’s situation is but it’s like if something looks like maybe it needs water. If you already watered and it’s wet, don’t water again. You can over water, you can underwater. So pay close attention to your garden.

Crop rotation is pretty important just because each crop takes different nutrients from the soil so it’s good to move things around. But it’s not the end of the world. We typically have a map of our farm. We try and rotate things on a 5-year rotation. That’s ideal.

And diseases can spread a little more easily if you’re planting the same place over and over.

On a Resource for Those Wanting to Learn More:

My favorite book for beginner farmers or gardeners is The New Organic Grower by Eliot Coleman. We still reference that. It’s an easy read but it’s also informative and I recommend that to anyone that’s trying to grow vegetables for the first time.

On Writing Her Blog:

Our CSA, we have a 50-member CSA and 90% of these people are members because of the blog. We don’t know them but the blog, it’s turned into like a job.

I want people to be pumped with their vegetables. Even if they’re not supporting us personally I want to inspire people to go to their local farmers market and cook up vegetables that really are in season because I’m a big supporter of small farmers. I think that they are making a big difference and it’s really hard to make a living. So if more and more people support farmers then the world would be a better place.

The cooking and the recipes can be challenging at times if the day has been super busy but I typically come in about an hour before my husband does to cook something, take a few photos, and depending on what it is, I’ll either keep it warm somewhere and go back and finish evening chores, or get a salad or something. We’ll eat it a little bit later.

I’ve been doing this for five years. We’ve nailed this system. And then at night, I’ll just do a little blog post, they’re pretty simple, not too crazy. I don’t know why people are really surprised that I just create the time for it, it actually is a nice little break from the fields.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t watch any right now.

What are some food blogs or food websites we have to know about?

I like reading Naturally Ella. She’s got some really beautiful photos and great recipes and they’re really simple too. I think her goal is pretty quick, easy, no fuss recipes.

I like My New Roots a lot. Her recipes definitely take a little more time but I think the photography is great.

Cookie and Kate is another good one that I like.

They’re all vegetarian food blogs but they’re pretty inspiring.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Instagram is the only one that I really use and I follow a lot of farms on Instagram but as far as food ones go, Dolly and Oatmeal. She’s got some really great photos. There’s a local girl and her blog is Local Haven and she’s got beautiful food photos.

What is the most unusual or treasured item in your kitchen?

A bottle opener. That and maybe my immersion blender. I use my immersion blender every single day for making sauces.

Name one ingredient you used to dislike but now you love.

Maybe mustard. I love mustard and I used to hate it.

I think it was too many bad hot dogs when I was a kid with mustard on. Now I love mustard.

What are a few cookbooks that make your life better?

I’m not reading a ton of cookbooks right now. But I subscribe to Food & Wine Magazine and Bon Appétit and it’s like Christmas every month for me. I get really inspired by both those magazines. And Real Simple magazine too so those are my go-tos and it’s nice to have subscriptions to them because they’re a highlight to the month.

What song or album just makes you want to cook?

For me, when I’m cooking, it’s more like a wind down time so it’s nothing too crazy. I guess right now I’ve got the Gillian Welch station on my computer and she’s just nice and mellow.

On Keeping Posted with Andrea:

Well, DishingUpTheDirt.com. I post there three times a week. And then otherwise, I’m on Instagram, that’s my only social media that I’m on quite a bit, I love it.

057: Grace Rusch: Finding a Diet That’s Right for You

July 8, 2015 by Gabriel Leave a Comment

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The Sunday Table

Grace is a self-taught cook and a holistic nutrition consultant. She feels that our diets should be personalized, with a balance between food that makes us feel good and food that is healthy. On her blog, Grace features seasonal, organic, and whole-food ingredients, and she follows a mainly gluten-free, dairy-free, plant-based diet.

I am so happy to have Grace Rusch of The Sunday Table here on the show today.

(*All images below are Grace’s.)

On Starting Her Blog:

I’d say it was just a matter of wanting to continually be inspired by new recipes or new ingredients. It helps me keep things interesting and that way I’m looking at new cookbooks, new recipes online and trying different ingredients.

I’m always inspired by seasonal ingredients, as well. So, the blog is really just a vehicle for me to constantly come up with new things for dinner and for breakfast. That way food’s not boring.

On Her Interest in Food and Cooking:

I’ve had a long-time interest in food and cooking.

I started cooking at a young age, just helping my mom in the kitchen. So, it probably stems from that good foundation that she built and instilled in me. And then, I got a lot more into it in college and high school. I really started to get into nutrition and thinking about how the food we eat affects how we feel and our bodies. So, that really is what, kind of, jump-started my interest in cooking. Through that, I’ve discovered how food actually made me feel. And through that, I found out I was gluten and dairy intolerant. So, it’s just been a journey.

When I moved to California, this “California fresh” fare was really inspiring to me. I come from the Midwest; I’m from Minnesota. And not that we didn’t eat healthy growing up, but it wasn’t quite the same cuisine. So, in college in California, I really started to use fresh produce and make that the foundation of my meal. Since that was something that was relatively new to me, it really inspired me to find new recipes.

Finding food blogs was also an inspiration to me, as a source for new recipes.

What else inspires me is just the food that makes me feel good. I try to eat food that’s healthy, but also tastes delicious. I definitely wouldn’t say I only eat for nutrition. Sure, that’s my basis, but it also has to taste good, because I also really enjoy eating.

What pushes me further is the fact that I have some dietary restrictions. And so, I have to constantly be creative and be adapting recipes to make it something that I can eat that’s not going to hurt my stomach.

On Experimenting in the Kitchen:

I’d say I’m a creative or curious cook. I just throw things together. I don’t have too many total flops, but that’s because I love adapting recipes that I know work. Or, I just throw things together that are super simple, like oatmeal or an egg bake. There’s a lot of really simple foundations that you can build on to make something healthy and delicious. I’ve definitely had major flops, though. Especially in baking. There’s trial and error, for sure.

I think if you find recipes that you like, just try swapping out an ingredient. Like, having that curiosity. If you switch vegetables in a dish, that’s a pretty safe swap. Just start experimenting. If you add additional spices, that’s a pretty easy way to explore. Baking it’s a little harder. But for cooking, it should be fun and it should be kind of an experiment.

Just having the curiosity of “What happens if I add these spices?”, or you switch up the vegetable or you switch up the meat. Don’t feel like you have to have exactly what’s in the recipe, unless that’s exactly what you want to eat.

I think I look a lot to the online community. There’s so many people doing really amazing things. So, I’m continually inspired by other food bloggers. I have a lot of cookbooks and I cook from a lot of them here and there, but I don’t have one in particular that really inspires me.

On Some Good Resources for Learning to Cook:

I am a 100 percent self-taught cook in the sense that I never really looked up the science behind cooking or baking. I think you learn that over time. So, I don’t think that I went to one resource. 101 Cookbooks, Heidi Swanson was definitely a first food blog that I found. Sara Forte from Sprouted Kitchen was another one.

On Being a Holistic Nutrition Consultant:

I had considered, in college, going to school for nutrition but decided to go to school for business, but I found this holistic nutrition school in Berkeley, California which is where I live now. And so, I kind of made it my plan: “Alright, I’m already in California. After I graduate I’m going to move to Berkeley and do this program.” It took me a few years, but eventually, I signed up to do the holistic nutrition program. It really just stemmed from curiosity of how food affects our bodies and how you heal yourself from the inside out, through food.

I think it’s pretty baffling to me that people don’t have the connection between what you eat and how your body feels. So, for me, it was really just to get that information. I’m a total food science nerd, so I love learning about how what we eat affects our body and then how that affects how you feel. It really is a holistic approach how that affects the rest of your life.

There’s definitely a balance between healthy and food that makes you happy. It’s easy to go too far one way or the other, and finding a balance is really a personal preference. It’s different for everyone. For me, I definitely feel better when I eat a lot of vegetables, but I also love sweets. So, oats with maple syrup is one thing; that, even to me, is enough.

Sometimes I really want dark chocolate and I’m not going to deny myself that. So, it’s definitely different for everyone. That’s my overall philosophy: every single person has a different diet that’s right for them, and food should make you happy. It should be something that you look forward to eating, but it also should be nutrient-rich. It should be something that’s not going to eventually, down the road, make you sick.

I think that is the first question you get asked and it’s the hardest question to answer; is “What should I eat?”. Because it is so individualized. It is fun to navigate that path with people; to help them understand foods they like and foods they don’t like.

If you really hate peas, then there’s no reason to eat them. If you really hate beets…I personally hate beets. It’s really hard for me to want to cook them and eat them. Just because it’s healthy, doesn’t mean you have to eat it. You should definitely find things that you want to be eating that are also healthy.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t watch any. I have a television, I rarely use it.

What are some food blogs or food websites we have to know about?

Ones that I frequently visit and actually cook from are: Sprouted Kitchen, it’s one of my favorites.

Cookie and Kate, that’s a really good one, I’ve cooked a lot of delicious things from her site.

A Couple Cooks, they have a lot of really good recipes.

Dolly and Oatmeal, she’s also gluten and dairy free, so I always love her recipes.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

I’d say Instagram’s probably my favorite platform, just because I love to look at photography. I actually follow a lot of photographers and travel or portrait photographers on Instagram. I follow the food blog world, too, but those are the pictures that make me happiest. It’s just seeing other parts of the world and little snippits. If you’ve had a rough day and you’re feeling uninspired, it’s so nice to see these beautiful nature landscapes.

One that comes to the top of my head is Jeff Marsh. He’s a Seattle photographer, both portrait and outdoor nature photos. Beautiful, beautiful photos. Aubrie Pick, she is a local San Francisco food photographer; just amazing stuff. Oh, I recently met a photographer from Vancouver Island, Kelly Brown; she’s a wedding photographer and lifestyle. Really beautiful stuff.

What is the most unusual or treasured item in your kitchen?

I don’t think I have anything too unusual, but I have to admit, my most treasured thing right now is my Vitamix. I use it every day.

Name one ingredient you used to dislike but now you love.

Probably, snap peas. I really like them and can eat them raw now. And bell peppers. I kind of have a love hate relationship with them. I’m learning to like green beans; still not my favorite.

What are a few cookbooks that make your life better?

Recently, I’ve been returning to Vegetable Literacy by Deborah Madison; I love that one. The new Sprouted Kitchen cookbook just came out, that’s a really great one and her previous cookbook is excellent. I’ve also been cooking a lot lately from Vibrant Food, which is Kimberly Hasselbrink’s cookbook.

What song or album just makes you want to cook?

I love music. I went to school for music business, so music is a big part of my life. I couldn’t just pick one, but I always go to Motown or old soul or funk music in the kitchen. It’s just fun, upbeat, and inspires you. Right now, I’ve been listening a lot to Brandi Carlile’s new album, The Firewatcher’s Daughter; that’s a great one. So, a big mix.

On Keeping Posted with Grace:

Instagram is my preferred platform. But I have a Facebook page, I’m on Twitter, I’m on Pinterest, and of course the blog.

053: Abby Thompson: Veganism and Vegan Baking

June 24, 2015 by Gabriel Leave a Comment

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The Frosted Vegan

On The Frosted Vegan Abby showcases recipes that show that even if you’re eating a plant-based diet, you can still enjoy delicious desserts, and that it doesn’t have to be a hassle.

I am so pumped to have Abby Thompson of The Frosted Vegan here on the show today.

(*All images below are Abby’s.)

On Growing Up in a Home Where Food Was Enjoyed and Shared:

It was obviously awesome and delicious. In our house my mom was either making brownies on the weekend or my dad was making cookies after school, stuff like that. It just became a part of how I grew up, and when I moved away and started on my own that kind of fell off because mom and dad weren’t making them for me.

I loved baking, but I didn’t keep up with it. And especially when I turned vegan it became a little bit harder. I didn’t know if I would be able to keep up with all the baking and stuff like that. So, I just integrated it into my life and realized it was something that was part of my childhood and part of who I was.

It shaped how I looked at food, and treats were always an everyday thing. For some people they didn’t grow up with that, but for me it was just always something that was there.

On Being in the Kitchen:

This is kind of a weird story to remember, like baking and cooking, but I remember in middle school I did not make show choir. And I was so sad, but I was like, “I just need to make a pie.” So, I made a pie and I remember from then on it was like baking kind of solves everything. It feels awesome, I do it, and then I get a slice of pie at the end. So, it was great! It just started evolving from that.

I discovered in high school, you know, boys really like when you bring them cookies, or everyone is your friend if you bring them cakes! So, when I figured that out and I enjoyed it at the same time, it just started, like I said, becoming part of my everyday life.

I’ve always had a huge sweet tooth, and for some reason cooking doesn’t come easily to me. I have to have a recipe, I’m not just improvising dinner or anything like that. When I do it turns out not so great, so my fiance prefers I don’t improvise. But, it’s always been baking, I can kind of make up a muffin recipe and it’s no problem. I know that’s a little bit harder because baking is a little more scientific and exact, but for me it has just always come naturally. I can feel when it’s right, when it’s going to come out okay. It doesn’t always work, but most of the time it works.

On Veganism:

A vegan diet generally means you’re not consuming any animal products. So, not only no meat, no fish, no dairy, so cheese, eggs, that kind of thing are out.

You can go from one extreme to the other.

Some people just stop at cheese and eggs. Others avoid all gelatin because gelatin has animal-dried products. Fish sauces and a lot of Thai dishes, stuff like that. Then, it expands into a vegan lifestyle so some people choose not to consume leather goods or have anything with animal-dried products. It’s a sliding scale of what extreme you want to go to. And then, on the other side of it, I kind of try to also approach it with a plant-based diet, so that’s also avoiding excessive oils, super-fatty products.

Some of the vegan products out there are not necessarily healthy, they’re vegan, doesn’t mean they’re healthy. So, it really depends on what extreme you’re on or what part of the scale you’re on. It means something different for everyone.

On Becoming Vegan:

I went vegan about three years ago.

I always grew up in a household where cheese is on everything, we had chicken, fish, all that kind of stuff. But, I had never been a huge meat eater, I never really liked it.

I was starting to slowly phase out the meat in my diet just because it didn’t really matter to me. Then, my dad actually went cold turkey vegan about three years ago. He watched Forks Over Knives, which is a documentary, and he just decided that he wanted to make a change. He wasn’t really feeling great, wanted to feel a lot better, and eat a lot better. Nothing had ever really stuck for him. So, he did that and then I was still living at home at the time so it was kind of a natural thing to follow along with it.

When I moved away from home I just kept following it because I realized I felt a lot better. My body just felt better when I didn’t eat certain foods, and I’ve just slowly gone more vegan over the years.

The meat part wasn’t as hard, but the dairy is hard. A lot of stuff like grilled cheese or things with cheese in them, you have to figure out what works if you want to use vegan cheese or cheese at all, stuff like that. I’m still figuring it out.

I’m sure it will be a lifelong journey to figure out what works and what tastes the best, to me. That’s what I like about it though because it doesn’t feel very stagnant. I’m always finding something new. It’s awesome what people are doing with vegan food now.

On Baking Vegan and Her Blog:

I originally started it because when I moved away my dad was still wanting to make all the baked goods that I grew up making, but he didn’t want to necessarily include all the vegan butters, or oils, and extra stuff like that. He wasn’t really sure how to approach it, so I wanted to start figuring it out, not only for him but myself, too.

It just progressed from wanting to share those recipes and figuring out, “Hey, maybe other people are looking for these, so I’ll just start a blog!” I kind of just had to figure out what egg replacements work, or what kind of oil replacements, or can I get rid of the oil? Stuff like that.

It’s really relearning because up until I went vegan, I was making croissants from scratch, and things with a lot of eggs in them, and I loved it, but then trying to relearn what’s going to work in place of those things was a challenge.

On the Biggest Misconception of Baking Vegan:

I think the biggest one is that it’s going to be gross. I know some of the commercially made vegan, baked goods I’ve had have not been great. They’ve come out dry, or too oily, or it’s just not the same.

I really want to make it so that if you give someone a cookie and they eat it, they’re not like, “Oh, is this vegan? I can tell.” I want it to be, “Oh, this a cookie and it’s great. I had no idea.” So, I think it’s fighting that misconception that things are automatically going to be disgusting because they’re vegan.

Coconut oil, more people are becoming familiar with it, but that’s a big one that I use a lot, especially in place of butter or different oils. I know it’s more of an up and coming ingredient, but I use that quite a bit.

Ground flax seed, I had never used until I started baking vegan and that, when you combine it with water and let it sit for a little bit, it becomes sort of a gel and makes a really good egg substitute in a lot of things.

Those are two of the main ones that I hadn’t really heard of. I try avoid using weird things or things that are hard to find because I know not everyone lives super close to Whole Foods or anything like that. So, those are my two main ones that I use quite a bit.

Then, just using high quality flours or agave nectar and stuff like that just helps substitute for some of those common ingredients.

One of the first food blogs that I followed that helped a lot was, Oh She Glows. She’s really well known, she has everything from cooking to baking. She goes more in-depth into some of the things when she makes vegan baked goods and it has helped quite a bit.

Dairyfreebaking.com. Dairy free might still include a few eggs, but more milk substitute, stuff like that, she goes into that. I’ve had her site come up a lot when I’ve looked for different things.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t watch a ton of cooking shows, but when she’s on, Giada De Laurentiis. I watch her, I think she’s pretty inspiring.

Diners, Drive-Ins, and Dives, usually late at night it makes me really hungry so my fiance and I watch that quite a bit on a weekend night. Alton Brown shows when they were on, and I think those are the main ones.

I like Chopped too. It makes me think, “I can do anything in the kitchen!”

What are some food blogs or food websites we have to know about?

The First Mess, Laura writes that one and she’s awesome and totally inspiring. Vegan food that just, if you have it, again, you wouldn’t really know it’s vegan. She has an awesome writing style and I absolutely love it. I love her.

Cookie and Kate, she does amazing stuff with seasonal produce, and whenever I get my produce of the week, I know that she always has something that I can do anything with.

Cake Over Steak, Sara is awesome, I know she’s been on your podcast. And I love that she’s doing something different with using illustrations. I know she’s starting to do photography, but she does illustration and they’re awesome and amazing, so I love her things as well.

Then, let’s do one more, Joy the Baker, oh my gosh. She’s one of the first blogs I ever read. I would love to be the Joy the Baker of vegan baking.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Floating Kitchen, Liz over at Floating Kitchen, she lives on the east coast and she posts really awesome pictures. She lives by the beach and takes her dogs on walks and stuff like that. When it’s snowing here or really crappy, it’s cool to see her pictures of that.

Laura, again, of The First Mess, she does a lot of gardening and I love when she posts pictures of pulling radishes, or carrots, or anything like that. I think her dad does weekly deliveries to her, berries and things that he grows. So, I love seeing those things because it’s really cool. I think those are the ones I can think of off the top of my head.

What is the most unusual or treasured item in your kitchen?

My most treasured one at the moment is my Vitamix blender. I just got it about six months ago, and I use it almost every day, all the time. I’ve always wanted one so I’m glad I finally sprung for it.

Then another one is, it’s a measuring cup, which sounds weird, but it’s a tin measuring cup that my grandmother passed down to me. She grew up baking with it, I think it was her grandmother’s, and it’s really cool to use it. It’s super functional, and I love using it because I know it’s been passed down through baking generations in our family.

Name one ingredient you used to dislike but now you love.

Tomatoes. I use to not eat tomatoes in anything. I hated them. I hated chunks of them in anything, and I still wouldn’t like, eat one whole like some people do. But I’ve discovered that really good tomatoes, like fresh, summer tomatoes are amazing, and I love it now!

Then spinach too, I used to hate spinach. I grew my own spinach a couple years ago, and I loved it. So, I think the freshness really makes a difference.

What are a few cookbooks that make your life better?

The Bountiful cookbook which is by the White on Rice Couple, Todd and Diane, is awesome. Again, really focused on seasonal produce. They grow a lot of their own stuff, and it’s made it so much better because I’ll get something from the grocery store and think, “I don’t really know what to do with this. I’m going to look at this cookbook.” They have something amazing, very accessible, very easy, love their cookbook.

I have a baking cookbook from Williams Sonoma that I got several years ago that doesn’t have any vegan baking recipes in it, but it’s a super solid foundation for if I need a good jumping off point for a cake recipe or anything like that. I know that it’s going to be reliable, and even if I tinker with it with all my weird vegan stuff, it will probably come out or make a good foundation.

What song or album just makes you want to cook?

So, I’m a big fan of Pandora and I’ve really been into the song Uptown Funk by Bruno Mars. I think that song makes me say, “Okay, I can do this. Let’s get some cooking done. I am ready to go.”

On Keeping Posted with Abby:

I would say probably Instagram and Facebook. Those are the two biggest ones I am probably most active on.

013: Sara Cornelius: How Cooking, Friends and Art Come Together

March 16, 2015 by Gabriel 2 Comments

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Cake Over Steak

Sara is a self proclaimed food blog and cookbook junkie, but above all, she is an artist.

Where many food blogs have super stylized photography that follow their recipes and posts, Sara illustrates many of the featured images on her blog Cake Over Steak, and they are crazy cool.

I am so pumped to have Sara Cornelius from Cake Over Steak joining me on the show today.

On Her Day Job:

I create custom hand etchings on gravestones, and you might think what the heck does that mean. Essentially, I illustrate pictures on granite with the Dremel tool. But we also have a laser machine that can laser etch photo quality images. It works like a laser printer but it is actually laser etching the granite.

I also create the files for that and operate the laser. We do actual pictures on some, or we use that to do texts sometimes, but the more fun part of my job is I create real custom scenes and things for people. Around here, it usually involves deer, cabins and tractors or things like that. Also, houses and beach scenes, so it’s really neat.

For most of the texts that we do, we sandblast that and a lot of that is done by machines and rubber stencils that is put over it, but we also have a guy in our sandblasting shop that hand carves roses. My boss says that he is the best guy in the East Coast doing that and he is really talented. So that is another art aspect at my office.

It’s really fun for me because now that I am in this industry, when I see old graveyards, I get really excited. I creepily go look at it, especially the really old stuff. I love seeing the designs from the ’20s and their kind of designs. You just get this whole new appreciation for it as a craft.

On Starting Her Blog:

At first I started reading food blogs and I thought this is really cool but I will never do this. There is no way I would ever do this and then I guess slowly over time I thought maybe I could do this. It seems like such a nice way to record your life. I like how people could weave a story about their life into a post with a banana bread recipe. You see how people put their own personality into them and you get to know these people through their blog.

I thought well maybe this would be something fun to do but I thought I can’t come up with my own recipes and I am not a photographer, and I would want to have good photography. Then I realized duh, I’m an illustrator. I could do the illustrations, but then I thought, well, I still wanted to have photos.

It took a while for me to actually start it. It took me like two years to come up with a name for my blog, so that was holding me back for a while. But when I started dating my husband, he is a photographer, I convinced him to take my photos for me.

It’s funny because we got engaged two months or so before I actually launched the blog, but I had already been working on it for a couple months behind the scenes. It was kind of funny because when we got I engaged I thought, “Okay then, I know I have a photographer for my blog for long term.” It’s not just that I am getting a husband, I’m getting a full time blog photographer until he gets totally sick of it and forces me to take my own. But I told him he has to teach me before it comes to that.

On Working With Her Husband:

He started his own blog back in June so sometimes it’s a push and pull where he wants to go work on his blog first. But he is a really good sport about it. I feel like people don’t realize how much of a saint he is unless you witness one of our photo-shoots together.

I am a total control freak and I think that because I am not in control of photography as much as I would like to be, it can be so frustrating to me. If the lighting is not good in the one afternoon that we have to do it, I’m like, “I don’t understand there is light on the table, why can’t the camera take this picture that I see in my head.” But he is really good about it.

With us both being artists, but totally different kinds of artists, we can feed off of each other and not be too competitive with each other. Because we are both very competitive people. But for example, I never say I am done with one of my illustrations until he sees it and doesn’t have anything to change. When he is working on one of his crazy composite photography images, he doesn’t call it done until I have seen it either. We are always asking each other for advice and he shows me Photoshop tricks for my illustrations which I do mostly digitally and things like that.

But also, when you are in a relationship with someone like that, I can tell exactly what I think and know that he is not going to freak out on me and stuff like that.

I think that we are really honest with each other.

On the Connection Between Food and Artistry:

I didn’t get into the field until college. I have always been into art as long as I can remember. It just has always been a part of me. Food, I started getting into near the end of college when I moved off campus and had my own apartment, and my own kitchen, and had to feed myself. I think needing to feed myself in my brain I was like, “If I am going to do this, I am going to do this really well.”

I have always loved baking and I was never super into cooking real food. But I think that’s because I just have such a sweet tooth that I have never been that into real food or at least I thought I wasn’t. But I don’t think I found the foods that I really loved until college when I was introduced to them. Like discovering things when you meet new people and you’re in a new place and everything.

That started to grow in college and then for my junior thesis project I did a cookbook. I mean it wasn’t actually a cookbook; it was like you pretend you are doing this big project then you do two to three pieces for it. So I did it as a cookbook and I did some food paintings. They are actually hanging in the kitchen of my parent’s house.

In my senior year for one of my graphic design classes I did actually design a cookbook. So I started moving it into my college projects. I was so burnt out from college that aside from my job, I took the other areas of my life off from art because my senior year was so intense. I started my full time job three weeks after I graduated so it was just no stopping. I gave my brain a break from art for a bit which I think was a really good choice, and instead, I would just bake cookies.

I did get to indulge in that other passion but slowly I started thinking more and more about doing the food blog again. What that would be and what I wanted it to be like, and eventually, it turned out to be what it is now.

On the Person Who Influenced Her Cooking:

It would be my really good friend Jackie from college. She was really into cooking and I remember thinking that’s so weird. Because even though my mom always had a home-cooked meal for us at home almost every night – family sits down for dinner and it’s homemade and everything like that, my mom didn’t love cooking and she still doesn’t. I think she might have if we hadn’t been such picky and annoying children. I really feel for her now looking back on that.

Being that my friend Jackie was really into it, I started cooking with her every now and then in college. Actually, when I started becoming friends with her, it was my freshman year and I went to school in Philly. That day, she had walked to the Italian market, which is kind of a long walk, just to buy a rolling pin because she wanted to bake a pie.

I met up with her when she got back to the house. She said, “Hey, I’m going up to the penthouse in the dorm to make a pie, do you want to help me?” So I said, “Sure!” and then my best friend and roommate came out to join us, and a couple of other friends, and we ended up going outside to eat this pie. We bought ice cream and some other things and it was as the cherry blossom trees were blooming right in front us.

That is the night we all became really good friends. So then every year after that we celebrated our pie night and we would have pie and ice cream when the trees bloomed. That was really cool. I would say she’s the first person I knew who really loved cooking that influenced me. But then once I started reading food blogs. It was really food bloggers who got to me more.

On How She Decides on What to Cook:

That’s a good question because I don’t make as much as I want to.

I have cookbooks that I have not even cooked from, that’s ridiculous. Sometimes a recipe grabs me so much that I literally put it on my to-do list. If I know I can’t make it that day, I’ll think why do I have this going on this night, but I have this day off and I could make this then, and I will put it on my to-do list for that day.

Every once in awhile it’s kind of like the luck of the draw where I have everything in my kitchen to make it or something like it and then it’s like, “Ooh this is what I will make for dinner tonight!”

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t watch many but last year when I got my tonsils out I became obsessed with Mad Hungry with Lucinda Scala Quinn.

I don’t think the show is technically on anymore. I think you can find a couple of them on Hulu but I think the recipes are on YouTube though.

What are some food blogs or websites that we have to know about?

Definitely Food 52. That’s one of my favorites.

I follow so many it’s ridiculous. Smitten Kitchen obviously. I also love Cookie and Kate, Love and Lemons, Sprouted Kitchen, Minimalist Baker, Joy The Baker.

Who do you follow on Pinterest, Instagram or Twitter that make you happy?

Every morning I check in with a couple of Instagrams. My two favorites involve people with children, the one her name is Momma’s Gone City. Theo and Beau?

She is a mommy blogger but her family adopted a puppy like a year ago and this dog naps on their two-year-old son every day.

It’s so cute.

And then also food blogger Bev Cooks, she had twins like a year ago, a boy and a girl, and she posts really great pictures of them every day. She also adds hilarious captions so that is one of my favorites.

What is something all home cooks should have in their pantry?

I think everyone should have a microplane zester because if you have ever tried to zest a lemon or whatever without one, it makes me want to kill myself.

Those make it so easy and they are also the best for grating parmesan cheese.

Name one ingredient you cannot live without?

Chocolate. Milk chocolate.

I guess with baking I use more of semi-sweet but flavor-wise there’s like Icelandic chocolate bars, something they sell at Whole Foods, that I used to get in college, and I think my favorite was 33%.

It’s great, it comes in this plane white paper, it looks really nondescript but it’s two layers of chocolate. So it’s technically two bars and they are pretty big. They have all these squares but they have a couple of different percentages, but I liked the 33 and the 55.

What are a few cookbooks that make your life better?

I mentioned the Smitten Kitchen one, I love that one. I love Keys to the Kitchen by Aida Mollenkamp, that is one of my all time favorites. That one just has so many great recipes. My favorite pesto is from there. But that one is fun because each recipe teaches you a technique. So if you wanted to do just a basic recipe, you could leave out some of the crazy seasonings or whatever, but it also gives you a new interesting take on it. I think that is a great one for a beginner cook who is a little adventurous.

Another one I turn to a lot is one of the first cookbooks I ever got. It’s called Fast, Fresh and Green and it’s all about cooking vegetables. But it has it broken down by cooking technique and within each chapter it gives you a breakdown of if you are using this vegetable, cut it to this size, and do it for this time for this method. It has a bunch of great sauces and different ideas for things so I turn to that a lot.

I think that’s one of the things that I love about trying new recipes, because you almost always learn something and then I can use that to come up with my own version later.

What song or album just makes you want to cook?

Probably Dean Martin’s greatest hits. I really love the Rat Pack old style stuff. I think that makes me want to chill out in the kitchen and cook up some really good pasta.

Keep Posted on Sara:

There is always my blog cakeoversteak.com. I am also on Twitter and Instagram mostly. I put a lot of recipes on Pinterest. I’m not super interactive on that, mostly just to hoard recipes on it.

I would say Twitter, Instagram and also Facebook.