How Sweet It Is | The Dinner Special podcast

085: Lauren Grier: Teaching Herself and Others How to Cook

October 14, 2015 by Gabriel 4 Comments

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Climbing Grier Mountain

Lauren is a foodie, recipe developer, adventure seeker, photography lover, and world traveler. She started her blog, Climbing Grier Mountain, in 2010 to stay connected with family and since then, it has become her passion. It’s where she shares her shenanigans and most authentic self.

I am so excited to have Lauren Grier of Climbing Grier Mountain joining me here on the show today.

(*All images below are Lauren’s.)

On Being Such an Open Book:

Starting off, I grew up in a small town in Kansas. My husband and I met in college and we graduated and went right to the big city of Chicago. So I think that’s where my adventurous side was born. Chicago is… they throw you right in and you just have to start swimming and figure it out. From there, I just really opened up and figured out, you know what? There’s more to me than I think. I started writing my own story, just really being curious about why are things the way they are when it comes to cooking or travel or whatever it is.

It was definitely a cultural awakening, coming from a small town in Kansas to me just being around people that were challenging you every day in terms of growth. It was a great experience. I miss that city. I don’t miss the weather but it was definitely a great city to start my adventure.

On Starting Her Blog in 2010:

In general, there were no manuals for blogging. Today, you’ll see ‘how to start a blog 101’. Back then, it was like the Wild West in terms of like you’re still using Blogger as a platform and it was just a very quiet space. People were trying to figure out photography and just how to share in general on the Internet because all these platforms were starting to pop up. So that was the biggest challenge. I had to do a lot more research, a lot more trial and errors. I feel like today, it’s a lot easier for bloggers to start up because there is a manual out there. There is ‘how to improve your photography’, ‘how to write recipes’ and those kind of things, and how to really actually start the blog from the ground up. Whereas, I feel like in 2010, it was not the case at all.

I mean, most people never say they dreamed about making money back in the day, but now, people literally start blogging to make money and it’s amazing to me. I think it’s fantastic, it’s just a different perspective now. I think this industry is growing and changing constantly. So it’ll be interesting to see where it’s at in two years.

On Her Interest Around Food:

I hated cooking and when I got married, I didn’t even know how to boil water. It was that bad. I took on the concept and when we moved from Chicago to Denver, I was working in the financial industry. I still am today but at the time, when the market crashed, I lost my job and between looking for jobs and interviews, I watched the Food Network during the day and I was like, “You know what, I’m a newlywed. I probably should learn how to brown meat or do something functional so we can eat and not eat out all the time.” So from there, I just literally, with the blog, I was like, “You know what? If I can teach myself how to cook, maybe I can teach others,” and it slowly progressed. So no, my love for cooking didn’t form probably until about 10 years ago. So it’s kind of funny.

It was actually kind of a funny story. So, it was a Giada recipe and it was for a swordfish bake sandwich with some arugula and lemon aioli, which was basically like Mandarin to me at the time because I had no idea what aioli was. I remember going to the store and getting all of the ingredients and I came home and you know, I put some oil in a pan. Well, I threw a solid chunk of swordfish into a frying pan. Can you imagine this? This is literally almost burning down the house. My husband walks in. He’s like, “What are you doing?” I’m like, “What? This is normal, right? You just throw in a frozen solid piece of fish into a hot skillet.” And he’s like, “No, you don’t.” I’m like, “Oh my God.” So it was a huge learning curve right there but we ended up saving the fish and it actually ended up being a really, really good sandwich and it was fantastic and I’ve been obsessed with lemon aioli and arugula and swordfish ever since.

It’s a funny story now. At the time, it was a little close to call in terms of almost burning down the house but yeah.

On Her Go-To Sources for Inspiration:

I have a couple. I mean, you have your standards like Food & Wine and Bon Appétit, they’re kind of always my go-to to make sure I’m staying with the industry and what’s going on and what’s relevant. I do look for other bloggers as inspiration. Jessica from How Sweet It Is is great. Joy the Baker is a nice kind of contrast because I’m not a baker so it’s nice to get like, “Oh, that’s what people do when they bake.” But I’m also inspired a lot by Heidi from FoodieCrush. She’s probably one of my favorite blogs to look at for inspiration because she does things so simple but they’re also creative as well.

On Deciding on What to Make for Dinner or Her Blog:

It’s interesting. I feel like it’s a simple process but it’s also like an easy process in terms of my cooking during the week is your basic chicken, potatoes, broccoli, rice. I just keep it simple because, to me, when I do stuff for the blog, it’s more adventurous. When I decide what I want to do for the blog, I always look at those simple meals that I make during the week and then I’m like, “How can we tweak this? How can we take a simple meal and then just take it to another level, like take a Middle Eastern twist on it or an Asian twist on it?” I think people get stuck in a rut, like I do, too. Just take the extra couple of minutes to figure out where else you can go with it.

On the Difference in Food Culture Between Denver and Chicago:

Denver is geared towards healthy lifestyle. Everything is outdoors, versus Chicago, I mean, Chicago is healthy, it’s just it’s more like heartier foods. So to me, when I moved here, my palette definitely changed. I still kind of keep things more towards a lighter side in cooking, whether it’s more fresh ingredients, local, those kinds of things just because Colorado has such a different dynamic. Like I was talking earlier, Colorado’s very centered around brunch. If you don’t have a good brunch at a restaurant, you can kiss your tuckus goodbye because you’re not going to be around. Or happy hour, those things. So my food is definitely geared around kind of those…you can eat it for breakfast, lunch and dinner types of food versus like your three standard meals like in Chicago.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I watch Restaurant Impossible. I love Robert, probably because we own restaurants and so when people go in there, I’m like, “Oh my God, they have no idea.”

I love Top Chef. I mean, I watch that. Quickfire Challenge, you name it, I would love to do it.

I probably would cry crocodile tears while I’m doing it but it would be the most fun ever. Plus I would love to meet Tom Colicchio.

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

Definitely Real Food by Dad. Matt is amazing. He kind of is similar to the way I cook. His recipes are simple but also you’re like, “Damn, that is such a great idea.” And also, My Name is Yeh. She’s addicting. She has the best smile. Her recipes are just so fun. And also, Heidi at FoodieCrush. She’s a mentor. She’s good at what she does. She has a great editorial background and I think people could really learn a lot from her.

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

Instagram is probably my most go-to as most people probably say. Ashlae from Oh, Ladycakes, her Instagram is this beautiful portfolio. She travels and creates beautiful food and to me, she makes it just look effortless. So to me, I appreciate that even though I know there’s some background to it. She’s just a really nice person in general too.

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

My onion goggles, no joke. I hate cutting onions and my husband got a gag gift one year, like someone gave him a pair of onion goggles. I was like, “This is ridiculous.” I tried them on. I’m telling you, they are lifesavers and no more tears. I look like a total dork but I swear, they’re my most treasured thing in the kitchen.

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

Tabasco, which is funny because I literally just this past week, I did a whole week series with Tabasco. My husband loves Tabasco and so till I married him, I learned to love Tabasco. I love it now more than anything. It’s the best condiment ever.

What are a few cookbooks that make your life better?

I always keep Jacques Pepin’s Essentials cookbook. The man is a genius and he’s been around forever and he knows so I pull that constantly just to remember how to make an aioli from scratch. To me, it’s a brilliant cookbook in terms of like, he’ll give you recipes but he’ll also break down what you need to know in a very simplified manner. It’s not over the top. It’s straightforward. I can’t recommend that book enough. It literally is a lifesaver.

What song or album just makes you want to cook?

Like I mentioned earlier, Jason Isbell, his album, Southeastern. Me and my husband actually saw him in New York City live. He is probably one of the best artists to listen to because he’s a great storyteller and I feel like that is a basic way of when you’re cooking and you’re photographing and sharing this, it’s the perfect way just to set the tone of what you’re doing. He’s extremely talented and a wonderful singer and I highly recommend you check him out. He’s great.

On Keeping Posted with Lauren:

Definitely Instagram, Snapchat, and just checking out the blog because I am out there and constantly just trying to create recipes. I’m always there if you need me. So always check out the blog.

055: Liz Harris: Turning Food into Her Career

July 1, 2015 by Gabriel 2 Comments

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Floating Kitchen

Liz is a cook, photographer, and writer. And on her blog, Floating Kitchen, she explores and shares seasonally inspired recipes that are sometimes healthy and sometimes indulgent, but always fun and delicious.

I am so psyched to have Liz Harris of Floating Kitchen here on the show today.

(*All images below are Liz’s.)

On Her Career Before Food:

Before I started blogging, I was actually a research scientist. I went all the way in school. My undergraduate focus was biology, and then I went on to get my PhD in Biochemistry. That was five years of training, post undergrad degree.

Then I went and did a post-doctoral fellowship in Cancer Biology. That was another four years of training. I spent about thirteen years working towards becoming a research scientist, and then I was working in that field. It just wasn’t clicking for me anymore so I made a drastic change in my life.

Making the change was very hard, mentally, because I had committed so much time and you feel compelled to continue on this path.

I still love science. I find it really interesting. I love reading about it in my free time. I liked actually doing it, but at the end of the day, the lifestyle that I had created for myself around this career wasn’t very healthy for me anymore, and so I needed to change that.

On Her Introduction to Cooking:

My family is pretty into food. I come from a line of great cooks. My grandmother, my great aunts, my mom is a big cook as well. I was always just in the kitchen or around the kitchen with them. So I was always very interested in it. My family also owns a farm and a wholesale distribution business in New Hampshire, so food is just something that we think about a lot and have always been really interested in. It’s just what we do.

My great auntie, Dot. She was probably the best cook in the family. She also was always very patient with me and she let me help her. She didn’t get mad if you messed up or anything. Because I’m sure I messed up a lot when I was little. I owe a lot of my cooking abilities to her.

On Turning Her Hobby into Her Career:

About five years ago is when I really started doing it. It was still a hobby at that time, but I started being a lot more serious about cooking every day for myself, cooking for friends, having people over.

That’s when people started suggesting to me, too, “Hey, you’re really good at this. Have you ever thought about having a blog or doing something with it?” And I was like, “No. Computers hate me. I would never have a blog. I can’t even do email!” That just seemed really out of reach for me.

I was spending so much time on my career, so it was like, “No way I could do that on the side.” So that’s when I really started getting into it. Around 2012 or 2013 is when I made this choice to leave my career as being a scientist, and that was the obvious thing to do, is to pursue something in cooking.

I think whenever you make a really big drastic change like that, there is a fine balance between courage and sheer stupidity. You just have to say, “Alright, I don’t know what’s going to happen and I’m just going to do it and go for it.”

My parents obviously were really supportive. I didn’t feel like I was going to be letting them down. I also was giving up a paycheck and all these other practical things. They were encouraging me and telling me that it would be okay. It gave me the guts to do it.

I’m just a really determined person. Once I get something in my head, it does not escape my head until I do something about it. So I just decided to do it and now here I am.

When I first left science, I didn’t know what I was going to do. I was mulling around for a few months, figuring it out.

I actually simultaneously started my blog and started working in restaurants. I had never had a restaurant job before in my whole life, so that was a really fun and eye-opening experience. So I started on those two paths; I had the blogging and I had the restaurant work. After doing both those simultaneously for about a year, I decided that I just wanted to pursue the blogging for now. Restaurant work is hard. I mean, it was fun but it’s a lot of work for not a lot of gain. And my blog was picking up and was growing, and I decided to put all of my energy into that.

On the Type of Cooking that’s Most Natural:

I think the savory dishes come more naturally to me. I’ve developed a style where I just like to throw things together. I cook mostly vegetarian food and it’s just easy to roast up a bunch of vegetables and make some grains, make a quick dressing. That is definitely more my everyday style. Although I do love the baking.

I think the enjoyment I get out of the baking is not the actual doing it but it’s the sharing it. Because that’s the stuff that’s easy to share, and that’s why I loved cooking to start with. I loved bringing people food or inviting people over.

Cookies and brownies are something I would take to work all the time, or bring to my neighbor’s house. So I like that aspect of the baking. But in terms of the following the instructions, I can do it and I’m great at it, but I just prefer to not have to think that much about it. Which is funny because being a scientist, all you’re doing is thinking about instructions all the time.

On Where She Finds Inspiration for Her Blog:

Mostly from other bloggers.

I read an enormous number of blogs. I have like 400 blogs on my feed. It’s insane. Because people are just doing so much great stuff, so I love just seeing what everyone else is doing.

I’m really inspired by cooking with the seasons. That’s something that’s important to me. Growing up in a family that has a farm, I’ve always been aware of that and try to follow that as much as possible. It’s better for your wallet and the environment. It’s good for your body. It tastes better when you buy food that’s in season. I love going to the local markets and looking for things that look great, and bringing them home and making something from them.

On Things Not Going As Planned in the Kitchen:

I feel like at this point, I’m pretty knowledgeable of what is going to work together, what flavors will go together, and what techniques are going to work.

I guess the only things for me, that it’s not actually the cooking part, it’s always something else that happens. I remember I made this huge tray of eclairs and they were glazed. And I dropped them and they went glazed side down on the rug, with dog hair stuck in them. It’s that kind of stuff.

I will finish a whole thing and then I’ll have some klutzy moment at the end and ruin everything, which is very unfortunate. But those things happen to me more than actually with the cooking part.

In the beginning, when I was in graduate school and during my fellowship when I was learning to cook, I was very strict about following recipes. I had to have a recipe or I couldn’t make something. Because I didn’t have that awareness of what things went together. But now that I have been cooking for so many years, it’s easy for me, just something that I’ve picked up.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I do like to watch the Barefoot Contessa.

A show I used to love to watch that’s not on anymore is Alton Brown’s Good Eats. Of course, that’s like a science-y cooking show, so you know I’m going to love that one. I don’t really watch any food competition shows because they kind of stress me out. I get nervous for the contestants.

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

From the 400 that I follow, let’s see. One blog that I love is called Local Haven. Her name is Ashely, and she has really great photography and really authentic, unfussy recipes that just feel good when I’m on her site and look at her photos. So I think everyone should check out Local Haven.

I also really love Foodie Crush by Heidi. Heidi has great recipes and great photography, but I think the thing that I appreciate most about her site is that she spends a lot of time talking about other bloggers and other blogger’s recipes. It’s really refreshing in a job where you talk about yourself all the time. I mean, that’s really what we have to do, is promote yourself. So it’s so nice to see somebody who is talking about other bloggers so much. I’ve been introduced to a lot of new sites through her blog. So I think that’s a good one everyone should check out.

And I love How Sweet It Is by Jessica. Her stuff is just so over the top and fun, and it just makes you feel good when you read it.

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

On Instagram, I love Sweet Paul Magazine. He has a lot of not just food pictures, it’s food and crafts and gardening. All the photos are really bright and fun and whimsical. He has a great feed.

I also love, on Instagram, all the meta-sites, like Food 52 and The Kitchn. Great photography, great recipes, and again, they reshare a lot of stuff from the community. So it’s been a great way to connect and find new Instagram accounts and new food bloggers.

On Twitter, I love Sarah from The Sugar Hit. She is just hilarious. She has really funny tweets. I definitely recommend people checking her out.

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

I guess the thing that would be the most treasured, is I do have recipes from my great aunt. She was the one that was sort of the biggest cook in our family. And all the recipes from my grandparents and other family members, and I think those are probably the most treasured things, just having those cards with the stains on them and the handwritten notes. It’s just really fun. You feel like you’re cooking with them when you’re using them.

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

This is a tough question because I used to dislike everything. I was that kid that only ate grilled cheese, chicken, and peanut butter and jelly for like twenty years. So it’s very surprising now that I will eat everything.

I think one of the main things is tomatoes. I used to hate tomatoes, raw tomatoes. I didn’t like tomato sauce. I would wipe the sauce off of my spaghetti, which horrified my parents. But now, I love fresh tomatoes. I love making sauces.

What are a few cookbooks that make your life better?

I really like Vibrant Food by Kimberly Hasselbrink. It’s really colorful. I want to eat everything when I flip through the pages. It’s just a spectacular book that I think everybody should own.

I love Joy the Baker. She’s one of my favorite bloggers. I love Homemade Decadence, again, really fun and whimsical, and of course, totally makes you hungry when you’re looking at it.

I also love all the Ottolenghi books. I don’t cook from them that often, because all the recipes are really involved, but just such a great source of inspiration and great photography as well.

What song or album just makes you want to cook?

I really like something upbeat when I’m cooking, like Stevie Wonder or Taylor Swift. Anything with a good beat deserves to be in my kitchen.

On Keeping Posted with Liz:

The best way, the first way is my blog, of course, floatingkitchen.net. I post new recipes two to three times a week. So you can check me out there. Instagram is my favorite, so that’s a fun place. I love connecting with people on Instagram.

037: Bev Weidner: Getting Back into Cooking as a Parent

May 18, 2015 by Gabriel Leave a Comment

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Bev Cooks

On Bev Cooks, Bev is extremely open about food and family. She’s a mother of twins, Will and Natalie, who’ve been featured on the blog even before they were born, and she claims to dish out the worst parenting advice you’ll ever hear. Bev’s high energy and wit makes me chuckle more than usual.

I am psyched to have Bev Weidner of Bev Cooks on the show today.

On Leaving Her Job to Pursue Her Passion:

I was stagnant, I was in a stagnant place and not really knowing where to go.

I was working and it was fine, but it took a long time for us to get pregnant and have our kids. So that stress and just not being super happy with my life direction, we got to this point in Aaron’s career where we looked at our life and it was like, “I think I’ll stay home. I just want to garden and hang out. Just kind of breathe and take some of the stress off of myself, and the pressure off of myself.” Once I did, I was like, “Okay, I’m home. I want to start a blog.”

I’m very inspired by other bloggers and stories out there. So it was shortly after I quit that I started, actually bought the domain. I had started posting photos of my dinners on Tumblr and Facebook, but it was right after I quit my job that I bought the Bev Cooks domain and really made it a blog. So I don’t know if you’d call it confidence or stupidity.

I was just getting more and more into the whole thing about food photography and writing. I mean, it was a mess, it was a disaster back in the early days. But time goes on and you hone your craft.

On Her Blog:

I’ve read magazines like everybody. I didn’t really pay attention to the styling of food until I started blogging. I was like, I know this doesn’t look right. This pork looks funny. I don’t know how to do this.

So, like everybody, I would just study magazines like Real Simple because I don’t want a ton of stuff in my photos. I just like it clean and white, and the focus is not a load of good scenery. I think that’s beautiful but I also just want to keep it clean. So I would just study magazines like Real Simple and things like that and kind of maybe rip them off. No, I don’t know. Inspiration, just like literally looking at them going, “Now, this is the way they have this.” “That works. Okay, ding ding.”

On Cooking as a Parent:

I want them to eat everything, and they have been eating… I make them kale omelettes every single morning, I don’t know why. It’s really easy. I mean, it sounds super fancy but it’s not. It’s an egg and kale and a little bit of the tomatoes and done. Cut it up in little squares and they love it.

I just want them to be exposed to everything that I’m making right now so that the hope is that they’re not going to be picky eaters. Now I will say, Will, he’ll touch a third of it and Natalie eats 100%. She does not care, she just eats it all.

But I haven’t really changed that much in my style of cooking because I just want them to eat it too. I cut up everything or separate some things from the others and cut up the pasta, to where it’s tiny. Make it easy for them to eat but I want them to have all the flavors.

During the weekdays, sometimes can be hard. Oftentimes I do simple, simple stuff like peanut butter toast, some torn up deli chicken and a cut up fruit or a tomato. It’s just a hodge podge of things, but I always love to have leftovers from what I’ve made either for dinner or the blog, and then just give them that too.

They need to eat constantly. I’m floating from the kitchen to their high chairs, every two hours, your snacks, here, do you want it over here? Do you want it on the top of the roof? I don’t know. They have mouths.

On Her Column on The FN Dish Blog:

I’m starting a monthly column with the Food Network. On their FN Dish blog which is on their main landing page, but I will be streamlining kids only meals, like the first part of the recipe will be kid friendly, the second part of the recipe will be fit for adults.

So take like a pasta with marinara. Most of the time you’d stop there for the babies, for your kids, and give them the pasta and the marinara and have them go at it. Then for the adults you would add the olives, and the anchovies. So I’ll be starting that.

The favorite dish that’s easiest, I love pasta dishes. If they’re shells, then that makes it easier for them to grab, like shells with shredded chicken in it. I try to avoid giving them too much sauce because the sauce gets everywhere. So I try to remove as much sauce as possible.

What I really like to make for them is just two whole wheat tortillas, and just chop up some chicken and sprinkle in some black beans and a little bit of grated cheese. Pop that in a microwave for 30 seconds, and then just cut it with a pizza cutter. So they’re having little burrito squares.

On Getting Back into Cooking Since Becoming a Parent:

I would say because it is my job I knew I had to do it. It was about four weeks in. I remember four weeks in, and they were a month old. I thought, “I’ve got to start cooking again, or I’m going to go crazy.”

I just got back in, It really wasn’t that hard. In the early stages, what you have going for you with infants, just any infant, two or multiples of one, they sleep all the time. So it’s so easy while they’re napping for their seven hours straight. I’m in there cooking, and then plan it where you know they’re going to be napping and you could go in and cook and do whatever you need to do. If you need to cook it early in the day and warm it up in the evening, great. Do what works. Just do what works.

Now is a different story. They’re down to, most of the time one nap a day, and if I haven’t gotten my work done by the time they’re up and they’re running around… They’re full on toddlers now, and that can get a little bit challenging but we make it work.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

America’s Test Kitchen. Martha’s Cooking School, I do watch that.

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

I love the Sprouted Kitchen with all my heart. I love Sarah and Hugh so much, it’s ridiculous. Of course, I love How Sweet It Is, Jessica’s a dear friend of mine. My New Roots, fantastic beautiful photography, Sarah Britton is just brilliant.

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

Instagram, all the way. Local Milk on Instagram. It’s just crazy, I just want to cry all over. Sunday Suppers, feeds like that. Feeds that have to do not necessarily with food, food could be in it but a slow approach to life, lifestyle.

Beautiful composition and everything has a certain shadowy moody, feel or bright. That’s what I’m drawn to.

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

Well, I have a cutting board that my husband made for me. He’s crazy talented with DIY. He’s a maker as you would maybe call him. He went to a reclaimed lumber place and got a piece of wood, I think it’s elm. I want to say it’s elm. And sanded it way down and made it food friendly, oiled it up and it’s just this rustic dark piece of beauty that I chop carrots, onions, and garlic on every day.

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

I used to hate fennel. I hate black licorice, I absolutely hate it, but for some weird reason, I can dig some fennel.

The licorice-y flavor is definitely there, but it’s masked by its delicateness.

What are a few cookbooks that have made your life better?

Okay, I have this cookbook called The Silver Steam that my mom gave me for Christmas many years ago. I have Mastering the Art of French Cooking, Julia Child. Not that I have made my way through it like Julie and Julia, and don’t ever plan to. But I have cooked a few things from that book, and her approach and her writing – it’s so different than modern cookbooks.

Everyday Food, the Martha publication. They put out a cookbook along, long, long time ago and that’s when I first got into cooking. It was about 10 years ago when this cookbook was released. It opened my eyes to chopping, dicing, sauteing, everything. It was just enlightening.

I used to be really into Jamie Oliver a long time ago, into his early cookbooks. I loved that.

What song or album just makes you want to cook?

Well, I love Fleetwood Mac, Rumours. You cannot go wrong with that album. I don’t know if it makes me want to cook, it makes me want to do everything. I love that record. I can just put it on and cook at the same time.

The Bird and the Bee is also another band but just their songs and the production. The approach to their production is very unique. Lots of layered vocals, it’s really beautiful, but cool. It’s poppy, little indie-rock and that just makes me dance in the kitchen.

On Keeping Posted on Bev:

Well, food-wise, I would say Facebook, my Bev Cooks page on Facebook. That’ll have everything. Instagram, I recently just started posting. When I post a recipe, I post the photo and just always photos of the babies on Instagram. If you’re just looking for food specifically, I would just say either subscribe to my blog or Facebook.