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119: Alexa Arnold: Seasonal Food and The People Who Produce It

April 20, 2016 by Gabriel Leave a Comment

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about seasonal food and the people who produce it.
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Alexa Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about being driven by seasonal food and the people who produce it.

The Best Bite of the Plum

Her blog, The Best Bite of the Plum, is where she celebrates the experience of eating, preparing, and sharing sustainable, seasonal meals.

Alexa is driven by her passion for food and the people who produce it, and can usually be found promoting healthy school food and farm to school efforts around the country, and browsing cookbooks and farmers’ markets for inspiration.

I am so excited to have Alexa Arnold of The Best Bite of the Plum joining me on the show today.

(*All photos below are Alexa’s.)

On Working in the Good Food Movement:

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about working with FoodCorps.

I’m really fortunate that my mom packed my lunch most days going to school, but there were a lot of kids who didn’t have that opportunity. Kids eat sometimes most of their daily calories in school. So the good food movement is trying to ensure that the food is healthy and nourishing.

On the Shift to Eating More Local:

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about the shift to eating more local.

I think so many people now understand the benefits of eating local and shortening the transportation between the food to their plates, keeping money in the local economy, and eating food when it’s at peak season. I think a lot of people are totally on board with that.

On Cooking What’s Local and Seasonal:

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about cooking seasonal and local.

It’s okay to not be perfect and cook seasonally every time. Maybe you were just desperate for the tomatoes because it’s been a really long time. They’re not going to taste as good from the farmers’ market, but it’s okay to not be so strict about your values in terms of just only buying local.

On a Dish That’s Special to Her:

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about a dish that is special to her.

There’s a dish that’s on my blog, and it’s a Concorde Grape Focaccia. I’ve already talked a lot about tomatoes, but the thing that actually was a spark for me at a farmers market was the first time I had a locally grown grape. I’m not even sure what variety of grape it was. It was maybe a Concorde. But I took a bite of it in front of the farmer and was literally blown away by the taste. I was like, “Oh my gosh. If this is a grape, what have I been eating my whole life?”

Grape season is in September, October or maybe late August, but it’s my absolute favorite season. And so this dish is really special to me because it’s the epitome of things that inspired me. And the thought of putting grapes in bread was also really wacky to me at first. I was like, “That doesn’t make any sense.” But it’s awesome.

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about her grape focaccia.

And traditionally, in Italy, during grape harvest season in September, they make this focaccia. The other wacky thing about it is, they often leave the seeds in the grapes. So, once it cooks and once it bakes, the seeds get a little softer and it’s this little crunch that at first can be shocking when you’re a person who doesn’t like seeds in your grapes, but then it’s kind of addicting and awesome.

That’s a dish that’s pretty special to me. It’s my favorite thing to make. I have a lot of frozen grape focaccia in my freezer because I made so much during grape season.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Well, I’m going to fail this question because I don’t really watch any, but I’ve been hearing amazing things about the Netflix series called Chef’s Table. I think that’s what it’s called. So that’s on my list to watch, so I’ll report back.

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

I think the one food blog that has really inspired me in a lot of ways is the blog, Happy Yolks. I’ve been following her for a really long time. I don’t know if she’s actually really blogging much anymore. Her writing is so beautiful and honest and vulnerable. And a lot of blogs that I go to, I go to also for the writing, not just for the recipes. And I think she just does such a beautiful job of pairing those.

I also follow Brooklyn Supper. I love her recipes because they’re simple, they’re seasonal. She’s based in Appalachia, I think, in Virginia. I’ve spent a lot of time in Appalachia and I know that there are a lot of people who are eager and hungry for really simple seasonal recipes with food that’s been grown there for a long time.

I’ll also mention my friend Katherine’s blog called Cook with What You Have. She’s based in Portland, Oregon. The name is perfect. She is the epitome of everything I want to be in a cook, which is a person who saves the scraps and the little bits and pieces and makes something really cool and beautiful out of them. And she also has a business where she teaches these awesome cooking classes about just that.

Those are some of my favorite blogs, among so many others.

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

I follow so many food bloggers on Instagram. That’s probably the main social media mode that I use. I love Baker Hands. She is this incredible baker who is also this incredible artist. And she makes this flower art on top of her loaves of bread. It’s amazing. It’s so beautiful. Dolly and Oatmeal, There She Cooks, Local Haven, The Roaming Kitchen, so many others. So many people that are doing just amazing things with food that are constantly inspiring me.

A lot of people that you’ve interviewed. I was looking through your list and was like, “Oh my gosh. I follow so many of these guys. They’re awesome.”

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

I live in New York City, and I have a very small kitchen. So I try to be very intentional with the kinds of tools that I keep in my kitchen. So I’m going to go with treasured, the most treasured item is probably my grandmother’s silver. She gave it to my husband and I as a gift for our wedding.

It’s a really lovely story about how she got this silver. My grandmother’s from rural eastern Kentucky, in the mountains of eastern Kentucky. She moved to Lexington, to the big city, and ended up working at the Capitol Building in Frankfurt, Kentucky. She was the secretary in the building.

And she had made it. She had really left her rural roots for the city, and one of the things she bought with her first paycheck was this beautiful set of silverware that she went home and gave to her mother. And so she gave that to me for my wedding. It’s my most prized possession that I own. It’s amazing. I use it in all of my posts on my blog, too.

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

There are a lot of things. I feel like I’m constantly teaching myself to like new foods that I didn’t like before. But the thing that I will say that I really love now, is pickles. I despised pickles. I hated pickles. I was like a person who, you order a sandwich at a restaurant and a pickle touched your sandwich and you’re like, “Oh my God. I can’t eat that part of the sandwich.”

But then somehow, I just started really loving pickles and started making a lot of pickles myself. Probably prompted by a lot of those farmers at that market who were like, “This is what you have to do to save this produce.” Now I’m totally obsessed with pickles.

What are a few cookbooks that make your life better?

I think the Ottolenghi cookbooks, Plenty More and Jerusalem, they are so creative and difficult in some ways. So those really push me because I think a lot of the cooking I generally do for myself on a daily basis is something that’s just really simple. So cooking something out of all of those cookbooks always feels like a challenge to me and an accomplishment once I’ve made it.

I’d say those cookbooks are some of my favorites. I’ll also mention The Joy of Cooking, which my mother made pancakes from almost every weekend, growing up. So The Joy of Cooking has a special place in my heart.

What song or album just makes you want to cook?

My husband is the total music guy in our relationship, so I’m often all over the cooking and over in the kitchen, and he’s at the computer or at our record player, putting some tunes on. So I let him DJ most of the time. But I’m also really obsessed with Robyn and with Sia. Things that make me wanna dance and that I know all the words to make me super excited. So I’ll pick those.

On Keeping Posted with Alexa:

Alex Arnold of The Best Bite of the Plum on The Dinner Special podcast talking about keeping posted with her.

I probably post the most to Instagram. And then I’m on Facebook too but I use that a little less frequently. So yeah, I would say Instagram and just on my blog are probably the best ways to reach me.

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Filed Under: Podcast Tagged With: Alexa Arnold, Baker Hands, Brooklyn Supper, Chef's Table, Concorde Grape Focaccia, Cook with What You Have, Dolly and Oatmeal, Farmer's Market, Farmers, Food Blog, Food Blogger, FoodCorps, Happy Yolks, Jerusalem, Local Haven, Plenty More, Robyn, Seasonal Food, Sia, The Best Bite of the Plum, The Joy of Cooking, The Roaming Kitchen, There She Cooks, Yotam Ottolenghi

068: The Food Gays: Sharing a Taste of Vancouver

August 17, 2015 by Gabriel 2 Comments

Adrian Harris and Jeremy Inglett of The Food Gays on The Dinner Special podcast
http://traffic.libsyn.com/thedinnerspecial/TDS068.mp3

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Adrian Harris and Jeremy Inglett of The Food Gays on The Dinner Special podcast talking about the food and food culture in Vancouver, BC, Canada.

The Food Gays

Adrian and Jeremy love food, photography, and social media. And on their website, The Food Gays, they share healthy and tasty recipes as well as food news in and around Vancouver, BC, Canada.

I am so happy to have Adrian Harris and Jeremy Inglett of The Food Gays on the show today.

(*All images below are Adrian and Jeremy’s.)

On How They Met:

Adrian: We met I think maybe close to six years ago.

Jeremy: Yup, we met through a friend.

Adrian: Through a mutual friend at a random party that neither of us were planning to go to.

Jeremy: We went anyways.

Adrian: And we didn’t really know anyone there other than the host. So yeah, we kind of just gravitated towards each other, and we’ve been hanging out and . . .

Jeremy: Doing our thing ever since.

On Collaborating on Their Blog:

Adrian-Harris-and-Jeremy-Inglett-of-The-Food-Gays-on-The-Dinner-Special-podcast talking about their food blog.

Jeremy: So it was probably July of 2012 when we decided to pursue the food blog, not really knowing what we were getting ourselves into.

Adrian: We were just wanting to find a hobby to do together, something fun. I was blogging previous to this, doing a fashion arts kind of blog, and I think Jeremy was tired of me being on the computer all the time. So we thought we’d put our heads together and was like, “What do we both like?” And we were already cooking a lot at home and doing that, so we just started it not really knowing what was going to become of it, just something fun to do as a hobby.

Jeremy: Baking is kind of a specialty. So it just goes back to my roots. My grandma used to be a baker, and there are probably three or four other bakers in my family too. So it’s just in the family, and I feel comfortable with it.

Adrian: I guess I’d always been cooking too. Even as a little kid, I was in the kitchen making weird snacks and that kind of thing, left to my own devices probably a little too much. But I never ever thought that we’d have a blog, that it just started really organically. Neither of us had any sort of preconceived notions of . . .

Jeremy: What it’s gonna look like…

Adrian: . . . what it’s was gonna be…

Jeremy: what we’re gonna post in a month.

Adrian: Yeah, it’s really evolved a lot from three years ago, for sure.

On Their Separate Roles for the Website:

Adrian: We don’t really have anything set in stone, but we’ve, I guess, gravitated towards what . . .

Jeremy: we enjoy most.

Adrian: Or what each other’s strong suits are. So Jeremy’s definitely a lot more about the analytics and the planning and . . .

Jeremy: organizing and making sure things are up.

Adrian: And I’m probably more gravitated towards the styling and photography.

Jeremy: And then we work together on recipes and in the kitchen, so it’s intertwining. It’s a good nest.

Adrian: We pick up where the other leaves off. Because it’s hard, right? Being a blogger . . . We don’t need to tell you. It’s like there’s so much involved, and you don’t necessarily think of all of that when you’re first starting.

We definitely worked our way through it.

Jeremy: There’s no way I was thinking about analytics week 2 of our Food Gays. It was just like, “What am I gonna tweet about?” and “Who should I follow?” and stuff like that.

On Deciding What to Make for the Blog:

Jeremy: Depends on the season.

Adrian: Yeah, nowadays probably, it’s really seasonal for us. We cook a lot with fresh plant-based ingredients, I guess you could say, so what’s fresh at the market. I really love farmer’s markets and going at least once or twice a month and getting inspired…

Jeremy: Sometimes once a week.

Adrian: Well, depending on what we can afford. But I don’t know. I guess before we were very much just cooking . . .

Jeremy: to experience cooking and to get to do that.

Adrian: I guess now we are probably trying to be more creative and inventive with flavor combinations and what can we come up with and that kind of stuff.

On Their Blogging Process:

Jeremy: First, create, of course. I think I’ve tested out a few things over the couple of years, but I think right now we’re doing the Instagram test first.

Adrian: Yeah, a lot of times, we’ll post stuff to Instagram now because that’s where we really put our primary focus in the past few months. So we’ll put something up and if it gets a lot of interest, then we’re like, “Okay, that’s definitely worthy of a blog post,” and we’ll then go to the next steps.

But generally, if we do post our recipe to the blog, we’ll try to have tested it a few times at least and make sure it’s a solid recipe because that’s important too, that you’re putting something out there that’s going to work for people. But it’s different every time, I guess.

If we were doing it, say, for a client or something, if it was a sponsored post, then there would be a lot more involved time-wise.

Adrian: I really focused a lot in the last few months practicing, and Jeremy definitely is very important part of the process though. He’ll tell me if something’s not working or if I can’t figure something out.

Jeremy: “Do this there. Try this.”

Adrian: Or use his hands a lot in the shots.

On Misconceptions about Healthy Food and Healthy Eating:

Adrian Harris and Jeremy Inglett of The Food Gays on The Dinner Special podcast talking about healthy food and healthy eating.

Jeremy: That it’s all green and boring.

Adrian: We really try and show people that it can be fun and that you can really make fun interesting things and use new ingredients. I think it can feel really limiting for people.

We’re not vegetarian, and that’s why I think we can have so much fun with it. But for those who are and who have food allergies and limitations that way, it can feel really like the same thing. I think you can get into a bit of a food rut. So, yeah, I think that’s our biggest thing, just that it can be different and you can have fun with it and have great, amazing flavors.

Adrian: And get to know your farmers too because that starts to inspire you too.

Jeremy: Yeah, he’s glad to know this really, really wonderful woman for his edible flowers.

Adrian: I’m talking about her flowers all the time.

Jeremy: Well, eating-out option is kind of hard in itself.

Adrian: Yeah, I think eating out can be a challenge.

Jeremy: You’re not gonna go out and buy a nine-dollar salad when you can easily make a three-dollar salad at home and that can fill you up.

Adrian: I think pick your splurge moments, I guess. We definitely eat junk food, and not everything that we eat is on Instagram. And then we have just regular routine meals and stuff.

Jeremy: But just incorporating it into your routine is just a good way to do it.

Adrian: Just start slow. Just start somewhere.

And cut down on your meat. That’s something that we’ve done a lot. We love protein still, and we’ll eat it maybe a few times a month now, as opposed to it being like it felt like it needed to be every single night of the week. That, with the side of your vegetables.

If you shift your focus . . . And I think cookbooks. Cookbooks and blogs, that’s a really great way because a lot of the work is done for you. You don’t need to sit and worry about trying to come up with something super creative. Just go online and find it. Someone’s done it. Try it out.

On the Food Culture in Vancouver, BC Canada:

Adrian-Harris-and-Jeremy-Inglett-of-The-Food-Gays-on-The-Dinner-Special-podcast talking about the food culture in Vancouver, BC, Canada.

Adrian: You can probably find a little bit of everything here. For someone who’s really well traveled, maybe Vancouver still has a lot of growing to do, but in a lot of ways, if you’ve been here or if you’re from here, you know it’s a bit of a small town. So in that respect, we do have a lot of options, and we’re spoiled.

Jeremy: There’s still a lot of restaurants that we have never been to.

Adrian: People ask us where we should go eat, and we’re like, we haven’t dined out probably, nearly . . .

Jeremy: as much as we used to.

Adrian: Yeah, nearly as much as we used. Can’t keep up. It’s like a full-time job.

On Breakfast, Lunch and Dinner in Vancouver:

Adrian: I think breakfast, we’d probably say Café Medina.

It’s a good solid spot. Go early so you’re not waiting in line for too long. But they do a really good breakfast.

Jeremy: Lunch, there’s this really cute spot, Japanese spot, Basho Café. They do these lunch sets, so you get three little pastries, or two pastries.

Adrian: Yup, and some soup.

Jeremy: A lunch bowl and a soup and a drink.

Adrian: It’s made by this little Japanese family. It’s super authentic, really, really good, just solid home-cooking lunch. And dinner, we’d probably say Kessel&March. That’s one of our favorite restaurants.

And we live in the distillery and brewing district of Vancouver, so there’s literally within a 15-minute walking span four or five different places that you can go drinking.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Jeremy: MasterChef Canada.

Adrian: Love Nigella Lawson, which I mentioned, Nigel Slater.

Adrian: Oh, and we just started watching Food Network Star, which is just ridiculous, but… Cutthroat Kitchen.

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

Adrian: I’m sure you probably know about a lot of them, but stuff we love, Feed Feed, that’s a really great place for just dinner inspiration. Artful Desperado, yeah, we love him. And then we’ll give Baked a shout because we just started contributing for Baked, the blog, so that’s a really good baking website.

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

Jeremy: I really love Dennis The Prescott stuff.

Adrian: Yup, Dennis Prescott, for sure. Again, Feed Feed for sure, Artful Desperado, Molly Yeh, I am a Food Blog, Vanilla and Bean…

Jeremy: Just to name a few.

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

Jeremy: Ironically, the appliance we didn’t use for maybe two years, which we’re now using almost every other day.

Adrian: The pressure cooker.

Jeremy: Yeah, steam pressure cooker.

Adrian: And we just got it and we never used it, and then it sat there for literally two years. We finally figured out how to use this scary-looking object, and yeah, it’s really great.

Adrian: We make dog food for our dog, so we have to steam vegetables.

Jeremy: It just keeps all the nutrients in the vegetables that we’re cooking for him and because we only feed him real food.

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

Adrian: Mine would be cilantro.

Jeremy: Blue cheese for me. It was too pungent to eat before, but now I can just eat it, no problem.

What are a few cookbooks that make your life better?

Adrian: Definitely Ottolenghi’s cookbooks Plenty, Plenty More. Those are two really great ones. Sunday Suppers, love that book.

Jeremy: My school pastry book, that’s good resource.

Adrian: Yeah, Jeremy has a lot of books from school, and then we’ve got this Seven Spoons cookbook. We haven’t cooked from that yet, but it’s a really beautiful one. We actually laid off the cookbooks in the last few months because I kind of went a little crazy.

It’s like an addiction in itself.

What song or album just makes you want to cook?

Adrian: Right now we really love Galantis’ “Peanut Butter Jelly.”

It’s such a good song. They just released the album. It’s very good.

On Keeping Posted with The Food Gays:

Adrian Harris and Jeremy Inglett of The Food Gays on The Dinner Special podcast talking about how to keep posted on them.

Adrian: Definitely, Instagram’s our number one platform.

But Twitter, Facebook, we’re pretty much on all three, and we’re trying to post more recipes to the blog. So definitely, check us out there more, where you can expect more recipes this summer.

 

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Filed Under: Podcast Tagged With: Adrian Harris, Artful Desperado, Baked, Basho Café, Café Medina, Cutthroat Kitchen, Dennis The Prescott, Feed Feed, Food Blog, Food Blogger, Food Network Star, Galantis, Healthy Eating, Healthy Food, i am a food blog, Jeremy Inglett, Kessel&March, MasterChef Canada, Molly Yeh, Nigel Slater, Nigella Lawson, Plenty, Plenty More, Seven Spoons, Sunday Suppers, The Food Gays, Vancouver, Vanilla and Bean, Yotam Ottolenghi

Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

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