May 7-13

A food journal, sort of. Recipes for marbled...

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Salt Cured Beet

Wanna make a beet taste reallllllll good? Salt cure it. Wildly easy. Sliced thinly and you've got a nice whole-food,...

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Marbled Pumpernickel Rye

For this marbled pumpernickel rye I used my regular 50/50 starter to build the levain. The levain is built with...

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Khorasan Flatbreads

The following is a baker's weight (in grams) method for making khorasan wheat flatbreads. I used Central Milling's organic whole...

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Braised Beet Pepperoni

Over the winter I was heavily inspired by the work Chef Roy Elam was doing with beets. On Instagram he...

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Mushroom Bacon

Hey there! It's been quite awhile since I've posted a new recipe. My apologies for that. During the summer it's...

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We Back, We Back

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Is This Just Chatter?

Is this just chatter? How's The Internet changing our relationship to food? Is...

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WordCamp Miami 2016 (The Vegan Recap)

Eating delicious food in Miami while attending a WordPress Conference on development and...

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