Kendra and the Bean Stalk(s)!

There are 8 mighty bean sprout-stalks! In addition to some young herb and tomato sprouts.

Even in this dreary weather, spring is still poking its sweet head out in Brooklyn!

My First Seder: An Evening With Family

Three #2 express trains passed before the #1 local arrived at the platform. I texted Marcy as the minutes ticked away - was I going to be late?! I hate being late! Especially to dinner! "Don't worry!", she replied, "It's crappy out! We understand". But I was still nervous.

I ran out of the train completely turned around (I've never really understood lower Manhattan) but with the help of a bouncer found my way across the West Side Highway and to Rector Place. As I got out of the elevator I was greeted by the adorable Marcy wearing one of her mother's fading, yet lively aprons.

"Thank you so much for having me, I am SO excited!", I said trying to pull my disheveled self together.

We walked down the hallway and entered a cozy three room apartment where the aroma (which was plowing it's way down the hallway) made it hard for me to concentrate on anything but the meal we were about to consume. Roasted chicken, matzo ball soup, vegetables, and gravy were all being prepared by the generous hostess (with the mostess), Ruthie Brafman (a gorgeous shoe model in her youth). She took a brief moment from reorganizing her humble space to greet me - I was filled with love immediately.

Marcy walked me around the apartment introducing me to her husband, son and son's friend. I couldn't help but ask what the numerous heirlooms were that adorned the walls from top to bottom and she did so obligingly.


As we took our seats, the elegant place settings and dainty wine glasses transported me back to the 30's or 40's. Shaun read the holiday's meaning to us while Michael and Marcy choreographed the Seder plate accordingly. Then something almost magical happened. Marcy requested the prayers be read in Hebrew. Shaun read them and it somehow made me feel really connected even though I did not recognize the language.


Next we had a little wine and the matzo ball soup. "The balls are too hard", Ruthie proclaimed, but I had to disagree. It was perfect! You could taste the exchange of this recipe. Being passed down from her mother's mother to her mother to her... and to Marcy. Decades of a full proof soup that doesn't require anything extra or anything subtracted.

Roasted chicken, mashed potato pie (an experiment gone right!), and veggies joined the table that was already holding three generations. As we feasted, stories of wonderful relatives and friends from the past and present were shared. After all, this was a meal about giving thanks.

Around 9pm, once dessert and tea were cleaned up, I thought it be best for me to start my journey back to Brooklyn. Unwillingly I had to leave for the evening but the warmth I experienced followed me home and tucked me into bed.

Sweet Surrender

Sometimes we enter dark spots in life. The reasons may be clear or unclear, inevitable or avoidable, confusing or painstakingly understandable. Regardless of the shadows, however there is always light... somewhere.

I've been trying to figure out where I fit in the food world at the same time as figuring out where I fit into my family as a woman. These have proven to be two taunting and separate, yet strangely similar feats. What it comes down to, I've discovered is finding my voice and fitting together the most elegant way of projecting it. Much like writing or cooking, taking a stand on what you believe comes from trial and error. Sometimes one way works and other times you have to just try it again.

I'm announcing this to you, my dear readers, because I think every so often we need reminders that it is ok to enter these realms of uncertainty and pain. While the things that don't kill us make us stronger, they still suck. Feeling as though you are not alone is, in my heart, the most comforting way to get through any tunnel. I'll pray, talk it out, write it out... whatever. And then when I feel moderately better, I pray again and either go into the kitchen, pick up a book, or go for a run. Anything to keep my mind focused on anything but my problems.

Surrendering yourself to a recipe or a new ingredient is no different that surrendering yourself to... well, yourself. It is unchartered territory that of course you know. The tools are the same but what is scary needs to be turned into an adventure. Whatever the outcome, embrace it - failure or success.

An evening can have a mind of it's own

I find it better not to plan too intensely anymore. This evening I had every good intention of going to that event... that did not happen. Instead a bike ride and a surprising spring dinner occurred.

Let me first start by admitting that I am terrible at riding a bike.... seriously. Prospect Park kicked my ass tonight. I can run this park with ease (give or take), but riding?! Really? I've got to get my butt in SHAPE!

Regardless, I came home and prepared a cheese board with a leyden with cumin seeds and a manchego. Accompanying the random duo were almonds and dried cranberries... YUM! In the mean time, I poured myself a glass of red table wine and cooked up some asparagus, garlic, thyme, lemon, kalmata olive, and fresh chopped tomato sauce served over angel hair pasta.

The evening was topped off with Lidia's Italy, Gourmet's Diary of a Foodie, Jerome Robbins Dance.... and now, alas, reality: putting away my laundry!

Sweet dreams, whom ever reads this!

Tonight's Adventure

388 Atlantic Avenue...

Ancient Food, Ancient Wisdom:
Using Traditional Foods to Create Vibrant Health for Adults & Children
A workshop with Claudia Keel
Wednesday, March 24
Suggested donation: $10

In this workshop we will discuss what traditional foods are and why they are so essential to our health and well-being, as well as for pregnancy and growing children. These traditional foods include enzyme-enriched foods, mineral rich bone broths, animal fats and properly prepared whole grains. We will cover the pioneering work of Dr. Weston A. Price: his study of healthy traditional communities and the underlying factors in a variety of traditional diets that conferred beauty, strength and freedom from disease.

Claudia Keel is an Herbalist and Flower Essence Therapist with a private practice in Union Square, Manhattan. She is the co-founder and president of the Traditional Nutrition Guild, a non-profit buying club for traditional foods in metro NY and the New York City chapter leader of the Weston A. Price Foundation.

This will go along perfectly with my Ayurveda studies AND it's close to my house! Double bonus!

A small garden will grow in Brooklyn

This weekend was undeniably amazing. The kayaks were sold to a dear friend, the keys of my last apartment left behind with love and grace. My new chaise lounge has been put together and my apartment is growing more and more into a home. Michael surprised me with a pot of yellow splash tulips and we celebrated the arrival of spring (at 1:42pm on Saturday) with a bike ride and a quaint picnic in Prospect Park.

Yesterday, after a relaxing morning of coffee, the Sunday Morning Show on CBS, and a five mile run, Mr Claeys returned to my kitchen for some grilled cheese and avocado sandwiches and a hearty salad. I even talked him into a little planting of seeds before we headed forth to the streets of Park Slope.

In the style of my grandmother, Evelyn Terrani, I retrieved a 36 count egg carton from Tom's Restaurant and filled each compartment with peat moss and seeds: Chamomile, Sage, Oregano, Thyme, and Cilantro. In the little plastic pots we placed basil, flat leaf parsley, plum tomatoes, and string beans. I tried my best to choose the shade varieties as I don't get a ton of sun... so let's hope and pray for a fruitful spread, shall we!

VIVA SPRING!!!!

The day doesn't need help from me

This week has been one culinary adventure after the next and unfortunately work has been too busy to allow me time to write. Here is a brief rundown...

Monday - Big River: A King Corn Companion premiered in Manhattan with healthy food from the Cleaver Co and a wine/beer selection from New Yorkers. The film was engaging and the filmmakers left me with hope of what documentaries can and should be. Kudos... I have tons of notes and several photos that I'll be able to share soon.

Wednesday - Franklin Park, my local watering hole, had a killer St Patty's Day with $4 drafts, a grill, and warm weather! The grill featured newbies, Dutch Boy Burgers, and had $5 burgers, $12 lobster rolls, and $8 grilled little neck clams. The food was incredible and Angela (I think that's her name) was really chill.

Thursday - Cook Shop with Marcy where we sipped on a killer proseco cocktail and sucked down oysters, Hama Hama, Shibumi and Mt Simon.

Tonight... Mike and I will be attending the opening of My Father's Microcosm, Tel Aviv at the Williams Club. Gastronomica's Darra Goldstein will be guiding a tasting from Shuk Ha'Carmel, Israel's oldest market. I am beyond excited to meet her.

So that is about it. The warm weather was welcomed with open arms and embraced with food, art, and grilling. Spring is here and everything will be ok.

Wine Making: Bottles and Bottles

Sunday, March 14th, marked my second day of City Winery labor.

I was the first to arrive of, what turned out to be 6, volunteers. I stood around, silent and awkward, for about fifteen minutes until the equipment was set. I am not generally a quiet person but when not on my turf, I have a tendency to disappear into the background. Eventually the rest showed up and we put ourselves into a groove of bottling barrel upon barrel of 2008 Cabernet Sauvignon.

I placed myself on the end of the assembly line for the responsibility of wiping down the bottles after they were corked and boxing them up. I placed myself here because I was able to observe the rhythm the corker set for the bottler (a position I was eventually encouraged to take over).

It's backwards, actually. Everything starts the same way, with the dumper. This time, however, they are dumping empty bottles. The empties are placed into the pump which resembles a 12 uttered metal cow. Once the bottles are full with wine, they are handed to the corker who has the duty of checking the level of liquid, caring for the pressure gauge on the corking vacuum, and passing along a properly corked bottle.

The role of cleanliness played a great deal today. Every element from our hands to materials to machines had to be carefully watched so not to be contaminated. In fact, David got upset when someone (who was just trying to help) handled a bag of corks improperly - the entire bag (about 500 corks) had to be thrown out. Ironically, the person who handled the corks happens to be the only person who can handle the kosher wine. Interesting observation.

Note to self: though wine has an alcohol content, it is extremely delicate and must be handled with the utmost care and attention.

Ok, so back to the process. We undoubtedly found our zen and consistent rhythm after inevitable breaks. When levels of wine became low we had to stop and start back up. The point was made that for every hour of work (bottling, labeling, topping, whatever) there is about twenty minutes of downtime for readjustment and replenishment.

David buzzed around us and managed our work with ease and experience. I love watching him. He's been doing this his entire life and around the world.

Perhaps that is why I'm so silent - I really want to learn. I don't want to miss a moment of what they do when a machine breaks down or how they flip a box or even how the stamp is set up. I don't care how mundane the action seems or how insignificant it is... it can't be insignificant.

Saucy Solutions

Friday evening I went to a Saucy Solutions tasting with my boss and colleague. We battled the rain and wind and found our way to a midtown building. Upon entering we were greeted by several industry peeps with whom we work with (mainly all camera operators, actually).

The sauces are the creation of Nova who is the Production Manager for the Wendy Williams Show. This to me is the most impressive. She is a sweet, cheery, adorable, and petite woman who allows her past time to become her hobby... and now a second career.

We sampled 10 sauces, including my two favorite: Hot Heresy and Sofrito Style. The Hot Heresy, funnily enough, is named after one of her favorite songs from her favorite band, Heresy by Panterra. I NEVER would have guessed that was her top band. True, this little tid bit may have nothing to do with sauce, but I can vouch that the zest, heat, spice, uniqueness and passion put into each bottle is as surprising and delicious as Nova herself.

This weekend....

I'll write about everything tomorrow... but here's the update (in case you care):

1. Saucy Solutions tasting with Kate and Meredith.
2. McSorley's take two: Light and Tame.
3. Tom's Restaurant. One word: yum.
4. TRADER JOE'S IN BROOKLYN!!! WHAT?!!??! Yes, it's true and awesome.
5. Homemade Mexican lunch with Mike. Probably on par with Chavella's which is the best Mexican food in any of New York's 5 boroughs.
6. City Winery. We bottled 7 barrels of Cabernet Sauv. Enough said.
7. Sunday evening wine and a book... nothing can beat this.

Sorry, I'm too tired to think clearly after this rainy, yet relaxing, weekend.

Cheers and Love!
Kendra

To salt or not to salt?

STOP THE EXTREMISM! Seriously - enough is enough.

When are we going to wake up and realize that too much of ANYTHING is detrimental to our health! Our media has this annoying way of confusing the hell out of the normal consumer. Listen, I may not be an expert, but I'm not an idiot. Salt is not going to kill us. I promise you. What is going to aid in our demise are GMO's, monoculture farming, mass meat production and "pill" meals.

Wake up, society! Take control of what goes on your plate and in your body.

A little lunch get-away

Today I took myself out on a little lunch date. That's right! The sun is out and therefore, I should be too. So I walked around the West Village and found a darling cafe with a garden: Bee Desserts & Cafe!

I had the pork sandwich with a side salad. MMMMMMMMM... SO GOOD!!!!! The little garden was perfectly situated in the sun so I didn't have the slightest chill. The food was delicious and my waitress adorable.

Seriously, praise God, for little heavens like this. I can't allow myself to become someone who never takes their lunch. It is too important to get away and take a little alone time. Obviously this isn't always the case as my job is extremely demanding, but you better believe that when I get the chance, I take it!

I guess it's time

The weather is commencing a somewhat steady thaw. I still haven't seen a robin, but reports from my mother confirm they are out. Daylight is stretching her 12 hour arm span. My energy is increasing - slowly, but surely.

With all of these tell tale signs, I gather it must be time to start rounding up inspiration. Inspiration to move life forward on a positive path while remaining grounded and truthful in the present.

Tonight I have nothing to do. I believe it to be the perfect evening to finally organize those old photos on my computer and documents from months (and years) long past. I'll brew tea, open the window, light my candles and play light music while I open myself up to reliving memories. Then, when I'm finished, the files will close and I'll be able to focus on what the next step (or leap) in my life will be.

Ahhhh, moving on and growing up is a remarkably beautiful process.

Day 1: Welcome to a Men's Club

I do not deny that the female wine maker exists. From Long Island and NYC alone we are graced with Paola Valverde of Macari, Theresa Dilworth from Comtesse Therese, Alie Shaper of BOE, and Kelly Urbanik is the head winemaker at Bedell Cellars, to name a few... well, to name the few from the Eastern Coast, that is.

Last night was my first evening at City Winery and I was the only female intern labeling the wine - 50 or so cases to be exact. (Not to make it sound like I was a lone labeler, there were 2 guys with me). I'm not sure if there are other ladies who volunteer their time to learn the art of wine making, but I couldn't help but notice that even the machinery is a bit masculine.

For example, the capping machine, you literally hump into. Please stick with me while I try to paint this picture: It's a silver air pressure motor about the size of a medium sewing machine and it's called the GAI (ha!). You place the base of the bottle on your hip and the nose, with the loose metal cap into the opening of the GAI. You gently thrust the bottle with your groin into the machine twice with a quarter clockwise rotation on each in. When you are finished, the metal cap is air tight on the top.

Now, I am not a vulgar person at all, but I couldn't help but notice this. It was one of those beautiful and in-your-face situations that I would be both ignorant and stupid to not take note of. I'm not offended in the least bit and I may be one of the only people in the world who found the humor in this. To others, I'm sure, it is just a fact of life (and yet a mundane task in the process).

The next thing I noticed as I was "dumping" cases of wine onto the table and prepping the caps, was how zen physical labor can be. There are several steps to labelling and when you have one person doing each task the motions take on a kundolini-esque repetition.

Steps include: dumping and prepping caps, capping (the hump motion) and labeling (placing the bottle on the belt which labels one at a time), boxing and stacking. It's all about getting in the groove and once you have your pace set with your team, there is no stopping. It amazed me how I didn't allow myself to get tired. I almost forgot what work could entail... I love this. I really, truly love this.

Next up - bottling. All day.

Sassicaia

Every so often I have the honor of coming across a wine that makes me stop and almost cry. I take a moment, I look at the color, I settle in on the aroma, and I savor each and every drop that rests upon my lips.

Sassicaia is such wine.

Massimo Galvano of Kobrand Wines & Spirtis introduced me to the original Super Tuscan last evening at Valbella Restaurant's unbelievable tasting. He spoke to Mike and I with such intelligence and care I almost felt like we were being let in on a family secret. I was entranced.

Primarily Cab Sav blended with a pinch of Cab Franc and San Gio, the color was of a rich garnet and had a chocolaty hue. The nose revealed hints of fig, rosemary, and the earthiness of stone. The pallet was so complex that I wont even attempt to uncover layer upon layer of flavor. What I will say is that when I closed my eyes and took a sip I was filled with the love and respect that was in this bottle.

This has only happened to me several times before: Numanthia Termes and the Bordeaux's I had with Neal Rosenthal.

Speechless and yearning for another glass.

Kiss your organics goodbye

I love the Food Democracy Team because they keep me informed on how screwy and scary the US Agribusiness really is...

Everything you thought you knew about organics is about to change. If the USDA and Monsanto get their way, organic integrity is about to go the way of the dinosaur.

Once again, the organic industry is under assault. This time the USDA is determined to let Monsanto ride roughshod over common sense environmental rules that would protect organic farmers from having their crops contaminated by Monsanto’s genetically modified seeds.

Tell Secretary Vilsack that Monsanto’s GMO alfalfa cannot be allowed to undermine the organic industry. Comments are due by close of business on Wednesday, March 3rd. So please ACT TODAY:

http://fdn.actionkit.com/go/111?akid=88.24114.GbhQsk&t=6

During the Bush administration, Monsanto illegally won USDA approval for its GMO alfalfa by convincing USDA regulators to bypass a mandatory environmental review.1 In 2007, a court reversed this decision, ordering the USDA to complete the legally required environmental impact statement (EIS).

Shockingly, the Obama Administration’s recent review would approve Monsanto’s GMO alfalfa.

The draft USDA EIS was issued in December 2009 and is poised to allow Monsanto’s GMO alfalfa on the market, despite the fact that the USDA admits that these seeds will contaminate organic feed that organic dairy farmers rely on to produce organic milk.2

According to the CEO of the largest farmer-owned organic dairy coop in the U.S., GMO alfalfa “threatens the very fabric of the organic industry.”3 We can’t allow this to happen.

Despite massive public outcry in the past, the USDA's environmental review went so far as to say that U.S. organic consumers don’t care about GMO contamination.

Tell Secretary Vilsack that you care about organic contamination and that you want him to stand up for the organic industry and organic consumers.

http://fdn.actionkit.com/go/111?akid=88.24114.GbhQsk&t=8

My Winemaking Apprenticeship!

Eventually I will have to start doing the things I love for money... but until then, I do them for free.

Last week I met with David Lecomte of City Winery and he agreed to let me come in as a volunteer in his wine making team. Lecomte is not only knowledgable and passionate about wine, terroir, and the various regions, but his experience with vitaculture across the globe makes him the ideal mentor.

I'm psyched! I start this Wednesday with labeling; Sunday, 3/14, I'll be helping out with bottling (from 9am to 7pm); they'll be doing a crush in the spring... Oh boy, this is the life!!!

Pictures and stories to come!

Who's birthday?

By the look of this photo, who's birthday do you think it is?

I have my own opinion about the size of cake they gave my nephew, but he's a healthy eater and picked out all of the strawberries leaving the two 5" x 5" sheets of vanilla sheet cake behind. Good job, Eliot!

Oh yes, and it was my dad's birthday. Happy 59th, Daddy!

Gearing up for spring!

This was in my daily yoga email:

Eat local is a food mantra for a good reason—the longer your food is off the vine, tree, or stalk, the fewer nutrients it retains. Green vegetables lose about half their vitamin C within 24 hours of being picked, and they drop almost half of their heart-healthy flavonols. This means that even goodies from the farmers' market don't pack the biggest possible nutritional punch.

If you really want to eat local, grow veggies in your own backyard. Homegrown veggies are healthy, and they taste better, too.

If you're ready to venture into gardening, use rich soil for planting and rely on compost or organic fertilizers to address any deficiencies. What's in your soil is essential, because that's what you'll put in your body!

Yup, I'm excited for backyard food! Ahhh, the spring and all its healthy, goodness!