Saturday, October 21, 2017

Food News-Rural Houston Farmers Rebound Slowly

Usually, I would write a small recap of the stories I read for Food News. But I won't here. Because this story is heartbreaking and hopeful. There are layers to it involving immigrants who have lived here for generations and their families, self-sufficiency and the need for help, and farmers, American Farmers, who have made a life for themselves in Texas, a life which is now in jeopardy.

Please go read it here, "Houston's Water Spinach Village is Fighting for It's Life", and let me know what you think.

This is the Water Spinach that the article talks about. It may have even come from the very farms in the story.

Tuesday, October 10, 2017

Let It Rest...Till November

When we decided to do this podcast, I knew right away I wanted to not have to do it every week year in and year out. I built a hiatus into the idea. 10 episodes, hiatus for 6 weeks, and then 10 more episodes. This gives everyone a break and allows us to search out more of our interesting and diverse guests to chat with. We will be back at in the beginning of November with those new episodes.

That also means you can now catch up on any episodes you’ve missed. Here are a few of our favorites:

We’ve got a bit of a gal crush on Chef Kelly Newlon. She and Chef Clarke got to talking about running, food and lots more in Episode #4, “Run to the Table” on Something About Food?

Chef Clarke and Dr. Meenakshi Singh discuss improv, the easiest way to cook idli, the sweetness of Indian desserts and much more here on Episode #8, “From Improv to Idli”, on Something About Food?

Chef Chris and artist Chris Huang find a shared love for Chinatowns, the influence of art in life and sesame balls here in Episode #9, “An Artist’s Palate” on Something About Food?

Catch up on all Episodes:
On iTunes:
On Stitcher:
On Google Play Music:
On Libsyn:
On Player.FM:

Thursday, September 28, 2017

Good Food News-Sioux Chef

An Upcoming Minneapolis restaurant will focus on Indigenous American Cuisine.

Chef Sean Sherman to open an indigenous food restaurant at a new riverfront pavilion.
The food will be free from European ingredients. “We’ve cut out things that weren’t here before [Europeans came to America],” Sherman explains. “So we’re not using any dairy, wheat flour, processed sugar, beef, pork, or chicken, and are just really being creative with proteins and plants and agriculture that was here before.”
Kind of crazy to think how innovative this centuries-old cuisine really is.
Read about it here.

Wednesday, September 27, 2017

Big Naturals and Beyond

My Executive Producer Curtis Endicott thought interviewing me would give you the listeners insight into the why’s and wherefores of our Something About Food? Podcast.

So here I am, babbling on about me in Episode #10, “Big Naturals and Beyond”.

He even wrote this mock bio, which is about 90% correct:

A notorious raconteur, Chris Clarke has traveled the world on a quest to find the mystical Golden Pain Au Chocolat. She once shot a man in Boulder just to watch him die. Always wears black unless she doesn’t.

Here is my almost real bio:

Born and raised a tiny village in upstate New York, I am a culinary veteran with over 30 years of experience working in restaurants, catering, in the natural foods industry, and as a culinary educator.

Now, I find myself to be a 49-year old, mostly vegan, dedicated devourer, who prefers street food to a typical white linen fine dining experience. I was a winner of  “Denver’s Best Home Chef” contest, appeared as a guest chef on several morning programs and once competed on an obscure Food Network trivia game show, where I came in second and won a year's supply of Jordan Almonds and Junior Mints.

After selling most of what I owned and traveling the world for a year I decided to write a book about what I ate and where I went. And then I started the podcast Something About Food? so that I could carry on that conversation.

Listen to the podcast:
On iTunes:
On Stitcher:
On Google Play Music:
On Libsyn:
On Player.FM:

We are on hiatus until the beginning of November, so catch up on episodes you've missed, or listen again.

Thursday, September 21, 2017

Good Food News-A Chef’s New Hustle

In Good Food News-I found this wonderful story written by Alicia Lu for Edible Manhattan, about Chef Harold Villarosa who grew up in the South Bronx. He is now executive chef at Freemans Alley on the  Lower East Side. Villarosa has worked in more kitchens than most chefs will in a lifetime.  Including Per Se and Noma. His motto is“never forget where you come from”, and that means taking everything he’s learned from traversing this extraordinary culinary terrain and putting it back into the soil of the neighborhood that raised him.

In 2013, Villarosa launched the Insurgo Project, an education program that teaches inner-city kids how to cook and grow their own food using sustainable methods as well as practical life skills to encourage entrepreneurship. He developed Insurgo’s curriculum philosophy, called the New Hustle, which teaches students not only how to produce and cook food, but also how to turn it into a business. Curriculum topics include urban agriculture, hospitality, culinary arts, civic duty and social entrepreneurialism. They grow their own vegetables, learn how to use kitchen equipment and are taught culinary techniques to produce delicious, restaurant-quality dishes.

A truly inspirational chef giving back to the community. Read more about him here.

Tuesday, September 19, 2017

An Artist's Palate

There are friends you love to catch up with to see where they are now in life and the conversation flows just as easily as it once did. That is how it goes with my friend, artist Chris Huang. We chat about our shared love for Chinatowns, the influence of art in daily life and sesame balls on Episode 9, “An Artist’s Palate” on the Something About Food? podcast.

Chris Huang is a professional artist living in Boulder, CO.  He loves art, music, food, swimming, friends, and family.

See Chris's current art show that runs through the rest of September at Mercury Framing  (4692 Broadway Boulder, CO 80304)

Find Chris online at:
Facebook Page:

Listen to the podcast:
On iTunes:
On Stitcher:
On Google Play Music:
On Libsyn:
On Player.FM:

Sunday, September 17, 2017

Vegan At You?

"I'm not being vegan at you!"

If I had a dollar for every time I've said that, I'd have enough money to buy several fabulous vegan meals.


It's time to explain why I'm mostly vegan. I say "mostly vegan" because I have a weakness for pastries. Although there are many lovely vegan pastries out there in the world, if I see a pan au chocolat, I'm going to have a hard time saying no to that beautiful laminated, buttery, flaky chocolate-filled slice of heaven. I will fall on it like I'm saving you from a hand grenade (you're welcome).

When I was in my early 40's, my cholesterol was 220. That ain't great. There are drugs you can take that may help lower your cholesterol. Some people, no matter what they eat, will always have high numbers. But for me, I found that eating vegan lowered it. It actually lowered it to 180 in 3 weeks! CRAZY. Since then, I've been mostly vegan.

I fell off the vegan wagon when I was traveling around the world, as will happen. When I was somewhere with amazing seafood, I tried some (and did I mention pastries? Ah, pastries...sigh...).
Now I'm getting back to the thing that is best for me, and that is a plant-based diet.

Let's get back to the Vegan At You part of this conversation, shall we? What I eat is what works for me. And what you eat is what works for you. I cook meat for family and friends without a problem. I don't judge you and I ask the same of you towards what I eat.

I do believe that there are better, more humane ways to raise animals for food consumption, and I will absolutely be an advocate for that. It is better for the environment and for you physically. My greatest hope is that we Americans will start eating more vegetables and cut back on the meat. That is better for all.

Besides the health benefits I've found eating this way, I've also been able to really explore my culinary creativity. How can I best replicate a taste or texture? What other spices or cooking methods will bring out the fantastic flavor in a vegetable? The possibilities, as I learn more and more about world cuisines, are truly endless.

No matter where we go, I'll find something to eat. I will never starve, believe you me.

Hopefully, in the next few months, I'll have published a book of my travel stories with photos and recipes. They will be vegan, because they were or because I sought to replicate them without any animal products.

I encourage you all to try eating plant-based for one day a week, and really stretch outside your comfort zone to find new dishes that will excite you and your families. And maybe, just maybe, you'll find some of those recipes in my book.

Now go eat something, will ya?