Jolie Vue Farms Cassoulet

April 9, 2017 // 0 Comments

Jennifer, our Queen of Customer Service, started a conversation with customer Glen Boudreaux about cassoulet and I wanted to share it with you. Cassoulet is one of the those things that bean people can never talk enough about. It’s not that hard and yet there’s a lot to think about. You can personalize it and still make it traditional, to a degree. Thanks to Glen for this! Jennifer, (Click for more)

The True and Glorious Story of a Single Pot of Rancho Gordo Garbanzo Beans

April 6, 2017 // 7 Comments

A friend was asking about a recipe that called for a cup of cooked beans and wanted to know how much she should cook to yield a cup. My feeling is that if you’re going to cook beans, why not go ahead and cook a pound? At least half a pound. You can use them for your original intention and then continue to use the rest throughout the week as a valued ingredient. “I just get so tired of (Click for more)

Planning and Indulging My Garden for Spring with Native Seeds/SEARCH

April 4, 2017 // 4 Comments

When I first started gardening, I focused almost exclusively on New World vegetables. I loved that more interesting vegetables from Europe were coming into vogue, like having three or four types of arugula available, but it increasingly seemed weirder and weirder that as we became experts in Euro-centric food, we were still in the dark about our indigenous plants and contributions to the world. I (Click for more)

Food Costs Too Darn Much! Medicine Costs Even More and There Is No Pleasure Involved

March 28, 2017 // 2 Comments

Twitter is fun. It’s also painful. Mario Batali doesn’t back down from fights, even though sometimes I think it feeds the trolls by responding them. I think he’s a great guy and should be able to say what he likes. Not long ago, someone wrote: Hi Mario, Big fan of yours. Was going to b uy a jar of your sauce today but it was like $9. Really? WHY? Batali responded: Read the (Click for more)

Baseball’s Opening Day is April 2: Be Prepared with Rio Zape-Felicidad Bean Dip

March 25, 2017 // 0 Comments

The only thing greater than my love of food is my passion for sports. No. That’s a lie. But I do get a kick out of everyone else yelling at the TV. It amazes me and leaves me more time to graze the food. This dip is perfect for that last cup of beans you don’t quite know what to do with. I used Rio Zape because they have an unusual depth of flavor and they’re what I had on hand. (Click for more)

Louisiana Red Beans and Rice from a Vegetarian Perspective

March 23, 2017 // 1 Comment

I get a lot of really nice emails. Thomas Leming wrote as a native about his experiences with classic Red Beans and Rice and I just had to share his thoughts. His vegetarian version sounds great, no matter how you eat. I grew up in South Louisiana where beans are taken pretty seriously. One of my favorite memories from back then is going to LeBlanc’s Drive In with my grandfather once or (Click for more)

Paula Wolfert’s Unforgettable Sandpot Mushrooms

March 21, 2017 // 0 Comments

I am totally enamored with Emily Thelin’s new biography of Paula Wolfert, Unforgettable. I don’t know how it’s possible that the major publishing houses had no interest in this book and it only came to fruition thanks to a Kickstarter campaign, but such is modern life. Maybe when Paula’s gluten-free microwave cookbook comes out, they’ll be interested. It’s (Click for more)

Add This To My Obsession List: New Orleans Red Beans and Rice

March 7, 2017 // 0 Comments

It’s easy to get obsessed about New Orleans Red Beans and Rice. It’s a delicious dish with a mythic story. I’ve had many great versions, and even more bad ones. Like cassoulet, people who love this dish are a little fanatical and insist that their way is the best way. You meet enough of these people and you have to laugh. How can so many people have the best version and all of them be (Click for more)

Our San Francisco Store is Closing

February 17, 2017 // 25 Comments

It’s with very mixed emotions that I have to announce the closing of our San Francisco store in the Ferry Building Marketplace. It’s been an incredible experience and I wouldn’t change a minute of it. I grew up in the Bay Area – having a shop in the landmark building was a key goal of mine as a food entrepreneur. As we made the transition from a vending stall at the CUESA (Click for more)

In Which I Discover the Thrill of Chicken Wings

February 16, 2017 // 0 Comments

We were sitting around the office here at Rancho Gordo, thinking about how we’ll spend our energies over the new year. There was talk about a Valentines Day promotion but I found it weird. We don’t have to tie our product into every single holiday. Sometimes it’s nice to not be a part of the noise. I’m not so keen on team sports but a surprisingly large number of people (Click for more)
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