oliveoilcake

Hey there, it’s been quite a while since there’s been a new episode. As a farmer, I’ve been busy the past few months! This week, I’m back at it talking to Artist, Curator and Animator, Sarah Klein. Now you may be wondering why I’m talking to an Artist on a podcast about food, well, I’ll tell you! As a co-creator of the Local Foods Wheel (a wonderful tool to determine what is in season where you live), Sarah regularly contributes her creativity to projects about local and seasonal foods, from animated music videos to bread baking performance art and of course, the foods wheel. If you look at her art, you’ll just sense the influence of seasons, cycles, and gardens throughout.

Through Sarah’s stories, we learn how easily intertwined the philosophies of food and art can be in how both explore the realms of permanence and impermanence of creating. Discover how she blurrs the line between the food and art by bringing food into a public art forum and her unique art to various food education projects. You can almost smell the fresh bread in the oven as she talks about the Bread Project and her first exposure to bread baking during her stay at an arts center. It seems that food and art have always walked hand in hand in Sarah’s life.

Sarah tells us about how her parents fostered an early love of exploring food and the power of three women collaborating in business in what she sees as a feminine way. She brings us a recipe for a refreshing, light Olive Oil Cake with Rosewater and Lemon that can be adapted to whatever fruit is in season at the time. Along the way, we chat about how to make lemon powder, our favorite sushi memories and more.

The Recipe starts at: 53:48

Resources mentioned in this episode:

Sarah Klein’s Website: SarahKlein.com

Sarah’s Social Media Links: Instagram

Limited Artist Edition Products featuring Sarah’s custom art: CrownHillFarm.com

The Local Foods Wheel

Orange Sherbet Food Music Videos

Ruth Asawa Fountain Scultpure

The Headlands Center for the Arts

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Episode 008- Dan Gagliardo is an expert on olive oil.  He is the the owner of D'Avolio Purveyors of Fine Olive Oils, Vinegars, and More. He offers you advice about shopping for olive oil-- what to look for and what to avoid.  He also discusses starting his food business and how he decided to olive oil and vinegar was a business for him. In the interview I mention a recipe for an olive oil cake that I bake. I usually use regular olive oil but recently have taken to using flavored ones such as blood orange flavored oil from D'Avolio.  This is a very tasty recipe and one that I have been making for years. If you are looking for help selecting olive oils, the blog of the North American Olive Oil Association provides a list of 21 olive oil brands that are certified for authenticity. Also, here is a list of ten olive oil recipes of 2016 from the association.   Note:  I have not had a chance to test drive any of these recipes yet. On New Year's Eve, we were invited to the home of some friends and I made my favorite "go to" appetizer, chorizo stuffed dates wrapped in bacon.  Here is a recipe that is very close to the one that I use.  I bake mine for about 15 minutes in a 375 degree oven instead of cooking them in the skillet.  I place them on the baking sheet, bacon seam down and do not use a toothpick to secure them.  Also, I use dried chorizo (not fresh) that is very similar to a stick of pepperoni. Note: None of the links for this episode are affiliate links.