Nico Voyatzis of Dory Fishing Fleet

Dory Fishing Fleet, operating since 1891, was founded before the city of Newport Beach. The location can’t be beat—beachfront, in the sand, at the base of the Newport Pier, once known as the McFadden Wharf. Over 100 years ago, the market was designed to cut out the middleman, selling the daily catch directly to the public. That business model remains untouched to this day. The Market is open Wednesday through Sunday until noon. They offer a vast array of the freshest possible seafood. The stone crab and spot prawn are among their most popular items.

Nico Voyatzis has worked in the fishing industry for 25 years. She’s run the gamete of occupations, from fishing to cleaning tanks and cutting lobster to selling fish at the market. She, along with her husband and his family, work tirelessly to maintain the historical business.

“Families get crazy when working together, a fishing family more so. You have to be on call 24/7. You compromise and take a deep breath knowing that they will be there no matter what, especially when your employee doesn’t show up for work. It has been an interesting 25 years of events. Many fisherman have left the fleet, but thank God there are still a few that are willing to replace the hard work and long hours of their fathers or retired fishermen.” -Nico

“The Dory Fleet is quite a unique piece of history. It was here before the city of Newport, since 1891. I’m lucky enough to have been here a while to hear some of the retired fishermen’s stories, working outdoor by the beach, seeing all the regular costumers and locals for as long as I can remember and the great support from the community.” -Nico

“My husband’s father was looking for a job, coming to America with only $600. Back in 1981, it wasn’t very much at all. He went fishing on the pier and happened to notice a few fishermen down at the fleet. He went and asked them for a job, lucky enough a guy hired him. He was bating lines in the beginning, then started to go fishing with him. After a few years, he saved enough to buy a boat and fishing gear for himself. Marco and his brothers started along side their dad at a very young age. By the time Marco was 16 he was able to go fishing on his own.” -Nico

“My favorite part of the job is being outdoors.” -Nico

 

Renata Bryant at Pike Place Market

Meet Renata Bryant. During the week, she’s a preschool teacher at Launch in Seattle. It’s a nonprofit oriented towards affordable childcare. On the weekends, she works at Farmers’ Markets, selling flowers for Alm Hill Gardens.

“I appreciate the exchange or intermingling of different folks, but also I really love bartering and trading. Markets are absolutely an important fixture in communities. It doesn’t get anymore local than that but in cities like Seattle with so many people moving in on a weekly basis its easy to feel a sense of loss when it comes to community but in a space like the market folk are not only there to do business but to keep the spirit of the city alive in a very provincial way. There’s a lot of ‘Hi, how are ya!’ with the intention of continuing conversation not just in passing or in a weird obligatory way. Folks look out for each other in a way that you don’t see in all of Seattle.” -Renata Bryant

Pike Place Market opened in 1907. Tourists love it due to its photogenic and exciting nature. The booths are lined with gorgeous flower bundles and fresh produce, fish mongers sling fish over the heads of customers, and it sits perched above the shores of Elliot Bay. The cobblestone streets, quaint architecture, and handmade goods almost entirely convince you that you’ve traveled back in time. Pike Place is the oldest continuously operated public Farmers’ Market, after all.

“Alm Hill is a great farm, owned by rad folk, and I recommend everyone stop by a booth at the Pikes, U District, West Seattle, or Ballard Market next season.” -Renata Bryant

If you’d like to spend your weekends as a vendor amidst all the excitement of a Farmers’ Market,

“Go to the ones in your neighborhood and check out what the space looks like. Some markets are in grocery store parking lots and some are on closed off streets, and the environment around the market definitely influences the vibe. While there are always staple vendors (produce, flowers, tamales or food trucks), there are also unique vendors who come in to different markets. Get really comfortable walking shoes.” -Renata Bryant

Five Marys Farms & Five Marys Burgerhouse

Today, we make our way back to Fort Jones, California to spend time with the crew at Five Marys Farms. Crafted in Carhartt visited a year ago, and we thought we’d check back in to see how they’re doing. Turns out, the team’s been busy!

Last New Year’s Eve, Five Marys Burgerhouse opened its doors just 5 minutes from the family farm. The menu is filled with all sorts of comfort food and local meats raised by the Heffernans.

The Heffernan family raises the beef, pork, and lamb served in the restaurant just a few miles down the road at Five Marys Farms. 

Meet Amanda Turner. She’s an outdoor adventurer and nature lover. Amanda works at 5 Marys Burgerhouse. Her favorite item on the menu is the Rancher Burger.

“Honestly what I love most about Five Marys is working for such an amazing family! I love being around the Heffernan’s can do attitudes, and watching and interacting with their incredibly talented and helpful girls. They truly embody the definition of a family business. I love that the girls are so involved whether it be feeding the animals, writing thank you notes for the shipments, or brightening the nights of guests at the restaurant taking orders.” -Amanda Turner

Meanwhile, back on the farm…

Mary Heffernan, mother to 4 daughters also named Mary, is constantly hard at work. If she’s not feeding the livestock, she’s at their new restaurant, 5 Marys Burgerhouse, or keeping her instagram followers up to date with the daily happenings of life with her family on the ranch.

Mary recently released an ebook “They Can Do It. What I Learned About Raising Kids by Moving to the Country.” In it, she highlights the ways her extraordinary daughters have grown and developed in their new lifestyle. The book is filled with insights, much like the Heffernan family motto, “Be Kind. Don’t Whine. Be Tough.”

Find out how you can get a copy for yourself here.

“I’m no expert at raising kids, but when our life changed pretty drastically by moving to the ranch almost four years ago, I started noticing changes in our girls and in our parenting. By necessity things work different on a ranch and kids have to be more independent and resourceful and more is expected of them.” -Mary Heffernan

There’s nothing quite like a quiet night with the family on the highest peak of the ranch–filling bellies with s’mores and the night air with mischievous giggles from the most adventurous of girls.

Blue Marble Ice Cream

Ten years ago, Jennie Dundas and Alexis Gallivan, opened Blue Marble Ice Cream in Brooklyn. Their products are entirely organic, made from only high quality ingredients, and absolutely no hormones, antibiotics, harmful pesticides and artificial additives. Manufacturing in New York with ethical and sustainable practices is crucial to this woman-run company.

We got to tag along as Jennie, CEO of Blue Marble Ice Cream, and Susan Jo, Ice Cream Chef, went about their normal routine. Join us this week as we talk ice cream and show you around their facilities in Industry City, a historic industrial complex built in the 1800s.

“We have been committed from the beginning to creating what we call “elemental ice cream” — this is traditional flavors, created with integrity.  We believe that if you use the absolute highest quality ingredients, folks will taste the difference — and they do!” Jennie Dundas, CEO of Blue Marble Ice Cream

“After going to art school in LA, I moved to NYC for an internship at an art magazine, hoping for a career in art publishing. I worked some restaurant jobs on the side (front of house), and unknowingly started to fall in love with the food industry culture. The magazine eventually folded, and after a series of unfulfilling admin jobs, I looked back to my love of food and working with my hands for a new path. I enrolled in night courses at the French Culinary Institute (now the International Culinary Center) while working for a fashion company, and after graduation, quit my office job to work in kitchens. I worked at some really great restaurants for some amazing chefs for 6 years. Last year I decided I wanted to take a step back from the hustle of restaurant kitchens for various personal reasons. I saw an ad for a part-time ice cream maker at Blue Marble, and thought it sounded perfect.  And it was!  My role quickly shifted from ice cream maker to Ice Cream Chef.” -Susan Jo, Ice Cream Chef at Blue Marble Ice Cream

Ever wonder what a day in the life of an Ice Cream Chef is like? Susan Jo gives us a step by step look at her job:

1. Get changed into work clothes and grab a coffee.
2. Consult my production list for the day + decide on a music playlist.
3. Fill out production sheets (includes recipes and quantities that will be produced).
4. Assemble and sanitize the Emery Thompson (ice cream machine)
5. Build the (ice cream) tubs, if necessary.
6. Load up my speed rack with ingredients.
7. Scale/mix a batch, pour it into the machine.  While it’s spinning, get my next round scaled and ready.
8. Extract the ice cream. Repeat steps 6 – 8 until everything’s finished.
9. Break down the machine, wash the dishes, clean down my station and the kitchen.
10. Go up to the office to process the data for the day’s production.
11. Go home and dream up new flavors!

Ice Cream Chef, Susan Jo, building an ice cream tub

“For anyone looking to get into not necessarily ice cream, but any type of kitchen work: before you go dropping out of school, or quitting your day job, or enrolling in an expensive culinary school–try it out. Actually go work in a kitchen. Get a stage, or an apprenticeship, and see if it’s really for you. It’s not what a lot of people think it’s going to be, and it’s certainly not for everyone.” -Susan Jo, Ice Cream Chef

“My favorite flavors are in line with our ‘less is more’ philosophy.  Give me a great Vanilla, Nitro Cold Brew Coffee, or Green Tea – they need no mix ins because the quality of dairy and lower sweetness level make them as dreamy as a great classic gelato.” -Jennie Dundas, CEO of Blue Marble Ice Cream

“Nobody can really be sad eating ice cream, can they?” -Susan Jo, Ice Cream Chef 

Ship Blue Marble Ice Cream straight to your front door here.

Avedano’s, A Women Owned Butcher Shop

Meet Angela, Jackie, and Jacquie, butchers at Avedano’s Meats in San Francisco.

“It’s definitely a little harder trying to become a butcher as a female. People look at you and don’t necessarily think butcher. But you can’t give up. Show them your desire and determination. Keep showing them until they get it. Eventually your perseverance will win. If you want something bad enough, don’t ever stop till you get it. Anybody can do anything.” -Jacquie Smith

“Avedanos is the only shop in the city of San Francisco that does whole animal butchery, for all its animals, on the premises. Everything comes from Northern California. Everything is fully pastured raised. Avedanos knows the farms and farmers. Avedanos knows what the animals are eating! And Avedanos uses every single part of the animal! The chef in me also wanted to learn how to make pates, rillettes, sausages, how to properly smoke meats, cure meats, age meats. Avedanos does everything! I talked them into taking a chance on me. Gave them 200% everyday. A couple years later, they asked me to become a partner!

An ordinary day for us starts around 8am. We start cutting to fill up the case. We start with the chickens, then the pigs, the lambs, and finally the cows. We prepare a bed of crushed ice for our fish delivery. It takes about two hours to fill the case in the morning. We open the doors at 11am. There are usually people waiting to come in. After our first wave of customers, we can usually find time to start projects. We make delicious panini sandwiches and have a steady stream of people all day coming for those. Brine the briskets for pastrami, the brine pig legs for hams, start smoking the chickens, and bacon. There always something to do. We close the doors at 8pm and scrub the place from top to bottom.

We are not just a butcher shop. You can get everything you need to make dinner at Avedanos. We get fresh pasta delivered, from the Pasta Shop in Berkeley. Bread delivered from Crepe and Brioche, in the city. All of our produce is organic, and properly in season.

I love the customers! I love talking to people about the best way to cook each cut. Since we do whole animal butchery, we definitely have cuts nobody has ever heard of. But I will tell exactly what to do for perfect results. People come back and tell me all about their dinner. I love turning people on to new cuts and cooking methods. I enjoy the craft of it, everyday improving my technique” -Jacquie Smith

Stay up to date with Avedano’s on facebook and instagram.

The Women of The Cook and Her Farmer

Romney Steele grew up in the restaurant business. Her grandparents founded the iconic Nepenthe Restaurant on Highway One in Big Sur, California, surrounded by nature and sweeping views of the Pacific Ocean. It’s not just about food for Romney or her family. It’s about gathering around the table, sharing a meal and stories, uniting people with different backgrounds, experiences, and cultures. Where good food is served, magical things happen.

Romney’s upbringing inspired her to open her own restaurant in the historic Swans Market in Old Oakland. The Cook and Her Farmer is a cafe, oyster and wine bar. She runs the business with her partner and farmer, Steven Day, and her children. Her daughter, Nicoya, normally Romney’s right hand at work, is preparing for her first child. But until then you can find her shucking oysters with the crew.

Romney feels a maternal bond with her staff as well. The cafe is community focused, bringing in young people from the area and giving them an opportunity to learn the trade and hopefully much more. DeMaris Sanagu has been a part of the team since day one. She started fresh out of high school as a dishwasher and a second language learner. Now she runs the kitchen during the day time. Proving once again, that where good food is served, people are united, and what once seemed impossible is within reach.

You can pick up a copy of one of Romney’s books here: My Nepenthe and Plum Gorgeous. Or follow along with us on instagram.

DIY Doughnut Place Cards

Brunch with friends on New Year’s Day is a great cure for staying up far too late the night before. With a little icing and a few doughnuts, you can make edible place cards for your 2017 celebration.

Happy New Year, friends!

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The Bread Cone DIY

Ladies and Gents, I give you the bread cone. This rolled up carb loaded goodness is perfectly crafted with your Thanksgiving feast in mind. You can use it as a cornucopia of leftovers or as a creative way of shoveling food into your mouth.

You’ll need:

• pre-made seamless pizza dough
• around 10 cone shaped paper cups
• aluminum foil
• an egg
• and a few pinches of salt

First, preheat your oven to 400°F. Then wrap each cone shaped cup in aluminum foil. Be sure every bit of it is covered (it’ll be going into the oven later).

Roll out the pizza dough and cut it into strips lengthwise. Then lightly grease a cookie sheet and the outside foil of each cup.

Carefully wrap the dough around the foil wrapped cups. Start at the pointy end and work your way down. Coat the dough in a light egg wash and sprinkle with a dash of salt.

Bake for 8 to 10 minutes or until golden brown.

Now you’re ready to chow down. Have fun!

DIY Pumpkin Pie Bites

Get ready for the simplest and tiniest pumpkin pie recipe you ever did see. Not only is it quick, but you get the perfect ratio of pastry crust to pumpkin filling in each bite.

You’ll need:

• pre-made seamless pastry dough sheets
• a mini cupcake tray
• 1 cup of pure canned pumpkin
• 8 oz of cream cheese
• 1/2 cup of brown sugar
• 2 eggs
• 2 tablespoons of melted butter
• 1 teaspoon of pumpkin spice extract
• 1 teaspoon of vanilla extract
• and a can of whipped cream

First, roll out your pastry dough on a flat surface. Use a shot glass to stamp out each individual pie crust.

Grease the pan and place each circle of dough into the mini cupcake tray.

Use a mixer (or a blender if you must) and combine the following: 1 cup of pure pumpkin, 2 eggs, 8 oz of cream cheese, 1/2 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of pumpkin spice extract, and 1 teaspoon of vanilla extract.

Spoon out the mixture into each of the pie crusts. Be careful not to over fill. The pumpkin filling with rise with cooking.

Bake at the sheet at 400°F for 8 to 10 minutes, or until the crust is golden brown.

Let the mini pies cool and then serve them up with a dollop of whipped cream.

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Happy Fourth!

It’s time to celebrate! We have a lot to be thankful for. What festivities are you up to today? BBQ and a couple of barrel-aged pale ales sound good!