Let’s Bake Organic Bread and Change the World Together

Join Chef Heather, from Farm & Flame catering/food truck and me, Florencia Ramirez, at the Farm and Flame commercial kitchen to bake and break bread together this Thursday, January 18 from 6:00-8:00 in Westlake Village, CA. Upcoming class on Wednesday, January 31 in Downtown Oxnard’s Fresh & Fabulous. On Wednesday, Heather and I met at…

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The Paris Boulangerie

The morning rhythm of heels against the cobblestone sidewalks woke me on our first morning in Paris. I tried to go back to sleep, we had checked into our apartment only six hours earlier, but my empty stomach was impatient. Croissants, pain au chocolat, baguettes, I craved all of it.  When Michael finally stirred I asked him,…

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Spend three times the money on pasture-raised eggs or eat three times the eggs

I hosted an impromptu brunch for 11. Bell pepper, onion, kale, cheese, and butter leftover from last week’s farmers’ market were perfect ingredients for a tasty omelet. Apples and bananas leftover from the week’s grocery trip earlier in the week, and oranges from our backyard tree became the fruit salad.  The guests, already in my…

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Why Homemade Food is Better

In my forthcoming book, Eat Less Water, I list the top five action steps to initiate in your kitchen to save water. Cooking meals at home as much as possible is one of them. When you cook meals, you control the source of your ingredients. Only then can you ensure the food you eat is water sustainable. Water…

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Have You Been to a Fermentation Festival?

  “I don’t want to go to a fermentation festival,” complained Joaquin, my ten-year son. “I don’t like kimchi or sauerkraut,” he groaned. I reminded him of other fermented foods, which don’t involve cabbage he likes, like salsa, pickles, kombucha and chocolate. He wasn’t convinced, but he and my youngest daughter, Estrella had no choice…

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Eat Less Water Coming to Bookstores Near You Fall 2017

I hit the send button for my completed manuscript for Eat Less Water (with a little help from my three children)! It took seven years, 16,000 miles of travel and a whole lot of faith to finish. But as Nelson Mandela said, “It always seems impossible until it’s done.” My book research extended from California…

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Sing, Dance the Conga Line, and Eat Right with Grammy Nominated Jose-Luis Orozco

  Get ready to dance! Jose-Luis Orozco, a beloved singer and musician for children, is joined by LA’s top Grammy-Award winning musicians, on his latest album Come Bien! Eat Right! released on the Smithsonian Folkways label. The album is a mixture of Latino rhythms, from samba, salsa, traditional corridos, performed by members of LA Grammy-winning bands, Quetzal…

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Why give fair-trade chocolate to your valentine: A recipe for chocolate cake

“Is this slave chocolate?” my son Joaquin asked after he swallowed a big piece. Seventy percent of the world’s cocoa beans are grown in West Africa, much of it produced using enslaved child labor. An estimated 1.8 million children are involved in cocoa production in West Africa according to a Tulane University report . This disturbing child slave/chocolate…

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The True Cost of A K-Cup

      The top complaint of organic food is cost. I admit that I too get sticker shock on organic food at times. A recent example was during a farm visit at Hawaiian Cloud Forest Coffee Farm on the Big Island of Hawaii. A pound of coffee cost me $28 before shipping. But is…

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2016 Is The Year I Finish My Book Eat Less Water

Five years ago I had an idea to write the book Eat Less Water. The idea arrived while I was reading another book, “When The Rivers Run Dry.” The book written by Fred Pearce, introduced me to the concept of water footprint and virtual water and educated me to the fact that globally 7 out…

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Save Water and Make More Trash? It Is What City Leaders of Fort Bragg,CA Suggest

When did saving water come to mean, make more trash? It seems two weeks ago. That is when the Northern California city of Fort Bragg issued a water rule mandating city eateries to serve food on paper and plastic. The banning of silverware, glass and ceramic is in response to the historic low flows of…

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Alice Water’s Chez Panisse Celebrates 44 Years: Why We Should All Celebrate

Alice Waters writes, in her Chez Panisse Menu Cookbook, ”It is a fundamental fact that no cook, however, creative and capable, can produce a dish of quality any higher than that of the raw ingredients.” It is that premise that guides all the dishes served at her world-renowned restaurant, Chez Panisse, in Berkeley, California celebrating…

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