January 9: Cindi Thompson’s Crafted Kitchen, Carly Knowles, Terragena Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part One
Segment Three: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part Two
Segment Four: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part One
Segment Five: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part Two
Segment Six: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part One
Segment Seven: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Cindi Thompson’s Crafted Kitchen established in 2017 is a collegial, business incubator-style shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed to give small food businesses access to the space, resources, and business skills they need in order to make their culinary dreams a reality. With a variety of kitchen formats available, Crafted Kitchen provides Los Angeles-area food entrepreneurs with room to grow.” It’s the dream venture of encouraging culinary entrepreneur Cindi Thompson. We’ll meet her.

The Nutritionist’s Kitchen by Dietitian Nutritionist Carly Knowles MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines. After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens. An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist’s Kitchen, with the idea that “everyone deserves to have a nutritionist in their kitchen.” We’re in the kitchen with Carly Knowles focusing on food as medicine.

Are you fascinated by the margin between art and science? That wild edge where creativity and beauty sprout? That’s what wine is for Winemaker and Proprietor Christopher Buchanan at Terragena Vineyards (Craft Wine certified) in Northern California. He believes both creating and enjoying wine is an intrinsically personal and complex experience. Chris explores and strives to understand the complex components, step by step, while building Terragena, a completely off-grid, sustainable vineyard and winery located in the rugged hills of Humboldt County. Terragena partners with small, family-owned vineyards to produce wine that has been tenderly loved from start to finish.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 to restaurant workers in dire need. Chef Andrew also shares his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Cindi Thompson of Crafted KitchenCindi Thompson’s Crafted Kitchen established in 2017 is a collegial business incubator-style, shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed to give small food businesses access to the space, resources, and business skills they need in order to make their culinary dreams a reality. With a variety of kitchen formats available, Crafted Kitchen provides Los Angeles-area food entrepreneurs with room to grow.”

Under the roof of Crafted Kitchen are private kitchens, semi private kitchens and a fully equipped test kitchen with soaring 20-foot high bow-truss ceilings (and an adjacent landscaped patio) that can be used for distinctive private dinners, events and cooking classes.

The shared use kitchen space (available by the day or hour) has all the cooking equipment and cookware a budding food entrepreneur needs. All they need to provide are the raw ingredients for their food or beverage creation and packaging supplies.

“The Crafted Kitchen story began with the desire to build more than just a state-of-the-art shared-use kitchen. It started with the belief that, through community, an individual “me” could become part of the greater “we”. With community as our catalyst, Crafted Kitchen defines success as more than just the bottom line. We believe it’s about growing, learning and thriving alongside other culinary creatives and innovators. By leveraging industry resources, regulatory & licensing experience, bulk purchasing power and culinary expertise, we provide tools and resources to help food entrepreneurs accelerate business growth.”

“Cindi Thompson was inspired to create Crafted Kitchen when she hit a roadblock in growing her own small food business – a scarcity of quality, affordable commercial kitchens to support her work.  Determined to provide fellow culinary entrepreneurs access to the quality space and resources she needed in order to grow and thrive, she founded Crafted Kitchen, an incubator-style commercial kitchen.  Prior to pursuing her passion for the culinary arts, Cindi enjoyed a long career in the financial services industry. She is a lifelong resident of California.”

It’s the dream (and carefully planned) venture of encouraging and supportive culinary entrepreneur Cindi Thompson. We’ll meet her.

Dietiican and Nutritionist Carly KnowlesThe Nutritionist’s Kitchen by Dietitian Nutritionist Carly Knowles, MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines.”

“After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens.”

“An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist’s Kitchen, with the idea that “everyone deserves to have a nutritionist in their kitchen.””

Carly graciously shares with us two recipes from the book including Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing (a personal favorite) and Cultured Key Lime Cashew Yogurt (a probiotic-rich vegan yogurt.) “Broccoli is one of the most nutrient-dense vegetables out there.”

The Nutritionist’s Kitchen is both an approachable, science-based guide to support optimal health and wellness through everyday meals and a cookbook filled with mouthwatering recipes. Throughout the book are simple charts like How to Understand Intuitive and Seasonal Changes in Nature and Identify Our Own Personal Climate (page 61-62) to sidebars such as The Difference between Pickled and Fermented Foods (page 47) and The Best Way to Consume Flaxseeds (page 79).”

“With more than 60 seasonal, restorative recipes like Buckwheat Breakfast Porridge with Cranberry Chia Compote (Winter) and Sweet Cornmeal Pancakes with Vanilla Roasted Peaches (Summer) to Spicy Sriracha Mung Bean Bowl with Pickled Daikon and Carrots (Spring) and Mirin and Miso Glazed Cod (Autumn) to Whole Wheat Apple Galettes with Salted Honey and Dark Chocolate Banana Bread with Toasted Almonds (Autumn and Winter). Also included are recipes for all seasons (Ghee, Golden Turmeric Paste, Plain Whole Milk Yogurt …) and primers on nutrient dense foods and how to shop for and prepare ingredients like beans and sea vegetables.”

We’re in the kitchen with Carly Knowles focusing on food as medicine.

Chris Buchanan of Terragena Vineyard“Are you fascinated by the margin between art and science? That wild edge where creativity and beauty sprout? That’s what wine is for Winemaker and Proprietor Christopher Buchanan at Terragena Vineyards (Craft Wine certified) in Northern California. He believes both creating and enjoying wine is an intrinsically personal and complex experience.”

“Chris explores and strives to understand the complex components, step by step, while building Terragena, a completely off-grid, sustainable vineyard and winery located in the rugged hills of Humboldt County. Terragena partners with small, family-owned vineyards to produce wine that has been tenderly loved from start to finish.”

“Terragena is dedicated to building a strong network of small producers committed to eco-friendly methods who will succeed as they have, while also nurturing an experimental Pinot Noir vineyard in a unique, viticulturally unexplored location.” The winery is completely solar powered and the water source for irrigation is rainwater stored in an on-site pond.

Terragena Vineyards produces small lots of Pinot Gris, Chardonnay, Riesling, Rose of Pinot Noir, single vineyard Pinot Noirs, Barbera and Nebbiolo.

“The Terragena Vineyard team, headed by winemaker and vineyard proprietor Chris Buchanan, crafts limited production wines with the same spirit of adventure that first led them to build their off-grid vineyard in Humboldt County. Chris was inspired by the ruggedly beautiful hills, forests, and meadows around area to create wine that expresses these characteristics of the land without any added fluff or distraction. Terragena is a latin word meaning “born of the earth.” Terragena is dedicated to sustainably expressing the unique characteristics of their estate vineyard as well as their diverse partner vineyards by nurturing the wine from the earth to the bottle.”

Chris Buchanan pulls the cork on Terragena Vineyard for us.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 The Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels.

Chef Andrew also shares his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s very late…What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part One
Segment Three: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part Two
Segment Four: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part One
Segment Five: Carly Knowles, MS, RDN & LD with The Nutritionist’s Kitchen Part Two
Segment Six: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part One
Segment Seven: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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