Inspired by a Farmer’s Market Food Revival
It’s the vendors at my local farmer’s market that make me get out of bed to fight for first pick of their fresh okra. Truth be told, I don’t like okra. What I love, are the people selling okra. Apart from the Cosby Kids, these peddlers of cheese, meat and produce are the coolest Saturday morning kids I ever shared a bowl of cereal with.
Behind the Scenes: Inspired by Charcuterie
Behind the scenes of our inspired week of charcuterie.
The Roberto Leoci Life
While you might follow this recipe, you may not arrive in the exact same place as Roberto Leoci. This is the beauty of discovering one’s purpose.
la vita roberto leoci
19 simply cut pieces of paper were arranged to describe the varying stages of a food inspired man’s history.
La Dolce Vita
I’m sitting with artisan chef and restaurant owner Roberto Leoci in an old meat-packing building that is now Meddin Studios. It’s 80-degrees outside, but cold in here, as if the refrigeration has permanently seeped into the concrete floor. The place is creepy. Barn-size metal doors divide the rooms; to slide one open you have to press your entire body against it. The old wooden tables move as easily as live oaks and are just as creaky. Everything is heavy. Even the new glass doors are propped open by 25-pound sandbags.
Video Journal: Inspired by Charcuterie
This week on Salted and Styled, we focus on the keen eye and calm knife skill of a charcuterie artisan –Chef Roberto Leoci. Combining traditional skills with a modern mind, Roberto gets real with the provenance of food. He takes the techniques of a homeland generations away and makes them accessible in a contemporary “bad-ass” kitchen. Today, we show you a super short video by young film maker, Juwan Platt. In it, you will recognize the calm of Roberto as those around him (the Salted and Styled team) are flitting about.
Inspired by Honey Take Three
Our study of honey concludes this week with the quiet image studies of photographer Chia Chong. On Tuesday, floral designer, Ashley Bailey, shares a design sprouting from an amber-colored honey-flower adorned vase. Thursdays are for eating and this Thursday is no exception with a recipe by Libbie Summers for honey cooked pork belly sandwich fit for a king and a president. The weekend concludes with beautiful, silly and informative behind-the-scenes shots that show the inner workings of our little hive during these three weeks. Sit back and get sticky heat.
on being with bees
When in the presence of bees, it’s difficult not to wax on about life, love, and purpose, but they do make you sting with awareness of all things family, work, duty and the all too quick passage of time. Like the honey makers, the keeper quietly hummed in the periphery of so many ladies with a quietness that is unique to the most masculine. And then there was the girl-woman – a hive herself – brimming with busy-ness and beauty.
A Turned Table: A Monastic Honey Fueled Breakfast
The calm sweet afterglow of a bees feverish work and the ethereal quality of smoke and morning light. A monastic beekeeper with holiness in his spirit as a bacchus host before a young girl queen accepts her destiny. A sweet afterglow.
on bees and perspective
Never have met a beekeeper I didn’t like. They strike me as a breed apart and I believe they think they’re special too. But with a quiet charm and disposition that signals “we-do-tricky-work”. I’d say still waters run deep, but bees rarely rest and I guess keepers have to cut and run not infrequently.
