Yaya’s Fruit Bar ~ Vista

Yaya’s is the kind of place I love to coming across. It’s under the radar, unassuming,  family run, and delivers different and tasty food you do not find very often.

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Yaya’s is located in an aesthetically boring strip mall in Vista behind a McDonald’s at 1450 North Santa Fe Ave. at Bobier.

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The interior is clean with light wood and bright colors.

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In addition to their great fruit desserts, they offer 14 flavors of Thrifty’s Ice Cream, numerous fruit sorbets, smoothies, Acia bowls, and a few hot dishes like tortas and nachos.

Their assorted fruit desserts are what makes them special though. The walls are lined with pictures of them because the menu descriptions can not do them justice.

kikis desserts

Desserts Clockwise from top left ~ Chamango, Raspado, Acia Bowl , and Papas Preparadas.

All their desserts are extremely reasonable and made to order. Mine was $6.50 and huge…….

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Pepino Prepadado ~ Cucumber, jamica, papaya, cacahuates japoneses (japanese peanuts), Pica Fresca, hot sauce, and chili powder.

Just a taste and texture sensation. Sweet fresh fruit, crunch from the peanuts, chew from the candies, sourness from the lime juice, and heat from the chili powder and hot sauce. It was not too sweet, it was very vibrant and fresh tasting. Just a great dish.

I will definitely be back to try more or their creations.

Yaya’s Fruit Bar

1450 North Santa Fe Ave., Vista

#food #foodporn #vista #mexicanfood #mexecandessert #foodie

 

Re-visit report: Panca Peruvian Cuisine & Rotisserie ~Oceanside

So, while it has only been about a year since my last visit to Panca (that’s pretty good for me with my schedule.) I wanted to stop by and try some of the dishes I have passed over during my previous visits. The thing I love about Peruvian food is that it truly is a “fusion” cuisine. In addition to the variations of flavors and ingredients based on geography and family tradition, you see the influences of Peru’s diverse cultural make up. “Peruvians view themselves as a racially mixed people: a “half indigenous, a third European, a sixth African and one part Asiatic”. Add to that the creativity of a talented Chef like Ioli and you get great Peruvian staples through an exciting lens.

I dragged my friend Chef Beau Bonham along for the meal. I learned he had not been to Panca so, this was going to be a treat for him to experience it and me to have someone along with another strong pallet to “food nerd” out with.

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Tiradito ~ Fresh fish slices with a Peruvian yellow pepper lime sauce, Rocoto and Aji limo.

This along with the Wonton scallops are a must have dish when visiting for me. Unlike Ceviche the fish is not marinated in citrus. It is raw with the sauce added right before service. The freshness of the fish is highlighted against the citrus and heat from the sauce. It is quite spicy and will quickly catch up with you.

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Aji De Gallina ~ Chicken in creamy spicy sauce made with Parmesan, Peruvian yellow pepper, and walnuts, served over a bed of potato and a side of Peruvian white rice.

This was my first time trying this dish and both of us agreed it was the star of the meal. The sauce, while reminiscent of a curry is something unique. It has a body to it which we guessed was probably from slowly introducing parmesan into it while cooking.

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Ocopa ~ Homemade Peruvian spicy sauce, Ocopa is made with Huacatay (black mint), peanuts, animal crackers and Peruvian yellow pepper, over a bed of potato.

Another fantastic interesting sauce. Thick with a mild bitterness or earthy quality. The closest comparison would be a mole sauce. The dish is Served chilled over boiled potatoes. This is an appetizer and like all her appetizers is easily sharable.

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Alfajores ~ Two short bread cookies with “manjarblance” (dulce de leche) in the middle; then topped with powdered sugar.

Beau insisted on getting their famous Alfajores. If you want a perfect example of how a text-book short bread is supposed to be, this is it. Perfectly light and flaky.

What a great meal, I’m glad I took the time to re-visit them. I whole handedly believe Panca is the best Peruvian food in San Diego County. Q’ero gets more attention (and is good) but Panca is a notch above and slightly less expensive.

Panca has future expansions in the works Here.

Panca Peruvian Cuisine & Rotisserie

1902 South Coast Highway, Oceanside

#food #foodporn #oceanside #peruvian #southamerican #peruvianfood #restaurants

 

 

7 Great Dishes ~ North County

A lot of times, while not doing a review, I experience a dish worth mentioning. These really do not support a full article, so from time to time I will compile them into one. Also if you follow northcountyfood on Instagram (Please do) you will get these one offs and general event things in North County.

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The Rooster Burger @ The Red Rooster, Oceanside ~ American cheese, Ortega chili, grilled onion, sesame seed bun, and your choice of toppings, in this case 1000 island dressing and a little mustard.

Pretty much an institution in Oceanside, the Red Rooster Bar has been around since, well forever. I remember my Dad bringing home Rooster burgers when I was in Jr. High. It is a juicy, tasty, dive bar burger. Pretends to be nothing more, yet it is.

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Weekly Chef Specials @ Petite Madeline ~ Though because they are specials they change weekly, ordering one of Chef Marc’s off the blackboard is the way to go here. He is a Chef I still can not pin down. He uses Asian influences and then throws an Italian pesto in. This one in particular “The O’side plate” included shrimp, pesto, tomatoes, pesto, and the genius addition of kohlrabi noodles (cabbage family).

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Avocado Grilled Cheese @ Barrel Republic, Oceanside ~ After seeing a video of the Chef making this sandwich I had to try it. Perfectly grilled sourdough, tomato, mozzarella, and tempura fried avocado. The avocado stays fresh and soft inside its light battered crust making the dish a lot lighter than it may sound. So, good.

  • Currently only at the Oceanside location.

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Tandoori Chicken Sandwich @ Flying Pig, Vista ~ Fried chicken, house BBQ sauce, on brioche. Another sandwich that after having seen it on Facebook knew “that is going my face”.  Upon arrival I thought “no way i am eating all that”. Yet, due to another light and flavorful batter and the fact the sandwich is so damn good, I destroyed the whole thing.

  • Currently only at the Vista location on the weekends

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Fresh fish Plate @ Pelly’s Fish Market, Carlsbad ~ Local Halibut, lemon butter, Spanish rice, and a side salad w / blue cheese dressing. Simple perfectly cooked fresh fish, not much more you can ask for.

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Heirloom Caprese Salad and Roast Beef Bites @ The Miller’s Table, Oceanside. Cyclops Farms heirloom tomatoes, mozzarella, basil, olive oil, and pesto. You can not go wrong with this flavor combo, especially when using top quality ingredients. Most of their sandwiches can be ordered as bites. The ingredients are served on bruschetta and quite filling making combining them with a salad a perfect summer lunch or light dinner.

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16oz Blueberry Italian Ice and Mango Sorbet W/ Fresh Fruit @ Guava Lava Frozen Treats, Oceanside ~ First time trying this place out and I loved it. Cute interior, surgically clean, and a great selection of flavors and toppings. I love that they offer Ices and Sorbets in addition to yogurt. Tons of fresh fruit flavor, I shall return.

 

The Red Rooster

Petite Madeline Bakery & Bistro

Barrel Republic

Flying Pig Pub & Kitchen

Pelly’s Fish Market

The Miller’s Table

Guava Lava Frozen Treats

#food #foodporn #restaurants #oceanside #vista #carlsbad

 

 

Feast @ The Mission San Luis Rey ~ Oceanside

So, Wednesday the 26th marked the third incarnation of the Feast event at the Mission San Luis Rey here in Oceanside. Not only was this the third event, it was the biggest with 450 tickets being sold prior to the event online. With at the door sales the event attendance easily reached 500 plus.

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The crowd.

The atmosphere is one of the things that make this event so special. It is held in the Mission’s rose garden, normally closed off to the general public.

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The rose garden.

The event hosts 20 restaurants, including a few local breweries, and one distillery. It is pretty much impossible to try everything. Luckily my friend Cheryl of Cheryl’s Carmels housed me with a chair and water behind her booth as respite between food rounds.

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Cheryl’s Caramels ~ Hand made with love and no additives.

So, I started with Chef Willy’s offering from his restaurant 608. Last year he brought frog legs, this year was slightly more tame but still showed off why he is one of the most creative Chefs in North County.

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Tuna in Miso Broth ~ Grade A Tuna from Catalina Offshore in a light Miso broth. Instead of using Miso paste the broth was made with Sunflower seeds. Great refreshing dish.

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Cyclops Farms was there with fresh organic strawberries and wine pours from Chris Lobo of Native Wines. The strawberries could not only be sampled at their stand but found their way into the desserts of……

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Petite Madeline Bakery and Bistro bringing out their full spread.

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Those Cyclops Farm strawberries in action.

Making Their first showing at Feast, they are just coming up on their 1st year in business, was The Miller’s Table and Chef Stacy Miller.

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Watermelon and Feta Salad ~ A good choice to provide a fresh and light dish. There were a lot of tacos and sliders at the event so it was nice to have some contrast. She also brought her indulgent grilled cheese sandwich.

Two of the originals of the Oceanside food movement, as always, brought their A game.

Wrench and Rodent gave us two dishes.

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Wrench and Rodent’s Zucchini Gazpacho. Well it may have not plated the prettiest it was one of the top 3 dishes of the night. Full of flavor with a slight back heat.

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Opah Sloppy Joes and Cyclops Farms vegetables. The Opah Sloppy Joe was served on a bun which I forewent due to stomach space. A great tasty dish.

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Summer Squash Rillette W/ Peach Jalapeno Sauce on Crostini. The Flying Pig, two years in a row, produced what I thought was the dish of the night. A true “Chefs” dish, seemingly simple yet packed with technique and flavor.

One of my favorites, and on my revisit list for August, Panca Peruvian Cuisine and Rotisserie showed up with one of Chef Iiolie’s signature, and one of my favorite, dishes.

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Scallop Won-ton ~ seared scallop, lettuce, onion and carrot served with sweet and sour soy sauce, Huancaina sauce and cilantro.

A great dish that shows the cultural diversity of Peru.

These guys were new to me. I almost passed them up but I am glad I didn’t. Their presentation was spot on and the flavors were great.

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The Jennhouse Catering ~ Vegetarian Won-Ton Tacos and mini corn Elote.

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LTH did a Tuna  Ceviche Tostada. Super fresh tuna and I thought the addition of pine nuts in the ceviche was inspired.

The Privateer brought their classic cauliflower dish.

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Curried Cauliflower ~ A great, tasty vegetarian dish.

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Crostini ~ Tuna and house made humus (I love hummus so much)

Last but not least, Master’s Kitchen and Cocktail played it safe by deciding to roast a whole pig on site:)

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The Masters crew w/ owner Ryan in the back. There is deviance under that grin.

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Pork, pork, pork, pork..gotta be pork wonderful pork. If you change out the meat and know where that song is from you get +10,000 bonus points.

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Pork Taco ~ Tender delicious pork and a great salsa earn it a place in the top three of the night.

So, another great Feast event. I hit 4/5ths of what was there on offer. I do this professionally so I think I picked the right choices. If only I had an extra tummy.

There were a few places I did not try that I am now going to seek out as an individual restaurant review.  My only advice would be, remember people are eating a lot of food, keep portion size to 2 to 3 bites. Sure I can throw some away but that is not a good choice to have to make. Bring you’re A game because others are.

Top 3 of the night in order L to R….

top 3

Flying Pig’s Rillette                    Master’s Pork Tacos            Wrench and Rodent’s Gazpacho

Links are in the restaurant offerings highlighted blue in the post. If you did not get a chance to go this year I highly suggest it for the future.

#food #foodporn #Oceanside #restaurants

 

 

 

 

 

 

 

The Kettle Room @ Ballast Point 2nd Take

Words & Pictures bt Justin Kunert.

Buried behind beer bars and brewing equipment lies Ballast Point’s fine dining experience, the Kettle Room.  It seems weird to call this a hidden gem, given its location at one of the most popular breweries in San Diego.  But after swimming through the crowd of thirsty folk and busy servers, Chris and I found ourselves behind huge sliding glass doors in a dimly lit room, only accompanied by the three skeletons below.

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The Kettle Room greeting crew

And just like that, we were the only ones in the whole place.  Given the speakeasy vibe and lack of clientele, it felt like I was in on some secret that the rest of San Diego hadn’t caught on to.  It was a cozy spot set in the heart of the brewing area.  Here was the view from our table.

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Piles and piles of malted barley

I accepted the honor of ordering beer, and Chris handled the food.  The Kettle Room offers a concise menu focused on quality over quantity, with options for a prix fixe menu with or without beer pairings

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Slider (tart wheat ale), and the Sea Rose (cherry wheat ale).  The Habanero Sculpin is a favorite of mine and was a good way to start the meal.  The Biere de Garde had hints of both a Belgium style and a Saison.  I really enjoyed the Red-Eared Slider, it was tart, refreshing, with lots of carbonation – perfect for the start of summer.  We paired the sea rose with our dessert, it went well with the food, but otherwise this beer would probably be too sweet and fruity for me.

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The Biere de Garde and the Red-Eared Slider

As Chris mentioned in his article, this was truly an exceptional dining experience.  The service was incredible, the food was unlike anything I had ever had, and the beer was the perfect complement to round out the meal.  So next time you find yourself at Ballast Point in Little Italy.

tossing back a few beers and munching on pretzel bites, remember the culinary marvel hiding away in the back and go give it a try.

*editors note..this is why you have a second person, they pick up on things you miss:) Thanks, Justin.

The Kettle Room

2215 India St
San Diego, CA

 

#food #foodporn #beer

 

Gelato-Go Coming to Downtown Oceanside

Gelato-Go a small franchise chain with 6 locations in Florida is coming to downtown Oceanside. Their Florida locations have great reviews. Their Gelato runs $4 to $6 depending on size. They also serve coffee and pastries. The location is next to American Deluxe Barber Shop across from Barrel Republic on the 101 in Oceanside.

They are doing a full build out, not just putting in a fridge case and some shelves like the other short-lived gelato location.

Rumor has it Baked Bear is also looking for a spot downtown (Ice cream and cookies). So, summer should have plenty of options for cold treats.

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#gelato #icecream #sweets #food #foodporn

Petite Madeline Bakery & Bistro / Catering Done Right ~ Oceanside

So, let me start off by first saying if you are going to cater in Oceanside anymore , I’m going to throw in Taste of Oceanside as catering as well for sake of discussion, you have to bring your A game. The reason is other Chefs are bringing theirs and if you don’t you will not compete. These events, whether it be a catering gig for the city or an event like Taste of Oceanside or Feast, are basically a food business card, a first introduction, and when restaurants like Petite Madeline, 608, LTH, and more are bringing fresh shucked oysters, frog legs, and scratch made desserts a pizza or a cut up sandwich are not going to even register with people. If you are a pizza or sandwich shop I get it it’s what you do, I would just bring the absolute best you have and bring personality not people just handing out samples. This is more directed at restaurants who I see again and again half assing it or not putting an importance on the events..

Luckily that is not the case with Petite Madeline. Every event I have been to that they cater is phenomenal. Christine, and in this case Chef Marc, get it. I guarantee she breaks even or loses money when she caters events. She understands it is marketing.

The event I attended Saturday was held at the Oceanside Public Library. It featured People of different backgrounds speaking to their experience as Immigrants living in Oceanside / San Diego as well as the history of immigration in our area. It was really interesting and I wish the speakers were given more time.

The event was catered by Chef Marc of Petite Madeline. He did a great job of producing food that spoke to the subject matter being discussed by doing some great asian fusion dishes.

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Art on a plate.

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To start a play on Chicken Asada served on what I believe is a shrimp chip.

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Unagi Adobada ~ Unagi, sushi rice, wasabi micro greens, shiso leaf.

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Daikon and Quail ~ Quail tempura, grated daikon radish, miso dressing, red chili and tamarind sauce.

I loved this dish it also had a perfectly cooked quail egg and mushroom. The balance and textures were spot on.

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Chawan-Mushi ~ Custard eggs, enoki mushrooms, lotus root crisps, gingered-coconut snail, carrots, and ginko nuts.

A beautiful and interesting dish (in a good way).

See that is how you cater an event. Every dish was unique and worked well in a catering setting. This was served and plated at the front desk area of the library. Everything worked at the temperature it was served and people went back for seconds. The library received a grant to hold these events, whom ever caters the next one has big shoes to fill..

Or you could have this….

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At least make it cute…

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Panda Sandwiches FTW.

Thought it might be interesting to show his prep list and prep to show how Chefs work…

 

Petite Madeline Bakery & Bistro

223 North Coast Highway, Oceanside

#food #foodporn #petitemadeline #oceanside #Filipinofood

Belching Beaver Brewery Refresh Party / Belching Beaver Tavern & Grill ~ Vista

Belching Beaver Brewery Brand Refresh Party.

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Patio setting

Belching Beaver Brewery out of Vista is spicing up their logo and giving it a new look.  To mark the occasion, they hosted a beer and food event on their back patio on what turned out to be a gorgeous, warm sunny day in downtown Vista.  The event provided some new beers, an array of old favorites, and tasty food in a relaxed atmosphere.  The clincher was getting there early enough for a shady corner of the patio, only facing the sun to grab thirst quenching pours of Belching Beaver.  It was worth the sun exposure.  Having just experienced Chef Ramiro’s food pairing concoctions for The Bruery, I was excited to see what he could do with beers brewed just feet away from him.  All of his creativity is discussed below.

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Carnitas Tostada with Mango IPA

San Diegans know you can never go wrong with tacos and beer.  An IPA paired with spicy pulled pork on a fried tortilla was a fancy twist on the classic, as the mango salsa on the tostada married well with the Mango in the IPA.

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Green Papaya with Me So Honey Blonde

I was pretty skeptical when I grabbed this dish, curious how slaw would survive a hot afternoon.  I was pleasantly surprised by the flavor of the green papaya, mixed in a Me So Honey mustard.  It was a light, sweet, refreshing combination that reminded me of mid summer BBQ’s.

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Grapefruit Blintz with Hop Highway IPA

This fancy pancake was likely meant for last as a dessert, but my beer instincts told me to save the dark beer for last as I barbarically folded the fancy cake in half and ate it like a taco.  Washing down the sweet cream and sour grapefruit with a solid IPA made for a lovely “dessert.”

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Vegetable Mole with Viva La Beaver

The final dish and drink was a vegetable mole paired with their peanut butter and chocolate milk stout.  This beer is so delicious and creamy, and the bitter chocolate was a nice addition.  It helped to wash down the little bit of spiciness in the mole.

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To end the day, we tried one of the new beers released at the party.  It was the Coffee-Maple-Vanilla Scotch Ale.  If the name sounds like a mouthful, you should try the beer.  All the flavors mesh beautifully in this unique pour.  I noticed the maple mostly in the aroma, and the vanilla and coffee collapse onto the palate and end with a smooth, creamy finish.  It was on the sweeter side, so if you are not into sweet beers I suggest starting with a taster.  But this beer, among others, is definitely worth making the trip over to the Vista Tavern to drink and enjoy the outdoor patio as we get closer and closer to summer.

All Words & Photos by:  Justin Kunert

Belching Beaver Tavern & Grill

302 E. Broadway, Vista

#Vista #food #foodporn #beer #brewery #craftbeer #belchingbeaver

The T House: Open House, Bring Something / Take Something ~ Oceanside

Sunday was an open house / welcoming event at The T House in Oceanside. The T House is a social and community based venture helmed by Chef Beau Bonham and his partner Stacey Westbrook. To best understand it I would read the interview I did with Beau Here or check out their Facebook page  and Website.

The T House is located at their house / homestead in the Loma Alta district in Oceanside.

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Many things going on…..

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I arrived early and started helping out by slicing fresh Cyclops Farms strawberries for the jam we were going to make.

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Ready to start the jam making process.

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Organic strawberries, calcium, water, Pectin (natural plant-based thickener), and organic sugar. That is about as non processed a jam as you are going to get.

It would not set till the next day, but I ate some with a bagel and it was delicious. The next time I would add a little lemon for more acidity, but it tasted like fresh strawberries.

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Beau gave everyone who attended a tour of the garden. This is Stacey’s friend Michelle who was then tasked with cultivating all the greens and flowers for the salad that was going to be served.

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Some of the fresh Vegetables and herbs.

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Beau went over natural teas and extracts as well as a Korean version of Kombucha called Jun he had made.

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There was also a seed exchange. Want Heirloom Tomato seeds? Bring some seeds by to swap, or some fruit from your tree. You could also take them and when the ripen bring some buy or a tomato tort you made with them. Get the Idea?

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An Amazing Jackfruit that Tom Chongruk and Lora Chow from Travel 4 Food Fun brought by. Jackfruit is amazing. The entire inside including the seeds can be utilized. A lot of Vegans use the inside flesh like pulled pork. You shred it and then roast it with a BBQ sauce.

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Tom is from Thailand and brought an amazing curry he had made.

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A salad from the garden vegetables and flowers harvested earlier, plus some fresh jackfruit.

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A little lobster soup from Chef Daniel of LTH and fresh ciabatta bread from Chef Beau.

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Stacey made strawberry cupcakes. Little bundles of strawberry flavored love.

I t was a fun day. I met a lot of cool local people and had some good food. It started at noon and ended up running later than planed till about 8pm. I would say about 35 people came by through out the day. Hope to be involved more.

Be aware that because of my background I am going to gravitate towards the food aspects of the T House but that would be selling it short. It really is a lot more and something that needs to be experienced. It’s about participation and education. You can attend a class on extracts or you can teach one on a subject you know or want to know better. Again check out the links and get involved.

The T House

Join the mailing list at chefbeaub@gmail.com

#food #foodporn #urbanfarming #seedtrade #extracts #community #strawberries

Interview With Beau Bonham.

So, I am just going to post this raw. Meaning I am stopping to try to edit myself. This person is one of the strongest pastry and savory Chefs in North County. Also, one of the strongest chocolatiers I have ever met. What he is doing now is impressive.

So, embrace and understand this is what is coming.

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I had a chance to sit down and talk to Chef Beau Bonham. Actually he has kind of moved away from Solely the Chef title and is now more Chef, educator, entrepreneur, and wellness nature advocate. Urban Shaman would not be that far off of a term.

I first met Beau when he was Chef at Petite Madeline Bakery and Bistro in Oceanside, CA. Since them he has become a good friend and a great source of food and restaurant knowledge for me. I followed him through stints with his Truffle trike business ( exactly what it sounds like an ice cream pedal trike selling gourmet hand-made truffles), his stint at Masters Kitchen and Cocktail as Chef de Partie, and now his latest venture, which this interview delves into…….

So, tell me about what’s going on and your new venture the T-House.

The new venture is a social experiment and business with Staceylou Westbrook. ( Staceylou Westbrook is Beau’s partner). So, until now it has been “Chef Beau” and this business and this business and so on. Now Staceylou Westbrook and I have come together to figure out, what does it take to live your life and how do you make that into a business? How do we live our lives and still sustain ourselves?

It is multi faceted, it is based in wellness and healing. Our goal is to provide everything from services to education.

So, what made you decide to focus your life on this aspect of food and physical, mental, and spiritual health?

So, if you think about being a Chef. What I love about being a Chef is being a damn good cook. Well, the higher you get up in the Chef world, the less you get to be a damn good cook. You end up having to be a manager or a babysitter. I found this to be true with a lot of people. A lot of people have shared that sentiment with me.

Maybe the best damn Barista in the world just wants to be a damn good barista, he does not want to own a coffee shop or a chain of coffee shops. So, how can you do what makes you happy without falling into the trap of following the next logical step in order to make money or be sufficient at it? Does that make sence?

Yes, I think that Makes total sence.

…and you can put all of this under what we are trying to do with The T-House

So, why do you think this aspect of food and commerce that you are trying to do has been neglected or forgotten? Is it the pursuit of capitalism? The force feeding of you are only successful or happy if you drive this car or have this house?

Maybe, it’s as simple as not seeing the forest for the trees. Maybe we get caught up in these set of rules, Go to work, cash your paycheck, buy your stuff, and we don’t see the resources that are available to us in our own yard, in our own neighbors, or our own friends. I am actually trying to free up resources.

So, what is an easy way of someone to get involved in this, get started?

There are so many aspects to what we are doing. We want to incorporate an experiential learning project, holding classes on bio-diversity, permaculture. We want to teach people about using whole plants, seed saving, seed fixing, and essential oils. How to make salves and balms, Ozark medicine stuff.

The best way to contact us and see what we are doing is to contact us. Join our email list, or like the the Facebook page. All of this is being done at our personal house. I use my personal email, we are not running a business. We are creating a community of friends. Its chefbeaub@gmail.com if they email me I will add them to one of a few lists depending on what they are interested in. They could be interested in parties, classes, maybe holding classes themselves. Empower people to hold classes themselves and not things they are 100% proficient in but things they want to learn and have a group learning process.

We don’t want to simply provide this information, that is something the internet can do. We want to have it be an experiential learning, where people actually do these things themselves so they can feel the effects and see what its like. That is one aspect. The other aspect is Staceylou provides energy work, healing sessions, and Tarot. She will hold classes on pendulum work, getting touch with your own reality and becoming more aware of yourself.

Another part is we want to have fun. We want to throw parties and grow community. We want to provide nourishment, food, and entertainment. We want to have people get together on a friendly status. Outside of the realm of business. What makes business more legit then that backyard BBQ?  Why aren’t we doing our networking there?

…maybe we are? What if we challenge the model? What if instead of getting bigger to make more money, we go smaller to gain more resources? By finding those resources communally, we free up our money. You may drive 20 minutes to find the best hairdresser in the world and pay this price. There maybe a hairdresser in your community with whom you can trade. I’ll do your nails, you do my hair and that frees up all those resources. There are already apps available to share this information already.

So, I know one of your interests is food as medicine. What are some of the programs and offerings you want to expose people to?

We want to talk about..there is an idea called “wild crafting”, ours is not “Wild Crafting” I guess you would call it “garden Crafting”. It’s about drying out your own teas, the efficacy of tea, how we used to ingest medicinal plants simply by steeping them in boiling water. What a tea tastes like and what that particular plant is purported to do. The difference in different delivery systems such as an alcohol tincture or an infused oil or simply essential oils themselves. What these things can be used for culinary for taste and flavor and how they affect the different systems in your body and how they maybe good or not good for you in particular. Also a thing I call intuitive nutrition. We have a program we can develop with people to help them figure out what is the best thing for their body.

So, one thing I want to talk about. There is the social experiment, that is the free commerce thing. There is Staceylou business which is energy and healing. The third is both social, political, and healing. We are devoted to educating the senior community on the legality and benefits of cannabis. Not just the senior community, but because we have aging parents and grand parents it is a big part of what they are doing right now, reaching out and educating. That is a special program and if someone is interested in that they need to mention that when they contact us, because of laws and other factors.

It’s funny You get the concept, you have seen it you have been to the house. You get what we are doing, you get that there can be 5 different things going on at once.

Yeah, I think it is about getting people involved and getting them out there. That’s why I did this interview as an awareness piece. So, hopefully take advantage and check it out. Because the barter non-commerce aspect, I think, people will kind of have to wrap their head around. I think the open house on March xxx would be a good start.

So, if any of these things interests you I would highly recommend contacting Beau at chefbeaub@gmail.com and checking out the Facebook or their website, which I will link below.

Again it is something you have to personally check out to kind of get it and see if it is for you. It really is an intellectual and physical community based barter or free trade community group. That’s the best I got to sum it up.

The T house