I know I promised you a recipe “soon”, but between the previous post and now, life has gotten in the way, in the form of photography (where I taught) and yoga (where I was student) workshops that left me with just enough time and energy to meet deadlines and clients’ needs. I am happy though, to introduce you to the work of my friend, Pauline Stevens, based in Austin, TX. I met Pauline at Photomuse last November and became a big fan of her work. She has an eye for capturing the essence of a person or place that gives you pause and entices you to linger. Given our shared interest in photographing farms, people and all things food-related, I thought you’d enjoy her work too, so we’ve done a blog swap of sorts for our latest farm profiles. You can check out my story about Tomales’ Stemple Creek Ranch on her site, The Kitchen Press. Enjoy!

Bought in an auction for $30.00 dollars, this old trailer found a good use as Dayana’s happy chicken home. Snake and spider proof,  the old trailer  is not only functional (almost self suficient) but pretty cute as well.

With its own recycled water system, the tank is  filled with rain water so Dayana  hardly ever needs to fill it up. The large tank in the back can hold a week worth of food changing from a daily ordeal to a week’s ordeal.   The door is cranked closed at night so the chickens are safe and Pedro can sleep with no worries of predators getting to them.

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I was in Seattle to photograph BlogHer Food a few weeks ago, and decided to arrive a few days before the conference to catch up with dear friends and the beauty of the Pacific Northwest. It was exactly what I needed. The weather was as grey and rainy as you’d expect for the region, but perhaps it’s because I get more than my fair share of sunshine in California that I found the landscape of pine and fir trees a refreshing sight from golden, sun-drenched fields. The other part I loved was being able to walk everywhere. To the coffeeshop. To the bus stop. To lunch. Oh, the simple joys of walking in the city, an activity I used to hate to my core, now viewed as a luxury and a delight. How ironic! It also helped that I was based in Greenwood, one of the city’s cutest neighborhoods, where everyone’s front yards are a testament to their green thumbs. Or they just have really talented gardeners.

As if the graciousness of the people and the city weren’t attractive enough, there is also the question of the food. Oh the food. Read More >>

  • YES!!! Beautiful photos — my goodness. The ones of Sitka are incredible … and you sure catch Lucille’s best side 🙂 Please come back anytime! We loved having you. xoxReplyCancel

    • Danielle

      Megan: Ohh I can’t wait for my next trip. There is beauty everywhere in the city you live in and your adorable home is the perfect example of that!ReplyCancel

  • I second Meg’s comment — beautiful photos! I’ve missed your voice over here and am so glad to hear about your trip and the interactions you had on it. Just lovely.ReplyCancel

    • Danielle

      Shanna: Thank you – you’re too kind. Dusting off my blogging chops with this post, let’s hope this run will continue for a while 😉ReplyCancel

  • beautiful! holy smokes you’re good. I love Seattle so dearly. Part of me still wants to move there. Truly, great job!ReplyCancel

    • Danielle

      Sara: Oh my goodness, don’t get me started about moving there. That city sure is special and absolutely charming isn’t it? Thanks for your kind words xxReplyCancel

  • Gorgeous photos, Danielle! I’ll always remember our shared discovery of the delights of dukka and yogurt at Sitka and Spruce.ReplyCancel

    • Danielle

      Pat: Yes!! And the bit of shopping at the cute little gift shop at Melrose Market, and walking around Capitol Hill chatting about blogging, writing, life, etc etc etc. Looking forward to the next opportunity xxReplyCancel

  • what a great event and love seeing seattle through your lens danielle!ReplyCancel

  • Love the shots as always; Lucille’s is adorable!ReplyCancel

  • Please wax lyrical about the bread and butter. There is something fantastic about the simplicity of both! Your pictures are just lovely. 🙂ReplyCancel

    • Danielle

      Eva: Haha, ok, keep your ears peeled for the next time we meet 😉ReplyCancel

  • Wow, great photos. I’m very much liking the combination of bright colors and rusticity. Just stunning. The coffee cup and the blue house are my favorites.ReplyCancel

  • I’m heading to Seattle in just a few weeks and your pics are getting me so excited! Like Sara, I have a secret dream of maybe someday moving up there (if I can handle the rain!) Hope all is well with you, friend.ReplyCancel

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Turntable Kitchen - The Soundtrack of Our Lives

Late last year, Kasey at Turntable Kitchen approached me to create a couple of images to accompany a personal essay reflecting on music, food and dinner parties in the Turntable Kitchen household. It took me two seconds to say yes, and so it was that we found ourselves at their cozy apartment on a February evening breaking bread over a platter of cold cuts and cheese, before tucking into a fabulous Moroccan-inspired chickpea stew. All set against a backdrop of chilled out tunes curated by TTK’s resident DJ (hi Matt!). It was certainly one of the best ways to spend a stormy San Francisco evening. Here are my favorite images from the event and an excerpt of her piece a couple of photos down the page. Head over to their site for more words and Kasey’s full recipe – a delicious keeper for grey, chilly nights.

Turntable Kitchen - The Soundtrack of Our Lives

Matt and Kasey Hickey, Turntable Kitchen

Matt and Kasey Hickey, Turntable KitchenRead More >>

  • So so gorgeous. Love the table shots especially!ReplyCancel

  • although I absolutely love all the pics of the table and the food.. i adore the pic of your friends laughing in the kitchen!! so much fun!!ReplyCancel

  • Danielle

    Yes, it was tons of fun. And it certainly helped that we had such gorgeous light. Glad you ladies like it!ReplyCancel

  • Love it! What a beautiful meal. Wonderful images, D. A treat to peek into (miss you both!)ReplyCancel

  • Tim W

    never mind all this food stuff, what were y’all listening to?? 🙂ReplyCancel

  • I saw the post on TK and was so thrilled to see your work on there! You’ve captured them beautifully and I have no doubt that they’ll cherish these photos forever.ReplyCancel

  • This was a really nice post.I loved the photos and getting to see you work in your kitchen. This is y first visit to your site, but I will be back. I hope you have a wonderful weekend. Blessings…MaryReplyCancel

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Hodo Soy Beanery

Minh Tsai, Hodo Soy Beanery

Hodo Soy Beanery

A few months ago, Spenser magazine approached me to photograph a story about the craft behind the tofu at Hodo Soy Beanery. Knowing nothing about the whole process, and always game for a new challenge, I jumped at the opportunity. Julie Wolfson and I spent a morning at the beanery before hopping across the bay to sample an array of tofu dishes at The Slanted Door. You can read the full story in the latest issue of the magazine (which also features work from fellow bloggers Rick and Asha) and, if you really really like it, purchase a printed copy for posterity!

After that visit, Minh invited me back for a stage at the beanery where I could really dig in and get a hands-on experience for the tofu and yuba (tofu skin)-making process. Despite being fully kitted out with state-of-the-art tofu-making equipment flown in from Taiwan, it is the human touch that does most of the work to create a slab of Hodo tofu. Machines steam the organic, non-GMO soybeans specially trucked in from the Midwest, crush it into a slurry to produce deliciously rich soymilk, some of which is bottled for consumption, and some reserved for yuba-making. The rest is transferred to another machine that adds filtered water and calcium sulfate (the coagulant), stirs it altogether and lets the mixture sit for a bit before piping it out into sturdy metal molds lined with cheesecloth. Now this is where it gets fun.

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  • Thank you Danielle!

    I absolutely adore yuba! We went to Nikko, Japan last year where they are really well known for their yuba and the riyokan we stayed at served yuba at each meal. It was so delicious! You just reminded me I have some dried yuba from Japan I’m itching to have!
    I haven’t made my own tofu as I prefer having fermented soy (natto or tempeh), but I’d love to try making it!ReplyCancel

  • Awesome Danielle. I did see your feature in the magazine and it’s beautiful. I love that he wore the “who is your tofu master” t-shirt too. Great photos!ReplyCancel

  • Love stories like this….just had some tofu last night and was wondering how it was made, now I can picture the process!
    Thanks!ReplyCancel

  • Very much enjoyed learning about the making of tofu. Informative and interesting post!ReplyCancel

  • Wow, great story, a real insider’s view on something I really enjoy, tofu is amazing! And that tofu master shirt is pretty cool too.ReplyCancel

  • love seeing the extra photos and reading the behind the scenes perspective from your point of view. great job, danielle!ReplyCancel

  • Ann Becker

    I have been so concerned about our eating habits and this is just what I have been looking for to help in my food choices.ReplyCancel

  • I love tofu! Thanks for the info on this so organised and clean beanery. Like your post at etsy as well 😀ReplyCancel

  • How did I not know about you staying in Bay area!
    Loved your portfolios, beautiful photos. And this post is so informative .. specially the tofu skin .. never heard of that before!ReplyCancel

  • Your passion is showing. Thank you for being such a foodie–I love that you are looking at so many areas of food production and how you’re showing that enjoyment is also found in larger production systems–we all have to eat and isn’t it nice to create pleasure and healthiness for lots of people! Your nostalgia for childhood food experiences and love of domesticity warms my heart.ReplyCancel

  • beautiful photography! I’m impressed, I just recently did a behind the scenes photo shoot at a Colorado cheese maker and it can be challenging to capture the industrial beauty. And yes, I do want to try some artisan tofu now! 🙂ReplyCancel

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Pea Ricotta Spread

You know you’re a foodie when you drive on a wet highway and all of a sudden you feel the car “microplaning”.

~Pim

I read this on Facebook last week while the Bay Area was soaked in much-needed rain, and it tickled me so much that I had to share it with M on our way to dinner. After politely letting me giggle it out, he looked at me pityingly and said, “Sorry honey, but that’s SO GEEKY.”

Ouch.

After recovering from the sting of the failed joke, I got to thinking about his remark and our attitudes towards geekiness in general. Why do we react sheepishly, even apologetically, when someone says that we’re a geek? Shouldn’t it be a compliment, a reflection of the work you’ve invested into something that you’re passionate about?

Pea Ricotta Spread

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  • Well I have to say, I’m not too sure spring has sprung yet in seattle. We still have a lot of root veggies going on at the market, but I loved this post. Sometimes certain lines from books/even the newspaper strike me — other times, like last night, I make a pretty perfect cake and the science behind the whole thing kind of blows me away. Geekiness confirmed. Miss you!ReplyCancel

  • Danielle

    Geekiness rules!

    As much as our weather here is lovely, I have to confess that I wouldn’t mind if the clouds and rain stayed a little longer. Sending some of our sunshine up North!ReplyCancel

  • Haha, your 32 year old self sounds exactly like my 27 year old self! I’m totally in bed early, up early, NPR radio listener, food/seasonal produce geek to the core, yoga, camera obsessed! And now I’m geeking out over this spread : ) Sounds amazing!ReplyCancel

  • This is right up my alley, smothered all over a piece of bread. NomReplyCancel

  • I’m your new fan, love your recipe and your photos!
    So true how we evolved in different stages of our life.
    As a new food blogger, I constantly geek about ingredients, new recipe experiments, food cultures.. until my family & friends go crazy.. haha. Recently bought my 1st DSLR had me geeking photographs and lenses!ReplyCancel

  • Love this kind of simple spread – perfect on homemade sourdough, yum!ReplyCancel

  • I am so glad you posted this recipe as it was amazing! We are all about garlic over here so 5 may not be enough. 😉ReplyCancel

  • Stephanie

    In French there is no word for geek or nerd; reading or thinking deeply about a subject is considered normal or good, not something to be dishonored!ReplyCancel

  • A lovely welcome for spring, Danielle! I’m all about embracing my geek-dom. When it comes to chatting about food with Matt, I’d go so far as to say his geek-dom for music surpasses mine for food. I think the older you get, the more you love it 🙂 xoReplyCancel

  • Let your geek flag fly, my friend!ReplyCancel

  • After an unseasonably sunny week at the end of March in Dublin, April has started with snow and hailstones. All I can do for the moment is look at these gorgeous photos and dream of Spring.ReplyCancel

  • […] can’t help but be intrigued by Beyond [the Plate]’s pea and ricotta spread. Blogger Danielle’s recipe combines creamy ricotta and sweet peas with […]ReplyCancel

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