I’m doing a LIVE Blogcast this Friday, January 23rd 7am PST / 10am EST!!!

THE_Next_Food_TV_Network_Star edited (500x375)OK, I must admit I’m a little scared and a bit nervous. I’ve been dipping my toe in the pool for much of my life, and now I’m taking the plunge towards embracing my passion – – food and people. Live online this Friday, January 23rd 7am PST /10am EST, I’m going to share my own story: my experience as a kid growing up with ‪#‎wild‬ ‪#‎food‬ ‪#‎foraging‬ and eating weird food before Travel Channel & Andrew Zimmern made it acceptable, and more.

Wild-mustard-lush-patch Wild mustard bloom

I have met many fun, great people in the food industry. They each have a great story on how they found their passion, and I’m looking forward to sharing their stories in future podcasts! I hope you tune in and let me know what you think!

January 19 is National Popcorn Day


Popcorn is a great filling snack with lots of fiber. Consider adding a just little bit of your fave seasoning mix: Top Ramen packet, Hidden Valley Ranch dressing mix, Steak & Shake Seasoning Salt, etc. with melted coconut oil on your popcorn for a unique homemade snack. Just remember to go easy on any flavorings or salt.

Originally posted on Foodimentary - National Food Holidays:



Here are today’s five thing to know about Popcorn:

  1. Popcorn is the world’s most popular snack food.
  2. Popcorn is also the most profitable snack food, with over 1 thousand percent mark up.
  3. Evidence of popcorn from 3600 BCE was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 BCE was found in Peru.
  4. Some popcorn has been found in early 1900s to be a purple color.
  5. At least six localities (all in the Midwestern United States) claim to be the “Popcorn Capital of the World”: Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1825 The first U.S. patent for food storage in cans was granted to Ezra Daggett & Thomas Kensett of New York City, after developing the process in 1819.(it took over 30 years to invent…

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Did You Know Bone Broth Is The Latest Health Trend? Learn Why!

I’ve been enjoying beef broth made with marrow bones since I was a kid. Back then though, we didn’t have access to organic or pastured cows like we have today. I mention this because bone broth has become the latest health trend, with many purported health benefits. These benefits include: gelatin for digestive tract healing, glucosamine for your joints, collagen for youthful appearance, glycine for better sleep & memory, high mineral content for your immune system, phosphorus, magnesium, & calcium for your bones and more. In fact, bone broth is part of the Laker’s official team diet!

When I get a craving, I feel lucky that I can take advantage of having one of the largest Vietnamese communities in the country near me. There are numerous restaurants around Little Saigon (in Garden Grove, CA), each making their own carefully guarded signature version of the ubiquitous pho (spiced beef bone broth). If you want to make your own soup at home but don’t want to simmer a huge pot of beef bones, there are some things you should know about buying beef broth.

At the very least, you should look for the USDA stamp on the package to be sure it was made under Federal Regulation health safety standards that some foreign imports may not follow. Also keep in mind, that many packaged broths are high in sodium, and may contain additives. If you’re eating this for your health, you should be looking for certified organic or better yet, pastured beef. Science has shown that pastured animals (allowed to roam freely and eat a natural balanced diet instead of feedlots grain), produce healthier food products. Most of us don’t have access to beef bones from pastured cows, but here’s where buying ready-made can be even better than homemade!

I found Balanced & Bright as a source for fresh beef broth made from pastured, organic cows. I also know they’re making their broth in Carnitas Snack Shack’s kitchen, which means it’s made in a clean, very well-known quality establishment. I’m blessed to count the restaurant’s owner/chef as a friend, and I know that he would not allow this product to be sold out of his establishment if it wasn’t of top-notch quality! If you’d like a recipe for Vietnamese Pho, check out my Gonzo Gourmands Facebook page!

Balanced & Bright bone broth is available every Monday and Thursday of each week 11am-6pm at
Carnitas’ Snack Shack – Del Mar 12873 El Camino Real, Suite M4 San Diego, CA 92130


“Broth Buyer Beware – Tips on Buying Broth” https://balancedandbright.wordpress.com/broth-buyer-beware-tips-on-buying-proper-broth/
“8 Reasons to Try Bone Broth” by Charlotte Hilton Anderson http://www.shape.com/healthy-eating/cooking-ideas/8-reasons-try-bone-broth
“Butter, Bacon and Bone Broth – A Week on the Lakers Diet” by Danny Chau http://grantland.com/the-triangle/butter-bacon-and-bone-broth-a-week-on-the-lakers-diet/
“Bones, Broth, Bliss” by Julia Moskin http://www.nytimes.com/2015/01/07/dining/bone-broth-evolves-from-prehistoric-food-to-paleo-drink.html?_r=2
“Health Benefits of Grass-Fed Products” by Jo Robinson http://www.eatwild.com/healthbenefits.htm
“Is Broth The Next Super Food?” by Nancy Gagliardi http://www.forbes.com/sites/nancygagliardi/2015/01/12/is-broth-the-next-super-food/

Note: I have not received any product or money from anyone mentioned in this article in exchange for an endorsement or review.

January 5 is National Whipped Cream Day

Originally posted on Foodimentary - National Food Holidays:

Here are today’s five thing to know about Whipped Cream:

  1. Mainly the heavy cream that make whipped cream out of is in reality a milk product.
  2. Normal creams consist of 30 percent of milk fat but heavy cream on the other hand consist of 36 percent fat.
  3. The fatty milk product ensures the production of cream, if whipped more than the required time the cream may turn into butter.
  4. Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip.  Also, it renders a deeper taste.
  5. Whipping your own cream with an electric beater is a simple process, and it tastes fantastic.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1589 Catherine de Medici, wife of King Henry II of France died. She is sometimes called the ‘mother of French haute cuisine’ because the Italian chefs she brought with her from…

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Check out “LA Cookie Con and Sweets Show”

 LA Cookie Con and Sweets Show

AKT Entertainment, LLC

Sunday, Jan 25, 2015: 10:00 AM to 5:00 PM (PST)

Pasadena Convention Center
300 E Green St, Pasadena, CA 91101
Pasadena, CA 91101

LA Cookie Con 1.25.2015

Calling all bakers and people who love pastry: Join the biggest baking, pastry and sweets convention in Southern California! If you’re like me, learning a new technique or recipe to add to your repertoire of desserts is so much better in person than a book. Or, you may find your secret source who does it so much better!

Meet your favorite culinary celebrities from Food Network, Masterchef, and YouTube, including:

-Ron Ben-Israel of Food Network’s “Sweet Genius”
-Masterchef Season 5: Ahran Cho and Daniel McGuffey
-Masterchef Season 3 and host of FYI’s “Make My Food Famous” Monti Carlo
-Masterchef Junior Season 1: Sarah Lane, Troy Glass and runner-up Dara the Bow Girl
-Next Food Network’s Stacey Poon-Kinney

Indulge with hundreds of free samples from local and national vendors showcasing the best in pastries, confections, baked savories and beverages.

Try the best new baking and cooking tools and appliances BEFORE you buy!

Professionals, find new products for your stores and menus, plus connect with VIP guests from TV, film, and social media, including hundreds of influential food bloggers.

PARENTS – drop by the Kids Zone for free face painting from LA L.A. Parent and other fun activities and contests.

https://www.eventbrite.com/e/la-cookie-con-and-sweets-show-tickets-14152300913 via @eventbrite

All Eggs Are Not The Same: Why “Cage-Free” Doesn’t Mean “Free-Range & More!


Eggs are sometimes disparaged for their cholesterol content, but an egg also offers high nutrient value with 13 vitamins and minerals, high quality, easily digested protein, healthy unsaturated fats and antioxidants, all for fewer than 100 calories!

Eggs are a natural source of some of the highest quality proteins of any food available. Your average egg provides over six grams of protein, or 13 percent of the recommended Daily Value (DV), and nearly half is found in the yolk. In addition to being a nutrient-rich source of high-quality protein, eggs are also a rich source of vitamins, including A, E and K and a range of B vitamins such as thiamin, riboflavin, folate, B12 and B6.

These values are based on your average egg, which unfortunately, comes from high production farms where hens are kept in 8.5” x 8.5” wire cages. (That is a space smaller than a sheet of copy paper, for a bird with a 30” wingspan!) I’ll show you how pastured (not to be confused with pasteurized) hens produce eggs that are superior in flavor and health benefits! But before I tell you how much better, let me go over the different terms used in classifying eggs so you know the difference.


CONVENTIONAL EGGS – standard grocery store eggs, usually from caged hens unable to stretch or move around, fed a commercial feed that may contain GMOs or animal by-products, and may be treated with antibiotics & hormones to fight diseases or infection from habitual feather pecking & cannibalism.

FARM-FRESH EGGS – no standardized definition to distinguish “Farm-Fresh” from the required freshness of any Conventional Egg, and most likely came from caged hens.

“NATURAL” EGGS – People think the word “natural” means something. It doesn’t. In term of eggs, it generally means no artificial ingredients and “minimally processed.” But then again, that applies to 99% of eggs on the market (meaning caged hens). See the link below for more on “natural” regarding other foods. http://www.salon.com/2014/06/18/the_majority_of_people_think_the_word_natural_means_something_it_doesnt/

ORGANIC EGGS – means not treated with anibiotics or hormones, and fed organic feed. These hen may or may not have had limited access to the outdoors.

VEGETARIAN EGGS – hens are only fed a vegetarian diet from from any meat or fish by-products, but kept in cages or indoors so they do not peck any grubs or worms.

CAGE-FREE – doesn’t mean the hens have access to the outdoors, but they could be in an over-crowded, smelly hen house. Better than being in a cage, but they may still never see the light of day.

FREE-RANGE EGGS – could mean there is a small window on a crowded hen house where hens have the “access” to the outside. However, outside does not have to be a pasture, and a concrete slab counts as “outdoor access.” People often confuse Cage-Free as the same as Free-Range.

OMEGA-3 ENRICHED EGGS – like conventional chickens, but feed is supplemented with Omega-3 via sources like flax seed. These hen may or may not have had limited access to the outdoors.

PASTURED EGGS – hens are allowed to roam free eating plants and insects (their natural diet) along with commercial feed.


Studies have found that the beef from free-range, grass-fed cows have a healthier nutritional composition than penned, factory-farmed cows fed GMO commercial feed. And, the same superior nutritional benefit has been found in the eggs of pastured hens. In 2007 Mother Earth News magazine tested the nutritional value of pastured eggs from 14 different farms. They were measured in a chemical lab before being compared to the USDA conventional egg; and, the results were remarkable!

Pastured Vs Conventional Eggs

 Chart reprinted from http://authoritynutrition.com/pastured-vs-omega-3-vs-conventional-eggs/

You can see pastured eggs were not only significantly higher in Vitamin A, E, and Omega-3s, but also lower in cholesterol and saturated fat!

Do you have any friends or relatives who keep saying that the eggs and bacon back on the farm tasted so much better? Or maybe they said their family ate eggs all the time back then, and didn’t have the health problems associated with high cholesterol like today? Maybe it was because they ate eggs raised the old-fashioned way.

So now you’re asking, where can you get pastured eggs raised the old-fashioned way? I have to admit that I did get some coupons from The Happy Egg Co. to try some for free, but my praise for their product is based on facts. If you are a skeptic like me, please do the research like I did. And while you’re at it, also check out The Happy Egg Co. website to see exactly how well they treat their laying hens. I believe you will be as impressed that they go far above and beyond the minimum effort to have their eggs classified as “Pastured Eggs!”


The Happy Egg Co. http://thehappyeggco.com/

The American Egg Board (AEB) http://www.incredibleegg.org/

“Pastured vs Omega-3 vs Conventional Eggs – What’s The Difference?” by Kris Gunnars, Authority Nutrition – An Evidence-Based Approach http://authoritynutrition.com/pastured-vs-omega-3-vs-conventional-eggs/

“How Much Protein Does 1 Egg Have?” by Norma DeVault, LiveStrong.com http://www.livestrong.com/article/250456-how-much-protein-does-1-egg-have/

“Cage Vs. Free Range Eggs” by Dawn Walls-Thumma, Demand Media, SFGATE http://homeguides.sfgate.com/cage-vs-range-eggs-79620.html

Bodybuilding.com http://www.bodybuilding.com/fun/eggs.htm

DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust. I will always identify those products where I have received compensation in any form.

Want to get in touch with me for product reviews?

October 27 is National Potato Day

Here are today’s five thing to know about Potato:

  1. Despite being delicious fried, baked, or boiled, the root vegetable rarely gets the praise it deserves. The environmentally friendly food crop has played a huge role in our development, but rarely do we give our starchy friend a second thought.
  2. They’re cheap and ridiculously easy to grow, and don’t require massive amounts of fertilizer and chemical additives to thrive (although some growers still use them anyway). They’re also super cheap and good for you, providing you’re not eating them in fried form all the time.
  3. In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space.
  4. The world’s largest potato weighed in at 18 pounds, 4 ounces according to the Guinness Book of World Records.
  5. While potatoes may be synonymous with the Irish these days, they were grown in the Andes mountains centuries before Europeans ever set foot in the new world.

October 27 is National Potato Day. via Foodimentary


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